WEBVTT 00:00:00.000 --> 00:00:07.320 You're listening to Heritage Radio Network. Hi 00:00:07.320 --> 00:00:13.560 everyone, welcome to Potluck Food Talks, the 00:00:13.560 --> 00:00:17.980 show where we make fun of ourselves while we 00:00:17.980 --> 00:00:21.640 talk about food, recipes, restaurants, and the 00:00:21.640 --> 00:00:25.160 most infamous chef on earth. How was that? Is 00:00:25.160 --> 00:00:27.179 it better? Am I getting better with these intros? 00:00:27.980 --> 00:00:30.120 Yes, good. I just don't know. I didn't realize 00:00:30.120 --> 00:00:33.060 that we were degrading ourselves on this episode. 00:00:33.920 --> 00:00:39.020 I don't remember signing a wafer for that. We're 00:00:39.020 --> 00:00:40.679 continuing with the questions. There are still 00:00:40.679 --> 00:00:44.399 plenty of questions around here. Mona El Sabahi 00:00:44.399 --> 00:00:49.219 asks, how do you feel about serving non -crispy 00:00:49.219 --> 00:00:54.539 chicken skin? Consider Hainanese chicken. Can 00:00:54.539 --> 00:00:58.670 figure... out my own stance and i like i like 00:00:58.670 --> 00:01:00.450 this question because we're like fixed on so 00:01:00.450 --> 00:01:02.549 many things like oh this has to be crispy this 00:01:02.549 --> 00:01:05.030 has to be brown green things have to be bright 00:01:05.030 --> 00:01:08.430 green you know and it's like no it doesn't you 00:01:08.430 --> 00:01:11.469 know i really love the example of like with the 00:01:11.469 --> 00:01:14.329 greenness you know like these like spinach dishes 00:01:14.329 --> 00:01:17.060 from india where the spinach is like cooked for 00:01:17.060 --> 00:01:19.459 a really long time. It's like army green. It's 00:01:19.459 --> 00:01:21.719 fucking delicious. And it's like, would this 00:01:21.719 --> 00:01:23.519 dish be better if it was like bright, bright 00:01:23.519 --> 00:01:26.120 green? It's like, no, it wouldn't. It's good 00:01:26.120 --> 00:01:29.459 the way that it is. So yeah, Hainanese chicken. 00:01:30.120 --> 00:01:34.659 Delicious. Yeah, this is, I think, Singapore's 00:01:34.659 --> 00:01:37.620 most iconic dish because there was a lot of Hainanese 00:01:37.620 --> 00:01:41.819 migrants too. And it's a famous... Is it chicken 00:01:41.819 --> 00:01:43.519 rice or rice chicken? I always say it wrong. 00:01:43.799 --> 00:01:46.790 Chicken rice. Chicken rice is a famous chicken 00:01:46.790 --> 00:01:48.609 rice you find in Singapore. For me, it's like 00:01:48.609 --> 00:01:51.510 the perfect way of boiling chicken. You know, 00:01:51.530 --> 00:01:54.489 like having like a nice boiled chicken boiled 00:01:54.489 --> 00:01:56.989 nicely, like they do, you know, like where you 00:01:56.989 --> 00:01:59.310 cut it and it's just perfect amount of, you know, 00:01:59.310 --> 00:02:01.090 it's still like a little bit pink, but not too 00:02:01.090 --> 00:02:03.730 much, you know, like. Yeah. And ultra juicy. 00:02:03.950 --> 00:02:06.069 There is just nothing better in life, I guess. 00:02:06.370 --> 00:02:09.930 I don't know why I had the idea that this chicken 00:02:09.930 --> 00:02:12.689 would be skinless, but now I Google it and yeah, 00:02:12.770 --> 00:02:16.449 most pictures are wet skin. 100%. I remember 00:02:16.449 --> 00:02:21.830 having that in Singapore, and it's just amazing. 00:02:22.110 --> 00:02:26.449 I guess my answer is, again, it depends on the 00:02:26.449 --> 00:02:30.430 context. And a good example of this is ajo blanco, 00:02:30.469 --> 00:02:33.150 which is this almond gazpacho that you find here. 00:02:33.289 --> 00:02:37.030 You do it with the almonds white without roasting 00:02:37.030 --> 00:02:39.430 them, and it should be like that. And if you 00:02:39.430 --> 00:02:41.469 roast them, because some people say you should 00:02:41.469 --> 00:02:46.460 always roast almonds the most flavor out of it 00:02:46.460 --> 00:02:50.759 yeah but roasted almond milk is crap because 00:02:50.759 --> 00:02:54.039 it tastes like i don't know like like like something 00:02:54.039 --> 00:02:57.879 that was roasted and and then it's wet like it's 00:02:57.879 --> 00:03:01.900 weird like you know like i'm not saying that's 00:03:01.900 --> 00:03:03.659 wrong because what you do with the chicken juice 00:03:03.659 --> 00:03:07.360 basically But with almonds, I don't feel it just 00:03:07.360 --> 00:03:10.919 doesn't work. I mean, also, there's this dirty 00:03:10.919 --> 00:03:15.379 trick of making empanadas filling stews, where 00:03:15.379 --> 00:03:17.180 you boil the chicken and you take all the chicken 00:03:17.180 --> 00:03:20.199 skin that is boiled and soft, and you cut it 00:03:20.199 --> 00:03:23.719 ultra small so people won't even notice it's 00:03:23.719 --> 00:03:26.860 inside the mixture, and you blend it into whatever, 00:03:27.159 --> 00:03:30.580 like a reina pepeada, for example, which is basically 00:03:30.580 --> 00:03:34.759 chicken. mayo and avocado yeah i totally agree 00:03:34.759 --> 00:03:36.979 it really depends on the context like for example 00:03:36.979 --> 00:03:39.240 heinani's chicken skin i love the skin on the 00:03:39.240 --> 00:03:42.400 chicken when you you know take a good chicken 00:03:42.400 --> 00:03:45.879 and you pour hot water over the skin to firm 00:03:45.879 --> 00:03:48.939 it up first right and then you let it kind of 00:03:48.939 --> 00:03:51.879 like air dry and then you sort of poach it then 00:03:51.879 --> 00:03:56.900 you get the slice with super juicy meats and 00:03:56.900 --> 00:03:59.770 like a little layer of very bouncy chicken skin. 00:03:59.930 --> 00:04:02.169 It's kind of a texture that in the West maybe 00:04:02.169 --> 00:04:04.870 we're not so, I mean, referring to you and me, 00:04:04.969 --> 00:04:08.550 not so used to, but that you can very much appreciate 00:04:08.550 --> 00:04:11.810 for what it is. And it's just a different style 00:04:11.810 --> 00:04:13.889 of making that. So I feel very, very good about 00:04:13.889 --> 00:04:16.649 it if it's done correctly. Directed by Xander. 00:04:18.490 --> 00:04:21.730 Who's that guy? I don't know. What a stupid name 00:04:21.730 --> 00:04:26.579 to write a question. Get out of here. What is 00:04:26.579 --> 00:04:29.540 the least intuitive recipe or cooking technique 00:04:29.540 --> 00:04:32.600 you've come across? Something that might go against 00:04:32.600 --> 00:04:35.420 common sense cooking logic, but works surprisingly 00:04:35.420 --> 00:04:41.300 well. Oh, I have a good one for this. So, I mean, 00:04:41.319 --> 00:04:43.879 first of all, any Mugaritz recipe, basically. 00:04:44.160 --> 00:04:49.399 But I came across a recipe not too long ago, 00:04:49.480 --> 00:04:52.819 last year. which when i read it i was like that's 00:04:52.819 --> 00:04:55.199 fucking bullshit and now it's one of my favorite 00:04:55.199 --> 00:04:58.720 recipes so this is a recipe for a filling for 00:04:58.720 --> 00:05:04.019 a lemon pie it's a lemon custard filling and 00:05:04.019 --> 00:05:06.939 so what you do this is a recipe that was passed 00:05:06.939 --> 00:05:09.819 to me by katie it's originally from gordon ramsay 00:05:10.279 --> 00:05:13.500 And it's my favorite citrus filling, like pie 00:05:13.500 --> 00:05:16.259 filling recipe now. It's so fucking easy. Basically, 00:05:16.259 --> 00:05:18.120 you take your citrus juice, can be whatever, 00:05:18.240 --> 00:05:20.600 can be lemon, can be a mix of lime. I used to 00:05:20.600 --> 00:05:23.040 do it with yuzu or like grapefruit. Super nice. 00:05:24.379 --> 00:05:27.680 Citrus juice in a pot. Citrus zest, same pot. 00:05:27.920 --> 00:05:32.560 Sugar, get in there. You take your butter, fucking 00:05:32.560 --> 00:05:34.699 throw it in the pot. You put the pot on the stove, 00:05:34.759 --> 00:05:37.360 you bring it to a boil. In the next bowl, you 00:05:37.360 --> 00:05:41.540 have eggs, beaten eggs. once the liquid comes 00:05:41.540 --> 00:05:45.060 to a boil you pour the egg into the mixture you 00:05:45.060 --> 00:05:49.759 stir it in you boil the thing again like proper 00:05:49.759 --> 00:05:54.139 boil boil boil and then you tour mix it with 00:05:54.139 --> 00:05:59.639 a with a hand blender and blend it fine and straight 00:05:59.639 --> 00:06:02.100 away when it's hot fill it into your tart shells 00:06:02.839 --> 00:06:04.720 So when I read this recipe, I was sort of like, 