451: Pickled Onions
Molly:
I'm Molly.
Matthew:
And I'm Dr. Matthew.
Molly:
And this is Spilled Milk, the show where we cook something delicious, eat it all, and you can't have any.
Matthew:
And this week we are talking about pickled onions.
Molly:
Yes. This show was suggested.
Molly:
[crosstalk 00:00:17]
Matthew:
You sound so excited
Molly:
This episode was suggested by Listener Katie.
Matthew:
Thank you, Listener Katie. And before we get started on pickled onions, I know Molly's really raring to go on this topic. First of all, I have a kohlrabi update. I promised I would update people. So remember when we did the kohlrabi episode, I said I had not eaten kohlrabi in many, many years, but then we got a kohlrabi in our CSA box, and not just one kohlrabi, but one big kohlrabi, and one little buddy kohlrabi.
Molly:
Were they green or purple?
Matthew:
Purple.
Molly:
Oh, pretty.
Matthew:
And then what I did with them was ... So here's the last part of the report, and maybe there'll be a future update when I get another kohlrabi, but I had made taco salad using the recipe that we talked about on the taco salad episode where you make a spicy cilantro lime vinaigrette.
Molly:
Yes. Yes, yes, yes.
Matthew:
So good.
Molly:
Yes.
Matthew:
And so we had some of that vinegarette leftover from the taco salad, and I peeled the kohlrabi, and I cut it into batons, and I tossed it with that dressing. It was great.
Molly:
Oh, my God! That sounds so good. I just wrote taco salad down on a piece of paper in front of me because just all of this, the kohlrabi, the dressing. I want it now.
Matthew:
Yeah. I mean, you should make the taco salad too. That was real tasty.
Molly:
Yeah. Oh my gosh. I'm so glad to hear this about kohlrabi. Last week ... Can I say another thing I love about kohlrabi here on-
Molly:
[crosstalk 00:01:39]
Matthew:
Please. This is the kohlrabi two episode.
Molly:
It keeps so long in the refrigerator.
Matthew:
Oh, that's good to know.
Molly:
Unbelievably long. And I also want to add that if you have a giant kohlrabi, even if you cut it in half and use half of it, and wrap the other half up in a plastic bag and put it back in the fridge, even that will keep forever in the fridge.
Matthew:
Wow!
Molly:
Yeah. So last week I unearthed a half of a giant kohlrabi that I had forgotten that we had at the bottom of the crisper drawer. And I also had a small cabbage that I needed to use up. And so I peeled and cubed the kohlrabi and got it started roasting while I sliced up the cabbage, then I threw that on the same pan. And the kohlrabi, I roasted it at 425. So it got really nice and browned on the side that was touching the pan. Like really, oh, my God, so caramelized. I was so happy that I did that last week. There was a lot of it, and so I got to eat it with my lunch for like four days, this leftover roasted kohlrabi and cabbage. Oh, and onion, so good. Oh, my God.
Matthew:
Oh, this sounds great. I have some-
Molly:
I don't know why we aren't all eating kohlrabi all the time.
Matthew:
I guess I'm going to request it again from the produce box.
Molly:
It's so good. Try roasting. Well, I mean, if you like the flavor of roasted cabbage, maybe with that kind of texture of kohlrabi-
Matthew:
Yeah, definitely.
Molly:
I mean, I loved having it around the-
Matthew:
I love roasted turnips, and I imagine it's probably similar.
Molly:
Yes, only it doesn't ... You know how if you roast turnips, sometimes they get, well, they turn into little juice pockets?
Matthew:
They do turn into juice pockets. It's true.
Molly:
Kohlrabi keeps its texture much better.
Matthew:
Okay, I'm excited for this.
Molly:
Yeah, it's really good. Okay, alright.
Matthew:
Next thing before ... We're going to get to pickled onion someday. Molly's book, The Fixed Stars, it's out now. If you haven't bought it yet, what are you doing? It's available wherever you get your books. It's available as an audio book, an ebook, a paper book. Go read it now. It's great.
Molly:
You know, I also want to say that Matthew joined me about three weeks ago on August 6th, for an event through Book Larder, Seattle's culinary bookstore. If you were one of the listeners who joined us, thank you so much. That was such a fun event. And Book Larder still has signed copies of the book, so does Elliott Bay Book Company here in Seattle. Both of these stores ship. They're delightful to work with.
Matthew:
And if you missed that event, but you want to see it, it is on Book Larder's YouTube page. Just search for Book Larder on YouTube, or we'll give the link in the show notes.
