00:00But you don't want to get more than one or else it'll go bad, so like...
00:02Does butter go bad?
00:03Oh yeah, it gets rancid really quick.
00:06Hey guys, it's me Anne, and I don't know about you, but whenever I go to the grocery store, I
00:10get the same stuff every time.
00:13And in an attempt to broaden my horizons, I'm meeting up with Christine Yee of CYE,
00:17and we are going on a grocery haul.
00:20But it's not just any haul, we are going inside Whole Foods.
00:30Christine started her career at a hedge fund start-up before she pivoted and entered the food industry.
00:35Now, she's a full-time content creator who makes delicious recipes for her audience of over $240K.
00:40She's kind of the perfect person to bring me on our haul today.
00:43And our first stop is the produce section.
00:45Everything looks so good.
00:47I always try to get what's in season now, so like right now, asparagus, like snap peas, artichokes.
00:54They went there, it was like so perfect.
00:56So something like these artichokes right now are so beautiful.
01:00They're like brown, they're firm, they look great.
01:03Great if you like steam them, but they're also good if you like clean them and you grill them, and
01:08they're so nice.
01:09I have a grill on my rooftop, I'm lucky, so.
01:12That's so nice!
01:14So these look beautiful, yeah, these look great.
01:16Pulling up to the seafood section, is there anything there that you always, always get?
01:20They always have fresh, like it's lemon juice, not from concentrate.
01:24Whole Foods is kind of the only place that ever has it.
01:27Really?
01:27Yeah.
01:27Wait, so like the little lemon squeezy things that you get, like if they're good to go for it?
01:31No, it's like not from, that's like fake lemon juice.
01:33Okay.
01:34This is organic, not from concentrate lemon juice that you can use for your seafood.
01:39I've only seen it in the seafood section.
01:41I use it for everything.
01:43Salad dressings, I use it, you know, juice in the morning, and you know, for anything else it needs lemon.
01:48So easy.
01:48Alright, good to know.
01:51We're passing my second favorite section, which is the olive section.
01:57I feel like...
01:58You can try these green ones.
01:59Are they so good?
02:00Pastel Pastrano Olives.
02:02They have a firm texture, but they have a little bit of fruitiness.
02:06Couldn't always recognize them, they're like a lighter green, they're very firm.
02:11Nice, now we have like a little, little tin for entertaining.
02:17We're in the cheese section.
02:18Ah, I love the cheese section so much.
02:20Not gonna lie, this section really overwhelms me, like I love cheese.
02:24But there are just so many different kinds.
02:26I get it, it's a lot.
02:28I mean look at it, it smells so good, and there's so many options.
02:31We actually have a quarter wheel with Parmesan in my pantry.
02:34A whole, a quarter wheel, exactly.
02:36Yeah, it's like, because we do like cheese wheel pasta at home.
02:39You do cheese wheel pasta at home?
02:41Ugh.
02:42What?
02:45These little crisps, they're so good.
02:49Is it like straight cheese?
02:50Straight cheese.
02:51I mean they're low carb, but they're also delicious, because they're just cheese.
02:55What else are we looking at here?
02:57So there's a lot of cheese, obviously it's so good.
02:59The one that I absolutely adore is called Latour.
03:03I've heard of this cheese.
03:05Everyone talks about this cheese and I've never had it.
03:07It's like butter, it has this like velvety feeling, it coats your tongue, it's so lovely.
03:13But it's not strong flavor, just like silk it.
03:16It's delicious.
03:18I'm gonna point out this one cheese, it's called Harbison.
03:20I had this at a restaurant in San Francisco on their cheese cart, and I was like,
03:25you had this Vermont cheese in San Francisco, and he was like, it's not good.
03:29But the cheese actually has like sort of like a mustardy kick, it's really interesting.
03:34It's in this like extra section where they're like, this is a super special cheese,
03:39like you can't even grab it on your own.
