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[Music] good morning you're listening to table for two with Naomi Nachman under Malcolm Siegel Network our show is sponsored by marzipan bakery what taste is all it takes for those if you don't know me I'm Naomi Nachman and I'm about all the food all the time I'm so much about all the food all the time I'm actually in the new culinary center right here in Flatbush this is part two of an amazing series we put together for behind-the-scenes look demos interviews in Brooklyn with Chef Aaron Wiseman his owner director instructor teach at everything here we had an incredible first show together this guy's too much for one show you so much all we have to do two shows so we split this up into two shows it's the last show of the season this is our last show of the season last show of season five to table for two and we're going to pick it up again and September sometime when they give me my new air dates and get every with everything lined up for the new season but I'm so excited and so honored that you hosted us here on earth no I'm I'll take a wall we have the Aussie gourmet at the kosher Culinary Center who's the one who's honored oh well the other part is can I say did you save the best for last I say the best but I hope so I've saved the best us you know it's amazing when you call me a couple months ago I'm a little bit of a recap up to concealer up to your elbows it can't be I was in literally ups and masterball he told me what was going on because I had really heard about it was quite for a bit it was a week we kept it very we let a little bit of hints sneak out fatten but we kept the big picture kind of hush-hush and it was it's a really great thing because the winner you did open up right before the open up there the mouth of the PR and then I spent a year it really like people really created a buzz and people were very excited I was excited by everson was maybe been miserable so I couldn't give it much with the book and everything and so now we're giving it all the love of the oddly gourmet and the knock'em seagull Network and we're actually doing our show right here now you were in Miami weren't you know proposal this is in Miami I work for Ram caterers doing cooking demo oh so a bunch of stuff online a little bit that's amazing what a program in fact I'm already going back for my fourth season with the my fourth year with them I think so what Ram is no no strangers at a pace up program they sure are pros and just in general they are catering is superior attention to detail they say The Devil's in the details and rim really knows how to do stuff that's actually high praise Ram so it's out out to you guys at Ram caterers good friends our Barker's oh sure I know it our fantastic and and I work now a lot with say and Alex Alba who is well you're writing son Joey you're in quite good come hi and I am I'm honored to do our social media with them and continue working with him so there was a little bit unscripted love there guys at Ram yes so um and I'm about well from the time this is airing and it's my birthday weekend it mazelTov I want is I want ask oh yeah I want to ask a young name oh yeah I'm very young young and a heart this is airing I think June 30th and my birthday's July 2nd and that's today I'm leaving to Thailand for my cooking culinary tour of Thailand first time in Taylor it's my play head you being that no but I have a lot of friends and I live vicariously through their photographs it's unreal and the Thai cuisine and you can make it all kosher it's amazing because it's how I got in fact I I did a tide Emin stration at Yonge user Oceanside several years ago for the ladies auxilary and it was it was really wonderfully received they loved it I'm not that number don't blame your profile information yeah and you're the hot I didn't like the pepper though the red chili pepper too hot for me well they can take your breath away initially I was making some Tom Kha Kai that you know coconut chicken soup I wanted to highlight the time and I put some red peppers in it that's high Chili Peppers like my throat and I was like I was like die balance we have fun balance it was ivory that time is actually white one seed could probably do it for you Megan oh my god I was like crying I called up my friends and I'm like oh I'm dying she goes eat bread I'm like bread all right I could I could write swings because I didn't have had it was rising so wasn't cook she drink milk i said no i'm already flashy I was so messed up it was terrible it can be quite painful we have similar stories from Mexico travels oh my gosh okay so now we're going to interview a couple of your students oh so yeah they better say nice things you know what they can only say nice I hope so it's so nice to have a kosher culinary school yes it is what doesn't eat doesn't resonate and this is persisted the kosher capital of the world so here we are in New York and Brooklyn in Clarets I'm going to just I'm just going to throw that out there okay so really Israeli and use cut Moses come on bro okay okay Abram I can ask you to switch seats okay yeah you're out of the hot seat don't go too far because we've got a cooking demo okay these are two of the talented bunch and they're all talented I'm saying two are from the talent about show yeah one group of talented students I can say that because then when I walked in here these guys were knee-deep in lab prep and veggie prep and that sauce was amazing and they're like coming and he won't betray our food I got to eat it was a wonderful so you guys are really are on your way to becoming the next top kosher chef thank you so do you would you have a microphone we're going to pass it back and forth Riley what brought you to the kosher industry so I've always had a story I've always been into cooking and my mom told me I was in the kitchen since nine days of nine and I was always a passion of mine to do and when I was looking into when I finished high school and seminary like what should I do with my life I don't want to be a doctor or a lawyer or something most I met on the last show that not everyone's enacted so I was like I want to do something I'm going to wake up every morning and say I can't wait to go to work I can't wait to do it that's how fat I love cooking and baking and stuff like that so like let me go to school and do advanced my knowledge and everything I know already you're so lucky that you have a kosher cooking school right like if they did wasn't around like and you wanted to follow your dreams you'd have to go to a non kosher cooking school and just observe basically so just when I go back from seminary they close down see KCA so it's like okay now I have to rethink my plans and everything yeah and I was like applying to other schools non kosher ones and and then they open up this so yeah it's right here it's so fantastic okay so how long is how long is this course been I know the school just opened so it's been about five weeks six weeks so far and we have another month and a half ago okay well 52 days