Discovering Underutilized Meats and Exploring Food Trends with Carl Fiadini Chef Jeffrey Schlissel
Episode description
Discover how to turn overlooked cuts of meat into a gourmet experience in our latest episode with Chef Jeffrey Schlissel. His insights into spicing with Baharat and Harissa, and plate cost analysis, promise to revolutionize your cooking approach. But we haven't stopped at the butcher's counter, walk with us as we delve into the intriguing world of lab-grown meats and compare them with traditional farm-raised varieties. Learn about the barbecue-inspired cut of chicken, Porqueta, and the heritage breed from New Zealand, Kiwi Little Pigs. And yes, we've got some delectable recipes in the mix!
Ever wondered how to stay on top of the food trend curve? We present a riveting debate on whether we're merely part of the trend or in fact, are the trendsetters. We also talk about how those eight-legged creatures, spiders, are used to detect food trends—definitely a conversation you wouldn't want to miss. We're also thrilled to share that our podcast has been consistently in the top 10 for the last two months. We end on a lighter note chatting about Joe Pesci, Robert De Niro, and the "Goodfellas" movie.
Our appreciation for coffee is no secret, and in this episode, we explore the need for an extra shot of espresso and different coffee drinks. We also discuss the importance of trusting your gut feeling and the success of our farmer friend Amy Yee's poll. Wrapping up the episode, we give a special shoutout to Chef Jeffrey Schlisselmeier, thanking him for his invaluable contribution to the podcast. Join us for an episode that guarantees to satiate your food curiosity and leave your palate craving for more. Let's walk and talk, shall we?
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Thank you for listening to the Walk-In Talk Podcast, hosted by Carl Fiadini and Company. Our show not only explores the exciting and chaotic world of the restaurant business and amazing eateries but also advocates for mental health awareness in the food industry.
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Transcript
Hello Food Fam . This is the Walk and Talk Podcast , and I am your host , Carl Fiedini . Today we are podcasting on site at Ibis Images Studios , where food photography comes alive . Get with John Hernandez . Check him out at Ibisimagescom . Today we are talking about lesser known great quality cuts of meat that happen to be priced just right .
Um yeah it was sexy today . This photo shoot was pure badassery . I cannot wait to jump into this . We got Chef Jeffrey Schlisselmeister in the house and you know what he's going to jump into some sexy food talk , jefferson , baby go .
You know everybody's going to keep on thinking that every one of these episodes can't be your favorite because of the food .
They all are my favorite . It's all my favorite . Every week is better than the last week . What can I tell you , man ? I don't know .
I mean you got to worry the problem with the giga .
John , do me a favor , give me a little bit less . There you go . First of all , I have to give you props , jeff , okay . Okay , you do , john , because you're just you're , you're badass at what you do . But I'm going to talk about something specific here . You said , carl , let's , let's do something different .
Let's let , instead of like rib eyes and you know um , tomahawks and all that , let's do some different cuts of non-trudy , not so I want to say traditional , but like less , just lesser known cuts , that fantastic flavor profiles , uh , and they're a little bit less expensive too . And I'm like I was talking to Milan over at Peninsula .
I said , you know , I wish this was my idea , you know , but Jefferson Starship came up with the whole thing . Um , jump in , baby , what you got .
Yeah . So the thing about beef you get a look at like the Texas A&M where a lot of the food science is done on beef and there's finding different cuts on how to utilize mostly the Chuck part , because there's a lot of stuff that's coming out of their Denver cut mock , tender shoulder .
Um , they were terrace major than the sirloin and I think one of the things that makes blooming onion brand , which is the up back steakhouse , so popular and way it became so popular , was that Victoria original , which is that sirloin which is cut in that style of a flay . You're looking at a cut that has not really that sexy to sirloin .
You know point blank sirloin . It's got some veins in it , it's got some of the toughness to it , especially if you cut it the wrong way . It's not going to be one of those it's going to be eating that very well .
But if you know what you're doing and know how to handle it and um , you put the right seasonings on it , like today I was experimenting with um Baharat , which I'm probably sounding it's saying wrong . It's a Mediterranean spice blend .
It's got some cardamom and some other layers of different spices in there and then there's a North African pepper called Harissa , which is just this wonderful kind of a little bit of heat to it , but not too much . It's not like a Scotch bonnet heat .
And then this one was blended with some herbs as well , so it gave us some complexity to it , but it's how you manipulate the meat and you um for the final product . Each time you see her , you have to listen . I always call it when I'm training my cooks there's a sixth sense and and chefs are going to be sitting there going . Yeah , I get it .
He's exactly right . I'm hearing him . When you get to that point where you know things are clicking and you hear things that are going off and today I know I smoked everyone out . Thank God Smokey was here he did . I was trying to get John a new studio .
