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Naomi Nachman Table 4 Two 12 26 14 Gourmet Glatt
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we're on good morning everybody this is
table for two with Naomi nman on the
nakam seagull Network I am right here in
G May glad I'm not on the Lorry side
this morning I'm right here in cedarst
in my hometown it was a pleasure just
having to drive down the road this
morning so it was really exciting um we
are broadcasting a superai show from
9:00 to 10:30 I have an amazing lineup
of guests so uh stick around come to the
store if you're in the five town or a
little bit closer I know shopus is only
at 4:10 don't worry you'll get it all
done in plenty of time so come on down
to Ceda Hurst um watch us live we got
some giveaways and fun stuff going on so
we're really excited to be here um this
is table for two as I mentioned for
those of you who don't know me or are
tuning in for the first time uh we have
a very exciting food show on the nakam
seal network uh I love to shop food I
love to shop for it cook it eat food eat
at restaurants anything food related uh
I'm a kosher personal chef my business
is called the Aussie gome and anytime
you don't feel like cooking you can give
me a call I do all my shopping right
here in gome glat which is the entire
store is under the V of the five town so
you can rest assured all the kashwood is
uh all the products in this store are
are the best and highest quality um but
I also like to hear about everybody's
food experiences and I like to share my
stuff but i' like you to share your
stuff with me so email me at Naomi nakam
seal.com thank you for everybody who
does email me and lets me know where
they're eating what they're eating what
they're cooking I love hearing about it
um so you can join my newsletter on the
aussie.com website Pinterest Instagram
Twitter all that fun stuff so uh stay in
touch with me and if you eat it share it
okay so we have a really exciting show
right here in gome GL we have a nice
crowd showing up I just want to give a
bit of a lineup of Our Guest I have Seth
levit here sponsor of table for two for
this entire year we started off in
January and now we're here in December
and we're also here to announce that we
are going to be sponsoring your show
next year as well thank you so we're
signing on again awesome let's celebrate
we'll celebrate we've got some cocktails
we're going to celebrate in a little bit
that sounds great so we've got Li lined
up we've got Nate crewman from The
Burning Bush hot sauce I'm going to
point to that uh and of course I have
and there's been a lot of Buzz about
this and I'm not sure if the kids in
this class are watching right now from
this smart boards but I have Chef aan
berf he appeared on on that chopped a
couple months ago I don't know if we can
pan it on him can we get a wave a wave
to Aon he's going to come on he's GNA is
he on did we get him okay awesome uh
we've got um Aon we've got Maly her
she's over there I'm waving to her she's
not in front of the camera right now so
she's from Kiss the kosher cook we'll
talk more about that of the a huge
Facebook group um and we've got Jay
books spam from Royal wines no show is
complete without Jay um and how we CL
Brun with a G glut Roundup at the end of
the show so please stick around because
we're going to be doing some cooking
with Chef atown berth in just a little
bit so hi Seth how's it going it's going
well good morning how are you yeah good
good shabas I know right yeah good air
of shabas as we always say yeah it's um
I'm pumped it's really exciting to be in
Hometown and in G who big big supporters
of your products we're big fans of gourm
glat we used to actually live out here
in CST for about 15 years and this was a
store where we always shopped yeah they
got everything here you know if you come
to gigl you don't have to run around to
other stores that's right they have
everything conveniently you know laid
out it's a great store including the
Ables and Hyman products which is what
we're here to talk about Seth you've had
a wild roller coaster year like it just
goes up and up and up and up no Downs
been one of those up roller coasters
that's right continue thank you thank
you so much and a lot of it is because
of you thank you I've had so much fun
the the Facebook page has like gone like
crazy it's like quad correct if you are
not a fan now right now on Facebook wash
your hands I know you're in the kitchen
um cooking and listening so wash your
hands grab your whatever computer and
join the Ables andyman Facebook page and
also hodan is as well correct and now
Instagram that's right we're moving
forward social media is taking over and
we're following the trend and today
people are posting on Instagram and uh
that's really the medium that people
have uh are using yeah and if you if you
are like I made for um hanuka I know we
we're GNA doing doing a few homages to
hanuka but I made lkas and I had some of
your um cognac salami that you were
given me I grad that into my laa mixture
it was amazing I saw the pictures and
then I posted on fa faceb uh Instagram
actually also Facebook but I did through
my Instagram and I tagged andman so if
you do make something fabulous with a
product from abeles and Heyman we would
love to see it so so tag them andman one
word Abel's Hyman one word not the ant
um yeah and on Facebook you can do it we
love to as you know I always say if
you're eating it if you're cooking it
share it with us we love to hear from
our customers we know how important they
are to the business without them we
would have nothing so we thank them and
we appreciate them and we want we want
we want you guys to share with us as
much we share with you so please show us
your pictures of your product take
pictures of the product that create
interesting recipes and let us know
about it' be surprised what we can come
up with with the recipe that you uh you
decide to make yeah and and you've got a
brand ambassador now we've got yes yes
we uh the amazing honey apple bam that
busy in Brooklyn we want to give a shout
out to her as well she uh created an
amazing recipe a hot dog uh cooked in an
egg roll wrapper that's sick amazing
it's posted on uh our our Facebook
Facebook page it's posted on our
Instagram page uh byy and Brooklyn
posted it on her web blog uh it's a it's
a great recipe it's an easy recipe and
it's uh just another nice thing that you
could do with a hot dog I have to after
the show I have to go home and make them
because um NE my freezer door was left
open on Wednesday night and all my
sausages and hot dogs that I had gotten
from you and I had bought back from
Australia all defrosted so I have like
80 hot dogs to cook this afternoon cook
them up quickly I know Barbecue on
Sunday at your house Barbecue on Sunday
so everyone can come to my house but I'm
going to I figured that would be another
recipe to throw together before shabas
didn't seem complicated easy recipe Jay
books spam is in the house thank you
okay we gave a shout out to all our
guests so I didn't see you so you're
here thank you um Okay so we've got some
products people who are in the store
probably can smell the amazing hot dogs
that Seth has got cooking you know when
you watch the show and you can watch the
show now on the nakam seal.com homepage
but afterwards you can always go to the
YouTube channel on nak seal Network and
watch any of our shows that we uh also
videotape as well um and you can watch
them later but um so the people who can
see it and the people who aren't in the
store can can't smell it we've actually
got some hot dogs cooking up over there
and this is from your this is from your
new line of hot dogs right well we
brought two flavors of hot dogs with us
today uh we brought our uh no nitrate
added uh reduced fat and sodium beef
frank fitter which is a healthier
alternative today to eating the uh hot
dogs with the synthetic nitrates I know
people are always looking to uh uh eat
healthier be healthier live healthier
this is an opportunity to consume a hot
dog buy a hot dog and still feel good
about your purchase it's unbelievable
it's great you know we are all getting
much healthier and thinking you know we
we always talk about reading our labels
and reading our packaging and the some
of the ingredients that are in yours
like the Cherry celery and Cherry which
are natural nitrites right those are
natural derived nitrites they're not
synthetic nitrites and they do the same
thing that a synthetic nitrate does
which cure the hot dog let's have some
hot dogs and then we're going to move on
to you see have this big tray of food up
here we're going to be eating that right
so what we're going to do actually is
we're work we we uh cooked up the hot
dogs because we wanted to try something
new and uh you have a guest coming on
your show right yep I have Nate Kwan
okay and I met Nate uh a few weeks ago
and uh Nate introduced me to his product
line and I was really blown away with it
the burning bush hot sauce and he said
that there are a lot of opportunities to
work together he said that uh you could
add my hot sauce to um uh sauerkraut for
example give it a hot flavor and I
thought you know that would pair very
well normally we're pairing wines with
hot with hot sauce with Jay today today
we're pairing hot sauce but we said how
about pairing it with our beer flavored
hot dog and we thought beer sound proud
and and burning bush hot sauce what more
can you ask fantas so that's one thing
that we're going to be trying and the
other is as we mentioned the healthier
for you uh no nitrate added hot dog and
that hot dog Nate tell us what we're
going to do with that hot dog that's a
simple one and thank you Seth for the
shout out thank you na so much for
coming on yeah we need to get you close
to that
mic thank you for having me today and
for the opportunity really to share what
we think is just an incredible flavor uh
maybe we'll start with the healthier
version and because that
say healthy hot dog like healthy hot dog
it's not an oxymoron and what we're
going to do is we're just going to mix
the we mixed the burning bush already
with a spicy deli mustard I'm going to
just um show the bottle it's such a well
there goes my microphone did that just
fall did I lose sound did I just lose
sound no I'm good okay I I guess I'm
just G to um put my mic pack back
on okay are we good ZK all right um okay
techn A little technical issue but we
can work right through that um okay I
think we're good all right um Z you'll
let me know if the sounds okay okay so
um lost my trainer thought there okay so
we're talking about a nice classy bottle
so I really like it actually looks
almost like a bottle of vanilla extract
but you'll see Burning Bush hot sauce
but it's not one of those sauces and
this is what I fell in love with I don't
like hot sauce that kills my taste buds
because I cannot eat anything else for
the rest of the day this is just the
right amount of kick that enhances your
palette your food the recipe it's unreal
and when I met you at kosher Fest and
you actually recognized me from table
for two with n and I was like so excited
that someone's watching the
show um so we like really hit it off and
I got Seth involved you know and great
okay so I'm just going to put this back
here right next to my abelon himman Hat
by the way I don't know if I told you
Seth I love my hat I love my hat yeah
I'm always wearing my a and hman cap if
you see me on Facebook quite often I'm
