Table For Two 1 24 20

[Music] good morning you are listening to table for two in the omen Ackman I'm the NOC I'm seagull Network for those of you who don't know me I'm Nina and I'm about all the time especially this week it's gonna be all the wine all the time sit back and relax because we're gonna have a wild show before the Purim season is starting well kind of I'm always happy to have a drink don't need to wait for pouring for that umm I love food I love shopping for food I love cooking i eating at restaurants i'm a kosher personal chef my business is called the aussie gourmet i keep cooking classes i do chopped competitions i wrote two cookbooks I got all my traveling adventures and I love hearing about your traveling adventures to and as well I hope you'll enjoy all my guests that I have on the show today because we've got a lot going on I just want to put in an announcement that I'm gonna be this coming Wednesday in Columbus Ohio I'm gonna be on the Jewish I'm still on a tour for the Jewish Book Council of a perfect for flight for perfect flavors and I'm really excited to be going to Columbus cuz I've never been there before so if you are there you can if you want to know how to come to my book event just send me an email and I'll send you the link to sign up but I'm very excited to go see Columbus and let me know if this restaurants or what there is to do there because I've never been there before been to Dayton and I've been to Cleveland but I'm looking forward to coming up my Columbus trip so I hope you'll enjoy today's show because I'm being super excited to have these two guests on the show first up I have mu and Pascal my partner in crime a photographer from my book but she's more than that she is over time cook on Instagram she's the author of not one book not two books but three cookbooks and we want to wish her mother job as her second book her third book has gone to its second reprint that's quite a tongue twister third book second reprint amazing and joining us is David but bad burn a perfect I say right that sounds amazing okay amazing we're gonna be drinking up with him he's a bartender he's a photographer he's a singer we have so much going on in the studio cheat you can have a lot of fun so can I just say thank you for having me with because everybody knows that I love cocktails there was no this was done with intention this was done with occasion thank you tell me you could make it today I was like yes because I'm having David and you two had to meet any case so this was really great okay hi DK how are you excellent good good everything as well okay I knew you would say that okay you know quite often I there is DK will where we confirm that we're gonna be in this studio where like CK we're having the cheese guy or the chocolate people like us wants to know you know what if he should eat something in the morning so he can you know be prepared we'd be prepared yeah guys I'm so excited to have Mir and back on the show we had you and right when the first book came in because I want to be the first person that interview yes I was actually in the office signing all the pre-orders oh my god you did your arm recover literally a thousand pre-orders and you're on now come show Jamie the a.m. annual with Miriam Wallach for on that's life and now you're back on table for two for like you're the studio is like no I know anybody shoot having fun boom as you know we're photographed down my two books I can't believe that that's like more than a year ago right and you've done another whole book since it's a while okay so I always like to work backwards in time when when I interviewed people let's talk about the beginning of overtime cook and did you cook when you're a kid yes it's therapy actually last week our show was about therapy session so we're just continuing on the therapy okay um this is public therapy that's fun so I did I did cook with my parents my parents I'm sure I've told you this but my parents are very creative Cookson they both like I've been cooking all my life not following recipes just making up things and having fun in the kitchen so it was just that's how I grew up that's the way you cook like it didn't occur to me that there are people out there whose mother only follow recipes because my mother never did Ayana so I you know I just grew up like that was the way it work then when I cook they didn't cook for my recipe because we didn't have recipes I mean my mother reads cookbooks all the time but should never follow them so like I mean I literally don't think I've ever seen my mother like in the kitchen with a cookbook open following the recipe but you know I cooked along side her and and when I got older I started cooking by myself and I guess the rest is history it's amazing so when did you start your blog because Connie Applebaum just recently announced that she was in her eighth year or the nine so Connie and melinda started around six months before me so they started in the winter of 2011 and I started in the summer of 2011 at 19 and a half years I my niece was born a couple of days after I started my blog so I always know like how old my blog is based on how old she isn't like if my blog work person it would be reading chapter books my camera is a very big reader okay great so what inspired you just start a blog like I'm always cute its inner life did something happen in your life that you said okay now I was working one day oh you were bored that's literally the whole story I was just bored and I needed a creative outlet so I was like doing different hobbies every week with something else and nothing stuck and I was reading food blogs has just gotten into reading them and I was like oh you know I could do this it was your favorite food blogger at the time back then when so many cuz you're in the kitchen oh I didn't know there was such a thing as kosher food bloggers I'm I hadn't found them until I started my own blog and