When In A Relationship Can You Double Dip Without Asking?

Sirius XM podcasts. [MUSIC]

“>> I sprinkle flaky salt on every scoop of ice cream that I have.”

>> And we have.

>> Now just put pour on some melted salted butter.

>> We'll have a little bit of that ice cream. >> It could be good. >> And it'll harden to be like magic shell, but butter. >> Dominic Ansel does that now. I don't know, you'll see that he takes soft serve and dips it into melted.

>> Salted butter is a good, I haven't had it. I'm a 40 year old man with cholesterol issues. >> That's not something I'm allowed to have. [MUSIC] >> This is this pork full, it's not for foodies, it's for eaters.

I'm Dan Pashman, each week on our show, we use sess about food to learn more about people. But before I get started, I have some huge news, everyone. I have been a few food tours in Italy in recent years. Got another one coming up this fall, it's already sold out. But in 2027, it focuses culinary back streets and I are teeming up for a new one.

Mexico City, I cannot wait for this, we're going to go to the homes of master mole makers, going to taco al pastor crawl, and much, much more.

Registrations are opening up soon, so if you want first dips, go to culinarybackstreet.com/sportful

and click on inquire now, that way you'll be the first to get an email when the ship opens up. Again, that's culinarybackstreet.com/sportful. Alright, here we go, this week we are taking your calls and settling your food disputes. Yes, you know, look, food can bring us together, but it can also tear us apart. Today we're here for some of you who are embroiled in long-standing food fudes, to see if

we can help you find common ground, or maybe we'll just declare one person to be totally wrong. We'll see how it plays out, but I can't do this kind of big work all by myself, so I haven't invited two esteemed guests to join me. First up, you might know her as hot-tie kitchen on Instagram, TikTok, and YouTube. She's also a cookbook author and in fact the 10th anniversary edition of her first cookbook

hot-tie kitchen just came out, which is quite a statement about this cookbook. It's very few cookbooks. Get a next edition. Joining me from Vancouver, it's Pailin, Chang-Chit-Non, Hi-Pai. Hi, Dan, Hi-Ham. Hi-Pai. And welcome to Ham here in our studios in New York. He's a chef and recipe developer. You see him cooking on YouTube and Instagram with his wife, Sola L. Whaley,

they're the dynamic duo. We collab with for our deep dish series. He's also a co-founder of the Brooklyn restaurant, strange delight and the author of the

“recent cookbook, Hello Home Cooking. Ham-L Whaley, Hey-Ham. Hey, how's it going?”

It's going well. I'm so excited to have both of you here. Before we get to the calls, let's just take a minute and check in, catch up. Ham you've been here before, Pai. Welcome to your first appearance on this work full. Let's start with you, Pai. As I said, you just released the 10th anniversary edition of hot-tie kitchen. What were the main updates from the original version?

I've updated some techniques. And in addition to that, we also added a new chapter with new recipes. And so the original set of recipes were sort of hardcore traditional tie dishes. But in the new 10th anniversary chapter, I wanted to add

things people have never seen before. So these are, we call it house specials.

They're basically things that are unique to my childhood growing up in Southern Thailand that you won't find in restaurant. And also things that I just created for the YouTube channel. Because I want people to know that like you don't have to stick to the traditional dishes. Like once you understand Thai ingredients, Thai cooking techniques, you can, in fact, create new things. And there's nothing wrong with that. And I do that all the time.

“And you should feel free to do the same. So what's one good example of one of those”

new takes that is not traditional? So there's a recipe in there called hot-tie chicken. And it came about because oftentimes when I fill my video, I will slip and say, welcome to hot-tie chicken instead of hot-tie kitchen. And this happens so many not to just me. I've been on live television where the host introduces me as pie from hot-tie chicken. I don't know what it is. And I thought, you know what? This needs to be a dish.

And so I made one and it's a fried chicken tossed in a sweet chili lime sauce and it's just out of this world. Oh, that sounds so good. I'm getting hungry now. Now I know you started hot-tie kitchen because you felt that Americans and Canadians misunderstood Thai food. And this is interesting to me because I find your work very accessible. As someone who did not grow up cooking Thai food, we're kind of responsive. You got into your work

from Thai people. Oh my gosh, that was the least expected part of what I did because I said out to teach non-ties how to cook Thai food. But I've been hearing from so many Thai people born and raised overseas that said, I really regret not learning Thai food from my parents when they were around. And now they're not around. I miss their food. And I don't know how to recreate their dishes until I found yours. And then your food tastes just like my moms. And you know,

like that's the thing that like gives me goose bumps just thinking about it. That's just like

You cook book Hello Home Cooking. In the intro, you talk about going from someone who saw

“yourself exclusively as a fine dining chef. And then you transition to someone who would write a”

cookbook called Hello Home Cooking. What led you to make that shift? When when you're working in fine dining restaurants, it's it's all consuming. It takes over your life. You're there most of the day. Everything else kind of melts away. And as a result, as you're cooking so much, you don't really cook that much at home. You're getting takeout. And if you are cooking at home, it's usually something simple. And then the pandemic hit. And then you were forced to stay at home

because all the restaurants were closed. And there's only so much restaurant cooking. You can do it home. So at first, so and I were cooking these really fun elaborate meals of like duck. And that we were kind of dry aging out of a rig that we made in our fridge. And like basting asparagus and like pounds of butter, like pretty much cooking like you would in a fancy restaurant. And then you sort of feel a little sick if you're eating like that. Right. It's what they're cooking like that.

