WEBVTT 00:00:04.180 --> 00:00:07.179 Hi, everyone. Welcome to Potluck Food Talks, 00:00:07.179 --> 00:00:09.320 the show where we talk about food and kitchens 00:00:09.320 --> 00:00:12.900 from a cook's point of view. I'm Eric Estrada, 00:00:13.080 --> 00:00:17.260 and I'm here with my guy, Phil Collins, the backstage 00:00:17.260 --> 00:00:20.179 edition. Today, we're not talking about foie 00:00:20.179 --> 00:00:23.339 gras fermentation. We're just catching up. New 00:00:23.339 --> 00:00:27.539 year, new burns, same old kitchen chaos. So, 00:00:27.660 --> 00:00:30.780 what's up, my mans? What's up? Happy New Year, 00:00:30.800 --> 00:00:34.280 Eric. Happy New Year, man. Hey, when is it too 00:00:34.280 --> 00:00:36.899 late to say Happy New Year? What's your rule? 00:00:37.039 --> 00:00:39.780 Because we're recording this on the 6th of January. 00:00:40.560 --> 00:00:43.159 Because at some point you see people in like 00:00:43.159 --> 00:00:45.500 the third week of January and like the 20th of 00:00:45.500 --> 00:00:48.799 January. And people are like, hey, Happy New 00:00:48.799 --> 00:00:52.140 Year. And you're like, that's dumb. We're not 00:00:52.140 --> 00:00:54.759 doing this anymore. It's over. You saw Nicolás 00:00:54.759 --> 00:00:58.039 Maduro entering the jail in New York? He was 00:00:58.039 --> 00:01:00.280 saying, hey, happy new year. Happy new year to 00:01:00.280 --> 00:01:06.219 the prison guards. What a dipshit. What a fucking 00:01:06.219 --> 00:01:10.760 dipshit. Oh, my God. Well, urteberrion. That's 00:01:10.760 --> 00:01:13.420 how you say it around here. Urteberrion, indeed. 00:01:14.319 --> 00:01:16.439 So, how you been? What's up? We're roasting? 00:01:16.719 --> 00:01:20.840 We're beefing? Yeah, yeah. I thought we... Or 00:01:20.840 --> 00:01:22.819 should we talk about roast beef? You have a nice 00:01:22.819 --> 00:01:25.239 roast beef recipe? No, I don't think I've ever 00:01:25.239 --> 00:01:27.359 made roast beef in my life, honestly, to be honest. 00:01:27.599 --> 00:01:29.900 And you have any opinions about roast beef at 00:01:29.900 --> 00:01:32.280 all? I think it can be nice for sure. Like the 00:01:32.280 --> 00:01:34.840 other day I saw a nice like fat slab. It's like 00:01:34.840 --> 00:01:37.040 a very, it's a thing that British and American 00:01:37.040 --> 00:01:39.560 people make, I think, but nobody else really. 00:01:40.159 --> 00:01:44.420 And I saw a lot of nice ones. They looked very 00:01:44.420 --> 00:01:47.540 nice. But you know, the thing is like. When I 00:01:47.540 --> 00:01:51.840 see a huge slab of like this like pinkish meat 00:01:51.840 --> 00:01:55.019 with like the like very thin gravy, it's like 00:01:55.019 --> 00:01:58.079 I can appreciate the croissant. I can appreciate 00:01:58.079 --> 00:02:01.239 the technique behind it. Do I want to eat it? 00:02:01.280 --> 00:02:04.359 Do I want to eat 500 grams of like slab of meat 00:02:04.359 --> 00:02:07.280 with like meat juice and a bit of horseradish 00:02:07.280 --> 00:02:09.699 on top? Like, well, I don't know, man. It's too 00:02:09.699 --> 00:02:11.419 much for me. Like if I was going to share it 00:02:11.419 --> 00:02:15.060 with people and there's like nice sides and shit 00:02:15.060 --> 00:02:18.080 like that. Cool. But otherwise, I'm not sure. 00:02:18.159 --> 00:02:19.879 What about you? I used to like it a lot as a 00:02:19.879 --> 00:02:23.860 kid, you know, like, and I also, I remember cooking 00:02:23.860 --> 00:02:27.479 it with my brother. And for some reason, you 00:02:27.479 --> 00:02:30.500 know, like I rather having it like a warm thing, 00:02:30.680 --> 00:02:33.060 you know, like a warm dish, because it's also 00:02:33.060 --> 00:02:35.219 very common to have like cold roast beef in a 00:02:35.219 --> 00:02:37.860 sandwich or this kind of thing. I do like that. 00:02:38.699 --> 00:02:41.860 Yeah, me too, of course. But I would choose a 00:02:41.860 --> 00:02:44.599 warm one every single time if I could. And I 00:02:44.599 --> 00:02:47.129 was also thinking about like, In New York, in 00:02:47.129 --> 00:02:50.669 Katz, they have like, I think it's, I don't know 00:02:50.669 --> 00:02:52.270 exactly what it is because it's supposed to be 00:02:52.270 --> 00:02:54.930 pastrami, but it looks like this brisket and 00:02:54.930 --> 00:02:57.210 it's like also kind of like roast beefy kind 00:02:57.210 --> 00:02:59.669 of thing. But yeah, it's basically having a sandwich 00:02:59.669 --> 00:03:03.210 with this big piece of meat that is cooked until 00:03:03.210 --> 00:03:05.990 tender and pink and it's super nice. Yeah, yeah. 00:03:06.050 --> 00:03:08.030 I mean, they make pastrami, you know, like they 00:03:08.030 --> 00:03:09.710 make their own pastrami, like they make the whole 00:03:09.710 --> 00:03:12.650 sort of like Jewish kind of thing, like of the 00:03:12.650 --> 00:03:15.629 Reuben sandwiches with. like the cheese and the 00:03:15.629 --> 00:03:19.069 sauerkraut, I think, and on the rye bread. I've 00:03:19.069 --> 00:03:21.650 never been to New York. I've never been to Katz 00:03:21.650 --> 00:03:24.210 Deli. I do like a pastrami sandwich, you know, 00:03:24.229 --> 00:03:28.490 but you know what I like even more? A good pastrami 00:03:28.490 --> 00:03:30.650 sandwich, because in my opinion, a good pastrami 00:03:30.650 --> 00:03:33.409 sandwich should come with a really good pickle. 00:03:33.530 --> 00:03:35.810 For me, actually, I like the pickles more in 00:03:35.810 --> 00:03:37.629 Katz than the sandwich. The sandwich was great. 00:03:37.949 --> 00:03:41.520 A lot of people say it's overrated. my new yorker 00:03:41.520 --> 00:03:43.900 friends say they don't go there because it's 00:03:43.900 --> 00:03:47.120 overpriced and it's like so expensive right yeah 00:03:47.120 --> 00:03:50.300 it's like 30 bucks for a sandwich and you have 00:03:50.300 --> 00:03:52.919 to wait an hour to get it you know like you really 00:03:52.919 --> 00:03:56.599 need to to want to go there and of course if 00:03:56.599 --> 00:03:59.620 it's not like a life -changing thing a lot of 00:03:59.620 --> 00:04:02.610 people are disappointed i actually liked it I 00:04:02.610 --> 00:04:04.990 liked it very much when I went, but yeah, I've 00:04:04.990 --> 00:04:06.590 heard a lot of people not liking it. And my New 00:04:06.590 --> 00:04:08.650 Yorker friends said like, yeah, I went once 10 00:04:08.650 --> 00:04:11.610 years ago, never again. You know, like it's something 00:04:11.610 --> 00:04:13.849 you do once. You do it one time, you do it one 00:04:13.849 --> 00:04:15.990 time, you're done with it. It's like, you know, 00:04:15.990 --> 00:04:18.490 in Berlin, you go to the Fernsehturm or like 00:04:18.490 --> 00:04:21.110 whatever, you're like, or you go like onto the 00:04:21.110 --> 00:04:23.009 Eiffel Tower one time, you know, you're not going 00:04:23.009 --> 00:04:26.050 to go up the Eiffel Tower again. Like for what? 00:04:26.810 --> 00:04:29.970 Or nowadays you do the one hour queue to Barnester 00:04:29.970 --> 00:04:32.670 once. You won't do it like every single week, 00:04:32.689 --> 00:04:35.589 you know. Is that how it is now? One hour queue, 00:04:35.730 --> 00:04:38.970 Barnester? Yeah, man. Because, you know, it's 00:04:38.970 --> 00:04:42.310 a one hour queue to get in the list. That's so 00:04:42.310 --> 00:04:46.540 stupid, man. Yeah, I agree. I agree 100%. You 00:04:46.540 --> 00:04:51.019 know, I'm launching a culinary guide for San 00:04:51.019 --> 00:04:53.300 Sebastian, a digital culinary guide, like an 00:04:53.300 --> 00:04:55.779 app. It's already in the last phase of development. 