Beehive Eats: Kitchen Staples
On this episode of Beehive Eats, Irene shares her Disney Cruise culinary adventures, and Meg shares her adventures eating at the Lone Star patio. Irene describes her corn salad that wins hearts at every barbecue, and Meg describes an easy ratatouille. Then they share the kitchen staples they always have on hand — canned goods, aromatics, spices, proteins, and more.
Oh, welcome to Beehive Eats. I'm Meg, and I'm here with Irene. Hey, Irene. Hi, Meg. How are you?
I'm, you know, I'm surviving. We're here. It's a nice day.
I look like an Efy counselor today.
I don't know if you're ready. It's patio season?
It's patio season. So tell you why you've been eating? Cable off. You know, I actually haven't been eating in a lot of places lately. So I am sorry.
I was recently on a cruise.
Oh, no. Tell us about the cruise.
Tell us about it on the cruise. I went on the Disney cruise. The Disney Wish which, by the way, has a documentary on Disney what's it called? Disney Plus?
Disney Plus. Okay. There, this has nothing to do with food. But they have a show about the animals in their animal kingdom that I love. Really?
It is it's like the zookeeper's taking care of VM.
Oh my gosh. I wanna watch that. It's
I don't remember. Just type an animal kingdom anyway.
on. So it's their newest ship. It it I don't know. Sales, I guess, is the verb out of Cape Canaveral. So we went to Florida.
We did a 4 night cruise. And Brandon's whole family was there. So it's fun. Honestly, I will say okay. I don't I don't know how to how to frame, like, the information I'm giving you about the Disney cruise.
If anyone's going on the Disney cruise, feel free to message me or something, and I can give you more info. I will say, like, I don't remember any of the food on the busy cruise.
But you don't remember it being bad.
Right. Right. It was all totally decent. Because I have been on a very trashy cruise before, like a Carnival cruise in, like, the nineties, maybe. Wait.
What year. Yeah. Yeah. I think it was probably the nineties or or early outs or something. And that was a bad cruise.
And I remember the food being bad and disgusting. And I feel like at that point in time of history, it's like, oh, yeah. Cruises are amazing because food is unlimited and all this stuff. So I was, like, looking forward to the food. But then you think about, like, a food the food on a cruise and it's like, wait.
All this food has to be, like, food that can be, like, shelf stable for several days.
So Do you see triangle of sadness?
No. Okay. Don't. Wait. No.
I saw, like, what's the 1 that's, like, the worst person in the world? Have you seen that 1?
No. But, like, similar vibes. Right?
Yeah. It was Anyway, but the food on the Disney cruise was totally decent. Like, I was and I didn't go to this 1 restaurant, but there is a restaurant there called Anshante. And a friend of mine has been was recently on the same cruise and went there. And she's it's like run by a Michelin Star chef.
It's like and she said it was like the most amazing meal of her life. And I think it was like 250 dollars, like, fixed price, fixed menu or whatever. So But for that I'm assuming. Yeah. I think so.
Like, but worth every penny, like, she thought it was so good. I will say, okay. I will say there are tons of different restaurants and options for food. And 1 of the things I discovered there is that there's a princess and the frog themed bar area.
And you can get this the what are they called? The beignets. You can get the beignets there. And Can
you get, like, dumbo?
No. It's, like, more I
mean, I don't I don't know
what other food they serve. It's, like, more of a bar and so, like, 1 of the only food items is the Benier. And so I was, like it was, like, late at night 1 night, and I was, like, the kids were, like, sleeping. And I was, like, I'll just go walk around wander. And so I was like, I discovered they had benny's.
I was like, are you serving benny's at like 11PM? She's like, yeah, all day. So I went there and I they come in like packs of either like, 2 or, like, 4 or whatever. I don't know. And I was like, okay, I'll get 2, and I'll eat 1 and I'll bring 1 back to Brandon.
I ate 1, and I was like, I immediately need the next 1.
I can't Yeah. Just yeah. You can't eat it.
I had to, like, I ate 1, and then I ate the other 1. And then I was, like, to my server, I was, like, I was supposed to bring that 1 to my husband, and hate it. So you're gonna have to read me more. So it was great. And, like, the lunch op are like buffet stuff.
So, like, when we first got on the ship, we had been we had like a terrible flight there. It was like a red eye and we had just eaten like Starbucks like muffins and stuff. And so we were starving when we got on the ship. And as soon as you get on, there's, like, just like, lots of options of of different food. There's like pizza, and there's a barbecue place, there's like like burgers and fries and chicken fingers and stuff, and then there's like a Mexican style cantina place.
So we got pizza. First thing we first thing we did Totally, like, we ate that pizza probably like 4 times while we were there. There's unlimited ice cream, like soft serve ice cream cones guy, I think, ate like 12 over the course of 4 days. So it was really great. I will say big mess with a cantina and not having chips and salsa.
There's no chips and salsa and there's no guac. And I just feel like when you're poolside, you want chips and salsa. Like -- Yeah. -- why?
Yeah. Diet coke chips and salsa.
It's like why wouldn't why? Why?
