WEBVTT 00:00:04.090 --> 00:00:07.030 Hi, everyone. Welcome to Pot Luck Food Talks, 00:00:07.030 --> 00:00:09.550 the show where we talk about food and kitchens 00:00:09.550 --> 00:00:13.449 from a cook's point of view. I'm Eric Clapton. 00:00:13.810 --> 00:00:17.190 Not that one. And I'm here with Philip Seymour 00:00:17.190 --> 00:00:19.829 Hoffman. And today we're talking about roast 00:00:19.829 --> 00:00:23.210 beef, but just maybe not the one your grandma 00:00:23.210 --> 00:00:25.769 made on Sundays. What's the deal with this guy? 00:00:25.789 --> 00:00:29.280 I don't know. I don't even know the name. This 00:00:29.280 --> 00:00:33.560 guy, Mexican baker, Noma, ex -Noma. You had like 00:00:33.560 --> 00:00:36.159 a moment with this guy, didn't you? You had like 00:00:36.159 --> 00:00:39.219 a little affair with him or something. Yeah, 00:00:39.219 --> 00:00:41.820 yeah, yeah. I mean, like, I don't like the way 00:00:41.820 --> 00:00:47.820 you made that sound, but yeah. So you're talking 00:00:47.820 --> 00:00:51.820 about Richard Hart. Richard Hart is a baker from 00:00:51.820 --> 00:00:55.500 the UK. He was the head baker at Tartine Bakery 00:00:55.500 --> 00:00:58.280 in San Francisco for years. Many, many years. 00:00:58.340 --> 00:01:01.460 That's kind of like where he made his name. Because 00:01:01.460 --> 00:01:03.740 Tartine Bakery, anybody who knows about bread, 00:01:03.799 --> 00:01:07.319 they revolutionized bread baking. Chad Robertson, 00:01:07.319 --> 00:01:10.659 the founder and owner of Tartine Bakery, he wrote 00:01:10.659 --> 00:01:14.019 an amazing book. Beautiful book. Tartine is so 00:01:14.019 --> 00:01:17.099 good. That book is what got me into bread baking. 00:01:17.299 --> 00:01:19.400 It's a beautiful book also about the cultivation 00:01:19.400 --> 00:01:22.480 of sourdough and doesn't just talk about bread, 00:01:22.560 --> 00:01:26.310 but pastries. And it focuses on... Slow fermentation, 00:01:26.870 --> 00:01:30.689 high quality flour, high hydration dose. Yeah, 00:01:30.709 --> 00:01:33.909 just focuses on making very delicious, but also 00:01:33.909 --> 00:01:38.730 very wholesome, nutritional, easy to digest things, 00:01:38.930 --> 00:01:41.909 you know? So it's a great package. And Richard 00:01:41.909 --> 00:01:44.750 Hart was the head baker there. And then at some 00:01:44.750 --> 00:01:48.290 point left, also not on like the best terms, 00:01:48.450 --> 00:01:51.549 teamed up with Rene Redzepi. And Rene Redzepi 00:01:51.549 --> 00:01:53.989 basically... Made it possible for him to open 00:01:53.989 --> 00:01:57.930 his bakeries in Copenhagen under his own name, 00:01:58.010 --> 00:02:00.810 Hart. H -A -R -T. While they were setting this 00:02:00.810 --> 00:02:02.930 up, he was baking at Noma, like in the greenhouse. 00:02:03.090 --> 00:02:05.950 Very easy peasy, you know. And then they very 00:02:05.950 --> 00:02:08.330 quickly opened like a lot of places in Copenhagen. 00:02:08.349 --> 00:02:11.250 Very nice bakeries. Honestly, really nice. Went 00:02:11.250 --> 00:02:14.210 there with Xander while we were in Copenhagen 00:02:14.210 --> 00:02:16.729 for Noma filming. I don't know where you were. 00:02:16.870 --> 00:02:18.509 I think you missed your flight. I think that's 00:02:18.509 --> 00:02:21.060 what happened. And then after like very short 00:02:21.060 --> 00:02:25.060 time, like two or three years, he decided to 00:02:25.060 --> 00:02:28.000 leave the business for some reason. Not really 00:02:28.000 --> 00:02:32.199 sure why, what the beef was there. But basically 00:02:32.199 --> 00:02:36.560 he went to Mexico, he moved to Mexico City with 00:02:36.560 --> 00:02:40.039 his wife who runs the rare tea company because 00:02:40.039 --> 00:02:41.879 he's really good friends with Gabriela Camara, 00:02:42.060 --> 00:02:46.039 the owner of Contramar, right? Mexican celebrity 00:02:46.039 --> 00:02:51.150 chef. Rare tea. Is that this British company 00:02:51.150 --> 00:02:56.169 from this famous tea lady? Correct. Okay. That's 00:02:56.169 --> 00:03:01.629 his wife. The tea lady? Yes. Okay. Yeah. I read 00:03:01.629 --> 00:03:05.310 a book from her. Yeah. I also met her same time 00:03:05.310 --> 00:03:09.229 that I met him. It was a bit strange people. 