wearing my AEL and hman C okay so what
have you done here while Seth is
finishing up those hot dogs we're going
to have a little party we're going to
we're going to do a nice tasting here of
a lot of different things because
burning bush really brings out the
flavor as Naomi said the idea is not to
compete with your food if you spend a
lot of time cooking something the last
thing you want to do is burn your mouth
or have that be the most prominent
flavor so burning bush really is there
to wake up the flavor the flavor profile
just travels all around your mouth all
around the I love that flavor profile
can I use that yeah I'm going to use
that flavor profile frequently okay
great we find it it's great simple just
on a chip mixed with kumus mixed with
olive oil and burning bush together with
kala is an amazing treat and we're also
going to do some bean salad and we're
looking forward to the hot dogs which
are being cut up right now bring it on
and Naomi made some extreme sacrif today
first I'm told that she washed and so
that we could make Mo earlier so that we
can eat I never wash on a Friday and
eating meat for the day that's it for me
so okay I know so so any coffee that
I'll be drinking today I've got my went
to the geg L where they sell soy milk
and I have soy milk for my afternoon
coffee cuz I will be fles till shabas
basically now right y okay so um we're
going to wait Seth's going to come back
okay so this we're having a cookie
party o okay what is that tell can we
get a shot of this let's get a shot of
that for those of you who are uh
watching and and who are just listening
I wanted to describe what we've got here
we've got a bowl of humus no that's the
humus this is the mustard this is this
is the
mustard mustard Abel and hman big fan of
the mustards okay I don't know if people
know that but because we always talk
about the hot dogs but we Abel and hman
has an incredible line of mustards and
I'm a mustard snob and these uh once I
int was introduc to them no going back
there's no going back okay I just want
to smell it oh wow my glands can't wait
to eat this so this is the Ables andhe
and deli mustard with some hot sauce
correct right and you can always add hot
sauce you can't take it out so easily
once you do it you don't want to start
sticking a lot of spoons cuz it will
bring a Zing but it's going to bring
more flavor out of the mustard okay so
can I go for this do it anywhere you
like okay I don't have to make any brast
cuz we just washed okay so what am I
eating here Seth you are having the no
nitrate added reduced fat and sodium
beef hot dog a full flavored hot dog
with a healthy twist okay so my parents
are in Australia and it's shabus for
them so I kind of feel like I can eat
meat on 9:00 on a Friday morning it's
chabus for me like we drink so early in
the morning cuz somewhere it's 5:00
okay eat one as well you for sure oh my
God delicious
Pop that's unbelievable that's um I love
the kick of the hot sauce with a mustard
wow who have thought what's nice is that
I'm tasting the hot dog the way it's
meant to be tasted that's right and if
it's going to ever compete again you
don't want that but you want that great
flavor it's Tangy it's spicy it's musy
and all with the beef the meat loving
this you have all the rich flavors of
hot dog with the mustards it's amazing
so what can we try next I'm excited to
the next item that we have up is our
beer flavorite hot dog which is new item
that we created this year uh it's
selling very nicely unfortunately we
will not have it for pesak but right
after PES we will have it again so get
it while supplies last and we're going
to bring it over the run is done now uh
we have about one or two more runs left
and then uh we're we're switching over
for off believe it or not okay what so
now we're going to have a B1 with what
we're going to do is we have the
sauerkraut which is already mixed with
the burning bush too I don't know if you
want to get a closeup of the sauerkraut
but I I would call this kosher kimchi
Koreans make a kimchi salad which is
made with with cabbage and Korean hot
pepp it's a Korean klaw but this is
really what I would call the kosher
version of it although burning bush has
a recipe called burning kimchi which is
amazing as well it half hour put this in
my we're going to stick it in the bowl I
think it's easier just to throw this in
a bowl and just eat it with the hot dog
okay now do you heat up the sauerkraut
or do you serve it this is not heated
but sauerkraut goes any temperature on a
hot dog it's better to have it hot so
the hot dog stays hot I like this outr
at the when it's heated up so this is
something that I did not grow up with I
have to tell you though I did a tasting
at a farmer market the be flavor and one
of the products that they were selling
was sauerkraut and I couldn't sell that
at the tasting or give it at the tasting
so instead I just had a bowl of
sauerkraut and I just kept eating it and
everybody said what's that you're eating
and I said this is just sauerkraut with
burning bush and they loved it and they
were going and buying the sauerkraut
buying the hot sauce throwing together
and eating it right there it's fantastic
you C it's great they say that um if
you're there's a whole diet mov called
eating fermented food and people are
eating sauerkraut to keep the lining of
their bellies like I don't know with a
good bacteria it's like very healthy for
to eat sour let me give you another shot
there I think another shot oh God okay
so I'm holding a bowl of
sourkraut with a a lot of hot sauce and
I put it I'm mixing it around and I've
got a bite of beer flavored hot dog okay
here we go I took my emol this morning
okay
I'm going to taste it plain first flavor
okay it has a very nice subtle hint of
beer flavoring that's really nice that's
too much hot sauce for
me okay and that's spicy wine so okay
excellent really really excellent loving
it okay oh that's good that's good you
make a great product you should be very
proud of yourself yes it's hard do that
today I can't take all the the credit
for this I have a great partner Neil
tell us a little bit more about you got
together well we got together on the
squash court many years ago and that's a
longer story but what happened as Neil
was involved with hzone with bike rides
and learning about the spice rout and
learning how to make pickles and I had
this idea many years ago just about
creating a hot sauce and I had a name
Burning Bush when I told Neil his eyes
popped and he's a gardener he besides
business he a foodie and we experienced
the Renaissance of food in Philadelphia
many years ago so he starts creating a
recipe and we're going back and forth
and tasting and he's going through his
cabinet from his wife's spices and one
Middle Eastern herb ancient just blew it
off the charts start sharing it with
Foodies all over Philadelphia restaurant
owners and here and there next thing you
know in June we did our first run and
this Monday we did our fourth run right
we were talking and uh you know thank
God we're just really enjoying the the
flavor enjoying the the people who are
connecting with us on Facebook and
sharing their recipes we got a a recipe
just the other day for a muffin Frittata
with burning bush who would have thought
and it's delicious soups everything
that's how we got together and we you
know the flavor we believe and in fact
the fact that we're here that you're
talking about social media we believe
our sauce is about human engagement food
is about human engagement I love that so
when we come together we want to be
happy any sauce can make you hot okay
but we believe the burning bush makes
you happy and you come together and you
talk with people you enjoy your food you
Savor the time you have to get I think
you want to yeah I want a because you
know time is getting away we have one
for you too I'd love to have a okay
we're going to have a especially because
we're finishing our first year and
moving in out to our second year
together now believe it or not this
gorgeous cocktail where is Jay okay Jay
oh we got to give Jay some we should
make one up for Jay okay no no no I'm
good he's going to wait okay so this is
made with Morad passion fruit wine shout
out to Morad wineries imported by Royal
wines a favorite of mine this is right
under orange musat is the passion fruit
wine so well we at about a year ago the
previous kosher Fest I met garon very
briefly and Jay actually was kind enough
to connect me with Gan and Neil went to
Israel met with Amir and we connected
with Morad because I love the passion
fruit wine it's a delicious product so
we actually have this new cocktail um
and no surprise it's called a burning
passion and and what it is is it's a
combination of orange juice Burning Bush
hot sauce and the passion fruit wine um
we took it to Abigail's recently Jeffrey
Nathan company love our sauce and and uh
the chef's there and everybody loved
this drink it was just such a wonderful
I cannot I cannot wait let let's drink
human engagement human engagement Abel
and hman seagull Network burning bush G
make glot Royal Wine okay
I okay someone's got to talk through
this this is
fantastic wow wow that's all I could say
wow the word is mul dimensional cocktail
you know why because you feel the heat
in the back of your throat and it takes
about a second for the heat to hit you
but when it does it just comes out it's
nice but then at the same time you've
got the passion fruit yeah you taste the
passion fruit the sweetness and the hot
together it's like any other cooking
experience you have nothing will be as
good as the lowest common denominator so
if you start with the great ingredients
you end up with a great product it's
good orange juice good passion fruit
good hot sauce great Orange juice
this really fantastic we must give some
to
Maly Maly hssh you must come up and try
this in a couple of minutes you're up
stay tuned kiss the kosher cook is going
to be up right next um okay we have time
for one more thing going on over here
well we wash why don't we have somea
okay sounds good that's why we washed at
9:00 in the morning 8 9:45 okay we have
a zix Kala and a knife and a knife
I'm not going to make a silly brous joke
what what we're doing here basically is
just some tearing extra virgin olive oil
mixed with burning bush this came care
of Neil he loves it they eat it every
shabus they eat we're doing this the old
fashioned way we're literally going to
break bread together is that a
watera it's Aisha it's a a Haisha okay
there you go thank you okay oh okay
you're going to want to just Stir swil
It swirl it around here
okay we've got plates yeah there's an
extra one okay so I swirl the olive oil
and I want to get a little I'm swirling
a piece of Kala with into olive oil
mixed with hot sauce so if you are
listening I just want you to create a
little picture in your mind okay now I'm
going to take a bite while you talk okay
this is also great on corn on the carob
right off the grill you just mix the
olive oil with the hot sauce this is
sick yeah oh my God in a good way
amazing I know shouldn't that word right
this is unbelievable what it is is that
some foods are porous in a way that it
just travels through the food the hot
sauce the olive oil as well so fried
foods work that well it's not the
healthy alternative necessarily but
things like schnitzel um breaded
eggplant goes very well with the hot
sauce as well this is delicious so I'm
going okay I just want to try that hos
