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[1:07] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of cooking issues coming to you live on the Heritage Radio Network every Tuesday from roughly

[1:16] 12, to roughly 1245 from Roberta's Pizzeria in Bushwick, Brooklyn. Join, as usual, with Nastasia, the Hammer Lopez. How you doing, Stas? We got Dave in the booth, Dave. Today we got special guest plus entourage. Plus entourage, Richard Blaze. It's glaze. I like the soft golf clap. That's usually the applause level I get. I also thought I thought I was gonna be like the dynamic one, but that open is just... It's amazing. It's like, it's like literally like, I could come in here off of a bike or like, you know, you

[1:49] could, nostalgia could wake me up from asleep and, yeah, my kids make me do it every once in a while. You crushed it. Like, I don't know if I can even like go on from that point. Well, like I say, from here on, it's all, you know, as Trump would say, low energy, Dave. So, uh, wait, we got, so let's, uh, let's just... That was my trombone, by the way. Yeah, nice. No, you play beautiful, you play beautifully. Thank you. You got to go bass trombone. The bass trombone is not a used enough instrument. It's not. You know, I'm more of a banjo ukulele guy, though. We're getting right into like, I tried to learn banjo once, failed miserably. Yeah, I never could figure it out. And I hear the ukulele is really where you need to go if you're learning a stringed instrument. You mean because it's got one last string, I think. Yeah, well, and it's all, it's tuned to an open chord. Right. So you can just, I mean, that's why Tiny Tim, not a musical genius, was able to cut some popular records, you know, on the

[2:43] ukulele. This is true. But, you know, there is a ukulele every couple of years or every couple of decades, I guess, at this point in my life. I feel there's a ukulele resurgence. You know? Maybe that I fell into that. Maybe that it was. I just felt it in the air. Like, I remember as a small child. I remember Tiny Tim. You know, that crazy. yeah. Nastasia's probably caught him just wrong. doesn't remember him at all. Just wrong. Got married on Johnny Carson, I believe. Oh really? I think so. I don't think it lasted. I thought he was a wrestler. No, okay. Yeah, yeah, yeah, yeah. It would be a good name for a wrestler. If he was massive. Yeah, what do you think about bagpipes? I trying to learn the backpipes Well, I can't believe you just said that. Because I was going to ask you, bagpipes or didgeridoo? Oh, bagpipes. bagpipes. Oh, here's why. Here's why. Bagpipes, bagpipes are not the kind of instrument that you ever want to hear recorded.

[3:33] It like needs to be live. It is a martial instrument. It's meant to, like, scramble eggs the inside of your body. You know what I mean? It's portable, loud as, you know, loud as hell. You know. Sometimes, just for inspiration, if I'm on a long run, I will queue up like the Scottish March. Really? I queue up long way to the top if you want to rock and roll. It's like Braveheart. You know, it's like for me. Braveheart was a good movie. Yeah, I don't remember much of it, but I remember I felt inspired by it. So I, do we have ever said this on Anastasia? Like, I always thought it was like a missed. So the end of Braveheart. So, uh, Mel Gibson is Wallace, right? And so at the end of it, you know, he's a relative, he's not like a noble person. He's like a knight, whatever, relatively common or he's being executed at the end because he's given up, right? And so at the end, they're cutting his nuts off. And right before they cut his nuts off. He goes, freedom like that. And I always thought, what a great like ad campaign they could have done if he had just said anything else. Pepsi! That is the last thing. There you go. Wow, well done. Wow, see? The memory. I haven't seen this since it came out. There you go. So who else we got in the room? Who'd you bring with you? Let's say hello to the entourage in case I pepper them with questions or ask them what they like to eat. Oh, I'll go around the room. Meredith Sidman. Publicist. extraordinaire. Yeah? Any relation to Josh Sigman from Westchester, New York? No, but I'm from West. All right. Nice. All right. Leah. Publicist extraordinaire. Yeah? See, this is like big flak attack we got going on. I'm rolling deep because it's Brooklyn and I felt like to kind of up my street cred. I needed to come in with a big crew. Got to roll heavy. Got it real heavy. And then we just met. Joyce. Joyce. Nice. Also extraordinaire. I mean we should not leave that out. I just want to make sure everyone's extraordinary. He just doesn't think so much of you, Joyce. So the reason you're over here in our fine area in Brooklyn is you got a new book coming out in like, is it this month or next month? today. No way. This is the launch? Yeah, like this is my 1st appearance. No, I thought you were on the Today Show. Okay, I was on the Today's show. This is my first audio appearance. First audio appearance? How was the Today show? How was that like? It was amazing. You know, a couple years ago, I spilled liquid nitrogen on Kathy Lee's feet and was banned from the Today's Show for 3 years. Really? Yeah, she's kidding. They were amazing, though. They had some Pinot Grigio working and we did a little snap piece salad. Oh, she likes she likes snap peas. She likes Pinot Grigia. You know she likes the Pinot Grigio. It was amazing. She had it. they were they were both stunning. Yeah, it was actually a really good segment. I did that show once on Halloween, right after Hurricane Sandy, and I was just, I mean, everyone in New York was just so pissed off. that, that, like, they were like, that guy's never coming back to this show, right? And Nastasia has been waiting for years because she, like, literally, like,

[6:28] loves holding Kathy Lee. Love them. I love them too. I'm an old school Regis and Kathy Lee guy back in the day. I love Regis. So my 1st segment I ever did with Regis, right? We're doing the segment we're outside. It's outside summer grilling with Regis, right? And he, the 1st time we ever met many years ago. And he's like, all right, so I'm here with Jeff and we're cooking. And he's like, keeps calling me Jeff, but in my head, because I have an ego, I'm like, he's calling me

[6:53] Chef, just calling with it. And then, like, all the way through about 7 times at the end. And, nah, that was Jeff cooking up some amazing burgers. We'll see you in a minute. But it's Regis Philbin. So I'm like, that's okay. You can call me whatever he wants. Whatever the hell he wants. Exactly. whatever the hell he wants. Yeah, Regis, good old days. I used to watch all of the daytime TV. Like when I 1st got out of college. So they were on back then in the early 90s and I would do only these 3 things. I would watch daytime TV. I would bondo my Pontiac, and I would deep fry peppers in my little deep fryer. And that was it. Those are only 3 things I did before my job started. That's amazing My future wife was like, what the hell are you doing? Why am I with you? What is your problem? She had a real job. They were great peppers. They were great peppers. And the Pontiac was pretty sweet for a couple of years. Definitely the cheapest car I ever bought. Yeah, and now it's Seacrest, by the way. What do you mean? Ryan Seacrest? Really? I don't think it's called Kelly and Seagrass. Kelly and Ryan. So did she have a fight with what's his name? Something happened with Michael, right? Strahan, and then like all, it was a big, then they, you know, it's a big reality show of who's going to get it. I thought it was gonna be me. Were you in the running? No, I was not. In my mind, I was in the run. Have you been on their show? Was there chemistry okay? Oh, yeah, I thought the chemistry was great. amazing too, of course. So, but, like, so something happened. Something happened. Who knows? But now it's Ryan Seacrest. All right, so let's talk about your book for a minute. And by the way, call in all of your, as I say, call all of your blaze related questions in 2718-497-2128. That's 718-4972128. So this book is called So Good, and it's 100 Rest. Is it exactly 100 recipes? I did not care. You know what? This book was interesting because it was like, we have to, like, we were really serious about the 100 recipes. Like it was a metric that I had to hit. So my publishers here with me, so I have to, you know, but we had, it had to be 100 recipes. And I was like, do sauces count? Do condiments count? Whatever. No, really? No, so it's probably over 100 recipes. Don't tell that to Peterson with his sauce book, the recipe sauces don't count. That whole cookbook is sauces. It wouldn't even be a book. You couldn't even say there were any recipes. And that's one of the classic books. Oh, but then it would be a book with no recipes and that would be a really good marketing angle. Really? Do people want to buy books with no recipes? Probably not. All right. Probably not. Right. So now, I read the I read the introduction as well. And so the conceit here is that people can actually cook this stuff. I mean, the people who listen to this probably are better off, but you include, and I had this same issue when I did,

[9:15] you know, my cocktail book, you include a lot of stuff that the average, like Jane and Joe person wouldn't necessarily, but you always give away out.