You can't always be eating like that. I was eating like that. So I started to explore. I wanted

to think about, okay, what are some of the things that I grew up eating. And I had this notebook that my mom left me. Right, my favorite restaurant. So beautifully in the book that your mom died somewhat suddenly. Yes, you were with 19. I was 19. I grew up into a guitar and I moved here when I was 19. So my mom came to visit me that first summer. She was really out of breath when she arrived at the door. She was coughing a lot. And so I took her to the emergency room. She got admitted

shortly after and then died a few weeks later. So it was very, it was very sudden. It kind of caught all of us by surprise. And since it happened so fast, my, I never got a chance to go back to Doha. My dad and sister really didn't take that much time to pack a lot of our belongings. So like a lot of those childhood memories and things that I grew up around are gone. But there was one thing I knew I wanted, which was my mom's Madonna notebook. It's a blue line notebook. It has Madonna in the

cover. Madonna the singer, not the religious book. She's in red lingerie, bleach blonde, sink holding a microphone. And it was used so much that the spine is held with like different layers of electrical

tape. And so I knew I wanted that. So that was the one thing I asked for. And I, I never

cooked out of it because it was just, I was still going through the grieving process. Having it in my possession was enough was soothing enough. So I just brought it with me from apartment to apartment until the pandemic. And that was the first time I cooked out of it. And then it reawakened the power that home cooking can have for comfort. It just brought a feeling of home that I didn't know I could have again. And so some of those recipes from your mom's book ended up in the cookbook.

But when you first finally got to the point during COVID, when you're going to take that cookbook

“out of where you've been storing it and open it up, what was the first thing you cooked?”

Cheese and Pinatas. And those empanadas are in in the book as well because it's, there's something about those. So when when when I got home from school and I knew there was a bowl of steaming hot empanadas on the counter, I knew it meant that my mom was feeling really homesick, biting into that. It like brought me exactly back to that. I can picture the kitchen wooden table. We didn't have tablecloths instead. My mom would line the table with the yesterday's newspaper and then at the end

of the meal, he kind of folded it up and then throw it out. And so I can picture the newspaper, I can picture the bowl of empanadas in the middle. I can picture the bite. And like the way of the cheese, like squirting into my mouth, the steam, the crunch, like it, brought me back. And then that that feeling is just pure comfort. I want to ask you to be about one detail from your

cookbooks that really caught my eye. Pa, you talk about utensils in the first chapter of the book

in a specific way that Thai people eat with different utensils. Can you explain the Thai approach? So the way you eat a Thai meal properly is you eat with a fork and a spoon, okay? Not a fork at a knife, not just a fork, a fork and a spoon. And not chopsticks usually. Chopsticks, you can you're allowed to use if you're having noodles. Only noodles, but like if you've ever tried to eat rice with curry with a chopstick, good luck with that. You know? Now, the thing is what people

get wrong is they will put the fork on their dominant hand. Okay, but no, the spoon is in your dominant hand. The spoon scoops the food. The spoon goes into your mouth. The fork is there to help

“push things onto the spoon. And the fork is the support. That's how you do it. But most of people”

who sort of grow up with Western way of eating their automatic sort of instinct is to use the fork as the main thing. But our food is rice base. Rice, like little grains, that's right. I know I have run everywhere. So when we have rice at home, my wife insists on using a fork, my daughter's

a fork is the exact size of a grain of rice. It makes no sense. I don't understand. It smells like how can we design the least functional utensil for eating rice? It would be a fork. What I don't understand is when you're looking at a pile of rice, you're like, okay, we've got small things, small little grains. You look at your pencil drawer and you go, yes, the fork is what we're going to use. It's like, I don't understand. It would be like eating soup with a slotted spoon. That's

really quick. Like it makes no sense. So thank you, Pai, for highlighting this issue because even beyond Thai food, I just feel like in Western culture, forks are overutilized and spoons are underutilized. Yes, thank you. Okay, all right. Supporting. Pam, you write about the different temperatures

like if you're using the stainless steel pan, you say almost never start with a cold stainless steel

pan. Now a couple years back, we had another chef on the show, a son, that name, my mother and I had a question. She said, why do I need to heat the pan before I throw onions into the pan? Can I just put the onions and throw it in the pan and then turn the flame on? And that chef said, yes, sure, it doesn't matter, but it sounds like you made this a great. I disagree. It was so to science. Okay. Science disagree. All right. I hit me with the science. So stainless steel

is very, very sticky when you heat it up from cold. So if you ever have trouble when you put something in a pan and then you get that that layer of food that gets stuck to it, you got to scrape it off. And it's like it doesn't really want. It doesn't really work. So people gravitate towards non sticks because they think that they can use less fat, that their food won't stick, that it has a much wider range of acceptable heat without it sticking. Right. But stainless steel, you just need to

