Video URL: https://www.youtube.com/watch?v=mv4HOaDFzxU
[Music] and gentlemen hello iq big new book cookbook congratulations it's a great idea because there are so many [ __ ] questions that uh so many people have about like what is the way to do things like what is better like what what what is the difference between a cheap knife an expensive knife do i need an expensive knife so if you're a chef every everybody anybody that that lives in the world of food you just get like you go you probably get pitched ideas all day long oh entertainment if you're a chef you get the like what's the best way to cook the chicken right what's the best way to salt this what's the best way to what kind of pan should i buy so do you have a stack of these like here reed so that was the idea i'm like i gotta profit off this i'm tired i'm tired of answering these questions for free and uh this hat that you gave me is your la pizzeria danny boy's pizza which which by the way la [ __ ] needs really good pizza because the pizza in la is a lot of hit or miss there are a lot of there are a lot of pizzeries in l.a and you're in downtown l.a that's a risky move you don't even know risky when did you oh we're in uh we're in the we're in the base the ground floor of a giant building like a giant like corporate building and uh it's just ghost towns like nobody was there is anybody in the corporate building for for the last six months has been completely empty now people are coming back to work finally so paying off when did the long game when did you open it we opened six months ago oh no oh yeah and it was perfect timing though because you know like cobra danny boy is pizza oh there's adam looks like a legit pizza real pizzeria i want a [ __ ] pizza i know i should have brought you pizza no no no no it would it wouldn't have been right i have to be there you see that little bubbles on the crust it's like a whole thing i want to talk to you how much time we got like 15 minutes much time we'll talk bro god damn good i'll tell you what i always wanted to know like what is the
purpose of wood-fired pizza is it does it make the food taste better does it does it impart like a smoky flavor to the to the pizza it definitely imparts a smoky flavor it's also hot right and like cooking over wood is special yeah we you know that because you're you're like a wood-fired cooking enthusiast i've gotten really into it lately i got one of those are you grilling your grilling or barbecuing also or i do a lot of stuff i'm i'm obsessed with cooking meat in particular but uh i got one of those argentine you know crank up yeah amazing yeah it's amazing i love cooking over hardwood what company did you get it from i got it from sunterra sonterra pro but um i'm having a whole outdoor system uh installed like you know with brick and mortar and everything by a company called grill works oh yeah ben grill yeah amazing they're the best right they did the uh that place that i love bazaar meets in vegas i think that they make some of the most stunningly beautiful grills out there and they work really really well and great restaurants use them yeah the only thing that i would say is you know there's one piece of the puzzle that i've learned recently from these guys at j r j and r make really great grills as well phenomenal grills and they've got this fire brick that they line them with you know you know what i'm talking about and the fire brick it holds the heat in a way that's really interesting like that i'm learning a lot about wood-fired cooking um it's something it's a little bit of an obsession and i feel like if the the fire brick itself if you can get that hot you that's where the heat comes from and then the wood becomes the flavor are you a reverse seer guy are you do you like to cook how do you like to do a steak we should explain a reverse here for folks who don't know what cooking can you explain reverse here for me you're cooking it slow and then and then hitting it at the end yes you're searing it off you're cooking it slow so you get i like to get it to an internal temperature of 100 degrees and then i sear the [ __ ] out of the outside of it unless it's a thick steak then i like to
bring it to both and is this like a sous-vide situation where you're doing it no i just do it i just on the argentine thing i just have it cranked up way high um so it's uh you know i have one of those meter probes i really like those meter probes um you know so it's a bluetooth probe i stick it into the meat and it shows me always what temperature and i have four of them so i have four like if i'm cooking four different steaks i can i have them numbered and it tells me you know where everything is at and what i love about doing it that way is because since i've been cooking a lot over hardwood cause i'm getting all this smoke from the hardwood so it's like smoky steak it's fantastic and then at the end i sear the [ __ ] out of it i feel like i feel like there are a lot of great ways to cook a steak yeah and you know for a bigger piece of meat that reverse here like a real thick piece of meat a reverse here might be the best way but for a thinner steak um maybe it's not necessary or maybe i don't love it um but low and slow until you've got almost like prime rib texture and then searing the outside's phenomenal yeah there's something about cooking when that that as a chef it feels like cheating sometimes like people use the sous vide you know you put the probe in there and it's like it's all it's not too easy but it feels like you don't get the part of it is the you know like i i made this over fire i just threw it on the fire and you ever throw it right on the coals i have not i've never seen people do it cowboy style right that's what they call it i work for i work for this french french guy laurent manrique and he um he basically was like we were cooking these quails uh uh and the quails were dripping fat into the fire and the fire was flaming up and it was like starting to burn the skin and he's like you know put it in the fire put in the more like [ __ ] this guy's an idiot like you can put in the fire it's gonna burn like what's wrong with him like france
heat doesn't work the same way and he just like kicked the grill knocked the quail into the fire and it the the you know it smothered the fire because the oxygen wasn't there to to to burn and it like made a perfect crispy skin wasn't burnt at all and i was like oh my god this is incredible this guy's this guy's the you know he's the yoda of whatever so now i've gotten into that and people freak out it's it's definitely not the best way in my opinion to cook a steak but if you want to impress your friends you got a wood fire you know a dry rub stops it from getting like gritty or whatever you throw the steak right on the coals and people freak out they think you're going to ruin dinner and then it comes out perfectly crispy it's cool do you have to when you do it that way do you have to brush off the ash or anything so so like if you think about your coals burning i usually take like a wet towel and i throw them down just to just to like get any of the ash that's sitting on what's that there's like crazy lights oh there's a shooting star in the ceiling i thought that might have been like a near miss from your comment i've been listening to your podcast now i'm like freaking out dude about comments i'm like yeah he freaks me out too the last three weeks i'm like man i was like i'm what am i supposed to talk to you about the earth's about to end and i'm like this is how you cook a steak in the meantime well in the meantime we have to eat while you're at it yeah while you're at it so uh the wet cloth uh takes some of the excess ash that's sitting on the top of the coals i think the two tricks are first as i like to put a dry rub like some sort of a spice rub on the outside of the steak what do you like to use i like um depending if you're gonna if you want to go in an italian direction maybe fennel seed helps i like coriander seed if you like maybe a little bit more of a middle eastern kind of flavor maybe
coriander seed black pepper if you just want to do black pepper and salt like traditional barbecue 50 50 balls that's generally what i do that works great just something to be a little bit gritty because then if you do get a little ash maybe you mistake it mistake the texture i see you know what i mean yeah and then and then and then i take a wet towel i throw it on the you know so you burn your burn your fire down until you got coals throw a wet towel on there [Music] just to kind of get any ash any air and ash off then you put the steak right on there and you'll see what happens the flames will come up around the stake but the steak itself is protected and you just gotta be patient you sit it there you don't don't flip it don't mess with it because as soon as you pick it up what happens is that the fat that's rendering off the steak as soon as it gets any oxygen it's going to ignite and it will burn the [ __ ] out of your steak it's a nightmare so as long as you are patient you don't pick it up and then you just flip it once wait your time and pull it off it'll be beautifully golden brown try it i will try it um someone explained to me that um steel and cast iron they're much better conductors of heat than coals and then if you actually you would think that laying something down over the coal will make it cook quicker but that's not necessarily the case i think that that's that's true i mean i'm not like a scientist guy um not a scientist joe but whenever you say i'm not a scientist guy i believe i'm not a chef guy the um but yeah steel obviously trans transmits heat which is why um it cools down quickly as well right so if you've got a thin pan you throw a steak in there the heat gets sucked out right away which um leads me to this do you prefer cast iron or do you prefer carbon steel joe it's for thirty five dollars so they're just different right so like cast iron is thicker right traditionally thicker um i don't know what the specific heat of cast iron versus carbon steel is so
like that would be the scientific term for how long how much energy it is going to hold per you know joule of heat or whatever it is the scientific term for it but basically you're saying like there's a certain amount of energy that's held in the pan that's going to get transferred into the meat and the more energy that's in there the longer it's going to stay hot even though you put a cold piece of meat on it so like you get a thick cast iron pan you heat it up in the oven or whatever it is over the flame for it might take 10 minutes to heat up but then it stays hot when your steak goes in there steel pans tend to be a little thinner so even if they're even if they're they're going to hold a lot of energy they don't they they're just not as much mass of hot steel right that makes sense does that make sense i think they're pretty much this they're similar like i worked at a really fancy french fish restaurant and they used steel pans for searing the fish and part of that is also that you can make the problem with cast iron pan if it's too hot or too cold you're kind of out of luck like there's no heating it up fast right whereas a steel pan if it's a little thicker it'll react to the flame below and transfer that heat maybe so you can heat it up quickly if it's a little hot or cool it down so it's just a time thing it's not a quality of cooking thing i think it's a um a time thing in the type of thing you're trying to cook like a piece of fish maybe is six ounces and um you know it it only takes so much energy out of the pan to crisp up before it cools down because we've all done the thing where you throw a piece of chicken or something in a pan and it sticks it gets like wet and all the heat the energy gets pulled out of the pan and like it'll crackle for a second mushrooms are a great example it's like they you throw them you're like i'm gonna sear these mushrooms you throw them in and then it's just like a pool of water like boiling and that's because you know the heat in the pan gets sucked out and then there's not enough energy to boil off the
moisture that's getting pulled out of the mushrooms and you get you know boiled mushrooms which which are delicious luckily but boiled steak is isn't as great yeah boiled steak with the boiled mushrooms yeah that's great so therefore you know if you get that thick cast iron pan you get it hot you're gonna stay hot throughout the cooking process which is great steak i want a nice crispy you know whatever it is thick but if i do a piece of chicken in there maybe it burns or maybe the skin's overly crispy right yeah do you have a specific way that you prefer to cook steak like do you have a method like if you if danny's got a go-to method i'd give you a two-pound cowboy rib eye so that's what i feel like what what happens is depends upon the piece of meat that's what's so beautiful about you know a cow's got all these different pieces and they all need a little bit of different cooking style i mean when you cook a ribey you don't cook it the same way as you cook a new york steak um maybe a rib eye's got you know if you think about a rib eye and a new york steak are coming right off like the back strap and a cow i mean you know where from an anatomy perspective where it's coming from so it's coming from like that strip of your back and you've got you know if you feel your chest you've got the ribs up tops and they wrap around to the back and that's where the rib eye is so like the new york steak is coming from below where there's no ribs attached but it's really the same strip of meat right so it's very very similar just that the ribeye has all that internal kind of like thicker pieces of fat in there so maybe cooking that that reverse sear where you're slowly heating it up and letting that that that fat melt because you don't want a cold hunk of like beef fat is melted at a high temperature it's got a really waxy texture so you eat like cold beef fat in your steak it's not gonna be great whereas a new york steak i like it more on the rare side and i wouldn't mind even a thick steak you know cooking it a little bit faster having it maybe just be warm in the center
so i think it really depends on the steak man like do you uh tend to cook over fire or you do do you sometimes cook a steak on just on a cast iron if if it's a thinner steak so i grew up in new york city um in the book we talk a lot about cooking under the under the broiler in your house i think it's like a lesser utilized piece of kitchen equipment and i grew up in new york city where you didn't really have an outdoor space you didn't have fire so moving out to los angeles being able to cook over the fire it's like an obsession you know it's like all i want to do because you don't you didn't get that but you can definitely cook great steak you know you know in a frying pan for sure and like you know classic french technique with throw butter and herbs and garlic in there at the end and maybe do a pan roast where you cook it over the fire and you throw it in the oven like that's a delicious way to cook a steak the fire adds just that extra although i always find this funny you when you grill or or you barbecue it's like you don't really taste the smoke yourself and then the next day you go to eat the leftovers and it's like holy [ __ ] this thing smells like an ashtray it's amazing how much smoke is on there right i feel like you're you get you get quickly desensitized to the smoke yourself because you just accustomed to the smell on it while you're cooking i mean think about it like haven't you had that experience like you cook barbecue or you cook some some steak you grill it and then you eat it and it doesn't really taste smoky but then if you taste someone else that's making the same thing it really get that taste i think when you yeah well that's a i think that's a function of the all factory senses because your your nose is meant to detect changes and smells that's why people you ever drive through pennsylvania the farm country it smells like my parents used to live in harrisburg when i used to go to visit them i used to drive through farm country and it just smells like [ __ ] death
it smells so bad but the people that live there don't smell it at all because your nose sort of detects changes in its smell more than a detail the paper factory you're like how could you ever live here right right right i've never stayed long enough to get desensitized but i hear yeah yeah so maybe that's the same thing with uh cooking over the smoke i think you're i think i think you're probably but i don't i taste the difference and when i got really into it once i got this argentine style grill and i started cooking over hardwood i'm like i mean regular steaks are great but cooking a steak over fire over just wood there's something better like coal is great like charcoal lump charcoal is great but next level is actual wood so i built i don't know over christmas two years ago i've always loved to weld i've been like a welder it's been fun i've seen your grills they're [ __ ] top-notch man they're really dope so to i thank you i'm really really proud that's like one of you know so one of the things i'm really proud of i i hired a welding instructor because i was like i'm really terrible at this i'm self-taught i hired a welding instructor i spent a whole day with him and then i ordered 3 000 pounds of steel i called i called the steel yard and the guy's like oh like you know what i was like i'll come pick it up man what are you talking about he's like what kind of truck you got i was like i was just so shamed i was like man i got a chevy truck like what are you talking about i can throw it in the back and he's like no like how many pounds is it rated for i was like dude this guy's killing me i was like i was like i'm supposed to know this so i looked up in the manual and i'm like i can't put that steel in my truck yeah you can't even drag it no chance so they they delivered it to my house and they're like you know classic like curbside only it's like curbside only yeah well they're [ __ ] it's so big they can't be responsible for moving that thing around right twenty dollars he was responding i was like i'll give you twenty dollars to carry the [ __ ] inside something really yes hundred percent twenty-nine i gave that's it i might have given him a yeah i gave him twenty dollars you made a good deal jamie
but yeah those uh that's the thing out here is offset smokers you know texas is famous for offset smokers and and barbecue and that's the next thing i'm going to do i'm going to get an offset smoker and start grilling on the firebox and doing the reverse sear inside the so i came like you know i came out here day early for because thank you flew me out here is really really kind generous my pleasure excited to be out here i'd been out to austin one time before and it's like the barbecue is just legendary it's pretty awesome and so i i the last time i was here i stood in line at the barbecue and i i never liked brisket in my life like i'm jew from new york like brisket was like my aunt made brisket just i don't know like we're supposed to love the brisket but it just wasn't that great i'm sorry she's she doesn't listen to you i hope so i hope not i doubt although you'd be surprised you'd be surprised people a lot of people listen to you so you just never know you know you might be really angry at me right now she um and i i bit into that brisket little barbecue after two hours and it was like a it was like a life-changing experience it was like fat held together by just a little bit of meat and i never i never had anything like that it was so they know what the [ __ ] they're doing out here and apparently the history of it is explained to me by my friend adam curry is that it was german settlers that came in here like way back in the day and they were you know they smoked meat they smoked a lot of sausages and smoked a lot of meat and something you know in this area you know how like italian food on the east coast is very different than italian food in italy that's the german food in texas became very different than the you know the smoked meat that they would cook in germany and they developed with all the spices and the sauces that they use out here and the rubs and they just developed this amazing method with you know using those big old barrel smokers wow i had no idea about that yeah that's what that's the root the root of it all
i actually ate at the salt lick this past weekend you went down to driftwood yeah yeah i mean that grill is so cool it's amazing it's just so cool that place is amazing first of all it's so big when you go there you can't believe how many people are eating juggernaut they're just making so much i mean they're responsible for like wiping out half the cattle there's a lot of cows out here fortunately but uh the [ __ ] barbecue is sensational they're burnt ends oh my god they're so good everything was good they have bison ribs too they were fantastic i was talking my buddy moved down here and and he's like telling me you know you got to go here this is my favorite place and i'm a chef so people get a little bit self-conscious when i prefer something they didn't like and i'm like guys you got to understand like the barbecue out here it's all like a 99 it's all so good it's the best barbecue in the world better than anything else i've ever had i this one just happens to be like 99.5 it's like a little bit better so like i happen to prefer this one but like don't feel bad man yours is great too there's so many good spots out here you can't go wrong with the barbecue though they're amazing i had that years and years ago it was fantastic i had it yesterday again so like oh okay so i i went up i went to terry um terry black terry black's you know and and and i had a meal in the morning and because they opened 30 minutes before everybody else their 24-hour operation i was in the smoke that's the other thing you can go and like go into their smoke house and talk to them and the guy is like you know it's like tweaking out he's i'll show you the briskets yeah he opened it up so cool it was so cool and then um and then i just bang bang i went right over to what's like called wavens or what what what's it called it's like there are two that are the most the most popular right now it's called uh franklin no it's uh it's down the block from franklin's such a cool vibe there's like a little truck outside you know drinking beers online oh okay family pic picnicking you
