Today I sit down in the mancave with Kyle Dunnigan to talk about what it was like to live with Amy Schumer, Tig Notaro, and Sarah Silverman. We also talk about an embarrassing moments, dating, anxieties, and much more!

This episode is brought to you by Zip Recruiter. Try Zip Recruiter for free today by going to www.ziprecruiter.com/bertcast  

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The full uncut audio from my cooking show “Something’s Burning”. I hang out with Todd Glass and we make Philly Cheesesteak Pierogi’s and talk about how to throw the perfect party.

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Full Recipe: http://bit.ly/SBPierogis

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Recipe: Philly Cheesesteak Pierogis

INGREDIENTS: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed 1 large egg, beaten 1 cup sour cream, plus more for serving 6 tablespoons unsalted butter, softened, divided 1 large yellow onion, thinly sliced 3 tablespoons canola or vegetable oil, divided, plus more as needed 10 ounces thinly sliced steak, such as ribeye or top round (see note) Freshly ground black pepper 1 1/2 cups shredded provolone cheese 1 cup shredded low-moisture mozzarella cheese Chopped flat-leaf parsley, to garnish EQUIPMENT: 2 Large mixing bowls Whisk Skillet Pot Spider Small bowl for cheese whiz Cup of water Philly Cheesesteak Pierogis MAKE THE PIEROGI DOUGH: Whisk together: 2 1/4 cups all-purpose flour, plus extra for dusting 1 teaspoon kosher salt, plus more as needed Add: 1 EGG 1 cup SOUR CREAM 4 tablespoons SOFTENED BUTTER. Stir until well combined and the dough pulls away from the bowl. If dough is too dry, add one tablespoon of water at a time until it comes together. Cover and refrigerate. MAKE THE PIEROGI FILLING: THINLY SLICE 1 ONION Heat OIL in a skillet over medium heat until shimmering. Add ONION and season with SALT and PEPPER. Cook about 30 min until golden brown. Roughly chop half the onion and transfer to a large bowl; set the other half of onions aside. COOK THE MEAT– Add oil to the skillet and increase heat to high. Season STEAK with salt and pepper and, working in batches, saute, stirring, until just cooked through, about 1 minute per batch; add more oil to pan if needed. Remove meat from heat and roughly chop. Add chopped steak to the chopped onions and toss in both shredded cheeses. Mix to evenly distribute and set aside to cool. ROLL OUT AND FORM THE PIEROGIS: Turn dough out onto lightly floured work surface. Roll the dough into a sheet about 1/16 inch thick. Using a 3-inch circular cookie cutter to cut the dough into circles. Roll the excess dough into a new dough ball and wrap with plastic wrap; let rest for 5 minutes, then roll out and repeat. Place two teaspoons of filling in the center of each dough round. Use a wet finger to moisten the edge of each round with water, then fold into a semi-circle around the filling. Gently pinch edge together to seal, then press with tines of fork to make pleated edge. Boil until they float to the top and are cooked through, about 3 minutes. Remove with a slotted spoon and let drain in a colander. Repeat until all of the pierogi have been boiled. Heat 1 tablespoon oil and 2 tablespoons butter in a skillet over medium heat until butter is melted. Working in batches, saute pierogi until crisp and browned on each side, about 6 minutes per batch. WARM THE CHEESE WHIZ Heat it in the microwave. Add the reserved onions to the pierogi pan to heat through. Serve onions on top of the pierogis.

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Today I sit down in the mancave with Nikki Glaser and Andrew Collin. We talk about crushes, squirting, male feminists, being vegan, and our favorite kinds of porn.

Nikki’s Netflix special “Bangin” is streaming now!

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Today I sit down with comedian Sam Morril to talk about being too happy to write comedy, Shane Gillis, crime documentaries, being a bad driver, favorite roast jokes, and much more!

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The full uncut audio from my cooking show, Somethings Burning which is released on the All Things Comedy Youtube page!

Today, Bobby Lee & Chris D’Elia learn how to make Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs.

