One . Hello Food Fam . this is the Walk and Talk Podcast , and I'm your host , carl Fiodini . We're podcasting onsite at Ibis Images Studios , where food photography comes alive . Get with John Hernandez . Check them out at Ibisimagescom . Today we're talking about a super sexy photo shoot that we just did . Wait until you see these insane dishes Oh my god .
Hint , tomahawk steaks , new York strip Oh my god . Plus , i took a social media poll about lab grown meat . I don't know man . I don't know what this is going to be for me . Questions like are vegans going to eat this and are these going to be fat content on this product ? We want to know . We'll jump into it .
Jeffrey Jefferson , hollywood schlistles in the house How we doing baby Fan tabulous man .
Cooled off now .
Right , well , yeah , you were cooking your little heart out today 95 degrees cooking , over 900 and something degree grill . Yeah , that's , you know what . Just start talking . What did you do ? But first of all , before you start , it was amazing Everything you did today . I mean you always do good , Thanks , But it was extra special today . Start talking .
When you have a Tomahawk , you got to show respect . There's nothing more just delicious about steak and beef . I know some people like the hanger cut or the porter porter house or T-bone or anything like that . There is something sexy about a hanger steak . Sorry , ribeye .
But look , I don't , I don't , I like , I love hangers , I love all these pieces of meat really Yeah , but it's cut to the ribeye . Porter house is , but when you're getting into that ribeye baby , that's where I like to live . That is where I like to live And it was cooked perfectly .
Yeah , just just having some fun with Wait , wait , wait , wait , hold on .
Hold on , perfectly OK , all right .
There we go .
Now you ? there you go , Let's jump in .
It was . It was fun . I mean , when you have great ingredients like peninsula , when they have Creekstone farms and they show us what they have and we open it up and play with the food , it's just there's nothing more delicious than that when you have great ingredients Yeah , and you know the accoutrements , your sides , i mean . I wanted to be different .
What did you do ? I mean you're done . Would you give me what I'm ?
looking for here , please , sure . So we did a Mexican hot chocolate rub . So , like recently , one of the national brands out there , restaurants , wise , they have a coffee butter and I'm like , oh , that's so couple of five , six , 10 years ago .
Nothing bad with it , no .
I love using coffee because there's so much more complexity when you're looking at a rub with the coffee unit . But Mexican hot chocolate now that's something that a little bit different . I mean that , just that tickles your ears , right there , right . So what it is , i make my own .
So I ferment my own chocolate and then grind it and then add the OG to it , which is the original rub that we use for the cartel , but I also add a little chipotle , so a little bit of spice there , so it was a little more complexity to it .
The rub the meat , because I rub the meat so well , and then we grilled that over some pellets that John had for his smoker , so I added that to the charcoal that we're utilizing . And then the accruchiments for the tomahawk was a riff on bone marrow .
A lot of places when they serve a tomahawk they have bone marrow , bone marrow , butter , butter , or there's a side canoe of bone marrow .
I'm going to bring canoes here too . We need to , yeah , explain what a canoe is , too for the folks .
So it's they take the femur bone and they split it . Then there's a whole bunch of stuff that they got to do to process it And then , once it's processed , you can then go ahead and put it on the grill , char it , and it's like this beautiful buttery marrow that you get the flavor profile of beef , and it's just so sexy . There's nothing more .
Putting that , spreading that on top of a rib eye and having that . It just accentuates the wonderful flavors that you get when you're eating a rib eye , or tomahawk , for that matter . But this time I wanted to do a little different . I wanted to put some vegetables on the plate that don't mimic what a vegetable would look like .
So I used the canoe of hearts of palm . I came up with this thing in 2017 . I was cutting hearts of palm for some salad we were doing . I split one down the middle . I went Oh my God , that looks just like a canoe for bone marrow . Let me see if I can come up with something . So it was for me to stop food waste in my restaurant .
So we utilize that to kind of be the vessel to carry the you know the vegetable into the someone's mouth , and it would be something totally different And you present that to 500 chefs at the American Culinary Federation and you say , hey , there's a deconstructed bone marrow , deconstructed BLT , and there's bone marrow that's vegan .
You should see them automatically stop and go . Did you just say vegan bone marrow ? Like , yeah , how'd you do that ? I don't think properly . I think you guys were talking about it earlier . I'm just not that normal . I think , way outside the box The New York strip , i wanted to do a little bit of P puree . I wanted to do so celery root puree .
