BORDERLINE SALTY

On this episode, hosts Rick Martinez and Carla Lalli Music discuss solutions for achieving perfectly softened buttah, share how they remedy jalapeño hands for…post-dinner activities, and talk through some helpful tips for what to eat (or drink) while dealing with health issues that take solid foods off the table. 

This week’s recipe book:

As always, we’d love to hear about your cooking conundrums at 833-433-FOOD (3663). 

Find us on Instagram @borderlinesalty

Find full episode transcripts and more about the podcast on our website borderlinesalty.fm. 

If you can’t get enough of our hosts – we don’t blame you! Subscribe to Carla's newsletters here and find links to her Instagram and YouTube channel at www.carlalallimusic.com. 

You can order Rick’s cookbook “Mi Cocina: Recipes and Rapture from My Kitchen in Mexico here, watch the companion Mi Cocina video series here, and find all of his socials at www.rick-martinez.com

EPISODE TRANSCRIPTION

Rick Martinez: Hi. I'm Rick Martinez. I'm a cookbook author, video host. And Carla, you know what? My summer never ends. 

Carla Lalli Music: Oh, how nice for you. I'm Carla Lalli Music. I'm also a cookbook author, video host. And it's hard ice cream over soft serve forever and then some. 

Rick Martinez: So did you ice cream cake for your birthday or did you marble cake? 

Carla Lalli Music: Well tbh, there was ice cream on the birthday and I'm waiting till I'm with my parents so that my mom will make my annual marble cake. 

Rick Martinez: I need a recipe and photos of that. It sounds so good. And by the way, happy birthday, Carla. 

Carla Lalli Music: Oh, thank you so much. I am the same age as Gwyneth Paltrow, so y'all can Google that as soon as we get done here. 

Rick Martinez: Wow. We have one more thing in common with Gwyneth Paltrow. And this is Borderline Salty: The show where we take your calls, boost your confidence and make you a better, smarter, happier cook. 

Carla Lalli Music: Today we'll discuss soft butta, jalapeno hands, and a juicy Tik Tok trend I can't get out of my head. 

Rick Martinez: Ooh, I can't wait. 

Carla Lalli Music: But before we get into it, I want to share that this week's segment of Tell Me Something Good is brought to you by the Sonos Move, a powerful and portable smart speaker for listening all around your home and beyond. Soundtrack your summer with Sonos, Discover Move plus other speakers and Soundbars at Sonos.com. All right, Rick. Now tell me what's good. 

Rick Martinez: Oh, my God, Carla. So I know you're probably going to get mad at me for this, but this is one of those things that I did not expect. It just sort of happened. I love pineapples. And about two years ago, my old Airbnb host gave me a pineapple when I returned from New York. And pineapple was, like, super delicious. I have this, I have a hard time throwing away the green top of the pineapple, I don't like and I compost, but I was like, you know what? I'm going to sprout it, grow a pineapple plant and, you know, whatever. 

Carla Lalli Music: Oh, yeah, sure. Uh Huh. The guy loves a palm. Who can blame him? 

Rick Martinez: Exactly. So throw it in the ground. It grows. It's been growing in the pot, like on my patio for the last two years, not really thinking anything of it. And then one day, about three months ago, I look at it and there's something coming out of the center of the plant. 

Carla Lalli Music: Oh, my God. 

Rick Martinez: Lo and behold, it is a baby pineapple. 

Carla Lalli Music: Oh, my God. 

Rick Martinez: So I think to myself, you know, it's probably decorative. Like, it's I don't know. I don't know why I thought it was decorative, but, like, whatever. I just never occurred to me that in a billion years that, like, a sprouted pineapple top would produce a pineapple. And lo and behold, out pops this pineapple, which my parents came for to visit for my birthday in June. And they were looking at it, and it was still pretty green. It was like, it had some, like, little yellow spots and then all of a sudden, poof, it was like this beautiful golden color. And I was like, Oh, my God, I need to harvest this thing. 

Carla Lalli Music: Unbelievable. 

