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Bert Kreischer Cooks Paella For Goose On New Episode Of ‘Somethings Burning’ [Watch]

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bert kreischer cooks paella for goose on new episode of somethings burning watch

Comedian and podcast host Bert Kreischer brought four of five members of Goose (Rick Mitarotonda, Trevor Weekz, Peter Anspach, and Cotter Ellis) into his kitchen on the latest episode of his cooking-, drinking-, and conversation-focused YouTube show, Something’s Burning.

The show’s typical purview is something along the lines of, “Bert gets drunk, gets his guests drunk, and chats with them while he cooks them a meal,” but since the members of Goose largely don’t drink, the conversation feels admittedly awkward at points. That said, Kreischer is effusive throughout the hourlong episode in his praise for Goose as his “favorite band,” and his enthusiasm about their success is ultimately endearing.

“My biggest goal is one day you guys to be, like, so big you don’t return my calls, and I’m buying tickets in the nosebleeds,” Kreischer muses at one point.

The topics discussed include the market where the band first had real “fans” (Covington, KY), when and how the band members lost their respective virginities, Bert’s strong feelings about Kendrick Lamar‘s recent takedowns of Drake (the band members don’t have much to add), the band’s songwriting process, Bert’s favorite Goose song (“So Ready”), the band members’ favorite venues they’ve played (Peter: Red Rocks, Cotter: Forest Hills Stadium), what TV shows they watch on the road (Family FeudStar Trek), what they eat post-show (Mediterranean/Thai food), “hot-bagging” on the tour bus, the alleged salt-based reasons for Ghandi‘s assassination, and more.

Related: Bert Kreischer Grills Goose On Drugs & Drinking, The Band’s Name & Origins, Life On Tour, More [Watch]

Toward the end of the episode, Bert invites his wife and daughters into the kitchen to watch the four musicians grab acoustic instruments to perform  “I Would Die 4 U” (Prince), a “Slow Ready” that leaves Kreischer in tears, and a closing “So Ready”.

Below, watch the full Goose episode of Something’s Burning with Bert Kreischer, view a clip from the episode about Cotter Ellis’, uh, interesting experience guarding the bushes outside the Paul Blart, Mall Cop mall as a 12-year-old, and check out the full recipe for the paella Bert cooks for the band.

Goose just kicked off its 2024 fall tour with performances in New Jersey and Boston. Find tickets to upcoming Goose shows here. Bert Kreischer is preparing for a two-night stand in Las Vegas later this month. For tickets to those shows, head here.

Something’s Burning – Season 4, Episode 5 – “Gettin’ Down with Goose”

SEAFOOD PAELLA RECIPE

Ingredients:
* 8 cloves of garlic
* 1 1/3 cup of chopped shallots
* 4 lemons
* 2 red or green chili peppers
* 2 cups baby plum tomatoes
* Few handfuls of fresh parsley
* Smoked Mussels
* Langoustines
* Squid
* Clams
* Thick slices of seabass
* Pinch of saffron
* 6 2/3 cups fish stock and/or vegetable stock
* 2 2/3 cups paella rice
* 2 Red Peppers
* 2 Orange or yellow peppers
* 1 ¼ cups white wine
* 4 TBS olive oil
* 4 TBS smoked paprika
* 2 tsp salt
* 4 tsp cracked pepper
* 1 cup sofrito

Steps:
1. 1 TBS olive oil in pan over medium-high heat. Add shallots, garlic and chili, and fry for 4 minutes
2. Add rice, smoked paprika, peppers, and half of the parsley. Fry for 2 minutes.
3. Add the wine and tomatoes and simmer for a few minutes for wine to reduce. Add ¼ cup of stock and saffron. Continue adding more stock as it reduces down.
4. Add shrimp, mussels, crab meat, squid, langoustines, and seabass and simmer for 5 minutes.
5. Add sofrito to pan
6. Add salt and pepper to taste.
7. Squeeze lemon juice over and mix together.

Sofrito

-1 Yellow onion
-2 cloves garlic
-1/2 green bell pepper
-1/2 cup red wine
-2 28 oz cans of whole tomatoes, drained
-1 spring rosemary
-1/2 tsp fine grain sea salt
-Olive oil

1. Heat oil and cook onions. Add garlic, green bell pepper, cooking until soft
2. Add wine and let evaporate
3. Stir in tomatoes, rosemary and salt simmering for 50 minutes. Remove rosemary.

View Recipe

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