then I discovered the kosher food blogger community which was very very small like Connie and Melinda like I said started about half year before me but at that point I didn't know about kosher food bloggers I was following brown eyed Baker like they're decided in years I was following food wishes we did actually back that in 2011 videos that were remarkably similar to what people are doing nowadays focusing on the food more than on the person again I haven't followed you know meaning that's what it is now like you know tasty style videos where people are showing oh oh I can in a video you know far back showing the person talking in a kitchen of course he was doing it really early so they was probably the two earliest bloggers I follow it and I was like you know I could do this I do that so I started but to be honest when I started I thought oh this will probably last a week like all the other hobbies and then I'll find something else too to keep me from being bored but then people started to read and comment and that Spurs you on as you know when people tell you like I made it and I love that you're like oh my gosh again right which is really why I wrote three cookbooks - right right you know it's it's amazing how the the food world has really grown and you've grown with it and besides just you know your blog you have the Instagram you started a face group book group you're one of the few bloggers who have a very intense following people love you like they what you wear what you do what you buy where'd you get your nails on what are you wearing right like well I don't I don't I think that's actually something I do differently like my glasses everybody was like oh my gosh you got news I said people are invested in you as well as your food right I think a lot of blogs have taken that to a different level right people you you are very much a food blogger that people just adore and listen to and thank you the fact your book went into second printing sorry your third book went into a second printing less than a month the first book came out you know just proves that book 2 was note which went in after ten days it even says he I'm gonna read it it xyx it she's they're talking about this book on the inside cover of real life cut more real life kosher cooking it says um it success was followed by her best-selling cookbook real life kosher cooking which sold out its first printing in ten days all it does you know what I'm talking about is prove that this first book was no fluke because the second ball just like that it's amazing Wow yeah the feedback is incredible that's what I live for so you know I I took one of your books you know Miran was signing books it was the day before I went to Australia and I have Goldie from art school overnight me a book because I must take one with me to Australia all right let me just say I was not allowed to leave Australia with my book it was basically kidnapped everybody in Australia wanted it because I was a I had a bit in bed you know it takes a month to get there by ship but now balligan in Australia we were fires but I gave it to my cousin Kathy who's a huge fan and even though she knows you a little bit and realize I still listen to the show yes yes we they love the nighttime Segal network in Australia we're very happy about that and they were very she was very happy that she has it wasn't a signed copy because I think it's very able to get so so I I'm gonna have my own copy now but I'm getting I'm going to Israel and I'm gonna give to me a signed copy I see me coming that's Mary Miriam is signing it so right there on here IMI there you go deep this is Miriam is one of my family she always say I've got a lot of girls and Mary was one of the sisters it means one that one of my favorite moments yeah okay so the next book comes out how how long from start to finish did did this one take you so I started working on this pretty much as soon as the last one came out and doing mine in between it's hard to explain but it's a little it's addictive it really is it's like I'm over the thing is that the creative process because it's really the same as where I started my blog I needed a creative outlet so the end of the book the end of the process is like the editing and the proofreading and I ate that and the part that makes me say like I'm never riding another buck when I'm going through that I'm like why don't I do this to myself it's so hard it's too much work it's not worth it but then the part that I love so much is the planning the outline like I spend so many hours just planning the outline to make sure it's well rounded and to make sure that I have a good balance of like weekday versus Shabbos versus holiday recipes versus you know then like healthy versus more indulgent like I really I spend so many hours planning the outline before I even get to the recipes just to make sure it's well-rounded and I love that like that's the creativity that's like really drives run I think that's really important like to have a well-balanced book because right you're not writing a healthy cook for like even like we're not writing healthy breaks I'm not I'll never say my book is healthy but we have some hello metal comments from people saying there is so many great like clean healthy options right I love the word clean I don't like the word diet or I love clean because I want it within and we want to use the natural flavor of the food and just answer exactly so like spices and herbs and oils use rather than using like sauces not to say there's no bottle sauce in the whole book but I really try to avoid things like bottled sauces and you know soup mixes and all that stuff because like you don't need that you can get flavor from from spices I made this flavors we just gotta bring it out exactly the photography okay so normally what there's now an interview would normally go we chitchat them like so tell me about your photographer but I don't have