[9:24] I have to. You have to. See, I know where you're going. right? So it's like the the one% Richard Blaze fans, who, by the way, are known as Blazians, just so we can

[9:34] get... Blazians, fans of Richard Blaze. There's other definitions, but it's like the third, you know, there's 3 definitions

[9:40] for it. It's the 3rd one. Applasians. Um, you know, some of them want to see, uh, they want to see the seers all. They want to see some liquid nitrogen. You got to give it to them. I look fast a little bit. for it. I'm for it. Like, here's the thing. It's like, I'm a believer in, you know, if this is the way you actually do

[9:56] it and you're a real live human being, right? then just do it that way. And then tell people, look, I don't expect you to do it. And if you were at somebody else's house and you had to cook something, you wouldn't be like, there's no liquid nitrogen. freaking out of here. Exactly. You know what I mean? Exactly, right. Yeah. So there should be some like, so it is. So every once in a while, there's a tank of liquid nitrogen in my basement. When I say every once in a while. I mean, all the time. Where do you live? Where do you live? I live a little north of San Diego, Del Mar, California. I'm going to be in San Diego pretty soon. stop by the restaurant. Oh my gosh. I mean, my staff would freak out if you showed up. Yeah, I'll be there. I have to do some sort of like thing for a liquor company. You're mythical to my staff. Like, this, you know how much street, how much, like, cred, I'm

[10:37] going to get in my kitchen because I'm on this show. This guy is good at this guy's... Yeah, yeah, yeah, yeah. No,tering. It's not, it's not. I mean buttering it up coast to coast, both sides. But I'm also being honest. Yeah, I appreciate it. So, one thing I want to talk to you about, and I noticed in this, and it's something I think it doesn't get talked in this before we talk about the book in general or any questions. Um, you ever notice how chefs tend

[11:03] to, like, find an ingredient that they fold into their pantry and it shows up as a highlight a

[11:11] lot? I do this all the time, and it changes for me every couple of years. I change like what that highlight is. So I remember Nils Norin when I was at the FCI, you know, from, you know, Octavite and the FCI, for a while, it was like, what does this need? And we were all like, ketchup my niece. It was always, it was nice. Ketchup my niece. That what this needs. catch up my niece. And then like, you know, but there's always, but I noticed, and it's something I actually also love and use a lot.

[11:35] You love the Calabrian chili oil. I do love the Calabrian chili oil. But with a lot of these things, isn't it like the moment you had or like the 1st moment that you had with that ingredient?

[11:45] Yeah, and you're like, oh, and then so, well, like, full disclosure, a friend of mine's Calabrian, and whenever he goes over there, they bring back, like, you know, some of their family

[11:54] stock. He's like, this time it's not as good as last time. Right. You know what I mean? like, yeah, so like I have learned to love it. Yeah, and you, the great thing with ingredients like that is, yeah, you associate them with like a particular place, a particular thing, but you get addicted to the certain kind of note, especially something like

[12:10] that. So the way you describe it is a fruity heat. Right, but not sweet, but fruity heat. So it's like as an alternative to like the classic thing that all the, you know, most of the chefs been doing for the past five, 6 years, just hit it with sriracha, not peniche, but like, you know, the hot cock brand of sriracha. You know what I mean? But it's more that's more neutral and doesn't have the oils. How do you get in? How did you get into the collaborating chili oil? How long have you been into the? I mean, I think honestly, and this is, I just stumbled upon a jar of it. And it was one of it probably was Top Chef or something like that. Where on these shows, you get to carry like 10 secret ingredients that are always in your

[12:48] case, and chili oil was always one of mine, a bottle of ghee was always one of mine. Uh, you know, uh, some fish, things that are like special to you that you know provide something

[12:58] that something's going to need in a 48 episode competition.

[13:03] Sometime I'm going to need something that brings some heat to the game, acidity to the game, some

[13:07] salt, umami, whatever it is. So that's how I found it. And then it was just like, oh, I kind of also just like it in my fridge to like, you know, drizzle over like ranch

[13:15] dressing because I'm also like, I like ranch dressing. Who doesn't? I'm just going to admit that right here. It doesn't. Like right, Roberta. I feel embarrassed a little bit. No, my son Dax, that's the 1st thing he learned how to make. He didn't want to learn to make anything else. Although, you know, he did make for Jen, my wife. He made breakfast in bed 1st time ever. I'm like, you're 12 years old about time. What do you make? What did he make? French toast, you know, classic, like, 1st time thing. so I'm sitting there in bed. I'm like, 1st of all, I would never tell him this and I don't think he lives. like, you know, I would prefer to eat at a table. But that's me, but like whatever. But it's no, my wife was floored. She loved it. Amazing. He did a great job, but having done this when I was a kid. I was like, what does the kitchen look like? Of course, right? And it was a disaster, I'm assuming. As bad as I thought. Nice. I agree with you with the eating and bed sort of thing. Unless you're at a hotel. Then like, who cares about the sheets? My favorite thing to do is a hotel, chicken wings, 2 waters. And then, like, bathroom towel to wipe down afterwards. massage it. That's a secret fact. Like, I'm revealing to you, like, we've connected. Well, let me talk to you about the chicken restaurant. Let's just go to it. Yeah, before I do that, I notice also like... Also, we're just having a lot of fun. Don't worry about the book Like, we're just kicking it. Yeah, no, but like, this is like, so like, here's something I do with people's books whenever I get someone's book, right? First thing you got to read. You got to read someone's introduction to see where they're coming from, where that particular book is coming from. Get a feel for where they want to go, right? You agree? Sure, yeah. Yeah. Then look at a couple of pictures they choose to have nothing to do with a particular recipe to kind of see where their head's at.

