Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan Rockefeller Center, New York City News Stamp Studios. Joined as usual with John all the way at the end of the studio. How are you doing? Doing great, thanks.
Got Joe Hazen rocking the panels behind me. Hello, hello, hello. What's up? What's up? In the upper left-hand corner, we got Quinn on the line.
What's up? I think. I thought we had him before. Oh well. We'll move down the coast away from the island.
Yeah, I'm here. Okay, all right. It takes a little longer for the signal to get over the strait. And then down the American one to Fuca and then over to us. How you doing, Quinn?
Doing well? I hope. I'm good. Yeah, yeah. I'm I'm all right.
Sound good, actually. Crisp. Yeah. Uh and then moving all the way down to Los Angeles, we got Nastasia the Hammer Lopez. How you doing?
I'm good. And last but certainly not least, Jackie Molecules. Jack, how are you doing? Jack Hinsley. Good.
I'm good. So in the studio today are uh some you know some people who dealt with our former network where Jack were you the first engineer at the uh Voldemort Network? Yeah, I was the executive producer for uh in the beginning for the first, I don't know, seven years. Yeah, yeah. Something like that.
Yeah. How much legitimate work got done? A lot of loaded questions. What are you talking about? No, not by you.
Not by you, I mean like administrative decisions. Yeah. I don't know, man. Yeah. All right.
Okay. All right. Stand by stand by that work. Oh, I stand by your work, dude. I'm not saying that I'm not saying the podcasts weren't weren't.
I'm just saying that, like, administratively, there was some yeah. Whatever. We won't go, we won't go into it, but we got a different time in Bushwick. A different time in Bushwick. It was a time when all you needed to get someone to do a podcast was to give them a free pizza with a surly demeanor and have some fancy pigeons flying about.
You know? That's all that was all it took. Like 10 years, Nastassi and I were just like, we didn't even get arugula. We had to bring our own arugula. Must be nice.
Yeah. For those of you out there who have never put salad greens on a pizza, what are you waiting for? Make your move. Well, you can move. What are you waiting for?
This is another reason why you should have oil on the table for when you put the salad greens on the pizza. Oil. Salt. Lashings. Yeah.
Oh, uh, so I didn't announce our special guest uh straight from there, not relatively new. You've you're 20 in, right? Yeah. 20 episodes in, yeah. Yeah.
It's uh how should I pronounce how do you how do you prefer pronounced my name? No uh sauce just you know sauced. So yeah, sauced. Well, I the tagline that I always throw out there is uh let's get sauced. Sauced with uh Southerteague, who I've known since Infinity.
Yeah, since Booker and Dax days. Even before that we had met, but yes. Yeah, yeah. And uh Tim McCurdy, who I only know more recently, yeah, formerly Vine Pearl and whatnot. So you guys have a uh cooking podcast.
Well, you you have several podcasts. You also have you have a podcast network. We'll get into that building later. But uh sauced, for those of you that don't know, it's available on fine place any place you can get fine podcasts. Everywhere, every every place.
But YouTube. People might be YouTube. People might be interested also. Uh we'll get into it later on the uh month on monetizing it, making money with it. Monetize is one of those D-bag words.
It kind of is, but you know, this is simply the system that we're in. You know, we didn't we didn't choose it, we just have to deal with it. Can I say another word I hate? Yeah. Uh the overuse of the word amenity.
Okay. I had someone say to me, literally said amenitize. Wow. I was like, get out. Yeah.
Amenetize. That's that oil on the table for you. That's we've amenitized your table. I'm doing the motion. Amenetize this.
You know what I mean? Let's amenitize this. Oh, amenitize this. You know what I mean? You know what you mean.
That's the worst. Uh so anyway, so the the the McGill on this is that, and we'll we'll get back into our weekly, our weekly BS, but uh the the the thing on this is that you're uh both cooks originally cooks uh professionally. Yes, and then drinks folk. Yep. And now you're like, hey, what if we did both?
Former chefs, current cocktail nerds, and now we're our show our the the sort of you know whole chrysalis of the show is cooking with booze, drinking with food. So now we just take our knowledge of of booze and apply that to food. Right. And so like all the recipes contain some form of so we're talking like uh beef borgignon, crepesette. We're gonna get into it because I don't know whether have you listened to any of them, John yet?
No, I've seen uh what they post online. Sorry, Suther. Yeah. We're also on Instagram. Oh, yo, yeah.
I didn't mean to call you out. But they did one on Carbonade, so we're gonna have to get into it. Okay. Yeah, the pepper cook. Yeah, but you know I make a good carbon.
Hold on a second. I wait. They use Dijon. Yeah. Whole grain Dijon we use.
But you're gonna go Belgian, my friend. Oh well. Oh, they don't know. Yeah, they don't know. They don't know.
They don't know. They don't know. Let's not yet listen, the the show is all about exploration and education. So like let's uh let's get educated. And we're gonna pick some and get fed.
We're gonna pick it. And get buzzed. Wait, do you guys actually now because like th there's different levels of the podcast? We'll get into we'll get into it later. If you have any questions, you're listening live, call in to 917 410 1507.
That's 917 410 1507. That's for our Patreon listeners. And John, why don't you tell them why they might want to do such a thing? We've got three different levels of membership on there. Um at each different level.
You get different perks at all of them, though. You get access to our Discord, you get discounts with the vendors that we work with, like uh Matt over at Kitchen Arts and Letters wine glasses at Glassfin, delicious olive oils from uh Grove and Vine. Do we still have uh uh Edwards Age Meat? Probably. I mean, if not, we should probably get something going.
Everyone, everyone should buy Edwards uh ground beef mix. Yeah, it's very good. It's very good. And listen, I'll say this one thing. So we had uh we had uh George Mots on, you know, Monsieur Le Burger.
Sure. And he is very anti uh freezing. In other words, like the first question you always ask people is Is it fresh? Is it fresh or frozen? And then the second is do you grind grind it yourself?
Now, I understand his purity of mission. However, uh, there are good ground meats, especially uh frozen ground meats, especially if they're not using a home freezer. Yeah, yeah. Well that and that's the problem, right? Every walk-in is just basically a large home freezer.
It's it's it's freezing uh too slowly. Yeah, and I would say the quality of the Edwards uh ground meat, his dry age, which isn't overly dry age. I don't like a burger that's completely crazy overly dry age. Agreed. Uh because like I'm like, oh, if I wanted to do that, I would just open up uh a bag full of like uh dry aged meat and put my nose into it.
Right. You know what I mean? Jack Shram, who both of you know, my old uh head bartender, he did he we had dry age meat at Sambar, and he did a fat wash with the dry age meat, and I was like whaaa yeah, no, I don't think I would that that that wouldn't work out. Too funky. Yeah anyway you can only get this stuff frozen unless you know him personally in California and I think it's uh it's one of my favorite burger mixes actually what's the what's the blend what's the fat ratio he doesn't say specifically it's fatty.
Yeah good come on man let's go what are you uh 80 20? Minimum 20 minimum I might go a little longer on that so you want because when I'm chopping it up and grinding it at home I'm just going with what I got. You like a but you like a shrinky dink on the burger you just like it it pull it pucks in a little bit. So you build big do they still make shrinky dinks? I have no idea.