03:41Thank you, sir.
03:46We should talk about how you formulate your recipes.
03:49I kind of go with, again, what's like around, what's seasonal.
03:53I want to use things that people can actually like actually fit.
03:55Yeah, I mean, I feel like I see recipes all the time and they're like,
03:58use this rare herb that you find at a gourmet grocery store.
04:02And I'm just like, can I just like use basil instead?
04:05I'm gonna substitute this for that.
04:07Yeah.
04:07I always try to use things that people can get easily or might already have in the house.
04:12All right.
04:12Short ribs.
04:13A lot of places have it on these three bones and they're thinner.
04:15This one is like meaty.
04:17It's like a real rib.
04:18I'd love to get some short ribs.
04:20Yeah.
04:21Can we get two, please?
04:22Two like meaty, meaty ones.
04:27You know what?
04:28Butter is one of the things that I always get the cheapest one.
04:31Oh, really?
04:33I feel judged.
04:35Sorry, I just judged you completely.
04:37You usually have three or four kinds of butter.
04:39Can you walk me through that?
04:41Like why would you need that?
04:43They all have different flavor.
04:45Kerrygold like has a little bit of salt in it.
04:47So it has, but it's really creamy.
04:49It's really nice.
04:50Regular butter I use for just like, you know, melting and you know, cooking stuff in.
04:55This butter over here, it's called meadow butter from Crain Hill Dairy Farms.
05:01It's so good.
05:02It's from New York.
05:03Camelton, New York.
05:05Is this like, you always have this butter in your fridge?
05:07Yeah.
05:07I have this butter in my fridge quite often.
05:08When I don't, I'm sad.
05:11All right.
05:12So where are we going next?
05:13We're going to this last aisle.
05:15The global flavor.
05:15For global flavors?
05:16Yes.
05:17Here we have some soba noodles.
05:18I grew up eating a ton of soba noodles when I was young.
05:21They're really quick and easy to make and they're healthier than regular noodles.
05:25So what's like a quick thing you're going to make with soba noodles that I can make?
05:29They're the best that I can make.
05:30So quickly, like sesame oil, soy sauce, a little sriracha, scallions, and if you have
05:35a little ginger and a little garlic, just throw it in.
05:38Let it sit for a second and then toss these in.
05:40And you eat it warm.
05:41Oh, and vinegar.
05:41That sounds doable for me.
05:43It's so easy.
05:45Then one other thing we have to get here is the red boat fish sauce.
05:49This is like the fish sauce of all fish sauce.
05:51A lot of fish sauce kind of has this gritty, I know it sounds weird, it's liquid, but it
05:56has a gritty flavor, a texture.
05:57This one is clean.
05:59It's almost bright.
06:00You can use it in so many things in place of salt.
06:02It adds like an extra level of flavor.
06:05So like what they say is umami.
06:06This is like umami central.
06:08Straight umami in a bottle.
06:09Yeah.
06:10All right.
06:11I think all we need now is some sesame oil and I think we're good.
06:17Here we are.
06:18This is the sesame oil.
06:19It's really nice.
06:20It's clean.
06:21I always wish they had a slightly bigger bottle, but.
06:23All right.
06:23So we've got our cart full of stuff.
06:26All your go-tos.
06:27Yeah.
06:27Let's check out.
06:31Perfect.
06:37Well thank you.
06:39That was so much fun.
06:40For broadening my horizons on food.
06:42Much needed.
06:42I really, really can't wait for you to try it.
06:45The fish sauce and the butter.
06:46Like.
06:47I'll like literally text you and be like.
06:50I can't wait.
06:51It's gonna be the best butter I've ever had.
06:53We'll see.
06:54Smells like butter.
06:56It's pretty good butter.
06:58It's definitely better than the like.
06:59Two dollar butter I've been getting.
07:01Peace so much.
07:02Oh it was so fun.
07:03Bye.
07:04See you later.
