1 00:00:00,000 --> 00:00:09,100 Hi everyone, welcome to Pot Luck Food Talks. 2 00:00:09,100 --> 00:00:16,640 Today I'm here with Late to the Party, which is like a black entity speaking out of somewhere. 3 00:00:16,640 --> 00:00:23,040 We're going to talk about the origins of parsley in cooking. 4 00:00:23,040 --> 00:00:24,280 What about that? 5 00:00:24,280 --> 00:00:25,280 Origins of parsley. 6 00:00:25,280 --> 00:00:32,000 I mean, somebody saw a weed on the side of the road, they picked it, they said, hey, 7 00:00:32,000 --> 00:00:36,240 this tastes like it would make a boiled ham better. 8 00:00:36,240 --> 00:00:41,040 And yeah, I mean, parsley, like what does parsley actually bring to the party? 9 00:00:41,040 --> 00:00:46,560 Is it like, because I like parsley, you know, but like, what is the flavor of parsley? 10 00:00:46,560 --> 00:00:48,200 Yeah, that's a good question. 11 00:00:48,200 --> 00:00:51,920 I would say very grassy, very, yeah. 12 00:00:51,920 --> 00:00:58,800 For me, it's like the herb par excellence, you know, like it's the herb, yet at the same 13 00:00:58,800 --> 00:01:05,680 time is the most underrated, overlooked, you know. 14 00:01:05,680 --> 00:01:11,800 You know, there is this saying in Italy, when you're meeting someone too much, you know, 15 00:01:11,800 --> 00:01:16,160 you see someone in the morning at the bakery, then in the afternoon at the bank, and then 16 00:01:16,160 --> 00:01:21,880 in the evening at a cafe or something, you say, man, you're like parsley, you're everywhere. 17 00:01:21,880 --> 00:01:22,880 That's really nice. 18 00:01:22,880 --> 00:01:23,880 I like that. 19 00:01:23,880 --> 00:01:27,880 Would you say that parsley is your most used herb? 20 00:01:27,880 --> 00:01:28,880 Not at all. 21 00:01:28,880 --> 00:01:33,160 I don't use it that much, probably because of what I'm saying, that it's pretty much 22 00:01:33,160 --> 00:01:34,160 everywhere. 23 00:01:34,160 --> 00:01:38,640 For example, here in Spain, if you buy fish at the fishmonger, they give you like a handful 24 00:01:38,640 --> 00:01:44,480 of parsley for no cost, you know, just because it goes with the fish, you know, that's the 25 00:01:44,480 --> 00:01:45,480 way it goes here. 26 00:01:45,480 --> 00:01:47,880 But why is the question? 27 00:01:47,880 --> 00:01:51,440 Like I wonder where this like originates from, you know? 28 00:01:51,440 --> 00:01:57,640 I mean, like, because I think the two big ones are parsley and chives, right? 29 00:01:57,640 --> 00:02:00,640 I use chives like all the fucking time. 30 00:02:00,640 --> 00:02:05,000 And if I had like, if I'd have to have like two basic herbs in my mise en place drawer, 31 00:02:05,000 --> 00:02:09,280 it would be finely cut chives and very finely cut parsley. 32 00:02:09,280 --> 00:02:12,160 Okay, but I would say maybe. 33 00:02:12,160 --> 00:02:18,200 Okay, but chives like the very fine ones, like ciboulette, because for me, that's more 34 00:02:18,200 --> 00:02:25,520 like a more gourmet-y, chef-y thing, while parsley is the herb of the people, you know? 35 00:02:25,520 --> 00:02:29,280 Really, I think chives are like could be in almost any dish. 36 00:02:29,280 --> 00:02:35,320 I mean, like for me, chives aren't fine dining-ish at all. 37 00:02:35,320 --> 00:02:39,280 Like for me, chives are like really kind of like my grandma puts it in every salad on 38 00:02:39,280 --> 00:02:42,000 every like a quiche and blah. 39 00:02:42,000 --> 00:02:46,120 But I guess in the south of Germany, where I'm from, it's much, much more common. 40 00:02:46,120 --> 00:02:48,560 Yeah, here it's also quite common. 41 00:02:48,560 --> 00:02:52,800 I would say also in Asia, it's all over the place, chives. 42 00:02:52,800 --> 00:02:57,840 Chives, yeah, there's so many different types of chives, like I mean, garlic chives, you 43 00:02:57,840 --> 00:02:58,840 know? 44 00:02:58,840 --> 00:02:59,840 Completely different thing. 45 00:02:59,840 --> 00:03:03,240 And that's super, super common in Asian cooking. 46 00:03:03,240 --> 00:03:11,600 Could you make a whole menu with parsley as the main ingredient? 47 00:03:11,600 --> 00:03:17,600 I mean, I'm sure that I could if I tried hard enough. 48 00:03:17,600 --> 00:03:22,240 But like that being said, parsley is a really, really wonderful herb. 49 00:03:22,240 --> 00:03:24,200 And I think it's really underused. 50 00:03:24,200 --> 00:03:28,120 And I can straight away think of a couple of examples where I think that parsley is 51 00:03:28,120 --> 00:03:29,360 really wonderful. 52 00:03:29,360 --> 00:03:32,120 I think parsley makes a really nice coulis. 53 00:03:32,120 --> 00:03:38,920 If you make like a really intense green parsley sauce of like blanched parsley, especially 54 00:03:38,920 --> 00:03:43,160 when you keep some of the blanching water that has all the parsley flavor, you cool 55 00:03:43,160 --> 00:03:48,360 it down, you use that to mix the parsley. 56 00:03:48,360 --> 00:03:51,920 You can also make a cream soup with parsley. 57 00:03:51,920 --> 00:03:52,920 I've had that. 58 00:03:52,920 --> 00:03:53,920 100%. 59 00:03:53,920 --> 00:03:54,920 I think it's really, really nice. 60 00:03:54,920 --> 00:03:59,440 Same as you would make it with spinach, but instead parsley. 61 00:03:59,440 --> 00:04:07,520 I guess it has just like a way more grassy kind of flavor, almost like the feeling you 62 00:04:07,520 --> 00:04:13,320 have when freshly cut grass in a garden. 63 00:04:13,320 --> 00:04:17,320 Yeah, yeah, yeah, for sure. 64 00:04:17,320 --> 00:04:22,680 But it's like it's really intense also because it's got such a high level of chlorophyll. 65 00:04:22,680 --> 00:04:26,480 I mean, I'm a huge fan of making parsley oil. 66 00:04:26,480 --> 00:04:31,920 I think parsley oil when made correctly is super lovely. 67 00:04:31,920 --> 00:04:38,080 It gets this like oily, dark, almost black, green quality. 