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Full Recipe:

http://bit.ly/BuffaloPastaSB

 

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Recipe:

Homemade Pasta with Blue Cheese-Stuffed Buffalo Chicken Meatballs

INGREDIENTS:

FOR THE PASTA:

2 cups all purpose flour

2 whole eggs

4 egg yolks

1 teaspoon Kosher salt

FOR THE MEATBALLS

2 lbs ground chicken

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 cup flour

1/2 teaspoon paprika

2 eggs

1/2 cup blue cheese crumbled or chunks

1/2 teaspoon garlic powder

1 cup flour

1/2 teaspoon onion powder

1/2 teaspoon paprika

Sauce

1 ⅓ cup Frank’s hot sauce

12 Tablespoons butter

2 clove garlic crushed

EQUIPMENT:

Pasta Maker

Plastic wrap

Rolling Pin

Large pot (boiling water)

Pasta spoon

Measuring spoons

Measuring cups

Fork

2 wax paper-lined Baking sheets

Dish towel

2 bowls for separating eggs (clear)

Mixing Bowls: large, small

Tongs

Cup water

BEGIN MAKING THE PASTA:

Measure out:

2 cups flour

2 whole eggs

4 egg yolks

Pour Flour in a Mound. Make a well in the center and pour EGGS, EGG YOLKS, and 1 TEASPOON SALT inside.

Beat eggs and gradually work in flour.

Knead until dough develops smooth elastic texture.

Wrap tightly in plastic wrap and rest for 30 minutes.

1. MAKE THE MEATBALLS:

 

Preheat oven to 450 degrees.

In a small bowl mix the coating for the meatballs:

1/2 teaspoon GARLIC POWDER

1 cup FLOUR

1/2 teaspoon ONION POWDER

1/2 teaspoon PAPRIKA

In a large bowl add the:

2 lbs GROUND CHICKEN

1/2 teaspoon GARLIC POWDER

1/2 teaspoon ONION POWDER

1 cup FLOUR

1/2 teaspoon PAPRIKA

2 EGGS

Mix with your hands and then roll into meatballs and place on a piece of wax p   aper.

Stuff each of the meatballs with blue cheese: Make an indent in one side and place a piece of BLUE CHEESE. Then place the other half on top and smooth to cover the cheese. (WHILE THIS IS HAPPENING, ROLL OUT THE PASTA)

2. KEEP MAKING THE PASTA

 

Cut ball of dough into quarters. Roll out into ½ inch thick.

Roll out in pasta maker a few times, reducing the thickness by 1 setting each time until it’s really thin. Put flour on the pasta and make if needed. Repeat with rest of dough.

Use cutter attachment to cut pasta. Put on baking sheet in piles and cover with plastic wrap.

3. FINISH MAKING MEATBALLS

 

Heat oil in pan over medium-high heat.

Roll each of the balls in the coating.

Brown all the meatballs

While they are browning, make your sauce by boiling:

2 ⅔  cups FRANK’S HOT SAUCE

24 Tablespoons BUTTER

4 cloves crushed GARLIC

Strain off extra oil. Pour half of the sauce over the meatballs. Place in the oven and bake for 7 minutes.

4. While the meatballs are baking, boil the pasta for 1.5-2 minutes. Drain.

Label some of the hot butter sauce on the noodles.

Add the meatballs when they’re done.

Sprinkle with blue cheese crumbles

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Today I sit down with Jim Breuer to talk about superstition, opening for Metallica, his radio show, touring, and much more!

His tour “Live and Let Laugh” starts October. Head to www.jimbreuer.com for all tour dates.

This podcast is brought to you by Whoop. Get the Whoop Strap 3.0 free when you join. Go to www.whoop.com and use the code “Soberoctober” and get the month of October FREE!

This episode is also brought to you by Shinesty. Get your first pair of subscription ball hammocks for only $5. Just head to www.shinesty.com/bertcast 

This episode is also brought to you by Comedy Central’s “Your Two Dads with Sean & Julian” Subscribe to their podcast wherever you get your podcasts.

