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[Music]
good morning you're listening to table
for two with Naomi nman on the nakam
seal Network our show is sponsored by
natural and koser cheeses when quality
and flavor matter for those of you who
don't know me I'm nman and I'm about all
the food all the time I love food I love
shopping for it cooking it eating at
restaurants anything food related I'm a
kosher personal chef my business is
called the Aussie G I give cooking
classes run chop competitions cater for
people for shabas yto shuis anytime you
don't feel like cooking you can give me
a call I hope you'll tune in every week
and hear about my exciting cooking
Adventures my amazing guests and sharing
of great recipes um and food experiences
too um but I want this to be a
conversation so email me
nn.com and let's let me hear about what
you're up to and what recipes you ate at
what recipes you made and restaurants
you ate at so I'm very excited to hear
from everyone we are back in the hot
seat today it's the couple of days after
PES uh we are very excited to be back
here Z I had a little reunion today we
haven't seen each other in about I know
3 weeks we recorded our last show
together so we are back back in the
studio back here on the low E side and
we're just going to have an amazing show
are lined up today we have guest two
guests we have Yosi Horwitz from yosi's
corkboard he's been he was on the show
just a couple of weeks ago but he was so
entertaining and so engaging and I said
I got to have him back for our Big Show
after PESA for our spring um our spring
Premiere uh and also one of my favorite
chefs one of my favorite restaurants
Fireside in Mony I have Chef Alex re am
I saying it right Rema or Remer yeah re
Remer but it's spelled Remer right r e m
e r everything sounds weird with my
accent so um I want to do a bit of a PES
Roundup before we uh continue with the
show there were two fantastic
restaurants that I want to give a shout
out
to Zack the baker yes Zack the baker I
love their food they were fabulous I was
went there AR of hug and right after the
hug the Monday I came back Monday night
after the hug so I went Monday for lunch
we had a 40-minute wa in the hot sun
they actually gave out umbrellas which
was so cute uh Zach came out and spoke
to everyone I was like a little star
strike I took a picture with him I put
on Facebook um he has amazing Breads and
sourdough breads um but it's what he put
on them he had like incredible food
please go on to my Instagram page and
have a look at the avocado toast that I
put up um which was
unbelievable uh and I also want to give
a big shout out to Soho asian bar and
grill surprising find I don't know if
you had been there but really well
priced we at outside so it was beautiful
was like 6:00 at night was beautiful to
sit outside and the food was like
terrific like we had Pad Thai I called
this they had this summer chicken salad
that was piled really high massive
really good value really good flavors so
that was a very nice find and of course
I must give a shout out I I I didn't
have it on my notes but uh Yosi and I
actually spoke about this 26 tapers and
Sushi always a favorite always good
every time actually when the chef heard
I was there he sent out a complimentary
um Sushi tasting menu for my family so
it was really amazing we had a great
time there um and of course my friend
David from Chef David from Harborside
Grill the shakery if you are down in
Florida you must go try the Shakur it's
nothing like I've ever had before and as
you know I'm a big Shakur fan so I love
that um one more final talk about pesak
is I was on the uh VIP Ram pesak program
it was absolute magic the Dural the
Trump uh National Dural was beautiful uh
the food was unbelievable if you've seen
from my Instagram Pages or my Facebook
pages I just want to thank Simon Alber
Stuart Morgan Stern Paul Glasser Barry S
manowitz Fay Gman especially to Fay for
um helping put everything together um my
entire team that help me Maryanne Mike
and Matt who are always there to help me
from Ram VIP Ram so it's an it was an
incredible program they excelled I
thought after last year's program it
could not be better this it was even it
was through the roof this year like
really through the roof from the t- room
to the meals just and of course ASM
provided us with beautiful weather and I
gave 13 cooking demos I think I spoke
more than the rabbis more than the duff
yies cuz you know there was only eight
or nine of those depends how long you
were there for I did 13 classes so
really a big thank you to the entire
team of VIP Ram so I I think I've spoken
enough monologue it is time to TN to my
amazing guests now you see a whole lot
of things going on if you're watching on
our YouTube channel on nakam seal net uh
you will be able to watch our show and
today's actually a very exciting show
because Yosi has actually b in a su mine
we've spoken about it with Yosef Silva
um but we tried to describe it but you
can't really describe it unless you see
it in action so um we're going to
welcome onto our show Yosi and then Alex
is going to join us in a little bit
how's it going all good I totally before
I get into the suid I wanted to totally
second what you said about sushi uh
about 26 Sushi and Tapas by far and
above the best restaurant I've ever been
to in Miami uh it was so good that we
went there for dinner and we were so
amazed by both the quality of food the
service the friendliness the knowledge
about each and every dish that we went
back the next day for lunch and for
dinner again and you went there three
times I did in two days I love that that
you did that and pretty much I think we
went through everything on the menu and
it's really was an just an incredible
incredible experience um mostly fish uh
made in many many different ways it's
per Peruvian style restaurant what does
that mean Peruvian style for our
listeners who are not familiar um well
just based on the type of food a lot of
um Ceviche cured uh C fish cured in
lemon juice or or or other acids and um
it was a lot of foods that I hadn't had
before a lot of uh flavors and and
things that I had before and I I'd say
over the three meals that I had there we
tried probably 47 different dishes and
the only one as shocking as it may be
the only one that I thought felt a
little bit flat still good but fell a
little bit flat were two of the desserts
which you know in a Dairy Restaurant is
not what you would expect but for those
of you who are scared of eating raw fish
or Ceviche they do have um some of the
best mozzarella sticks I've ever tasted
in my life they obviously don't call
them that but that's effectively what
they are um fried Che and it was really
just an unbelievable experiment
experience it was unfortunate
I felt that many of the other
restaurants right before PES were
jam-packed and couldn't people couldn't
get reservations at them um while this
restaurant had plenty of seats and
tables I think I was surprised I could
get a table for such a it's for
Florida's best restaurant I think people
just you know when they go out to eat
they want to have a big big steak and
and large portions and people are still
unfamiliar or uncomfortable with things
that they haven't tried before uh and
there weren't a lot of fail safe at this
restaurant in know it wasn't like you go
there and try one dish you don't want
and then order the chicken fingers or
the hot dogs or something that you've
heard of before so anybody going down to
Florida frankly even if you're not going
down to Florida get on a plane drive
there it will be totally worth your time
and um I look forward to many more meals
there it's really cool about Surfside um
when I met with I can't not remember
Chef David's last name I'm drawing a
blank um it's a Spanish last name he's a
Jewish guy uh he came from um Colombia
he made Aliyah and then made his way to
Miami um um is a very very talented Chef
uh so he's the chef at Harbor Side Grill
and he took me around oh that's mine