Molly:
Yeah, it was a super fun event, might've been my favorite event. Don't tell anyone.
Matthew:
Okay, I won't.
Molly:
Alright.
Matthew:
Let's go down pickled onion memory lane. The main pickled onions on my memory lane are that I remember my grandfather who was a person who drank a lot, would often order a Gibson, which is a cocktail that has a little pickled onion in it. I learned that these are called silver skin onions, and they're a particular variety of onion that's grown to be small and pickled in a jar.
Molly:
Are they those little pearl onions?
Matthew:
Yeah, but they're even smaller than a typical pearl onion.
Molly:
Ah, when you say silver skin, all I can think of is that membrane over a muscle.
Matthew:
Yeah, always thinking about that membrane.
Molly:
Anyway, it sounds so disgusting to think about putting that in a cocktail.
Matthew:
Well, I got to say that, though, to me, putting an onion in a cocktail doesn't sound much better. I know I'm supposed to be a grownup human person, but the idea of putting an olive or an onion into a cocktail just doesn't make any sense to me. And, okay, let's hear the flames roll in.
Molly:
Okay, great. I'm listening for the flames right now.
Matthew:
Okay.
Molly:
Okay.
Matthew:
Whew, survived that.
Molly:
Okay. Do you have anything else on your memory lane?
Matthew:
No, that's pretty much it.
Molly:
Okay. My memory lane, I think my first encounter with pickled onions that I remember was at Boat Street Cafe. Back before Renee Erickson had many restaurants, she had just Boat Street Cafe in this spot at Denny and Western here in Seattle. And one of the things that Boat Street was known for, I should say that Boat Street Kitchen still exists as a lunch, and I believe catering operation. But anyway, Boat Street Cafe, which was the dinner operation, was known for many things, one of them being this pickle plate that they served, which seriously, it looked like a painter's palette. It had so many colors going on in little bloops and blops around the plate. And I remember encountering really, really delicious loops of, it must've been pickled red onion on that plate because it was this gorgeous, gorgeous shade of pink.
Matthew:
Yeah. We're going to talk a bunch about pickled red onion.
Molly:
And I think that they must've had a fair amount of sugar in them. They were really sweet and really sour. Oh, my God, they were so delicious. And I'm not a huge pickle person. I'm not anti-pickle by any means, but I'm not a huge pickle person, but I think of that pickle plate so fondly.
Matthew:
I think I'm a pretty big pickle person. I don't do as much home pickling as I feel like I should. But whenever there is something pickled in the house, it doesn't last long, even though it should because it's preserved.
Molly:
Well, I'm excited to hear about how you pickle onions, but I think first, we have some world travel to do. Is that correct?
Matthew:
We do.
Molly:
Okay.
Matthew:
So let's begin with British pub-style pickled onions. And I-
Molly:
I didn't even know this was a thing.
Matthew:
So I knew this was a thing. I've seen them in actual British pubs. I've been to England several times, which feels weird since the last time I was there, it was a very long time ago. And I am pretty sure I ate these at least once or twice. They're small, but not super small onions, so maybe an inch in diameter. And they are peeled and pickled in malt vinegar. And so you'll see a jar of them on the bar at a pub in the same way you would see pickled eggs at an old-timey bar.
Molly:
I'm listening.
Matthew:
Okay.
Molly:
Oh, my God, that's great.
Matthew:
And I found a great blog post about them with a recipe from the Daring Gourmet Blog, which we'll link to in the episode description. And often, a variety of spices are floating around in the brine, like black pepper, allspice, coriander, cloves.
Molly:
I think of cloves with pickled onions, and I'm somebody who really does not like cloves very much, but I think that I can't imagine pickled onions without those kinds of spices cloves, allspice.
Matthew:
I was going to say, isn't there a thing where you stick a bunch of clubs into an onion, but I think I'm thinking of an orange.
Molly:
I think there may be that for an onion too.
Matthew:
Maybe for an onion too, but then what do you do with it?
Molly:
Sometimes I think that we should maybe know more about food before we do a food podcast.
Matthew:
Well, I think, okay, so this is episode 452. I feel like in the history of Spilled Milk, we've probably done the 112 episodes about things that we know about. And we do try to learn a thing before jumping into the episode.
Molly:
We do.
Matthew:
And sometimes I think even we succeed.
Molly:
Yes. I'm not sure if we did today, but I'm not blaming you. I'm blaming pickled onions, obviously.
