Episode Transcript
Speaker 0 00:00:00 Good morning, Fort McMurray, wood, Buffalo, and the rest of the world. You've tuned in to the max Sydney morning show. I am your host, Elliot Pierre. And as per usual, we're going to start the show off the same way we start every episode off with a moment of gratitude. I know you could be doing a million other things with your time. So the fact that you spend it with us truly does mean the world to me. So thank you on that note, Tanner hidden with the intro.
Speaker 1 00:00:20 She caught me loves you're listening to the next city morning show.
Speaker 0 00:00:29 All right. And we're back. Okay. We have a returning guests. I'm excited about this fraternity guests. Cause every time he comes, it's just delicious. So as you know, I'm not gonna introduce my guests. They do a better job at that than myself. So on that note, sir, can you please re-introduce yourself to the people at home
Speaker 3 00:00:44 We're able to, first of all, uh, great, uh, great to be here, Elliot. It's, uh, it's been a couple of months since the last time, but it's nice to be back and appreciate the opportunity. So my name is Jay Falcone in, in Fort McMurray. Now just about 37, 38 years. Uh, I work at one of the oil, sand plants and, uh, human resources, uh, in the pension and benefits area. And I also facilitate the financial literacy program with the multicultural association of wood Buffalo
Speaker 0 00:01:12 Today has nothing to do with any of that. Exactly. You're here to cook today. So last time we had dessert that's right. And when you started talking about to dessert and it was a pair and you were going to boil it and there's going to be chocolate on it, I'm like, this is going to be horrible. And it was delicious, delicious. So what we, what we started backwards. So we started at dessert. What are we having today? Yes,
Speaker 3 00:01:39 We remember we said, we're going to do a regressive dinner through the series. We started with the dessert. Like you said, a poached pears, hopefully you like that delicious. Um, what we're going to do today is we're going to do a main course. So we're going to do a pasta dish because Italians love pasta.
Speaker 0 00:01:54 Yeah. So what kind of pasta dish are we having today? Okay.
Speaker 3 00:01:57 So what we're going to do is we're going to, uh, cook a, uh, pasta dish call Bostok Gahcho and baby. So that literally means cheese and pepper and the pepper is going to be a black pepper. Okay. Okay. But I'm going to put a little bit of a twist to it at a few other ingredients. So it's not the traditional one, but it's the base of that, uh, cashew and paper.
Speaker 0 00:02:19 Okay. And so when it comes to past, like you said, it's very traditional, how did you first start cooking pasta? Like, why is this a dish? That means anything to yourself. So
Speaker 3 00:02:28 Yeah. So this particular dish is, uh, is native to, to Rome. Okay. So if you ever go to, you've been to Rome. Okay. So you go to Rome, this is a traditional, uh, plate there. It's, it's very, very simple to make. Yeah. Okay. So, uh, but basic ingredients, like I said, cheese, pepper, we're going to add some other things to it, but uh, if you go there and it it's one of those things that you got to try in Rome. Okay. So like they say, when you enroll, what do you do? Exactly. So you got to try that if you're ever enrolling, but we're going to do our own version here today. And I think folks will really like it.
Speaker 0 00:03:07 All right. Okay. Well, listen, everybody at home, we're going to transition to the Mac CD kitchen. So, uh, let's go do some cooking.
Speaker 3 00:03:16 Okay. So the first thing we're going to do is we're going to get a zucchini. This is washed take off the ends there. Okay. So this is the part of the dish where it's not traditional and got you in bed, but we're going to add these two ingredients and it adds something different to the, to the dish.
Speaker 0 00:03:39 All right. So why is this an addition? Why did you decide to put this?
Speaker 3 00:03:44 Oh, good, good question. Like, I like the traditional gotchu in baker, but uh, I just like this because it just brings another level of flavor. Right. Okay. So if you think about it, if you don't like a zucchini, for example, too, some people don't like it, or if you don't like the next ingredients we're going to put in there, then you don't just skip it. Great. We'll find a substitute, but I just liked this version here and we'll just do this. Okay. So we're just chopping up as Akini. I've just got one with Katie here. Okay. And what I've done here, Elliot on the stove. You'll notice that I've got two frying pans going, right. Okay. We're going to just put, these are hot. I'm going to put some olive oil in here. Okay. The other one I'm just going to leave for now. And we also got the water for the pasta starting to cook. Right.
