The Stunt Show 4 24 15

and welcome to another edition of the stunt show uh a little different version of the stunt show with show work titling stunt for two i am joined by naomi nachman the host of table for two uh naomi and i were um invited graciously invited by miriam to a knockholm siegel event about two months ago and we were like forever it was forever ago and we were talking about barbecue and she says you know what we should do a show and barbecue so here we are on a lovely sunday of welcoming everybody to our home a lovely sunday morning here in teaneck new jersey with a 600 degree barbecue standing behind us and we are going to elevate and educate our audience about barbecuing so welcome at least for this part of the show welcome to the stunt show naomi thank you so much for having me this is great uh thank you very much rochelle and mark for hosting us on this amazing beautiful day right about a week after pesach now so everyone's back in recovery mode okay and now we are oh you have this before yes i want to actually present yeah because i'm already wearing my nakum segal network shirt i decided i'm going to give one of our very precious table for two aprons uh with the nakamcego network logo that's for you so thank you for doing the show with me it is my pleasure thank you for coming oh this is great uh the smell here i wish everyone could smell what it's we've got the grills going real going nothing even on it yet then it's meal oh and so we rule number one about grilling right for everybody in our audience today one of the the most important things i i am concerned with when i grill is before i turn on the grill i make sure i have an entire other can of propane that i haven't started yet because at some point the propane is going to go out and we want to make sure we don't have to stop the show and run out for more propane oh god but you know in my house you have i actually have my barbecue hooked up to the to the to the gas line of the house so i never run out but that also means that you can leave it on for a couple of days without realizing it correct so you've got to be very careful to actually shut it off when you're done so we have our grill going in the background here um and uh we're going to let's why don't we get some i know all of our audience is hungry so i know everyone said you know the sponsor for table for two is either ables and hyman uh seth levitt is here he's the owner of the company he's he's been a tremendous support to our network and now we're gonna before we start uh our our full show we decided we're gonna throw on a hasselbeck salami because you know who doesn't love it it's been such a hit in the last couple of uh in the last year or so honey applebaum uh debuted with her recipe and i kind of made my own and it's all over the place now these amazing hasselbeck salamis what i have here see that you have big ones you have eight this is actually um these are at the same right yeah these are not the same so i'm using a smaller one i'm using i'm using a smaller salami but there's also the hot and spicy beef i don't look so so hot so we're going to um use the smaller one um i have it here on my train what i did is i took it out of the package and we're going to talk a lot more to seth about salamis and server lots that people love to grill in the summer time i i took off my packaging of of uh of the salami and then i sliced it like a hasselbeck potato like an accordion style but not all the way through like how you would maybe make uh some garlic bread and how should we place it on the grill okay so i'm just what i'm going to do is i have to sauce it so i took dark sauce and barbecue sauce simple and easy and flavorful and the leftover becomes my dipping sauce which is multi-purpose okay so i'm just between each slice i'm just going to quickly put some sauce in between each of our slices here and it kind of drips on in and then what i'm going to have you do mark is throw this on the grill and we're going to grill it for a couple of minutes now you want to make sure when it grills on a nice high heat that the sugars do not burn so you kind of like have to watch a little bit but that's okay we're not walking away from a grill okay look how gorgeous it is and i'm smearing all over the top and the sides any leftover sauce i'm going to give that to you one of the things that we talk about is mixing sauces cold meat hot meat cooked meat not cooked meat but the salami doesn't fall into that category so kalami is ready to eat he's gonna actually eat this without it's already cooked it's already cooked you can just eat it oh look at that look at that barbecue that is some serious barbecue what brand of barbecue is that mark i have no idea i do it's from sears it's from sears it's a kenmore i have i have a weber at home i got mine at ahc a couple years ago um and my plumber um actually use a plumber to hook up the i'm gonna just pop that there i use my plumber to connect it up to the house it's like been a godsend and of course memorial day and chavus is coming up so and everybody needs magic tongs oh yeah magic tongs right you see they say open but they don't stay open oh i like to see that i've never seen that before okay so mark is holding up some tongs um and how everybody comes everybody comes to our house they don't know how to open how to use the salad tongs okay so you see they're closed now they're closed they're closed and when you turn them over they're open and when it turns them upside down they open up isn't that amazing that's cute i like that where'd you get that from i have no idea he's still walmart but we can't we can't we've been trying to find another pair we haven't been able okay so maybe i should google magic tongs we'll see what comes up okay i'm just going to wipe my hands over here a marquee one of the things that you mentioned naomi is that we want to make sure and you can even see now he moves the zk can get a shot you can see where the the sauce is touching the the grill the sauce is going to burn off it's not a lot of people make the mistake i think is that they over sauce what they're going to put on the grill the first thing that's going to burn is the sauce because of the sugars the sugars burn sugar has a very very high smoking point um i don't know when you you'll see in some of our marinades what we're going to be doing and we're going to be talking about making sure not to burn our marinades which and we'll end up burning our meat giving it a bird flavor this is going to take a few minutes to cook and it'll expand and open up and we'll keep an eye on that back with our camera okay and now we have a guest we have a guest we have a guest so why don't we uh introduce our um our the sponsor of our show yeah jesse hollander from uh cedar market who's gonna come up and join us thank you yasi hollander for joining us here he comes coming around he's actually got a little sweatshirt on a little sweatshirt yeah i had to borrow it this morning oh yeah it's a lit it was a little nippy when we got here this morning run around come on come around okay yeah watch the beer we'll talk about your uh your your toys over there or we're going to just want to mention we have a great lineup because not only do you have the author you have jay book spam doing a bee pairing with us okay does this beer go with salami we're going to take you guys excellent beer and