Pat's Peeps Podcast
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Pat Walsh
Pat's Peeps Podcast
Ep. 248 Today's Peep- The Kitchen Connection: Pat Cooks with Ingredients Purchased in Italy, Balsamic Vinegar & Parmesan Cheese, Anticipates tonight's NFL Draft, and "Function' at the Junction" and "Here Come the Judge"
Ever wonder how authentic Italian ingredients can transform even the most ordinary meals into something extraordinary? Today's episode takes you right into my kitchen as I prepare a simple but delicious dinner featuring treasures brought back from my recent travels to Italy.
The star attractions are two incredible Italian imports - aged balsamic vinegar from Modena that's so delicious it's actually made me crave salads (a minor miracle!), and 18-year aged Parmigiano-Reggiano that's good enough to eat all by itself. I share the fascinating stories behind these products, including visits to the places where they're made using techniques passed down through generations.
While searing cajun-seasoned pork chops in my trusty iron skillet, I reflect on what makes cooking so special - the way it connects us to places we've visited and people we love. There's something magical about preparing a meal while Frank Sinatra or Dean Martin plays softly in the background, sharing wine and conversation as sunlight streams through the kitchen windows.
Between cooking updates, I take you on a quick tour of my spring garden progress, share my excitement about tonight's NFL Draft (complete with the full selection order), and even explore a bit of Motown history with the story of Shorty Long and his influence on early rap music.
Whether you're a foodie, a football fan, a gardening enthusiast, or just someone who appreciates the simple pleasures of everyday life, this conversational journey through my Thursday afternoon offers a little something for everyone. Join me again tomorrow for more adventures on Pat's Peeps!
It's Pat's Peeps 248 and I'm looking out my kitchen window today Not my studio window, my kitchen window here On. What is this? Today is April 24th 2025. It's a Thursday and, hoping you're having a beautiful day, I'm in my kitchen today starting things off in the podcast Pat's peeps 248.
Speaker 1:Yesterday, by the way, I was not able to get a podcast in. I'll tell you why in a moment, but today I thought, you know, I'll do a little something different. Today I'm going to cook. I try all kinds of different things and I have some ingredients in front of me here that I wanted to share with you. Talk about for a second. So today on my menu, today for my. So, by the way, I'm Pat Walsh. I'm the host of the Pat Walsh Show, as heard on KFPK locally in Sacramento and heard nationally and internationally on your free iHeart app, and I have some ingredients here. I just thought why not, as I'm making some dinner today, why not talk about a couple of these ingredients? You know, I just came back from Italy and I have some of this incredible balsamic vinegar. I wanted to share some Parmesan cheese on.
Speaker 1:By the way, today being Thursday, the 24th, this is also the. Finally, the NFL Draft is here, if anyone out there is interested in the NFL draft. So again, the 49ers are picking at number 11. And the Raiders as I continue to pretend like they're still in California and people care they are picking at number 6 overall. So finally done with the mock drafts and all of that and getting to the real deal. Tonight my team picks a 26, but I think they'll probably shake things up a little bit. The Rams just seem to do that. They're always clever, they always have something up their sleeves. So yeah, that is tonight, beginning at 5 pm Pacific Time. They're doing that from Green Bay. So yeah, that's going on.
Speaker 1:So I thought I'd make some food before that comes on. Now I'm gonna make tonight is a Caesar salad and I'm going to make. Just because it sounded so good. I'm gonna make pork loins are center loin chops, bone-in chops. I do like a good pork chop and I have these. These are I have the butcher. I've got a couple of nice ones here and I had them coated with this Cajun seasoning.
Speaker 1:So, with that in mind, I love to use an iron skillet when I'm cooking things like a pork chop. I'm big on the iron skillet, so I've got my iron skillet here. Anyone use the iron skillet. It's always tricky how to clean them, right, they tell you not to put them in the dishwasher and you want to keep them, sort of, uh, you want to keep because they become seasoned and you not to put them in the dishwasher and you want to keep them. Sort of, you want to keep the because they become seasoned and you want to. It's just a whole thing. So I'm gonna use my iron skillet.
Speaker 1:By the way, with my, I'm gonna also make a Caesar salad tonight. Boy, my mouth is watering, I'm so hungry already and I'm going to use to narrow olive oil, which is which is a Pat's peeps product. I love Lisa to narrow's business. Her and her husband have been doing this for years. And again, please check it out for your free olive oil tasting at patspeepscom. It's right there for you Up to six people for this tasting, and so I'm going to use some of that on my salad tonight, some of that in my cooking.