I mean, you should write. You should write a strongly worded letter to Bob Biker.
So anyway yeah. It was great. It was great. Good. Anything else?
You know, this was I did this a while ago, but I forgot to talk about it. I went to that hot chicken place. Here, we are recording currently in Lehi, Utah. There's a place up by Traverse Mountain and it's like Houston hot chicken. Oh, yeah.
Yeah. Yeah. Yeah. And it was really good. I just got, like, the original sandwich with, like, whatever is on the normal thing, and it was very good.
Very similar to, like, pretty bird or something.
And delicious. So I am looking this up because I had Thai food in Lehigh a while ago.
Oh, please tell me where it was.
I'm wondering if this is It. Yeah. Bond Thai cuisine.
Did you eat in the restaurant or
did you get restaurant.
Was it like a 2 story like house? Yeah. I've been there. Wait.
No. It wasn't like a house. It was in a strip mall.
Okay. Never mind. But it was so good. Really?
It was so good. What'd
I went with, like, a huge group. Mhmm. So we got some of everything, and it was all really, really good.
There's 1 in Park City. It looks like to
Bon tie. Yeah. I think that's what's called. Anyway.
Wait. Okay. Yeah. Yeah. Yeah.
I am gonna tell you where I've been eating. Yeah.
Tell me. I wanna know.
Thank you. Thank you for your interest. Loanstar, it's now warm enough to eat on the patio. Ugh. So I'm there at least once a week.
That place is so good.
It's so good and it's about
10 minutes from my house. So yeah. And I also feel like that decor is quite eclectic and interesting that you're you're always entertained. Yes. Just being like, what where are we?
What is this place? But it's always so good. Their beans what is it something about their beans
was eating myself the other day, and I bumped into a bay leaf. And I was like, ah, they put bay leaves in their beans. Oh. Yeah. Alright.
I get the quote unquote salad, which is lettuce, chips, beans, rice, and a protein. I've started doing salmon. So the other day, the fish of the day was salmon. It's always different. Right?
It was salmon on my salad, and it was delicious.
That sounds amazing. Every time I make salmon at home, I try to have, like, lettuce on hand -- Yeah.
so that I can always make a salad.
What is it about salmon on a salad?
I don't know. It's so it's because, like, it's I think it's because it goes so well with, like, acid. Like, with a vinaigrette or, like, a lemony garlic y vinaigrette is so good on salmon.
Yeah. I've been eating it in the Nordstrom grill a lot because, again, it's close to my office.
And The Nordstrom, the cafe? Yeah.
So -- Okay. -- at City Creek. Yeah.
It's a great place to, like, do interviews to meet people to do in med school.
Yeah. I love that place. I watched someone eat the French dip for the first time the other day, and that was such a fun experience for me. Wait. Tell me why.
Because the friendship is so good. It's, like, a bigger crowd to do it for me to be, like, you order this and have them like it.
It's not a comfortable food to be eating around somebody who's watching it.
While you're having a conversation. But if you're both doing it, it's fine.
Oh, and their fries are so good. That olive there's like a olive taupeonade. Yeah. Yeah. Yeah.
There's like a taupeonade top of type type of Aioli or something that you dip your fries in.
Why is it so good? It's so good.
So good. And they're fries -- They're fries are so good. So -- thin and crispy, and they have rosemary on them. Yes. They're really salty.
Oh my gosh. So good. I got the other day because I'm a health queen. With my Chick fil A, I got the kale sack salad as a side.
Oh, I didn't know there was a kale salad. 1 hale health. 1 hale of a hale.
1 hale. Of a kale salad. Like, really? Yeah. It's got like a mustard vinaigrette on it, and it's kale and cabbage, and it comes up with some it comes with some smoked almonds.
It's okay. I do order the salad there. Like, the salad's good. Yeah. And they used to I don't know if they have this anymore.
They had like asian y 1 that I would get all the time.
They don't they have they don't
have that 1. Right?
Yeah. They have the Southwest Club,
and they have a market.
Yeah. You Which are all good, but, like, I want the spicy chicken tenders.
To say this, but I recently for the first time, ordered the wrap at the Chick fil A good? Thankfully. It was. It was an antler wrap
for some reason. I think you know why, because at BYU, I used to go to that
wrap, please. Yes. Oh my gosh.
That I could taste it. I can taste it. And I got, like, unhinged things. I put, like, salsa in it.
Because they had those Naho taco things there. I will say the chicken at the BYU eat Whatever what's like in the milk? Every chicken comes from the same place in the milk. I used to work at the ice cream place in that in the milk? Uh-huh.
And all the chicken is, like, the same chicken. Like, they just give it to all the restaurants. And every time I ate that chicken, it made me wanna queue. So Yeah. Just so you know, that chicken there is not good.
Hopefully, they've changed their source since we've been in college though.
Hopefully, I, the other day, was driving home from something, and I was thinking about the quinoa I was about to make and I got so sad that I immediately, like, I passed Gorman Deez, and then I did a u-turn and went back. Because our Gorman Deez has a drive through.
Oh my god. I know. I actually recently did go to Normandy's, and it was so good.