He legit saved our lives . Legit Um cast iron still Wait . I want to glaze over that . Oh , I'm not . I'm going to go in detail .
Yes , Cast iron on the on the pan . I get called in to like look at something . There goes Smokey back and forth and they go . Hey , your dog's pacing more than normal . John Carl walks out there . He's like smoke everywhere . I expected to see the fire going off too .
But you didn't hear what he said , though . Who's Smokey ? Yeah , he goes , you know he's pretty crazy .
Yeah , like Scooby-Doo , he's like raggy , you know it was awesome , little moaning going on , but he was a good boy , um , and then you know the accoutrements of what you put into the product too . And again , when you're looking at something , and for your chefs out there and salespeople , pro tip , don't go in there and say your , your case of meat is X ?
Um , that's not the way we look at things . We look at things at the , you know , one or zero foot level . We want to know exactly what is going to cost on the plate .
And when you're looking at stuff especially in Carl and I were talking about this when you get into that December and you know filets are going to be beef general is going to be through the roof $25 , $30 a pound for cut steaks that's when you really want to dive in and say , okay , well , I got to shift gears where I need to go and that's where these cuts
of meat come into play . And then you know you got to look at it , the technical aspects . Stop , stop , stop .
Listen to me . Listen to me because I don't want to get so technical first , Before you jump into that . You didn't , you didn't , you didn't do sexy talk .
I didn't hear about the pure I'm going to talk about sexy talk .
No , no , no , no , no , no , no , no , no , no , no , no , no , no , no , no . We got to start this right . Um , talk about the puree , talk about the potato skin .
Oh , come on . Yeah , your craveable parts . Listen , listen , listen . Actually , this is what you guys should talk about . What are your craveable parts ? Yours was definitely the sauce .
My craveable part is whatever the hell is being cooked in here .
I just I eat it all . I take some home and I eat it as .
I get back to the house . Are you kidding me ?
So John , last week his , his meal was the fig encrusted or fig rubbed to steak .
It wasn't just him .
Well , no , but your craveable meal that you rented or raved about , was the craveable chicken sandwich with chicken sandwiches . Right , but today it was definitely that yellow pepper puree and that's a classic .
I just want to be clear about something . I will bury my face in any of that stuff , okay .
So you're talking about the food right ? Yes , yes , or not Whatever . Yeah , I mean yeah , here's the thing you got to look at what , what foods Open-face chicken sandwich Right Exactly . The problem with people .
They want to , they think they're going to reinvent something , and the problem is is there's nothing out there that's being reinvented , and except if it's going to be laboratory , which we've talked about in several different podcasts- which I took another two polls .
Yeah , we'll get into that , yeah .
I mean , what sex he's ? And you asked me this too . You weren't in there , you were actually shooting John Carl goes , do you like doing this ? And I'm sitting here just staring Aimlessly looking like an Alzheimer patient . Well , I was staring , well , john . Well , yeah , brussels sprouts .
Well , john was shooting . I said , oh , you want let me , let me leave you alone for a moment . And I went back in in the kitchen and and he looked homely , Just sitting there . He's got the pan .
He's got his . I don't think homely , was it ? I just thought , well , you were in a deep thought . Yeah , I mean , I was in a deep thought .
But you looked , it looked a little like you know rain man-ish .
Yes , I do get like that . I've been told that . So I was like definitely four or four o'clock to want to , just want to four o'clock .
But so I it made me ask the question of Jeff . I mean , do you love doing this ? Because , like , I'm just looking at you and I don't know if I need a drink .
No , I mean , it was a rough one dude . I mean yesterday I was in Orlando . This very night I went to the British Premier League , was doing their summer series . We saw if Ashton Villa beat Fulham , had a great time . Jillian's never been to a soccer game . My daughter , it was great to have her there .
You know , at first she's like I don't want to go , I don't want to go . As soon as the game started , what happened ? What's going on ? And so , and I told her , I said this is all about life , you know , having the ability to make memories Right .
And then you know , we came home , well , woke up this morning , had breakfast , did the park , shut home , picked up my stuff , came here , forgot three items , and that's the way things go . But I got here and we did it and we rocked it out and now we're doing the podcast .
Nobody knew .
No , you know , if it happens in the back of the house , it stays in the back Exactly , and that's the thing you know in the industry is like when you're done with the shift and you're beating yourself up , the thing that you have to say to yourself is did the front of the house know ? Did the guest now ? No , Then that's a win .
I would have never known . I mean , I was just , I was in bliss . Yeah , Okay so , speaking of bliss , talk about the puree which one All of them .
All right . So we had the mashed potato puree , which is just basically what I wanted to showcase was you can make mashed potatoes anyway you want , but there's also a way to do it in a way , the Michelin Starway right , and I worked for a chef . Every recipe that we had was about one , maybe half a page , but his damn mashed potatoes .