and what's your big plan what are you going to do after you graduate I have lots of ideas I just have to see which one's going to actually work out and I mean I want to learn some more afterwards like we have an externship I want to do that okay great learn from other chefs and everything and then see you from there Julie be locally in Brooklyn I live yet not too far so that really works for you you get it and people from out of town like I know they went to see KCA from out of town so we'll be yeah also have so many restaurants and they keep opening up more places or more places so yeah a land problem was on the show last week like in part one of this and he was saying there's always restaurants going up and down in Brooklyn and and a lot of them do stick around for 10 20 years but you know it's it's great that we have fresh blood coming in and kind of like bringing new game to the table so to speak yeah saving okay hi this is your your puck Moses how did you hear about the kosher Culinary Center there's a shout out for the knock on single network I heard about it from Malcolm I was actually it was funny I was listening to I was looking to the show one night on a rerun at about must have been my mother had her iPod going and archives yet archives about 2:30 in the morning or actually probably a little later and I heard I heard him saying how coming up with Naomi Nachman is going to be a chef Weissman I'm like hey I know that name from someplace and then I realized that it was it was the same chef that had the place on Coney closed down about two years ago and I've been looking for it for the past year or so and there's nothing available I didn't really consider going to a non-kosher school so it was like if you can't taste anything it's like I agree so I was very excited and I called him the next day I was like badgering him because I was doing something else and like I wanted to make sure that like I had something set where the you know I was like you promise me you're not going to back out if you don't have enough students or you know like he's like no it's going down I invested a lot of money display look at this place it's amazing we had a tool with chef Abram Weisman and whose owner director Master Instructor on that first episode and we saw how much went into this building so gorgeous facility it's beautiful and it's so exciting that you guys get to be here I have to give you a special thanks to your who I heard about it from Oh it'll come back to my from siegelman I can speak on their work and our love of sharing food and we hope that over the summer when people aren't we don't have new shows over the summer that people continue to go back to the archives this is a somewhat you know if you listen to table for two during the year then find a different show to watch or if you do watch a different show come back and what else on table for two we've got tons of exciting amazing shows always happening there they're on the archive we have our show you know you can watch our show you're not only can listen to our show actually watch table for two and you can see in a window into the kosher culinary center on Malcolm Siegel net YouTube channel you got that guys so you can watch our watch is amazing talented chef we were talking about maybe having a throwdown would that be funny you know the Throwdown is a cooking competition it's a cooking competition between two chefs here so maybe we should get that going how does that sound you think you could take these guys on or they could take you up Yeah right I think we need a throwdown okay expert all right where do you see yourself going when I started I always enjoyed cooking I like I do all the Shabbos cooking at home and stuff like that yeah you live like a country I live locally and I was lucky Fanny I always enjoyed you know pot canoeing but I never did the I now to make you know Savas food basic you know like I never knew techniques and stuff like that so that that's one of the things I wanted to learn when I came here and my main thing when I honestly when I started my thing was doing what you do actually pay attention show shows well we'll see you though you know we'll see where we were where it takes me but that's what that was my plan when I started to begin with you know it's so interesting when I started my business I was there one of very few kosher personal chefs and it the industry has changed so much people take personal chefs all over the world so the Daniell life is going to Spain this year I was a personal chef I'm not even doing it so much I become more like a cooking instructor when I go to toilet the whole people have become food centric and obsessed with food and it's great for people like us who want to show food off and share the love of all the food so how long have you been doing it for okay can we can we hear her did she need a microphone how long have you been doing it okay she's asking two questions she turning the tables on me I like that I want to say I said in 2004 so about 13 14 years so it's a lot of work I work like a Michigan up everyone who knows me right I'm always working I'm always for every angle also sorry it's so much fun to be a personal right right so I did that for many years I have to say I haven't done that so much anymore well you know my intro I see if you don't feel like cooking call me so I haven't really done that so much I have a few of my regular clients that will call me when they need something but there's just so much going on and I work with a lot of companies and brands now and this is something that you guys will be able to do because people want companies that are producing amazing kosher products and ingredients one chef to show the open market what else what you can do with that so they're turning to the kosher personal chef through this on Instagram do that on Instagram so my whole this is the whole industry so just miss everyone it's really grown and a lot of these people got their start a lot of the chef's personal chefs that are and bloggers got their start right here in Brooklyn at the former CKC a and now you guys the future of kosher culinary by being students right here I think we should be interviewing you ha ha ha I'm happy to share some smoothing in the love of food and what I do you called me will smooth but yeah this is really exciting and thank you so much for talking with me you guys are amazing what do you like that our question for each of you cooking or baking speaking give cookies yes skip it I enjoy cooking ok come on so into this ok I have to say I like I like cooking over baking but I love making bread bread they're a little bit really you like really and now I love to bake bread love to eat brain and something about bread that's so comforting ok you guys are rock stars I look forward to following your careers and and you know staying in touch and you know you're here hear all the good stuff that's going on based all from here thank you for having us our pleasure all right thank you thank you very much all right no worries guys you were awesome