Speaker 1:So, again, we want to support local. And as soon as I say we want to support local, then I turn around and what do I have? I have stuff from Italy. So, yes, I support local, of course. I support local, of course, but also, being that we are a Pats Peeps group that travels with conservative tours and, just coming back from Italy, well, of course I did purchase some things in Italy, because, I promise you this, and we're talking about olive oil we find great olive oil locally, and again, tonero or Olive Drop olive oil Karen is one of our P's Peeps as well, and Karen outstanding olive oil from Olive Drop in Lodi but so so, again, those are some of the local places that you can turn and have exclusive deals from Pat's Peeps.
Speaker 1:But you know, when you go to Italy, of course, one of the things you learn about, I say of. But you know, when you go to Italy, of course, one of the things you learn about, I say, of course, maybe you know this, maybe you don't, but olive oil, you know, you learn about olive oil, wine, of course, wine is huge in Italy Olive oil and a couple of other items here that I want to talk about. So what I'm going to do is today, with my salad that I'm gonna make, I'm eating more salads and I knew that if I purchased this balsamic vinegar, we were in Modena, italy, so beautiful, gorgeous, and we got to this orchard and we're in the middle of this orchard on this beautiful sunny day and I recall being there before now and I knew what, what it was gonna be, and so I told everyone yeah, there's a beautiful place, we'll do this tasting and really, if you've not had this kind of balsamic vinegar, honestly I don't. I never knew that it could be this good. The way they age it, it is just incredible. I've got the box in front of me. It's Via San Donino, via San Donino, and again, this was in Moderna Italy and it's Via San Modino. Reading their box here, located in the Maldonese countryside, I hope I open and butcher that.
Speaker 1:Um, near spilling birto, gorgeous small town considered as the birthplace of balsamic vinegar. The birthplace is willing to continue the family tradition passed on from the three generations. Uh, the acetate, I said I I'm probably not saying that correctly which is a place where vinegar is made and conserved, with over 500 precious barrels, is properly settled next to the magnificent Liberty Residence, masterly decorated by a painter, aurelio Boniani excuse me, by a painter, aurelio Bognani, excuse me. 1887 to 1918. Excuse me, young man. So this is the beautiful, this is the place. It was so gorgeous.
Speaker 1:I posted a video of this going down the lane between the trees on my Facebook page and this is where we got the balsamic. And I knew that when I purchased this that I would eat more salads and I need to eat more salads and vegetables. So that's what I'm doing. And he says, as he gets ready to place his center pork loin chop in the iron skillet there we go. Excuse me, it made me cough.
Speaker 1:I open up the. There's the smoke from the pan. A bit of smoke there, anyhow. So they age this stuff. I think this is maybe eight years or four years and maybe eight or twelve years.
Speaker 1:This here One is called Bianco. It's white. You get a little taste of that on your finger. It is incredible. And you put this on the salad with olive oil and it is just outstanding. Now the other one is called Nerone. You put a little bit of that on your finger, was nothing like it, and you put these on your salad, on the salad, and it just. You just can't wait for your next salad, whereas before I'm like, yeah, I guess I better eat a salad, better eat a salad now at some point. Now it just makes me want to eat a salad and I don't like when I run out of this. So there is a website via san doninoit Plus. They have all the ways to contact them phone numbers and all of this but Certainly order this online, which is exactly what I'm gonna do, assuming the tariffs aren't too terribly high, which you never know.
Speaker 1:Now, the other thing, since I'm making a Caesar salad sort of a Caesar salad Is this Parmigiano-Reggiano. Now, this is certified by a controlled body authorized by the competent ministry. It says so right there, and this is the best Parmesan cheese that I have ever had in my life. This is 18-year-old Parmesan and we visited this place too. Gosh, this was in Tuscany, somewhere in Tuscany, I think, where we visited this place where they make the Parmesan cheese. You ever think about that, like how they even make Parmesan cheese? Well, it's really incredible.
