Yossi’s Steak Episode 4 What will you eat when Moshiach comes with Mechy Kornfield

I get near the rain there, welcome back to Yossi state. Huh, I'm going to toss special guests for us. But some of the Easter mula silence actually rises at it. Just kidding, you guys are not scared of what I said it. But some of the Mexican food, Mexican food is like you're hearing it. Are you from a classical chef? Who's my classical chef? I'll go to my school. >> Classical trained. Who's my classically trained? Is there a train in in France? So classical trained, mine is going to But in school for culinary school, but no game. But the young ones getting all the information and you work with it. It was a young one into the real world into the restaurant. And I think the issue took was 16 going to culinary school. You got to decide in the dish. The chef came to run. He looked good morning. I just want to let everybody know farmer hype tune. When I get anything in a program and I you're at him, get kind of and do the junk and chef. All the park came start settles and do what these guys did they course business can chef. Names the information. Guys that also the world guy are button like around the shoes putting the hours putting the effort and the mention having the holy even chef. Then was wasted this one came in. All right, I grew up in the communist society hand in general. Is that mention guys of courses in my opinion. And then he's going to make for them. The fact is as the driving should see but guy should college. Yeah, also that closest we can come here is like guys start course with a life insurance agent guys start course with a real estate agent who can start license. But he's going to make for that. The highest is going to real estate agent but he has the license. Mention that I give the life insurance real estate agents all of these are going to got to go out and as well as do they bring a map for that. Long again as well camera whistle down evolutionary situation when they was getting on with the visit gang on. We what was it to make the run going to share what is the getting from when they was going on chef. Camera whistle down background. So Mexican food that I believe God has seen. You got flavor you have been over waxing a house which can Hungarian house. My mom had get it cooked. Welcome in the house and the dog waxing. Polish don't quote me on it. No, Polish no, okay. I don't know since my mom taught me to come in. So I didn't say anything English we had a mom who can't cook. My mom had get the flavor. She got the flavor. This guy is like the flavor. And if I have to say this I have to say this I have to say this I have to say this I have to say this I have And I saw mention I'm going to have to watch my kids and certain things. I have to watch my kids and certain things. Cooking shows. Film greatest French chefs. I'll see you later I'll clean it up they said me home and they said watch the best of time a lot. Right. And if I have to say this I have to say this I have to I have to say this I have to say this I have to say this I have to say this I have to say this I Okay, I have to say this I have to say this I have to say this I have to I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this >> [snorts] >> I have got a passion for food so I'm going to go and see in the kitchen in the kitchen I'm going to go and double in the kitchen actually to start. I've been going to go to this room. And I'm going to go and cook in that little room. I'm going to go and see how the job is in this room. I'm going to go and see how the job is in this room what makes around 10,000 schnitzels a talk. 10,000 schnitzels. >> Yeah, so that's the room we serve for lunch and the food we serve for flash sticks. Right, oh interesting. >> And also in the more simpler halls the budget friendly halls serve the schnitzel for a customer for the main course. So you can have it by a place for the guys who are going to make 10,000 schnitzels a talk. For halls for For halls and for the for halls and for the food. Now it was a it was a amazing system so you're going to convey it well. >> Down there I have to say this so yeah. >> You're going to convey it well. My like it on chicken food around in flowers the chocolate the hops food around in the egg wash the chocolate the hops food around the bread crumbs skin through the party. Look at him the crazy fries. I'm going to try to fry it and pack and ship and deliver for the to go and see how the fryer is all the fries are in the food and all that. >> mine the fryer is going to be part of the conveyor belt the fryer since today going to my show room. >> My show >> [laughter] >> I'm going to go and test them for the fryer and all that for the wild life. So that I'm going to go and I'm going to go and see in America. And I'm going to go and work in the deli. And I'm going to go and see how we Okay. And so you came to a point we I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to And it smelled bad. Oh yeah. It For whatever reasons I'm going to go and see my department so the deli department. >> that in the deli? And so we cooked it there. So you going to deli in a grocery or you going to stand alone deli? >> So you going to deli in a grocery. Okay. I am