Rick Martinez: So I cut it from the plant, and then I'm just, like, staring at it like, oh, my God, I'm going to actually eat a homegrown pineapple, like, literally ripe off the plant. 

Carla Lalli Music: Unbelievable. 

Rick Martinez: This was truly, and I'm not saying this just because I grew it, but it was actually the best pineapple I've ever eaten. And I actually ate the whole goddamn thing in one sitting because it was just. It was like candy. 

Carla Lalli Music: Wait, how big? What, did it get when you halve it? Was it like actual pineapple cider? It was still like a little baby?

Rick Martinez: No, it was it wasn't like super huge. So this particular pineapple is called here. It's called [unclear] which is honey pineapple, because it's so sweet. So they're about the size of like a medium cantaloupe. Like they're not like giant pineapple size. They're round, like they don't even have, like, the traditional shape they're around. But the core was actually soft enough to eat. And I'd heard from people before, like, I hate watching you cut pineapples because, you know, you always throw the core away. But it's like when you buy them at the store, at least in New York, like the core is pretty much wooden. Like you could make toothpicks out of it, but this one, like I ate the whole thing, core and all. It was so, so good. 

Carla Lalli Music: You realize this whole thing sounds like a fairy tale. It's like a Rick and the Giant Pineapple fairy tale. Like, I'm sorry that you ate it, because probably if you had, like, rubbed the belly of the pineapple three times, you could have made a wish for whatever you wanted.

Rick Martinez: Oh, damn it. Okay, well, you know, I saved that top, and I'm rooting that. So maybe in two years, when I grow another pineapple, I will rub that pineapple and see what happens. 

Carla Lalli Music: I think you should, it's incredible. 

Rick Martinez: So, Carla, why don't you tell me something good? 

Carla Lalli Music: Well, I had a really fun experience last week that was unlike any experience I've had in a couple decades, actually. 

Rick Martinez: Whoa. 

Carla Lalli Music: Yup. I got to host my first pop up where I really got to do the cooking also. So, as you know, like when you do like these special book events, I've done a number of pop ups over the past few years when Where Cooking Begins came out and That Sounds So Good. And when you pair with a restaurant for a pop up, usually that restaurant, their team is going to do the cooking. So like I've always like collaborated with the chefs and worked on the menu and tried to pick their best recipes from the books that would translate and kind of work with the vibe. But I really missed cooking, which is a crazy thing to say because the restaurant cooking experience is so hard, you know, it's such a hard job, it's such a demanding job, it's so physical. But I think since the BA Test Kitchen went away for me, I have missed so much being in the company of other cooks and cooking around other cooks and watching people create food together. Being in the room when it's happening, there's not, it's very hard to recreate that, and as someone who now, you know, recipe develops at home, you have to do that alone a lot of the time. And so you rely on like phone calls and, you know, watching videos and reading cookbooks, but just not the same. So I was really excited to host this pop up. It's with wine bar that just opened in the lower east side called [phonetic] Parcell and I wrote the menu. We raised money for Heart of Dinner, which is an amazing Chinatown nonprofit that delivers meals to elderly Chinese people with handwritten cards in their native language, which is like, so amazing. And I was down in the little basement kitchen for two days with my food stylist [phonetic] Sable, and it was just really fun. Like my knee hurt a lot after the first day. And I and I remember like, Oh, I do a thing when I've been standing for a long time and I like throw all my weight onto my left leg. So the next day, like it just things that I had forgotten that I do because it had been a long time. And the best part was it was sold out at 50 people. Right? So totally manageable and fixed menu. And as soon as service started, I was like seven lamb, two veg. How many is that all day? And they were like, Can we get some more toast for table two? And I was like, Heard fire, two toast, four tables to like. 

Rick Martinez: Oui, chef. 

Carla Lalli Music: I was saying Oui Chef, like no one there said cause you two other chef, I was just like, Yes, chef. Like calling [phonetic] Sabel. And I were like, Oui Chef. Yes, chef. Like we [phonetic], chef, and I loved it. And I was like, super, super fun, and I can't wait to do it again. 

