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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 flavor matter if you have missed any of our shows you can catch them on the archives on nakam seal.com we've got music sponsored by our friends at Kum right up until Li Bing shabbat shalom everyone see you next week great guest lineup next [Music] [Applause] week