How many of you including those on the phone use shrinky dinks when you're a kid oh I definitely used them when I was a kid. I also have the opposite right those little things that that look like a little pill and you got them wet and it grew into a little dinosaur or whatever. Yeah awesome awesome shrink awesome I feel everyone's name tag but like for your luggage should be shrinky dink. But I feel like what are shrinky dinks can I can express he doesn't know what the fuck we're talking about family show. You take a large sheet of plastic that's clear you draw on it with magic markers preferably the ones that smell right and then you you cut it out the outline you throw it in the oven it goes yeah and gets hard.
Yeah and and it also so that makes like all the not great lines you drew just become very neat looking because it's you know you know sort of like it shrinks and drinks shrinks and dinks yes. But I think I actually you just said it you asked the question at the top uh do they still make them and then you said the markers that smell I I think I'm remembering reading an article about how the aromas coming off the shrinky dink even while it was cooking in the oven, we're toxic, so they stopped making them. But you know what? Worth it. Yeah.
Worth it. Like certain things. Yeah, like lawn darts. Worth it. Worth it.
Uh do you know that those are illegal to sell uh not only on eBay, but even at like a garage sale. So for those of you that don't know, uh jarts. Jarts, they were called. Uh Stas, you ever play darts when you were a kid? You just barely made it.
Your mom could have bought jarts and then used them when they're illegal. You ever use them? No. You know what they are though, right? No.
Okay. So, yeah, sound sound excited. So it's like it's like a it's like fully engaged. It's a metal spike about eight inches long with a plastic dart end on it. And then you put like a you put hula hoops down at the other end of your lawn and you throw them up in the air and they they launch up as high as you can throw them.
Yeah, and they're they're weighted in such a way that they can really get some torque on them. And they come down point first, and you're supposed to get it into the hula hoop or your neighbor Billy's head. Yeah. The problem, the problem is the instructions read that you did exactly what you just said. You throw the hoops down the end of the field and everybody stands on this end and throws that way.
But then you have to walk the field all the time. So people would be like, no, you just stand down there, I'll stand down here. I'll throw mine at you, you throw yours back at me. Yeah, yeah, yeah. Herein lays the problem.
Now you're part of the target. And there are some gnarly pictures on those. Oh yeah. Yeah. Because those things weighed about, I don't know, let's call it a pound and a half.
And that and that the the feather of it was could shift. So that's how you got the torque when you threw them in your there. And I definitely played those things when I was a kid. Oh, yeah. For sure.
Online, you they're only allowed to sell the box. And sometimes you can get just the plastics. I've never seen someone sell just a tip. Oh. And then you could put together a jarts.
The home assembly version. This is like a this is like a perfect 3D printer kind of situation. Yeah, I'll go on maker verse. All you need is like a rail spike, and then you 3D print the wings and you're good to go. Yeah.
They still they still sell hula hoops. You know what I mean? Um they're smaller than a standard hula hoop, though. Yeah. Yeah, they were they were like the size of a plate.
I'm terrible. I'm terrible at hula hoops. I can my hips don't do that. My hips lie. You know what I mean?
Like I cannot hula hoop. Is it is anyone here? I think your hips don't lie. I think your hips, just like you, have ADD. Start rotating and then you get all confused.
Helitus. It was a big thing. Anyway, uh, all right. So uh for the week in review, what do you guys what do you guys got? What do you got?
Who who's got some uh cooking from the past week or food related garbage? I started working at Marquette. I'm back in Fine Dining with India, who we had on the show a couple weeks ago. Um yeah, it is something to be back in it. Yeah?
Yeah. So culturally, how different's the kitchen from uh temperance. Oh my god, night and day difference. That's absolutely crazy. Yeah, yeah.
I mean, the standards are really high. Yeah, I've indicated. You're saying your standards are really low? No, but these are just day difference, the standards are so high. No, but it's like every little thing is in force, constantly in forest, templogs, you know, for DOH when they come in, making sure the in and out labels are on every little thing that sits on the pass.
Um what's the size of the kitchen difference of people in the in the in the Oh man? Also, night and day, there's each section has its own sous chef, probably one or two cooks per section. There's three, four stations, and then me and India at the pass. Um so yeah, no, there's a lot going on. There's a whole like AM production team and everything like that.
Music, no music. Music, pre-service, no music during service. Yeah. Talking, or are you one of those like like monk like it's not monk like? It's a little between the two.
Like a little too much talking for what I'd prefer, or like I overhear what they're talking about, and I wish I'd like to get a lot of things. Someone's like, someone's like, hey John, you're like, what's up, Chatty Kathy? Yeah. Exactly. Yeah.
Behind pipe down. How many how many guests do you serve in a night over there? With that many with that many team in the back. On Friday night we did like a hundred and forty, hundred and fifty. And everybody's getting multi-courses, so that's that's uh that's a bunch of plates.
Yeah, no, it's a lot. You know, for two topics like two courses per course, and they usually do like three courses, so it's a good amount of dessert. Yeah. Speaking of a lot of plates, one of my favorite memories in a restaurant ever was Nastasia and I were doing an event at um Del Posto, and we were in their large private dining area downstairs. And how much do you think those plates cost, uh?
I don't know, they were Jannori, so who knows? Yeah, who knows? Real expensive. So there was like the plates themselves. Yeah, how many how many how many stacks went down?
Someone so like there was a large like pass, but the bottom of the pass where the plates were was all the way through, and someone pushed something into the cook side of the pass. How many that was something, right, Staz? Oh yeah. I mean, thank Christ we didn't get charged for that. Oh, someone on your team did it.
Well, our team was huge. We had like 15 chefs, you know, who none of them were there, it was all in the PDR. Right. Unfamiliar space. It definitely wasn't one of the Del Posto team who did it.
You know what I mean? Yeah. And we did not get the bill for umpteen bazillion dollars. You know what I mean? I was like, Styles and I were like, Well, got me out.
This was before, oh, this is right when Thomas Wall, another bartender reference, had just invented the non-hotel $20 drink. Right. Yeah. And he forced us to, and you know, I was clowning on him on it all the time. And he doesn't wear a uh helmet when he bikes because you know he doesn't want to m mess his hair.
Right. And um, at least that was back in the day. I I was like, I caught him on the bridge once. I was like, whoa, put on a helmet, jerk. Anyway, so um, you should wear a helmet people when you're biking.
100% agree. I always wear mine. I've been hit by five cars. I got hit today, but just barely. They they they pulled into a spot without putting their blinker on, and I hit their mirror.
I wish I had broken their mirror. I think that drivers today think that the signal is for them. They don't think it's for someone, they don't think they're signaling someone else. They think they're just it's a thing they do for themselves. Yeah.
Yeah. Yeah. Crazy. It drives me nuts. Yeah.
Because they because when they do use their signal, it seems to me, because I'm on my bike and my scooter all the time. It seems to me they use it at the last minute. The style, the whole point of the signal is to signal someone. Let them know. You don't do it right at the last second and then turn.
No. You do it as you're approaching the turn or whatever. Definitely don't do it as I'm hitting your mirror. Yeah, that too. Yeah.
Um, but the uh so Wall does a couple of things, because Wall was is like this, you know. I mean, he could fun fact about Thomas Wall, he was the very first guest on the speakeasy 15 years ago. Really? Yeah. Guest number one.