Rick Martinez: Oh, that's amazing. Oh, my God. You kind of look like you're glowing, by the way. 

Carla Lalli Music: Oh, thanks. That's my bronzer. 

Rick Martinez: Aw, love it. 

Carla Lalli Music: It is high time for some caller questions. 

Rick Martinez: Oh, my God. Caller, caller caller, it's time for caller questions. 

Carla Lalli Music: I have been waiting to get a phone call all day, and I cannot wait to hear this question. 

Caller 1: Hi Rick and Carla. I [unclear] and my conundrum is getting butter room temperature quickly. Lots of thinking will be called for stocking butter and I don't want to wait several hours to get it. So I tried microwaving it in increments, putting a hot glass over it or in the bread [phonetic]. It always ends up getting melted on the side, but still hard in the middle. I want to get to baking without having to plan too much. Can you help me out? 

Rick Martinez: Yes. I understand this problem quite well, mainly because I keep my butter in the freezer at all times. And so when the mood strikes for cookie time where I need room temp butter, out goes the butter. Unwrap it, put it on a little platter, throw it in the microwave for about 30 seconds. Then I check it to make sure that it's like softening up and it's not melting because what happens in the microwave is you'll get spots where it will actually, like, completely melt the butter. So you want to make sure that you're moving it around. Don't cut it up because if you cut it up, you'll get a little piece of butter that completely melts while you'll have another piece that's completely rock hard. So do this for about 45 seconds, checking every 10 seconds after the initial thirty, and you will have room temp butter in no time. 

Carla Lalli Music: Yeah, I feel like waiting for butter to achieve room temperature is kind of the pastry equivalent to starting a recipe and realizing you were supposed to marinate the meats for like a day, you know, before you get started, it's like you can be so excited and then realize, like, Oh, man, I got to take the butter out and I don't have a microwave. So the way that I have sped up the process, rather than leaving frozen sticks on the counter is I actually will cut the butter up into about tablespoon-size pieces and not store them like not cut them into pieces and then kind of keep them in their stick shape like little soldiers right next to each other, cut them into pieces and then spread them out so the air can circulate around all of them. And depending on how cold it is in the house, anywhere from like 67 to 72 is kind of an ideal room temperature. But if it's chilly and I've got the oven preheating, I have been known to put that plate of butter like up above the stove where it's warming up. You just have to be mindful to sort of set a timer for maybe every 5 to 10 minutes because the same thing will happen, like the bottom will melt and the top will still be in pieces. And I think it's important also to talk about what room temperature butter is and how you know when you've achieved it, because it's not it's not the texture of like shiny, really halfway melted butter. Room temperature should still be solid. It should still look matte. And when you press your finger into it, it should give, but hold the impression of your finger. So if you put your finger into that butter at your fingertips go straight through, and it's like a butter channel. You've actually over softened and it's not going to hold air as well. 

Rick Martinez: Right. And it will definitely impact your whatever it is that you're baking very negatively. Because the butter won't emulsify. Like Carla said, it's not going to hold any air. So if you're trying to. Whip it or beat it so that your cake or your cookies will will have a greater lift. That's not going to happen. So 68 degrees is literally the sweet spot for butter. You don't necessarily have to take its temperature, but it should be soft enough to be able to beat without like, hard clumps. 

Carla Lalli Music: Hope that helps, [phonetic] Romina and we are looking forward to pictures of your cookies in our DMs. 

Rick Martinez: Or you can just send me some cookies. Yes. Next caller, darling. 

Caller 2: Hi, Carla and Rick. This is [phonetic] Robin from New Orleans. I am calling with a unique [unclear] cooking conundrum. My best friend is a guy named Andrew. And we love to cook. We cook for ourselves. We cook for our friends, and we cook for each other. Andrew This week got Bell's Palsy, which means that he lost nerve function in half of his face, including half of his mouth. This makes chewing and eating solid food really hard. Now, fortunately Bell's Palsy is a temporary thing, but for the time being, he is on a liquid diet, so he asked me if I could help him make some pureed or blended soup. So I'm calling to see if you guys have any recommendations for pureed or blended soup or anything else that easy to eat if maybe you don't have full control over your mouth. And extra points if you have anything that has a really good source of protein. Love the show. Love both of you guys. Thanks. 

