I Don't Know About That - Culinary Arts with Cody Candelario

Episode Date: April 26, 2022

In this episode, the team discusses cooking with "Hell's Kitchen" contestant and Cutthroat Kitchen winner, Cody Candelario. Follow Cody on Instagram @CreatedByCody Our merch store is now live! Go to idontknowaboutthat.com for shirts, hoodies, mugs, and more! Subscribe to our Patreon at patreon.com/IDKAT for ad free episodes, bonus episodes, and more exclusive perks! Tiers start at just $2! Go to JimJefferies.com to buy tickets to Jim's upcoming tour, The Moist Tour.See omnystudio.com/listener for privacy information.

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promo code IDK. Fulham. Chelsea. Who just got promoted into the Premier League I just said promoted weird You might find out I don't know about that with Jim Jefferies It was Fulham Yeah you might find out online too

Yeah also this is a week later Everyone already knows I just found out Fulham's back up into the Premier League We're close to 100 episodes in And your timing on the intro has gotten progressively worse and worse. You're talking to a – you're acting like a professional sort of fella. That's impressive. I'm getting older and weirder.

I can't do things like that. Yeah, yeah. Fulham just got promoted. How are the shows in Canada? Oh, God. Edmonton, the one show crushed and the other show was like, eh, what? What about Calgary?

And then Calgary, they were both really good. And you know what they liked about Calgary? I kept on bringing up the movie Cool Ruddings and Eddie the Eagle. They fucking loved that shit. No, we're about to go off tomorrow. We get on a plane to go to Edmonton and Calgary and we'll do some shows. This is already out. I hope you people enjoy it. You people.

You Canadians. You I hope you people enjoy the... You people. You Canadians. You know, you people. Yeah, so we're going to go out and do those shows now. They're all sold out pretty much, so looking forward to doing the gigs. I've already done them. But I can still say... What have I got coming up, Jack? I've got Detroit. I've got Cleveland.

Cleveland, May 6th. Then May 7th and 8th, Detroit. Detroit. Two shows in Detroit. What? And then May 20th, you know? The Wire. Baltimore.

Yeah, Baltimore, May 20th. And then May 21st, Greenville, South Carolina. Oh, yeah. I love the people at Greenville. It's good. They always come out to see me. Have I ever been? It's near Charlotte. Like, Charlotte's here in Greenville. Like, I out to see me. Have I ever been? It's near Charlotte.

Charlotte's here in Greenville. I think you'd probably drive there. Is it the type of place where there's some statues that should be taken down? I'm sure. Yeah. Good, good, good. Yeah, I know. I know that. But you're at the Peace Concert Hall. So, you know, nice place. We've just announced a whole lot of new tour dates.

Go to jimjeffries.com. We're doing a lot of fun gigs, but most exciting, Hawaii. Yeah. When's that? August. August 5th and 6th. I'm taking the whole family. We're going out there.

August 5th, Maui. Which family? Like this family? You could take this family. I'm taking my wife. I'm taking my ex. I'm taking my two kids. I'm taking my eldest son, Forrest.

Older than you. And my youngest son, Amos. I don't think Amos is going. I'm taking my eldest son, Forrest. Older than you. And my youngest son, Amos. I don't think Amos is going. I think it's JJ. And then my youngest son, JJ. Who I think is older than Forrest but still feels like a very young man. I can't tell if any of these people are actually kids. Oh, we should tell.

We're okay. August 5th and 6th is Maui. August 6th is Honolulu. And for me, May 19th, I'll be in Sacramento at the Starlet Room Harlow's you live in the Sacramento area just come to the Starlet Room Harlow's I don't know what that is and then follow our podcast IDCAT podcast on Instagram I think that's enough and subscribe to Patreon

patreon.com slash IDCAT and merch is up on I don't know about that dot com we got mugs we got hats we got tops we got it all and there are a lot of people the day we launched the merch, there was a glitch with the international shipping. So if you tried it and you couldn't order anything, then try again because we are shipping everywhere.

Not everywhere. Glitch fixed. Everywhere. There's some small countries we wouldn't be shipping to, sure. Are we still shipping to the Ukraine? If the Ukraine wants to buy a cunt mug. If they want to buy a cunt mug. If they want to buy a cunt mug. How do you think they're healing?

Yeah. Yeah. Not North Korea. What do you mean healing? Laughter is the best medicine, Jim. What do you mean healing? Someone's still stabbing him. I know.

This weird over here is feeling very good. If you have an I don't know about that trucker hat on, it feels better. Oh, yeah. You wear an I don't know about that hat. When they're coming up in the tanks, they'll go, eh, good progress. Like, do you want to die? I don't know about that. Nothing makes they're coming up in the tanks, they'll go, eh, good progress. Like, do you want to die? I don't know about that. Nothing makes the ambiance of Rebel and Fire better than a trucker hat.

So, Kelly, introduce our guest. Forrest. Forrest. Well, we can. Let's introduce our guest today, Cody Candelario. Oh, yeah. Well, Cody's our second in-house. You know who our first in-house person was?

No, we've had three now Who was the other one? We had Jay Leno We had another one Here Did he sit in the seat? No, Jay Leno was a different We've been in so many different locations

Nick Vial Dave Williamson was here He made us barbecue Who was the girl from the cult thing? She was very nice Oh yeah People from cults generally are though, aren't they? She's a cult expert She's not in a cult from the cult thing. She was very nice. Oh, yeah. People from cults generally are, though, aren't they? It's kind of part of the group.

She's a cult expert. She talks about cults. She's not in a cult. Well, we're all in a cult. I mean, you know what they say, those who can't teach or those who can't do, you know? Oh, I'll tell you what. Anybody who does those comedy courses,

there are always some weak-ass comedians who teach comedy. It's always like, this is how you write a joke. They're probably the most harsh critics. It's a punchline. Just get drunk and mumble a bit So now it's time to play But Jack's gone What the fuck have you done, Jack? What's happening, Jack?

He went all the way around to go sit quietly No, we haven't done it yet Go over there I haven't found out what Cody does yet Yeah, come on, mate Yes, though Yes, though Yes, though Yes, though. Yes, though. Yes, though.

Yes, though. Judging a book by its cover. Okay, so I'm looking at Cody right now. When he walked in, I thought you recognized him. No, I am. I got to play the game. It's part of the podcast. Don't ruin magic.

Out. I'm looking at Cody right now. Cody's going to talk about Hell's Kitchen or being a chef or both is it hell's kitchen uh cults you got it wrong yeah we're doing another cults episode is it hell's kitchen come uh no it's vasectomies yeah we're gonna talk about culinary basics today like cooking like cooking cooking yeah cooking basics chefing yeah a little bit i was once on hell's kitchen you don't know no i don't i was just talking to someone about trying to get you on the show as a guest you've been on the show i was very very quick very briefly i was on my son was just a baby so it's

eight years nine years ago uh i was on an episode just there's a diner and they cut to me it was family day and they were making pizza for the kids and i had the beef wellington of course that everyone has and the it was good i'm a big beef wellington guy it's yeah it's kind of gordon does it just it's not like it's a mind-blowing but it's just perfect like it's it's it's he does it with the parma ham and the and the mushrooms and all that is that the one. I've cooked it at home. Real quick, for people that don't know who Cody is, Cody Candelario is a chef.

He has been on Hell's Kitchen and the Food Network's Cutthroat Kitchen, which you're a winner of. I'm the best person to win. You can find him on Instagram, at Created by Cody, and on YouTube at the same channel, Created by Cody, and his cooking series, The Tasteless Chef, is on YouTube. And if you want to talk a little bit more about your cooking series or how you got into chefing or being a cook, you can do that right now. Yeah, absolutely. Yes. I grew up in the restaurant industry. It's been a focus of mine

for the last little bit to kind of do everything outside of just the normal rubric of cooking. So yes, I grew up as a chef. It's something that I still do, but I'm working on a few projects. Try to do media company. There's a lot of stuff that I see in cooking shows and stuff that is great, but I want to bring some honesty to it. So, yeah, that's what I do. Okay. Cutthroat Kitchen, right?

Is that the one where they make you go, okay, now you've got to make things. You've got a steak a stale fruit loops an otter's dick and uh icy pop is that the one that's uh so that's chopped no cut their pigeons even harder it's even harder so it's the same basket kind of challenges but everyone starts off with 25 grand and you can you there's sabotages that are auctioned off so like for example at one point oh this one you have to make your meal with a hammer yeah yeah i've seen it yeah i uh for my second round someone

uh paid to have all of my utensils my knives everything removed so the only thing i could use was these giant six foot chopsticks right right they're called pool pool cues yeah no like they came in the bag and everything. Like they made them like the exact replica. Oh, for giant Asian people. For that guy who used to be the center for the Houston Rockets. Yumming. His chopsticks.

You should see his drawers. It's filled with them. Jack was on a cooking show recently. Where is Jack? He's disappeared. Oh, okay. Jack was on one where he recently. Where is Jack? He's disappeared. Oh, okay. Jack was on one where he hung out with three blokes and they took his refrigerator.

Yeah, it was called Save the Leftovers. Yeah. And it was not even, because there was one guy and I was like, Jack and two friends. I don't think you knew each other. It was three of us and we had to pretend we were in a frat together and one of them was like 30 and did not go to our school. I had never met him.

There was one that was really good looking and I was like, how does Jack not even get this guy's scraps? Jack should get some pussy by default just hanging out with this guy. Some like trickle down banging. Exactly. Nothing. And I'm like, Jack, just keep hanging out with that fella.

Because there was one night I was out with him and his girlfriend. And his girlfriend. He's the one you knew? I know him now. All right. So his girlfriend's like, I'll hook you up with anyone here. Just point at them and I'll set you up. I go, what about her?

She goes, yeah, literally, those are the people you never trust. Oh, I can get you anyone here. What about that one? A little bit lower, a little bit lower, lower, lower, colder, colder. But you know when you've got that friend who's got some creepy game? I've got a friend who just sings. I'll just walk up to the table of women and talk to them, and you're like, what the?

Yeah. Oh, yeah, I have a friend like that. Yeah, yeah, insanity. So you cook a little bit. I like Forrest's game. It's just like this, eh, rub my feet. And then they do. Yeah, if you look at me, you don like Forrest's game. It's just like this. Rub my feet. And then they do. Yeah, if you

look at me, you don't know what's... You're like, he has no game. And then I don't know. I don't know what I'm doing. You're kind of just like mean to people and girls like that. His feet have some pheromones or some shit. They're really... What's up with his feet? What do you mean? I don't know why you're just... I mean, I do get a foot massage from him. He likes foot massages.

Who doesn't like foot massages? Oh no, I'm not saying... Look, I'm saying you get a foot massage from him. He likes foot massages. Who doesn't like foot massages? Oh, no. I'm not saying. Look, I'm saying you get a lot of pussy. Huh? I'm complimenting you. He's like, why are you getting mad? I'm saying.

Yeah. Why are you telling people that women like me? No, no, no. I meant like, why are you concentrating on my feet? I feel like I have pheromones coming off my whole body. No, it's something. I've heard it specifically the feet. I've never met a man who's just like,

Aaron, did you give me a foot massage? Well, I masturbated and ate a sandwich and then I fell asleep. What kind of sandwich? Wait, hold on. Those are the days. Just like ham scraps. Those are the days. Wednesday, Saturday, Monday.