He's the only person that asked us for a random lambic. Remember that, Stas? We had to go buy with our own money. Yeah. And then we we because like we had all these sponsors.
He's like, Can you get me like Peach Lambic? And we're like, ah, and you know, that back then it was like you can only get Lindemans, right? And then it was like, and then uh he goes, uh Nastasia's like, send us um a picture so we can put your picture on the on the thing. And he sends us something, it's like literally three pixels. Like, remember that?
Oh my god. So bad. We clowned him. Uh well, as as one should. Uh I don't know where we got on that.
So uh we were talking about the weekend review. We were talking about plates. Yeah, plates, a lot of plates. Fancy colors. And then yeah, I'm also we're gonna be cooking at the Roots picnic in Philadelphia at the end of the month, so I can figure that out.
Yeah. Nice. Never been. Yeah, no, same. It'll be my first time, but yeah.
Uh all right, uh Stas, what do you got for the weekend review? Um last night I went to Brooks's pop-up here in LA. It was really good. We're talking about Brooks Headley. Yep.
Yeah. Yeah. And then on Friday to the opening of Kwame's new place in Las Vegas. Oh, is that why you were going to Vegas? That's not the only reason you went to Vegas.
Well, can I say this? Nastasia flew spirit there, but how'd you get home? Oh. She walked. Oh.
When we landed, the stewardesses said, um, you might all want to rent a car because we might not exist tomorrow. We were all like, wait, what? And then they didn't make it. Wow. Yeah.
I mean, at least you got that heads up. Yeah. I know. Did did you pay by credit card at least? I heard those people got their money back.
If you if you bought your ticket at a vending machine. Which is how they usually sell them, right? Oh man. So they they really did just get you there in spirit. They didn't actually get you back.
Wow. He's like, we mean well. I like the idea of like the the the final flight being on that one, and basically the crew could turn around to the passengers and just be like, if it ain't bolted down. Yeah, it's yours. Take it, take it.
Take the tires, whatever. Well, Stas Stas sent me a picture of them changing a tire with like a guy with like a lug wrench. Like they they they were out of all this stuff. They're like, it only needs to work one more time. Yeah.
Just gotta land once more. Just one more time. You know? They were uh they did they didn't do the uh they didn't do the uh who goes to Vegas Stays in Vegas joke for you when they when you landed. That's what they should have done.
No. Okay. Well, you know what, like thankfully, like Las Vegas is not that far from uh LA. It's like five hours, right? Yeah, or like for it would depend, yeah.
Yeah. But like imagine how much more hinky that would have been like in the 1940s when if your car broke down, you'd die. Yeah. You know, cars don't break as much as they used to. Cars used to break all the time.
Yeah. Even in the 70s, you're like a broken car on the side of the road was something you'd see. All the time. Yeah. Yeah, my dad was a mechanic in those days.
Yeah. Good good business to be in back now. But you plug it in, plug in your computer. I feel bad for the people who you know, you book Spirit because you're, you know, maybe on a budget, and then you get told that your flight tomorrow is canceled because the company's gone, and now you gotta buy a ticket with one day's notice. Yeah.
Like you got hosed. Well, Nastasi was gonna get a t shirt that says, uh, I fly a spirit so I can afford the champagne. Yeah. It's not the worst plan. Yeah.
I am gonna miss that beautiful yellow color in the sky, though. Yeah. Well, we need to get like uh what budget stuff do we have left? Frontier, another dicey name for an airline. Uh well, even Jet Blue's in trouble.
I read an article today that they're I thought they were gonna buy Spirit. Well, yeah, not what I read today. Yeah. No wow. They're not looking too fiscally strong either.
Good work. Netflix will buy it. Netflix. Yeah, I am miniatized my vocabulary. Yeah, there you go.
Uh so uh speaking of Brooks, Nastasi sends me so Brooks Headley, well known, was the pastry chef at uh at J at um uh Del Posto, was uh a punk rock drummer, and opened, you know, widely regarded one of the great, you know, you know, vegetarian uh burger joint, superiority burger, but also always wears a French fry hat. Nastasi sends me a picture of the of the pop-up. No French fry hats. Is he off the French fry hat when he's in California? Is that a New York only thing?
I I you know I didn't ask. He was in uh work mode. Oh yeah. I love that guy. He he's like he's like low-key tight wound.
I like like some like people are like high key tight wound. He's low-key because like Nastasia used to just sit there and send I would be on a text chain with both of them, and she would send a text to him trolling him about someone that he had beef with, and then he would just lose his mind on text. And I used to enjoy those texts quite a bit. You know what I mean? Uh you are uh you're a diviner of the chaotic.
Yeah. You seek it out. Well, so is Nastasia. And it's sort of comes to you as well. Yeah, we're good.
We're like when that's working, when we're not doing it to each other, it's good. Yeah. A little toxic when we're doing it to each other. Uh what do you got, Mr. La Molecules?
D were you involved in this? Did you go to the uh did you go to the pop-up? I did not. I'd just gotten back from a wedding in Austin on Delta, so I did get home. No.
Um fancy. Obviously. Um no, I was at a wedding in Austin that was uh, I don't know if anybody is familiar with both like uh this place, Justine's in Austin was uh really great kind of like French, I guess, late night restaurant wine bar, they catered it. Um they had a shot wheel at the bar, the couple where they they had you spin a wheel and whatever it landed on, that was the shot you had to do. Is it loaded so it always ends on something unpleasant?
Or are they all unpleasant because shots are unpleasant? They were they were all kind of um they were all pretty unpleasant, but uh depending on who you are, I guess. One of them was like, I didn't even know this was a thing. It was an ego shot. Oh, the egg tasted like the maple syrup whiskey or whatever, whatever it is.
Um Shiva. Yeah, yeah, yeah. Yeah, thankfully I didn't hit that. I hit Malort three times totally. Luck of the gods.
Here's the thing though. After the first Malord, who cares? Yeah. Right? Oh, I don't mind though.
Melort was better than a lot of the others. I love Malort. Really? I really do. Have you have you done the actual Scando uh busk?
Basket drop water. I don't think I have. I don't think I have. It was brought to me. I worked for Red Bull for years and I told them I love bitter, disgusting drinks, and someone brought me a bottle that do you still take those photos with they used to take of everybody doing their Malort face?
But I I want to bring that back, the Skull Project. I like to bring that back. Um yeah, Malort. Did Red Bull, I feel like they should have like red bill Red Bull gives you the runs instead of gives you the wings. Think they'd sell as much?
Uh yes, sadly I do. Speaking of the runs, you see that this the the the shoes? The lawn ones? Uh the ones at the guy who who came in under two hours? All two people which one?
Yeah, two of them. Two of them. That's right. Yeah. And then the there was also a woman's world record set in one race.
Maybe it's the shoes. They're like, oh, the weather was perfect. Yeah. Well plus these highly engineered shoes. Yeah.
Yeah. Yeah, yeah. They're and they're weird looking too. They're like kind of square and boxed off. Yeah.
Listen, if it works, it works. It's like Formula One. Like they're I can't imagine running 13 miles an hour consistently for two solid hours. Yeah, well, that's not your job. It's it's not his job either, but it is now, right?
Yeah. Speaking of your job, Southern used to come to work. I've said this before, I'll say it maybe on the air years ago. Souther used to come to work with his own freaking spoons. Now listen, yeah.