there I got to get everything in on this
plate and then we're going to clear out
and you want to clear the table okay
okay I'm going to take it do you want
one of these sure yeah I'll make you one
thank you we got our little plate oh my
goodness we have a very full table here
today I'm taking a corn chip a whole
wheat corn chip uh which has been mixed
with hummus and hot sauce I'm going to
take a little bite you're can to hear
the
crunch yum this is one of my favorite
combos what an amazing product I love it
really I'm loving itos hot sauce I never
would thought of that one really nice
well we we have a lot of recipes we've
created and we also have simple uses of
this you can just throw it on a sandwich
you can throw it on a tuna melt great
mayo and make us you can make you can
make a hot mayo with it if you like I'm
loving it you can add it one of my
favorites is cholan on chabus cholan on
chabus okay my kids love it it's a great
thing Nate thank you so much for coming
in this was a great little segment I
want again thank everybody for having us
thank you for having me as well so much
okay can I eat all of this up enjoy give
you a little more room yeah great thank
you all right let's try to clear the
table a little bit because I've got Maly
hers coming on up kiss the kosher cook
hello all our family and friends that
are here this morning right here we have
a little messy table but you know what
maybe you want to eat some of this I
would like to try the juice oh yeah you
can share with me thank you you like me
to make one oh sure thank you thank you
Nate crewman okay great wow I'm just
just going to move everything over
here how are you darling I'm great how
are you yeah good it's like so weird to
do this in gum GL cuz know Mar has
actually been into the studio so yes I'm
an old Pro yeah you are you are doing
this talk food talk really you are the
ultimate food talker because you're
you're Mary for those of you who are
unaware of Mary I don't know what rock
you've been living under just joking but
Maly Maly this is Maly HS hi she runs a
Facebook group she doesn't have a
website it's kind of a little bit
different you know the Blogger world is
growing and growing and growing but
what's been growing a lot is the
Facebook groups you know you can run a
whole business from Facebook you
absolutely can um just having a group
and I it's absolutely incredible how
you've got it's a closed group so I call
it it's a secret group actually um but
not anymore but if you friend me Maly HS
on Facebook I will approve you to the
page and I just I like having that small
close niit community of 700 or so um you
know of my closest foodie friends and
you know and Maly it's really amazing
that Maly talks to everyone like she is
your best friend which is so nice cuz I
really feel that we've connected besides
being from Sha and we know each other a
little bit but like how we just share
everything on Facebook and people will
talk about a recipe like you you the new
kosher Cookbook by layout secret
restaurant recip and you put a thing
about the cauliflower soup up there you
have as of last night 78 comments on
that soup cauliflower B it just keeps
growing like even I had a question cuz
I'd seen that you had made something Tak
it a picture of it of the carloon
Gabby's uh cedarst sandwich that's in
there the recipe that's in there and I
had a question about it and Mal I'd seen
that Maly had taken a picture people are
taking pictures of their food sending it
to Mary's Facebook group so other people
will know what to do come up with and
giving their opinions on like whe
whether it was a success in their you
know dinner or something might have gone
wrong and people are able to just you
know give in their two cents and help
out other people with their culinary
question support group for for I guess
mostly moms dads can join orle dad
singles you know that are that are
really and my brother oh that's so cute
right you have a brother that's a real
big foodie shout out to Nissen um yes so
it's really nice to um you know that
You' made yourself so accessible and
I've said that before it's really
amazing you know you get all these texts
okay so I have some questions for you go
ahead okay we're going to hit Marky up
with some questions what is your
favorite spice my favorite spice that is
so
hard oh my gosh what's your go-to spice
I
mean that's I've hit her I've hit her
hard I go I know M wck loves salt Sal
salt is her go-to spice and she has a
large collection right I love Sal of
salts right um so if you had to flavor
something with something besides salt
because you got to have salt in
everything right there's this new spice
and you know share share well I'm like
waiting to hear what it is no it's
actually um it's a mix of a what what
was it talking to the mic you know let
me thinking it's a really hard question
for me you know what I'm going to say
I'm going to say crushed red pepper
that's probably my crush red pepper yeah
that's my favorite okay great all right
why not great what what's your favorite
thing to eat
pasta pasta homemade fresh I've never
done that Marky we're going to do that
together can we do that together that be
if anybody wants to join Mary and I
doing a fresh pasta I have a pasta
machine love to do that so email me at
Naomi at null.com and we will do that I
would love to do that we actually did it
right here in gome glat during the nine
days that's the thing that always
intimidates me that machine that you
have to like oh it's so easy yeah it's
so easy you have to do it a few times
you have to put it nine times yeah my
six-year-old did with me I have it on my
Facebook page we did it during the 9
days um when I was in Australia no right
here in this in G GL we did it but I
learned how to do it in Australia and
then I got my you don't just go on the
radio doing it no without okay well we
actually had a cute little cooking demo
thank you oh was that for Maly oh night
you're the best let's get Mary a little
slushed yeah sure I just I neglected to
mention we have a Facebook page and we
love to share your recipes Burning Bush
hot sauce please come we've shared them
we should we love to just engage all the
time Facebook website and anybody that
wants recipes can just email me at Nate
at BB kosher.com there you go it's
amazing how we've all made the world
smaller you know by by all this Facebook
and social media businesses are booming
from it absolutely okay what was my next
question what's your favorite Cuisine
I'm going to be asking all these to Aon
so I hope he's thinking favorite Cuisine
what's your favorite
Cuisine probably Italian it
okay yeah I see the pasta correlation
there for sure yeah okay ketchup or
mustard I've become a mustard kosur okay
so different mustard I used to love
ketchup now I love mustard of course now
I love mustard with burning bush hot
sauce such a good idea yeah you're going
to have to i' got to get you some of
this I love different mustards I've
never actually you know I started
looking at like different whole grain
mustards and you know just different you
know qualities of and and it's just
staggering how many Brands you have out
there yeah go to the it's actually I
know G glot so well I can tell you it's
on I one on the left hand side if you're
coming up from the cash registers yeah
they have like three shelves just filled
with I know I know Florida ceiling of
and I started looking in Gourmet Lots
like little sections of you know they
have truffle salt I never noticed before
truffle salt yeah truffle salt that's in
the back a i over there yeah amazing
things that are now kosher that you
would just never ever I never even like
thought you know kosher Fest really
bought home so much stuff fast that you
know like wow this is now kosher that's
now kosher we're catching up to the rest
of the world yeah for sure okay one last
question then we're going to talk more
about food chocolate or vanilla these
are always my favorite questions to
Foodies I don't know why I never thought
bring you to the show chocolate or ice
cream like you have to be more specific
like that's you know some people like a
chocolate person or a vanilla person so
you know gosh vanilla probably vanilla
okay I used to be chocolate now and
vanilla I think we Chang time I never
drank coffee till I was 40 really yeah
love Cofe now I cannot a day without
coffee is like a day without Sunshine
what type of coffee um I like to French
press my coffee French Press I feel like
it's a different level of coffee it's a
different level it's like a snobby
coffee it's a snobby coffee but I'm not
married to any brand but I want a good
brand I have to like Starbucks not
starbu um the Dunkin Donuts iced coffee
lattes okay yeah we have to do a how-to
on that too frch press we can do a whole
coffee show yeah that' be a good idea
okay cool yeah okay cool all right um
all right let's talk food what's the
biggest piece of advice you could give
you know to a Young Bride that's getting
married and I know you've been there
done that because you were not a cook
when you first and if you if you missed
our show that we did together you can
watch our show on the archives all our
nakam seal shows from the network are on
our archives n.com or on the uh app but
we've discussed you know you were a
Young Bride and you didn't know how
what would be a really good piece of
advice that you could share with you
know people or someone who's moving out
of home they finish college they get an
apartment in Washington Heights or you
know moving at queens or moving at make
making Alia you just you're out there
cooking on your own what can you share
with us I mean I would just say to not
be intimidated something doesn't come
out right I mean I've posted pictures of
things that flops total flops would you
do that now I would okay good for you
absolutely would I love that I love that
about you I absolutely would I have no
problem with it nobody's perfect and you
make mistakes all the time in the
kitchen and then you just Chuck it and
you try it again CH it and stock it
that's it don't be intimidated by that I
think the best type of food is home like
homemade food you know I thinkest food I
think aan agrees with that you know you
know you know what's going in your
products and it's just it's the
healthiest type of food and you know
just to keep trying and also use the
internet as a reference it's so there's
so much there that you could like I mean
discover and get support from other
people you know and ask even the
silliest questions you know it's a it's
a valid question you just cuz we know
how to do it doesn't mean everybody
knows how to do it AB yes absolutely I
remember I once noodles you can I bur
burnt rice how many times more times
than I care to say I really shouldn't
even say this on but that's why I
started baking my rice well you started
doing what I bake my rice you bake your
rice I do what I bake my rice really can
you just walk me through that because I
never leave a class without okay so
learning something so I I was talking to
a friend of mine one time and I said to
her oh he's the burn the bottom of the
pot of the rice which is actually a um
that's actually a uh in asari culture
it's the burnt part of I know they have
a name for it and I just don't know it's
called tadig there you go okay it's
called tadig it's the burnt rice from
the bottom and it's it's supposed to be
I mean I think it is really really good
but my point was actually getting a