I think it's just so dependent on what kind of sandwich too because if you're talking like a meatball bomber, you're falling asleep to a mess. Okay, she'll clean it up. Do you remember? I mean, I'll go for any. Any sandwich is good for me.

I've had two sandwiches already today. I'll tell you. Two sandwiches in 20 minutes. You wouldn't be able to tell by looking at my body. We'll start the show in a second. I want to talk quickly about Hell's Kitchen. When I was there, it's just a bit of theater, right? You sit there and everyone, and they come around to you

and you've got to go like this, have you been waiting for your food a bit long? Has your food taken you long? Oh, yeah. And you're like this, no, no, it's a reasonable amount of time for food. I think you sat down five minutes ago. Say you're mad. Yeah, like this.

And then you seem to see the cameras are staying on other people. You're like this, I'm starving. Oh, God, I'm hungry. And then you go, oh, bit then you go a bit of screen time bit of screen time and then like gordon yells at him and you're all meant to go like oh what have they done wrong in there and you're all rubbing your hands together oh bit of fun bit of fun gordon's calling them all donkeys have you watched the show you know i'm sure you watched your episodes back have you watched it back in britain or aust? No, I just heard.

So literally last week, someone was telling me that there's a dubbed version in Spanish where my voice is fucking hilarious. So I'm like, they don't, they don't bleep in Britain and Australia. It's because I always show nudity in British and Australia. There's some,

if you watch the, apparently the New Zealand or Australia, where Gordon started sucking the dicks. Yeah. That's my favorite one. What nud what on hell's kitchen in my season in particular there's a scene where I get up and I'm partially naked and there's a scene where uh my uh significant other whom I met on the show had her her breasts come out her titties come out you you met your girl on the show yeah I met my girl on the show which one was she the purple haired one the one that got second place.

Oh, I got it. Yeah, she beat me. We were rooting for you in this house, by the way. Thank,

a house full of assholes, that makes a lot of sense. No, no, no, it's just him and the good looking guy. Now,

now Jack was so hurt by cold assholes, he's like this. The other two aren't here. You seem nice. Thank you. I thought I was going to win too, but that's kind of my,

that's kind of my mindset. You have to have that mindset. I've actually been on both sides. I've been recently as a diner, as a guest, and then I've obviously been on the show and not disappointed, but when they lift the veil and you get to see how they kind of like, uh,

describe stuff from that perspective, I caught myself being like, you know, they're like, I was like, man, I am kind of hungry. Then they just swoop out of nowhere with all the, what did you just say? Did you say that under the camera real quick? And I'm like, no, no, I know. I'm not complaining by any means.

I'm like, no, no, just say it. Just say it. It's not fabricated. I'd like to be on the chef's table though, because that's the nice one where you get to sit in the corner. You can smell the tears. Here's the thing. We all know, it's well documented, if you watch the golf special,

I've become friends with Lisa Vanderpump, right? And the pump, as I call her, right? Lisa is good friends with Ramsey, and I reckon I've got a meal at Villa Rosa with Ramsey in the bay. I reckon that's coming. Yeah. Yeah, I'm looking forward to that. I was invited for a meal by Lisa, but I don't know why.

But you're not Gordon Ramsey. I've had meals with you before. I know, but I just want to go there and, all right. He's really something to go out to dinner with, too. He's not normal. That's what we're going to do. We're going to take a quick break for ads, and then we'll be right back.

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and save five dollars off thank you magic spoon for sponsoring this episode all right so here's how it's going to work um i'm going to ask you some questions about culinary basics or cooking in general you're going to answer them to the best of your ability and then cody's going to grade you one of those questions better not be julne because I fucking know, man. It's not. It's not one of the questions. Slice them thinly. Slice them thinly.

Okay. One millimeter. Let's go. I'm not a nerd, Cody. So, Cody, you're going to grade him on his accuracy. Zero through 10, 10 is the best. You're going to grade him on confidence. Kelly, I'm going to grade him, et cetera.

21 through 30, Gordon Ramsey. Gordon Ramsey means you're really good. 11 through 20, the L.A. Ramsey.'m a grandma, etc. 21 through 30, Gordon Ramsey. Means you're really good. 11 through 20, the LA Ramsey. The Super Bowl champs. 0 through 10, JonBenet Ramsey. Oh, so we'll never know what happens. Yeah, yeah. Okay.

Hope you can swim. Maybe if she yelled at you plonker loudly, none of it would have happened. Do you cook? You cook, right? I cook at home. I cook okay. What ingredients go into a mirepoix?

What? What? Two words, mirepoix. Oh, mirepoix. What ingredients go into a mirepoix? Mirepoix. Mirepoix, I'm going to say, is a French thing. Dang it.

Yeah. No points for that. Take us on a trip. Take us on a trip. mirepoix mirepoix I'm going to say is a French thing dang it yeah no points for that take us on a trip take us on a trip this is this is how you find things out you got to rattle around on that page

I'm here for the journey let's do this you want me to use it in a sentence I'm also available for hints too in the kitchen I may not no hints

I ate a whole bowl of mirepoix you could what do you got I'm just shitting myself too much mirepoix probably mirepoix. You could. What do you got? Fucking tedious. I'm just shitting myself. Too much mirepoix. Mirepoix, I imagine, would be a type of sauce, and I believe it would involve butter mixed with chives.

No, it's the musician that Napoleon Dynamite. Jamiroquai? It's actually an industry. Jamiroquai. It's named after the famous gamer. Jamiroquai. What does it mean to blanch oh it's a blanch is when you uh you put things in you you put them in cold water so they do something nailed it uh which of these is not one of the five classic mother sauces? Okay. Hollandaise, tomato sauce, bolognese, bechamel.

Well, there's not five. You didn't do five. No, one of these is not in the five. There's technically eight. Of the mother sauce. Which one of these is not a classic mother sauce? Yeah, so hollandaise, tomatoes. Is it tomato sauce or tomato ketchup? Tomato sauce. Because in Australia, we call ketchup tomato sauce. I know, but you guys are ridiculous. You're talking like marinara sauce. Yeah, so holidays, tomatoes. Is it tomato sauce or tomato ketchup? Tomato sauce.

Because in Australia we call ketchup tomato sauce. You're talking like marinara sauce? Nope, just tomato sauce. Use the words. Bolognese. You say tomato. I'm going to say tomato sauce. Okay. What are the two main ingredients in a custard?

Eggs and turds. Final answer? It's come. I've eaten custard before. No, it's eggs and cream. Okay. What oil has the highest smoke point?

Oh, that would be, I'm trying to think of a way. Peanut oil really smokes a lot. Whenever I use sesame seed or peanut oil. So sesame seed or peanut. I'm going to go peanut oil. How long should soft-boiled eggs be cooked for? Oh, God. Fuck me. How do you feel

like you're doing right now, by the way? Not good. Scale from 1 to 10. What do you think you're doing? Zero. I haven't got one right. All right, cool. He's an egg-infested all right cool okay he's adjacent yeah um i would say a softball egg would take six minutes okay what does brunoise mean i think i'm saying that right yeah yeah you got it ding bring brunoise b-r-u- B-R-U-N-O-I-S-E. Also French. Yeah, I know it's French. I'll use it again in a sentence.

In the kitchen, we had a brunois. You're such a... I'll use it in a sentence. What does brunois mean? Brunois would be a sauce that uses alcohol to be burnt down. What makes broth different than stock? They cook off the bones and that type of stuff and then a stock is a... I don't know.

I got it. I think they're the same thing. Here's a... This is like the Bitcoin episode. Corn starch mixed with water is called what? Corn starch? the bitcoin episode cornstarch mixed with water is called what cornstarch is that the first time you've heard the word cornstarch what's cornstarch okay moving on um how can you tell a steak is done without a thermometer

ah you you look at it you can if you're a good chef you can look at it and you can do the bits where you feel it with like the hand medium medium rare all that what was the hand what do you mean well this bit is that bit means well done that bit means medium rare yeah okay um what is a sous chef a sous chef is an under chef so you got your head chef and then the sous chef is the next chef under what causes a souffle to rise um time and patience man what is muzzet on plus i think how do i say yesterday yeah museum plus he was one of the terrorists in 9-11. No, he's a famous skateboarder. What is a roux?

Oh, a roux is like, it's like flour and like a little thing. It's the base of a sauce. Okay. Flour and a little thing. What is the... What's the little thing? Come on, we can get there. Water or oil or something. What is the Maillard reaction?

Maillard. Maillard. You can't pronounce any of these. You're all good. It's biology class. You got a yes for it too. I know. Maillard reaction.

Yeah. M-A-I-L-L-A-R-D. Probably the same as your Maillard reaction. Hey! Okay. My milkshake brings all the boys to my yard. And you're like... reaction. My milkshake brings all the boys to my yard. I forgot I forgot

barding. What does barding refer to? Barding refers to what? When you braid the hair on the animal before you cook it. Alright. What did he say for the my yard reaction? I make the best meatballs you've ever had. That's all you need to know. What was the answer for the Maillard reaction? I make the best meatballs you've ever had. That's all you need to know.

I don't know what's in them. What was the answer for the Maillard reaction? Did he give one? He didn't give one. I think it was your-ard. It was question marks. Oh, yeah, right, right, right. I didn't know it was going to be a fucking French class.

I thought we'd have like- I can't even pronounce them, so. I'd be like, how do you scramble an egg? You get a fork in there, you whip it around a bit. I thought it'd be things like that. This is like cooking. What's a frying pan? You frying pan you know things like that what would your answer be a pan that you fry with yeah it's a handle on it always got a handle oh you gotta have a handle on it yeah yeah okay what's a spatula oh a spatula that's the thing that you get underneath and you flip eggs with it and stuff like that it's it's it's a gotta it's all handle the spatula when

it's not and then when it's not. And then when it's not, it's a flat surface. So many of his definitions just use hand movements to fill in the blanks. It's the thing that you did this with the thing. I just threw it in there for you. I know what it is, man. Yeah, okay. Let's just start talking about it.

Don't even try me about spoons. How'd he do, Cody? Zero to ten. That can't be all the fucking questions All your questions were what is a bouillabaisse? Oh don't ask me what that is What's a bouillabaisse?

Don't ask me what spaghetti bolognese is because I'll never be able to answer What's in a lobster roll? You don't know what's in a lobster roll? I do. What's in a lobster roll? You don't know what's in a lobster roll? I do. What's in it? Lobster.

What else? Depends how you have it. I have a thin bit of mayonnaise inside mine. That's all I have. And then I put truff sauce on top for a little bit of tang. Truff mayonnaise or just the truff oil? No, the truff mayonnaise. You just want the sauce.

The truff mayonnaise is all right, but you'd rather have your own mayonnaise than the truff sauce on top. Got it the trough mayonnaise is all right you rather have your own mayonnaise and then the trough sauce on top they sent me all that stuff just a couple more questions on that from cody um what country has the most french michelin stars yeah see a stupid person would say france yes like french restaurants yeah well in terms of french cuisine oh yeah what country has the most french restaurants with Michelin stars? I would say that would be the United States of America.

