Breaking Bread with Tom Papa - Episode 72 - Maz Jobrani

Episode Date: September 21, 2021

Tom learns some secrets of Persian cooking from his pal, Maz Jobrani.  Maz is a very funny comedian and host of the Back to School with Maz Jobrani Podcast. Enjoy!  Learn more about your ad choices. Visit podcastchoices.com/adchoices

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Hey, it's how we're going. Hey, it's time for Breaking Bread with Papa. Hey, don't you know? Hey, it's also a show. Hey. Hey, everybody, welcome to another edition of Breaking Bread with Tom Papa. I am Tom Papa. Thank you so much for joining us at the table once again.

We have an amazing guest, Maz Jabrani. Very funny comedian, good friend. He's going to come on and give us lots of good stories about all the food. that he grew up with and is eating right now and he is also the recipient of one of our glorious glorious breads. I would like to thank two of our sponsors for today's show, the good people at lathe weights. You know how some people just seem to know about wine and they just always seem to be showing up at your house with some interesting bottle, always seems suave and knowledgeable and always turn you on to the best wines.

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at the live shows. I am out on tour on the family reunion tour. We just did Boise and Spokane, and there were great shows, great to be out there seeing people in these nice theaters. People are safe. People are max, uh, vaxing up and putting their masks on and going out and enjoying their lives and showing up the shows. And, uh, I want to thank you for that. And also thank you for showing up with baked bread. In both spots, I got amazing loaves of bread baked by good people in both cities. And I have to say, it's a joy.

I mean, first of all, these breads were insanely good. I know it's a little weird maybe to be getting baked goods from people you don't know, but I figure if you're listening to this podcast, your intentions are good, right? I have to imagine if you would have to be really a different level of evil to listen to the the Breaking Bread podcast and then learn how to bake bread and then actually bake the bread, sink it up with the tour. That can only come from a place of love.

You'd have to be an evil genius. I would have to be much more powerful for you to spend the best. that much time to get to me. And I will admit, I give my opening act the first bite and if they survive. But really great. And this one loaf of bread in Boise, forget the name of the family. I probably shouldn't mention it on air anyway. But I brought it back to my, to my hotel room, and it was in a beautiful bag and a beautiful gift. And I wasn't even going to be in the hotel that long because I had one of those early bustouts at 6 o'clock in the morning. And I woke up. I had totally forgot that I'd been given this bread. The room was just filled with the smell of bread. I was like,

oh, this is why this has become an obsession of mine. This is why I've been baking bread for so long because now I am experiencing what everybody else does. I didn't have to bake it. I didn't have to go and spend all these days and all these hours making it. I just wake up like my family does to the smell in the house of this fresh baked bread. It was a really nice way to wake up. And it's kind of weird that you're taking a big bite out of this loaf of bread on your way to the airport at 6 o'clock in the morning. But it was worth it. So thank you for showing up with all that stuff.

And keep your comments coming too. if you can give me suggestions, if you look at my family reunion tour, if I'm coming to your city or a town that you know really well, give me the information of the really good bake shops in your area because I do make a point to go and visit them. There are so many great artisan bread bakers and just bakeries in general. It doesn't have to be all bread. It could be just a great coffee shop that sells these great pastries. It could be a great place that just has a cool breakfast. Whatever it is, I'm not one to get to a town and just eat out of the gas station.

If I have enough time and it doesn't need to be that much time, I am going and seeking out the good spots and meeting the people that are making it and it just adds to everything. That being said, coming off of tour, I got home at, I had a, literally a 6 a.m. flight, one of those, you get home from your show and you're done at midnight and then you're getting up at 4.35 o'clock heading to the airport. But I still, because it was coming home on a Sunday, all I need is a friend or a family member coming over to visit and I will be spending my Sunday cooking, even if it means I'm exhausted. I've got some tricks. I do TM. I know how to

put some more fuel in the tank. And I had my good friend, Aaron Foley, very funny comedian. She's been on a quick bite on this program. She came with her girlfriend, and I made a huge Italian meal. And man, I'm telling you, I haven't had the version of coming off the road and doing that in quite some time. It was pretty great. And I really have to say, nailed it. Throw on some Dean Martin this big baked ziti with olives and greer cheese and garlic bread and big giant salad and huge plate of sausages and sausage and peppers and it was and then a chieambella which this is a good thing and this is what this whole story is leading to you've seen on my YouTube channels my making of the chiembella that grandmother's cake we've talked about it here's the thing you bake an apple pie

like once in a while and then you show up at Thanksgiving and Thanksgiving rolls around. You haven't made one in a year and you've got to try and put it together and be really good at it. Next to impossible. I've been cranking out these Chi and Bellas. This is probably the sixth one I've done in six months for the filming, for guests, for just for fun, just learning how to do it. I can make that thing. I need the measurements, but I can make that thing practically with my eyes closed. And now I'm able to make this.

perfect Italian dessert that I can make this whole meal and bake that. You used to be that it would be a whole day just to make a Chiambela and flour all over the place, stuff falling on, the dogs. Now it's gotten so easy because of practice. And that is the same thing with the bread baking. It's the same thing with anything that you bake. Just get a couple things and just get really good at it. And then when it's go time and you want to do it, you're,

You're not learning as you go. You've already learned. Now you're perfecting and you will be popular and be loved. Especially now that the fall is coming and that's getting darker, we can start moving into all of those different kind of dishes and start making your attempts at your early pies and your soups and all the rest of it and throw on something hilarious, listen to a great podcast, perhaps.

and get busy. All right. So we have Maz Jabrani coming up. Great guy. I really love Maz. We've been friends for a long time. We always end up on similar shows because we always talk about our families and work pretty clean and but super, super funny. Maz, not myself. He is such a great guy. I always love his perspective and grew up in a Persian household, an Iranian family. family and I mean some of the best dishes that I've had I've come from my friends who have great Iranian mother cooks the having that culture having that kind of family heritage of like that that second nature big dramatic rice dishes and stuff it's just a treat and Ma's is a treat. He's so damn funny.

Make sure you check him out on social media. Maz Gibrani. He's just one of my best, best, most delightful comedy friends. So enjoy this conversation with my good friend, Maz Jabrani. Yes, no, I bake this for you. Thank you very much. You're very welcome. And thank you so much for being here. You're one of my favorite people. You know that. And I was literally doing the radio show this morning.