Normally I'm not a fan of you bringing your own stuff. I'm like, you know, make everything same. Not knives, not in a kitchen, maybe at a bar. Like everything same. So that like, you know, if you fall over or go do something, someone can step into your station, they know your station, right?
That's the reason. Uh plus also, like someone might bring something filthy or stupid, or it might not measure the same way. No, you know what? Use this stuff that we have. But Southern would show up with these spoons that like they didn't even fit in the door.
You had to like angle them. Like if he walked sideways into the door, he would have bent his spoon in half. Yeah. You know what I'm saying? Yeah.
How big were these spoons? Ridiculous. Uh I think I had a 70 centimeter one. Centimeter. What the hell is this?
That's big. You're going two euro on me, dude. That's just how they sell them. I don't know what it is. I didn't lay it down and measure it.
Yeah. It was the longest one. I liked the uh at that bar, particularly that bar, at that time. That's the I think also the time is really important. I liked that people came there expecting a spectacle.
So I tried to throw a little spectacle at them. Remember, I used to wear a lab coat behind the bar? Yeah. But we we didn't we goggles. I would wear those goggles on my head.
I wouldn't wear them on my eyes, I just had them on my head. Like I'm like a mad scientist. Like what do you like? What if you like wear? It's like almost like having underwear on your head, or like you know what I mean?
Like, just to get a reaction. Fanny pack of goggles. At that time, you know, and that bar specifically was was very people were super curious. And so you had to kind of like give them a little you know what goggles jingle the keys, you know. You know what goggles I like?
The old RAF goggles, the ones that are like puffy with the two flat things. Yes, yeah. Strong. Had those when I was a kid. Not a popular kid.
I had a pair, I had a pair like that, uh, sort of retro. There they're definitely new, but uh Harley Davidson made them, and uh when I rode my Harley, I I would wear them. You know what else I used to have, also not popular with the kids is the old World War II. I wrote a Harley, I was quite popular. That's good.
Yeah, no, the old World War I goggles that were like flat and kind of like greenish with like cloth on the side and like fox fur around them. Yeah, yeah. Yeah. Yeah. Not popular.
Yeah. Very steampunk of you. Yeah, I know. Yeah. All right.
Uh all right. So uh wait, you got back from Austin, but you oh, you went to Justine's. You did you go to that bar that everyone goes to in Austin that I went to where it's like just like big like filth party and they always have live music, and it's just like Nickel City? I don't know what it's called. The white horse, the where everyone's got a big thing.
So apparently it's not in, it's not on the strip, it's like out a little bit, and it's like in a house and they got a porch and they got a popcorn machine. There you go. Yeah, yeah. Yeah, yeah. Did you go there?
That place rock. No, not this time, but I do love it there. Yeah, because popcorn. You know? You buy the popcorn.
They also have uh they do Jeopardy. They do Jeopardy on Sundays, I think. Who does Jeopardy now that Trebek is dead? The guy who won so much, Ken Jennings or whatever his name was. They made that the host?
Yep. They made they made he's like historically the biggest winner ever. Now he's the host. He's he can't be a Trebek, though. Listen, we're never you're never gonna be able to replace Trebek.
Him with his are you pro mustache Trebek or or bald lip Trebek? Oh, mustache Trubec. Yeah, for sure. He really lost a lot of riz when he got rid of the mustache. He's the only person who uh uh I like to make fun of it, but you know, I could tolerate him like trying to pronounce everyone's language.
Yeah. He gave us some legitimacy to it. I mean, but it's just so ridiculous. Like, you know what I mean? Yeah.
I was talking to um Hamel Waley, and he was like, I would rather hear your American mispronunciation of Qatar than you trying to pronounce it the way it's actually done and butchering it. I was like, thank you for thank you for giving me that grace to just say it like an American. Right. You know what I mean? Yeah.
But you're right, Trabec did it with like uh enough swagger. Yeah. You pull it off. Yeah. All right.
Uh Quinn, man. What do you got for me? Uh, not too much this week. Uh we got a brand new walk, which is pretty nice. Flat bottomed?
We went full Kenji or no? Hand hammered. Yeah. Well, then do you feel that there was extra grip because of the hand hammering? Is it flat bottomed or not?
Is this an outdoor walk or an indoor walk? Outdoor. Outdoor. Uh I will say it is a shallow curve, but it is a round bottom. And there is no there is no flat point.
I've never owned a flat bottom walk. Yeah, I I have one as well for indoors. But yeah, this is gonna be our outdoor walk. They're reaching me a pretty quick try and rice, nothing too. Cantonese or long handle.
Uh I don't know what counts as a long handle. The handle is one. Can you can you pick it up and go shupa shupa shippa? Or does it have two tiny handles that you would light your hand on fire if you actually touched it? No, there's there's a long handle.
Yeah. But it is I don't I don't own those either. Like my dad's too tippy. My dad can't pick it up and go shupa shupa shippa. But if if if if you can't shupa it then you might as well just get the one with the tiny handles and just go to town.
I like the tiny handles. But I'm never I've never I I don't I'm not like a I do flare stuff but not that. What's your flame choice when you're outdoor you have like a turkey uh fryer eye out there or something would you uh again for again if we if we we have a dedicated like I I don't think it's it's I think it's actually specifically a w outdoor walk burner. Oh yeah but we don't always set that up if we're do if we're doing a more casual sort of the you know quick dinner then you know there we have a gas grill and then there's like a side burner on the grill. Copy.
So you know for like simple setup that's our go to but uh this week we're gonna set up the the full meal deal. How do Canadians rate the power in gas units? What what unit do they use? The world uses BTUs they do we still use all right I you know I don't know I don't know like everyone makes fun of us for our units. Anything but the metric system yeah we'll do anything but the metric system I I had a question.
It should be called American thermal units now. What's your favorite yeah what's the question uh well again earlier in the show, we were talking about ground beef. You said always at least twenty. But in your chili recipe, you recommend actually maybe as little as ten percent. Yeah, I think uh I think when when I'm making chili, I d uh I don't want all that fat to be just pooling out on the top of my final product.
That's why they make spoons though, stir it back in. Emulsify it back in. Yeah. Are you ground on your chili? Thanks.
Are you a ground chili man? I'm I'm I'm almost always ground. I'll I like the larger chunks too, but uh I think in the episode we talked about it how like I like those chunks and more things like beef porgignon or or the Carbonade, but like I want the ground when I'm having chili. Because mine is but mine is almost entirely chilies, chili spices, and beef. Like I'm not messing around a whole lot.
I don't know. Tomato. Um and tomato. Um there's no beans happening in there. Like cumin coriander.
Of course, of course, all the spices. Um, but like it's those are the to put it, okay. So for those of you that don't know, almost a sauce. Never listen to the show. Here's what happens.
They they they start with a recipe, and then they they shoot the breeze, and then they have what they call a list of non-negotiables. Right. And so to me, in Chile, non-negotiable cumin coriander. Mm-hmm. They were on the list, yeah, for sure.
Chili's chilies. What's your chili mix? Oh man. We we went over it, Tim. I d I don't have it off the top of my we have five chilies, I believe, in there.
Um I couldn't remember it off the top of my head, I'll be honest with you. We are. Right, but do you when do you cook it? Do you afterwards? Then we cook it after we record.