everything goes with salami i guess unless it's dairy okay hi how are you welcome thank you thank you so one of the things that we're interested in learning about is well as as naomi put it before everyone you know walk us through the cow but uh more specifically when we're walking through for me because i haven't seen a a cow um be taken apart or be taken apart yeah um certainly we um we all walk through the meat counter in the store i'm a very big uh supporter of supermarket as you know and uh i don't understand what's the difference between this that and the other thing okay so so uh we have some different cuts we brought today excellent okay we can go through uh let me get my bag of tricks oh it's a bag of tricks i love it a bag of caltrics oh yay okay i'm like a very big carnivore i ate so much meat over pesach table yeah oh we have minute steaks our spare ribs excellent and what else have we got there we've got some medallion steaks all different kinds of cut that is appropriate for barbecuing we'll start some and chicken oh look what we have we have some chicken kebabs with some vegetables with the marinated chicken chicken wings we're going to make some people this is actually great because mine i'm going to put on plain and these are marinated so i'll have it they'll taste okay no worries right here okay and we've got we've got um this is for me for later okay you think i might be small about this by the way back in the day um i used to actually have to ask them to cut these special if you wanted a thicker steak yeah but now you have them we haven't already made in the case we have like five i think five different rib sticks just from the rib we make uh a shortcut a medium cut a thick cut cowboy cut we also have prime if people want a prime piece of meat what's the difference between prime and cowboy so you see the yeah i mean maybe people on the count on the camera can see the the little like white stuff you see on a piece of meat yeah that's actually good that's called the fat fat right people call it fat people are afraid they're far right it's called marbling people are tending to be afraid of it because they say oh it's fat fat fat it's not good for me reality is that's what makes the meat really tender right and very tasty if you don't the less fat you have the tougher and harder your your correct so we should go for the lean cut no no not necessarily no i mean people do people like the grass-fed meat but reality is all that meat is all it's just it's just very lean tough meat yeah it has to be cooked very very slow in low temperature if you're going to buy it yeah it's a different way to cook when you you eat the grass-fed meats but i love the marbling in this this looks like a beautiful piece of meat and it doesn't even need a lot of marinades correct and spices salt this is a strip steak we call it but uh going through the cow you want this is from the piece of the chuck you know you go to the store you have the french roast shell roast many different stores you know call it something different um so this is actually a piece of that roast which is always buttery and tender and uh soft this is this is probably one of the the softest pieces and how is that different then so so the rib and the truck are uh are connected on the on the animal right so to say a little bit i mean they're connected yeah but i'm saying that they're close together where it's uh the tenderness like the shoulder is is the shoulder it's the toughest right so as you go further down it gets it gets more tender the animal okay from the shoulder because the shoulder is where the animal's moving and walking we don't have the hindquarters so we don't know about the rump roast and all those are roasted roses right uh yes you can find them you can find them in israel absolutely um but as you get as you get further down to the mid part of the cow it's more tender pieces of meat because it's a little fatty correct so that's where the chuck is you have the shoulder on the top you have the ribs so this comes from the rib and there's different parts of the rib there's a most people actually where the eye is the biggest which is this part right right pointing to the center of the rib they actually they actually think that that's the most tender where reality is it's expensive when you're going to the store yes but reality as from a uh texture and taste purpose the eye the eye the part of the eye that's closest to the chuck is really where it's more intense what would that be on this piece well it's a whole rib okay i could have brought you a whole really but i heard this i heard this part it's called right so people call it surprise but it's really the priest we call it we call it the crescent because that's really what it is it's the crescent of the ribeye i'm just it's the top of the center um for those who are listening to our show i'm just pointing those we're listening they should tune in to see what we're doing but i'm just saying thank you tell them knock himselfnet malcolm single.com or you can search malcolm seagull in our youtube channel yeah and watch all our great shows as well as listen to them but this here so i'm pointing to the middle of the stage right that's the eye of the eye of the and then on the top people like to call this chateaubriand and eat it really rare we also make it in the store we we pepper crust it where we take the whole eye we burn it out and we just roll it in pepper crusting and we slice them up to a nice about about an inch inch thick steaks that's right you pan sear those pan sear it a little bit and you can pop it in the oven and then delicious a little shallot sauce just cut up a shallot um saute it in some olive oil add some red wine a couple of minutes like it will reduce and pour that over your steak it is amazing i actually got into the habit now when we go i go to restaurants and i'm ordering a steak and they ask me how would you like it cooked my answer is however the chef would like to cook it for me have you been to a restaurant and somebody at the table says oh i want it medium well or well i'm like sir well we can't serve you that steak yeah at that temperature the chef were allowed to come out of the kitchen yeah i i won't serve any meat you can't it's it's it's you you're killing a quality piece of meat you might as well not you know might as well buy the cheaper pizza and burn it right it's like when people want to cook say raw tuna they take tuna and they overcook it you might as well open up a can well that was the other thing i've learned from learning how to barbecue a little bit as i really undercook everything just because first of all it's always going to cook a little bit more when you take it off the grill right so i've tended to under cook stuff and i mean the whole barbecue um you can thank my wife for for my birthday last year she hired somebody to come to the house to teach me how to barbecue so uh whatever i've learned i learned under that uh situation okay um let's keep turning it let's keep training now i've been trying okay keep going so we're going to turn it one more time and you see um with the camera mark let's move there so zk can get a good shot on its own it's blooming open it's expanding it's like an accordion opening out and that you know we're just gonna maybe another minute or two and then we can you can also take a look at the grill the camera can look at the