Share Hot Dogs and Caviar
Share to email
Share to Facebook
Share to X
By Hot Dogs and Caviar
5
88 ratings
The podcast currently has 48 episodes available.
Hi all. Sorry about the delay, whoever produces this podcast needs to get his sh** together. Anyway, here's the new episode, culminating Jesse's recounting of his NYC trip, but with lots of dirty jokes and swear words.
Time Stamps:
2:30 On the Great Joey Chestnut
3:55 On to Chuck Norris (Funny Story)
6:00 More Hot Dog Talk than is Normal, Even For Us
14:14 On Mister Happy, Bygone Sushi Master
15:16 Meditations on the Intensity of Cooking at a High Level
16:58 The Rest of Jesse’s NYC Trip
17:42 Jesse’s First Real Restaurant Meal, and on Being Jaded
21:00 Xian’s Famous Foods
27:03 Ernesto’s
40:30 An Anchovy Tangent (The 2 Amy’s Story)
42:12 TK Finds His Anchovy Compound, and the Guys Descend into Chaos
47:37 Nobu (Jesse Gets Serious, and Waxes Philosophical)
58:20 The Nobu-Peru Connection, and a Hasty Outro
Hi guys, another episode, finally! The internet quality was bad, so there's some glitching, but Jesse tried his best to edit the worst of it out. Still, this is not our best-sounding episode. (When we finally DO have a best-sounding episode, we'll let you know.)
Time Stamps:
2:09 Tarver’s Nightmare Gig
14:41 Winkies, Schmekels, and Nozzles
15:54 Jesse’s Bartending Beat-Down
17:10 On Tiny Spider Crabs
30:30 What TV NOT to Watch on Acid
31:54 Jesse’s Mushroom Experience
34:22 Jesse’s NYC Trip Part 1: Bubbie’s
36:36 NYC Part 2: Daniel
39:03 A Digression on Bread Service
42:54 The Best Dish in NYC
50:57 Jesse’s Embarrassing Shoe Story
53:02 Tarver and Nate Talk Artichokes … and Mutual Esteem
Tarver couldn't make it, so Jesse and Nate planned something special. Wait, no they didn't, they just spitballed on random topics. The guys discuss sending food back, brick oven bread, cookbooks, and a particularly virulent strain of culinary misinformation.
Time Stamps:
2:34 Nate’s Christmas Calendars
5:09 Nate’s Science Experiment (Mesophillic Cheese Culture)
7:03 People Like Grilled Cheese
9:42 Kenny Shopsin
14:37 Uncle Bucks
15:10 Huff’s Question on Sending Stuff Back
36:19. The Guys’ Actual Advice for Dissatisfied Diners, Sort Of
41:26 On Food Poisoning Fears
44:35 Nate’s Pop-Up Pizza Oven, Which Devolves Into a Discussion of Jesse’s Mom’s Xmas Gift Buying Habits
50:16 The Absurdity of Fondue Sets
51:50 Whittingstall’s Oueuvre
58:00 Signature Dishes that Matter
1:09:28 The Ultimate Nomenclature Controversy Question: Sorbet v. Sherbet
Hi everyone! We got TK in the house today. We didn't have a ton of time, so we just had a conversation about weird food, and everywhere that topic took us.
Warning: Some of the jokes get a little raunchy on this one, even for us.
Time Stamps:
1:00 Nate Reveals a Funny Compliment he Received
3:35 The Boys Get Down to Business
3:40 Nate’s Mildly Racist Kim Chee
5:20 Kimchee Tuna Tartare
7:07 Oldest Food the Guys Have Had
13:57 Eating Insects
16:00 Jesse Confuses Lionfish and Scorpionfish\
18:50 On Rays, Catching and Cooking
28:50 Natto, and Why Tarver Hates It
34:21 Durian Fruit
35:55 The Taleggio Story (Funny)
42:21 Around the Horn, 1 More Weird Food Each
43:26 Nate Ate Dehydrated Scorpion
43:23 Tarver Ate Testicles
45:27 Jesse Ate Raw Horse
49:19 Red Stag Venison
54:00 Jesse’s Insane Pop Tart Idea
Hi guys, we didn't really have a plan for this one, so we went to the mail bag.
Time Stamps:
:30 We begin with a tribute to Scott ‘Razor Ramon’ Hall
4:14 Nate Introduces Ray Finkle, his Einkorn Wheat Starter
8:33 Nate’s Cabbage Proclamation
10:24 Jesse’s Sad Story with a Funny Punchline
20:17 Listener Question #1: Knife Brands Recommendations
21:40 Jesse and Nate’s Knife Go-Tos
28:13 The Diamond Steel Issue
32:55 On Quentin Middleton
37:14 Steven’s Charcuterie Question
38:17 How to Create the Protein Web
40:40 Aged vs. Fresh Charcuterie
42:00 How to Make Sure Your Pate is Cooked Properly
42:45 On Aromatics in Pate
44:44 Heat Management is Paramount!
45:09 Take Good Notes!
47:00 Michael’s Training/Management Question
47:30 Leading By Example
48:42 Breaking the Jerk Cycle
50:52 The Crab Salad Story
53:17 The Value of Empathy
53:50 Orange-Lemon-Orange
55:00 Help People Find their Role
1:00:09 Jesse’s Passive-Aggressive Final Thought
1:03:00 The Towel Story
1:07:11 Michael’s Real-Time Menu Request!
Hi guys, no Nate this week, so Jesse and TK ATTEMPT to talk about cookbooks, but lose the plot for a while first. No technical discussion this time, just a bunch of chatting about various aspects of chef culture.