So we come up with a decision. That's for the only fans, that's for the only fans. It's a few years. That's for the only pans. Wait, but speaking about weird pans and purchased.
Tim picked up a cool thing. So I picked up this cast iron this week, um, from uh from a guy down in Carolina called Carolina Castiron. You know, single uh single guy, you know, independent business. I didn't know his marital status. Why I know he flips eggs topless a lot.
But he's available. Yeah. He buys large cast irons and then polishes the surface down. Yeah. To a mirror.
Yeah. I'm not going to say I was really early on uh bringing back polish, but I was. Because they used to, that's how they used to sell them, right? Before they sold them, before they released them to the public, they would they would polish them right down. Yeah, it would sand them down because then the they they season much faster.
And they don't have that pebbly look. And like glass. And it comes out beautifully like silver, and then as soon as you season it, it turns this incredible bronze color. Yeah. To the point where you're almost like you don't want to cook in it, but you're like, no, I really want to put it through the paste.
You seasoned it a few rounds. Have you have you cooked anything yet? Uh just doing egg tests. And also he's doing now a challenge online where he's flipping the eggs top. Are you allowed to wear a shirt?
You're uh only if you're not filming it. If you are filming it, there's no shirts. Then I will never film that. You're not gonna join the only pants? Uh I I'm lucky I shower without it, without, you know, with the phone.
We can't smell you through the screen. Oh, you're lucky are you a never nude? No one sees how did I not know this about you? Look, how do you think? No one sees the no one sees the paste.
You know what I mean? Dave Arnold, noted never nude. Yeah. Good show though. Never nude.
The uh what was that? That was with uh uh Justin Bateman. Uh yeah, yeah, yeah. It's always money in the banana stand. Yeah.
Wait, so on the pan, my favorite cast iron pan is black steel. Like a carbon steel pan? Yeah. Yeah. I have I have a carbon steel pan that I've had for years, French style.
I have uh the maiden new one that they came out with about a year ago, uh, which I'm really enjoying. I don't have that one. And then I have several uh you know, cast iron pans. But I'm super excited to see he's he sent me a picture of this thing. It looks gorgeous.
Yeah. But I'm I'm very curious about its functionality. I had a bunch of cheap uh like fajita plates, lodge fajita plates, like sizzlers that I used to use when I had a salamander. And then when I stopped having a salamander, I stopped necessarily having a need for them. So I don't really those are in storage.
And then I have uh an old cast iron that's polished from who knows how old it is. You know what I mean? I bought it when it was already probably 60 years old. That was 30 years ago. Yeah.
And it's still going strong. But the pan I reach for the most is uh my black steel. Yeah. I got from JB Prince. Yeah, yeah, exactly.
They cost next to nothing comparatively and they last forever. They're light and they're non stick. The light part is huge. And they're nimble, right? So the problem with cast iron is not nimble.
Right. So I think people like tend to, I mean you were making fun of people with their too high heat on grills. We'll we can get into that later if we have time, which I can look and see that we will not. Um but uh I think you know, too high heat on a cast iron, people make that mistake and then it just like goes over in that in that one area. You know what I mean?
It's like yeah, cast iron is um I think what you're trying to describe maybe is that they can get too hot and then getting it back to a cooler, it's gonna take time the there's a lot of timing involved with cast iron. Yeah, they're slower. They're like they're like a they're like a truck or a cruise ship. Yeah, it's like turning a cruise ship. Yeah, exactly.
It's like you know, once they're there, they're there. Yeah. Which is why they're great for the oven. Yeah. Mm-hmm.
You know, cornbread, oven. Uh although you know what else? My favorite. You know what I use more than I thought I would? And you know, because I I hate things that people like, especially if people make claims about it.
Uh, bean pots. Love a bean pot. I have an old like Yankee bean pot. Yeah, I've seen you use it. Yeah.
I love that thing. Yeah. Uh staying on cast iron for a second. I follow a dude called uh cast iron Kyle. I think that's it.
No, Chris. No, no. There's Chris, too. But I also, no, it's Orphanir is the one that I follow. He finds cast iron pans that have a crack in them, and then he cuts a spatula out of it.
Yeah. Wait, what? So the handle is still the handle, but he'll cut a spatula. So you have this spatula that's made of your old cast iron pan. But it's brittle as hell?
No, they're no the the crack, like the crack is fucking up the pan somehow. You know what I'm saying? Right, but if you took that, well, first of all, you probably never do that to your spatulus. You probably don't sit there absent-mindedly like me and go. Not so much, not with these because they weigh a lot.
But I have I have both the he's done spatulas and pie spatulas. So I have a pie spatula and a and a regular spatula from him. Great for smash burger because it's so heavy. Yeah. But then uh randomly one time he had a sauce pan, which is a cast iron pan that's a pig's face.
Yeah, If you're I've never been to St. Louis, so I've never had proper sauce. You can make your head cheese in there, and when you pop it out, it's the shape of a pig's face. Really? Yeah.
Love it. Yeah, I want that. I'll send you a picture. So uh on spatulas. I've ruined so many things by just tapping the edges of things that I'm sure anyone, like if it wasn't my own equipment, they would get super mad at me.
Like, I really have to be careful. I have some very precious to me old aluminum wear. And so my standard move when I pull a spoon out of something when I test it, it's bap, bap bap, bap. Yeah, and it ruins the edge. You know what I mean?
So I have to really stop myself. Yeah. You're not you you get a lot of you don't have a lot of impulse control. Not not nearly enough. Not nearly enough.
Uh wait, so did you guys give your weekend review stuff you've done? No. I mean, I just got back from San Diego. I was there last night, or I flew in last night. I went out to do a little bar pop-up slash takeover at Gilly's House of Cocktails, which is owned by a dear friend Eric Castro.
I think you know Eric. Yeah. Um any relation to Gillies Gillies? No. The one at the one the big one in Texas?
No. Um No Mechanical Bowl? No mechanical bull. But it's a big space with a bunch of pool tables and arcade games and all the all the games is over free. Do you oh nice.
Do you like mechanical bulls? I've only ever ridden one once, so I don't know that I have enough relationship to like it or not like it. It's all about the operator, whether they like you or not. If you're nice to the operator, they make you look good. Are you nice to the operator?
I try to be. Sometimes it comes off weird and then it's ends poorly for me. Because if they want to, they can toss you in ten seconds or zero seconds. They can just toss you from the get. Yeah.
You know what I mean? Yeah, because of the rotation and like they get to choose. Yeah. Uh so I did that. Uh we were in tandem with a little restaurant nearby called uh Bika B I C A.
They came over and made uh some beautiful um roast beef sandwiches with a horseradish jalapeno aioli situation that was delicious. Horseradish. Yeah, I love horseradish. Good word too. Horseradish.
Horse. Uh anyway, Tim, what about you? You got any news of the week? News of the week. Uh I went to check out a relatively new spot in Red Hook, which is where I live.
Um called Third Time's a Charm, I believe. It used to be a I think it has been two pop-ups, hence the name before. And uh they do like pizza, but they have good par food, very small space, but it's always nice to see something new in Red Hook because it's uh well it's a small neighborhood and it doesn't change that often. But um that was been fun. Another thing used to be mobbed up.