grill underneath everything is becoming white hot so we know that even though the temperature is away we can certainly tell that the grill is getting is getting super hot it's not something i want to touch and you'll see the grill pan which we'll hopefully use later is also sitting here and it's going to get very popular for those of you who haven't used a cast iron grill pan before it takes a little while to get hot and it takes a super long time to cool down so you always have to be very careful mark's going to teach me about um because i don't know too much about cast iron cooking okay so we have a really nice selection of meaty and you know what i like that sometimes the busy moms out there want to make a barbecue and you just don't have time to cut up the vegetables so here you have pre-made kebabs absolutely get it right in america i usually say kebabs um kebabs and pre-seasoned chicken wings which is great so we have a full selection of all different types ready to grill ready to cook actually one popular item it's not a grill item but it's it's a mom's favorite okay onion crusted these are oh my gosh i've never seen this yeah and he's actually very good do we put these on the barbecue or do we throw them in the oven but yeah i guess you could put them on if you were making some other goodies that we made stuffed i see we have stuffed cake on the strawberries i make these with all different types of great for friday night or shabbos morning and do you have directions how do you throw it in the oven throw the oven make him 325 350 for about 45 minutes to an hour an hour the whole roast that we sell yeah that sells about the two hours i would say this probably need 40 minutes yep very nice also it's nice because they'll come here but this easily can serve four people for a friday night dinner you just cut them in half correct lovely this is a delicacy of homemade pastrami so this should cook like it's more of a roast but uh okay do you how do you do it yes so it has actually cooking instructions on it okay very simple it says place in a nine by 13 pan add two cups of water and cover it and cook for two and a half hours okay simple easy recipe set it and forget it we love this wow okay cool all right so we've got a nice selection of stuff should we do the talk about the coleslaw yes so we'll let's get some bowls here because one of my favorite things at sea to market we're going to do a taste test for naomi oh yum because i can't tell the difference i love coleslaw and i just want to i'm gonna also be giving jay brooks bound some coleslaw too because jane and i always talk about how much we love coleslaw on the show you know what let me get um do we need some forks i've got some forks right here one more thing we have everything ready for everything we're gonna need one more plate one more plate okay so we have two kinds of castle we've got the diet and we have the regular and what i want to do is i am going to put a diet and a regular in and you and j and you and jay can taste it and you would and you and jay can tell me if you can tell the difference and i think i just mixed them up so it won't even be a good test okay here's the first one jay let me take that this is for you naomi okay i just checked on our house back okay so all right here we go all right okay nice and crunchy and here's the second one diet right this was diet i'll distinguish pellets can right we'll see and here's the thing that's my second one all right jay we have some background music we'll dance okay non-diet you can tell the difference right away yeah i can tell the difference both are excellent right they're very good very good you know what else is very good okay rochelle's army let's hear from rochelle's army cauliflower salad cauliflower salad okay this looks like it should be coming off the grill there's our um salami plate what's in here so it's standard vegetables it's basically shredded cabbage uh carrots i'm taking that that's pretty much it okay you think there's something else too we put a little celery seed in there maybe that's good little celery seed okay this looks amazing this looks a little cute smells great okay we're gonna eat this okay that looks amazing i know we're gonna have it with a little coleslaw all right maybe we can put this aside a little bit um i'll clean it off why don't you move on why don't you switch sides with me you can cut okay i'm gonna slice up our delicious hustle bag and pass them around to all our friends that are here today what a lovely turnout okay um i just want to talk quickly everybody whenever i do a cooking demonstration you always talk about knives i use a global knife everybody asked me what kind of knife i use this is my knife i bought it from my house in woodmere and i love i'm just taking this off i always use wooden cutting boards thank you miriam i'm just going to grab a fork so i don't get all dirty um i use a global knife it stays really sharp but whether you spend five dollars or five hundred dollars on a knife keeping it sharp is the most important um okay i'm just taking some slices off oh you know what i'm gonna do slicing up my hasselbeck oh this looks amazing nice and crispy on the outside okay i'm gonna cut up the whole thing just gotta cut through the um the caramelized coating of that that looks fantastic and then we're gonna put this on a platter actually might even i actually use quite a lot of chopping boards as um serving pieces these days i make a big side of ribs and i put it on a overnight in the oven and i kind of serve it on a a carving board that way we can i'm sure you have amazing ribs there you see at your big side of ribs at uh cedar market slicing this down passing this around and what i'm going to do is i'm going to put the sauce on the planet and people can just uh oh okay mark you have to take a piece okay i've got a fork back here okay this looks awesome um i'll make this i quite make often make this a friday afternoon for an area of sharper snack you know the kids are hungry shabbos is starting to get later and later now everybody wants something so i'll serve a hasselbeck salami um this is interesting so i noticed that it's probably gonna stay on the grill another minute okay but i i like that it's not too crusty this is excellent we want a really high quality piece of meat let's pass that around about that there are forks on the table it's around here why don't you take this j and put that on the table so everybody can have yeah we're going to talk all about we're going to talk to seth in a minute okay i just threw the the some wings on the grill but before we talked to seth we wanted to put the london broiler we want to put a london broiler we're cooking so before we cut the london broil so we have a london broil here this london broiler has been sitting for about an hour in pesto sauce yeah with a little extra olive oil a little extra oil we put in all our ingredients everything we bought today see the market they sell probably we can probably make a list and post it on the website so they can see it and so one of the things that i learned that's super important from barbecuing which is i've been a big fan of for the past year since i learned is the biggest mate perhaps mistake we talked a little bit about before when we were dealing with the with the hasselbeck is the last thing that i this has been marinating for a while the last thing