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Speaker 1: Good morning. How are you doing today?

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Speaker 2: Good?

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Speaker 1: How are you well? I'm very excited to share a

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conversation with you because I'm that dude that finally discovered

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the kitchen and the beautiful array of cooking during the lockdown,

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and since then, I feel like that I'm in that

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movie Short Circuit. Input. Please give me more input. And

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your book, my wife and I were like two kids

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in a candy store because we're sitting there going, we're

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doing this one, We're doing this one, We're doing this one.

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How did you make it so appetizing to both men

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and women?

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Speaker 2: First of all, thank you so much. That's so sweet.

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I don't know. I think that that's just kind of

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how I like to cook, and I really wanted to

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bring that into like with the photography too, which I

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feel like speaks to all the recipes.

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Speaker 1: That's interesting that you bring that up because that was

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one of my big subjects. I am somebody who likes

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marketing and I study what people do, and that photography,

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as well as the book cover very appetizing. I mean,

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it is an invitation to hey, look at me. Okay,

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I will.

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Speaker 2: Thank you so much.

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Speaker 1: So what went into it? Did you have that control?

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Or was that all about the editor?

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Speaker 2: No, I mean, well, I didn't take the pictures, but

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I was there. The shoot was two weeks, so I

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was there every single day, and like obviously I chose

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the photographer, I chose the food stylus, I chose the

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prop stilas, and the vision of the book was online

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in terms of like the esthetics and everything. And then

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the photo team was just amazing. So they they really

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brought it, brought it home, and like brought my vision

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to life.

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Speaker 1: You do something here that really I wish I could

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take this book back into my past. And the reason

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why is because growing up in the state of Montana,

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rainbow trout that was our way of life. We went

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fishing for the big trout. But my god, what you're

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doing with trout in your I wish my dad was here.

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I say, Dad, we got to do this together, buddy.

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It's not about just cleaning the fish and frying it.

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Look at what she's doing with cherry tomatoes and roasting

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this thing.

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Speaker 2: Man, Thank you so much. That's so.

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Speaker 1: Now, what do you know about trout? I mean, because

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trout seems to be like a northern fish.

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Speaker 2: Yeah, I go to the farmer's market a lot, okay,

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And that's that's definitely where I tried that sort of trout,

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the kind of trout that's in the book. Like obviously

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growing up I've had like smoke trout or I actually

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didn't really love fish growing up, but like I was

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around smoked trout and smoked fish in that way. But

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it wasn't until yeah, like going to the farmer's market

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that I explored like different kinds of trout.

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Speaker 1: Let's talk about this, Linday. When you talk about smoked trout,

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I mean I think before before Jerky became, you know,

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really super famous amongst the masses. I mean, that's exactly

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what we were doing. We were doing smoked trout when

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it was cool.

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Speaker 2: How did you have smoke trout? Oh, dear?

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Speaker 1: Just like Dad had a big cooker out there in

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the in the garage and he would go out and

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you would smell that stuff for hours. Is it done

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you Dad? Stop it? Have patience, son.

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Speaker 2: Maybe I'm new to do that. Next, I've never smoked

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a trout before.

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Speaker 1: What it is is that the thing it's very fun

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to do because it is about the patients. But at

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the same time, and this is where my native American

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spirituality comes in. You've got to respect it, just because

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you know, respect all living things. And when it comes

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to trout and you're doing things like that, you've got

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to that trout gave up its life for you to

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have protein.

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Speaker 2: Yeah, I'm gonna I'm gonna do that. I'm gonna get

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out my smoker. I'm gonna smoke some trout for sure.

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Speaker 1: Either that or air fright, because you know we do

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jerky inside the air fryer as well. What about you?

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Speaker 2: I have an air fryer, It's like an airfire oven duo.

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I've never actually made jerky in there before. I've never

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like taken it that far, but maybe I should. You

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just put like, do you break up the trout to

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turn into jerky or you? Yeah, I whole like filet.

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Speaker 1: I could. I could go the way of what my

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dad did. He would put the whole fish in there,

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and then we spent all of our time picking out

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the dang of bones and all that kind of stuff

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when it was smoked. Yeah, but to me only because

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I just a different world these days. I don't want

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any complications. I want to pop that smoke trout inside

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my mouth and let's go for it.

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Speaker 2: Hm hmm. I'll love to try that. What else have

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you put in your air in the not the smoker

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to make jerky? What else have you done?

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Speaker 1: Well, I'll do beef. And the reason why is because

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when I go camping and I'm out there and I

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need that instant protein and we're on the trails hiking.