Carla Lalli Music: Why did I just get the visual of Sylvester Stallone and the original Rocky? Like blending the raw eggs in the blender? 

Rick Martinez: Oh, Oh my God.

Carla Lalli Music: Remember that? Like, oh, my God, this is part of his workout. It's a lot of protein, but it does not sound enjoyable. 

Rick Martinez: Not at all. [phonetic] Robin, you have just caused me to have a little bit of a flashback, so I was in a very similar situation to your friend Andrew. I had cracked a tooth and had gone in to have some work done to repair the tooth. And long story short, I. I had a reaction to the anesthetic and my jaw locked. I had about, like a quarter of an inch of clearance between the top and bottom teeth. And I was not able to move my jaw at all. And so for about ten days I was on a liquid diet. And so by day three, I was like, Oh my God, I cannot drink another soup. And I had like, you know, been making smoothies in the morning and soup in for lunch and dinner and and I'm just like, no, I need I need food. I need, like, something that actually has flavor. And also, I was developing all of these recipes and I couldn't taste them. And so one of the recipes I was developing was a lasagna. And so all my friends were like happily eating this lasagna. And I was like, You know what? Fuck it. We have powerful Vitamixes. And so I literally got a Vitamix. I threw a hunk of lasagna into the Vitamix. 

Carla Lalli Music: Oh, my God. 

Rick Martinez: Put a little bit of boiling water in it just to, you know, give it enough of a liquid base to to puree. And then I put it in a quart container and I was like, all right, I have no idea what this is going to be like. It looks vile. 

Carla Lalli Music: Ugh.

Rick Martinez: But I ate it and it was actually I mean, I'm not going well, it was good. Like the flavor was very good. I wouldn't recommend this if you don't have lockjaw or some medical condition that causes you to drink liquid food. But, you know, I made adult baby food and that was the way that I got myself through the next, like, you know, eight or nine days. 

Carla Lalli Music: I mean, this whole thing, funnily enough, is reminding me of a very special episode of Below Deck where I don't remember which deck we were below, but it was one of the below decks and the primary who was the host of the charter, the wife had her jaw wired shut and requested exactly what you are describing, like all the food that everybody else on the charter was going to eat, but she needed it in a drinkable form and the chef was not pleased, like fully enraged, and was blending like the lobster dinner and like putting the pasta in there. And her thing was, I want to taste all the things that they're tasting, but pureed. I think personally. And I guess it depends who you're cooking for. I feel like I would be happier with things that naturally lend themselves to being pureed than putting like a burger in the blender. But like, I don't know, you know, if your mouth is wired up, maybe you're just like, you're down for whatever. 

Rick Martinez: I mean, here's the thing. Like, you have this incredible sense of FOMO. You're missing out on all these yummy things or whatever. 

Carla Lalli Music: Yeah, I think the things that are coming into my mind are like. You know, soups that have still some texture to them. So like a gazpacho where they're still, you know, soft pieces. But there are something in there. And maybe those little pieces have different flavors than the other little pieces that you're getting. And this winter, I don't know where I got this idea. It's like you wake up in the middle of the night sometimes and you're like, Is that a good idea or a terrible idea? But I had the idea. It doesn't sound good when I say it, but I had the idea of a hot smoothie. 

Rick Martinez: Oh, and you're just to be clear, your jaw was not wired shut. Ladies and gentlemen. Okay. 

Carla Lalli Music: No. 

Rick Martinez: Okay. 

Carla Lalli Music: I was thinking about, like, something warming that wasn't necessarily savory. And then it started to make sense because, you know, like warm turmeric milk or golden. 