fluffy bowl of rice so of course it was
very upsetting to me so my friend said
to start putting let's say you have a
cup of basmati rice yeah you put that in
a pan it could be in a 9 inch round pan
and then you put in a little olive oil a
little sea salt and two cups of boiling
hot water you cover the water's got to
start hot it's got to H it has to be
from an ear boiling hot water okay
boiling hot water so one cup of rice two
cups of hot water salt olive oil cover
it tightly yes and then you put it in
the oven for I think it's at 375 for 30
minutes unreal you un cover and you
fluff it and it's perfect really now
people do sometimes put chicken on top
of that as well oh my gosh but I I think
i' prefer doing that on a stove to okay
that's so
interesting monkey okay I'm going to
make rice I'm not such a rice lover so I
know people are like I think M makes fun
of me for that what do you mean you
don't eat rice who doesn't eat rice yeah
I don't I eat quinoa though okay so K I
like King but I I would that's 12
minutes on the stove top that's a Nob
brainer you can't really burn that
unless walk away from the oven like I do
sometimes too much multitasking and then
you take a picture and post it and say
look you see I'm not perfect yeah that's
right so true so true okay cool now Mark
has been working on an amazing project
and we'll finish up with that um it's
because this Facebook group is so
popular within the five towns and Beyond
um getting there getting there it's
really moving out cuz uh it's start off
as a local group yeah um somebody uh
Breezy I think had the idea
Breezy on she has the Breezy gift store
on Central Avenue uh we are big fans of
hers so um she was uh Pro she put up on
Faceook right we started talking about
one one night we were talking about some
some dish that I posted and we started
you know having an exchange about how it
would be so amazing to have a tasting
party okay so I could like write
something on Facebook and say yeah that
sounds like a great idea and then move
on okay move on next next topic but
Breezy she's a special type a girl she
she grabbed it by the horn she was like
no no no we are doing this we are having
a tasting party and it started out as
like oh we'll have 25 of our closest
friends and then it became a couple of
hundred um
so of fundraiser so rather than just
having a tasting pone brings a pot you
really it's snowballed because we
started discussing it online about how
it would be a beautiful thing if it
benefited um a food based Sedaka that we
could just you know you know give all
the money towards like Tom chabis which
it now that that's what we're benefiting
Tom chabis and we're giving all the
money straight to Tom shabis of the five
towns and it's for people that don't
necessarily have the money to you know
able to afford food it's a beautiful
thing and and I know that gorlad is very
involved in that as well they are they
are sponsoring all of our meat and our
fish yes a we are so thankful to them
yeah yeah that's really amazing cannot
wait to be a part of it I'm making fish
recipe because you know gouret thank you
I I uh fish is kind of like my thing so
um I'm going to be making a fish recipe
so I'm really excited to be a part of it
and joining the whole uh kiss the koser
cook group in live in person I'm going
to meet all those people who I don't
know from from the neighborhood but I
only know their names through Facebook
are going to come so I'm like it's going
to be a meet and greet of all the girls
that are on my page regularly and it's
going to be a Stucker a benefit it's
going to be an amazing hope we have some
good booze and desserts and we're having
yes we're having wine and sangria it's
going to be beautiful it's be great yeah
superar chefs thank you so much you're
amazing keep it up we cannot make shabas
and dinner without you I'm telling you I
check all the time what you doing what
you're up to I follow you it's great
because you know you get you run out of
ideas and my kids are like you know
you're get in a rut no matter what you
do so thank you very much for sharing
that was Marky hirsh from Kiss the
kosher cook Facebook group Fame uh if
you want to join her group kind of like
friend Mal and she'll let you into her
group I call it knocking on the door uh
how are we doing are we okay okay this
is the moment the hour we have been
waiting for since 7:00 this morning how
you doing mate um I'm good okay hold on
can we move we can move you in a little
closer all
right ladies and gentlemen I'd like to
introduce Chef atan
bth I'm really ex he's getting a round
of applause no one's ever given them my
gu you you're like something special
here um all my guests are special but
you are you're you're really
unbelievable you're my youngest guest oh
cool yeah can we can we get is is the
mic working it's good we got a good
sound um I'm going to just give the
people um a little bit of background
about you just how I heard about you aan
was a contestant on Chopped yeah it was
a lot of fun it was yeah we're doing
okay
yep um yeah so uh he was on Chopped and
that was awesome right yeah it was it
was really awesome and even though I
didn't win it's just been a crazy
adventure since and and just how did you
get on to chopped like amazing um well
like a friend a friend of a friend of a
friend emailed my dad um and they were
all it's funny they were all like Jewish
some of them were not really Orthodox
and the head of casting for chopped is
Jewish he's not Orthodox though and so
we applied we thought you know it'll be
fun cool thing to do maybe cool blog
posts right that I applied for chopped
but little do we know that once they
were starting to consider me I could not
tell anyone and oh wait so how long ago
is this well I knew that I was going to
be on the show um I'd say over like a
year and a month ago w wow so you know
for you got to hold that in yeah and my
I didn't know if I'd be able to hold
that in no the best was my brother he
was he didn't tell anyone oh that's
amazing good little brother yeah okay
cool um now aan aan had called me up
this morning saying you know wasn't
feeling too great but he is doing
amazing and I really want to thank you
so much for coming down with your dad
excited I've been like we I I couldn't
sleep last night I was so excited oh
thank I'm so touched I'm really I was
really excited too and we have become
fast friends so um we actually met back
at kosher festos now I I had seen um
Elan corn Bloom from the great koser
restaurant magazine he had posted right
before you had gotten on that uh from
kids going to be on Chopped watch
aath and you know um for some reason I
had seen the post maybe an hour
after you had been on so I had missed it
live um but yeah so St it's on YouTube
also oh right of course YouTube thank
God you can watch our show on YouTube
yeah okay so tell me what happened you
you went through the chop how did you
come up with your recipe for chopped
well un chopped you don't get you can't
use recipes or anything okay so if
you're not familiar with chopped it's a
reality show for cooking competition
basically three rounds appetizer
Entre keep going oh appetizer Entre and
dessert um and in each round they give
you a basket and in the basket there are
crazy ingredients you can get anything
from octopus to the craziest lettuce
anything luckily I do not get octopus oh
thank God cuz I would not know what to
do with octopus well I've watched a lot
of episodes on it some people even who
like eat octopus they do it completely
wrong so I was really nervous for that
but okay um and but one thing that I
thought was amazing is how nicely were
about the kosher that like I thought
when I go on the be like Aon what does
that mean like it would take so long to
explain but really they did research on
me research on being kosher and they
knew that I couldn't eat meat and milk I
couldn't cook or eat meat and milk tell
I couldn't try any of the food and they
were just really like they kept asking
me they kept asking me like he turn are
you sure you're okay with cooking meat
that's not Kosher a coer kitchen not in
Co KCK that's unbelievable wow yeah so
uh that was a really great experience
and from that so much has happened yeah
a lot more than it was a lot more than I
expected because I expected okay I got
on it and since I filmed this actually
in April okay um and I thought before or
after PES um I think before Oh pressure
pressure on Mom and Dad yeah um yeah so
it was good we were able to practice
beforehand and what I thought was
amazing is even though I didn't win the
whole Jewish community and even some not
Jewish like even some people who aren't
Jewish have been like really supportive
and they give me a lot of attention and
I thought you know okay I lost a week or
so people will think it's cool and then
it will just all end and chopped was
aired um I believe four or 5 months ago
and I still have a upcoming events like
this right and you're on the kabad ton
yes I was on that how was that it was a
lot of fun it was very cool cuz I was on
Chopped which is like filmed beforehand
and they do a lot of editing so what you
see takes like 2 days so it's an hour
show but it takes 2 days plus the BIOS
which bios take another two day and it's
just amazing how on live television
everything is like if something goes
wrong you got to just figure out what
else to do like right now like if we
spill these chips M's going to have to
send we have to do clean up and aisle
clean up and aisle how we no Mir how we
have to go clean up and aisle nak
Network Studio aisle cuz this is our
aisle here we always do our show from
here unless they put us in the freezer
last we did a show one time in the in
the freezer section and we froze
ourselves that would be cold yeah it was
not good well they gave us cute little G
glot sweatshirts which we all have okay
so you've done that tell me what you've
done since um so I've done several
cooking noos I did one at a local
supermarket oh that's so cool yeah it's
kind of like this in your neck of the
woods yeah and it's like a mile from my
house it's really coose just like you
we're going to do a cooking din together
in a minute so just stick around um it's
called um what's it called what it's
called sorry I'm tired it's okay he's
had a busy back day okay um and so then
I did another one at Emporio not the one
that's right around here cuz I just went
on our way here there was one I did one
in I believe Brooklyn or New York I
forget what it is exactly and also so
fun that was like a video one and it
wasn't in a crowd it's kind of kind of
like this but there's there's a nice
crowd here yeah and then I did a cooking
demo at the S session dinner oh nice and
you got an award they gave you an award
yeah they were really generous they gave
us this nice like plaque it's it was
like I don't know if it was it was like
a trophy but it was made of glass and it
looked really professional like I have
it on my desk and they gave us um some
cool books and and they gave us $11,000
500 to charity um we could choose and
500 to keep that's really nice that's
such an accomplishment and he hasn't had
a bar mitzvah yet okay he's really a man
and it's almost Mitzvah in like six
months six months oh man are you
practicing are you getting time to
practice finished oh you of course you
did what's your para aosi oh two not one
but two oh well you doing the whole
thing yep and I'm daring in Shore oh
cool well and I think since um my like
actual bar MIT was on chabis I also
