426: Stuffed Foods
Matthew Amster-Burton 0:03
I'm Matthew. And I'm Molly and this is duft mout. The show where we stuff things to other things and gets stuffed.
Unknown Speaker 0:12
Matthew Amster-Burton 0:13
Today we're talking about stuffed food. Yes, I know what you did. We renamed the show the show is now called Death stuffed, you should know. Right?
stuff to your mother never told you. Yes. This
Matthew Amster-Burton 0:25
was a suggestion that we got at our live show would you have if you haven't listened to it yet? It's out there.
And we like it was our I think it was our most fun live show ever.
Matthew Amster-Burton 0:34
It was the most fun for us. And that's what's really important.
I won't say it was the most fun I've ever had. But it was it was the most fun I've ever had with you. Well, in at least a year. So um,
Matthew Amster-Burton 0:46
what happened last year?
Unknown Speaker 0:47
I don't know.
I'm just thinking.
Matthew Amster-Burton 0:48
It sounds like you had a retreat last night was really fun. You know, Bahama city. Yeah, we
drink cocktails and quiz each other on Jeopardy. Question.
Matthew Amster-Burton 0:57
Yeah, we did pretty well. We all we all became huge Jeopardy champions. Yeah. After that.
Especially especially. Not you. Right.
Matthew Amster-Burton 1:07
So this about
the rabbit in now. Well, you were up against an absolutely unbeatable candidate.
Matthew Amster-Burton 1:16
Yeah, yeah. He won and he won the election. Now. He's the president of jeopardy. Anyway, okay. So the person and we don't know who it is, but if this was you, thank you wrote and put into our hat or fishbowl peppers slash mushrooms slash tomatoes stuffed foods.
Unknown Speaker 1:34
I went it said verbatim, I think I think so. I didn't
Matthew Amster-Burton 1:37
really put anything on the agenda about stuffed tomatoes because I doesn't sound like something I would like and I don't know anything about it.
Oh, actually, I do. Okay, and I'm gonna make a note to myself
Matthew Amster-Burton 1:47
is a stuffed tomato like that French guy made arpege
Oh, he's done lots of things with vegetables. Okay, probably. Okay, wait, but
Matthew Amster-Burton 1:56
what let's do memory lane. Okay, so wait, first of all, before we do Memory Lane like I arbitrarily decided that what this how I would interpret this episode and I was the person in charge of researching this episode is that it's about foods that start with the word stuffed.
Oh, okay. I wonder. Yeah, so
Matthew Amster-Burton 2:14
like ravioli gab that's a stuffed food but you don't call it stuffed ravioli. So it is out. Okay. Okay, but like stuffed cabbage. Yes. Tomatoes. Sure. stuffed mushrooms, peppers, stuffed peppers. stuffed crust pizza. Okay, yeah, okay, wait. Yeah, so I when Molly came over, I pulled this stuffed crust pizza out of the freezer and did not explain that this was related to the episode I assume you assumed it was but maybe not now that I think of it.
Well, and I was drinking some water so I just gave you a peace sign because that's how you always respond to somebody pulling a pizza out of the freezer. Geez, you're like peace man. I yes,
Matthew Amster-Burton 2:50
yes. But what I said was should I should I make this pizza because we were also having stuffed shells and you just like kept flashing me this P side and I still don't know whether you're expecting pizza or not. It's it's really added.
Oh, for sorry. Yeah. Okay, memory lane.
Matthew Amster-Burton 3:06
Okay, I don't I don't really remember eating any of the things that I did classified as stuffed foods as a kid. I mean, either, like maybe a stuffed pepper once.
I also think that you know, so I i our longtime listeners will know that you know some of my mother's like 1980s and knob and 1990s food snobbery has occasionally come up in the show. I think that my mom like, you know if she were throwing a party or something where you would need to have canopies. Yeah, she would never have done a stuffed mushroom. A stuffed mushroom was like too retro.
Matthew Amster-Burton 3:53
Did you realize that it's not like strictly true, but almost you can't spell jackin apes without kana pays. A canopy?
What are jackin apes?
Matthew Amster-Burton 4:05
I think jackin apes are like, like, misadventures. What's the word I'm looking for? Like silliness?
Hmm, I've never heard this word before. You sure you're pronouncing it? Right? Sure. jacana phase
Matthew Amster-Burton 4:20
it's just gonna pay it's super nice Jackalope. Okay, okay. Mama de Cana pays.
No, no, no, my mom was on like a lot of boards and things and she like helped organize fundraisers where there would be like canopies and like past hors d'oeuvres
Matthew Amster-Burton 4:39
Oh, was she was she like on the board of the Oklahoma canopy society?
Anyway, so But my mother never would have done something like stuffed mushrooms because that was just too retro. I was too like, just
Matthew Amster-Burton 4:52
yeah, it was retro. Even then
it was retro even then I feel like now it's fully come around
Matthew Amster-Burton 4:57
the word I was trying to think of his antics. I think jacket apes are like antiques.