Speaker 1:I haven't posted those yet, but I have videos of how they make the Parmesan and they are in these, I guess, for lack of a better word, these barrels. And they are in these, I guess, for lack of a better word, these barrels I don't even know if you'd call it a barrel this casing that weigh, I think, 95 pounds each, and they are stored. They just have walls of these casings of Parmesan cheese and twice a year the inspectors come through and they take each one of these and, believe me, I don't know how many there are, but there are a lot of these, um, these cases of parmesan cheese that are curing, and they take a hammer to each one and they tap them. They tap the little casings with the hammer and that's how they can tell that they're curing the way they're supposed to. I'm just going to cut a little piece here. You know they give us some of this in Italy We'd sit down Mmm, mmm, mmm, mmm.
Speaker 1:That is so good. And they give us this little thing with bread, some of this incredible balsamic vinegar and then this parmesan, and you know it is so tasty. Honestly, it's the best I've ever had and it's just really fascinating learning all about it. I mean this I've never had a parmesan cheese, so again, maybe I've never tried it like that, but where I could just sit there, you know I pick at it and just and just enjoy it so much, just like that by itself. So, yeah, I'm gonna throw, I'm gonna grate a little bit of that up and I'm gonna throw that on my salad and I'm gonna put a little of that balsamic on there. Got a little cherry tomatoes, you know, do the whole thing. The usual suspects. On the salad no garbanzos, hey, no garbanzo. Oh, this pork chop looks unbelievable. That is going to be so tasty, so we'll let that go for a little bit. Hey, I've never done a cooking show here. I've never done a cooking show that I can recall.
Speaker 1:I love cooking and listening to music, putting music on in the background. You know what I love? A perfect date for me. Maybe this is boring to some of you, but the perfect date, the little old school Rat Pack, frank Sinatra, old Dean Martin, italian stuff, maybe even older Tony Bennett maybe.
Speaker 1:And you make a meal, like together, like you make spaghetti or make it for her, but you make it together. You know You're making the dinner, you're listening to music, you're having red wine, you're having a red wine. It's a beautiful sunny day, not too hot, just the perfect day, sunlight coming through the window. Oh geez, and you got these fine foods. I just love that. I love it. You know it's fun to do it together, isn't it? I just love that. I love it. You know it's fun to do it together, isn't it? I think it's fun to do it together. Sure, it's great to make dinner for someone, but it's fun to do it together. Bless you. No dinner cooking. Come up behind him and give him a little nibble on the neck, get a little frisky.
Speaker 1:Anyhow, I'm going to look out my front window, my front door here. Let's take a step out under the front porch While that's cooking. It is so beautiful out. I came out here today and I was going to do some weed eating or not weed eating, excuse me, but a little trimming of the weeds. So I grabbed the hoe, going old school and used the hoe out here, trimmed everything up, got all the weeds out of here. It looks so good.
Speaker 1:I love this time of year. We actually have spring right now. It didn't just go from rainy and cold to hot right away, it is just gorgeous out here right now. I'm going to plant some trees. My little garden I'm trying to do like a Thomas Kincaid style of little cozy cottage look, except with an Irish garden. I got my stone path out here, except with an Irish garden. I got my stone path out here, got all my clovers growing. What I love is I wanted the clovers to start growing in the cracks between the stone path and it's finally done that. So it looks like it's been here for 100 years. You know I love that Nice gentle breeze. So, anyhow, it's the simple pleasures in life today, and just about every day, the simple pleasures in life that I look forward to.
Speaker 1:I don't know about you still lifting the weights working out. How about you? Here we are, april, late april. Hope you're keeping up with whatever your about you. Here we are, april, late April. Hope you're keeping up with whatever your New Year's resolution is or was. Step out here on my back deck, take a look out here. I'll tell you this much One thing about living up in the mystery hut up in the forest, or living up in the forest like this it is a never-ending thing when you have property.
Speaker 1:It's a never-ending thing when you have property. It's a never-ending thing to have to maintain the property. You know you go away for a couple of weeks and these weeds are like two and a half feet tall, maybe three feet tall everywhere, and you can't do it too early. Like you, look around everyone. If they're, it's all green, everyone's in the same place with the. You know that's all the weeds are all the neighbors, same thing. But you can't do it too early, because if you do too early, then they grow up again. You have to do it again. This way, you let them grow out until the point where you can just kind of get rid of them and then you know, only have to do it one time.