to do that with you because it's a my own picture yes your own pictures and her own styling usually when one does a book one hyzer photographer one hires a photographer a stylist and he has an author and yeah and you have a team in general well we had a team that helped us write with you with your book would be with it yeah I know I definitely had a team with the fact as far as I know there's only you and Connie Applebaum that have ever been thee and the author of the book right that's two in the entire cooking world promise and the question I'm talking about like nor Engel it's amazing a pioneer in the industry but gee you know else does the styling or Susie Fishbein someone else did the photography even though they were amazing and talented and it's unique you to our very unique in there because people ask me like isn't it hard and it is it's so so so much work but like when I say we'd be more real-life course you're cooking or real of course you're cooking I really really mean real life like to me it's not just something I say it's like I have the recipes have to fill that promise of like this these are recipes that will fit into your life and the thing is that to me the styling has to match that as well like you can't have something that is pleated in an elaborate way that looks like a five-star chef did it because that makes people say like oh I can't do that at home right I'm with you can you is this I'm just flipping Facebook if you're watching on a youtube channel go there this is like the best salad if that I demoed it like almost every demo I did because when you taste it you're like a fan for life okay and they should make this today I am looking at the rest of it I just don't eat wasabi peas but we can make it I don't normally like send me there but in the salad that's what I would like this or that I'm I haven't had it in the right combination that I'm suggesting okay so beautiful up close and personal pictures oh my gosh you taught me something whereas in my book you want to say every picture you want to lick the page yeah yeah so I'm looking at this and I'm literally I was literally my I'm not joking I was about to lick my finger that's that's the thing about why one of the reasons I like to do my own pictures I mean I learned to do it along the way but I like that I control the look of the picture because it's important to me that it looks exactly as I want it to look when you have someone else doing the styling in the photography sometimes it doesn't and I actually mentioned you namely when we did um when I did an interview me I remember with who but I said that when I photographed yearbooks I really had to like pick your brain and say how do you want this to look right remember like we did a salmon I was like how would this look if I you serve that I bow right right maybe it's important to me that it should reflect your style my author style not you know not my style as a photographer right right because I do it myself it definitely makes that easy I know I think salad the colorful balls the chick peas okay we've got a we got different kinds of categories yeah so the categories like the chapters follow the same the same pattern is the last book so there is the first chapter is breakfast and bread and appetizers and snacks and salads and spreads soups and stews meat and poultry dairy and Parv very good vegetables and sides drinks and desserts and drinks baked goods and pastries and sauces and staples those are the ten shots a yeah well I did two books with those chapters so right I mean if I could you know maybe my brain is getting old I I know that in page 186 is zucchini muffins in Kosovo I don't know any pigeons I know that but now I couldn't tell you any page numbers from any of my books okay this is a huge book a select hue selection of everything it's like incredible you know what you just keep going right is there a fourth book I'm shaving the raffia um you know I before this book came out I promised myself I'm taking a break I'm not even thinking about another book for a while so we'll see what's good I remember knock'em ask me that after I finished perfect paid for pace I heist that did I sit here and now I'm set there I don't know I was in the studio and he interviewed me and I looked at yeah it must have been that he sat there and I sat in the seat and and he interviewed me but Annie goes is there another book and I'd already had a conversation we've Goods all you're about doing perfect flavors and I'm like maybe there but now she asked me again I would say no it takes so much out of so much work my next my next thing is gonna be I'm gonna be guest editor and flakes magazine for pace perfect 2.0 and and I like you know I like recipe development right amazing speaking about creativity if you see what's going on the back of the studio oh my gosh oh I just I saw that you guys really wanted to like get into the drinking so I got some backup stuff for my car okay I should show each should we introduce David into the show and we can talk about food and drink cocktail break okay you should say my by the way yeah I was just gonna say ma'am has a whole cocktail section towards the back yeah I'm flipping to the banks yeah here we go I'm about this but she has a small martini a tropical blue punch and then drinks maple walnut frappe chocolate strawberry milkshake or two things what everything's a little bit what would you add chocolate milkshake Oh strawberry and chocolate milkshake chocolate a character like well it's already pretty sweet so strawberry chocolate might need something like does to make it like more like fruity you know so what do you think something like lime fresh lime juice strawberries are not that acidic so they know but I'm like what would you would you add to make it regular most akin to a whatever you have around oh I like that working with what you've got oh yeah I would just stick some vodka okay introduced David Ayer