got to help me out bud i need help starts with a w yeah it starts with a w it's got a great name what terry blacks does better than anybody is beef ribs their beef ribs are [ __ ] insane and you pick up the bone and it just slides right off the beef rib i've never been i've never been to franklin you know but i use his book that's the book it's awesome too i've had his brisket it's insane so when i want to barbecue at home i i go i just follow the steps from the franklin bbq book well aaron has a bunch of good videos online too you can he's got some youtube tutorials he shows like how to tend to an offset grill and the whole deal he's his rib recipe like all those recipes there are very few cookbooks like this like where if you follow a recipe you get the result like you would get at the restaurant you know and it's not an easy recipe though it's like you know wake up at four in the morning right yeah all right i mean it's a 12-hour cooking at least right so i didn't i did a um i didn't do an offset i did the the firebox below um and i did that because you know first of all i spent i spent like a month and a half designing this grill i mean obsessing online all the different we've seen yeah yeah i think i mean i sent you like videos and pictures of this thing i'm just gonna get it jamie or did uh i get it i think i got it i'll forward it i can i can forward it to you as well i'll do it because i got it right here give me one second but go ahead so basically like you know i obsessed over there these amazing bread baking ovens in india that that the way that they funnel the smoke from below allows them to be extremely extremely even you know and i i just i don't know i dorked out on it it's like you know i get very excited about something i want to make the best of it you're making it one time it's three thousand pounds you're not making it again and i ultimately screwed up like we all do but um but i ended up saying you know i want to have something that's a little more
versatile than just a grill that i can only do one type of barbecue on so i put the fired below with the idea that um i can get it raging hot i mean i can get this thing up to like 800 degrees and i can do classic pizza or i can do bread baking and it's got stones that i can slide in and out of it so it's a little bit more versatile getting the heat to be consistent when the fire's below is a challenge but you can do it pretty you know you can do it you can get around that what is the benefit of doing that versus an offset just because you can then so i love to this is my latest kind of like obsession with this thing is i like to get a fire going cook on the grill right above the fire and then close the door so it's like a hybrid smoke roast like a hotter like barbecue like you're barbecuing at whatever it is you know a hundred and instead of like a 275 your barbecue barbecue like 550 for grilled steak because you get that intense smoke flavor um but you also get a more even like oven heat around the whole thing that that for me is really special and so um have you experimented with offsets and done it this way and you just decided that i i've definitely i've smoked me on an opposite office like you got me like real excited i also drank a coffee with something i want to talk about there's more coffee right here if you want something oh and thank you very much for this whiskey it looks awesome this is this is apple brandy from america's oldest distillery oh in new jersey america's oldest distillery is in new jersey how's that possible so this is this thing that i i'm like i don't have anything to do with these guys i don't know them i just happen to like apple so if you look at the probably left the price on the top i don't think it's true i think buffalo trace is the oldest buffalo trace was around before america they're they're from 1773. okay so you're probably right and um this might be the oldest distillery in in new jersey yeah that makes more sense but i'm from i was born in new jersey
and um i was two i just where were you more newark newark new jersey yeah wow what a what a lovely town now it's a mess it's moved it's moving like so you must be that's why you got tough you had no i got out when i was really young i moved out when i was seven but i moved back when i was 24. wow yeah i moved back for uh about six months because my grandparents stayed there one of the best one of the greatest pizzerias in america in newark right now oh nuker has some amazing italian food back in the day especially they had incredible bread like these bakeries where my grandparents would go walk down the street and buy bread wow it was either italian neighborhood so this is apple brandy um which apple jack so in in france they call calvados right they make make brandy out of apples it's very delicious it tastes like reminiscent of the apples you can taste it but it's should we have a little taste let's see let's have a taste um although i i talked to a buddy of mine that was on your show and uh uh tiller russell oh okay and um and uh incredible incredible director and i was like hey man you gotta give me some advice you know what can i you know what i do he's like just stay away from the stay away from the bows stay away from the booze and whatever you do he's like the cbd isn't your not true tiller's lying he's like yo he's like just it smells great he's like he'll lose you'll lose sight of nah you'll be fine dude you're a goddamn i'm a chef man i'm a drink that's the thing about chefs right cheers sir thanks the thing about chefs is they they [ __ ] party hard it's sometimes a little scary i didn't know that until i met bourdain what's up jamie i was looking up the history joe that's america's oldest distiller um what is the year it says 300 years what 1698 jesus christ so it is older wow it's older by almost 100 [ __ ] years that's insane yeah wow that's wild i just didn't want to disagree because i didn't like buffalo traces the oldest whiskey distillery like what is this what is this this is brandy right yeah it's an apple jacket is there a difference
whiskey is made from from you know grain and brandy's made from fruit that's interesting me huh wow i just i feel like it doesn't get its due um i don't know anything about these guys like i'm worried i was like man i'm gonna go on the show i'm gonna like say and then it's gonna turn out these guys have some like sorted pass and we're getting all kinds of trouble all i'm saying is i think it's delicious i think that apple brandy is really delicious and it's inexpensive like the bourbons these days are so great but they're they're pricey as hell really old stuff is for sure and uh and this stuff is like this is their fanciest one it's seven and a half years of age it's really 40 bucks man it's [ __ ] really good it's just the distinction from buffalo trees oh oh this continually operating distillery oh so that place must have like closed down and then reopened yeah that took a day off well maybe in the 30s the 20s it was josephus daniels that started that whole prohibition thing yeah you know buffalo trace had an exemption during the whole prohibition they they operated and made whiskey for medicinal purposes is that i heard you made is that your yes that's uh buffalo trace and i worked together with uh fight for the forgotten and they developed like a special blend that's just for me a special cat like they gave me a bunch of things to try and i chose one and that's the one that they they bottled up so we have a giant jug of it over there i just you know i'm a buffalo which is one of my favorites they're awesome and it's also fair fairly priced which is for me it's important it's like you know i mean a thousand dollar bottle of whiskey like who am i the people that are drinking it too they're rock solid they're rock solid folks but i've made i've done you know i've been fortunate enough to get a lot of like got to go to france and make wine or go here and make this and it's very funny to be like oh and you're going to make this i'm like this is paint by numbers i'm not making this i'm not making this whiskey like let's be honest making whiskey and making i mean the people that wind up doing that that is a [ __ ] labor of love i mean
because the amount of time and effort involved first of all like here like for example this brandy this is seven and a half years old yeah so this has to sit in a cask for seven and a half years before they bottle i mean that's a great business model you're like yeah i got this great idea i just need a hundred grand in cash and i'll see you in like 10 years if it comes out right that's a buffalo trace thing too those are all eight years old but that's why all these young distilleries are starting with um gin because they're like you know we can put out our gin right away that'll hit our you know hit our p l and we can start some cash flow while we're waiting for the stuff that needs to age or tequila or vodka right those are things that don't necessarily have to be does tequila have to be aged tequila doesn't um and vodka vodka a lot of those guys are just like buying medical grade you know ethanol and putting a label on there you know and it's great they really are it's really phenomenal you can do that you know what i heard you would be so rich or you already are but if you weren't already rich we could do that together we just i'll get the booze you put your label in there well as long as it would it would have to be good and i'm not well i actually do like vodka martinis but i like them extra dirty so what i'm having is like a lot of olive juice and liquor i love those i feel like i'm [ __ ] james bond when i drank them i'm saying if when you when you start liking gin is when you got to worry about yourself that's like why because it's like if you like the flavor of gin there's alcoholism at you're like maybe just barely holding that thing i don't know if i've ever had gin you've even had gin you've had a gin and tonic you've had yeah you've had tank and tonic in your day come on you've been here i have had a gin and tonic yes i have but i don't know i've ever i could not like tell you what gin tastes like like if you give me a glass like a glass of vodka i know what vodka whiskey obviously i'm a big whiskey drinker gin is um jin tastes like juniper berries right juniper berries like jennifer isn't it juniper berries yeah juniper berries juniper is the thing that [ __ ] everybody up in austin really
yeah that's the uh the allergy that everybody has they call cedar fever it's actually juniper that they're allergic to i don't know if it's in the cedar family or what the deal is but that's what everybody tweaks about i love the way i said that i was like oh of course it tastes like juniper you're like oh yeah because i know what juniper i'm constantly tasting that's the only reason why i know about junipers is because everybody's free i don't get allergies to the [ __ ] out here but some people [ __ ] they like my wife gets it and some people get it bad out here this it's weird this town i was getting you know so i had like adult onset allergies and it got worse and worse more so i started getting shots and it's amazing it's fixed me really i went to an allergist in l.a um what were you getting allergies for i would you know it started out with um with like hay fevery normally stuff and then it moved into stone fruit i was eating cherries i may or may not have been i may or may not have been smoking marijuana at the time and i was eating these cherries and my mouth started to tingle and i was like i don't know what i did i had to poke i was like this is not this is not healthy stuff you call them stone fruit stone fruit like anything with a stone stone pit like uh like a chair starts with cherries early in the season then like you know peaches and plums have that hard rock hard pit would an avocado count as that too because it's kind of a fruit man you're so far ahead of me i have no idea it's a fruit but i don't know if that's traditionally stone fruit i don't think so i've been on this wacky diet um since january where mostly what i eat is meat i just eat meat and fruit i don't eat any bread i need any pasta and i've only like cheated a couple of times i had like a bowl of ramen once and and i had a cheeseburger with a bun on it is that i mean what was the goal the idea well the goal is for me i i don't know what it is about eating pasta and bread first of all i [ __ ] love it i love pizza i love bread i love a meatball sub i love pasta uh but i bloat
my [ __ ] gut gets fat it grows i gain weight and it doesn't matter how hard i train you look like an eastern european man i look like me yeah it looks like me that but it all goes to my gut like yeah but when i stop eating like that it goes it's called a beer a beer belly yeah um but i feel better like my joints feel better when i eat like this i have more energy my brother's been trying to get me to go gluten-free because he's you know he's the same thing he's like bro you want a [ __ ] pizzeria i know it's not happening it's not although we do make a great gluten-free pizza i got to tell you i'm really proud of it really who do you use for the uh so my buddy vincent rotolo's got this pizzeria called good pie in vegas and he's he won the i've heard of that the world championship for pizza it's like a you know pizza fanat people get really into it really where is good pie where is it located it's uh it's man this is like that opportunity he's going to be well we'll find out we're going to find out it's probably in one of the casinos there's actually a great barbecue place right across the street one of the best barbecue places outside of uh texas what's the standalone i think it's downtown oh yeah it's it's something oh the whole downtown area yeah that new like strip that's just being real it's nice it's cool there it is good pie pizza oh that's a nice area that's a fun area of vegas he looks like a neighborhood it's such a cool i've been about to vegas hanging out with him because he really helped me you know with this pizzeria and i've been going out there and i don't even go to the strip i don't even go to the casinos i don't think i'm like i want to visit it's cool i [ __ ] love a great pizza i really do but he won with his gluten-free that was his thing so he oh [ __ ] so he won this this amazing you know italian pizza competition with his gluten-free pizza and so he won the overall with the gluten-free or did he win the gluten-free i feel like there's there's somebody out there that should google this i don't know yeah because i have a hard time believing that gluten-free beat the regular nasty for you but he helped me out with my recipe and
and now i'm you know yeah so i stole his recipe well that's nice it's very nice of him and so how your place has been open for six months how long have you been making pizza for did you were you making it before then i've i've worked in restaurants and been the chef of restaurants that have pizza programs so i've definitely been like pizza adjacent but the thing about it is until you live and die day in and day out and do it and it's your responsibility to build it you don't really so this was like i want to learn how to make pizza about four years three years ago i went out to vegas and i started asking vincent questions i got like four friends all named vincent that are pizza pizza i willis all right vincent i got an uncle named vincent probably makes pizza too i um the guy across i grew up on 83rd street in first and right across the street was was uh was gino's pizza and the guy worked there vincent um and uh i asked i asked vincent i kept on asking these questions and he was like yo man you got to talk to this guy john arena this guy is the like he's the pizza yoda and and anytime i would start asking people like questions that got into like the science of pizza and really you needed to know always point it back you got to talk to this guy john arena so vincent hooked me up and he takes you on as an apprentice like he wants to make sure you're going to respect the craft before he starts talking to you because so many chefs are like disrespect what goes into making pizza great really why do you think that is i think because we don't necessarily um appreciate how difficult it is the science and the art and the craft that goes into it and we think like you know man i make a great chicken i can make a great dish i can you know i've got my chef i can do that no problem like that's just pizza and then you start making pizza and you realize like nah it's not just pizza so if you want to make great pizza it's a it's a specialty it's it you have to be a great baker and then it just it's really really deserves a lot of respect i would just say that that it would be i was going to say that rather that would be akin to baking baking or being a great pastry
chef or something like that so that i mean this guy johnny he's the guy that that could can can explain and knows the history of it but you know the baker was the brewmaster was the pizza iola in the town when you know before that were those were separate jobs like it is very much being a baker um and it's that's a whole amazing art form you know and there's incredible advances happening in the world of baking now even though it's like one of the oldest things people have been baking bread for thousands and thousands of years in the last 20 years people have changed the whole game it's amazing what's going on well it's just it cooking is so exciting now i think what's going on is uh you know you have this incredible history of cooking right but now what you have is a lot of people sharing stuff online and i follow probably 30 or 40 cooks and chefs online and you know there's a bunch of pages that have like these very quickly edited one almost like a one minute cooking show of how to put together a great meal or a great dish and it's it's it's exciting and i think it's because of the cooking shows on television and the cooking shows on the internet and all these small little shows that are on tick-tock and for me it's instagram that i watch it's really exciting because it's making people enthusiastic about cooking and it's i think it's introducing the option of becoming a cook becoming a chef to a lot of people out there i feel like today more people want to cook than ever before and fewer people know how to cook than ever before like in the 50s you know folks stopped cooking you know between microwave cooking and more and more people entering the workforce less time advertising really made it feel like you know you should be guilty for for taking time to cook and you should really just you know microwave your dinner fast food restaurants came into the equation and people started trading home-cooked meals for ordering in and going out and so few you know cooking is hand handed down from
generation to generation it's a it's a hands-on learning experience and so if your parents or the folks that you would learn from don't know how to cook you're not going to learn how to cook and so when that stopped in the 1950s you know really after world war ii we lost kind of three generations of institutional knowledge and when you lose that knowledge there's no one to teach you how to cook and then all of a sudden the internet comes around it's like oh here's a new opportunity to spread the you know communicate these these techniques in this learning and so more people are now interested and they're they're starting to learn they're looking for resources it's cool that was i mean like that was the the whole idea of this cookbook was like there's so much [ __ ] out there so many people want to make their jobs seem interesting over complicate stuff and so many people are intimidated because you start learning how to cook and it's like you know if i'm not if it's not great it's garbage and then you if you really break it down though it's pretty straightforward and simple like if you learn a few techniques and it goes so far and it's like a great you give yourself the greatest gift you and your family the greatest gift you can ever give like through the pandemic you know i felt bad i felt bad my buddy my buddy daniel sharp was moving he got stuck with me he was supposed to go into he was like on a on a three week three month asia vacation and it was like can i just like crash with you for a couple weeks and i was like his itinerary just got shut down so he got stuck with me he's a chef he's one of my best friends and we were just eating it up like i mean out do we would go to the supermarket be like you can only go to the supermarket once once a week you know once every two weeks we're gonna get enough food and like three days later we're like all right we ate all that let's start again i mean we were just cooking amazing amazing meals and then everybody's angry at us they're like yo man we're you know we're eating like the last box of macaroni and cheese that we