00:04:55.800 --> 00:04:57.680 I don't know if you saw me posting these books 00:04:57.680 --> 00:05:01.259 on cooking and history of Basque cuisine and 00:05:01.259 --> 00:05:04.199 so on. It's because I wanted to be not only a 00:05:04.199 --> 00:05:07.399 map of where to go and what to eat, but also 00:05:07.399 --> 00:05:09.639 about how to understand the food culture of the 00:05:09.639 --> 00:05:12.689 city and understanding. cultural insights and 00:05:12.689 --> 00:05:14.850 this kind of stuff. So I've been geeking out 00:05:14.850 --> 00:05:17.610 a lot and I've discovered a lot of new things 00:05:17.610 --> 00:05:20.670 I had no idea about. And I wanted to talk with 00:05:20.670 --> 00:05:23.310 you about this. I have completely changed my 00:05:23.310 --> 00:05:26.129 mindset about cookbooks. You know, like I would 00:05:26.129 --> 00:05:30.129 crave this avant -garde cookbooks from the trendy 00:05:30.129 --> 00:05:33.529 contemporary chefs and so on. And now I'm so 00:05:33.529 --> 00:05:39.160 into vintage, old school, early 1900. before 00:05:39.160 --> 00:05:43.019 the 70s kind of cookbooks from here, before new 00:05:43.019 --> 00:05:45.680 Basque cuisine. I find it so fascinating and 00:05:45.680 --> 00:05:47.899 interesting because many of these restaurants, 00:05:48.000 --> 00:05:49.720 they still exist today. They're not the same 00:05:49.720 --> 00:05:52.600 restaurants with the same chefs, but you know 00:05:52.600 --> 00:05:54.540 where they used to be. And you say, ah, there's 00:05:54.540 --> 00:05:56.740 where, for example, you know the Changurro La 00:05:56.740 --> 00:05:59.120 Donostiarra, the spider crab that is gratinated. 00:05:59.740 --> 00:06:02.980 I recently found out the chef that created it, 00:06:03.000 --> 00:06:08.199 and it was in the early 1900s, like 19 -0 -0. 00:06:08.560 --> 00:06:11.079 It's funny because the name of this guy is Felix 00:06:11.079 --> 00:06:15.579 Ibarraguren, but his nickname was Shishito. And 00:06:15.579 --> 00:06:17.939 you know, that's how in the States they call 00:06:17.939 --> 00:06:20.699 a pepper similar to the Padron peppers. They 00:06:20.699 --> 00:06:23.339 call them Shishito peppers. And these peppers 00:06:23.339 --> 00:06:26.199 are actually Japanese. Yeah, they're from Japan. 00:06:26.199 --> 00:06:28.560 Yeah. I'm like, what the fuck is the connection 00:06:28.560 --> 00:06:31.819 here? I don't get it. Why is this Basque chef 00:06:31.819 --> 00:06:35.339 from 120 years ago called Chichito? I don't get 00:06:35.339 --> 00:06:37.699 it. And written exactly the same way. That's 00:06:37.699 --> 00:06:41.040 so funny. That day I created that dish. And also 00:06:41.040 --> 00:06:43.480 something very, very interesting I found out, 00:06:43.519 --> 00:06:48.339 you know, the crab crepes, bar sport, have you 00:06:48.339 --> 00:06:51.040 had them? I have not had them, no. So it's, you 00:06:51.040 --> 00:06:53.300 know, they serve like this triangle shape, kind 00:06:53.300 --> 00:06:55.879 of like what you do with a crepe sucette. where 00:06:55.879 --> 00:06:58.139 you do a crab and you fold it. But this one has 00:06:58.139 --> 00:07:00.980 like this spider crab and its own sauce, like 00:07:00.980 --> 00:07:05.439 a strong coral sauce, and it's mixed. And during 00:07:05.439 --> 00:07:09.180 my research, I found out that this was actually, 00:07:09.279 --> 00:07:14.259 this is a lab -designed dish by Subihana, Arzak, 00:07:14.300 --> 00:07:17.399 and Arguiñano. It was like, you know, they wrote 00:07:17.399 --> 00:07:20.680 the new Basque cuisine manifesto in the year 00:07:20.680 --> 00:07:23.500 76. And that year and the next year, they had 00:07:23.500 --> 00:07:26.360 like two or three conferences where all these 00:07:26.360 --> 00:07:29.360 chefs gathered and they discussed how they would 00:07:29.360 --> 00:07:33.459 like reinvent the local culinary identity. And 00:07:33.459 --> 00:07:36.300 then one of those meetings in a workshop, they 00:07:36.300 --> 00:07:39.740 co -created this dish that is today a classic. 00:07:40.000 --> 00:07:42.220 And you'll find this in actually different restaurants. 00:07:42.300 --> 00:07:45.990 And that's the one you have in bar sports. When 00:07:45.990 --> 00:07:47.790 you connect the dots that you already had, the 00:07:47.790 --> 00:07:50.769 dish, same with the other, the gratinated crab, 00:07:50.970 --> 00:07:53.089 you already have those dishes and suddenly you 00:07:53.089 --> 00:07:56.509 see like the background and where they come from. 00:07:56.750 --> 00:07:59.689 It's super cool. That is really interesting. 00:07:59.870 --> 00:08:02.709 That's very cool. It's amazing that, you know, 00:08:02.829 --> 00:08:04.569 San Sebastian is such a cool place or the best 00:08:04.569 --> 00:08:07.230 country in general because you can still like 00:08:07.230 --> 00:08:09.910 eat history, like culinary history. There's not 00:08:09.910 --> 00:08:12.600 a lot of places you can do that. Phil, do you 00:08:12.600 --> 00:08:15.339 recommend podcasts to your friends? All the time. 00:08:15.740 --> 00:08:17.959 The best way of showing friends that you care 00:08:17.959 --> 00:08:20.139 is recommending a great podcast to listen to. 00:08:20.279 --> 00:08:23.480 I agree. If you're listening right now, you should 00:08:23.480 --> 00:08:26.620 show your love by recommending our show to all 00:08:26.620 --> 00:08:29.600 your best friends. It will make them happy. It 00:08:29.600 --> 00:08:32.659 will make us happy. PopLock Food Talks. Tell 00:08:32.659 --> 00:08:34.860 your friends. It will make the world a better 00:08:34.860 --> 00:08:40.870 place. I got this in a vintage store, man. That's 00:08:40.870 --> 00:08:44.649 so cool, man. It's a book from the year 93, man. 00:08:44.889 --> 00:08:47.210 And they have, like, from all the bars, like, 00:08:47.250 --> 00:08:50.690 these little pictures of the pinchos back then 00:08:50.690 --> 00:08:53.210 in that year, you know? Amazing. That's the year 00:08:53.210 --> 00:08:58.330 I was born. And the foreword is from... Juan 00:08:58.330 --> 00:09:01.509 Maria Arzak. Yeah, man. Super cool. That's awesome. 