sorry thinking of my phone I put on
silent um and he said two years ago
there were two or three restaurants in
Harbor Side now there are Surf Side
Surfside now there are nine y that whole
area is flooded with restaurants and out
where Zach the baker is obviously Zach's
an incredible Chef he actually cooked
with solomonov at the South did you go
to I did not I know you did no I did not
I did not the only person I know that
went was schy Klein from Joy of kosher I
like to I like like to have gone to that
I don't think I realized how big it was
but um but anyways so I I just wanted to
agree with that I was pretty excited
about that it's very rare for me to go
to a restaurant and like everything on
the dish and then go back the next day
twice right but Zack the baker was crazy
were you there before y yeah yeah I've
been there I've been to Zack so he
changed his menu yeah I know he changed
his menu um I had all these like weird
things on my on my toast on my avocado
toasts um I'm just I mean I think I
think ultimately what what what so I
mean when we should I I don't want to
take up too much time talking about
Miami since people probably won't be
there till next year P or at least till
winter break but um but I think what
what what people are particularly I'm
just holding up what people don't
realize is that what's so great about
some of these restaurants that we've
talked about or or other ones is that
they they they're people who are careful
with what they do they're meticulous
they're meticulous about the freshness
about the food about the quality of the
food and they understand how the flavors
work together and like what Zach does is
not particularly at this swil but he has
the freshest ingredients and he is on
top of everything that happens in his
restaurants and the results are very
obvious I I don't know where this is I
just held up the the Instagram picture I
put up um to the screen but it was
picked Agy AGI I never heard of that
before doce romesco on country weight
with avocado on top right so it's an
understanding about the flavors and I
think when restaurant owners or chefs
their goal is to make good food and
serve it to the customer and have the
customer enjoy it the restaurant is a
success when the primary goal is to make
money or to squeeze out as much as you
can in know understandably very tough
business to succeed in I think that also
speaks for itself yeah and I think I
would like to see more people and I
think more and more people are um focus
on the quality of the food the quality
of the dishes and I believe that the
customers will are beginning to
appreciate that more and more absolutely
as the food industry just Contin to grow
I'm sure Alex feels the same way I
hope um okay so let let's talk a little
bit more about what we've got going in
front of us here so so suid has been
around for probably about I want to say
10 years but not in the restaurant
business what does suid mean so it means
cooking with vacuum there you go um and
and basically what it is is cooking food
in hot water um different than poaching
or boiling very different than poaching
or boiling so so in a nutshell what you
do is you take whatever food it is that
you wanted to cook and not all foods are
are are are suitable for soued but most
are and whether it's meat poultry fish
vegetables eggs you you vacuum pack it
in a in a in a bag and you shouldn't be
scared by the concept of vacuum packing
because for the first probably six or
eight months that I was cooking with
suid I was I was taking Ziploc bags and
sucking out the air and putting it in
and and you know that's not EX ly vacuum
packed and you need to weigh it down
otherwise it floats to the top but
that's served uh perfectly fine you put
the food in a in a bag you SE and there
a lot of different variations and again
depending on what you cook you sear it
before you s it you you sear it after
you s it you you you you season it
before after you put it in the bag you
cook it for a certain amount of time at
a certain temperature then you pull it
out and and you eat it and and that's it
and you know machines used to be 10
$15,000 they're they're their official
name is an immersion circulator which uh
as its name would indicate is you
immerse the food in in water and the
Machine which if you're on if you're
watching you can see here is just a
stick which is stuck in a regular crock
pot uh crock pot or stock pot with water
in it and it just circulates the water
and it maintains a constant temperature
at whatever temperature you want we
happen to be cooking steak uh here today
yummy um I actually cooked it last night
in preparation for the show because what
do you mean you cooked it so you walk us
through that process so as with anything
you make the you have to start with a
good piece of meat okay you should not
be buying the a third of an inch steaks
that are at your local uh supermarket
and S eating them because you could put
them on the on the grill or on your
Skillet and in 3 minutes they'll be done
assuming you eat it at a normal
temperature of rare or medium rare or
medium I mean beyond that you should
just eat your sh should eat other things
like chicken or cardboard or something
like that but assuming you're interested
in this is why I have him back this is
why he's going to be assuming you're
interested you start with a really good
piece of meat um I tend to get we happen
to today be cooking a ribeye a 2-in
ribeye which is pretty thick and is
probably suitable for two people you can
I wouldn't go Bel below an inch I think
an inch and a half is preferable but
everybody has their own preferences you
want to get a well marbled piece of meat
that has you know lines of fat running
through it because that um melts down
into the meat and makes it more tender
and flavorful and really what you do is
what I do at least is I'll season it
with salt a lot of salt kosher salt of
course usually kosher salt uh rub it in
put it in the in in the Ziploc bag um
Regular Ziploc bag suck out the air or
let my kids do it they find it very
entertaining I usually will double bag
it just in case cuz you don't want any
water to actually come in contact with
the meat and then you just drop it in a
in a in a pot filled with water um I I
use these polycarbonate um um plastic
polycarbonate boxes uh because they're
bigger and you can get you can have more
in it but again if you have a stock pot
you know 10 10 in high 12 Ines High you
just use that you fill it halfway with
water or 3/4 of the away with water yeah
and then and then you um you stick your
Sous in you hook it up to the end of of
the so this is this black thing here
that we've attached so this is the can
we get can we get a close up on that ZK
sure this is the sine machine which is
really literally just a stick with a
control p at the top and a metal metal
bottom that has holes in it to circulate
the air and uh and something that hooks
on to the pot or to whatever it is that
you're using to cook it whether it's the
polycarbonate container or what have you
plug it in and then you set you set the
you set the the time you set the time
and the temperature and you're and
you're good to go and you put it in for
as long as you want I tend to cook now
again is it like low and slow it's it's
it's basically low and slow yes it's
basically low and slow the the the
primary advantage let's say for meat
when you cook Su is that you get a
constant uh temperature throughout the
meat so if you want I cook I'm cooking
this steak at at uh again I'm I'm really
uh just bringing it back up to
temperature I cooked it last night for 4
hours um it's not a quick method of
cooking well so so so so this is a 2-in
rby that I pulled out straight from the
freezer when I got home from work so it
needed more time okay um one of the
great things about suid is you can wake
up in the morning take your steak out of
the freezer drop it in the Sid machine
set it to go for 10 hours come back at
home and the steak is ready to go you
take it out you put it on this cast iron