68 00:04:38,080 --> 00:04:42,920 And I love making like a, I call it like a parsley sauce, but it's basically like a very 69 00:04:42,920 --> 00:04:48,440 nicely made beurre blanc that then just before serving you split with a really generous amount 70 00:04:48,440 --> 00:04:49,440 of parsley oil. 71 00:04:49,440 --> 00:04:54,320 And it looks beautiful because like white and green, but also the flavor is super, super 72 00:04:54,320 --> 00:04:59,280 nice because like at the very end, adding this like intense parsley flavor to the sauce 73 00:04:59,280 --> 00:05:00,720 is just super beautiful. 74 00:05:00,720 --> 00:05:03,600 Goes with any white fish and it looks amazing. 75 00:05:03,600 --> 00:05:04,600 You know, it's like pearly. 76 00:05:04,600 --> 00:05:05,920 How do you make it? 77 00:05:05,920 --> 00:05:12,440 So there's different ways of making it, but I like to use as little oil to parsley as 78 00:05:12,440 --> 00:05:13,440 possible. 79 00:05:13,440 --> 00:05:16,520 So the more parsley you can put into your oil, the better obviously. 80 00:05:16,520 --> 00:05:23,160 And I heat the oil with the parsley while mixing it to 60 degrees. 81 00:05:23,160 --> 00:05:25,520 I hold it there for a certain amount of time. 82 00:05:25,520 --> 00:05:27,560 Yeah, exactly. 83 00:05:27,560 --> 00:05:32,080 Ah, yeah, right, like for me, that's also the best way to do it. 84 00:05:32,080 --> 00:05:37,080 Like in a thermomix, at hot temperature, blending for a long time. 85 00:05:37,080 --> 00:05:45,200 And then you have like this really like dark, almost petroleum, green petroleum oil. 86 00:05:45,200 --> 00:05:46,200 Exactly. 87 00:05:46,200 --> 00:05:50,360 And you really like loosen up the flavor, I think, you know, and then I strain it straight 88 00:05:50,360 --> 00:05:54,800 onto a bowl of ice to cool it down super rapidly. 89 00:05:54,800 --> 00:05:58,520 And then I hang it overnight to get rid of the rest of the water, right. 90 00:05:58,520 --> 00:06:04,400 With hanging, I mean that I put it into a bag that I put like upright on a hook. 91 00:06:04,400 --> 00:06:09,080 And then the water, the oil will settle on the top and there will be a little bit of 92 00:06:09,080 --> 00:06:10,080 water on the bottom. 93 00:06:10,080 --> 00:06:14,560 And I basically just cut a hole into the bag and let the water drip out. 94 00:06:14,560 --> 00:06:15,800 So you just have the oil. 95 00:06:15,800 --> 00:06:20,000 But you can also do it like if you don't have a thermomix at home, you can do it in a very 96 00:06:20,000 --> 00:06:24,800 high powered blender, like a Vitamix, for example. 97 00:06:24,800 --> 00:06:34,760 This is a chef in London, Jeremy Chang, I think his name is, he's from Ekoji. 98 00:06:34,760 --> 00:06:40,160 And he I know that he makes a lot of his like sauces in a Vitamix by blending them at a 99 00:06:40,160 --> 00:06:43,760 very high speed so that they heat up. 100 00:06:43,760 --> 00:06:45,560 And he blends them and blends them and blends them. 101 00:06:45,560 --> 00:06:47,520 That's how it like makes his emulsions and stuff like that. 102 00:06:47,520 --> 00:06:51,240 You can definitely do it like that also, but the thermomix obviously gives you like a controlled 103 00:06:51,240 --> 00:06:52,240 temperature. 104 00:06:52,240 --> 00:06:58,160 I guess I guess if I would do it at home, I would like do it old school way, you know, 105 00:06:58,160 --> 00:07:02,480 like blanching, mixing with oil and then straining. 106 00:07:02,480 --> 00:07:10,400 I guess now after learning this technique where you blend it while hot, I guess I wouldn't 107 00:07:10,400 --> 00:07:11,400 cool it down. 108 00:07:11,400 --> 00:07:17,160 I would throw it right away to the oil in the machine and blitz it hot. 109 00:07:17,160 --> 00:07:18,840 And then let it cool. 110 00:07:18,840 --> 00:07:20,720 Yeah, I agree. 111 00:07:20,720 --> 00:07:26,920 Also really nice use for parsley oil is something I did about two years ago. 112 00:07:26,920 --> 00:07:36,280 Made a parfait like a semi-fredo, basically like a very plain milk base that we then emulsified 113 00:07:36,280 --> 00:07:39,720 a lot of very nicely made parsley oil into. 114 00:07:39,720 --> 00:07:42,160 And what you got at the end was a parsley parfait. 115 00:07:42,160 --> 00:07:43,160 Right. 116 00:07:43,160 --> 00:07:47,120 And it's really, really nice because it's like lightly sweet, but like with this very 117 00:07:47,120 --> 00:07:50,440 intense herbal parsley note, it was super delicious. 118 00:07:50,440 --> 00:07:52,560 That sounds pretty good. 119 00:07:52,560 --> 00:07:53,560 Yeah. 120 00:07:53,560 --> 00:07:54,560 As an ice cream. 121 00:07:54,560 --> 00:07:55,560 Really, really nice. 122 00:07:55,560 --> 00:08:04,320 Also this technique of freezing leaves and then which it is something that I see Germans 123 00:08:04,320 --> 00:08:10,480 do a lot like German chefs freezing different types of herbs and then putting them in a 124 00:08:10,480 --> 00:08:16,760 pakkajet and blitzing the whole thing to get like this frozen herb powder. 125 00:08:16,760 --> 00:08:20,240 And I think with parsley it's a very good leaf to do that with. 126 00:08:20,240 --> 00:08:23,640 It's also a leaf that freezes pretty well. 127 00:08:23,640 --> 00:08:24,640 Yeah, for sure. 128 00:08:24,640 --> 00:08:26,320 I mean, there's different things. 129 00:08:26,320 --> 00:08:31,000 It's like very basic cooking like mise en place techniques. 130 00:08:31,000 --> 00:08:36,920 Like in Germany we call it a matte often, which is a very strange term because a matte 131 00:08:36,920 --> 00:08:40,720 would be like a mat, you know, like something that you would lie on. 132 00:08:40,720 --> 00:08:41,720 Yeah. 133 00:08:41,720 --> 00:08:45,240 Often like either you pick the leaves of all the fibrous stems and then, yeah, like you 134 00:08:45,240 --> 00:08:51,840 said, freeze them and puree them into like a powder or you blanch them, squeeze out all 135 00:08:51,840 --> 00:08:57,000 the water, pack them into a pakkajet, freeze them and then blitz it a couple of times until 136 00:08:57,000 --> 00:09:05,000 you have a very, very smooth, very green herb puree that you then use to add to sauces to, 137 00:09:05,000 --> 00:09:09,760 you know, mousses or whatever, to creams to flavor and to color it. 138 00:09:09,760 --> 00:09:14,200 But to pasta dough, for example, that's what you use it, you know, you would add like a 139 00:09:14,200 --> 00:09:18,760 spoonful of that into the pasta dough to make it really vibrantly green. 