#WineandspicE: Loaded Rueben-Style Fries for Chanukah

[screaming] So this is an exclusive champagne method for Alto. He only sells it in the restaurant in California. So if you want to want to try this bottle me, you have to go [snorts] all the way there or >> we can go together. >> Hop on the show here. Aryan >> Hanukkah is all about fried food. Bubbles are the best pairing for fried food. [music] Welcome back to another episode of Wine and Spice. Today we're going to be making an amazing loaded fries, dirty fries, Reuben fries, however you want to call it. Basically, the idea is Kaneka. You're coming to the Kaneka party and you want to bring something that everybody can grabble off. Every you put in the center of the table. The donuts are already there from 10 different people. >> Exactly. This is something that is going to be unique and it has potatoes and we're going to fry it. Before we continue, the question of the video is if you air fry a lot, is it [music] are you the mitzvah? >> Because of air frying does >> because there's no oil. Let us know in the comments what you think. I'm sure there's a couple of shittiness. Let's get cooking. So, we got some Idaho potatoes over here. And we're going to cut them up into French fries. Now, as you can see, right, first of all, I'm going to cut a little piece off. So, like that, it lays flat. And I don't cut myself or hurt myself. And we're going to cut into strips. And I saw a big chef doing like this. Push and pull. And that way, the potato doesn't get stuck on your knife. Push and pull. It works. We're going to cut it into sticks. You can make it thinner, you can make it thicker, you can cut it up into different sizes to make it however you like. And we're going to put this into ice water. Why ice water? Cuz potatoes have a lot of starch on them. And we want to get rid of some of the extra starch on the outside, right? So, we put them into the water. Why is starch a problem? Because we want to clear off the starch from the outside. So it let us get real nice and crispy. >> So how did they do like potato lots as they do with potato starch >> that's on the inside. >> We mix it into the inside. And here we're doing we want the inside of these potatoes where the starch is still there. It's going to get nice and pill. >> So you're telling me like the really fine restaurants will ice potatoes before >> in freezing cold water. Absolutely. >> This is a good hack right there because I love the crispy on the outside >> and the soft on the inside. >> Yeah. So, we had already pre-washed the rest of these potatoes just so we don't have to make a very long video and you don't have to watch that process because you know how to wash potatoes. We cut it, we put into water. I washed it three, four times until the water is clear. Now, it's not like cloudy. Now, we put an ice to let it sit here. >> What's the problem with being cloudy? >> That's the starch. >> Once the water goes clear, that means all the starch in the excess is gone. So now I'm going to take this and I'm going to drain it and then I'm going to pat it dry because oil and water don't like each other. So let's go drain this. Is it true what people say that when you fry potatoes, if you put in a little carrot, it doesn't get burned or >> It's a myth. I I don't I don't know. I don't know. >> There's no science backing up. >> Not that I know of. Uh-huh. >> So, I got a sheet pan here with some paper towel, and I'm going to take potatoes. I'm going to lay them out. I'm not going to do too much cuz this is not a big fryer. And we don't want What happens is when we put in cold potatoes in a fryer, the temperature drops. If the temperature drops, it's not going to take us much longer. We're going to cover it and we're going to try to get out as much moisture as possible. Now, Mushi, today we're going to do something that's called a double fry, which means we're going to fry this two times. One time, our fryer is set to 300. If you're doing it in in a in a pot on the stove, make it on a low flame, right? We're gonna fry it not till it's brown, until it's soft without any color. >> Okay? >> Because we want the inside to cook nicely and pillowy. We take it out, we cool it down, and then we're going to throw it back in the fryer on 400 375. And in the pot, you make it on a higher flame. That's just to get that golden crispy. So, what happens at the end? You get a pillowy soft inside and a crispy. >> And you season it also while you do that. >> Season it at the end. Right. At the end when it comes out of the fryer, it's still hot the last time. >> Mhm. >> We'll show you. Let's do this. >> What oil do you use? >> So, today it's a good thing we're talking about it. Today, we're using canola oil. >> Okay. Basically, oil has a burning point. Let's say the burning point of olive oil is 375. And you put this oil on 375. The oil is going to start to burn. You know, when the oil starts to burn, it gives off a bad a bad flavor into the food that you're frying. >> Okay? >> Canola oil, vegetable oil, has a much higher burning