And he's still to this day . He's very famous . He's still a stickler about his damn mashed potatoes . I mean , he had a hit an SOP that no more than a half an hour on the line or is thrown away .
I love that . You know we're gonna get Ibus images studios a star right . We're going Michelin here at Ibus . Yeah , michael Calantes , he's already been here .
Right , he's been on , but now he has to come Ibus images and actually do his shoot , right , right , but I wanted to showcase how to make it . And then the other flip side of things . What I'm trying to focus in on when we're doing these plate presentations is how to utilize the whole product . As a chef , I think it's .
We owe it to Mother Nature , we owe it to the , you know , the natural resources and the farmers . So I took the peeling of the potato , air fried those and I wanted another texture . And when you're doing food shoots , any photographer that's worth his weight will tell you where's my colors . You know , here's your palette , there's food , go do it .
And that's one of the things now when I go shopping is like okay , I got a steak , it's going to be brown and I will . Okay , I need red , yellow , green . And I start looking at the plate that way and then I build the menu . We're going to shoot for that . And then we had a English P P Ray . Yeah , we had fire , we had sour cherry jam .
That that should be illegal .
Here . You know what I have to say about that . I have this to say Exactly yeah , it's good .
We had asparagus tips that were blanched . We had this oh my God , the onion puree , the onion puree .
The other was the yellow one . Oh , the yellow pepper , the yellow pepper , yep Yellow pepper coulis . Like seriously you could . What I want it to do is just do shots of this . You even you don't like mushrooms . I put it on the mushroom .
You're like I didn't even need to add the mushrooms .
No , I love mushrooms , but you were like I didn't even made the mushrooms tasted Better . Well , what it did is it gave more complexity to the mushroom . It wasn't just a mushroom Right Anywhere with a mitake Right , so it was . You know , mushrooms are great , but with that on it it was like Amplified yeah , now it became something special , right , you know ?
The onion puree . I really want to get back to that one , because BJ and Nicole and Keith did a pop up in New Orleans and they did a biryani and they did the riff . The riff was biryani has caramelized onions that are usually topped off . They did a puree and I'm like I wonder how this would be .
Here's me thinking outside the box as deconstructed onion ring , and I did those . I sauteed them down and caramelized them in ghee . Ghee is , generally speaking , the Indian equivalent to oil , so it's butter , usually Buffalo , but without any white way in it . W H E Y , no protein , no protein , so it won't burn .
So you can actually fry your food in that 450 degrees and we'll smoke and we'll get to the smoke point . So then you got smoking .
Yeah .
Yeah , there was definitely . There was almost a fire point today . Yeah , um , that's besides the point . But the way I wanted to get the complexity in there was I toasted up some on the side , some panko breadcrumbs to give it the crunch .
But when you hit the ghee or the caramelized onion , and with the bourbon , and then hit the steak and then the Swiss char , which was rainbow Swiss char again , looking at all those colors , I was magical .
Oh my God , what was the other green ? Oh dandelions , dandelion .
Okay , so listen A weed A weed , not when you smoke .
Right A weed yeah man .
I mean in the backyard there , it is Seriously that was so good , and all it was was salt , pepper and butter .
I know , but the but the , the flavor profile of that dandelion it's got . It's a little sharp , you know it's , it's you know in your face , yeah , Not as much as an arugula Right . It's less than it's not peppery , but it's sharp Right .
It's that got that earthiness to it .
Yeah , but then when you , when you actually oh man , it was , the whole thing was really good , Whatever you did to it , which was sounding basic , but you wouldn't know how basic it is , it's it's really elevated Again it's nothing .
Nobody's recreating food unless you get into molecular . You know product , yeah , but it's simplicity . Patrick Camel , a small Camel Camaci , who I trained under in the western Montenegro hotel back in the early mid nineties .
Way back in the mid nineties yeah .
I know people that I'm that could be their father , which is disgusting . Um , he always , you know , being a French chef trained and from France , I always wash questioned him why Tuscan Italian food ? I mean , the French are supposed to be known , that's your why that funny accent , right no ? kidding , kidding .
But he always said in Tuscan they cut it from the vine and they treat it as the star . And that's what I wanted to do . I didn't want to hide everything . And that's where I kind of developed hearing him say that . That's where I kind of said that's what I want to do , I want to showcase . If it's going to be XYZ , I want to have that be the star .
Basically what you did is you said come over here , dandelion . Look , you're going to be a star .
Yeah , harvey Weinstein , without the creepiness . Wow , or you ?
know words , or a little bit of the creepiness .
Not exactly the same , but wow , yeah , all right . So all right .
So the accoutrements on all of the plates . We did four plates today . I was not disappointed , all right , and I don't know that I have been really yet , but I have to say that today was one of the tops .