into the show David and I met CK and I were did an event together we did a chopped competition for a company for Chanukah holiday party in mid-december life's a blur before my birthright trip and we met and at the event we met David who was doing the cocktails and they also had two musicians as well and David Tommy also sings so we're gonna maybe get a few notes from him maybe he's beautiful so I don't know what he's doing but it smells good this is try it and my wife had it like she made it the other day and it's like really great for this time of year to like warm up it has ginger cinnamon star anise I pass this around until i crea smells good and it's cardamon I'm gonna get rid of the line because it doesn't match Oh Miriam is actually doing a photo shoot right here watch her at work turn on your YouTube channel okay this is Mary and Pascal at work organize organize these spices for the choice to do yeah okay okay so yes I'm making a chai tea White Russian we're gonna start with the chachi White Russian and then we're gonna actually interview David and yet his whole background and his story cuz if you get him drunk first we make it extra fun stories okay I like that I think his goal is to get a stability I know I'm glad I'm glad you interviewed me before we're gonna go with the Shabbos so happy there goes the vodka so we're getting a splash of vodka now I wouldn't also talk about like the when making a cocktail here one ounce two hours Jiggs this way you're gonna break down some terminology for us laymen in the cocktail world yeah I mean there are a ton of there are plenty of recipes but once once you get the idea this is I never made this cocktail before so I'm kind of trying to measure it out you can experiment we are down for that but I'm in the cage really smiling a lot and we had nothing okay you know how a soup is supposed to taste so you know you you know if it's missing this you just add that you know so it's just recipe creation but with alcohol yeah yeah and you have a lot of stuff there on the desk you've got some bitters you'll explain to us what bitters are with those Marciano cherries am I looking at my cemeteries and my studio okay so anybody know how to use a cocktail shaker anybody wanted oh yeah you want to try okay Shay me no no I want you I have to do it okay what am i a volunteer okay give a good back okay this is walkabout okay okay hold it okay all right what am i doing I imagine cocktail [Music] and then look corn on TV they look cool okay okay what's the best way to do it we are learning here turn on your YouTube channel all right okay okay what is that do to the drink a little bit I just have to be it's chewing it and it's mixing it up all right we're excited okay okay can someone get a photo of this yeah Miriam's taking a photo this is how this is how you do a photo shoot where actually there's a combined show of photography alcohol here can we put your net worth stuff in the background yeah that yeah yeah I can hold the book up this is so much fun all the stuff you basically have there you can okay this is what we call a collaboration when we put two things together is anything anything we can put in here as well the the book these are the liquors I used actually so we should put those right yes sure why not yeah okay can you take the business card in like so we could have some knife and see your network so what we are doing for those of you are listening to our show you can you put an innocent logo in there okay we are putting we are putting in three different things into the picture of putting our business card in for the knock-on signal network we're putting in a cocktail for David Miriam's book this is fantastic all our brands in together one fantastic photo in the studio while we learn about Miriam's cooking and David's cocktails okay this is so much fun okay Miriam is like in action here right and but you can't do photography so many people do for - well that was reflexes I actually knocked new alright so we've had nothing to drink so am i drinking now yeah another drink so I wanted to just tell you like about chai it's supposed to it's it originates from India there's only coffee liquor you're ordinarily they would put some coffee in it maybe a black tea we got to give some tequila this is delicious yeah yeah so that's chai tea chai tea brewed at home like cinnamon but just say they can't do this because it's complicated what could what could they use if they could they buy bags pie chart tea bag yeah black threesome tea yeah you you put black tea and chai tea and you you basically you mix it with some coffee liqueur and some vodka and and some what I used was coconut milk it's very creamy it's very rich and its path yeah yeah not that I'm fly chic but you know yeah White Russian usually has milk and coffee in it and vodka I could drink that every morning coffee and vodka okay terrific okay so Dave okay what's next okay wait let's hear a little bit about David I asked Mira about when she was little Miriam in the kitchen will you like little David in there well you can't because it's illegal to write I knew where I was going on mom where did you get into this whole cocktail making because you're also super talented and musical how did all this come together tell us your story so um I I came to I didn't do birth right but I did go to Israel for my first time twelve years ago okay beautiful came back to my roots I was written Greenwich Connecticut very secular Judaism of it not even exposed to Judaism that much Wow and my route was I was exposed to music in high school and went to college for music vocal performance I sang in a lot of operas with Placido Domingo Angeles Opera for three yeah I was a I was a resident artist at Los Angeles Opera and I say yes speaking voices magnificent also thank you in Israel actually I was the I was singing there I went to sing false the Opera Falstaff by Verdi I was singing the character