00:03:10.050 --> 00:03:12.889 Honestly. Honestly. Yeah. There was this big 00:03:12.889 --> 00:03:14.870 controversy when they opened the bakeries in 00:03:14.870 --> 00:03:18.580 Copenhagen. Richard Hart posted this photo. on 00:03:18.580 --> 00:03:22.580 his instagram of him and her in the bathroom 00:03:22.580 --> 00:03:25.280 like basically like a selfie like pointing behind 00:03:25.280 --> 00:03:27.419 him where you can see in the mirror behind them 00:03:27.419 --> 00:03:30.020 that they're like naked basically like they've 00:03:30.020 --> 00:03:34.639 just fucked in the bathroom right and he posts 00:03:34.639 --> 00:03:38.139 this on his public like social media before that 00:03:38.139 --> 00:03:41.039 bakery opens and he's like oh this is one way 00:03:41.039 --> 00:03:44.120 to like inaugurate this place or like whatever 00:03:44.639 --> 00:03:46.860 And I remember seeing that and I was like, I'm 00:03:46.860 --> 00:03:48.939 sorry, but I think that's fucking disgusting. 00:03:49.180 --> 00:03:52.219 But what was that? Like the bakery's bathroom? 00:03:53.080 --> 00:03:56.680 Yes. Okay. That the public is going to use after 00:03:56.680 --> 00:03:58.919 that, right? Like it's like before opening, it's 00:03:58.919 --> 00:04:00.659 kind of like, hey, if you want to come to my 00:04:00.659 --> 00:04:03.060 bakery and use the bathroom here, just so you 00:04:03.060 --> 00:04:06.460 know, I fucked my girlfriend in this bathroom. 00:04:06.639 --> 00:04:09.580 And here's a photo of us. Yeah, exactly. Very 00:04:09.580 --> 00:04:13.229 strange. Very strange. But anyway, so long story 00:04:13.229 --> 00:04:15.870 short, you know, he moves to Mexico. He then 00:04:15.870 --> 00:04:18.910 again teams up with yet another famous chef from 00:04:18.910 --> 00:04:25.069 the region and opens this bakery. And mind you, 00:04:25.129 --> 00:04:28.509 like, is this a guy with a lot of like, you know, 00:04:28.509 --> 00:04:31.889 I mean, from personal experience, you know, this 00:04:31.889 --> 00:04:35.189 guy, he's got a very high opinion of himself. 00:04:35.850 --> 00:04:39.689 But it's all masked with this like, oh, you know, 00:04:39.730 --> 00:04:44.540 well. This kind of like easygoingness, you know. 00:04:44.579 --> 00:04:46.699 So he goes to Mexico and he's like, I'm going 00:04:46.699 --> 00:04:49.360 to open the best bakery of the world in Mexico. 00:04:50.480 --> 00:04:53.519 Which already is a wild statement, you know. 00:04:53.560 --> 00:04:58.439 Like if I would, you know. I'm not against that. 00:04:58.519 --> 00:05:02.100 I think being ambitious and having those kind 00:05:02.100 --> 00:05:06.300 of missions at the end of the day are, you know, 00:05:06.319 --> 00:05:09.600 like I don't see it as something bad. You know, 00:05:09.639 --> 00:05:12.259 it's an approach, and I think it's valid if you 00:05:12.259 --> 00:05:14.959 want to go there. I remember I heard this story 00:05:14.959 --> 00:05:19.079 that when Ugaris was opened, like Andoni and 00:05:19.079 --> 00:05:21.519 Danilasa and Marcel, they sat down and they had 00:05:21.519 --> 00:05:23.920 like this preserved artichokes from the jars 00:05:23.920 --> 00:05:25.839 and they looked at each other and they said, 00:05:25.939 --> 00:05:27.639 we're going to make the best restaurant in the 00:05:27.639 --> 00:05:30.279 world. You know, like, that's, you know, like, 00:05:30.360 --> 00:05:33.899 why not? But okay. Yeah. I mean, why not? But 00:05:33.899 --> 00:05:35.800 like, you know, the best restaurant in the world 00:05:35.800 --> 00:05:38.060 for you, maybe, I mean, we can both agree that 00:05:38.060 --> 00:05:39.699 Mugaritz is definitely not the best restaurant 00:05:39.699 --> 00:05:43.019 in the world. I think everybody can agree on 00:05:43.019 --> 00:05:45.980 that, you know, that's fine. You know, it's a 00:05:45.980 --> 00:05:48.019 little bit weird. Like if I'm like, Oh, I'm going 00:05:48.019 --> 00:05:49.660 to open the best restaurant in the world. It's 00:05:49.660 --> 00:05:51.980 kind of like, no, I'm not, you know, like I'm 00:05:51.980 --> 00:05:54.180 not, nobody's ever going to make the best in 00:05:54.180 --> 00:05:57.000 the world to some people. It might be, you know, 00:05:57.319 --> 00:05:59.620 But to