00:06:04.800 --> 00:06:08.120 wait, you just add the butter into the citrus 00:06:08.120 --> 00:06:11.060 juice? You boil all the citrus juice? Which for 00:06:11.060 --> 00:06:14.000 me is like first red flag. Boiling the citrus 00:06:14.000 --> 00:06:16.980 juice is going to remove all the freshness. Don't 00:06:16.980 --> 00:06:19.360 like that. Then the butter just goes in. It's 00:06:19.360 --> 00:06:21.519 a lot of butter, right? So all the butter is 00:06:21.519 --> 00:06:22.860 going to melt. What's going to happen with that? 00:06:23.480 --> 00:06:25.839 I'm not going to emulsify it in or whatever like 00:06:25.839 --> 00:06:29.720 I do with a beurre blanc, with an emulsion. third 00:06:29.720 --> 00:06:31.660 red flag and i think the biggest biggest red 00:06:31.660 --> 00:06:34.100 flag is like like wait i'm gonna pour the beaten 00:06:34.100 --> 00:06:36.720 egg into this boiling mixture i'm gonna boil 00:06:36.720 --> 00:06:41.139 it again for like a 10 second window it's gonna 00:06:41.139 --> 00:06:45.220 make fucking disgusting lemon juice scrambled 00:06:45.220 --> 00:06:47.740 eggs yeah that's what i that's what i'm thinking 00:06:47.740 --> 00:06:51.079 i was wrong it's um there's a thing because of 00:06:51.079 --> 00:06:53.259 the sugar and like the citrus juice that the 00:06:53.259 --> 00:06:55.879 eggs they don't really curdle and they don't 00:06:55.879 --> 00:06:58.879 develop this eggy flavor and it makes this most 00:06:58.879 --> 00:07:03.220 perfect like silky it's like set so you can cut 00:07:03.220 --> 00:07:07.019 slices but it's like just like the perfect sort 00:07:07.019 --> 00:07:09.819 of texture just perfect like lemony acidity sweetness 00:07:09.819 --> 00:07:14.680 it's absolutely amazing this recipe okay so my 00:07:14.680 --> 00:07:16.680 by the way it was a joke about this stupid name 00:07:16.680 --> 00:07:18.720 it's a beautiful name Alexander it's it's a really 00:07:18.720 --> 00:07:21.740 great name Thunder This way of cooking pasta 00:07:21.740 --> 00:07:24.319 that I thought once, I think it's amazing. It's 00:07:24.319 --> 00:07:27.100 super interesting and super counterintuitive. 00:07:27.240 --> 00:07:30.500 So basically you're cooking your, let's say a 00:07:30.500 --> 00:07:33.500 tomato sauce, right? You sweat some onions, you 00:07:33.500 --> 00:07:35.839 add your tomatoes, you cook it a little bit, 00:07:35.959 --> 00:07:39.000 whatever. You have it almost done. It's already 00:07:39.000 --> 00:07:41.459 reduced everything, like well caramelized and 00:07:41.459 --> 00:07:44.639 everything. So I imagine you have like a very 00:07:44.639 --> 00:07:48.920 broad... A sautoir. Anyways, once... One where 00:07:48.920 --> 00:07:52.279 your spaghettis fit into the whole pot at once, 00:07:52.480 --> 00:07:55.720 okay? So you have your sauce there and you throw 00:07:55.720 --> 00:07:58.680 the spaghettis into the sauce. And once you have 00:07:58.680 --> 00:08:01.740 that, you add, let's say, about four or five 00:08:01.740 --> 00:08:05.660 fingers of water. Okay, so you have this watery 00:08:05.660 --> 00:08:09.540 tomato sauce. And you bring it to a boil. And 00:08:09.540 --> 00:08:11.680 you cook the shit out of it until all the water 00:08:11.680 --> 00:08:15.420 is away. It lasts like 20 to 25 minutes, which 00:08:15.420 --> 00:08:18.769 is completely counterintuitive. Because your 00:08:18.769 --> 00:08:21.689 intuition will tell you pasta will be completely 00:08:21.689 --> 00:08:25.629 overcooked by the time 25 minutes are gone. But 00:08:25.629 --> 00:08:30.550 no, because I guess it's not the same cooking 00:08:30.550 --> 00:08:35.730 it in just water than cooking it in a saucy water. 00:08:36.289 --> 00:08:40.549 So like the pasta doesn't get as soft as it would 00:08:40.549 --> 00:08:42.929 be like cooking it 20 minutes in just water. 00:08:43.049 --> 00:08:46.179 But after 20... Yeah, and at the end, it's like 00:08:46.179 --> 00:08:49.559 a completely al dente pasta that was cooked in 00:08:49.559 --> 00:08:53.639 the sauce. You never pass it or anything. So 00:08:53.639 --> 00:08:56.379 you have like this, almost like cooking a risotto, 00:08:56.440 --> 00:08:58.840 you know, where you're adding the water by little. 