told we decided I remember they stick with chicken and walk around to the house and smack it. My my I The black and the white >> and the white and the white and the white and the white and the white and the white and the white and the white That's so nice. >> [laughter] >> And and to me that wasn't what that's not what I want to cook. It's not what I want to do. Right, but it was all about flavor. And if I have to say this I have to say this I have to say this I have to say this I have to say Which in a way it helps in the kitchen in a way it makes problems but a perfectionist You got to understand the analogy I'm going to eat in the life. It stinked like dog sauce. I have to say this I have to say this I have to say this I have to say this It's it's it's a line that it's going to sky blonde by me fry big one. This is a this is a cover up with the greatest answer. >> [laughter] >> It it makes so much sense when you hear it but it's so bad in reality. >> right. In practice. It stinked like dog sauce that's so nice. No. I have to say this I have to say this I have to say this Did you end the main chef that month? I have to say this I have to say this I have to say this I have to say this I have to say this I have I have to say this I have to say this I have to say this I have to say this I have Right, he is actually a cook so okay. And that was a big push to go into culinary school. I have to say this I have to say this I have to say this I have to say this I have to say this I You should make a lot of money. I have to say this I have to say this I have to say this I have to say this Oh wow, I remember it was 22 I have to say this I have to say this I have to say this I have to say this I have Right, you were told ticket. I don't know so far all the from the 14 to the 18 was one of the best experiences I ever experienced. >> I'm going to disconnect and see how it goes. I think I'm going to whistle around with the English guy. All this connecting responsibility you're on your own. And the guys in the show and they push it off of the washing machine guys in the show and they make it happen so it was a it was a very it was a very good experience in the master when I went to culinary school. It was in a culinary school that was the guys in CKCA so it was a flat push and it was the only kosher culinary school doing the United States if I'm not mistaken. Unfortunately they're not open anymore. So they didn't get enough demands and all that but it was a great expense to help me out with that. Right. So culinary school was a great amazing experience for me obviously in my own class. I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this They were there for I have to say this I have to say this I have to say this I have to say I have to say this I have to say this I have to say this I have to say this I have to say this And and the culinary school was a very good experience. I have to say this I have to say this I have to say this I have I have to say this I have to say this I have to say I have to say this I have to say this I have to say this I have to say Not necessarily they can't go to a restaurant and work in the kitchen but if you come with that knowledge I have to say this I have to say this I have to say this I have to say this I have I have to say this I have to say this I have to say this I have to say this I have to I have to say this I have to say this I have to say this I have to say this I have Right. Yeah, but there is a Yeah, but there is a actual woman. Yeah, the top of the yeah, the main top of the so when when they get kids to a greater production I have to say this I have to say this I have to say this I have to say this I have to say this Right. You want to know what you need so I have to say this I have to say this I have to say this I have to I have to say this I have to say this I have to say this I have to say this I have to say this I have to So inch I have to say this I have to say this I have to say So that's baking. Right, can fry >> That's frying. Can grill Grilling. Can cook in the water >> That's poaching. Poaching right. >> So we going huh? So we going poaching. Can make >> [laughter] >> I don't know basically >> so you know that that's majority of it the searing smoking. There's a lot of different other techniques and you protein fish chicken lamb duck you name it beef I have to say this I have to say this I have to say this I have to say this I have Right. >> I have to say this I have to say this I have to say this I have to I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have to say this I have I have to say this I have to say this I have to say I have to say this I have to say this I have to in college. Norman got married and plating. He does make a plate for the chef. That's him bringing a teller with side dishes, the right temperature, and all of the cooler cooler. So, that was amazing. Norman's knife skills. Very important thing to have in the kitchen, but that also comes with time. It just comes with practice. And I graduated graduated and Right before I graduated I sleep a seagull as I go to the distributor. financer And he came in with a gun and the way we love Lippa just the way we Lippa yeah, Lippa with a gun we love it. No, hello