Rick Martinez: Oh, yeah. 

Carla Lalli Music: Like, that's very savory and can be, like, a little bit thick and you, like, cook the tumeric out. So I was like, kind of on that tip. And what would happen if you added some oats to a mixture like that and maybe some honey and maybe there's like some salt and you puree that. So I actually attempted making that for Fernando and it was okay. It was okay as a first try, but like you could put nuts in that and let them warm up and get soft and then puree it. So yeah, if you get sick of cold smoothies and soup, just rebrand it as a hot smoothie. 

Rick Martinez: Yeah. I love that you decided to, like, let your husband be the guinea pig for that. Like, I'm going to make a hot smoothie, but I'm going to give it to my husband to taste. 

Carla Lalli Music: I was like, Did you say you aren't feeling well and you're having trouble sleeping? Hold on I've got just the thing. 

Rick Martinez: Just the thing for you. It will cure all. Fernando, love ya.

Carla Lalli Music: Imagine opening a hot yoga studio and then instead of, like, the normal, like, instead of having, like, spirulina drinks for the for everybody on the way out, it's like step up to the smoothie bar. Yeah. 

Rick Martinez: So instead of, like, the nice spa water at the end, you just like you go up to a container and this gloop, like, just steaming gloop, like, pours out. Mmm. Sign me up to that studio. 

Carla Lalli Music: Yeah. There are no bad ideas, you know? Just riff. 

Rick Martinez: None. None, none at all. I mean, whatever. I fucking hate pureed lasagna. 

Carla Lalli Music: Yeah, you know hot lasagna. So cool. 

Rick Martinez: I think I'm ready for the next caller. What about to you? 

Carla Lalli Music: Indeed. Ring-a-ling. 

Caller 3: Hi, Rick and Carla, [phonetic] Matt here, pronouns he/him. And I'm wondering every time I work with jalapenos or spicy peppers of any sort in the kitchen. Like I just have this fear that the oil that you know because basically on my hand is just going to just stay there The better things that you've been like washing my hands every like 20 seconds or wearing disposable gloves just once and throwing them out. [unclear]. How do you make sure that you don't get, you know, chemical burns. I ask Rick this particular because Rick, in some of your video I just you going bananas with the [unclear] pepper bare hands and it just looks like you're throwing caution to the wind or do you have some sort of genius hack I don't know about?

Rick Martinez: Matt, this is a great question. 

Carla Lalli Music: Yeah, this is a real concern. 

Rick Martinez: It is. I mean, part of it is I have asbestos fingers, but, which means that I don't feel anything on my fingers. But if you touch your eyes or nether regions, you will definitely feel a burn. So whenever, like, for example, jalapenos and serranos, I kind of don't care that much about it anymore because like, I guess I'm just used to it, but habaneros, I will just pull out the gloves. And I know you said that, you know, the one, the one use for the gloves is kind of, it is a waste, but it does protect your hands and it will keep them from burning yourself and others. 

Carla Lalli Music: Yeah. And it's like touching your eyes or your nose or your mouth or, you know, other parts of yourself. Like definitely. But I've when it's a really hot pepper, your fingers will start to burn. 

Rick Martinez: Yeah. So the capsaicin, which is the chemical compound that actually has the heat in it, is soluble in acid, in alcohol and oil. So you can also wash your hands in lemon juice or vinegar or a little bit of like high-proof alcohol, like tequila or vodka and it will come out. Oil, it works not quite as well like for the hands. So I would definitely recommend either the acid or the alcohol. And then you should be good to go after a quick wash of of your hands and then just wash them in regular water with soap. 

Carla Lalli Music: Yeah. Be careful touching other people. Be careful touching your baby like you can, it's not just your own self that you can burn, potentially others. 

Rick Martinez: You do have to think of others. I mean, actually, just the other night, I was cooking dinner for a friend. 

Carla Lalli Music: Oh. Did you have a gentleman caller? 