00:08:58.940 --> 00:09:01.980 So you're moving it, and also the starches of 00:09:01.980 --> 00:09:05.259 the pasta help to make the whole sauce sticky. 00:09:05.740 --> 00:09:08.480 Super interesting. That's crazy, because like 00:09:08.480 --> 00:09:14.519 if somebody, some random person, mpc would tell 00:09:14.519 --> 00:09:17.759 me like hey i cook pasta like this i would i 00:09:17.759 --> 00:09:20.019 would say you're a lunatic you need to be locked 00:09:20.019 --> 00:09:26.500 away don't talk to me ever again right because 00:09:26.500 --> 00:09:29.019 it sounds crazy it's sort of like i put the pasta 00:09:29.019 --> 00:09:33.500 in i cook it for 25 minutes i'd be like get the 00:09:33.500 --> 00:09:36.940 fuck out of here get out of my face but that's 00:09:36.940 --> 00:09:39.379 crazy i have to try that out yeah it's a very 00:09:39.379 --> 00:09:41.480 interesting recipe and you know what like i remember 00:09:42.779 --> 00:09:47.679 Once, our beloved chef, Michel Hoffman, said, 00:09:47.919 --> 00:09:51.820 yeah, when I worked at Ducasse, we would make 00:09:51.820 --> 00:09:54.759 staff meal like that. We would do pasta like 00:09:54.759 --> 00:09:58.860 that, cooking it like a risotto. Oh, okay. Interesting. 00:09:59.299 --> 00:10:01.840 And the first time I heard about that was in 00:10:01.840 --> 00:10:07.039 a Ferran Adria home cooking video that was awful. 00:10:07.519 --> 00:10:10.720 It was this video where he would, it was completely, 00:10:10.860 --> 00:10:15.159 you know, bodily act, he would be like, hey, 00:10:15.419 --> 00:10:20.299 surprise, let's, you know. Oh, no. That's so 00:10:20.299 --> 00:10:23.279 good. Home cooking with Ferran Adria or something 00:10:23.279 --> 00:10:25.659 like that. It was in the early 2000s. And, yeah, 00:10:25.720 --> 00:10:29.279 where he would make, like, tortilla with back 00:10:29.279 --> 00:10:32.179 fries or things like that, or this kind of pasta, 00:10:32.259 --> 00:10:35.080 or something I do quite often, and people think 00:10:35.080 --> 00:10:40.899 I'm a lunatic, which is... treating salad like 00:10:40.899 --> 00:10:43.299 spinach you know a bag of mesclun throwing it 00:10:43.299 --> 00:10:46.159 to a pan and and cooking it like like like a 00:10:46.159 --> 00:10:48.559 wok you know it's quite nice i like that also 00:10:48.559 --> 00:10:55.279 yeah so spice mode 88 ask nice name what's a 00:10:55.279 --> 00:10:59.419 food trend you secretly wish would just disappear 00:10:59.419 --> 00:11:03.259 and what you hope never fades you're not gonna 00:11:03.259 --> 00:11:07.559 like this i wish this whole like alchemist sort 00:11:07.559 --> 00:11:11.480 of like thing would just go away this whole like 00:11:11.480 --> 00:11:17.460 oh there's like a big eyeball displayed on my 00:11:17.460 --> 00:11:24.059 plate and i don't know why why why i'm not liking 00:11:24.059 --> 00:11:28.139 this yeah i was like i'm i don't know man it's 00:11:28.139 --> 00:11:30.159 just like every time i see that i'm like i have 00:11:30.159 --> 00:11:32.759 no interest in like going to eat there But, you 00:11:32.759 --> 00:11:34.440 know, maybe I'm just too boring because like 00:11:34.440 --> 00:11:37.720 a food trend that I never want to disappear is 00:11:37.720 --> 00:11:39.899 I never want classic cooking to disappear ever, 00:11:39.980 --> 00:11:42.039 ever. You know, like I don't cook classic food 00:11:42.039 --> 00:11:46.340 like regularly in a restaurant anyway. At home 00:11:46.340 --> 00:11:49.659 I do. But I love the fact that there's places 00:11:49.659 --> 00:11:53.600 like Kong Hans Kelde. You know, I love like certain 00:11:53.600 --> 00:11:55.860 bistros. Like, you know, I mean, like we're talking 00:11:55.860 --> 00:11:58.649 about Copenhagen now, like Bistro Bohem. I fucking 00:11:58.649 --> 00:12:02.629 love that. I love people doing solmoneur, but 00:12:02.629 --> 00:12:05.269 like very, very well. And just keeping these 00:12:05.269 --> 00:12:07.610 things alive, all these things that shape the 00:12:07.610 --> 00:12:09.590 cooking that we do nowadays, even if it's like 00:12:09.590 --> 00:12:12.070 modern and new interpretations. I really love 00:12:12.070 --> 00:12:18.309 that. But this whole gimmick thing is not my 00:12:18.309 --> 00:12:21.990 style. I get that. It's the style for a lot of 00:12:21.990 --> 00:12:24.830 other people. But for me, it could just disappear. 