a lot of people, it isn't. And it's never 00:05:59.620 --> 00:06:02.660 going to taste different. Yet again, I would 00:06:02.660 --> 00:06:09.139 never say that myself, but I don't see... It's 00:06:09.139 --> 00:06:13.899 whatever. Yeah, I think ambition properly managed 00:06:13.899 --> 00:06:17.040 can be a good driver. That's all I want to say. 00:06:17.620 --> 00:06:19.819 Oh, for sure. I think ambition is great. I think 00:06:19.819 --> 00:06:22.300 ambition is great, yeah. I think the need to 00:06:22.300 --> 00:06:25.399 put other things down in order to put yourself 00:06:25.399 --> 00:06:28.759 up is weird. you know like that that is kind 00:06:28.759 --> 00:06:30.139 of the thing it's sort of like this whole thing 00:06:30.139 --> 00:06:32.879 yeah yeah no that that would that have a problem 00:06:32.879 --> 00:06:37.519 which brings us to the core of the of the beef 00:06:37.519 --> 00:06:40.660 so basically he there were two interviews that 00:06:40.660 --> 00:06:44.819 he did very shortly after opening um in one where 00:06:44.819 --> 00:06:46.800 he made like really weird statements he was sort 00:06:46.800 --> 00:06:49.779 of like he was basically just like oh well tacos 00:06:49.779 --> 00:06:52.279 are basically just sandwiches you know he's kind 00:06:52.279 --> 00:06:54.480 of like making like very weird sort of comments 00:06:54.480 --> 00:06:57.110 about mexican food But then in another interview, 00:06:57.250 --> 00:06:59.529 he went more out of there. He said that Mexico 00:06:59.529 --> 00:07:02.389 doesn't really have a bread culture. The flour 00:07:02.389 --> 00:07:04.769 is really shit. The bread's like cheaply and 00:07:04.769 --> 00:07:07.629 industrial made. And then he went on and said 00:07:07.629 --> 00:07:09.730 that like, oh, you know, like basically they 00:07:09.730 --> 00:07:12.589 only have tortas and they're just these like 00:07:12.589 --> 00:07:16.990 ugly white rolls. And people went ballistic and 00:07:16.990 --> 00:07:18.970 still are going ballistic. Like they're really 00:07:18.970 --> 00:07:22.329 not repenting. He will never recover from that. 00:07:22.639 --> 00:07:24.740 You know, I can talk with some property because 00:07:24.740 --> 00:07:28.959 I, as a wide European, even though I have Venezuelan 00:07:28.959 --> 00:07:31.399 roots, I have a super German name, and I was 00:07:31.399 --> 00:07:34.480 living for many years in Europe at the moment 00:07:34.480 --> 00:07:38.259 when I went to Bolivia, okay? And it was a project 00:07:38.259 --> 00:07:42.310 to develop Bolivian gastronomy. And you have 00:07:42.310 --> 00:07:47.129 to be very cautious and delicate on the way you 00:07:47.129 --> 00:07:50.610 approach such a project and the way you interact 00:07:50.610 --> 00:07:54.029 with the local culture. Because otherwise you 00:07:54.029 --> 00:07:57.449 will be looked like as a fucking colonizer that 00:07:57.449 --> 00:08:02.250 came here to trade mirrors for gold to the Indians. 00:08:02.670 --> 00:08:07.870 And you definitely don't want to be tagged like 00:08:07.870 --> 00:08:10.189 that and you don't want to be that. You know, 00:08:10.209 --> 00:08:13.810 like you want to, as many as you can learn from 00:08:13.810 --> 00:08:16.930 the local culture, understand the local culture. 00:08:17.269 --> 00:08:21.730 And if then after that, after you, you understood 00:08:21.730 --> 00:08:25.250 it and you got the, the vibe and the flow and 00:08:25.250 --> 00:08:29.769 the soul of the local culture, try to, to elevate 00:08:29.769 --> 00:08:32.950 it technically, you know, like same, like what 00:08:32.950 --> 00:08:35.169 happened here with Basque, new Basque cuisine. 00:08:35.720 --> 00:08:38.519 They already had the French technique. So they 00:08:38.519 --> 00:08:41.419 took the grandma's recipes and they elevate those 00:08:41.419 --> 00:08:44.840 shepherd recipes or fisherman recipes and they 00:08:44.840 --> 00:08:47.019 turn them into something you could serve in a 00:08:47.019 --> 00:08:49.779 fine dining restaurant. Right. So like that, 00:08:49.860 --> 00:08:52.039 that's the approach. But coming here and say, 00:08:52.100 --> 00:08:54.799 I love this. These grandmothers, they don't know 00:08:54.799 --> 00:08:56.950 how to cook. They don't know shit. Can you imagine 00:08:56.950 --> 00:08:59.389 saying that? You know, like, you're a fucking 00:08:59.389 --> 00:09:01.769 idiot. Basically, with all the capital letters. 