i want to do before i put it on the grill is rinse the whole thing off right because otherwise what's going to happen is the the the pesto is going to burn and you're going to lose the taste of the meat and it's just going to be crusted with pesto so we do have some pesto we'll put on when it's coming off the grill but but right before i put this on the grill i want to rinse this off okay let's we're going to do that and one other thing i just want to say meat should always come to room temperature don't let it sit out too long where it will spoil um but you want to bring your meat to room temperature i see zk's really really enjoying that hasselbeck salami so thank you uh for uh keeping me on target here okay um we have uh mark is just gonna rinse off the um the meat because we want to make sure and it's been sitting out for like a little bit now it's a warm day so we're kind of monitoring that it doesn't get too hot but we wanted to go on to our grill at room temperature that's really important um it you know kind of keeps a steady even uh cooking so you can see that even though i rinsed it off there's still definitely some pesto left you can still the green color of the meat is still here but it's not completely encrusted in pesto and it is on the grill can we get that sizzle did that sizzle sound get in that is my favorite i love that sound there's nothing like when the piece of meat hits that grill oh you're tuned this is the malcolm seagull network the stun show boy we're not doing well we're not wearing headphones we forget that we're on the radio we need to do ideas so we are tuned to the stunt show for two a special episode mark zomic and naomi nachman here thank everybody we're in teaneck new jersey on a beautiful sunday barbecue and uh thank our sponsors uh cedar market uh for joining us thank you and his walk through the meet was uh really um uh educational and now i'm going to have to go shopping later on today to buy some more meat at sea to market that was the point oh that was the point and everyone's going to go shopping now everyone's going to go shopping at cedar market so we have some chicken wings going we have some um some onion broil going and now we have the next thing on our list i just want to say about the chicken wings i do not season my chicken wings sometimes they do sometimes they don't because i feel that the chicken wings on the grill plain are delicious i don't feel that the crazy spice mixes that people put on are so necessary playing wings if you're short on time it's great you can buy some seasoned seasoned up wings at a cedar market as well as plain wings at sea the market but if you're in sometimes that harry or you have some in your freezer just rinse them off and throw them on the grill so okay it's nice to have it plain and delicious and we'll try some of those in a minute i'd like to welcome the host uh the sponsor table for two we're gonna win a little wind blowing the uh sponsor of table for two uh seth levitt come on down come on up to our a table for three this is a table for three on the stump show to you today nice windy day it's warm hi how are you good it's been a while yeah i think the last time we had a show you couldn't make it and we're glad that everything's back on track and um thanks for having me again yeah this is great well thank you for your continued sponsorship um we have we figured we had to do a show about barbecuing and mark arranges an amazing day for us but we could not have a show without well you need hot dogs you need hot dogs what kind of barbecue show without hot dogs and of course our hot dogs are apples and hymen um the hasselbeck salami let's start off with what we started off at the beginning of our show a hasselbeck salami um hasselbeck actually means sliced up potatoes it actually was from a restaurant in europe i believe um who came up with the original hasselbeck potato and then we kind of took it further and people do all kinds of things with hasselbeck from zucchinis to um hot dogs put on the grill yeah um we're gonna do that so i'm gonna leave these here but um i got these okay we're gonna grab here i know seth is grabbing some of the he has so many different kinds of hot dogs uh can we just talk i know it's not here the beer hot dogs yes so awesome yes the beer hot dogs are going to be available very soon uh they weren't available for pesach obviously yeah because you can't use beer on hot dogs um but we are in full production again and uh they should be hitting the shelves in the next week or two okay they're ready for the summer ready for the sun really this is really good this is this is the season you've got quite a lot of hot dog you don't just do plain hot dogs no we do uh quite a variety we do uh the regular all beef hot dog which is our most popular hot dog and then uh we've added flavored hot dogs like the chipotle flavored hot dogs here we've got some we're going to grill some which are very hot and spicy and then we have uh for people looking for reduced fat and sodium we have sodium right here we have the reduced fat and sodium hot dogs yeah can we throw some of these on okay okay i like those okay then we have for the people looking for a healthier alternative we have the no nitrite added uh beef hot dog and what we do with that i think i've explained to you before is that we use natural nitrates nitrites that are derived from natural ingredients like celery and cherry and we use that it's a more time consuming process in order to actually make the hot dogs it takes about two or three days for the the meat to cure uh before we can actually we're not actually adding any additional chemicals so right no synthetic it's all natural i love that and it's it's a healthier alternative to for the consumer who's you know looking to move away from the synthetic type of nitrates that are added into the product for some of our listeners who have not heard um me interview seth before i just wanted to throw in that when seth and i first started working together i went out to the factory and i saw the production of the hot dogs it actually looks like pieces of roast that you would buy in sedan market or your local supermarkets and they go into the grinder not big fat pieces of oh not big heavy pieces of fat it's a really high quality piece of meat and that's what separates you from everybody else because you know i talk about whenever you make an um a dressing or or a salad or you use good quality ingredients and it makes all the difference in your food and i think that's what happens with ables and heimlich correct quality is very high from from the meat that we use to the spices uh everything makes a difference you can't cut corners if you expect to have a good product and we don't but didn't i hear you once say on the air j if you wouldn't drink it don't cook with it all the time right okay now you have other and other lines of besides the meat we have these incredible sauces let's just give these a minute because this one is a big favorite in the nachman household i use that on everything sweet and tangy sauce yeah sweet and tangy but how can you have a hot dog without mustard right right but uh yeah i'm not we i used to be a ketchup fan when i was growing up because i'm australian but you know what as i got you know past my twenties i love mustard i think maybe when i moved to america i became obsessed with mustard one of