Really yeah , again when you're working with great product like Peninsulas and Creakstone farms , I mean you didn't really need a knife ?
No , Well , so right . So these are let's talk about these like lesser known hidden cuts Diamond in the rough , diamonds in the rough . What do you talk about it ? What ?
did we do today ? So we had a mock tender or terrorist major . It's in the shoulder region . It's elongated . It looks like the tail part of the filet . Me on it has some .
The marbling too is the filet has some of the flavor profiles of filet , a little bit more beefier than a fillet Because it's can be a little bit flat , but doesn't care , the same price . No which you can deflect a lot . I mean , you're looking at right , eight dollars on the plate , just a protein .
I think what we're gonna do today is we're let's later on , not now , obviously we're we're doing a show , but let's , um , let's , let's plate out , let's cost the the plate , sure , you know . And , and we can talk about that on the next go around , because if you're a chef or your purchaser , I mean look for something different .
But then you're also looking to , like , make money . I mean this is definitely a , this is definitely a direction you want to check out .
Yeah , I mean we were talking about for the month of August how we're gonna , you know , do the pro , the proteins , and I would made the suggestion let's , let's , go back to trussing , because you know nobody's doing that , it's a lost , our form . So I think that you can . We can showcase a lot of different cuts . Even chicken chicken can be chicken breast .
You know , instead of doing your normal , every run of the mill , chicken parmesan with it slathered on top of whatever . We used to do , one in the Casa Bella and Daniel Beach Before they were in North Miami , called pasta Nash . We used to do one called fluted it mark and had calamari and Shrimp and scallops .
And then they , we stuffed it inside the chicken breast , rolled it , dredged it , trusted it , fried it , sliced it and put it with a cognac blush sauce .
Oh . The thing was just You're gonna , we're gonna do our own version .
Yes , yeah yeah , we're not gonna do . We're gonna obviously gonna do it more of the . John loves this smoke , so we're gonna bring barbecue into the whole thing of it . So brisket a Porqueta , I think that's a must , and when you're coming into August , september , october , porqueta is just one of those things .
It's just if you haven't had it , it's normally Belly and a little bit of loin , and then you roll it up . Those are the two worst pieces . You can't go wrong on that . Yeah , speaking of anybody locally Kiwi , kiwi little pigs , which is a heritage breach from New Zealand . Vicky Webster is looking to get rid of him .
So if you guys know of anything , if you want to buy one , go ahead and contact Carl or myself . We'll make sure we get that information over to Vicky . If you're local , oh that's cool . Yeah , so she's remember she's got to get rid of some of livestock .
No , it's just a big yeah .
This . She's got one . It's about 120 pounds , 140 pounds , nice , yeah . Then she's got some 30s and 40s and 80s . These things are really good for one . Well , they're good for a lot of things , but they're really known for one thing . And start Cootery a Lot of fat cap . I hate you . No , I don't . Is it shark Cootery or is it shook Cootery ?
Shark , shark Cootery , shark week started . What yesterday ?
I don't know I don't get to watch TV .
I don't , I work . Why don't I work literally here this job ?
He works , I Except for Thursdays , except for Thursdays . Yeah , today's like , I wear shorts t-shirt , you know it's a whole different deal for me on a Thursday but we're doing the good work , we're doing the right stuff , did you hear ?
that we're .
Let me just Without me right . I am the , the glue , the conduit , the conduit you see you're , you're the key master .
Yeah .
Truth is , yeah , I I'm , I'm nothing without you guys and peninsula . Really , I'm just a guy with a dream man , just a guy with a dream .
Well , your dream was to eat good .
That's all . I started this whole thing so I can eat and that's working out pretty well for you .
Now it's working out .
I mean , I've gained 25 pounds and , geez , I'm sleepy . Yeah , that's called food coma . It is food come . I Literally like I can't eat anymore today , although when I get home I'll eat more .
True story , it is true .
Oh , so we just I put , by the way , everybody by the by Published on YouTube a new videos for restaurant recipes put out an awesome lamb rack With herb emulsion , and that was from our boy Over at Slate , chef , kevin Ho . Yep , then we did . What do we ? Got there the .
It's an avocado and faro salad with chef Greg Ritchie Over at SoCo in Orlando , which is freakin fire .
Faro is one of those underrated Starches .
That is just amazing and a grouper grouper piccata with the chef , thomas Parker From the Carol Hotel .
That's when he had the lemon foam . Right , yes , right , yeah , yeah .
So those were just published on YouTube . So if you're into the video and you want to see like really awesome , amazing chefs do their , do their best work , check them out you can go to our website at the walk and talk comm and you can find the links where you got to find the links to get there .
I see him looking at you .
I'm doing this . Stated .
He's doing the stair down right now .
Yeah .
Because he doesn't do anything either .