skillet for a minute or two on each side
just to sear it and you have dinner so
with with suvie cooking for what I'm
hearing from you I mean probably you
wouldn't need to do it with fish but if
you're cooking chicken or meat you need
to sear it afterwards so it gives it
that malard what's malard reaction for a
caramel yeah so you need to caramelize
it if you want um some like a brisket
you don't necessarily have to do that uh
one of the things that a lot of people
do some people do is they'll add like
some sort of soy marinade if they're
doing a brisket only because the color
could sometimes be a little bit
unappetizing it could actually come out
looking a tiny bit gray just because of
the way it was cooked there it's not
gray meat or anything like that but it
could some some of the some I mean I've
done V Tong and and and some things come
out looking like they like different
than what people are used to the T but
but but the thing is and as as we'll see
when we cut uh the steak open the
difference is when you cook a steak in
an or on a grill is that because it's
outside heat and it's high heat usually
to grill then the outside then there's a
gradiation from the center outwards of
different of different uh of different
dness right so you want that sear on the
outside because that really adds a huge
uh huge amount of flavor and flavor to
to the steak but what you really want is
you want the same dness from from end to
end and that is really what you can
achieve in in s and another thing is you
don't have to you don't have to babysit
the meat right you know I I cook a lot I
use Su a lot but um at my roses club
which is these monthly gett togethers we
do every rodes for wine lovers uh I do a
lot of soused cooking for that and but
last month it was our third anniversary
and I prepared a a a 7 in a seven rib
rib roast like a full full rib roast I
did boneless and it wouldn't fit in the
suan also I I want and I cooked it in
the oven on low and slow and I was at
work cuz I have a day job and I was
calling my housekeeper every hour to
take the meat thermometer and check the
inside and the outside and then you turn
off the oven to let the inside catch up
to the outside and it came out amazingly
cooked and perfectly cooked through and
through I can show you a picture if
you're interested but but it was a lot
of babysitting right this you take a
piece of meat flat iron steak minute
roast marrow bones duck
steaks you take it like I said you want
to make steak for dinner you take it out
of the morning you drop it from the
freezer with no seasoning you don't have
it's better to season it before so you
could open it salt it and then vacuum or
not or this steak I happen to do I
happen to season after uh you definitely
don't want the pepper because the pepper
can burn when you sear it you if you're
going to sear it it's better to do the
pepper on after that's just my opinion
Alex might have a different View and I'm
sure many people everybody I mean we're
all Jews we have a different lots of
about everything but I found I will you
just salt it put it back in the bag drop
in the soused set it for 10 hours
whenever and you come home from work um
you open the bag you dab it dry you put
a little bit of uh non-flavored you know
peanut oil or something that me some
people use olive oil not a big fan of
olive oil on my steaks but you can use
really any flavorless oil you know with
a high smoke point is
better add a little bit more salt cast
iron for a few minutes and there's
dinner and it could just sit in the
water all day long I mean when I make I
make sui ribs 72 hour ribs put it in for
72 hours you have three sitting in the
pot that's three days days for three
days for three days for three days and
then it really cooks it all all the way
through and and it's just amazing and
it's a great thing for chavas right you
could you can put it you can cook it I
mean the I can't really talk about no
chal is not it doesn't really work I
know someone who did I've never done it
I'm sure it could be done but it's not
it's
not and hipsta he did a chin in a am I
don't know I'm not all the way down with
the H implications of use I mean I've
had the S I have the sui run over Shamus
uh but I've never taken food out of it
on chabas and used it on chabas but if
depending on what the halif are You'
have to really give the rabbis a proper
lesson on what it is because I don't
think they know what it is the
temperature doesn't change when you take
things in and out of it which is one of
the primary issues so that I know there
there are people who have reputable H
approval to use it on on on on Shabbat I
I don't and my wife's not very
adventurous so you know I'm the primary
user at home of the uh of the suine
machine but I I mentioned eggs earlier
eggs are another thing like yeah we were
originally going to do eggs on the show
cuz we thought but I thought that doing
something a little a bit more attainable
or easier egg the the great thing about
Su is it's Precision right know if
you're cooking at an exact temperature
for an exact amount of time and you
don't have to watch it you don't have to
maintain it there's no you don't have to
use a meat thermometer or any of those
things and eggs are one of those things
where you can cook a perfect poached egg
all the time every time you want to get
you know I made steak tartar a few
months ago and we had perfectly the
exact right temperature uh for the right
time and there are many websites serus
eats is a great resource for for for s
read stuff and you can pick they
actually have on the website they have a
they have a video that you can pick the
consistency of the yolk that you want
and it will tell you exactly how to
program it how to program it and how
long it's really awesome and it's great
and who doesn't like a perfectly runny
egg on top of pretty much anything
pretty much anything I did a cooking
class at my pesak program on how to make
poached eggs it's actually a skill you
it's a good thing that we didn't have
this show before because nobody would
have come to the cooking that's right
that's and and I had everyone like we
got the water right we got the vinegar
we you had to make the swir they had to
teach them how to put the you put the
egg into a ramkin and in the middle of
the whirpool that you swir the water
with that's where the yolk go the egg
goes and it makes this beautifully round
so you can do that uh somebody with zero
cooking talents who can just follow
directions can make a perfectly cooked
poached egg over and over and over again
using the sving machine I put the eggs
in in their shells not even in a bag
just drop them in cook them for the
right amount of time and then hold you
crack an egg into a bag and then no no
no don't crack it Cooks in its
shell oh so you don't even need like you
don't need a bag or anything you just
put the eggs directly in there and some
people some people still put them in
eggs because again this is a h issue you
should consult your local Rabbi there's
a question about whether this needs to
be tooled and it can't really be toal
but it's cooking so there's there are
different questions about about that so
some people to be like half of it again
I'm not I'm not a rabbi Authority and
I'm not you know I don't want to give
any husing here on table for two right
I'm certainly not ping I mean this is so
cool so just to finish what we did here
is that we did so we cooked it I cooked
it last night I came home salted I
didn't even salt it actually I put it
straight in the sine machine in a vacuum
I happen to use one of those food saver
vacuum packs the primary difference
between the using a vacuum and sucking
it out of a a ziplock bag is that you
ensure that it's really vacuum packed
and thus it sinks to the bottom and you
don't have to weigh it down if you try
and suck it out like I did here because
I didn't bring my food saver to the to
to the studio uh uh you need to weigh it
down so it stays at the bottom of the
pot otherwise even a little bit of air