[14:45] And so the one that I gravitated to is the picture of, like, just, I assume that whoever you were photographer was, like, that one, that one, that, but, but, cake tester, love

[14:55] at the cake tester. You got the cake tester, which is like super, you know, I like, hey, was he reading glasses? Yeah, those are those are actual my glasses. Like, that's not even just a prop, chef. That's like those are my glasses. What about, like, you can't use that one very long. you know what it is? I'm obsessed with this sort of what's in my purse sort of stuff. Right, right. So it's like just throw it out there and take a picture of it. And then people are like, oh, wow. He rolls with a cake tester and a pasta cutter. The cake tester is like, that's the mark of, okay, yeah. okay You got the cake test room because that's how I test chicken. Is that how you test chicken? Yeah, anything like that. And boop, boop. But I feel like, is that is that still going strong or is that just, like, we're showing our age or what? Well, yes, we're showing our age probably a little bit. No, I kind of like it though, right? It's kind of one of those like, it's a, you know, putting the cake tester and what is that little

[15:44] pin, chef? What do you have? Yeah, this is how we did it. Back in the old days, 10 years ago. Right. I mean, like, here's the other thing, too, is like a lot of people when they're writing stuff, they're like, go stick a thermometer in it. Would you ever stick a thermometer in something? Well, I will say that I'm doing a couple projects right now. that I'm, and this, this sort of like, you know this already, because you're amazing, right? But like, precision is an interesting thing. So like thermometers, I mean, I SUV'd things all the time, right? So that's a very precise way to measure something. Right, right. So yes, exactly. But I rely on it, and like my knowledge as a... Right, you don't need the K-tester, is what you're saying. Well, no, no, no. cake tester I use. So like when I'm deep frying or something like that, the cake tester I use, but I would never shove an instant

[16:25] reed into my piece of chicken. Yeah, my, my, you know, my lip and the cake tester are good enough for me. Yeah, and I also, I do like, like, when you're, when you're a good cook and you can just touch something. Yeah, yeah. Or when you ask a chef, what is it done when it's done? Like my favorite answer ever, right? when is it finished? everyone says you can't know, but that's not true. can know. You can know. Like, even like something stupid like pancakes, right? If your flame is a little off, you touch the top of the pancake and you're like, is that pancake raw in the center or not? And you're just like, yeah. Is the French fry done? So much of it is observational. right? We're dorks also. I'm pretty sure. And what else here? Like, you got the coon recon. that's the that's the peeler to get. Although my wife bought me a Pokemon peeler once I still like. Yeah, I mean, listen, I also like it because it's like $49, right? Or probably $one.49 now. But I remember there was also something like, oh, it's the best peeler and it's also like not that expensive. Right, they get stolen all the time. You can get one now that's a glove with like a safety mechanism, right? I mean, I'm assuming. Yeah, I think so. You don't go to those type of shops. No, no, you know what? I used to shop all the time. They used to have a really inexpensive store called Lecter's where you could go just to buy beater stuff and then they went out of business and so now either you're going to a department store in New York, you're going to a department store or you have to go high end. And a lot of times, or a restaurant. A lot of times like there's no middle zone. There's not a middle zone. You know what I mean? Antique shops. Those are always fun. Oh, yeah. But, like, you know, I found some really good, like, old Sabatier knives there. Yeah, no, it's all good. I have a massive Sabatier knife that, in culinary school, I had to kill a turtle with. It's a really like dark story. So I was at the CIA, right? culinary school, just so everyone's clear. And I was the fish kitchen fellowship, which is very prestigious, just so we're all clear. like they give away one of those a year. And how many students you got? You got a lot of students. 75 students every 3 weeks. So like I lived in this fish kitchen, basically. And at some point, someone brought in a giant turtle. Like a, you know, someone out in the Hudson River brought in a turtle. And they were like, we need we need the fish kitchen fellowship guy to come down here. I didn't even have a name at that point. I was just the fish kitchen guy. And then they were like, you got to cut this turtle's head off. And it was kind of like, it's kind of a dark story. I'm kind of sad about it. I was just doing my job, just to be clear. Yeah. Turtle murderer. Turtle murderer. People are very uptight about turtle. You know the people are very uptight about turtles, right? I am too, but for a different reason. You know why? Quick little sidebar here. The book is being out my book, so good, is being outperformed by the

[19:01] teenage Mutant Ninja Turtle pizza cook. for killing them. Like, right now, I have a little issue with them. One, because I don't think the Ninja Turtles wrote their own recipes. I'm sure of it. Second of all, I'm not a big fan of them as superheroes. Like, I'd take the X-Men. I take any superhero group against the Ninja Turtles any day. So after here I'm going to Times Square, I'm going to take down a couple ninjas. Yeah, also, the other thing about it is not really teenagers anymore. I mean that's the 80s. No, they don't get they never age. There are age. That's not right. teenager is an age. They should just say immature Ninja Turtles. Mutant. Immature mutant ninja turtles. Because an age is a thing. You don't get to like stay a teenager forever. You can act like a freaking teenager forever, but you can't actually be one forever. This is absurdity. It makes no sense. Write your own recipes, Donatello. Yeah, yeah. I never even, I was never a fan, so I don't even know which one's which, or, I mean, do they, what are they? They like anchovies? My girls actually like them. So, like, that's the other thing. Like, they like the turtles better than me. The old school turtles are these new, weird, like roided out turtles. They probably only know the new roided out turtles. Yeah, it's it's sad. It's garbage. garbage. But anyway, yeah, the knife and the turtle and everyone's upset now, but it was a long time ago and I was just doing my job. Okay, so apparently if a turtle goes into its shell, There's a couple of ways you can get the head out, right? stick to lure it out or the finger the other way, which would you need to do? I didn't know about the finger technique. So I'm glad I showed up today. I'll use that in the future. Yeah, the head pops out. So it was a broomstick handle. Yeah, and it bit on it and you chopped it off? Yeah, strong. this is a disgusting story. I'm sorry. And then, so, like, you do it, like, it's part of my fellowship. So I'm learning how to butcher this turtle and like, that's my, like, I'm learning as a shot. Which is weird because not a fish. Not a fish. Not a fish. But who are you going to call? The meat. I mean, I guess you could have called the meat butcher. Right. Well that's why like, yeah, rabbits are handled by the poultry person, which you said tastes like chicken in the book. I noticed. I noticed that, but like not a poultry. rodent. Not a poultry. No, right, exactly. You know I mean? The scary thing was that turtle haunted me for like days because in the

[21:09] walk in, it was still moving for days after. Well, there's slow metabolism. They just don't. Yeah, they don't mean, it doesn't know it's dead yet. The feet don't know it's dead yet. Every publicist in this room is freaking out right now. We should just be really hold on. has gone to its dark place. Let me mention something to all of you PR folks. anyone out there in listening land. Almost every piece of meat you've ever eaten. I'd venture to say every piece of meat that you've ever eaten, was it one point an animal? And turtles, while you might like them, while you should not take turtles that are improperly taken from the wild, because they take a long time to replenish, and you can crash supplies, and so you should not take wild claw

[21:48] turtles unless you, I guess, are allowed to in a specific place. All of this is true. And I think they're cool. They are not smart. They are not the smartest of animals. Here's a, here's something that I judge. So if you eat beef, you shouldn't worry about killing a turtle. turtles don't have, there they, now there's some argument about this. One of the things I take is, does an animal have a sense of play, literally, sense of play? Can it play, right? Does it do things other than...? Avoid things that it hates and you know get food and sleep, right? Turtles pretty much no play. Yeah, no play. There are some, the birds, obviously. and there are other reptiles that can play. Monitor lizards are in the reptile family, like can get to that level where they have those kind of interactions. But if you don't have a sense of play, pretty much I don't feel that bad about it. So that is your note to the publicists in the room, correct? Yeah. Okay. Yeah. Yeah, but the thing is, people nowadays, they get so hyped up about,

[22:49] you know, no one wants to, because we're so separated from the food that we eat. You're right. Yeah. You know, how did taste? Um, you know, we made like a traditional, like, uh, you know, turtle soup with sherry

[23:02] and, yeah, yeah. Yeah. Was it worth it? I mean, you know, I just do my job as student. I was a student. I wanna be clear. Very rarely, with the exception of fish and crustaceans. Like, the work of killing something makes the food to me not as much fun. I don't know something about it. I just, me personally. It does give you the gravit. Every cook does need to know all the things you said, like, hey, this thing was alive and you need to respect it and you need to eat it and you need to use all of it, right?