I mean and you have to accept that you're gonna spend, like, 22 dollars on a salad, which is what I did, but I was just in 1 of those days. And I got the Mediterranean Nyswa salad. It was there. Chicpea, their hummus, Ball, what's it called? Flafel awful awful.
It was so good. It was so good. And I just had, like, the most pleasant lunch Dude,
I'll do anything for a pleasant lunch. I'll pay 22 dollars for a pleasant lunch, you
it was worth it for me that day. And then finally, last last hot tip I wanna offer. I was at my office the other day, and I was starving. So I ordered Jimmy John's, and I got it with the peppers on it.
They're spicy banana peppers.
Delicious. Alright. The Vito with Jimmy's peppers, amazing. Best thing I've ever had. Wow.
I I see your enchante, and I raise you with Jimmy John's veto sandwich with peppers on it. What have you been cooking?
Well, that's a good question. I recently was invited to a barbecue, and my favorite thing to I think we've talked about this, but I'm gonna talk about it again because it's also barbecue season now, which is so fun and great. My favorite thing to bring to a barbecue is this, like, it's a corn it's like a fresh cut corn off the cob. Can you find the
corn right now?
Well, that was that was 1 of the problems that I had, which I didn't realize was that there is no fresh corn on the cob. But I do love this out still. But you can find the corn on the cob in the packages, you know. Oh, yeah. So I got that.
And I will say this salad, I had like, I think a friend brought it to our house several years ago, and I've just tried to remake it through memory. And so, like, every year, it gets, like, somewhat distorted. And, like, every year, I'm, like, What is in this salad again? I can't remember. So I asked her for the actual recipe and I made it according to the recipe, and let me tell you.
This thing is freaking hit.
It is. Okay.
What is it? So court fresh corn on the cob. Yeah. And also, I was recently watching Kelsey Nixon's stories. And she just, like, open fire on the stove on her gas stove just like roasts her corn on the cob, which is genius.
But I just did it, like, you know, 4 or 5 minutes in boiling water. Cut the corn. Also, cutting the corn. Why are we all trying to cut the corn with the corn vertical? We don't make that corn horizontal.
On the cutting board, and then your corn doesn't fly everywhere.
That's 1 of those things where
Like, why don't why have you been doing that?
Selling flour and paper bags, you
know? What how is flour supposed to be sold? How do you want flour?
In a bag that doesn't, like, explode?
000, okay. So it's got fresh corn on the cob. It has diced red bell pepper. It's got fresh jalapeno cut in there. And very small diced red onion.
Which I also let You're doing like a really small dice. Oh, yeah. Yeah. And I also soak it in ice water just get kind of the the sting out of that onion. Then you make a dressing with lime, olive oil, some sort of vinegar, I think, like white wine or rice or something, and cilantro.
And the trick is you add 8 ounces of of cotija cheese. You mix that all together? Yeah.
Yeah. Yeah. Yeah.
It is so good. People were freaking out about this salad, freaking out. It was all gone by the time I left this barbecue.
I'm so happy for you. It was so good. Feeling.
So anyway, I recently remember how you had went through a phase of making gigi hadid's vodka sauce.
Yeah. Made it last night.
I put shrimp in it. Took it to a Oh. Another level.
Really? Okay. So I was looking at that vodka sauce recipe and I was also looking I well, I follow this guy, Eric. I wanna say his name is Eric Kim. June Kim.
Eric June Kim. He's like a contributor to New York Times cooking. So he was like, I was trying to make this vodka sauce, bake, and then it would kept splitting. Anyway, so I was like on this, like, vodka sauce, like, type of, like, spiral. The vodka sauce in the New York Times cooking app has 5005 servings.
So I just made ended up making that 1.
So that the difference between that 1 and the 1II know this because I looked up the New York Times yesterday.
Yeah. As opposed to tomato
tomato paste. Yes. So I didn't actually have any crushed tomatoes, but I had those, like, the whole peeled tomatoes, like, the ones that look look really Italian in the camp, like, that you get from World Mark. Same. Okay.
But I think I disagree about the tomatoes in a can, but we'll talk about this in staples. Yeah. So I guess the the diff the difference between crushed tomatoes and like, whole peeled tomatoes in a can is that crushed tomatoes actually has tomato paste within the can. Interesting. So I added some tomato paste and I crushed the tomatoes, like, with my blender or whatever.
And then I did that. And the amount of vodka in that sauce is a lot. Very different. I use 3 quarters cup of vodka, and I think Gigi's is only like 2 tablespoons. Yeah.
But it was it also is like for a pound of pasta. So maybe it's the quantity too.
I mean, the 1 I makes for a pound upon Oh,
it is. Okay. But I
think because you're adding so much more tomato maybe. Yeah.
Yeah. The vodka. Show off.
So the reason I found this out. The reason for the vodka is to disperse the fat
better, actually. Oh, I thought it was because there's
cream. No. It's for, like, the way wait, because you add cream into it, so it's, like, the way the cream cooks or something. I don't know. Yeah.
Anyway, it was so good. And Did you
do a protein or just pasta?