Okay, great. I'm glad you got there. Anyway, so I did not grow up with stuffed mushrooms, stuffed peppers, stuffed tomatoes, stuffed shells. I think if I had grown up in, you know, I wonder if Brandon did because I think of some of these things as being very Italian American. I'm pretty sure he grew up with stuffed shells, maybe some stuffed peppers. That
Matthew Amster-Burton 5:24
seems like a real vegetarian thing in the 80s and I did have stuffed shells as a kid for sure. Oh, so I lied. Everything I've said up to this point has been an absolute lie. It's just one of my one of my antics. I'm off to my
yep to your jackalopes
Matthew Amster-Burton 5:39
you know what I would love to say to someone like genuinely like, my life, I am sick and tired of your antics. And I am a dad so it seems
like something one says to their teenager
Matthew Amster-Burton 5:51
but but I think I would start laughing before I got to the word antics and it would take all the punch out of the line. Yeah, okay.
So anyway yeah, tell me about the the stuffed shells of your youth
Matthew Amster-Burton 6:02
show I'm pretty sure they were very similar to the ones that I made for us this morning in the sense that they're like big pasta shells stuffed with a like ricotta mixture that probably has an egg in it and some parmesan and some kind of parsley or basil or both.
And would they have had a meat sauce or a marondera?
Matthew Amster-Burton 6:20
I don't remember for sure as a kid, like either one makes sense to me. Okay, I did marinera today.
Okay. Well, we're going to talk more about stuff cello for sure. Because I recently made them for the first time before we even discussed doing this episode.
Matthew Amster-Burton 6:35
Do you think it was a premonition?
I think it was. I think it was my my ears were twitching
Matthew Amster-Burton 6:42
Wait, jack lips aren't really known for their ears but for their antlers. Can you hear through your antlers? And
I said jackalopes things that were like large bunnies.
Matthew Amster-Burton 6:51
Oh yeah, I guess they're but they're bunnies with antlers, right? We do have to like this. Okay, pause. Okay.
Unknown Speaker 7:00
Look it up.
Unknown Speaker 7:03
bunnies with antlers?
Matthew Amster-Burton 7:05
Do you know it's it's a meet up thing? That Jackalope is a mythical animal of North American folklore. This is Wikipedia is a mythical North American folklore in parentheses a fearsome critter described as a jack rabbit with antelope horns. Very much not real.
Let me see.
Matthew Amster-Burton 7:28
But you can buy a fake taxidermy jacket. Love it some dumb jackalopes
Okay, I get it now a jack rabbit with antelope horns.
Matthew Amster-Burton 7:39
Yeah, it's it's like it's a portmanteau animal. It's like It's like a good thing. Sharknado which is not to animals. But like the sci fi tale got like, like octave. croc tapas. No, that's the thing from Donkey Kong. Molly, please save me.
Did you know that the Wyoming legislature has considered bills to make the Jackalope the state's official mythological creature we think it's a good
Matthew Amster-Burton 8:09
most states have mythological creatures. Definitely.
So would that be Washington State? Sasquatch watch?
Matthew Amster-Burton 8:16
Yeah, Alaska. Yeti. California. Okay, what New Jersey? The Jersey Devil.
Unknown Speaker 8:24
I never counted that.
Matthew Amster-Burton 8:26
It's a thing. California. I feel like I feel like like surfer that's a surfer like you've never you know, they're fuzzy photos. But like, there's always lots of spray for the waves. The hair? Exactly. We're not sure whether the surfer is the bank robbing surfer.
Anyway, all right. Okay, well, I'm I can't but I'm learning so much on this show. Let's talk about stuffed food.
Matthew Amster-Burton 8:55
Okay, how about stuffed peppers?
Never had them? Never. I've actually I've had them. Do you know where I've had them?
Matthew Amster-Burton 9:02
Now who's lying?
I think I feel pretty sure that I had stuffed peppers in like my high school cafeteria.
Matthew Amster-Burton 9:09
Yeah, that sounds like where you'd find them. They give me stuff with like ground meat. Usually like tomatoes.
Also sometimes. Surprise. Yeah. Thinking like people like to get excited and throw wild rice in there. Sometimes. I think
Matthew Amster-Burton 9:20
they like to get wild. Yeah. Anyway, can I share a pet peeve? Sure. Sometimes people will say and like I feel like this start in one place and it's been copied and pasted around like a meme that you know, wild rice isn't really a rice. It's an aquatic grass. Right if you ever heard that?
Those are sea beans. Yes. Well, I
Matthew Amster-Burton 9:42
mean, it's true. But rice is also an aquatic grass. So get over yourself. That's my rant.
Wow, that was fiery. I'm it's gonna take me a minute to digest that right.