Speaker 0 00:04:33 I got a question about, uh, the pants that you got on the oven. So you are heating those ups before. That's right. So they're nice and hot when you put that all the oil. That's why?
Speaker 3 00:04:43 Yeah, because you want the oil, you want that path to be hot. You want the oil to get that temperature, right. Rather than have the oil come up to that temperature.
Speaker 0 00:04:51 Right. Okay. Okay.
Speaker 3 00:04:52 Good to know what we're going to do is we're just going to put the zucchini in here. You'll notice that that's sizzling. Nice. Okay. Yeah.
Speaker 0 00:05:02 Smell right off the bat. So that's awesome.
Speaker 3 00:05:05 We're just going to continue doing that. And I'm going to look for this here and what we're doing is saw change. Okay. So this, let that saute, it's going to take a few minutes to view there. Okay. And now we're going to get to the second ingredient. That's not traditionally in a cartoon paper, which is bacon. Everything's better with bacon. Everything's better with
Speaker 0 00:05:29 Bacon. So you're making small cuts on that.
Speaker 3 00:05:32 Yeah. Just cutting it in pieces here. Pick that out there. Okay. Now again, if you don't like bacon or you don't eat bacon, or we got a lot of viewers that for other purposes, don't have it skip it. Or you can use, for example, Turkey, sausage, or chicken sausage for the protein, if you want. Great. Not, don't worry about it. And this is just regular bacon, regular bacon, not maple, not curious. Regular bacon. Okay. Okay. So it's going to take that now. We're going to put this in the other path. Okay. And you'll notice that it's starting to sizzle.
Speaker 3 00:06:19 Now. I didn't put any on this one because we know that it's rendered from the, I'm going to just cut a little bit more here. I'm going to continue to cook the zucchini. How's that smell? It smells delicious. So we're continuing to saute the zucchini. I'm just going to add a little bit of salt. We're going to add a little bit of pepper. Okay. And we're just going to continue to saute this. You'll notice that the bacon is crisp now. So we want to taste it, take this off the fire. I was just going to ask like time management when you're cooking is key and we're just going to drain the fat out of here. Okay. Just going to put it in a Mac city cup. Hey, go. There's product placement more than one use for your Mac city month pay go. Okay. I'm just going to put that out there.
Speaker 3 00:07:23 And then I'm just going to put my bacon in a, in a, in a dish here. You're totally done with the bacon on the, on the fryer then. Okay. I'm just going to put that in here. So just soaks up some of that fat, excess fat, just going to put it in there like that. Okay. And so that's on that. Okay. Now the next thing I'm going to do here is move the water here. And I'm just going to put that, hi, I'm going to shut this one off and that's continuing to cook there. This is a teenager.
Speaker 3 00:08:13 Now he's noticed that it's getting a little caramelized, which is nice. Delicious. That's continuing to cook now with the pastel water. I'm going to add all we got sold before. We're just going to add some salt. And why is that? That's going to give flavor to the pasta. Pasta. Doesn't have salt. Okay. So we're going to continue to do that there. Now, in fact, what I'm going to do is I'm going to another one of these Mac city mugs. I'm just going to get a little bit of water here and I'm just going to put a little bit in here, help with cooking.
Speaker 0 00:09:07 Look smells.