00:09:01.850 --> 00:09:05.210 Fucking idiot. You know, like, sorry. You can't 00:09:05.210 --> 00:09:07.690 do that. And another thing I wanted to say about 00:09:07.690 --> 00:09:12.350 that. Dude, it's fucking Mexico. You know, like, 00:09:12.470 --> 00:09:15.909 there are different profiles across Latin America. 00:09:16.009 --> 00:09:19.570 And I would say... Mexico is the most hardcore 00:09:19.570 --> 00:09:22.350 audience there is. And if you don't get that, 00:09:22.429 --> 00:09:24.629 you're a fucking idiot. You know, like, and I 00:09:24.629 --> 00:09:26.909 know this because I follow, like, a lot of music 00:09:26.909 --> 00:09:31.009 events. And, you know, like, the most demanding 00:09:31.009 --> 00:09:34.830 audience is the Mexican one. Those are the ones 00:09:34.830 --> 00:09:36.870 that will throw tomatoes at you at the stage 00:09:36.870 --> 00:09:39.649 if you fuck it up. You know, like, so that's 00:09:39.649 --> 00:09:42.450 why I say this guy will never recover from this, 00:09:42.450 --> 00:09:45.769 man. Never, ever. Phil, do you recommend podcasts 00:09:45.769 --> 00:09:49.149 to your friends? All the time. The best way of 00:09:49.149 --> 00:09:50.950 showing friends that you care is recommending 00:09:50.950 --> 00:09:54.029 a great podcast to listen to. I agree. If you're 00:09:54.029 --> 00:09:56.649 listening right now, you should show your love 00:09:56.649 --> 00:09:59.710 by recommending our show to all your best friends. 00:09:59.909 --> 00:10:03.090 It will make them happy. It will make us happy. 00:10:03.350 --> 00:10:06.129 PopBlock Food Talks. Tell your friends. It will 00:10:06.129 --> 00:10:09.850 make the world a better place. Yeah, I mean, 00:10:09.870 --> 00:10:12.299 Mexico is also such a place. I mean... It's a 00:10:12.299 --> 00:10:16.159 place with such an insanely deep food culture, 00:10:16.279 --> 00:10:23.500 so incredibly deep and complex and ancient, with 00:10:23.500 --> 00:10:27.840 so much pride in their own culture also, rightfully 00:10:27.840 --> 00:10:31.220 so, because it's amazing. Not just in food, but 00:10:31.220 --> 00:10:34.960 in music and art and everything else. By the 00:10:34.960 --> 00:10:39.440 way, shout out to Andy, our editor from Mexico. 00:10:40.120 --> 00:10:43.320 dude yeah but like um and see this is the thing 00:10:43.320 --> 00:10:47.500 right i kind of understand what he was maybe 00:10:47.500 --> 00:10:50.039 trying to say right because it's from his point 00:10:50.039 --> 00:10:53.379 of view he's like well look what what do i like 00:10:53.379 --> 00:10:57.179 and what do i make i make slow fermented sourdough 00:10:57.179 --> 00:11:00.899 bread from ancient green but to the the way that 00:11:00.899 --> 00:11:03.700 he like said that and tried to promote what he 00:11:03.700 --> 00:11:07.789 believes in and using terms that put something 00:11:07.789 --> 00:11:12.269 else down in such a crude way and in such an 00:11:12.269 --> 00:11:16.629 ignorant way i think that's just it i think this 00:11:16.629 --> 00:11:18.809 is just what it is it's ignorant you know it's 00:11:18.809 --> 00:11:21.769 really really ignorant it's i like something 00:11:21.769 --> 00:11:24.330 and i believe in it and that's why everything 00:11:24.330 --> 00:11:27.049 else is shit and that's just that's just not 00:11:27.049 --> 00:11:29.970 the way and especially as you're saying you go 00:11:29.970 --> 00:11:33.049 into a country which has a deep -seated seeded 00:11:33.049 --> 00:11:37.009 culture of something you know how how many people 00:11:37.009 --> 00:11:40.690 do you think tortas feed across mexico every 00:11:40.690 --> 00:11:45.789 day you know from from you know blue collar workers 00:11:45.789 --> 00:11:50.210 to you know to every everybody dude could you 00:11:50.210 --> 00:11:52.549 imagine like going to new york and opening a 00:11:52.549 --> 00:11:55.909 bakery and saying you know those hot dogs in 00:11:55.909 --> 00:11:59.039 the street they're shit Yeah, those fucking bagels, 00:11:59.059 --> 00:12:01.200 you know? Those fucking shit. No, no, no, like 00:12:01.200 --> 00:12:04.059 hot dogs, like crappy hot dogs you get from a 00:12:04.059 --> 00:12:08.500 street food vendor, right? Those things have 00:12:08.500 --> 00:12:11.519 their identity, their charm, their story. Of 00:12:11.519 --> 00:12:14.480 course. And you need to understand that if you 00:12:14.480 --> 00:12:17.299 want to enter the New York market. You need to 00:12:17.299 --> 00:12:20.700 understand what's behind that, what's the ecosystem 00:12:20.700 --> 00:12:24.830 that makes that exist. Because that's your market. 