Rick Martinez: I had a gentleman caller who, by the way, actually came over last night as well. So it's becoming more than just. Yeah, it's it's becoming a regular thing for those that are interested in such things. 

Carla Lalli Music: Love to hear it. 

Rick Martinez: But anyway, so I had actually made a soup, Mexican soup, and I was frying some tortilla strips to put on top. I'd also thrown in some chili del arbol into the oil to fry up. And so I was crushing them with my fingers over the soup as garnish. I thought it was very impressive and my gentleman caller friend looked at me while doing this and without skipping a beat said, So I'm guessing that Round Two's out of the question. 

Carla Lalli Music: Wow.

Rick Martinez: I was like, Wow, let me pull out my lemons, sir. And yes, there was round two after. 

Carla Lalli Music: You're a true professional. 

Rick Martinez: Speed bump, not a roadblock. 

Carla Lalli Music: All right. As we head for the door here, we have time for one more segment. And it is Rad Fad or Bad Fad?

Rick Martinez: Yay!

Carla Lalli Music: As always, the ticktock that I'm about to play for Rick is linked in our show notes. So everybody you can watch along just as Rick is about to. All right. So this trend, Rick, I'm very excited about. This is something that I really connected with and really can't get out of my head. And it has created a renaissance of cravings that I just hadn't been in touch with before. 

Rick Martinez: Oh, my God. I love it. What a great setup. 

Carla Lalli Music: Let's do it. 

Tik Tok Video: Guys, where can I get the best chicken caesar wrap in New York City? The requirements are as follows: The lettuce needs to be a light in color, like an iceberg lettuce or a spring mix, not romaine. The chicken needs to be thin strips or chunks that are, like, easy to bite, like no weird, disgusting chicken. The dressing needs to be a ten out of ten Caesar, and like the perfect amount of dressing. Parmesan shreds would be amazing, that's like a must along with croutons in the wrap and it needs to be folded amazing and pressed. Please let me know where I can get this in New York City. Thank you. 

Rick Martinez: Okay. Where can I get this fuzzy stuffed animal that I can wear around my house? 

Carla Lalli Music: Like, part of the appeal for me is just the amount of cozy that she is as she is recording this. Like it just like came into her mind and she is hoping someone will bring it to her in bed. 

Rick Martinez: Like, I just need to share this. Just, just this just came to me like, all of my requirements for the world's best wrap. And here you go, as I lay here with my snuggly thing. 

Carla Lalli Music: Have you yourself ever had a chicken caesar wrap? 

Rick Martinez: I have. Unfortunately, I think it was one of those corporate meetings where they like truck in like this platter of wraps and you don't actually know how long it's been sitting there. And, you know, the tortilla, it's really disgusting. And they're also different colored versions of it, like the green one and the red one. 

Carla Lalli Music: Yeah, exactly. 

Rick Martinez: It wasn't the best thing that I'd ever eaten, you know? 

Carla Lalli Music: Yeah, I think I've wracked my brain because I think the only kind of a wrap like this that I've had, and it is a little more disappointing than you want it to be is like a buffalo chicken wrap that has like the cutlet, but it maybe has red hot on it and maybe there's blue cheese in there. But again, like the criteria, very specific. 

Rick Martinez: Very specific. She wanted an iceberg or something like an iceberg as opposed to Romaine. 

Carla Lalli Music: I know, I was surprised. 

Rick Martinez: I think I would have probably preferred the Romaine. 

Carla Lalli Music: But yeah, I don't think spring mix is going to hold up with all that wetness. 

Rick Martinez: Oh, no, no, no. Well, also, like, if you press it and you get a toast on the outside. Yeah, your spring mix is going to, like, just wilt and get gross. Bleh. 

Carla Lalli Music: Well, and then the chicken strips pieces. I hate the word chunks, but she did use the word chunks. 

Rick Martinez: I mean, to me, like I would just because I like dark meat, I would prefer a chunk of dark meat in there. I did like that she liked the, that she wanted the shreds of palm in there. Hmm. That's a good idea. I feel like and this is again probably just me being a little bit extra and hating on packaged tortillas, but I'd want, like, a really nice wrap. 