Lippa you know we love >> [laughter] >> So, in 2009 And in the Mayangan see the Loft Steakhouse. Now, the Loft Steakhouse this is what we're talking about we're talking about a camelon Yeah, the guy It's about 12 13 years ago. Okay? in the Loft I was excited how much I was in the Loft. I was all going excited while she gave me the chance to eat some food and learn everything is Yeah, I was there. restaurants, but I never tried the Loft. >> [clears throat] >> I got a nice carpaccio. I tried carpaccio. Everything was amazing. Carpaccio is royal flash. >> Flash thin raw beef, yeah. Okay. Yes. I went to an office. Lippa took me to the office. So, the office gave the manager. I gave the the the guy who was hired. Okay. I was already young and schmizing. Lippa took me to the culinary school. >> [snorts] >> I went to the Index Culinary School came around after job. Interesting. I went to the culinary school and then I went and came in in the Loft. And I was working there not much. Peeling potatoes. from the bottom shucking clams boy the works the works And slowly over the period of 8 years So, I was working for 8 years and I got to say the experience was I was working in the in the Loft is something that you can't put a price tag on it. This is a real upscale high production high stress real real good restaurant and I'm grateful to Yossi for having me there for the last 8 years. Very nice. Yeah. So, my question is how many restaurants Okay, most of the restaurant business nowadays is high. That's all it is. You bring me in in And you look for a nice restaurant out. You say you have to go check it out. Whatever. The view was amazing. I bet she gave me The essence was not slight I took the side yard for average food. But the actual Yeah, the kids in a restaurant Well, they want the experience. So, I said the restaurant is high. So, my question is from being number they have the chefs. So, the kitchen that's the main of the kosher. Yeah. What is the restaurant like the Loft do? Are there other restaurants So, we never say that the chefs are so nice. They can make a carpaccio and they can make all of the livers and all of the machine and all of that. So, in the Loft and then all the restaurants but in the Loft and some guys out in Chef Boris which was an amazing chef. And he got some some knowledge in Yiddish cooking and Heimish cooking. But he also had knowledge from is on top of Zaid. Okay. So, I consider it Zaid. Okay, fine. We love you, Boris. >> [laughter] >> And I got knowledge. I got under pressure. I had a lot of Heimish knowledge, but I got a lot of knowledge. And and by the way, I went to Hell's Kitchen with Gordon Ramsay. Uh on the show So, he I got a lot of knowledge. And then that's where I also came in. I brought the local knowledge and the local flavor flavor, you know? And I gave them some professionalism and together we really merged into a one real perfect team. But there is also a lot a lot of restaurants out there with bringing around Israeli chefs. Well, Israeli chefs They say they're Israeli. Some of them are not all of them are like religious. So, they go in for years to France and they work on the Michelin star restaurants and the Michelin star chefs. And they came in to Norman. Now, they have both worlds. And they came with a professional trained chef. And some of them I'm telling you are just out of this world. Some of them produce foods that are next next level kosher. And really really up there. Very interesting. I also went to the culinary school. And I looked at the tools and all of the utensils and all of the tape and all of the the maser. But he was just going to come professional chef. Yeah, did we understand? I've been with the Eminence. The Eminence has no bar. The Eminence has no bar. >> [snorts] >> That's right. Anyway, so the guys in culinary school We start from the actual knowledge. Meaning like this is my design. Social media is fake. Yeah, the device. Yeah. Can I throw in everyday life with the guy with the makeup >> [laughter] >> So, you can talk with friends and influencers. Are there any influencer? My problem with them is regular dudes and regular frowns with a regular housewife that kicked them out of the house. Yeah. Look at the frown. The kitchen is clean. I'm supposed to work in a dirty kitchen. with them as hello So, the next video I gave them a man with a fake counter. He was a little bit more again. So, my question is mention going to culinary school. Are they cooking in the same very weak very weak very weak So, really the 150 utensils It's it's for professional kitchen. It's for professional kitchen. Yes, in a regular street. So, do I quality for metal under the metal iron skillet or the stainless steel? Most of the regular kitchen zip. Yeah. regular top and frying pan and all of that. Absolutely for zip. for zip, okay. >> What we're talking about searing steaks. It was my steak in a frying pan. It was I get a pan. I get a pan. I get a frying pan. But again don't get lost in it. Right. Don't overthink it. I just I get the frying pan and then holes in the the Teflon So, I get the quality Teflon pan. I get the quality ceramic pan. >> What's my Teflon? It's the lining that makes nonstick. Ah, okay. Or there you have to do the