Ford count Ford and so I went back there a second time sang another opera there and by that time I was already starting to keep Shabbos and wear a yarmulke was like a big switch did you wear a yarmulke on stage in this rock well I don't think I did I don't think I don't know I don't think I did it was still like kind of like new yeah I actually saw Judah Fischer sing lemis in Hebrew in Tel Aviv yeah and he did not work keeper when he plays Jean Valjean but the minute was the curtain call he had his yarmulke on at the end for that on you know for that encore and when they come out yeah I haven't had I haven't sung any productions of opera since then but I'm singing a pretty healthy like tour I go around to different Jewish institutions around the u.s. and do a nice kind of variety concert force followed by an wine tasting afterwards okay can we be better can we please do something collab together I love music I grew up studying opera know that about me did you know that no I did not just sing not just seeing III think many operas history the history of the think I could I could follow music with it to read the music and as an opera winner for the record though I'm tone-deaf I really so I don't have a very good voice but I know music theory really well so anybody want to try the charr just by itself yes sure okay you take your safe I'll take a sit CK doesn't want okay give it and give to get on I happen to love chai this is magnificent I mean I put some coconut sugar in it anybody else this is non-alcoholic no no okay so I'll just leave it here yeah yeah this is this is like it's it's room temperature but it's warm yeah it was amazing how it sit room temperature to be tastes warm is that the flavors right yeah I feel worn like I'm not having a hot drink but I'm yeah oh yeah because the the the flavor is the ginger there's there's fresh ginger in it that's a very amazing okay so you started with in music and how did you weave your you playing the instruments yeah I play the piano so I keep a studio of voice students and in Crown Heights and live in Crown Heights mm-hmm yeah so when I was actually eight years old I had my first bartending job also even before that I made wine my dad's from France and we made wine and back in Normandy and so I have a lot of it you know and of course being French like you're just kind of surrounded by French alcoholics so it's like you know it's like yes the wine is oh we're we're we're doing an event with our space I think it's called us a call our place our please yeah what is it it's it's for four kids yeah very nice very nice so you're serving the kids wine I think it's a fundraiser the donors I like that I like that amazing Gaby's a great friend of the network and he knows his stuff and he has that accent okay so um you move from music until and how'd you get into wine so you were talking about this kind of wine you went from French wine to cocktails so I started when I was in LA I started brewing my own dear Los Angeles Opera and I started brewing my own beer when I came to crown high it's cosseted yeah I heard that people were really into making a wine for Pesach so that's why I made my own wine for paisa for six years can you bring some of that in I can mm I think from 2005 to 2007 years so you sold out you're taking orders for this year 2012 was the last actually do have some more some I have some double magnums and anyway I'm not in the production yeah it's big I'm I started working for Royal Wine Corp and they're you know the marketing department doing wine tastings and that kind of was exciting new new kind of good job to do on Fridays and so yes so that's why and I people started asking me to bartend and I was like yeah I've been doing it since I was eight you know I mean actually really dude for a long time but I do you know I do have that that passion which it requires so I'm just right right now making like another other play off of the the the chai and I just I'm using this vana Jean what is that this is a new scotch on the market hmm it's a Highland Scotch and I'm just like making like a boozy chai it's a boozy chai okay so you guys okay okay great now I then I want to talk about bitters and they're all those other things you've got over there absolutely and how do we make a really good Purim drink and I need a Pesach drink I need a recipe for a peace offering I know Pesach drinks early it's it's hard right it is like yeah somebody wanted me to come up with a menu last year and I was there there are plenty of we have plenty basically just you got a fun thank you you got to go to the liquor store is basically right before it pays off they have a Pesach section you got a Yelp to get the vodka which is kosher lipase you know it makes a really good vodka for Pesach serve our drinks uh Bosh this love love they have this is kosher I think I don't know if this is kosher pizza but they have a beet vodka the same company oh is it pink beets a pink tasted like rubbing alcohol I was so traumatized maybe it was I bought at the liquor store and I paid much more than rubbing alcohol but it tasted the same okay this is the boozy boozy time okay boozy chai wait let's try with scotch scotch but didn't we have all the other one was in White Russian this might have been even better ha you know if we had a oh I love a hot drink yeah like in winter I can actually hot drink so your job is to garnish it okay he's gonna garnish it okay okay Miriam is garnishing it with all the UH what is he spices she has from the card man okay you to it this is a good collab I like this I've been to Brooklyn Brooklyn Brewery glass Miriam is just like zooming in doing her thing wait can you take a picture of me holding it yeah amazing having a photo shoot right now within that um Siegel Network in the background no Teddy no one someone's gotta talk CK you talk nature great drink a drink right I wanted my teeny oh girl okay what actually is a martini