Action Bronson's Raps Pair Well with Coastal Italian Food

Dog, take a photo in

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. Yes friend. Awesome. At work, after tanning all day. It's in a selfie. You're taking dick pics. Yeah we did, how did you know bro? Because I do the same. We're going to do this song called Baby Blue. This is one of the most sing-song songs I've ever done in my life. I feel you. And I'm listening to a lot of radio, and a lot of different things, you know? It's, it's different. Yes. It's a different area for me. I'm capturing a mood. Good. And the mood was that I was heartbroken this and that.

Now, I'm just showing my butt a little bit, you know what I mean? Well. It's a beautiful piano mix. Oh, it's old school. You know what I mean? Could have been one of the Isleys. Yes, totally, it has a bit of Isaac Hayes like-. Yes. Oh. Oh. It's, it's different, different. I'm hurt, right there. I like it. I'm hurt. I can feel it. I'm hurt. I like it. This is totally ready to use. That is for me. I mean, no pun intended. Touch the exact issue. Okay, so my label seems to think that's the one. That's it, you think that's it, huh?

They are putting money behind it and nothing more. What is a classic dish? Something from, from your, from your beginnings, perhaps. I thin-. From your beginnings? I tell you, I feel you. Like that kind of song, that we could do like Risotto, and use like, you nude, to left-. Yes. You're like doing housework. Make a risotto dinner. A Risotto alone. You know, what I say like that, because it takes between 18 and 20 minutes. He does it. You know, you don't want to-. And you have to stay there and stir. Say methodically... Yes. And stay there and stir.

You really can't get away from there. Ventilating outside. Yes Yes. You know what I'm talking? In every sense of the word. Good. This is called that and it is ideal for you. Oh, I love this one. This is over, yes. It's coming together, just like that. Know? Good. It's like a Gibson. It's good. He smokes

well

, fucks, eats and drinks. That's all. He drives a nice car and sometimes we wear all green mink, you know? It's an incredible lyric. That's all there is to life for me, at least right now. Yes. Although I think it's a clue, I feel like I'm on the beach.

Yes. I feel like I'm in-. Yes. The beach. Yes. I feel like I'm wearing sunglasses with zinc in my noise. Okay, I got it. Alright. But you know, chef, you should listen to me and my music. You know, we've been following each other. He told me I have to take it to Dr. Lecter,

well

done days. And I feel like this is a throwback to that kind of feeling, and, and, that's why I wanted to play this for you. They are my rhythms every day before coming to work. Alright. You know, it prepares me. He, the, the restaurant has been immortalized in a rap.

Has. So, let's play falcon right now for the chef, and see who can come up with what kind of dish. What kind of

food

is that? Well. Oh yeah. We look like roast beef. We make. Wow! What happens to the air? Like something that flies? Swan? Wild swan. Non-stop. Touch the exact issue. Lets go cook. Alright, let's cook. Well. Garganelli, he's a gargant. And this is the first type of penne pasta that was made. MMM. So now the penne pasta is extruded, and so on. So, let's cut out some squares real quick. You're going to put it right here, on this stump.

And then you push down, and then you don't push too hard and it just comes off. Well. You need to have baby hands. Yes. So I have soft hands. I have some beautiful ones. This is this is with. This is from Queen, Flushing. That's a nice Flushing duck. The scallops are outrageous right now. This is, this is crazy. Crazy. We have one-. It's a crazy system you have here. Well, we have a team for lunch and another for dinner. We are finished, we are 155 employees at Marea, all in the front and back. I can't even handle two or three people.

Good? What I am going to do? Seven services a week but two, you know, or a lot of dinners. So, we have 14 services. Do you want to get into the restaurant business? I mean, one day. Yes of course? One day when I have time. We have some crude oil here. Some raw prawns. Just a little bit, a couple of drops of lemon. Oh, this, this reminds me a lot of being at the beach. It's like we're putting together little pieces and Italian

food

has so many different genres that we can start with chili or hearts of palm.

You can eat that in Sicily. So, we're having a lot of fun mixing it all up. Alright? Beautiful. Well, would you like to see Terry right here? This is 100% what he was thinking. Who has a marker? But maybe we'll hang this in the office. It's for you, Terry. For our next Baby Blue. I think because it speaks of sorrow, sadness. I think, you know, make risotto. Something you have to be methodical with. And there is care, there is care put into it. There are cares that are like those of a woman. You have to take care of a woman.

So, let's make a little wild mushroom risotto. Well, how do we start here? I'll tell you what? We have a little onion. Yes. A little with a little rice. You started clean. Dry. Yes. Everything dry? Dry is the best way. That way all the starch stays inside the pan. And therefore, you would need less butter to make it whipped and creamy. And because of that, a lot of times people overcompensate by putting too much butter, or they put it in the butter when it's too hot. Inadequate time. And it just turns into soup, you know? Exactly.

And also another thing that people do is that they put too much liquid inside, and what happens? Little by little. Little by little. And people ask, well, why do I need to do that? Well, rice grains get scraped when there is not much water or cooking liquid inside. But up to here there is a lot of liquid. The grains just dance around. Yes. In the water, and they never hit each other, and that's why-. Some friction here. Friction, exactly. I mean, when I learned to do it, you always have the beginning here, ladle, every little bit.

Let it evaporate a little from above where you can see it. You understood it. Add a little more. Listen, I know you're going back to the stratosphere, but in case you ever need to hang out rapping, you always have a place for me because you just explained it right now. You just explained how to make Risotto, the right way. Listen, these skills won't be here forever. But it's about... But these will do it. Yes, go ahead. You give me, you give me stirring a little. Well? So now you can think sky blue. Yeah, you, sit here, you really have to like taking care of this.