Matthew Amster-Burton 9:54
First of all,
I've never actually seen rice growing. I've seen lots of pictures of writing,
Matthew Amster-Burton 9:59
writing. growing in Japan,
yeah, that's like riding by a rice paddy on a train at high speed. Like I don't have any concept of what form it is when it comes out of the ground.
Matthew Amster-Burton 10:11
I mean, it's it's, it's a grass,
and then where's the rice on it?
Matthew Amster-Burton 10:15
It's Colonel where's the curry the seeds like so you know when when like like lawn grass like over grows and gets like the inflorescence at the top? Yes. Like that's that's where the rice would be on the right on the rice plant and be like shake it out I think okay, oh boy now I'm getting in trouble.
I wish that you had said in fructose essence instead of inflorescence because I love the idea of like a lawn covered in grass that's fruiting. Like imagine what it would be like to just like sort of get down on your belly and mow it with your face.
Matthew Amster-Burton 10:47
And yeah, I mean grass does fruit it's just like a really like tiny. I was gonna say insignificant but like, why am I picking God grass now?
Yeah, I was gonna say inconsequential.
Matthew Amster-Burton 10:57
So I consequential fruit.
Okay, anyway, Matthew, so probably
Matthew Amster-Burton 11:04
in a keen
so Hold on. Wait a minute. Now that I think about it also stuffed peppers. I mean, there are many cuisines in which stuffed peppers show up. I know. I mean, for one thing. Let's talk about chili Reno's What am I thinking? I've eaten chili reais.
Matthew Amster-Burton 11:16
Now that's a step that I had this exact same process. I'm so glad you're you're going through what I went through. Okay, a couple days ago when I was researching.
Like, hold on, like a pepper stuffed with salt cod.
Matthew Amster-Burton 11:28
Yes. Yeah, like like, like Spanish stuff. Yes. Yo, peppers.
I'm an idiot.
Matthew Amster-Burton 11:34
No, no, no. Well, I mean, I do exactly the same thing. I heard stuff peppers. I pictured like Midwestern American style stuff peppers. And then I was like, wait, no, there's more.
This is very white American of us.
Matthew Amster-Burton 11:48
I didn't even have the the Epiphany on my own. I went to the Wikipedia page for stuffed peppers and then started reading and then I was like, oh, and then I clicked through to the Jackalope article. And I was like, Oh,
yeah, I mean, I'm still trying to get over the fact that I thought jackalopes were real until a couple minutes ago.
Matthew Amster-Burton 12:06
I mean, I don't want to like if you believe in your heart then they're real to you.
June told me that she believes that unicorns and fairies are real. And I was like more power to ya.
Unknown Speaker 12:18
Matthew Amster-Burton 12:19
Do you? Do you did your the show Iris like when they were like young got this this electronic diary thing? Not not electronic diary. But but a diary that when you opened it would make a sound. Okay. Like one of these stupid battery powered kid things. Yeah. And it was it was like a fairy themed diary. And when you open it, babe, like like, kind of like a bell glissando like like the turn the page down from from a. Yep, exactly. And every time I open it, I would I would whisper theory surreal. It got it was like it got annoying. It was annoying the first time it was like it was one of my favorite dad jokes at the time
what did was in attempt at classical conditioning.
Matthew Amster-Burton 13:03
It was just an attempt to to be annoying and draw attention to myself like all the things I do
that seems right. All right. Tell me more about stuffed peppers.
Matthew Amster-Burton 13:10
I mean, I did think it was funny the first few times. Okay, so you've already talked about Spanish pimientos de nos and like, Mexican and Latin American children and those which can be stuffed usually usually with like, you know cheese or or rice sometimes meat and are usually like fried and sauce but they don't have to be there's a there's a chili Rino recipe that I used to make a lot I don't know why I don't anymore where you you broil and are you roast and peel some poblano chilies and then stuff them with like a spicy rice mixture and does really and then bake them It's really tasty.
What about all the stuffed peppers around the Mediterranean? So for instance, I'm thinking like little tight like picchio peppers stuffed with like, like tuna? Yes. Like that.
Matthew Amster-Burton 13:58
Ah, that's that seems almost. Wait, is that a canopy? We didn't do as candidate Apatow we did a crude at a episode. I think I've just now realizing they can face it grew to tastes are not the same thing. And also that episodes are not the same as episodes. Show just one of those mythical creatures it's it's Nebraska State mythological it was the episode. Oh wait, why Nebraska first day that came to mind that we didn't already say
Unknown Speaker 14:31
okay, all right.
Matthew Amster-Burton 14:32
I'm having fun on this episode. How about you?
Unknown Speaker 14:34
my headache went away violin. Oh,
Matthew Amster-Burton 14:36
Okay, anyway, so wait a minute. Matthew, you wrote on the agenda that there is a Japanese version of stuffed peppers that you can order it some yakitori okay.