“preheat it so you can get a nice barrier between your food and the metal. So you need to preheat that”

pan in order to get the most out of it. Does that mean preheat in the oil in it also,

preheating it dry? The pan, you can preheat the pan dry. That is the most important thing

is you need to preheat your pan dry. This also goes for carbon steels and cast iron. And that will prevent the food from sticking. And then you can add your fat. What's going on there? Can you make the short layman's scientific explanation of what's happening there? Well, it has to do with how things bond. So you want to be, when you have that pan preheated and then you add your food to it, that moisture immediately starts to steam and it's that steam that moisture from the food from

the steam that prevents sticking. Exactly. That gives you a little bit of floated. I believe this is the scientific term. All right, floated between your food and your pan. Before we wrap up the cookbook discussion section, I want to mention that we're giving away copies of each of your cookbooks. All folks have to do the way. It's to be on our mailing list by May 15th if you're already on the list, you're automatically entered into this. And all of our giveaways,

“so you should probably be on the list, sign up now at sportfull.com/newsletter, open to U.S. addresses only.”

All right, it's time to get to the heart of today's show. I think you're both well qualified to help our listeners settle their most stubborn food disputes. And just a bit, we're going to

open the phone lines and take some live calls. But first, let's start with a voice memo.

Hi down. This is Cheryl in Vancouver and I have a food take that I want to share with you. I have a particular way of eating hot dogs that aligns with my general eating philosophy of making sure the last bite is the best bite. So I start eating a hot dog from one end, either end. Once I'm about halfway through, I turn it around and eat it from the bottom. That's my from what call it. That leaves the last bite of hot dog as a middle bite, which is far superior to either

of the ends. If you haven't read eating a hot dog this way before, I highly recommend it. I also love to know what you think of my general eating philosophy. Make the last bite the best bite. Cheers. Now, there's a lot to unpack here. Let's start with the small question.

“Pa, you first, what do you think of this idea of eating a hot dog this way?”

Well, first of all, I find it interesting that the hot dog has a butt end because I thought that two sites. Right. They could both be his right. But yes, exactly. What do you think, Pa, about this specific hot dog eating technique? I wouldn't do that because I hate messy food. And I think if you turn it around and now like you've got exposed interior and things are slippery and saucy and the possibility of things dripping is higher. So there's a reason why you keep sort of the

dryer butt end and you kind of hold on to it so that as you're eating, you're like your mouth pressure is pushing slightly the hot knock backwards. Right. So if you like kind of keep the end dry and hold on to it, you you prevent things from slipping and sliding. I hate it when like you eat a burger, for example. And you know, things just slide out towards the end. That's an

is very high. High danger especially down to the last couple of bites. Then it's open. It's open. It's hot dog on both ends. There's nothing to contain the condiments. And if you're like if you're chili dog in that chili is ending up all it's ending up down your wrist, it's like it's a disaster. But let's give Cheryl the benefit of the dad or she's not chili dog in but still Pa, what's your feeling about this broader idea of saving the best bite for last? I am 100%

with her on this. I do the same thing. Like if a food has different components, I'll make sure that the last bite has the perfect distribution of everything. This is an issue that you know has been debated down through the ages and pretty sure Aristotle wrote about the question of when in the meal you want to have the best bite. So Pa, you are on team last bite, best bite. And you'll like have to partial out the different components throughout the meal in order to make sure you end with

the right ratios. Yeah, you got to set the best bits aside for the perfect last bite. So like for

example, you don't always get enough sauce, right for a dish. So you don't eat at all and then

leave like a few bites of dry rice at the end, right? So you got to make sure this enough sauce left so that your last bites of rice isn't dry. Okay, Pa, you say best bite last bite.

“What's your take ham on this larger question? There, I disagree. Okay. So I think for me,”

enjoyment of eating a meal is almost on a bell curve. At the end, I'm like a little bit, I'm starting to get full. So my enjoyment of the food is going to go down. I like to explore a little bit. So the first few bites is me exploring, tasting a lot of the things and then I'm like, I'm tasting to determine what the perfect bite is. And then in the middle, once I've discovered it, I'm just maximizing my favorite bites. So it's like, okay, I know what I'm getting myself into.