00:12:25.320 --> 00:12:28.299 I completely agree with you. Not on the alchemist 00:12:28.299 --> 00:12:32.720 part. Maybe not me. Like, I do like this kind 00:12:32.720 --> 00:12:35.919 of places. When they're properly executed. I 00:12:35.919 --> 00:12:38.500 mean, if you go to one of these places, like, 00:12:38.639 --> 00:12:41.440 I would have to be a millionaire to spend that 00:12:41.440 --> 00:12:44.720 money for a dinner. But if I go to these places 00:12:44.720 --> 00:12:47.519 and they really impress you, like, you really 00:12:47.519 --> 00:12:52.799 go away mind -blown, I think that's nice. I don't... 00:12:52.799 --> 00:12:57.820 I wish... the classics never disappear I wish 00:12:57.820 --> 00:13:01.240 you know like a couple of weeks ago I was in 00:13:01.240 --> 00:13:05.460 Sitges and there was this place that they really 00:13:05.460 --> 00:13:09.159 showcased at the at the entrance it says just 00:13:09.159 --> 00:13:13.559 one of the most touristy villages in Catalonia 00:13:13.559 --> 00:13:16.779 which is one of the most touristy places in Europe 00:13:16.779 --> 00:13:21.240 and it said American Asian Mediterranean fusion 00:13:21.240 --> 00:13:26.230 and it was a sports bar I wish this kind of places 00:13:26.230 --> 00:13:33.870 to burn, to be honest. That's basically my opinion 00:13:33.870 --> 00:13:38.029 on that. I get that. I have one additional answer 00:13:38.029 --> 00:13:40.509 that I want to throw in there. There's these 00:13:40.509 --> 00:13:46.450 particular type of places that unironically serve 00:13:46.450 --> 00:13:49.870 like trashy things. Like I'm not talking trashy 00:13:49.870 --> 00:13:53.169 like burgers or whatever, but like... Things 00:13:53.169 --> 00:13:57.870 sort of like gummy bear worms as part of like 00:13:57.870 --> 00:14:01.730 a dish. Like these sort of like convenience things 00:14:01.730 --> 00:14:05.110 or like trashy bad things that don't need to 00:14:05.110 --> 00:14:08.029 be reinterpreted. Like Met Eagle. What's that? 00:14:08.169 --> 00:14:11.250 Anybody listening that doesn't know what a Met 00:14:11.250 --> 00:14:14.990 Eagle is. Met Eagle is a German dish that was 00:14:14.990 --> 00:14:18.970 invented in the East. Oh, Jesus Christ. What 00:14:18.970 --> 00:14:21.570 a nightmare. What a nightmare. Anybody that doesn't 00:14:21.570 --> 00:14:24.029 know what it is, Google it, please. And let me 00:14:24.029 --> 00:14:26.330 tell you, it has nothing to do with German cooking, 00:14:26.529 --> 00:14:31.269 traditional German cooking. M -E -T -T -I -G 00:14:31.269 --> 00:14:36.110 -E -L. Yeah, Met Eagle. Met refers to minced 00:14:36.110 --> 00:14:40.460 meat of sorts, and Eagle is a hedgehog. And basically 00:14:40.460 --> 00:14:42.899 this is a hedgehog formed out of minced meats 00:14:42.899 --> 00:14:46.179 that you eat raw. It's like slightly cured. And 00:14:46.179 --> 00:14:49.980 I'm referencing a specific sort of relatively 00:14:49.980 --> 00:14:52.659 new place that is famous for making a version 00:14:52.659 --> 00:14:56.139 of this Met Eagle. And I think that can just 00:14:56.139 --> 00:15:02.259 go fuck itself. I hate it. I think it's so lazy 00:15:02.259 --> 00:15:05.639 as a chef because you're just making something 00:15:05.639 --> 00:15:08.360 for people to talk about. It's not actually like 00:15:08.360 --> 00:15:11.940 it's not. anything. I don't say in all cases, 00:15:11.980 --> 00:15:14.980 but in general, this kind of food that makes 00:15:14.980 --> 00:15:21.200 shapes of animals or of smiley faces or antennas 00:15:21.200 --> 00:15:24.980 with whatever and eyeballs on top of your cake 00:15:24.980 --> 00:15:30.139 slice. I hate that shit. I'm not saying maybe 00:15:30.139 --> 00:15:33.899 someone does. I remember seeing like a Japanese 00:15:33.899 --> 00:15:37.799 guy that was on the 50 best that he would cut 00:15:37.799 --> 00:15:41.610 some some vegetables