Matthew Amster-Burton 14:45
I've never actually had this but I have seen it on a TV show and and like I've seen it in like reviews of yakitori places so I know it is out there. So at any yakitori place you can get a chicken meatball called spoon a which is As you know, it's a seasoned chicken meatball that's that's skewered and grilled. At some yakitori places you can order either sometimes raw, sometimes cooked, green pepper half or quarter. And like use that to pull the meatball off the skewer and eat it as a stuffed pepper stuffed with this chicken meatball.
Oh I really good idea
Matthew Amster-Burton 15:22
that I did not I totally forgot it existed until I was working on this episode.
Oh, I love the idea of that. Okay,
Matthew Amster-Burton 15:29
cuz those Japanese chicken meatballs are very good. So
good. So good.
Well, let's talk about stuffed shells. Let's do it. Can I tell you about my stuffed shells last week?
Matthew Amster-Burton 15:47
Yes. Oh, wait, can we go back to peppers for just a second? We didn't mention jalapeno poppers. Obviously a stuffed pepper.
Oh my god. jalapeno peppers. They're the poppers. Yeah. The episode of pepper.
Matthew Amster-Burton 15:58
They're the epitome of peppers.
Anyway, so you know, how do you ever get the New York Times cooking newsletter?
Matthew Amster-Burton 16:06
I think I do. Yeah,
I do. And you know, it comes very frequently.
Unknown Speaker 16:10
I feel like it comes to like four times a week. It's overwhelming. Well, is it? Because it's like what you should be cooking today. Right?
Matthew Amster-Burton 16:16
it's usually I don't think it comes every day. But there's usually like what you should cook this weekend. What you should cook to get through next week. There's always one on Wednesday.
Matthew Amster-Burton 16:28
Yes. The one on Wednesday. Usually feature so it's usually written by Sam Sifton. And usually he will write in there some sort of a like just a narrative recipe. Okay, just in the text, right?
Matthew Amster-Burton 16:44
I like I like that form of recipe. Yes. Like I'm being facetious, but I do actually like
no and he's such a wonderful writer anyway that like, even if I don't make it like it's a pleasure to read, what he described last Wednesday was he talked about like stopping on the way back from somewhere at his local like Italian market or deli or something and picking up some stuffed shells to take home and cook with Bolognese.
Matthew Amster-Burton 17:06
Oh, like he bought the Morty stuff, bought them overnight stuffed
and he was like if you can't buy your shells stuffed, he was like I would follow this Craig Claiborne recipe he linked to just like this really simple cheese stuffing for manicotti or stuffed shells. very much the same as yours. It uses like maybe two cups of ricotta, like two thirds of a cup of parmesan and eggs, some nutmeg, salt, pepper, whatever. And then he said stuff that using a pastry bag and I was like that sounds fiddly. not do that. Hold on, hold on, and then Nestle it into a baking dish with martella Hassan's bolon Yes, I cover it up and bake it at 350 or whatever until it's all bubbling well so I had never made stuffed shells. And I happened to have Martell Marcela Hassan's Bolin is I only has beef in it. And I happen to have ground beef in the freezer. Okay. I made Bolin USA. Actually, this wasn't last Wednesday. This was a couple weeks ago. Oh,
Matthew Amster-Burton 18:07
thank you for clarifying. Like you would have gotten so many emails. Yeah.
Anyway, I made more telethons bowling on a Sunday afternoon so it could just cook
Matthew Amster-Burton 18:16
like low and slow which Sunday and what time anyway,
and then um, then I made the the cheese stuffing which was so easy, right? And it turned out so when I got married the first time I registered for all sorts of things that I would never register for now. One of the pot, one of them being a pastry bag and tips. I still had it so I dug out my pastry bag. Oh God, I still got it. I dug out my pastry bag with the tip. And I made a complete mess of the kitchen because I've only used a pastry bag like once. It was exploding out of like both end. Great anyway. Anyway, but it was the most delicious thing I've made in a long time. And so I think that we should link to that Craig Claiborne's? Sure, and to the martela has on thing. Anyway, how did you stuff your shells if you didn't use a pastry bag because I found it hard even with the pastry bag to hold the shell open get the feeling inside.
Matthew Amster-Burton 19:18
I did have to summon all of my dexterity. I know like I picked the shell up and I use the spoon and try and like smoosh as much in there as I could with the spoon and then kind of use my thumb to get it in into any like lacuna that was that remained
I don't think that's the right use of
Matthew Amster-Burton 19:37
I think you're right yeah, I don't think that's right. Okay, we got any any lexicographers on on staff?
Yeah. Anyway, so my feeling is Matthew after eating your stuffed shells today, which were delicious. I think I like stuffed shells with meat sauce.
Matthew Amster-Burton 19:52
I mean, meat sauce rarely makes anything worse. Yeah.