I just did the frozen meatballs from Trader Joe's. Amazing. Which are really good.
The Costco ones are good too, except I did get food poisoning from them?
No. You didn't. How? They're cooked.
I don't know.
I think maybe they're in the freezer for too long. Or I think maybe I was stressed and that's why I was throwing up a bunch, but now I still
The rowing? Oh, yeah. Yeah.
I could get them for
something else. Oh, it could always have been
something else. But now that was, like, the last thing I ate before I got sick, so forever in my mind.
Yeah. Yeah. Yeah. Yeah.
You know? Yeah. I get that.
Okay. About you. No. I'm gonna that I've talked a lot. You can
think you're doing a great job.
I made I made a big zedie.
Alison Roman's big zedie.
Oh, let's commit. You know, I did a penny and then
you do it's like a lasagna except you're just doing penny. So but her tomato sauce is really good, and it calls her tomato sauce,
which I never buy, but you can
make by combining tomato paste. With water. Okay. Which I did, and it was great. And it has, like, onion in it, and then it got, you know, like, oregano and whatever.
So I layered the whole thing. You do, like, the ricotta and parmesan mixture and then the sauce. And I I was in a little bit of a hurry, and you're supposed to do a layer of mozzarella between all of them, and I just, like, forgot to do the mozzarella. I got so into, like, ricotta pasta sauce, ricotta, that I completely forgot. So it had been in the oven for, like, 5 minutes, and I had 1 of those, like, And so I pulled it out of the oven -- Mhmm.
dumped it all into a bowl, a bowl, and then just, like, threw mozzarella in it. Okay. So instead of layer It was just like a glob of ingredients, put it back, put some mozzarella on top.
Oh, so now all your layers are messed up. Yeah.
But guess what? Still -- It was amazing. -- freaking delicious.
Are there -- Okay.
delicious. Are there vegetables in this besides the onions of it? Are there, like, chunks of zucchini or okay. No.
It was amazing. Even my kids were like, this is the best thing I've ever had.
Really? I know. I know. Kids. Even Even Ivy who has a tomato thing?
No. But Ramona Ramona was inside.
And that's who we wanna impress.
Yeah. I made ratatouille Oh, yes. I mean, Spanish ratatouille.
What does that mean? Just the spices
that are different? Yeah. It's a little bit spicier, and I put, like, manchego cheese on top.
I don't ever buy eggplant. I don't -- Oh.
eggplant is so good.
Yeah. But I didn't use it. Oh. I just did extra zucchini and it was still Amazing.
It's funny because everyone had well, when I lived in France, I felt like I had, like, 18 different versions of attitude and everyone has like a version of like why they say their attitude is the best. And I never I mean, if you think about it, Raju is just like cooking a bunch of vegetables together, you know. But I when I was a nanny there, the nanny mom was like, you gotta cook each of the vegetables separately. That's what
the New York Times told me to do. I was like, I'm not doing that. I'm not doing that.
Because, like, then the flavors, like, come out more. And so she would do the meat separately, and I thought this was kind of interesting. She would put tomato paste, and, like, mix it all together at the end. And I was I mean, it was still good.
If you think about it, it's just, like, it's impossible to mess up really.
But And then I had a friend who would, like, make all the different vegetables separately and, like, kinda place it in a pan and then, like, roast it in a pan after. Which was actually pretty good too. So it's almost like a pie. You know? Yeah.
Which I feel like is the 1 I'm used to doing, but this was this was, like, make everything in a pot and then top it. It was more like a stew kind of. Oh, interesting. Like eating What did I serve it with? I don't remember.
I think just some bread. And so it was, like, just more of, like, a delicious slow Okay. Okay.
I did it from the milk street cookbook I told you about, so it was done in under an hour. Mhmm. And it was I used diced tomatoes and Like,
from a can? Yeah.
Which is what the recipe calls them. Yeah. Yeah. Zucchini, a squash, an onion, and it was amazing. Alright.
I'm not mad about it.
Let's talk about our staples. That's that's the subject of the day. We've said for, like, 9 weeks that we're gonna talk about this, and we are actually gonna do it.
So yesterday, when we were talking about what we're gonna talk about, I was like, let's do it in categories, and then we just kept messaging each other categories. We're like, oh, it turns out we have a lot of Okay. So here's okay. So here's my question too about Staples. Let's define Staples first of all.
Are these things that we just always have? Are these things like like if I like, we literally cannot live without. Because that's a little different. Because I could I could maybe we could do, like, a if I had to pick too, then I would pick these ones too. You know what I mean?
Because, like, 1 my 1 of my first categories is aromatics.
Yeah. We always have to have onions.
K. Always have to have onions and garlic. Garlic. Always. Yeah.
What I I'm adding shallots to that. Okay. I always need shallots on here.
Yes. Okay. All okay. So here's more. Like, I actually always like to have stuff to make a Mirpoix.
So now I always have or I prefer to have celery, carrots, onions. Obviously, garlic, and, like, I always have ginger. Yeah. I bought minced ginger that I can Oh, that's smart. Okay.