Speaker 3 00:09:08 Sounds delicious. Okay. So let's go now and we're going to start on the cheese mixture. Okay. So what we're going to do is the cheese, the cat show in the catcher paper is going to be, what's called a pecorino Romano. Okay. Now most people are familiar with farming, John or Parmesan. Okay. Okay. We're going to use pecorino. Pecorino is a, a lamb, uh, where she, uh, sorry, uh, uh, cheese. It's a little bit saltier than, um, project Java. And it's going to be excellent inside this dish. Okay, great. This, and you can get this at both stores. Now they have the pecorino. Now, if you want, you can use apartment Jonno, which is still okay. Uh, not as traditional as the Roman, uh, dish, but you can put that in any, uh, Duro, uh, skinny door, cheese. Okay. Yeah. Send me hard. I should say, um, is going to be good in this dish and you can try different, different cheeses. Very,
Speaker 0 00:10:17 You can really smell that cheese
Speaker 3 00:10:19 Smells so good. Yeah. So it has a different flavor than, uh, than probably any journal, but this is going to be excellent in there. Okay. So we're just going to continue to do that. I got just over a cup there, I think. Okay. Okay. So the next thing we're going to do is start cooking the pasta. So this is, uh, we're going to use just a, a, uh, it's called Benita pasta. Very good quality pasta. You can use any type. Okay. We're going to use fettuccine. You can put linguini, you can put spaghetti, whatever you like. Okay. Okay. Now
Speaker 0 00:10:52 You just said, it's a good kind of pastor. So I guess all pastors not created equal.
Speaker 3 00:10:56 Yeah. I mean, it's just like any other brand right. Brand, right. I mean, and for something like this, it's $2. If you get the no name brand, it's maybe a dollar 25 or a dollar 50 spend the extra 50 cents, this one comes from Italy. So it's really good. Can usually the way to kind of, uh, determine, uh, you know, how many people will feed, uh, it's typically about a hundred grams per person. So this has 454 grams. So it's, you know, four and a half servings. Okay. So what I'm going to do is remember we had the water that was salted, right? There's uh, Tanner's eating with us today. Always. Of course. So I'm just going to put that in there like that. Okay. Okay. And you'll notice that it's just hard. They're just gonna let that go down. One of the things about pasta when you're cooking, most people, uh, don't cook pasta.
Speaker 3 00:11:57 Well, okay. Back. Even some restaurants don't do it. And we're, we're just a few tips. First of all, always use, um, a lot of water. Okay. Now having said that in this, this year, don't listen to that because we want to use less water just cause we want some of the starches to come out of the pasta. Cause we're going to use it for our sauce. But typically when you're making a cooking pasta, you should always have, um, quite a bit of water. Okay. You notice that that's down there and now that's going to continue to cook. Uh, the other thing that we talked about was salting the water. Never put oil butter in the water. Okay. Because some people do that because they think that, well, that's going to stop the pasta from sticking. But what it actually does is it attaches to the pasta and then the sauce doesn't give off.
Speaker 3 00:12:50 Okay. It slips off. So it takes the starch away. So we're going to continue to do this as you can see. Okay. And what we're going to do is we're going to cook it. Another mistake people make is they cook the past the too long. Okay. So we're going to cook it at what's called aldente, which means that to the tooth. So when you bite it, it should be a little, little hard, not too hard, but usually, you know, you take it out because guess what tasks that continues to cook even after you put it on the plate. Right? So again, a lot of people over cook their pasta. Sometimes you'll go to some restaurants and they'll par boil the pasta in the morning and then you show up and you order pasta and then they give it another boil. Okay. That's it. Your pasta is going to be soggy.
Speaker 3 00:13:40 Okay. So a sign of a good restaurant is when you order the pasta, they cook it for you right away. Okay. Now what we're going to do is continue to kind of cook this and then we'll come back and I'll show you what, how we start making the sauce. Okay. So the next part of the cashew and pepper is the, the pepper piece. Okay. So what I've done has got a hot skillet again. Okay. And what am I going to do is I'm just going to crack some black pepper here. Okay. And I want to keep it coarse enough. Okay. Okay. And Talia, can you smell that already? Soon as it hits the pan? Yeah. So what we're doing here is just letting the flavors come out and no, you can do 30, 40 turns. You're not being shy with that then? No, no, because this is one of the main ingredients of this. Okay. Okay. So you notice, look, it's even smoking now Barrington I grade. So this is very similar when individuals, um, you know, make Curry and you let it okay. So the next thing we're going to do. Okay. I'm just going to turn the heat down a bit there as it releases those aromas. Okay. Now my past is coming along very well. And the next thing I'm going to do is I'm going to get a little bit of pasta water. Now, remember the pasta, water is going to have some starch in it. Okay. And I'm just going to put a little bit in here. Okay.