oh this is delicious beyond words so martinis are like wow they're like really strong but they're also like they're cold and what does it mean shaken not stirred you know James Bond always goes I like a martini two olives shaken not stirred great question what right does that make sense well think about it think about if he's saying if he's making a point of saying shaken it's like let's do the other good the Gemara behind shaking announcer he's saying shaken not stirred because usually they stir them so everybody thinks you shake a martini actually it's not you stir it's gotta get a fancy stain and stir it up we can we can do that so we can we can try this one say James Bond is actually will try this one the traditional where well actually we could see what the difference is and what's a dirty martini dirty martini is just a martini with olive like juice from the olives like a jar of Olives oh it has alcohol in their regular martini just with some olive juice yeah regular martini is with Jim and with dry vermouth ah that's what it is Evette much yeah and sometimes it's just like you sometimes you just coat the glass with the dry with the vermouth there's a guy actually in the five towns who makes dry vermouth actually I got to get some or something here's a can Italian sounding name I live in the five towns I don't know him oh we will see search it out he's great his name okay so we are gonna have a martini here on the secretary yeah sorry okay we have to find you a beer I'm coming for you yes he has he has he makes four do so if you want a martini you have to have vermouth but nobody makes any decent kosher vermouth so he does they they like take the wine and they boil it with different spices it's kind of like a botanical kind of thing and also dry gin it's a very uncommon drink in Jewish circles but you know it's contain e gin in general I love Jim everybody talk about it got my adult children into it too and in perfect flavors don't we have a gin and tonic recipe which Javed stattman helped us with that and you thought photograph the most beautiful picture that was a fun night that was our boozy night I think you've been TJ my cousin it was there that night helping us yes little TJ was there but she couldn't even drink because she was only eight at the time um one of the other secrets chill the glass okay good to know yeah so you put a little ice in the glass and just I was trying to get lychees but I didn't get lovely so wait what are you doing you're chilling the glass for using dump it up Miriam you like ice water Miriam walks around my house when we did the photo shoot with ice water all day where's my ice water fill it up right like and I'm terrible remember drink I only drink that more add lychee wine so they actually it's one of my favorite wines on this planet Gershon has been in this in that seat where you are sitting bottling right now Gershon we love your wine Murad winery based out of Israel yeah they have amazing fruit wines plant passion fruit passion fruit and the lychee Jeremy Lin did bought me a bottle when I did perfect for Pesach as a present she goes I'm upping your champagne and even with ice cold I know right and we keep going all day we could just do a few more shows like right so we have to get hurt even though it's called wine it's Asha hot cold yes because it's not made with grapes I learned that I'm don't forget me okay you've heard a little bit of everything this is delicious amazing you know pouring from high well that fun I once was in Vegas that I saw them stack a whole bunch of glasses okay with one you know I did the whole bottle on the head technique like from fright from fiddler on the roof yeah but but the bottle spilled all the floor that wasn't and the custard and we're like dancing in a circle and like flying on their backs you know it was that was that it was a yeah I'm not doing that much anymore you know I was in the production of fiddler on the roof when I was a kid and they put the velcro on there oh yeah whatever it's on Broadway can ever fall off well I wasn't on Broadway in Australia was at a local community center you know they just had filled on the roof here in Yiddish yeah I want to see it if I were a rich man come on all day long I do you know John if I were a wealthy man I've got a change song hey all your futures be blessing ones not like I present once yeah this would be perfectly garnished with a few leeches on top but I couldn't find the kosher one yeah they come in a can oh we're in Chinatown they have virtually she's do over time okay okay don't give it to Miriam there you go now I have the next line in my head of luck I'm lazy so any yeah right right so they used to be gone crazy over here my show Martini's net is not supposed to be on the rocks it's supposed to be and it allows with just just a drink basically wait so how come inna bring in my teen you guys you know my grandfather used to drink martinis in this glass so we're gonna do miss aura of his family to you that's my tune you guys what does the martini glass actually do that this class doesn't do this by the way the cool okay did you do that I just feel bad for anyone who's only listening and not watching like you have to go why today you're listening today but go watch the knock'em signal network YouTube channel wait can we just talk about how did you do that garnish well you do it I can do it again but I can't explain it it's like okay so everyone can watch and I can describe basically if you are watching and not listening right now he's turned a lime slice into looks like a Sun with the Rays coming out its Naomi I'll send you the pictures you'll post them on Instagram so okay people can go here do you see that way like this and I posted a few grams no the show is that week this is really okay I gotta get these pictures okay I'll send them to you they're gonna send them to you because we're all best friends now okay give me give me