00:12:24.870 --> 00:12:28.789 It's your people. It's what gives you the money 00:12:28.789 --> 00:12:31.610 you need to survive. It's your audience, man. 00:12:31.769 --> 00:12:34.649 You can't fuck up with your audience. Well, we 00:12:34.649 --> 00:12:37.649 do sometimes, I have to reckon. Absolutely. I 00:12:37.649 --> 00:12:39.870 totally agree with you. And it's also just, it 00:12:39.870 --> 00:12:43.389 comes from such a privileged standpoint. It's 00:12:43.389 --> 00:12:47.029 sort of like, oh, if it's not made like this, 00:12:47.210 --> 00:12:51.509 which takes four times the amount of time. and 00:12:51.509 --> 00:12:54.929 some like you know great like ancient grain that 00:12:54.929 --> 00:12:56.929 like people maybe don't have access to unless 00:12:56.929 --> 00:13:00.190 you go to uh you know you import it or like whatever 00:13:00.190 --> 00:13:03.230 then it's not good it's sort of like man like 00:13:03.230 --> 00:13:06.690 bread bread is like it fucking feeds people you 00:13:06.690 --> 00:13:09.389 know what i mean and then to call bread ugly 00:13:09.389 --> 00:13:11.830 you know that first of all it's not ugly it's 00:13:11.830 --> 00:13:14.309 just a different style to what you make there's 00:13:14.309 --> 00:13:17.230 nothing wrong with it but to like talk it down 00:13:17.230 --> 00:13:21.240 and kind of put the thing that you're making 00:13:21.240 --> 00:13:24.899 which is like sorry but it's like so much more 00:13:24.899 --> 00:13:27.259 expensive than everything else it's so elitist 00:13:27.259 --> 00:13:31.100 it's it's criticizing from such a from such a 00:13:31.100 --> 00:13:34.940 high horse point of view Hey, Phil, have you 00:13:34.940 --> 00:13:37.879 subscribed to our newsletter yet? We have a newsletter? 00:13:38.259 --> 00:13:41.159 What's a newsletter about, Eric? Every month 00:13:41.159 --> 00:13:43.580 we share one cool thing from the world of food 00:13:43.580 --> 00:13:46.480 and restaurants and occasionally a recipe we 00:13:46.480 --> 00:13:49.600 swore we'd never share. Like your secret boiled 00:13:49.600 --> 00:13:52.799 egg lemon tart recipe. But Eric, that was my 00:13:52.799 --> 00:13:56.500 grandma's secret recipe. Not anymore. Subscribe 00:13:56.500 --> 00:13:59.440 to our newsletter where we unveil all of Phil's 00:13:59.440 --> 00:14:05.399 grandmother's secrets. You know, like this whole 00:14:05.399 --> 00:14:08.039 shit storm that went around this, it reminds 00:14:08.039 --> 00:14:11.720 me of two other cases. One was when Jamie Oliver 00:14:11.720 --> 00:14:14.539 added, what added? Like chorizo and chicken wings 00:14:14.539 --> 00:14:17.000 to a paella or something like that. Probably 00:14:17.000 --> 00:14:20.139 chorizo, yeah. And people went bananas here in 00:14:20.139 --> 00:14:22.159 Spain. And there was another one also, a British 00:14:22.159 --> 00:14:26.809 chef. What did she do? She said like... I'm going 00:14:26.809 --> 00:14:29.590 to do this version of the Bolognese that is my 00:14:29.590 --> 00:14:32.429 own version that is just better and is with white 00:14:32.429 --> 00:14:34.629 wine instead of red wine. And all the Italians 00:14:34.629 --> 00:14:37.169 went crazy because, you know, like, it depends 00:14:37.169 --> 00:14:39.409 on the grandmother if it's red wine or white 00:14:39.409 --> 00:14:41.909 wine. You know, you didn't invent anything else 00:14:41.909 --> 00:14:45.850 and you can't take something traditional and 00:14:45.850 --> 00:14:48.710 deeply rooted into a culture and say you're going 00:14:48.710 --> 00:14:50.850 to make it better with your own variation and 00:14:50.850 --> 00:14:52.809 at the same time being so ignorant that you don't 00:14:52.809 --> 00:14:55.149 know that that thing already exists. You know, 00:14:55.169 --> 00:14:59.090 like... Yeah, it's very current. You have to 00:14:59.090 --> 00:15:01.450 be very cautious when you do this kind of things. 