Matthew:
Yeah. So they're eaten as just a snack at a pub or a part of a ploughman's lunch with cheese or on a sandwich, and they're very tasty.
Molly:
Ah, pickles with cheese, yes.
Matthew:
Yeah. And everyone seems to agree that if you make them at home, which is not hard to do, you should not do a hot water bath canning procedure because the onions will get a little mushier than they should.
Molly:
Mm-hmm (affirmative),this makes sense. Okay. And so wait, do you ever make British pub-style pickled onions at home?
Matthew:
I have never made them, but after reading about it, I think I would like to try because I have been eating a lot of grilled cheese sandwiches, and I feel like these would be really good on any number of grilled cheese sandwiches.
Molly:
Yes. Yes. I like this idea. Okay.
Matthew:
In fact, Teenager, the show, Iris made a homemade focaccia. They are on a bit of a cooking and baking kick lately, which is great for me. And this morning, I had a slice of leftover homemade focaccia that I cut in half and stuffed with cheddar cheese and just tossed in the oven for five minutes. So good.
Molly:
Oh, my God. That sounds fantastic.
Matthew:
And if I'd had any sort of pickled onions, it would have been even better.
Molly:
Are they making this focaccia with sourdough or just with conventional.
Matthew:
Commercial yeast.
Molly:
Okay. Okay, cool.
Matthew:
But I have made sourdough focaccia, and it was very good, of course, so ...
Molly:
Maybe you could send me the recipe afterward.
Matthew:
Yeah. Can do.
Molly:
Okay.
Matthew:
In Mesoamerican cuisine, pickled onions are ubiquitous. So in Ecuador, red onions are pickled with lime juice and salt, and acid causes red onions to turn pink throughout, and so that makes them a really striking garnish for anything. In Mexico, cebollitas and gortidas, or cebolla morada en Escabeche is found everywhere, especially associated with the Yucatan. It can be seasoned with dried oregano. It's often spicy. Habanero chilies will go in sometimes, and it's usually made with white vinegar. And I've been thinking lately that white vinegar is kind of an under appreciated ingredient.
Molly:
I agree about this. I think that, I mean, one of the first pickles that comes to mind when I think about pickles, in general, is the simplest pickled cucumber recipe, which is thinly sliced cucumber with quite a bit of sugar, a little bit of salt and white vinegar-
Matthew:
Yeah, I make this all the time.
Molly:
... and some dill. Right? I mean, could anything be more delicious than that?
Matthew:
Yeah, and I'll do it just as a quick pickle, like sliced cucumber, and as long as you make it at least like half an hour before dinner, it's going to be great.
Molly:
Yeah, and I wouldn't want any kind of vinegar except white vinegar for that.
Matthew:
Yeah, me too.
Molly:
Yeah. Okay. What else do you like to do with white vinegar?
Matthew:
Oh, I mean, that's the main thing, just that it will turn any vegetable into a pickled vegetable immediately without any extraneous flavor, so you're really just getting the flavor of the vegetable and some nice acid.
Molly:
Yes.
Matthew:
You know, I'm trying to think what else I actually use white vinegar in. I don't know. Do you have other things?
Molly:
Well, I know that some people use it for. cleaning windows and stuff.
Matthew:
No, I have Windex for that.
Molly:
Me too. Speaking, about time I cleaned my windows today.
Matthew:
That's a good idea. Do you have any tips for avoiding streaking when you're cleaning windows, or especially like-
Molly:
Do you mean like ... Well, I usually keep my clothes on.
Matthew:
No, I run through the house naked, screaming at the top of my lungs. And somehow, I don't wipe the windows or anything. I'm hoping I could just shake the dirt off them.
Molly:
Oh, oh!
Matthew:
No. Actually, I pressed my butt up against the window like it's pressed ham.
Molly:
Oh, you're trying to live that Lucille Clifton poem.
Matthew:
What's that?
Molly:
Do you remember the one about if I press my black body?
Matthew:
Yes.
Molly:
God, that poem is amazing.
Matthew:
Yes, so-
Molly:
Which is definitely how I think of you as-
Matthew:
Yeah. No, I feel like it would-
Molly:
... what you do most days.
Matthew:
... probably pretty appropriate for me to try and live out that poem. But in my own small way, I'm making the widow situation much worse, both in terms of dirt and in terms of what you can see through the window.
Molly:
Okay. Okay. So anyway ... Wait, you were asking me if I had any tips for not streaking.