USA. Or Britain. I was going to say. Can you give their fucking guesses in here? Hong Kong. Hong Kong's very good. Jason. I didn't say it like that. I was being the Hong Hong Kong that's so threatening

I've been to Michelin star rated restaurants all we did all we did was Michelin star restaurants in Hong Kong you can't fucking walk five feet without

bubble innovation we went to Belle Innovation that was a good restaurant we went to an Italian one in Hong Kong their Mayangs were fucking off the hook

what's your guess most Michelin star rated French restaurants, country, United States of America. That's your guess. Japan, Japan. Oh,

well, the Japanese aren't having the French. You want to, okay, let's keep it going. Okay. Let's get a couple more. Yeah.

You mentioned one earlier. That's like worth mentioning. Uh, what was, what's ketchup made out of the original ketchup uh the original ketchup i actually watched this documentary fuck you damn it okay what is it it wasn't it wasn't tomato it was another flavored ketchup it was like a green type of color um but ketchup was just like you could have different types of flavors and it was

only tomato ketchup that actually won out. And the reason it's got a 57 on there is not because they tried 57 times. It was just the guy, Heinz's favorite number. No, but that's 57. That's a different sauce. Answer the question. No, no. It's the original tomato sauce made out of.

The 57 means nothing. Yeah, but 57 is a sauce. No, it's just ketchup. 57 just slept on there. No. It's possible 57 sauce came in. Well, in hindsight. Oh.

That's a good joke. What? Stay away from my job, Cody. Yeah, you can have that one. All right. What was the original one? What was the guess? You said green.

It was a color. Corn. Corn. Yeah, corn ketchup. Corn chip. Fuck. No. Anything basically that is red and is a fruit if you

cook it down to absolute excess they all pretty much taste the same so the first ketchup was made out of apples so unless it's if it says you'll notice if it's a tomato ketchup it will say tomato ketchup so the original was made of apples but i'm telling you strawberries anything like that you cook them down past because if you think about it like when you're chewing something like say parsley um you know that that flavor is so fleeting you know what i mean it's the same thing with strawberries so fleeting so if you continue to chew it for 10 minutes by the end of it you wouldn't have an identifiable flavor same thing with cooking if you cook it down gets to a pace it's just red in color you have carrot ketchup at my house i weird but i believe that okay yeah what yeah i bought it

a store i didn't try it yeah i don't i don't know all right so how did i do yeah how do you do on the questions cody's your 10s the best zero's the worst i would say that you got a failing grade but you got you you had the essence of it i can tell that you knew structurally some similarities so i don't know what were the questions top to bottom uh we'll go through them again yeah because you you were close you were definitely close to the point where i know you've been higher than a three higher than a three i'm gonna question i've done some cook when i was at school confidence i did i did cooking classes because right because this was the thing i could have joined one of the sporting teams or I could pick where all the girls would be, right?

So I picked to do cooking because I thought all the girls would be there. But it just turned out that all the other dumbass guys had the same opinion and it was just fucking 10. You're like, it's weird because my dad always said that women should be in the kitchen and they weren't fucking there. Yeah, there was none there. There was just 10 meatheads frying a fucking egg, man. That's all there was.

But I never joined sporting teams. I always did the school musicals, and all my friends used to call me a poof, go, oh, you bloody fag, you bloody doing the musicals when you're playing sport. I'd go, I'm the gay one. I'm hanging out in a show with 10 women to every one man, and you're showering with men. Yeah.

That was my middle brother too. So musical theater all through college. And then he also cheerleaded a little bit. Like they wanted somebody to, no, no, they just wanted like people to lift, like to do the lifts.

And he was at university of Miami. So it's like a bunch of hot girls. If you're a straight mayor cheerleader, you got to pull. There's no way you don't pull, but there's just like, I just feel like they're just not in there for that how do you do on confidence college?

I don't think a lot of women become stand-up comedians to meet men they do it's the trauma from men I can't rephrase it to meet good men yeah I've heard the comedians are the worst yeah no I don't think you gave me a three You gave me a three.

You gave me a three. But a good three. A solid three. Oh, a good three. I'll give you a good four. Good four. That's seven. The confidence was there.

Yeah. I don't want to make you a dead child, so we'll add five to that, so you're a Super Bowl champ. Oh, I want to... Yay. No, make me a dead child. Okay, minus three.

Jamba near range. Yay. Why did they write the letter? The letter was so long. That's the bit that throws me. I know nothing about it. Why did they enter in beauty contest? Why is her name?

That's nothing to do with the beauty contest. Just didn't help their cause. John Benet. Weird name. Okay. What ingredients go into a mirror? Jim said French sauce would involve butter mixed with chives. Yeah, that was interesting.

I mean, there's some sort of fat that's incorporated, but the mirror is just like the basis of flavor building. So it's celery, carrot, onion. That's just like what you start everything with. Oh, and you do the thing at the bottom of the pan. So you meant deglazing. I've done that. You have been.

I've done that. I'm just not pretentious about it. Well, you didn't do the vocab sheet. I just go, there's some carrots and some celery in a pan, love. And onion. Onion. And then I go, you do the rest. Well, you knew the specifics of what a sous chef meant.

Yeah, yeah. So what is it when there's like, because there was a lot of dishes that start with like onion, garlic, and green bell pepper? No, it's like. Because there's the Holy Trinity, which is from the South. Do you ever call them capsicums? Do you find capsicum to be a weird word? lived in europe so yeah i mean i lived in germany for three years so yeah capsicum and all that weird what's the holy trinity maybe that's what the holy trinity is from the south so it's generally uh onion celery and green bell pepper

but garlic is also mixed in it's just kind of a and that's like another base i think sure yeah it's one of those flavor building components mere. MirrorPaw is a flavor-building component. I would say it's just kind of like the first Lego, the baseboard, the fucking concrete. The first Lego. Yeah. The baseboard. Have we done an episode on Lego?

No, but you know a lot about Lego. At the beginning of this podcast, we had a section at the end, remember? I think I do know about that. And it was a subject that I would think that you, I thought you did know about. It was such a fail. And you did pretty well. No, well, Lego you did okay. Pinball you did okay. I think we that you I thought you did know about and you did pretty

no well Lego you did okay pinball you did okay I think we did pigeons and you didn't know anything I don't know why I thought you knew about pigeons I think it's we did a section

in the gym about pigeons why would he know this is like the best shittiest university ever it really is you're meant to listen to this podcast

and learn a little bit. People are learning. They know what a mirepoix now is if they didn't know. Somebody wrote to us saying that they knew the final answer on Jeopardy last week

because of the American Revolution episode. Oh yeah? What was the final answer? The question was, is Jim an idiot about this? Which Jim? What does it mean?

What is yes? What does it mean what is yes what does it mean to blanch you said you put things in cold water so they do something see this is what I'm talking about it was a strong fucking three you got step B yeah I watched things that go and then I blanched it it's to make the leaves and stuff fall off things and stuff

what is it Cody so you spoke about shocking so that's the option B so the first part off things and stuff. What is it, Cody? So you spoke about shocking. So that's the option B. So the first part of it is blanching is heating something up. You're doing the cooling something down. The purpose of that for blanching, it's usually done with anything that is high in chlorophyll because, you know, basic chemistry.

Things move fast. Their pores become bigger. Things move slow. Their pores become smaller. They contract. All right. All right, I understand. Alright, college boy.

Take an asparagus. I've dropped out of a few colleges. I know that. High ticket items. Long, orange, green bits off the end. Okay, carry on. Orange, we've got to check your eyes. You put that into hot water it creates that

expansion it just makes it easier to see through the asparagus makes more green stuff like that so yeah you get a cooking portion of it but there's also some sort of benefit in terms of color it's like when you add msg to something you ever cooked with msg fuck i've been cooking for msg for years i mean you've also been eating msg for years but it's illegal in australia it's well it's also naturally present in so many things that are in Australia. Parmesan cheese, tomatoes, anything that's aged. Balsamic vinegar. If I have too much of it, my jaw locks up after

a Chinese meal. I bet. You have too much salt, your body's going to be pretty pissed off. It's a modified salt version. Like that's MS Coke, you're thinking. So you heat it up and then you cool it. Yeah. To the to the benefit of yeah the benefit of getting it to the point where you need it to be cooked accessing color and then what he mentioned shocking completely stopping that process so it doesn't have time to yeah overcook

i was reading a recipe where you have to do that it was uh so din tai feng has a green beans that everyone likes with the garlic oh yeah yeah and they're Oh, yeah. Yeah, and they're super green. And I guess you have to blanch. I know it says in the recipe you got to heat it and then you throw it. It's a lot of like in and out, in and out, in and out. That's my favorite kind of thing is the in and out one. Da-dun-ching. I don't know if that was a burger reference or sex.

I'm not a big in and out person. Have you ever fucked an in and out burger? I haven't. How would I? I'd tell you it'd be all right. What do you mean, how would you? With great pleasure. Okay.

Maybe a hot dog on a stick, but not In-N-Out. We can fuck the burger. Well, I mean, you can still fuck the burger. I don't know what role you play during sex. Am I going to scissor the burger? Protein style. Yeah. Animal style.

Which of these is not one of the classic mother sauces? Protein style. Animal style. Which of these is not one of the classic mother sauces? We said hollandaise, tomato sauce, bolognese. You said tomato sauce. I know, but you said don't ask me about a bolognese. You've made a bolognese before. I know about bolognese. That can't be a mother sauce. He was so into mother sauce.

I was caging. What is a mother sauce? It's kind of started a bit of a debacle now fat sauce that slaps you around the gunta sauce yeah i can say it that's jim's n word it's a no tattooed on tattoo on my neck originally when cooking was starting to become standardized back when the French

were creating the brigade system they identified the sauces that made up the majority of what cooking was so it's kind of like the root systems of what makes

the rest of the sauces but since it's been identified there's actually a bunch more so it's like there's eight now tomato is not I mean tomato is technically

one of them but yeah I said not one tomato is technically one of them but yeah i mean so there was one oh i said not one i'll tell you not one i'll tell you some yeah it's not one okay bolognese though we we had this conversation the other day about how like you don't get bolognese at a fancy restaurant but you get orders in restaurants you can get it at a fancy restaurant of course yeah but it's like such a comfort when you make it at home you make your exact

I believe I make the best bolognese because it tastes exactly how I want it and then you go to a restaurant and someone's a bit waterier

or I put a secret ingredient like a bit of Worcestershire like a bit of Worcestershire that's gotta be a base sauce

if ever I fucking see one it could totally get added to something like that yeah I mean it'll fucking see one it could totally get added to something like that yeah i mean it'll continue to evolve it's kind of like hip-hop in the 90s where it was just like wu-tang and a couple people and now it's like i'll tell you like worcestershire sauce right it's one of those sauces that you just add to things for cooking but no one's ever gone i'll put a bit of it on the side of me plate for dipping you know what i mean like it's not a sauce

it feels like it's an ingredient not a sauce it's so perfumey yeah it's almost like non-food like to the point where it's like uh yeah kind of well there's so much clove and baking spice in it like i was gonna say i don't know what's in it yeah i've made it before it's gnarly there's like everything in it there's like it's not vegan also i know we missed the vegan topic really it is not, there's anchovies in it. Oh, my wife eats that shit all day. I'm going to do what my wife does with desserts when she gives me a vegan cooking. She goes, are you enjoying it? Are you enjoying it?