all right we are having an insane insane insane show here today this show was so big that we couldn't have it in one sitting we had to make it over to shows and if I'm here in Brooklyn in DK's neighborhood and in there who else was here who else was on the show that any mug Corbin's neighborhood and Vegas crackers neighborhood we have to bring everyone down here right now for the hottest show ever fakey I know because I know I would never get you laughter you got me this I know thank you thank you so much for coming on the show hey loser Mazel Tov even though when this segment is going to air the wedding will have been last week but right now we're all the winning without ever a so amazing I'm very excited to come to the wedding I've actually got two weddings at night both on the same street my husband's cousins get married also a McDonough Avenue at a different hole I don't know where best party how convenient oh it's so cozy now I'm literally going to dance to weddings I actually have a third wedding in New Jersey but I'll go to that um how are you how you managing just managing okay great so talk to me what about some items to show Kay I haven't brought any items I'm so sorry okay because I have not been feeling too well me some of you have a cold have a very very cold I really should be in bed but I am NOT so I am here she is upward schmoozing with our so talk to me about the latest product further out there you know there's always something going on so everyone in the in there is you know where some Suvi now right off you Susie I think you're busy but I saw something going on here this morning I just I didn't introduce you properly shrah ha-- is owned up with our husband Mindy of kitchen click right up the road down the road I'm not sure where I am in terms of geography down the road I think it's North yeah I'm not worried released but faking is being I know North West acres Becky is a sponsor of our kitchen kitchen gadgets so men and every month we talk about all the amazing gadgets that kitchen click sells and a lot of good gadget so let's talk about what's our summer gadget so we have a lot of barbecuing for example barbecue lights are very hot because it's hard to see some barbecue at night so we get the tools come with lights on them oh that's brilliant I'm sorry I didn't bring it but I just I'm not absolutely Oh funny that we started the season this way too I remember I had a bit cold yeah you had a bad cold in September right okay now your head beginning and ending all right you should be no more okay so but so it's tools had lights on the end tools with lights on the ends and this Susie people are really getting it to Susie I refuse every year yes which brand you have we have said fear we have to V and we have really good patchouli bread I see people you said a lot no and there's one other brave we have um or is it a caloric as one but now it's becoming so popular that I everyone will have them probably by next year yeah it's crazy they work on blue because well seeing kids okay what's that um because when you Suvi the food really does look a little bit raw so right see it before it gets that finished look on it so we just got this new searing kit this way you have in this in there actually so poly science too but we have it now we sell a lot of sense here - yeah I heard that's not know that serious adjusted different cups like this is can we take this out of the box can we show everyone even though this is not the exact same one we have this one as well they had this like I don't take that out of the car and sells better the other breathe it's nice butter why do you think that is have you seen eat at home not yet not yet we can't it means like you can made for a smoothie lesson we need a Suvi lesson I've no clue what to do okay okay first you need a pack we need a part there is another brand that comes you know with all-in-one Suvi the bees Sylvie brand it's all in one machine it's like you buy a bread maker you buy a Scooby okay right that's true right Suvi actually means I think are just a question face under pressure which is vacuum pack food sealed check out the end you cook it in water to the exact degree exactly how you want to cook twenty one twenty five point two and it doesn't take out the vitamins and the minerals right it just keeps the rabbit looks and it has a beautiful fresh color and the gap Adira do vegetables you can do meet you pursue fish I really need to really get into this you know I could say that little background noise they're right here on table for two okay oh poor foggy can we can't make you up some water no it's okay we have water I'm sipping water in a mason jar can we just talk about mason just how super trendy they are people using these this for everything far desert hard water we have to change them take it a jar or you can bacon these trifles in in cake in this illness and put in YUM okay right now I'm just thinking my ice cold water okay so after Suvi what else was popular people are still spiralizing I know it's crazy so I'm going to take some spiral ices with me to Thailand to show some sterilizing because you have to julienne a lot of the vegetables for a lot of the Thai food so I I don't like to julienne pinners I like the spiral ices and then you just break the pieces into smaller pieces and even the matter wins now we're covering with all these different passions that make the vegetables look really neat and different just make sure you wear gloves so you don't chop off your finger like eyes yeah when I got a mint and when I first got married from my parents which they call it a beef slicer it was kind of a district or obvious I said I literally like I lost them fingertips for sure we on Pesach oh my gosh I know right oh my gosh that when you do the apples okay okay so Suzie spiralize is okay what are crack pipes are also good for the Sun right so you don't really have to heat up your home you know if you're not barbecuing outside and you and people are in a rush because they're going on trips during the day there's also a very good grade I see so far and then they come home in there dinner's ready yeah I actually have on my blog a recipe for chili that you make in the slow cooker so you could actually put that up one morning go out for your day rafting or fruit picking or all the summer fun that we can have and then come back and do the side and summer is such a good time to organize all your recipes that use clips from all those magazines Ragan you a boxer organizer min right so what have you got we've got plenty of pretty cookbooks without the recipes inside where people can kind of like write it in or we looking photo album and I just put it all in like that or your clippings or your findings and stuff okay so all the ones you don't need in the garbage that you're never going to make yes sometimes you need to sort through those like I'm never going to make that that cake looks too crazy and then okay cool I'm short on time and then you all need good thermometers and especially of the summer you want to make sure your