Matthew Amster-Burton 19:57
I definitely time good. It was so good I was like I'm gonna make this all the time I'm now a stuffed shells person. Yeah, I keep meaning to make the the spilled milk Bolognese sauce again that we developed for the Bolognese sauce that was so
it has a bit of gelatin in it right? Yeah,
Matthew Amster-Burton 20:14
and some some pureed chicken livers. Also, it's it's a real project but worth it.
It's so delicious. And I feel like I need somebody to come hold my hand while I deal with the chicken livers. Because it's they're difficult for me.
Matthew Amster-Burton 20:26
Yeah. So stuffed shells. We have some friends in Alabama who, who introduced me to the concept that some people call stuffed shells hamsters, have you ever heard this? Absolutely not. Okay.
Is it friends other than just is it people other than just your friend? I
Matthew Amster-Burton 20:40
think so. Oh, really? Yeah. Cuz I cuz it was one of those situations where like, like she was surprised that we hadn't heard this term. So I why not dribbles? I don't know. Like like that. That would be smaller shells. I guess rats.
We just call him rats like roasted rats. Wife this year, Laurie knew that I was gonna be making stuffed shells this morning for the episode and we were talking about how our friends called them hamsters. And so I texted her this morning and said stop hamster time. I'm a keeper. Right? Anyway. Okay, so I think maybe the reason I haven't made these in a long time is because I'm ricotta phobic. Okay, like I don't like I'm afraid of like the texture like the like gritty. Babies and stuff. But this I enjoyed this very much. So I need to get over it.
Is it the texture raw, the texture cooked or both? Because Once cooked it it loses? It's definitely a better texture.
Matthew Amster-Burton 21:40
Yeah, so maybe it's that maybe it's like how it looks when I'm like scooping it out of the out of the tub. Yeah. But while I was preparing for this for this episode episode, and looking for what recipe I wanted to make, I was like, hey, maybe there are some, some stuffed shell recipes that don't use ricotta. And so I searched for like stuffed shells minus ricotta. And what came up was lots of recipes that called for cottage cheese. And I completely lost my shit.
Yeah, yeah, you definitely would not use cottage.
Matthew Amster-Burton 22:10
I don't like cottage cheese. I don't want to put it in anything. I know there's nothing wrong with cottage cheese or liking cottage cheese. That's just not where I'm at in life. Yeah,
it's okay. Okay. Did you come up with any ones that that are not ricotta or cottage cheese?
Matthew Amster-Burton 22:25
Yes. Yes. I found one for stuffed shells stuffed with taco meat and topped with cheddar. Which is got to be good,
right? That's fantastic. Well, I mean, you're basically making tacos.
Matthew Amster-Burton 22:35
Yeah, but with stuffed shells. Shell. Well, I just had a little episode in my throat. Okay, so you talk about stuffed cabbage.
Yes. Oh my god. stuffed cabbage. I love stuffed cabbage so much. I'm gonna go out there and say that I think it's one of the most comforting foods
Matthew Amster-Burton 22:53
I think so too, but I don't have never made it except for this one recipe that we've talked about before and we'll talk about again,
I've only made it once.
Matthew Amster-Burton 23:00
Yeah, I like it whenever I come across it like the cabbage gets so like juicy and tender.
I want somebody preferably somebody old with like, jiggly arms skin to make it for me. Oh,
Matthew Amster-Burton 23:12
yeah, like like jello, jigglers style.
No, just like you know a lady who also like stretches her own strudel like over the table.
Matthew Amster-Burton 23:20
I know she stretches her on strudel.
No, I think I I think what I'm saying here is so I had a Polish grandmother. And she was not well, by the time I was like old enough. Sure. Be aware of my grandmother. In fact, I was terrified to visit her in the nursing home and I like coward out in the hallway. I'm a highly sensitive kind of creatures it is it anyway, but she totally would have made all those like great, you know, Eastern European, old lady foods.
Matthew Amster-Burton 23:54
Oh, literally all my ancestors would have been making this all the time.
I feel sad that I did not get to visit Poland where it's also sad for her because the end of her life was shitty but
Matthew Amster-Burton 24:06
Okay, okay. I just wanted in Poland where No, that's okay. is in Poland where stuff cabbages called Golem keys or Golem kiss? I'm not sure cuz i think i think so. And it's
perfect. Okay, go on. Wait a minute. So tell me about this stuffed cabbage you've made?
Matthew Amster-Burton 24:23
Oh, so I've made the tamis and de Lewis recipe for stuffed cabbage and the true style tr Oh,
what is true?
Matthew Amster-Burton 24:30
I think it's a place in somewhere in the UK. Know. Somewhere in Europe, I think. Okay, okay, let's pause and look this up. Okay, true. tiara are two is a commune in central Vall de la France.