1:02 Jesse’s Charleston Wine and Food Hot Take
2:35 Tarver and Jesse’s Beer Crushing Vendetta
5:10 On Restaurant Week
8:36 Jesse’s Chopped Audition Story, Amid a Broader Discussion of Top Chef
13:11 Why Iron Chef is the Best Competitive Food Show
20:19 TK on the Overriding Positivity of the Great British Bake-Off
21:12 Jesse’s Bobby Flay Confession
25:05 Tarver’s Vegas Adventures
25:20 Tarver and Jesse’s Roku Coincidence
29:00 On Robuchon’s Potato Puree
30:14 Gagnaire’s Was Overrated!
30:47 On Skydiving
34:02 The Guys Get On Topic: What We Look For In Cookbooks
35:16 When Recipes Don’t Work 42:22 Pie Crust Talk
52:17 Beauty Counts in Cookbooks… But Pretentiousness is a Thing
58:21 On Michel Bras’s Legacy
59:53 On the Importance of Photography in Cookbooks
1:07:00. A Cookbook’s Duty of Safety
1:16:36 The McDonald’s Fries Conversation
Hey all, TK got back from the UK, and he is telling all!! This episode is basically porn.
Note: At one point, TK refers to a place called 'Sea to Sea,' where they are known for dry-aging fish. The restaurant is actually called 'The Sea, The Sea.' We apologize for any confusion.
Time Stamps:
:30 The Pre-show. Thoughts on vodka and country pudding
7:55 A look behind the Hot Dogs and Caviar curtain
8:37 Jesse finally counts it in
11:44 Tarver’s Fat Duck stage
15:39 The Big Fat Duck Cookbook
18:47 Do they still make Bud Ice??
20:12 Dry Aged Fish
28:04 A new anchovy snack
29:44 Dinner
37:12 JUMP CUT
38:24 On unscrupulous fish vendors
40:13 Abundant Seafood
41:52 How to be a chef
42:48 Caviar and Burrata
44:44 The iconic Dinner dessert
48:26 Harrod’s
49:49 The Fat Duck
50:28 Bartender talk
52:34 Tarver rhapsodises about Fergus FUCKING Henderson 1:06:02 The Fat Duck
1:12:00 On culinary Lister-mint
1:15:45 Ikoyi
1:19:06 Crab Fat
1:25:00 Michelin Theory, and 11 Madison Park
1:32:00 The Fried Rice Thing
1:35:22 Jesse’s Burrito Theory
1:37:48 Jesse and Tarver’s 2 lunches
Okay, y'all. We are calling this episode Time Warp Tuesday, because Jesse is an idiot, and produced the episodes out of order. Anyone that pays attention to the NFL playoffs will notice that, so there's no sense in trying to hide it. Anyway, apart from that, we have a spirited discussion of food cost, and then share our best chilli tips. Enjoy!
Time Stamps:
1:39 Jesse Hates Football
5:35 Chef-Bitching, Specifically Jesse’s Waste Rant
10:40 Jesse Thinks 16*12 is damn near 100. Wow.
17:20 Cleaning is Discarding
18:54 Why Being an Angry Chef is a Sub-Optimal Strategy
20:55 It’s Okay to Have Standards
23:50 On Utilization
27:40 Your Diners are Probably Cooks, Don’t Piss Them Off
30:30 Restaurant Cost Accounting, and Why It Matters
33:30 The Chilli Talk
34:08 On Chilli Dogma
38:33 The Origins of Chilli
39:00 The Purist Principle
40:18 On Frito Pie
41:15 An Amusing Non-Sequitur
42:36 Secret Ingredients in Chilli
47:47 Jesse Hates His Mom’s Cooking. Like, a Lot
50:35 Jesse’s Quick and Dirty Hot Dog Chilli
53:43 Jesse’s Insane Short Rib Chilli (Work in Progress)
56:50 Insta-pots are Awesome (and Air Fryers Suck)
1:00:14 A Quick Note on Beans
Hi guys! New episode, sorry it's late. With Nate and Jesse both working, it's been harder to maintain the illusion of a schedule, but we'll keep cranking these out, as long as all 60 of you keep listening! We discuss several small topics, from football party snacks and Meat Loaf, to cruel nicknames, and how to shop for cheese and olive oil.
Time Stamps:
00:57 On Nicknames (Multiple Funnies)
12:44 Jesse’s New Dessert Drink: The Iceball Slide
16:42 How Name-Control Works
20:00 The Guys Veer into Olive Oil
28:02 A Shout Out to the Late, Great Michel Richard
29:30 The Great Meatloaf Discussion
31:53 On the Interesting Properties of Pork Protein
33:53 On Filler in Meatloaf
36:44 Seasonings and Flavorings
41:05 How Many Eggs?
42:07 How to Check Seasoning
44:03 Bacon Wrapping, and the Parchment Trick
46:46 Jordan’s Meatloaf-Mayonnaise Trick
48:18 Time to Talk About Super Bowl Snacks, Starting with Dips
48:49 Brun-WOW
52:19 Definitions of Pimiento Cheese and Bagna Cauda
55:15 Bread Bowl Dips
56:06 Helluva Good Dip
57:06 Jesse’s Wife’s Family’s Cocktail Weenies
58:36 Nate’s Trash-ass Artichoke Dip
1:00:00 What are the Seven Layers in Taco Dip?
103:12 A Heartfelt Goodbye to DD Pecker’s
Hi everyone! TK is back, and his daughter is on backing vocals. The dudes discuss pancakes, among other things.
Time Stamps:
1:46 The Nate Burns His Melon Story
The podcast currently has 48 episodes available.