And we had David Cross on and this DJ, DJ Wonder from Sirius XM and Judy Gold. So it's a pretty packed show with guests. Yeah. But I knew the timing because we moved up an hour. Yeah. This is my whole life. I moved up up an hour. So I'm like, I've got to proof this bread overnight so I can shape it at seven in the

morning and then get a couple hours in. And I know it's just going to fall where I'm going to have to be baking this in an hour in three segments during the radio show. So literally as David Cross is like, yeah, I'm so promoting my thing. And I'm like, all right, great. Thank you for having you. I got to go. You're a great guy, but I got it.

I just kept wrapping shit up to go and make sure that the bread was taken care of. Isn't it? It's crazy because, first of all, you're one of my favorite people too, and I appreciate you having me on the show. And I appreciate you even more. I didn't know that this was actual bread until I touched it. And I go, holy moly, this is amazing bread. Now, my instant.

this to cut into it and just start eating it. But then, you know, we have families and we, you know, how happy will they be when I show up with a loaf of bread? Is this to go as well? This is to go. There's a bag. Oh my God. I have a bag for you. This is the best podcast I've done in a long, long time. I was thinking about that when I was getting out of the car and I literally have a, I have a bag of stuff. I've got like waters. I've got wine just in case and I've got some Italian candies I want to turn you on to. And I'm like, what other podcast walks in with like bags of groceries? I'm like,

but this is, I don't want to just go talk to somebody. We shouldn't be celebrating. I think it's fantastic. And I mean, we've been doing Zoom. So I told you, mine's been on Zoom so that,

you know, I'm not getting you anything. But, but even when you would go to do podcasts, sometimes I give you a mug or something. Right. This is other level. You put some time into this.

I really appreciate this. And interestingly enough, because as you tell me your schedule, I'm thinking about how, you know, I've hired this guy to help me with my social media. And I thought, this great. So the guy's going to run the Instagram or whatever. And he's been doing a great job.

Yeah. But the problem becomes he'll hit me up and be like, we need more material. We need new material. You got to do a video. You got to do a dance video. You got to. So now I'm going like, oh my God, I got to find time to do my dance video. And in the middle of all this, you and I think are the same.

We're trying to be involved. We're doing our comedy. We're doing our podcast. We're doing our other shows. but we're also trying to be involved parents and husbands. Right, exactly. That's a whole other... Yeah.

How old are your kids? My son's 13 and my daughter's 10. Right. So they probably would be amused that you're making videos for social media or would they be like... My kids are like at the age, they're a little older. They're 16 and 19. So when they see me talking to the camera, it's a cringy moment for them. Well, it's not that someone's so much cringy, but it's like my son is 13 and he's really kind of getting into that world.

my daughter's amazing with it. She would take my Instagram stories, which is 15 seconds, and I'd be like, hey, guys, you know, what a hot day at the tennis course. And she'd be like, give me that, give me that. And then she would bring up some stickers and then the lights would change.

And all of a sudden, I go, whoa, this is much better. She would pimp my post, basically. Yeah, that's good. And then that's a great idea for a TV show. Pimp my post. Would they need to go with the old folks like us and the kids pit my post?

Yeah, and they do it. And then my son, interesting enough, he's a big fan of comedy. So he'll have these heart-to-heart moments where he's like, Daddy, I hope you're not offended by this. But I just think that some of your content is a little bit too long, and you need to kind of, and he'll give me instructions on how to make it more. This is great. Yeah. This is great.

And then I, and then I, having an ego, get a little offended. I go, no, buddy, listen, I've been doing this. And I know, I know what you're saying. I appreciate you. But we're not at the punchline yet. This is the setup. It's a different world. It's a totally different world.

And depending on where you are, it's the rules are different. So like if you're on TikTok, everything they're saying is correct. Yeah. I don't even know what they're saying, but they're in tune. For Instagram or Facebook, you're probably right. Yeah. Nothing made my daughter more upset and kind of secretly excited than when I was verified on TikTok because all of a sudden I crept into their world.

Oh, yeah. And then they were like, you have. have a blue check mark what the ah hilarious and then uh when am i i should we should probably do something together now you're their influencer hilarious yeah i my my wife uh is very strict with all that so my son's 13 and you know we we hear of all these kids who get all caught up yeah already they're watching a lot of videos but they're good kids and uh so the kid my son he created his own tic-tok page and he kept it private Okay.

And he was making some videos for his friends. Uh-huh. And it was all private. And I looked at him and I thought they were actually pretty funny. And he cut it pretty funny. Nice. But my wife goes, listen, it's still a non-starter. You can't be on, because she's afraid of who knows what predators are out there.

I don't know. I don't want you to get hooked to it. So now you go to his page and it says under his name, because he still got the page, but he had to clear. He goes, I had to clear all my videos or my mom said she'd kill me or something like that. That's funny. I got it was very funny. I go well that. That's really great.

Yeah. Yeah. I think that, I think there's probably no avoiding it. I think that, I think it's almost like, I tell this a lot, but my daughter,

when she was like three, just started climbing everything. And it was scary because, you know, this little delicate thing and she's climbing up stools and all this stuff. And we're constantly stopping or stopping her.

And at a certain point, you realize, us stop, She's going to climb when you turn your back. So she actually has to just get really good at climbing. Yes. She has to just be a great climber. Yeah.

And not fall. Yeah. And it's the same metaphor for so many things through their years. It's like, all right, they're in social media. They've got to be good at it. Yeah. And they are. They are better at it.

They kind of like sense like when things are phony. They know when things are creeps. They just, I mean, you know, of course, Of course, she can still fall off the stool. Yeah. But she's much better and much more savvy at social media than we are. I totally told them, I said, listen, I go, I will support you no matter what. And I said, I like the fact that you're being creative with it.

So I said, when the timing is right, because obviously his mother right now is a little hesitant. But I go, when the timing is right. Yeah. Because part of it, too, is we all get hooked on it. Sometimes you're sitting around, you're not paying attention. I said, you know, if we come up with a rule at the house where we say, when you come in, you put the phone down or you get a half an hour, whatever that rule is. Yeah. That'll help everybody.

