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You have listened to them on record. You have paid to see them live, unless you're broke and watched them on YouTube. I am here to force feed you your next obsession: learning about your favorite band's skills in the kitchen. Learn where your favorite artists get all of the energy to light up the stage or create a new masterpiece record.

Boston’s Passion Pit is the brainchild of Michael Angelakos. A songwriter’s songwriter drawing from a variety of influences, from the classic pop of Randy Newman to the synth work of Giorgio Moroder. In the midst of all of the hoopla and hype surrounding them right now, we decided to chat with the band about their favorite dishes. Looks for the band's expanded debut EP Chunk of Change on Frenck Kiss this September 16th.

1. What is your favorite type of ethnic cuisine?
Greek.

2. If you had to choose one final four course meal, what would it be?
Various oysters
Avgolemono soup
Spicy salmon maki (w/ avocado and tobiko)
Grilled octopus with fresh lemon

3. What is your favorite food to have on the road?
Egg sandwiches.

4. Is there any food that you like to eat before shows?
Once we ate tons of barbeque food (ribs, sausages, etc) right before we went on, and we were in such a food coma that it now worries me to eat anything less than two hours before we play. That was really weird - it almost felt like we were drunk. We mostly eat well before we play or soon afterwards.

5. What is your favorite condiment and why?
Lately I’ve been really into Old Bay crab seasoning. I finally found potato chips here that are seasoned with it (Utz Crab Chips). They didn’t carry them here in Boston until recently, I don’t think. It’s just so good on everything.