Matthew:
Because I like to wash the bathroom. I like to wash the bathroom mirror. I love it. It's my favorite thing to do is to wash the bathroom mirror. No, when I wipe down the bathroom mirror, I use Windex or Kroger brand Windex, or whatever, and it gets pretty clean. But there are always a few streaks left behind, and then I try and go back and get that streak, and it leaves a new streak.
Molly:
Here's what I think. Okay, here are my two tips. Number-
Matthew:
Just don't give so much of a shit.
Molly:
No. Number one, I think you have to go over it more than once.
Matthew:
Okay.
Molly:
Number two, I think you need to use a microfiber cloth.
Molly:
[crosstalk 00:14:08] I don't know what you're using. Okay. Okay, I think a microfiber cloth is helpful until the microfiber cloth just starts collecting all the lint from your laundry, and then it just smears that on the mirror too.
Matthew:
No, you got to wash those separately.
Molly:
You do?
Matthew:
I don't know.
Molly:
Anyway, but hold on. The other thing I wanted to say is I feel so confused about squeegees.
Matthew:
Oh.
Molly:
So I have-
Matthew:
Okay. I'm trying to go with you on this bit.
Molly:
I have this project. So my dear friend, Ben, told me about a product called Ettore Squeegee-Off.
Matthew:
You've mentioned this to me before because I remember the funny name.
Molly:
Ettore Squeegee-Off. And Ettore Squeegee-Off is not only a concentrated window cleaning solution, but you can buy their branded squeegee and scrubber.
Matthew:
Oh, I'm pulling it up right now.
Molly:
So here's the thing, though. Maybe I'm just so dumb, but not only have I used it on my outside windows, but I've tried to use it on my inside windows that face inside.
Matthew:
Oh, okay.
Molly:
But what happens to all the runoff water from the squeegee?
Matthew:
I mean, you tell me. You tried it.
Molly:
It just pooled on the window sill.
Matthew:
Oh.
Molly:
I think I'm an actual certifiable idiot. I think that I'm not supposed to use a squeegee indoors. It didnt-
Molly:
[crosstalk 00:15:31]
Matthew:
I think maybe you're not supposed to use a squeegee indoors.
Molly:
But I don't want to buy a squeegee just for exterior use. That's pointless.
Matthew:
Well, but I mean, don't you already have the squeegee now?
Molly:
I do.
Matthew:
Well, now it's a sunk cost.
Molly:
Okay. I was just so disappointed because the squeegee, an Ettore Squeegee-Off and the scrubby thing did such a nice job on the windows. I was just so sad that I had all this-
Matthew:
No, no. That makes sense that you would want to recreate the same experience of the exterior window washing inside, but it's just not the ... Things aren't the same inside as outside.
Molly:
That's right.
Matthew:
I've always said.
Molly:
I think that this is another one of those instances when we have a whole bunch of listeners screaming at us.
Matthew:
Like how to wash windows?
Molly:
Yes.
Matthew:
Yeah, probably.
Molly:
Yeah. Oh, God.
Matthew:
It's okay. We'll figure it out someday.
Molly:
Okay.
Matthew:
When we're 90.
Molly:
Yeah, Matthew, wait, Matthew is turning 45 tomorrow, everybody.
Matthew:
Oh, thanks. Thanks for telling people.
Molly:
Yeah. So, but you would think by now we would know how to clean our windows inside and out.
Matthew:
Yeah, that is true, and ourselves.
Molly:
And ourselves inside and out.
Matthew:
Mm-hmm (affirmative). I find pickled onions very cleansing. Pickled Vidalia onions are popular throughout the Southern US. Oh, I forgot to say that in the Yucatan, pickled onions are the classic garnish for cochinita pibil, the roast pork.
Molly:
Delicious.
Matthew:
Delicious.
Molly:
Oh, yeah, pickled Vidalia onions, ah. So growing up in Oklahoma, I remember Vidalia onion season coming along, and we weren't even in the true South there, but so delicious. I can only imagine them pickled.
Matthew:
Yeah, because I grew up in the Northwest, Walla Walla onions upstaged Vidalia onions. You could, and still can get the Vidalia onions, but Walla Walla was our local sweet onion, and probably pretty much the same, but as a matter of local pride, much better.
Molly:
Oh, great. I'm glad you put that out there. Okay. What about in Italy? Let's hop over the Atlantic Ocean.
Matthew:
Let's hop. So in Italy, I'm going to try and pronounce this, Cipolline sott’Aceto, and these are like the small ... How would you describe the shape of a Cipolline onion?