Yeah , that was so good , just so refreshing , so refreshing to itself . Yeah , i told you that when I tried it .
This is like fresh , so fresh . But you know , you know , the whole thing about this at this point is you're talking vegans , right ? Mm-hmm , it's kind of a thing .
Yeah , plant-based is one of those things . That's we're going to be worth $22 billion next , no , two years , the industry Right .
And I know , at some point someday you're going to open up your butcher shop Current And you'll have , you know , vegan Chocotery , Chocotery and whatnot . But let's talk about lab-grown meat for a second , Let's switch gears . I did a poll right . It was LinkedIn , facebook and I was experimenting with , you know , another platform called Truth Social , whatever , mm-hmm .
There was a total of over 200 votes between the three , which is pretty remarkable in and of itself , but what do I got ? here , LinkedIn , 78% said no , i'm not going to try . I don't want to try , get it away from me . Lab-grown meat products 99% on Truth and literally 100% on Facebook . We've had about I don't know 50-something 51 votes .
So I mean you're talking about a tremendous percentage of people . They don't want nothing to do with it . I don't know if I do or not . I am leaning towards probably no . You know , because I'm a carnivore baby , i want to eat the meat . You know what I'm saying . Well , you look at Like real meat .
Yeah , but we were talking about earlier when they started genetically modifying produce . You look at the European Union they banned all GMO from the countries you know , all of it . So my thing is number one it's too early , in the whole scheme of things , to even think about what the ramifications are In the future . what's going to go on ?
as far as the lab-based meats , i'm carniv Done too . I like their argument . You know , for each head of cattle it's like two , two acres that you need for land , and plus the water , plus the feed .
But , yeah , you know , the same token . It's like you can look at the environmental impacts in favor of You know lab grown , but but at the end of the day , it's your . it's still gonna be an expensive venture , was it ? 20 bucks ? we heard , yeah , yeah , a pound , 20 bucks , a pound , mm-hmm . So , yeah , you're talking about environmental even , even Even the .
for me , the , the biggest Plus that I saw for that is like the food safety , because it's you know , you figure it's gonna be produced in , you know sterile environment Yeah , contained right . So for me that's the biggest Pro for this . There's really nothing else that , in my Idea , matters , you know , because at the end of the day I want it .
I don't even know if there's you brought it up the question whether it be fat content in this product . How are you gonna click a you know quote-unquote lab grown piece of ? you know protein , you know a cow Replica or whatever you want to call it ?
Yeah , where are they getting it from , though ? That's the thing to me . How are they generating the cellular structure ?
I Think it's sort of in the fashion of Jurassic Park .
Yeah , they have a frog . That's the median .
And there's an island right on the island There's , i don't know . Be careful out there . I just don't take any tours ?
No , no , definitely not . I wouldn't want to be a part of the lab result either . I don't know . I'm kind of It's too early to say what I'm gonna feel about that one .
Well , as I understand it , it's an energy intensive To do this , it costs a lot to produce it , and you know energy-wise , so I'm assuming what electricity , i don't know man .
I don't need to break down of everything , of what they're doing and how they You know , centrifusing or whatever they're doing to me .
I kind of wanted to bring this up today as a I don't say teaser , a little bit of a teaser , just to kind of dip the , dip the finger in it and I think on our next , on our next podcast , we'll get into some , you know , maybe some some data .
How about this ? if you're listening to the podcast right now , You know why . Don't you comment about how your thought processes are on this too ?
So that'd be a great to find out what you guys think Yeah , is there interest in following in with ? I personally think there is , when I when I saw an article . There was an article about this . Jose Andreas is he's in Washington .
Right , that's gonna be doing it . The one in Thomas Keller , i think , is the one in California .
I didn't . He's coast , it's east west coast .
I remember saying it was one was one was being in California , one was being in Washington , i don't remember seeing Keller but , i , but you know , andreas , you know he's gonna , he is gonna introduce the product Seattle .
I don't know , i don't know , but at the end of the day It was , it was a pretty interesting article , but I immediately , it immediately was just questions all over the place , oh yeah , and I don't . I don't know , man , i'm not feeling it .
Well , what's one of the biggest concerns with people , with the plant-based industry ?
Well , I mean , if you're getting into the actual hey , what's the texture ? Which the flu can actually eat this and it tastes good . That is the least concern for me . I mean it's number two , right , right . But the first concern is like I don't know if I trust what's going on in the labs these days .