140 00:09:18,760 --> 00:09:19,760 Yeah. 141 00:09:19,760 --> 00:09:26,600 I think it's a very versatile herb and also herb that's also resistant pretty much. 142 00:09:26,600 --> 00:09:30,560 You can pretty much cook parsley, you know, you can throw it into a sauce from the beginning 143 00:09:30,560 --> 00:09:33,560 and cook it all over through and it will hold on, you know. 144 00:09:33,560 --> 00:09:36,720 I think that also makes it very interesting. 145 00:09:36,720 --> 00:09:41,680 Also the name of the herb for me is funny because in German it's Peta Cilie, you know, 146 00:09:41,680 --> 00:09:49,920 Peta, which is Peter and in Spanish it's Peregil and in Catalan Pere is Peter. 147 00:09:49,920 --> 00:09:51,840 It's the same. 148 00:09:51,840 --> 00:09:57,440 So I wonder, it's probably some super old Christian name thing. 149 00:09:57,440 --> 00:09:58,440 I think it's a saint. 150 00:09:58,440 --> 00:10:00,640 It has to be like that. 151 00:10:00,640 --> 00:10:05,880 It has to be like, yeah, like a herb that has been used for millennia for sure. 152 00:10:05,880 --> 00:10:07,680 I'm pretty sure about that. 153 00:10:07,680 --> 00:10:08,680 100%. 154 00:10:08,680 --> 00:10:09,680 Yeah. 155 00:10:09,680 --> 00:10:13,080 You know what other herb I find really underrated? 156 00:10:13,080 --> 00:10:14,080 Cherville. 157 00:10:14,080 --> 00:10:15,080 Okay. 158 00:10:15,080 --> 00:10:16,080 You fuck with Cherville? 159 00:10:16,080 --> 00:10:17,960 Are you a Cherville man? 160 00:10:17,960 --> 00:10:21,520 I mean, like I'm not crazy about Cherville to be honest. 161 00:10:21,520 --> 00:10:27,120 Like I like it, but it's not, it wouldn't be on my top five of herbs. 162 00:10:27,120 --> 00:10:28,280 I think it would be on mine. 163 00:10:28,280 --> 00:10:29,280 I love Cherville. 164 00:10:29,280 --> 00:10:33,280 I think it's a little bit of a better parsley in a way. 165 00:10:33,280 --> 00:10:40,280 Like especially for like herb salads and garnishes and stuff like that. 166 00:10:40,280 --> 00:10:41,280 Yeah. 167 00:10:41,280 --> 00:10:48,280 Like I love this slight anisey flavor that it has. 168 00:10:48,280 --> 00:10:49,920 I think it's really underrated. 169 00:10:49,920 --> 00:10:53,360 People just look at it as like a leaf, but it's really delicious. 170 00:10:53,360 --> 00:10:56,120 A parsley salad is not so easy. 171 00:10:56,120 --> 00:11:03,280 I can only think of Fergus Anderson's, this parsley salad with the bone marrow, you know? 172 00:11:03,280 --> 00:11:09,040 But besides that, I mean, because other herbs, I think my favorite herb is cilantro for sure. 173 00:11:09,040 --> 00:11:13,160 And cilantro is something I could throw to any salad anytime. 174 00:11:13,160 --> 00:11:19,280 And I just, you know, same as you would throw any other leaves or lettuces. 175 00:11:19,280 --> 00:11:21,000 And I think that works pretty well. 176 00:11:21,000 --> 00:11:27,040 Also very versatile because you can use it fresh, completely different thing. 177 00:11:27,040 --> 00:11:32,960 If you throw it into a soup and cook it through, you will have like this completely different 178 00:11:32,960 --> 00:11:34,640 flavor profile. 179 00:11:34,640 --> 00:11:35,640 And yeah. 180 00:11:35,640 --> 00:11:40,200 And then in the normal ways you would use a herb, like chopped and integrated into a 181 00:11:40,200 --> 00:11:42,440 sauce or a dressing or whatever. 182 00:11:42,440 --> 00:11:43,880 Yeah, absolutely. 183 00:11:43,880 --> 00:11:46,080 I mean, like I'm also team cilantro, you know? 184 00:11:46,080 --> 00:11:48,640 I mean, for me, it's one of the most delicious things. 185 00:11:48,640 --> 00:11:54,640 And also like one thing, something like I could almost always add more, you know? 186 00:11:54,640 --> 00:11:56,680 It's like almost never enough. 187 00:11:56,680 --> 00:11:57,960 It's just fucking delicious. 188 00:11:57,960 --> 00:12:01,360 But obviously half of the world's population doesn't like cilantro at all. 189 00:12:01,360 --> 00:12:08,360 So very common genetic defect, which is actually really interesting because I don't know if 190 00:12:08,360 --> 00:12:09,960 people know this or not. 191 00:12:09,960 --> 00:12:13,520 Common genetic defect, whether you like cilantro or not. 192 00:12:13,520 --> 00:12:20,280 And if cilantro tastes like soap to you, it means that you have certain receptors on your 193 00:12:20,280 --> 00:12:25,160 tongue that people who don't have this with cilantro do not. 194 00:12:25,160 --> 00:12:26,480 So it's really funny. 195 00:12:26,480 --> 00:12:30,520 It's not just like sort of like, are you, your tongue is underdeveloped because you 196 00:12:30,520 --> 00:12:33,600 don't like cilantro is actually the other way around. 197 00:12:33,600 --> 00:12:38,720 Yeah, that's, do you know what a supertaster is? 198 00:12:38,720 --> 00:12:46,680 This is something that is a profiling for, for example, in the wine world, there are 199 00:12:46,680 --> 00:12:49,800 like people that are supertasters. 200 00:12:49,800 --> 00:12:51,400 And so either you are or you're not. 201 00:12:51,400 --> 00:12:56,680 And this is again, genetically, this is not something you can choose or get better at 202 00:12:56,680 --> 00:12:57,680 or whatever. 203 00:12:57,680 --> 00:13:00,360 It's just, you're way more sensible. 204 00:13:00,360 --> 00:13:05,880 And these people that are way, way, way more sensible, these supertasters, it's usually 205 00:13:05,880 --> 00:13:10,040 also the people that don't like a lot of stuff. 206 00:13:10,040 --> 00:13:15,400 They're like super picky and, and this kind of things. 207 00:13:15,400 --> 00:13:19,120 Also yesterday I was talking about, I had a food tour today. 208 00:13:19,120 --> 00:13:22,420 We were walking around in an old town and trying different things. 