got it like i'm so sorry guys i mean like you know were they angry because you were showing it to them oh yeah my instagram was like i was like look at this these lobsters that we just you know we just did like fried chinese lobster with black bean sauce it's incredible and i was writing this so like the cookbook was a pandemic project where it was like so i was testing out the recipes and writing the recipes for the book so it was like we were we were we had to cook you know all the whole time it was really fun it was a fun time i mean it was it was a i don't want to say that it was a difficult time for a lot of people it was very it was i ate well do you think that people starting out like if you've really never had any experience cooking do you think that a culinary school or some sort of a class is the way to go or do you think you should just start simply and slow from a book or an online tutorial i was talking to my buddy kyle kyle man so kyle came down here with me i was like yo i'm going to austin i'm going to be there a day earlier i'm going to be eating barbecue should come down here and let's let's let's have some fun and he came down he's got a couple of restaurants up in san francisco bay area he's he's an amazing chef and he's a great travel buddy and um i was just yesterday i was like yo man what talk to me about culinary school like what do you think what's our opinion about that like because i went to culinary school i dropped out i didn't make it through he went to culinary school if you want to be a chef i don't think culinary school is necessarily the best route if you want to be a chef of an independent restaurant if you want to work as a if you want to be a home cook there's a lot to learn quickly from culinary school i think that's like as a as a non-matriculated kind of class by class there's a great that's a great opportunity taking some cooking classes as a home cook you learn a lot if you want to be a chef it's a hands-on experience in the in the restaurant that's going to get you there but i think there's a lot there's if i think there's definitely a use for
taking cooking classes as a home cook you're not the only one who's told me this this is that that sentiment has been echoed by a lot of great chefs that i've talked to said the same thing my problem is also though you know for a cert there are a lot of culinary jobs out there and like you know think about all the hotels and all the cruise ships and all the corporate cafeterias there's so many culinary jobs out there and if that's a goal if you want to work in one of those jobs then culinary school can be a great road to give you the the needed you know that can be a great route to get one of those jobs if you want to have a standalone restaurant maybe something more avant-garde maybe something where you're where you're a little more creative then culinary school might not get you there and it and it can put you at a disadvantage because you get you know unless you like i got i was very lucky i got a full scholarship the james beard foundation gave me a full scholarship to go to culinary school and so it worked out for me but for so many folks like you go to culinary school you come out with big debt and then you can't afford to take a job at a restaurant that's paying minimum wage um because you need to pay back that loan um so if you get a job at a restaurant the restaurant will essentially give you a task and then if you show effort and show that you have work ethic and show that you're really interested they'll slowly train you to learn new techniques and cook things i guess and and this is this gets into like a whole nother issue that's going on right now with the labor laws and how they've really kind of changed the way that people in restaurants learn how to cook and cooks come up in the business so i kind of came up at in the as the last of the in the world where the apprentice system was still kind of a piece of the puzzle if that makes sense so i went and worked at the bernadette super fancy french restaurant i was like
you know 15 years old 14 years old and i you know i chef was like i can't pay you you know you're not legal to work but you can come and work for free so did you always know that you wanted to be a chef i i love to cook um and where did you start i started when i was very young i got pictures of cooking with my mom um very very young and she she kind of supported me in that so we we had you know like making pasta in the kitchen and hanging the noodles off the back of chairs and having you know she was very very supportive of of my interest when i was 13 years old i got a job delivering pizza at the pizzeria across the street gino's pizza vincent how'd you deliver them on a bike i was walking and i had a harmonica i would play the harmonica i thought i was the coolest kid it was not cool meanwhile my partner michael who i ended up opening a restaurant with michael michael's you know who we should talk about him too this guy's he's a very cool guy very inspirational he was uh he was a cool kid he was delivering on rollerblades making twice the tips quick he's getting around you know um but delivering pizzas and then i was working at this mexican restaurant samolitas i was delivering mexican food and i was like man these guys in the kitchen are so cool like got tattoos and the fire and like everybody says yes chef and you know i just i was really attracted to the kitchen and um i started i started spending time in the kitchen and um i was working at this vegan restaurant mike mike was delivering he was uh so he was delivering vegan food and other things on his rollerblades he was like 14 years old yeah he was like green machine selling weed he was like son of a [ __ ] you just order you order your like your vegan vegan seven layer dip and you get a bag of vega at the time it was like i don't know it was like the first time that they had uh chronic they called it chronic it's like fresh and green
um and uh this this i was in love with this this girl she was she's amazing my best friend at the time and her father was the maitre d this fancy french restaurant he came in and i was working in the kitchen because whenever i wasn't delivering i was in the kitchen i loved it you know i was like learning everything i could and the chef had just cut herself you know like just cut herself and she had to leave and they were like we gotta close the restaurant and uh and i was like oh like there's like two more dishes to go out and he came in he was like i was the only guy in the kitchen it's like busy restaurants full he's like 14 year old kid friend of his daughters he's like you know you know you're you're the chef here and i'm like yeah like absolutely he's like you should come i work at this you know fancy french restaurant you should meet the chef and uh he got me an interview and i went worked there so like 15 14 years old i go and work go to this fancy french restaurant i had no idea after school and the chef meets me and he's like he's late he's like you're lucky because i was taking a haircut because otherwise you would be fired already i was like oh my god i have no idea what's going on and he's like but you can come and you can watch like you can't touch anything you can watch after school on wednesdays you come and on weekends i started working there and it was fun man it was super cool what kind of tasks did they have you do initially the first job was i got to bring the fish from the refrigerator to the guy that was going to cook the fish like i could carry it across the kitchen and then i got to clean calamari my dad called me the calamari kid he was like he had a whole whole song for me i was like the squid kid um i remember one time i went in and i was like the chef was like you know the calamari some of it has gone bad i need you to smell every piece and i walked in and he's like i was like chef i smelled every piece of calamari he's
like i know luke in the mirror and i was like my nose was all black from like the squid i was like oh man and then uh and then he had me clean lobsters was the first time i ever cried you know you got to like rip these things apart so barbaric and i was like i'm not doing that i start crying he's like you can rip them apart or you can be fired i was like oh my god i was [ __ ] crying and you weren't even making any money no i was like 14 years old crying over these lobsters like apologizing to everyone actually there was a guy man well he set one free he took a he took a lobster he was like i'm gonna set oh no it was for me i think he put in the east river we were a little drunk it might have made it it was brackish you might have made it to the ocean and uh and then and then i got to open oysters i was an oyster guy for for a long time and then eventually i made it up to a hot app station which was like you know it was like a big deal and but i was a tri i had a bad attitude man i had a bad attitude i met this guy roy choi he was he was the he roy choi's amazing chef from l.a he's got incredible he's got he's a legend legendary character now but he's um still still a dear friend he he um he was on the station with me and he describes it he's just like this little kid like you know i came in from culinary school i just wanted to learn and this kid was just such an [ __ ] i was just like you're an idiot you have no idea what you're doing like stand there don't touch anything watch don't talk that's how you talk to him yeah i was just like how old are you like 15 years old like punched in the face i got punched in the face a few times did you i a few times i i laugh because you know we i wrestle and um i don't wrestle i train i i wrestle and no i do jujitsu you're a black person i have i'm a black belt under enzo and um and i laugh because you know everybody's got like the one story the one time that recently they got into some fighting like
i've been in like 20 fights and i've never won a fight in my life i just got beat up every time because because i was always a scrawny kid and i would always get talk i would i would you know i haven't been in a fight in like 20 years is that why you started training i started training because i got to san francisco and uh i was scared and i had a chip on my shoulder i recognized i really i was like 20 years old 21 years old i was starting to work in kitchens in san francisco and i was like man like i'm supposed to be from new york like i'm supposed to be tough and these guys are like i'm scared it's not fair what are you scared of you know you walking home i was living in the tenderloin and you know i was like i'm gonna get mugged and tenderloin's rough it's a rough neighborhood you've been there lately is it nice you might you might step in human [ __ ] on the way home yeah well have you been to my neighborhood stop stop by my house um uh and uh yeah i'm in i just needed that i went to i went to half gracie jiu jitsu oh that's a great place to go this guy kurt was like i was like you know i'm scared i really want some confidence but i don't want to have to do anything curt oh yeah yeah crazy karen oh he's a wild dude amazing character i learned i mean so basically does he is he okay didn't he just have some uh serious health problems he and i don't i have not kept up since he and half had had their like little issues so i'm not really sure what's going on there not all um i follow him on instagram and he was hospitalized for something yeah i'm not sure he definitely he definitely pushes really really hard in his life so yeah he's not a young man he pushed really hard yeah he was like every now and then you're like there's somebody that you you vote most like you you least want to get in a fight with that guy my car would just eat my heart out like it doesn't matter how good you are how much better you are i'm like that guy's going to beat me up because he's going to raise the level of violence he's going to eat my heart i'm scared you know and he's gonna have a smile on his face he's a scary guy and
and an amazing wonderful character so i went in there and um he put me together with this girl that had been training for like two years and he was like you know give it a try see what you think and like 30 seconds later i was like twisted over you know yelling uncle and i was like he's like yeah she's been training for two years i was like if i if i'm here for two years am i gonna be that good he's like yeah like if you give it two years and you invest that time you'll be able to feel more confident like you can you know not worry about getting beat up and i did i really fell in love with it and two years later she's like i mean she i think she subsequently transitioned but was is like a world champion so i was never gonna be as good as her he was he was lying to me she was really great but uh what a great experience subsequently transitioned yeah i think she's a man now oh but she really transitioned yeah she transitioned but but she could kick my ass as a girl and she could still kick my ass as a guy so either way she's badass tough you meet a lot of those characters in jiu jitsu like people that you would uh see on the street and think nothing of there's a guy named jeff noodles at um at uh at hanzo gracie in in new york he's like he's just such a nice guy and he's not a big man at all and he would just kill you he would just kill anybody you know there's a lot of those guys out there it's interesting i call them nerd assassins i mean i kind of feel a little bit like that guy because i'm definitely not a you know i'm not an intimidating person right especially now that i'm like 20 pounds pizza overweight yeah you were telling me uh over the last how long six months six months since you opened up the pizza place i went from 182 to maybe i'm a little less than i went from 182 to like i'm like 197 now so 15. that's what i'm saying about pizza man that's why i don't [ __ ] with bread anymore well i mean i'm like seven days a week on pizza that's crazy
yeah you gotta abstain i mean it says a once a week thing i think it's a delicious it's fantastic i mean if you if you could do it every day but do you know who uh mikey musamechi is no no he's a world-class jiu jitsu practitioner who eats only pizza and he makes his own pizza is he he's not the he's because there's a pizza jiu-jitsu guy from new york there's a guy whose instagram is pizza jiu-jitsu no no this is a different kid he's uh he's a very young guy and he lives in vegas and he's top of the food chain ghee and nogi he's phenomenal that's mikey wow he's he's the perfect how old is that guy man he's very young um i want to say mikey's in his very early 20s you can eat pizza every day in your early 20s if you go to his uh instagram or it might be on his youtube see if you can find the pizza because there he goes a lot of pasta too that's him making pasta but he's either eating pizza or pasta oh this is him at an italian restaurant and he's pouring olive oil all over his uh pasta but if you go to his um his uh youtube you can see he actually makes his own pizza he's got a pizza oven and he eats once a day so he trains like literally 10 hours a day plus i mean he's [ __ ] driven and he trains seven days a week he's an animal and uh he will eat one meal a day after he's training he'll eat like a couple massive pizzas wasn't that like culinary housing cooking with mikey so give me some volume on this this meal is about 7 000 calories so i work really hard all day so i can eat what i want at night so he had problems with his weight weight cutting for you know tournaments and such whole foods yeah and so he tried a bunch of different diets and one of the things that he look at this is all he's got a giant fridge filled with pizza food yeah he's got good he's got good ingredients oh yeah yeah oh phenomenal ingredients you could tell he knows what he's doing and he's making amazing pizza so he does the whole deal himself subconscious just flowing through it you know and like this is like sort of a part of his thing it's like it's not just that he eats pizza but he actually makes it so every day he trains really really hard he's a world-class
competitor and then he makes pizza at night and that's what he eats um i've done so many diets you know and the secret to dieting is actually not dieting just eating what you want and you're satisfied you're satisfied how old is he 23. yeah he doesn't know what the [ __ ] he's talking about he's not dying because he pizza workout like eight hours a day yeah the secret to dieting when you work 12 hours a [ __ ] day strangling people and that's his sister tammy and she's also world class this guy's hysterical yeah so he's got a little pizza oven in his backyard these ovens are super popular now like all these little little gas drives they get hot and they work charcoal yeah there are people in la they're like setting up like taco stands with those and making it on the street really yeah it's cool oh no kidding yeah um again this is like is that as good as um a wood-fired one like does it impart the same flavor or is it okay enough i think you know i don't well look i'm new york i make new york style pizza right now so it's not wood fire traditionally um so i think you can make really great great pizza in there but it's not going to have that smoky flavor at all right but like right but is the smoky flavor necessary or is it just different i think that it's just different for sure steak well like the thing about pizza because if you follow how pete's you know i'm and again like i'm not i don't want to speak out of turn because i'm not like an expert expert on this but i i'm you're on a [ __ ] pizza i'm a pizzeria i've been studying it for a couple years like so basically you know the italians came through came to america through new york and so that's where the first kind of pizza came on the scene but then as the kind of like like the italian diaspora starts to spread across the country you see different ingredients being incorporated in different towns and then the pizza starts to change based on the the local fla you know preferences so it's like i
got a pizzeria i'm opening up over here these are this is the type of cheese i've got here so that's what i'm using or maybe this is the type of cheese people like to eat so that's what i'm and so they get really specific and you start to see like okay well this is now traditional neopolitan pizza new york style pizza you know chicago style pizza detroit style pizza those are they they're these kind of defined terms because those are the that that's the pizza that's developed in that area and so now people say well we can just we can mix it up like we can you do a new york style pizza we're going to do in a wood-fired oven and we can and and there's nothing wrong with that it could be really really delicious so when you say like is it better or should it have the wood it's like well if you're going to make a neapolitan style pizza you should do it with in a wood-fired oven because that's what was traditionally done um and yeah it's really delicious that doesn't mean you can't take that same dough and bake it in a non-wood-fired oven and also have a delicious pizza it's just it's a different and it's not necessarily than authentic to what it was supposed to be it's interesting how different regions of countries have very specific ways of doing things like besteca florentine so good oh my god it's just a steak it's a large porterhouse steak but they figured out the way they like to do it over i think they mostly use olive for the wood right isn't the hardwood they generally does the wood so i don't know what exactly sorry i didn't i was that was me being like i have no idea so i'm just going to ask you a quick question that was the other thing tiller said he was like just ask him a question um does the wood does the flavor of the wood like i'm always interested in this and i do this at home all the time like i get i've got orange wood i've got almond i've got oak and i've really been trying to tell like can i taste the difference between the smoke from one of these woods versus the
other some of them like mesquite has a really distinctive yeah so i'm gonna say that mesquite does you know or alderwood has a really distinct but a lot of these woods like i think it's just that that happened like in italy by the olive vines they had all vines so that's what they maybe yeah you know like almond wood in california super traditional because you know the almond farms have to have to um change over their trees every however many years and they sell off the wood right so i feel like or post oak in texas is like you got post oak yeah there's a lot of oak here and but the guys that uh terry blacks that i talked to about it they generally prefer post oak because they say it's got a nice clean smoke they like the the flavor it in parts it's not overwhelming i think was their way of describing it and it also burns really long as yeah so like bang for the buck money-wise oak burns like when i cook with almond wood it takes twice as much almond over oak and orange wood is super quick um and that for like trying to maintain a steady temperature over a long period of time i would imagine something like post-op because that's why terry black's probably uses it they have these enormous smokers that they have to maintain you know at a steady 250 for you know 24 hours a day they're cooking yeah other than cleaning them out they're like yeah he's just rolling i mean he showed me the wood he's got there he's like you know this is a week's worth of wood holy [ __ ] that's crazy it's so much wood yeah i mean thank god there's plenty of trees out here so maybe there's a financial reason that you know the oak burns longer you get more bang for your buck on the flavor the flavor i mean it does work it's pretty phenomenal i don't know what uh franklin uses or what salt lick uses or some of these other places but i mean the cost of wood has gone up i mean in l.a it's like you know people would [ __ ] their pants it's like a quarter quart of wood is like 500 you know really it's just so much money wow and there's all kinds you know the government is really you know there's the pollution thing is is a thing for them so they're like we want to cut down on people using wood so