I'm a little , you know , I'm a little bit kind of put off with it . So for me and there hasn't been enough study on this right , So you know , there's gonna have to be like a , you know , Some workflow over a timeline with the data to show like , yeah , you know it's , it's safe . I don't necessarily , I don't necessarily Put my eggs in this basket .
Yeah , i mean .
For me , when you look at the plant-based , one of the most , i think the biggest gripe that people had was it's over processed , like if you look at a bag of beyond or a bag of impossible and you compare it to chop ground chuck And you compare the two of them , the look , you know , the , the ingredient list on the plant-based is like a Bible Compared to
what you get for , like chocker or whatever you know blend of burger meat You're gonna get . So I was heard it was too over process , i don't want to eat it , okay , great .
This thing is different because you know , as a chef , one of the things I just thought about while you were talking , you know we're always talking about until they clone a carrot or a pig or any , we're gonna get consistent bellies , consistent , you know , thickness of a ribeye . So you're not gonna have all these peaks and valleys of the food we're eating .
You're gonna have consistency . That I could say , okay , i get that . But my , my problem is The process of what they're doing to develop the product . You know the end result .
Yeah , i mean , first of , let me back up on something too . It just it isn't . There are places on the planet that Probably would utilize this , you know , just for the in the sake of Um , sustenance , mm-hmm , survivability , right , but when you're talking about , you know the developed , you know nations , areas , whatever you want to call countries .
Oh , you know , i'm not really . I don't , i don't see that people are gonna want to embrace this .
No , i know . The other thing too , when we were reading and doing the research on this was the animal welfare . I well , if you want animal welfare , i think we should go back to when we doing what we used to do . Back then There was no problem with animal welfare .
When we're taking chickens and putting them in a coop like they do for mass production Not like the Nicole cruises or Vicki Webster , any of those people That's where we need to go back . If we really want to look at how we're doing and how we're raising our animals and the animal Welfare , then that's where we can go back .
Not to go into a lab , yeah , and when ?
you look at the trend of more people living right and Well , there's gonna be more mass farms , right ? The more mass farms you have , the worse living condition for the animal that you're gonna encounter .
Mm-hmm .
So the the , the balance to that would be you know , just have smaller farms , more smaller farms , family farms , mm-hmm , and you know you can get your free range Situations there , right ? Oh yeah , yeah , this I think we're , I think we're asked backwards , completely asked backwards , with where we're headed when it comes to our food supply .
Well , here's the other problem , too , with food . We look at the big food as we're doing it , look at the western civilization as far as our cuisine is concerned and what we , when we go To another country and they start developing certain health issues .
That's where we really need to focus on is what we're doing , what we're putting in our food where it's Nutritionally deficient . We're not having that whole food , not whole foods as the shopping plate place , but I'm talking about whole , nutritious , packed food , right . That's our problem You know we've gotten away from . It's too hard to make a 10-minute steak .
Seriously , yeah , really . I mean , how long did that rib I take today ? and the thickness of that thing if we weren't shooting we would have eaten in like 25 minutes With a big smile .
We still have the big smile . My fat ass was happy . So is .
John's and so is smoky . Yeah , i will say this that most people don't realize when you come to ibis images and when you or you're doing a photo shoot for food , most of people , most chefs , don't realize . We got , i got here What nine mm-hmm . We just got done shooting at two And we literally were non-stop .
It's not like , by the way , food doesn't move Well , unless you're trying to catch it . Yeah , but this is already dead . It's already fabricated . Think about that for a minute . We go when we do shoots , it's not . You know , people out there don't realize when you're doing a food shoot . One shot was what ? three , two hours .
As John shaking , you know the other cool part about how we're doing the photography here . You get to eat , we eat it . Yeah , we're not . He's not . You know , glisser , what is it ?
glistering , glistering .
Yes , you know all the product is actual . You know off the grill or out of the stove or off the stove or whatever .
Yeah , today He got some really good . He burnt his fingers . today We're trying to film the camera .
He was trying to get that shot .
The flames are coming out .
He's oh I think you burnt his phone . It's part of the . You know it's something that we have to deal with here .
I will say this one of the best things about this part is getting on the podcast and sitting here with the white claw peach soda .
I love the leftovers .
Thank you , Yeah , thank you .
Ashley . Thanks , ashley , if you're listening .
Yes , definitely , i mean , I love this peach .