refrigerator is working well so you should always keep a thermometer in your refrigerator okay what's the temperature that a fridge should be about 30 I think okay so Fahrenheit 30 bridge yeah that's fitness but isn't that below zero and then what everything will flow 0 is the freezer zero is the freezer which is their litter it's 40 to the 34 I'm sorry it's 30 for my son he knows oh oh your son is he Mazel Tov on the wedding okay he's got the neck I know he's not the next coming between okay he looks pretty young I have to congratulate him he did well in his region oh thank God you know every finish school for the summer yes I changed my daughter's last day of school yeah which is whatever date is today I think it's supposed to be Friday right and when this is airing she's already gonna be in camp a few days first time she's going to sleepaway camp let's talk about sleepaway camp Ivan what can the pit what can people send their kids already up in camp right we have while many cups that are like origami Santa carry along for coffee for for juice for hot drinks in case again secondly what T you know next in the party maybe right now we have kinds of their because my daughter's can does not allow snacks which is working a great idea because people ends up shoving food in their kids faces and you know they don't need all the rubbish I think it's a really great editor you know whatever non-food packages I like to send them or you know you could dehydrate fruits or vegetables as seven that although they probably don't even know a out there yeah they might a lot of teachers got allergies I think that's a lot of the reason behind it but I like the idea of sending mugs and travel mugs and and picture album it's always nice to send the picture of the family so they could keep on their own dresser next to fire and keep your home sir oh that's actually making me sad I have I don't know oh okay so funny thing camp in Australia is really short if we talk about it like parallel air by but it's literally ten days from night like from about eight or ninth grade onwards this is ten days from third grade to eighth grade it's a week so it's all like very very very short and we don't know who what we love yet we get together on from city and we go to get camp with a Melbourne kids and we love love love chat but it's over in two seconds you know and this was a Chanukah time because because you have the opposite we have the opposite season so yeah okay thank you this is I hope everyone has a great time in Camden a very healthy enjoyable safe summer it's July 4th weekend and watch I'm shelves are here who watch your kids at the pool eyes on eyes on here and what's the son I know the son we're both very fair even I've dark hair and she's blonde we're both very fair I know I get outside and I have to put sunscreen on I'm worried about my toilet I don't go outside so I don't need to say that's what my husband said when he's working but out yeah we're going to take lots of sunscreen with us thank you wish you and your family a Mazel Tov a healthy and safe summer see you tomorrow we'll see you at the wedding or we saw you two weeks we I don't like just very confusing but we're really excited for you it's wonderful thank you for being the sponsor this year for right flash kitchen gadgets I love when you come in I'm always looking forward to seeing and we knew someone giveaways we're going to happen maybe we'll do a summer giveaway I saw you just had one everyone should be following kitchen click because they give us great stories a lot of people poach on Instagram I don't have great stories from their stores you actually bring your store to life with your story so I did notice that you are very busy with this only for their football oh yeah I love it I'm actually following the stories I don't watch too many because I'm so busy but really thank you very much making thank you alright we should have continued success we've got we just had fake expression from kitchen click this is table for two a Naomi enactment of the knock'em single Network I'll show a sponsored find market a bakery one case is all it takes they get very excited about that okay what an amazing show we had this is part two of our show right here in the Brooklyn culinary said to the kosher Culinary Center I don't know it's not in the heart of Flatbush it's there like the top of Flatbush Marine Park okay where's the mic we need the microphone technically Marine Park that's great shout out to one of my favorite restaurants in Marine Park is key fusion oh my god except Daniel Rivera oh my god dad after you and talk about smoothie he's the man he's the man I've been to many of his tasting do this be message mercy and your creative they could ship a bra for my daughter and son-in or last summer a year ago right yes CKK and they did it unbelievable job his food is so is as pretty as it is delicious yes so I should follow him on into the sea fusion oh do I really are very very I speak with Daniel Rivera I would say at least once or twice a month I keep trying to get him down here I want then you're ready to do a class here you got that chef Daniel come on we got a spot for you and I'm going to take the class okay yeah you got your first student here chef Dan Rivera come on down closer Culinary Center and Flatbush Avenue you know your students like right you know they're really lucky the not excited to be here and then we just got interview two of them but there's so many cool right guys right here I'm talking to you great guy haha shoutout to a Friday and Brian Friedman Brian Friedman it was it was a first professional student to register for the new school oh really yeah Brian person number one number one okay you got to get a big shout out for that one okay I'll quickly frame I'm going to shout out through baking or cooking what's your favorite baking or cooking cooking he likes cooking okay yeah chili Oh fine by me that iframe is a good friend of Maki corndogs Oh a prime wanted to go down that Dara okay I love it okay can we talk about this TV because I'm absolutely sure absolutely fascinated say he opened the door for me can we quickly be something yeah I would love to tell you guys about this su V and what it's about all right should we bring it on over this dude he's like I've actually had someone on the show they brought in some TV men I'm just Yosi Horowitz yo she's called bored he's a very big you should follow him his I'm very big into the wine ocean why did sambal thousands of kosher wine your own thousands of kosher wine here's like the ridin ready for me outside of Jade books table of course Jay and and and not what um Georgia flame oh my gosh Gabriele Geller and whoever we had on the show Adam Neustadter J of course we said in first I miss all the amazing guys that we've had on the show they're talking about wine but this guy talks about to be so let talk I want can we bring it over yeah we can show you what the stroller oh c'mon guys it's very nice I can hand-feed Mike it's kind of ironic because we've only used this soubise what we