will cause it to rise so you're just
we're just warming this I just put it
back in this morning because I pulled it
out of the fridge but what I did is 4
hours because it was frozen solid and
it's a two it's probably a little bit
over two inches thick so I did it for 4
hours at 128 which is medium rare pulled
it out I had my cast iron um I put it in
the oven cast iron SK I put it in the
oven at 550 while I was cooking just to
have a uniform uh he threw out and then
I took it out I put it on high heat but
you you you preheated your I always well
yeah what I'm doing I always put it in
for like half an hour an hour in at 550
the cast iron to get it so that way
you're ensuring that even just for s or
cooking with it in general I always do
it that way you know that it's uniformly
hot throughout and it's consistently hot
throughout you take it out and then it's
ready to go at 550 put it on the on the
um on the oven sear it all around and
Off to the Races I love my I love
there's nothing better than cast IR
cooking I started making chili in it
gives it a whole different flavor you
feel that Alex yeah we use C IR I love
it C IR right could I just mention one
thing yeah of course the chef Alex fire
Monty joining us of course hi everybody
if you're using the uh Ziploc bags you
can also just get a large pot of water
and submerge the bag with the food in it
and the water pressure will push the air
out I water pressure to to zip to do it
shut like a to have the vacuum effect
yeah yeah doesn't I I you're a
professional I'm sure you can do that I
have yet to succeed perfect vacuum that
way uh but yes Emer emerging it in as
the water comes up is a is a good uh way
to do it my kids like to suck the air
out turn blue in the face whatever works
you know but yeah but just but not just
to be clear it's not just steak
vegetables carrots asparagus come out
amazing asparagus in the in in in the S
machine chicken I made what's called
meat cut salmon which is half cooked
salmon um 45 minut I brined it and then
popped it in the the the machine for 45
minutes took it out dumped it in an ice
bath and it was the best piece of salmon
I've ever had in my entire life
um there's an immense amount of things
um that you can do with Su and it's very
easy and you should not be intimidated
the machine itself um I I'm using what's
an an NOA so there are two versions I
was telling the people in the studio ask
you where where do we get this from so
personally everything I own and buy
comes from Amazon so he lives in
Manhattan uh well no I mean I was an
early investor so I like to support
myself but uh and it's just convenience
but uh the Anova was is an amazing this
was what I'm using is the first version
of it the second version of it is
fancier it's got a Bluetooth you can
activate it from outside the home and
get it started so there's like my car
but I have not found it to be as
reliable in maintaining the right
temperature as the old one and so I went
out and I was telling the people earlier
I bought a bunch of these on eBay I
think I paid about $100 I think you
could probably get this one for probably
150 uh either the new version or the
older version I would recommend this one
uh there are a lot of different ones
just look up you know use the power
Google and look for recommendations and
things like that and you'll find the
right one um I happen to love giving
these as gifts um you know if you're
ever in a situation where you have to
give a Hostess gift to somebody who you
want to spend you know1 $150 on a gift
it's very hard to find something for
somebody who really has everything and I
found that for people interested in food
this is a phenomenal gift it's not
really penetrated the mainstream yet but
it's very easy to use it's interesting
you wouldn't give it as a brle show
present because the bride would be like
Mom I mean I would what do I do with
this uh you got to know your friends and
you got to know your audience but you
know I have like a I have a little vound
book of a bunch of uh recipes and
instructions and ways to cook that I've
printed off the internet and nice color
and and it may and I've I've had nothing
but success I mean I guess nobody's
really going to call me up and say that
was a terrible gift you gave me but uh
people actually use it so so I'm it's a
great gift you you've had feedback I've
had good feedback and I own two or three
of them that I use on a regular basis
cuz you know depending what you're
cooking different times different
temperatures but you can make like a
whole meal just out of suid and and
totally recommend it and um but you
would put the asparagus in a different
bag if you were doing steak in asparagus
you just pull the asparagus out much
earlier well depends it depends on the
temperature different things can cooked
at different temperatures and I was I
cooked bone marrow uh in the sine
machine uh at 158 the bones the bones in
the in the vacuum pack put them in the
souen machine for an hour at 158 then I
took them out seasoned them with salt
and then put them under the finished
them under the broiler for for a few
minutes just to just to get the
caramelization oh my god when I was
young I thought by Mar was the most
disgusting thing on the planet now it
looks so good it is it is very good so
you can do you you know that's why I
have a number of them because you some
things you do different things at
different temperatures and it's and it's
and you don't want to you don't want to
over undercook things um but follow the
recipes online and find what works for
you it's so Co but I highly recommend it
do not be intimidated by it it's I'm
intimidated it's beyond totally
intimidated Beyond easy I will lend you
mine you can play with it for as long as
you want I want to do dark breast for
shabus how would I do breast I mean
honestly the best duck breast I've had
is smoked in the green egg so if you
have one of those I highly recommend you
a what a what a green egg which is a big
smoker I tried smoking them at home um
yeah I don't I don't do the smoking I
have so many friends that will smoke for
me I I smoked food I mean I live in a
Manhattan apartment so I smoked it on my
oven top um I thought the house smelled
amazing for 4 days uh one of my children
agreed with me and the rest of my family
was not happy with the results so can
can you do duck breath on a cast iron
skillet you can do anything on a cast
iron skillet I'm going to try that yeah
you got me thinking everyone you know
what I'm going to be doing when I go
home today I mean the the person sitting
next to me is supremely more qualified
than I am to answer these questions I
think if you brine the duck breast a
little bit beforehand it tends to be
good but I'm sure he can uh be helpful
with that so I don't know do you want to
take it out and see how it out let's
have a look let's have some wine with it
Wine and Food and then we're going to
switch talking the wine I brought this
time is um I me when you drink when you
eat a two 2 and A2 inch uh steak you
really need a big wine with it you need
a wine that has a lot of tannins that's
chewy that's big and bold to match with
the with the with the fat and the and
and the and the meat um what I what I
brought I mean it's post past and you
know I I in my apartment I only have
room for my wine fridge which holds
about which holds about 200 bottles but
you know it's a little bit depleted so I
I I had a limit of of availability but
what I decided to bring today was the
delone delton's a great Winery up in the
northern Galilee of Israel they tend to
make a lot of wines that are that
provide great QPR quality price r IO Le
and what I brought today was they have a
single Vineyard uh uh Shir single
Vineyard just means that all of the
grapes come from a a single Vineyard in
a one locality doesn't necessarily mean
that it's a better wine or a notest wine
but it means that it provides uh uh some
insight into the quality of the terrar
which is the land in which it's grown
and the taste of the land exactly and