I I I don't know. I cannot speak to whether it still is or is not. I think they still can port control the ports. Um another thing, I've we've been sort of Southern and I have been kind of giving this place a lot of love, but something I've been doing, enjoying a lot recently. There's a bar called Q Beer.
Love it down, it's uh just at the Smith Ninth Street stop there. It's like one block away. Highest train station in the world above the ground. Yes. Really?
Yeah. They say the world, I feel like there must be somewhere in China now. This is not the highest elevation. No, no, but I mean yeah, above the current ground level. Sure.
Yeah. You know, they're sure there's some train that's approaches base camp of Chungamangala, and then like that sucker is like, you know what I mean? Like the Mile High City. Denver Denver beats us right away. Yeah.
Um, but they're a craft beer bar, and so they, you know, they look past all macro uh beers and brands, unless they can do something unique with it. So for years now they've had something on there called Canal Champagne because they're right next to the Guaynes Canal, which is Miller High Life served on a lucre faucet. Do you know the lucre faucet? Is it like a Bash and Blessing? Uh no, it's uh it's a side pool handle for beer, and and the way that it works is you can either you know dispense beer and foam or just pure foam.
Uh so it's for the Czech Maliko beer, you know. Yeah, for the Maliko style pores. So normally, yeah, it's for pilsners and stuff, but they use it for their uh Miller High Life. And then recently they realized that this company, Lucre, had come out with a nitro faucet, so he started doing Guinness because he was. It's spelled like filthy lucre.
L-U-S-C-T-C-C-T-C-C-C-C-1-U-K-R capital letters. It doesn't stand for anything either. Sorry, sorry, go ahead. Yeah, yeah. Um, but yeah, so they've started serving Guinness on a nitro side pool now, and it's there is a market difference, and it's very good.
Yeah, and they got crave it all the time. They got a little shine, and the guys from Guinness came over and were like, no one's poured our beer differently ever. In three hundred they were like the question is did they co-sign or not? Yeah, they liked it. They said it's okay.
All right. Well, because the Guinness, the the head of Guinness North America had seen it, and within two days, someone from Quality Control went down there. To make sure that it wasn't being futzed with it. Exactly. And that guy was like, you know, I'm just on my way back from Colorado because they have all these issues of like they can't pour Guinness properly at that altitude.
So he's like, This is this isn't work for me. This is just cool seeing something different. And he he gave him a few tips, and then they're like, Yeah, this is cool. All right, good. I like it when someone with when the maker comes and is like, you know, and especially those people with their cast iron grip going back to cast iron on their product.
You know. Uh, can you go in there with a full sheet of plywood from the home depot? Uh yeah. Yeah. They're cool.
Yeah. Well, actually the Lowe's is closer. Uh yeah, but they're both right there, and so is the uh Jetro. Yes. They're not a chaotic place at all.
Let me ask you this. Is there a more unpleasant shopping experience in the world than Jetro? And I've been to some unpleasant places in the world. I don't know that I've ever had less fun than shopping at the Jetro. I don't know that I've ever been there.
Oh, don't. All right. On your recommendation, I will never go. Like it's like uh it's like uh when Nastasi and I went to um the uh the market in Tokyo, the fish market in Tokyo. Um skeeji, right?
Back in the old days, they were like, You're gonna get run over if you aren't careful. Jetro is like that, but it's not by people working or with anything you do, it's just people slamming into you, not with regular cards, but with like those huge ones, yeah. Those huge ones that are like Home Depot palette carts, like full of stuff, and then they give you that just cow-like look when they run into you. They're not they don't say sorry, it's just they look at you as though they are livestock and just like blank stare you. And you're like, dude, human, just say sorry or something.
You know what I mean? Like anyway. And then you have people hassling you trying to help you with your cart to your car, and you're like, I really don't need this out. Like, you know. Yeah, yeah, yeah.
I made it this far. Yeah. You know what I mean? It's like if you I would have paid you to go sh like instacart this stuff for me, so I didn't have to deal with this. Oh my god.
Yeah. I mean, there's a there's a nearby contender as well in IKEA, but I would say Jet's works. People like the IKEA though, because you go get the cheap food. I couldn't do it. Oh, come on.
I couldn't do it. It's uh it was overwhelm. I was I was overwhelmed. Too much stimulus. I had to get out of there.
You didn't spray yourself with uh disinfectant and go into the ball pit? I made it like you have to go one direct. I made it like halfway and I backed out and then I waited in the car for my friends. I've never I've never been back. Come on.
I'm serious. All right. Could not take it. Okay. It's too much for me.
All right. I like I like Ikea, I don't mind IKEA for a certain amount of time. I feel that way about Costco. What? You're like, oh, you know what?
I'm not a member. Oh. I've never been there either. I but I think it would do the same thing to me. But he's gonna make me go.
He's gonna he's got a uh membership. It's the hot dog, right? That's what people do. The hot dog and the pizza. Speaking of which we have a hot dog person coming out.
When is that, John? I love hot dogs. Uh couple of weeks, end of the month, right, Quinn? Firry Day. Or the hot dog beat Simonson to the poach.
Or next week we've got uh Marco Connoro. Oh nice. Mr. LeBone broth. Anyone that can beat anyone that can beat Robert Simonson to a book deserves kudos.
You know? Are you trying are you trying to beat him to the hot dog book? What do you think? No, she did already. Oh, there's their hot dog book.
Oh, awesome. Also, what a what an incredible pivot, Robert Simpson. From like all theater to all cocktails and now basically like hot dog connoisseur. I don't know if you know this, but hot dogs and drinks go well together. Oh my God.
Did you say chips? Well, I've adapted. Okay. You mean potato chips? I mean potato.
I mean, yeah. He's adapted. Yes. By the way, like this is a lie. Like everyone says, oh, from Saratogan.
That's garbage. People have been frying potatoes for a long time. Yeah. Right? Now, is it true that maybe the robber barons first were exposed to this concept and popularize it among a group of people?
Sure. Fine. Not invented by a cook in Saratoga Springs. Another one. Arnold Palmer, not the first person to ever mix ice tea and lemonade.
Like, you know what I mean? Those two things exist. Yeah, popularized it. Like, right. It's not called the He amenitized it.
Yeah, yeah. It's not, you know. He made it into a manitic. Yeah. Hey, speaking of chips, I I got I I I realize I should plug something real fast.
Tomorrow night, this guy, do you know sandwiches of history on Instagram? Uh I'm familiar. Yeah. So a guy named Barry, we became like Instagram friends. He and I and Garrett Oliver of Brooklyn Brewery are doing a charity event at the Brooklyn Brewery for Brooklyn Org, a local uh mutual aid fund.
Uh and uh Barry's gonna talk about sandwiches. Uh Court Street Grocers is gonna make the sandwiches. Everybody gets uh, you know, it's I think it's five sandwiches, so everybody gets a fifth of a sandwich, so you get a full sandwich. I'm making cocktails using uh Brown Foreman, you know, so Ford's gin and uh old Forrester bourbon to pair with the sandwiches. Garrett is making some or already has made, I guess, some beers that have never been released that we're gonna have with the sandwiches, so you can't even get these beers anywhere.
And then we have this auction going on. We're auctioning off things like Garrett happens to be friends with with one of the band members of L C D Sound Systems. We're auctioning off two tickets anywhere in the world uh that they're playing. Uh we're auctioning off uh But you're not gonna fly them there. I uh I I don't know how that part works.