Do you have that rule? We haven't done it yet. Yeah. But for the most part, like, we started saying at night when you go to sleep, we're going to get you take your phone out of the room so you don't end up, you know, on the phone. Yeah. And then they start hammering you. Yeah. They get clever.

Yeah. I did that. I'm like, no phones in the room. Like, well, I need an alarm to wake up in the morning. You know, all these kind of workarounds. And you're just like, all right. Well, just don't talk to drug dealers, I guess. Yeah, yeah, yeah.

Well, you know, that's the thing. We have all these fears, but as you said, you know, they are, I think they're smarter and they know it. And as long as you, gosh, you can never, I mean, you can't avoid it 100% everything, right? No. You know, so what are we going to do? Yeah. No, I know.

And you also don't want to be, you don't want your kid to be that weirdo either who's never, you know, they're, you know, never seen a phone. Yeah. You know what I'm saying? The home school kid. Yeah, the homeschooled kid. Who has no idea. walking around with the Bible.

Oh, God. Oh, God, exactly. You don't want your kid to be that guy. No. Not at all. So when I was baking you this bread, I was, you know, this is what I do, so you were going to get it either way. But then as I was heading over, and I always stop at this Italian market on my way, and I was

like, you know, Ma's, the Iranian thing. Do I bring him, do I stop at Carnival or one of these other places and bring him his bread? Right. But then I was like, I didn't know which way to go. I was like, would he be like, oh, enough with my bread? Yeah, yeah. Give me something else?

Or is it part of the house? What happens in your home? Yes, I'm married to an Indian woman. So we kind of, we don't go either way. Like, she'll cook some curry type stuff sometimes, but we'll go to the Persian market and get. By the way, the Persian bread is different from the carousel, I think, is Lebanese or Syrian or something. Right, Lebanese. The Arab, like the pita.

Yeah. We have these other bread that, there's, our breads are delicious. There's one called Barbari, which is kind of a thicker bread where you have it with like a, like a feta goat cheese in the morning, which is kind of like it's a little saltier. What's the bread look like? The bread is, so it's this, it comes long like this with rounded edges. And then it's got sesame sprinkled on top and it's a little fluffy. And when you toast it nice and crispy, you put in the, you put in the, you put in the, the, you put in the, the, this salty cheese, whatever that is, and then you get tea and you sweeten that tea up.

And it's just like, it's the perfect, perfect combination. Name again? That's called Barbari. So what part of town do you live in? I'm in Sherman Oaks. Oh, so there's stores there. If you look at Persian grocery store, you go there, you get that or you get the other one which is Sangak, which is sangue means rock, or stone.

Right. So they would cook it, but in the oven there'd be. stones. So when they put it down, it gets texture. So now it's got layers. It's a lot thinner. Okay. And that's closer to the pita. But again, just delicious. And so I'm so glad I didn't try. Oh, no, no. You know what you do? I did a, you know, Podmalakshmi. You know Padma Lakshmi, right? No. She's, she's a, she's a, oh, yeah, yeah, yeah. Yeah, she's an Indian woman. She's amazing. She did a show on Hulu called, oh, God, what was it called? I want to say United States of America. That's, that's W. K. K.

Anyway, it's about food on Hulu. And so she came to Westwood and I was one of the guides through Westwood. She took Ali Wong to San Francisco. Oh, nice. But if you ever get a chance on Hulu to watch the whole thing, she goes to different places. It's really cool. You learn about foods, but you learn about Persian food on that one. Oh, nice.

Check it out. Oh, that's great. Yeah. So do you, but you don't cook it? You don't really have it in your home that often? I'm not a big cook at all. Like, I want to cook. I just haven't leaned into it yet.

Right. So really, when I cook, it's just pasta that I learned. I spent a year in Italy, so I learned to cook pasta with tuna. Right, right, right, right. And then recently there was, we got one of those, you know, the prepared, the, they send you the ingredients and then you, you know. Right, right, right. We did that, and it was actually pretty simple because they send you all the ingredients measured out. Yeah, it is pretty easy.

And then it was delicious. Yeah. This is great. Right. But the Persian food, what we'll do is we'll go into Westwood or up in the valley, they've got a place called Rafi's Plas. place, Rafi's kebab in Glendale. Oh, yeah. Or Daria on Westwood.

And you get, it's usually a rice base kebabs. I usually get chicken kebabs, but you get beef kebob. It's delicious. And then we have all these, yeah, there's a topping, like a broth. Like, it's the best way to describe it, it's like Indian food, but not as spicy. Right. Yeah, I had a friend in New York whose mom was Iranian, an amazing cook. Like, she was, it was so, what's so great about that.

is like it's just baked in. It's like, you know, it's like just grandma cooking. But from someone that didn't grow up that way, like that that food was the thing that was just able to be knocked off like in an hour or so. Like the rice is in this, I mean, she would just bring like a Tupperware filled with this just magical, the spices that were used. I mean, just insane. It's some of the best food.

I always say Anthony Bourdain, when he would do his shows, he actually ended up in Iran. And he said, first of all, he said, I never said, I never said, I never. thought this would be the most hospitable people that ever meet. And Iranians and Italians have a lot in common in their hospitality and their food. And then there was this couple who did a book called 80 diets around the world, I think. And they were on NPR talking about it. And the guy goes, what was the best food? And one of them was like, I don't know, there was so many.

And the other one goes, hands down Persian food. Right. And the flavors, again, it's just we have pomegranates, we have saffron, we have, I mean, it's just, it's really good food. Yeah. You know, it's just heavy because of the rice. So, like, I'll get it, you know, once a month or something. Yeah, yeah, yeah. Who was cooking it when you were a kid?

Where did you grow up? So I grew up in Northern California, Marin. Okay. So at any given point, we had, my grandmother was living with us first. She would cook. Then my grandfather was living with us. And then my mom never cooked. Oh, no?

Yeah, and then they always say you marry the woman who reminds you your mom. So when I married my wife, she didn't cook. And then once we moved out, my mom started cooking. And then once we had kids, my wife started cooking. Oh, really? Yeah. Yeah. So now they both cook.