cocktails I'm your best friend so this is real martini right would not like martinis and this is lovely you get the lychee oh this is a lychee martini you get the flavor though mom hold I gotta try to get your garnish I get it I mean it's delicious that's really good it has a like a little hint of and you gotta be careful it's smooth but it's it's almost pure vodka give me that bread I'm a little bit more plain and you know clean but the gin has also has a clean flavor but it's more botanical and different herbs and things all right so that was great but wait are you gonna show us how to do the heads of the lime are you gonna make another copy yeah yeah I need the cut I need the cutting board are we done with yeah yeah we should get a little can you get out you want to make a video like okay so what we're gonna do is um Mimi's gonna capture that so um I'm gonna describe to you what's going on here in the studio we have David babban a key limes hence the French that's how I pronounce your name because you madam okay he's gonna show us with Miriam how to garnish a cocktail using a line so why don't you talk can you talk he's slicing a lime in half yes a little less than half because I'm making like a little band across the middle okay so he's taking out like a 1/4 of an inch it's a little better with like a big line okay laughs that's always so big any case well they're bigger these are key limes so these are like mini Oh ki ladki lapa yes so he is now yes suddenly I'm really in the mood for key lime pie don't make it look any better oh he's taking out the seeds he's supreme the membranes right no I'm just kind of cutting in a big towards like you kind of like the way you cut a grapefruit along the membrane yeah like each yes segment is getting a little split watch the magic let's prepare this this is a lot of fun okay so then I'm videoing this so okay Naomi Naomi and I will post it on Honor I know now he's turning it inside out get around so the rind is in the middle and the citrus flesh is on the outside and because of the way he cut it near emu okay I'm doing it can we can we have to practice oh my god did I not press that I might not have the video do it all over again oh no I was I was I got it okay and then this will completely use the big side area and then you just pop there yeah we stretch it around here and then you cut a little slit so so then he took the remaining hot half a piece and then just popped it through the middle and then the outside first very cool I cannot wait to do this then you'll make a slit on the side and that goes right there on the glass wow so pretty where did you make the slit like just in the back in the okay amazing room you know we're gonna do this with a lemon right I think so I don't see why not I think you know I'm gonna try that at home okay amazing all right let's make the next ring we can we make something that would inspire us for Purim like what would you drink as like the show is airing it were its rounds about trubbish about time okay not too big fat we're gonna make an old fashioned so an old fashioned is sugar usually usually it's white sugar so that it's not white sugar though this coconut return so I'm gonna put like three to three spoons full I mean that's like sweeter coconut sugar or ghetto and these are Angostura bitters what a bit is they are they're just like a concoction that's really bitter I don't know I mean I never went to like a but I'm problem Marian what a bit is you must um so they're they're um they're like a flavor enhancer for cocktails you see like lemon lime and bitters is a drink and it's delicious so there's like the regular but they have a little bit of alcohol just for preserving but I don't think like it's enough that you have to be like over 21 to buy it like I bought on Amazon ah yeah you know oh you so how many jobs like a few drops of each two so I only have the regular bitters I don't have these orange orange white they how many it's gonna smell that you can smell those McLaury citrus smell you can squirt a little bit on your hand I mean it's amazing okay smell that I have to buy that one I only have the regular one that's where did you buy that oh this is much I got it on Amazon Oh everything is on Amazon we got boondocks American whiskey okay so that's um you could use a bourbon or a whiskey you know the difference between whiskey and bourbon I would like you something like that I'm going to my father would be ashamed if I wouldn't know that answer well I knew you would say that because Mirim has a lot of recipes with bourbon and she helped me write one of my recipes with bourbon for one of my steaks the Bourbon staple but my father is crazy bourbon famiglia I'm going to Cincinnati for a Jewish Book Council and that's new Kentucky so I want to go with me to go try bourbon in Kentucky okay so they have like more bourbon in Kentucky yeah Kentucky Bourbon well yeah it's so nerd look I believe I could be wrong but I believe that order for it to be bourbon it has to be it's the Kentucky straight bourbon whiskey that's like it has Ronnie like in order for it to be called scotch it has to be made its case you could like use your hand they make show something that's similar to scotch but it can't be called scotch it's Japanese whiskey it tastes like scotch apparently bourbon in from Kentucky right right like people think are you gonna drink but I really were gonna go like a distillery yeah so you know there's also they brew I'm brew distiller for the word is in upstate New York I've been they make like rye whiskey there is some places in upstate New York that may you know where I was in Japan with Mirah Buzkashi legacy tours and we went to a Saki factory that was so cool it's a what's in here so I just put three ounces of this boondocks American whiskey okay and I sort of diluted the sugar bitters mixture with the liqueur and then I added ice and then I just topped it off with some