This episode is also brought to you by Vincero Watches. get 15% off when you go to www.vincerowatches.com and use the code “Bert” at checkout.

The Body Shots Fall Tour is on pre sale now! Use the promo code “Shots” to get tickets at www.bertbertbert.com

For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com
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Today I sit down in the mancave with Andrew Schulz to talk about his crowd work special, guy code, surfing, Charlamagne, what animals need to go, and much more!

Check out Andrews New special on YouTube here: https://youtu.be/nS_6c4PyJvg 

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Today I sit down with Taylor Tomlinson to talk about anxiety, grief, creepy dudes, our catastrophe thinking, touring together, taping her first Netflix special, and much more!

Taylor will be taping her Netflix special November 10th at the Aladin Theater in Portland Oregon! Go to ttomcomedy.com for tickets!

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Wheeler Walker Jr and my wife, LeeAnn Kreischer learn how to make a Nashville Hot Chicken on this episode of Something’s Burning Uncut!

Cooking instructions below!

Recipe: http://bit.ly/SBHotChickenRecipe

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NASHVILLE FRIED CHICKEN and PICKLEBACK COLESLAW

1: MAKE THE DREDGE: IN A BOWL, WHISK TOGETHER 1 CUP MILK, 2 EGGS, AND 1 TABLESPOON LOUISIANA HOT SAUCE.

2: IN A SEPARATE BOWL, WHISK TOGETHER THE 2 CUPS FLOUR AND 2 TEASPOONS SALT

3: DREDGE THE CHICKEN: FLOUR MIXTURE, THEN MILK MIXTURE, THEN FLOUR MIXTURE.

4: HEAT CRISCO IN DEEP FRYER TO 325 DEGREES.

5: FRY CHICKEN IN BATCHES. 15-20 MINUTES EACH BATCH. REMOVE AND LET DRAIN ON THE RACK.

WHILE THE CHICKEN IS FRYING- MAKE COLESLAW

1: CUT THE CABBAGES INTO QUARTERS AND REMOVE THE CORE. SLICE INTO THIN RIBBONS.

2: CUT 2 APPLES INTO MATCHSTICKS

3: MIX CABBAGE AND APPLES WITH SHREDDED CARROTS

4: MAKE THE DRESSING: WHISK TOGETHER: ½ CUP MAYO 3 TABLESPOONS PICKLE JUICE 1 TABLESPOON DIJON 1 TABLESPOON CIDER VINEGAR 2 TEASPOONS LOUISIANA HOT SAUCE SALT AND PEPPER

5: MAKE THE SPICY COATING: TAKE THE HOT OIL FROM THE POT BEHIND YOU AND CAREFULLY LADLE IT INTO A BOWL AND WHISK IN: 3 TABLESPOONS CAYENNE PEPPER 1 TABLESPOON LIGHT BROWN SUGAR 1 TEASPOON BLACK PEPPER ½ TEASPOON PAPRIKA ½ TEASPOON GARLIC POWDER

6: BASTE THE SPICY OIL OVER THE CHICKEN. SERVE WITH BREAD AND PICKLES.

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Today I sit down with Jim Jeffries to talk about what he was like when he was doing open mics, his mother passing away 2 months ago, spending money, being friends with Brad Pitt, and much more!

Jim will be playing the O2 Arena in London on Dec 3rd. Get your tickets at jimjefferies.com

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This episode is brought to you by Hims. A one stop shop for hair loss, skincare, sexual wellness, for men. Get the complete hair kit today for just $5 when you go to www.forhims.com/bertcast

This episode is also brought to you by Shinesty. Get your first pair of subscription ball hammocks for only $5. Just head to www.shinesty.com/bertcast 

This episode is also brought to you by Comedy Central’s “Your Two Dads with Sean & Julian” Subscribe to their podcast wherever you get your podcasts.

The Body Shots Fall Tour is on pre sale now! Use the promo code “Shots” to get tickets at www.bertbertbert.com

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