What the peach ? Oh , I love this peach . Yeah , watch yourself . Yeah Yeah , the pineapple is really nice too . I have to try the pineapple .
I'm stuck on the peach . I Mean what are you drawing with you ? Have you ever had a white donut peach ? They're out now .
of course They're delicious , you know many hundreds and hundreds of cases of those I've sold in my lifetime .
They're just delicious . Peach time for me is one of my favorite times .
Stone fruit is the yeah , we talked about fruit ever . Yeah .
I love any type of stone , but peaches for me is One of oops , sorry the best good .
I mean , i'm a , i mean peaches , plums , the nectarine nectarines are probably my favorite .
Hmm , they have that new cherry plum . Did you try that ? yet They just came out in publics .
No , that's pretty good , yeah , yeah , it must be good .
Oh hi .
All right , Yeah , so um .
I got him to do it , john , without even convincing him . That's all right .
Where are my kids ? um , so I have a problem , though for real . Uh-huh , you want to know my problem . So , uh , we always say we're gonna do all these things .
We did the tomahawk , we talked about it . It's fun , we're done . Big daddy came through in the clutch . Right finally , finally , thank you , thank you .
Thank you everyone over at peninsula food service , especially Milan . Yes , milan , i appreciate you .
Oh , and Veronica , the meat fairy , who ?
dropped it . So basically , yeah , i mean we put this together . Uh , it's a relay , you know , from the , from the office on the road , the meat fairy picks it up and drops it off to the uh , wizard chef's house .
It was absolutely is there . I get a text like oh , I'm picking up the meat , Uh , where do you want me to drop it off for tomorrow ? I'm like are you picking it up today or tomorrow ? She'll know . Today I'm just meeting the truck . Now I'm like , oh , just let me know where you want to go and poof .
Two cases show up on my house . All right , all right , hush , look , listen , this is what I'm talking about . You know , we haven't went back and looked at this thing with Marvin and the party .
Oh , i'm still . I'm working on that behind the scenes .
Why are you working ? I don't have you . I'm doing a roadmap , roadmap , roadmap , yeah .
Is this like a September ? We're gonna do it , for I'm shooting for September , right before September .
October is where I wanna go . I'm glad you're the only one that knows what's going on .
Well , because , listen , you make it . And then aren't you the one that ?
you Hamada , hamada hamada .
You're the orchestra conductor , right , you got the right people in the right situations to do what they need to do And just don't micromanage . Let us do it , Don't stroke my ego man Oh yeah , I got a fish bump . Fish bump over there . Thank you , Fish bump over there .
Look , I've been saying forever , Other than maybe the microphone thing I'm doing right now . I wanna just start around .
You know what I'm saying ? I gotta Well , you're a grower .
Right .
We talked about that the last time , that's yeah no grower for sure .
Yeah , that's what they tell me . So , ah , oh my God , all right . so September , i'll talk to you about that .
So September or October is where I'm looking to do it , and that way it's a little bit cooler because , like right now is ridiculous . But I wanna get the chefs involved in it as well .
I mean , listen , i'd love to get some of the people that are listening to us , that are local , to come out to Marvin's Farm too , you know , throw it open to them so they can actually meet and introduce themselves to us and we get to know them .
Yeah , i've talked to some of them . You know I've got a couple of handful of social media . I hate saying influencer Gosh , i hate that term .
Well , it's 2023 , so , yeah , we're allowed to say that now .
But I think I have to say I have to use like a lot I think , when I say that Like you know , like Like Polly Shore , I hate influencers and stuff . Oh , my God right .
I can't stand Polly Shore . Well like never .
And I hated him then I can't think anything wrong .
I hate his too strong .
I should never say that I could not stand it to . You know , just consume any of anything from him .
I can't even remember some of the stuff he used to do . He used to be like Hey , buddy hey , buddy , you know the , you know . Yeah , yeah .
And have you seen him ? I saw actually . It's funny you brought it up because he popped up on Instagram , one of these socials . He popped up and I was like God , we are old , old , he looks like he's 140 .
Yeah , there's a very famous So granted his lifestyle was pretty- .
Probably .
yeah , Yeah , Ratchet you know There is a popular star . She actually posted on Instagram , instagram , instagram , instagram , and I just wandered on the news site and did not age well . I don't want to say who it was , but it's Why I just don't want to , because I don't want to get hate , but she didn't age well .