[23:29] Um, but, like, I don't, yeah, like frogs. Do you like frog? I'm not a big fan of frogs. But there was a point in my career. I was like, ooh, we got to do a frog dish. Yeah, these frogs. I really don't like the way that they're killed where you buy them. You know what I mean? Like, um, but again, no sense of play. shouldn't worry about it too much. But it's still just bad form. You know the way they kill frogs, right? Dad, tell it, Dave. I don't. So I'm just, by the way, so if you go to, at least this is in New York City, if you go to New York City, Chinatown to buy frogs, which is where you get them

[23:57] here. There's a trash barrel full of live frogs where they're just basically crushing

[24:04] themselves. And, you know, we're talking about how big is that stuff? It's like 3.5 inches? For somebody about that size. And the guy, assuming it's a guy, I've only ever had guys. I don't want to, you know, could be anyone, right? Grabs the frog's rear legs, goes, foo boop, sticks the, like, lays the frog out, bat onto the cutting thing. Bap, bap, with the cleaver, takes the 2 legs off, put the legs in the plastic bag. I think they weigh them 1st because you pay on whole frog weight. Then they take the live rear legless body and throw it into the trash heap along with the fish guts. Because a frog's a fish. Did you know that? You knew that. fish. This is amazing, though, but I've never seen the barrel and the butchery of bap, bap, bap, bap, bap. Because, you know, why would you take home that whole frog body that you're about to throw away when, you know, all you want is that rear, you know,

[24:53] leg. You know, that's the theory of it. Thank you for making this day worth it to me educationally as well. We have just alienated all of your, uh, by the way, you have a podcast coming speaking of listeners, right? Yeah, so no one even knows. This is a world premiere. So I am getting into the podcast game. And now I know that I also have to work on my open, by the way. Like, thank you for just like, like, whoa, that's like how my open, because you're always worried talking about food on radio or

[25:18] an audio that it's not going to have any energy, right? Right, right. But like, 0 my god, like now I have now I have a goal. Like to get to that Dave Arnold energy. Punch into it now. So yeah, the podcast is gonna be out soon and it's called Richard Blaze, starving for attention, which is perfect for me. Nice. what's the, I mean, other than food, what's the subject? We're getting, we're just, we're going to talk to everyone in the industry. I mean, obviously chefs, restaurateurs, and people in the beverage community, but also with a really getting into media and television and, you know, people that create food television shows, how it is to produce something, create a television show and get into the

[25:53] media. And nightmare, right? Ah, yeah. what do you think, though? Do you, I mean, like now that you've been doing it so long, wait, do you, what do you think about it? Like, here's here's my thing. Without, for instance, the food network, I mean, there wouldn't be, I mean, like, come on, I mean, the amount of interest and

[26:15] there's generated, like, countrywide, worldwide, like the food media has done a lot for food writ large that I think it doesn't necessarily get credit for.

[26:26] Yeah, I mean, at the end of the day, you have to say it's been great because it's inspired so many people to discover things that they've never known that they would be into. The only sidebar is that, you know, because food is all over the place that, you know,

[26:41] when as a restaurateur and as a restaurant chef, you know, you do get, you know, kids that come in that want to be a celebrity

[26:48] chef. They've never been in the kitchen before. You know, it took me 12 years before, you know, I luckily got asked to come on a TV show or something like that. So you get a lot of that. Like, oh, I just, I want to, you know, I want to do cookbooks and be on TV shows and you can do that. But, you know, it's not what we necessarily need in the restaurant. Right. I mean, that pisses off all of my New York buddy. pisses them all off, but on the other hand, like, you're griping about something, and yet on the other hand, you're a well-known chef because there is food

[27:16] media. So it's like they get mad about these like young kids coming in and wanting to be all hot shots and you can't have your cake to use another food reference and eat it as

[27:25] well. You know what I mean? Because you can either own your cake or you can have eaten your cake. This is the only 2 choices. You know what I mean? Like, you can't expect to be a well-known chef that people write about and

[27:36] then get pissed off that somebody else wants fame and doesn't necessarily understand the work that's involved.

[27:40] Yeah, and if you microwave that cake. Yeah super fast. Yeah, then there you go. And then people are interested in your cake. Pretty much everybody knows that the solution to this problem is to make 2 cakes. You make 2 cakes. One that you keep for visuals. That's the one that's iced well, and one that has a better icing the cake ratio that you eat that tastes better. mean, that's the answer. Yeah, yeah. Well, with almost anything too. I mean, that's interesting. Like, how do you cook on television, which is another thing that I really love talking about. It's like you do things like that. You make 2 of the dish that you're about to serve, so you can test one. So you can pick which one's a little bit better than the other one. Yeah. So when you're doing TV, how much prep time do you have? In other words, so here's the issue. I see a lot of people, especially young people starting out, especially if they want to do kind of new technique stuff, they do stuff that they haven't necessarily

[28:26] tried and it can be nerve-racking, right? Trying something for the 1st time on the camera. Oh, I mean, that's the biggest mistake, right? For all these young kids on shows like Chopped or Top Chef or something like that, then they're making

[28:39] blueberry snow out of meltodextrin and it's really not delicious. And everyone's kind of also seen it by this and then they get sent

[28:48] home. And then they're like, oh, the judge doesn't get me. Oh, they get you. They get you really well. You thought that, you know, that was some secret thing you just pulled out and it didn't taste good. Right. I mean, the thing is, is that, like, I think, to me, it's okay to try some combination you've never tried before, but make sure that if you're going to serve

[29:09] people that the technique you're going to use is something that is in your toolkit that's in your, you understand how it works, you understand why you're using

[29:16] it, right? And it has to serve deliciousness. I mean, it's pretty simple. Yeah, so if you can do both, then you're, you know, you're

[29:24] going to be famous, like Richard Blaze. I mean, that's obvious. Oh, we got to we got to call it. see what they got. Call her, you're on the air. Hey everyone, this is Anton from Pennsylvania. I'm a research chemist and training and I've been following cooking issues for time now. We're in Pennsylvania. Where in Pennsylvania? Um, I'm in Allentown, but I commute all the way from Philadelphia. All right, nice. All right. I was just in Allentown. Yeah, yeah. I used to have relatives who live there, actually just outside in Kutstown. Yeah, yeah, my mom lived in Scranton for a bit. Really? We were just connecting on so many levels. So what do you got? What do you got for us? Yeah, this is actually my 1st introduction out of town. But, um, I actually wanted to say before I get to my question that that, uh, Alton Brown's good East was my 1st introduction, like really compelling introduction to

[30:08] science, and not to include. Really? is pretty seminal to where I am now. But in, in, in regards to my actual questions, I've uh, been wanting to experiment with homemade miso, and I wanted to know if store bought miso, uh,