Yes, I'm enjoying it. It's vegan. Like that. I'm going to do that to her. I'm going to go, are you having fun with your sauce? Are you enjoying it? No, wait, you may not be allowed to have it anymore. This is fish filled

with my cum. Wait, so there's anchovies. I heard you guys had the cum conversation earlier. Yeah, we were saying whether it was vegan or not.

That was in the Patreon podcast if you want to listen. We try to discover whether vegans can swallow. I've been literally asking that question for over a decade. I have like a few questions

that I ask people when they say they are down with any sort of comedy. It never goes down. No, that's definitely... Apparently, consciousness is a big thing. Because, you know, obviously plants, trees are alive and vegans eat them.

But it's an element of consciousness. Humans are so fickle. They're just like, this fits my agenda. I don't know. There's some consciousness elements to it. There's a load of vegan porn stars, man. We have to probably get them on here. They're not as fun as you think.

I've met... I'm working on a segment right now with my friend who owns this company called Assholes Live Forever. His name's Kirill. Oh, that's good to know. He's based in LA. You'd fucking love him. But yeah, we're working on a show called Food for Thought, T-H-O-T, where we do food science with porn stars.

Food science with porn stars. Food science with porn stars. Well, we've got one for you, Lexi Luna. The first thing is you've got to fillet them. Like people say they're real people. There's just not much meat on them, yeah. Oh, before we move on, what was the argument we had about Hollandaise sauce?

Oh, I have it pulled. Oh, yeah? Because we just, yeah, there's something, I don't even remember what episode that was. Oh, yeah, I watched it last night. Was I pro or against? No. No, I was talking about how you make it because I said I made it, I've made Hollandaise sauce so much. There's steeping, I asked you what steeping is.

It was an ingredient. I was saying don't have it in a restaurant, but I think it was how it was made we were talking about. You add the butter in very gentle like and then blend it up in a blender. I don't remember what we said. You make it in a blender. It comes out great. Go ahead. Yeah.

I thought you had this queued up. Yeah, sorry. Oh, the episode. Oh, yeah. Oh, I could tell you what time. Stop, stop, stop, stop, stop. I don't know if Forrest is yelling at me now or then. I was starting to have a little bit of a panic attack.

I don't think we can do it. It was around like 108. The argument was based off of. I don't remember. What are the ingredients? We had a debate. Oh, there we go. There's some grapefruit pond mustard in Grey Poupon mustard in there.

There's mustard in there. No. Anything else? Chives. Mustard was the issue. And hollandaise sauce? You can. That would be a garnish. You wouldn't put that in the sauce.

Not in Australia. You might not. I think it was mustard was the problem okay alright so the question is should there be mustard in the sauce I think there should be I don't think so it's not whether it should be so sure to add flavor there's definitely an argument there but is it necessary

to create that sauce no the functionality of that comes from physically just the egg yolks and the binding so egg yolks basically they have two types of acid that one that works with um water and when the one that works with fat that's why it can actually create a bonded emulsion whereas like most stuff you uh just kind of mix together and it looks like it's emulsified but it'll eventually separate into the two so uh mustard is an emulsifier but only because it has lecithin which is a um it's an emulsifying agent so it like it it gets along well with

things but it doesn't bond like egg yolks will so to make a hollandaise you wouldn't need mustard it's not implicit in the recipe does it go in it often sure yes it does but is it intrinsic in the recipe classic hollandaise yeah no it is not so when okay all right so we're both right jim so what's the wow what's the time what's it yeah we're both right yeah that's fun so so what's the what's like okay when you see a chef make a meal where you go this fucking hack like what is the meal where you like that is so is so cliche, where I might think it's awesome. You know what I'm saying? Like, you know how there was that era for a while where people were putting sun-dried tomatoes and chicken on flatbreads and things like that.

What's the hackiest thing going around right now? I mean, we're in the toast era, I would say, where people are putting things on toast and being like, avocado toast. And it's like, you're just just you made a dish out of nothing like that kind of thing so i mean there's probably the the cliches of i mean there's a great scene in the movie chef where he's going through the menu that the owner is forcing him to fucking put out and it's like a chocolate lava cake for example there's a novelty of like the table side

like oh you cut it and it all over the table and stuff like that but like from the chef perspective it's just fucking soulless oh you just leave it take it out of the oven a bit quicker that's the whole thing you do the chocolate lava cake no you make a like a some sort of a you you make a component that when at room temperature is liquid that you freeze into a disc so you would mount that into a cake batter cook it so that it comes to room temperature before the, or as the cake is cooked. All you need to know about chocolate lava cakes is they sell them at Domino's. They do. They used to be a dessert delivered to you.

My mother used to have a thing where, when she was alive, she did a lot more when she was alive. Yeah. And she did. She really did. She used to do this thing when, when there was, when it wasn't just family, if there was a new person at the dinner table and we're in a restaurant,

she would find something bad on the menu and then act like she'd never tasted it before. So the other person would push her into purchasing it. And so the chocolate lava, molten lava cake reminded me of it because the first time she met Kate, who is my son's mother, and we were in Australia, and she was going through the menu and she went like this, oh, a chocolate molten lava cake.

I don't believe I've ever had one of those. What could that be? A chocolate molten lava cake. And then Kate was like this, you've never had a chocolate molten lava cake? And then Kate was like this, you've never had a chocolate molten lava cake? Your impression of Kate is so ridiculous. It's like a brownie but the middle is all the same. What? Are you?

If you've never had one, he goes, if you've never had one, you have to try one. And I'm sitting there going, oh, fuck the theatre. The fucking theatre we're doing just have your fucking cake do we have to go through this every time she wanted to say well i didn't you deserve so then i waited then okay well if i i must try one once so she got the cake and then she'd sit there and then i wait for her to have a bite well you've tasted it now and then i'd take it away just act super terrible like oh if I must try this kind of thing.

So me and the wife now, we do that with all food now that we shouldn't be eating. What? Chocolate. Don't believe I've ever tried chocolate. Why do they call it late? What's a ribby? What are the two main ingredients in a custard?

Jim said eggs and turds. He did come back and say cream. Yeah, yeah, yeah. So, yeah, either milk or cream. That was, yeah. So you got a point there. Ding, ding, ding, ding, ding, ding. Yeah, I have some stories about my mom and custard as well.

A lot of food related stuff. She used to put custard on fucking everything, right? My childhood. Yeah, like right to the day she died. We used to have a carton of custard in the fridge ready to pour on anything that needed it. Is it immobile enough that it can pour?

Yeah. In the rest of the world, you have runny custard, like that yellowy type of custard, right? I don't know what you're talking about. I don't either. I'm looking it up now. I've never even seen that. Custard to me is like firm. Not like frozen custard like it's liquid

it's liquid that you pour on like a sticky toffee pudding or something like that you pour it on something it can be gloopy one of the questions here is how do you fix runny custard it can go from runny to solid like but there's a whole fucking spectrum yeah there's a spectrum

and you guys need to respect that. There's a spectrum of custard. I'm sorry. Yeah, we're being very like a... You guys are being super binary, and custard is non-binary. Yeah, like they, them, and them custard. You got a carton of custard. We'd have a carton of custard, like a milk carton of custard,

sitting in the fridge for all of our custard needs. Non-viscosity inclusive. Okay. All right. So my apologies. Have you Googled carton of custard? Ambrosia? Was that the name?

Whatever we could get our hands on. It was birds custard. I guess what's the term for racism in that world? Is it viscosist? Oh, yeah. It was viscosist. Anyway, one time I found my mum just drinking the custard from the carton. Oh, dear just drinking the custard from the cart.

Oh, dear. In the middle of the night, I walked in, she was on the fridge and she went, I need this for my diabetes. My sugar level was terribly low. Oh, well, at least it was for health reasons. Yeah. My mother used to talk about diabetes. It was very funny because she'd always ask for like chocolate.

There was a make-believe diabetic magazine that no one ever saw. By the way, you told me this before I came to Australia one time and I didn't believe you. And then I saw it. But I'm okay. The diabetes. So she was taking my son when he was like three out to the carnival and she goes, oh, I need to get some fairy floss,

which is what Australians call cotton candy, right? Fairy floss? We call them fairy floss. I actually almost put that in the questions. I wouldn't have got it. Yeah, so we call it fairy floss. They've changed it now. Yeah, it sounds.

Yeah, they've just changed it now to him, them, the, the floss. Anyway, so. How can they have the golden gay time, but they can't have fairy floss? We still have fairy floss. Anyway, so. But anyway, so. How can they have the golden gay time, but they can't have fairy floss? We still have fairy floss. They still call it fairy floss. It's like cotton candy. PC Popsicle. What type of girly name is cotton candy?

It's bloody fairy floss. Anyway, so. Brought to you by Ford. So my mom was like, oh, I must get a bag of fairy floss. And my son wasn't into it. And then she goes, it's a grandmother's right to buy their grandchild fairy floss. And I said, mum, you can't have it.

You're diabetic. You're not meant to be eating fairy floss. And she goes, I'll have you know that fairy floss is on the list of things you should eat as a diabetic. You should. It's in the diabetic magazine as when you're at a carnival, if you want to have a- Yeah, I was with you for this.

This is actual dialogue. What the fuck? If you want to have a treat at the fair, at the fair, you have fairy floss. It's only a small teaspoon of sugar that they wisp and then she gets all salivating they wisp so loud and so big and so so anyways there's also maltesers which which are whoppers she also believed that whoppers were the the sweet food of choice that are on the diabetic list oh my god okay we're trying to see this magazine that's my exact question is what

the fuck is going on if anyone can find us a diabetic list that includes maltesers and cotton just a diabetic list that your doctor's giving you with sugar stuff with sugar products that they promote i mean name one healthy factoid that was accurate in a magazine. It's all like 10 healthy fucking tips to make you lose all of the things that, you know. All right. So as a show, are you health conscious? You look like a thin guy.

You health conscious. That's just all that iced coffee. No eating. Uh, I, yes and no. Okay. At times I've made it a point to study health so I can know how to be

effective with it. And so I know how to be healthy. Do you get high on your own supply? Like when you're cooking, do you, or do you fucking hate be effective with it and so I know how to be healthy if I need to. Do you get high on your own supply like when you're cooking? I fucking hate my own food. Yeah I know that's a super common thing I feel like in any sort of creative industry probably you can. Oh no I'm the best comedian

in the world. Yeah well I'm even the best comedian in the world. That's not true. You get done with your fucking material. Every before every almost every time before I go on stage I'm like people are going to laugh at this shit. Yeah yeah yeah. Every time I walk on stage i am surprised music food anything like that even if you know it's good it doesn't necessarily mean by the time you're ready to produce it that you're super excited about eating it i always like tell people it's like i'm i'm much rather you know eat something that someone gave me that's like very mundane or like super easy from their perspective

that'll always make me happy. You can get me a double cheeseburger from McDonald's and I will love it more than my food in general. They're good though. So the food pyramid, right? We all know that's wrong from the 90s and the 80s where they put bread as the basis. Just a wall of have as much bread and pasta as possible.