like into smileys and put 00:15:41.610 --> 00:15:44.730 like in a salad and that looked really cool so 00:15:44.730 --> 00:15:48.049 i'm not completely i'm not completely closed 00:15:48.049 --> 00:15:50.529 but in general i hate that shit i really hate 00:15:50.529 --> 00:15:53.370 it i know where you're coming from i do feel 00:15:53.370 --> 00:15:56.190 like i have to make a stance and defend dino 00:15:56.190 --> 00:16:04.889 nuggets dinosaur shaped nuggets they hold a special 00:16:04.889 --> 00:16:08.169 place in my heart and i will always defend them 00:16:09.519 --> 00:16:15.559 So our next question. With ketchup. Knife... 00:16:15.559 --> 00:16:20.700 Knife Game Queen. This is a cool name. Goddamn. 00:16:21.860 --> 00:16:26.919 Has this ever made you cry? As in full -on emotional 00:16:26.919 --> 00:16:31.559 breakdown? What was behind it? I haven't had 00:16:31.559 --> 00:16:35.269 that experience, to be honest. i've also not 00:16:35.269 --> 00:16:37.710 had an experience where i like full -on cried 00:16:37.710 --> 00:16:40.929 i have like had watery eyes makes me feel like 00:16:40.929 --> 00:16:45.029 a fucking robot without feelings yeah you know 00:16:45.029 --> 00:16:46.909 i mean when you're dead inside nothing really 00:16:46.909 --> 00:16:53.129 moves you anymore um i i have to live with that 00:16:53.129 --> 00:16:56.090 shit every day you know I have had moments where 00:16:56.090 --> 00:16:59.409 I got emotional out of appreciation for where 00:16:59.409 --> 00:17:03.210 I am and what I'm doing. Like my last trip to 00:17:03.210 --> 00:17:07.890 Japan was like that, where you sit and you look 00:17:07.890 --> 00:17:09.730 around yourself and you eat something and you're 00:17:09.730 --> 00:17:12.930 like, fuck me, that's so good. And you look around 00:17:12.930 --> 00:17:15.089 yourself and you just have this moment of appreciation 00:17:15.089 --> 00:17:18.450 of how fortunate you are to be experiencing this 00:17:18.450 --> 00:17:23.180 right now. I've also had that when my son made 00:17:23.180 --> 00:17:27.160 me an omelet for the first time. That was very 00:17:27.160 --> 00:17:33.000 cool. Or when he asked, Dad, what is koji? He 00:17:33.000 --> 00:17:36.460 did ask that, didn't he? He did. He did ask that. 00:17:38.539 --> 00:17:43.299 Yeah. Well, in my case, I think not like a dish 00:17:43.299 --> 00:17:47.670 in particular or like a bite. But more like a 00:17:47.670 --> 00:17:51.690 whole experience, you know, especially, you know, 00:17:51.690 --> 00:17:53.869 if somebody makes something really special and 00:17:53.869 --> 00:17:55.930 you say, like, well, this is too much, like, 00:17:56.069 --> 00:17:58.730 and, you know, and you take it and you appreciate 00:17:58.730 --> 00:18:01.009 it. I think that, like, I've had those moments 00:18:01.009 --> 00:18:04.509 where it was like, wow, that I'm completely mind 00:18:04.509 --> 00:18:09.250 blown and, you know, like immersed in appreciation 00:18:09.250 --> 00:18:12.210 to whatever that person did for me, you know. 00:18:12.970 --> 00:18:14.730 A hundred percent. But that's the cool thing 00:18:14.730 --> 00:18:16.849 about food. It's not just like something that 00:18:16.849 --> 00:18:21.089 you just shove in your gob and eat. It's a human 00:18:21.089 --> 00:18:24.210 interaction. It's a gesture of love and nurturing 00:18:24.210 --> 00:18:28.009 in many cases. And I mean, that's most of the 00:18:28.009 --> 00:18:31.329 time going to be part of that. So next question. 00:18:31.450 --> 00:18:36.809 Which culinary myth or rule do you think is complete 00:18:36.809 --> 00:18:41.190 bullshit? We've mentioned a few, haven't we? 00:18:43.000 --> 00:18:45.960 Yeah, like for example, you should always roast 00:18:45.960 --> 00:18:50.400 chicken skin. Why? Yeah. I'm saying that. You 00:18:50.400 --> 00:18:54.859 should never add butter to mashed potatoes or 00:18:54.859 --> 00:18:59.240 olive oil. You know, like either or or both of 00:18:59.240 --> 00:19:04.299 them are just stupidity into words, you know? 00:19:04.539 --> 00:19:06.900 This is debunked already, but I feel like a lot 00:19:06.900 --> 00:19:10.079 of people still believe it. Sear your meat to 00:19:10.079 --> 00:19:14.890 lock in the juices. Is it like a fucking sponge 00:19:14.890 --> 00:19:18.329 that you just kind of... What nonsense, you know? 00:19:18.630 --> 00:19:22.029 Yeah, or a pre -heated oven. Who said that? Don't 00:19:22.029 --> 00:19:28.670 start with that shit again. It makes no sense. 