00:09:01.690 --> 00:09:04.909 Very nice. Good find. And then what else? Like, 00:09:04.929 --> 00:09:08.830 I got this one borrowed. This is a book from 00:09:08.830 --> 00:09:12.789 73. It's a culinary guide from Gipuzkoa, man. 00:09:12.909 --> 00:09:16.990 And it has like super cool. It's fascinating 00:09:16.990 --> 00:09:21.950 because this guy in the year 73, he was writing 00:09:21.950 --> 00:09:24.690 about developing gastronomic tourism for the 00:09:24.690 --> 00:09:26.909 region and blah, blah, blah. And I'm like, what 00:09:26.909 --> 00:09:30.870 the fuck? Wow. Then I also got this one in a 00:09:30.870 --> 00:09:34.480 vintage store. This is a fisherman books here, 00:09:34.620 --> 00:09:38.879 like Basque fishermen from the year. 33 men. 00:09:39.440 --> 00:09:44.639 Wow. Amazing. Like fisherman recipes. Super cool. 00:09:44.960 --> 00:09:47.659 That's so cool. The other chef I discovered is 00:09:47.659 --> 00:09:50.960 this woman, Nicolasa. Uh -huh. You see, do you 00:09:50.960 --> 00:09:54.139 recognize this dish? It's a, uh, a cake and green 00:09:54.139 --> 00:09:58.500 sauce with, uh, with clams and cocochas. Yeah. 00:09:58.600 --> 00:10:01.009 Well. You know, like next to La Brecha Market 00:10:01.009 --> 00:10:05.970 is this hotel called Casa Nicolasa. Well, that 00:10:05.970 --> 00:10:09.009 hotel used to be the restaurant of this woman. 00:10:09.370 --> 00:10:13.450 And like in the Titanic times, you know, 1910, 00:10:13.610 --> 00:10:17.169 1920, she was running that restaurant and also 00:10:17.169 --> 00:10:20.590 developed many of the ground recipes of Basque 00:10:20.590 --> 00:10:24.029 gastronomy that are cooked in all of the restaurants 00:10:24.029 --> 00:10:27.129 today. were developed by this woman. And discovering 00:10:27.129 --> 00:10:29.029 all of these things right now, dude, has been 00:10:29.029 --> 00:10:30.950 really, really cool. So I've been having a lot 00:10:30.950 --> 00:10:34.730 of time geeking this stuff around. That's awesome. 00:10:34.769 --> 00:10:36.210 That's super interesting. I'm really looking 00:10:36.210 --> 00:10:37.669 forward to seeing the app when it's finished. 00:10:38.009 --> 00:10:43.730 Yeah, I hope not so long from now. Nice. What 00:10:43.730 --> 00:10:48.009 about you? What about me? I'm back in the desert, 00:10:48.090 --> 00:10:53.279 baby. I'm back. I spent some very blissful days 00:10:53.279 --> 00:10:55.639 in Berlin. You know, Berlin in the wintertime 00:10:55.639 --> 00:10:59.679 is fucking great because all the expats have 00:10:59.679 --> 00:11:02.799 gone home. It sounds so bad. It sounds so Make 00:11:02.799 --> 00:11:07.259 America Great Again. But it's true. All the people 00:11:07.259 --> 00:11:12.299 have left. The streets are empty. And then, yeah, 00:11:12.340 --> 00:11:14.460 I spent some really nice days there for Christmas. 00:11:14.720 --> 00:11:17.409 Ate a lot of Knödel. And I realized that sort 00:11:17.409 --> 00:11:19.370 of like my girlfriend was asking me sort of like, 00:11:19.470 --> 00:11:21.950 okay, but what exactly is a knudel? My girlfriend's 00:11:21.950 --> 00:11:24.549 from Belgium. And she's like, what exactly is 00:11:24.549 --> 00:11:26.429 a knudel? It's a potato dumpling. And I'm like, 00:11:26.470 --> 00:11:29.370 well, yes, but not always. You know, like it's 00:11:29.370 --> 00:11:31.970 a dumpling, but it's not like a dumpling, like 00:11:31.970 --> 00:11:34.830 a filled dumpling, like a ravioli or like a, 00:11:34.830 --> 00:11:37.789 you know, a steam bun or like something like 00:11:37.789 --> 00:11:39.730 that. And she's sort of, okay, but like, what 00:11:39.730 --> 00:11:41.629 is, when you say knudel, what is it? And I'm 00:11:41.629 --> 00:11:44.210 like, well, could be many things can be made 00:11:44.210 --> 00:11:46.850 out of. Bread can be made out of it. It's just 00:11:46.850 --> 00:11:49.730 like a round shape. Because I mean, a Germanian. 00:11:49.789 --> 00:11:52.690 It's like an European tamale, basically. Hey, 00:11:52.909 --> 00:11:56.210 yes, it is actually. European tamale. I love 00:11:56.210 --> 00:11:59.649 that. Man, honestly, like old German cooking 00:11:59.649 --> 00:12:03.049 and Austrian cooking, really underrated. There's 00:12:03.049 --> 00:12:06.110 so many fucking cool recipes. So many like super 00:12:06.110 --> 00:12:08.970 authentic dishes. It's really, really underrated. 00:12:09.090 --> 00:12:12.850 I would really like, somebody should. do what 00:12:12.850 --> 00:12:16.129 you're doing right now and like research old 00:12:16.129 --> 00:12:18.629 recipes and make a compendium and kind of like 00:12:18.629 --> 00:12:21.710 try to like get the sort of knowledge back because 00:12:21.710 --> 00:12:24.029 so much has like gotten lost. There's so many 00:12:24.029 --> 00:12:26.830 like regional specialties around Germany with 00:12:26.830 --> 00:12:29.230 like very specific preparations, very specific 00:12:29.230 --> 00:12:32.730 preserves, the use of like really obscure herbs, 00:12:33.009 --> 00:12:35.330 dishes that are only available for like one, 00:12:35.389 --> 00:12:37.590 two months a year. It's really, really cool. 00:12:38.080 --> 00:12:40.759 And there are also so many things that are getting 00:12:40.759 --> 00:12:44.240 lost, man. Like, for example, for me now that 00:12:44.240 --> 00:12:46.860 I'm doing this research, I'm discovering that 00:12:46.860 --> 00:12:50.299 many of the authors that I'm looking for, they 00:12:50.299 --> 00:12:54.059 passed away, some of them just recently. You 00:12:54.059 --> 00:12:56.259 know, I feel like, I don't know the name of the 00:12:56.259 --> 00:12:59.940 apostle that wrote the Bible, like 80 years after 00:12:59.940 --> 00:13:02.820 Jesus died, and he was, you know, researching 00:13:02.820 --> 00:13:05.909 everything that was still from... From that thing 00:13:05.909 --> 00:13:08.809 that happened so, so, such a long time ago, you 00:13:08.809 --> 00:13:13.789 know? And I was in Japan, by the way. Oh, yeah, 00:13:13.809 --> 00:13:16.730 you were. You were. How was that? It was different 00:13:16.730 --> 00:13:20.409 this time because it was a work trip. So, you 00:13:20.409 --> 00:13:22.230 know, there were some days where I spent the 00:13:22.230 --> 00:13:25.450 whole day in the hotel just, you know, like working 00:13:25.450 --> 00:13:28.750 on the project, on the mission I was sent for. 00:13:29.149 --> 00:13:33.200 Actually, I arrived with... Jose Pelas, the one 00:13:33.200 --> 00:13:35.960 from the cheesecake episode, we couldn't enter 00:13:35.960 --> 00:13:39.340 the hotel. So we were just allowed to leave our 00:13:39.340 --> 00:13:42.200 luggage after a, I don't know, 20 -hour flight. 