point. That means it's only going to start burning at 5600 or wherever that burn. >> This is much more delicate and it's has a lower burning point. >> Mhm. >> But don't worry, we're going to use masara today >> for the delicate stuff. >> For the Exactly. While the the first batch is frying, we're going to do two batches cuz we don't have a big one. We're going to be working on our Reuben toppings. Reuben actually is a sandwich like you would know um a pastrarami sandwich which has traditional what is it? Rye, mustard, and pastrarami something like that. Basically >> with a half sour pickle >> with a half sour. That's a traditional. Reuben is a rye, corn beef, sauerkraut, [music] and Russian dressing and Swiss cheese. >> Okay. >> Funny enough, was invented by a Jew. >> The Swiss cheese. >> No, the Reuben sandwich. [clears throat] >> His first name, I don't remember. I believe his last name was Reuben. He created a sandwich for somebody and it just people loved it. Obviously, we can do it with Swiss cheese, but we're gonna make a delicious Reuben topped fries. >> So, we have another sandwich created by a Jew. >> Yes, we do. >> Okay. >> So, what we're going to do, we bought some delicious pre-sliced corn beef and we're just going to cut it into strips. Then, flip it. >> Why is it called corn beef? It's pickled with peppercorns and different kind of um spices. It's not The meat is not called corn beef. Just like pastrarami is not a pastrami cut. >> It's the name of the spices. >> So you ever pickled it yourself? >> No. >> Uhhuh. >> I've never made my own corn beef yet. >> It's like people think Cabernet is a name of a wine. >> It's a name of a place. >> It's a name of a grape. >> Grape. >> A name of a grape. Oo. Got me. >> Yeah. No, it's okay. >> Good. >> That's Yeah. >> No, this is this is learning >> cuz I thought basami is a piece of >> Exactly. We're learning here. So, there you have it. I have my corn beef ready. And you know what the fun thing about this is? And it works so nicely for Hanukkah. >> For one, you're doing it and I'm drinking the wine, >> right? But for the people at home, >> okay, [laughter] >> they can prepare this in all separate individual containers like you'll see later. We're going to saute the onions and the and the corn beef, fry the French fries, make the dressing, and come to the Kaneka party with everything separate. >> And then you dress up. >> And then when you're there >> last minute, you put down the fries so the fries don't get soggy. It's not like you're walking in with two bel and it's leaking and it looks like you did an oil change at all and you're walking in with saran wrap. >> There's a trail from your car to the kitchen. >> By the time it gets on the table, nobody wants to touch because they don't know what's inside it and it's dripping big drops of oil down to the basement where everybody's getting together. >> So, moi. >> Okay. So, it's been frying in 300 for about I would say 5 minutes, right? It's very hot, mushy. Okay, press it. Give it a little press. You saw you see that give that it has. It has a bend, flexible, but it's not any color on it. Right. So, right now, we're at the point where the inside is soft. So, what we're going to do is take off our other French fries cuz these are dry already. Meanwhile, we're leaving the beautiful champagne method. When the fries are done, we'll open up Muzzle. We didn't try it in a while. This is the new batch that came out uh year ago. It's a 2022 vintage. And uh let's try it. I'm excited. So, we took out the first batch and let it cool down. Throwing in the second batch for another 5 minutes on the first blanch. Then, they're going to go into the fridge to cool and we're going to make some corn beef ruben. >> Mazal. Mazal, what do you think of the label? >> I love that. >> Oh my, that is so love that made it. You know, >> that is very cool. >> Yeah. >> Breaking of the glass. Very >> before we step moment. >> Yeah. >> Remember we made a pastrami sandwich here long time ago and we made a Russian dressing that was like a more fancy traditional with all the halas. We put in relish and we went to town. Today, we're going to make a more kind of a Russian dressing. >> Okay. Okay. While these are blanching, we're going to keep an eye on that. >> Blanching. What is blanching? >> Blanching? Great question. Blanching is cooking something in a liquid. So, you can blanch vegetables in water to soften it. You can sui, but it's not technically in the water, but it's in the water. It's in a bag. Suvi is technically a term for blanching. And you could blanch an oil. >> Mika is called blanching. >> Yes, we blanch ourselves. No, it's not. We're gonna go with three spoons of mayo. Okay. A nice squeeze of ketchup. >> Why is it called Russian dressing? >> We spoke about it last time. It has nothing to do with Russian. Nothing to do with Russian. That's just the name. We're going to give it a little bit honey, about a half a tablespoon. We're going to season it with the three seasons blend from Pinch, which has the garlic, the salt, and the