I what I've done is I peel my ginger and I cut it into chunks, and I put it in my freezer, and then I just shred it on my What mandolin? No. My Microplane. Yeah. Microplane.
I I always use
a microplane for garlic and for ginger.
I don't for garlic, but I do for ginger.
I used to just keep a ginger root in the freezer and pull it out when I needed it.
But I'm gonna start buying the ones because you can get them in Trader Joe's. I feel like ginger Like, I don't I just wanna pop it out and use it. But for some reason, garlic, I like almost love the ritual of, like, peeling the garlic, minceing. I just use my food processor, like, put it in my food processor, and then I keep it in a little container in my freezer, which is essentially the same thing as them, you know, triggers, they have the same, like -- Yeah.
minced garlic in little pockets, but, like, some I just, like, love I don't know. It's some like, kinda reminds me of my mom. I remember, like, helping her peel garlic as a kid. I'm, like, there's something to ritual.
Yeah. Ritually. I actually keep my garlic bulb in the freezer and then just pull 1 out as needed.
So I get like a huge amount of garlic at Costco and eat it.
Yeah. Also in aromatics, I always have green onions.
Okay. Green, I yes. I need to be better about green onions. I bought some and then regrew them. You know, stuck them in soil and let them grow but I just killed the last 1.
So I need to go start over. But it's great.
I'm impressed. That's 1 of
the things I wanted to have to talk about. Is grow as many herbs as you can.
My problem is so do you keep them inside? Yeah. On my windowsill. See, I have a very bad house for direct light. I have almost no direct light into my
Yeah. -- house.
You could get 1 of those Yeah.
Things. They're just so ugly.
They're ugly. Yeah. And they take us up counter space.
Yeah. Yeah. Yeah. I know. I thought about Because I truly buy a pot of basil like every I peel that basil into I
don't think basil you can keep alive. Like, basil, I use the plant, and then I toss it.
Okay. But people are doing it. People are keeping things physical. I don't know. But I feel like I'm buying 1 once every 10 days because mine dies immediately.
Immediately. Granted and I don't have to give a garden. I have an idea of a I have like I have planter boxes, but there's no soil in them. They've been there for 2 years. Mhmm.
Also, if anyone has landscape designer, please send them my way. I need help.
I do have someone for you. I'll tell you.
Yeah. But I do the herbs I'm always growing are basil. I usually have, like, 2 or 3 thoughts of basil going because when you use basil, you use a lot of basil, like, you'll clear out whole plant.
parsley? Parsley is
a good 1 to have. Divint.
I have tried so many times to grow cilantro, and it is impossible. Really? Do not think you can grow cilantro in Utah If anybody knows how to throw cilantro
in Utah, please let me
know because I have tried and failed probably 10 times.
So have you seen the trick with cilantro that like you stick it in a cup of water in your fridge. And it doesn't like, it won't regrow, obviously, but it just stays longer. Yeah.
So I can try that.
Because I do I
just love the fridge space.
Yeah. That's fair. What was me?
I have to buy more Cilantro. So Cilantro was the 1 where I do, like, actually have to buy it. Yeah.
then if it's weird, like, I'm not growing a lemon fry.
Okay. Yeah. So are there I guess that goes under does that go under aromatics or that go under
I don't know.
no. It's herb. We it's not a category, so we're not talking about herbs.
Okay. V vegetables.
I feel like for vegetables could, for me, can go under my mirepoix -- Yeah.
and also under freezer. So the ones I really always have are those Patit Harry Aricovares from I don't know how to say that. Petit, what? Aricovares. The the small like, the petite green beans from Trader Joe's, the frozen fruit.
they say on the package, Arikavirsk. And so that's what, like, I don't know how to say it in English, but whatever. So they are just, like, skinnier. They're really thin green beans, and I love them. Yep.
They are so good.
how do you prepare them?
So often, I'll just boil them and add olive oil and salt. Sometimes, I will if I'm, like, eating a bowl, like, a quick meal, like, rice, egg, soy sauce, like a little chili oil, I will throw that in, like, the microwave for a minute and just, like, chop them up and add them to my bowl.
They're just really easy and really good. Yeah. You could also just, like, fry them up I fried them up with, like, garlic, you know, in in like a pan
Mhmm. -- and cook them that way.
They're just so good. What about you?
I always have carrots. I always have celery for the miracle.
Like you said, I keep peas,
green beans, and corn in my freezer.
And then I like to rotate through vegetables I can roast, so like brussels sprouts. And I roast green beans, and I roast asparagus.
Yeah. I like having asparagus, but it's not a staple for me. I buy it when it's on sale and I like it.
it's not stable. I look like broccoli too. Like, I don't always have it on hand, but I do like it. Yeah.
know? Also, we always have red peppers, and we always have cucumbers. Really?
Yeah. Cucumbers is 1 that I Oh, you know what else I always have? I always have green leaf lettuce. I always have green leaf lettuce. I do romaine.
And I have recently because I've gone through phases of like buying it fresh or buying it, like, they have containers now that are like plucked off and just like in a plastic thing -- Yeah.
like And I have tried growing that
too. You've grown it. No. Not the ones that have, like, the
earth on it.