00:13:42.720 --> 00:13:44.940 And it was like, okay, what do we do now? So 00:13:44.940 --> 00:13:48.139 I had this Google map with all the pins from 00:13:48.139 --> 00:13:51.139 Santiago, the chef from Mass, who lives there. 00:13:51.539 --> 00:13:54.179 And it was just, okay, let's look for whatever 00:13:54.179 --> 00:13:57.740 is the nearest thing here that makes sense. And 00:13:57.740 --> 00:14:00.059 then I found this place. The name is very easy 00:14:00.059 --> 00:14:04.039 to remember. It's Akira Tsukiji Sushi. So near 00:14:04.039 --> 00:14:07.059 Tsukiji Market. And so super good reviews. It 00:14:07.059 --> 00:14:10.519 was pinned by this guy. So we go there. It was 00:14:10.519 --> 00:14:14.879 like nine in the morning. So let's go for sushi. 00:14:15.340 --> 00:14:18.419 First thing in Japan, you know, like. And dude, 00:14:18.539 --> 00:14:21.529 such a super cool place. So we walk in. And I 00:14:21.529 --> 00:14:23.789 was, they say like, okay, walk in. And we walk 00:14:23.789 --> 00:14:26.389 like, okay, where are the tables? And they're 00:14:26.389 --> 00:14:29.889 like, no, no, no, no. This is this little corner 00:14:29.889 --> 00:14:33.590 here where only like four people can stand next 00:14:33.590 --> 00:14:36.009 to the bar. That's it. You know, like just standing 00:14:36.009 --> 00:14:40.049 just in front of the counter. And there was the 00:14:40.049 --> 00:14:44.149 sushi man. You were allowed to order only once. 00:14:44.649 --> 00:14:47.169 So they give you this paper and you do like your 00:14:47.169 --> 00:14:50.440 check boxes. Only once. And so the guy would 00:14:50.440 --> 00:14:52.240 do the sushi just in front of you. It's funny 00:14:52.240 --> 00:14:54.220 because I would read the reviews and they would 00:14:54.220 --> 00:14:57.940 say like, ah, such a cool omakase. And I'm like, 00:14:58.080 --> 00:15:01.600 well, this is not an omakase. This is a place 00:15:01.600 --> 00:15:05.039 where you choose. It's the opposite of an omakase. 00:15:05.299 --> 00:15:08.299 The thing is, sushi was made a la minute. The 00:15:08.299 --> 00:15:11.559 rice was warm. And for me, and for sure, one 00:15:11.559 --> 00:15:15.289 of the highlights was the... The snow crab nigiri 00:15:15.289 --> 00:15:19.730 that I have there with crispy crab eggs. Super 00:15:19.730 --> 00:15:21.710 nice. Super, super nice. Wow. That's the one 00:15:21.710 --> 00:15:24.330 where you saw the video where the guy put the 00:15:24.330 --> 00:15:26.370 sushi and then did like this little correction 00:15:26.370 --> 00:15:30.549 just at the end. Yeah. So you could really feel 00:15:30.549 --> 00:15:35.269 every single grain of rice. That was a highlight. 00:15:35.450 --> 00:15:37.610 And the other highlight for me was we went to 00:15:37.610 --> 00:15:41.490 this place. My friend Barry O 'Neill from Tokyo 00:15:41.490 --> 00:15:45.080 made it possible we got this. Table at a place 00:15:45.080 --> 00:15:47.980 called Maguro Mart. And it's where you get, I, 00:15:48.059 --> 00:15:50.519 that was something I had in my bucket list. I 00:15:50.519 --> 00:15:52.759 couldn't do on my last trip is having the tuna 00:15:52.759 --> 00:15:56.419 carcass, you know, like where you scoop the, 00:15:56.539 --> 00:15:59.399 you know, the, the, the flesh with, with, with 00:15:59.399 --> 00:16:02.379 a spoon out of directly out of the ribs and they 00:16:02.379 --> 00:16:04.700 would do a nose to tail from the tuna. So it 00:16:04.700 --> 00:16:06.600 was not only that you would like get different 00:16:06.600 --> 00:16:10.200 parts. And for me, the highlight was, uh, tuna 00:16:10.200 --> 00:16:13.350 cheeks. They were like grilled with some kind 00:16:13.350 --> 00:16:18.110 of pickled mustard seeds or something like that. 00:16:18.149 --> 00:16:20.330 Super, super nice. Super, super nice. Amazing. 00:16:20.610 --> 00:16:23.610 That sounds so good. But besides that, we had 00:16:23.610 --> 00:16:26.110 just like, you know, lots of convenience, lots 00:16:26.110 --> 00:16:28.190 of hotel food. Also something interesting for 00:16:28.190 --> 00:16:31.629 me. One of the business meals with the group 00:16:31.629 --> 00:16:35.269 that we were, we went to a kushikatsu. I had 00:16:35.269 --> 00:16:37.409 no idea that thing was Korean. That's basically 00:16:37.409 --> 00:16:40.370 a Korean grill made Japanese. You know, I had 00:16:40.370 --> 00:16:42.549 this idea that the same like, you know, ramen 00:16:42.549 --> 00:16:45.350 is Chinese made Japanese and there's so many. 00:16:45.529 --> 00:16:47.950 But I had this idea that there was some like 00:16:47.950 --> 00:16:51.750 subgenre of Japanese food, which it is, but it's 00:16:51.750 --> 00:16:54.769 actually Korean Japanese. You know, like, I had 00:16:54.769 --> 00:16:59.149 no idea. Yeah. Did I say kushikatsu? No, not 00:16:59.149 --> 00:17:04.849 kushikatsu. It's this grill. Yakiniku? Yakiniku, 00:17:04.990 --> 00:17:07.109 sorry. I was just thinking it was like kushikatsu. 00:17:08.160 --> 00:17:11.720 No, koshikatsu is the skewers from Osaka. Yeah, 00:17:11.720 --> 00:17:16.619 deep fried. Exactly. Sorry, my Japanese or Japanese 00:17:16.619 --> 00:17:19.339 audience. Yeah, I mean, yakiniku is amazing. 00:17:19.539 --> 00:17:23.119 And there's places that take it to the next level. 00:17:23.440 --> 00:17:27.039 It's so cool and so fun. And the quality of the 00:17:27.039 --> 00:17:30.039 beef is amazing. Once you try this type of beef 00:17:30.039 --> 00:17:32.160 for the first time, I'm not saying that it's 00:17:32.160 --> 00:17:34.380 better than different beef. It's just very unique. 00:17:36.490 --> 00:17:40.089 high -grade wagyu it's got a very particular 00:17:40.089 --> 00:17:42.450 like it's a very particular eating experience 00:17:42.450 --> 00:17:45.690 the way the fat melts the nuttiness the flavor 00:17:45.690 --> 00:17:48.150 like it's the texture is so different you know 00:17:48.150 --> 00:17:51.690 it's really cool Hey, Phil, have you subscribed 00:17:51.690 --> 00:17:54.329 to our newsletter yet? We have a newsletter? 