That's your basis of your whole tower. And then the next one was fruit and vegetables. Just a wall of, have as much bread and pasta as possible. That's your basis of your whole tower. And then the next one was fruit and vegetables. Then it was meat. And then it was like. Dairy, eggs. And then if you get to the tip of it. It was dairy.

And then the top was oil. Yeah, it was oil. You don't use the rest of the pyramid if you're on cocaine. What's the order of the pyramid now? I would say that one thing that that period was about is like, yeah, sure, it's all fucking carbohydrates and they're like, get a good glass of America and Coca-Cola and wash it down.

And, you know, that was what that was. It's so, so changed since then. Didn't Coke start out as a sports drink? No, it started out in a pharmacy. Oh, that's right. There was something else that started out. An elixir. And it started out with cocaine in it. Yeah. Tr a pharmacy. That's right. There was something else that started out. An elixir. And it started out with cocaine in it. Yeah.

Trace amounts. The good old days. Trace amounts. Yeah, trace amounts. Don't worry about that. Just enough for a buzz. You say trace amounts. You see how small cocaine is compared to a Coca-Cola? That's a trace amount.

Trace amounts. Which oil? Lick a dollar bill, you'll get higher than drinking a Coke. Which oil has the highest smoke point? Jim said peanut oil really smokes a lot. Peanut oil or sesame seed oil goes for it, man. You put that in a pan, it fucking goes for it. That shit's trying, man.

I'll tell you what takes forever. That avocado oil is a slow laboring oil. So I don't even know what the highest smoke point means. So you're answering the question inaccurately. I'm saying what's the smokiest? Yes you're you're answering the question inaccurately but i'm saying what's the smokiest yes you're doing it you're doing it the opposite so you're answering the question right but you're just doing you're not so it has a lowest you're answering a different you're answering the opposite way yeah so no i mean avocado i mean the most the most controversial

oil is the highest in smoke point which is rap is rapeseed oil. Those deer seeds. There's not enough kids in the world to save them. If someone can Google it, that'd be great. But if you look up, it's from Canada. So canola oil stands for Canadian oil low acid. And it was in marketing ploy to

re-market rapeseed oil because the term rape kind of developed a bad connotation after a while. I was going to make a rape joke but Jim always gets bummed out when I talk about my life. Rapeseed oil, yeah, canola oil. That was a joke in and of itself.

If you look up the initial I don't know how you would look it up but the initial town in Canada that made it popular they had a slogan. Was it a seed or the first bit? It was like the Toronto Raptors. It was like rapeseed. Oh yeah.

It was like, you know, make this country rape again or some shit like that. It was the Toronto rape. It was so bad. Anyways, through that came this need to create this kind of mix oil, but long story short,

anything that can last a while. So avocado oil is among them. Canola oil is made up of rapeseed. Why didn't they just throw a G on the front of that? Grapeseed? I think it was something else. We already have the word grape. Yeah, I know.

That fucked my brain up. I was like, what word are you talking about? Grape seed? Grape. You could throw any letter in. But I am right. Peanut and sesame seed, go for it, right?

They smoke like all balls. Peanut is great. Sesame seed, not necessarily because it depends on what it's made from. Black sesame seed versus white sesame seed. Black sesame seeds aren't different. They just still have their skin on. And if you put a sesame seed in the ground, will you grow a sesame tree? Yes.

All right, good. What is a sesame tree? Is there one? Where do we get sesame seeds from? What does it look like? Where do we get them from? I don't know. I'm looking up the same thing.

I feel like they just appear on buns. I think they fall off bagels and then we... Yeah, they fall off trucks. They come from bagel trees? These are no sesame trees. Yes, they are. I think it's... I don't know.

Here you go. Since 1960, Tisdale was a hamlet in the Saskatchewan Prairie, where I guess a lot of the rapes he came from. Welcome signs promoting the village as the land of rape and honey. That's how they promote that when you're driving into the town and say, welcome to the land of rape and honey.

As if they had never heard the fucking word before. They literally was just like a farming town for that. Honey. Be cocky. fucking word before. They literally was just like a farming town for that. Jack, grape, honey. Bikaki. So smoke point We need to steer this boat in a different direction. Okay, so just to make a high smoke point means that it

takes the longest to burn. Takes the longest to burn, which is ideal for what you want. Most people cook with olive oil. The Food Network glamorizes, romanticizes cooking with olive oil. And Food Network glamorizes, romanticizes cooking with olive oil. And olive oil is, how to think of it, is a condiment. It's not meant to be heated up. Extra virgin olive oil is the first press of a young fruit. The young fruit has the nutrients and basically just the stuff in it to carry it to fruition, which is not meant to be heated up.

Oh, like salad dressings. That's good for it. Yeah. I mean, you can warm it. It's made for a salad, but it's not meant for be heated up salad dressings that's good for yeah i mean you can warm it it's made for a salad like you know like but it's not meant for sauteing if you're like the food network is always just like yeah steak get a hot pan and olive oil and it's just what should i put in for my steak butter uh dip i mean we'll get into everything kelly uh no and butter you would want to finish is amazing sure but it depends on depends on the length of window, the amount of gasoline you have in that butter versus the amount of gasoline you have in that steak. The butter won't get you to that place that the steak will,

so it'll be so burnt by the time you finish with butter. I don't know. We'll get to that steak, though. We'll get to it in a second. Go ahead. I used to work at McDonald's, right? Fuck off. And I almost burnt my fucking eyebrows off

because one of the jobs they would give the 14-year-olds is you would have to fucking empty the vats out, right, every three days at McDonald's. You'd empty them out and they'd pour it all into a bucket of boiling hot water and then they would give you a block of fat that was just like ice cream in a scoop and you'd have to scoop it all in. You'd have to scrabble the thing. Anyways, this is not a great story.

But I'd gone in to clean the vat, and I hadn't turned the vat off, and I just went to wipe the side of it, and it was like a match, and it just went up into my face. Oh, my God. Yeah, they didn't care. How long? Sesame seeds come in plants. Because that is true, Cody.

I really wanted to be the best McDonald's employee ever, but that's what really stopped it. Hey, I mean, it's never too late. Look that is true, Cody. I really wanted to be the best McDonald's employee ever, but that's what really stopped it. Hey, I mean, it's never too late. Look, that was my cooking. I cooked on a professional level. Kelly's got your sesame seed. Yeah, sesame seeds are in plants, and as the fruits dry, the pods begin to open, revealing the seeds inside.

Wait, why the fuck wouldn't they be in plants? I thought that was a joke. What plant? No, the sesame seed would come off a sesame tree. If you lay a seed down, a tree will grow. It's more of a bush. Is it like an apple? It's a bush, right?

It's more like, yeah, a bush. Like, yeah, a shrub. Sesame bush? So picture a strawberry with no fruit. Is that them? Yeah. And then they shake out of the pods, and then they need to be hulled to come out of their shells all right moving on how long should soft boiled eggs be cooked for

jim said six minutes yeah ding ding ding that was pretty fucking good um i would say that if you want it more firm it's like six to seven if you want them soft four to five uh if it's more like the ramen style egg you boil water and then put eggs in a towel in a kitchen towel turn the heat off and lower them in 18 minute timer in a kitchen towel in a kitchen towel that way they're not touching direct contact to the heat um and uh after 18 minutes put them in shock them in cold water and you'll have like the ramen style soft poach so it kind of depends east versus west which one you're doing but yeah i always used to put the cold water afterwards so that the the yolk wouldn't go brown around the outside is that true uh yeah yeah it doesn't stick the shells and i don't know

that's salt more from what i've heard salt yeah things that would affect the chemical structure it will depend on how it uh reacts with that i used to boil eggs on the regular as a child. What's your favorite way to eat eggs? I like a poached egg, but I'm not very good at cooking them. And I've bought so many different implements over the years to do a poached egg. I've got a good one now that sort of sits in the water and you sort of crack the egg into it and it goes down. And then that one works pretty good.

These little plastic cups that go in there. But no, I've tried a million times to stir the water and you add some oil or some shit. And then it just dissipates and it looks like a fucking spirit Halloween costume. Vinegar, vinegar, vinegar. You put vinegar in it. Yeah, vinegar is going to tighten it up. I can't do that.

I need a special egg pouch to put it in or something. Well, you can just do it out of a bowl. But also that 18-minute timer thing that I was saying, you heat water up until it's boiling in the eggs in the fucking blanket. Towel. There we go. Towel is the word. Put that in there, 18-minute timer.

That'll give you the egg that you want. Why did the term poaching a player or poaching a disc, where did that come from? Another podcast. I was going to say, i don't know about sports what does not like a hunting thing yeah i would guess it was hunting i'm gonna mispronounce everything again what does brunoise mean fuck you already sauce that uses alcohol to be burnt down what how do i say it so brunoise yeah you nailed it um you mentioned it don't mention it julienne

julienne is step one to a brunoise so if you julienne to like a one to two millimeter matchstick cut where you make something into sticks then you would turn that and then cut that it's the process of making something into a square so it's the smallest um kitchen cut so if you're like it's like little cubed like so it's dicing yeah uh it's not dicing because dicing isn't implicit on you can dice anything and it's not implicit of the format. So like, for example, like a carrot, a carrot that's all obtuse, you would cut the sides of it off. So it's rectangular.

And then from there you would cut panels. So you'd form rectangles. From there you would cut strips to form julienne. And from there you would cut, turn them sideways to cut brunoise into these small triangles. So the dice, you could take an onion and just go over and dice it i just use my slap job all right all right okay square sorry rank the top five cuisines starting at five with a bullet i would say that for me it's it's it's

fuck it's so tough um you start at one and work back spanish food has a huge place in my heart spanish food italian food korean food japanese food mexican food those are probably my top mexican's number one mexican is so eclectic it doesn't get enough really it's just the same five ingredients what you get here but if you go it man i've had some meals down in mexico see that's what i'm saying is that it's so it's so it's so left on when you go to Mexico I'm a big fan

we have a Mexican here Luis is only allowed to talk in light of the flesh only whenever we bring him to Mexico Luis is allowed to talk he just always like ahhh

ahhh he looks good that's your grito that's your grito hey Luis test him on some Mexican shit about food yeah

mi apellido es candelario are there lobster in Mexico I got shit for that I know there is So he's testing on some Mexican shit about food. Yeah. Mi apa y hilo es candelario, Wayne. Are there lobster in Mexico? I got shit for that. I know there is. He didn't. It's a whole other episode. Interesting.

It's always available. I would assume no then, huh? No, it's down there. Is it? Yeah. Oh, okay. Because it's always available. But the way you said that, I was like, maybe it's like a whole other. Yeah, he probably thought it was a trick question.

It's like a spiny kind of lobster. He just didn't know. Oh, I got a question. Do Mexicans use beans in their food? Yes. All right. He knows. He knows.

Jim, where is the Caesar salad? My nanny, she doesn't do much for me, but she cooks beans every day. Every day we have frioli you know the caesar salad was invented you don't say frioli uh not with an i you you're like pluralizing like italians what do you call it froli how do you how do you say it? Frijoles. Frijoles. Yeah.

