February 26, 2025 • 9 mins
Who would know how to select the proper eggplant? None other than Guy Fieri of course!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Today's Daily Highlight from Elvis Duran in the morning show.
I do have some stuff I want to talk about
in a few minutes, but not yet I did. I
don't know. I must have been just delusional last night
because I really couldn't sleep. So I made some notes
about what to talk about on the show, and for
some reason I wrote down how to choose the right eggplant.
I've always wanted an actual eggplant, or like a yeah, no, yes, oh,
(00:23):
gandhi for once. No. I just needed to know in
the middle of the night. It could be either one
you've turned into too the froggy I supposed to be firm,
I'm sorry, supposed to well. I had my list. Hold
on what happened to you? Sniff it like a like
a catalog? Hold on, it's in here somewhere. Are we
really spending all this time on candlepe? I heard? And
(00:44):
where do you sniff it? You don't sniff your candlope,
egglayer or eggplant? See, now you have me all messed up.
Size does matter, though, I'll tell you that, Oh does it? Yeah?
And there are different types of eggplants that are good
for different things. Oh really, what's the little one called
there's a Japanese eggplant, okay, and it's in aubergine, the
(01:04):
same thing. I do believe it is, isn't it? Isn't it?
I guess I don't buy eggplant. I love eggplant, Me too,
me too, out of fry some eggplant. This is the
dumbest conversation. All right. So yeah, so Guy Fieri will
be on the show tomorrow Friday, and Tate McCrae will
(01:27):
be on tomorrow. Yes, all right, just making sure I
never I never could find my eggplant notes. Do you
ever do that? Do you ever make notes in middle
of the night and you wake up the next day
and go, was I drunk? Yep? My notes app is
like a fever dream if you try to read anything
in there, only I understand what's happening, and half the
time I don't even understand what's noting. I found it,
all right. Size does matter. You don't want you don't
(01:50):
want your eggplant to be too big, Larger, more mature
eggplants tend to be bitter. Oh oh, Guy Fieri should not. Hey,
there he is. We're tall thinking about how to choose
the proper eggplant. I thought he wasn't coming in until Friday.
So this is weird. He just show up. I don't
know why is he not coming in? Is he listening?
Is here for someone else? Maybe they also say you
(02:12):
need to squeeze it. Tell him to come in, guy,
could you don't want a really soft eggplant? Okay, okay,
come here? Why Why is he ignoring? What is ignoring?
I don't know. Harder the better? Friday? What are you doing? Yeah,
you're not here until Friday.
Speaker 2 (02:29):
But so guy, I'm usually always late.
Speaker 1 (02:36):
So do you have rules for choosing the proper eggplant?
Speaker 2 (02:41):
I don't know what I heard from outside, but it
sounded like implant.
Speaker 1 (02:45):
So I didn't know what you were dragging me into.
I was so I ran to the other side of
the building. Does your eggplant need an implant? Okay? So
I heard that there are things to consider. Size does matter? Yes, Okay,
that's all he's gonna say about.
Speaker 2 (03:02):
I don't know what I'm getting drug into because you
guys are there's just there's a lot of laughter.
Speaker 1 (03:05):
I could hear it through the soundproof wall. No, it does.
Speaker 2 (03:08):
I I'm a that's not going to sound right. We're
talking when they get too big, I think that they're
I don't think there is good.
Speaker 1 (03:17):
They're bitter. I think I think big. I think it's
a big Japanese egg plant fan.
Speaker 2 (03:21):
So that's yeah, that's that's a little bit more of
my direction, okay, and thinly slashed. I mean there's so
many different people have an attitude about egg plant about
how do you press it?
Speaker 1 (03:30):
Do you salt? You rest it? Do you how thick
do you cut it? So forth? So I like it
in like square chunks. You fry it, put it in
a sauce. I think you could fry. You could fry
my flip flop and it would taste it.
Speaker 2 (03:41):
I have U.
Speaker 1 (03:43):
Okay. Also, it's good to squeeze your egg plant to
make sure it's not soft, right, Yeah you don't.
Speaker 2 (03:50):
Yeah, you want to get some of that moisture and
some of that bitter. Yeah, that's that's also a truth.
You want it, In my opinion, you're rusting it. I
press it, put it on a paper towel and give
it a press time.