What do you mean ?
Does a lot that's why I'm saying , that's why you're giving him the stair down , and because he's a busy man , he's a , he's a very busy .
Well , he's got a lot to do . He's , you know , photographer , extraordinary Producer , extraordinary graphic designer , extra like the guy is like pretty extraordinary , you know , extraordinary , your extraordinary . Remember that from whatever the stupid show was back then , that Jersey , something other .
I Didn't watch TV back then back then I did .
Now I know nothing . I'm like eight years , ten years back , I'm gonna tell you All right . So I did . I did do a poll , an updated poll , on the lab grown meat and I had four choices . I had excited about its potential as a sustainable , you know , protein source .
I have skeptical about the safety and long-term effects of the product , unsure but interested and then prefer traditional , you know farm raised the meats Over what . And this is what 90 , 90 votes , almost 100 , almost 100 . I didn't say 100 . That's 90 because it's 90 .
90% of that , 90 , traditional , they're going traditional one , nothing to do with it , nobody's zero percent , zero point , zero percent excited about it . And the next closest down was skeptical about the safety and long-term effect and that was a 8.9% . So I mean it's , it's a thing I don't think people want it .
Oh , I remember what I was talking about this is a .
This is a scientific poll .
Well it's , it's a poll , it's a legit poll and it is you know . But here's the thing when we're talking about that , member Alestra , approved by the FDA didn't have any fat content or added calories to the potato chip but the warning was , you'd literally poop yourself .
Yes , so here's the USDA and FDA coming out and saying Olesstra is wonderful , it's no problem for us to eat .
And then within a year , Olyesta , O-L-E-S-T-A-R-A or something like that .
Olesstra , but literally it's you have to have it on now on the warning label that it could cause a sphincter meltdown , for a better lack of terminology .
Who knows what else it causes .
But that's my point . I mean , listen , they sit there and they approve things , and they have approved this lab chicken , but yet we don't know the fundamentals behind it , if it's actually safe . Correct Case in point . Correct .
Yeah , there's a lot of things like that happen in these days in the scientific community , where they're rolling out a bunch of stuff without any , you know , without creating any data , without having the data , without creating , you know , building that data . I don't know , either do I . I'm not .
I feel like we're going in the wrong direction , but that's another story .
I'm not too happy about eating that stuff ?
No . So you're putting together a what do we call it a storyboard ?
No , yeah , I like about it . It's a roadmap for what we're doing , for the different shots and the food shoots and the stuff that we do today if we're not on location .
Right and we're going to kind of be on trend with the national holidays for what the food day is Like .
For instance , in mid August there's a full-time and young day , and then I think it's in the 20th or 17th of August , it's my day .
It's a bacon lovers day , yeah , so my day too , we're going to be showcasing a bacon that day , not just any bacon , mine .
So hopefully I'll have one of Vicki's pigs at that point in time so I can go ahead and do some pork belly with that one and then cure it and then go through the process . Have that one , yeah .
I'm all about it , so you're now on notice , vicki . So the show is going to follow trend and we're going to be cooking amazing dishes based on the trend . And Jonathan , sir , jonathan Rodriguez , over here , I'm going to show you guys .
That's the other guy over there . I just saw him the other day too . I know this is Hernandez Rodriguez .
Yeah , hernandez Rodriguez , gonzalez , whatever . So I'm all about it . So you got Jonathan Rodriguez . He's doing big things .
By the way .
I know he is . Yeah , I was over there at the Sally Marr and yes bar program , expanding food program , expanding Nice Chef Alex has taken over over there , obviously , you know under under Jonathan and it's exciting . We're going to have we're going to be doing a walk and talk interviews with Alex yeah , cool , absolutely .
But John Hernandez is going to be filming , shooting all of all of these , these dishes . You know that we're going to be shooting , whatever the month , you know , day of the month , whatever , right ?
So I'm excited about that , and you're going to be able to see all of this photography under your webpage on our new website that will be going live like super soon . Very excited about that . Don't shake your head dude .
I wish there was cameras here .
Not today . I just love the eye rolls , it's really perfected my wife and my daughter's eye roll , and mine as well . He's rolled up all into one Like he's yeah , you're not excited about this , john . That was of course I am super excited about because it looks badass . You didn't see it today .
No , I saw the last time I was here you went through and did some stuff and I mean it looks fantastic because each chef's , each chef's going to get their own culinary partner . Each chef culinary partner is going to get their own page and they're going to be spotlighted , which is what we need to do , and that's some and you and me .
But well , we John and I have the book just got finished . It's going to be editing for me and my book . Yeah , I've now re read the book , I think 400 times , and now it's . I'm linking the recipes , not only in my family , but some stuff that we've talked about .
We're going to be going and doing the food shoot too , so we're going to be talking about that on the podcast . The recipe shoot shoots , I should say .