I'm still hungry. So let me, let me construct a few perfect bites and then as I'm full and starting to get satisfied, I'm coming down at the other end. So whatever's left, I can finish it up. It's okay because I've had a bunch of favorite bites. That's a great strategy ham. I'm pretty

much with you. I would say I would usually want the best bite to be like a third of the way through

the meal. Yeah, yeah. That's closer to the beginning than the end. Right, right, right. We're going to take a short break and we come back with a call from a couple with a disagreement about double dipping. Pie and ham, will you stick around? Yes. Well, we're already here. That's dude. Can we say no? No. The door is actually locked. Sautee, you stay because it's time for some ads.

Welcome back to the sport full. I'm Dan Pashman. Last week on the show, I talked with Eva Longoria. She's hosting a new CNN show called Searching for France, where she travels the country eating

incredible French food. As I learn when I talk with her, Eva has always loved being in the kitchen.

Even back when she was a teenager, secretly trying to save up money for a keen seniorer. So I went into Wendy's and got a job and didn't tell my parents. I snuck in. Do you had a job? That I got a job because I was like, I'm going to pay for it myself.

“And so I remember applying and I was like, going after school somewhere, my mom would smell like”

I'd smell like French fries. What happens when her mom found her out? I'd have to listen to here. And you'll also hear how after becoming a TV star, a film director and so much more, Eva has also become a massive food nerd. She couldn't stop dropping knowledge that her whole conversation, everything from how Hallop Hanus got their name to. While France owes its bread-breaking culture to the French Revolution, she is hardcore about this stuff. It was a great conversation. It's up now.

Check it out. One more quick note. We have a special segment sponsored by Bonnie, plants at the end of this episode to make sure you stick around until then to get some really helpful, really great pro tips for your vegetable garden. All right, I'm joined once again now by Ham L. Waley whose new book is "Hello Home Cooking" and "Pyed Chancet Non" author of Hot Tie Kitchen. Hello. Hey, great to be back. Hi. Okay, we have a couple of them aligned right now who are coming

to us with a food dispute that's even going to help them out. Hi, who's this? Hi. My name is Rina. We're in Tinsanti and I'm here with my fiancé Cole. Hello, Rina and Cole. See how to my friends. Ham and pie. Hello. So excited to be here. Hi, Cole. All right, Rina, you wrote in what is the issue? Yes, so we have a food dispute over double dipping etiquette. When we are on a date night, just the two of

“us, do you need to ask permission to double dip each time or once double dipping rules have been”

established in a relationship? Is there a blanket approval to double dip from there on out?

we kiss like he's okay with double dipping. Why do I have to ask every pie? And Cole, what's your

take? I would summarize my position on this as it's nice to be asked and the incident that sort of precipitated this was early in our relationship and we were still, you know, maybe a year or two end when we were figuring things out. So at that point it would have been nice to be asked. I said, now just so I'm clear, the dispute is it's not whether in a single meal, Cole, you're saying that a person should ask at the beginning of each meal and then it's a debate of whether it's

a blanket approval for that meal or is it a debate like a blanket approval for the rest of

“your lives together? I think there's a certain point where I think it's accepted, but early on”

in like that one to two year range. I think that it's it's nice to ask each meal because there's different settings involved, right? It's a different restaurant, you're eating different foods. I think asking is nice. So what what do what constitutes the early relationship? So at what point would you feel like blanket approval is acceptable? I don't know. I mean, I think at a certain point you just sort of know, right? After four or five times when the, you know, when it

seems like the Pleasantry is done with, I would say that's fair. But this was still when I was expecting to be asked, oh, hey, are we double dipping? And that was kind of what caught me off guard. So where are you at now? What is the double dipping status now? We use it to to rally each other up. I got like, oh, I mean, you know, you know, it's a cuddle. If I don't, yeah, if I don't ask,

generally Cole will let it slide, but not always. And then sometimes if I want to

poke the bear, oh, I'll make direct contact to that. And do you feel like double dipping is equal for all foods or do certain foods require a revisit to the double dipping rules? Not, not different

“foods. I think what's important to me is like the environment, right? Like it's different to me”

if we're at home and our swaths watching a show versus if we're out having a nice meal where like, you know, I might appreciate engaging in this sort of Pleasantry as of dining out a little more. Oh, interesting. So it's less about germs for you and more about etiquette. Yes, and being asked and saying, yes, of course, you can double dip. That's a, that's a nice moment in our night out. It shows our intimacy. And I was robbed of that when we needed to start a

couple of times. It's really my point. No, I thought it's a level of intimacy to not ask. Like, we have this understanding. Is there a scenario where you would say no? No, and that's a great point. There is literally no scenario. It's literally just a. It's literally just asking. So where where this bothers me is you guys are in a new relationship, right? Like right now, it's all fun and games. Do you want to start just a repite? How long have you guys been together now?