this is called an immersion circulator okay that's what a suti need nobody this word sube actually refers to under pressure and that means when you are cooking any food items Suvi the first step is to vacuum-pack that food in the back so this is half of the apparatus needed for this is actually part of molecular gastronomy and modernistic cuisine it's all about being able to replicate a recipe down to the tenth of a degree exact cooking bad isn't it is quite ironic that the only two times that we have used our immersion circulator so far in this new school you've been here both days oh yeah first time was beef medallions of that and then today it was a rack of lamb lamb chop day and today use actually one of the lamb chops that you may disappear that was quite a nice magic trick Naomi yeah yeah I walk in either like Miami comes right but that lamb was sous-vide as well okay excellent the term sube refers to taking food generally proteins but it can be other items vegetables or sometimes sous-vide I heard you can do eggs as well fish is amazing see I've had to be I've eaten a lot maybe people haven't used one okay I was never a big fan of it initially I was a little I'm old school I like mine so Mike I just say like why would you want to make wait four hours for your lamb chop well another way if you had beef short ribs and wanted to cook them for 48 hours or 72 hours until it basically melts in your mouth and you don't even need teeth well this is the way to go and it is there is there are no other ways of preparing food this method it can't be duplicated any other way it's about total control you know you fill this container with water this immersion circulator heats the water to a predetermined temperature and there's a thermometer on him you can set it for one twenty four point nine degrees or one twenty five points what gets cooked so medium Wow that's that's the point if you like your steak medium-rare well that would normally be considered 125 degrees internal temperature internal temperature is when you cut it open yeah what's the temperature of the meat is and we're not talking about the temperature of the oven some people get confused with that we're talking about when you cut a piece of lamb or salmon or fish open after it's cooked and put a thermometer in there that will give you the exact measurement of doneness right and this is not a games board of health violations or these are these are industry standards like chicken is 165 we never eat chicken medium-rare correct die I don't know when you'll get sick human dock dock you can eat rare lamb bikini rare fish you can eat rare or raw certain things have got to be cooked all the way through because you want to be healthy and you want to make sure I'm glad you because one of the most hottest dishes lately almost every restaurant kosher or not is serving some sort of tartar hmm and yeah carpaccio Hachiya there's another term that's also uh technically these are forms of credit a sushi is a form of the free Duty any role that is served raw is can technically considered a credit act like crude a crudo I see hello this yes why she told me that there so there is no reason we can't eat beef raw there is no reason you Jenny lamb raw but why would you keep poultry when it goes so ultra it's not something we really want to eat raw or like you said rare I'm getting like nauseous imbalance but the negative part we are we both know that poultry products especially chicken breast or turkey breast they have a tendency of getting very dry one moment they're raw and just a few minutes later they can be overcooked especially on the bar how do you find that sweet spot how do we know that's what this is if our if we know that we want chicken turkey breast to be 165 degrees because 165 degrees is a temperature that's determined to kill Salmonella bacteria once food hits 165 degrees there's no more danger of being sickened and Isis goes with any poultry Turkey turkey even duck but doc is not considered poultry it's waterfowl it is considered poultry if it's domesticated the term poultry refers to any domesticated animal which makes an eagle or a seagull or even a bagel for that matter not poultry but wild game okay there are many kinds of ducks the ones that you'll find in a kosher butcher shop or any other kosher establishment know called Tekken PE ki n some people refer to it as peek in which is not to be confused with Peking Duck which is a crispy skin rolls in a Mushu pancake with scallions and Senza yeah but a variety called pecking or Peking duck is a farm-raised duck and any bird that is farmer is fed by a farmer kept in a locked up environment with a the birds just cannot fly away and come back when they want so that is those are called domesticated and they domesticated their poultry vultures got it if it's a wild animal such as a mallard dot or Muscovy duck and these ducks are generally not considered kosher there's a wild oxen these are the ones that are generally served rare that you might see on television or on Food Channel yes when I when I cook my Jack Chris and I have them in my cookbook we see those bristles so they were red many people are like that looks raw I'm like no it's not it's ready needs a crown yeah well there's lots of ways to handle this but when we come to sue V if you determine that you like your chicken breast cooked to 162 degrees and then maybe finish it in the oven for just a moment or two to bring it up to a hundred and sixty-five degrees this is about total control okay total control I love that way I know you do because that's what being a good chef is Matt Striker Alling the equipment and the food that's within your reach and these students here are learning to do that total total control your learning total control of the kitchen all right let's do our demo we're doing a dump the dump we're doing a demo um seeing that we started up with summertime type of appetizers I think that can continue along in that vein if that's all right with you that's all right with me let's go can I just say I've still got my ceviche here and looking at us making my mouth water too spicy no you see when you remove the ribs and the seeds from a serrano pepper you get the flavor but without the private right so I watch it out with my jalapenos I always like seed and DC dos and I know what it always wear gloves when you work with hot pepper I knew that but one time when I had cold I didn't you I had ice on my nose I put milk on my nose I was blowing my nose because you know I had a cold and then it was all changed and then I went like this for us to do my hellos to do pepper and I knew better I preach this and I'm like oh I messed up well I am human I'm you saw I'm really a fanatic with wearing gloves in the kitchen but one morning I grabbed up a serrano pepper I was demonstrating just answering your question for a student forgot to put gloves on and what had happened was I was forgot all about it was driving home on the Belt Parkway when I had something tickling my eye and I didn't like that and oh my godness remembered