Yeah. And is your wife have, is it mostly Indian or is it just cooking everything? She'll mix it up. She's more concerned with healthy because, again, you have kids and you know, it's like every five seconds, it's like, can I have this chocolate, going to have this ice cream? And me, you know, I try to eat right, but I'm also, I love sweets. So when they go, can we? I'm like, sure, let's go for it.

You know, I'm always like, why don't we go? We live near an ice cream, but we live near a Jenny's ice cream. Oh, God, yeah. And a salt and straw down the block. So there's back to back. And quite often I'm sitting around at the house going, maybe we should go for ice cream. And now, though, I feel, and I don't honestly, like, I sneak out and go get it for myself. They can't leave the kids behind?

I leave the kids because I know my wife's going to get upset at me if I go, can I take the kids for ice cream? So I let her, like, give them the treats when it's treat them. That's great. It's gotten to that. That's hilarious. My wife is the ice cream one. She just loves ice cream. Always has.

So she, like, with the kids, there was no tapping the brakes. No tapping the brakes. No. She was like, anybody who, like, using the kid, the opposite, like, she would use the kids as the excuse to go to Salt and Straw. Yeah. She'd be like, I don't know. Well, the kids want it. It's great, you know, because sometimes I sit there and I go, especially when it's a beautiful day or it's like, you know, my favorite, I've realized my favorite time of day is dusk.

Yeah. Because now we have a dog and we take the dog for a walk. Oh, nice. Yeah. I just love that. It is. When dusk hits, I either crave a drink or like a walk and then a drink or an ice cream. Yeah.

crib of treat. I think it's treat time. It's treat time. And both of them have sugar. That's sugar. That's what it is. Yeah. We think it's just like, oh, it's alcohol just to unwind. No. But it's just, it's sugar. If you have sweets, then you don't think about the drink. Absolutely. So there's been nights when I'll go, I don't want to have a drink.

And you're right. I find myself in the little snack cabinet going like, Hey, babe, do we have anything sweet? You're absolutely right. Yeah. We have a big freezer in the garage that Rogan gave me. He gave me like this giant when he, moved. He gave me one of his freezers because I love all of his elk and all that stuff. And he's like, dude, just, I'm going to give you this freezer. So I have this giant freezer in my garage. And it's filled with all that stuff that he has. But it also from Costco, I ordered like a giant thing of

ice cream. Like the thing that had like, like just a variety pack. Yeah. So it's like visiting the ice cream man. Oh, I love it. I pull into the car, into the driveway. And that freezer is there. And And that is, yeah, that is like the greatest test of willpower. Can I get from the car into the house without stopping and getting, you know, one of those things with the crunchies on it? Well, I do, you know, it's funny. I've been running a lot. I've been jogging. And so.

You've lost weight. Yeah, I think so. I've lost a few pounds. But I still, but the stomach is still kind of there. And that's because I, at moments, there were moments when I started caring about what I was eating more. I mean, I still do pretty well. But I was caring a little bit more about it. And now, though, when I run, like, by mile three or four, I'm thinking, the sugar, I'm like, what am I, what's my treat tonight?

You know, and I'm thinking, yeah, I feel good. I earned it. I deserve it. How far do you run it if you were at three and four thinking about it? I'm at about, like, I've been doing, I'll do five to six depending on when I want to go and I'll listen to a podcast and just kind of put my head down and go. It's been great. It's been. That's good.

You know, there was this clip I saw during the lockdown and this psychiatrist was talking about happiness versus pleasure. And he said how pleasure is all about it gets your dopamine going and then the neurons go and then they die and then the next day you need more and more and more drugs, alcohol, sex, whatever. Right. Happiness is, it triggers serotonin

and he said that has a longer life and it's happiness. It's like it's all the cliche stuff meditate, take a walk, be with your family, do the things you enjoy. Exercise. Exercise. Right. So all of that. So I've been trying to like lean into and appreciate that. So even if I'm running and like by mile two or three my knees and ankles are hurting yeah i just tell myself i just keep going you're going to feel better it's going to be good and and it does a event totally does i know i was

i felt shitty yesterday i was just like there's no reason i hadn't i didn't drink the night before i ate well i got good sleep and i was just kind of like cranky yeah just walking to my office like yeah yeah and i knew and i you have to like not give you can't get in a conversation with yourself yeah i just knew you got to get on the bike that's it you got to get on the the bike and just keep moving towards it. Just start changing. Yeah. You know, I don't want her.

And just keep changing, get on the bike. And the rest of your day is better. Yeah. After you do it. You just, you completely forget even why you're in a good mood now. Yeah. I was a piece of garbage literally three hours earlier. It's the simplest of it.

And even if I go, even if I go, I'm not going to run, I'll go, okay, well, the dog needs to walk. Right. So I just take the dog for a walk. And after that 20, 30 minute walk, I come back. And again, I go, okay, I got some steps in. Yeah. I feel better.

You know, the air was nice. Yeah. It's so simple. It's so simple, but it's so easy to, do you feel like, do you feel like this town gets in the way of that? I'm not sure if it's the town. I think it's the world we're living in, just in general. Wherever we were, wherever we would go. Wherever we would go.

I mean, listen, yeah, of course, if you were to, you know, unplug and go somewhere in the mountains or the woods or something. and yeah, you'd wake up and you'd have to deal with the earth. Yeah. But we all, you know, you go away sometimes, you think I'm going to go do this, that, and the other thing, you're laying in bed and you're not getting up. So part of it is just the world and the mentality, which is why, you know, I do, I look at some of,

I got a couple friends who are kind of, you know, they're probably addicted to running or exercising. Yeah. And I think that there's something good to that because they're making themselves go. But now I'm trying to add to the, that this appreciation of everything. So the pandemic, the silver lining in the pandemic for me was watching movies with my kids and showing them things we wouldn't have watched. Right. Um, now I'm

learning more and more. I mean, we're on autopilot. So when we're in town, we call the clubs, hey, I'm available Monday, Tuesday and Wednesday, Thursday, Thursday, Friday, Saturday, you know, right? Every night. And then they go, okay, come every night. And then after a while, I go, wait a minute, I haven't seen my family. Yeah. So then you start going, oh, you know what, I'm going to limit that a little bit and enjoy my evenings just being at home. Yeah. You know. I know. I know. No, it really, coming back out of this thing for the last two years, really, is it really makes you realize, no, I got to kind of call my own shots. I can call my own shots and be just as productive. Yeah.