there's all kinds of incentives like as a restaurant you can't get wood i think you can they're like going to make everybody have electric in their houses in this pretty soon yeah they're stopping fireplaces because apparently that's a big issue in terms of like pollution particulate pollution and what what smoke from a fireplace does which really sucks because it's the best smell when you go into a house and the fireplace is cooking and it's warm out like if you're in colorado and you've got a fireplace and it's january that's amazing you get inside the house you smell the fireplace and it's cool you smell it outside when you're getting close to the house i think the thing that's you know you just run into this all the time now because everybody's so like staunch in their politics and everybody's got their opinions but it's like you know i'm in l.a i'm like i don't give a [ __ ] about the fireplace it's like a thousand degrees all year long like no problem and then but you know people in colorado are like yo man the fireplace is really a piece of our you know whatever it is history so depending upon where you're from obviously you care more or less but there's nothing i like more than the smell of a fireplace i think the thing is it's fine if you live in a small town and you're not really contributing that much but if you live in a large city you have a few million people in your city and a few hundred thousand of them are burning fires at the same time you might have a problem and maybe if you're a firefighter you're like these jackasses are just like burning their houses down like you know yeah there's definitely that and then trying to work on this calendar and this guy's just like in la there's an issue with barbecues too like there's barb there's warnings like sometimes when there's high wind like the santa anas and it's dry out they're worried about embers flying from someone's barbecue and starting a fire which lands on your roof and that happens [ __ ] happens yeah it's also like you know i came to austin like this whole town smells like just grilling meat like you can't it just it really does yeah as soon as you get out of the plane you're like wow i can smell the barbecue well there's a salt lick at the
airport it was good yeah not bad you go right away um and uh so in la you're like i mean i am that annoying neighbor that makes my whole block smell like like wood fire and i love it when someone else is doing it but i can understand how if you're like you know if that's not your favorite flavor i don't think the problem is the smell i think the real problem is the pollution i mean people are worried about what it's actually doing to air quality well there's that's the like whatever for whatever you want to say about long-term environmental impact of of there's a real air quality issue that exists like no matter what no no question about it like you're in l.a your lungs start aching downtown i mean it's like it's like you can't even see the mountains through the haze and then it'll rain you're like holy [ __ ] there's mountains out there it's crazy like it's dirty are you living in downtown i know i live in venice by the beach oh that's okay that's beautiful quality except for the bullets i've got a great tent right by the ocean hey um jamie i emailed you uh his uh grills all the stuff that he's created did you get a hold of that yeah um so this project of you making grills there we go oh look at those eggplants look at that so the these this is the steel so like oh man you made this all yourself dude this was it was three weeks with a welder and i was so obsessed it was so fun man i got that god bless cowgirls what's the hammers for well i want to do axe handles and i went to home depot and the axles were like twenty-five dollars so oh that's your handbag that the hammers were like four bucks so i was like i'll upgrade to the axes later wow so this is a an interesting setup what is this is like an outdoor like raised and lowered grilling space so basically you know i didn't have the i didn't go with the traditional you can raise the grills up and down on a on a wire with a with a with a turn knob i decided to do um there and i i was inspired by this restaurant there's a restaurant called echibari in in northern spain which is like probably one of the most you know famous
grill restaurants in the world and they do their grills like this where you can pick them up and put them down so the pieces from the from the inside of the grill can come out and they can they they can't leave her off of any height there and you can stick them in so you can raise or lower your grills like that um and then you can also i liked it because you see that basket with the peppers in it there like i built that out of stainless steel and the idea is i built all those grills out of stainless steel so you can kind of like put different pieces of equipment in so you built all those grates you wired all those rods welded all those rods down and everything if you were to look closely you'd see that they're they're very very jagged and if you were to also try and cook anything on there you'd notice that they're too far apart stuff's fallen through so i definitely built them myself i made the mistakes you know right gives you such a great respect for the people that do this man that's a beautiful piece of equipment though i think that looks amazing thank you and so your was it was a video oh that's just the uh god bless oh it's you're opening up oh so that's what i'm talking about you that's not the firebox so the firebox is down below but that's me grilling like there you can see that's the picture you got the the fire underneath inside right the oven is space you can kind of close it down right so you explain that so you're not really doing an offset you're you're smoking like almost like a kamado style so you can you could do either way or you can put the fire in the firebox down below it holds a really consistent 275. oh so you do have a firebox on top of that go back to the earlier oh so below that that bottom thing opens up and that's a firebox exactly oh so that's great so you have many options so you can either put the fire up top or down below and i like that because i've got these stones that slide in there so you can bake bread on multiple levels you can grill at multiple levels like you can put five two four six briskets in there do you
ever do a pizza on them or yeah and you could do pizza on the on the stone flat rock or you could put the put the fire at the back and get like that neapolitan 900 degrees shrimps nice shrimp or just you know it's got to be very satisfying also to cook on something that you literally created with your own hands the only problem with this grill is that i've had like 30 people in my house and i've never used more than 10 percent of the capacity i mean on paper it looks so small yeah no that's huge what is your grilling surface like what's the distance it's i mean it's literally you could put a whole pig on on the right side and six briskets it's huge oh wow it's a four foot so that part over there have you ever done a pig over it like a rotisserie style i've never i've got a rotisserie for it and i've never um my sister-in-law bought me a rotisserie for it i've never actually done a whole pig on there exactly that looks amazing that's got to be so cool though to go out in your backyard and see this thing that you made yourself that you can cook on it makes me so proud and happy and i also feel like such a psycho because it's so big and it's like you know when like well eventually what am i going to do when i go to sell this house like i'm going to get a crane like that it comes with the house it comes with that yeah sell it and build a new one or give up or just like go down to venice beach and be like here's twenty dollars and you can take all the scrap metal you can have and give them 24 hours oh you did you would pay a thousand to not deal with those people i think what you should do is sell it with the house or never move chef's kitchen you rented out a chef's kitchen commodity and a massive homemade smoker slash grill with multiple cooking surfaces outside i mean that alone would get people excited about like a guy who likes grilling oh yeah he's looking at your house like holy sh that would be a giant selling point it's a buck a buck of pieces wood these days that's what it really comes down to so every time i cook a steak i'm like it's gonna cost eleven dollars right it
cost me eleven dollars worth of wood yeah and so when you cook steaks are you cooking steaks so you're doing it in the top box you're putting the fire above it so most of the time if i'm cooking a thin steak like a steak that's you know regular inch thick steak i'm cooking i'm creating a fire and this was what i was talking about with that grill works grill which i think are phenomenal grills but if you look at the if you look at the base of my of my grill space not the barbecue space but the grill space it's lined with fire bricks and it's got a round and what i like to do is get a big fire going that heat up those bricks and get a lot of of heat in there that'll that even if i were to turn the fire off i could cook the steak on there because the heat is going to continue to that keeps the consistency because you know like if you cook in a classic weber grill it's it's a really gratifying experience they're amazing grills but it can be challenging because you're either on the ups upswing or on the downswing like right it's either getting hotter and hotter and hotter or it's getting colder and colder and colder so you're like i got to stage it perfectly i got to get the steak on at the right moment my vegetables on at the right moment or or i got to put more charcoal on which can be tricky you know weber has a steel kamado now and those are phenomenal yeah it's insulated they have it's very nice and they do it what's nice about the way weber built theirs is it's very portable because it's not that heavy really i dropped the big green egg once oh jesus you know what happened oh yeah just broke apart yeah curtains i had a kamado a komodo kamado have you ever seen one those are yeah phenomenal nakamoto joe it's a company called komodo kamado and they make these beautiful artistic artisan kamados it was [ __ ] huge this huge blue thing they gave it to you no i bought it you bought it yeah you know lift it up oh it took forever to order it i designed it you know like you get to pick the color of the tile and the whole deal and you have to
season it and break it in because it's like the real deal it's like that's what it looks like oh yeah that's that's gorgeous gorgeous gorgeous yeah i mean it was it's a huge kamado us everywhere just on size and it's got the feet looks like a penguin it's beautiful and then you know they have a gas attachment if you want to you know start the grill with gas but i never used that but look how pretty that is gorgeous grill they make the best looking grill how much does that grill though it's very expensive like it's four thousand bucks i don't remember maybe more i don't remember i again i left it in my old house i said you can have it my buddy kyle that i was talking about from oakland he's got that komodo joe those are also and then i and then i got they gave me a big green egg again and then i broke it i dropped it and then they gave me another one i was like i'm so sorry because there was like chef they were like you know you'll take pictures with it early on in the days they were like you'll take pictures you'll help sponsor i was like i'm going to take a picture it's not going to sell it dude yeah big green eggs are great auto joes those are great too kamado joe's is very well designed because they have the way they use the upper you know the baffle when it changes the temperature and adjust things they've got a bunch of like very smart also the way it opens and closes is a little easier yeah they got springs on the lid and everything like that it's very very they took like the existing kamados and they made them better i feel like you know again like you've got traditional barbecue and then you've got like grilling two completely different things although often conflated people don't want you know and then these are kind of these hybrid like you know barbecue ovens which you can grill on and it's confusing for people how i'm supposed to use this stuff yeah there's luckily there's plenty of tutorials online on how to smoke on a kamado or how to grill in a kamado but you know the thing about the ceramic for most of them it's the ceramic is what's retaining heat but like i said weber it makes one that's way easier to
move around and it's i think they call it the summit and uh it's just a thick insulated steel but you know it's like a fraction of the weight and there's another company that makes one that's aluminum they make an aluminum insulated uh kamado that's supposed to be it's supposed to be the same thing it's all about insulating yeah although i mean i feel like there's two pieces because one of them is insulating um so that so that your your meat so that the coals last long you're not wasting the energy but then the other thing is that the actual the thing heats up and it holds the heat so that it radiates its own heat yeah and then that keeps it consistent like when you open and close the lid does it lose all the heat and if the if the stone is hot it'll just immediately pick back up right um right that's the benefit of the ceramics of the of the thicker ceramic grills you know that's why they're so [ __ ] heavy and they're you know they're huge so it's it's expensive they can break you've got to yeah they're a pain in the butt to you know if you want to move the thing it's a nightmare but they're great so what i'm doing with the grill works one is i'm having a whole thing built so it's going to have stone underneath it and then in all around it and then it's all bricks and everything so the entire thing will be set up specifically for that grill works grill i i love that i love that i i just got i got cautioned by a guy basically he was like you know just make sure that you you you have the stones in there to retain the heat otherwise it can be very it can be more challenging to maintain a consistent fight just from the fire in the game yeah the one i have has stones in it it does yeah they're phenomenal grills i mean they're the and every all the restaurants that's what they use because they look beautiful and they're and they they're like crazy grill dorks who just make them you know exactly every best chef uses it and then they take the feedback and they just make it better and better and better well when i went to that place bizarre meets have you been to that oh yes very cool guys have you had him on the no jose how do you play andreas you know he's
he's also like a very special man who like feeds the world i mean yeah and he's an incredible storyteller all right he takes his shoes off and like and like paces and tells you a story and you're like just enthralled he's incredible he's got a big beer belly family his amazing cook all right well his restaurant's incredible that bizarre meats place is amazing but one of the beautiful things about is you go there and you can see they have it like as a centerpiece these grills where you can watch them cook on it so as you walk in you're taking the smell in of all the burning wood and the meat and it's all being done like right in front of your face so you can see it see if you can find any images there's videos of uh bizarre meats in vegas where you can see them cooking on it as you walk in but it's my favorite place to eat in vegas i um look at that god damn it that's good see if you can find like there's got to be some video of it i went to a party that he was uh that he had it at the aspen food and wine festival and when you walked in he was standing there with a whole leg of a barrical ham and he was making a barrical ham and caviar tacos and giving them out there he is so he's got does he have a place at the it says the sls the hotel i think bazaar that was bizarre foods it was kind of like his very avant-garde restaurant i'm not sure if that's still there jamie go back to the no no go back to where you were go back to where you were and then pick up go back go no go back and go to the top video that one right there that one shows the actual restaurants yeah that's he had one of those legs and he was just making like putting caviar so there you can see how the grill works that's a grill works grill yeah phenomenal grills yeah yeah and it's just uh it's it's also like the experience of being there is you know it's uh it's exciting my brother's building a house and we've been talking about what grill to put in you know we're like designing this outdoor kitchen it's so hard because you want to put you want to get fit everything you want to get it right yeah you want to put in he's
getting a big pizza oven and you want to be able to do all the different stuff right right and he's a big entertainer he loves having people over he's like a hollywood guy he's his house and i'm going to cook there so ah it's a whole thing so he's setting it up he's setting it up he's like if i got to make it nice so my brother brother will come over and then nice i'm a big party favor yeah well that do you uh enjoy doing that like cooking not just at work but also like uh for like home gatherings and stuff like that um that was so my some when i went so my partner matt rodbard and i that was like a big piece of the puzzle that that for writing this cookbook was like i love cooking at home and there are not a lot of chefs that love to cook at home like home cooks and chefs it's a very different job i like the organizational kind of piece of running a team and inspiring and teaching all that stuff but i really love to cook hands-on and when you open and own a restaurant you don't get to do it as much as as maybe people would think like you're mostly telling people what to do honestly you're like plunging the toilet man you're doing anything you can to keep the thing afloat because it's a tough business and you're and you're hustling and so you're doing whatever you have to do and not always um really spending the time i mean obviously they're chefs that are maybe better organized that they can just put their pet like now i've done it for a while so like i'm really in the kitchen stretching pizza dough all day long and it's awesome but um uh cooking at home is a is a different there's a different level of pressure right and you can really experiment and have fun with the food so i love doing that and cooking the dinners at my brother's house friends would come over you know we still do every sunday we do a sunday supper everybody comes over and you know some days it's like we're rushing home from the beach in the summer and we're just making whatever we can but other days it's like we go to the farms market in the morning we make it a whole day affair it's the best
the kids are running around and they want to help it's great you know there's a thing about like preparing for a meal and like looking forward to it over the course of the day and getting ready and getting everything set up it's why americans love thanksgiving like we all get together it's like one time there's like it's only religion no religion free holiday we all like get together and just cook you know the only people the turkeys didn't they don't they don't do as well they don't but i'm not a big fan of turkeys here's the thing so i went to so let me just call this out right i went to the barbecue yesterday i had the turkey and it i mean i [ __ ] my pants it was so unbelievably delicious i've never had turkey like this before really i've cooked the turkey different every single year uh you know i've gotten like really i'm really screwed up a couple years i've made some spectac the turkey at the bbq is i don't know how they do it i was like how do these guys do it it's so moist and tender and delicious you should try it you'll i think you'll be shocked well i've had the turkey terry blacks it's really good and i've had turkey myself that i cooked on a traeger and i really liked it it was very good this is the first time i've ever smoked uh a turkey was it tender oh yeah it was fantastic it was delicious and i did it with the the super smoke setting traeger has a super smoke setting so it like accentuates the smoke in the the fire in the um the cooking surface in the cooking area and so it was very smoky and delicious i feel like those grills are so good they like really really work but i'm not allowed to use them you know i'm like a chef so i'm like man i can't do it i can't cheat because it's cheating what's cheating well i love cooking on them because like i'll use those oftentimes like for the reverse sear steaks because i'll set it at 225 i'll set the super smoke i put a thermometer in there i got a trigger app so it tells me like what temperature my meat is i could be watching tv and it's like okay we're at 110 times perfect yeah i'll pull it at 110 and then i'll sear it the only thing that they don't have that i really wish they would do is
make a direct fire option so that you could sear in the same thing like there's a company called lone star grills and they make phenomenal offset smokers but they also make a really good pellet grill but it has a setting where you um you move this uh grate aside this plate on it exposes the fire and then you crank it up with the uh the lid open and then it has direct flame so then you know you're cooking literally right over the fire and it's still just wood and fire because you're using these pellets the pellets are essentially compressed sawdust from hardwood and so that option i wish traeger would uh would figure out how to figure out how to do that because lone star grill has it and they i mean they make amazing uh just traditional offset smokers too i am i feel like people don't understand it's one of the most confusing things for people to understand the difference between like barbecue and grilling and then you know and and when and where and how and why to apply um uh the technique to which type of meat right because you know if you were to like barbecue a ribeye you would really ruin christmas it would just be yeah big old waste of you know but if you were to grill like a like a a brisket it would be a nice chewy garbage yes and so like how do i know and the answer is you know it's pretty as a chef like this is where the like food iq questions come into mind it's like well as a chef it's really really straightforward and easy like the more an animal uses a muscle the tougher it gets you know the more the more sinewy you know tough stuff is in there the longer and slower i have to cook it to break it down and like the leaner and the the less used a muscle like the more tender and the faster i cook it and the more i can i can eat it rare it's like that's just basic and makes sense and then grilling is for quick cooking or fat you know quicker cooking and barbecuing is for longer and slower plus because it's in a closed box it's moist so it's it's like kind of almost like dry braising the meat and it breaks it down so like i feel like that is where people because i