I touched a serrano had to pull off about walkway that was quite painful and how do you stop that like for milk or brain no the best thing to do is wear gloves in the first place but if it does happen to you flushing your eyes with cold water is okay or saline yes eimai I wore after a nice tarnish that after your on table for two never let me put water in my eyes you go to saline it oh you got your Z drops I don't know they're probably from CBS all right now don't know what let's cook I'm gonna make a couple quick recipes using two food processors will simultaneously or one write you at home it's just because you know we're over demo if you have one at home you can do that and just use the one process I'll rinse it out we know how to do that I'm going to ask Naomi to hold my microphone for me and we're going to be doing the dish with serving out Oh the schlepping that's like a we've got microphones joyed if there's a problem this guy will let you know the dish where this we're making today is called chicken satay Naomi brought up Thailand before I think Bangkok I'm going to Bangkok I'll be spinning and this coming Shabbos in Bangkok really I'm jealous oh you know this is airing June 30th I will be like July 6 I think your Bangkok are you going to visit Phuket no you are going nowhere no it's not the time of the year we're going to Chiang Mai well we hope this tidal wave oh you're fine so today why we're doing in Thai as in like this kinda cyber oh man Oh Bangkok very nice flavor profile we're doing a Thai appetizer called satay it spelled SI te as if it were sait but it's pronounced this attack any kind of protein can be prepared as a satay and generally we use a skewer thin tender meats it works with beef works with lamb it works with yak but we don't have any yaks in Brooklyn what's a yak a yak is not a kosher animal but they use it they didn't even add a bet out to the Dali Lama I believe happens to like yaks yeah okay so I just yet you don't really good Naomi yeah baby yeah yeah I'm how lucky am I first thing we're going to do is make a two-minute peanut sauce idea we all gonna love this let's go give you a microphone for me all right I'm the official sous-chef slash microphone holder slant radio host that's three hands at once but it might a fatal so way to start with this to make a quick peanut sauce what I started doing is make the tea our recipe calls for strong tea and the recipe is we boil some water take about five or six Lipton tea bags doesn't have to be lifted of course but there's an orange pekoe tea otherwise known as regular tea okay we're going to start take our food processor and drop some peanut butter in that I kind of like chunky peanut butter but we'll leave it to your preference squeeze almond butter your turn because I post it I don't mind peanut butter I love ARMA butter better any nut butter work but I doubt you're gonna find almond butter when you're in Thailand okay peanuts are quite an indigenous product yes it is older pad is on everything just about every dish in Thailand has peanuts in one form so we're certainly low Oh peanut butter and I have a droplet ooh of clover honey any kind of honey or work and next thing we need is a touch of soy sauce a few drops of sesame oil smell that I love really bad that's roasted or takers toast we never use plaintiffs oil very very overpowering oh I love it we're just using it yeah you know it'll add a little bit more at the end okay and this is probably the easiest fastest dip we don't put garlic you know yeah that's hot where's the light on this and I'm gonna run my poop Wow oh that's good and here comes my tea I'm gonna drizzle in my tea and what's that because I only thought use oil for the motion like that making a mouse why you ten about I'm using the peanut butter as an emulsifier and I try to cut the oil off I remember I'm a Long Island guy these days right oil and everyone is like very obsessed with cutting the fat and I'm not on oh come on I don't I have no problem i deep fry everything I'm not I'm not on ribbon remember that face okay so we did do some grittiness today before the day is over what do you think ribbon it huh combat it up cause I just I got some last night from pomegranate they were good it's like chicken skin potato chips he's the best they should be illegal I know they should be illegal but thank god they're not i cannot remember what we're doing is just drizzling and Eydie until we hit the consistency we want and the consistency we want is called nap pact which means it should be just about thick enough could you go way over to coat the back of a stove for bit all right so this is our peanut sauce I'm gonna finish it up can I just lick the back of that thing oh please I'm gonna put a few pieces of peeled chopped garlic yeah it's funny that you don't put it in early as I don't mind a little pieces of garlic because you never see I finished some chopped Tina Oh shop keine pulls out a as a decoration and to give it a little bit of texture bad I'm going to try this before I give it to you I he's nervous he's never oh what are you doing now okay here we go okay next time quarterback of a student veteran from nap a okay just enough to coat and stick to your food and then to your tongue hmm that's probably that's really good nice fat one I like a lot you see was that and you know what I like the peanut butter in everyone it thicker thinner you can add a little bit more chili okay cool so not pepper we're not talking Snapple folks so what we're calling here we have is a peanut sauce and what I'm going to do is support this little ramekin I know you like ramekin yeah I know because I have like a ton in my house I use them as Miss impossible they're just so useful keeps checking and I said it almost is useful as mason jar aha very easy to clean yeah and then what I'm going to do is put a little bit of my chopped peanuts opinons right on top oh pretty yes come in here we're going to set this on this little all pretty okay next time we're going to do is we're going to go to work on section number two where should not up we are shipping okay I really like what I'm seeing here is the same days can you use the same day I have until like these but oh my god I just remembered my food processor broke at home I had the broad oh I also had this I had this for 15 years till it died and I bought the broad look at the broad I like it you could do a whole bag medical visiting one I know people do a lot of does in the bra and I have a very high torque motor on yeah it's very good but I literally I broke my last week I might overstuffed it what would you put in there potato cooker which I've done a thousand tops of others then why it broke so you know I kind of getting you up but it all crazy expensive these are much more expensive but your birthday is coming up so yeah yeah yeah yeah I guess you get a new bran before July 2nd yeah alright um so here's our recipe for peanut sauce it's really easy ki peanut butter soy sauce honey says I'm gonna hold that up to the camera yeah I like one of my onyx screenshot