Oh , because , yeah , Yeah , she did not age well .
Now some a heck . A heck . She did a picture for July 4th and wow .
See , that's not nice , You drop a- .
Not at all , because she looks stunning .
Yeah , but- .
The other one I will , because that's a pretty douchey . Yeah well , I didn't want to be a douche .
Listen , people Even though I am I think that you should hate spam , Jeffrey .
Wow , he doesn't look that bad . Let me see . I mean it looks like he just got out of jail . He looks yeah . After 75 years ? Wait a minute . is that shirt from the 90s , though It looks like flannel ?
from Nirvana . That's a picture of him from 1997 . So imagine what it ? looks like today . I'm only kidding . There goes John the producer pulling him up , not the- .
Who's that ? Is that him too ? Let me see , oh , that's not so bad Dude that's How old is that ?
What are you talking about ? Yesterday , you get out of here . Anyway , look , i don't hate the guy , and if Pauli Short ever should to , we're to hear this sorry dude . Okay , buddy , it's cool man , all right , so what's next ? So what are we gonna be cooking next ? Are we doing the- .
You tell me what you're gonna do next ? I mean I don't know . Like I said , you order , i get Brisket To ask John if he wants brisket .
I think oh sweet God in heaven . Yeah , see look .
Now I see what you're talking about .
Yeah , man All right , whatever So , but the brisket is a stop-time dancing out there . So the what are you showing me here ?
That's the one I said Oh God , yeah , she's terrible .
That's the one I said didn't age well , right , right , right right . They looks like they found that picture sitting in a lagoon for a long time .
Yeah , like the blue lagoon , Right right , there's a hint for everyone . That's old .
Right , bless her , though she was cool .
No , she , nothing to her , I'm just saying So talk about this brisket .
what are we gonna do ? So let's pretend , let's do a hypothetical . Let's say , in a couple of weeks I come through with a Creekstone farm beautiful , badass prime brisket . What are you gonna do to it ?
We're gonna make nice , nice to it and cook it , smoke it and you're gonna enjoy yourself .
Well , yeah , that's just 14, .
14 hours , 16 hours , I'm like It can go , depending on weight it can go from 10 to 14 hours .
10 to 14 hours , but we're gonna have to get so . ultimately , you're gonna have to get like ongoing footage of that .
Yeah .
Yeah , all right , cause I mean we can't go that long without having footage .
Yeah , so I do it in different intervals as I'm mopping and then , if I'm so , just so people realize when you're smoking or barbecuing , i should say You don't just put the product in there and cook it , not to any end of it , you walk away .
There's a lot more to even if it's a trigger , i don't care who it is , what you're doing , you just can't walk away from it . You have to sit there and kind of baby it a little bit , but you have to mop it . Then you have to wrap it at a certain point . When you want to get to that more , it's called the freeze .
For me I call it freeze when your temperature gets to 175 to 180 , you wrap it . You want to go about 210 , 220 . That's really where you get that fat From . the decal will start to render out . That's what you call me Decal , you call me a decal . Yeah , you know it's the hardest thing to find to .
That's where we get the burnt ends from let it decal .
Yeah , that's it .
You know what ? I gotta figure out where that word came from . Somebody was making fun of somebody that was a cut down you decal back in the day , Yeah so , but I , what do you ?
what are the accoutrements ? What are we gonna ?
put . I think one should be done . One should be done as a sandwich , right , Because it's what you do when you have leftover you know , I have a sickness . I , i mean , you just can't stop eating .
We , just I have what ? three pounds of meat I think I eat right , and I'm already thinking about where Get the sandwich . You're starting to sweat . It's a combination of sweat from all the freaking you know , protein meat . I just , i just yeah . But I'm also sweating out because I really want to . I'd love to have a brisket sandwich .
Yeah , i'd love to have that . What kind of barbecue like we're gonna put barbecue sauce ?
Well , yeah , we've got a couple different options on the barbecue sauce , hopefully it's just gonna be slathered slathered . Yeah , the thing about brisket for me , when , especially when you're doing like a brisket sandwich , you want it to be dirty .
Yeah , there's certain times where you want to eat times , how many times Throughout the evening , do I send you Instagram ? Do I send you two to five times a day ? Yeah , and it's like these like succulent , like meat within a Person . cut it and they squeeze the squeeze and the juices are flowing out , yeah , and I'm like , oh , can you do this ?