pepper. Everything you need. Why have three bottles if you can use only one, right? We're going to go in with that. Beautiful. Tuscanany lemon juice. The best. Two squeezes. And check on your fries. Still go for a little bit. And now I I don't think we ever used this one. It's the same thing, but they have minced black truffle. >> No, I never tried it. Tell us. >> The minced black truffle. What's the difference? >> Hold on. >> The mailman is in. >> Who is it? Roy. >> Yeah. [laughter] >> We love Roy. >> ROY. OH MY GOD. >> ROY. >> HI. >> COME ON. WE were [music] saying something. >> Yeah. Yeah. You were showing the mint. The >> Tuscanini. >> We've used Tuscanini trough in the past, but I never used the minced. Check this out. I actually never add it either. >> What's the difference between this and the mince? >> We're going to find out. >> I don't have to cut it. They cut it for me. >> Ah, okay. So, why is it called mint? [music] >> Minced. >> Mint. >> Minced. >> Small pieces. >> I didn't even see it. >> Nice. So, Moy, look. Our second batch is done. >> Okay, >> let's drain it off nicely. >> Done meaning that it's done on the inside. >> Done. What's the word? What are we doing now? >> Blanching. >> There you go. >> I'm going to [music] spread it out. >> And now it's going in the fridge. And we're going to see this when we're done with all the other stuff to give it that quick flash fry. Make it nice [music] and crispy. Now, let's continue with our Russian dressing. [music] >> Find out. >> I love it. Wow. I just It's It's so It's such a nice flavor. Shout out to the Tuskani team in Italy, Yasi, for this beautiful [music] It's such a flavor enhancer burst. It's >> like lamb chops once you get your like flavor. >> Talking about lamb chops. >> Somehow we always end up talking about [laughter] I'm going to throw a nice spoonful in there. I want I always like to flare one thing. I like to add one more side entrance. So people are not going to be used to it. Right. I need to give a shout out to your nephew which >> Oh, okay. [music] I just did a podcast with him. >> Yeah. Yeah. >> Boy, that guy is fun. [laughter] >> That guy has lines. >> You thought that I was crazy. >> That guy has such good lines. And he comes in from the the left entrance. If you haven't watched my podcast with Yasi Brock, go check it out. Yi Steaks on YouTube. It was fun. It was a blast. [music] Spot on. Spot on Russian dressing. Let's go sauté some onions and corn beef, shall we? Bushi, you know the guy, he says, "While we wait, we hydrate." >> He's a very cool character that cooks. >> And while he's waiting for his big season, While we wait, >> like a south guy. >> Yeah, we hot drink. >> I love that line. >> Let's get cooking. So, we're going to go on a medium high heat. Pan's going to get hot. Nice big pan. [music] We want a lot of meat. We want a lot of good stuff. We're going to wait for the pot to get hot. A beautiful gift. I'm just looking at this right now, like just thinking [music] about it. >> By the way, >> a gift box, a pinch gift box, a bottle of olive oil. If you're giving it to your wife, you can add a new cookbook, which brings it all together. If you're giving it to your husband, just go into one of my stores and get a bottle of wine or champagne, [music] and that would be an awesome, beautiful Khan. I know everybody's still missing [music] didn't start thinking about their Khan present for their spouses yet or you're still missing one or two if you're doing all eight days. This gift box. Well, we're using some of the spices and a cookbook or a bottle of wine. >> You know what? We'll have it in the stores for Hanukkah. >> Awesome. >> Hanukkah shop. We'll make we'll make a special price for this and this together. >> Sounds awesome. >> We'll figure out a price. >> One-stop shop. Oil, wine, and spices. >> Yeah, >> let's get No, let's cut back to cooking. [laughter] >> Look, we need to cover the episode. >> We're going to go in with olive oil. I've been using this so long that I know a little hack. Sometimes when you open a fresh bottle and it doesn't come out, just a little tap and there you have it. Tell me something that I should that I want to know about wine [music] when I'm not such an expert in in in wine buying. If you walk into my store, you don't have to say anything. I know exactly what you're going to appreciate. You tell me, Moshi, I want wines from $25 to $40 bottles. I prepare you a case that you'll walk home, you'll go home and you won't have like one, not one bad bottle. And it's not my ego. I was the same like I would ask you Mi prepare me dinner for five people. Right. >> Right. Absolutely. >> So I cannot speak for other stores but usually a store that's 20 years in business has knowledge. So if you go in and you tell him always tell him I loved these three wines. I didn't like these three wines. So if somebody that has a pallet is known for a guy that has understanding, he'll be able to pair you up. So, I can't speak for other stores, but my managers, for example, you know what I'm going to do with this bottle? When