one of the nicest ways to eat a hot dog um is to fry a hot dog fry a hot dog which one should i fry uh just take any hot dog and i already have some of those on the grill but we should try this spice try the spicy one fried up if you could put a little oil in your skillet oh yeah we can get some oil from the kitchen right what kind of regular oil okay thank you michelle yeah okay or oil either way but when you fry them up they uh if you if you put them into the uh um yeah that'll be perfect okay that looks great very professional mark is spraying a cast iron skillet pan also be careful when you spray the grill it's pretty dangerous to make sure you're not a little yeah yeah watch it watch the shade okay okay there's your sound your sizzling sound and you'll get fantastic we call them shredders you know because the hot dogs from the heat from the oil will actually start shredding apart oh cool that's a really uh unique look to it so we're frying these yeah that's another way see what's happening it's starting to bubble up i like that what's going to happen is they'll expand and eventually they'll start shredding um do people boil hot dogs people do because we do that we only on the street we do that in the stripes in dirty water dirty water yes of all of the non all of the not kosher food that surrounds us living in new york on a regular basis yes the biggest sahara i always have is for those hot dogs on the display yeah there's a kosher cart now yeah but i can never find it yeah we got to find it we got to find those guys we're coming after you mark and i coming after you that's another edition for the stunt show miriam did you hear that one we're going we're going to survey all the food carts in manhattan okay yeah yeah we're meeting with them on monday because of what i talk to oh awesome that's great yeah tell them how much i'm looking forward to coming and eating their hot dogs there i will definitely mention that and i just want to remind your listening and viewing audience to please follow us on instagram like us on facebook we love hearing back from from the customers we love the interaction that we have we have uh a great rapport with all of our customers or as many as we can and uh we just love hearing from them and seeing images of the products that they're cooking right with facebook and instagram you know it's become like a food competition every day especially you know yesterday was a little halloweek and everyone was posting their pictures of us please you know tag ableton hyman on your post when you make our amazing hot dogs right hashtag ablesheiman uh for instagram and uh on facebook we're able zanheim and very easy to find yeah we've actually got um a giveaway you want to announce what we're going to be doing yes we're going to be giving away a box of assorted provisions to one lucky listener uh who's able to post uh images of some abelson hyman products on instagram tagging us and tagging uh table for two okay great um actually well they're gonna tag nakhon siegelnet knock themselves in your mouth tank is knocking sigelmat so to tag at knockham but everybody's all into their hashtag so speaking of knuckles which remind the listeners for especially those who don't see the big beautiful sign behind us that this is the knockout sql network mark zomic and naomi nachman on a stun show for two here if you uh are just listening to us we suggest you go to knockout.com or check our youtube channel the first hour of is going to air fra during the stunt show from one to two on thursday the second hour from nine to ten the following morning on friday morning during the table for two slot but both hours will be available for video we suggest everybody tune in and watch the video okay we're kind of like a kosher food show right now this is so much fun standing out here well done i love them well done i like i i i've actually eaten these you can eat these raw yeah they're fully cooked they're fully cooked i've eaten a raw uh uncooked well i can't say i'm cooked fully cooked ready to eat ready to eat out of the fridge hot dog yum okay mark is checking on the london broil he's flipping that he's steering it okay can we just talk about now okay he's doing that and check on the hot dog um serve a lot and um salamis i buy a lot of your products right get a lot of your products we work together a year and a half and people are always talking to me about your salamis and serve lots what's actually the difference in case you're tuning in and our stunt show listeners um want to know what is the difference between a salami and a server there are quite a few differences the biggest difference is that salami is hot smoked and serve a lot is cold smoke meaning that we use a different temperature to cook the product we also use different spices for the serve a lot in different cuts of meat like when you came into the factory you saw all the uh different cups of meat that we use for the hot dogs serve a lot we go a step further it takes two days to age the the meat after we've spiced it to really soak in the flavor of the spices uh and then we put into uh uh we extrude it into the casing and stuff it out and put into the ovens and we let them sit uh and cook overnight and it incorporates an incredible taste and um it's nothing like you've ever eaten it's a european delicacy and one of the ways that people actually eat it is they butterfly the serve a lot okay on the edges this way they can tell the difference between the cervald and salami if they decide to put a salami on the ground okay that way that way we have a difference that's actually a very clever idea because we've mixed up a few things right now they bloom they bloom they bloom very nicely very nice um i know that serverless very very flavorful oh so we've got some hot dogs here cut into it okay should we cut into that okay all right i'm going to put this down here we could i can put that down that's great all right i'm going to those are the regular ones these are regular hot dogs oh i'm just going to slice some of these up just make sure they're right through cook cook through yeah they're fully cooked we don't have to worry about that we're gonna talk a little bit later on the show about food temperature um the internal temperature of cooking meat right and here's the spicy ones i made in the pan okay all right these are the night treatments here i cut those okay so i'm slicing up these are the the spicy ones these are the spicy ones those are the low fat i think yeah mark yes i have these little fat ones so there are many different ways in fact seth is coming to the studio and we've um cooked them on on in on electric george foreman grill so there are many different ways if you are traveling away for the weekends and you want to take some of the uh hot dogs with you to have a quick and easy dinner that's why hot dogs are so practical um you can take a george foreman grill cook them up in your hotel room yum okay so we've got three different kinds here that we've cooked we're going to give some to jade a try and we're going to have jay come up and talk about some beer but i want to taste the spices okay because how spicy is it i would imagine you tell me okay do you want everything to come and put some cold beer up here in case it's too hot it takes a second you'll feel it on the back of your throat oh wow yes is that very funny no it's not very hot at all