Hexclad which is Gordon Ramsay's company. What's a Hexclad? So, they have the guns on the bottom from the top. So, they make sure it's clean. The guns they keep it shut up. No fumes and the cooler the cooler. Just I get the searing pan. You don't have to go crazy. Right. On the other hand with the kids master slow motion They have they have real opinion slow motion I get the master for the house is very weak. Number one then Albert came to the house channel. Number two It it helps you. It actually helps you to cook. You have I have Amazon. What's the chef's knife? Go on Amazon. Get a global chef's knife. A 7-in 8-in >> Global is a company. Global is a company that makes entry level very good knives. So, Yeah, there's like the the regular mama knife. So, number one global the sharpness of that knife is going to last you 10 times. And it going to shrink global. Right. But give me some kickback. That's right. Global the sharpness is going to last you 10 times as long as your regular sharp as the regular knife. Number two, they mess it up and get balanced faster. Balance with the sausages. Not heavy from the front, not heavy in the back. When you go to the inexpensive regular chef's knife in the store, this is heavy in the front. The The handle is not sturdy. You You're not cutting well. So that the killer make the balanced master. It's simple. It's not crazy expensive, but it's a master and it also makes a beautiful present for your wife or for your husband. So these they can make an actual difference when I not people or there is not whatever regular but I can make a difference. So the manager to cancel the manager to cancel the manager global absolutely not. But for the manager who needs this, it really makes a difference. It makes your life easier. We do like this. Don't you not like it's going to slip. Chances Chances of cutting your fingers are much less when you with a sharp knife. Like sort of the master not that I want to bring challenge signer versus group. Different different different uses. Who needs it and signer for all of us while you say the reason the group is big and the signer has to sign it. So when you sign it but a regular knife and you sign it so that you don't get stuck across. You want to get signed as you get it open and you sign it so you need a global star and you sign it agreed. So I know from the manager college course the name of the masters. They sign it is the is a from the bread knife. Oh so a bread knife has the bread knife. Oh sorry. >> [laughter] >> What is it with the signer of a bread It's It's called the bread knife. You could use it for other applications but usually you make a bread. In the Okay, in the group there is everything else. Everything else. Very nice. What are the utensils what is the recommended for average people and average mommies they should upgrade their game. They said the health and everyday she is a schnitzel and a fair food. What are some So let me let me know the name of the regular in my opinion the of man man also a regular chef life so regular tool and life also the spatula yeah also the name of the English now. What is this guy saying? And also the regular spatula but the rubber one that was mixing the cake or the schnitzel and the measuring cups measuring spoons also the sizes for masters also the mash potato masher sophisticated also the garlic masher and the lemon masher. Right? And what is happening? I hold the knife like this and I sign it so from the level but like this and you give it to the signer. And what else? Also the pasta dry sizes frying pans also the poor sizes stainless steel tap or the other metal. So what is happening with the kids these days? Zero, right? Also the cutting board. Oh cutting board also the cutting board is for the manager who needs to splurge. Get yourself a good cutting board. This is the schnitzel and the cutting board with the tomatoes and the tomatoes are from the counter. And the time and the time and the time and yeah this is the time yeah. So when you finish you get the cutting board number one I was going to say I don't know. That's the schnitzel and the people you guys don't know the schnitzel and the pepper with them. Oh but signing the cutting board number two. That's by the way not to mention in the middle of this I have a bread Yeah when I say that is not one of the bread I get the cutting board is I get the master I get the cutting board the rest. When the cutting board and the potato peeler get the issues from the from the potato peeler get the issues but other than that this is all you need to make a passion. I'm going to say another subject. For the last I don't know what time let's call it the last couple hundred years. So in my opinion the whole idea of high end cooking is not a guy from the last before the last 30 years I would say. Not even 30 years but the last is got something Let's say 15 to 20. Let's say 15 to 20 years. Before I had basically traditional food boiled English and English but hard chocolate chip cookies. Hard chocolate chip cookies and chewing gum chewing So so this is like the oil also eating is representing culture. Israelis English basically in the philosophy is as long as the food is good and you can cook Steiner and the Polish manager