often see people being like i like you know i threw this flank stake in my traeger i'm like oh [ __ ] that up oops yeah it's it's a it's just that flank steak is a good example right because it's a thin cut and you really want to just sort of sear it quick on the outside like i said like they all have their different things that work well with them you know i really like traegers and any kind of pellet grill for game meat because it's so lean and you just really want to just sort of get it up to temperature and then i generally sear it on a cast iron skillet so that reverse cooking technique that you're talking about you know is it's a very it's very safe right because i want i don't wanna this is where so when when i think when i think about the temperature at the inside of the meat like i wanna cook a piece of beef to 125 degrees let's say like 120 degrees i want the final temperature inside to be rare medium rare if i cook it at 400 degrees by the time that it gets to on the very middle and it's right like it's going to be really overcooked on the outside it's going to be challenging and that and and whereas if i cook it at 130 degrees really really slow maybe a 270 degrees very very slowly and let it come up to temperature it's going to be perfectly cooked all the way through yeah and then i sear the outside so for something like either very very lean um uh game meats or like we were saying for a thick piece of rib eye where i really want that fat on the inside to have a chance to liquefy i think it was like who's that what's his name franklin that was here the yeah phillip philip franklin philip he was talking about like you know cooking this this like wagyu steak slowly up high on the grill and the fat starts to liquefy it's like he's doing the reverse here on that meat um even though he he didn't admit it he was reverse hearing it he usually he's
like on a reverse here but i do this thing very similar that is exactly the same thing well at bizarre meets they have like the upper deck where it's really only like 90 degrees it's just like slowly yeah it's just slowly and taking in all the smoke and they get it up to i forget what their internal temperature is and then they drop it down and put it over the flames so that was like when we're writing this cookbook i'm like okay well this is an opportunity to really test stuff out so one of the fun ones is i always have steak in the freezer i always have steaks in the fridge i got this guy do you know did we talk heritage foods usa or no i've heard of them so like this guy this guy patrick martens he's it's a phenomenal story he's like basically took heritage breeds that are that are would be extinct otherwise and he's out there meeting farmers and convincing them to to grow these animals for him and then he's buying them and distributing them to chefs now now you can go online and get them directly to you but like you go online you get the steak and it's got a little little qr code and you can like visit the farm and i've been with him i've been i bought all we had a restaurant called the meatball shop back in new york visited all the farms and we got all of our pork from these guys so i've been to all these friends like amish farms where they're growing these incredible like you know close to extinct species of animals like keeping them alive on the planet and um i just like completely lost track did was it was the cbd there's no cbd in my my booze you were talking about uh heritage breed animals and slow cooking and oh man heritage farms i've completely lost chocolate really yeah okay well heritage breed food you know heritage breed pork there's a company called butcher box they sell heritage breed pork that's one of the things that they have i've i there there are so many different breeds out there and they're all have their own specific qualities and for for different reasons then like makes sense that if you lived in you know the lamb from whatever island in in in scotland you know was bred for the
fur and then the meat might have been a little bit tougher but then you know if you cook it in this way it's delicious and it all works together but then if you take that lamb and you try and cook it in a different way maybe it's not as right if you don't know what you're doing it's kind of like oh so during the the pandemic writing this cookbook i had a chance to cook you know a lot really scientifically like say i'm gonna cook different types of meat different ways and really try and get is this working and i always have steak from from patrick in my freezer and i think they're the best steaks in the world like i think really think like best steak in the world and that's strong words he's got this akiushi beef that's just unbelievable what is the word akushi it's like a japanese it's a it's the japanese um breed of cattle that they make um wagyu beef out of or whatever it is miyazaki like you know beef out of but it's been bred with angus and there are few you guys i think here in texas that that are there that are selling these cattle they've got super high fat but they're tender like angus they're unbelievably delicious and i always have these steaks in my freezer and i'll come home from jiu jitsu i'm like ravenously hungry you know i just like had a 23 year old guy trying to beat the [ __ ] out of me and i defended my black belt which is you know like you know what that's a little older and you got like dude this guy's 23 years old he's a purple belt and he knows that if he taps me in front of the instructor he's going to get his brown belt so he's just like coming at me and i'm like you know obviously like pizza for three months homie and i'm so hungry and i'm honest though it does you gotta gotta defend it you know every now and then i'm like i'm like the problem is that i'm gonna beat you and then my arm's gonna hurt for a week right and you're not gonna remember but i'm gonna i'm gonna remember yeah those are the times but the i took i would take the steak right out of the freezer and throw it right in the
broiler and i was like holy [ __ ] you could take a you could take a steak try it like take a new york steak frozen throw it in the broiler like four minutes each side and here and it comes out perfect delicious i've heard people say that before you know that uh they like many people say that you should bring a steak to room temperature but i've heard many other people say no you should actually put it on cold that way the middle of it will cook slower i think for a thinner steak it's soup it's very helpful right because if you want to keep a rare like i don't know i used to go to where moon's over in miami what is that place denny's denny's yeah and they have that real thin steak and i was always like medium rare never worked out but if they had frozen at first maybe it probably came from the freezer just ask for rare rare go real you got to go rare go home it's just so small moon's over my hand is such a great name it is a great name yeah yeah but if you you if you freeze the steak when it's real thin you have a better chance of keeping it rare in the center hmm wasn't that like what staccums are i don't think aren't they like frozen you slap it right on the grill right on the grill i use that for my uh for i did some philly cheesesteaks the other day with them philly cheesesteak is i mean it's amazing that they nailed it like again that's like a regional dish that you think a steak sandwich is universal but nope they should write about that in the bible it's just god's food right there it's it's the best you know that'll that'll that'll change a man it's so delicious yes i feel a great philly cheesesteak is like and it's they're such good people in philly man philly's such a great town it's a great town they're just working they're like yo this is six dollars the sandwich is six we were gonna so i had this restaurant called the meatball shop and we were like you know we're we were talking about what we're expanding to a different city because we got a bunch in new york and uh i went to philly and i was like [ __ ] man we can't come here they got they got like the best sandwiches in the
world they're five dollars and they're all over we're just gonna get crushed we're gonna be like yo take this 13 meatball sandwich they were like nope no chance no chance yeah they've got the market cornered with authenticity they're so good there yeah well that's great i mean philly is a great place for boxing it's a great place for comedy it's a great place for hip-hop i mean it's like there's so much great [ __ ] that's come out of philly it's just real people problems yeah real pro well real people that's the thing when you have cities there's like good and bad of cities right but one of the good things is that pressure creates diamonds like this all those human beings together there's something i felt that i was in texas last year i do i go i do big like kind of like adventure back country kelly skiing trip every year i was in alaska and i was like these people are really like they're not the i wouldn't necessarily say that that i want to be best friends with every person i've met on the street here but i know that if i was in trouble i'd want this guy to come bail me out like what part of alaska were in i was deep in the last guys i took i drove it was like five hours from anchorage or six but for someone in alaska five i went to a restaurant in alaska and the kids menu was called the texas size because they're like the little boys down there it's like holy [ __ ] these guys are it's a big state they're resilient humans up there they're they are a different breed of people when you have bears in your backyard you're a different person it's also like the winter it's surviving through the winter there you're you're planning ahead but that and there's a sense of like real camaraderie where like if you don't pull over when somebody is in a ditch on the side of the road you're killing that person that person's not making it exactly yeah i i you know i grew up in boston and there's there's something to that there's the winter gives people a different sense of community you help people like we would you know help people get their cars out help you know you see someone stuck and their their wheels are spinning you pull over you see what you can do there's a thing to
that that doesn't exist in los angeles because there's a diffusion of responsibility there's too many people you don't feel like you're a part of their problem like ah they'll be fine but when they're not gonna be fine like a place like alaska that develops that that sense of real connection with people yeah i've huddled under uh uh under an umbrella in a rainstorm in new york and you're like best friends with whoever it is and then you can you know [ __ ] you they're done i don't know that moment we got brother brethren well that was the thing about new york post 911 like post 911 new york was a beautiful place like i hate that that's what brought it out of people but there's a thing about 9 11 after the attacks where it felt like people were more friendly more connected to each other it felt just different it felt there was more love in the air i think about this all the time when i think about like if we were to define some of these terms like in the kitchen you know amongst restauranteurs people are always talking about like i care about my employees and and i'm like well what does it really mean to define the word care about somebody like what does that mean it's like i'm gonna put their needs in front of my own like you know that means i'm caring about them and so there's like there's the there's the there's the image of of caring because i say i care or like whatever that is or donate to charity and then there's the real like life caring about somebody when it's gonna be more inconvenient for me to stop and help and i'm going to miss something maybe important for me but i'm going to take the time to really care and i feel like in in certain areas folks are more interested in the image of caring than maybe in the real caring i think that's well put i think that so many people are interested in looking like a good person and you know whether it's on social media or whether it's you know lip service the way you talk to other people about it but whether or not you really care genuinely care that's a different story i wish that you know but we're never
gonna or hopefully we're not faced with an opportunity to like really where the rubber meets the road but every now and then you're you're like okay shit's hitting the fan i gotta grab one person to help me like who am i really to call am i going to call like my best friend who i [ __ ] to or am i going to call like the person i don't really like but i know is going to like come and help me and get me through the problem i don't know i'm sure that when human beings lived in tribal groups our bonds and our connections were far deeper i'm sure because we relied on each other so much more there were no supermarkets there there was no refrigeration you had to get food every day and everyone had to carry their own weight and you were struggling there was no you know you got lucky you or you were skillful rather and you got an animal and the whole tribe eats but then next thing in the morning you're back to work again there's there's no time off and you know that kind of life is a brutal vicious way of life where it's you know there's no hospitals so if you get hurt you don't survive generally if you get an infection you don't survive if you get an attack you don't survive you're basically just you're not going to make it very but that finality of existence probably brought people closer together and i think one of the things that's it's contrary to what you would think like the la the logic would be that if life was easier you'd be happier but i don't necessarily think that's true i think there's something about life being too easy that it [ __ ] people's heads up because they need a certain amount of struggle in order to have a meaning for their existence i think that's how we're hardwired because of hundreds of thousands of years of hard scrabble living to try to get by and then within the last you know x amount of years it's been pretty [ __ ] easy to coast you know i mean there's more fat people now than there ever been this is the first time in history where poor people are fat
it's you know back in the day fat people were super attractive they would paint these rubenesque models because it was so rare that a woman was so opulent that she she had the ability to get overweight there's also a different definition today of what um what quote-unquote what being fat is right like um i think that back in the day there were fewer people that were really morbidly obese which is which is you know like i went to the doctor a few years ago doctor said you know you're morbidly obese and if we we if we look at what that means from a medical forgetting all the other he said that to you he said that to me that doesn't make any sense i was 210 pounds and i'm five eight and that that hit that gets me there yeah but that you can't they do that [ __ ] with bmi that's nonsense all i know is he said it's unhealthy you're not obese are you i'm technically obese if you look at the body mass index i'm technically obese so maybe the doc you know from a medical perspective they're saying look is this a healthy weight that you're weighing and then you know it's not doesn't work that way it doesn't work that way because you're just doing it on an average of body height people are built differently they're just built different their bones are different width they have different size hands different with shoulders they're thicker some like samoans for instance there's some guys that are heavyweight kickboxers like uh for example there's a guy named mark hunt mark hunt is about 510 and he was one of the greatest kickboxers of all time and he's a heavyweight at 510 he was like 260 pounds he's a thick big [ __ ] dude he's not morbidly obese he's just built different some guys are built tiny and frail you can't compare a guy who's 5 10 who's tiny and frail with tiny bones to a guy like mark hunt or a lot of other a lot of italians that are big thick people at shorter shorter statures it's just you can't do that that body mass index it really should be about body fat like how much body fat what percentage body fat do you have now if i'm measured by body fat i'm not obese at all i'm not even close but if you look at just the bmi i'm technically obese
so this is this is like a big you know people are like hey you're going on joe rogan this guy's you know got millions you know it's like the most listened to whatever so many people are going to hear this like what's the one thing that you would want the world if you could change something based on this like what would you want i would say well we we should really do a little bit better of educating people how to take care of their bodies how to eat like yeah you go to school and every period is an educational period and then recess is when you eat and they don't teach us anything about the importance of what we put in our bodies how we eat how it's going to affect us and it's maybe you know the most important decision we're gonna make for our long-term health period and i wish that i wish we would put a little bit more energy into that because what you're talking about right here is like man if if people really understood what type of body they had and how to take care of themselves we would be in way better shape man we'd be in a way we would just be in a better shape as we all feel better about ourselves when we are healthy and re and and and and and able to perform right physically for sure i think you know i mean in a perfect world it would be a normal part of everyone's day to exercise instead of this thing that people dread and people procrastinate about and most people put off if you look at the percentage of people in america that are like legitimately obese not by the body mass index but by percentage of body fat it's it's unusually high although it's getting better isn't it getting better i feel as though visually from what i like if you were to look at like you know 10 years ago it was the first generation of children who had a shorter life expectancy than their parents because you know congenital heart disease was was was just such a massive killer and it felt at that time just from observation that that folks in the last i mean certainly
in the last 10 years health and health related exercise has been very way more popular like the gyms are constantly all over the place whether or not people are following through it's definitely there was a there has been a rebound you don't feel that way i think there has been a popularization of exercise but in terms of the amount of people that are fit i don't think there's been that much of a change unfortunately and during the pandemic i think it's actually dropped off you know one of the things that we were talking about recently was children during the pandemic there's been a big up swing in obesity amongst children unfortunately and big upswing in the amount of fat gained and weight gain for kids because you know for two years they can't go outside unfortunately you know the hope is that that turns around now and that we we're kind of we see the light at the end of the tunnel and we're getting out of this thing but i you know it would have been an amazing it's an amazing opportunity for during the pandemic for people to take care of their health and realize that that's like one of the primary factors of whether or not you have a good outcome versus a bad outcome from covid it's a huge i mean there's many factors right but that's a primary factor obesity is one of the biggest comorbidities there is no there's just nobody has ever once argued that there's something negative about being in good shape like there's just exactly you know i don't care what side of the aisle you sit on if you're in better shape you know it's better period yeah um and there's no amount of exercise like there are people like my friend i was talking about my partner at the meatball shop this guy mike chernow the guy is health obsessed and it's like great you're health obsessed what what you know like no one's shaming you for that man like every time i want to get a whiskey he's out in the gym like good for him like that's a good thing being health obsessed um you could be obsessed about
a lot of things why not be obsessed about your health you know he's got a um he's got a uh a protein based breakfast oatmeal that he just launches with gary vayne you know gary vaynerchuk sure he's he partnered with him and he did this thing that's very very how do you get a protein based oatmeal so basically he was like and i don't want to mess it up he's the guy you should look it's he's he's um he started this company called creatures of habit based on he was he started bodybuilding his big he was he got his pro card and it was his breakfast every morning he was like i eat my oatmeal and i put all i put i put protein in i put nuts and i make this delicious breakfast and and uh um i want to i want to i want to want to sell it i'm going to start selling it for folks so does he have like a whey protein he's got i think it's um i don't think it's whey protein um uh i feel like there was a reason that he is the type of i mean he's like you could talk to this he you should have this guy on the you should have him on him because he's incredibly oh pea pro hits pea protein chia seeds digestive enzymes pumpkin seeds himalayan pinks it looks great everything he put in there he's got a reason for it um stevia so that's you're getting your sweetness with a l without sugar looks good i think you would i think you'll be into this guy because he's got a he's got a really cool story you like you know he's he struggled he got he was living on his own at 14 years old he's like the coolest kid i ever met um and he was my best friend for years and years and years we opened this restaurant together we fought like cats and dogs we went to therapy couples therapy together it was a nightmare um and we ended up not talking breaking up for years and then we recently reconnected and we're like you know i love you yeah i love you i get some of that that's not free oatmeal give me some of your protein oatmeal i eat oatmeal it's like