It is, it is a dish for thinking men. You have to sit here and really think about what you've been doing with your life. So, some diced beach mushroom. Beautiful. Good. We're going to skip this and these mushrooms are going to come in here. It's surprising though, right? No condiments, but we are-. Isn't that seasoning? Well, that's not seasoning. I mean like-. Well, I mean, I'm saying-. It is perfectly chewy. Perfectly. Okay, and we add a little parsley, right? And so, I get fired like this often, see this? Is called. You assemble it with the butter.

You assemble it with the butter. 'Alright? And then look, where are we going to put a little bit, right? A little bit to open it again. Good? As you can see, he's adding cheese each, bye, by the handful. Good. Those are big gloves too. You call these legs. Yes, there you have it. I have soft hands. Alright? You will see how this is going to be very, very nice, right? Do you see how it spreads like that? A little touch. It's not supposed to be just one glove, it's supposed to be just, ooh-. Good? We'll just put a little bit of chicken, the sauce over here.

A little more, right? So, sky blue. This will definitely help me overcome my problems. Well. Here we have a dried pigeon, roasted in a pan. There is a letter that they gave me a pigeon in the oven with pear glaze. That's true. I know it's old, it's very old, right? It's old, you know, but it's one of my favorites. And what we do is roast it on the crown. And what happens is that it concentrates the flavor, when it dries, it ages, the liquid and the moisture comes out of there. And it concentrates the flavor when you buy it with the entrails.

You just want that because it adds more flavor. Of course. Yes. And that would normally be taking the skin, I mean, taking the-. Yes. Without feathers. Or whatever. Exactly. And then they do this. So you have to be very, very careful with these because we also have to burn them a little bit. Kind of old school, like we would do in Europe. Like a smoked? Like a smoked. When was the last time you heard this? Like a long time. Literally a couple of years. No. I haven't, oh, I forgot. How can you forget this shit? I don't-.

This is epic. I don't like listening to my old man, mi-. I know. I don't like my old dishes either. Exactly. Know what it is. You want to move forward. I'm just teeing him up right now. I'm impressed. I was at my most creative at this point. He had a broken leg, he was, oh, what is it, what is this, Francesco? The first sip of wine in your glass is definitely for him. Touch the exact issue. What are we having? Oh. German Riesley, Peter Lower. Six quick. Show me what to do with it. I see you just turned it around.

Yes, you know? You want to air it out a little. Alright. Good? You can see. Nice and crispy. So, here we go. Look at that finish. It's up to your palate. He has a giggle. It is eternal, yes. It is eternal. He tastes a little like apple juice. I could drink this constantly. Good. Yes. A very good apple juice. Yes, very good apple juice. Yes we should? Yes, we will do it. Well. Mmm, 2012. Beautiful. To go with something. Very two, two alike, almost the same color, very clear. This wine does see some time in New Oak.

Check it out right away, you'll get oak right away. Oak. Oak. All I smell is oak. Completely different, isn't it surprising? I don't know. And this really works, it just gives you this, it gives you this feeling of fullness. It's amazing, it's delicious shit. This is my type, I like the funky old basement flavor, you know. 100% Nebbiolo from Gattinara. This will go great with suat. I really like the more rustic traditional wine, because I think it is a rustic dish. Yes. So surely this wouldn't be considered a rustic wine? Rustic elegance. Yes, there you have it.

No, not loud, not in your face. That's what it's about. But if you mention it here, it's like-. Actually, this is what represents me. Berry, you know, berries, and cher, you know, they like it a lot, but they are ripe. Know? It's not,. It's. I think we should talk about this before we get in here. Sounds good. Thank you very much for all this, guys. I appreciate everything. Cheers man. One breastfeeds. A breast. Do you see how firm it is? As-. It's, I mean, with the skin, like you said, you have it perfect, like it's beautiful.

But you just smell like wild game. You smell like that, it smells like it just came out of the oven. Does that smell? MMM. Now, when you put wine with that flavor, you will see how it opens right now. Well, when you said "like a berry," in the end, after having tasted the pigeon and the wine together, I could swear it tasted harsh, like cherries. MMM. And blackberries, and stuff, and just... Fruit comes out. Oh man. Ah, I guess so. I understand. MMM. Thanks for helping me get it man. Alright. And then we'll also make a piece of crispy kale.

Is this fried? MMM. Baked? When you put that in your mouth, did your palate feel awake? Brother, it's like, it's like-. Do you want me to tell you what the hell that tastes like? That? Permanent marker, but I love it. Yes. It's a, it's a-. It is nice-. I do not know what you mean. It's a, it's a, that, that smell is like when you smell the marker. It's like when you taste a very, very fresh new wine, it's very tight. It may smell like bandaids. Yes. Like a pack of band-aids or. I know exactly what you mean.

MMM. They are things, but they are not a bad thing. Good. Because I love the road. Munchies, I had some truffles the other day, and I swore they tasted like when you open a bag of Lays potato chips. Some do. That, but that is your palate, your sensory. You, you, you, you, detect-. When I said everything, people were like, yeah, yeah, you're right. That is also why it is always under discussion. Like, oh, you shouldn't drink red wine with seafood. No no-. You can do whatever you want. Because everyone's palate, you know, deciphers different flavors, in different ways.

There's something to be said about sitting down with a talent like yourself, who made this amazing meal, you know? I apreciate it. Know? But also. Good thank you. You give us a lot of pleasure. This is probably one of my favorite Action Bronson songs of all time, right here.