00:19:29.349 --> 00:19:32.349 It makes no sense. Obviously, it's going to make 00:19:32.349 --> 00:19:36.829 a difference. Okay, okay. Give me the name of 00:19:36.829 --> 00:19:40.519 the guy who told you this. It was Iñaki Álava. 00:19:41.079 --> 00:19:46.339 No. A PhD in physical chemical astronomy. No. 00:19:47.480 --> 00:19:49.599 That's the same with scientists, you know? Like, 00:19:49.599 --> 00:19:58.059 they destroy religions. Yeah, basically. Oh, 00:19:58.079 --> 00:20:00.940 I have a culinary myth that is not really a myth, 00:20:01.039 --> 00:20:03.500 but I was talking to somebody about this today. 00:20:03.920 --> 00:20:07.579 You know, when you see a Japanese chef... Training 00:20:07.579 --> 00:20:12.099 for 20 years to make the perfect tempura? That's 00:20:12.099 --> 00:20:17.920 fucking bullshit, man. No piece of fried anything 00:20:17.920 --> 00:20:22.119 takes 20 years to master. That's absolute fucking 00:20:22.119 --> 00:20:24.880 bullshit. I'm sorry. And you also don't need 00:20:24.880 --> 00:20:27.480 to be washing rice for a whole year. I believe 00:20:27.480 --> 00:20:29.640 that you can learn, if you dedicate yourself, 00:20:29.799 --> 00:20:32.200 you can learn all the skills that you need as 00:20:32.200 --> 00:20:35.619 a sushi chef in the course of six months to a 00:20:35.619 --> 00:20:42.819 year. Okay. Next question is from someone who 00:20:42.819 --> 00:20:47.440 put the name Kaiseki Crisis. Oh, damn. Good usernames 00:20:47.440 --> 00:20:50.759 today. Yeah. How do you feel about AI in food? 00:20:51.180 --> 00:20:54.740 Menus, recipes, even restaurant reviews? Okay. 00:20:55.119 --> 00:20:57.039 Restaurant reviews, I think there should not 00:20:57.039 --> 00:20:59.420 be any AI involved because what the fuck is AI 00:20:59.420 --> 00:21:02.690 reviewing, right? Ah, but that's a thing, you 00:21:02.690 --> 00:21:06.490 know? Like, I know this, that most people, when 00:21:06.490 --> 00:21:09.549 they're... People are so lazy nowadays. I mean, 00:21:09.630 --> 00:21:13.049 like, since the launch of ChatGPT, people are 00:21:13.049 --> 00:21:17.609 using AI to write or read. You know, instead 00:21:17.609 --> 00:21:19.750 of reading an email, you put it on ChatGPT and, 00:21:19.789 --> 00:21:22.690 yeah, tell me the key ideas. Ah, okay. And then, 00:21:22.769 --> 00:21:25.470 now write an answer. Okay, do you copy -paste 00:21:25.470 --> 00:21:31.069 it? Yeah. Write that this restaurant was really 00:21:31.069 --> 00:21:34.609 nice, say some nice words, and thank you to the 00:21:34.609 --> 00:21:39.950 chef. Copy -paste. Yeah, I don't know. I think 00:21:39.950 --> 00:21:48.029 AI as a tool, great. Like, hey, give me seasonal 00:21:48.029 --> 00:21:53.410 dish ideas to do with white asparagus and wild 00:21:53.410 --> 00:21:55.980 garlic, right? And then you have a look and you're 00:21:55.980 --> 00:21:57.759 sort of like, oh, yeah, I can go this direction. 00:21:57.779 --> 00:22:00.079 You kind of do something like that. Okay, cool. 00:22:00.160 --> 00:22:02.240 Do that. Do that. If you don't want to think 00:22:02.240 --> 00:22:04.359 for yourself, that's all right. If you want to 00:22:04.359 --> 00:22:07.519 waste fucking resources, then go for it. I think 00:22:07.519 --> 00:22:11.140 AI can work for recipes pretty well if you're 00:22:11.140 --> 00:22:15.579 going into pretty classic stuff. If you ask it 00:22:15.579 --> 00:22:19.819 how to boil pasta or how to do a tomato sauce, 00:22:20.019 --> 00:22:25.250 like an arrabbiata, for that, I'm pretty sure 00:22:25.250 --> 00:22:29.289 it will give you at least a valid recipe that 00:22:29.289 --> 00:22:36.130 will work just fine. If you go into complex artistic 00:22:36.130 --> 00:22:41.869 combinations or stuff, it will hallucinate. It 00:22:41.869 --> 00:22:44.309 will give you AI hallucinations and stuff that 00:22:44.309 --> 00:22:49.829 just don't make sense. By the way, did you try 00:22:49.829 --> 00:22:53.809 the baguette recipe I gave you? I did not. You 00:22:53.809 --> 00:22:56.730 know why? Because I looked at the recipe and 00:22:56.730 --> 00:22:58.690 I kind of thought to myself, okay, I need to 00:22:58.690 --> 00:23:01.069 do this, I need to do that. And as I was thinking 00:23:01.069 --> 00:23:03.210 about it, I realized I needed to go to the bakery 00:23:03.210 --> 00:23:06.269 to get some of the ingredients. And I was like, 00:23:06.390 --> 00:23:09.769 hold on, I've got three bakers in the bakery. 