The root. Oh, okay. Just like ones that are picked off, and It says, like, washed and, like, ready to eat. And, like Amazing. Okay.
So I was doing that for a while because I was like, yes. This is so much easier. And then, I got to, like, the middle of 1 of my packages once, and there were, like, bugs. I literally saw, like, dead nap in that and I'm, like, never again, never again, why buy this lettuce? Because, like, now I just have to wash it anyway.
But I love a green leaf lettuce because I love A a to me, a green leaf lettuce with a good vinaigrette is like just a side that I can always eat. I I do a lot of mixed greens. Okay. Seemix cream to me. It just gets too I I just need I need it I need it just green.
No mix. Love it. For me. But, you know, that's me. Fruit.
I always have apples yeah. I have bananas. They don't always have bananas.
Pineapple. A lot of this is for smoothie. Pineapple? Yeah. I love pineapple.
I love pineapple in my smoothie.
Like, a fresh pineapple.
You always have a fresh Every time we do a Costco. So I don't go to Costco, I do Instacart. Okay. And I always have them pick up a pineapple. Really?
Yeah. It just adds shocks me. Really? Why?
I don't know. Just pineapples is not 1 of the things I always buy. It's not a staple for me. But you know what I do? For fruit often is I buy, like, the frozen packs from Costco.
Like, they have a frozen pack with, like, I The 1 I have now has, like, pineapple and peaches and mangoes. Yep. And I u do you use the clean clean simple eats first minute? No. Okay.
I use the Costco has, like, an organic plant based vanilla protein powder.
Okay. There's a cleans and bleats 1 that's coconut flavored. So coconut with that mix, and a little bit almond milk and some spinach. It is so good.
Okay. Okay. I always have frozen strawberries. And this time of year, I'm always getting fresh strawberries, and they last in my house for 30 minute because my kids devour them.
I keep frozen raspberries.
Like, do you freeze them yourself?
No. Oh, bye. And, like,
I it's so easy to just
make a jam out of them. You just stick them frozen in a pan, add some water, add some not even water, add some sugar, add some lemon juice. Mhmm.
mean, it's not gonna keep forever. It's not like freezer jam, but you can like, use it immediately in a cake or with rolls or whatever, and it's Yeah.
I will say, I I make a batch of, like, a strawberry rhubarb freezer jam. Like, 2 or 3 times a year and I just keep it in my freezer and it is the like, I don't know why we are buying Jammat stores. It is so that that 1 brand? No. Bun memo.
I don't agree. You don't like it? It is not better than freezer jam.
It's Yeah. But I, like, I'm not gonna make blackberry jam. You know, for, like, the weirder ones, I'm like, yes.
Yes. You are. Okay.
I'm not. I'm telling you I'm not. But Oh. Kinda canned stuff you always have on hand?
I always have tomato sauce because my kids well, guy, 1 of my kids loves grilled cheese and tomato soup, and so I'm all I'm making tomato soup like once a week, where I just get a and I don't like tomato soup from a can. But if you make tomato soup from a can of tomato sauce, Okay. So what are you adding into it? So good. And so easy.
Okay. So I start with olive oil and I cook a little bit of minced garlic until you can just, like, until fragrant. I pour a can of tomato sauce in. I let that cook for a little bit. I pour a can of chicken broth in.
I let that cook for a little bit. At that point, I, like, div divvy it out into, like, 2 or 3 parts depending on how many people are eating, and I and I freeze some of it at this point. Then the rest of it is
it in what? What kind of
just like a like a plastic temporary kind of container? Then at that point, I add cream, and that's literally it. Like, it doesn't even need more seasoning than that. And the tomato sauce I get is the is just the Costco like the Kirkland brand. So I'm always buying tomato sauce.
So for cans I mean, I have a lot of cans around, but the things I really need are tomato sauce and chicken broth.
Yeah. Okay. I always have diced tomatoes. I always have I always
have diced tomatoes too, but I don't usually use my diced tomatoes.
I use my diced tomatoes probably once a day. Once a day -- Yeah. -- in what? Everything. Everything.
When I have diced tomatoes, because my kids hate chunks, I am always blending it. And then it becomes tomato sauce. And I'm like, well, I might as well just have just keep buying tomato sauce.
Well, maybe it's because my kids are weird, and I'm like, Fine. Don't eat it. But, like, I use it in place of whole tomatoes. I use it in place of tomato sauce. Like, I just am using it all the time.
I am shocked by this.
Dice I mean, I have diced tomatoes too, but I don't use them that much. I mean, I have like a lot of canned things. I don't use them that much. Like, I0I do use refried beans a lot or like seasoned black beans or something like that.
I I have black beans. I always have black beans.
I have green chilies to add -- Gonna beans. -- I have coconut milk
Mhmm. -- garbanzo beans. Usually a couple cans of, like, kidney
Yeah. -- or white beans -- Yeah.
some, like, of the weirder beans.
Okay. PS, did you know this? I recently found this out. Do you know what butter beans are like a thing now? Like, people are like loving butter beans.