[30:25] say from Whole Foods would be appropriate for culturing my substrate. Um, a friend of mine has taken charge of a Korean natural farming program in New Jersey, and will be trying to optimize their rights operations, which they claim to be one of the few farms producing rights in the

[30:41] Northeast. Um, all this being said, I wanted to use this opportunity to experiment on some novel, uh, rice

[30:48] strain and uh, just kind of play around with me, so. so I wanted to know your thoughts. Real quick, can I just take a real quick? I'm going to pass on this one. Like, I thought we were going to the right place with Alton Brown and then, like, yeah, this is a Dave Arnold question. No, well, actually, you know, you should, our Cook Quest, who, uh, is like the miso master does, uh, like a miso workshops. I, look, a lot of, it depends on what you buy. There are, uh, there are misos out there that haven't been dorked with, uh, and that are still kind of alive, but you can just get Koji. I would just buy the Koji. It's readily available and, um, you know, look

[31:29] up our go to, like, tweet our Cook Quest. That's his Twitter. I think, right? Our cook quest. He's been on the show before, actually. And he can hook you up with like the very, the very best in Koji strains. But, you know, like, here's the issue. When you're doing something like that, I mean, unless you have a miso that you

[31:47] love, lovity, lovity, lovity, love, and like you're like, maybe there's some special mojo about this, I would just use a, and he is of the opinion, by the way, rich. That's our cook quest, that the strain of Koji isn't necessarily so as important as

[32:01] the, um, substrate. But, uh, so I would just buy the Koji. This way you're guaranteed to have it work. It's not already been possibly, you know, treated with something or, you know, because a lot of times, especially, I don't know what misos you're trying to make, but if they're doing like a Shiro

[32:17] mis or something like this, they hit it with alcohol to wipe out some of the, you know, a little bit of alcohol to stop it from

[32:23] further, um, you know, fermenting or breaking down. So, I don't know. But I'm interested in this northeast rice. Have you guys ever heard of this? Northeast rice. Anyone? Anyone? Northeast Rice? I think it's a novelty. He, um, so, so my friend uh, studied that uh, USD chemical engineer there, and I guess he ended up working at a commune in Ohio, California,

[32:45] which I don't know if anybody knows, um, California. I just partied in Ohio, like 2 weeks ago. It's an amazing place. Yeah. Right. So he, uh, he learned some Korean natural farming and uh, like worked with indigenous microorganisms. I don't know if any of this like rings a bell, but, um, he, uh, yeah, he brought it over here and he kind of ended up talking to, uh, this, uh, this farm in Paddington, New Jersey, called Blue Moon Acres, and, uh, they were super open to the

[33:10] idea, and it looks like they were kind of heading in the same direction. So, the stars kind of aligned, and, um, yeah, I've enjoyed their race. I mean, they're still pretty young in terms of the actual program. But, uh, I figured I might as well like use this opportunity. Why not? Yeah, all right. Well, you know, like, let's see, like, my point is, is that any, it depends on what they can grow. So like New Jersey, anytime that they're not growing a tomato or growing a corn, I want to hit them

[33:35] because like they, that's what they should be doing. But I'm sure there are land types in New Jersey that don't grow great corn and great, great tomatoes. So then, yeah, grow rice, right? I mean grow rice, I guess. A lot of great things. You know, New Jersey, Garden State, we forget that New Jersey was

[33:50] the Garden State, especially, you know, Richard, you're a Long Island guy, which we grew up hating, not hating, but, you know, ranking on New Jersey, but it's

[33:58] like, cousin, you give a little, you know, a little hard time too, every once in a while, right? Yeah. It's like imagine if your cousin was the Jersey Turnpike. Right, exactly. Yeah. You'd give them a pretty hard time. Yeah. But a lot of good things came out of New Jersey. like Welch's grape juice. you like Welch's grape juice? Love Welch is grapes. You have a recipe for concord grapes in here. Welch is grape juice, New Jersey. Vineland. Yeah. Six flags? We used to go from Long Island to Six Flags. Okay, here's one for you for those who and you guys, well, too young. Remember Action Park in Vernon, New Jersey? I do. Yeah, people what I didn't realize as a kid, people would die there constantly. Yeah, I had my junior high class trip there. Yeah, sick. It was amazing. Sick, yeah, yeah. Yeah. People would apparently get drunk. I was too young. The people who worked there would get drunk and rip the regulators off of the go-karts so the go-karts had unlimited speed at night and they would also be drinking. So like workers used to die all. Now, forget the kids. Workers used to die all the time. Why don't they bring that place back? Why don't they bring it back?

[34:59] Hey, it's Kathy Irway, the host of Eat Your Words. Today I'm here with Camilla Salisbury, author of Bob's Dreadmill Everyday Gluten-free Cookbook, 281 delicious whole grain recipes. We're going to get to the bottom of this gluten-free craze.

[35:14] So why aren't people eating gluten and what does gluten-free really mean? Well, there are 2 main reasons why people are deciding to go gluten-free these

[35:23] days, and the 1st one is really serious. It's for people who have celiac disease, and it's a pretty serious condition, but then there is also a growing number of people with

[35:34] gluten, gluten intolerance or gluten sensitivity, and they're trying out gluten-free diets,

[35:40] because they find that eating foods without gluten just makes them feel

[35:45] better. Okay, got it. But what actually makes something gluten free? Well, what makes something gluten free is, essentially, the hat doesn't have any of the protein, gluten in it. And a lot of people are surprised to learn that many grains do not contain

[36:01] gluten when, in fact, just a very small number of grains do. Does anyone offer truly gluten-free options? Um, well, Bob's Red Mill really understands gluten-free options. And that means they separate their grains during the manufacturing process. And so they're testing each batch at every step of the way for purity to ensure that it's gluten free. So when it says on the package that it's gluten free, you can be assured that it is gluten free. All right, so gluten-free listeners out there, craving some steel cut oats can pick up a pack of Bob's Dreadmill, and rest assured, you're getting the real deal. Learn more about Bob's Redmill and all the gluten-free products that they offer at Bob's Redmill.com slash podcast.

[36:51] So anyway, I hope that answers. Another call? Uh, sure. Call her, you on the air. Hey, David, it's David from California. How you doing? Where in California? Great, hey, Richard. Hey, what's up? Love Jennifer and Ivy out here, by the way. Thank you. Hey, uh, so there's a lot of meth surrounding this. Should I salt my eggs before cooking or only

[37:18] after? And what's the science, uh, and why

[37:23] you do one or the other? Before I, before I have him answer. What kind of, what, which style of egg are we talking here? It could be scrambled, an omelet, almost any, any style. Well, you know, this is ironic, because Dave, I was going to ask you the same question. Like when I came up here, I was like, what am I going to ask him? I was going to ask you about how do you season your eggs before? or during or after. Yeah, I seasoned omelets definitely before. Maybe, like, over easy, maybe, like, just as a finish, but that would that's how I cook. Yeah, definitely. Uh, before, uh, here's some things, it does change the egg somewhat, and I think in a helpful way. So, like, uh, you ever make, if you, like, you ever do, like, uh, sweet egg preparations, like a sweet omelet, like a tomago or something like this, right? Delicious, right? But you know when you're blending that stuff beforehand, you can see the yolks go kind of translucent on you when you add