I think they got to get there, but the but the tickets. We we got we got the seats at Kabawa, we got um a bunch of cool wine. Good restaurant, cool Hampton rum, um uh allocated bottle of old Foresters, uh like a bunch of stuff to live auction and silent office. Is it juice different? Which one?
In the Forester? So the Forester, it's called 1924, and it's the the mash bill that they used when they purchased uh the remaining four bourbon distilleries that were going under because of prohibition, and they just blended everything together. Um you're saying they changed the mash bill? But now they reproduce. Oh.
I mean, like, you know, if they if they like the old one so much, why didn't they just keep making it? Well, right, that's what I'm saying. They've they've started making it again, I guess. And it's allocated, so you can't get it. Uh I haven't had it yet.
Well, I'm hoping hopefully I'll get to try it tomorrow. But so that's tomorrow at six. There's still a few tickets left. Um, but you can go on my Instagram right now. I'm creative drunk, uh, and you can see uh you can do some bidding on these.
You don't have to be there to bid on the auction items, and there's some really cool stuff. This is a good reason to be a member of the Patreon because you'll hear it before the event happens. Yeah. All you people who haven't paid to be on the Patreon, you get it on Friday after the event has already occurred. Yeah, you're in the dark.
Sorry. Uh so this is a long, this is 45 minutes of what happened in the past week. I recreated so a lot of stuff. You got a lot of people in here. Yeah, I recreated uh the the original Kaiser Roll recipe from the 1860s through 70s, is published, was published in America by a guy who went to the Vienna exhibition in 1873, E.
B. Horsford, who was a chemist and a professor of chemistry at Harvard and started the Rumsford Baking Powder Corporation. Rumsford, who was a rancid uh traitor to America and ended up having to move after the revolution because he sided with the wrong people and go to Britain, still had a chair at Harvard named after him, which is why the baking powder is called Rumsford Baking Powder. The original Kaiser Roll recipe was with the some of the very first commercially available Hungarian roller milled flour. So one of the very first recipes ever to be published with what could be considered American white uh modern white flour.
And it's a mixture of it's 50% milk water, and they use a crap ton of cake yeast, which is like what Fleischman still makes, which is also a direct lineage of that. I used SAF Red because I couldn't find Fleischman's cake anymore in my neighborhood, even though I'm in the lower east side, go figure. Um, but yeah, so I made the original Kaiser rolls, which are actually also tiny. So like the original one, each pound of dough was divided into 12 rolls. And you know, the the way the Kaisers are made is a special fancy folding technique where you fold to the center like four times, then tuck in, then you f you pull a triangle, flip it over, and proof it upside down.
So I proofed uh some I I've made American sized Kaiser rolls, which I proofed on uh cumin and caraway because I was doing burgers and I love uh not cumining, uh caraway and salt, because I like the beef on wet, you know, rolls. And so I did a bunch of those and then I did the legitimate old school size ones, and so tried to recreate as you know accurately as possible. And it's an extremely accurate because it's written by a scientist recipe from the 1870s with very early flour, so you can see what it was like. And they're into quick fermentation back then. So none of these like rise it for three days because they were looking for neutrality.
They're like, you know, what's the you know what the best bread is? Neutral. Yeah. Flavorless. Yeah.
I'll take mine flavorless, please. Yeah, they're like, they're not like these loser French people with their with their four pound breads that they, you know, some peasant family has to eat for a week. In Austria, we eat our bread every day. We get tiny rolls and we eat them when as soon as they're baked. You know what I mean?
I'm like, you know what? God bless. Yeah. What was the verdict on the rolls? Oh, any fresh roll is good.
Okay, fair. It's like donuts. Okay. Or French fries, which we can get into. Uh but yeah.
All right. So let's talk about uh let's talk about soust. And by the way, if you want that recipe, look for the report on the 1873 uh commission to the United States. The United States had a bunch of people go over to the Vienna exhibition, 1873 Vienna exhibition, and write reports so that we could learn from what was being shown off there. And in volume, I want to say two, the uh there, Horse Ford has an entire section which is 110 pages long on Vienna bread, in which there is a picture of the Kaiser Semmel, the original one, and a it even talks about the flour, so you could try to mimic it with modern flour.
I used Heckers, which is slightly higher in protein, but is fairly close. I didn't use gold metal uh unbleached because it had malt added and the original didn't have malt. So I thought it was better to go a little bit higher in protein, but not have the malt added. So that's what I did. Uh and it's fast because that's what they're all about.
Three hours in and out, about three and a half. Uh 500 degree oven. Whoa. Yeah. That's a shocker.
Yeah, 10 minutes in and out. Boom boom. Good. Feed the people. Yeah.
Uh all right. So let's talk about soust. So uh let's get sauced. Yeah. So uh I listened to uh a couple of them and uh let's talk fish and chips first.
So uh chippy tea. Chippy tea. So one thing I'll say that like I'm glad you brought it up because I think it is honestly the best thing that Americans don't talk about mushy peas. I mean, mushy peas, I for I first had I never I never got them, you know, for you know years until I was in my 40s probably because I was like, I don't want that. And then I was at um uh what's it St.
John's and yeah, and uh in London, and like I was like, Oh, if they're gonna do mushy pea. I was like, oh my god. Right. Mushy peas are so good, but not I think the reason why Americans we're taught to not overcook our peas. And we're thinking about like these like tiny like petit pois like field peas.
Yeah. These are they're called marrow peas. Yeah, marrow fat peas. And they're different, they're starchier. The texture is really probably challenging if you're not used to it as well.
You can buy them. I know that you say you most of these places use tin ones, and they're cooked with mint, but you can buy box dried ones at that that international place three something downtown here, and you can get them online. What's the brand? Crowder? Crow?
I forget what the brand is. There's a there's one brand of marrow fat peas that are made for mushy peas that are sold in the US. And they add a little bit of uh baking soda to keep them green as hell. You know what I mean? Because you want them to stay green.
Yeah, and then you mint so like you know, they have a little bit, not a lot, you don't want it to taste like bacon. Right, it's not like a mint sauce. Um yeah, no, I was uh um doing d because of the episode I you know dug in a little bit and I I had always in my mind uh when it said marrow peas, I always thought that oh, they're just cooking these with bone marrow. That's cool. That would be good though.
I thought St. John does, though. I was gonna say, what are they putting in their recipe? Yeah, probably. Well, so then I saw a video with the guys from Fallow on there, and they were making mushy peas, and they decided to put marrow into their marrow peas.
And like I was like, yeah, okay, that now it's all starting to make sense. And we talked about that on the show. Marrow on marrow. Marrow on marrow. But then you also brought up what to drink.
Because yeah, there's a big discussion of what to drink with all of these things. And uh Tim, you were like iron Brew, which is the worst product that's ever been made. It's the worst soda. It's brilliant. And and you couldn't come up with because you're not an American, you couldn't come up with what it tastes like in a way that Southern.
You brought up Inca Cola. Yeah. I was like, okay. Strike two. Yeah.
So there, I believe your almost exact quote was way way to try to describe one incredibly obscure flavor with another incredibly obscure flavor. Yeah. Uh and uh the it's bazooka joe. Yeah. Okay.
