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Lauren Goode: I don’t remember that.
Zoë Schiffer: I think he did.
Michael Calore: I don’t know why everyone is looking at me.
Lauren Goode: Yes. Mike, what is your recommendation?
Michael Calore: Mine is actually strangely linked in this unboxing that we just had, because I want to recommend condiments. So everyone has that thing they like to put on their food. I have a friend who puts Jordanian za’atar on absolutely everything. I have a friend who loves the really expensive and fancy Meyer lemon olive oil that is $25 a bottle and she has it in her breakfast every day. Maybe there is a crispy chili that someone is…
Zoë Schiffer: oh god He just had to say.
Michael Calore: Right, because chili chips can be 20 bucks.
Zoë Schiffer: So cute.
Michael Calore: So cute. So you only get a year’s supply. You know they use it. And it’s totally thoughtful. Show that you care, that you have enough insight into their lives to know them well enough as a person to know how to make them happy. So yes, this is…
Zoë Schiffer: It’s so beautiful.
Michael Calore: If you can’t decide, I don’t know what size it is. I don’t know if they have read this book. I don’t know if they would actually use this, get what you know they love and that you know they will use.
Zoë Schiffer: It’s so beautiful. It is so beautiful, because it is difficult to take yourself. I keep running into this problem because my brother and my mother are both chefs. Then they come home, they’ll give me these really expensive gifts, for example, the Momofuku Chili Crisp, and then I’ll be like, “Well, I’m completely addicted to that. I need it on all of my meals all the time” . And then I go shopping, and I say to myself, “$18 for this little…” No, I can’t.
Lauren Goode: Really, this is my favorite topping. Momofuku Chili Crisp.
Zoë Schiffer: You can put it on everything.
Michael Calore: Have you tried Fly By Jing?
Lauren Goode: No.
Zoë Schiffer: Oh, also really good. It’s a Sichuan chili.
Michael Calore: Awesome.
Zoë Schiffer: Really delicious.
Lauren Goode: This is great. God, I feel like I’m literally recommending Snake Oil and everyone’s saying, “Oh, Mike. Yes. Thank you.” Now I’m hungry.
Michael Calore: OK, well, that’s our show for today. We will be back in the new year. Thanks for listening Strange Valley. If you like what you heard today, be sure to follow our show and rate it on your podcast app of choice. If you want to get in touch with us with any questions, comments, or sample suggestions, you can write to us at [email protected]. Today’s show is produced by Kyana Moghadam. Amar Lal at Macrosound mixed this episode. Jordan Bell is our executive producer. Condé Nast’s head of Global Audio is Chris Bannon.