00:23:09.970 --> 00:23:13.170 I could just ask, like, why am I making bread 00:23:13.170 --> 00:23:15.390 myself? I can just tell them to make this bread, 00:23:15.470 --> 00:23:20.470 right? And so I did. And two hours later, I had 00:23:20.470 --> 00:23:23.829 a sample of a flute and it was really nice. Okay, 00:23:23.970 --> 00:23:26.849 you can thank Chad GPT for that one. Oh, yeah? 00:23:26.930 --> 00:23:31.609 Really? Yeah, because, you know, like, I do remember 00:23:31.609 --> 00:23:36.190 that that was like, I remember that, like, I 00:23:36.190 --> 00:23:39.049 didn't have the recipe, but I remember at some 00:23:39.049 --> 00:23:41.690 point I converted that recipe into percentages, 00:23:41.730 --> 00:23:45.490 and I compared it to traditional baguette recipes, 00:23:45.730 --> 00:23:50.480 and it was like a very standard. ratio of percentages. 00:23:50.819 --> 00:23:52.880 You know, I know that there was nothing crazy 00:23:52.880 --> 00:23:55.519 in that recipe except for the thing that you 00:23:55.519 --> 00:23:59.380 would like pre -make like first. So this was 00:23:59.380 --> 00:24:01.200 a baguette recipe in a restaurant field and I 00:24:01.200 --> 00:24:03.779 worked where you would make first the whole dough, 00:24:03.940 --> 00:24:08.579 right? Like, but just let's say you make one 00:24:08.579 --> 00:24:12.000 kilo of dough and then the next day you make 00:24:12.000 --> 00:24:15.519 five kilos and into those five kilos you add 00:24:15.519 --> 00:24:18.660 that one kilo. You use it as a mother dough. 00:24:18.980 --> 00:24:23.759 A pre -ferment. A pre -ferment, which is in this 00:24:23.759 --> 00:24:26.680 case, the same dough. Because in some cases you 00:24:26.680 --> 00:24:30.220 do like a poolish or a biga or you name it. They're 00:24:30.220 --> 00:24:33.059 like this standard pre -ferments. Yes. And yeah, 00:24:33.099 --> 00:24:35.019 this was like a very nice recipe. I remember 00:24:35.019 --> 00:24:37.319 the key secret of that baguette was actually 00:24:37.319 --> 00:24:40.460 the flour. This guy would have like this amazing 00:24:40.460 --> 00:24:45.170 French flour that he would drive into. into Berlin. 00:24:45.430 --> 00:24:49.630 But yeah, so I basically recreated, I asked to 00:24:49.630 --> 00:24:52.369 do like a very standard French recipe. And I 00:24:52.369 --> 00:24:55.150 remember while reading the ingredients, it made 00:24:55.150 --> 00:24:57.069 sense to me. It was like, yeah, it was something 00:24:57.069 --> 00:24:59.890 like this. So and if you tell me the result was 00:24:59.890 --> 00:25:03.190 nice, so there you go. Yeah, actually, it was 00:25:03.190 --> 00:25:05.130 just the baguettes that we had, like the dough. 00:25:05.250 --> 00:25:08.089 But yeah, at the end of the day, it was just 00:25:08.089 --> 00:25:10.210 like a standard baguette recipe, you know? Yeah. 00:25:10.559 --> 00:25:13.759 But yeah, I think AI, like I think using AI as 00:25:13.759 --> 00:25:17.839 a tool, good, important also, move with the time, 00:25:17.880 --> 00:25:20.119 but just don't stop thinking for yourself. I 00:25:20.119 --> 00:25:25.980 think that's the most important thing. That's 00:25:25.980 --> 00:25:28.740 it for this week's episode of Potluck Food Talks. 00:25:28.740 --> 00:25:31.119 If you like what we're doing, make sure to subscribe 00:25:31.119 --> 00:25:33.380 to the podcast so you never miss an episode. 00:25:33.700 --> 00:25:35.819 You can also find us on Instagram and TikTok 00:25:35.819 --> 00:25:39.339 as Potluck Food Talks. The show airs every Monday.