this is a 2011 one of the reasons I
decide to bring it is what happens is
there are a lot of really great wines
out there a lot of expensive wines out
there and a lot of people they'll go to
the store and they'll buy
you know they'll have a special occasion
or they'll just want a splurge and
they'll buy you know a really expensive
wine they'll take it home they'll open
it for Kish they'll pour it and they
won't like it because the wine needs to
breathe the ni also they have it for
Kish in a metal Kish cup well I mean
don't try your wine for the first time
in a metal Kish cup I agree tradition is
an important thing glasses but you can
make your Kish in other than on the
Seder where it sits in the Kish cup for
a long time especially for the second
cup um you can make Kish in a Kish cup
and then pour it into a glass to taste
it but my but the wine needs to breathe
and the wine needs to be evolved in know
words some of the best one of the best
isra wines currently on the market is
the flam Noble 2011 but if you drink it
right now it's just it's I mean it's
it's inappropriate and it's embarrassing
and the wine needs to evolve and and and
develop and and you have to let it
evolve so what I brought here was a 2011
the delone single Vineyard it's had a
couple years in the barrel the wine was
released I think three years ago um and
to to to even though it's still not
ready to bring what I brought is What's
called the vituri well we have been
talking about this over the years and no
one's actually bought one in not Jay not
now we have one so um thank you what's
best to do is p into can we show that up
to the camera so people can see if
you're watching on an Channel and I'll
uh I'll do it on the camera if you want
to watch how it works I I personally you
can decant a wine just pour into
decanter of a wide base and give it I've
got three decanter as a wedding present
I don't think I've ever use it properly
well now that we've become friends
you're going to use it all the time so
what this does is enables you it opens
up the wine with added a cancer um so it
gives it a little bit of of ariation you
know oxygen is bad for wine when it's in
the bottle or in the barrel well I mean
in the barrel it gets a little bit of
oxygen um but but you don't want it to
get you don't want to get a wine to get
oxidized while it's aging but once
you're ready to drink it a little bit of
oxygen that's why people swirl the wine
a little bit to to to to open it up a
little bit so to further things along as
I brought along the vituri we're going
to pour it through I've heard rumors
that there that ZK zk's kids like to
grape juice through the vinor he swears
by it I'm skeptical but everybody does
change of flavors you a little more
fruity flavor really so I'm going to go
home and try that uh this evening but um
so let's pour the wi can you let me know
how that goes I will do that i' like to
hear that from you for everyone here oh
how fun is this okay I'm sorry wait wait
I'm going to do it for all four cops so
you'll have another chance to do this
okay so you pour it through and it
basically that noise is basically it's
it's Flo it's getting a lot of I'm
filming this into the
wine and you try not to
spill which gets harder as the evening
gets along and you I just made an
Instagram video no I'm not competing
with zk's videos this is going to be an
Instagram I did everyone hear that
slurping we're picking that up on the
camera right that's not us drinking out
of a straw that's the vituri here vur V
how do I pronounce it it's it's
a v it's v i n a t r i I think my friend
and what we're going to do is we're
going to take the steak out of the the
the suine machine as you can see oh
thank you very much this is not what
it's going to look like drink yeah I'll
drink I mean it's 10:00 in the evening
so yeah right this is uh not what the
steak is going to look like when it
comes out of the suid as I said I
prepared it last night it's already been
this was just to bring it up to to at
least somewhat room temperature we say
it's 5:00 somewhere someone's making
kidish somewhere okay true we're going
to take it out okay
and oh my God that looks amazing we're
going to have to do we can we see this
like oh here you go ZK is going to just
do a closeup closeup on the steak okay
there you go my friend okay there's your
okay so um do you have a paper towel um
maybe out there or a napkin a napkin um
yeah napkin right here oh here we go
that's fine there you go thank you thank
you m w for providing us awesome stuff
here oh we're dabbing well only cuz I I
um I tried to suck all the air out but
just in case I don't want this water is
there a way I'm supposed to cut this I
assume that you know what you're doing I
can just go like this through the middle
um if you like me to do it I'm happy to
I should have brought a bigger carving
knife I brought just a regular steak
knife but okay I was just going to split
it that way you know when you see on
those so if you want you can take a look
and this is what I'm talking about so as
you can see there's there's a brown only
at the very very top which was caused by
by the Searing the again I did it for
about a minute on each side and all
around and the rest of the steak is
cooked exactly the same temperature
throughout the steak so assuming this is
the type of um of dness that you like
it's perfect if you want to do it medium
you probably want to do 131 132 but
again sir Sirus eats has a lot of uh
really great information about sued Ser
seeds.com chefsteps has some and spend
10 minutes on the internet and you'll
and you'll be you'll
PL this looks amazing enough talking
let's eat mate so I'm going to cut a few
slices are you going to be fesic with me
and then of course of course we don't
mind being flesh ex um I did only bring
one one knife do you know how many times
I've come into the studio cuz I have to
like you know prepare a lot of shubas
food in advance on a Friday morning
obviously I'm quite busy so I'm assuming
you like some fat I know not too much F
I'm making a wedding in a few weeks I
have to like watch what I'm eating okay
I mean this is not where you want to be
cutting corners um so I um quite often
flash it on a Friday morning cuz I taste
things before I come into work and then
I'm like uhoh here you go and when they
bring the cheesecake uh oh cut some just
a few slices here for people to try oh
this is fun and then Alex we're going to
talk to you in a little bit and then oh
but I I I didn't know that Alex can't
app Pine on my cooking that would be um
unfair this looks so looks beautiful
right Alex yeah I mean
so great okay so we um as Yi Cuts up the
2in cut this is I mean I think more or
less 2 in rii yeah rii prime prime prime
grade I to to be completely Frank I
don't remember I have a drawer full of
uh twoin RI eyes that I've sourced from
10 or 15 different butchers you can
throw some Nam out I've um okay so I
mean I was I was telling Naomi earlier
uh for many many many years I was buying
all of my Stakes for uh from a Park East
Butcher on the Upper East Side right
here in manhatt which by far had the
highest quality meat I've ever had in my
life including in Israel where I grew up
and um but a piece of meat like this
which weighs about two two and a half
pounds probably costs from the butcher
$70 um which was a lot um which is a lot
and I so I decided to do a taste testing
so I've ordered two inch RI PR Prime
grade aged and non-aged dry AED and
non-d dry AED from 10 different 10 or 12
different butchers which includes Park
East Prime Butcher easy Kosher
breadberry pomegranate Rockland kosher
Prime in in in Brooklyn have you tried
any of golat meates um I do not believe
I have I'm gonna hook you up geg glat
has great me basically what I'm doing is
Prime and I'm making every steak exactly
the same 3 hours again I said four
earlier because I took it out frozen
usually what I'll do is I'll take it out
and leave it to defrost during the day
two three three hours in the suid at 28