that we are allowing you to share that I got to watch out for this when you have it in Thailand though because they usually put Thai fish sauce in it right if you're having armies of course there's a cover so it's right during fishermen thank God you can get coach officials here you got your time we can only do it you can do it if you're making this with fish yeah it's kind of like okay the story with Worcestershire sauce because there's n chillies with it right so it has to have less less than the 60s but I'm not you rabbi you laugh but you'll see you can have oh you if it has o you you can have it if you fish then you can't have it with ya but you can put it on your meats of course right but we're not going to tell people what we decide to do that yeah that's what are we doing here this recipe I take a lot of Friday this is I call it my setting marinade I actually designed us about 10 years ago to go on a sea bass we had gone out fishing and caught some local black sea bass I'm wanting to grill them hole on the barbie oh yeah but on the Bobby and the Bobby yeah so we came up with this really nice recipe and it's made very easily we're starting with this one I will start with the garlic first like you said Naomi I just want to paint an image in everyone's head for those who are watch to up to those who are listening I'm a knob you can watch us on the knock'em seagull net YouTube channel but if you are listening right now in front of us we are at the cooking school in front of us is a tray and everything was pre measured out Chris called me Tom place on fire which means everything in its place did I do it right things in place everything but you're in the right place I'm in the right place right yeah culinary center where we should be cooking together so here is everything all the ingredients are laid out in front of us some fresh garlic in here so we're putting everything into a food processor except we're not putting a minute once we got this really this one is the one we go to add oil and emulsify like a mayonnaise at the end yeah okay go all ingredients going here except for this guy the oil this is okay no oil you could use a soybean oil some people like coconut oil depends on your level of cholesterol and your doctor's advice a little bit of ketchup helps emulsify this and generally I'm extremely skeptical when I see a recipe that has ketchup in it because and they're generally just a variation of barbecue sauce but this one really helps emulsify we have a touch of soy sauce that goes all going in all these ingredients are going to our prices I'm using low brown sugar there's light brown so that each item was measured up this is we have a bit of lime juice and Miren Miren Miren is sweetened rice wine a touch of sesame oil in this one too and we use lime juice lots of it can we just talk about never ever using bottled lime or lemon juice oh my goodness like why would you why would and it's so cheap like if you want to like you can squeeze your own and just keep like little in the freezer so it's freshly frozen of your own but it's there's nothing like fresh limes and lemon no that flavor can be duplicated with a bottled or frozen product no way yeah and you're gonna see in Thailand there's a great deal of fresh squeezed lime juice on lots of dishes yeah yeah I am very it makes a bright pop right right yeah makes your tongue dance so we thought with all these ingredients and we just turn it on our machine and run it this is the easiest marinade I know how to make and I think it's one of the most tasty uh yeah maybe electricity is a wonderful thing you know so as we were running this out this little paste a little sugar in there garlic soy touching ketchup a lot of lime juice I see the garlic chunks are not right yeah it's gonna get broken down but this is going to be marinade to season our meat oh it's a marinade I wasn't really eating this directly you're drinking it and as this is going round around now we are going to drizzle in our oil and emulsify it and you'll start to hear the Machine work a little harder as it thickens you can hear it now hear the marinade getting thicker creamy okay we're gonna eat now so Naomi and the last part of this if we take some fresh cilantro put it in last minute because we just want to chop it up but we don't want to turn this marinade into a green marinade and if you chop the cilantro too long the core will bleed out and I'll just get ugly and it tastes good that'll be ugly listen man we don't like ugly food no it's gonna be pretty alright could you eat with your right eye look at that little marinade have a song and you eat with you know it smells unreal okay oh yeah okay now pay a windowpane man skin this is just this is nap it which means coach the back of a spoon show show everyone who's watching but if you're listening it means it's coding the back of the spoon that's what we're looking forward most marinades the sauce is sort of sticks to the food oh my my nice balance sweep salt oh it's called high so tight and very very limey limey really Miami to an Australian why I think that might be an Australian thing but I don't know I'm he got with twenty five and a half years I don't know some to I've forgotten everything the next thing when making a sad day is one one very tender protein and one kind of protein well we can work with chicken you could work with beef but because we're quickly grilling we need meats that could easily be true you wouldn't want to take a deckle or a very tough piece of meat something like a minute steak London royal or in this case chicken and what we want to do is you work out chicken on to the skewer and we work it back and forth so that it doesn't fall off and you want the chicken very secure frequently I will see people skewer things like this oh yeah like that don't leave it and then it's just it doesn't cook nicely not sometimes it sticks to the grill so we want to work our chicken onto the skewers so it's really secure and flat okay like it to cook flatly my second step with this you're going to like this trick we've got about seven six minutes left of table for two for season five and we're cooking up a storm over here right now it'd be fabulous culinary center right here in Seoul at worship we took these marinate in them like that that would be good but the sticks might get oily okay somebody once just picked them up and nothing else so what do we what we like to do Naomi's put on all I'm not a great cooking here Bay Marie contains a memory or a Cortana at home chocolate Tupperware a quart container I love that is your compete Camille Alam we can stand our chicken up in this container and actually wrap it up putting me in fridge overnight okay close trip tomorrow Nadine making money pops okay cool we will seeing that once so are we gonna be grilling this right now oh yeah oh you're gonna be eating lunch boys Oh guys cameramen attention and you at home get it to inside thank you okay this is a great July 4th weekend barbecue appetizer because rate it on the grill at home could be a main clause