00:15:01.509 --> 00:15:04.870 For example, myself, it's funny, I didn't know 00:15:04.870 --> 00:15:07.389 this guy said this about the tacos at all. These 00:15:07.389 --> 00:15:09.730 are just sandwiches. Because in the sandwich 00:15:09.730 --> 00:15:12.509 episode, I said something similar about the quesadillas. 00:15:12.690 --> 00:15:14.330 I said, like, quesadillas are like sandwiches. 00:15:15.019 --> 00:15:18.059 And some Mexicans wrote me and told me, like, 00:15:18.080 --> 00:15:20.659 dude, I like your show, but don't ever say that 00:15:20.659 --> 00:15:23.840 again. You know, I publicly apologize with our 00:15:23.840 --> 00:15:25.980 Mexican audience for calling quesadillas sandwiches. 00:15:26.659 --> 00:15:29.879 Don't you ever say that again, Eric. But at the 00:15:29.879 --> 00:15:32.639 end of the day, you know, these are wheat tortillas 00:15:32.639 --> 00:15:35.960 that are layered. You know, like you have layer, 00:15:36.100 --> 00:15:39.200 layer, layer. And for me, that's what I mean 00:15:39.200 --> 00:15:41.820 with a sandwich, right? Layer, layer, layer, 00:15:41.919 --> 00:15:46.500 like you would sandwich something. Exactly. When 00:15:46.500 --> 00:15:50.419 I didn't know who this guy was, but I saw this 00:15:50.419 --> 00:15:52.799 video that I was like, okay, this is so stupid. 00:15:53.000 --> 00:15:55.279 I heard the statement and I was like, this is 00:15:55.279 --> 00:15:58.659 so stupid. When somebody asked him, what do you 00:15:58.659 --> 00:16:01.600 prefer, a sandwich or a pizza? And he says, sandwich 00:16:01.600 --> 00:16:05.899 is a pizza, man. A pizza is a sandwich. Pizza 00:16:05.899 --> 00:16:09.159 is a sandwich, man. It's the same thing. It's 00:16:09.159 --> 00:16:11.909 bread with cheese. It's the same thing. And I 00:16:11.909 --> 00:16:14.629 was like, okay, there I completely disagree. 00:16:14.870 --> 00:16:18.389 It's not the same thing. Okay, so a lasagna is 00:16:18.389 --> 00:16:21.529 also a sandwich as well. You have wheat and meat 00:16:21.529 --> 00:16:24.009 and wheat. That's not how it works, man. There 00:16:24.009 --> 00:16:27.590 are some structural parameters to denominate 00:16:27.590 --> 00:16:31.429 things in a specific way, in my opinion. Yeah, 00:16:31.450 --> 00:16:33.649 so soup dumpling is a sandwich with soup inside 00:16:33.649 --> 00:16:39.370 of it. Exactly. It's just really stupid. What 00:16:39.370 --> 00:16:41.110 kind of annoys me about it, and I think also 00:16:41.110 --> 00:16:44.049 what makes people angry about it, is that there's 00:16:44.049 --> 00:16:47.289 a certain type of people that they will just 00:16:47.289 --> 00:16:50.409 not budge from the shit that they're saying. 00:16:50.950 --> 00:16:54.610 They'll just say unhinged shit like, pizza is 00:16:54.610 --> 00:16:56.769 a sandwich. And they'll be like, no, man, no. 00:16:57.409 --> 00:16:59.850 And if you look back at that interview, he doesn't 00:16:59.850 --> 00:17:02.230 let the other guy talk at all. The other guy 00:17:02.230 --> 00:17:04.269 is trying to say stuff. He's like... No, but 00:17:04.269 --> 00:17:07.769 like, you know, you tell me. And it's like, you 00:17:07.769 --> 00:17:10.769 know, we can have a discussion about stuff. You 00:17:10.769 --> 00:17:12.630 know, we can talk about shit. We can like say 00:17:12.630 --> 00:17:17.089 stupid unhinged shit. But it's like, if you start 00:17:17.089 --> 00:17:21.289 negatively putting a food culture down, not just 00:17:21.289 --> 00:17:23.789 any food culture, but like the culture of the 00:17:23.789 --> 00:17:28.109 people. Fucking Mexican food culture. How dare 00:17:28.109 --> 00:17:31.509 you, man? And on top of that, it's the country 00:17:31.509 --> 00:17:35.180 that you moved to. right to like open your thing 00:17:35.180 --> 00:17:37.700 in like this like thing of sort of like i'm gonna 00:17:37.700 --> 00:17:39.740 open the best bakery in the world and i'm gonna 00:17:39.740 --> 00:17:42.380 teach all of you like what good bread is you 00:17:42.380 --> 00:17:45.700 