Speaker 1 (04:00):
Talk about as you choose the eggplant at the store,
you could get kicked out in some states.
Speaker 3 (04:04):
You want it firm but not rock hard yet? Really,
how do you look at me serious at that face?
Because you're the food guy. I thought, you know, yes, ferm,
but not rock car. You don't want to, Yeah, you
want it ripe. Also, looks are important. Not all eggplants
look alike. They're very unique.
Speaker 1 (04:27):
Yes, and and try to get without blemishes on it.
You don't want to. You want to.
Speaker 2 (04:31):
There's something going on in the outside. You want to
stare from that.
Speaker 1 (04:34):
Yeah, the skin should be taut and shiny, right, no
blemishes that could be concerning you know what is it?
The same way like when an avocado, Like an avocado's
not supposed to be like you know brown.
Speaker 2 (04:45):
If anyone who's avocados, this guy, Yeah, avocados are definitely
there's an avocados that's a big spectrum that goes on there.
But no, you want them to be just just a
little bit of a firmness when you pinch them, not
hard and definitely they've got a really soft side to them.
That's most likely when you cut that open, you're gonna
you're gonna find it to be a little funky. So
(05:05):
what does it mean that it really tastes that bad?
Speaker 1 (05:07):
It just kind of scares people. So allvocados, I mean,
you have a short, little little rendo to get in
there and make it happen. Are you so sorry you
walked in today?
Speaker 2 (05:18):
I am so I was just bringing you some fried chicken. Brother,
I haven't seen you in a while.
Speaker 1 (05:23):
By the way, I love this studio. This is just
I mean, this looks. How long you took me to
get me back at this place is awesome. It's great.
I've known you for almost nineteen years, since two thousand
and six.
Speaker 2 (05:31):
You know that the first time I was ever on
the Big Show, I mean I wasn't even in TV yet.
I was actually just doing the Food Network Star. I
was coming to see you all, and I think I
made chicken parmesan for you. Ironically enough, chicken Barberson, I'm
back with chicken guy.
Speaker 1 (05:45):
But this place is awesome. Well, they didn't spend a
lot of money on it. As you know, this soundproofing
is not working and then sometimes this board catches on fire.
You can actually grill burgers on this thing. Other than that,
it's a great place.
Speaker 2 (05:57):
But the view, I mean the view spectactuar. I guess
you got are having good weather now I come in.
I got northern California. It's like, oh yeah, spring weather
thinks forty two. That's good Yeah, we're not wearing.
Speaker 1 (06:08):
We're lucky. Okay, So even though you're here today and
you're back on Friday, it doesn't hurt for us to
talk about what you're celebrating here in town. Yeah.
Speaker 2 (06:16):
No, Well, so chicken guy is my is my fried
chicken concept. I love fried chicken. I think ever red does.
I think I probably had more fried chicken than anybody
going around the country on diners, drivings, and dives and
over sixteen hundred locations.
Speaker 1 (06:28):
So I've tried the good, the bad, and the ugly
of fried chicken.
Speaker 2 (06:31):
So I'm into down in town today and we'll start
we're doing the big kickoff, and we butter milk and
pickle brine on chicken and then no hot sauce in there,
No hot sauce in it. But we do a great
We have a great variety of flavortown sauces. I mean,
I make all my sauces that I love. A matter
of fact, I'll bring you sauces when I come back.
But what we do is we hand dredge this chicken,
(06:54):
so we we batter it by hand and then we
pressure fry it, so we fry it hot and fast.
It's really juicy, super crunchy and not oily. You know,
no one loves sauces more than Gandhi.
Speaker 1 (07:04):
It's my favorite thing. Sauce.
Speaker 2 (07:06):
Well, I mean, sauces are really I'm the condiment king
in my house.
Speaker 1 (07:10):
My wife and I we have two separate fridges.
Speaker 2 (07:11):
We have her fridge that we live out of, and
then we may have my fridge that is all the marinating,
brining sauces, things and everything else that we have.
Speaker 1 (07:19):
Yeah, sermon, fridge. Yeah, I brought like a flight of
sauces and it made me so hat flight.
Speaker 2 (07:24):
Yes, you elevate my whole game. I'm just bringing I'm
bringing flavored down sauce. You call them a flight.