water yeah cool what's this called this is called an old fashioned what's a traditional old fashioned it was just people the white sugar sugar cube actually they use oh yeah why I cuz they just like put they just squirt the bitters on the sugar cube and I don't know that's what a real old-fashioned old-fashioned yeah traditional well then as a garnish with what he's doing it look out comes a Messianic cherry is that how they say in Australia or are you just saying it wrong I could be saying it wrong but then I I like serious makes fun of me goes you're probably saying that wrong but using your guys that is your Australian right nobody knows when you say something wrong they're just like oh that's she can say whatever she wants can we just talk about those tweezers bring nice back here yeah we just like don't tilt tip over the UH those are like garnishing tweezers they use them in Miriam I'm gonna buy you a pair regular tweezers that you're going to use for eyebrows but I just I don't I don't separately this is amazing I love this metal chopstick yeah okay so wait where do we buy these uh bartending Oh actually Amazon I don't even know if they were bartending toys they might have been like medical tweezers or something oh okay yeah so I use like I brought tweezers but I just keep them separate no they're regular ones I didn't know they make you know I've seen them using that is super cool okay I'm putting four straws you guys coming oh that is so funny sharing is caring okay I go first what yeah you guys what would you recommend for a Purim drink I mean you know you know because we're in the five towns I don't know just like I'm not I'm not a big like fancy like mixologist I mean I'm more into like fun drinks right that's all like me that's what we want I have some I've been to some restaurants I went to a restaurant in a lake called mamak I want to say mommy loved it I found it on Amazon have a look yeah one tweezers with precision serrated tips for surgical cooking okay I think that's do surgery replace a cornea or pluck a chicken rather like the chicken okay about this drink yeah it's probably the only way I've ever tasted whiskey okay what do you think of it it's really good well this this is just some strawberry homemade strawberry daiquiri mix get strawberry dad what you mix it into Nerium is very happy now the alcohols going now she's very happy so now we're gonna stir that there we're gonna do something like that yes this would be a good one for the sunshine Lyman oh yeah that is pretty yeah a little stir stirring action yeah strawberry you don't put some fresh lime juice in I knew you would think that do you want to I can still make you happy no but we wonder how you think we should have it it'll definitely I mean was the mixes badly he made it you said something about that I heard you talking about using sauces I don't like doing that I like the homemade mix so it's it's a but the easiest way is just strawberry puree just get some frozen strawberries frozen strawberries water and sugar and some because I'm coming from a bottle and I'm like so excited but I knew everything that David's gonna do is gonna be incredible okay guys we've got four minutes left three minutes left time to make a couple more cocktails no no no we don't worry out of time we'll drink off-camera guys if actually David is available for hire for events for our cocktails and singing right I don't know when it's gonna be but I'm gonna book you for my wedding whenever that happens oh okay there you go take that you can't even come on it's workers and I mean I mean okay so can we just talk about your fun this is an amazing show David can you can contact David through his instrument which is the ABI I need to do that be nerdy that's it or you know you can find me and I can put you in touch with David I know I've been advised to make it more as simple yeah let's take a poll for my viewers what should his Instagram name be I'm thinking like the boozy bartender the musical bartender something oh I have another Instagram account it's called Luke I am tastings but I don't really know I'm like not very savvy at doing multiple accounts so you've got the two you know payments and alcohol fed time tastings that's easier right okay or or email yeah babban ad yahoo okay you can find him or we can i can connect you with him me and pascal her book is on amazon well right now where is it available as it goes into reprint no it's on they don't wait till they sell out they reprint when they have here just a little bit yeah they have just enough plastic to get them through okay so it is still available on amazon on art school calm any jewish bookstore Judaica plus in the five towns there is give them a shout out because they've been so nice to me and very supportive like all the jewish bookstores have been amazing and they have to compete with us are selling them privately and wrote every art scroll so you know really everyone support your local Judaica story it's really important keeps them in business keeps us happy when we need what we need from the store keeps them around ck another great show yeah this time we got to concentrate this we sign off because we've had a little drink my friends are like they owe me we listen to your show this week and he seemed a little bit fuzzy I'm like maybe because I was as we joked but not really everybody knows I'm super hyper okay everyone thank you so much for tuning in to another great show we're gonna be on hiatus next week that got a lot more coming at you in the next couple of weeks as we do prepare for the poem and Pesach Caesar can you believe I said that other P words are coming up fast CK just winced as I screeched okay one oh wow wish it run a good Shabbos are we have music sponsored by friends that kill him right up until this pinching and yes I did have to concentrate while I said that shabbat shalom everyone and thus I am Kryon life to live [Music] you