Speaker 1: Good morning. How are you doing today?
Speaker 2: Good?
Speaker 1: How are you well? I'm very excited to share a
conversation with you because I'm that dude that finally discovered
the kitchen and the beautiful array of cooking during the lockdown,
and since then, I feel like that I'm in that
movie Short Circuit. Input. Please give me more input. And
your book, my wife and I were like two kids
in a candy store because we're sitting there going, we're
doing this one, We're doing this one, We're doing this one.
How did you make it so appetizing to both men
and women?
Speaker 2: First of all, thank you so much. That's so sweet.
I don't know. I think that that's just kind of
how I like to cook, and I really wanted to
bring that into like with the photography too, which I
feel like speaks to all the recipes.
Speaker 1: That's interesting that you bring that up because that was
one of my big subjects. I am somebody who likes
marketing and I study what people do, and that photography,
as well as the book cover very appetizing. I mean,
it is an invitation to hey, look at me. Okay,
I will.
Speaker 2: Thank you so much.
Speaker 1: So what went into it? Did you have that control?
Or was that all about the editor?
Speaker 2: No, I mean, well, I didn't take the pictures, but
I was there. The shoot was two weeks, so I
was there every single day, and like obviously I chose
the photographer, I chose the food stylus, I chose the
prop stilas, and the vision of the book was online
in terms of like the esthetics and everything. And then
the photo team was just amazing. So they they really
brought it, brought it home, and like brought my vision
to life.
Speaker 1: You do something here that really I wish I could
take this book back into my past. And the reason
why is because growing up in the state of Montana,
rainbow trout that was our way of life. We went
fishing for the big trout. But my god, what you're
doing with trout in your I wish my dad was here.
I say, Dad, we got to do this together, buddy.
It's not about just cleaning the fish and frying it.
Look at what she's doing with cherry tomatoes and roasting
this thing.
Speaker 2: Man, Thank you so much. That's so.
Speaker 1: Now, what do you know about trout? I mean, because
trout seems to be like a northern fish.
Speaker 2: Yeah, I go to the farmer's market a lot, okay,
And that's that's definitely where I tried that sort of trout,
the kind of trout that's in the book. Like obviously
growing up I've had like smoke trout or I actually
didn't really love fish growing up, but like I was
around smoked trout and smoked fish in that way. But
it wasn't until yeah, like going to the farmer's market
that I explored like different kinds of trout.
Speaker 1: Let's talk about this, Linday. When you talk about smoked trout,
I mean I think before before Jerky became, you know,
really super famous amongst the masses. I mean, that's exactly
what we were doing. We were doing smoked trout when
it was cool.
Speaker 2: How did you have smoke trout? Oh, dear?
Speaker 1: Just like Dad had a big cooker out there in
the in the garage and he would go out and
you would smell that stuff for hours. Is it done
you Dad? Stop it? Have patience, son.
Speaker 2: Maybe I'm new to do that. Next, I've never smoked
a trout before.
Speaker 1: What it is is that the thing it's very fun
to do because it is about the patients. But at
the same time, and this is where my native American
spirituality comes in. You've got to respect it, just because
you know, respect all living things. And when it comes
to trout and you're doing things like that, you've got
to that trout gave up its life for you to
have protein.
Speaker 2: Yeah, I'm gonna I'm gonna do that. I'm gonna get
out my smoker. I'm gonna smoke some trout for sure.
Speaker 1: Either that or air fright, because you know we do
jerky inside the air fryer as well. What about you?
Speaker 2: I have an air fryer, It's like an airfire oven duo.
I've never actually made jerky in there before. I've never
like taken it that far, but maybe I should. You
just put like, do you break up the trout to
turn into jerky or you? Yeah, I whole like filet.
Speaker 1: I could. I could go the way of what my
dad did. He would put the whole fish in there,
and then we spent all of our time picking out
the dang of bones and all that kind of stuff
when it was smoked. Yeah, but to me only because
I just a different world these days. I don't want
any complications. I want to pop that smoke trout inside
my mouth and let's go for it.
Speaker 2: Hm hmm. I'll love to try that. What else have
you put in your air in the not the smoker
to make jerky? What else have you done?
Speaker 1: Well, I'll do beef. And the reason why is because
when I go camping and I'm out there and I
need that instant protein and we're on the trails hiking.