Carla Lalli Music: Yeah, because any amount of time, they just get so gluey. Either you're heating it up or you have to griddle it beforehand to like cook off some of that just cold, refrigerated moisture. 

Rick Martinez: Gross. Yeah. 

Carla Lalli Music: Yeah. Okay. What about croutons inside the wrap? 

Rick Martinez: I kind of think that's genius. I mean. 

Carla Lalli Music: Have you ever heard of such a thing? 

Rick Martinez: No, but I like that because I mean, can you imagine like I mean, you'll get the crunch of the lettuce, but then all of a sudden this like it's sort of like the raisin inside. It's like something that you're not expecting. But I think it's actually quite pleasant. I mean, I wouldn't want, like, a giant crouton in there, but, like, you know, like maybe half inch, three quarter inch cube. So it just like kind of breaks up the monotony. Ooh. But, you know, it'd be really good if I was going to make the ultimate and maybe instead of the croutons if you took the chicken skin and made chicharrones. 

Carla Lalli Music: Yeah. Now we're talking. 

Rick Martinez: That, that is what I want in my ultimate Caesar wrap. 

Carla Lalli Music: Yum. Fried chicken skin chicharrones. 

Rick Martinez: Yes. 

Carla Lalli Music: All right. So Caesar app likes dislikes, must haves. Can't haves want to makes. Is this a Rad Fad or Bad Fad? 

Rick Martinez: I have to say that given the fact that I'm sort of obsessing in my mind over this and I probably am going to lay it in bed at night tonight and just kind of think to myself, what would be on my ultimate Caesar salad wrap? I'm going to call this a Rad Fad. 

Carla Lalli Music: Any Tik Tok that, like, actually inspires you to get out of bed and go do something in and of itself is like a miracle. 

Rick Martinez: Yeah. 

Carla Lalli Music:  Because every other Tik Tok has just immobilized you for like at least an hour. 

Rick Martinez: And that's it for this week's episode of Borderline Salty. 

Carla Lalli Music: You can find recipes and recommendations from this week's episode in our show notes. 

Rick Martinez: If you have a question or a fear you want us to help you through, you can always leave us a voicemail at eight three, three, four, three, three-FOOD. 

Carla Lalli Music: That number again is 833-433-3663.

Rick Martinez: Borderline Salty is an original production by Pineapple Street Studios. We're your hosts. I'm Rick Martinez. 

Carla Lalli Music: I'm Carla Lalli Music. You can find links to our work in the show notes for this episode. 

Rick Martinez: Natalie Brennan is our lead producer. 

Carla Lalli Music: Janelle Anderson is our producer. 

Rick Martinez: Our managing producer is Agerenesh Ashagre.

Carla Lalli Music: Our assistant producer is Mari Orozco. 

Rick Martinez: Our head of sound in engineering is Raj Makhija. 

Carla Lalli Music: Mixing and Engineering by Davy Sumner and Jason Richards. 

Rick Martinez: Our assistant engineers are Sharon Bardales and Jade Brooks. 

Carla Lalli Music: Original music from our very own Raj Makhija. 

Rick Martinez: Additional music from Vincent Vega, Spring Gang and Glove Box courtesy of Epidemic Sound. 

Carla Lalli Music: Legal Services for Pineapple Street are provided by Bianca Grimshaw at Granderson des Rochers. 

Rick Martinez: Our executive producers are Max Linsky and Jenna Weiss-Berman. 

Carla Lalli Music: We appreciate [phonetic] Romina, Robin and Matt for calling in this week. 

Rick Martinez: And thanks to you for listening. Talk to you again next week. We love you. 

Carla Lalli Music: I'm free all week, so I'll talk to you then. 

Rick Martinez: Ring. Ding, ding. 

Carla Lalli Music: Call me. 

Rick Martinez: Love ya. 

Carla Lalli Music: Can't wait to chat. 

Rick Martinez: I miss you already.