This is an I-Heart podcast.

Guaranteed Human.

Tell us to be.

And the morning show.

Mario Carbone is here.

And he's playing with a bottle of Guy Fieri's barbecue sauce.

Yeah, I mean, I didn't know if this was here intentionally, but apparently chef Fieri was here yesterday. He was. I was just taking a look at Flavortown here. Have you ever gone to Flavortown? I've never been to Flavortown. Is that like Margaritaville? Similar. It is. It's one province over. I'm going to move Mr. Fierry's barbecue sauce by the way congratulations

chef Fiery we were late getting starting the Mario because he brought a lot of food from

from Parm to the station and Skiery said can we just delay two minutes until I finish my

meatball what if I put some of the brown bourbon sugar on some of your spicy

ricotoni come down give a shot give a shot do not put that on the spicy ricone do not mess the spicy rigatoni. Calm down. Give a shot. Give a shot. Do not put that on the spicy rigatoni.

Do not mess the spicy rigatoni.

I got nothing but love with Chefieri.

Well, everyone missed Skiri's primetime moment where he walked, you can still see remnants of it.

He walked in eating a canoli.

He got powdered sugar all over himself.

His face.

It looked like he was face first in a pile of cocaine. I'm such an embarrassment.

Look, it's on his shoulder. Italian-American blow. There he is. Powdered sugar. Straight from Brooklyn. Mario, so much to talk about. I know, because I'm a big, huge fan of your sauces, right? You have these new simmer sauces. I want to talk about these first. What is a simmer sauce? So it's basically the base sauce of something that would take you a really long time.

So like if you're making, you know, chicken cacciatore, you're making bolognese. So it's the base of a longer recipe. And then from there, you just buy the protein and all the work has pretty much been done. So like Bolognese, for instance, you just kind of brown the meats and then throw in the jar because all of the stewing of the onions and the garlic and the tomato

and the tomato paste and all that's been done already. It's been cooked for a long time. It's ready to go.

You add your protein to it because no one has time to cook, even myself. So it keeps the whole meal

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