It'll be seven years in October. Right. But they're not married and they don't have kids presumably. Okay. And I think this is a sort of thing that if you don't sort out ten years from now, it'll stop being fun and games. And this is the kind of just something that really bothers you. Okay. So, so, so I think you've got to figure out like proper rules,

“like for the rest of our lives, you need to ask every time or not, because when you've got”

toddlers and they're screaming, your patient's going to be very, very thin. And when she double dips without asking, that's when you snap. And so we've got to establish the rules. And it's not, it can be context dependent. It can't be like in restaurants. You have to ask at home. You don't have because that's those gray areas is what's going to get you. That's interesting. Hey, what are your final thoughts on this? I was surprised to see you describe it as like

intimate to ask to double dip in in a restaurant setting, because I, I got to agree with Reno there. I think it, it's more intimate to kind of just get in there. If it was just based on germs, I would say you're out of your mind, because you guys are going to be making out a lot. But etiquette and wanting it to, if, if it makes the restaurant experience feel more special or I, I can get-- Oh, honey, we're going out tonight. Yeah, we're going out to a no double dip in level

set. It's like, they've got tablecloths, they've got candles, they've got duck on the menu. So that means this is, this is, you're asking for double dip in a country. All right. But if it's, it's about building the environment and the atmosphere and it makes the night feel more special and then I think maybe you have like-- It's going to be more validity to it. I guess what I would say here is like,

you're saying coal that you're always going to say yes. It does feel like somewhat perfunctory gesture.

I don't really see the point. I think that you should really think about how important this is to you.

I think I hear what Pi is saying, like, you don't want this to be up for debate forever. You don't want it to become a source spot for years to come. I would propose the following rule. If the restaurant has cloth napkins, then you ask. And if it was paper napkins, then you don't have to ask. That being said, I would encourage you just to move past this and give blanket approval. But if it's

“that important to you, you can go in my cloth versus paper napkin rule. I think that's, that's worth”

discussion. Yes, I think that's a good call. Or on the way over to the restaurant, just a quick nod to be like, "Yo, we double dip in tonight." And I imagine coal being like, "We sure are sure. And they class better hands together and walk in so romantic." I'm telling you guys, that will only

work for the first five years. If I'm done with the kids all right, that is not going to be fun.

Yo, we double dip in tonight. I don't think so. All right, well, coal and Rina and Cincinnati, good luck with your next date night, regardless of what kind of napkins they have. Thank you so much. Thank you very much. Shut luck. All right, Hammond, are we going to keep moving here? We got another voice memo. Let's hear it. Hi, I'm Rebecca from South Jersey and my food-related conflict with the 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. Should probably have some type of romaine lettuce, some version of a Caesar dressing, crudons, 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're both vegan, and I received what was basically a garden salad with crudons. And he seems to

think that it was perfectly acceptable for them to advertise the salad as a vegan Caesar salad, even though there was essentially no component of a Caesar salad with the exception of the Remain lettuce on the crudons. Hi, we're gonna have everything. I'm with her on this. You got to have the romaine, you got to have the dressing, the crudons, whatever. People who kale Caesar these days, but like they're specifying it's a kale Caesar. That's fine. So they call that kale Caesar,

then it's still a Caesar, but like a cousin. Yes, it's like if I order a Caesar salad and it comes with kale, I am sending that back. You know, like I am not accepting that. It has to say kale on the menu, if the menu just says Caesar salad, I expect romaine. I don't expect any. If it comes

with iceberg, I am leaving. It's got to have cheese, the Parmesan cheese, got to have crudons,

“got to have the Caesar dressing. Okay, but the low bar. Right. But, but this is where I think this”

becomes a bigger conversation. The curb ball here halfway through Rebecca tells us that she's vegan. She has been her both vegan. If you're vegan, you're not eating Caesar salad. Like I hate to break a true Caesar dressing. He's not having an inch of cheese. You're not having cheese. You're not having eggs. Right. Like what are you having? Right. So you have this, it's not even a Caesar dressing. Right. So you'll be a Caesar salad purist and be vegan. You can't. Just by definition of what a Caesar

salad is, like you have this high bar of what a Caesar salad is, and then not be able to eat a Caesar salad. It's crazy to me. You're vegan. You're not, you're not having a Caesar salad. To be fair, you can like have of vegan Caesar dressing that uses vegan alternatives. So things. There's a vegan alternative to everything. Right. You can have the vegan cheese and the vegan anchovies. Whatever that is. And you still like have the spirit of the Caesar salad. Yes, you can make like a close

fiximily of like you can do it with miso and nutritional yeast and amino acids and like all these things and make a pseudo Caesar. And it can be very delicious. And it can be very, yeah, I'm undeniably delicious undeniably, hit those same umami notes, but it's not a Caesar salad. If we're talking about like what a Caesar salad is. It's not the truest most classic version of a Caesar salad. And so you can't, you can't have it both ways. You can't be eating a vegan Caesar salad. And also

rail against anybody who would deviate from the classic ingredients as not being a real Caesar salad.