209 00:13:22,420 --> 00:13:28,240 And we were talking about perception in general, the different roles that can be played when 210 00:13:28,240 --> 00:13:30,160 you're tasting something. 211 00:13:30,160 --> 00:13:35,800 And something very interesting is memory, of course, when you try something that brings 212 00:13:35,800 --> 00:13:41,800 you to your childhood or brings you somewhere and you're like, oh, you know, like I know 213 00:13:41,800 --> 00:13:48,440 this smell or, or suddenly I remember for me, I get that every single time with rusty 214 00:13:48,440 --> 00:13:50,400 or a catawful puffa. 215 00:13:50,400 --> 00:13:56,440 My dad used to cook that at home and I was, I was literally a two year old baby. 216 00:13:56,440 --> 00:14:00,240 And every time I smell that, I go directly there. 217 00:14:00,240 --> 00:14:03,240 You know, those catawful puffa with apple puree. 218 00:14:03,240 --> 00:14:05,520 I guess that's as German as it gets. 219 00:14:05,520 --> 00:14:10,200 There's no, there's nothing more German than that. 220 00:14:10,200 --> 00:14:11,200 Yeah. 221 00:14:11,200 --> 00:14:12,200 But it's crazy. 222 00:14:12,200 --> 00:14:14,720 I have exactly that with certain things as well. 223 00:14:14,720 --> 00:14:20,040 I have a very, very strong thing with Yuzu. 224 00:14:20,040 --> 00:14:22,120 Like if I eat or smell Yuzu. 225 00:14:22,120 --> 00:14:23,120 Wow. 226 00:14:23,120 --> 00:14:24,120 Yeah. 227 00:14:24,120 --> 00:14:28,800 Still today I get transported straight back to like the very first week that I like moved 228 00:14:28,800 --> 00:14:29,800 to Japan. 229 00:14:29,800 --> 00:14:35,920 The first two weeks are like really ingrained in my memory because I was severely jet lagged 230 00:14:35,920 --> 00:14:41,800 and I would wake up at like five o'clock in the morning every day and I would go outside 231 00:14:41,800 --> 00:14:45,120 and like stroll through the neighborhood and sit in the park. 232 00:14:45,120 --> 00:14:48,360 And it was just the end of cherry blossom season. 233 00:14:48,360 --> 00:14:50,840 And it was like really magical to me. 234 00:14:50,840 --> 00:14:57,400 And I like super vividly remember sitting in the park, like a, like a small little park, 235 00:14:57,400 --> 00:14:59,720 neighborhood park, nothing crazy, nothing special. 236 00:14:59,720 --> 00:15:02,200 But like, it's so funny. 237 00:15:02,200 --> 00:15:07,280 Now I'm like 30 something years old, but, and like I've cooked with Yuzu so, so many 238 00:15:07,280 --> 00:15:12,560 times, but still when I haven't like smelled it for a while and I come back to it, I like, 239 00:15:12,560 --> 00:15:14,320 I'm just like transported back. 240 00:15:14,320 --> 00:15:18,440 It's absolutely insane. 241 00:15:18,440 --> 00:15:24,160 And then going back to Parthi, you know, Carlos Arrellano, he's like Spain's most iconic TV 242 00:15:24,160 --> 00:15:25,160 chef. 243 00:15:25,160 --> 00:15:30,760 He's famous for putting Parthi on fucking everything. 244 00:15:30,760 --> 00:15:32,760 Every time he finishes a dish. 245 00:15:32,760 --> 00:15:33,760 Yeah. 246 00:15:33,760 --> 00:15:39,200 But, but I don't know if it's like that anymore, but I remember we had cable TV at home, so 247 00:15:39,200 --> 00:15:45,120 we would watch his show like back in the nineties when, I mean, he has been on prime time since 248 00:15:45,120 --> 00:15:47,680 the eighties and still today. 249 00:15:47,680 --> 00:15:50,020 Like a huge TV personality here. 250 00:15:50,020 --> 00:15:54,800 And every time he would finish a dish, he had like a herb garden there in his TV kitchen 251 00:15:54,800 --> 00:16:02,560 and he would always grab like a piece of Parthi and put it on top of everything, you know, 252 00:16:02,560 --> 00:16:07,400 like, and I guess that's also like a very old school thing of putting like a, you know, 253 00:16:07,400 --> 00:16:15,480 like a whole leaf or like a whole bunch of leaves of Parthi on top of food. 254 00:16:15,480 --> 00:16:16,480 Absolutely. 255 00:16:16,480 --> 00:16:21,720 I do like now that we're talking about it, I do wonder where this has like originated 256 00:16:21,720 --> 00:16:24,800 from because it's such a widespread thing. 257 00:16:24,800 --> 00:16:29,880 And I feel like there must have been more of a reason for it than just I'm going to 258 00:16:29,880 --> 00:16:34,440 put something green on the plate. 259 00:16:34,440 --> 00:16:40,560 You know, this, this, this whole cliche of the curly parsley next to your like roast 260 00:16:40,560 --> 00:16:46,300 piece of meat or whatever you are schnitzel or I don't know, you know, it's so in a way 261 00:16:46,300 --> 00:16:52,600 we like that now it's such a cliche that chefs try to on purpose stay away from this, you 262 00:16:52,600 --> 00:16:56,600 know, so like where did it originate from? 263 00:16:56,600 --> 00:17:05,600 But I guess it's like a common sense thing that it just gives it like a more fresh and 264 00:17:05,600 --> 00:17:08,680 vibrant look to the foods and you will find the same thing. 265 00:17:08,680 --> 00:17:13,120 For example, in Japanese cooking, you will see they use shiso leaves to decorate stuff 266 00:17:13,120 --> 00:17:15,400 or other kinds of leaves for that matter. 267 00:17:15,400 --> 00:17:17,060 You think that's the only reason? 268 00:17:17,060 --> 00:17:23,320 Do you think there is like, I don't know, like some liturgical Catholic reason or something 269 00:17:23,320 --> 00:17:24,320 like that? 270 00:17:24,320 --> 00:17:27,440 I think I think there must have been more of a reason than just aesthetics. 271 00:17:27,440 --> 00:17:29,960 To keep vampires away. 272 00:17:29,960 --> 00:17:31,120 I like that one. 273 00:17:31,120 --> 00:17:36,160 Yeah, or to like eat it after the meal to like support your digestive tract or something. 274 00:17:36,160 --> 00:17:39,520 I don't know, man, you know, I'm just spit. 275 00:17:39,520 --> 00:17:40,520 I'm just spitballing. 276 00:17:40,520 --> 00:17:45,080 Yeah, you know, I just want to unravel the mysteries of the curly parsley. 