Speaker 1 (07:29):
That's a little too elevated. Okay, you run a pile
of sauce mountains gallons of sauce. All right, So Guy
Fieri will be on our show officially on Friday. He's
not here. You see nothing. He's camouflage is not that.
He's not the droid you're looking for? All right?
Speaker 2 (07:48):
Uh?
Speaker 1 (07:48):
Well that said okay, So Chicken Guy is open. Chicken
Guy is open?
Speaker 2 (07:53):
Where is it? Times square? Times square? And uh A
great place. I mean, here's the thing. It's been this
chicken Guy concept. We've been working on it for a
long time. We opened up a Disney Springs first, that
was our first location, and then we've been taking it
all over the country. Open one close to me over
in the Wine Country in northern California, and we're having
a blast with it. But the key is they call
me the Boss of Sauce. I make all these really
(08:15):
killer sauces. And now we finally have made the sauces
with our friends at Lighthouse, So we've got the sauces
nationwide now. But I mean, wait till you try some
of them. Bring it in, we'll do it. Speaking of
stretch pants by my add a button. You know, I
have never had fried chicken without some sort of honey
product on it since I was a baby. Really, I've
(08:38):
you can't. It's to me, it's like a French fried
without ketchup. You can't do it.
Speaker 1 (08:41):
And I was raised with fried chicken, the best fried
chicken ever, but it always had at the very least
honey on it. Always honey. I need that salty crunch
with some sweet honey on it, or it's not fried
chicken to me.
Speaker 2 (08:56):
No, I'm with you on the salty crunch, and I'm
looking for so type of a sweet and some type
of an acid. Those are the two that I'm looking at.
So a lot of times, that's why people like honey
mustard with it. I mean, that's always been a premier
dipping sauce. I'll bring you some sauces. You tell me
what you think we'll do, like like a sauce off
or something that sounds so dirty.
Speaker 1 (09:16):
You drug me into an eggplant conversation. I can't wait
till you open an eggplant restaurant. Nothing but Guy's Eggplant Restaurant.
Let's just keep it simple. The logo, all right, So
chicken Guy times square, it's waiting for you. Now. We'll
officially talk about it when Guy Fieri is back on Friday,
(09:36):
Guy Fier
Today's Daily Highlight from Elvis Duran in the morning show.
I do have some stuff I want to talk about
in a few minutes, but not yet I did. I
don't know. I must have been just delusional last night
because I really couldn't sleep. So I made some notes
about what to talk about on the show, and for
some reason I wrote down how to choose the right eggplant.
I've always wanted an actual eggplant, or like a yeah, no, yes, oh,
(00:23):
gandhi for once. No. I just needed to know in
the middle of the night. It could be either one
you've turned into too the froggy I supposed to be firm,
I'm sorry, supposed to well. I had my list. Hold
on what happened to you? Sniff it like a like
a catalog? Hold on, it's in here somewhere. Are we
really spending all this time on candlepe? I heard? And
(00:44):
where do you sniff it? You don't sniff your candlope,
egglayer or eggplant? See, now you have me all messed up.
Size does matter, though, I'll tell you that, Oh does it? Yeah?
And there are different types of eggplants that are good
for different things. Oh really, what's the little one called
there's a Japanese eggplant, okay, and it's in aubergine, the
(01:04):
same thing. I do believe it is, isn't it? Isn't it?
I guess I don't buy eggplant. I love eggplant, Me too,
me too, out of fry some eggplant. This is the
dumbest conversation. All right. So yeah, so Guy Fieri will
be on the show tomorrow Friday, and Tate McCrae will
(01:27):
be on tomorrow. Yes, all right, just making sure I
never I never could find my eggplant notes. Do you
ever do that? Do you ever make notes in middle
of the night and you wake up the next day
and go, was I drunk? Yep? My notes app is
like a fever dream if you try to read anything
in there, only I understand what's happening, and half the
time I don't even understand what's noting. I found it,
all right. Size does matter. You don't want you don't
(01:50):
want your eggplant to be too big, Larger, more mature
eggplants tend to be bitter. Oh oh, Guy Fieri should not. Hey,
there he is. We're tall thinking about how to choose
the proper eggplant. I thought he wasn't coming in until Friday.
So this is weird. He just show up. I don't
know why is he not coming in? Is he listening?