[38:18] like the salt and the sugar. And so you're definitely changing the egg yolk by adding that stuff. I think in a positive way. That's just my feeling. And so I do it beforehand. And it's yeah, in a positive way, making it more delicious. That's right. I'm also a firm, firm believer in, uh, not having a, uh, a thing that needs a bunch of salt throughout with some salt on

[38:47] top. I prefer properly seasoned throughout with a little salt on top. You know what I mean? Right, yeah, yeah. you do you like finishing salt, though, right? Because I think that's one of the things that just happens in restaurants that regular restaurants don't do

[39:01] it. And like it's just whether it's a little drizzle of oil, a little citrus, some zest,

[39:06] little salt, like those little finishing touches. That's why I love the pass, right? Because you can look at me like, ah, and then you finish, like, it's not just about spitting food out. It's about like the finishing touches. And putting the eyeballs on. But, like, so, but, like, in a sandwich situation, every freaking layer, every freaking layer gets its own sub, like a little bit. So like when I slice the tomatoes. Now you don't want to salt the tomatoes away ahead of time because Christmas gets ruined, destroyed Christmas over, you're a bad person. You know what I mean? But unless you're making a salsa or something like this, you want to break it down. But, like, salt the tomato on, and then every layer gets its own thing. Yeah, with burgers, especially. one of my pet peeves. like, season the tomato that's on the burger. Because, because it wants it. It wants it. You make the, you, yeah, you salt. I don't salt the inside of the burger because I don't want the texture to change. So I salt the ever-loving crap out of the outside of the burger. We're on the same camp right there. We're vibing right now. Oh, but you have a stuffed burger. We'll talk about later. But then the, yeah, and then you solve the different layers because they want it because they freaking want it. back to eggs real quick This is something I just did recently. I had a little black truffle on my person. And I brought it on an airplane with me. That's smelly. And it is. And when I got served an omelet, which most airlines serve a little... Please tell me you did not do this, did you, how did you get the shaver on board? I just, I had a little, a little rasp that somehow like got through. And I just was like, you know what? Just for my person sitting next, I was like, I'm gonna I'm gonna give this guy a show. And I pulled out a little black truffle on an airplane and just rasped, just showered this, you know,

[40:39] vomit, vomit, with real black truffle. And like, it was kind of amazing. Did it unovercook the omelet? I mean, it made it kind of like enjoyable in the entertainment value. Right, right, right, right. Yeah. Yeah, how do you... I was surprised that I even got on the plane with a truffle, not only just the

[40:59] rest. If you, you know what? Like, I bet you a little oil as well could bring that omelette back from the brink, right? The oil on the truffle would just be like a topping, and then you could think of the omelet as bread. And if you put some gooey cheese in the omelet that helps. That helps too. They don't do that, do they, right? One of them does. I mean, not to judge airlines on their omelets, but I would say, I actually fly Delta all the time, but United has a really good omelet. Yeah. Yeah, so that's the one thing they can do. During the whole thing with United, I was like, but they make a decent omelet. The omelettes. I told last week, 2 weeks ago, I taught they killed a giant rabbit. They ripped that guy off the airplane. You know what I mean? But they're omelets. Good. I mean, pretty good. I mean as far as airlines go. I got to keep it real. Like they make a good omelet for an airplane omelet. What kind of container do they in, like, and how much of the omelette tears away when you open that foil thing? Is it just some sort of hideous nightmare with that? No, they so, you know, I'm riding up front, Dave. Okay, so like, they're pulling the, at least on this flight. And they're they're pulling the foil off up front. I don't see it. And it's a nice little container. They do, listen, you know, I mean, I could leave the sausage and sweet potato ash off to the side, but the

[42:06] omelet is pretty good. You put a lot of the truffle on it. Yeah, yeah. I ride I ride deep coach. Deep coach. Yeah, yeah. I could see right before the back bathroom. Yeah, wait, Nastasi and I are like, does that seat recline? Because if it does, it's too good for him. And like they, you know, right? Deep coach, cattle class. You know what I mean? Like, I'm one step above the rabbit that united killed by putting it in a freezer. They do let me de-plane with the rest of the passengers just last. You know what I mean? Oh man. Oh, airplanes. Egg Eggs. Has this helped you at all? Yep, it does. So you're gonna, you're gonna chalk it up to urban myth, uh... Well, why would they, what's the theory? What's the theory of operation? Why I would want to salt it at the end only? You'd have to ask the chefs who insist on it. don't know. Look, here's what I'm going to say about this. Anyone, most people that I know, even complete

[43:05] nincon poops, who are professional cooks that cook all the time.

[43:09] If you taste their food and their food is good, then you, even if their explanations are crazy and make no sense to you,

[43:18] it, it makes sense to kind of focus on their technique and what they do and why they do

[43:23] it, and maybe you learn something that you didn't already know. like aside from what you and your head think, right? So the 1st thing is, is their food good? And then if it is, just observe what they do and maybe there's a good reason. I don't know. And current company excluded, most chefs are just assholes. Oh, sorry. That's all right. Don't worry about it. You're allowed to. I was, yeah, I was looking up, you know, in North Ireland now, not in like the, not in like lower UK, you're allowed to say gobshite on the TV.

[43:52] Oh, I just want to start saying that just in general. It's a good word, right? Mouth poop. Is that what it means? It translates, yeah, like gobstopper, like everlasting gobstopper? like a mouth, like a mouth stopper, the gob being the mouth? gob shite mouth. I should have thrown that one. I apologize by the way. Gobshite. Yeah, lab. Well, we're not in Northern Ireland, but you know. Thanks to both of you. And to tweet us and tell us why I'm not supposed to add the salt until the end. Maybe there's some sort of reason. I don't know. I can't see a reason why I would want the inside of my egg not to taste good. I'll give him the over-easy. Like maybe over easy because it's thin and like you can... Yeah, also, by the way, here's a, here's a, what am I, what you said, an admission. I don't do the French style curd and scramble egg. I don't. I like an American style scramble, like a hard curd, not the creamy curd. So maybe, but no, all those creamy curd ones are salty, but maybe they're salted towards the end. Maybe it affects the curd structure. Maybe that's what the chef is talking about if they're doing the old school French. But there are a lot of those myths, right? you just kind of pick up and it's just like, why are you doing it? Oh, because the last 12 people told me to do it this way, but I've never thought about

[44:58] why I'm doing it. Salt 100% and sugar, 100% affect the temperature at which the protein sets and probably also the curd structure.

[45:07] So maybe it has something to do with those French, like, you know what I'm talking about, the super slow slow. Is it a moisture issue? salting mushrooms only at the end of a cook time, which I solved that stuff right at the beginning. Look at you. Yeah, I solved everything right as big as salt. Salt is your buddy. Speaking of salt, why do all chefs, I like them. Why do all chefs love the Bocarones more than the salted anchovy? I like I like both for different things. Yeah they're different. Yeah, want to eat on its own on some on a nice tartine, which was a bruschetta, which now is a toast.