277 00:17:45,080 --> 00:17:50,680 In your mind, look beyond the park, the curly horizon, you know, you know, what's not so 278 00:17:50,680 --> 00:17:53,640 cool and I've tried it and it's not that cool. 279 00:17:53,640 --> 00:18:00,760 It's like, well, you mentioned parsley parfait, but that was for sure savory. 280 00:18:00,760 --> 00:18:04,200 But like, like a dessert. 281 00:18:04,200 --> 00:18:10,880 Okay, I was just going to say that that's something I haven't found like good ones. 282 00:18:10,880 --> 00:18:15,360 You've taught me you've talked about that parsley parfait before and I always thought 283 00:18:15,360 --> 00:18:16,360 it was savory. 284 00:18:16,360 --> 00:18:19,100 Ah, it is actually sweet. 285 00:18:19,100 --> 00:18:22,080 Like not overly sweet, but definitely sweet. 286 00:18:22,080 --> 00:18:24,400 But for a dessert and what do you have there? 287 00:18:24,400 --> 00:18:27,320 Okay, but then I guess it was very subtle, right? 288 00:18:27,320 --> 00:18:30,400 Like it was not like in your face parsley. 289 00:18:30,400 --> 00:18:31,400 Here you go. 290 00:18:31,400 --> 00:18:35,400 No, it was more like I mean, how can I describe it? 291 00:18:35,400 --> 00:18:37,280 It's also like cooked. 292 00:18:37,280 --> 00:18:41,280 Like a whipped cream with parsley accent more something like that. 293 00:18:41,280 --> 00:18:46,280 Yeah, in a way, like you could definitely taste the parsley, but it had this like herbaceous, 294 00:18:46,280 --> 00:18:54,280 woody sort of oily flavor, like very green, very chlorophyll, you know, almost like I 295 00:18:54,280 --> 00:18:58,120 like, you know, like parsley matcha kind of thing, you know. 296 00:18:58,120 --> 00:19:03,560 By the way, I recently was invited to a truffle forum. 297 00:19:03,560 --> 00:19:04,560 That was fun. 298 00:19:04,560 --> 00:19:05,560 Oh, nice. 299 00:19:05,560 --> 00:19:09,680 I was joined with the Basque Culinary Center and the Culinary Institute of America. 300 00:19:09,680 --> 00:19:16,940 So the word session on both schools and they were talking online. 301 00:19:16,940 --> 00:19:22,640 So the different association of producers of truffles here in Spain, which are Teruel 302 00:19:22,640 --> 00:19:28,840 and some other regions, which are the greatest producers in the world actually, they brought 303 00:19:28,840 --> 00:19:29,840 some truffles. 304 00:19:29,840 --> 00:19:34,320 So there was a tasting, explanation on the product and everything. 305 00:19:34,320 --> 00:19:35,320 It was good. 306 00:19:35,320 --> 00:19:40,360 But I have to say, well, something I thought about you actually is that they were talking 307 00:19:40,360 --> 00:19:46,520 about something that I mentioned here on the podcast and you were like, no way, that's 308 00:19:46,520 --> 00:19:47,520 bullshit. 309 00:19:47,520 --> 00:19:49,000 How do you call it? 310 00:19:49,000 --> 00:19:52,720 Infusing eggs with truffles. 311 00:19:52,720 --> 00:19:57,760 Like if you storage them, if you storage them in the same Tupperware or whatever eggs and 312 00:19:57,760 --> 00:20:01,320 truffle, the eggs were become truffles. 313 00:20:01,320 --> 00:20:02,320 And that's true. 314 00:20:02,320 --> 00:20:03,320 That's true. 315 00:20:03,320 --> 00:20:04,320 Oh yeah. 316 00:20:04,320 --> 00:20:08,560 So there were producers and experts and they were explaining like the good practices of 317 00:20:08,560 --> 00:20:09,760 truffle. 318 00:20:09,760 --> 00:20:15,760 It was quite common to not only that, but to do that a lot as much as you can. 319 00:20:15,760 --> 00:20:21,240 Like you have truffles and you put like eggs and cheese and butter and all sorts of stuff 320 00:20:21,240 --> 00:20:22,760 in the same Tupperware. 321 00:20:22,760 --> 00:20:28,240 So everything gets impregnated with the truffle and then you use it. 322 00:20:28,240 --> 00:20:35,400 But I have to say maybe for that very same reason that for me these truffles were weak. 323 00:20:35,400 --> 00:20:43,320 You know, like yeah, because it has this, what's the name of this strong smell that 324 00:20:43,320 --> 00:20:51,080 has gas or eggshells and this is a sulfur in Spanish. 325 00:20:51,080 --> 00:20:52,080 What's sulfur? 326 00:20:52,080 --> 00:20:53,080 Sulfur, yeah. 327 00:20:53,080 --> 00:20:54,080 Maybe. 328 00:20:54,080 --> 00:20:55,080 Yeah. 329 00:20:55,080 --> 00:20:56,080 Sulfur. 330 00:20:56,080 --> 00:20:57,080 Yeah. 331 00:20:57,080 --> 00:21:01,240 And it's one of the distinctive smells of truffle. 332 00:21:01,240 --> 00:21:05,480 I mean, I've been in restaurants where suddenly it's like, oh my God, what's going on? 333 00:21:05,480 --> 00:21:07,720 There is a gas leak and nothing is going on. 334 00:21:07,720 --> 00:21:11,920 It was just somebody opened the Tupperware with the truffle inside, you know? 335 00:21:11,920 --> 00:21:17,240 And for me that's an indicator that first of all, that it's a proper real truffle, not 336 00:21:17,240 --> 00:21:19,880 some kind of summer bullshit or anything. 337 00:21:19,880 --> 00:21:20,880 Yeah. 338 00:21:20,880 --> 00:21:21,880 100%. 339 00:21:21,880 --> 00:21:26,680 Which by the way, I brought, because we also talk about the summer truffle issue here in 340 00:21:26,680 --> 00:21:27,680 the show. 341 00:21:27,680 --> 00:21:28,680 So I brought that up. 342 00:21:28,680 --> 00:21:32,680 So people were throwing questions and stuff. 343 00:21:32,680 --> 00:21:37,440 And so my question was like, okay, what's the deal with summer bullshit? 344 00:21:37,440 --> 00:21:38,920 Why does that truffle exist? 345 00:21:38,920 --> 00:21:44,640 No, I said like, I mean, I was in a restaurant which is, and then the menu said truffle and 346 00:21:44,640 --> 00:21:47,200 I was excited because oh, oh nice truffle, you know? 347 00:21:47,200 --> 00:21:52,320 Like it always makes me feel excited if I'm going to have something with truffles. 348 00:21:52,320 --> 00:21:58,480 And then it came with this shave, truffle shave and I tried it and this is fucking summer 349 00:21:58,480 --> 00:21:59,840 truffle. 350 00:21:59,840 --> 00:22:03,260 Why would you shave summer truffle? 