that is not good and you got the manager who likes fish and potatoes. Yeah but also fish and chewing gum that I can tell the manager So what is happening over the last 15 20 years you all going to high end and you can make a good first proper cookbook. Yeah the green the green first proper cookbook. The first getting the first proper cookbook is the things with the paper. >> [laughter] >> So you can say the manager is going to make a cake with cream. The second proper cookbook is what is happening with the manager. We have a new evolution we have upgraded. Let me let me say again 15 years around the free some kiddish. And the kiddish yeah. My heart is in the waiters the the manager is in high tune offset what is happening. Right. So again Matias Stiglitz mid binder mid binder I guess she is a kid mid binder thank you guys this So again they they bow tie with the sugar coated eraser keyhole I would say this is the top of the mall. And the hearing with the wheels for >> [laughter] >> hearing Okay the manager he was off or the inter the hearing also the manager smartphone hearing with the So again Schlibowitz with plum brandy. And the manager made brownies again brownie. And the upgrade was potato kugel. That's what it was. Okay the Aspen tissue box is not for the last 300 years. That was always on the table. So the manager is So the manager is too dark. Yeah but the manager is too beige. Right. The manager is in Williamsburg and the manager is in Brooklyn. The manager is in Chicago and the manager is in Chicago. But it was like a chicken chicken. What is this the manager Okay no. So come come around the in a kiddish. Start off with some new mention with a manager kiddish and prefer tequila and other the blanco. What is my extra manager? This is I don't know the manager. Yeah the manager the manager the manager. But in the middle of the level with the alcohol is insane. And people mention and talk about the manager and leave. The manager the manager the manager the manager the manager. The manager the hearing. Hearing and the hearing from the manager cousins. Then it's another manager manager manager manager manager manager like the old honey mustard with Danish and jalapeno and and cured and the manager This is good this is delicious. Also the potato kugels with the manager last week the manager long onion kugels with long deli rolls. The manager meatballs meatballs and cured fish platter. It's unbelievable the evolution from them. Come on guys for a second to the restaurant. Back in the days the manager the manager the manager the manager a poor restaurants. The restaurants have been served steak houses right? The manager served steak with fries and the manager other dishes but that was the main thing that they serving. And thank you we the guys is doing a variety. If you don't like this one you can go to that one. The manager the manager the manager the manager the manager the manager the manager the manager but I'll leave that to the people to decide. What is the manager the manager the manager variety variety. So the manager the manager the restaurants will survive but from the from the customer's perspective more options the better. The manager the restaurant the manager restaurant for carpaccio tartar sashimi if it's fish raw fish raw tuna raw steak raw and the manager the manager was family style tellers and beef carpaccio. Family. It's It's It's so amazing. In the the the duck confit with the gnocchi, the oil and the oil and asked. Everybody loves the smoky and this smoked brisket. >> [snorts] >> So, why why these days is the shame? So, if mine is the offer is obviously the same as the shame over the last but when I pulled something was the mind and then the major attributes that is I'm going to master force. Number one is going to have sure. Back in the day my daughter for Saturday night. My daughter is from the previous generation. So, lame is and so on. >> Same street. Nisha is 80 cents street. Baby boomer. Yeah, so as you look at me when as over the last She would have the hash. I'm going to have to keep an eye on ingredients. Right. I have to get started on gelatin or I have to get started certain items that you can't listen. Exactly. That's a conflict of interest, but >> [laughter] >> since [clears throat] you gave me kind of options, so look at them and they grow so many human tools and one of them main focus is and kosher. Let me make sure that all of you know and look today I can't think of a product was the world world was he can I strike from with the hash. Number one, number two, Vidi Geist. And Bumble. >> [laughter] >> Come out. Vidi Geist. Is the trap with the kosher and my chef is not supposed to with jelly rings. Vidi Geist by the way my chef is in Canada with the Canada so the options became very big. So, that's one major contributor to the last change of the last 20 years. Look at them as dual. Social media. Social media if you like it or not, if you have it or not statuses, Instagram, these days I know I have a video hacked it on and then there's a crispy bruschetta. Like that of a truffle mayo and a schlepper of a carpaccio. >> In slow mo and these days crumbs come out Right. It It definitely changed our perspective on a lot of things. In some of