Is here for someone else? Maybe they also say you
(02:12):
need to squeeze it. Tell him to come in, guy,
could you don't want a really soft eggplant? Okay, okay,
come here? Why Why is he ignoring? What is ignoring?
I don't know. Harder the better? Friday? What are you doing? Yeah,
you're not here until Friday.
Speaker 2 (02:29):
But so guy, I'm usually always late.
Speaker 1 (02:36):
So do you have rules for choosing the proper eggplant?
Speaker 2 (02:41):
I don't know what I heard from outside, but it
sounded like implant.
Speaker 1 (02:45):
So I didn't know what you were dragging me into.
I was so I ran to the other side of
the building. Does your eggplant need an implant? Okay? So
I heard that there are things to consider. Size does matter? Yes, Okay,
that's all he's gonna say about.
Speaker 2 (03:02):
I don't know what I'm getting drug into because you
guys are there's just there's a lot of laughter.
Speaker 1 (03:05):
I could hear it through the soundproof wall. No, it does.
Speaker 2 (03:08):
I I'm a that's not going to sound right. We're
talking when they get too big, I think that they're
I don't think there is good.
Speaker 1 (03:17):
They're bitter. I think I think big. I think it's
a big Japanese egg plant fan.
Speaker 2 (03:21):
So that's yeah, that's that's a little bit more of
my direction, okay, and thinly slashed. I mean there's so
many different people have an attitude about egg plant about
how do you press it?
Speaker 1 (03:30):
Do you salt? You rest it? Do you how thick
do you cut it? So forth? So I like it
in like square chunks. You fry it, put it in
a sauce. I think you could fry. You could fry
my flip flop and it would taste it.
Speaker 2 (03:41):
I have U.
Speaker 1 (03:43):
Okay. Also, it's good to squeeze your egg plant to
make sure it's not soft, right, Yeah you don't.
Speaker 2 (03:50):
Yeah, you want to get some of that moisture and
some of that bitter. Yeah, that's that's also a truth.
You want it, In my opinion, you're rusting it. I
press it, put it on a paper towel and give
it a press time.
Speaker 1 (04:00):
Talk about as you choose the eggplant at the store,
you could get kicked out in some states.
Speaker 3 (04:04):
You want it firm but not rock hard yet? Really,
how do you look at me serious at that face?
Because you're the food guy. I thought, you know, yes, ferm,
but not rock car. You don't want to, Yeah, you
want it ripe. Also, looks are important. Not all eggplants
look alike. They're very unique.
Speaker 1 (04:27):
Yes, and and try to get without blemishes on it.
You don't want to. You want to.
Speaker 2 (04:31):
There's something going on in the outside. You want to
stare from that.
Speaker 1 (04:34):
Yeah, the skin should be taut and shiny, right, no
blemishes that could be concerning you know what is it?
The same way like when an avocado, Like an avocado's
not supposed to be like you know brown.
Speaker 2 (04:45):
If anyone who's avocados, this guy, Yeah, avocados are definitely
there's an avocados that's a big spectrum that goes on there.
But no, you want them to be just just a
little bit of a firmness when you pinch them, not
hard and definitely they've got a really soft side to them.
That's most likely when you cut that open, you're gonna
you're gonna find it to be a little funky. So
(05:05):
what does it mean that it really tastes that bad?
Speaker 1 (05:07):
It just kind of scares people. So allvocados, I mean,
you have a short, little little rendo to get in
there and make it happen. Are you so sorry you
walked in today?
Speaker 2 (05:18):
I am so I was just bringing you some fried chicken. Brother,
I haven't seen you in a while.
Speaker 1 (05:23):
By the way, I love this studio. This is just
I mean, this looks. How long you took me to
get me back at this place is awesome. It's great.
I've known you for almost nineteen years, since two thousand
and six.
Speaker 2 (05:31):
You know that the first time I was ever on
the Big Show, I mean I wasn't even in TV yet.
I was actually just doing the Food Network Star. I
was coming to see you all, and I think I
made chicken parmesan for you. Ironically enough, chicken Barberson, I'm
back with chicken guy.
Speaker 1 (05:45):
But this place is awesome. Well, they didn't spend a
lot of money on it. As you know, this soundproofing
is not working and then sometimes this board catches on fire.