And just be, no, like, I shouldn't, that it was our thing. It's a weird thing that comedians have that, like, you just say yes to every single thing that happens. Absolutely. And before you know it, you just have every single minute is, there's no minute that's yours. Exactly. And you feel like sometimes you think, well, my wife will be, you know, she'd be tired anyway and the kids are going to sleep. But you know what? You're losing those nights of your life. So even, you know, the past few nights being home just for dinner and just sitting at the table. And maybe I don't even have anything really to talk about. But how was your day? What did you do? You know, just being around. Those things are great. I know. Conversation is great. We don't do that as much, right? We sit somewhere and we start going on our phone. Yeah. But that's why like green rooms, I'm trying. trying more and more to be in the green room and talk to the guy and hey what's going what's your deal yeah that's so interesting i was doing the same thing yeah it's i was like why am i like always showing up the last minute like i mean how many people would kill to be backstage with mark marron and

sherry shepherd and lisa slessinger these are just the people that were there the other night and it's like why would i just be at home like or just waiting at the last second it's like go soak all of that in. Yeah. And it changes you too. You do become, you get more perspective and there is stuff to it for sure. Yeah. I don't think I've taken that lesson to heart though now that I'm looking at my schedule.

Like I leave tomorrow. Yeah. And it's like, I'm pretty much gone every weekend until March. Well, you know, I've been, you know, look, we had a year or so pent up work that we didn't do. So we got to get out on the road. Yeah. But that said, so this week is the first week in the couple of weeks.

where I've decided to go out and get on local stages. But for a few weeks before, I was saying, since I'm going on the weekend, when I would come back home on Sunday, I said no avails the rest of the week, even if like, you know, even if I had gigs in it. Because sometimes the fear of the back of my head, which is not a real fear anymore,

it was like, oh, I might be rusty by next week. You're not rusty by next week. After taking a year off. Well, no, I'm saying once you go on the row, So you go, so like I went to wherever, Florida or something. I did some, I did a weekend. And let's say the next week, actually I took the following weekend off that whole week. I didn't perform.

And then I was in Vegas after that. So it took me, it was two weeks between a little less than two weeks, the time I was up and up again. But I, you know, it wasn't like by the second, when I went to Vegas, it wasn't like I was rusty because I just done four or five shows in Florida. And I've done four or five shows the weekend before. I've been doing it. So when you're out on the road, I'm saying you can take the week.

off when you're at home. Right. But that's a new way of thinking. We didn't think that way for years. Well, that's because when you first start stand-up comedy, they tell you get up as much as you can, write as much as you can. I still give that advice to everybody. Yeah.

So if you tell me, oh, I'm working on a special, I'd say, of course, Tom, you've got to get up during the week. Right, right. But if you tell me, oh, I'm touring now. Right. And my wife and kids are at home. And also for yourself, to be able to, like, you know, if it's a Wednesday night and you're leaving Thursday or Friday even, you might say, you know what, I want to say, you know what,

I want to stay home and have dinner and have a glass of wine with my wife or watch some program or whatever. Yeah. That's literally where I'm at today, literally right now, is that when we're done and I go back home, I have no spot tonight and I travel tomorrow. That's a sweet spot. Yeah. Like just to, I have no plans.

I'm just going to be padding around the house, throwing things in my bag. Yeah. You know what I mean? That is such a sweet spot. Because we also think we're missing things because once the pandemic was, you know, when things opened up. Yeah. I was going,

I was going hardcore with the local shows. So I was doing like five, six shows a night because all of a sudden there's new rooms and all this stuff. And I was there for like three or four weeks in a row. Then I started going on the road. And then while I'm on the road, of course, I follow the comedy store in the Laugh Factory and whoever else. So I'll be on my phone and they'll be like, oh, line up, you know, Tom Papa,

Mark Merritt. And I'm going, I should have been there, man. I'm like, no, I'm working over here. I can't. So it's like, relax. I know. Every time they go, Chappelle was here. I go, oh, I should have been there.

To what end? What was they? What was they going to, you know, take the stage with Chappelle and, you know, what are we going to share? I don't know. I was thinking that last night on my way home from the store. I was like, oh, I forgot to take a picture. I'm always so bad about that because I just want to be with everybody and I never think to, like, post. I'm like, I should go and just take 20 shots around the store and just have them in my phone.

So whenever I can be, I'll be like, oh, I just keep posting it. Just create your own reality. Why does it have to be, like, literally in the store? the moment. Yeah, yeah, that's funny. So for over 50 years, Lathwaite's has been delivering wine the right way, from people who love making it to people who love drinking it. With a Lathwaite's wine subscription, you can say goodbye to boring overpriced bottles and say bonjour to new wines from the hottest emerging wine regions around the world. This is one of those services that is just amazing. They taste over 40,000 wines a year,

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not that I'm seeking it out, but if I find something that's Persian, I tend to try to turn people onto it because it's not top of mind for everybody. So there's a winery in Napa called Darius. Darius winery. This guy, he's in his, I think, Mith. 70s. He started it, I don't know, 10, 15 years ago. He'd made his money, and I think he, in like, markets down, like, you know, supermarkets, you know, down in LA. I think that's what I mean his money. But he'd always wanted to have a winery. And, uh, because back in Iran, the city of Shiraz, Shiraz wine, right? Right. Which I think Shiraz wine is made out of, I think, Australia, but the name Shiraz, for whatever reason, it's also Suras. Suras is the same wine. Gotcha. But

somehow the name, either they got grapes from there, something, there's something to do with Shiraz. But back in Shiraz, he said, when he was a kid, he goes, his parents used to make wine in their garage. He goes, when I was five years old, I remember, I would go and I would see these big vats, and I was too young to see what's in there. So he said, I would take these rags, like a white rag,

like a towel, and I'd throw it to the top. You know, the top was open, and it would catch some wine, and then I would suck on the wine. He's five years old. That's great. And then he said, the parents would come in, they see all these rags all over the wine. They go, oh, no, Darjus got into the wine again.