the same as I can see the same we just started seeing so many new foods. Look at them restaurants like we spoke. Restaurants are going to easy to say. It's what is the shame of restaurants like we said before. Restaurants bring the non chefs. Chefs and a fun under pleasure. Look at them as the shame that I step aside fusion. Fusion mind. It is a Chinese, but yet cocked it. For a casino. So, yet master fusion. And then Chinese traditional or the Chinese American and then it was the casino and yet master and I said was the Chinese casino fusion. Chinese Russian fusion, Chinese sorry, Russian American fusion. All of these are going to be fused into new menus and it's becoming something that I don't want to have the options for. Right. It's becoming yet something that I have options from the world. From the world from the from the yeah. Look at them as the travel. People want to go and travel. They are going to Prague. They are going to Venice. They are going to Dalton and they are going to go to kosher restaurants with the crazy pasta. They get tried new things. So, it's not as the as the national of the soul from the from the hamish kitchen that washed but I can always eat potato kugel at any time of the day at any temperature. Right. But since we just added flavor we added new things to our culture and we expanded and yet was the shame. It's kind of a generation from hamish kosher foodies. Right. It's hamish kosher foodies and we get started again and we are going to make man show taking the man show taking the last day off. Hand cast the trap in the lot sitting and schmear a noise of a smoke rings of a brisket. I have to leave day off. Right. I have a blow torch. I have a blow torch marshmallows on top of a man shot of coffee liqueur. I mean we expanded. We came to such a great place. It's a great smell. Well, so do the food from health. These can be anything. Now we are talking in general. These are just in general for a flavor that you ask me after. You You are more open minded. This is getting tried new things. You can just leave them. But this is getting tried. Right. I don't want to eat only sheep. Can you see that? It's duck. Can you imagine that? Regular duck with the peppers, they sell it cheap. Where I went to a restaurant. I said you can do the same. My mom brings was in Canada the of my chef is my dad. Oh, yeah. As my chef is my father. I thought I got So, you can say this prepared outside of the duck. It's going to be mashed. Like it off the dish. I have to go and get schnitzel. 75% from the in the shredded. It's hard. It's from the basically the top part of the duck. >> Side breast and side legs. >> Side breast, side legs in the taste game in the taste funky. So, duck don't make me eat the duck ragu. I don't know what you mean. But duck ragu with days or the lamb and we are going to Florida and bring the lamb but I am going to be sitting for a hearing to smack the farm and I am going to eat the food. Yeah, lamb schnitzel. Can you imagine me with the spice? So, so do not eat every day and I have to grab my diner and I am going to eat. I am going to eat and eat and eat. Yeah, I am going to eat and eat and eat and eat and eat and eat. I am a machine of a lobster and I am going to eat some cream and a wine. I am going to eat I am going to eat the lobster but when I eat the lobster I eat Can you say so when you eat the lobster lobster. So, the machine came in a different style and the machine came in a different mind and I am going to eat them. It's a good cheeseburger. Cheeseburger, right. A pork chop. I am going to chop a veal chop. It's going to be very similar. Bacon and bacon. Sure, yeah. I want to try maybe down the road. Seafood I am very I am going to try seafood. Octopus, lobster. You want to try an octopus? I am going to try frying frying It's a cooking show. Basically this guy is all over the world. Guy Fieri? I am going to serve octopus. And it it get fried. You can say so the ball is the best night. The tentacles was claimed and by the time I eat it but so do in French cooking so do crazy delicious. I mean looks delicious. Can say. Right. Octopus salads, really nice stuff. But let's go back to the cheeseburger. I get the high quality burger. I get the cheese. I get the brioche bun or the potato bun but get the condiments. What is my potato bun? Potato bun is a bun made out of potato flour like potato starch. I am going to eat the bun. It's going to be nice and spicy. Yeah, technically and the combination from these two I think is as as a gooey cheese with whatever. Let me show you the cheese. What should I get my name? Yeah. >> [clears throat] >> I am going to have to get that. I am going to eat for a diner. I am going to eat the diner. I am going to eat the diner. I am going to eat the burgers for the pictures. >> [laughter] >> You have to eat the picture. I am going to eat in 4K. What is this? So, go on YouTube and watch how they make those burgers for the for the pictures. Unbelievable so they as I said myself with shoe polish to make them shine. Shoe polish? Absolutely. It's lovely, man. The They so do that. Advertisements with these days a picture from the party is that in recipes was was my lighter of so do more recipes was So, strike in the recipe