00:17:54.710 --> 00:17:57.630 What's a newsletter about, Eric? Every month 00:17:57.630 --> 00:18:00.029 we share one cool thing from the world of food 00:18:00.029 --> 00:18:02.930 and restaurants, and occasionally a recipe we 00:18:02.930 --> 00:18:06.049 swore we'd never share. Like your secret boiled 00:18:06.049 --> 00:18:09.269 egg lemon tart recipe. But Eric, that was my 00:18:09.269 --> 00:18:12.950 grandma's secret recipe. Not anymore. Subscribe 00:18:12.950 --> 00:18:15.890 to our newsletter where we unveil all of Phil's 00:18:15.890 --> 00:18:23.329 grandmother's secrets. So this is our new section. 00:18:24.390 --> 00:18:29.910 Hatred comments from the comment section. Dude, 00:18:30.029 --> 00:18:33.210 like, one that really struck me was this. Hey, 00:18:33.490 --> 00:18:36.190 is that you with the stupid face saying stupid 00:18:36.190 --> 00:18:39.289 things? Huh? You remember that one? Oh, yeah, 00:18:39.369 --> 00:18:42.150 yeah, yeah. The one that went really intense? 00:18:42.630 --> 00:18:45.190 Dude, like, that one really caught my attention 00:18:45.190 --> 00:18:47.839 because, you know, like... I see this guy and 00:18:47.839 --> 00:18:50.420 I go into his account and I see he's actually 00:18:50.420 --> 00:18:53.119 like the head chef of a pretty decent restaurant 00:18:53.119 --> 00:18:56.599 doing some nice cooking, nice produce and everything. 00:18:57.039 --> 00:19:00.839 You know that like you're a grown up professional 00:19:00.839 --> 00:19:05.099 guy and you go into an account just starting 00:19:05.099 --> 00:19:09.029 at this in a discussion. And the reason was, 00:19:09.170 --> 00:19:11.750 this was the comment we were, you know, like 00:19:11.750 --> 00:19:14.490 making you some criticism on the Michelin Guide. 00:19:14.750 --> 00:19:17.630 And he was like, no, no way. The Michelin Guide 00:19:17.630 --> 00:19:19.569 is the best thing that ever happened to the culinary 00:19:19.569 --> 00:19:23.029 world. You can't say that. Did you have any evidence, 00:19:23.150 --> 00:19:25.849 any proof that what you're saying is truth and 00:19:25.849 --> 00:19:28.369 this? And he left like eight comments. And then 00:19:28.369 --> 00:19:30.789 he stopped like, hey, so do you, you stupid fuck, 00:19:30.869 --> 00:19:33.440 and this and that. And, you know, and I remember 00:19:33.440 --> 00:19:36.299 like, okay, what can I say to this guy? And I 00:19:36.299 --> 00:19:39.519 look at the guy. He was like the head chef of 00:19:39.519 --> 00:19:42.200 this. The name of the restaurant was like something 00:19:42.200 --> 00:19:47.779 really stupid, like Mucho Bueno. Yeah. Like a 00:19:47.779 --> 00:19:51.019 very stupid Spanish name. And it was like, dude, 00:19:51.220 --> 00:19:54.539 that's the most stupid Spanish name you can ever 00:19:54.539 --> 00:19:59.819 use. The most gringo Spanish name ever. Yeah, 00:19:59.980 --> 00:20:02.160 like, dude, if you're going to use a foreign 00:20:02.160 --> 00:20:06.259 language to name your restaurant, do your research. 00:20:06.380 --> 00:20:11.180 Please ask some native speakers about that. But 00:20:11.180 --> 00:20:13.160 the funny thing is that at some point, the guy 00:20:13.160 --> 00:20:17.480 started lecturing us on Spanish. And I mean, 00:20:17.519 --> 00:20:19.680 you're not supposed to know who we are and what 00:20:19.680 --> 00:20:21.700 our backgrounds are, like, at the end of the 00:20:21.700 --> 00:20:25.390 day. You came here to diss us. I told him like 00:20:25.390 --> 00:20:29.690 three times that you grew up in Canary Islands. 00:20:29.890 --> 00:20:33.150 You worked two years in Mexico. I'm a native 00:20:33.150 --> 00:20:36.529 speaker. And they actually started like lecturing 00:20:36.529 --> 00:20:39.009 like, well, yeah, the difference between Mexican 00:20:39.009 --> 00:20:41.230 and Spain, Spanish is this and that. And it was 00:20:41.230 --> 00:20:44.170 like, dude, you can't be more stupid. It's just 00:20:44.170 --> 00:20:47.430 impossible to be more stupid than that. So I 00:20:47.430 --> 00:20:49.450 think that was my favorite, my favorite stupid 00:20:49.450 --> 00:20:52.559 comment on the comment section. Do you have any 00:20:52.559 --> 00:20:56.440 favorite lately? I, my favorite was there was 00:20:56.440 --> 00:20:58.740 this guy who I don't even know how it started. 00:20:59.059 --> 00:21:03.240 He basically started calling, calling me a nepo 00:21:03.240 --> 00:21:06.539 baby. Ah, yeah. That was also intense. I was 00:21:06.539 --> 00:21:08.460 like, what the, what the fuck is, what the fuck 00:21:08.460 --> 00:21:11.339 does that mean? You know? And so I kind of went 00:21:11.339 --> 00:21:13.519 more and more into it. I also Googled it. I also 00:21:13.519 --> 00:21:17.759 Googled it. I don't know what the fuck does that 00:21:17.759 --> 00:21:21.339 mean? And then like, I just like. I answered 00:21:21.339 --> 00:21:23.640 like a couple of times. He just kept replying 00:21:23.640 --> 00:21:25.980 the same shit. He was like basically every single 00:21:25.980 --> 00:21:28.500 time sort of like, haha, yeah, but you are a 00:21:28.500 --> 00:21:31.420 nipple baby. And so I just kind of like made 00:21:31.420 --> 00:21:34.339 it like a little self -experiment to see how 00:21:34.339 --> 00:21:37.279 often he would repeat the same thing. But I made 00:21:37.279 --> 00:21:40.259 it a challenge for myself that I like try to 00:21:40.259 --> 00:21:42.000 think of the most creative comebacks that I could 00:21:42.000 --> 00:21:45.599 think of, you know? And I think it was like 20 00:21:45.599 --> 00:21:49.630 times back and forth. yeah it's it's very it's 00:21:49.630 --> 00:21:51.289 funny but like you know like i thought it was 00:21:51.289 --> 00:21:53.809 like what i find the most interesting is on posts 00:21:53.809 --> 00:21:56.990 like the reel that was posted about us talking 00:21:56.990 --> 00:22:01.049 about massimo batura because there's such a polarism 00:22:01.049 --> 00:22:02.789 right there's so many people who are like oh 00:22:02.789 --> 00:22:05.789 you know finally somebody's saying it there's 00:22:05.789 --> 00:22:07.869 so much bullshit blah blah blah it's like actually 00:22:07.869 --> 00:22:09.329 people commenting it then there's some people 00:22:09.329 --> 00:22:11.150 that are that don't agree with what we're saying 00:22:11.660 --> 00:22:13.460 And they're sort of like, no, but, you know, 00:22:13.480 --> 00:22:15.519 he's done this, he's done that. And then underneath 00:22:15.519 --> 00:22:17.079 that, you know, people in the comment section 00:22:17.079 --> 00:22:20.240 will start having a discussion. And then there's 00:22:20.240 --> 00:22:23.500 the people who are just like. You can't say that. 00:22:23.720 --> 00:22:27.859 Yeah, they're just so triggered by us voicing 00:22:27.859 --> 00:22:30.440 an opinion about a person, not even like, oh, 00:22:30.460 --> 00:22:33.440 this guy's shit or whatever. Like, I mean, literally 00:22:33.440 --> 00:22:36.500 all we said, we didn't say he's a bad chef or 00:22:36.500 --> 00:22:38.740 he's a shit piece of, like he's a shit person 00:22:38.740 --> 00:22:42.609 or whatever. No. We said. the statement, all 00:22:42.609 --> 00:22:45.990 my restaurants are zero waste certified, is bullshit. 