But the thing about it is is I don't like
overdried of jerky. What I want to do is I
wanted to have I want it to be fresh. I
wanted to be kind of chewy, just so I can
sit there and I don't have to sit there and
devour it and get it out of my teeth. And
it's something that doesn't dig into your teeth, if you
know what I mean.
Speaker 2: Yeah, one hundred percent.
Speaker 1: Now, one of the other things that you really do
inside this book something Delicious, is that you put focus
on barbecue. You know, I'm here in the South these days,
we take this barbecue stuff pretty seriously down here.
Speaker 2: Yeah. I love barbecue so much, and I think that
it can seem intimidating. And I think a big purpose
of the book was taking these sort of intimidating concepts
and making them super approachable and I think that's where
the these ribs come in. And they're they're quite simple
to make, you know. You just have to you know,
make the rub, make the hot the barbecue sauce, which
is just like on the stovetop, and the ribs just
go in the oven and you can finish them on
the grill or even just stay they can just stay
in the oven or like we were talking about, it
can go in this So I think it sounds so
intimidating barbecue, but I think it could be. It could
be simple, And I think that's that's what I was
trying to do in the book.
Speaker 1: Well, you open up the door for that exploration, because
even when when I was looking at it, I looked
at my wife and I said, this, We've got to
do this on our next camping trip, because I think
it's screaming for the outdoor wilderness to be a part
of the scent and the flavor.
Speaker 2: Oh yeah, for sure. Like when I was developing that one,
what I like to do is I always do like
a first test of maybe just like a top line concept,
and then I'll go to my pantry and I'll look
at what kind of spices I have and what I
kind of want to do, for example, like the coffee.
I've made coffee wings before, so that's kind of like
where I felt that the ribs would do well with coffee.
Of course that's like a staple pairing. But then I
was like, I really want to add some heat and
also cut the sort of like chocolate chocolateness of the coffee.
So that's where like the cayenne came in. And then
I also want to like make a sort of tangy
barbecue sauce. So that was that's like all the different
things that were going on in my brain.
Speaker 1: All right, for the listeners that don't have the book
in front of them, but they will, here's the thing
about it. This is the second time that we've brought
up coffee. Are you using the coffee grounds or are
you using coffee coffee and then and then throw away
the grounds?
Speaker 2: Yeah, so so you can use well, so what I did,
I just got like from my espress, So I just
like grounded up coffee. So you can buy ground coffee
or use like a grinder or something like that. So
it just depends like what you have at home, but
you can totally just buy ground coffee. See bay and
like pretty fine too.
Speaker 1: I'm a fanatic when it comes to coffee grounds because
I'll go out there and I'll put it back in
the soil because to me, that's just taking care of
your land around you. And so to see that we
can do something else with all of this when it
comes to coffee and it's not your morning cup of
joe anymore, that it can be a part of your
dinner as well.
Speaker 2: Yeah, absolutely, wow. Yeah, I really like to like bring
the bridge the elements and the gaps between like different
types of cuisines and kind of like you said, breakfast coffee,
but you can put it in your dinner barbecue as well.
Speaker 1: Please do not move. We'll be right back with Lindsay.
The name of the book something delicious. Oh you kinda
love it. We're back with Lindsay when you feature really
good roast chicken. And over to my left, is that
unbelievable photograph? Are you telling me that you made that
for that photograph and you did not send Michael or
myself an email just to test it with you?
Speaker 2: Next time you'll be the first person I call, for sure.
Speaker 1: Yeah, Because isn't that like one of the golden rules
of being in the kitchen. It's like, you know, being
the chef. I love sampling all the food, but I
want to share it as well. But to me, it's
like writing poetry. What'd you think of it? What did
you think of it? I don't know. Man, You're lacking
something here, dude, you better figure out what it is.
Speaker 2: No, it's so true. I love to share when I'm cooking.
So when I was like developing all these recipes, my
husband tried every single recipe in the book and he
is honest with me, and same with my dad. My
dad tried a lot of My dad is a harsh
critic and so if he if I got a stamp
of approval from him, I knew it was good to go.
And he has a lot, he has a lot to say,
so I trust his opinion. And same with my husband.
My husband and I have like a very similar palate.
So when he would try all the recipes, I would,
you know, take his feedback and go back and you know,
try again. Let's talk about just sharing is important to me.