I really want to get a lot of food and we're going to be the epicenter of , like , the food world . I really want to get on a be there because I think we're doing things different , you know , and we're bringing it to the , to the populace , to the foodie populace , in a different way .
Yeah , I think you're the commonly . You know , when I went to culinary school , to me it was either we're a restaurant chef or a hotel chef .
I never thought of working for a broad liner , never thought of working for a broker or being a person that's working for a group , that's going to be cooking for race car drivers , or you know , there's so many facets that I didn't even think of , and we're going to be able to be to talk to people like Ashton , who is Thomas Keller's research and development
guy , or somebody who is studying Indian food like Keith , and there's so many other facets that are out there for us .
There are some big plans We've had . We do have . We have big plans , big , no , it's the truth , though . No , I'm saying big , yeah , I mean I don't want to spill all the beans , you know , today , but I mean I am excited about the website because everyone's going to have they're going to be represented .
Everybody who we deal with on a regular basis will be represented on the site , and it's going to be pretty detailed , you know , and , of course , you're going to have your blog that you're going to .
You know that you're going to be putting out your food photography on your page is sick . Well , that's not that's this one to my left .
Yeah , well , every I mean listen at the end of the day the elaboration it is and , and , and . What we're doing on site , when we do the photo shoots , when we're filming .
You know the other chefs it's beautiful , it's so difficult , but it's so amazing when it's done .
Yeah , and then when we , when we actually when we're doing our stuff here at the studio , it's enhanced even more because it's in the studio , it's a little bit different . We're really in a , we're in a in a sweet spot .
Think you want to tell everybody how much you downloaded from Friday to Monday . It's close to 50 .
Talk for a minute here , yeah , so You're not talking .
I know , but I'm wondering what you want me to talk about . So you want to talk about trends ?
I guess you don't have to say anything . In the last 30 days I stalled enough just to whatever yeah in the last 30 days We've done a hundred and eighty seven thousand downloads .
Stupid , but Friday to Monday was almost a thought . It was almost 50,000 . I did the math .
Yeah , well , I mean , yeah , we did 50 . Well , it's well , in seven days we did 50 , 54,000 so 50,000 of that was Friday to Monday when you when you dropped our last episode .
Yeah , from that Friday to that Monday . So thank you Everybody that's listening , everybody that's turning on their friends and co-workers , and whoever else is a foodie or thinks this Podcast is something to listen to . We really do appreciate it . Just comment .
If you can , on any of any of the .
I know one of my friends reached out and Carl said to them on social media it's like we love it , we run all of them . Please make sure you just give us a little high five . Trying to think who it was it was . No , no , sarah's Sarah wants to meet the meat fairies . I think everybody wants to meet the meat fairies . It's just so everyone knows .
On Wednesdays , generally speaking , I get a visit from the meat fairy . I don't have to lose a tooth to get to meet fairy , to come to my house or wherever I need to go . Fee a spun , oh Fiona . So I have to do it . Fiona , fiona , fiona , fiona , not the gumdrop , bump , bump . I Saw the shirt . Sorry , I was just a universal studio .
So we're gonna do the rest of the podcast and you can make your mouth no , and you can do that I'll do kiss milk more better . Oh , all right from the gremlins . Do you want to come play in our playhouse ?
No , there goes , john rolling his eyes .
You know what listen we're having fun you know , at the end of the day , if what old band river over here wants to like . Wow and you know , roll his eyes . Whatever , it's fine , I don't care , he's busy .
He's younger than I am . Yeah , I'm no old guy .
I don't know how I feel about that you know , I love being the whipper snapper in the in the house here . Yeah we let you do . Yeah , I mean , I'm the young , I'm young , I'm the young . Blood here , man .
Well , actually the oldest one here just walked out of the room . Yeah , he's .
He's 240 . How old is he in dog years ? There he's , I don't know , is it ?
is it seven years for every year of a dog , seven . So yeah , he's old , yeah , he's like 100 , and say 300 years old , that's okay .
112 he ran today .
Yeah , I saw that because you . His John was like thanks for saving the house . Yeah , he's like .
Like he came up to me and he's and he's talking to me and I was like what boy ? There's smoke and he's like she's shaking . He said , yes , he's come to the kitchen . He's shaking his head . He's like lassie , lassie , yeah , if anybody knows lassie out there , I don't know if that's still a thing . No , no , no . What do we cook in next week ?
Do you have it on the schedule again ?
No , but after I get home and in fall asleep tomorrow , I'll let you know what will be cooking .
I Wanted a bra . I wanted to break it today .
You guys are . Well , I ran into the guys from rock really red gold , and they have a bloody marry mix , which gave me an idea to smoke a pork butt with in marinated in . Everybody stared at me .
I'm waiting for this .