Speaker 3 00:15:19 You notice that that's coming along very well. Okay. Put it back there. Okay. Now it's making, it's like making a little bit of a sauce. Okay. A pepper sauce, pepper sauce. Okay. Now you notice my Taska, It's almost L dented. You notice that it's got that little white there. That means that it's two to two. Okay. We're going to continue doing that. Okay.
Speaker 3 00:15:56 And I'm just going to put that heed down. Okay. And then the next thing we're going to do is we're going to get the cheese. Okay. And again, my Mac city ladle can add a little bit more, just a little bit, not too much water to the cheese. Okay. So what we're doing here is we're making almost our cheese sauce. No, not too much water. Okay. Okay. Cause we want this to come out like a bit of a paste. Okay. So we're not using any cream or anything like that, but look at that that's coming out like a cheese sauce. Right. Okay. Now you'll notice that that's nice like that and again, not too much. Okay. So the next thing I'm going to do is I'm going to take my pasta, which I'm just going to try it again. Give it another 30 seconds here. Okay. Okay. And what I'm going to do is I'm not going to drain the pasta. Typically you would drain pasta, but we just want some of that water in there anyway. So what I'm going to do, just do that.
Speaker 3 00:17:42 Okay. And you'll notice that that's just coming along. Very nice there. I'm going to add a little bit more of my pasta water. Okay. Okay. And as you noticed this it's cooking now. No.
Speaker 0 00:18:00 Right. And you just smell, it smells delicious in the pastor's hidden that pepper. Yeah. I'm getting the cheese smell and that bacon has definitely not left the group. That's right.
Speaker 3 00:18:11 And I'm going to turn it off now. Okay. Just going to add a little bit more. Okay. And what I'm going to do, which is adding my cheese now cheese sauce. Right. Okay. I'm just going to add it and I want the fire off or the heat off because I don't want this to Get into lumps. So what I'm doing now is I'm just going to do that. Oh, okay. All right.
Speaker 0 00:18:49 And so why are you doing this with no heat on it right now?
Speaker 3 00:18:53 Yeah, because if you think about it, it's almost like cooking eggs. If you got it on heat that starts to stream. Right. Okay. I don't want that. I want this to be more of a sauce rather than clumps of cheese. Okay. So you'll notice. Okay. Now what I'm going to do is I'm going to add a little bit of water to that and get the rest of that cheese mixture. We're just to continue to break this up here, Again, off, off the heat. But like we said before, the PASPA is continuing to cook here. Okay. So we're just going like that. Okay. Continuing to make it cook there. Okay. Now what I'm going to do now, notice that it's just making a bit of a sauce there. Okay. The next thing I'm going to do is I'm going to add my cook zucchini, And I'm going to add my bacon. Okay.
Speaker 0 00:20:20 Looks, smells delicious. I can't wait to taste it.
Speaker 3 00:20:24 Okay. And I'm continuing to just mix this up here.
Speaker 0 00:20:34 So how long do you think you got to mix this up? Once you put all the ingredients together,
Speaker 3 00:20:38 Some of the sauce, um, you know, um, reduces a bit here, remember this is, it's got no heat on it. Right. So it's just more of combining the flavors of the, of the, uh and the bacon. Now remember the Bacon's going to be salty. So, you know, um, that's why we haven't put a lot of salt in here. Right. Okay. So next step is that we're just going to go and plate this. Okay. Okay. So the next thing we're going to do is just plate this. I'm just going to put this on here, Like this.
Speaker 0 00:21:38 I like how you're twirling it when you first pick it up.
Speaker 3 00:21:45 Okay. I'm just going to do that.
Speaker 0 00:22:07 All right. And I noticed that you've chopped something up there. What side? What's the green.
Speaker 3 00:22:11 We're just going to add that as a garnish sec.
Speaker 0 00:22:18 Probably the one thing that I noticed while you're cooking this. So there's a, not a lot of ingredients to this whatsoever.