Speaker 1: Let's talk about kitchen discipline in the way that when
it comes to chefing. I'm one of those people that
if you're not if you're not working on that on
that oven or that stovever that air fryer. Then you're
washing dishes. What what's your discipline inside that kitchen.
Speaker 2: I think it's a part of the process or process
that I don't like. For sure. I definitely tried to
outsource and hand off the dishes as best as as
I can. But I guess it is part of the
cooking process and maybe the more daunting part of cooking,
because you like, made this whole meal, it looks amazing,
you're having it, it's delicious, and then it's like, oh man,
the dishes. But I try to clean as I go.
You know, I'll fill the dishwasher as I'm cooking, especially
if I'm having people over for dinner or something like that.
So I'll always try to have like as much clean
as i can before like dinner is complete, so that
I'm not like spending hours after this amazing meal cleaning.
Speaker 1: All right, from one person who loves to chef, you
are a master at chefing. Let's talk about the importance
of cabbage in our life. I use cabbage as being
a probiotic. So when we're doing your charred cabbage, I'm
adding probiotic correct I mean because I mean, to me,
I love cabbage. A lot of people do not. Maybe
it's my mother's German in or something like that. But
I'll tell you I love cabbage, and you've given me
a new idea to explore.
Speaker 2: Oh yeah, yeah, I hope you try the cabbage. Like, yeah, cabbage.
I feel like I don't know why people don't love it.
Speaker 1: They're afraid of it, They're afraid of the app effects.
They need to get over that.
Speaker 2: Well, it's so good, especially when you sear it, or
like you can do like a whole roasted braised cabbage
and like have that be a super hardy like vegetarian maid.
But in the book it's like with butter and breadcrumbs
and it's it's just like sauteed and like charred. I
think it's really special. I am also pro pro cabbage.
Speaker 1: What about broccolini? Why all of a sudden has it
become the go to? Is it because unlike broccoli, it
doesn't necessarily get caught up in your teeth? Or is
it just that it has a sweeter flavor, especially when
you're mixing it with your vinegar red as well as
cilantra and lime.
Speaker 2: My god, girl, I so growing up, I actually, yeah,
broccoli was like I did not like broccoli at all,
like any any form of broccoli. It really wasn't until
recently that I like broccoli. However, like going into like
trying different types of vegetables, it was broccolini first, and
I was like, oh, okay, I don't like broccoli, but
I like broccolini, which is why there's like, I think
one or two recipes of broccolini in the book, And
so I think it's a little bit more approachable to
me because it's not super woody, and it's a little
bit sweeter, like you said, a little bit more subtle,
and it's so it's easier to cook too, and I
personally think like it looks better. Maybe maybe that's just me,
but I but now I do like broccoli, but I
still will pull for the broccolini more so.
Speaker 1: Sure when you put a cookbook such as this together
and you're saying that these are all things that you
you've tested and you've grown forward, is it like writing
music or making a movie that the very fact that
this book is in our hands today is a miracle.
Speaker 2: I think, So looking back at it, I'm like, I
can't believe I tested over and over like one hundred recipes.
You know, it was like a few years of my
life that I came like forward with these concepts. So
I think, yeah, it is very similar to that. For sure.
Speaker 1: We've gone into this new generation of the tacos have
had a rebirth. We're no, you know, it's no longer
about the fast food restaurant taco. It's about fish tacos,
and it's about really having a good time with it.
But why is it that the shrimp taco seems to
be the go to for a lot of people? Is
it because that you can do so much with shrimp
and it sucks in the flavor?
Speaker 2: Yeah, of course, I think. Also, yeah, it's so easy
to make, especially in the book. It's like a smaller
shrimp too, so it literally takes two minutes. It's not
like a you know, big shrimp, or like if you're
also doing like a not a fried fish taco, a
more like seared taco, there's more room for error. I
feel like shrimp takes like a couple seconds in a
pan and then you like have all the fun toppings
and it's like very easy. So maybe that's why I'm.
Speaker 1: That freak that will sit there and say I don't
want to shew. I'm just going to make a poke bowl.
That's okay to do it with your shrimp tacos?
Speaker 2: Right, yeah, for sure? What would you want to use?
Speaker 1: You know, this is where I'm freaky because I you know,
if I'm just gonna put shrimp in there, that's boring.
So I challenge myself in the kitchen. Okay, what else
are we going to put in there? One of the
things that I want to master is I want to
be able to take all different types of fish and
mix it together to like a saveace of some sort,
and to do something with the shrimp tacos, but make
it like a savace a taco of sorts.