It sounds like you have a mouthful of frijoles when you say that. I think frijoles. A wet one. Frijoles is the right way to say it. What do you know about Australian cuisine? Fucking nothing. I was trying to do some research on it. Some like fucking.

You like puff pastry? Yeah. All right. We cover it in everything. Australia must account for 90% of the puff pastry use in this entire country. Think of a food, we'll just wrap it in puff pastry. What about puff pastry? Is it puff pastry, puff pastry?

We just call it pastry, but it's puff pastry. And yeah, sausage rolls, meat pies. No, we've got very good seafood. It's a young country, so everything's sort of um uh fusiony but we have amazing asian food because of our immigrants in the same way that you have a lot of southeast asian from what i've heard what uh what yeah where is it he asked you a question where was caesar salad from oh um that okay so caesar salad cody you might not know this uses the uses the cause leaf lettuce. A lot of people don't like to put the N in cheap. I'm getting segue.

It's the journey for us. It's not about the destination. Sit back. Jesus Christ. Enjoy the ride. He has gold coming to see. Where's your grumpy hat? And then you toss the salad in the leaves.

From the front or the back? You like this? Ooh, that's nice. You can see it fluffing over. Oh, it's Latin. You're not spilling anything. It's amazing visuals. I know the answer to this.

I would say it would be from America. Tijuana, I think. Yeah, you are. It's on debate whether or not. Which is basically America 2.0. Well, is San Diego basically Mexico then? Because you have to choose a side.

Yeah. Yeah. All right. Well, we're just... Luis agrees. Luis agrees with that. So how did it get associated with being an Italian salad?

Because people are dumb. It's a fucking Julius Caesar. Everyone's just like, they think it's Greek. No, it was just a... Yeah, I mean, it's Julius Caesar. It wasn't Greek?

No, Italian. Italian or something. He was Roman. Roman's from Italy. I don't know. yeah I mean it's Julius Caesar wasn't Greek no Italian Italian he was Roman Roman's from Italy Roman I don't know you just said it right I said why don't you

get associated with Italian you said Julius Caesar people think it's Greek yeah I think you misspoke I'm okay I'm the cooking guy Rome is in Italy prove it

I've been there I saw it I have been there damn it what's your cuisine rankings Jim before we go on? All right. Here you go.

You ready? You ready? Number one with a bullet. Okay. Sausage rolls. Number five, the Thai food. Oh, yeah. That's a good one.

Oh, I might even put it higher. Number four, Mexican. Ay-yo-ay-yo. He can do it, man. Mexican food. And then I would put Italiano. And then Japanese is my number one, if I really want to go through. There's another one in the middle.

And then I'm trying to think of what would I really. Burger. Okay, here we go. Indian food when in London. I was trying to think of what would I read? Burger. Okay, here we go. Indian food when in London. I was going to say, is it Indian food India or Indian food England? Indian food England. It's like, that's a good ass meal, man. You're having a good day.

And Pizza Hut in India is very good. What the fuck? It is. It really is. I was like, holy shit, this is way better here. Indian food is so underrated in this country, and they don't really do it very is. It really is. I was like, holy shit, this is way better here. Indian food is so underrated in this country and they don't really

do it very well. Yeah, no, Indian food right now I feel like is where Chinese food was like 10 years ago where it's just like

everyone just thinks of curries but it hasn't really evolved past that yet. I believe there's going to be a moment where the Indian, like, look, I married an Indian woman

in the hope that she would cook Indian food and she does not. A British. You think you would have asked her? I'm married. A woman of Indian descent from England. Like fucking everything's lined up for me to have a curry.

You should have asked her first before you married her. That's what I would have. It's one of the basic conversations. Just on the honeymoon. Oh, by the way. I'm getting fucking tofu on cucumbers, man. You deliver on your end. You bring meat pies and sausage rolls. You bring meat pies and sausage rolls.

You bring meat pies and sausage rolls. You bring that meat pie. I'm like Australian cuisine. Another euphemism. What makes broth different than stock? I don't know. You started describing this so close. Yeah, it's just, I mean, it's.

Oh, I got it. I got it. Stock involves bones. Isn't there bone broth? Why'd you answer like that? Both. And the bones are removed where the broth is more of a soup. You okay? No, you guys are giggling.

He's so fucking close. No, it's not about his answers. No, I think I have. I think I've cracked it. Bones. A broth is generally made with meat. A broth is generally made with meat. A stock is generally made with bones. That's probably the basic level.

If you want to go further than that, it would be which one is clarified and which one isn't. Yeah, you answered that question by... Pulled that bone out of my ass. How big was it? Why was it there? And you just stock over broths just for soup soup or is it like?

I would say that it's their app. Yeah, it's their application. Like a broth is probably more designed to be a finished product, whereas a stock is kind of like a Lego. It's meant to be used for other stuff. I would say that you couldn't have a vegan broth, but you can have a vegan stock because my wife's very big on a vegan ramen. If you made it out of the bones

of a vegan. Yeah. True. Cornstarch mixed with water is called what? Answer, what's cornstarch? Yeah, that was, I would have been kind of surprised. Yeah, I'm a bit weird. It's called a slurry. Yeah, it's called a slurry. It's like a basic thickening thing.

It's mostly used in like a eastern culture. I got some cornstarch here if you want to see it. Cornstarch. And also cornstarch is super... It's been used forever for... If I see it, I'll just be like, oh man! Oh my god.

I could have been looking at this my whole life. The whole time? This? So it's called a slurry. Well, but it's been used in kitchens to um to to alleviate moisture in certain men areas like people just like yo dump it on their hands and oh it's like baking oh you're cooking and you got a sweaty crotch you got yeah no it's fucking talcum powder i mean yeah i mean it's not talcum powder but it's used for the same thing yeah yeah okay um and for thickening all right uh barding refers to what's when you braid your hair on the I mean, yeah, I mean, it's not talcum powder, but it's used for the same thing. Yeah. Okay.

And for thickening. All right. Barting refers to what's when you braid your hair on the animal before you cook it. Yep. That's pretty good. Yeah. It's where you strengthen the sausage. Or you want to add fat to things that generally don't have fat. So you take a pork loin, you wrap it in bacon.

Anything that's wrapped in a fat that's meant to add some sort of ulterior fat or moisture. That is the, well, I watch a lot of these shows. That's the key to winning challenges. Just wrap something in bacon. I'll ask you this about the challenges. First of all, I like to watch MasterChef Junior is one of my shows that's on TV at the

moment. He's really nice to them. Oh no, he was really mean to this one kid, Freddie. Yeah, but Freddie deserves it. I'm just kidding. He was really ripping into this one kid, Freddy. Yeah, but Freddy deserves it. Oh, Freddy was. I'm just kidding. He was really ripping into fucking Freddy. Leave him alone. He probably believed in Freddy, though.

Freddy got knocked out that week. Oh, no. What a cunt. Yeah, yeah. But there was one thing where it's like, the chicken's not cooked. These vegetables are. We have guests out in the kitchen. They're waiting.

Oh, it's my reputation. Shut up. What have you been doing your whole fucking life? Like, it's my reputation. Like,. What have you been doing your whole fucking life? Like it's my reputation. Like the people out there are going to go, Gordon didn't make these children cook up to my standard. He's got it in him from now on. You know, I was like, I didn't make it when his contestants did.

That would be like getting mad at Apple if one of their children, one of the children made a bad deal. He was yelling at these two kids. He was yelling at these two kids. And then Freddie, who was just cooking a bit of chicken off to the side, he just sort of looked over like, oh, what's going on over here? Like that. And he goes, stop being nosy.

And then, oh, fucking hell, get back to me, chicken. Anyway, what I do is it's a fun game I play with my son who couldn't toast a bit of bread, mostly because I haven't taught him. You know, this is the reason. You don't know how either. Yeah, I don't. I feel nervous with knives and boiling water. I know I'm being nervous.

None of those are involved in toasting. I know, but, I mean, that's why I haven't gotten into cooking. But what I do is, like, there'll always be, like, a seven-year-old and be like, I like to cook because my dad taught me to cook. Like that, right? And I look at my son who's nine. I go, look at her. She's like in seven.

She can do it all. Hank would be like, I like to order Postmates because my dad orders Postmates. And then I go, Hank, next year we want you on this show, so you've got to be really up and going. I mean, you could easily hire somebody to give them chef lessons. There you go. You've got a chef right here. Then I have Cody in the house all the time.

Yeah, those little kids that are creepy when they're just like, why have you added absence into this? Or like, whatever, not absence was a bad fucking thing. What's those star things that taste shitty? Anise? Gummies? Anise or whatever, yeah. You don't like them?

I don't like it, yeah. They put that in the food. And then I added that in to add flavor because it cut through the flavor of the pork. And you're like, shut up, you dumb seven-year-old. Fucking telling me about flavor profiles. What the fuck's wrong with you? Go get some nuggets go

kick a can around or get a stick a hoop and a stick and push it down the road like a normal you just want kids to be god i just want the offshoot of this show where you're the judge and you're no it's like heart like harmoniously aggressive towards them for no with no the better they are the more mad he gets i want you to make as many perfect donuts in this amount of time. And I'm looking at all these donuts as shit. Crispy cream people make a perfect donut. Wonderful shape. That's a robot.

And I'm like, that's a machine doing it. It's human touch. One day there'll be machines and no chefs. Anyway, and the kids are like dunking the donuts. Then they go anyway i watch a lot of masterchef how old were you when you started cooking were you seven i was 13 well i got my first job when i was 13 my mom was a single mom and uh she just made no she could get good at cooking she just never did so she would like you had to feed yourself okay let me

my sister so she would like boil for example she, she'd like steam broccoli, overcook it, try to cover it with cheese, put it in the oven, overcook it, and just keep panicking in those series of layers. So she'd call me and be like, hey, you're making homework. I'm like, I fucking got it. I got it. I was like eight years old, like cooking tomato sauce with like leftover red wine, thinking I was an absolute god. But I got a job when I was 13 and started getting my ass kicked. And do you like working in restaurants or do you prefer just doing what you're doing now? I love an absolute god. But I got a job when I was 13 and started getting my ass kicked. And do you like working in restaurants or do you prefer just doing what you're doing now?

I love working in restaurants. I've just had a few things happen to the point where it's just... You know, the industry is not what it is. COVID has really fucked it up. It's not a fun playing ground. It's at the end of the day, you are left to your own devices. No one's coming to save you.

So I reached a point where I was like, I want to find other avenues where I can still cook, still remain relevant and continue to learn, but also still have fun, make money and continue to move around the world. I also lost my sense of smell five fucking years ago. So it's made it a bit difficult. What? How did you lose that? I'm just trying to find out what keys smell like

well no i mean i had it so i was the private chef for the owner of birkenstock the shoe company and like doing a lot of a lot of lesbians uh dude in europe it's actually way more of a baller brand but yeah you come here and it's like yeah just sandals and crunchy patchouli kind of blah blah blah yeah no i had kind of a cool job and i was just working way too hard i got sick and i was also doing a bunch of drugs at the time so i don't really know what it was how do you cook without because it affects your taste right sure yeah i haven't been able to taste anything culinary related for that amount of time um so like my tongue is fine it's mostly i just can't smell so if you were to like you know like

when you're congested like you can if you were to eat thai food for example versus french food thai food has so much pointy stuff in it. Super sweet, super spicy, super salty, those kinds of things. Balance. Those are sensory stuff. So my senses are fine in terms of achieving balance. That's what I kind of link to. How did you do in the blind taste testing?