going to learn part of the next paraa so
that I can lean in school cuz I've been
looking forward to that for a long time
that's really cool wow you are so
confident I love that you've got to be
confident when you get into the kitchen
for the first time how old were you um
well I always liked helping my mom in
the kitchen like let's say she was
making pancakes like to help her flip
the pancakes so okay but I guess when I
got more like aess serious I me I'm only
a kid but serious um it's okay was like
when I was like I guess nine I really
started to cook like by myself and
obviously now my parents even want me
cook sometimes and when they're not home
like if I'm home they need to make
dinner but they don't let me use the
stove yet they don't want to what they
don't let me use the stove yet cuz they
don't want me to burn the house
down I've nearly done that too and I'm
way more than
nine and also um actually on shaft there
was a teen shaft and one of the girls
talked about how um she burned her house
down with cooking I think she's making
like fried chicken or something and it
went everywhere so I'm hoping not to do
that so all the kids that are watching
aan and all your friends and fans um
that are watching today it's a little
piece of advice is Cook and Mom and Dad
are around that would be ni piece of
advice um to share with everyone so um a
why don't we cook something okay are you
up to that sure okay this guy is
unbelievable on so many levels you have
no idea okay take the green mic okay I'm
I've got the green mic P pull I got it
excellent now I've got a mic so I'm
going to hold this for we're walking
walking walking wow I'm just going to
move a couple of things over here now
aan before we start
of a little present for
you okay it is a table for two apron we
only give that these out to our special
friends our special guests all our
guests are special as we say before but
I got a couple so I thought oh it's a
little bit bigger it's a little bit big
on me too but he does have his Chef's
jacket he does look extremely
professional yeah I love my Chef's
jacket I know it's so important to wear
one because we get our clothes filthy
I've got a mic I don't need to hold it
sorry yeah so I make when I when I cook
a lot of times with baking I love I like
baking but I make a mess when I bake me
too like these churros um I already pre
cuz we're making churros today and for
those you guys who don't know what
churos are they're kind of like uh well
I thought they were Mexican first I've
seen them a lot in Mexican cookbooks but
they're really actually from Spain and
Portugal they're almost like a SP
Spanish um dut and they're like in a rod
for those you guys who are listening
they're like in a rod and you'll see
they they're not round they're like and
they're star- shaped yeah star shaped we
have a of equipment we've been busy
we've been talking for like the last
since we met but more this week about
all the equipment and our supplies that
what we needed okay okay so the first
thing we're going to do to make churs
which um if you guys ever made donuts
you know that this is like kind of how
you do it so we have just a regular just
pan here um and we're just going to add
in the water can can I hold that for you
he's going to walk walk us through this
okay and now over here we have some salt
so this is an interesting recipe cuz you
actually cook the the uh batter yes
interesting I've never seen a recipe I
didn't know that chys were made like
that yeah and just just for you guys who
want to meet this at home it's a cup of
water and I'll probably also be posting
this on my blog right we're going to put
it up on uh Chef aan.com no no cook with
chefan cook with chef aan.com and I'll
put it up on the aig.com also so here
and maram we can get this recipe up on
the nakam sigle network so then then
what you do to the water you add got
boiling water we got a bit of so we're
going to add in a it's a half a teaspoon
of salt but you know we don't need
measure koser salt always kosher salt um
and then Su what's next we got how much
sugar do you need uh about two teaspoons
I two teaspoons he's going to eyeball it
cuz he
can cuz he's like 12 and you might
wonder you think you might think oh but
I thought churos are so sweet but that's
because when we're done um what's called
when we're done making them we're going
to coat them in the we're going to coat
them um in sugar and cinnamon so in the
batter you still want to have a little
bit of sugar so it's not like tast safe
for almost but you don't want to have a
lot or you're going to like bite into it
and you're going to go like like sugar
I'm surprised there's no yeast in there
usually it has yeast no I was surprised
too and I CU actually learned this how
to make this with my cooking teacher she
comes like once a month oh that's cool
you have a cooking teacher yeah um
because there are there are a few um
camps near near my house um like not
camps but schools um that do classes
after school but since I go TOA and my
school my school day ends at 4:40 yeah
we're familiar with that
and I don't usually get home till like
5:30 um so I can't go and also they're
not Kosher so I can't eat the food so I
have a teacher com so now see how this
is lightly boiling now we're going to
add in a cup and a/ four of flour and
now this might look like we're making a
r but we're
not
okay okay you you can do this you want
to make I'm going to mix I'm going to
mix okay so remember this little burner
it looks really great but it gets really
hot really quickly so I'm just going to
can everyone see what I'm doing so we're
mixing the water sugar salt and flour
that's all we have so far to put it back
in now we're going to put it back cook
it a little bit just for like a minute
we're going to just cook the dough for a
little bit okay so now you're mixing
that I will I've got the mixing job okay
okay so if you guys can see over here I
have two eggs full eggs and one just egg
yolk um and so when this is almost done
it's looking almost done we are going to
add in an egg at a one egg at a time and
then we're going to bead it in one thing
that's important about this to make sure
that you know is that it's going to look
really weird when you make it it's going
to be like eggy and if that happens you
can just add in a little bit more flour
I'm just going to maybe pull this thing
off sure I bought this in G lot they
have not only food but great cooking
equipment too yeah like we we got we
brought these from from there they're
they have a lot of great things they
have like a whole shelf I mean the was
that so cool yeah the stores around us
but don't have those I know what they us
the best okay yeah okay all right so
what do we doing let's add in our eggs
so we got take this out oh taking it off
no no taking the spoon I'll take it out
and now get the beater I've got a beater
oh I was wondering how it was going to
get Incorporated okay so I'm beating one
egg I got to say this is fun when
someone else is doing
it here the higher is actually slower
yeah I don't know why but on my beater
if the higher numbers which is like six
seven eight um are slower than one oh
that's weird Okay so that's go I got to
stop now okay I'm going to add no we can
just add both and wait just adding them
all okay okay all right have we got a
good shot on that so you could leave
this here cuz it makes a mess when
you're keep going uh well when you
actually make this at home um you want
to just make tilt corporate now you see
it it's a little too eggy so you just
want to add a little more flour like a
tablespoon out of time until it looks
like this okay just like on Food Network
we already have one ready okay so you
can move back to the side all right I'm
done with this yes I'm just going to tap
it so put it here putting this in the
pastry bag is very messy and when I made
it this morning um my kitchen was a huge
mess so we don't want to make a mess
here so okay so can you put that here
and I'll get the oil yeah you get the
okay we're going to switch this over
let's just okay let's crank this up so
obviously your house okay hold on so
obviously your houses you you you have
more than one burner so hopefully um and
hold on we're switching sides we're
working um so you have more than one
burner can hold that got it yeah you
have more than one burner so you can
just have them side by side but here say
in GM GL we just have one burner so now
cuz we're in a supermarket not in a
house so here is my pastry bag so if you
see I did not use pastry bags I actually
have some but they're a little too small
keep them M oh and the thing about this
is it's really hard to squeeze out so
you'll do the squeezing I'm going to do
the squeezing okay great now can we just
talk to minut and I I have some tips on
the um as promos that play throughout
the N sigal Network stream um over and
we were talking about the temperature of
oil now what is the magic number that
oil has to be I think it's like 175 375
I know I I did that mistake once too and
I read it in a recipe um yeah 375 if
it's too low it's soggy and if it's too
high it burns yeah it burns like these
um we do want to get them like to their
kind of Browning cuz that's how they
look really good um and if you undercook
them the insides are going to be really
raw and there's a lot of egg in this so
you can get salmonella and my brother
had it I know it's not fun oh no okay so
while our oil is getting a little hotter
um so here I just have some sugar yeah
and a little bit of cinnamon we all got
this from Gourmet glot just going to add
it in we're making a cinnamon sugar
mixture do we have a spoon um sure we
actually have a nice Blue Spoon thank
you Mar Mix that okay oh yeah that looks
good so good we might want a little bit
more a little bit more cinnamon he's
eyeballing everything it's amazing I
can't believe you haven't had your B
that's the that's the good thing about
this it's not like standard bacon where
like like if you put an extra teaspoon
of flour or an extra little bit of oil
it's going to be horrible this if you
put too much flour it just be a little
more dry but it's going to be okay okay
cool this is fantastic one thing I
always do when I'm frying is I like test
my o like I just have a little we're
testing the oil um I quite often use an
oil thermometer but I've only got a FL
chic one cuz I make a lot of chicken
wanton I couldn't bring mine and we'll
just put it in and now the way you know
that the oil is hot is when you put like
a Teensy piece in it will sink to the
bottom then rise up bubbling so we're
ready so that did that we took a tiny
piece and he dropped it in went down for
a second and then it popped right back
up again and had like a tiny little
bubbles around okay so now the
pressure's on me right you gave me the
pressure okay here let me get in all
right we're going to we're going to
switch sides wait we what are we doing
okay he's grabbing a Fork's grabbing a
fork so cuz when you squeeze it out it's
very difficult to squeeze out okay all
right here we go oh my God I'm so
nervous okay oh it's coming it's it's
coming okay so what I'm I'm just want to
tell all our listeners I've got a bag of
um the dough here that aan has prepared
um he did this one in advance it is
coming out I'm just squeezing it out of
the um what do you call this Piping Bag
right just actually just plastic bag you
but so if you don't have piping bags you
can just use a plastic bag and then I
got this tip from Chef Central I