You know , i would love to do a riff on , like a brisket sandwich in a egg roll . What yeah , you saw a bit what cheese melt , you know . Put it in the egg roll wrapper , fry that up and then cut it and there you have an Appetizer . What what I'm trying to do is in showcase . Is that one ?
when you're an operator of a restaurant or when you're a chef And you're trying to think of something how to utilize product , think about when you're cutting a brisket You're gonna have I love to call this shake , and all of my smokers know what I'm talking about . So the shake is is that little do ? what are you gonna do with it ?
You know I'm gonna scooby snack . I'll eat it . No , you gotta make money . You got a turn profit and that's what you want to do . So how do I maximize more profits ? I look at every meal plan I can possibly think of , whether it be a salad , whether it be sandwich , whether it be flying smoky , whether it be an Entree , whether it be a sandwich .
That's what I want to do is how do I perfect the amount of profitability I get off that product ? Yeah , so we'll do that , we'll do a sandwich , we'll do an appetizer and then I'll do an entree . The entree I haven't thought of yet , but I'll figure out something to do with that one .
Okay , yeah , i was in . that was in Sarasota a few days ago and and There's a place called Libby's and I think we had I went there , my wife We had a Fantastic meal . It was really , really good . One of the things , everything was good , but they had these , a sausage meatballs , oh , oh .
You just mentioned meatballs guess where I was last week ? or Universal Studios . Yeah , i went to Bruno , pizza , pizza , bruno . I contacted them . The general manager came over . I was telling him who I was , what we do for the podcast . He immediately sent the message off to Bruno . He immediately contacted me back .
He's like get me on and want put me in coach .
Let me tell you something fine Yeah let me .
Let me tell you something . Between my wife , my daughter and I , the food was Just . This is the second time . Thank you , keith's errors and for pointing that out . To get take us there .
You know Keith's some day man We're gonna meet . it'll be cool , i don't know , we'll see what happens , right .
But I mean , if you guys , here's a here's like a plug for such a great concept , it's pizza Bruno over on Curry .
Road . Of course you're gonna say Keith , and there's gonna be curry in the same sentence .
Well , that's the road It's on , Ironically enough but , you know Robert Walter over at Universal Studios in Lombardo's . He's just a great guy , acf dude .
Everybody we met is between Cal fish and the Greek restaurant and I think we were at a true kitchen over in Downtown before you get into where you're gonna be coming up , speaking of ACF I do want to say something .
There's a , there was a place called Dr Barbecue out in St Pete , mm-hmm and it was . It was a really good place . Sadly they you know they're no longer in business , but Ray lamp and I think I'm saying his name , his last name , correctly I .
Maybe you know like a target Yeah .
Yeah , he's a good dude , really good dude , and He is I've I have eaten at Dr Barbecue and it was fantastic . He and I've been communicating On the socials and I'm thinking that we should probably have him on too .
but what I really want to do with him is , you know , because right now he doesn't have a home in terms of , you know , a restaurant or anything , barbecue or anything . I think we should figure out a place to get him and let's let's like You know , mac Daddy out .
Yeah , you know , there's one place in Orlando We need to go to that I found out about it was that urban barbecue or something like that . I'm very send you something , john , about it and you were like , oh , i need to try it .
It's like then it's number one barbecue restaurant of all of Florida and Yelp and Robert chef Robert went over there and he took pictures of it and like urban barbecue , pit master , something like that , it's a weird name , but I heard it's fantastic the pictures , robert sent me was okay , but you're getting a honey I want .
I'm still talking about right now .
Right , i know you know we got a friend figure . We got to figure that out where we're gonna do this . Bet your house , i guess I don't know . That's fine . There's , there's three smokers there . I know .
Well , i'm just thinking where we can , where there's , you know where there's smoke , there's fire . Where there's smoke , there's brisket . baby , well , that's Soon . yeah , soon come , yeah , well , when , when ? what are we waiting for here ? We're waiting for the brisket . I have to tell you honestly , like that , things go so slow with you guys .
I'm waiting for John's reaction .
He already had a reaction .
Oh , they're yeah his face . I just saw yeah .
How's the website coming by the way ? so we're gonna be so close ? I'm kidding , i'm kidding . Yeah , actually it's not his fault , it's not , it's it's circumstances , circumstances . It's always the circumstances though . Well , you know , we . So we are revamping the walk-and-talk media brand and we're redoing everything .