I watched it, but I can't remember. I did really good. I beat a couple of people. I also panicked at one point because I got really insecure. Because I hadn't told anybody. No one knew in the show. I didn't want Gordon to know. I didn't want it to be a crutch or it to get used against me on either front.

So I kept it a secret for the entire time. But I did good. I've gotten to the point now where it's like I've developed clues of developing flavor and finding that. So it's, for example, it's like if I'm breathing in liquids, I can really tell if it's the mobility of like citrus versus vinegar by how poignant it is.

This is so good. Cause I've been holding in a fart the whole podcast. We can still smell. Yeah. I can smell good. You got earphones on. I can just let them rip. I asked my ex-girlfriend years ago about that.

I was, because we have been on so many long drives. Like, do you ever just fart knowing that it doesn't fucking, like, it's not going to register? She just had the most guilty look on her face. Yeah, I dated a girl. She lost her sense of smell. Yeah. How?

That's the reason she lost it so long ago. It was an accident. She massaged my feet. It was an accident. I think she hit her head or something, like on a golf cart or something like that. Yeah, I've heard boxers. It's an accident. She massaged my feet. It was an accident. I think she hit her head or something on a golf cart or something like that. I've heard boxers. It's really common.

Did she get it back? No. How long? I don't remember. Has it been years? Years? For me, it's been five. Since we dated, it's been a long time.

I don't remember. It doesn't come back at all? If you walk past a dog shit, you didn't feel nothing? I haven't smelled poop at all. I you walk past the dog shit you you'd feel nothing i haven't smelled poop at all i haven't smelled poop there's a list of things nothing like give me through that dog shit yeah straight up i smell everything i can all the time i still smell like fucking like underwear and stuff like that when i'm like like making sure it just like it just things you don't get rid of but there's certain things on the list it's really really hype high

intensity stuff the first thing was gasoline then it's really really hype high intensity stuff the first thing was gasoline then it was cologne i smelled a fire the other day like a few months ago so it has been getting better i would say that it's loading at like five to seven percent out of the hundred i believe that women smell better than men like they smell better and they smell better but i i think it's because i'm very olfactory in my My mother would come into a house and like you'd lit a match like six hours earlier being a dickhead. Who's been lighting matches in here? I'm like that though.

I can smell like I am like a hound. I used to be too. Yeah. And I would like a change sense that I was around depending on like every time I moved, I would change colognes, chapsticks and stuff like that. So I could lock in memories and try to make it more like smell was so important to me.

I would do a bunch of things that tried to make it more like making my brain associate with it. So it was a fucking nightmare. I almost killed myself. But you must be able to go down on anyone. Oh, he still has taste. Such a. Well, so. Oh, my God.

That's such a funny thing because I have those conversations now where it's not like in the foreground where I'm like, Oh, there's a problem. It's more like when I'm already in the act where I'm like, this is really acidic or like, this is kind of like where I have to try to piece it together. Or sometimes I'm like,

I really don't know. It's a mirror. Mirapus. Okay. Getting back to the questions. How can you tell a steak is done without a thermometer? Jim says, you look at it feels like different parts of your hand yeah you went into that i i like how you were

like i know the topic but i don't know how to describe it it's like when you touch your thumb to the each each different finger puts a different level of pressure on it so people's theory with that is that every because you see how it goes like you have to touch the meat of your, that's this part. It's more tender. Yeah, it's rougher. Come on over here. I thought it was right here though. So the first one's rare, medium, rare, medium.

And then, yeah, nothing is raw. The first finger is supposed to be rare, medium, rare, but it's not necessarily super accurate. It's like a building guide to blah, blah, blah. I would say that you want to get good at steaks, you have to cook steaks. Understand the geometry is the homework. I would say if you want to get good at steaks. You have to cook steaks. Understand the geometry is the homework. I would say if you want to get better at it,

know what part of the cow it's coming from and what it's used for. A skirt steak, a hanger steak won't cook like a ribeye. And you can see it from just the way it's laid out. It's visible, thicker things, not as much connective tissue. It won't rest out the same. So understand your geometry and touch it. I've watched a lot of cooking shows i believe it i watch a lot of cooking shows and i'll tell you the way to lose

a cooking show don't use chicken if you have to cook for 50 people there's always going to be one chicken that's a little bit pink and gordon's going to lose these fucking shit stick to red meats i don't even like cooking chicken even even when i know it's completely cooked through i think psychologically i'm like oh my ex is like that. So no chicken tartare for you, huh? Fucking loser. How do you feel about sushi? I'm definitely a very psychological eater.

Textures are big for me. So some sushi, like I love yellowtail and tuna and those types of things. But there are other things that just kind of... I haven't tried a lot. I'm from Chicago, so I didn't grow up eating sushi. Yeah, it's not like that just kind of, I haven't tried a lot. I'm from Chicago. So it's not, I didn't grow up. Yeah, it's not like that was one of the best food cities in the world ever.

Well, but sushi wasn't a big thing and my family didn't really eat that. So it's like, I tried it for the first time when I was in college. And then, you know, I have every once in a while, but not a ton. Sushi wasn't a big thing in Australia until about the late nineties.

And you think it would be, but like we didn't have it to the late 90s i remember the first time i saw like i remember seeing kids at school eating the stuff with the seaweed but then when i saw the first inside out roll where the rice was on the outside remember just looking at it like how the fuck did they do that this guy must be a genius cling film cling film it's so fucking opposite if you film. It's so fucking opposite. If you think about like Eastern versus Western culture, like how you grew up as a cook, like if you grew up in Europe or even the United States versus if you grew up in Asia, it's like the way that you,

like salt versus soy sauce, like everything is the absolute opposite. So yeah, it's like, I always try to think too, like if I was taking Indian culture and all of a sudden I moved into San Francisco or moved places like that, like what would it look like because like japanese food to me i'm like you're just on a fucking island like how did no one do what you guys did there's so many fucking islands

like you guys just were the only people we went to japan best sushi ever man yeah it was it was although although i like california sushi very good the place we went in that water is good though more heroes no very good sushi in California. More heroes. He had, he makes his own rice. In San Francisco,

north of San Francisco. He had his own like rice patty field. He's like Michelin star. Sex. Have you guys ever been to Dudley Market in Venice? Dudley Market.

No. It's, if you're ever in Venice, I know it's on the west side, but yeah, it's a restaurant I helped open. The owner,

Connor, does like a day program. So he goes out and he literally catches like tuna and stuff like that, like whole tuna. And so all the fish isn't outsourced. It comes from. Right. Yeah.

It's fire. Definitely go. Yeah. I definitely want to go to like a good sushi place and go with somebody who knows what I should order. I think that's the big fear is because sushi is often very expensive. And so you're like, if you're just doing a free for like, oh, I'll just try that. That's very likely that. Will you go like when we went to the place i don't get anything i can buy a belt i forget what it's called so it's an o when that's chef just i'm a gossip i'm like there you go thank

you you don't even choose they choose for you and they're shit and you don't even we don't even have plates they just have like a marble bar and it was like you don't put sauce on or anything you just hand it to you like you put that in your mouth. You're like, all right, go when you're ready. Don't go for the purpose of someone else guiding you through it because your brain is so powerful. If you go into it thinking I might not like this, your brain's going to automatically cling to those things. That's what I tell people about doing mushrooms. I'm always like, don't, don't be convinced to do mushrooms. Be sure that you want to do it.

So that's the sushi recommendation. A hundred. Yeah. I mean, I would okay so that's the sushi recommendation 100 it's yeah i mean i would say that that's the same thing with anything in life your brain is so fucking powerful if you don't want to do it your mind will be like i want to do it okay so sous chef under the main chef was jim correct it looked like fucking nailed it yeah that was the one where i was like that's where it's a strong three yeah that you know without getting too boring that is how the main chef nailed it under chef yes it comes from the the it's it comes from the the british military i'll fight anyone on that the french

military copied the british military on the brigade system the french kitchens august de safia copied french uh military and brought that to kitchens the organization that's the british military and i know the british military the french military to the french kitchens got it and i know that because i know a little bit of french and also i know that because phoebe made a joke about it in france okay i think that's the main reason you know yeah it's true because uh when phoebe dates uh monica's sous chef and he goes it means under chef and she goes oh i'd like to be sue you hey what is mise en place mise en place i'll never say it right are you okay mise en place one of the terrorists in 9-11 i don't think he was right in that prove me wrong there's no way to find out yeah it was actually one of the tracks on the u2

album that we got for free i forget what it was it was in a conversation the other day and someone was like there's starving kids in africa and someone was like, name one. I'm like, fuck you. Mise en place. It's a kitchen term for organization. And the brigade system when there is 90 components on one particular

station, it makes sure that you are communicating effectively culinarily. It just makes sure that there's nothing in your station that doesn't belong there. The right tool is for the right job and everything's in its right place. And isn't it like preparing the ingredients for the dish you're about to cook as well?

Or like having those prepared? Yeah. Doing your mise en place. So it's like, you know, for a full service restaurant, people think like, um,

you know, they're doing, you know, they're making bread to order, like all this stuff. Like, no, a lot of this stuff is done ahead of time,

pre-portioned. That way it can be called upon when it's ready so you're not waiting 30 minutes you're waiting to yeah i guess we kind of did that and i worked in a restaurant with that i mean i didn't know that term but we had everything or like everything had to be organized and neat or otherwise it was just a complete mess like it's a nightmare yeah and people just like think they're heroes and they can do everything and then yeah yeah it's like a lot of these like especially now that cooking's become so popular and you have all these title chasers there's a lot of these kids that like cook really well at home but then you put them in a kitchen and they're like oh yeah the way i would do this would be so much better if we did it this way and then you put them in service and they just

fucking flop because they can't make you know you can talk about it in theory all day long but if you can't make 60 of it really fucking quick then get the fuck that's what that next level chef thing was right there's a lot of instagrammy type chefs and stuff like that yeah i wanted to do that show but they wouldn't let me because i'm not a great i mean i can cook some and i cooked in a restaurant in college and we like you know i learned how to make different soups and like cook meats you know i learned a lot but that was the the key was once the tickets started coming in you were like if you're not ready for that once you get used to it you can kind of get in this groove but when like a new person would come in they'd be like just shell shock yeah they

just be like yeah they should be standing around for a minute looking around you're like all right get the hell out of here and you're like do it it's it's very stressful i worked in a kitchen where if you did a full circle you get kicked off the line so if you if you if you wasted enough motion to go from one place all the way around and didn't do anything you get kicked out yeah who's who's the top chefs in the world top four three two i would say that gordon ramsay is still in terms of like classic rock he's the one of the best chefs of all time people think he's amazing shit i i love his cookbooks and all that stuff but he doesn't really cook anymore, does he? No, I mean, he's a novelty now. No, it's a company.