It tastes like bubble gummy. Yeah it's bubble gummy. The powdery but not your bubblegum our bubble gum. The powder the powder on the bubble gum. Yeah yeah yeah yeah okay I I I can completely relate with that flavor now.
And what it is is nasty. Yeah I mean I can't imagine that in a soda much less with fish and chips that that was your but then you brought up like what I think is a fine beverage buckfest tonic wine and you didn't even you didn't go on it even though you like you know have the glass gown it's been done but buckfest and fish and chips? No I just mean in general you know that that that fascination with so no one's done it here. It's literally unavailable. I think because coming from drinks media right and and working for a drinks publication for a long time so often you would have US based writers go to Scotland for the first time and come back and be like, let me write the feature article about this crazy thing bug fest I'm like it's been done which is from England.
Yeah. And would you would you believe it? You know it's made in an abbey yeah would you believe monks monks make monks make four loco in Devon and ship it all up to Glasgow. So when you were a kid, did you ever get in a fight after having too much buckfast? No.
Um, but we one of our staff parties for a you know, holiday party, a restaurant I worked at called the grain Store. Uh, all of us chefs decided we would go in like tuxedos and stuff. But of course, we did some pre-drinking and we went to the off license and we bought a bunch of bugfest and we snuck it in and we were having the party at the restaurant, which seems like a terrible idea as well. Never have your party at your own place. Unless you have a really good crew like EMP, their party's legendary back in the day.
Oh, I bet, yeah. Uh and then yeah, all of us chefs were like smuggling these bottles in, and then one idiot dropped his two bottles, and of course you can imagine, like smashed on the floor, bright purple, smelling like sugar and bad decisions, and yeah, it was uh it was not good. I read distilled buckfast once. Yeah? Years ago.
How'd that turn out? Fine. We had a syrup, then we had the buckfast syrup that we could use in cocktails. Well, this is the thing. The the thing about iron brew is well, you have a lot of like modern or modern thinking uh restaurants in Glasgow and beyond that use uh do like pooled pork braised in iron brew, and it's supposed to be delicious.
Oh I'm sure that's like coking, it's like a coke Dr. Pepper braising. Yeah, but uh cook your hand with Dr. Pepper. Well, Dr.
Pepper prunes, which you also add to your carbonade, maybe. I think so. Do you know who's Monsieur Le Belgium? This guy over here. I didn't know.
Yeah. But get this. Flemish but speaks French. Yeah. So you're happy with the Dijon call from us then?
No. No? Okay. Wait, and we were trying to figure this out as well because of because of like yeah, French speaking Belgian and then um Flemish, yeah. Flemish and beyond, and yeah, it's confusing for us.
Yeah, no. Fair enough, yeah. He's like, sounds like as long as the two languages, just, you know, yeah, but then that confusing. But then what happens in Brussels? I don't know.
I we can barely talk. People are like, so wait, are you from the UK or Scotland? I'm like, it's the same thing. And they're like, but what's Wales? And I'm like, it's also a country.
Yeah, so we can't talk. Yeah. Yeah. But but I mean, like, do you at least give us some some points of credit for uh tackling a dish that's relatively obscure here in America? It should be it should be less obscure.
It should be a little bit more. What was the restaurant you you called out Markt? BS. BXL up in uh up in Midtownish. 22nd?
Because Markt used to be the place to get the mool frit, right? Back in the day, way back in the day. Back in the day. Uh but uh Carbonate, I think is delicious. So for those of you who don't know, it's it's beef stew, lots of lots of onions, no vegetables other than onions.
No veg don't pollute it with vegetables. Beer, dark bread, mustard. Like that's those are the as you would say, non-negotiables. Yeah, and you cook the the bread in there on top. Yeah, yeah, you slather it with the mustard and you put it on top.
It's basically beef borgignon, but with beer. By the way, it's a great pressure cooker hack because the bread melts down in, and then and one reason not to mix it all in or to mix your mustard in that case is it it prevents scorching as your pressure cooker's coming up, and then it just like melds together. So it's a fantastic pressure cooker hack, a carbonate. If you're gonna do a stew, Carbonate style, thickened with bread, I still I still flour the meat before I cook it. We didn't.
But when you guys are talking about alternative meats, John, what do you think about this? It they were both like I think lamb. You guys are French fried weirdos. Lamb? I think it would be good.
Yeah, chicken. I can see it work. Chicken. Think yassa. Think chicken yassa.
So because it's like m mustard, onions, right? There's mustard in yasa, right? A lot of onions and and chicken, so like thighs. I I've made chicken carbonate. It's good.
Yeah. I mean, well, you know, the we we come up on the sort of nomenclature of stuff a lot in the show, and like as I just said, the flum flamat, flump, I always butcher it, is basically beef bourgnon with beer. But then so cockoven is basically beef borgn with chicken. Yeah. Right?
The the process, the technique is is largely the same, and we we dig into all that on every episode. Two more minutes. Hey, John, you ready? You ready for this? Ready.
They did some uh research and uh Julia Child used pills as the Really Pills and brown sugar. Yeah. Oh listen, people, when you're making a carbonate, like just use a uh use a non hoppy, which you brought up. Don't bitterize bitter. It's gotta be low in hops because especially after you cook it down and it reduces, the the hops aren't getting less hoppy people.
Yeah. You know what I mean? And you you can use less and less sugary crap the lower the hops amount. And I think you caught it right, it's malt. You want high high malt bill, low hop.
You know what I mean? And if you ever go, which you should go to Belgium. Belgium is the secret cooking amazing place. Yeah. Oh, you gotta go.
You said you hadn't gone to Belgium. I've not been there. But they're also their French fries, kick anyone's French fries, but I mean they they they really pioneered the French fry. The French just co-opted the name, or or I guess the rest of the world just slapped it on there. So they're they're Belgian frites?
Yeah. Anyway, like uh I also did that this week and I'm trying to redo my French fry recipe from the aughts, which was very complicated, much like the one that you were quoting from Hess and Blumenthal, which did you you didn't quote the vacuum machine that he uses. No. No. Pan ass.
Yeah. But uh yeah, but the Belgians know how to fry. Um, by the way, on your fish and chips, which I have a little bit of left. Uh I think an important thing, I don't remember whether you mentioned it is you did you did it, but I don't know if you mentioned it. The good fish and chip shops I've been to, chippies, always batter right before it goes in.
Yeah. Yeah. And I'll say this uh Southern goes through a good bit of uh oil management, i.e. don't throw it away. But they're doing uh a batter-based recipe.
And if you're gonna fry at home, batter-based recipes are a lot friendlier to your oil than uh dry base, like flour-based uh dredges, because you don't have all of that crap that sinks down to the bottom. Yeah, because you can scoop off the top, but please do scoop off the top. Yes. Anyway. You got anything else to add?
Soust, get it wherever you can get your fine podcast and uh log on. You said you have all people like making the recipes and like telling you they made it. Well and and proven it. Uh they've been, you know, we're we're we're pretty young still, and people are making the recipes and posting them on their Instagram and tagging us literally day of. So sometimes, yeah.
So it's about building a community of people. That's what we're really trying to do. Yeah. Right. So that's why I don't understand it because I don't understand community.
Well said. Yeah, yeah. Well, thanks for coming on. Come on any time. Cooking issues.
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