So this guy's dream has been to have a winery. That's amazing. Yeah, and so interestingly enough, maybe like, again, towards the beginning of when he started the winery, I went to Napa and I was going to different wineries, Coppola and whatever else at her. Right, right. And, you know, it's all very, like, rustic and, you know, woodsy and all this, Napa. Yeah, and then you go into Darius. Now, Darius, Persians have the Persian Empire.

It was called Persopolis. It was big columns, like Roman columns. seeing how the Roman columns in Beverly Hills ruin like nice houses because Persians would come and just put columns in the front. Is that what it is? Well, so this, yeah, that's what it is. That's the Persian columns.

They call them the Persian mansions or something. So they would take these nice, Beverly Hills homes. Yeah, yeah, yeah. I always thought it was Italians. We have a Latin government, yeah. Maybe it's the Greeks. I don't know. But I went to Napa and here I am rustic, rustic, and then all of a sudden I

see like Persopolis because the name Darius in Persian history, he was a Persian King. He calls it Darius wine. The guy's name is Darius and it's Darius Wander. So he created the former like palace or whatever. So you see columns and at first I was like, oh no, columns in Napa.

But then you go in and you taste the wine and you go, oh my God, this wine because we were looking for a wine. I think we might even have gotten like reservations at French laundry or something. So we need a bottle. So we went to all these places and we ended up there and we're like, this is amazing wine.

And then I've gone back since to become friends with them. And then I realized the beauty of the place. Actually, very beautiful. So now I'm on their mailing list. So I get like, you know, six or 12 bottles every time.

Next time I see you, I'm going to bring you a dar-hires. What's your favorite kind of wine? Yeah, I've been recently, because there's always evolving, Borolos and Brunello's. Yeah. And then Chate de Popp in the south of France. Yeah. Those have been the ones I've been really heavily into like over the last

two years. Yeah. Yeah. Yeah. I know all those and I was actually just at an Italian restaurant. I tried the Barolo and the Brunello. It's delicious. Man, oh man. I mean, they're just so surprising. Yeah. Like there's so much going on to. And then you kind of like settle in with it. Yeah. Yeah. They're so good. Great book for you to read off your read it. It's called Cork Dork. Have you heard of Cork? No. Great book. Oh yeah? This girl was a tech writer. And she said, you know what? I'm going to try and become a Somalié. I'll see what happens. So she becomes a corked ork, and so she dives deep into the world of Somaliers. And as you're reading it, it's so well written, it's funny. Yeah. She's finding herself at, I guess they have these big Somalié festivities where it's like,

you know, it's at some fancy place. Expo, yeah. Yeah, and like in New York and they go, everybody that comes has to bring a bottle, the bottle's got to be $2.50 and up or whatever. Right, right. And so she finds herself in all these different places. And then they talk about these Somaliers who can, you know, they'll, first of all, I'm sure you've heard of all this. I didn't realize a lot of this stuff. The whole idea of like when you, you know, you smell it, you get the fragrances, but then when you put it in your mouth, there's a, like that little, right. And then you do, when you do it, you actually taste it.

Because I was reading it, and it goes, if you really want to know the taste, like what's in it, you go, you slurp. And I'm like, oh my God, I'm tasting it back here. It's working. And there's these somayers that'll be like, you know, they'll be like, okay, this is definitely old world, you know, so now we're in Europe, right? And then it's this, and they point it all the way down. And I'm like, how do they do that? How do they do it? I know. I, like, I've been educating myself on it and just, just out of joy and just finding stuff out. And like,

when I was on the NPR show, live from here with Chris, he's like so deep into wine. And so I was like exploring all of his stuff. And he opened. And so I like, you feel like you're making progress. And you have it an understanding and their dialogue about it. And then last night I'm literally walking through Gelson's, which is a supermarket out here. And I walked through like the locked cabinet of wine, you know, in the back that you can't just, they don't want the poor people just pawing through. And I was looking at it.

And I knew maybe three bottles. Oh, yeah, yeah, yeah. I mean, I was just like, I don't know anything. I'm back to feeling like I don't know anything. I'm very limited. And my wife is funny. She'll tell me, she's like, you need to learn some more words to describe your wine. Because every time the guy

I go, listen, what do you have this full-bodied? Right, earthy, earthy, strong. And then the guy's like, I got this. I go, you got any cab or any stuff? I always go back to the cap. I know. Now, I got, so this place is in my neighborhood, Larchmont wine and cheese.

Oh, yeah. And there's a guy, the wine guy there. His name's Simon, this British guy. And I love the guy. I just always go in there and he's like, what are you looking for? And I go, you know, $30 range. Yeah. This, you know, something is hot out.

So you got maybe. be a rosé. That's the best. And he turned me on, I'm not a big rosé guy, but he turned me under this thing called Claude du Bayless, which comes in a thin blue bottle. And it's such a great, crisp rosé. And I read about it, and the reason it's in the blue bottle is it because it helps keep it cooler.

Most roses are white. Yeah, yeah, yeah. This helps keep it cooler. I just love all of it. When you find someone that really is into it and they'll take the time to, that's the best. I had a guy off the 4 or 5 called 20-20 wines. It was like this

gorgeous, like it looked like a warehouse on the outside and inside was like the Raiders of the Lost Dark, the final scene, with wine. And it's just cool and they've since kind of giving up the business, which is so upsetting. I walked in and there was like barren shelves.

So upset because the guy there is so great, so knowledgeable, and he knows like you're not going to spend $400 on a bottle of wine. Yeah. Like, he'll show you the stuff that turns him on. Yeah. That he will drink.

Yeah. And it's affordable. And just these rare finds from like Spain and Sicily and they'd have no clue about. I'm all about it. I'm all about. And I'm all about, and I'm all about like following that. And as you said, even after all this time, yeah. There's like, you know, a handful of bottles that I know.

Mm-hmm. And then for the most part, I don't, I don't know as much as I should. I know. Because you really have to really be into it. So it's like even hard, though. There's so much. But I don't know how you, what kind of person you are. Like I did a...

Sexy. Sexy, besides sexy. I did a thing with Cristella Alonzo where it was some podcast where they brought us on. They said, you tell us what you're an expert in. We'll bring an expert from that thing. Oh. And then you guys will kind of go head to head. Kind of geek out on it?