and the recipe have the picture from what the man has seen or so. Right. I can't stand it. Especially with the plating right right plating is wow. My mom is saying she tried to get recipes but man is not showing me the picture. Right. It's a great surprise. So, she see a picture I mean you can even get the lighting. You got 10 shots to have the picture and so on and so on. You got to have smoke so that it's fresh. You got to have a little blush over the days and all those and days. Let's put it this way. Dancing is edible. >> Dancing is edible. Not something to say of cooking eating machine for grill. With the dry for grill so cooking shows to see me finish. Then we go and let me tell my cousin mention in one minute to say grow up a child. Grill flesh. So, I don't know the noise of the grill is all hot. I am going to eat the pig. And [snorts] I kick off them and I am going to eat my food. It is like chicken. I don't know the consistency is but when it's ready and they they fillet it but I have flesh looks to me the hearing with chicken. What else do you eat? I don't know what you are saying but it's beef. Meaning it's a it's It doesn't look like regular beef. So, I don't know what you are saying. Because the first of all it doesn't have the red color. It's a lighter color. Pork is a lighter color than beef. Beef is right. Pork is obviously a vast color. It's not so this, but I'm going to stop you. You can just stop talking. You can't feel consistency. It's consistency. No, but you can't be so sure. Yeah, I'm so sorry. I don't know what you're saying. No, no, no, no, no, no, no, no, no, no, no, no, no, no, no, no. No. Okay. >> [laughter] >> What's no good try it. What's the most loser accent? >> [snorts] >> Yeah. Yeah, this guy for cheeseburger. By the way, if you get a pleasure it was making fake cheeseburgers to some grown up. Yeah. That the soy taste. So, let me talk again and I give you I'm going to change of the of the subject. Dream living master burger. My kids are crazy for burgers. burger in the home then kind of say this. Absolutely. Juicy juicy burger. So, I'm going to make a patty with the beef. Raw ground beef with the question store is 80/20 or 90/10. 80/20 mind beef and fats. Okay. 80% beef and 20% fats or the 90% beef and 10% fats. A decent burger height to come by 70/30. Okay. Okay. Okay, no. Guys, in the store cuz any stick of flies with the worst guy from doesn't have to be a crazy expensive cuz you're going to grind it. Okay? Yes, guys in the store and sell the for Christmas in all of this. I have to say in Evergreen. I was very impressed and very happy. Tallow. Tallow. But they sell in the store fats. Right. So, they will have a man and beef without fats and make a 70 70% beef and 30% fats. Visual. Visual. They will make a burger. 30% is often in fats. Okay. The grinds all of them in a machine. So, mama had what she made the crap look. The crap of flies my neck again. Yeah, yeah, crap of the ground beef. Man who just had the grinder, but Yeah, but let me let me skip the part of the grinder. Guys in the butcher and make this all smooth and all smooth. That's an option. Yeah, that's a great idea. Okay. Great idea. >> [clears throat] >> We can do that. Now, >> [snorts] >> season it. Obviously, we got to bring about some pinch. But pinch of the a a hungry ribeye rub, which is for me the classic beef rub for steaks, chops, burgers. It's simple ingredients as in like salt, pepper, garlic, and all of them others. A mild um herbs. So, the rosemary, the some thyme. It's not rosemary, thyme. >> Right. It's there, but you're not going to know it's there and it makes a big, beautiful, uniform flavor. So, that's my that's my patty. Google voice of my Android Auto Next. >> [laughter] >> I get [clears throat] the bun. I get the bun of It's a smooth get the buns out there. No, they might do harder buns. The buns is your preference. [clears throat] Right. I mean all of this is by the the fakeness of social media. from scratch. My husband was in the mood of Ben & Jerry's. He told me to buy Ben & Jerry's. >> [laughter] >> is what's catching. So, niche. So, that I would have to go back for had to make an ice cream from scratch or had to make it. Kind of niche. A stiff of beef tomato. Stiff. Stiff heart. It's hard. I I personally don't like a mushy tomato. I would rather have a crack of a tomato. Right. I get the hard beef. They are grosser tomatoes or heirloom tomato. Two or three slices. Um pickles. I like pickles. Well, I like Israeli or the the dill. No, I can't sleep on dill. I like Israeli pickles. And a classic Russian dressing. Russian dressing and then some mayo, some mustard, ketchup, all of them errands. Salt, black pepper, garlic powder, a little lemon juice. Spicy, from where you want to go. A kind of mix. In the burger if it's on the grill or on the frying pan, I get the medium burger. It was the same thing. A sear. A quick sear. A very high temperature either in the frying pan or on the 400 500° grill. It locks it in and the fats which is inside Now, get ready when the guys get my boss. The guys are on a waterfall, but that's what you want. >> [laughter] >> It's the only way to do it. Right. In the back So, fingers. Internal uh So, do me nothing. I want a