uh degrees pull it out season it and
I've been doing a taste test working my
way and Lamar I I forgot to lar I love
their restaurant good okay and uh so
enjoy let's have a we're going to eat in
a little bit everyone to good health and
all the good things okay amen I feel
like that was kidish for
us one thing I will say is that you're
you're gonna once you do this at home
you will uh run be your your options at
restaurants will be severely limited
because one thing I can guarantee you is
once you buy a really quality piece of
prime age meat and you cook it like this
at home you will never just be able to
justify ordering a steak at a restaurant
every say that to when we first met I
said I said to Alex I never order steak
out right I want something else you
never be able and again most restaurants
that are serving uh high-end Stakes are
using Sid as their method of cooking
it's just it are you we don't Su do you
serve steak I've never been at the
restaurant you serve steak oh you're
going to go I said most or let me
rephrase that to many as an attorney you
know I feel obligated to be as exact as
possible many places use it because it
enables you to cook you know it enables
you to cook it literally exact dest
throughout and enables you to leave it
in the bag for extra time right know
it's even I said it was 3 hours but you
can if you have a 10-hour workday or a
12-h hour workday or or a 7-hour workday
you just leave it in the bag and it
doesn't SPO just maintains the thing I
love this marbling of the meat and it's
all about so I'm going to offer people
nobody has to if they want would you
like should I cut these into bite-sized
pie we're going to cut them down and
then Alex I want to talkes we're going
to do we're going to do a little uh talk
about uh all about our cheese company
that sponsors us this is table for two
with nami nak on the nak seal Network
our show is sponsored by natural and COA
cheeses when quality and flavor matter
we are also heard on a ro Chev English
radio I want to do a quick what's for
dinner segment besides doing an amazing
SED steak I would just want to talk a
lot of side dishes are coming up people
always ask me especially over the PES
program people ask me what side
dishes do I make for Shabbat uh because
people are always you know coules are
fattening and they want to lose weight
after PES so I'm a big fan of the
grilled vegetables so which vegetables I
love the most I love asparagus and you
can even buy checked asparagus at geg
glut so for our what's for dinner
segment we are talking about sponsored
by gegl we're going to talk about
asparagus so I lay all my asparagus out
about like two big big bunches of
asparagus because my kids always pick at
them shers after Friday afternoon as
they're Cooling in the kitchen so I put
them on like a large uh cookie sheet
then I line it with parchment paper then
I lie all my grilled vegetables whether
it's asparagus or mushrooms or cut up
zucchinis so I'll put them all my
asparagus across my cookie sheet season
it with kosher salt and fresh crushed
garlic do not use anything but fresh
crushed garlic and cusher salt a little
bit of extra virgin olive oil I toss it
together I cook it at 400° actually
convection 400° about 15 minutes and
they become so delicious and there's
never ever leftovers if there is for
some reason left over the other week I
threw some I made like such a big amount
made two cookie sheet trays worth it
didn't all get eaten so I threw some in
a salad the next day with some fresh cut
up Tomatoes those little yellow zma
tomatoes with cut up pieces of um green
asparagus it was really pretty so that
was our what's for dinner segment
sponsored by gicl and we're continuing
our show today with Alex
Alexander Remer from Fireside in Mony uh
I don't know if you had listened to my
show uh about the Roundup from
kfwe about was that back in February
Alex's Restaurant Fireside made a big
splash with a meat
pizza I actually ate it directly at his
restaurant and then and along with the
Tumbleweed Tumbleweed onions um Alex was
going to bring them in but it wasn't
feeling well yesterday I told him do not
bring anything in you were sick you you
have a next time you come in he it's
going to come on again and we'll do it
again but Alex has also got a giveaway
for us for the Fireside restaurant we
have a gift certificate so if you want
to win a gift certificate to Fireside uh
in Mony email me Naomi nig.com and will
be chosen in the next 2 weeks and we
will notify you for your win uh so we're
very excited to have you oh no thanks
for having me on board on on the show so
let's talk a little bit about your
Beginnings when did you start um
actually cooking were you a kid like did
you start older yeah no I started in my
early 20s while we drink our wine yeah
probably uh I started when I was about
20 years old okay what made you decide
you were living on your road right yeah
um you know I was interested in in the
the Arts and I needed a formal
livelihood and so I was doing a lot of
short order cooking what short order
cooking mean for our listeners that
don't know no bar and grill stuff not uh
you know it was it was fresh food but it
was basically Burgers salads you know I
would make a bucket of col sloth stuff
like that um and I had uh a musical
group and I had some people who were
fans of the musical group who were chefs
at The Signature Room in Chicago on the
95th floor of the Hancock Building cool
and so uh you were not Orthodox back
then no I wasn't Orthodox so they needed
uh they needed help right before the
busy season they they were desperate so
I interviewed with the executive chef
there uh Mark D thomasy and uh and he
gave me an opportunity put me on the
line and I just had a knack for it and
that was you know he was a CIA chef and
that was a traditional French kitchen
doing Continental Cuisine and I was
there for a couple years and the end of
it there I was the associate and the
head of the line and uh from the line
explain what the line is to to our
listeners at line in a restaurant right
so when you're serving food alute the
line is basically you have a a a set of
stations that are preparing the dishes
that you going to eat um so you know it
starts at the the most basic was which
is the G which is cold food salads um
all the way up to
sauté which are the more intricate
dishes uh it includes the grill you know
or Meats proteins and the fried veggie
station um I guess you know they call
the kitchen term for it is Brigade that
you have a hierarchy in a kitchen and
people are performing various duties and
so generally um many people either go to
culinary school and then they start by
doing prep or some people start as a
dishwasher and they have a knack for it
and they work all the way up that's cool
yeah um well that was one of the that
was one of the things that impressed me
the most is that in The Signature Room
which was a large kitchen uh you know
there's probably like 20 25 people in
the kitchen itself and the kitchen
itself was 2,000 sare ft um um you know
you had South American workers who
started as dishwashers and they were Sue
shfs and and you know they were they
worked their way up to become executive
chefs at other places um when a lot a
lot of times you think of these workers
that are coming across the border that
they're just washing dishes but uh a lot
of them are really intelligent and
talented um and we've seen in
contemporary Cuisine that they bring a
lot of influences right um I myself do
uh tacos okay because we used to eat
tacos for a family meal they would make
tacos like they made at home as opposed
to having grown up and thinking of a
taco as as like an Orga hard shell taco
with me with the uh seasoning in it
right that's what that's what tacos out
of me right so I so I experienced from a
lot of my co-workers at that time that
you know the fresh tacos with the fresh
uh corn tortillas and the fresh Salsas
the fresh ingredients and they're
delicious so we put uh I put those on
the menu at Fireside as uh you know