351 00:22:03,260 --> 00:22:05,280 First of all, it's not expensive. 352 00:22:05,280 --> 00:22:10,600 So you shouldn't treat it as gold, you know, because it's not. 353 00:22:10,600 --> 00:22:12,720 And second of all, it's tasteless. 354 00:22:12,720 --> 00:22:15,600 So you should basically treat it like champignons, you know? 355 00:22:15,600 --> 00:22:19,480 You should put like four whole truffles into a dish. 356 00:22:19,480 --> 00:22:24,720 And I asked like, what's the deal with that? 357 00:22:24,720 --> 00:22:27,000 What's a proper way to use it? 358 00:22:27,000 --> 00:22:31,280 There was one of the experts that started like answering around, but there was another 359 00:22:31,280 --> 00:22:35,040 one who was like a producer and he told me like, you should never do that with summer 360 00:22:35,040 --> 00:22:36,040 truffle. 361 00:22:36,040 --> 00:22:37,800 That doesn't make any sense. 362 00:22:37,800 --> 00:22:42,720 You should quarter it and throw it to a pan with butter and cook it like mushrooms or 363 00:22:42,720 --> 00:22:43,720 something like that. 364 00:22:43,720 --> 00:22:44,720 Oh really? 365 00:22:44,720 --> 00:22:49,360 Which makes completely, yeah, of course, because I mean, you do come and say, it's not expensive 366 00:22:49,360 --> 00:22:50,920 and it's not as aromatic. 367 00:22:50,920 --> 00:22:55,440 So why are you shaving it like super delicate? 368 00:22:55,440 --> 00:22:59,520 I guess people's perception of truffles is really, really narrow. 369 00:22:59,520 --> 00:23:02,040 I mean, like mine as well. 370 00:23:02,040 --> 00:23:07,960 And I think people get really swept away by the idea of a truffle. 371 00:23:07,960 --> 00:23:12,400 So for them, a truffle automatically is something extremely special, very pricey. 372 00:23:12,400 --> 00:23:17,400 And it is, you know, if you don't know about the quality difference of truffles, you know, 373 00:23:17,400 --> 00:23:20,640 you it's very hard, you know, and you're kind of like, oh yeah, it's a truffle. 374 00:23:20,640 --> 00:23:21,640 Cool. 375 00:23:21,640 --> 00:23:22,640 I'm going to shave it on top. 376 00:23:22,640 --> 00:23:29,080 But like from one truffle to another, there's worlds in between, you know, my advice is 377 00:23:29,080 --> 00:23:33,360 for anyone that wants to get into the truffle. 378 00:23:33,360 --> 00:23:40,920 First of all, spend money like I mean, you can get like a wonderful, super good truffle 379 00:23:40,920 --> 00:23:45,200 flood in anywhere in the world, like for 100 euros, you know, which is money, but it's 380 00:23:45,200 --> 00:23:48,920 not like crazy money, you know, like, okay, it's expensive. 381 00:23:48,920 --> 00:23:55,800 But I mean, that's it's like 100 years, but with one of those truffles, you can make like 382 00:23:55,800 --> 00:24:02,000 a super aromatic dinner for four people, you know, it's like 25 bucks each. 383 00:24:02,000 --> 00:24:08,640 It's not that you're buying, I don't know, like something super crazy. 384 00:24:08,640 --> 00:24:09,640 It's unpayable. 385 00:24:09,640 --> 00:24:11,160 It's not the case. 386 00:24:11,160 --> 00:24:15,320 And then don't be afraid, like don't be like, oh, because this is so expensive. 387 00:24:15,320 --> 00:24:22,160 I'm going to shave just one little microgram and put it on top each day. 388 00:24:22,160 --> 00:24:23,760 Like no, no, no, no, no, no, no. 389 00:24:23,760 --> 00:24:31,360 Eat the whole thing in one meal, you know, like go through it, get the real deal of what 390 00:24:31,360 --> 00:24:32,680 truffle is all about. 391 00:24:32,680 --> 00:24:38,520 That's something it reminds me of Thomas Keller's book, French Laundry Cookbook. 392 00:24:38,520 --> 00:24:46,040 He would talk about that, like this very noble product that people are afraid of using and 393 00:24:46,040 --> 00:24:47,600 that they're expensive. 394 00:24:47,600 --> 00:24:49,080 If you get them, get them. 395 00:24:49,080 --> 00:24:55,840 And if you're going to eat them, get like a get your mouth full of it, you know, like 396 00:24:55,840 --> 00:25:01,720 be it foie gras, be it truffles, be it like all of this, you know, like get the real feel 397 00:25:01,720 --> 00:25:04,280 of it, understand it, like taste it. 398 00:25:04,280 --> 00:25:09,960 100%, I think Thomas Keller is a good person to bring up there because he always preaches 399 00:25:09,960 --> 00:25:11,520 about generosity. 400 00:25:11,520 --> 00:25:16,960 And I remember like reading, either I read it or I heard an interview with him. 401 00:25:16,960 --> 00:25:23,640 He was talking about how all good chefs are generous, that, you know, it has to feel generous 402 00:25:23,640 --> 00:25:25,960 for the guests, not sparse. 403 00:25:25,960 --> 00:25:31,160 So I often find myself telling my chefs, hey, be generous, play the whole thing, you know, 404 00:25:31,160 --> 00:25:32,160 do it. 405 00:25:32,160 --> 00:25:36,000 If you're going to put it on, put it on properly, you know, and don't skimp out. 406 00:25:36,000 --> 00:25:41,160 Of course, it's expensive, but like they're paying money for this, you know, like it's 407 00:25:41,160 --> 00:25:42,160 okay. 408 00:25:42,160 --> 00:25:45,040 Of course, we could put on a little bit less, but it's much more important that they enjoy 409 00:25:45,040 --> 00:25:46,040 it. 410 00:25:46,040 --> 00:25:51,480 There is such a generosity is such an important aspect in cooking also for yourself. 411 00:25:51,480 --> 00:25:57,680 It's such a big aspect of this self love aspect of cooking, right? 412 00:25:57,680 --> 00:26:04,960 Absolutely, I mean, if you're a chef, you should feel that you're the host of a house 413 00:26:04,960 --> 00:26:10,120 and you're getting people to come at your place to eat your food. 414 00:26:10,120 --> 00:26:17,760 And if that is not, you know, done with a generous approach, I guess it's just the wrong 415 00:26:17,760 --> 00:26:18,760 approach. 416 00:26:18,760 --> 00:26:21,840 I guess you're completely out of context, you know? 417 00:26:21,840 --> 00:26:22,840 Yeah, absolutely. 