Molly:
Gosh, I love Cipolline.
Matthew:
It's sort of flattened.
Molly:
Yeah, it looks like you took a small onion and sat on it.
Matthew:
It looks like you took a small onion and sat on it, absolutely.
Molly:
It's also sort of UFO shaped.
Matthew:
Yes.
Molly:
Right?
Matthew:
One time in Japan, in Yokohama, Chinatown, I had something called an Age-UFO, meaning fried UFO. And it was like a flying saucer shaped fried dumpling, very tasty. The Italian pickled onions are the small Cipolline onions. And, of course, pickled in wine vinegar because it's Italy, and often black pepper.
Molly:
Really, I'm struggling, Matthew. But you know what? I'm just here to say that I think of-
Matthew:
I was wondering what you were here to say, and now we've finally gotten to this point.
Molly:
Well, no, so I feel like that there's a cousin to this with just agrodolce.
Matthew:
Yes. Thank you.
Molly:
You're welcome.
Matthew:
I kept running into agrodolce recipes while looking for Italian pickled onion, and thinking, "Oh, this isn't really a pickled onion, but it sure is good." It's a cook, like a sauteed or roasted onion that's then in a sweet and sour sauce.
Molly:
I think that somebody is probably going to send some flames licking at our heels again. Why were there flames rolling through before?
Matthew:
Because I said I didn't see why you would put an olive in a drink.
Molly:
Oh, okay. I think that somebody is not going to like that we have conflated Cipolline and agrodolce with pickled Cipolline, but I think it's fine.
Matthew:
Yeah. One thing that I found when I was searching for Italian pickled onion recipes and articles, which I found very satisfying, was I was probably for the first time in my life Googling in Italian because I had to figure out what they were called in Italian, and then wanted to learn more about it. And there wasn't a whole lot that I was finding in English.
Molly:
How did it feel to Google in Italian?
Matthew:
It was exhilarating.
Molly:
Yeah.
Matthew:
I felt like-
Molly:
I love Googling in a foreign language.
Matthew:
Oh, me too. It's so satisfying.
Molly:
Are we talking about the same thing?
Matthew:
I think we are. Yeah, no, I felt like I was streaking through Southern Italy.
Molly:
Are you and Lori going to Google in Italian later?
Matthew:
Oh, yes. What does that look like, exactly?
Molly:
I thought we were talking about the same thing, man.
Matthew:
I thought so too, but then I was trying to ... What's a really Italian way of doing it?
Molly:
I don't know.
Matthew:
We'll think about that. Listeners, if you're from Italy or of Italian descent, what's a really Italian way of doing it.
Molly:
And by doing it, we mean Googling.
Matthew:
We mean Googling. Contacted at spilledmilkpodcast.com. You know, every couple of episodes or so, we ask people to send the punchline to some dumb joke to our contact address, but I don't think it's happened yet.
Molly:
By the time it comes, we have no idea-
Matthew:
No idea what you're talking about.
Molly:
...what the email is about.
Matthew:
Somebody sent us their weird hand-drawn picture of a sex position with some Italian words on it. Why? I mean, I was very flattered, but ...
Molly:
Okay, alright. Okay.
Matthew:
Oh, so I was Googling in Italian like that. I hadn't even gotten to the end of the story yet. And you know how when you're searching for a recipe, Google will tell you here's a version of this recipe from this blog, and people rated it average five stars because every recipe blog has to have star ratings? You know what I mean?
Molly:
Sure.
Matthew:
Just pretend you know what I mean.
Molly:
I know what you mean.
Matthew:
When I was doing this in Italian, I was seeing the same thing, only it was nothing like five stars because, apparently, Italian blog readers are somewhat more critical of recipes, which I found so satisfying.
Molly:
Oh, that's great.
Matthew:
It's like how the restaurant, the national Yelp equivalent in Japan, Tabelog. If you find a restaurant on there that has like a three-star average rating, it's going to be pretty good.
Molly:
I remember you telling me this before we went to the first Yakitori place, the first night we were traveling together in Tokyo. You were like, "This place has like, I don't know, two and a half stars on Tabelog, and"-
Matthew:
Yeah, it's going to be fine. And it was better than fine.
Molly:
Oh, it was delicious. Okay. Hold on Matthew, so when you make pickled onions at home, what do you usually do? What kind of style do you do?