Having learned those from guys that I
worked with in my early days in the
kitchen that's fantastic
so you bought a lot of that into
Fireside which I think is really made it
how did you get the idea of that meat
pizza people you've got to get up to
firesight I I I gave you a shout out a
few times after I came to your
restaurant and in the mbaka magazine and
and and uh after K jav but it's it's so
unique you know like not just people
think meat pizza they just pop sauce and
and chop meat on it you've got like six
different kinds
of right am I okay sure I know where
you're coming from um okay so right A A
lot of it has to do with the way that I
grew up uh you know I grew up in Chicago
which happens to be a big culinary uh
City crazy I was just there uh twice in
the last few months and I'm going back
you know uh I didn't I didn't grow up
keeping culture you know I grew up
reform so there I didn't have any
dietary limitations and um and both my
parents influenced me in in different
directions my mother was a great cook
and and my father you know he he
appreciated those kind of working class
uh you know I I I wouldn't call it a
diner today because Diner people think
of different things as a diner but local
owned you know often times they had
Greek friends and their parents own
restaurants they weren't they weren't
Greek restaurants but they were
restaurants and and they had that type
of fair where you get the the London bro
the steak and eggs and in Chicago you
had Lum malates Pizza what's that so Lum
malates is is basically you know people
think of the Chicago style deep dish
pizza L madis and gos East those are the
two uh names that basically made that
reputation that created that legendary
Chicago style pizza and that was
something that I loved I mean that was
my favorite pizza hands down L my mouth
is watering as he's talking about deep
dish pizza yeah no it's and it's
different when I came to New York and I
was looking for the deep dish it was
always the thick crust right that's what
they have they don't have real deep dish
yeah can you make us a real deep dish
pizza yeah that's what yeah of course
that's what we do like a milk one though
oh milk well yeah of course not at
Fireside because they're FL I mean just
yeah St of course yeah that's uh you
know so that's something that um I think
a lot of people who come from the non-
kosher world into the kosher world are
looking to uh recreate their culinary
experiences um in a kosher in a Kosher
Way even something as simple as a
hamburger um you know I remember when I
first moved to New York there weren't
really good kosher hamburgers um and and
everybody that I knew like chef Mike
gerkovich he opened up the Amsterdam
Burger Company yeah everybody was
talking about how there's a dir of these
quality foods that we experience in the
non- koser world and the kosher world
and nowadays I think that that's pretty
much been um you know that's the pass
now because now you can go eat in a lot
of great places um what's your favorite
restaurant outside of
Fireside oh well you're right do you get
out of the your own kitchen I hardly
ever get out so uh but before I do I
like to I like the CL I mean Laray was
my favorite restaurant when I moved to
New York City we like Laray it's a
classic doesn't change it's always uh
you know but besides that I
generally prefer uh Chef driven
restaurants you know of course Etc Chef
Seth warshaw who uh really in the CER
world has mentioned me um you know noo
Mikes um I trailed stagged uh for a few
days at parz with Chef Moses oh my um
you know those those are great those are
great restaurants outside of that I
haven't had too much of an opportunity
to just go restaurant hopping oh we we
can all go do that maybe hop on a plane
somewhere um cool yeah so you know when
did you start finding religion okay so I
think that's you know part of who you
are well sure so it was about four or
five years after I started taking
cooking seriously um and then I I had
been introduced to it uh you know and
after high school I went to Israel and
um and then later when I started to
become more F so I left the I really
left the culinary world mostly because I
didn't I thought the transition would be
seamless um you know I remember when I
went to my first interview at a koser
gatoring company in Chicago and they saw
my resume they they were really excited
and I was excited and then I I got to
work and and I realized that the trans
that the transition was not going to be
seamless and I really when I went to is
University I put cooking on the back
burner um I did work part-time as a
propep cook at uh you know at laay and
at Lana's um oh Lavana she's been a
guest here she's very talented um yeah I
thought she would even remember it was
part time as at Yu you know I would go
for you were a student there yeah yeah
was four you know I'd go for four hours
a couple days a week um
but then you know that changed a little
bit I guess you know because when I when
I got there it was like you would go to
Mr Broadway which is a great restaurant
but where I was coming from that it was
just too much of a transition in terms
of I was looking for a certain kind of
kitchen that didn't really exist so much
in the kosher World um you know maybe I
don't know when the prime girl open but
you just don't have the size uh you
don't have the customer base to to
promote you know a kitchen when you have
30 guys in the kitchen and you have an
executive chef and you have four Sue
chefs and you have you know the garage a
the big garage then you have the little
you know who's putting out the brunch
for 300 people um it just wasn't uh you
know I didn't find that but what I did
find later was uh and this this I found
with Etc with uh Chef Seth warshaw is
the thing that attracted me to working
in the kitchen was how comparable it was
going from say a recording studio or a
visual art studio into uh cooking into a
kitchen it was like the same thing like
it was easy for me to spend 13 hours in
in a recording studio um do you sing or
play I play and I compose you play
guitar primarily um but the the thing is
is I could spend 13 hours in a recording
studio and it would go by like that um
you know if I spent four hours filing
data I would I would go crazy right like
we can be in the studio for 50 minutes
and 50 seconds we're up to now and it's
gone like that right so when I got into
a
kitchen really specific kind of kitchen
I mean you know like a Chef's Kitchen um
or the kind of kitchen you know that you
would you know like a formal kitchen it
was the same thing I could spend 13
hours in the kitchen and go um you
should have seen the kitchens at our
PESA hotel right it not normal at the at
the Trump oh my God the derell it was
unbelievable the G kitchen was like a
whole massive setup the presidential
Trump the Trump
the we're staying not political we're
not political oh yeah um yeah so I'm not
political right I wasn't being political
I just think it's funny I I became a
citizen four years ago so now I can vote
yay oh M okay yeah yeah I was actually
really super excited when that happened
so uh with Chef
warshaw I suddenly found myself in a
kosher kitchen and Not only was it a
kosher kitchen but it's a small Co
kosher kitchen almost like I would call
like a boutique you know where he was uh
pushing the envelope in the kosher world
and he was cooking uh using the
techniques and and adapting new
techniques and and it was basically the
kind of discipline creative environment
that I was looking for um and so I stay
I've stay I stayed with Seth uh you know
I I tried to Branch out a couple of
times you know looking for you know the
right fit with owners and different
restaurants i w up working with Seth for
about three years uh on the line um
cooking on the line yeah you know uh
which is you know that's basically if I
would just say if anybody is interested
in becoming a chef um then you have to
work on the line you just have to do it
there's no way you know I know I know a
lot of people went to like the kosher