418 00:26:22,840 --> 00:26:28,720 And there's such a manic joy to be had in being in like breaking through this barrier 419 00:26:28,720 --> 00:26:34,000 and allowing yourself to do it, you know, of being like, No, I'm going to treat myself 420 00:26:34,000 --> 00:26:38,680 and I'm going to treat my friends and I'm gonna just just go maybe like a step above 421 00:26:38,680 --> 00:26:40,400 a little bit and fuck it. 422 00:26:40,400 --> 00:26:43,080 I'm going to shave the whole truffle on it, you know? 423 00:26:43,080 --> 00:26:46,640 I'm not like for me truffle is not like the best thing in the world, right? 424 00:26:46,640 --> 00:26:50,920 I really love like truffle if it's good, but I'm not like, Oh my God, everything was truffles 425 00:26:50,920 --> 00:26:51,920 good. 426 00:26:51,920 --> 00:26:57,640 One of like the most delicious things for me is like, for example, a super simple risotto, 427 00:26:57,640 --> 00:26:58,640 right? 428 00:26:58,640 --> 00:27:03,000 You get yourself good risotto rice, you get yourself you make yourself a really nice broth, 429 00:27:03,000 --> 00:27:05,180 like an intense chicken broth. 430 00:27:05,180 --> 00:27:10,920 And then you make like a really nicely cooked with a little bit of white wine, like a white 431 00:27:10,920 --> 00:27:12,720 risotto base. 432 00:27:12,720 --> 00:27:18,520 And then you take white truffle and you just shave a shit ton of white truffle on top of 433 00:27:18,520 --> 00:27:22,520 it and then you eat that, you know, with like these layers of white truffle, but you have 434 00:27:22,520 --> 00:27:26,520 to do exactly what you said you have to go like you really have to commit and shave on 435 00:27:26,520 --> 00:27:29,480 top of it, you know, you can't just put a couple of slices on there. 436 00:27:29,480 --> 00:27:34,040 Shave the fucking 100 euros, the whole hundred fucking euros and one seat. 437 00:27:34,040 --> 00:27:35,120 That's what you have to do. 438 00:27:35,120 --> 00:27:37,740 And it feels ridiculous in a way. 439 00:27:37,740 --> 00:27:42,160 But it's so it's kind of saying like, Hey, fuck it all. 440 00:27:42,160 --> 00:27:44,200 Fuck it all for this for this moment. 441 00:27:44,200 --> 00:27:48,080 Yeah, it has to be like that to make it magical. 442 00:27:48,080 --> 00:27:52,360 And now I remember, actually, the problem that Thomas Keller was talking about about 443 00:27:52,360 --> 00:27:59,040 being super generous was caviar, you know, like, he he had which was this dish, I think 444 00:27:59,040 --> 00:28:07,920 it's the oyster and pearls or or or not another one that has this huge caviar and canal. 445 00:28:07,920 --> 00:28:12,640 And that's where he says that there are so many dishes in so many restaurants and things 446 00:28:12,640 --> 00:28:18,760 where you get caviar and you get just like a, you know, like a tiny little piece of caviar 447 00:28:18,760 --> 00:28:21,080 on top of your nigiri. 448 00:28:21,080 --> 00:28:26,280 And it's like, dude, get like a fucking whole tablespoon of full caviar and put it in your 449 00:28:26,280 --> 00:28:27,280 mouth. 450 00:28:27,280 --> 00:28:28,280 Right. 451 00:28:28,280 --> 00:28:32,280 Like that's that's what you want to get if you're going to like a place to spend a couple 452 00:28:32,280 --> 00:28:35,120 of hundred of dollars for a dinner. 453 00:28:35,120 --> 00:28:36,840 Yeah, 100%. 454 00:28:36,840 --> 00:28:39,440 And also, it's the only real way to taste it. 455 00:28:39,440 --> 00:28:42,720 Because you're not really good, like it might be nice having like a little bit of like a 456 00:28:42,720 --> 00:28:45,400 salinity sort of creaminess on top of your nigiri. 457 00:28:45,400 --> 00:28:46,400 It's nice. 458 00:28:46,400 --> 00:28:52,400 But really, if you have amazing caviar, like the only way to taste it is with a fairly 459 00:28:52,400 --> 00:28:59,360 big mouthful and really let it kind of coat your tongue and get the texture, get the flavor 460 00:28:59,360 --> 00:29:03,440 profile, the creaminess, the nuttiness. 461 00:29:03,440 --> 00:29:07,840 And of course, you can enjoy it like by itself, but you're never going to get the full picture. 462 00:29:07,840 --> 00:29:09,760 I can I can talk about that. 463 00:29:09,760 --> 00:29:16,360 There's my colleagues, Jonathan, who was here on the show and Noel, who will be soon in 464 00:29:16,360 --> 00:29:19,800 the show as well, did for that truffle event. 465 00:29:19,800 --> 00:29:22,000 It was quite nice. 466 00:29:22,000 --> 00:29:26,440 First of all, they did like like a potato bread. 467 00:29:26,440 --> 00:29:33,560 It was kind of like I would describe it as a pita bread because it it souffle it like 468 00:29:33,560 --> 00:29:40,240 what you have this two two halves and it was like a so you have this shell and with the 469 00:29:40,240 --> 00:29:46,400 fermented potato, it had like this potato bread quality, which was quite nice. 470 00:29:46,400 --> 00:29:57,240 And then they did like a cream that was with like a very succulent squid and squid ink 471 00:29:57,240 --> 00:29:58,240 kind of puree. 472 00:29:58,240 --> 00:30:02,360 I would describe it like that, like a like a thick cream. 473 00:30:02,360 --> 00:30:11,080 Then a poached quail egg in the middle and on top of it, a hollandaise and lots of truffles. 474 00:30:11,080 --> 00:30:13,840 And it was like a one bite thing. 475 00:30:13,840 --> 00:30:14,840 Super nice. 476 00:30:14,840 --> 00:30:16,920 That sounds very delicious. 477 00:30:16,920 --> 00:30:22,280 I love those sort of really like creamy, saucy, eggy, fucking one bite dishes. 478 00:30:22,280 --> 00:30:23,280 Really nice. 479 00:30:23,280 --> 00:30:24,280 Yeah. 480 00:30:24,280 --> 00:30:30,640 And the squid thing was, you know, like not so expected thing to have with truffles, at 481 00:30:30,640 --> 00:30:31,920 least for me. 482 00:30:31,920 --> 00:30:36,240 Like I mean, when I used to work in Dubai, like we went through shit tons of truffle 483 00:30:36,240 --> 00:30:37,240 every week. 484 00:30:37,240 --> 00:30:39,240 Absolute fuck tons. 485 00:30:39,240 --> 00:30:44,120 You would get to a point and you would sell it like by the gram, you know, like a fucking 486 00:30:44,120 --> 00:30:45,120 drug dealer. 