Matthew Amster-Burton 24:49
assuming that's the same? Maybe there's more than one but I assume that's the one because
Okay, well, okay, hold on. So tell me about her the stuffed cabbages in the true style.
Matthew Amster-Burton 24:58
Okay. This is a One of the best recipes of all time. I haven't made it in too long. I need to do it. You blanch some cabbage, I believe you then in a casserole layer, a layer of cabbage, a layer of sausage, a layer of cabbage, a layer of sausage, add another layer of cabbage. I don't remember how many layers exactly, but it's it's cabbage on the bottom cabbage on the top. Okay. And then you cover it and bake it for like three hours. And everything just melts together.
Is there anything else?
Matthew Amster-Burton 25:29
No, that's it. Those are the only ingredients. Well,
you post this recipe because this sounds remarkable.
Matthew Amster-Burton 25:36
Yes, we need to figure out producer Abby, we figured out a way, a better way to like make sure people can find ways. I mean, it'll be in the show notes. So you can like look in your in your podcast player, and they'll be a link to that recipe, which I think is online. But it's it's we made it a little harder to find the actual episode page on the web.
I think people are just using their podcast app.
Matthew Amster-Burton 25:58
I think people are using their apps.
Yeah. Okay. Well, the stuffed cabbage I made. I think that it was possibly from all about braising by Molly Stevens, I think.
Matthew Amster-Burton 26:08
Yeah, that makes sense. But it
was it was a pretty classic one where you're brand branching the cabbage leaf. Yes, you're blanching the cabbage leaves, stuffing them with a mixture of meat and other things and then rolling them up and nestling them into a dish with like tomato sauce. Maybe it wasn't from Molly Stevens. I'm not sure.
Matthew Amster-Burton 26:25
I mean, it's it. That seems plausible. That could be
Yeah. But yeah, I think that most of us when we think about stuffed cabbage, think of like Eastern European like rolls like little burrito.
Matthew Amster-Burton 26:37
Yes. And those are, those are great.
I always think about Eastern European burritos.
Matthew Amster-Burton 26:42
Yeah. stuffed cabbage, I learned probably dates back about 2000 years. Really?
Yeah. Oh, that's so interesting. Is it?
Unknown Speaker 26:54
Okay, all right. All right. Let's talk about other stuff things. Okay. stuffed mushrooms,
stuffed mushrooms. So do people. Do you remember when portobello mushrooms first came on the market? Yeah. What are people still like into portobello mushrooms? And do people still want to stuff them with stuff? Or do people just tend to stuff? criminis
Matthew Amster-Burton 27:11
I definitely saw less stuff portabello than I anticipated when I went out looking for recipes. I went out like into into town. Yeah. I was wearing. Like, I don't know reporter's Notepad.
Have you ever read the book? Alice? Let's eat by Calvin trail. Yes,
Matthew Amster-Burton 27:29
Do you remember there's an essay in there about what he referred to and what seems kind of like a like a term we don't use anymore continental food.
Matthew Amster-Burton 27:39
Oh, yes. continental cuisine. Yeah, yeah. And he talks about la maison de la casa house. Yeah, that was made of continental cuisine restaurant and
he talks about all these dishes that are stuffed with things and then with like a cream sauce over it. So like a stuffed chicken breast with a cream sauce. That's all being continental food. And he coined a term for the for these particular dishes and he calls them stuffed stuffed with heavy
Unknown Speaker 28:02
Yes, I did remember that. I thought that
was the funniest thing I'd ever read when I first read it like 13 years ago. Yeah, it's great stuff stuff with heavy. Um,
Matthew Amster-Burton 28:12
but stuffed mushrooms can be can be like, you know, a canopy size thing? Yeah, yeah.
usually done with criminis I think of them being done with a brown mushroom.
Matthew Amster-Burton 28:20
And like, I feel like this is something that I really want to eat hot. So if it's been like going around on it, or like sitting on a tray, I was gonna say like going around on a tray which applied but I've gotten a lot of parties where people are like, bringing appetizers around on a tray.
It's not like it let's be clear. Matthew is not going to a lot of parties are their past hors d'oeuvres Matthew. That's what those are called past hors d'oeuvres.
Matthew Amster-Burton 28:45
No, I know, I only I only do future orders.
You only do stationary orders.
Matthew Amster-Burton 28:51
Like if the order of starts to move, I'm out of it. Okay, but so like this is something that I think is very tasty if it's hot, but if you'd like cooled to room temperature, it kind of invokes my my like childhood phobia of room temperature foods, which maybe we haven't talked about before. I don't know.
Sure. We've talked about that. Can you give me some examples of other room temperature foods that
Matthew Amster-Burton 29:11
are frightening to you? Like sandwiches?
Is it a temperature issue
Matthew Amster-Burton 29:17
is a temperature issue?
Are you sure?