culinary school and they it's no it's
not around anymore sad it gave parosa to
so many kids and young young people that
you know were looking for something to
do my Su Chef uh Chef Mikey Burger
that's not really his name but he he's
he was from the early uh graduating
classes here he's great um you know but
a lot of people come out and they think
that they're going to go from culinary
school straight into being a chef and
really now I personally didn't go to
culinary school and then and really you
didn't you didn't you worked on the line
I yeah everybody right most people you
don't have to go to culinary school it I
think it helps because it fills gaps but
going to culinary school and working in
a kitchen on the line is not the same
thing you have to be in it you got to
sweat it you got to do it you got to
yeah I I didn't work on a line and I
didn't go to culinary school I just took
well okay but so I I created my own line
and I was the you know ready have your
own Niche which is good also I mean that
that's like you know listening to yusi
with food and everything I mean you know
he has the you guys have the luxury to
to right educate yourselves and to
execute food you know it's different
when you have to execute that steak for
200 people in four hours so um you know
that's basically the only thing is the
intensity of working in a kitchen that's
what mean I tell my I tell my wife you
know my wife I have four kids my wife
can cook for shabas three course dinners
in two and a half hours with like six
dishes I cook for these weekly R clubs I
have five dishes I'm up till 2 o'clock
in the morning every night for five days
and at the end you know the kitchen
looks like a tornado hit it I couldn't
do that I couldn't cook for real right I
cook for fun that's real cooking this is
what I saw at my PES program ex it's
about the execution yeah you can cook
fantastic food but if you can't plate it
and get it out there as a caterer or a
chef or a restaurant even to your family
like I I've seen I learned a lot this
year about execution it's got to
be from the oven to the you know family
member customer consumer whatever
beautifully done and you know it can't
get cold right right yeah which is why I
like restaurant cooking much more than
catering um I like the whole alamu
experience uh you know what's it say it
again Allah Alam like you're making it
to order Allah say it slowly Alam Alam
man have you heard of that before of
course you have right that the food was
cooked you ordered before it wasn't
prepared in advance I have not heard
that term before yeah um so that's uh
you know that's my personally my most
favorite kind of cooking and we try and
far as side we we basically try to make
everything as fresh as possible um and
we do almost everything in house uh I
think you know our our hamburger buns
I'm not going to say where we get them
from but we get them from a really great
place but outside of that almost nothing
is
sourced cool except for the ingredients
right of course I I love those tumble we
spook about like the meat pizza his
steaks are great everything's but I've
never ever seen the tumble weed onions
anywhere else it's red onions that are
battered and deep fried it sounds so
simple right but it's not it is not an
onion ring as you know it it's it's
really something it's like an a
buttermilk and I put that in quotes it's
a power of Buttermilk um and it's uh
it's not battered we just Dred it in
corn starch can I ask what you use for
power buttermilk I'm just curious yeah
it's a well it's a it's a ratio secret I
mean go to
Google I'm looking for chicken it's a
it's a combination of uh vinegar and soy
milk and you know whatever ratio you you
want to use you can figure it out to try
it yeah cool I mean obviously we have a
ratio we use but people just do yeah no
it's not I mean you trying to make fried
chicken to bring over fried chicken and
I've yet to be you know who used to make
a really good fried chicken and waffles
it's now closed Gotham Gotham Burger AI
Roth once was on my radio show and then
he invited me to come for lunch
afterwards um and he made a fried
chicken and waffle on a the fried
chicken was the most Mo moistest I don't
know how to say that so well my
grandma's gone today from the red wine
the most moist Fried Chicken I've ever
had on a red velvet waffle and then we
poured maple syrup over it was like
brilliant simple brilliant all right
well they're still open in teen egg
right I know but I don't if they're
doing that there but yeah okay it's
great so what anything next what's we
got a spring menu or summer menu coming
up yeah so we well we have so part of
our menu changes seasonally um you know
we have we have the the Staples which
are the steaks and uh and we use use
only you know like you were saying we
use only prime meat we get from Aly and
um and we butcher down the whole 103 so
um what does that mean that that means
we get the whole rib and we we butcher
it down ourselves and it's it's all
prime I'm sorry the whole kosher the
whole well yeah the right what do you
mean the whole kosher you don't you guys
have nicker meets you guys have no we
have the it's the 103 it's a long bone
right yeah exactly what is 103 what what
does that mean what's that technical
it's the length of the bone on the rib
the the rack has seven Bones on it but
if you get say like a a 109 um that the
short rib has been uh removed we get the
103 that includes the short rib so we
butcher our own short ribs also so I
just you know some of my listeners are
not so familiar with all the different
technology so where of cutting up the
meat so to speak Band Saw pretty old
school ah cool yeah right maybe maybe in
a couple years we'll have lasers but uh
right now right now it's the band saw um
you know and so uh and so we had we had
uh currently
um let's see we're changing things up in
terms of you know the soups Chang
seasonally right now we're running a uh
Sun uh Sun choke puree love it sun are
in yeah with a horseradish mousse uh
which is you know really tasty um that
sounds awesome yeah that's yeah we were
doing um let's go
afterwards uh you know so we were doing
a I called it a red pepper bis
technically a bisque is a is a Seafood
is a creamy seafood um we were doing it
with red peppers um you know we also
have uh chicken Lono which is a Greek
style chicken uh we were serving it with
white asparagus but right now we're
serving it with charred spring onions
um so and the desserts are changing uh
you know B and we're coming out with
some new some other new items try you
know we want to experiment with fish a
little bit um you know fish is obviously
something in the kosher world that uh
people are very timid from fish and by
the way I think I just want to say this
because I did eat it Noble once and and
Chef Josh Masson does excellent fish so
talented he's so talented oh my gosh
this has been an amazing show no thanks
for board oh my pleasure we were very
very happy to happy we hope you'll come
back and for sure yeah we'll we'll have
a taste we'll have you guys on together
we'll do some we should do a cooking
demo like a real Hands-On cooking demo
I'm intimidated to cook with real chefs
well if he SUV's the meat and somebody
gives me a blowtorch I'll see perod okay
we actually had Ari white in here with a
blue torch and see that sign it says no
smoking oh Ari I went to why you with
Ari oh really cool okay very cool he's
he's a friend and a guest a frequent
guest on the show also stuff shy and
different curing and things like that
yeah I cure my stuff in a fridge under
my desk at work so I hope not I I wonder
what's going on in the in the fridge
over there in the office okay this is
table for two with on the nakam seal
Network our show is sponsored by natural
and kosher cheeses where quality and
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music sponsored by our friends at Kum
right up until Li Bing shabbat shalom
everyone see you next week great guest
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