Matthew:
Okay, so the recipe that I usually make, and we will link to it in the show description, is from the book The New Steak by Cree LeFavour, which is a great cookbook. And it's from the skirt steak with pickled onions recipe, and it is definitely heavily influenced by the Mexican style. And what you do is you boil some red wine vinegar and pour it over sliced red onions to cook them just slightly. And then you let them cool and toss it with cracked coriander seeds and olive oil.
Molly:
Oh, my God, that sounds great.
Matthew:
So good.
Molly:
You know what I'm realizing? I think that ... So, Matthew, I know that you and I have both been writing about/talking about food/making dumb jokes about food for a long time now, but I'm realizing that I think that I've written about pickled onions.
Matthew:
Probably. Should we try and pull that out?
Molly:
I think that Brandon and I used to make the Boat Street pickled onions. And if I am remembering correctly, it's the same kind of thing. You bring this brine to a boil, pour it over, and then that lightly cooks the onions, I think.
Matthew:
Yeah, I think you're right.
Molly:
Did I write about this?
Matthew:
The Boat Street used to sell jars of their pickles, and I think the pickled onions was one of those.
Molly:
Yes, I think you're right. Anyway. I don't even know anymore, but-
Matthew:
Well, then let me tell you because July 2006, you published a recipe for pickled red onions from the Zuni Cafe Cookbook.
Molly:
Oh.
Matthew:
And we'll ... The title of the blog post-
Molly:
Maybe that's the recipe I'm thinking of.
Matthew:
... is A Proper Pickle, and we'll link to that also.
Molly:
Oh, geez. Oh, my God. That was 14 years ago.
Matthew:
You want me to start reading it?
Molly:
No, please. God, no, I'm hanging up now.
Matthew:
I think my first published food article was in 2000.
Molly:
Matthew-
Matthew:
I don't like where this is going.
Molly:
Well, but at the same time, I'm here to say you were only 25, dude. That's pretty amazing.
Matthew:
I know, and now, I'm old enough to know better.
Molly:
Yeah, that's true, which is why we now just record our voices and hide our faces.
Matthew:
Exactly, and our words, except for the words that we say on the show.
Molly:
Okay. Alright, well-
Matthew:
And the words that you put in the book that you just published, that people should buy.
Molly:
Okay. Hey, speaking of books, Matthew-
Matthew:
That's me.
Molly:
You know what? So one of the things that I loved about our event was that I got to embarrass you by holding up copies of your book.
Matthew:
Oh, that was the worst.
Molly:
When we did this event together for my book, and anyway, if we have any listeners who are not familiar with Matthew's first book, Hungry Monkey, I highly recommend it. Not only did it shape the way that I think about food with my family, but I am still cooking recipes out of that thing.
Matthew:
Oh, thank you. That's very sweet.
Molly:
Yeah. So this apropos of nothing, except that you've been doing this for a while, and I love your first book, and I love all your books. And happy birthday, Matthew.
Matthew:
Oh, thank you. Oh, that's right. I forgot it's my birthday tomorrow.
Molly:
Yeah.
Matthew:
Well, happy early birthday to you too, Molly.
Molly:
Oh, thanks.
Matthew:
And to any listeners who are celebrating a birthday within a few months of, either way of when this podcast comes out. We're thinking of you too. And anything else about pickled onions, by any chance?
Molly:
Nope.
Matthew:
Okay. You can find us online. It's spilledmilkpodcast.com. Look in your podcast player for the episode description. That's where we'll link to those things we said we would link to. Facebook.com/spilledmilkpodcast, where you can tell us about what do you do with pickled onions that we missed? We asked them a lot of other things, I think. Window cleaning tips, do you use a squeegee inside? And if so, how?
Molly:
And how do you Google in Italian?
Matthew:
How do you Google in Italian?
Molly:
There we go.
Matthew:
Who do you Google in Italian?
Molly:
Our producer is the absolutely tireless, faithful Abby Cerquitella.
Matthew:
True. On Instagram, we're @spilledmilkpodcast. And until next time, thank you for listening to Spilled Milk.
Molly:
The show that's putting silver skin in your cocktail.
Matthew:
I don't think so.
Molly:
No? God! Harsh. Fine.
Matthew:
Wait, is putting silver skin in your cocktail how you Google in Italian?
Molly:
Yeah.
Matthew:
Okay.
Molly:
Okay.
Matthew:
In that case, I accept it.
Molly:
I'm Molly Wizenberg.
Matthew:
And I'm Matthew Amster-Burton.
Molly:
Yo.
Matthew:
That's how we start the show every week.
Molly:
Word up.
Matthew:
Yo.
Molly:
No.