but the way after it already went down that's how you feel the heat from the peppers is what okay it takes a little time to uh ballast point okay so um i'm gonna have you stay up here okay happy i want you to my goodbye buddy we're diving together at believe it or not at ten to five in the morning in hillside and that's only on that's not on monday and thursday which is a quarter to five so you know i have a great time on table for two with these two guys i've learned and drank a lot from these guys okay so um let's just try a little bit um you're gonna stop and you're gonna drink some beer with us why not and have some hot dogs sure do you ever get sick of eating hot dogs never never it's so funny because my my parents were in the food business and my mother thought she'd be sick of chocolate but she never got sick of chocolate it's my daughter's my youngest daughter's favorite food really yeah okay so i'm gonna try can i try one spicy one is it very spicy no okay it's not okay i'm gonna all right so what am i gonna drink this are we gonna so you had a question for me earlier yeah what was the question between two different kinds of productions of beer what was the question do you remember so yes lager and ale okay so ale is a fermentation that takes place on the top of the tank it's interesting that that wine and beer are not dissimilar in the respect that they're both fermented you know products beer wine of course is fermented with grapes all right okay but beer is fermented with hops and other kinds of um vegetables and fruits and so on sometimes usually it's both it's mostly hops and sometimes other grains okay so ale is the fermentation takes place on the top of the tank at a um at a higher temperature and so the fermentation is much quicker and probably less complex making less complex more straightforward beer where as a lager the fermentation takes place on the bottom of the tank okay that that kind of yeast actually floats to the bottom it ferments on the bottom but it's done in a much lower temperature over a longer period of time it's a harder beer to make but it's more complex and more rich and just to um talk about seth and his wonderful product you know we've seen the wine because we've talked about this a hundred times there's only three things that matter in making great wine yeah and that is good grapes good grapes and good grapes yeah seth knows and that's why his product tastes like this there's only three things that matter of course is much more than that but that make great product and you mentioned it it's great raw materials yes and there's nobody who does it better than sex and before we drink it can i just say one thing and i want and i would not only be saying this if my father wasn't here this is the first beer i've had since i'm 14 years old why are you drunk no you better watch camp it was you know back in the day in the old boys camp oh yeah oh yeah so what would you do is look at the beer look at the color and give it a smell okay it's just like we do on the water there is kind of like a fruity smell to this isn't that a nice i'm dying to try this just as a you know a cautionary tale can we hold this called ballast point a shout out to the people at um at uh oh my gosh at uh bayway liquor in elizabeth sunny elizabeth new jersey who did a great job of helping me with the menu and matching the beers this is a lighter fresher kind of you know fun flavored beer it's not flavored it's made with all grains or vegetables so you don't have to worry about any cautious issues okay so we're going to of course you know it's interesting i read an article recently um that there are many different ingredients that can be used to make beer and that you have to be careful right so i saw a creme brulee beer okay so i was at at a place once and i didn't know if i could two things before we tasted it too late we tasted it i'm sorry i missed it i wanted to know the spicy one where their eight-year-old jacob wallace thought it was too spicy on it okay all right come on come on we'd like to hear it you just go to the mic over here jake okay there's no such thing as a shy wallet right right here what do you think of the spicy one okay go ahead okay go on we're gonna camera on jake wallick okay he's fighting and chewing jacob in general like spicy food okay nothing like an honest kid how how you feel anything okay nothing in the mix there's no spiciness you don't feel like it i'll try more we okay to taste the beer then we're going to have to check that you're going to have to check the london brush but yeah we got to check that we do not want that to overcook so why do i feel like it's not this spicy one you know beers range in today beers alcohol from about three and a half percent as much this particular beer is about seven percent it's higher than most beers right isn't b usually five percent usually between four and six percent okay this is uh this is seven percent so it's you know not a not a lightweight but also not very ponderous and heavy it's kind of fun and light and definitely not heavy you know so it's very nice bit this is very fruity i only started drinking beer after food it really goes good with both hot dogs and and um the salamis did all that hasselbeck go oh four seconds they could use some more do somebody want to slice up and butterfly up the uh hustle back up the there you go thank you michelle zamek and a knife yeah you are correct knife safety is very important okay why don't we check the temperature okay can we just talk about that where is that thermometer right here okay um let's talk about my um meat everybody has their own personal preference uh the nachman family likes their meat rare so um and you know certain cuts of meat have got to be either cooked for a longer period of time like braising like a brisket but say a london braille you can just you know have it more on the rare side okay i'm using mark's um digital thermometer digital thermometer i even have just a regular one just has the dial again i'm sticking it in about halfway through you're going to have to move your hand because the grill is pretty hot you can let it sit okay okay it's registering at 120 degrees 121. i like my meat at a hundred and thirty it's gonna remember we talked about taking things off a little bit earlier it's called residual heat so it's gonna come off it's still at 122. we're going to give that another couple of minutes when it hits 130 i'm going to take it off i'm going to let it rest for 10 minutes before we slice it in that time it's going to come up to about 135 136 and that way we'll have the perfect perfect taste and a little bit of picnic pinkness in the middle will be fabulous we're going to pass that around to everybody who's here and people at home should also know you can do this on a grill pan at home something like a cast iron skillet or even just a teflon grill pan i do mine friday afternoon and i serve at shabbos day i don't slice it until shabbos day um to keep it more moist um but that's a very nice um i think the meat tends to dry out too much on the black on the black no i serve it at room temperature it never goes to a blanket okay in the ziplock bag in the fridge for the wings let's well i think so let me just take a quick peek there with you these are our unseasoned wings and maybe we're going to throw on some seasoned wings by the amazing cedar market sponsor of