actually got a bunch of gift cards at
Hanukah and I sent them all and I bought
a bunch of fancy plates for plating that
were like $2 each oh there we go there
you go so how how big do so keep going
I'll show you no do it closer to the oil
closer I've got to put the the the dough
closer to the edge keep going okay keep
going keep going and I'm going to push
it off and now this will be easier to to
squeeze out when you make it at home cuz
this has been sitting in a cooler for a
long time so right it's not at room
temperature yeah keep squeezing so we'll
just make two two or three we'll just
make two or three okay cuz we got to
feed the team over here yeah okay and
oops you okay remember you cannot do
this at home without an adult because
this is really hot oil yes okay so maybe
I feel the heat you know we cover the
smoke alarms here right how the smoke
alarms are covered good yep you don't
want to have the fire department come oh
I've already done the he G okay and now
okay and oh my God that was my workout
okay no no yeah I asked my dad to help
me he's over there when when I was
making it and cuz I also made it to
prepare earlier to see how it would be
when you leave it out a little bit and
it was very difficult so my dad helped
me so these are going to cook pretty
fast so right here I have just okay do I
need a plate we're going to put them on
a plate and up next we have J books spam
doing some wine and actually when you
after once you finished frying the
churros and they cook pretty quickly did
you see that look how awesome these look
our oil might be a tad bit too hot
because we had to like keep it off but
so but they still look really good they
look amazing Aon those are them so the
insides might not be fully done but
they'll still be good so then a lot of
people think you put them on there but
actually oil um what it will do is it
will help have the cinn and sugar
mixture okay so can I shake them around
uh yeah you got to shake shake I'm going
to shake and move shake it who shake you
can make a mess I can make a mess go
make we clean up clean up an i CLE
SE seagull okay okay all right can I eat
one yes these are parve okay you know
that I'm all flashing okay okay shaking
it off okay
oh my God and now these are also really
good with like a chocolate sauce or
caramel sauce so okay is this milk yes
no that's not for me what's par oh thank
you double fudge sauce so when I make
this at home um I actually make it with
like a I kind of like a Mexican Spanish
sauce to go with it chocolate sauce so I
I there's a you just should buy a high
quality brand of chocolate um and then
you melt it down in a boiler and then
you add a little bit of cinnamon and
that gives it a flavor of Mexican or
Spanish um chocolate and it's just
really yummy and it goes really well
with that maybe some night's hot sauce
oh yeah night hot sauce on this unreal
yeah you hold that for a minute okay
thank you very much two quick questions
favorite spice uh I'd say chili P I love
I love Mexican food excellent yeah I
love mexic food I love ethnic food
that's my thing like a lot of people let
know do you make a good chill it I don't
really make chill I love Mexican food
Indian food classic American food just I
love food awesome right maybe he'll uh
take over my show one day okay um and
chocolate or vanilla uh well I used to
love chocolate but I guess as I got
older like like I don't I don't like
Hershey's or I don't know I just I I
guess I'm more calibo chocolate I guess
I'm more of a vanilla I like vanilla ice
cream like I make a really good I I just
recently got an ice cream maker well not
course you did yes well it's so it's the
winter but I got in the summer and I
would make ice cream like every day I'm
coming to your house this summer I love
ice cream and I made made um Philly
style which so like a lot of ice cream
is made out of just milk that's made out
but Philly style ice cream it's just
milk cream I mean sorry um heavy cream
sugar and flavoring so I just make
vanilla and it tastes it tastes exactly
like Carell soft serve that's amazing
you had me at heavy cream I love it yeah
same I also love butter I know I posted
I made homemade like another thing that
I love is making things homemade like my
motto is if you can make it at home make
it and so I make homeade butter hemade
cheese hemade pizza dough I make
everything um unbelievable and I posted
on Instagram and I saw you I wrote I
love butter and then you you love butter
too I love butter too aan you are
incredible best of luck feel better mate
I know it's a really rough give this guy
a round of applause for he really is not
feeling great and you got through
everything and you should go from
strength to strength and we hope to hear
good things from you nice being on your
show I was really excited thank you and
we hope to have you on again in the
studio on the Lor side okay all right
thanks bye bye okay I'm going to walk
back over here I got J you want to cheer
okay I'm going to bring j a
churro okay and some sauce grab one of
these things cuz I imagine there's some
great wines to have this with hi have
one there's nothing like um I'm going to
just pop that back in I'm just going to
leave it here cuz I don't know what I'm
doing hi Jay how are you na great what
how could I be bad I'm G gling table for
two this guy
e personality shame he can't drink with
us he's why not cuz he's nine you're
right no I'm sorry he's not nine he's
but really 12 he's 12 he's unbelievable
um Jay thanks so much get him to be our
spokesperson yeah when he turns 21 for
our grape juice for our grape juice you
know what that's actually a really great
idea yeah let's do a whole bunch of
about brand brand ambassadors you know
unbelievable I'm so excited that the
kosher food and wine show is rolling
around soon that's like my favorite
event of the year I'm really not joking
I like I live for this event I have a
countdown in my phone for it and I'm
such a loser it's a great on the contr
you know we're going to sell about 2 and
half th000 tickets and I think we just
surpassed 1,000 tickets sold already
unbelievable so it is going to sell out
yeah it's on um the kosha food and wine
Ninth Annual experience is going to be
on Monday February 9th and it's at the
Metropolitan Pavilion yeah new venue new
venue you outgrew that lar so bad hope
so if you want to get and and you know
what we have something special for you
and only your listeners go nobody else
should listen only the listeners only
table for two on the nak seal Network
put in nakam 18 at checkout and you get
$18 off oh that's so nice cuz I know the
other promos have ended so this is a
special one for the nakam seal Network
team so what's the promo again uh put in
at the at checkout when you go online to
do it'll ask for a any promotional codes
and that is put in nak 18 nak 18
absolutely fantastic thank you Jay and
please thank the uh hers all gang for
that um so I'm just going to move a
little bit closer in um so what is new
at uh Royal wines we have many wine
shows together and I've got to talk to
you about doing a tubish fat wine show
because we did one last year great yeah
so we got to do that again so I got to
talk to you about that um so what what
is new right now for us
well usually I bring an array of wines
what I loved about your show today was
all about the balance burning bush and
um and Seth of course you know we're
talking about the balance of of food and
you know the fact that he wanted his
burning bush sauce to not overpower the
foods but to like kick it up and that's
what that's what wine is about too and
you were talking about this whole
fermented thing that's going on yeah
correct you know wine fermented right
there you go wine is good for the
kishkas for the Kish but what we did
what I did today was instead of focusing
on a varied group of wines I I'm
focusing on something brand new that
only your listeners are seeing for the
first time really that's so exciting
thank you for doing that it's called
variations okay now people talk about
Cabernet right yeah so Cabernet is
Cabernet walk into a wine shop ask your
favorite guy what do you like I like a
Cabernet okay give me a good cabernet no
but you know Cabernet for example Kiwi
from your neck of the woods from New
Zealand yeah is different than Kiwi from
somewhere else so potatoes from uh Idaho
a different than are different than
potatoes from wherever else but so
what's interesting is is that this is
all Cabernet three different wines all
cabernet from four different uh I'm
sorry from five different uh places in
California okay that's a really inter
five different toar exactly so the first
one has only three of them in it I'm
sorry the first one has yeah the first
one has only three of them in it the
second one has four of them in it and
the third one has uh a different
combination as well and what's
interesting about that and I you know I
do this a lot are you going to be
drinking too I can't I I I'm coming off
I'm I'm I'm driving by myself coming off
a cold so you have to drink with me I
don't drink alone if he's not drinking
Marky just come and sit with me and you
can we don't drink alone and you know
when we first came out with this is only
a few weeks but when we first came out
with this people were saying no I like
the three I like the four I like the
five and what's interesting about is I
think that instead of drinking them
individually like um we have a a group
of wines
from from uh from Baran oh I like those
yeah which which are at different
altitudes called the altitude collection
so those you can drink individually or
in unison you know to see what they're
like these I urge everyone to try them
as a
flight okay what do you mean try them in
a flight so you can taste them side by
side so even though there's three
glasses they're really for one Drinker
if you don't mind you know um passing it
back and forth that's okay with me and
if not don't but that's okay so this is
we have tons more glasses these glasses
these gorgeous glasses are from the
kosher food and wine show this is from
2014 I have a collection at home Jay
always brings them for me and now we
have our own case for our table for two
show here you go okay look how we opens
that wine with such ease we should maybe
do a class on how to open a bottle of
wine you can also see me on um YouTube
and online oh yeah you have a just punch
me up Google J books spam you have to
work out how to spell books bam b u c h
s very good b a u m very good and oh
yeah we have to talk about that thing
also yeah um uh Jay does a lot of
parties if you're looking to hire a
Somalia to come to a Sim that you're
having Jay's available oh and a big
shout out this shabus I'm headed to
Connecticut yeah I thought you were
saying in the podcast Partners in Torah
oh yeah is having their weekend in
Connecticut and Rabbi Lao is going to be
there and a whole B and you know the
lady from I don't know if I'm allowed to
say this here in the five towns from The
Big Bang Theory May and May and biic is
going to be there Saturday night oh nice
and so I'm doing a whole series of very
high on my show should yeah let's go
she's she's supposed to be a lot of fun
and you know let's come the sh she's
going to speak about her experiences I'm
serious as a fir lady on
TV okay
Okay so we've got and if you notice
here's an interesting thing take a look
how uh I don't know if you could yeah
could see it yeah if you take a look
he's Jay's turning the wine bottles so I