00:22:46.630 --> 00:22:50.970 And it is. It is bullshit. And people got so 00:22:50.970 --> 00:22:53.869 upset by that. And that is very interesting, 00:22:53.990 --> 00:22:55.809 you know, because... But I think it was a specific 00:22:55.809 --> 00:22:58.029 one. They wanted to say, first do everything 00:22:58.029 --> 00:23:01.890 he's done for humanity, and then you talk. And 00:23:01.890 --> 00:23:05.230 it's like, good, I can talk, I can say whatever 00:23:05.230 --> 00:23:09.470 I want of whoever I want. You know, like, especially... 00:23:10.109 --> 00:23:13.049 In our space, you know, like in our podcast, 00:23:13.289 --> 00:23:16.250 you know? No, absolutely. It's very strange, 00:23:16.329 --> 00:23:18.509 you know, because it's not like we were, I mean, 00:23:18.529 --> 00:23:20.230 it's not really like we were attacking anybody 00:23:20.230 --> 00:23:24.089 in that comment. We just voiced an opinion. You 00:23:24.089 --> 00:23:27.950 know, if I say, if I post a video and I say, 00:23:28.029 --> 00:23:31.730 I am the best chef in the world and nobody can 00:23:31.730 --> 00:23:34.549 cook as good as me, nobody can make things as 00:23:34.549 --> 00:23:37.410 tasty as me, there will be a lot of comments 00:23:37.410 --> 00:23:41.400 saying that's bullshit. you know that's bullshit 00:23:41.400 --> 00:23:43.980 my grammar is a much better cook than you you 00:23:43.980 --> 00:23:45.960 know and they'd probably be right because it's 00:23:45.960 --> 00:23:48.299 an outrageous thing to say and we commented on 00:23:48.299 --> 00:23:50.880 another person saying an outrageous thing and 00:23:50.880 --> 00:23:53.460 people are just like it's interesting how people 00:23:53.460 --> 00:23:58.079 get sucked into this like manic belief of like 00:23:58.079 --> 00:24:03.380 sucking somebody's dick so hard that saying anything 00:24:05.079 --> 00:24:07.359 remotely criticizing anything that the person 00:24:07.359 --> 00:24:10.079 is saying is making them foam out of their mouth. 00:24:10.299 --> 00:24:14.420 And going again to this, mucho bueno, chef. You 00:24:14.420 --> 00:24:17.720 know, at that comment, we were just making some 00:24:17.720 --> 00:24:21.039 criticism on the Michelin guide. And the guy 00:24:21.039 --> 00:24:23.660 went really crazy. And actually, what we were 00:24:23.660 --> 00:24:27.140 talking about, among other things, is about this 00:24:27.140 --> 00:24:29.440 chef that get obsessed on the Michelin guide, 00:24:29.539 --> 00:24:32.279 you know? Yes. But there is also that, you know, 00:24:32.279 --> 00:24:35.710 like the... I mean, if you spend your whole career 00:24:35.710 --> 00:24:40.869 just craving that, I think it was pretty cool, 00:24:40.950 --> 00:24:43.369 the comment of, I didn't know this guy, and I 00:24:43.369 --> 00:24:46.410 started following him, and I think he's a pretty 00:24:46.410 --> 00:24:49.210 cool guy. The guy that said, I have a Michelin 00:24:49.210 --> 00:24:52.710 star, and blah, blah, blah. His name is Diego 00:24:52.710 --> 00:24:55.690 Galicia, and he has a restaurant in Texas, a 00:24:55.690 --> 00:24:59.369 Mexican restaurant. Pretty cool. I started following 00:24:59.369 --> 00:25:01.650 him, and I always see his stories and his stuff. 00:25:02.380 --> 00:25:05.079 a cool guy. Dude, at the end of the day, you're 00:25:05.079 --> 00:25:08.880 here crying like the president of the cheerleader 00:25:08.880 --> 00:25:12.859 club of the Michelin Guide. And this other guy, 00:25:12.960 --> 00:25:16.140 he has a Michelin star, which you don't, among 00:25:16.140 --> 00:25:19.640 other chefs that follow us with two and three 00:25:19.640 --> 00:25:22.519 stars that are in our audience, in our community. 00:25:23.160 --> 00:25:25.539 And they don't get upset about it. You know, 00:25:25.539 --> 00:25:27.319 they're fine with us saying that. They don't 00:25:27.319 --> 00:25:29.460 have a problem. So you shouldn't, you know, like, 00:25:29.460 --> 00:25:32.599 think about it. Yeah. And it's like, you know, 00:25:32.619 --> 00:25:35.799 it's again, this sort of like theme of elitism. 00:25:35.900 --> 00:25:38.779 I think about that a lot when this whole Michelin 00:25:38.779 --> 00:25:42.259 subject comes up because you have these like 00:25:42.259 --> 00:25:44.019 fanboys, you know, and they're like, oh, you 00:25:44.019 --> 00:25:45.759 know, and it's a lot of times it's Americans. 00:25:45.859 --> 00:25:47.900 You know, I noticed this, you know, how Americans 00:25:47.900 --> 00:25:51.119 get like really upset when somebody calls somebody 00:25:51.119 --> 00:25:54.619 chef and they're like, has he earned a title? 00:25:54.700 --> 00:25:56.420 And I'm like, what the fuck are you talking about? 00:25:56.519 --> 00:25:59.180 Like, like for me, a chef is somebody who cooks 00:25:59.180 --> 00:26:01.910 for a living. You know, like I make my money 00:26:01.910 --> 00:26:04.630 by cooking. I'm a chef. Yeah. But for them, it's 00:26:04.630 --> 00:26:07.109 like this, you know, this sort of like, no, like 00:26:07.109 --> 00:26:09.250 you have to, for somebody, it's an honor for 00:26:09.250 --> 00:26:11.450 somebody to call you chef. It's like, man, shut 00:26:11.450 --> 00:26:14.009 the fuck up. With a stick in the ass and they 00:26:14.009 --> 00:26:16.089 go like, oh, chef, and put their head down. Yeah. 00:26:16.150 --> 00:26:18.910 And I talked with chef and he told me that I 00:26:18.910 --> 00:26:22.509 could, you know, drink water this morning. And 00:26:22.509 --> 00:26:25.450 it's like, dude, you made that up. That's not 00:26:25.450 --> 00:26:29.009 how it works in France or at least not nowadays 00:26:29.009 --> 00:26:32.750 anymore. It's this weird obsession with this 00:26:32.750 --> 00:26:36.970 almost like caste thinking of what's better and 00:26:36.970 --> 00:26:40.349 what's worse and this self -flagellating in the 00:26:40.349 --> 00:26:43.289 culinary world. I think it's so strange because 00:26:43.289 --> 00:26:45.529 at the end of the day, if you want to pursue 00:26:45.529 --> 00:26:48.150 a Michelin, you are going to put yourself in 00:26:48.150 --> 00:26:51.250 a certain category. Nowadays, it's not that narrow 00:26:51.250 --> 00:26:53.450 anymore. It's a little bit broader, but you are 00:26:53.450 --> 00:26:54.970 going to put yourself in a certain category. 