today's stunt and table for two show oh so how how long more are we going to leave that on two more minutes okay so what i'm going to do now is actually i'm going to put a little bit of pesto sauce remember must be hungarian how long more how long more exactly um so remember we it was sitting in pesto we rinsed it off and now just at the end i'm going to paint the top of it with pesto so the pesto can cook a little bit that looks beautiful i would love to get a shot of that where you're going to move away a little bit there mark and zk's going to get a great shot of that that looks gorgeous that's a really beautiful remember that pesto um that that pesto is a very very strong taste and if you leave it all crusted it'll just overwhelm the taste of the meat you know one of the things that yasi mentioned before is that the meat has a very good taste on its own yeah and some some cuts of meat need like the we'll talk about the rib steak really don't need a marinade or spices a little salt a little olive oil i took a class once at la marae and he showed what he does with those big gorgeous steaks salted olive oil and he grills them so you don't need sometimes the big fancy spices and sauces which i love to make and love to eat but okay we have another hasselbeck going on the grill oh this is so much fun today okay thank god the weather is cooperating it smells amazing and we are right here at the zomick's house in teaneck new jersey having a great day today it's also interesting almost every grill i've ever worked with has hot spots and cold spots even though everything is set evenly everybody just get used to what spots they like to use i had noticed here the center was hotter so i had moved her over to the side to finish cooking yeah my my left side of my grill at home is always much hotter so i always have to like rotate our wings are nice and clean they went straight onto our grill plane we did not season them up we're going to throw a couple of uh cedar market wings on next mark is cutting up this is the spicy again okay jacob you're up next mate you want to come over here come around come on jacob's coming around jacob wallace come as we sort of get closer to the end of our first hour we haven't even talked about vegetables and fruit which we're gonna do oh i love doing that on the grill okay hi jacob thanks for coming today you gave up your sunday morning you're a hero okay a little hot probably yeah it might be a little bit a little bit steep you can blow on it do you like you want some mustard with it not plain he's a flame okay so why don't you sit down and you'll decide not always use it do it please oh so sometimes you like mustard are you a mustard guy or a ketchup guy oh boys i like that you put both on your hot dog or you you change it up sometimes mustard sometimes sometimes like do you like things on your hot dogs like beans or um sauerkraut or coleslaw no not really traditional hot dog guy mustard or ketchup bun and a hot dog yep yep all right that's great all right he's gonna try that okay if it's too hot don't do it no pressure just give it a put on your lips see if it's put it near your lips it's not too hot hot from a temperature standpoint tasting yeah okay what does jacob wallace think of our hot dogs you don't feel that it's too spicy no but it's very it has a lot of oil a lot of oil okay does have meat the oils coming from the meat also we greased our grill so a little bit of the oil is coming off of that wings okay yeah i would reckon they can come off and let them rest for a couple of minutes okay is he liking it here he goes he went for the rest of it jacob likes the hot dog he wishes it could be spicier we need a spicier version for the wallace i'm sure we have it he would put a little slug on it if he we gave him the tree we actually have some burning bush hot sauce from our friends uh nate um and yeah maybe we can get some burning bush hot sauce therefore are also available at see the market a big shout out available taste testing of burning bush hot sauce as well coming up next oh excellent um nate has been a guest on our show and a big shout out to him and his amazing product i actually make i put some of his hot sauce into champagne wow yeah it was amazing yeah we did it and i started doing it i i was away from pesach at ram caterers at the doral during pesach and i actually did a spiced champagne i did peach nectar champagne and hot sauce it was amazing so uh we're all about uh a little bit of heat jake would like a little bit more heat so we're gonna give you some hot dog and some burning bush hot sauce okay let's do some hot dog wings okay i mean hot dog wigs wings okay here are my wings i'm just gonna snap it it is cooked to perfection i'm licking my fingers that tastes so good okay all right mark here we go oh it's hot oh it is hot it's hot things with bone things with bone get much hotter because the bones get really hot that is delicious right it doesn't need these it doesn't work right it doesn't need a lot a lot of things if you are in a hurry these are perfect i'm going to put that there let's pass these around what beer would you recommend for chicken so my my able assistant no no no um what's your name adam okay adam adam my able assistant is going to bring us vermont magic hat circus boy one of the things i did notice that by the way on the cleaning of the wings they were spotless when we uh when we got them yeah that was really nice i did mention it very briefly the opener um but it was it was they were beautiful let's let's uh let's dump these hair on the wings they do come off while they're cooking you can just pluck them off oh sorry ah this is fantastic i'm going to eat my so this is this is a magic hat this is a magic hat circus boy it's it's a pale ale it's unfiltered and we talk about unfiltered sometimes with um with wine as well because it leaves more guts in it you know more stuff it's unfiltered and they call it unfettered so that's kind of nice and this is actually a lower alcohol this is a 4.3 percent uh alcohol okay and um it's a wheat beer not from barley okay so so barley is kind of think about maltiness maltiness is richer than what you would consider wheat right weed is lighter so let's just try a little bit of that here you go and actually if you take a look at the color it's also it's also not only the color but the it it's no it's actually lighter but it's cloudy oh that's what i was going to say it's actually cloudy and the reason why let's compare the two yes you can see it's a little bit lighter it's a little bit lighter but cloudy and the reason why it's cloudy don't be afraid of it is because it's um it's unfiltered so they left some of that you know schmutz some of that schmutz in there and which gives it which gives it some more flavor all right let's try by the way i was you know talking about how to prepare meat and you're saying i like it like the uh when it's a steak i like it so when i do that and and they say well we prepared medium rare i go i want the guyish medium rare make believe i'm not jewish here and actually the aroma the aromatics is lighter on this so just like uh you know hot dogs and and um uh what do you call them spicy hot dogs are are richer than chicken right so the aromas and the and the textures should be a little lighter as is the alcohol you don't think you see it very good that's gorgeous that's so nice is there