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But the thing about it is is I don't like

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overdried of jerky. What I want to do is I

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wanted to have I want it to be fresh. I

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wanted to be kind of chewy, just so I can

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sit there and I don't have to sit there and

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devour it and get it out of my teeth. And

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it's something that doesn't dig into your teeth, if you

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know what I mean.

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Speaker 2: Yeah, one hundred percent.

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Speaker 1: Now, one of the other things that you really do

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inside this book something Delicious, is that you put focus

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on barbecue. You know, I'm here in the South these days,

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we take this barbecue stuff pretty seriously down here.

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Speaker 2: Yeah. I love barbecue so much, and I think that

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it can seem intimidating. And I think a big purpose

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of the book was taking these sort of intimidating concepts

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and making them super approachable and I think that's where

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the these ribs come in. And they're they're quite simple

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to make, you know. You just have to you know,

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make the rub, make the hot the barbecue sauce, which

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is just like on the stovetop, and the ribs just

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go in the oven and you can finish them on

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the grill or even just stay they can just stay

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in the oven or like we were talking about, it

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can go in this So I think it sounds so

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intimidating barbecue, but I think it could be. It could

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be simple, And I think that's that's what I was

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trying to do in the book.

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Speaker 1: Well, you open up the door for that exploration, because

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even when when I was looking at it, I looked

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at my wife and I said, this, We've got to

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do this on our next camping trip, because I think

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it's screaming for the outdoor wilderness to be a part

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of the scent and the flavor.

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Speaker 2: Oh yeah, for sure. Like when I was developing that one,

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what I like to do is I always do like

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a first test of maybe just like a top line concept,

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and then I'll go to my pantry and I'll look

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at what kind of spices I have and what I

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kind of want to do, for example, like the coffee.

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I've made coffee wings before, so that's kind of like

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where I felt that the ribs would do well with coffee.

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Of course that's like a staple pairing. But then I

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was like, I really want to add some heat and

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also cut the sort of like chocolate chocolateness of the coffee.

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So that's where like the cayenne came in. And then

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I also want to like make a sort of tangy

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barbecue sauce. So that was that's like all the different

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things that were going on in my brain.

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Speaker 1: All right, for the listeners that don't have the book

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in front of them, but they will, here's the thing

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about it. This is the second time that we've brought

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up coffee. Are you using the coffee grounds or are

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you using coffee coffee and then and then throw away

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the grounds?

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Speaker 2: Yeah, so so you can use well, so what I did,

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I just got like from my espress, So I just

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like grounded up coffee. So you can buy ground coffee

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or use like a grinder or something like that. So

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it just depends like what you have at home, but

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you can totally just buy ground coffee. See bay and

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like pretty fine too.

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Speaker 1: I'm a fanatic when it comes to coffee grounds because

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I'll go out there and I'll put it back in

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the soil because to me, that's just taking care of

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your land around you. And so to see that we

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can do something else with all of this when it

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comes to coffee and it's not your morning cup of

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joe anymore, that it can be a part of your

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dinner as well.

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Speaker 2: Yeah, absolutely, wow. Yeah, I really like to like bring

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the bridge the elements and the gaps between like different

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types of cuisines and kind of like you said, breakfast coffee,

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but you can put it in your dinner barbecue as well.

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Speaker 1: Please do not move. We'll be right back with Lindsay.

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The name of the book something delicious. Oh you kinda

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love it. We're back with Lindsay when you feature really

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good roast chicken. And over to my left, is that

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unbelievable photograph? Are you telling me that you made that

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for that photograph and you did not send Michael or

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myself an email just to test it with you?

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Speaker 2: Next time you'll be the first person I call, for sure.

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Speaker 1: Yeah, Because isn't that like one of the golden rules

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of being in the kitchen. It's like, you know, being

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the chef. I love sampling all the food, but I

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want to share it as well. But to me, it's

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like writing poetry. What'd you think of it? What did

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you think of it? I don't know. Man, You're lacking

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something here, dude, you better figure out what it is.

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Speaker 2: No, it's so true. I love to share when I'm cooking.

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So when I was like developing all these recipes, my

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husband tried every single recipe in the book and he

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is honest with me, and same with my dad. My

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dad tried a lot of My dad is a harsh

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critic and so if he if I got a stamp

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of approval from him, I knew it was good to go.

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And he has a lot, he has a lot to say,

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so I trust his opinion. And same with my husband.

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My husband and I have like a very similar palate.

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So when he would try all the recipes, I would,

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you know, take his feedback and go back and you know,

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try again. Let's talk about just sharing is important to me.