Matthew Amster-Burton 29:19
What are you eating? My sure
so so if you're presented with a hot sandwich,
Matthew Amster-Burton 29:24
I love a hot sandwich. Really? This is something that is that has waned considerably over time
you and ash said it should hang out so Ash is a real sandwich person and ash loves hot sandwiches which to me just wind up smelling like airplane food.
Matthew Amster-Burton 29:37
I love it. I just
don't like hot sandwiches.
Unknown Speaker 29:42
I toasted subs.
I know. Absolutely not I
Matthew Amster-Burton 29:46
those the only two things I can think of like hot pastrami.
Yeah, Ash will frequently stop somewhere and get a hot sandwich. And I don't like the smell of it.
Matthew Amster-Burton 29:55
But there are there are lots of foods that don't smell great. That's true. Egg Salad for example.
Unknown Speaker 30:01
Oh yeah, big
time. Okay, hold on. Let's talk about other stuff. Thanks god This episode is long.
Matthew Amster-Burton 30:06
Okay. The last one I was able to come up with, which is stuffed crust pizza. Although I feel like at the end we should we should just like kind of riff and try putting stuff before other things and just see if anything sticks. Sure. Okay, so stuffed crust pizza originated at Pizza Hut in 1995, which is the same year that melancholy and the Infinite Sadness came out The Smashing Pumpkins album, an album that I consider the musical equivalent of stuffed crust pizza.
How long did you work on that joke?
Matthew Amster-Burton 30:36
Long? Yeah, like, like to walk?
Tell me what you mean.
Matthew Amster-Burton 30:41
Well, like it's delicious, of course. But if you try and consume the whole thing at once, like you'll you'll just end up kind of overloaded and sad
will it'll fill you with Infinite Sadness
Matthew Amster-Burton 30:52
Or there Wow, so wait that album? What Tell me what are some songs that are on that album?
Matthew Amster-Burton 30:58
Tonight Tonight bullet with butterfly wings? Yeah,
it's it's an intense album.
Matthew Amster-Burton 31:04
Yeah, I mean, I love I love that album. But they're it's very long. Oh, it's a it's a double album. Like it's like 72 minutes long.
I didn't realize that I never owned it.
Matthew Amster-Burton 31:15
Oh, yeah, I still listen to it frequently because I can't grow up I guess I
never I never got that into Smashing Pumpkins. I was more of like, Allison chains.
Unknown Speaker 31:30
gardens No, I
did not like sound garden. There's nothing about sound garden that like I love Chris Cornell. As you know I love temple the dog Yeah, but there's something about the sound of Soundgarden that makes me feel anxious like there's something about it I do not care for
Matthew Amster-Burton 31:46
well I mean yeah, they're there they're trying to like like establish a pretty brutal level of musical tension i think
but I can listen to like Rage Against the Machine and not and just feel like swept up in it and angry and stuff.
Matthew Amster-Burton 32:01
Yeah, that's interesting. This This sounds like a job for one of those. One of those podcasts that takes apart a song
Hey, like I know one of those
Matthew Amster-Burton 32:10
No, my podcast doesn't really do that
but your podcast like muses on music? That's true. Okay, we
Matthew Amster-Burton 32:15
will definitely on hidden jukebox my one of my other podcasts we'll do we'll definitely do a Soundgarden and rage against the machine at some point. Okay. It's an a podcast about 90s music and those are 90s music.
Those those are his 90s music.
Matthew Amster-Burton 32:30
Back when the bulls were on parade constantly.
Okay. All right. Okay, so go on. Okay, so dogs stuffed crust,
Matthew Amster-Burton 32:39
right. So So they've tried stuffing the crust of pizza with various different things. The only one that really stuck was cheese, and you can still buy cheese stuffed crust pizza. Mostly. It's mostly a frozen pizza thing. Now I think I bought a digiorno cheese stuffed crust pizza that advertised on the box. Over two and a half feet of cheese in the crust. And I did the math. I think it's true.
But do you mean like, do you think it's like individual shreds of cheese laid out? No,
Matthew Amster-Burton 33:06
I had that thought too. But no, I think the actual circumference of the pizza is over two and a half feet. Oh, okay. Because like the diameter of the pizza is like 10 inches, maybe?
Unknown Speaker 33:22
Matthew Amster-Burton 33:23
not 10 inches would work. What's that ratio?
What's its diameter times pi? So, so if it was a 10 inch diameter that would make it like 33.1 3031 inch circumference, which is like to over two and a half feet. Wow. Right?
Yeah, that's pretty cool.
Matthew Amster-Burton 33:40
Okay, Stuff You Should Know stuff too. You should now they Pizza Hut in particular has done hot dog stuffed crust pizza in various markets outside the US for some reason. As far as I could tell, this was never marketed in the US. Even though it seems like it would work. Right? It doesn't sound good to me, but I think
it's just sounds like a gimmick.