So , one of the things we're having with our restaurant recipe chefs We're doing these photo shoots and they're gonna have their own pages and it's .
It's badass What is that he was showing me the Barbecue place in Orlando . When he was just pulled it up , it was . That's not the name of it . No , it's like urban something .
I don't , i don't , that doesn't strike a bell but yes .
I was wrong . It's called pig Floyd's .
Oh , pig Floyd's . Yeah , okay , it's .
And it's like something , something urban barbecue ?
I don't remember . I don't remember them . This was pre-covid , but when I was at the produce company we did some business .
Yeah , we need to . We need to make a venture out there , mm-hmm .
We still got to go to the freakin pizza place . They open at five . I Mean we can get there , we can do it . Whatever it takes . Whatever it takes , boss , whatever it takes , um , alright , so , but yes , of the so we redo in the website . You already have your page almost basically done , right , right ?
so , uh , you're gonna have a blog where you're gonna do , you're gonna do , recipes . It's gonna be subscription based to it again . Yeah , you know the full Monty . Yes they get to see the full Monty . Yeah Is this is this when you're cooking in speedos ? No , no , okay , no , no , that's not no okay , let's do it .
No , not , not in speedos That's Think of . nobody wants to see that , not even my wife wants to see that .
I can understand that , but everybody else would like That would have . That'd be viral . Go ahead .
Comment about it If you want to see that , because we'll put Carl in it to try and test it out .
No , no , no , i'm not . First of all , i'm not cooking . You are , it doesn't me being in speedos , is you know they can help anybody ?
Well , let's throw it out to the listeners .
No , because everybody . Just because it's shits and giggles of it all , i'm okay with that . No . I would never I .
That is never gonna happen , Well we're not gonna tip , we're not gonna burn , accidentally burn the twig or the cherries . That's not gonna happen .
Twig and berries , Wow Yeah we're not .
No , I'm not doing that man .
Not that I've done it .
I don't want to not that I've done it before .
No , I don't want to burn the branch of the mangoes either .
No , you stick with your twig and cherries , that's anyhow , so stick with what you got and stick with .
Yeah , let go with what you know . All right , so , acf , we're gonna come . Well , acf , but we're gonna come back to I don't want to forget this , because you know , when we go back and listen to this , i want it you know What are we talking about now .
We're like the brisket or the speedos . What are we talking about ? I don't forget the speedos . I .
Do want to make sure we come back on the next episode , to the lab-grown proteins We have to get like full data , full analysis , and I want to talk about it .
Yeah , I think hopefully the listeners will actually Comment about it .
You know when you do get out to . ACF New Orleans Yeah when you get out there . maybe that's something you can pass that around . I'd love to hear what some of your cohorts think about that , yeah definitely .
I'd love to figure that out , to find out to you When are you gonna be there ? I leave Thursday night , a week from today , and I'm back a week after that . So this what ? the 13th to the 20th , i'm in New Orleans .
My old stop next week . No what are we gonna do ?
Pizza Bruno .
I mean , I'll send you pick . I feel like .
I did that too , so you can set it back , it's okay .
You trust the deuces .
Yeah , really yeah , the arty buco . I'm just gonna mention that art of arty buco . It's one of the pizzas . They got some really cool names . Oh , from the yeah , yeah , okay , we go , i got you , i'm picking up what you put in there .
Yeah , smelling which step in it ? Yep , all right . So , as far as , as far as the ACF goes , this is the what the , the National Convention . Yeah , it's one of the biggest .
Yeah , the annual convention . That's the biggest one that we have . We're gonna be in the Orleans . I'll be in the back of the house with chef Jeremy Abbey , and Chef Ryan Manning will be helping out to do all the prep and working with the presenters and demos you can , we should still do this and and we can do a call in .
Yeah , we talked about that .
Yeah , we can do that , yeah yeah , i mean I'm traveling Thursday , that day , but I think I land before 12 so we can do something . After that I'll be gallivanting around town . We have to go look for certain ingredients in Asian market .
It's just like a contest .
No , it's just what we have to do to put things together for the demos for each individual chef That's gonna be demoing their product . One guy is Justin Sutherland , who's a barbecue dude , was a horrific boating accident last year , so it's great that he's gonna be center-staged and doing about 700 Little samples of whatever presentation he's doing .
I have the the recipe for it .
Well , you want it ? listen . Let me hold on a second . You know my ADD kicks it Yeah . So it was one we're gonna be picking up . you know we're getting you're gonna be so excited Speedos , no negative . So citrus America is going to Lend us , i'm sorry .