you know our listeners it's hard to see
but if you can take a look if you look
at that it's the shape of
California the whole what the one label
to the next I'll show it to you oh um
see that who thought of this that
amazing I love it that's very clever
okay shape
and that's because what we're trying to
tell you is is that even though it's all
Cabernet it's cabernet from different
areas in California and the Terre which
is the soil and the climate and you're
tasting what do they call it tasting the
the climate the taste of the place Taste
of the place that's right okay terar is
simply the taste of the place so the
terar in each of the different regions
is different has a different effect on
how the final grape comes out even
though it is all
Cabernet okay so the balance of the
you know in in five well I say Coca-Cola
tastes different in every company in
every in every country Coca-Cola tastes
different it's interesting definitely
Coca-Cola yeah because water tastes
different in in different parts of the
world and PES Coca-Cola tastes different
than the regular they're using real
sugar exactly no exactly GMO yeah so
here you go so you know what I'd like
you to do is knows it okay one second
knows them knows them that's a wine
speak for that's wi speak for
one and then pass it to you okay I'm
I've asked Maly to come up here cuz
Jay's not Jinky cuz he's driving so
that's variations five that you've got
in your right hand okay one smell there
well well I smell you talk okay okay
that's variations three very different
has complet variation
four oh wow variation three has paser BL
Napa
Valley and some Sonoma County in it
isn't that amazing that right it's so
subtle but so different at the same time
and variations five has Santa inz Napa
and Chalk Hill which is a very specific
area within Sonoma okay okay okay all
right can we get maybe get an okay
Amador Valley we're going to sh are you
sick there's five different wines in
this one five different wi five
different five different Cabernet all
Cabernet all Blends all Blends from
certain regions right grapes well
Cabernet is a is a specific grape okay
and they ferment each Cabernet grape
that comes from each region on its own
okay okay so you have if it comes from
Napa County or Napa Valley they'll
ferment all that Cabernet on its own and
make it into a wine then they'll put it
into a barrel they'll have one the same
thing from Alexander Valley which is in
Sonoma from Chalk Hill which is in a
more specific area from San inz which is
more specific area each one of those are
separately in its own Barrel then the
wine maker will come taste each all
right and combine three for three four
for four and five for five it's like an
algorithm I'm not science it's amazing
well it you know actually it's both it's
a science and it's kind of like a a KN
for sure so should we should we have a
little sip okay which one should we try
for we've mixed them no you haven't this
is this is the middle one is three the
middle one is three okay so try three
first three first okay okay I'll drink
from this side you drink from that
side we've had many of cocktail together
yeah dry dry definitely dry yeah and
then four nice is this four I'm tasting
a little fruity over one on the right
there's four so so we this this should
be the lightest smoothest kind of most
uh tame that should be a little richer a
little bit more complex a little bit
more need for food
yes
yes that would have gone we will with
some of the stuff from this morning oh
gosh I I I can't taste right now because
I'm like com off okay fine okay so it'
be useless meat this is like a heavier
meat a rich of meat is it true that
usually Reds go with meat and whites go
with wine or is that usually true but
only because as a chef as chefs you
would know this because what you're
trying to do we've had this discussion
before what you're trying to do is be in
harmony you don't want the wine to over
F and you don't want the F to over the
wine so if you're having a very rich
fish or even pasta dish then you want a
richer red wine pasta past as a general
rule Reds are heavier than whites as a
general rule and so that's why that they
have this like automatic saying Reds
with meats and fish and and whites but
it's not always true you got to really
match it up exactly and I just did a
whole video on that too try try number
five and you can find that on YouTube
I'd like to watch that okay number five
okay
this should be the most complex of the
of the of the three can I say that's
much drier yeah I find that much drer
the middle one
was I don't know not as dry but still
dry oh yeah one three I like the middle
one better great I this one I I feel a
beef bbon recipe coming to mind I know
Susie fishbine has one yes this is very
heavy a nice big Rich steak with this
one yeah this a p dish that's what's
coming to my mind like as I'm drinking
these they're really delicious you know
what's wonderful about them though again
even though I'm not a dry wi Drinker
this is great you know if you're having
and I'm going to do this tonight at in
in
Connecticut uh for partners in Torah you
know at a Friday night meal you have a
whole series of things you know you have
fish and you have an appetizer and you
have soup and then you have the main
course and sometimes
know it's all funny Brenda works with a
a bunch of non Jews from time to time in
her field and you know the lady will
talk about we've talked about this too
the lady will talk about oh Thanksgiving
is coming or Christmas is coming and I'm
cooking for 12 people and Brenda's going
shabus wait a minute that's a light
chabas for us you know shab
people you know our good friends here at
Gourmet glot know that for sure thank
God right that's Wednesday everybody's
making Thanksgiving dinner every Friday
night I mean wait and then shabas lunch
and then sh so but but here's the point
that I was trying to make that you know
if you have all those kinds of foods and
you have enough people that enjoy wine
take all three of these wines lay them
out and go through the meal tasting
through them and seeing what matches
nicest or best with each what doesn't
overpower what marries well what's in
most Harmony that's the key you can go
through a few bottles like that oh
yeah okay can we just on that note and
people have asked me this a lot and
remember last year we did a bunch of
questions that and we should do another
show like that again where people email
in me questions and or J and then um and
you can do this
continually and we'll air the questions
but um you're having how do you know how
much wine to buy or if you're having
people for dinner right so if you've got
eight adults how many bottles of wine do
you need that's like if it's eight
adults that are that will all drink you
should have two bottles okay so you're
getting four cups of wine per you
actually get about five cups five cups
because you're not filling it up right
it's not it's not kidish I yeah you're
getting about five cups of wine it's 5
ooun glasses for those who are listening
I want I'm trying to paint a picture for
you I'm holding up a wine glass this is
a a generic wine glass it can hold red
or it can hold white um it's from the
kosher food and wine show if you were to
pour a serving of wine we're sitting
down there to a meal how much is the
correct amount of wine to that's great
we we had this discussion a couple weeks
ago every you know when you walk into a
restaurant and you order a glass of wine
uh some people expect or suspect that
you should fill it to the top wrong
should fill it to about a little bit
higher than where it gets the widest in
the glass oh that's okay and the reason
for that not or just about where it gets
the widest in the glass maybe a little
bit higher and the reason for that first
of all you don't want to fill up the
glass but second of all it there is a
reason for it the widest point exposes
the most wine to Air and that allows the
aromatics to rise and for you to really
enjoy not only the flavor but also the
oh listen to me and I've been drinking
also the aromatics that come off the
wine so you know it allows the wine to
uh give its best wine is definitely one
of those multi sensory things you know
we smell it uh we taste it 5 s's we look
at it right go five s go uh sight swirl
smell and then Savor which is really
just a another uh hold it in your mouth
you know yeah which is just another word
for Taste and and put it all around
savoring cuz your tongue you know has to
has to get involved taste spots of
different places around your tongue and
finally swallow or in the case when I'm
doing 400 wines over three days it's uh
spitting it's spitting because you freom
one we actually do that you know we
we're going to have spit buckets
actually at the food wine experience
don't be embarrassed it's okay we don't
want you to walk out drunk come enjoy it
spit you want to take one or two glasses
during the course of 3 hours that's okay
but not more than that um so so at the
food and W show remember it's food and
wine so we have great restaurants that
have come in the past do we got 20
restaurants this year over 20 oh I I
can't you know I'm afraid to mention any
because if I mention one then and I miss
one then I'm in big trouble get insulted
uh but it's going to be again on the 9th
it's the 9th Annual kosha food and wine
experience it's on Monday February 9th
at the Metropolitan Pavilion you can
it's between 18th and 19th it's between
it's 18th Street between 6th and 7th
Avenue uh there's going to be over 20
restaurants and Caterers etc etc put in
at the end oh it's uh
kfwe
15.com
www. kfwe 15.com at checkout put in nak
18 and save 18 bucks and we are going to
sell out there will be no tickets sold
at the door none he got and even if you
come and you say I know Jay books Bal
they ain't going to let you in no way
you got to you got to have a ticket
before you come and you know and
everybody you got to be over 21 we're
very careful about those kinds of things
one more thing my pick for the week for
shabis okay M thank you darling my pick
for the week for shabus is Baron
Superior and this is great because it's
for the first time it's really a
magnificent Rich thick full-bodied uh of
wine uh but it now comes in Mel so Baran
Superior Mel wine J books bound thank
you so much man it's been so much fun
it's always fun having a wine I want
you're going to you're going to drink
these wines I hope you'll share them
with friends and
family is my Red Wine Drinker she drinks
my red wines for me been a pleasure
thank you very much uh we'll talk soon
we have to talk this afternoon you got
it about a couple of things we're
working on some very exciting projects
together thank you have a great job as a
safe drive to Connecticut
hi hello are here we go again indeed
thank you so much good to be here okay
yeah I I can't thank uh you and Yi um
y's hiding behind there I'm waving to Yi
y Yi Steinberg is unbelievable you are
unbelievable the whole G GL team you
host me this year and looking forward to
next year next year so I really from the
bottom of all our hearts Network thank
you GL you're here okay what's up what's
it well first of all it's very aopo that
you're doing wine here and he was
talking about number five I'm thinking
the fifth Coast because you're having
doll Coos I'm already buying for PES I
know most people are just coming off of
kanuka but for me I'm already way past
kanuka kanuka was like suus so I'm like
way ahead and and by the time PES comes