“That's one of the greatest plot twists I think I've heard them all right on. Sorry, Rebecca.”

Hey to break it to you, but it sounds like you're either neither of you are eating Caesar salads or you're both eating Caesar salad. Sorry, we're going to take one more short break coming up with chat with a couple of fighting over what to do with subpar food. And also what's the deal with salted versus unsalted butter? Why not just use unsalted butter? And I do your own salt. Hi and ham. We will debate. Stick around.

Hope you are hungry because it's time for some ads. Welcome back to the show and a quick note that we're already looking for colors for our

or a hot take or a question, I want to hear from you. Drop me a line at [email protected]. All right, pie and ham. We have an email from Barbara to address here. She writes, "My son-in-law and I have a dispute about salted butter versus unsalted." He says he will only use unsalted butter so he can control the salt. His only exceptions are that he uses salted butter for toast and melting it for dipping crab meat. I say there's such little sodium

unsalted butter that it doesn't really make that much difference. Does it really matter ham? I feel like depends on how much you're seasoning something but I, this is something that you've

“heard food media people tell you that recipe developers tell you at Nazium that you have to always”

use unsalted butter so you can control the salt. Recently I have changed my mind. I am 100%

team salted butter. Always. Always. Always. Just team salted butter. I think the butter

tastes better. There's something about storing the butter with that salt that just improves the flavor and usually we use a nice French cultured butter that comes salted at home and it's great for toast. It's great for baking. It's great for all these things. You might need to adjust your some of your baking recipes for with some salt with the salted butter. Maybe don't add the pinch of salt because you're using salted butter instead of unsalted. Exactly. And like cookies and things.

And if you're cooking something savory with salted butter, you are always tasting and adjusting for salt anyway so it's not going to be that big a difference there but I do find that the flavor

“of the butter is better using a salted butter. Pi thoughts on this? I feel the same way. I think”

if you, there's no need to keep two different butters for two different situations and even for baking in my experience. A lot of recipes lowballs on the salt anyway. A great idea. A lot of recipes can say that yes. Yeah. Can really use a little more salt so if you are starting with salted butter and just follow the recipe you might actually end up with something better. Yeah and there's nothing worse than unsalted butter spread on toast. Is the word? It's like it's like it's a grease.

It's the word. Even Barbara Sun and Law says that he uses salted butter for toast so that we all agree. Yeah I, I'm generally with you. There's nothing about the way that salt infuses into salted butter that you just can't it's just not the same when you add them separately. That being said I have gotten burned a couple times. I used salted butter and then something ended up too salty. It was scrambled eggs and because that I got scared baking as soon as when the baking

recipe calls for unsalted butter I'll do half and half. Half salted butter, half unsalted butter. That's wild. That's wild and that's out of control. Is that ridiculous? That's ridiculous. We're all trying to reduce the amount of butter we have to stock you. Yeah right I guess so. All right, pie and ham we have one more call to take. Hi who's this? Hi this is Sarah and here with my husband Keith and we're in Ontario. Sarah say hello to my friends, ham and pie.

Hi, how are you guys? Hey, Sarah. Good. Thank you. Sarah, what seems to be the issue? So our food feud is about how far we're willing to go to a void food waste. So I will go to great lengths. Essentially becoming a human green bit where as Keith will forget about the leftovers and eat something good. That's already a loaded comment because I love some leftovers. Your frame this is a debate machine eating leftovers and eating something good.

So does that mean that the leftovers are never good? I think I'm a pretty darn good cook.

So you know I think the leftovers are pretty good and I'll usually judge them up with a little freshness of some sort but then Keith will you know come home with my death room, you know, which is a chicken swarm of plate from a local restaurant here. Sarah you're saying if there's good leftovers in the fridge your upset if Keith comes home with new food before the leftovers have been finished. Yeah exactly. And Keith, what's your take on this situation? I think sometimes you just

got to let go you know some food just might not be meant for the next day or in some cases the next week and we just got to move on. Variety is the spice of life and so I'm just eating the same thing the next day just that it's not as enjoyable. I like the word enjoyful. We're going to enjoy it. So Keith what is your bar? Like is eating it again the next day? Okay are you talking about like

“twice more three times more one day? Like what is do you you must have a line somewhere?”

Sure I think there's obviously a convenient factor of having like something delicious in the fridge

the next day get it into the third day. I'm moving on. What about the age of food? Like if you

haven't had it but it's been five days. Let's say you eat it on the day that it's cooked and then you don't eat it for three days and then it but it's still in the fridge would you eat it then?

hard thing to say no to. What's your bigger biggest issue here? Do you are you concerned about the

whether the food is still good a few days out or are you are you spoiled or not spoiled or not spoiled or are you more concerned of your about your quality of life or like about the variety of food that you're eating? For me it's the it's the variety of you know something new. Not as concerned about it Dean spoiled. Got it and Sarah for you is it that you just have a higher tolerance

“for eating the same thing a few days in a row or is there another reason why this is important to you?”