know while like as if they're not the most amazing 00:17:45.700 --> 00:17:49.400 bakeries in mexico you know like rosetta or there's 00:17:49.400 --> 00:17:53.339 this amazing bakery in oh where was it i think 00:17:53.339 --> 00:17:55.200 it's really close to where his bakery is it's 00:17:55.200 --> 00:17:59.779 called brulee i think and like the pastries and 00:17:59.779 --> 00:18:02.180 the the bread it's it's absolutely incredible 00:18:03.049 --> 00:18:05.369 But I mean, this guy will never forget what he 00:18:05.369 --> 00:18:08.309 did because he's getting such a shit storm every 00:18:08.309 --> 00:18:10.490 day. If you go to his Instagram account, everybody 00:18:10.490 --> 00:18:14.250 is dissing him and writing shit on the bakery. 00:18:14.410 --> 00:18:16.829 And on his personal accounts, the comments are 00:18:16.829 --> 00:18:20.589 turned off. The comments are turned off. You 00:18:20.589 --> 00:18:22.329 have to turn off your comments because if you 00:18:22.329 --> 00:18:25.029 turn them off, people will throw you shit 24 00:18:25.029 --> 00:18:28.730 hours a day. You know, like, well, you asked 00:18:28.730 --> 00:18:34.099 for it. Sorry. Nobody told you. to spit on a 00:18:34.099 --> 00:18:37.160 gastronomic culture like the Mexican culture 00:18:37.160 --> 00:18:41.680 dude what the fuck I think also I mean like you'll 00:18:41.680 --> 00:18:44.319 correct me like you know you're from South America 00:18:44.319 --> 00:18:47.119 but I feel like Mexican people they're kind of 00:18:47.119 --> 00:18:50.730 spiteful I feel like they're super friendly and 00:18:50.730 --> 00:18:54.109 super welcoming, but if you cross them, they'll 00:18:54.109 --> 00:18:58.190 never, ever forget. Don't fucking mess with Mexicans, 00:18:58.230 --> 00:19:01.029 man. You don't do that. No, no, no. Like I said, 00:19:01.130 --> 00:19:06.490 I follow the whole circuit of rap battles all 00:19:06.490 --> 00:19:08.950 across the Spanish -speaking world, so Spain 00:19:08.950 --> 00:19:12.440 and Latin America. So I know, like, the different 00:19:12.440 --> 00:19:15.539 approaches and culture, which is, you know, like, 00:19:15.640 --> 00:19:17.839 rap battles. It's a very hostile environment, 00:19:18.059 --> 00:19:21.200 and, you know, like, and the most hostile of 00:19:21.200 --> 00:19:24.140 all of them is Mexico. You know, like, it's the 00:19:24.140 --> 00:19:26.599 top one. It's the most, yeah, you don't fucking 00:19:26.599 --> 00:19:30.460 mess with them, you know? Yeah, I'm not surprised. 00:19:39.690 --> 00:19:44.869 So, hi everyone. This is our favorite section. 00:19:45.250 --> 00:19:52.089 Go fact yourself! Go fact yourself? Freezing. 00:19:52.670 --> 00:19:55.750 You know, there is this idea that freezing is 00:19:55.750 --> 00:19:59.410 shit, right? Like, especially here in Spain, 00:19:59.630 --> 00:20:03.250 you know, like, you will hear, like, all the 00:20:03.250 --> 00:20:07.240 fries are frozen. I think frozen fries can be 00:20:07.240 --> 00:20:09.819 great, to be honest. It depends if they're good. 00:20:09.980 --> 00:20:12.160 I think most times they're great. They can also 00:20:12.160 --> 00:20:15.200 be shit. If you buy the cheapest shit in the 00:20:15.200 --> 00:20:18.940 supermarket or in the whatever, in the restaurant 00:20:18.940 --> 00:20:22.299 supplier market, it will be shit. But yeah, what 00:20:22.299 --> 00:20:25.779 are your ideas about freezing in general? Like, 00:20:25.779 --> 00:20:29.759 is freezing always bad? When is it bad? I think 00:20:29.759 --> 00:20:32.500 it's very rarely bad, honestly. I think freezing 00:20:32.500 --> 00:20:35.859 is totally fine. Talking about fries. Even if 00:20:35.859 --> 00:20:39.180 I make fries fresh from fresh potatoes, I peel 00:20:39.180 --> 00:20:41.359 them, I cut them, I blanch them, whatever. There 00:20:41.359 --> 00:20:44.480 is a point where I will freeze them. That's part 00:20:44.480 --> 00:20:46.539 of the process. I think freezing fries really, 00:20:46.640 --> 00:20:49.059 really good. Shock frosting vegetables to preserve 00:20:49.059 --> 00:20:51.799 them. Amazing. You know, like young peas, stuff 00:20:51.799 --> 00:20:53.900 like that. If it's done right. Shock frosting 00:20:53.900 --> 00:20:57.579 