Geek out on it. So first of all, when they said that, I realized they go, what am I an expert in? I was like, gosh, you know, I love soccer, but I'm not, I couldn't tell you soccer trivia. I love comedy. I couldn't even tell you comedy trivia. And I was like, I really, I'm not an expert. And I said, the only thing I go, you know, maybe accents. Because I go, I do pretty good accents.

So they brought somebody from that world. And then Christella shows up, and she's one of these people who I think pays attention to details. So she was like, oh, I mean, I've heard her nerd out about a lot of stuff. But she was like, Golden Girls. So they brought a Golden Girls expert. And Christella was kicking her ass. She's like, what about when Ruth did the thing? And the girl's like, I don't remember that.

And I go, wow, there's somebody going to pay attention. I'll be reading a book and not know who the author is. I know. Me too. 100%. I read all the time. And so we'll be like, what do you read? Oh, I'm reading the Orchard Keeper. Who wrote that?

No idea. I'm on page 220. No idea. I don't know. No idea. So that's the same with the wine stuff. I feel like maybe are we not. We're just not geared for this stuff.

Yeah, maybe not. Maybe it's just a different kind of brain. I mean, we got to give ourselves like we're good at something else that they're not. We're good. I mean, we're good with Chrisel's funny. went up. We're good at something. No, I think, I think that, like, I think part of, maybe part of getting a comedian was deflecting

being really good at anything. You know what I'm saying? So you make fun of everything else because you go, hey, I'm the class clown. And they go, oh, you're not good at this. I know I'm not good at this. Because I'm about, you know, I make fun of the fact that I'm going to mock you. I'm going to mock everything. That's really interesting.

That's pretty. Yeah, that's pretty on the money. Because Chris, like Chris Thiele, who's a brilliant musician, that's a math head. Yeah. Music is math. Oh, yeah. And so when he would talk about wines, it was like he'll go through the card catalog in his head. Yeah.

Of, and he remembers the years. He remembers like that is the same as him understanding and memorizing compositions. Yeah. Not that head. See, I was really good at. math and I think comedy is also math because you know you and I can sit in the back and watch like somebody else yeah especially people like like like you're very you have great jokes that somebody can sit there and be like oh oh you know you kind of right on top of it or you go oh this is

like you see the math of it. Chris Spencer is another one. Yeah. Sometimes you see the math of it, you know or sometimes you go oh this is where I would go and then the person goes there you go I you know right right right. So it's the math of it but there's the people who like I correct the I collect baseball cards as a kid. Uh-huh. But I don't recall if I, like, knew every, every statistic. Right. But there's people who are, like, albums, even comedy albums.

Yeah. People would be like, oh, Richard Pryor's, whatever, whatever. And I go, I just, I bought the box set and I listened to it. I don't remember at all. Well, it's a different thing. Like, we are more passionate. There's like a, there's like a, just a big, gregarious love of these things. Yeah.

Then it is getting into the, and your brain, you know, you're filled up. your dad, your husband, you've got all this stuff going on. How much more stuff can you fit in your coconut? By the way, I'm not beating myself up at all because I'll tell you why. As long as I know Darius Cabernet, that's a conversation starter. I go, Darius Cabernet is fantastic. Now I got my Clod de Beiless Rose. Totally.

Prisoner wine. Everybody drinks prisoner. Right, right. You've had a prisoner bun. There's a handful that I can throw into the conversation. And then if somebody goes, yeah, how about try this? I go, let me try. And then, you know, and the reality is the number of people that know all of that stuff is so small.

Yeah. So small. Yeah. The regular people, you should get a handful of things, a handful of dishes that your mom made, a handful of things that you can pull off. Yeah. You don't really need all of it. It even goes to, like, sometimes when I'll, like, look at a menu and I go, I don't even know what these words are. You know, they'll be like, you know, Fenugreek and I'm going, I don't know what that is.

Yeah. Yeah. And then you got to get the waiter over to explain it to you. And I go, wow, maybe I have a limited vocabulary. I just don't think I paid as much attention to details. Yeah, me neither. The detail thing for sure. I know.

And I really, when we're in a restaurant and my wife, and they'll bring up a certain kind of pasta, and I don't know what it is, that's when I really feel like I'm a moron. Like I should be the guy that knows all of these, and they'll throw it out, and I'll just lie. I'll just pretend. Oh, that's that curly one.

Yeah. What? Which one? and then I'll change. Oh, this looks good too. Well, that's the words when you order it. So that's the problem with wines is because if it's by the glass, you can try it. But when it's not by the glass and the guy's like, I would recommend it.

And you go, oh, God, do we do this? Yeah. Then they bring it and then you're like, oh, you know. It's so hard when you see. We were out at an Italian restaurant. My wife and I the other day and she didn't feel like drinking what I was drinking. So we were going off and she was going prosceco. I was going red wine.

And just to look at a glass. of wine, it was a burlowe for like $25. Oh, it's ridiculous. For one glass of wine. It's ridiculous. And you're like, I should just get the bottle. And but then we're not going to be able to get home. Yeah.

Yeah. But really, I mean, that's insane. Well, I went up to Napa recently. My wife and I took a chance that it was our first like trip away after the pandemic. So we took the chance when our kids went to sleep away for us to go to Napa. And we went to like three or four wineries and every winery I went to, one of them again, one person, I did an interview in the Wine Spectator magazine. You should do this.

And I mentioned some wines and then those people reached out. They were like, oh, thank you for mentioning us. Wow, that's great. And they were like, send me a case of wine. Oh, that's the best. And so this one was Chapelais winery. Her name's Amy Chappellet is the wife of the proprietor. And so they own it together.

Right. But she turns out she went to my high school. And she goes, hey, I used to go to high school. So when you come up, you know, come visit. So it went up was great. But of course, you're there. You're like, you know what? Put me on the subscription.

So now I'm on their subscription. Then I went to another one called Cayman. And it was a beautiful view. I go, give me a subscription. Now I got a lot of wines coming to that house. It's the best. It's crazy. So then I found there's a thing.