like small on a hand grenade like nine minutes before before you have to take a shot oh yeah right away especially with coffee just right away yeah it's like a pack of cigarettes for other guys yeah oatmeal and coffee those are the ones um are you a coffee drinker i drink coffee every morning um do you pay attention to it so matt rodbard this this food iq guy he's a he's he went to he went to ethiopia he's visiting coffee some other limitations of coffee he's obsessed with it and he was like dude you're just embarrassing yourself because i was a milk and sugar guy because i'm like this it doesn't taste good add milk and sugar it's like melted ice cream mental care and he's got me on there's this company yes yes please plz and they do a coffee subscription and they basically send it to you every week and he was like he subscribed me he's like you know get this coffee i get that same from black rifle coffee black i saw that in the store because of yours your pockets good coffee oh it's the best they're the best and the great people it's an awesome company tell them is there pro is the is the caffeine in there do they have different coffees with different levels of caffeine oh yeah for sure it's it's really on how much you roast it like dark roast actually has less caffeine believe it or not people think it's a stronger cup of coffee if it's a dark cup of coffee it's not lighter uh roasts are actually they're less time in the roasting it affects the bean less the flavor is different and you get more caffeine actually i'm wearing this is the black rice you got the black crate you got the fuji mat shirt on yeah i love those guys yeah they're great they did my my garage i like their geese um the fuji keys but they they fall off my ass man they did me right yeah i got the wrong like that's the wrong ass for a fuji what do you use i i like oh you said i've got a bunch of old atomic geese oh thomas are great they're still in in business you know yeah they're great keys you know but that's my favorite thing you go you travel to a new city you go train and you buy a ghee nice and then every now and then they don't wave the mafia and
then you're like oh [ __ ] yourself yeah coming back here i bought a 170 ghee and you didn't wave the mafi people are like this is obscure talk here kids your um your um coffee thing if you're if you're really into it you get into the flavors and you get into drinking it black i used to always add cream to my coffee and i still do if i get starbucks because no offense starbucks but generally speaking their black coffee does not taste that good a lot of it is like overcooked and burnt did you i read that howard schultz's um biography and it like turned me into a huge starbucks fan because the guy is just so inspirational you know he like brought he brought coffee culture to america like i mean coffee didn't exist here before like the espresso culture and espresso bars he just you know for whether you like the coffee or don't or whatever you say he was it's really phenomenal well they have that one machine if you go to that one machine that was it called the clover yeah like sucks the coffee yeah what is that called yeah is that a quote yeah but i think starbucks like bought them all right because they're like this is too good yeah yeah he partnered with it's part of his book he like found this guy that was doing this thing and he was like i want to partner with you and bring this to the world it's like it's a genius piece of kit there was a starbucks near my house in california that had one and i used to always get that i would drink black but other than that i just pour some cream in there it's good enough but i generally like a dark roast black coffee and i've gotten it's a thing it's like you get accustomed to the flavor and the taste yeah that's the machine yeah it's really wild like you you pour the beans in there and then you have to kind of whisk it and stir it and there's some sort of a vacuum pro it is called a clover right and there's a vacuum process that creates the coffee and it's the perfect temperature coffee and then you got this weird hockey puck of
grounds that come to the top and then they just sort of scraped that hockey puck off their little squeegee it's amazing but i so this matt and i have this conversation all the time because i'm like you know part of coffee culture at a coffee bar is the like theater of it all yes and so when you go to coffee but then i'm like we're writing this cookbook i'm like dude can we just actually make coffee and taste it all these different ways and try and break down what's really important like do i gotta steep the beans and then wait ten minutes and then start again and get the rest of the water in there do i have to you know is that is that does that blooming process really matter like how long before i grind the beans and we came to the conclusion that like oh some of the things are and and and look if you've got a morning tradition that includes you know putting on your monocle and like looking and grinding but for me we were like actually fresh grinding your beans makes a huge difference and then i love a pour over coffee um and and blooming the coffee matters like getting it getting it wet first and then starting and then putting a little more water in afterwards so it has some time so you know you know what i'm talking about no explain that so what matt wrote the recipe in the cookbook but basically it's like you know a an old school glass drip coffee maker actually makes really great coffee like an old bun machine where the drip comes down slow so it gets the the the ground coffee wet and it gives it a chance to like absorb the water and then the flavor to filter out whereas if you just pour all the water over dry beans right away like a french press it doesn't well french press it steeps it in there right right french press you pour it in you let it steep in there and then you strain it out but a lot of people when when they do like a pour over coffee or whatever they're doing they just put the beans in their filter ground beans in the filter pour the hot
water over and let it drain through and you leave a lot of the flavor behind whereas if you get it wet let it sit for a minute and then pour the rest of the water through you have you get more extraction of the flavor so when you say get it wet like how wet well i put 20 of the water in so like for me i do 21 grams of coffee and 350 grams of water and that's a that's an eat very specific well everything is this way i'm a psycho about everything i do i mean salting meat i got i do by the by the percentage weight everything's percentage weight for me really you don't just like salt bae it no no i mean i do the salt bae after i weigh it first you know obviously um no everything everything for me is is is that's the way you great great consistency and that's the way you can really figure out what you did wrong and get it better is by by adjusting it incrementally right like so the that that 21 grams of of ground coffee for for you know whatever it is a full-size cup of coffee this isn't beautiful but do i get to keep this one oh yeah sure is that a kind i just offered that too no no no see yeah it's probably like it's for you thank you that would be a great thank you i'll drink my coffee and look at every day beautiful um i'll get weird it's handsome um and uh but so i take i take the first hundred grams of water and i pour it over and then i go and i take my my i do some of my morning activities like before i start the shower i do my and then i come back and i finish the coffee the other how much time in between depends on what i have for dinner the night before really oh so you take a [ __ ] take a [ __ ] and then you come back but so like 15 minutes yeah it could be any amount of time it's just really it should it it'll i don't like to drink my coffee super hot so i don't mind that extra time to cool it down a bit but i think you just want to give it about two minutes for the coffee to bloom for to for the whatever you know there are scientists that would explain like the starches absorbing the water which is allowing them to release because if you think about pouring
coffee over ground it's like little ground pebbles of coffee beans you pour the water over and you want the water to have a chance to leach out the flavor that's inside of the ground and like espresso is really fast and you grind it really really fine right whereas maybe a french press is going to steep for quite a while so you grind it quite a bit coarser and so pour over maybe somewhere in between but it still needs a few few seconds to steep but that's what you prefer the pour over yeah i'm a part of a guy i uh had a guy on my podcast many years ago um peter giuliano is that how you say his last name he is like a legit coffee expert like i just started kind of getting into coffee and i was like well there's got to be a guy out there that really knows coffee and i got this guy on and he gave me a full he's like a fanatic what's his day's own coffee company or is he i don't remember uh coffee science foundation science and this guy's a real coffee coffee spicy association he knows so much but one of the things that he explained was that all coffee comes from ethiopia and that this idea of colombian coffee and then coffee in south america it was brought to south america from ethiopia wow and then they had to deal with a bunch of issues like coffee rust like mold growing on coffee and stuff like that because ethiopia is a very arid climate and they would just dry the beans out in the sun but you couldn't do that in these very moist south american climates so that they had to come up with a completely different method of uh processing processing and curing beans interesting very interesting because if you think about coffee a lot of times people think of columbia right you think of like juan valdez and the colombian coffee and i mean there was a commercials when we were kids of the the the like the guy with the donkey and yeah well absolutely the camp yeah is great yeah everybody's got that can i put money in there but it all came from ethiopia one of bob one of these kids got a coffee company and uh jamaican coffee oh really and uh i don't know i don't want to advertise it he stiffed me with a bill at a restaurant really i was like you're so rich and you just just jammed it
i was eating with him we were eating dinner together and then he was like yeah i gotta go i was like oh milk came and i was like damn this guy's got so much dough and he didn't even offer to pay he was out he was out blame it on the blame it on the marijuana i guess well there's a little bit of that dine and dash maybe caught the guy good explosion excuse me they told you he was leaving right yeah but then he gave me like a pound of coffee a couple weeks later he was like you should put this in your restaurant i was like go homie if you wanted to you know pick up send me a thousand bucks pick up your portion that was like 38 dollars oh are you complaining about 30 yeah for that for um if i remember every penny of that's ever been stiffed what did you guys go to eat um oh man where was i i was with uh what were you eating i can't i can't tell you because it would it would it would betray the the restaurant that i was in and the folks that i was with and they would be really upset with you know like this is again like 11 million people are gonna be googling this thing i'm gonna get a hate mail okay it's gonna be a thing i understand but is it 11 million people there's a lot do you know them all but yeah i don't think about it i try not to think about it because i'd be weirded out by this conversation if you if you thought about how many people know that i take a [ __ ] between when i put the water in the coffee think about it don't think about the numbers that are listening it'll [ __ ] up the experience it doesn't bother me good it seems to not be bothering you at all but there's a pen and paper here which makes me feel like that's that's my but occasionally sometimes like like mine is like scattered with like little things that i'm supposed to remember and i rarely check but there's like a few people that i've booked because of conversations that i've had with people um yeah yeah yeah like i don't want to interrupt you but you don't want to stop your flow but i have a thought for later um how long did this book take to write we spent a year on this book um matt and i the writing because there's there's 120 000 words in there so listen like you
work in a restaurant you teach people how to cook for a living and the way i think about it is most cookbooks explain how to do an individual task but don't really take the time to explain the why behind what you're doing is important and kind of like if you lead a horse to water and you beat it over the head you can't keep it alive necessarily but if you teach it to drink or fish it'll like feed itself for years you know i'm saying i think you [ __ ] that thing up but i know what you're saying you know you teach a fish war to ride a horse um if you if you give people the the the the if you explain the the why behind what they're doing it gives them the like entrepreneurial authority to make decisions in the kitchen and gives them the confidence to like cook with without being so people are scared a lot of times of of changing one thing because they think they're going to ruin the dish because they don't explain understand what they're doing right so we were like we want to not just write a cookbook but we we had this column together where it was a hundred questions for my friend the chef and it was like i got a question can you explain what's going on here so i really can understand it and this was expansion of that where we were like we take a question we we have an article that explains what's really going on and then the recipe for me is very delicious but the real goal of the recipe is to like help illustrate for instance like you go to the supermarket there are all these different types of olive oil they're like 30 for a little bottle and then this one's like a gallon for 10 bucks like why are they different i don't really understand am i supposed to do something different with them but as an american we're just like yo the most expensive is the best so i'm just gonna buy the most expensive one i always wanted to know about that like what what is the difference in olive oil so there are um depending upon the extraction and the yield from the crop
and the the um uh uh and the real estate price of where it's being grown et cetera et cetera et cetera um the different olive oils have different strengths different flavor you know strengths of flavor so some of them are very very light flavored and neutral and they're great for salad dressings and for cooking with and some of them are extraordinarily pungent like can be spicy and fruity and they're really like a seasoning for finishing something with so we then take we explain that you know how that process works why that is why a thirty dollar olive oil if you were to you know thirty dollar a um for a small bottle olive oil if you were to cook with it it's just like a big waste or make a salad dressing it can be really it can clash with the lemon it'd be very spicy bitter and unpleasant and and then we illustrate it with the recipe that says hey we got this this pasta where we're going to saute the garlic and the light flavored olive oil and then at the end we're going to finish it with a with this finishing expensive alva so you can really see like now i understand so now from then on you're going to understand how to use this ingredient and you'll never have a question again you'll never have like you'll never have to go back to the recipe if that makes sense how does one know like is it based on price like how do you know like what's like a more robust it's ten bucks a ten bucks a a liter basically for the lighter flavored stuff and 30 bucks a liter is the expensive stuff is basically what it comes down to for restaurant pricing so you know you see a bottle of you know colavita or whatever it is and it's a big bottle for eight bucks and it says it's always extra virgin olive oil that i'm using but it's a uh the less expensive stuff has got more a bigger yield like you know you're getting they're getting more out of it it's less
it's a milder olive oil and what is like a really good expensive strong tasting olive oil what companies there's a company called lowdemio that for me is the number one it's a big and like spell that l-a-u-d-e-m-i-o maybe i mean it's kind of like loud they told me if you do accents you're done no actually you can do accents italian accents yeah i'm italian who's they that you're not the guy that's there you're not there it's okay those are my people those are my people um so uh right there you know it's so expensive look at that it's like a tiny bottle but this stuff 44 bucks for 16 ounces this stuff for me like you know it's like liquid gold man there are a lot of great finishing oils out there and like anything else it's a it's a seasonal product that gets pressed in the fall and you've got to use that years if you leave it sitting around it's not going to be good anymore and are you a guy that will sprinkle a little bit of that on a steak and then add some salt to it after you're done i love that yeah i i've the first time like that that beef steak of fiorentina the first time i had olive oil and lemon and salt on steak it was like i got obsessed with before i got this argentine grill i got obsessed with watching italians cook steak over wood because there's believe it or not and i don't know a [ __ ] word they're saying because they're just talking in the native tongue over there and they're cooking these steaks over wood and then eating and going oh oh with the hands and serving it and it's it's pretty amazing and there's a bunch of restaurants in florence that specialize in just steak which you think of steakhouses as being very much an american thing but in italy this is their thing and they almost universally are cooking over wood and so i got really into it there's a um i mean i've definitely had some extraordinary experiences in tuscany with those steaks and then in florence with the steaks and then you know you think well maybe it was just because i was like because you get you get high on the experience of being
there and you're like i don't know is it really that good that's why i went back to the barbecue because i was like i don't know man that was the first time i ever had it like let me go back and you eat it again you're like nope this is really good like they're doing something special and and that's how i feel about florence like that the stakes in florence that's they it's something that's a specific type of type of cow as well correct it's a what they call it the kia nina bra i was like that there's that dario the butcher who's made it all famous because he's he uh i don't know he's like reciting from what's that poet the dario the butchers uh anyway there was a there was a book by a disciple of mary batali's who who wrote about it and really blew this guy up and he's he's crazy larger than life character they've got they're working cows so they're they're tough they're tough if you try and cook them they're cooked very rare and it's one of the few instances that you see a thick tough steak cooked blood rare and it can be tender because generally more working cow um makes a tougher meat right so you got to cook it longer and slower it's a little counterintuitive that's why when you see like the grass-fed meat and people talk about it not being that great it's like you don't really know how to cook it it's not supposed to be like when you go down to argentina you don't necessarily get like a thick steak like you do in america it's a different way of cooking this specific thing that makes it great for what it is i was going to ask you about that do you prefer a grain-fed steak or a grass-fed steak so like if i want a thick ass ribeye and it's going to be delicious um like american experience it's a green fed steak is the american steak experience that i know and love um the flavor of grass-fed beef is you know is phenomenal right and it can become richer it can be rich and fuller and you got this i love i also really like a tooth-some texture on a stake whereas we really we we put a high
we we put a high um a price on tenderness here where here america americans generally whereas i like i like a tooth some steak and grass-fed can have a great texture chewy texture which i like yeah i don't get that whole need for everything to be something you can eat with your gums like you got your teeth still yeah i just give it a couple years make fake teeth man you can get new teeth if you lose a tooth i just don't i don't understand this i think it's a lazy thing like a like a not wanting to work even when you're eating but america i mean america has the greatest meat in the world i i'm a big america guy like i love my country i really and i love the food here um i think you know i'm i love mcdonald's and i love the fancy i love it all right i just love it i love it all i i i like a fish i've never had the flavor fish that's what i love fish i eat the chicken nuggets i'm a nug at me oh yeah with that barbecue sauce chicken dicks it's just chicken i know this is not part of this podcast but just you know only three birds have penises and chickens are not one of them they got that cloica yeah but but the only three birds chickens don't have so there's no chicken penis in a chicken nugget yeah chicken good call you're right you got me on a tactical [Laughter] they're the longest penis of any animal and they're corkscrewed like a [ __ ] drill and they can they can become erect and ejaculate in less than a half a second wow and they can do fly by it's a there's a whole book about it and unfortunately almost all duck sex is non-consensual and they fly by and do it but they never know it's like it's half a second yeah yeah it's really something else but that's why after that that's why they took away the penises from the rest of the birds duck is a goddamn delicious bird so here's the thing about it the other night from a local chinese restaurant it's phenomenal duck fat is special the same way the pork fat is for fries it