[45:38] I can't keep up with like what's cool to call a slab of toast. So I like the Bocaronas for that. But like for a sauce or something, right? Yeah, yeah. At the old school, throw it in there. school, yeah. I like the tinned packed in salt, guys. They're really good And, you know, they recently, um, so for those of you that buy anchovies packed in salt, uh,

[45:58] they they used to for my whole life, they came in a giant, not giant, but like

[46:02] for anchovies, giant can that's like kind of like, it looks like an oversized tuna fish can. You know the one I'm talking about, right? And it's metal, right? And you have to open it and then it's sitting around in your, in your, in your fridge unless you use a boat ton of anchovies. And they can, can sometimes rot through. They just move to a plastic tub. Oh my god, that's that's place for me. Yeah. No, you don't like the plastic tub? I kind of like, I buy those just for the tin because the tin is like, I love the tin. You love the tin, right? All right. All right. I mean, I'll get the plastic tub as well, but I feel like try the plastic. Try the plastic tub. That's really a shame. So here's some random stuff. So I notice you do your squash blossoms in a masa flower. You like the crispy crunch on the masa. I feel people underuse masa on a fry bag. Here's the thing. Native New Yorker who lived in Atlanta for many years and now I live in southern California and like my world has been open to all things

[46:55] Mexican, basically. Uh, so we have, we pay a little homage to, you know, some traditional Mexican foods at my restaurant in Southern

[47:02] California, and I think that, what, you're looking at a squash blossom Riano. Yeah, but I like the texture of a masa fried masa dusting better than cornmeal. Yeah, I think. A little not quite as grainy, right? Right, but also like it maintains it. You know how like when you fry in a cornmeal, it like sogs out pretty quickly. It does. So Masa is hard the way corn is hard and has the crunch, but I don't think it sogs out as fast. Right. Masa is also the name of one of my sous chefs. Really? Never soggy. It is, but he's always crisp and just on top. Japanese? Japanese. Strong. But do you like, like playoff, make masa cook masa? No, but you just inspired that. So like when we put this dish on the menu. So a couple other things. I noticed that you like to mess with the names of things to piss off purists. I'm assuming it's to piss off purists. You have a steak tartare recipe in here called carne asada. Oh, yeah, yeah, right, which makes no sense. Zero cent. Zero sense. Like the anti-sense. Yeah, and like, whoa, it's, yeah, it's raw, it's supposed to be, it's cooked. No, it's rough. Yeah, we like to have fun. We make up words. Like, so when we do, uh, when we blend some uni into linguini, we just call it

[48:09] lingooni, because, like, why not just create a word while you're at it? If you're an artist, create the word, not just the food? Well, my favorite pun in this is you do Wu-Tang clams? Wu-Tang Clams. Because it's got the Chinese sausage. Yeah, but listen, the thing about, because it's got the Chinese sausage, but also Wu-Tang

[48:24] Clams, ain't nothing to shock with. There you go. There you go. And you're selling this, dossier. Nastasia loves some puns. So I'm a 90s hip hop kid, so I can't, I'm a native New Yorker, so I can't, we'll never break out of that. So Nastasia, embrace yourself here. Okay, there's a Putinesque game here, right? It's Bucatini, but no freaking tomato. It's got capers. It's got olives, not the right kind for you, but it's got olives in there and capers. No freaking tomato. Yeah, well, it's a green version of it. Yeah, so it's a green version. So give me, can you give me, like, I know when we start talking about Italian food, the authenticity issue gets pretty strong.

[49:04] Well, it's interesting that you go, you do a green, yeah,

[49:08] especially. Everything's green in the book. this where we're going? No, no, no, no, no. No, no, no. No, you do you do that. So then I'm like, all right, he's doing, he's doing agreed, putting that, okay, whatever. I mean, not Putineska, but okay. And then I turn the page and I see crab meat and I tell you,

[49:23] and I'm like, what is he gonna cover this with? And he'd go breadcrumbs. And I was like, that's right. That's right, yeah. breadcrumbs. We got the Calabrian chili's. We opened with that. There's some sort of authenticity, Richard Blaise. There's a little bit there. You gotta go break crumbs. I love bread crumbs on the pasta, by the way. My son, Booker loves it. He puts too much on. He calls it Mount Brederist. He pours like breadcrumbs all up in his pasta. But I love breadcrumbs. You also have to care for the bread crumbs, though. This is a pet peeve of mine too. Like, you have to make the breadcrumbs toasty and delicious. They have to be seasoned, right? Like, you can't just, I've seen on TV shows. Like, you can't just open up panko and pour it on top of your pasta dish and you're not, you're really not servicing the dish. What's that brand that comes in the tub? You know what I'm talking about? tub of breadcrumbs, it's above the bread aisle. What's that stuff? that brand? Don't don't sleep on 4C. don't foresee, that's it. don't sleep on my mom's go to foresee breadcrumb seasoning. You've never had Long Island chicken cutlets like that, Dave. Never. Does a Salisbury steak where he remolds the freaking meat back on the bone. First of all, for any of you that grew up with the television, Salisbury steak. That's my go-to TV dinner. But here's why. Because you got the Salisbury steak, and then what lives right over the little cliff there is the cherry cobbler.

[50:37] And if you work a little of that cherry cobbler into your demiglass from the Salisbury steak, you're all ready to go? You got cherry demiglass, basically. So this is like the most not Swanson's hungry man looking solid. That's one of my favorite recipes in the book, because it's a hamburger on a giant bone. Like that's what hamburgers have been missing. Do you do this in a restaurant? We've done it in the restaurant here and there. I would love to put it on the menu. And maybe the book will drive that. Will Californians pick up a bone like that? Yes. Yes. Southern Californians? Like, what about LA people? LA people pick up a bone like that? Yeah, I think they will. I will say that, you know, the 1st question in California, you do the menu testing and yes, I don't have any questions about the 75 items on this

[51:18] menu and then the 1st question is, can you get gluten-free? And, you know, can you do that vegan? Yeah, so I mean, that's just California. This would be a very difficult vegan recipe. That would be in, yeah, that would be really tough. Because how do you make a giant bone out of tofu? I mean, this you would have to tackle that. That's requires an advanced mind. They can have the herbs and the garlic. But that's about it. Yeah, no, that's it. That's all they need. can't get that one Here's one that's going to drive Nastasia and see. Nastasia has a very, like, you know, to her fans, well-known vegan face. You ready for it? Vegetarian. I guess it's not vegan. Ready? Beet loaf. Not meatloaf, beet loaf. What do you think about that? You hate beets. I hate beans, but you hate beans. I don't hate beans. I don't hate that's a lie. That's a lie. I love I love beats. What I don't like is when they taste dirty and they're in giant chunks. I like a pickled beet. I like a sliced beet. I like a beet salad. I like beets in things. I like party hydrated beats. I'm going to take it to a place where you, you wouldn't know that I would go there. I like canned beets. Yeah, I like them. They're earthy. They're earthy. I don't like when beats sneak up on you. Like later in the day when you maybe are going to the restroom. And

[52:32] then, like, you have that one moment where you're like, oh, my God. Oh, okay. So right, I had beats. sneak beats I had beats. Sneak beats. So is this actually, honestly, though, it's good. It's delicious. For real. Yeah, it's tastier than the picture looks. Let me see here. I noticed, so you have a recipe for gumbo and you're like, gumbo's ugly. I'm just not gonna shoot it. No, listen, you can't shoot both. Actually, the soup chapter, the book is one of my favorites because they're all sort of soups that are meals, like, I know, you could do the nice little puree soup with some croutons, but