Speaker 1:Oh, that is smelling good in that iron skillet. Get my veggies out here to make my Caesar salad. Oh yeah, trying to be healthy with the food, I decided you know I really do I have to eat more salads, so I like to do the baby. You know, the spinach Seems like that's healthy, so I do that. Cherry tomatoes, all the stuff that's healthy. So I can't wait to try all this. I will check back with you here. Oh, this looks delightful. Man, oh man, does that look good. My mouth is watering. All right, so tonight on the Pat Walsh show, we'll have fun.
Speaker 1:I had so many phone calls on last night's show. It was incredible. So many phone calls the entire night my phone bank was completely filled. People love it when you ask questions, like last night I was asking who was your first crush, who was your first crush, celebrity crush growing up, and all night long the phones were lit up. So that was very nice.
Speaker 1:Oh, and then yesterday. Just to let you know, yesterday I missed the podcast because it was let's just call it studio maintenance day. That's exactly what it was studio maintenance day so, as of a few months ago, because it was let's just call it Studio Maintenance Day. That's exactly what it was Studio Maintenance Day. So as of a few months ago, I do some of my radio shows from home Two or three days a week. I'm either at the studio or at home, so I kind of split it up and we needed to fine-tune a couple of things.
Speaker 1:I was not able to do it. I'm not an engineer so we finally had an engineer, kyle, who I want to give a shout-out to today on Pat's Peeps 248, for doing an incredible job. He came here, he spent about two and a half hours and he just worked and worked and the issues that I was having are now gone. At least they were last night. Oh, that looks so good. The center loin looks so good. The issues were nonexistent as of last night. It sounded great, I got great feedback, and so, kyle, thank you, my friend. So that's why I couldn't do it yesterday, because my system was all hooked up through that and he needed to take over the system for a little bit and I just didn't have any time to do the podcast which I try to do every day.
Speaker 1:Oh, I wish you could have some of this Parmesan with his balsamic, mmm, mmm, mmm, mmm. All right, I'm going to check back in with you and I'm going gonna let you know how this all turned out. All right, how tasty it is, as I will continue right here on patch peeps 248 on a thursday. Yeah, I would have. Uh, I would have continued that and told you how delicious it was as I was eating it. But I'm never a guy who likes to hear anyone talk with their mouth full, so I refrain from doing that. But suffice it to say, while I was able to play that for you just now, I was able to consume that dinner and it was fantastic, it turned out great. Got to use that meat thermometer, you know, because you want to get it just right with a pork, chicken, whatever you're cooking. So I broke out the meat thermometer, so it was delicious. So that is the update on the food, and the Caesar salad with a balsamic and with the Parmesan cheese and the tomatoes and the avocados, and all that was fantastic, fantastic, all right, so good, you know.
Speaker 1:So the NFL draft is getting ready to start here in moments. You know, I cannot believe it. They're in Green Bay for this thing. This has become a whole thing in itself, this draft. I mean, I don't know how many people are there. It looks like there's 50,000 people for this draft and it's the one time, I think, that the NFL fans, no matter what team that you root for, you all get along.
Speaker 1:It's almost like the spring training for baseball. Like I've said many times, you go to spring training for baseball and it doesn't matter who you root for Giants A's, dodgers, whoever, it doesn't matter Reds. You just, all of a sudden you're at spring training and you're just rejoicing and talking baseball. You just all you care about that. There's baseball. A lot of those people are, you know, catapulted here from or to Arizona, from somewhere in the Midwest, you know Minnesota or you know wherever, chicago, and you know, suddenly they're in 85 degree temperatures and it's baseball season. This is kind of the same thing where people wear their gear, they gather together and, um, you know, whereas baseball gets quite a crowd every single time, every game in spring training, for the most part thousands of people.
Speaker 1:This is the draft and it's kind of football spring training, where everyone wears their gear and gets together and just rejoices over the fact that their team's going to pick the next person, the member of their team. So to see what it has grown into. It's really tremendous. And again, I keep going and I tease Mel Kiper a little bit, but a lot of the credit goes to him, I think to really focus on the NFL draft and it keeps that. If you're an NFL fan, it keeps that conversation going year round.
Speaker 1:Now just to go over the draft order. I'm sure you already know if you're a fan, if you don't, or if you're a casual fan. Number one pick Tennessee Titans, cleveland Browns at two. The New York Giants are at three. New England Patriots picking at four. Jacksonville Jaguars at five. I have thoughts on who will go where, but I will not give you any kind of mock draft, especially after telling you how sick of them I am. Six Las Vegas Raiders Can't believe they're in Vegas.