I think I do have a higher tolerance for eating things repeatedly but also I'll add to the mix that a lot of what I prepare is fairly vegetable heavy which is not Keith's favorite thing. So that's I think an added layer whereas I you know I thrive off of veggies and I will eat them again and again but then I get a little bit of foam. When that chicken swarm of plate comes rolling in. Exactly right who does all of the cooking? I would say mostly me. And Sarah like I know when you wrote in you

talked about the issue of food waste but like is the food getting thrown out? Throwing out anything is tough for me. So I I will eat it or I'll transfer it to the freezer with the vow that I'll eat it one day. So is the what upsets you Sarah? Is the fact that you're left to carry the burden of the left over all on your own and that your life partner isn't there to support you in this. You got it.

“Keith what's your response to that? I don't know I think that you know I pull my weight where I can”

and you know we've been married almost 10 years and you know I think we got to take that a consideration when cooking something that I might not be there to carry the weight. Is there is there the possibility to make less food like how much I'm gonna say. How much food are you preparing? How far can you make less food? Yeah it's make less. If you're making like if you're making eight quarts of veggie chili because you have no problem eating veggie chili

every day for two weeks. That's on you. That's on you. Yeah yeah like it's like it's luckily my wife soul and I both share I agree with Keith in this way. Like I were both cooks we love food and it's very tough for us to eat the same thing more than once more. So if like we'll make something if we have some leftovers we'll just shut up the next day we'll eat that and then past that we rarely have leftovers because we know how we eat but I would I would try and portion down to something

that you know you could eat. Yeah my relationship is very much similar to Sarah and Keith actually.

I'm always the one telling everybody to finish what we have and my husband's always the one buying

“freaking sandwiches. You know from a grocery store and I'm like what is this said?”

However because I do the cooking I take responsibility for the amount of food that I have created. Okay so it sounds like ham and pire speaking with one voice here Sarah what are your thoughts on this? I think that's a great suggestion. I would say you know some things are definitely conducive to scaling down whereas others might be a little more challenging like if we buy a rotisserie chicken or something but yeah I mean I think maybe I got a bust out the calculator and maybe

adjust my recipes half of them maybe. Yeah I mean if the two you share rotisserie chicken the first night there's you you can get four meals that are rotisserie chicken yeah I can eat I can eat a half rotisserie chicken in a sitting in one seat easy yeah rotisserie chicken probably lasts in our house with so it's it's the two of us in a toddler 75% of that chicken is getting eaten on one night right and then and then we're like making some some chicken case case

that he is the next day and that's gone. Yeah Sarah that's another option if you consider just eating more or buying smaller chicken. I mean the judgments are coming down a little bit harshly that this is really on Sarah how do you feel about this are you willing to is there anything that you think you can do to help out here a little bit do you think you could eat you know eat a few more leftovers once in a while just to meet Sarah somewhere in the middle. Yeah sure

obviously I like where the the advice is coming because you know it's a power of me in this moment

but as the call moves on and then we returned to normal life in a house of one on one won't always

win so definitely I got it I like the suggestion of just eating more right now night one I'll just eat more all right so eat cook less and eat more and Keith this is your golden opportunity to do something nice for your wife exactly eat her leftovers any if you're ever in the dog house

all right yeah Keith and Sarah and Ontario thank you so much for joining us good luck

“with your next dinner and the leftovers. Thanks so much bye. Bye. Thank you”

Before I wrap up I want to remind you that we're always looking for folks to call in for these

callers shows either with food related disagreements and disputes maybe it's your hot takes or questions I want to hear from you send us an email or voice memo to [email protected] My thanks to everyone who called in and to our special guest, Hamel Walee is the author of Hello Home Cooking which you can find wherever books are sold is also at Ham e Graham Ham a Graham on Instagram or @sola and Ham on YouTube thank you Ham thank you and I live in

Shankshinan as the author of Hot Tie Kitchen and Sabai she's also at Hot Tie Kitchen on Instagram and @pilin's kitchen on YouTube thank you. Hi. Thank you for having me. I want your following folks in Instagram. I hope you'll follow me too. I'm at the Sportful. Next week on the show I visit an afghan restaurant in Houston's become a gathering place for new refugees. The owner tells me his story of coming to the U.S. and how things have changed in Houston since American

troops withdrew from afghanistan. That's next week. While you wait for that one check out last week's episode with Eva Longoria it's up now. And hey did you know you can listen to the Sportful in a serious XM app? Yes, the serious XM app and his all your favorite podcasts plus over 200 ad free music channels curated by genre and era plus live sports coverage 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. Right now Sportful listeners can get three months free of the serious XM app by going to Siriusxm.com/sportful. This episode was produced by me along with management producer and the Morgan Stern and senior producer on Drace O'Hara. It was edited by Camille Stanley. Our engineer is Jared O'Connell. Music help from lacklabel music. The sportful is a production of Siriusxm podcast our executive producer is Camille Stanley.

