Hot Dogs and Caviar

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