I want to go ahead and marinate it in the actual Bloody Mary with vodka . Okay and then I want to dry it out and then I want to smoke it and the mop is going to be used , is going to be the leftover marinade With some other ingredients that will caramelize as I'm doing it , so we'll get a nice bark .
Then I'll roll it so we can do some pulled pork Next week .
I love the way that sounds and , and you know we need to do on one of the dishes . So we have a Citrus America juicer here at the studio , yep , and we were Expected experimenting with it today a little bit , and it just it's amazing because it the way that . It the way that it actually juices .
It doesn't , it doesn't crush the peel no enough to where you're getting that oil or that .
That you know the the pith , yeah , the bitterness . It also doesn't squish the orange , as it's cutting , or or the citrus , I should say , because it does limes , small grapefruits and , if it's the right massage machine , the pomegranate right . It actually uses a sawing motion , yeah , to cut it .
And then when it squeezes , it doesn't squeeze so hard where a human Will squeeze a living crap out of it . Because we're trying to get our job done , because the chef is yelling us to get this stuff done , it makes us whatever we're making right . The juice is just really balanced .
This is the same Citrus America that we were out in Nampham and I was like this is literally or no . It was actually the first time I met him . Was that father gale over in Universal ? the gateway the gate , you know you double tree at . Universal . That to me was that's drinking Florida , that's Florida in a cup . Mm-hmm , there's nothing .
No , there's no other better product that you can get out there .
Yeah , it's like the Mercedes Benz of juicers .
It's pretty not only that , it pays for itself because you go out . And if I travel a lot now , and every time I see Tropicana I'm like no , it's not only shoes .
That's processed , you know flavored water that looks like orange juice , even the color , like we were looking at it before , the color of the . What comes out of this thing . It's pretty amazing , you know , and look , it's a juicer , great . Yet no , it's different and it really puts out a great product .
What I'm saying to you is I think one a few weeks ago or whatever , you mentioned something about having a Some sort of a citrus reduction or something like that that we can use for , you know , part of the ingredient base .
Yeah , so I . We have the Mimaw sauce , which is the barbecue sauce that has a lot of orange or tangerine in it . Yeah the other one I want to do is thinking about was doing . We did be orange beef beef or orange or duck on orange . I would love to do duck on orange , but I'm wrong right , because that to me is just it's mind-blowing .
I'm gonna be saying that the whole duck on our wrong you what it would be great if we were to use the machine and use that really fresh .
So I hear pork , it's gonna be next week in duck . Yeah , so there you go , is that what ?
we're doing Wow yeah , I'm digging it .
I'm digging it a lot . Yes , we'll do some . An Asian inspired and a French inspired duck .
We're gonna be getting some . I talked to our gal over at Circle C farms , nicole Cruz . You know , yeah , I know we're getting the wagyu .
Yeah , I can't wait , seriously , I'm gonna be giddy . I'm gonna be like a school kid . We're gonna pick what we got to pick from the list .
Yes , yes , yeah , it's um . It's a Japanese genetic black and also red wagyu .
So not with an Angus . So it's not Wengus , it's not what .
You're such a Wengus Wow . Middle school was awesome . And I'm glad we get to continue it . Of course you know here on the show every week . But yeah , so it's Florida grown Japanese genetic wagyu and I'm , yeah , see John's excited . You heard that everybody .
Yeah , but here's the thing when you say Florida and Angus and all these other breeds that we're talking about , Wengus . Wengus , you know , or wagyu . Most of the time Florida is like . You know I'm not going to eat food , just the grass down there .
But let us tell you that , nicole , the animal care that she has for her and , like the cattle , the livestock is absolutely unbelievable . So this product is going to be mind blowing . That's why I can't wait . I know I mean , if her chicken is that good and it's just chicken , you know it's got to be that , that's got to be incredible .
So hurry up and send it .
You know truth is . I told her not to you know . She said hey , do you want , do you want me to put it in the FedEx ? Fedex , this thing out today . And I said , no , let me get with the gang and let's see what we want to kind of mess around with . Send me the list , I'm going to write .
that way I can sleep on it through osmosis . Yeah , I mean you're going to have dreams about it , you know , of course , yeah . And I can't wait when we get it and we play with it , because there's going to be different . You can't cook wagyu the same way you cook other beef . That you just can't . It's about a five .
I don't care who you are , you're going to start a fire if you cook it a certain way . Well , based on what I saw here today , that was our most close . I was just testing his smoke detector .
Yeah , which didn't go off . Strangely didn't go off . I want to check that out .
Yeah , I felt like Scooby-Doo in like the cartoon where he took his knife is a claw and he was cutting through smoke , you can cut through the fog .
Yeah , right .
I'm sorry about that . I do smell like I just worked to shift . Yeah , I feel like I just worked to shift .