we finish, this bottle is going to be here. They've tasted this wine many times. I'm not going to tell them what it is. I walk in with a shopping bag, pour it to my manager, and tell them, "Do you like it or not?" They'll be like, "Oh, some of them would say, I know what it is. Oh, it's California. I've had it in the past. No, I don't like." And then I'll open it up. So, I actually train my managers and I train myself also. I'm learning a lot about wines, especially doing this show. A lot. Onions are fried. >> Always love to see the color. >> Corn beef. And we're going to give it a little touch of the blood brisket rub from pinch. This is just going to round it off nice. [music] going out up out and in. First, you want to loosen the the bottom. It's heavy pot, so I would There you go. There you go. That's a start. So, moist. You see, we got some nice caramelization on the corn beef. with the onions. Some nice color, not burnt, little crispy, a lot of flavor. Shut the fire. Done. Now, let's go to the fryer cuz we had turned up our fryer to 375. I would have put it on 400. This is the max it's going to go to. We took out our fries from the fridge. They've been chilled. They're nice and soft. Now, let's throw them back in for the final time to give it that beautiful golden color that we're looking for. And just give it a little shake once it's in there so they separate. They don't stick together. >> How do you call it in your dish? >> How do you call water in your >> French fries? [music] I have no idea. >> Fritz Frit. >> Yeah. Cool. I never heard that before. I love the room. All right. So, this is what I found in my closet. You can bring any plate, dish, platter, whatever you want, but this is what we're going to be eating from today. Got my cast iron skillet right there. First things first, hot crispy seasoned fries go on the bottom. Load it up. Lock a load. There you go. Wow. Look at that. Perfect amount. All right. People that are watching think I don't understand. This is a simple French fries. Why are Mexi and Moshi smiling? Try it. >> Exactly. Next, we're going to give a nice I was looking for a squeeze bottle. I couldn't find one. So, we're just going to go like this. Smell the truffle coming off of this. Oh, Tata. [gasps] And these fries are crispy enough to withstand this dressing. But do it last minute. Like I said, bring this all these ingredients to the party. Do it last minute. Now, sauerkraut. In the Reuben, they have sauerkraut. So, think of sauerkraut as a pickle. Don't Don't get afraid of sauerkraut. Think of it as a pickle. And we're going to go in. And I squeezed out all the liquid. I took it. I squeezed it. I don't want the liquid to sit there and soggy my fries. Okay. Sauerkraut in corn beef. Heavy on the corn beef. Another small drizzle just so everybody's happy. And finish it off with some fresh pop of green chives. And there you have it. All right. >> So, we start Miy, you know the rules. So, we want to get all the flavors in, right? >> Oh, yeah. >> Bubbles open up your pallets. >> We've been bubbling my pallets open. >> Let's bubble it up. Okay. Are we diving or what? >> So, imagine this is a Hanukkah party. Your siblings here, your brother-in-law's over there. >> The guy that doesn't want to talk to you is also >> Everybody's there, right? >> Everybody's there. You sat already for half an hour by the candles and this takes about a half an hour to make. So while we were sitting by the candle, the wife's made this and we just finished and now we dig in. Oh my gosh. Get a little bit of everything. I already ate through this scene. [snorts] That is crispy, beefy, pickly, [snorts] saucy, spicy, truffly, and bubbly. I want to say one thing. One thing. If you ever are going to eat fried food, don't eat garbage. Eat this. Like, I don't feel guilt guilty eating this. >> It's true. But I do recommend eating fast because people on the other side of the table are going to ask to pass it down. >> Tell them that it's not for you. Like, it's not that great. Come out. >> Just focus more on the on the corn beef and then a little bit of fries and try it with a red wine. Yeah. Yeah, you got it. You got it. And try it with the red wine. And And now you'll see what I what I meant before that it's just [laughter] Oh wow. It's such a different character in the mouth once you're eating it with this and like before when we drink it. >> Just like I don't like heavy wine. You like heavy wine. It's like people would say, "I don't eat fried food." You don't like fried food, but you like this. >> This was awesome. This was great. We've done it again. Foodies, wos, look, this is it. If you want to appreciate life, follow these recipes. Get yourself a good bottle of wine. Look, it comes back to this. >> Ow. That's pinch. [snorts and laughter] >> Don't forget, it's not too late. If you didn't get a Hanukkah present for your spouse or for your parents or for your special one, you'll have the pinch spices, the olive oil, you can grab a bottle of wine, watch the recipe, follow it, and have a beautiful iron. [music]