Speaker 3 00:22:22 Can you imagine if it was just their traditional cash and paper, it would only be the cheese and the pepper right. Where we're doing very few, very few ingredients. Okay, great. So what I'm going to do is just give me one sec here.
Speaker 0 00:22:43 I feel like I'm in a chopped kitchen. Yeah.
Speaker 3 00:22:46 Well sort of we did do a lot of chopping. Okay. So then we're just going to put a few little He's here. I should a bit, and then I'm going to throw in a bit more pepper. Okay. And there we go.
Speaker 0 00:23:16 Nice. So what's the name of this dish? Again? This is
Speaker 3 00:23:19 Pasta. Got you in baby with bacon and zucchini.
Speaker 0 00:23:24 Here we go. All right. Let's go back to the chairs and have some food.
Speaker 3 00:23:26 Excellent.
Speaker 0 00:23:28 Alright. And we're back. We're sitting on the chairs. We got our food here. So before I get to even Jay, tell us again, what are we eating here? What are like, yeah. Give us a nice introduction. Oh your mic. Can you hear it? Can we hear him with the mic like that? Yeah. We're good.
Speaker 3 00:23:43 All right. Great. So this again is pasta with Gacho paper. Okay. But with the JS version, with the bacon and the zucchini.
Speaker 0 00:23:54 All right. All right. Everybody dig in Tanner. Enjoy. Thank you. Oh my God. It is so good.
Speaker 3 00:24:08 Uh, nice. Get all those different flavors. Right?
Speaker 0 00:24:13 I love my job.
Speaker 3 00:24:15 Tanner's got the best job.
Speaker 0 00:24:19 You can literally taste everything in here, but my, I don't want to say my favorite. Well, one, one part of this that I'm enjoying is the actual pass to be in a little bit more dense.
Speaker 3 00:24:32 See, and people aren't used to that. So sometimes if you know, if you were to eat that, some people would say, well, it's two, it's not cooked, but it's actually perfect. Right. My favorite part of this is eating it.
Speaker 0 00:24:46 Yeah. Well, you know what it does for me. Normally, when I eat pasta, I like to have like a bread based product, right? Like something toasted or cracker or something. But this substitutes that you don't need it, you don't need it. Are you telling me that you eat pasta with crackers? Oh yeah. I love, I love a pasta with like rich crackers. Get some rich crackers. A hundred percent. I just like, I like have a bread now. Obviously I'll take real bread if it's there. But in a pinch, you go to the pantry, grab some
Speaker 3 00:25:18 Sometimes depending on the sauce too, like with the tomato sauce, Italian tradition is to, after you eat the pasta, there's sauce left over, you get a nice, a piece of bread and you slap it around and get the rest of that sauce. So.
Speaker 0 00:25:34 Okay. Well, listen, Jay, these people are getting jealous. They don't want to like watch us eat. So I'm going to finish eating this, but then when I eat, I can't talk. So we're going to cut the show short. Cause I know we went over and that's okay. But before we cut you loose, get a shameless shout out or plugs. So he got the mic, he got the camera, he got the lights have fun. Okay.
Speaker 3 00:25:56 So what we're doing, what we're introducing in 2022, it's called Jace Cucina. And what it is is if you like what you saw today, um, what you can do is, uh, for $35 per person, your house, and we'll, uh, give you a cooking lesson, do three to five, uh, um, uh, uh, plates or courses. Sorry. And, uh, you can watch us cook. You can cook along with us and we'll all eat family style. So if you want to do that in the new year,
Speaker 0 00:26:32 That's awesome. All right. Well, Jay, thank you very much. I can't wait til you come back and cook for us again because we still have at least one more course. So yeah, please come back again and again and again, and keep cooking for myself and Towner. I've agreed that everybody at home for Memorial, with Buffalo and rest of the world, thank you for tuning in. I'm going to finish this food. I hope you're having a great day. We'll see you tomorrow. Peace.
Speaker 1 00:26:55 I just dies that desk. Another Mac city morning show Dawn.
Speaker 2 00:27:04 You
Speaker 4 00:27:13 Talk about quenching your ugly thirst.