melts at a low temperature and it can be very moi it's like you you almost never see cold preparations of meat with a lot of fat except for pork and duck because that fat melts at a low temperature and it gets like do you ever have a cold lamb yeah and it could be like kind of waxy cold beef is the same way the fat doesn't melt in your mouth i eat a lot of cold beef you do yeah because what i do is i'll cook like because i'm on this wacky diet and i have i don't have a lot of time so i'll set aside like i'll cook like four or five ribeyes and then i slice them up and i'll put them in like a sealed glass tupperware type deal and then in the morning i'll i do my training and then i'll eat and i eat i just pour some hot sauce on a plate and i dip the cold steak into the hot sauce and i eat it what kind of hot sauce my favorite right now currently is a company called senor lechuga out of brooklyn and they're [ __ ] phenomenal do you know these guys no who who's seen your lachuga out of brooklyn uh well my friend andrew who runs uh half face blades uh he sent me a he's a former navy seal who's a knife manufacturer he makes knives and he sent me one that he oh let's look at my quote on there legit as [ __ ] look at that um look habanero onions reapers they they have all these different flavors like andrews has um it's got uh i think he uses reapers and do you love it super spicy like that yeah oh you do you're a real man i i'm like a hot ish guy i like it hot um he um he has um truffles i think um dried tomatoes or something like that i think that's what he has but he sent me a giant batch of it it's phenomenal it's really delicious it's got a great taste but it's also very spicy and so what i'll do is i'll pour a bunch of it on the plate and i'll dip these slices of cold steak in and that's generally like i would say that's like 80 percent of the time that's what i eat for breakfast so let's listen to this so like this is a cookbook we have the last
chapter is is like project some some cooking we we're obsessed with cooking [ __ ] fast here in america like you're like i gotta cook this and everything you look online it's like yo how can i make a roast chicken ten minute abs you're like yeah you can't you can't make a roast there's lots of great chicken dishes in 10 minutes like roast chicken ain't one of them and so there's a hot sauce recipe in here takes like three weeks and i it takes more than that um but you should you should you got the book i really think you it's a it's only got five ingredients it's a fermented hot sauce that i i've been making for years i got obsessed with it so you make your own hot sauce i make my own hot sauce and you know not to sell man just for i i used to make it as a meatball shop i used to do it at the meatball shop and uh i man we got it embargoed by the health department the whole thing um what happened okay so so i had this commissary kitchen in brooklyn and and i was fermenting hot sauce which is you know i don't think you're allowed to do this um i did a bunch of research about it but i knew you weren't allowed to do this so i labeled it um man i don't think you're allowed to say this i'm gonna get in trouble but that's okay it's worth it i i labeled it like like uh fermented hand soap because i thought the health department would come in and be like ah he's just like making hand soap it's not it's like non-edible fermented hand soap like it'll be fine and they were like what's this and i was like oh it's like hand soap and they just didn't buy it at all like they're like how stupid do we think you like zero chance and so they they were like this is hot sauce they made me they went they went to every single one of our restaurants i had like nine restaurants at the time and they put an embargo on my hot sauce i had to like lock it up why what is wrong with i don't understand well because it because if you're gonna ferment something they're worried about
like bacterial growth not doing it right and killing a bunch of people which frankly i should be concerned about as well yeah but come on with hot sauce is that even a no situation has anyone ever died from nope i mean no one has ever died from from fermented so basically over regulation you could do that in texas they wouldn't give a [ __ ] they give you a gun too people are just dropping dead from hot sauce right left just the um the the ultimately i had to give a sample of it to nyu and they did like a three week incubation you know process and then i got it unembargoed and so this is this has now been proven to be safe nyu has a [ __ ] hot toss lab they have to they had to put it in an incubator and they try and grow back like negative bacteria out of it so like as if you left it in your cupboard but isn't that like the whole reason for hot sauce in a lot of climates like a lot of like that's one of the reasons why mexico uses a lot of hot sauce what i i was under the impression that those spices actually kill a lot of the bad bacteria like isn't that one of the reasons why they use wasabi and sushi as well i think that's a fallacy oh really yeah i think i don't i think if you have bad meat and you put hot sauce on it you just go i don't want to make it i don't mean it that way but i mean i think that no i think it's actually found some oh but let's uh can we look that up let's google that because i remember i remember watching this thing maybe i was reading something where a japanese sushi chef was talking about how foolish americans are to eat sushi without wasabi and that wasabi actually helps protect you from the potential bad bacteria of the sushi i imagine a world where that japanese man believed what he was saying was true except with great enthusiasm but i always thought like if you think about places where it's like hot hot temperature you know like but they'd also grow that's where chili's grown chiles grow where it's hot it kills a specific bacteria h pylori which can cause digestive problems but it doesn't kill all bacteria and it doesn't kill parasites
or anything like that well yeah but okay so some bacteria so they probably figured it out in some place so there's probably something to it now is that just hot peppers like it all hot peppers or this says and this thing i looked up specifically japanese wasabi oh so you might be getting a mixture of this is what cnn has an issue with right here because he's like listen you're fine as long as you eat the chili you'll be fine i don't think i said that yeah this is sadly you're not getting real wasabi at your average restaurant because it's difficult to make and very expensive so you're it's a mixture of horse horseradish food coloring yeah yeah phillip said that too you know philip was the head chef at sushi bar atx um is he opening when is he opening his sushi he's got another place that's opening up very soon i believe it's going to be in march and i will most certainly announce it on my instagram and [ __ ] up his entire organization well actually so the very next thing talks about a myth about mixing wasabi with soy sauce and the very first sentence says don't do it wasabi's original germ-killing purpose is no longer valid you're not getting real sub without can i ask what the what where is this like uh i went to it's grunge.com and it's sushi mist that are very stupid okay let's uh go with hot spicy food like um hot peppers try that google that same thing so i typed in wasabi this was bacteria right but let's just go google hot peppers kill bacteria like spicy peppers because i think that was what i had heard first and i think bourdain might have been the one who told me that i mean i never speak poorly about the dead so i would never there you go including chiles and other hot peppers are in the middle of the anti-microbial pack killing or in inhibiting up to 75 of bacteria while pepper of the white or black variety kills inhibits 25 percent of bacteria so that is true so spicy food does kill some bacteria 75 percent of bacteria
wow man but look at this spicy food really does not kill bacteria in another one wow what are the [ __ ] see it's so complicated who's right i think that we get to tie we get to tie we both get to live to fight another day that's big that's a that's a i love look at this does spicy food kill bacteria yes hot foods kill bacteria there are two main reasons why spicy foods kill bacteria the first thing you read it comes from 1998 no right below that i know but i'm saying the first thing you read oh i say in 1998 they thought that what about that one before that food vision that which says it does yeah click see what time when that article is 2021 it says it does yeah but like so what are they basically that's why i said it's like a blog so that's the problem fake news fake news go back go back go back to what you just saw and scroll down a little bit so it says yes uh hot foods kill bacteria the two main reasons why hot foods kill bacteria heat from the spices killing off any harmful bacteria in your mouth some of these spices contain an ingredient uh cap yeah capsaicin i always say that wrong which can help stop harmful stomach bugs like e coli and salmonella does spicy food kill stomach bacteria some of the spices contain an ingredient called capsaicin which helps they're repeating themselves so i wouldn't go with this this is a shitty blog all right that's i know yeah they're right i wouldn't i think you should go to harvard i would never pull that out it's probably russian disinformation obviously that's exactly what it is um go to uh half face blades uh senor lechuga sauce uh because this is my absolute favorite he just sent me a giant jar of it and this stuff i'm pretty sure it has um i think it has dried tomatoes in it too i think it has like reapers it's called yeah go to it so you can see what's up oh sorry that's it right there wow yeah oh heirloom tomatoes so it's got heirloom tomatoes it's got winter truffle and reapers that stuff is the [ __ ] that is my absolute
favorite hot sauce i'd love to i'd love to try this oh i'll get you some i'll get you some i'll have some sense 100 wow he's got a lot of ingredients his stuff is so good man i'm telling you it's it's it's both spicy i don't i don't like just want you know like that's like you know they have that um no offense to the the show but that hot wing show where you eat is like it's hot the win like it's funny it's have you been on that show no no well i don't want to answer questions while i'm crying it doesn't make any fun i'm sure there's some of those enough i talk enough to not do anybody else's show but when you do uh like the flavor of something and it also has a kick that's what i like that's why i like the senior lechugus i think that um that's something that people lose sight of and it's i could not agree with you more emphatically yeah like the spice of these chilies especially when you're talking about something like a habanero which is so spicy it's got a really special like floral fruity flavor and then people just want to kill it with the spice you're like yo man it's there's a it's a seasoning right it's not just for the heat like we could just put cayenne pepper on there if you just want you lose something you lose something by just it's like a macho thing i think guys want to just like although some people are born with a different like my step-sister my mystery my stuff my sister-in-law my brother's wife stephanie she um she loves spice so much that i'm like there's there's something about your tongue that's different as she likes by so much that as a little kid she heard that her aunt had pepper spray in her in her purse and this is a legitimately true story she she went down and after everyone went to sleep at like seven years old and sprayed herself in the face with pepper spray woke the whole and she just you know everybody's like what did they do what they bring in the hospital they're like no they laughed at me they just laughed oh my god that's hilarious yeah so she she
likes spice in a way where i'm like it's not just liking spice like your tongue is not picking up the same sensitivity that mind talks i think you're 100 correct about that because my kids vary wildly and my my wife has a sensitivity to spicy food and i love spicy food so i have one daughter that hates spicy food doesn't want any spice and i have another one who's a little savage who who has senor lachuga and she puts it she'll like pour it on like she'll like we'll have like a chicken and she'll dip like drumsticks into this hot sauce and be chewing on them like are you okay like in the beginning it freaked me out but you know she's [ __ ] 11 and when she was like nine she was doing this i was like this is wild this kid is concerning the kid's a savage i thought she was like playing it up like she was gonna start crying and then but nope she's like this is bad and she laughs she's like it's not even that spicy like something's going on with her mouth it's very different than my my middle daughter my main problem with the spicy is that um i like it from here to here but like your [ __ ] oh my god the gift that keeps on giving snake bite is no i just can't do it i mean it is a weird feeling your asshole's on fire from the food you ate in your mouth like what's going on inside that's the other thing there's this guy named paul saladino he's uh he's he goes by this uh the name carnivore md and he's a firm believer that most of the foods that people eat are not necessarily good for you to thrive on and he believes that like meat and fruit are the safest bets and he thinks that hot peppers are [ __ ] he's like it's really not good for you they create leaky gut they create inflammation like you when you're taking in that spice that is uh basically defense chemicals from these plants so that you don't eat them that's what they want they want you to not eat them so they they you bite into it it's [ __ ] horrendously painful and that keeps animals from eating them but then at the same time those same spicy you know birds don't have a uh sensitivity to spice and so the flowers are designed in such a ways to attract the birds to eat them to spread
their seeds so you're like man i'm not a botanist and i and i and i'm not an evolutionary scientist but like clearly um there's a lot of information we don't know out there and there have been i mean with the talking about the gluten stuff and and you know they're making their leaps and bounds every day they're discovering new information about the way our bodies work and processed food and we're gonna get to the bottom of it very soon because there's a lot of there's a lot of [ __ ] out there i mean there's so much [ __ ] when it comes to food and it's so annoying and like you know my mom was like is a real hippie she eats like she's like only mashed organic food and then you know we all made fun of her and like 50 years later turns out she was right and the hippies won and like you should eat only like organic healthy natural foods and you shouldn't be eating all this chemical crap so i feel like over the course of the next however many years we're going to start to really see how our body works unlock these and then you know some of the [ __ ] will be right and some of it will be have you eaten in italy i have you know the difference in the way your body feels when you eat their pasta okay so i got a this is a big myth this is a big myth that i got to do so okay well i don't really know what i'm talking about so i want to start with that caveat then i want to get into a lot of the pasta made in italy is made with american wheat a lot of the pasta that that we think of as italian they actually import a lot of their wheat so i don't believe that i don't believe that genetically the wheat is and i'm not again i don't know this like we need to get who's the scientist i was just on some show the other day and i said something and they were like well neil degrasse tyson was on here last week and he said he doesn't know jack [ __ ] about wheat that guy doesn't but um my friend maynard keenan you know the lead singer he uh owns uh well he also owns merkin vineyards so he makes his own wine but he also isn't a merc in a mail it's a
girl it's a it's like a toupee i mean i could definitely yeah well that's him he's a silly boy he likes to he did that on purpose he's a brown belt in jiu jitsu too by the way i'm not going to talk [ __ ] yeah he's a legit athlete and a real martial artist and a great guy just a genius person but anyway my point is he told me that what was going on is and you know he makes pasta and makes breads and you know his uh osteria he has a really great osteria in uh old town um scottsdale uh arizona american osteria it's really great pizza really great food he's just an awesome guy and his wine is fantastic too he's got a lot of like really interesting experimental wines like he made his like experimental champagne that he made and great stuff but anyway he told me that they used to have wheat that was essentially lower yield and it had less complex glutens in it and through manipulation over the years of you know just selective growing they've developed a wheat that is a higher yield higher yield per acre but the problem with it is it's like a denser thicker wheat with more complex glutens and with some people they have more difficulty in processing that wheat now he said when you get wheat that is from europe that is heirloom wheat and he likes a mixture of them by the way he doesn't necessarily he's like for the bite and the chew he likes a little bit of the more complex wheat that people have a harder time digesting but his take is just have it in moderation don't eat it all day every day but eat it occasionally the problem is that i as a chef i get very hung up on this like gluten-free thing it's very difficult you know because you just get people coming into your restaurants with their allergies and their 99 of it is [ __ ] and so um i get like a visceral negative reaction when anybody has and i put a smile on my face and i'm like i serve people and i want them to have a great experience so i don't want to be rude but i'm just like have you ever done one of those food allergy tests because you said you
have allergies right to hay fever and stuff like that you should i know that i'm allergic to gluten because i know how could i not you should smell the i mean it's that's what i'm saying i think that's real and i think listen nobody loves pasta or pizza more than me i [ __ ] love it when i'm eating a big bowl of pasta i'm a glutton i eat way too much of it whether it's lasagna or spaghetti and that's how i get fat but you know that's one block away from my house oh wait one block away i live that is the best restaurant that is that is literally one of the absolute best restaurants on planet earth that guy makes pasta oh my god does he make pasta and it's so good it's so good that's what charges you for it yes you should [ __ ] you're on [ __ ] abby kenny in the middle of it's expensive over there even though there's tents everywhere but point is that place i'm eating pasta [ __ ] my diet you know but it's like for the most part my body doesn't react the best when i have a lot of bread i feel like that is the eastern european kind of like body shape of a beer belly is some sort of must be some sort of gluten you know sensitivity or whatever or we get it from from that and we all look the same and it's great look and i'm so supported i mean my wife loves me she loves my belly and i love it i would have a hard time i would have a hard time giving it up man i don't give it up i don't give it up but i i've cut it way back cut it way back like the other night i had tacos we had some cm smokehouse another fantastic place in town um nick the owner of the comedy club that we uh work at he went a vulcan gas company he went to cm smokehouse and brought a ton of [ __ ] insane tacos back to the green room oh my god it was good and i'm not i didn't wasn't gonna leave them there i had to indulge with wheat with wheat flour tortillas wheat flour tortillas are cooked in uh beef tallow apparently so good yes it was so good it was phenomenal because in california we're mostly mostly corn i like corn i love corn tortillas too i love
authentic mexican food i'm a giant fan of like real legit mexican food so we talk about i talk about this all the time trying to like figure it out like mexican food is one of the greatest cuisines in the world you know like why does a country develop a this amazingly complex food like why do they have a relationship to food that allows them to make it one of the things that they put their energies into like you know you look at japan versus japan and china and vietnam and then you look at other countries in the near vicinity and you're like wow these cuisines are so spectacular and like you know you look at mexico and you're like why is the food here so good what is it italy i mean different areas in the world have have have cultures that are surrounded by food um and love for food but like why is mexican food so good why is it breakfast lunch and dinner is it the confluence of ingredients is it the the people's passion for it i don't know well there's so much going on in mexico right first of all there's a giant emphasis on family that is a big part of mexico and also a big part of italy which is maybe like one of the reasons why i'm drawn to it is because like my grandmother used to cook she used to make her own pasta she made her own sauce they grew the tomatoes in the backyard i mean i remember to this day my grandmother rolling out the flower and rolling out the dough to make pasta make lasagna and make all different kinds of pasta and there's something about those meals where the whole family's together just going oh this is incredible like it's like there's an emphasis in a lot of latin cultures like italian being one of them and mexico being another one of them where like the emphasis is around these family meals and there's something about mexican cuisine that is like i said i'm a giant fan of spicy which is also a factor for sure right because like a fantastic coney asada with like a little bit of a kick to it and it's like there's something about like mole delicious flavors and i'm just i just i think there's so many different