Until next time I'm Dan Pashman. And I'm Alex Fall calling from San Diego, California, reminding everyone to eat more, eat better, and eat more better. Thank you to Bonnie Plants for sponsoring this segment. Spring is here which means a lot of you

“are getting ready to plant your vegetable gardens. That's why I wanted to talk with Amy and Field,”

a senior horticulturist at Scott's Miracle Grove to answer your pressing gardening questions.

But first, how does someone become a senior horticulturist? Lots and lots of years of practice.

I've been doing this over 30 years. And what are the parts of your job that's still get you excited today? I like that I still get to work with plants. I still like it in my hands in the dirt. Amy says this is her favorite time of the year. There's just one issue. I can't breathe. I have really bad spring allergies, but you're literally allergic to your profession, Amy. I'm allergic to my profession. That's how we have you really love it.

In fact, Amy loves it so much. She actually has a PhD in plant and environmental science. So yes, it's true. I'm bringing the questions we got from listeners to a doctor. All right, Dr. Amy, first question. Samantha asks, "How do I know what my soil needs to grow things well? How do you tell if you have good soil? How do you tell what it needs to be better soil?" So almost every soil, especially if you plant it in it, needs to be refreshed without even doing

anything else. So mixing in some composted manure or compost or bad garden soil, just to help kind of re-fluff the structure, re-ad nutrients, and other things have a soil test done. It'll tell you what nutrients are lacking in the soil. But nine times out of ten, if you just mix in some fresh compost every year, your garden bed's going to get what it needs. Oh, okay. Tim writes, "Do I have to dedicate my life to my pair and apple trees to get

edible fruit without worms?" My friend will tell you yes. You do have to follow a spray routine

“with your pairs and apples if you want to get a nice healthy worm-free apple. I have never had”

a successful fruit crop without having to go out and do the occasional insecticide application when they need it. So, right. Kayla and Patterson New York writes, "I've had success growing the typical veggies and herbs, but I'm craving something new. A coworker recently introduced me to ground cherries, and I love their unusual flavor. I'm curious to know if there are other fruits or veggies that are relatively easy to grow and have a unique taste,

but not easily found at a store or market. I'd love suggestions." Quick note that ground cherries are also known as husk cherries. They have a thin papery husk and tastes like pineapple and a baby with a tomato. Anyway, Dr. Amy, do you have suggestions? What can she grow that would be somewhat novel, but not too tough to grow?

Well, first, she's not wrong. It's like pineapple. And if you roast them, it's like pineapple

but they are really good. Yeah, and then the husking takes some time.

“Quick note, "If you want more info on ground cherries,”

Bonnie has you covered. They have a fantastic website with so much info, including an article specifically entitled How to Grow Ground Cherries." They've also got a product catalog that's you filter by type of growing space you have, how much sunlight it gets, and a bunch of other

categories to make sure you pick plants that are just right for you. Even if you're like Kayla,

you're looking to grow something a little different. Other kind of unique plants,

“kuka melons, they're like little mini mouse melons, I think, is what they're also called.”

They're this tiny little, about an inch long fruit that tastes a lot like just a cucumber, and you just sit there and pop them in your mouth in the garden. It's like, I pick one kind of thing, but they're good garnish. They're good to pickle, and they're just kind of this different unique little plant that you can try. Other kind of different things, and it's not that they're unique, but you can find some really cool peppers and all sorts of weird shapes and heat from

super sweet to, you know, knock your socks off spicy. Thank you again to the sponsor of today's segment Bonnie Plans. You know, getting your gardens started can feel intimidating if you're a

first timer. Even if you've done a lot of gardening, there's probably questions you have, there's

things that you thought you had it down and grew well two years ago, and then last year it was just giving you trouble and you don't know what it was. Bonnie can help. Bonnie Plans believes the growing your own garden should be simple, accessible, and attainable. And Bonnie's website has so many fantastic resources to help guide you through the process. It basically holds your hand the whole time, and then eventually you get the reward when the plants start growing,

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And there is really nothing more gratifying if you love to cook than just going out into the backyard or to the window sill, picking a few tomatoes, few basil leaves, maybe you wanted some parsley to sprinkle over a dish and make it look pretty. Knowing that you grew it yourself

“makes it special, and I think it makes it taste better. With over a century of experience growing”

fresh quality plants, Bonnie Plans can be your partner and successfully grow delicious fresh food and finding your moment. Head to BonniePlants.com for more.