He owns all the restaurants, and he has people who oversee. He has that jock bloke and all that type of stuff, a few different fellas. Well, he was once almost the youngest chef to have three Michelin stars in the world. Boiling points is about him losing that. But that's really tough. Outside of that, I really love um i used to

eat at may's like 20 years ago that was like my big fancy dinner i'd go to when i was in london for like a birthday or something he's a he's a fucking genius um i would say that he hasn't uh you know what is modern now it's not of pertinence to him but uh yeah i mean outside of him he's he's a god that's how i would categorize him it would i would i go there for like my anniversary dinner or something like that not necessarily but people who fucking really inspire me who blow my mind andy dubav do brava of rustic canyon here in la just what the oh that's rustic canyon there's a golf course named rustic canyon yeah i was thinking There's a golf course named Rustic Canyon. Yeah, I was thinking golf course. And there's a Thai place called Rustic Spoon.

Oh, yeah. I was thinking Rustic Spoon. It's all right, Rustic Spoon. Where's Rustic Canyon? Rustic Canyon is in Santa Monica. It's started by the chef named Jeremy Fox, who's just an absolute wizard. But this new guy who's taken over, he just works with food where he's like no mental stone unturned. He really just kind of like just he's not settled

with the mundane he's constantly tries to reconfigure stuff what do you think of that cat that's called uh what's his name jordan and he has vespertine jordan khan yeah and he used to have i used to love red medicine i've never been to vespertine red medicine was like one of my favorite places then you should go to destroyer it's right across the street from vespertine it's like uh it's it's his sister restaurant to vespertine oh okay and what i would call vespert or destroyer is like um like michelin star fast food they get all like the building blocks and the legos from that kind of stuff and they do it in an approachable fashion destroyer doesn't sound like fine dining it's not it's not even like yeah they don't even have medicine i used to go like once about you had like the cutlery just sitting

in a jar just in the front like it was and it was like very little bread very little pasta anything like that it was all just sort of like it was weird and they would have desserts that were like candied carrots and stuff and like it was all it was very good it was a lot of micro greens jordan is strange jordan is someone's being arrested his food's good man someone being arrested out front of the house right now yeah like actually arrested for what i just went outside and checked, yeah. Are they getting arrested for? I don't know. Is he breaking into my fucking car?

My car's out there too. My car's out there. All of our cars are out there. Yeah, my truck is also out there. Well, there is a guy being arrested. Is he a minority? Okay, just go out there and go, Dad, come back in the house.

Is his dad the cop or the person getting arrested? Oh, no, that's our next guest. All right, we have a couple more questions. Then maybe we'll get out there. Expert on Miranda rights. What is the Maillard reaction? Same as your yard. The Maillard reaction is, so like if you think about a carrot versus like a piece of red meat,

you put them into a pan. A carrot, if you put it into a pan with no oil and heat it up, it will just go from carrot to black. Even if you put even some oil in it, it still won't really get a browning effect. Maybe if you were to put some butter in it, the butter will act as that kind of browning. A Maillard reaction is where heat changes the chemical composition of sugars and fats so that's why you cook um meats and bread or anything like that that has both of those things you won't go from raw to black you will go from raw to like a you know yellowish to brown to that's that browning effect that's what creates that situation so that's the myriad reaction okay you were close jim the guy that is providence that's good as well right providence oh yeah providence is spot on yeah michael simerusti yeah he was actually a judge on my

season of hell's kitchen he that's a good meal you'll have a problem that's one of the best restaurants in la for sure that yeah rustic never been though it's i've been there a couple of times it's a for a long meal it's you know about a 350 meal 400 meal that's a while it takes always like 15 calls one meal we had in hong kong bow innovation that place oh yeah that was like a four-hour meal but that was pretty awesome um it's hard with the baby to get out and have a four-hour meal now that's why you gotta wait till you travel you know when you come to the bay area i gotta take you yeah i know if when you uh play in the bay area next i'll take you to a restaurant i've been working at called snail bar um fuck

just some serious food in the bay area yeah you may be working for me why are you in the bay okay but what if i ring up okay jack there's something you need to pick up from the ups for me and i'll drive back are you driving there yeah oh what is i'm driving there do you want a lift you have to take my brother i have room what i'm paying for your brother what's your brother's name sean fucking hate that no never mind um all right let's work that out after the show guys what is a rue last question flower and a little thing you said water or oil or something yeah you nailed it yeah it's exactly that it's a roux's like it's debated on being a mother sauce as well um yes it's a fat and it is flour flour and fat you can't just do

it with water um and achieve the same effect it needs to physically be cooked in a fat um so when you do cook it in a fat it allows it to thicken other things really it's like to make a morning or something like that right ding yeah a hundred percent yeah i used to make a morning i used to make a new england clam chowder i'd start we'd have like over yeah that's um mildly unnecessary because you have potatoes in there and the potatoes will thicken it but that you know it will you know never been on a TV show for cooking. I just want to say that. I'm okay at it. Alright, so here's part of our show called Dinner Party Facts.

We ask our expert to give us a fact that's obscure and interesting so our listeners can impress people. At a dinner party, a bar, wherever. Where was the graham cracker invented? Oh, we know this one. You do? Yeah. We've talked about it on the podcast before. Wasn't it like masturbation? Yeah.

It was like, because it was to make people less horny and masturbate less. Big fucking. Did I go into talking about soggy sayo and all that? Well, I don't, I don't know. I mean,

you can wait. It was soggy biscuit. It was meant to stop kids from masturbating. It was literally a marketing ploy to decrease sexual activity in a society where it was frowned upon to be sexually promiscuous it was invented in britain i want to say and it was because it was it was a snack meant to be so divisively fucking boring that you would eat it to stifle something and i'm like why would you if you were in a situation of horniness why would you attack it with boredom that would make me want to beat off more like yeah and also i'm going to use the cracker never been horny i've

been like well i guess a snack first yeah yeah little snack is fucking out yeah pornhub has an advertisement at the moment before you watch the porn and then it goes are you trying to masturbate but you're all alone yeah that's how i like to do it that's why i have the website up what i'm just i'm just gonna knock one out stop trying to make me feel like i'm a loser why aren't you at church like usual like what business sample were they asking people like how do you masturbate everyone's like oh group settings standing up the other one is this one like uh like this video game will make you come in seconds. And then it goes, your family knows how to make you come. Not my family.

Right, the opposite. If I want to stop coming, I think of them. And then they give you the option of choosing family or not. And I'm like, you should have done that prior to saying that, I feel like. Yeah, your family knows how to make you come. I wouldn't mind playing one of those porn video games.

They don't exist. Why doesn't someone just make one? We all want to have a go, but it's answer questions, answer questions, answer questions, give a credit card, and you're just like. That's what Facebook is doing. Just make one. I might play it.

I got money. Oh, you got your VR porn. Just make one. Yeah, they had one back in the day, but I don't know. Leisure Suit Larry. They never it. Leisure Suit Larry. They never improved on Leisure Suit Larry. You can fucking Sims, can't you? He only fucked twice, Leisure Suit Larry, in the whole game.

And one was a hooker where if he didn't wear a condom, he just died. Right away? Yeah. Immediately. That's educational, though. Cody Candelario, thank you for being here. right away. Yeah. Immediately. Yeah. That's, that's educational though. Yeah. Um, Cody Candelario, thank you for being here.

Remember, um, his Instagram at created by Cody. You can find them there at YouTube channel created by Cody. And you can see his cooking series, the tasteless chef. There was something else you said you wanted to promote. Yes.

All social media. You can check me out at created by Cody. I have a new show that I'm working on with, um, my partner at Lolo Overland, a great off-roading company based out of Oregon. I have a new show that i'm working on with my partner at lolo overland a great off-roading company based out of oregon i have a new truck um i have uh dreams and adventures of doing outdoor stuff and doing camping and stuff like that so with the help of my new sponsor they are going to kit my truck out to get all beastie and i will film the resulting adventures

it's going to be a lot of um those camping no cooking it's cooking oh yeah yeah so i mean currently the outdoor industry is dominated by all these like grill dads you like chop shit with machetes and make dumplings out of river water and stuff like that so i wouldn't add like there's a chef component missing to it you know it's like if you're going to actually go out and do these like kind of events like i want people to know how to cook high level stuff in these scenarios okay um so it's like if you're going to cook like you know going out and camping and just cooking a couple dogs and stuff like that's cool, but

when I'm thinking of doing it, I want to go out and have a really fun time. I want to bring people with me. It's like on the next season of Naked and Afraid. Yeah, 100%. We're going to get naked too. But yeah, to be able to do that. Like Memphis is wild, but you're not eating your own piss. Not yet. I mean, if I can make it taste good. It's called

The Food Truck. T-H-E-E-F-O-O-D Truck. Yeah, it's going to be coming out next month. They follow you on Instagram and YouTube. Follow me on Instagram for all that. Yeah, I do pop-ups and all sorts of stuff like that. It's a pretty open roadmap, so I don't need to plug everything. Follow me. Created by Cody. Created by Cody. That would be a good

cooking show. Me and my son have gotten really into those interactive shows on Netflix where you choose the answer. Do a cooking show. me and my son have gotten really into those interactive shows on netflix where you choose like the answer a cooking show do you add salt i have a cooking show idea for you then an interactive one yeah this could be this could be edited out but yeah uh the cooking show that i definitely want to do at some point is do the same high level chopped kind of stuff but then the big reveal at the end is that it's kids judging it because kids are the absolute biggest cunts when it comes to food oh wait, wait. Whenever there's a round and they go, you have to cook for a fair and it's 57 fucking children and there's always some cunt

on the red team that goes like this. We'll make a salmon with it. What are you doing? No. Just make the chicken fingers and fuck off. Make chicken fucking nuggets. Mac and cheese. Yeah.

Yeah. Make mac and cheese bites with chicken strips and the chicken. I like the chicken better than the caviar covered salmon. One thing that I'm going to add to my business is, you know, I do a lot of events. I do a lot of, you know, I want people to be able to reach the content, meaning the food that they see online. So with the event company that I'm starting, where you'll be able to come to these supper clubs and stuff like that, I'm also adding some alternative mentality companies behind that. What I mean by that is I'm starting to work with some

companies that want to make products that make people feel better available to the public and reduce a lot of the stigma. So with that, you know, I'm working with this company called Polite that is bringing, you know, they want to make people be able to feel good. They want to make people to remind people that you're allowed to feel good and you don't have to go through, you know, like the regular pain of like, whether it's depression, anxiety or daily pain and stuff like that. So the starting product that we're coming out with is just that they already have come out with is this beautiful CBD product that's super low THC and also come in options that don't have any THC in it. And we would just want to find fundamental ways to involve CBD in people's lives. And we're going to start doing with food and stuff

like that, making it more accessible and kind of trying to bring it to a light of like, you know, when you reach for Advil, when you have a headache, try to, you know, release that stigma to show people that there's this medical benefit. That's not just like, you know, the, the having fun portions of it and to stay polite. So this company is really great. And if you want to order with, or you can have a Graham cracker, check out polite CBD products, use code CBC 10 to get 15% off your order. All right. Ladies and gentlemen, Cody, thank you for being on the podcast. If you're ever at a party and someone comes up to you and goes, what's a roo?

Just go, oh, it's the youngest member of the Golden Girls. Amen. You didn't use blanch for that one? I don't know about that. Walk away. Good night, Australia.