exciting flavors that come out of mexican uh restaurants and mexican cuisine and there's a guy in america that's like the guy out of chicago you know rick rick bayless he was he was an anthropologist doing his master's degree in mexico and was like [ __ ] this i give it up this is so good and he just devoted his whole life to studying and and promoting and cooking mexican food he was an anthropologist yeah wow he's a such a smart guy when he talks about food it's just so inspiring yeah and he knows ever and the towns and where it came from he takes the scientific approach there's a have you seen the pasta granny's um instagram no it's like all grandmothers in italy making pasta by hand and they're 100 years old fantastic that sounds great the pasta grain instagram this is great i follow rick on instagram oh my god those those ladies all look like my grandmother and they're all just like you know making pasta oh yeah there it is look at her go you know these oh yeah yeah oh my god yeah exactly look at that but rick bayless i saw him speak um a bunch of years back in chicago and i was so inspired by that guy and his food is as good as it as it uh as as it as it should be like he you know he hits not just that he writes about food or talks about food his restaurants are fantastic what is his restaurant in chicago exo or i'm losing the name and it's embarrassing because it shouldn't jamie will find it um but he took a lot of [ __ ] people are saying he's culturally appropriating mexican culture by cooking mexican food it's like my god why are you even concentrating on that the man loves this food he's promoting mexican cuisine with honor and respect and dignity and passion he's so enthusiastic about it it's only helping people there's nothing this man is doing that is in any way shape or form wrong not in any way the guy worships mexican cuisine i mean he i was watching a video on his instagram the other day where he was talking about like going into a mexican supermarket in in chicago so
he's like showing like all these incredible ingredients that he's getting from the supermarket and how he's gonna use him in his meals i feel like i was just talking to my buddy about that yesterday like when how does it how do we how do we you know look like i don't look my name is daniel i don't want to hurt anybody's feelings like i just want to be a good guy out there and the world is constantly changing stuff is evolving so like i need i need the rules i don't want to be i don't want to be in trouble for something when the rules change out from under me so like if someone could help me to understand better um exactly where the line between appropriation and you can't let them do that here it's called frontera grill you can't ask that question because the people that are going to answer are [ __ ] the people that are going to be the ones that want to tell you what you can and can't do are [ __ ] because generally speaking reasonable people are going to understand exactly what you're doing you're not an italian guy but you're making pizza there's not a [ __ ] italian that gives a [ __ ] about that i get nervous that's what i got i was like kill this am i gonna get in trouble because i'm like yeah that's my people they don't [ __ ] care if your pizza is great they love it they'll say oh [ __ ] daniel it makes the best pizza they don't give a [ __ ] you know and thank god they don't it's not the people of that culture it would be a few really noisy people that just want to get attention and just want to be negative and complain and and just [ __ ] on people for no [ __ ] reason and it's just because they know that it get it it's a it's a hot button you can press it and you can get attention and for rick bayless it didn't work you know no one really cares he's genuinely you know you watch his videos the guy [ __ ] loves mexico he loves it i mean i can understand someone being like i don't know why this guy's the foremost expert when he's like some white guy from chicago like he's not you know he's he's not a former he's just an expert he's just a guy who loves the cuisine there's probably a thousand people that know much more about it that live in mexico but here's a guy speaking english
right there that's promoting this amazing delicious food and he has a great restaurant you can go enjoy his food but the [ __ ] thing about culture appropriation that's so crazy is we live in a giant melting pot of cultures and that's one of the cool things about america one of the look we're both experts in brazilian jiu jitsu right i mean we literally learned a martial art that was created in south america or was that was stolen from japan from japan well improved upon though for for sure the difference between the the the way the art was practiced before when count miata came to brazil versus when elio gracie and carlos gracie and perfected it when they went over it and and really worked on the ground game and concentrated more on the ground game and then when hixson and hoyce and all these people took it out to the rest of the world it's a different martial art and it's a martial art that has come out of these cultures melting together and it's that's beautiful it's not negative in any way shape or form this is not we represent it we both of us are black belts and brazilian jiu jitsu you know i have a black belt in taekwondo which is korean i mean we we're involved in this melting pot of in all fairness you would definitely see that like you know think about like the cultural appropriation of cowboy playing cowboys versus indians where you're like okay that's insensitive for um for somebody to be like let me play this game where i'm pretending to like shooting shoot indians when you're like dude these are native americans that were slaughtered while we just like yeah that's a very it's like that's a difference so that's like pretending to be holocaust guards exactly there is a clearly a line where some stuff like there's there's a gray area maybe but there's definitely some stuff where you're like yeah man like let's there's that's not okay well here's why that's not okay right also like even germans shouldn't be playing holocaust guards right like you shouldn't be playing a concentration camp guard if you're [ __ ] german right because it's a horrific part of our culture the idea of cowboys and indians the problem was in
movies playing holocaust cards like a thing for no they're not i was like you can't yeah but you know when we think of cowboys and indians we don't think of genocide we don't think of the fact that this entire culture of native americans was eradicated off of a continent which actually in real life was but we we think of it in terms of the films that glorified this sort of western track that this manifest destiny yeah it's a sort of but though that's a good point in that we're talking about a different thing because you're talking about tragic historic like if you made a funny movie about the trail of tears people like what the [ __ ] is wrong with you or or just perpetuating some sort of a negative stereotype about a people where you're like yo man like i can completely understand why where there's a line and i'm like right but you don't get that from being an american person who loves brazilian jews but there's a difference between being like i'm going to open a chinese restaurant because i love chinese food and i want to cook the food i want to learn about it and i'm going to open a chinese restaurant where you know my waiters have to use a fake chinese accent and pretend to be chinese so you'd be like well one is inappropriate one is yes very very different very different but the brazilian jiu jitsu thing you know i don't have any cons i mean that's like that first of all whether the evolution and and it being better was put put to bed you know years ago because they were they did it they were like yeah let's get those two guys in the ring and see who wins and then i mean really it's the most important moments in the history of martial arts really and then o'horian created the ufc the ufc was created by hori and gracie and he did it literally as an infomercial for the effectiveness of brazilian jiu jitsu and he decided to do it with his brother hoyce who wasn't even the best guy in the family hoyce openly admits that his brother hixon would tap him left and right but hixson was like the nuclear bomb it's like we're going to go in we're going to shoot you with bullets for a little bit and then if this doesn't work out if
somebody beats hoists then we're going to bring in hixson that um uh uh that game that i used to play of you know uh you know whatever wing chun versus versus american boxing like and then ufc came about we were just like oh okay i went to my own version of it because uh i was a black belt in taekwondo i won the state championships in the u.s open in a bunch of tournaments and i thought i was pretty good at fighting and then i started kickboxing and i'm like oh my god like getting punched it's so much easier for them to punch me in the face like it's like and you're trapped in a ring like you can't move around like taekwondo was mostly on mats right you weren't in you weren't fighting in rings so you could kind of get the [ __ ] out of the way it was like when and when you're engaging you're engaging because you want to you don't get cornered so as soon as there was like a way where someone could corner me and then i realized okay there's a lot of effectiveness in learning how to punch so i learned how to kickbox then i got into muay thai and i was like oh my god leg kicks are horrific like why doesn't anybody else kick the legs because taekwondo you could only kick above the waist kickboxing like american style kickboxing was all above the waist and there's a very famous fight with rick rufus who was rick the jack rufus who's uh one of the best kickboxers of all time and he fought this guy from thailand i forget the gentleman's name but there's a video of it and it's called uh the fight that changed kickboxing i believe it is it's kickboxing versus muay thai it's rick the jack rufus and he and he hurt this guy early in the fight but this dude just kept chopping at his legs chopping at his leg and eventually he crumpled to the ground his legs were destroyed and rick became a practitioner of muay thai and his brother duke is one of the best kickboxing coaches on earth right now and he runs his uh his academy in milwaukee but this was like this progression of trying to figure out what worked so at first i realized well you got to learn how to use your hands you got to learn kickboxing and then it's
like oh jesus you got to learn how to kick legs and you had to learn how to check leg kicks and then it was like no you got to learn how to not get strangled because then in the early 90s the ufc came around in 93 and i remember watching that going oh no and then training jiu jitsu the first time training and realizing how helpless i was i was like god so much time learning all these things they just figured it out like nobody knows what to do once we get them to the ground so we're just yes but now there's guys who can do everything and that's the beauty of what mixed martial arts is what mixed martial arts is it's like you can't just know jujitsu now because you won't be able to take certain guys down and they'll [ __ ] you up standing up and and certain techniques that even we used to think were kind of useless in taekwondo when when people started doing the ufc and getting taken down now people can utilize those techniques as long as they know other things like there was a brutal knockout in bellator this past weekend with a spinning back kick to the body i don't know you're like a roundhouse kick no spinning back kick it's a spin you spin and you hit with the bottom of the heel roundhouse is like like high kick roundhouse is like standing here you kick like this spinning back kick is you you turn and spin with the turn backwards stephen go to the bellator uh instagram page this was one of the most brutal spinning backhand chaos i've ever seen he uh he fought this guy uh rent counter chain chase run counter i think there were a couple of henzo guys in that first chance weren't there a couple of henzo guys and wasn't nemo neiman yes even gracie he lost a decision in the finals against a really tough wrestler he's he's a great wrestler so watch watch this back this up back this up so watch from the beginning watch this boom broke five ribs ribs and chance rent counter is a famously tough guy like really rugged tough dude and he just caught him perfect with that kick to the body and if you go to the bellator
the bellator uh instagram page it shows you uh his ribs because they uh they did an x-ray on his ribs and it's uh have you ever had a broken rib yeah i've had broken nightmare it's not fun uh but he has for a comedian you like to laugh yeah well this is before i was a comedian luckily but still not fun um he has five shattered ribs just cracked his lung filled up with blood yeah one of his kidneys is [ __ ] up like that's how hard that kick was and it was just perfectly placed but that's a taekwondo kick and like in the early days of ufc people thought well that stuff's all useless you can't do that anymore you gotta learn jiu jitsu but it turns out that if you know how to like if you look at that look at the impact jesus christ that is that's the perfect landed kick because it's on the side of the body i mean it's like full heel digging into the ribs instant knockout and then go click on that right oh that just shows you the and then i think there's uh maybe it's on his page if you go to chase's uh page that poor guy you look at him he's done that's it impact chance i say chance rent counter yeah i said chase sorry um if you go to chance's page it'll show you the uh that's it right there black eagle 170. yeah go there click that and then click go right and you can see the ribs look at that wow bro five ribs shattered with one kick i mean that's horrific wow yeah crazy look what it says in his description and he's like literally one of the toughest guys i've ever seen fight he said no way i'd invest in my bellator return playing out this way congratulations to korskov uh he said uh look at this feeling pretty chipper for a man with five broken ribs a punctured lung half full of blood and a bruised kidney wow yeah that's a kick thank god you're a chef right thank god i just talk [ __ ] for a living i just uh
i love spending time in the gym and i love getting to be part of that like training camp when the guys are getting ready for these fights and seeing them and getting to work with profession like no other sport in the world you get to work as an amateur right you never no no other sport in the world could i be like oh i'm thinking about playing a little basketball let me just like hop on with the knicks and help them out with their training camp but you know going down to that basement in new york and being part of you know the the training camp for these guys and it was extraordinary experience oh yeah it's amazing right and then not having to go in the ring was the second this was the next extra yeah i would where do you train now so i'm training um there's a there's a place called street sports oh henato magnus hanato magno who's one of the nice guys so he gave me my blue belt i went kidding i went from half i went down there and i've been splitting my time there's a there's a the old kron gracie team kron took off but their teams went to montana he went to montana he was yeah but his his team started this gracie originals gym and i think that that hanato magno street sports has wanted this guy adam is one of the best jiu jitsu teachers i've ever worked with he's an incredible teacher you know like there he's a great practitioner but he really can teach and i love training with him and then the the gracie original guys are right around the corner from my house man they're just like open a gym and that's everything right that whole area is a great area for you too anyway there's so much that the whole by the beach because so many of those guys like to surf too i tried to go into the um the cla the the what's what's what's the name of the the whatever the nogi guys down there and i tried to get in there and they were which places were nice to me it was during cove people freaked out during covet man what's the nogi place uh what's uh what's the name eddie um oh 10th 10th planet and they weren't nice to you i was like yo man i got a black pill from from hanzo i'd love to come in and just check it out they're like yeah
you can oh well that was because they literally weren't open yeah they weren't open but they were open so they were like really cagey well they were worried about people you know setting them but they're you know they're very friendly and if you ever want to train there just let me know well it's right by my office and i'd love to train nogi there because i'm having a hard time finding you know i was tr have you i trained there too you know that i have black people under eddie that's what i i would and he's there he's there teaching classes all the time like i'm getting to you guys i would love that i'll connect you yeah yeah 100 and then i was i went up a couple times to that baja gracie baja northridge which is how was that incredible academy man yeah nice those like all the guys come through there during their training camp for like for the for the um for the pan ams or whatever what a connection of gyms oh my god gracie baja has i mean they're all over the world it's an amazing amazing talent pool there was a um there's an old guy jean labelle you know gene sure no gene he's been on the podcast i am i trained he he was he used to teach her a class at uh this go cal high school yeah yeah and um i trained there a couple times that guy he did a um he uh he did like a fingers under the pectoral like nipple twist sweep the leg johnny on me that was one of the most he was 83 years old and he put me on my ass i was like 22 years old i've never you can't let him do a technique on you he just well that was his favorite thing to be like supposed to give out pain he's like i'm going to teach the class this move i need somebody to step up i was like oh i get to train with jean lapel he was just like i'm good gene told me a funny story on the podcast of some guys some young guys trying to break into his car and you know he was like at the time he was like 60 years old and they're like get the [ __ ] out of your old man he's like oh okay somebody wants to go for a ride you know he was an amazing guy when and he was when he was in his prime there's a very famous uh match he was one of the
very first mixed martial arts matches i don't know if you know that he actually had a uh a mixed martial arts match against a boxer and uh where he had when he was a national judo champion so he had his judo guy on and he had like a mixed rules fight with a boxer how'd it go he strangled him put him to sleep yeah but you could watch it on youtube it's pretty interesting my big brother has his brown belt um under uh under uh under hanato who's like the nicest guy in the world hinata is a wonderful man yeah i started training with anato in the late 90s at uh john jacques machado's i one time i got to train with john jock and he he was he was he was very nice to me but he put me oh yeah he's the best man he put me to sleep he had this red belt on he's like 100 years old and i was like he just beat the [ __ ] out no he's in incredible shape he and he's one of the rare guys that you know i've known um i've known him since i think i met jean-jacques in 98 and he has really from all this time never really been injured and never really been out of shape and and trained so controlled and so relaxed and just everything is perfect position he's an amazing guy to learn from you know because his his knowledge is so deep it's like from the roots of jiu jitsu from the early days but also like continuing to train he's never stopped training a lot of the older guys they get injured you know but he's been really meticulous about his physical training and his diet and being healthy and also the weight trains he's not a guy who explodes everything is slow and smooth and technical it's very very inspirational i um i feel like there's at a certain point you i guess you lose the ego although half never he's he'll punch you right in the face he's a savage half is a known savage he's i mean did he just go to jail recently beat somebody punching someone right in the face like he was like oh you got the cameras on you oh i'll never punch you he's like and they had the thundercat i was trying to make like the thundercats logo on his like gang land i don't know it's a whole story soul story brazilian gang listen
man um thank you for being here we just was [ __ ] three hours is that actually three hours yeah it's like it's four o'clock and they're crazy well i would talk to you forever i know we can do this again let's do it again i love you um i love you for this hey i'm so sorry i got to say this my my buddy john bush is a big fan he met you once he's a jiu jitsu guy and tell me what's up and i got to just shout him out shout out to john bush what's up john bush um this is the website for your uh book it's called foodiq.co um the book's available right now i got it in my hands is there an audio as well there's there's no audio yeah you can't really have an audio for a book like this you need the images and everything but uh it's very beautiful there's a lot of very cool images in it it's a very thorough and uh i [ __ ] love cooking and i love talking to you man so thank you very much for coming in here good luck with the book and everything else and next time i'm in l.a i'm gonna eat your pizza i'd like to cook some meat let's do it let's do it thanks brother all right bye everybody [Music] you