Yes , a unit really Yeah , is there gonna be like a couple cases of noble crunch ?
tangerines . I mean I'm sure we'll figure something out there . But we have to , yeah you know right , i think Ryan has no . Well , i think we probably get some from him . So listen , what well ? but anyway , what's gonna happen is where we're gonna put this in the studio , right here .
Right here . Yeah , I look at that face I've never seen him smile .
So wait a minute , wait a minute , you know we're talking . Oh wait , is there like a citrus rub ?
for a , a biscuit . There I can invent one .
How cool would that be ? No , but it's good , i want you know , he , he , we're talking about from your boy , is that no ? no , that has to be him , that's to be from Jeff .
Yeah , it's the old-fashioned . It's me mom sauce , it's a si sauce , yours . Yeah , Yeah that's what we'll use . Okay , Yeah all right , we're talking .
So we'll , we'll , we'll use one of the citrus America machine so juicing machine . It's like the freaking Mercedes Benz of of juicers .
Is it gonna be the one that you can put the pomegranate into ? Maybe ?
I don't know . I gotta talk with Jay , let's see what to see which one it is , but we gotta go pick it up and bring it over here . Anyway , it's gonna be here and Man , imagine the debauchery , imagine what we're gonna be do , imagine , imagine , think about it .
And if you guys don't know what that is , go back and look at the different list and you'll see that we talked about it .
Yeah , great podcast citrus America , Jay Gardner . You know , i don't remember which episode it was , but it was we did one with . Brian too right , Yeah , Brian was there too . Yeah , but Brian didn't do full episode , You know right , it was Jay that did the full episode .
Yeah , jay did the full . He's the one that freaked me out and goes oh , i know that guy's voice and I'm like who is ?
that , yeah , he's a good dude , they're good people , brian's cool , Anyway . So we're gonna have this unit and we're gonna do some cool stuff with it . I mean we can , i don't know . I mean , when you , when you think , when you think juice and What you can do with it to cook , what do you think ? anything ? and everything .
I think for the people like make it sexy , gosh .
I mean I think I'm thinking ceviche too . I mean there's nothing like getting fresh orange , tangerine , lemon , lime and just having that with some of the zest from it and then making a ceviche . There's like what gave me the idea for the Mimaw sassy sauce was his juice and tasting that tangerine and going this is a cup of Florida .
Right here in In this little cup It's a taste of Florida and that's what gave me and prompted me to revamp my original and Add in the bourbon the orange . So I would definitely do something like that marinades . I literally just got super excited .
Oh , i'll let you on the saw , though . Yeah , we can do that too . Yeah , yeah , john's getting all ethnic over here . I get it . That's cool , mr Hernandez .
I can also mojo . Yeah , that's one of the . You know , get some sour orange when you say mojo you say it with .
It's a combination of Latin and Hebrew . Well , that's hello .
Well , not a jubin , but I definitely was raised around jubins right .
No , i get it , but you're . When you get a hole , it's like it's in your throat . Well , growing up , i'm mad at you . You know emerald hills and no , i was Howard Hills , i didn't . You right there . Yeah , you're on the border tracks literally . If you're from Fort Lauderdale , you know exact force , liquor Dale .
Yeah , pronounce it right .
Fort liquor Dale , all right . So I think I think that , coming up soon , i think coming up soon , we're gonna be doing the the brisket . We're gonna do the stuff with the Citrus America , we've got Marvin , we got a plan . All right , these are all things . like I'm this is it's moving , it's on tape right now .
Oh yeah , Trump There's been . Salma Hawk has been on tape . for how long now ? Yeah , Yeah , there we go . Yeah , but today .
Yeah , we captured it and those photos are gonna be badass people , if you're into the food photography , you got to get with Ibus images . Get with John Hernandez , please , for all things holy and good , get with John Hernandez , okay , oh my gosh , ibus images , calm , and That was love . Smokey , smokey man . You're in every freaking episode , buddy .
Wow , all right , appreciate everybody out there . John , your badass dude Jeffrey , i mean , i love you with the way you're cooking , dude You're . This is insane . Have fun . Yeah , definitely at the ACF . Tell everybody I said hello Definitely , especially the cats who are on with us .
Yes , I'll be seeing them . They'll be walking in . Yeah , definitely next year .
We're all gonna be there . We are Out .