Today I sit down with Jeannie Gaffigan (Wife of Jim Gaffigan) and LeeAnn to talk about what it was like for her to undergo brain surgery. We talk about the recovery, the surgery, and what she learned from all of it. 

LeeAnn did a book club on her podcast “Wife of the Party” where her and her friends talk about Jeannie Gaffigans book “When Life Gives You Pears”. Available wherever you get your podcasts.

Check out LeeAnns book club episode on YouTube here: https://youtu.be/xib_RculJbE

You can Buy “When Life Gives You Pears” by Jeannie Gaffigan on Amazon here: https://tinyurl.com/y2hll5h2 

Tickets to my “Body Shots” world tour are on sale now!

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Today I sit down in the mancave with Mark Normand. We talk about touring Europe together, his Rogan appearance growing up in a bad neighborhood, Mark’s Moped, blowing off Jerry Seinfeld, and much more! 

Check out Mark Normand and Joe List’s Podcast “Tuesdays with stories” wherever you get your podcasts.

This episode is brought to you by Omax CBD. Go to www.omaxhealth.com and enter the promo code “Bert” for 20% off CryoFreeze pain relief roll on and site wide.

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The full uncut audio from my cooking show “Something’s Burning”. I teach Whitney Cummings and Michael Rapaport how to make pizza (sort of)

Special thanks to Gil Tamazyan (Platter Pizza)

Subscribe to ATC to never miss an episode of Something’s Burning: http://bit.ly/SubscribeATC

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

More from All Things Comedy! http://www.allthingscomedy.com

Recipe:​

– Make the Dough

– Combine flour, salt, and yeast in the bowl of a stand mixer fitted with a dough hook attachment. Mix to combine.

– Add water and mix to combine. Then, knead dough on low speed for 10 minutes. The mixture should come together into a unified mass that barely sticks to the bottom of the bowl as it kneads. If dough sticks, add flour 1 tablespoon at a time to the mixer while it is running, until the mass barely sticks to the bowl. If the mixture is too dry, add water 1 tablespoon at a time to the running mixer.

– Cover bowl tightly with plastic wrap and refrigerate for at least 8 hours. It can be refrigerated for up to 72 hours.

– When ready to make pizza, transfer dough to a floured work surface.

– Divide dough into four even sections.

– Coat four small containers or bowls with nonstick cooking spray or olive oil.

– With floured hands, form each section into a ball. Place one dough ball into each coated container or bowl. Lightly spray the top of each dough ball with nonstick cooking spray or coat with olive oil.

– Cover each container or bowl tightly with plastic wrap, and let rise at room temperature for 2 hours. Each dough ball should double in volume. Make the Sauce

– Make the sauce by either pushing the tomatoes through a food mill or simply pulsing them in a food processor until a chunky liquid is formed.

– Heat oven to at least 475 F, higher if your oven allows. If using a pizza stone, place it in the oven to heat as well.

– Assemble the Pizzas

– Onto a well-floured surface, stretch out each ball into a 10-inch circle. Use a floured rolling pin if you need it. Don’t worry about the dough being a perfect circle!

– Place one dough ball onto a lightly floured pizza peel, shake gently to ensure that the dough is not sticking.

– Spread about 1/3 cup of sauce over the dough, leaving about a 1/2- inch edge unsauced.

– Top the sauce with a quarter of the mozzarella slices. Tear a few basil leaves on top (according to your liking) and drizzle with 1 tablespoon of olive oil. You can also add the basil and olive oil after the pizza is cooked.

– Transfer pizza from peel to the hot stone and bake about 5 to 7 minutes, until cheese is bubbly and crust is charred in places.

– Repeat with remaining dough balls and ingredients.

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Today I sit down with my buddy Bobby Kelly to smoke some cigars and talk about LA vs New York, camping, being a dad, being your own boss, getting fat shamed, how Bobby met Rogan, and much more!

Robert Kelly is on tour with Jim Florentine Rich Vos, and Ron Bennington. For all tour dates go to www.kreepswithkidstour.com

This episode is brought to you by Blue Apron. Get $60 off today at www.blueapron.com/bertcast 

This episode is also brought to you by Policy Genius. If you need life insurance but haven’t gotten around to it, go to www.policygenius.com to get quotes and apply in minutes. 

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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 Away Luggage. For $20 off a suitcase go to www.awaytravel.com/bertcast and use the promo code “Bertcast” during checkout. 

Body Shots world tour is on sale now! Go to www.bertbertbert.com for tickets!

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Today I sit down with Jim Florentine and Chad Zumock. We talk about Howard Stern, Jim Norton, touring, quicksand, and much more!

Jim Florentine is on tour with Bobby Kelly Rich Vos, and Ron Bennington. For all tour dates go to www.kreepswithkidstour.com

Body Shots world tour is on sale now! Go to www.bertbertbert.com for tickets!

For all TOUR DATE & MERCH click HERE: http://www.bertbertbert.com
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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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This episode is also brought to you by Figs. Get 15% off of your first purchase by going to www.wearfigs.com and enter my code “Bert” at checkout.

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.

Body Shots world tour is on sale now! Go to www.bertbertbert.com for tickets!

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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.

Subscribe to ATC to never miss an episode of Something’s Burning: http://bit.ly/SubscribeATC

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.

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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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!

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/bertcasted

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 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 Arc. Get $15 off the blue whitening kit at www.arcsmile.com and use the code “Bert” at checkout.

 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 brought to you by Butcher Box. New subscribers will receive 2 LBS of FREE ground beef for life plus $20 off of your first box at www.Butcherbox.com/bert 

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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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!

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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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.

Subscribe to ATC to never miss an episode of Something’s Burning: http://bit.ly/SubscribeATC

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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