Yeah. Did you know that butter beans are just lima beans? No. Really? Literally.
They just rebranded as butterbean.
That's I'm good for them.
Wait. Is it Lima?
Lim. I don't think it is. No. Lima tastes different.
I'm googling it because I saw a TikTok and I googled it. Butter beans are lima beans. Butter beans are large cream beans that are filling nutritious, these, da da da, wide, right, k. They are Hold on. Hold on.
Fresh young beans
sometimes called baby limas.
So I they might be like a different they might be picked at a different time. Okay. But they are the same bean as a lima bean.
That's really mean.
Isn't that shocking? Yeah.
Good for them. Yeah. You know that new Stary drink is just Sierra Mist.
What is Stary? You know, there's, like, a
bunch of billboards in Salt Lake. And it's, like, try Stary. And it's just, like, discount sprite, like poor man's sprite.
Well, you know, whatever whatever we can do.
Whatever we can do. Okay. What kind of snacks you always have on hand.
Okay. I'm actually not that much of a snack.
Me neither, but my kids are.
And I for me, 1 of the snacks I really like to have on hand, there's like a mix trader Joe's and there's a mix at Costco that I recently found that I really like. It has it's like a trail mix type of mix, and it has cashews, almonds, and craisins. The 1 at Costco has blueberries and added yogurt chips, which I think is perfect. Because whenever I get the the Trader Joe's 1 just has the nuts and the craisins, and I always add like a pack of M and M's to it. Mhmm.
But the Costco 1 is nice because I don't have to add anything to it. And it's so good. And it's a little bit salt here. My fan my like for Brandon, the his like snack, go to snack is just chips and salsa, so we always have the chips, the Juanita's chip, Juanita, or Juanita's. And this also we I we prefer the Trader Joe's, like I don't know what it's called.
It's in the refrigerated section, and it might be, like, roasters and but it's, like, in the plastic container in the refrigerated section. Very good. Or we get layers when it's miss. It's like a private selection like restaurant style or something that's true.
What about you? Snacks. So we always do have chips. The Juanitas are, like, almost too much for me.
So I've just started buying, like, the Harmond's brand, and they're pretty good. I try and always have, like, Pico de gallo made and in the fridge.
because I make a bunch of it.
Are you using diced tomatoes for pico? Are you
using fresh tomatoes? I actually use grape tomatoes.
And so I usually try and have that in the fridge. My kids are, like, carb obsessed We always have wheat thins. We always have goldfish.
I'm going for snack. I usually I kinda like. I do usually need like a 02:30 something. Like, because I'm in the I'm the work day. I'm, like, kinda in a wreck, you know, I'm tired.
So I've started buying the dried mangoes from Oscar. Okay. Yep. Delicious. I do like apple and cookie butter.
Oh, that's fun. I do always have cookie butters now.
Just feel like a bowl of chocolate chips. I know that's kind of ingredient mom behavior, but sometimes it no one's mad about that. What about proteins? What proteins do you always have?
Okay. I always have I've been going through different phases of protein, to be honest. So I will say, I'm in a phase right now where I I, like, usually want some sort of chicken part, and I usually, at this point, I'm picking picking thighs. Mhmm. And I have to remember that I do not like the size that come from Costco in the packs that are already packed that you just stick in your freezer that, like, you pre
You don't like them?
No. They are so fatty and I spend half an hour cutting the fat off. They're like and then when I cook them, I just I like, I feel like I throw half of
it away because it's like, you don't like skin on it?
There's no skin. It's not the it doesn't have the skin. It just is like it's boneless skinless, but there it's, like, messy.
Not in a bag. Do they come in a big bag?
They come in a a pack that has, like, 10 8 packs of chicken. Okay. I agree.
But I get it with, like, skin on.
Air chilled or something. Oh, I don't get it with the skin on. But that's maybe smarter. But I just feel like Honestly, the chicken thighs I get at Trader Joe's are, like, perfect. Mhmm.
They're just, like, so easy and they're good and they're ready
where I'm, like, chicken thighs I get at Smith, I'm like, this is a this like, this seems gross.
Unless you're like getting the organic ones. For some reason, the chicken thighs at Smith's like really grossed me out. And then the chicken thighs at Costco, like, they just feel it seems like they like put it through a machine that's very not precise, and then they like spit out a chicken thigh, and I have to cut it so much. So I do like a chicken thigh though. And also for proteins, I usually have I've been going through, like, a sirloin thing right now.
Okay. And are you grilling it? So what, there's a couple different dishes I use it in. There's like a sirloin and celery dish, which is more like a stir fry. So I cut it up into chunks.
I use it in different stews and stuff like Korean stews have, like, I use a sirloin in that. So not really grilling, really. But it is nice to just, like, have on hand. Yeah. And then I didn't used to do this, but I've and like the sirloin, I I started doing because I saw it fresh at Costco.
It's like, this is maybe a good idea because I'm going to a grocery store once a week to buy cereal. I might as well just get it
So I, like, was cutting them into, like, 1 pound chunk and then, like, freezing them like that. And then the I just get ground I have ground beef too. Oh, yeah. Keeping the freezer? Yeah.