any chicken left yeah i think it's going away oh it wings with the handlebars to die for okay so let's just repeat what yoshi's saying our wings with our hustle back sauce our hazard back sauce is um barbecue sauce equal parts of barbecue sauce and dark sauce and they're going really really well with our wings i'm actually holding up this gorgeous piece of meat um i took it off the temperature while took it off the heat while uh we were talking with jay about the wine i would like the thermometer if we can get the thermometer and let's just check check up on that because i'm all about making sure we have the right wings are great yeah temperature on that nothing so it's at 136 so it's been off for a couple no it's dropping down to 133 and now it's going to settle down this is actually perfect so this is our our our temperature gauge and we want to make sure that we have perfectly cooked meat okay we're going to let that rest for 10 minutes i know you're all dying to cut into you're not going to see it by the way anybody who wants to find out how the meat tastes is going to have to tune into your show oh of course and we're going to actually put ribs on now and we're going to start cooking those and if you want to see how the ribs turn out you have to tune in to friday 9 a.m tomorrow morning which would be i guess friday morning i'm to here and see and taste the more of these delicacies actually on table for two excellent so why don't we prepare this the korean uh short ribs ribs okay what do we want to do with them shore ribs are so popular um now and barbecuing is so popular i actually put in i make my marinades in a ziploc bag and i have it um in a ziploc bag coating there we i'm just going to pour it into my book so i have we're going to cook some of these on the grill and some of these on the grill pan and see how the different they take i love that idea mark okay so i have it in my bowl just sitting here in the marinade i have a garbage bin right here i'm trying to always keep a garbage bin right where you are um it helps and make everything clean so inside my marinade yeah inside my marinade is um two cups of soya sauce a cup of light brown sugar a cup of mirin which is available at see the market in case you're wondering it's a japanese rice cooking wine as well as a half a cup of rice wine vinegar a couple of cloves of fresh garlic and a cup about and i use actually use the frozen cubes i find that that's sometimes on hand so easy i never use the jars of garlic but i will always use the frozen cubes and a about four cubes of um the frozen ginger cubes as well sometimes i just don't have ginger and i want to have it on hand so always make sure i have ginger in the freezer um okay so i put that that was my marinade i let that sit you can do it overnight and it's always great to double the marinade when you're making it so you have one to use right away and then one put in the freezer in a ziploc bag label it because then you'll go what did i make here it'll be a surprise label it korean ribs marinade and that way you're always ready to have something uh at home ready to go for making a fabulous barbecue so we're going to go over to the barbecue if you want to see how these are fully cooked make sure you tune in to table for two friday morning and we've got on the barbecue walk us through here mark what's on the barbecue right now cast iron skillet we've got two of the korean short ribs in the skillet through right near so the flame is essentially the same it's in the same area but one's in the pan what's not i because the wings were so popular i threw some more wings over onto onto the grill and we've got some more hot dogs and of course the hasselbeck salon is going to be done in a couple minutes right so this is all for those of you going to be hungry friday morning this is the perfect time to uh and mark is using different tongs for um his raw meats and his cooked meats and now he we dropped a tongue so you want to make sure that we do not use up um to use it for bacterial purposes we don't want to make sure that it's very important to separate out what's raw versus clean obviously the hot dogs in the salami don't fall into those categories because that was always available that was for me because i was thirsty okay the beer is just not doing it cold brew is always good but we're talking a lot so we've got a great show lined up the table for two you were going to continue eating our meat as well we'll have a few more minutes this is going to be ready we're ready to go so let's let's review what we did so far and review what we're going to do in the next hour so we get we made three different kinds of hot dogs we made regular hot dogs low sodium hot dogs and um and the spicy hot dogs the spicy hot dogs we made in the pan um we made chicken wings just plain plain chicken wings with no nothing added nothing um right out of the box oh thank you we had a london broil that was crusted in well not crusted but sitting in pesto sauce we washed off the pesto sauce put it on the grill took about 20 25 minutes to cook and now it's going to be sitting out for a few minutes and we've thrown the the short ribs on have some more wings oh the handsome egg salami was the big hit so um so that's there too so that's what we did so far today we've been doing a little beer and wine beer pairing with jay book spam and when we walk through the meat yeah and we walk through the meat with see the market yossi poland it's been a long morning elsie hollander from cedar market uh seth levitt from ableton hyman and um and again some of the things that we definitely focused on was rinsing off the meat making sure everything was clean making sure we were keeping an eye on the food not necessarily getting overly crazy about it but always keeping an eye on so didn't get too burned under undercooking stuff big thing letting it sit that was one of the big mistakes i always used to meet you'd want to eat it right off the grill while it was hot but you'll definitely see there's a very very big difference later on 10 minutes the number there's a number 10 magic minutes um so so that is the um oh so i have to play the theme music on the way out so this is basically i would say the end of the stunt show coming up next on the knockout single network is throwback thursday um and um and uh everybody should tune in to that and some great programming for the balance today after throwback thursday we probably have um michael fragen with uh his uh political talk at um six o'clock and then charlie bernhard with an hour of jewish soul after that don't forget tomorrow morning nachm is joined and by the way he's been gone for a month malcolm homeline at 7 40 tomorrow morning on james the am with knockham of course rabbi yuden great friday morning arab shabbos music sponsored by ketum and of course tomorrow morning nine o'clock is naomi nachman and as we uh cue the theme music that we have for um for the stunt show um i don't even know who's on next next week because i don't even know who was on this week so uh so this is mark zomic reminding you that no matter how long a journey may seem every step you take brings you one closer to the end we look forward to seeing you i can't even see this anymore um we look forward to seeing you soon on the stun show and we look forward to continuing on table for two tomorrow morning on the nachm single network oh you