tuna, right? Like the way that the Japanese do 00:20:57.579 --> 00:21:01.539 to preserve tuna and to transport it. Super good. 00:21:02.180 --> 00:21:05.890 Freezing things like lobster. to loosen it from 00:21:05.890 --> 00:21:08.950 its shell, like very neatly, very nicely, totally 00:21:08.950 --> 00:21:12.250 fine. Some fish, you know, and some seafood and 00:21:12.250 --> 00:21:16.809 some meat. Maybe don't freeze it. Cheese, I wouldn't 00:21:16.809 --> 00:21:20.369 freeze. Cheese. It's not quite the same, you 00:21:20.369 --> 00:21:24.849 know, afterwards. I would not. Why would anyone 00:21:24.849 --> 00:21:29.509 freeze cheese? Like a mozzarella, maybe. Like 00:21:29.509 --> 00:21:33.009 cheese, fresh cheese. Like, I don't know. You 00:21:33.009 --> 00:21:34.690 know, the weirdest things happen in the kitchen 00:21:34.690 --> 00:21:37.950 where people work that went to school for like 00:21:37.950 --> 00:21:40.009 a year and a half and then are sent out into 00:21:40.009 --> 00:21:42.809 the world, into the real world with real people. 00:21:45.089 --> 00:21:47.789 I mentioned this a few episodes ago, freezing 00:21:47.789 --> 00:21:51.089 octopus before boiling it. I think it's actually 00:21:51.089 --> 00:21:55.269 cool. Yeah, for sure. So the crystals break the 00:21:55.269 --> 00:22:00.450 meat inside and makes it more tender. So we're 00:22:00.450 --> 00:22:04.480 cool with freezing. I think like with everything, 00:22:04.579 --> 00:22:07.859 if you do it sensibly and when it's appropriate, 00:22:08.220 --> 00:22:12.859 it's totally fine. Coriander leaves. Depends. 00:22:12.859 --> 00:22:15.460 Like you see, you change something, right? Fresh 00:22:15.460 --> 00:22:17.299 coriander is not the same as frozen coriander, 00:22:17.500 --> 00:22:20.380 but like, hey, you have a bunch of coriander. 00:22:20.539 --> 00:22:22.720 You're like, I can't use this. It's too much. 00:22:23.740 --> 00:22:26.079 It's better to freeze it and throw it away. You 00:22:26.079 --> 00:22:28.059 know, you can like, you can still use it for 00:22:28.059 --> 00:22:29.920 other stuff. You can like mix it, make a matter 00:22:29.920 --> 00:22:33.440 out of it. like a puree, like whatever, you know, 00:22:33.440 --> 00:22:37.119 but like freezing over throwing away most of 00:22:37.119 --> 00:22:39.019 the time. Yeah, absolutely. You know, berries 00:22:39.019 --> 00:22:41.960 frozen. Amazing. Super good. You know, the stone 00:22:41.960 --> 00:22:44.380 fruit, you have too much. You don't want to make 00:22:44.380 --> 00:22:46.240 you like, you've already made 10 kilos of jam. 00:22:46.579 --> 00:22:49.119 You know, some people might say 10 kilos of jam 00:22:49.119 --> 00:22:52.279 is not enough. Like me. I saw recently, I find 00:22:52.279 --> 00:22:54.740 this to be really interesting. It was like a 00:22:54.740 --> 00:22:58.779 sociological analysis about the, the. the role 00:22:58.779 --> 00:23:04.960 of women in the household. Sandwich. What did 00:23:04.960 --> 00:23:07.160 you say? Sandwich? No, I didn't say anything. 00:23:08.099 --> 00:23:14.500 There is a direct correlation between women and 00:23:14.500 --> 00:23:17.539 emancipation and empowerment and feminism and 00:23:17.539 --> 00:23:21.299 all this thing with the industrial revolution 00:23:21.299 --> 00:23:26.019 of home appliances. You know, the moment there 00:23:26.019 --> 00:23:29.660 was a fridge and there was a wash machine, feminine 00:23:29.660 --> 00:23:33.000 world changed, you know, because women wouldn't 00:23:33.000 --> 00:23:36.000 have like a full -time job being at home. Like, 00:23:36.019 --> 00:23:38.099 you know, you would have to do groceries every 00:23:38.099 --> 00:23:41.259 day because there was no refrigeration and you 00:23:41.259 --> 00:23:44.279 wouldn't have to wash things at hand. Suddenly 00:23:44.279 --> 00:23:46.940 there was a fridge and a machine that you would 00:23:46.940 --> 00:23:49.259 push a button and there was a lot of time to 00:23:49.259 --> 00:23:53.160 actually go and have a job. like man would do. 00:23:53.279 --> 00:23:56.500 And that was like a key moment in that shift 00:23:56.500 --> 00:24:00.299 in the society, which is interesting. Go fact 00:24:00.299 --> 00:24:04.359 yourself. Go fact yourself.