I'm already he's in Russ sh yeah
basically you're always you're always
ahead that's what keeps G glat so
fantastic okay what is new what is up
with G GS so so a
couple I can't even talk how much how
much were you drinking no nothing I had
one sip come on all right so um I'm
going to highlight a couple of new items
but um as all our customers have seen
over the last few months the the end of
our building here which was the dry
cleaner I know what we tried going in
there
yesterday and it'll be unveiled soon but
it's it's ready uh we will be we will be
expanding further down and um the entire
food court area is going to be expanding
uh just all the way to the left to the
end of the building and it's going to be
quite beautiful when we're finish with
it um it's it's sheetrocked it's ready
the electric there the plumbing is there
there's a lot of work to us to get done
I know I know we're waiting for it too
it's I I need this project finished I
have a lot going on right fire you know
right um and that's that's that's big
news as far as you know the the physical
plant of gourm glot and there's always
new items um and that's one of my key
key positions here is is uh staying on
top of them being so to speak the um the
uh firewall to stop some things that
don't belong in here out and and
bringing in the ones that do and uh and
we do we we we uh work hard at it
so okay uh a couple new I want to
highlight this one this is these are
salad how would you pronounce that you
pronounce salad salad mate there you go
salad mate is a new salad dressing brand
that just came out I saw it for the
first time at kosha Fest
and uh we were one of the first stops
they came in here and offered it up now
this one I'm holding in my hand
specifically was it was exciting to me
because this one is called Nish that was
all over Facebook Mary did you see that
post it was all over Facebook the
crackers have not it's being sold the
Nish crackers which go with go which go
with that salad have not been called
Nish for oh a good few years already but
everyone walks in where are the Nish
crackers and they should just change it
back because I don't care what they
think it's still a nish nash cracker it
comes in regular and it comes in light
there's a Caesar and a Caesar light um
there's I think six varieties of this
dressing and we're getting a very very
positive feedback we're excited about
that one this one was a biggie and um
these are called they're called powerful
yogurt oh I my family watching they love
anyone anyone that's really needs that
protein fill you've got 21 grams of
protein in every cup of yogurt a lot of
fat is there much fat in that zero fat
and yeah I'm not sure I'm not sure how
they're making it what they're doing to
it but I found this at one of the shows
and I was so excited I couldn't believe
I almost walked past the booth I said
there's no way that item is kosher and
then when I walked by and I saw the um
the OU on it I was like shocked so we've
been stocking this item and and I have
to tell you my Dairy manager was a
little he gave me this look like you're
kidding me right and and within two days
the first lad that came in was gone so
it's been a steady item y very popular I
think the growth of yogurt is
unbelievable YT yogurt nationally I
think is the the number one category in
most supermarket
period the category so you know and
Greek has just taken off with the c yurt
ice cream pops like it's yeah I have ice
cream Greek ice cream pops over here
they're fantastic um there's Normans has
you know the and Mah has so Normans came
out with a blended um at koser Fest they
they um they showed it for the first
time they previewed it and it's already
in stock and they're coming out with a
Greek for kids which will be a big thing
it's like smaller cups and it's for kids
finish those big right it's going to be
Greek for kids that'll be a biggie and
then these two came in recently they're
not Greek however these are organic
Stony field yo baby and yoat I guess the
different age groups will be with there
for no no these are yogurts in a pouch
how convenient right yeah so um there's
there's there's so many new items and I
I I love the category and uh when people
come in with a new thing you're going to
get one of two looks it's either like
ooh that's nice right or you're going to
oh another one so so I you know I'm
always looking for that find and and I
love those new products and the
challenge always is making space for it
and doing what we call a skew
rationalization which is um what's a
skew skew is an SKU every I'm sorry uh
every every item the bar code in the
industry it's called a skew so a skew
rationalization is you look at your
aisle and you say okay this item has
slowed down something else has taken
over uh this product this flavor this
size something changed and just weaning
one off the shelf and then uh replacing
it with what people want you a really
hard decision to make very hard and and
you know what um because there will be
that customer that was buying that
specific item in that size shape flavor
color and they want their item and our
customers are very passionate about
letting us know what they feel should be
on our shelves yeah so uh I even came to
you this week I came to Howe hey aons
back come sit with us for a couple
welcome back you're looking better okay
you're getting your color back okay good
um I you know I I had gotten the kosha
foodie box um from Gail Rand um who runs
the kosha foodb box.com and I had gotten
these fire roasted green chilies and I'm
like Howie I need these and he's like
okay we can look into it I don't know if
it'll be a big seller here but you know
like if there is something you know you
can always reach out to hoe they may or
may not be able to do it but he's
certainly going to put the effort in
it's a little more complicated you're
you're in the food business so you you
understand it a little bit it but when
customers come to me and they want why
can't you get a case of this item you
know I don't know this item if I didn't
know the my distributor had it I
wouldn't know where to get it so you you
spend your time you try to find a
company name address website you call
your email you wait for a reply and um
your peppers I'm waiting for a reply I
want to know how I can get it companies
don't just send you a case of an item
I've never seen a rep from Hines in here
coming to sell me ketchup this there's
wholesalers and Distributors that bring
us you know the bulk of our groceries
and they'll pull up here with 2,000
cases on a truck of assorted
merchandise but you never see the
specific rep from those companies so the
challenge oftentimes is finding who's
got the item and establishing okay is
this a specialty food or that's a
regular food okay and if it's a
specialty food I have a number of
specialty food distributors that's what
they do they don't carry hind ketchup
they've got the
organic uh you know new fangled kind of
a deal sugar free
G right G oh GMOs Here We Go Again G
GMOs right um so you know this is all
the challenges these are all the
challenges that I face and uh we welcome
the uh the challenge I welcome the
opportunity and and as much as pesak is
a challenge um I always welcome it you
know it's a lot of work but the pay word
the p word right the p word porm and P
well no PES comes before PM in in my
world I have first then P you know my
world too right right right right you're
already I've already I'm not cooking yet
but I'm preparing my menus and I've got
things going on so we I I always have
that uh I have that issue you always
give me a list of items you need before
pum because you're already cooking for
PES off for people I need this now I
right get me get me oil get me and he
does it and we have to get it and he
does it so really thank you for that and
thank you for everything that you thank
for being here thank you for
representing our store yeah my pleasure
I love I love G glad it's it's a
shopping experience every time I came in
when was I here last yesterday I could
not get out of the store because people
were shopping anding do you find that a
that when you go somewhere and being a
chef and I mean you're a bit of a
celebrity but just people want to see
what's in Your Wagon and see oh what you
doing with that and there's my friend
Kaya K and I told her that my food had
defrosted in my freezer which I
mentioned earlier in the show and she
told me to make uh lamb kebabs and
that's exactly what I did I had all this
lamb in my freezer and good right I made
lamb kebabs think yeah they at at the
cooking competition that we're at they
made lamb racks of lamb yeah racks of
lamb which I have to make before sharers
cuz all my lamb also defrosted so yeah
you may all want to come to me for
dinner um yeah but do you find that
people talk to you about what's going on
in Your
Wagon well myom well being kidding my
mom does all of shopping um because like
I'm either at school or
school um so usually she's the one who
shopping but when I do go to a lot of
people like some like come are you at
time and it's really cool like actually
I was at Chef Central which is it's not
like a Jewish place and one of the
workers there I was looking at the new
knives they had and he's like hey are
you the kid who was on Jewish kid who's
on cha W out Isn't that cool it's so
nice that we had him here today thank
you very much for join Sig after the
show what autograph signing I know for
sure for sure um I really appreciate
your efforts you know as we mentioned
atown was not feeling well this morning
we had an incredible show with him uh
incredible hour and a half this is like
a super SI show I've not stopped talking
for an hour and a half and I managed to
eat and drink also yeah so I just wanted
to tell you guys if you guys want to
follow me um like she said for my blog
is cook with chefan and I try to cev
von.com and I try to post like once a
week depending on school work like I'm
probably going to do blog post about
this oh thank you yeah um and then I
have Instagram Facebook Twitter cheffy
bernath and I just love taking pictures
of food cooking food um I want to get a
camera soon I just got a bunch of new
plates I just I love also blogging yeah
I like the whole camera thing you know I
I was taking I I don't know if you saw
my post someone had put an amazing post
up on Facebook about how to take better
iPhone shots of your food I think I saw
that and I thought that was really
incredible but I just got a new camera
dlsr and Melinda St from kitchen dt.com
is teaching me uh how to use it um I'm a
slow learner with a camera not so good
with the technology but we have a great
uh I'm going to I'm going to learn so we
can have great pictures i' like to thank
everybody for tuning in or watching us
today thank you aan thank you Howe from
golap The Gap team the knam SLE Network
team Seth lber from AEL and Hyman uh Jay
book spam from Royal wines Maly H there
you are from kiss the koshak cook on
Facebook um I think that's going to be a
wrap for us this sh oh my God Nate kman
we had the best time thank you so much
for joining us we had a big um trip from
tck um go make GL
ZK yeah ZK of course I'm not up to that
Miriam wallik ZK the whole team from the
nakam seal Network thank you nak and Mir
for letting me do what I love so much uh
join in next week we got a great lineup
for the next couple of weeks um stay
tuned our show was brought to you by abl
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