So I always have ground beef that's in the freezer. I have bacon in the freezer. I learned you can freeze pancetta, so I have pancetta in the freezer. I have chicken tender tenderloin, chicken thighs. Sometimes I buy the skin on, sometimes I buy them in the bag.
Which maybe try that.
Yeah. I don't I think I just need a biometrator. Doesn't just, like, make simple biometrics. You know what I mean?
Yeah. I have salmon, halibut and shrimp.
Wow. I do have salmon, usually. And I also will say, I buy the rotisserie. I know this grosses some people out, but I buy the rotisserie chicken that's already off the bone that just comes over half. That's the best.
And I know a lot of the people I know, I feel like are like, oh, I'm, like, afraid of, like, weird meats and it's like in juices. I'm like, don't be afraid of meats. Like, just like touch the meat. You know what I mean? Like, people don't wanna touch raw meat.
I'm like, just I mean, I guess that's fine for for for well, I also will say 1 of the things I started doing is, like, keeping a pack of, like, nitrile gloves in my kitchen and then, like, It's not as crust to touch me, you know. Yeah.
Where do you get them? Amazon?
This 1 I got at a random nail supply store. Me.
But, yeah, the rotisserie chicken off. And then I like cut them in chunks, and I flash freeze it, and then I like save it in bags. And so it's already chunked and, like, cut and then really easy to just, like, fry up. Yeah. Love it.
Love it. Spices? Spices.
Paprika. Uh-huh. Chili powder.
I will say I could live without chili powder. Really? Yeah. I mean, there's enough other stuff, you know. Garmisala, you have to get it at Carmen's.
The garment I do use garamisala for a few.
I don't use mustard them, but I do have it. Turmeric. Yeah.
Paprika? Did I say paprika?
You get small or regular? Oh, yeah. Yeah.
Cayenne, red pepper flakes, Those are like those are the ones I'm using all the time.
I love that these are our staples. We're like, there are 20 things. I will say. So I I use that Mollibas cookbook a lot. Yeah.
And she the way she, like, presents the ingredients, it's like, produce and, like, things you probably need to go buy or, like, proteins and it's, like, pantry staples. And on 1 of them is, like anchovies. And I was, like, Okay. I guess. I do
feel like maybe you and I are in, like, a different kind of
I guess my pantry's I mean, I do actually have anchovies on hand. So do I. Okay. So spices, I'm pretty much the same I don't think there's anything really different there. Every once in a while, I do use, like, garlic powder, but -- Mhmm.
not that much. What about what do I oh, what about condiments? Besides like ketchup, we all have ketchup. I have a deli mustard. Is it, like, brown?
It's, like so there's Dejean and there's deli and the deli is, like, spicier and chunkier. Okay. Always a balsamic, always a red wine vinegar.
Are those condiments?
I mean, I'll I Alright. Alright. I'll accept it and I'll accept it. I don't know.
I don't know. I always I now need kiwi in my fridge, which is the Japanese now. By kiwi.
Yeah. I bet you better. It is better. K. And because I saw it the other day, and I was like, I only I don't just eat mail.
I am always mixing it with stuff court? Who's eating mayo? I mean, like, people put mayo on their sandwich. Okay. Dude, I'm not
putting mayo on my sandwich. You're making an aioli to put
in your sandwich. 2 1 must or to mayo.
Okay. No. QB is great. And now it's a staple, and I need it in that.
So you even use it in, like, mayo based salads and stuff.
Yeah. I will yeah.
Okay. Okay. Thing is, once you try stuff like that, like, once you try the kerrygold butter, it's like, oh, crap. Dude, I just bought
them at Costco because Costco didn't have the Costco kind of butter, which which I usually buy. My the my dijon mustard is I cannot live without it, and there was, like, a mustard shortage in France last year. And what people were it was illegal to be buying more than 1 container of mustard. Literally. And I was like, oh, I have, like, 3 of those from Harman's in my cupboard right now.
don't know how good we have it.
And because I always want a vinaigrette, like a homemade vinaigrette on hand. And to me, the mime without the my dijon mustard, it's not as good.
Those are my those are my ones. I I have, like, j dog's sauce in my version.
I mean, yeah, I'm not, like, a huge condiments girly. I do, like, Rellish. Yeah. Dill. Dill.
Never, like, a bread and butter pickle, like, a diet. Oh. I'd rather die. Yeah. We have more on this list, but I think we've already been a little excessive.
We'll be back in a couple weeks to talk about, I don't know, something else great. It's gonna be, like, warm, and we're gonna be excited
about it. We've been doing this for a long time. I'm sorry that people have just been, like, sitting listening to the list of things in our
Oh, also, if you've made it this far, I'm sorry about the 4 minutes of silence in the last episode. That was an editing glitch. Sorry to the hundred and 50 of you who listened before I caught it. Thank you still for being here if you are. We'll be back soon.
Thanks so much for listening. Oh, and we're doing a Top Chef bonus episode. So Subscribe to our bonus feed to hear that if you haven't already. Goodbye. Bye.