Speaker 2: Oh that sounds good.
Speaker 1: Yeah.
Speaker 2: You can crisp up the tortilla, yeah, and then toss
like you can do shrimp, you can do tuna, salmon,
you can even do like trout.
Speaker 1: About what about sardines, Because man, I I have, for
some sick reason, I have fallen in love with sardines.
Speaker 2: Sardines are I love a smokefish, I love a tinfish.
Sardines are maybe the one like one of the old
I haven't fully embraced yet, I think, but I need
to maybe have them in like the right way. What
about you? How do you? How do you like to
have them?
Speaker 1: I like my sardines and mustard and or what I'll
do is I'll get some olive gardens salad dressing and
I'll mix it up with sour kraut and olives and
oh my god, it just is. It's it's almost like
having a Mediterranean lunch, is what it is.
Speaker 2: Oh, that sounds that sounds pretty good. What kind of
mustard it's gotta be?
Speaker 1: The especially this must be a Southern thing, but it's
the honey honey mustard or something with a spice. I mean,
Mike's red hot mustard is not bad. But sometimes I
don't want that extra bite when I'm going into sardines
because it's like it's already fishy tasting.
Speaker 2: Hmm. Okay, I'm gonna have to try that and see
if I can be transformed to liking it.
Speaker 1: Well, you're gonna go back to it. And the thing
about it, what you're gonna love about it is in
this day and age. I mean, let's let's talk seriousness
when it comes to our listeners. The cost, the cost
of this stuff. You're gonna get sardines really super cheap
if we can figure out a way to put them
into a shrimp taco and do things like that. Now
we're talking cheaper food.
Speaker 2: Mm hmmm, I love that. Yeah, that sounds great.
Speaker 1: You also would focus on soups now, okay, now I'm
a master at soups. I'll take you off. Yeah, but
you're doing something with tumeric. Now you have my attention
when you start using things like that, because as we
go into the fall and winter months, we need things
like two American we need things with yogurt with that,
with that probiotic action and stuff like that. Are you
using the yogurt instead of using half and half to
thicken up that broth?
Speaker 2: Are you talking which one? Are you talking about the doll?
Speaker 1: That's exactly the one I'm talking about. My god, you're
reading my notes.
Speaker 2: Yeah, you like so in that rusbee, it's topped with
the yogurt and it kind of gets mixed into it.
Speaker 1: Yeah, but that.
Speaker 2: That dish you don't necessarily need to add like a
heavy cream. But for example, there's another recipe which is
a like potato leak soup, and that is not thickened
with cream. It's thickened with sour cream, so you can
honestly use like whatever you want. You can do you know,
cottage cheese if you want more protein, or you can
do like you said, Greek yogurt for for like more
propoudicts and protein too.
Speaker 1: One of the things that always gets underneath my skin
is when people say I don't like lamb. I just
don't like the thought of eating lamb, but yet they
have not seen or even tasted your spice lamb meatballs
with feta, tomato and cucumber. This to me is take
the chance, go for the spiced lamb.
Speaker 2: Oh yeah, yeah, I'm with you one hundred percent. I
feel like people are a little bit iffy with lamb,
which is also I have a lamb chok recipe in
there too. I think that's my favorite protein. If I'm
at a restaurant, I'm going to order the lamb, and
at home, I love to make lamb, especially lamb meatballs too.
I feel like it's like a fun, different, textural and
tasteful protein, like when you've been making ground beef for
so long. And like you said, those spice meatballs are
really nice with all the other salad elements too.
Speaker 1: All right, you truly understand what being on the social
media is all about. You are an influencer. Where can
people find you outside of TikTok? Because I know they're
gonna do exactly what I did when they open up
the book. I can do this, I can do this.
I can do this one too.
Speaker 2: Oh yeah, for sure I have. I also have a
lot of recipes on my website it's lindsayetsla dot com,
and then on social media at lindsay Eats.
Speaker 1: You got to come back to this show anytime in
the future. Twenty minutes with you talking about food is
not enough. And I hope that Michael is sitting there
squirming in his seat, going, god, I'm still hungry. Oh
my god, quit talking about this stuff.
Speaker 2: It was so great talking to you.
Speaker 1: Will you be brilliant today?
Speaker 2: Okay, thank you,