I'm going to go home and I'm going to hate myself .
I'm like what is this ? I feel like I got to change the clothes before you get in the car because it's going to smell , yeah .
I mean , or at least as soon as you walk in the house , you're undressed right on the floor .
Done John doesn't have that problem .
No , he's home . He's home , he's going to your whole house . You got to go wash your sheets and everything . Good job , dude .
Just trying to get him a new studio . Wow , he almost did it today .
Wow , wow , wow . All right , what else you got ? What else is going on Coming up on 40 minutes ? Man , I think we're . How are we doing ?
You know we got some stuff working that we're going to talk to some people around the country to help us out . That's going to be really killer to look forward to some segments we're going to do .
Yeah , some chef on the street segments . I also have a food writer well-known Central Florida area who is probably going to do the same .
I'm not going to reveal yet who that is , nor are we going to reveal who these chefs who will be dotted around the country are as well , but it's going to be something where we're , I want what would be great , right as I swallow double use there .
What would be great is if the Walk and Talk podcast was on , not only just on trend , but part of the trend , and if we can get the , because these are all high end chefs , all the , all the cast you were talking about earlier .
They're high end , with with a background , with a , with a very unique , with all unique histories and backgrounds , and they're well-known . We can start the trend . And the truth is we're kicking ass .
We're , you know we're , we've , we've stayed in the top 10 pretty much for a while , for the last like two months , you know , I mean we , we peaked at four and I'm really disappointed that we couldn't get to number one , but you know , obviously we're . This is a long game .
So you know , maybe it'll happen someday , um , but we're , we're staying strong in the top 10 , man and that's you know .
We're going up against some , some heavy hitters too , um well , you know you , you look at and people are like well , how do you find the trends ? And you look at the magazines , like Flavor and the menu . Oh , that's another one that I look at a lot . Yeah , Essentials .
They actually have spiders that go out um from their websites and their the web search and they see what menus are doing and what people are doing and then they pinpoint what's becoming popular , Like I walked into sprouts , and when you see a sauce get on the shelf , you know that it's been accepted .
Yeah .
And there was a Peruvian jelly and I've been saying for a while now , last probably two , five to two to five years I've been saying Peruvian is the next one .
So when I , when I , I , I , uh , I'm going to embrace that , but when I hear spider , I think , uh , you know , yeah , the stuff that you don't want to deal with . No , I think , uh , was that good fellas right ? No , no , wait , no , what was that ? Oh my God , you're thinking about when I was DCF last week .
No , spider like Joe Pesci , you blasted that was not a good fellas .
Well , it could have been a good fellas , but he was in so many different ones though . Joe Pesci for the mob stuff . You mean , are you talking to me ? Are you talking ?
to me Are you a regular ?
No , I'm not talking about Robert De Niro .
When .
Joe , when Joe Pesci goes , am I here to make you laugh ? Yeah , that was good , that was good fellas , but spider that wasn't .
I can't believe I'm having a brain , uh , aneurysm .
No , thankfully you forget .
Forgetting is one thing you know that's called old timers , you know , uh , clocking out for the while , that's different .
Isn't a whole other realm . See , you know what's going to happen Three o'clock in the morning when you go to the bathroom . Whoever's listening to this ?
play , you know , uh , just comment .
Where is that spider ?
Where spider from . I can't believe this . I'm ashamed . I'm ashamed .
I gotta watch those old movies , Forget about um , listen um .
What do you know ? Oh , you're looking it up . Producer .
All right , he's trying to get you then . No , okay .
Keep on going . He said he's right , he's doing the Google , he's doing the Google . I was still on somebody like uh , you know , leave a comment . Listen people . Thank you very kindly for all the support . What do you got , john ?
Oh , you know he's still looking for it .
I can find it in two seconds , all right , whatever , roll the roll the freaking music , give me a spider , you know you know , the problem was for me today .
Huh , I didn't have an espresso when I got here .
Oh , dude , he made me shut up . I know he made me a castigal , no , no , no , but it was like extra strength .
Because he thought it was for me . No , I needed it . I was dragging ass today .
Uh , hello , you usually come with a whole uh the bop , bop , bop , bop , bop , bop , bing , boom , bang . Yeah , all right . Um , jeff , I sincerely appreciate what you do here at the studio and what you , how you're becoming , you know more and more part of what we're doing here , obviously . Uh , good fellas , good fellas .
I was right , it was good fellas , All right , that's what I thought . Man Damn , you should never second guess yourself . People Go with your gut .
Always go with your second guessing yourself Right now Like right now . By the way , huge shout out to one of our farmer friends , Amy Yee , who put the actual poll . That you did and some of the comments were absolutely hysterical .
We , uh , we're running out of the uh the music here . Guys , thanks a lot for following along . Appreciate you , love you . We're out .