00:26:55.210 --> 00:26:58.849 And for some reason, we're still stuck. in this 00:26:58.849 --> 00:27:02.190 thinking that a chef with a Michelin star is 00:27:02.190 --> 00:27:04.230 better than a chef without a Michelin star, which 00:27:04.230 --> 00:27:08.130 is not true. It is just factually not true. I 00:27:08.130 --> 00:27:11.750 heard a chef say something really, really good 00:27:11.750 --> 00:27:15.670 the other day, which is Dan Giusti, who's the 00:27:15.670 --> 00:27:18.470 old head chef from Noma, and he started this 00:27:18.470 --> 00:27:22.279 company Brigade in the States. super cool guy 00:27:22.279 --> 00:27:25.119 i hope i hope he comes to the show once it would 00:27:25.119 --> 00:27:27.240 be like a super cool interview yes i would love 00:27:27.240 --> 00:27:29.160 to interview him super interesting they do school 00:27:29.160 --> 00:27:33.460 meals and i saw him and like for for a lot of 00:27:33.460 --> 00:27:34.920 people it was sort of like oh you've been head 00:27:34.920 --> 00:27:37.039 chef at noma and then you go and do school meals 00:27:37.039 --> 00:27:40.660 but it's just you know the thing that he's pursuing 00:27:40.660 --> 00:27:44.799 so honorable yeah like i saw him the other day 00:27:44.799 --> 00:27:49.019 in a in a podcast and he said for some reason 00:27:49.710 --> 00:27:53.410 We think that these things, you know, like a 00:27:53.410 --> 00:27:55.509 Michelin star and fine dining make us better 00:27:55.509 --> 00:27:58.410 as chefs than other chefs. You know, if I tell 00:27:58.410 --> 00:28:00.609 somebody, oh, I'm a chef in a fine dining restaurant, 00:28:00.849 --> 00:28:04.930 I'm going to be regarded with some sort of respect. 00:28:05.049 --> 00:28:11.190 But if I say I'm a chef in a kindergarten, for 00:28:11.190 --> 00:28:15.529 some reason I get less respect. And he said something 00:28:15.529 --> 00:28:17.170 that really stuck with me that I have to think 00:28:17.170 --> 00:28:20.650 about. um every now and again since hearing it 00:28:20.650 --> 00:28:24.069 and he was sort of like how is it that as chefs 00:28:24.069 --> 00:28:28.369 the ones that cook for few for a lot of money 00:28:28.369 --> 00:28:32.170 are regarded higher than the ones that cook for 00:28:32.170 --> 00:28:37.369 many for as little money as possible like how 00:28:37.369 --> 00:28:41.369 is that not something that we should strive for 00:28:41.369 --> 00:28:44.789 feeding as many people as we can with our skill 00:28:44.789 --> 00:28:50.109 sets For as, as affordable as possible. You know? 00:28:50.130 --> 00:28:53.509 And also the, the, the impact that has cooking 00:28:53.509 --> 00:28:56.069 for children, you know, you're, you're basically, 00:28:56.069 --> 00:28:59.910 you're transforming a food culture from the base, 00:28:59.990 --> 00:29:03.170 you know, like, and that, that's so powerful 00:29:03.170 --> 00:29:06.529 and so strong and so underrated. Absolutely. 00:29:06.630 --> 00:29:12.059 So like. disregarded like whatever yeah like 00:29:12.059 --> 00:29:16.440 oh look there's this guy with you know like putting 00:29:16.440 --> 00:29:19.640 some shaved truffles on the foie gras it's obscene 00:29:19.640 --> 00:29:21.880 it's a little bit obscene actually maybe this 00:29:21.880 --> 00:29:23.539 would be worse doing an episode about because 00:29:23.539 --> 00:29:25.660 i totally agree with you i think it's a super 00:29:25.660 --> 00:29:30.519 underrated the impact that food has on on us 00:29:30.519 --> 00:29:33.779 as people on our mood our mental health our physical 00:29:33.779 --> 00:29:38.130 health obviously um but yeah our hormones Our 00:29:38.130 --> 00:29:41.349 emotions. I did an interview, like a research 00:29:41.349 --> 00:29:44.849 interview to Shanti Elias. This guy won the best 00:29:44.849 --> 00:29:47.970 culinary world prize. He has this project here 00:29:47.970 --> 00:29:52.170 in Spain, which is incredible. So basically his 00:29:52.170 --> 00:29:56.650 aim is to introduce like a school subject on 00:29:56.650 --> 00:30:00.450 gastronomy. So because you can learn gastronomy 00:30:00.450 --> 00:30:03.730 from so many layers and something as simple as, 00:30:03.750 --> 00:30:06.349 let's say, a gazpacho, right? You can learn about 00:30:06.349 --> 00:30:09.970 history, about economy, about chemistry, about 00:30:09.970 --> 00:30:13.930 physics, about sensory analysis, and also about 00:30:13.930 --> 00:30:18.130 cooking. There would be these things like the 00:30:18.130 --> 00:30:20.529 homework. Imagine how cool the homework would 00:30:20.529 --> 00:30:23.690 be. You have to do a gazpacho and at the same 00:30:23.690 --> 00:30:26.640 time buy a gazpacho from the supermarket. and 00:30:26.640 --> 00:30:29.680 share it with your family. And in the tasting, 00:30:29.940 --> 00:30:33.720 discuss the differences. Do you know how impactful 00:30:33.720 --> 00:30:36.220 that is? And the idea is that once you graduate 00:30:36.220 --> 00:30:39.380 from high school, you master all the Spanish 00:30:39.380 --> 00:30:41.940 classics. You know how to properly cook a paella, 00:30:42.059 --> 00:30:46.609 a gazpacho. whatever, like all the Spanish classics 00:30:46.609 --> 00:30:49.329 from the different regions. And, you know, like 00:30:49.329 --> 00:30:51.910 people say that there are some things that are 00:30:51.910 --> 00:30:54.609 so useful in life that are not taught at school, 00:30:54.730 --> 00:30:58.130 like finance, cooking, and martial arts, like 00:30:58.130 --> 00:31:00.210 self -defense, you know, like there are things 00:31:00.210 --> 00:31:02.250 that you should know the basics of those things 00:31:02.250 --> 00:31:07.349 just to be a more confident and whole person 00:31:07.349 --> 00:31:11.920 in many aspects, you know, like. I 100 % agree, 00:31:12.099 --> 00:31:14.660 you know, and like, you know, martial arts, cool 00:31:14.660 --> 00:31:17.559 and stuff like that. Finance is super important. 