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Speaker 1: Let's talk about kitchen discipline in the way that when

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it comes to chefing. I'm one of those people that

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if you're not if you're not working on that on

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that oven or that stovever that air fryer. Then you're

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washing dishes. What what's your discipline inside that kitchen.

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Speaker 2: I think it's a part of the process or process

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that I don't like. For sure. I definitely tried to

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outsource and hand off the dishes as best as as

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I can. But I guess it is part of the

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cooking process and maybe the more daunting part of cooking,

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because you like, made this whole meal, it looks amazing,

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you're having it, it's delicious, and then it's like, oh man,

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the dishes. But I try to clean as I go.

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You know, I'll fill the dishwasher as I'm cooking, especially

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if I'm having people over for dinner or something like that.

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So I'll always try to have like as much clean

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as i can before like dinner is complete, so that

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I'm not like spending hours after this amazing meal cleaning.

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Speaker 1: All right, from one person who loves to chef, you

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are a master at chefing. Let's talk about the importance

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of cabbage in our life. I use cabbage as being

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a probiotic. So when we're doing your charred cabbage, I'm

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adding probiotic correct I mean because I mean, to me,

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I love cabbage. A lot of people do not. Maybe

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it's my mother's German in or something like that. But

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I'll tell you I love cabbage, and you've given me

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a new idea to explore.

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Speaker 2: Oh yeah, yeah, I hope you try the cabbage. Like, yeah, cabbage.

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I feel like I don't know why people don't love it.

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Speaker 1: They're afraid of it, They're afraid of the app effects.

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They need to get over that.

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Speaker 2: Well, it's so good, especially when you sear it, or

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like you can do like a whole roasted braised cabbage

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and like have that be a super hardy like vegetarian maid.

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But in the book it's like with butter and breadcrumbs

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and it's it's just like sauteed and like charred. I

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think it's really special. I am also pro pro cabbage.

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Speaker 1: What about broccolini? Why all of a sudden has it

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become the go to? Is it because unlike broccoli, it

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doesn't necessarily get caught up in your teeth? Or is

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it just that it has a sweeter flavor, especially when

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you're mixing it with your vinegar red as well as

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cilantra and lime.

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Speaker 2: My god, girl, I so growing up, I actually, yeah,

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broccoli was like I did not like broccoli at all,

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like any any form of broccoli. It really wasn't until

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recently that I like broccoli. However, like going into like

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trying different types of vegetables, it was broccolini first, and

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I was like, oh, okay, I don't like broccoli, but

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I like broccolini, which is why there's like, I think

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one or two recipes of broccolini in the book, And

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so I think it's a little bit more approachable to

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me because it's not super woody, and it's a little

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bit sweeter, like you said, a little bit more subtle,

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and it's so it's easier to cook too, and I

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personally think like it looks better. Maybe maybe that's just me,

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but I but now I do like broccoli, but I

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still will pull for the broccolini more so.

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Speaker 1: Sure when you put a cookbook such as this together

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and you're saying that these are all things that you

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you've tested and you've grown forward, is it like writing

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music or making a movie that the very fact that

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this book is in our hands today is a miracle.

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Speaker 2: I think, So looking back at it, I'm like, I

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can't believe I tested over and over like one hundred recipes.

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You know, it was like a few years of my

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life that I came like forward with these concepts. So

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I think, yeah, it is very similar to that. For sure.

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Speaker 1: We've gone into this new generation of the tacos have

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had a rebirth. We're no, you know, it's no longer

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about the fast food restaurant taco. It's about fish tacos,

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and it's about really having a good time with it.

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But why is it that the shrimp taco seems to

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be the go to for a lot of people? Is

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it because that you can do so much with shrimp

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and it sucks in the flavor?

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Speaker 2: Yeah, of course, I think. Also, yeah, it's so easy

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to make, especially in the book. It's like a smaller

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shrimp too, so it literally takes two minutes. It's not

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like a you know, big shrimp, or like if you're

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also doing like a not a fried fish taco, a

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more like seared taco, there's more room for error. I

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feel like shrimp takes like a couple seconds in a

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pan and then you like have all the fun toppings

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and it's like very easy. So maybe that's why I'm.

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Speaker 1: That freak that will sit there and say I don't

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want to shew. I'm just going to make a poke bowl.

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That's okay to do it with your shrimp tacos?

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Speaker 2: Right, yeah, for sure? What would you want to use?

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Speaker 1: You know, this is where I'm freaky because I you know,

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if I'm just gonna put shrimp in there, that's boring.

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So I challenge myself in the kitchen. Okay, what else

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are we going to put in there? One of the

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things that I want to master is I want to

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be able to take all different types of fish and

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mix it together to like a saveace of some sort,

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and to do something with the shrimp tacos, but make

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it like a savace a taco of sorts.