I don't know if you've seen this. I forget what it's called right now. I'll tell you, I got to look it up. But there's this like thing where you, it's got a thin needle. You know what I'm talking about? Yeah. So you can pour it by the glass. It goes through the cork.

Yeah. Just do it by the glass. I know. I got that at the house now. I do too. It's great. It's great. Until you start realizing, I'm pretty close to finishing a bottle.

And then he's open it. Yeah. And I've just used all of my nitrous. And then I kind of went off of it. And I'm like, I'm just going to open it up and go. I was like, it's really great. It's smart. Especially if you have a nice bottle and no one else wants to drink with you.

Absolutely. And I was reading something because I was trying to read about it. and there was some wine taster who was saying, yeah, she goes, I live by this because she goes, in my house, I've got 10 different bottles that I've tapped into at different times. I'll have this one one one, one the other day, the other day, I go, that's what it's for. That's clever. Right. That is what it's for. But I'm just plowing through.

Do you have a wine fridge? I brought you these candies, by the way. Have you ever had these? Which one is this? We grew up on these. Is this a nugget? This is, yeah, this is for our, these are Toroni. So, you know, I think Persians have a similar, yeah, Honey Nugut.

We have the same thing. You do? We have a very similar thing, and ours, we actually, sometimes they package them, but the best way to have it is they put it in a powder. A powder. And they come like a circle like that big. Uh-huh. And it's all inside this powder. You bring it out and you knock the powder off and then you can crack them into little pieces and eat them.

Oh, really? It's delicious. I got to bring you some Persian treats next time. Yeah, definitely. In Little Italy they would have this stuff like in a mound Just like you know in a cart Yeah And you would ask for like by the by the weight

Yeah And then just crack it open Exactly yeah yeah yeah exact same thing Same thing Mm-hmm Times of Persians got a lot in common A lot in common I know

Yeah How are we? We're good, we're good We're good Oh yeah We're almost that That's part of my thing about What I was saying is like

I didn't sleep well last night Mm-hmm Tossing and turn in I usually don't go to my phone. I said, let me just go to my phone. And it was already, like, close to six. A little bit of phone thing. And then I'm like, all right, let me go back to sleep.

And, of course, the dog starts barking because my son's got to leave the house. I'm like, okay, dog's barking now. Maybe I'll get up for a second before I can even decide that my daughter's up to go to school. So then I drop her off. And it's just become one after, like, so I got a little bit of work done. Then I did the interview with you. And then like, after this, I got to go take them to a soccer thing. And then from there, it's like stand up tonight.

And it's amazing. It's like you take all these responses. Because I've seen like people who have like office jobs, they got to have somebody picking these kids up the whole time. I know. Exactly. We think we talk about that all the time. It's like how if both parents are working full time jobs.

How do you like just small stuff? Who goes and picks up the shirts? Who does any of this stuff? It's amazing. It's so much work. Yeah. Yeah. Whenever there's, whenever there's, whenever you wake up in the morning.

and you're like, I have nothing. I literally have nothing. I don't even have a spot tonight. Oh, the best. Right. It's the best. Oh, my God. Because I'll tell you why.

I also think living in L.A., the weather is conducive to that kind of day. It's not like it's like wet and cold outside. You're like, oh, crap. It's just, it's nice. And you go, you know what? I'm going to take the cold for a little walk. Yeah. And then I live near, like I said, this place.

So there's like good little coffee shops and there's, you know, they got great sandwich. which is at this place. And I'm like, oh, this is great. Yeah. Well, isn't that the thing, though, like when you're so busy and you've got this family, you're doing all this stuff. And I can tell just the way you're describing all your things that you enjoy to eat and drink.

Oh, yeah. It's not like you're a kid anymore just eating whatever. It's like these are the sweet spots. I'm going to go and make sure this one is good. Oh, yeah, absolutely. But also, let me throw this at you. Even when you got those days where you're like, I got nothing. Uh-huh.

You get a text from your wife. she'll be like yeah nothing is relative you gotta get this you gotta get that or i gotta do this and i'm like oh no like we have we have now we also have a we have a rental property that we rent out it was the first house that we bought we held on to it and then the guy just moved out so like you have all those all those chores of it's like got to find someone to lay the tile and then the this oh god yeah and it's just like I'm like oh my god I'm overwhelmed I know. Yeah, it's way too much. There was nothing worse than when I'm in my office and I know I've got clear sailing and then my wife comes in and says, what do you got today?

Oh. She's going to find out. I'm going to be picking someone up at ballet. Oh, yeah, exactly. Well, we'll have to do more of this. Let me know how your family likes the bread. I mean, it literally just came out so you'll be able to, it'll be good for the next several days. This is great because I was going to, you know, I don't know if you guys do this, but usually when we pick up the kids, we'll bring a treat. Uh-huh. And I haven't had a chance to get a treat. Oh.

And he's got the soccer thing. So I'm going to say, listen, I got you some fresh baked bread. Well, I'm going to give you these also. Oh, you're beautiful. Can they eat candy? They can. My son doesn't like nuts, but I'm going to eat all that. All right.

Yeah, I love it. You're going to take both of these home. Oh, I'm taking. Oh, thank you. You're the best. You are the best. Best podcast I've ever done. No, thanks.

And I'm going to, I literally want to listen back to this one because you drop some names of stuff that I really want to track down. I'm going to text you the names of the things that you should look into. And I'm going to bring you a bottle of Darius that next time our paths cross. 100%. Because I got a subscription. I may as well bring you one. Right. Exactly.

All right. Great. Thanks, Maz. Thank you. Got it, Aaron. All right, everybody. That's our big show. Thank you to Maz Gibrani.

A good man. Make sure you check everything out on his social media and go see him live. He's a great guy. He's got a great podcast, but really seeing Mazja Brani stand up live is what you should do. Look them up on social media and go see him live. Thank you to our friends at Scribd and Lathwaite for being the sponsor of today's show. Make sure you like and subscribe and tell your friends about this show. And again, give me all of your suggestions when I'm out on my family reunion tour. If I'm coming anywhere close to you or a place where you used to live,

or if you just know of a good spot where I can go find some more good baked goods, we're always on the hunt. So keep the communication going. Hit me up on social media at Tompapa on Twitter and Instagram and Facebook. You guys are the best. See you next time.