Matthew Amster-Burton 34:01
Yeah, of course. There's also sauce. I've seen sauce stuffed crust pizza, which which I've had is kind of good.
Oh, cool. I feel like that could be like, really hot.
Matthew Amster-Burton 34:11
It could be really hot. Yes. Sure. Hi. I think maybe I think maybe like by the time you eat the pizza down to the crust. it's cooled down enough.
Oh, that's a good point.
Matthew Amster-Burton 34:20
But I'd probably probably I haven't seen it recently and probably is because of lawsuits. Oh, Pizza Hut Australia made a pizza with a crust stuffed with miniature meat pies. I don't know what that means.
Humans are endlessly inventive.
Matthew Amster-Burton 34:31
Yeah. Oh, so by the way you're not we're not gonna be eating any of that stuff. Because pizza because if I tried to make it now like it would be ready like an hour from now.
I don't want it. Okay. Okay. Wait, okay,
Matthew Amster-Burton 34:41
let's try other stuff. Stuff cookies.
I think people have done that. Yeah. Stuffed ice cream.
Matthew Amster-Burton 34:47
Interesting. Well, like the the Ben and Jerry's with the core kind of stuff. That is cream stuff.
Yeah. Okay. stuff to apples. What's kind of like baked apples that you put stuff in the middle? Yeah.
Matthew Amster-Burton 34:59
Alright. Okay, stuffed stuffed muffins.
Oh, like like, like the frosting inside. Exactly. Yes. Stuffed carrots.
Matthew Amster-Burton 35:07
Nope. Finally, finally kind of the kid be done
Matthew Amster-Burton 35:12
I think that can work. Like there's some pretty big
shout out a radish, okay, it's some sort of special coring device like a
Matthew Amster-Burton 35:19
and then filled it with like, you know, like some sort of like a bore sand mixture. I'm into Yeah, I
Matthew Amster-Burton 35:26
think that like, wait, would it be raw?
But then then you'd have to take it to a party where there were passed hors d'oeuvres, you'd have to leave I just
Matthew Amster-Burton 35:33
remembered. That's right. I frequently I will go to a party with some orders, I pass them and then immediately right away. I mean, actually, that would be kind of the best case scenario for like me coming to your party because you would get free food and you wouldn't have to deal with my jacket. jacket apes. Is that the word? I said? Check on my jacket. You get my panic at cafes without my jacket.
Sorry, I panic gated right there. Stuffed stuffed french toast. That's the thing I've had. Yes. Laura. Laurie wanted me to be sure to mention burgers. Yeah, yeah.
Yeah, okay, sorry.
Matthew Amster-Burton 36:22
Um, why for the show Laurie wanted me to be sure to mention that the deviled egg recipe that she and her family have been making for decades is in a
Oh wait. We're talking about deviled eggs
Matthew Amster-Burton 36:32
Better Homes and Gardens Junior cookbook The reason only is because in this Better Homes and Gardens Junior cookbook for beginning cooks of all ages published in 1972. deviled eggs, the deviled egg recipe is called stuffed eggs. And my my theory on that was that they didn't. The publisher didn't want to expose teenagers who was reading this book to the devil.
Yeah, I think you're right. Okay. Stuff noodles. ravioli?
Matthew Amster-Burton 37:01
Yeah, right. Like manicotti ravioli.
What if you took a bucatini and start to say the same thing.
Matthew Amster-Burton 37:08
Okay, that sounds fun. All right. Let's, let's we're not going to do better than that.
Okay. All right. You
Matthew Amster-Burton 37:15
need like a hypodermic needle, right?
Unknown Speaker 37:17
think so. Okay, so anyway, you found us already. Yeah. Find us on all kinds of podcast platforms.
Matthew Amster-Burton 37:23
Please leave us a review. And you can find us on firstname.lastname@example.org slash build node podcast. That's the best way to let us know which stuffed foods that we forgot. spilled out podcast.com look in the show notes for the recipe links like the stuffed cabbage in the true style, assuming assuming that recipe is online. Our producer is Abby, sir. catella. Oh,
Facebook. Yeah. Did you already tell?
Matthew Amster-Burton 37:47
Oh ups Instagram at spelled mouth podcast. I think I posted something within the last two months. I
think you did. Yeah. Um, well, soon. Hold on. Wait, when is this airing soon? We're going on our corporate retreat. So you know, check in next week, I think and you'll see that we might be posting some stuff from my
Matthew Amster-Burton 38:06
producer Abby is coming on the corporate retreat with us and she will force us to Instagram she will.
Matthew Amster-Burton 38:12
And until next time, thank you for listening to spilled milk.
Stop wrestling your papers.
Matthew Amster-Burton 38:18
Thank you for listening to this episode.
I'm Molly weissenberg. Matthew
Matthew Amster-Burton 38:22
Unknown Speaker 38:32
Oh no God. Here
we go again.