could be a main course could be an appetizer could be an audience writer sure oh I love that plus to toss the stick I actually you could really knees up a nice killer view that's been on the fire I don't want to run that apart where are all the fire is on okay I'm holding the mic there we go willing subtle tricks with proper grilling and the main thing we want to do is yeah sure that our grill service is always immaculately clean okay whether you work in a professional grill or you're working with a weber or any kind of barbecue at home make sure that you cook them service is clean you don't want black carbon on your food you will taste oh my god I still want to clean my drill you want to take my paces when there thank you so really like so what's the best way to do it okay set mistakes there's a barbecue and wood me that I'm going to give you the yeah take a pair of tongs yeah burn your fingers and taking a pair of tongs yeah you can hold this I always have one red I actually make a habit of using up my cottonseed oil from Pesach and use that to AH because I don't like to waste good oils I always have cottonseed oil left from my mouth surprise yeah yeah I know I I do too from from my place opposite okay good signal to begin it so we get that slightly make a grill pan hot ah very hot you don't want to hold your hand yeah and then we clean up like that oh that's so great Oh take a beautiful chicken set hairs that have been marinated and we're gonna drop these right on the grill how long do these take to cook obviously about three to four minutes three to four you'll be eating in don't be eating by the end of the show he came so hungry so excited it's cool fabulous day today July 4th weekend is coming up looks like there's a super summer special absolutely fantastic in your backyard be the first on your block to Mickey chicken satay with a nice line Thai marinade and like I said this marinade goes great on any beef and veal but tender pokes cooking oh my god okay can you guys smell it smells good Yanni's pretty happy because pre pretty happy and we want to get a nice carmelization on it we want to see some grill mom I like that can we get a sim in on that I'm going to describe what's happening here we are in the culinary center we are using the grill we've got chicken that we've marinated in a Thai flavor profile we've got them on a stick and we are grilling them on our indoor grill right here on table for two we believe this in just a couple of minutes and you guys can go home you are home or wherever you are maybe you're listening on the app some we're driving but then you can go home and make this yourself these are very very good you can marinate yourself at night if I wanted to do this July 4th I would actually make them on July 3rd and put them in the fridge and when you guess get there and I have that recipe so I'm going to hold it up to the camera so you guys can do like a bit of a screen shot of that or put it out I put up the peanut sauce before but now you can have the marinade thank you DK really a big thank you to decay in yoni today for coming out to Brooklyn and say cute him near him and norm for putting the show letting me do the show for me a big thank you to Pauline no release colleague colleague Ringo yard polenta yarn your partner in this amazing sentence I was four students and she was his student and thank you to chef Abram for giving up his afternoon for us to be here Presley Pacho if you miss this show grab it on the archives I'm Malcolm Siegel car the less trick I'm going to show you they only is this seeing that I didn't want to burn the skewers I have half my grill off so then I'm bursting into flames and if you do this at home and you fire up your barbecue you might want to leave one section unlike people those soak them in water after that in one way but it's no guarantee it will help them but when you so obscures the water I find a water well I find that the water dilutes the marinade on the chicken and it comes out dripping wet and it doesn't stick so you lose a lot of the flavor but yeah that's traditional or you can get a stainless steel skewer metal skewers pipeline those are real nice and you can wash them and use them over and over this will be done in about just one minute you can see that yeah we got back home Oksana this is a super-sized show last two shows zip ties all the way over to oh we're going to take our little board and without peanut sauce well and when I did you here is made a little bit of a slaw all I have in here is a cabbage red pepper a little cilantro and some black sesame seeds love it yeah very Tyler's on Murray very tired I didn't even know you're going to Thailand so it just works out perfectly I'm so excited this is a nice healthy way to eat in the summer very little fat very little oil grill your cardiologist will be very happy when they read these recipes so we have our peanut sauce a nice way to finish this off might be a few black sesame seeds or toasted sesame seeds on top yeah I always say sesame seeds make everything pop yeah with you Naomi popping Kayla you need a public car done here's our done we're 30 seconds away from a delicious seconds away he's like come on good I must say we had a nice craft station set up by simply sushi which alarm Cumberland bought down for our sample show at the end of our first show before we started today's second show chef Abram Wiseman is cutting up some lines over here we've got some black sesame seeds lime is so prominent in the flavor profile of Thai cooking black sesame seeds make everything pop limes make everything pop in flavor it gives it a fresh crisp flavor okay I'm ready buddy oh yeah oh gonna eat some amazing food and we do of course recreational classes here oh yeah we just shuffle brauhaus we do birthday parties we do chopped competition when waiting to do first a bachelor party anybody ready for that we do competitions we're doing lots of different celebratory things and like we say only delicious sim Chris at the kosher Culinary Center okay that looks wonderful we're going to find out if it's wonderful or know what I'm doing I'll hold the microphone you hold the chicken I'm going to hold the chicken as we close out I'll show this this table for two in the Emmy Nachman on the knock'em seagull Network our show is sponsored by marzipan bakery a big THANK YOU to marzipan bakery for sponsoring our strokes of the last six months we loved working with you you bring pluck sweetness into the show sorry I couldn't help that one and thank you once again to kitchen click and tuna from seagull Miran Wallach our amazing team we miss you Jamie to Kelsey Caine we makes me sound so good I would sound terrible if I didn't have DK the only and of course the entire team here at the Culinary Center I'm going to start eating in a minute shabbat shalom we have music sponsored by our friends at Kenan write up a public benching Shabbat Salam thank you marzipan shabbat shalom okay thank you oh yeah ready we got to show these people - delicious so you have the source - [Music] it's so good