00:31:17.940 --> 00:31:20.900 But like cooking and eating, like we eat every 00:31:20.900 --> 00:31:25.119 day. Every single day. Yeah, you know, unless 00:31:25.119 --> 00:31:29.799 you're fasting. And as I was saying earlier, 00:31:30.299 --> 00:31:33.079 you know, it directly impacts your mental health, 00:31:33.099 --> 00:31:35.380 your physical health, your longevity, your mood, 00:31:35.579 --> 00:31:39.569 everything. And it's crazy that we don't. learn 00:31:39.569 --> 00:31:42.289 more about that. Like everybody should have a 00:31:42.289 --> 00:31:43.990 basic knowledge of that. We should really make 00:31:43.990 --> 00:31:46.849 an episode on this. And it's also so powerful 00:31:46.849 --> 00:31:51.009 to cook for yourself instead of buying pre -made 00:31:51.009 --> 00:31:53.109 stuff in the supermarket. But stuff like, you 00:31:53.109 --> 00:31:56.630 know, doing your own granola, for example. And 00:31:56.630 --> 00:31:59.609 nowadays you don't have to be like, you don't 00:31:59.609 --> 00:32:02.509 even know, need to know how to formulate because 00:32:02.509 --> 00:32:06.049 you have AI and you can use whatever, ChaiGPT 00:32:06.049 --> 00:32:08.589 or Gemini or whatever, and you can customize 00:32:08.589 --> 00:32:13.089 a granola for your dietary needs and do your 00:32:13.089 --> 00:32:17.450 own stuff, like completely tailored for what 00:32:17.450 --> 00:32:20.450 you need. It will be cheaper and it will be. 00:32:20.920 --> 00:32:24.039 Just, you know, for you. So it will be healthier 00:32:24.039 --> 00:32:27.880 because there is not like a big company putting 00:32:27.880 --> 00:32:33.019 some stuff and fluff and sugar and shit. You 00:32:33.019 --> 00:32:35.359 just do whatever you need, whatever you want, 00:32:35.420 --> 00:32:37.500 you know, with the ingredients you want. And 00:32:37.500 --> 00:32:44.900 I think that's very important. Absolutely. Hi, 00:32:44.900 --> 00:32:52.480 everyone. This is our favorite section. Go fact 00:32:52.480 --> 00:33:01.440 yourself. Go fact yourself. Microwaves put radioactive 00:33:01.440 --> 00:33:04.380 stuff in your food. Yeah, I think that's bullshit. 00:33:08.440 --> 00:33:12.099 I mean, you don't have to be a genius to figure 00:33:12.099 --> 00:33:16.700 that out. No, there is no radiation, no Chernobyl 00:33:16.700 --> 00:33:20.630 stuff when you microwave stuff. No, unless you 00:33:20.630 --> 00:33:24.109 put your genitals into the microwave and hope 00:33:24.109 --> 00:33:27.609 for them to morph to an abnormal size, whether 00:33:27.609 --> 00:33:29.849 large or small is the question, you know, but 00:33:29.849 --> 00:33:32.549 you'll only find that out afterwards. I don't 00:33:32.549 --> 00:33:35.369 think that there's any effect. Do you use microwaves 00:33:35.369 --> 00:33:39.390 at all? No, actually. I have never had a microwave 00:33:39.390 --> 00:33:43.009 at home, but this is the thing, right? I'm cheap, 00:33:43.130 --> 00:33:46.319 but hardly have any shit at home. and a microwave 00:33:46.319 --> 00:33:49.140 while i wouldn't mind having one it's not on 00:33:49.140 --> 00:33:51.519 the like top of my list of kitchen equipment 00:33:51.519 --> 00:33:54.259 and i never stay in a place long enough that 00:33:54.259 --> 00:33:57.319 my kitchen is fully equipped you know i get to 00:33:57.319 --> 00:33:59.380 a point where it's like halfway equipped i start 00:33:59.380 --> 00:34:04.519 with like a pot a pan one wooden spoon um and 00:34:04.519 --> 00:34:06.859 then like a year and a half later i'm like all 00:34:06.859 --> 00:34:09.760 right fuck you guys because i'm burning this 00:34:09.760 --> 00:34:11.360 bridge and then i just get rid of everything 00:34:12.889 --> 00:34:15.630 And yeah, and then I do it all over again. You 00:34:15.630 --> 00:34:17.909 know what I like doing in a microwave? Broccoli. 00:34:18.550 --> 00:34:22.550 Okay. Broccoli florets, olive oil, salt, throw 00:34:22.550 --> 00:34:24.190 it in the microwave two minutes and you have 00:34:24.190 --> 00:34:29.090 them crunchy, green, nice, a little bit of garlic, 00:34:29.250 --> 00:34:33.269 you know, like, and yeah. So that's, I would 00:34:33.269 --> 00:34:37.269 say that's my, my guilty pleasure. You go to 00:34:37.269 --> 00:34:41.539 microwave recipe. Amazing. You know, like the 00:34:41.539 --> 00:34:43.659 thing that comes to mind for me with microwaves 00:34:43.659 --> 00:34:47.519 is one. And that's the first thing that I think 00:34:47.519 --> 00:34:50.420 of when I think of microwaves is warming up lasagna. 00:34:51.039 --> 00:34:53.519 Nothing, not anything else. It's specifically 00:34:53.519 --> 00:34:57.219 lasagna. I don't know why, you know, but you 00:34:57.219 --> 00:34:59.199 have leftover lasagna. You put it in the microwave, 00:34:59.360 --> 00:35:01.780 you blast the shit out of it and you make it 00:35:01.780 --> 00:35:04.639 really odd. And the second thing is, you know, 00:35:04.659 --> 00:35:06.670 if you have like, if you made a nice. coffee 00:35:06.670 --> 00:35:08.829 you know i make nice coffee at home i make like 00:35:08.829 --> 00:35:12.230 a i buy like really select nice small specialty 00:35:12.230 --> 00:35:15.510 beans i make like a v60 pour over but sometimes 00:35:15.510 --> 00:35:17.869 you have a little bit of coffee left it's still 00:35:17.869 --> 00:35:20.670 very very nice but it's not really like hot enough 00:35:20.670 --> 00:35:24.170 i would love to just like ding that in the microwave 00:35:24.170 --> 00:35:26.750 for like a couple of seconds just to get it like 00:35:26.750 --> 00:35:30.130 hot enough again you know dude i recently got 00:35:30.130 --> 00:35:34.170 an aero press such a nice uh such a nice thing 00:35:34.170 --> 00:35:37.019 yeah because i was I was thinking about getting 00:35:37.019 --> 00:35:40.280 an espresso, but I saw that that shit contaminates 00:35:40.280 --> 00:35:43.340 so much. And I got this one, learned how to use 00:35:43.340 --> 00:35:45.760 it properly, and it's super nice. Super nice. 00:35:45.820 --> 00:35:47.659 It's super cool. You can make such nice coffee 00:35:47.659 --> 00:35:50.099 with it. Actually, I've lost my AeroPress. I 00:35:50.099 --> 00:35:52.829 don't know where the fuck it is. But it's such 00:35:52.829 --> 00:35:57.050 a cool thing. But are you going to tell me whether 00:35:57.050 --> 00:36:00.570 there's radiation in my microwave food? Oh, microwaves 00:36:00.570 --> 00:36:03.369 use non -ionizing radiation to heat food, which 00:36:03.369 --> 00:36:05.590 doesn't make the food radioactive or unsafe. 00:36:05.949 --> 00:36:09.909 In fact, microwaving can preserve nutrients better 00:36:09.909 --> 00:36:12.190 than some other cooking methods, like boiling. 00:36:12.630 --> 00:36:17.190 No. That said, uneven heating can leave cold 00:36:17.190 --> 00:36:20.780 spots where bacteria survive. Or plastic containers 00:36:20.780 --> 00:36:24.940 not labeled microwave can leach chemicals. There 00:36:24.940 --> 00:36:27.579 you go. Always microwave in your metal containers, 00:36:27.820 --> 00:36:31.860 people, to make sure that you don't get any microplastics 00:36:31.860 --> 00:36:34.900 in your food. And if your fryer is really high, 00:36:35.000 --> 00:36:38.119 make sure to throw some water to cool it down. 00:36:38.440 --> 00:36:43.099 Wrong about cooking. Don't get mad, get factual.