You can actually grill burgers on this thing. Other than that,
it's a great place.
Speaker 2 (05:57):
But the view, I mean the view spectactuar. I guess
you got are having good weather now I come in.
I got northern California. It's like, oh yeah, spring weather
thinks forty two. That's good Yeah, we're not wearing.
Speaker 1 (06:08):
We're lucky. Okay, So even though you're here today and
you're back on Friday, it doesn't hurt for us to
talk about what you're celebrating here in town. Yeah.
Speaker 2 (06:16):
No, Well, so chicken guy is my is my fried
chicken concept. I love fried chicken. I think ever red does.
I think I probably had more fried chicken than anybody
going around the country on diners, drivings, and dives and
over sixteen hundred locations.
Speaker 1 (06:28):
So I've tried the good, the bad, and the ugly
of fried chicken.
Speaker 2 (06:31):
So I'm into down in town today and we'll start
we're doing the big kickoff, and we butter milk and
pickle brine on chicken and then no hot sauce in there,
No hot sauce in it. But we do a great
We have a great variety of flavortown sauces. I mean,
I make all my sauces that I love. A matter
of fact, I'll bring you sauces when I come back.
But what we do is we hand dredge this chicken,
(06:54):
so we we batter it by hand and then we
pressure fry it, so we fry it hot and fast.
It's really juicy, super crunchy and not oily. You know,
no one loves sauces more than Gandhi.
Speaker 1 (07:04):
It's my favorite thing. Sauce.
Speaker 2 (07:06):
Well, I mean, sauces are really I'm the condiment king
in my house.
Speaker 1 (07:10):
My wife and I we have two separate fridges.
Speaker 2 (07:11):
We have her fridge that we live out of, and
then we may have my fridge that is all the marinating,
brining sauces, things and everything else that we have.
Speaker 1 (07:19):
Yeah, sermon, fridge. Yeah, I brought like a flight of
sauces and it made me so hat flight.
Speaker 2 (07:24):
Yes, you elevate my whole game. I'm just bringing I'm
bringing flavored down sauce. You call them a flight.
Speaker 1 (07:29):
That's a little too elevated. Okay, you run a pile
of sauce mountains gallons of sauce. All right, So Guy
Fieri will be on our show officially on Friday. He's
not here. You see nothing. He's camouflage is not that.
He's not the droid you're looking for? All right?
Speaker 2 (07:48):
Uh?
Speaker 1 (07:48):
Well that said okay, So Chicken Guy is open. Chicken
Guy is open?
Speaker 2 (07:53):
Where is it? Times square? Times square? And uh A
great place. I mean, here's the thing. It's been this
chicken Guy concept. We've been working on it for a
long time. We opened up a Disney Springs first, that
was our first location, and then we've been taking it
all over the country. Open one close to me over
in the Wine Country in northern California, and we're having
a blast with it. But the key is they call
me the Boss of Sauce. I make all these really
(08:15):
killer sauces. And now we finally have made the sauces
with our friends at Lighthouse, So we've got the sauces
nationwide now. But I mean, wait till you try some
of them. Bring it in, we'll do it. Speaking of
stretch pants by my add a button. You know, I
have never had fried chicken without some sort of honey
product on it since I was a baby. Really, I've
(08:38):
you can't. It's to me, it's like a French fried
without ketchup. You can't do it.
Speaker 1 (08:41):
And I was raised with fried chicken, the best fried
chicken ever, but it always had at the very least
honey on it. Always honey. I need that salty crunch
with some sweet honey on it, or it's not fried
chicken to me.
Speaker 2 (08:56):
No, I'm with you on the salty crunch, and I'm
looking for so type of a sweet and some type
of an acid. Those are the two that I'm looking at.
So a lot of times, that's why people like honey
mustard with it. I mean, that's always been a premier
dipping sauce. I'll bring you some sauces. You tell me
what you think we'll do, like like a sauce off
or something that sounds so dirty.
Speaker 1 (09:16):
You drug me into an eggplant conversation. I can't wait
till you open an eggplant restaurant. Nothing but Guy's Eggplant Restaurant.
Let's just keep it simple. The logo, all right, So
chicken Guy times square, it's waiting for you. Now. We'll
officially talk about it when Guy Fieri is back on Friday,
(09:36):
Guy Fier
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