487 00:30:45,120 --> 00:30:50,280 Like people would like add it on and I would be at the pass with like a little micro scale, 488 00:30:50,280 --> 00:30:52,720 you know, like a little coke scale. 489 00:30:52,720 --> 00:30:59,760 And and I would just shave it into a bowl on top of the scale and be like, OK, seven 490 00:30:59,760 --> 00:31:04,720 grams here, you know, five grams there. 491 00:31:04,720 --> 00:31:09,400 And you start getting super reckless with it, you know, kind of like how 50 cents is 492 00:31:09,400 --> 00:31:13,400 like throwing dollar bills into the club. 493 00:31:13,400 --> 00:31:15,400 That's kind of how it feels like at some point. 494 00:31:15,400 --> 00:31:23,240 I remember one time somebody ordered like a big Wagyu tomahawk steak and I had like, 495 00:31:23,240 --> 00:31:27,520 oh man, I don't know how it was like 20 gram piece of truffle I had left. 496 00:31:27,520 --> 00:31:29,360 And I told the service staff. 497 00:31:29,360 --> 00:31:31,600 I was like, look, I have 20 grams of truffle left. 498 00:31:31,600 --> 00:31:32,800 That's all the truffle. 499 00:31:32,800 --> 00:31:37,760 And this guy ordered this big, I don't know, like one and a half kilo tomahawk Wagyu steak. 500 00:31:37,760 --> 00:31:40,160 And he was like, I just want the whole thing. 501 00:31:40,160 --> 00:31:43,440 Like I'll just take the whole truffle on top of the steak. 502 00:31:43,440 --> 00:31:48,520 And they told me they came to me at the pass and they told me and I was like, is he sure? 503 00:31:48,520 --> 00:31:49,720 Is he sure he wants this? 504 00:31:49,720 --> 00:31:50,720 It's a lot of truffle. 505 00:31:50,720 --> 00:31:52,400 Like it's a fuck ton of truffle. 506 00:31:52,400 --> 00:31:56,120 And they're like, no, no, he's he's absolutely sure he wants the whole truffle. 507 00:31:56,120 --> 00:31:57,920 And I was like, OK, all right. 508 00:31:57,920 --> 00:32:05,320 So I went to the table to shave it because it was such a ridiculous situation. 509 00:32:05,320 --> 00:32:12,160 And I shaved, I think for two minutes straight, just going, bum, bum, bum, bum, bum, bum, bum, 510 00:32:12,160 --> 00:32:14,760 bum, bum, bum, bum, truffle flying everywhere. 511 00:32:14,760 --> 00:32:19,120 But what was this like a Russian drug lord or what? 512 00:32:19,120 --> 00:32:27,560 You know, your regular, your regular Dubai party boy. 513 00:32:27,560 --> 00:32:31,480 How much was that like three thousand euros? 514 00:32:31,480 --> 00:32:33,520 The bill or something like that? 515 00:32:33,520 --> 00:32:38,640 Yeah, you know, I mean, these guys, they like that's really nice. 516 00:32:38,640 --> 00:32:43,520 They you can really like work with add ons, caviar, truffles, et cetera, because there 517 00:32:43,520 --> 00:32:46,280 will always be people who will take it. 518 00:32:46,280 --> 00:32:49,000 You know, like, for example, in Berlin, you have this problem. 519 00:32:49,000 --> 00:32:55,880 You're like, OK, if I'm going to order truffles, are enough people going to buy it while they're 520 00:32:55,880 --> 00:32:56,880 good? 521 00:32:56,880 --> 00:33:00,000 Like, are there going to be enough people who are going to pay 100 euros extra for the 522 00:33:00,000 --> 00:33:01,000 main course? 523 00:33:01,000 --> 00:33:02,840 Answer for me, I don't know. 524 00:33:02,840 --> 00:33:08,760 Like in the past, like three years is, I don't know, not so much. 525 00:33:08,760 --> 00:33:11,560 But there, you know, you can do you can do it all. 526 00:33:11,560 --> 00:33:21,700 Like I was doing for a while, I was doing Wagyu Katsu Sandoz with a white truffle coleslaw. 527 00:33:21,700 --> 00:33:29,840 So super simple, like super nice A5 Miyazaki Wagyu fried, rested, cut open with like a 528 00:33:29,840 --> 00:33:36,240 nice sauce, like a really nice sort of like coleslaw with julienned white truffles inside. 529 00:33:36,240 --> 00:33:41,400 And then you cut it open, you grate some more of the truffles on top and each portion would 530 00:33:41,400 --> 00:33:47,080 cost like 120 euros for like a two bite sandwich. 531 00:33:47,080 --> 00:33:52,640 And we put it on and it became like a like a bestseller and we were selling like 20 every 532 00:33:52,640 --> 00:33:53,640 night. 533 00:33:53,640 --> 00:34:00,320 You know what goes super well with truffles since we were talking about truffles and parsley? 534 00:34:00,320 --> 00:34:01,320 Parsley root. 535 00:34:01,320 --> 00:34:02,320 Parsley root, yeah. 536 00:34:02,320 --> 00:34:03,320 Super, super nice. 537 00:34:03,320 --> 00:34:04,320 For sure. 538 00:34:04,320 --> 00:34:05,320 For sure. 539 00:34:05,320 --> 00:34:06,320 All root vegetables. 540 00:34:06,320 --> 00:34:07,880 That's a super nice ingredient, parsley root. 541 00:34:07,880 --> 00:34:13,040 And so underused, I guess, because we just talk that parsley is something that you find 542 00:34:13,040 --> 00:34:16,600 everywhere and this and that and blah, blah, blah. 543 00:34:16,600 --> 00:34:20,760 But parsley root, I bet most people don't even know it. 544 00:34:20,760 --> 00:34:21,760 Absolutely. 545 00:34:21,760 --> 00:34:25,240 I used to think parsnip and parsley root are the same thing, but they're actually not. 546 00:34:25,240 --> 00:34:26,240 No, no, no. 547 00:34:26,240 --> 00:34:27,240 They're different. 548 00:34:27,240 --> 00:34:28,240 Yeah. 549 00:34:28,240 --> 00:34:30,360 They're pretty similar, but they're different species. 550 00:34:30,360 --> 00:34:31,360 It's really, really nice. 551 00:34:31,360 --> 00:34:32,360 Yeah. 552 00:34:32,360 --> 00:34:34,400 Parsley root, celeriac, all those sorts of things. 553 00:34:34,400 --> 00:34:35,400 Truffle. 554 00:34:35,400 --> 00:34:38,560 I mean, that is a fucking winter winning combination. 555 00:34:38,560 --> 00:34:39,560 Yeah. 556 00:34:39,560 --> 00:34:41,520 And butter and that's it. 557 00:34:41,520 --> 00:35:00,840 They're ways to heaven.