Speaker 1:New York Jets sitting at seven, followed by Carolina. The Panthers. That are eight. The New Orleans Saints in the nine spot. Rounding out, the 10 is the Chicago Bears. Then the next 10 begins with the 49ers at 11. At 12, you get the Dallas Cowboys, miami Dolphins sitting at 13 with the Colts. Indianapolis is at 14. And the 15th slot the Atlanta Falcons, arizona Cardinals pick at 16. At 17, it's the Cincinnati Bengals. Seattle Seahawks at the 18th spot. 19 goes to Tampa Bay. The Buccaneers, denver Broncos pick at 20. Seahawks at the 18th spot 19 goes to Tampa Bay, the Buccaneers, denver Broncos pick at 20. Number 21, the Pittsburgh Steelers 22,. The Los Angeles Chargers I still miss San Diego, the San Diego Chargers. Green Bay Packers the home team for this draft, picking at number 23. Followed by one of their arch rivals and he held that 24, the Minnesota Vikings. Then it's the Texans at 25. From Houston, my Los Angeles Rams are at 26. The Baltimore Ravens sitting in the 27 hole At 28,. The Detroit Lions 29,. It's the Washington Commanders the 30th spot. It's the Buffalo Bills, kansas City Chiefs, sitting at number 31. It's the Buffalo Bills Kansas City Chiefs sitting at number 31,. And the Super Bowl champion, philadelphia Eagles, only 32nd spot. So there you go. That is the order. You know.
Speaker 1:I picked a record from my record shelf, my super rare 45 record shelf today, and as I take a look at it, I don't know if I've ever heard this one. I'm always kind of surprised if I put it on. And I've heard it, but this is by this artist, let's see, from Birmingham, alabama, came to Motown in 63. From the Tri-Fi Harvey label Owned by Berry Gordy's sister Gwen and her husband Harvey Fuqua. This artist's first release, devil with a Blue Dress, on in 64, was written by William Mickey Stevenson. It was the first recording issued on Motown's Soul label, which was a subsidiary designed for more blues-based artists such as this artist.
Speaker 1:While this song never charted nationally, the song was covered and made into a hit in 1966 by Mitch Ryder and the Detroit Wheels. I'm sure you've heard Devil With the Blue Dress. On this version 1966 single of this song was this artist's first popular hit, where it went to number 42 on the US Billboard R&B chart. Other single releases included it's a Crying Shame in 64,. Chantilly Lace in 67. See, it's not the one you're thinking. And Night Foe Last, 1968. So this song also. It also inspired other songs. How do I say this? So it inspired. It inspired, oh gosh. Here come the judge, remember. Here come the judge. Here come the judge. Here come the judge. It inspired that song you remember from Laugh-In Sammy Davis Jr would do or do. Here Come the Judge. Let me see if I can play that, okay. So yeah, here's Sammy Davis Jr. Let me see if I can play that, okay. So yeah, here's Sammy Davis Jr. Let me see, here's Sammy Sammy Davis.
Speaker 2:Now you can finger pop, you can even swing, but you going to jail for doing your thing. Here come the judge. Here come the judge. Here come the judge.
Speaker 1:Remember that. Here come the judge. It was also inspired by Pigmeat Markham, who's here Come the Judge, in my opinion, was one of the first rap songs 1968, here Come the Judge, pigmeat Markham.
Speaker 2:His honor Judge Pigmeat Markham. Yeah, I just think this is. He starts rapping lies. But of all I don't want no alibis. This judge is hip and that ain't all. He'll give you time. If you're big or small, fall in line. Or this coat is neat. Peace, brother. Here come the judge here come the judge.
Speaker 1:Uh, this artist did the song. Here comes the judge. Here come the judge. Here Come the Judge.
Speaker 2:It's not the record that I'm going to play, but I wanted you to hear the.
Speaker 1:Judge Shorty. So this is the record I'm going to play for you. It's from Shorty. So this is the record I'm going to play for you. It's from Shorty. It's from Shorty Long. It's called Function at the Junction. It's on Tomler Records. It's a white label DJ copy, not for sale. It's the same song on both sides. White label. It says soul. On the record label it says Soul on the record label. It's got a radio station sticker on it. It says 1966. I want to say thank you for listening to Pat's Peeps number 248. Thanks for joining me for dinner tonight. See you for Pat's Peeps 249 tomorrow. See you on the radio.