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Speaker 2: Oh that sounds good.

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Speaker 1: Yeah.

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Speaker 2: You can crisp up the tortilla, yeah, and then toss

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like you can do shrimp, you can do tuna, salmon,

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you can even do like trout.

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Speaker 1: About what about sardines, Because man, I I have, for

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some sick reason, I have fallen in love with sardines.

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Speaker 2: Sardines are I love a smokefish, I love a tinfish.

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Sardines are maybe the one like one of the old

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I haven't fully embraced yet, I think, but I need

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to maybe have them in like the right way. What

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about you? How do you? How do you like to

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have them?

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Speaker 1: I like my sardines and mustard and or what I'll

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do is I'll get some olive gardens salad dressing and

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I'll mix it up with sour kraut and olives and

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oh my god, it just is. It's it's almost like

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having a Mediterranean lunch, is what it is.

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Speaker 2: Oh, that sounds that sounds pretty good. What kind of

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mustard it's gotta be?

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Speaker 1: The especially this must be a Southern thing, but it's

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the honey honey mustard or something with a spice. I mean,

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Mike's red hot mustard is not bad. But sometimes I

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don't want that extra bite when I'm going into sardines

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because it's like it's already fishy tasting.

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Speaker 2: Hmm. Okay, I'm gonna have to try that and see

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if I can be transformed to liking it.

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Speaker 1: Well, you're gonna go back to it. And the thing

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about it, what you're gonna love about it is in

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this day and age. I mean, let's let's talk seriousness

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when it comes to our listeners. The cost, the cost

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of this stuff. You're gonna get sardines really super cheap

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if we can figure out a way to put them

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into a shrimp taco and do things like that. Now

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we're talking cheaper food.

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Speaker 2: Mm hmmm, I love that. Yeah, that sounds great.

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Speaker 1: You also would focus on soups now, okay, now I'm

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a master at soups. I'll take you off. Yeah, but

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you're doing something with tumeric. Now you have my attention

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when you start using things like that, because as we

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go into the fall and winter months, we need things

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like two American we need things with yogurt with that,

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with that probiotic action and stuff like that. Are you

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using the yogurt instead of using half and half to

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thicken up that broth?

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Speaker 2: Are you talking which one? Are you talking about the doll?

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Speaker 1: That's exactly the one I'm talking about. My god, you're

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reading my notes.

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Speaker 2: Yeah, you like so in that rusbee, it's topped with

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the yogurt and it kind of gets mixed into it.

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Speaker 1: Yeah, but that.

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Speaker 2: That dish you don't necessarily need to add like a

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heavy cream. But for example, there's another recipe which is

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a like potato leak soup, and that is not thickened

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with cream. It's thickened with sour cream, so you can

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honestly use like whatever you want. You can do you know,

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cottage cheese if you want more protein, or you can

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do like you said, Greek yogurt for for like more

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propoudicts and protein too.

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Speaker 1: One of the things that always gets underneath my skin

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is when people say I don't like lamb. I just

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don't like the thought of eating lamb, but yet they

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have not seen or even tasted your spice lamb meatballs

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with feta, tomato and cucumber. This to me is take

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the chance, go for the spiced lamb.

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Speaker 2: Oh yeah, yeah, I'm with you one hundred percent. I

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feel like people are a little bit iffy with lamb,

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which is also I have a lamb chok recipe in

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there too. I think that's my favorite protein. If I'm

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at a restaurant, I'm going to order the lamb, and

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at home, I love to make lamb, especially lamb meatballs too.

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I feel like it's like a fun, different, textural and

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tasteful protein, like when you've been making ground beef for

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so long. And like you said, those spice meatballs are

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really nice with all the other salad elements too.

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Speaker 1: All right, you truly understand what being on the social

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media is all about. You are an influencer. Where can

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people find you outside of TikTok? Because I know they're

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gonna do exactly what I did when they open up

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the book. I can do this, I can do this.

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I can do this one too.

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Speaker 2: Oh yeah, for sure I have. I also have a

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lot of recipes on my website it's lindsayetsla dot com,

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and then on social media at lindsay Eats.

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Speaker 1: You got to come back to this show anytime in

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the future. Twenty minutes with you talking about food is

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not enough. And I hope that Michael is sitting there

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squirming in his seat, going, god, I'm still hungry. Oh

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my god, quit talking about this stuff.

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Speaker 2: It was so great talking to you.

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Speaker 1: Will you be brilliant today?

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Speaker 2: Okay, thank you,