[53:02] like, these are all soups, like, you put out a big bowl of it, and your family just goes at it. So, like, gumbo, kanji, some of the recipes we have in there, they're like meals borsch when it's like just lots of chunky things flowing around. like soups like that. You know, you put in as one of your seminal, like, childhood or, like, you know, young adult, the Tomka guy, you know, who doesn't like Tomka guy? This one over here. Yeah, I keep, I get it. Is it too much? Fish sauce. the coconut milk, right? I don't know. Forget, forget, forget it. She's just crazy. You know what else she doesn't like? Biscuits, biscuits. You wait a second. You don't like beets? Biscuits, or Tomka guy? Well, coconut milk, hot coconut milk. Do not like. Do you like cold coconut milk? No. Okay. Okay. So you don't, you, you do not like coconuts. Okay, but hold up, hold up. So I noticed in here, and I've seen this a lot in the past couple of

[53:49] years, is that people pushing towards cream in the biscuits. So like mixing the butter base down with some cream. So do you like it because the biscuits just are more tender because there's a little extra moisture

[54:01] animal? This recipe is an homage to sort of food scientist. Yeah, I've met her a couple times. This recipe, if there's one recipe, you're going to do that. do that one And you like to sell rising flour. You call for the old school. Yeah, you got the lily white. You got to get the lily white and, you know, maybe there's a little like sentiment behind it as well, but it's like a cakey biscuit.

[54:22] Like, you almost have to serve it in the tin because it, you can't, like, remove it from the tin. That's how soft creamy, supple it is. Can you say supple for a biscuit? Is that a word for food? Like, I hate when people do that, by the way. So I shouldn't. Are these cut or these dropped? These biscuits. Uh, they're cut, right? Yeah, well, just, yeah, fill up the pan and just gets my Thanksgiving sort of recipe and we serve it at the restaurant. It's really popular. Today, we gotta wrap it up in a minute. Okay, so I noticed your cornbread recipe doesn't have enough butter. kidding. Does it not too much butter? No, no, it's like good. a lot of butter. And when it comes out, put more butter on it. That would be my suggestion. So just for you to know, like, it's, so we're looking at, like, um, a little more, oh, you do blue. A little more cornmeal than flour, but like, you know, pretty close to that kind of classic 11, right? So cup, the cup, a little over a cup of each. And then 2 sticks of butter to 4 eggs. like, boom, man. That's like twice waffle butter, which is nice. plenty of vegetable recipes in the book. And then a pound, a pound of jalapeno butter to serve on the salad. Well, listen, that's, you know, you put some in the fridge. A lot of the recipes in there are, okay, you're going to make this thing jalapeno butter. this mayonnaise sauce, and then you put it in the fridge because don't you want to have stuff left over? I do. By the way, there's a picture of you, Chef, hitting the whipped cream directly out of the EC. I have to tell Dax, my son Dax, every day, not to do this. Yeah, so that's... It is a horrible example. I am a horrible example. I hope that I've made that clear. All right, one more thing. I can have you answer one question, but then your chicken recipe, interesting because it's closer to like what I would see. Like, it goes directly from, you do 2 marinades first. You do a pickled marinade, brief pickled marinade, then in buttermilk, presumably to tenderize and soften, right? And then directly into the, into the flour mix, which is very, like a pies and thighs used to do it that way. I think where birds used to do it that way, but it's like, to me, an alternate because I'm a dry, dust, wet thing. and you go right out of the thing, but like it lackers down. and you're

[56:19] just... let it sort of air dry a little bit if you can and that sort of, I think, helps with that. Did you lacquer? Did you lacquer your chicken? It looks so shiny. like it looks like... Yeah, so that one, that the picture there. Then we toss it back in that sort of Nashville hot sauce,

[56:34] which works. Yeah, this is the secret. All right, now you're going to answer this question on the way out before. Oh my gosh. Okay. I am not prepared for any questions. Yeah, here it is. Vlad, which is an amazing name. Vlad. Vlad. I want to change my name now. Yeah, Vlad. I have a question about steering duck breast. Every time I see her and finish it in the oven, it comes out good, but when I start to cut it, juices are everywhere. And when I transfer the cuts to a plate, the juices continue leaking and it does not look good, especially with mashed potatoes. I know about resting. I tried it too, but the meat cools down very quickly and after 5 minutes rest, the breasts are not hot enough and some juices are still running to the plate. So this is, so then, and I'll give you, and then my current method is to give the

[57:09] breasts a minute or so rest, and then to cut it and put it on towels to absorb the juices before I plate it. But I'm still losing the juices. What am I missing out on? Uh, and uh, Vlad's technique is to um, score it, salt, pepper, skin down, uh,

[57:25] for until it browns, and then in a in a hot oven for 7 minutes. Wow, I mean, my answer is going to be super simple. Maybe it's the bird itself, right? Because depending on what that bird's been fed, there could be all sorts of... like if it's frozen, like it's frozen or yeah, sometimes it's like just brind or something. I know if the probably hasn't been brined. Yeah, I tend not to too much, because I think it firms up the inside of that. It firms up the breast. thinking about what he's using. Oh, yeah, yeah, yeah. But also, you got to let it rest. It seems like it's a resting issue. And then, like, a little heat lapster. like if it's resting, but in a warm space. That's what I'm saying. Hot plate. Like, let it rest. Hot plate, hot plate. If you're going to do a duck breast like this, right? Warm your plates a little bit. Like if he doesn't have 2 ovens. This is why it's useful to have a plate heater, right? Right. I, not to push my own stuff. I sometimes will sears all my plate a little bit to warm it up so that it doesn't cool down your product too much. By the way, if there ever was like a Game of Thrones, like sort of like, oh,

[58:22] chef, pick your weapon, I grab this ears off. Well, especially if someone has any fire right next to their ear. They're like, what? Yeah, I also, like, will wrap some like, like, I'm also swinging it. Just so you know, like if you can paint that picture. I probably my lawyers probably say that you should not do that. Don't do it at home. No, I'm not suggesting that at all, but... Lawyers are saying we gotta wrap it up. All right, so listen. All right, Dave. Jeez, Luis. All right. So, uh, so Vlad, uh, you know, if you have more questions, or if you want more, we'll deal more, add some other questions about cocktails. I didn't get to him. I apologize. We'll get to you. I might not, I might be in China next week, people. So I might not be back next week. I'll let you know via Twitter whether I'm back. We're going to visit because we're doing the spins all, which is the centrifusion I'm working on. So I have to go to Shenzhen, to pre-approve, and it might be next week. How much does it hold? like per vial. Oh, well, no, it's not. It's open bucket. So it's 500 milliliters per bucket, but you can run it continuously so you can just set it and forget it, walk away from it and do liters and liters and liters. Working on it. Dude, working on it. All right, so you heard it here today. First, this is other than the today show. So we play, I'll take, I'll take seconds to Hoda and Kathy Lee any day. Richard Blaze's new book, so good out today, go on Amazon, take a look at it. Thanks so much for coming. Thank you so good. Please help me beat the Ninja Turtles pizza book and jump on and buy a book. Yeah, come on. And if you're going to buy a cartoon-based cookbook, Make it be Bob's Burgers. Agreed. All right. Cooking issues.

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