medium rare grill a steak. So, the Amazon is you can make. Because if you want to have perfect, you have to do the you have to do the effort. That's if you're doing it like that. Yeah, you can just learn the temperatures. You can just learn the temperatures in the restaurant and you can do the same thing. All of this is finger. Obviously, with gloves. Right. You get the scratch of the steak, you're going to know depending on what's the what's the give is. Okay? This is medium rare. Uh-huh. This is this is hard. Uh-huh. The This is the hardest is. It's mega hard. So, this is a medium well. This will be a medium rare. Okay. Yeah. So, you can just learn all of them, but it's it's takes time. It takes just trial and error. It's all good. You will not see that. Yeah, I could be easy. When the the back of the head is the back of the flies and you have to fillet it with them. The kings are on a in a in a grocery or the nabucha. Yeah. Color cool. Make color cool. Make cheek. Cheek. The mirrors. Yeah, the mirrors. So, it's a mission to see that. And some of them outside eat, we can't use the whole by them. Less than 50. Less than 50%. And less than New York ribs, Miami ribs. What the heck is New York ribs and Miami ribs? The size of the smash matters. That's it, but I'm saying I'm going to name it. So, this is I I I have a swear word of this. I have I have to say this. You can say the name of the burger. What the butchers what the butchers can like have a bill? Right. So what you say? Exactly. So Right. >> [laughter] >> This is No. Right. In a flanker So In Vegas better. So you guys are okay. You're okay. Three bone, five bone. Boneless flanker. The binder. Short ribs is the same as that. Bone in. Bone out. Gourmet flanker. Short ribs flanker. Right. Miami Miami ribs. Flanker. Very interesting. Going to Brisket. One has way more fats and one is way more lean. What is this second Second cut is second cut. Yeah. So what is my first cut and second cut? So the The butcher. So the deeper the guy stand the more fat it is. Absolutely. Is it 38? The Monaco meat minute roast Okay. A minute roast. Split minute roast which is a soy. Mac Has the They are all minute roast but they different ways of preparing it. Very nice. Okay. Achievement today. Is on Pinch Spices like It's one of the most picked up spices today. Social media. Kosher.com Pinch Spices is So the evolution of the Right. And that's that's exactly where Pinch comes in. Pinch. In the generation of men. And the idea of Pinch is two-fold. It's more than that but two-fold is number one. It's new flavors. Stimulating spices. Make chimichurri instantly in Right. Teriyaki rub. To make Tuna steak. It was sensational. It was delicious. The becomes the flavor from teriyaki. Right. Right. And that And that clean fresh piece of fish is shining cuz he is the main component. But he's dressed well. So The flavors from Pinch is something that it came along with the generation which is ready to try new stuff. In in We have also The original flavors. What was given us a tilt? Yeah. This is the original flavors and either one of the flavors with a certain protein in mind. Let me show you this is the boss brisket. Right. Boss brisket you have the salt. Tastes great and well marbled roast brisket French roast short ribs. So any kind of roast brisket make a difference. So in some of the old days the flavor from them the directions. Beautiful easy section of the spices in the grocery. Right. You get lost. Right. Grill barbecue blazing. Other roasted hickory pine. Right. So we worked very hard with the flavor and with the branding and and the name. So they can help you. You have the busy chicken blend for all airline chickens. Right. Has the king salmon rub for all fish. Has the hungry ribeye for chops and for for steaks and chicken. Look at this in the standard three seasons blend. Three seasons blend. No. So number one Hello. Right. Almost 90% of your cooking. Especially Jewish cooking. So you have the all the three in a bottle. You'll be surprised. The ratio Right. Right. So Right. So Right. You're going to be a subscriber and save customer. Right. Exactly. >> [laughter] >> So interesting. So This is a beautiful gift set. We can buy it here. So the gift set can be found at pinchmyspice.com. Pinchmyspice.com has the day beautiful gift set. Can score all the spices. We ship it to your door. We ship it to your cool box. Right. Caution this box is spicy. So you can mix This is for each of these spices. So you have the bottle with a coordinated recipe. Very nice. I want to master that so do. Sriracha glaze salmon. Chip This is You have a deal. Yeah. Nice. Hawaiian teriyaki chicken stir fry. This is what my wife gets for a perfect supper. Oh. London broil steak sandwich. Chili and cheese. Grilled asparagus, spinach basil pesto chip baked. Looks delicious. Barbecue beef ribs. Y'all tasty. The boss brisket. The boss brisket. Wow. So amazing. And you know already recipes on my gotten our website. You have some recipes on our website. >> on that. This is under construction. The website is under construction. No, Blue Apron. Blue Apron Blue Apron is negotiable. Basically, Blue Apron shipped to the chicken You have a winner to say for society. So, if I'm not mistaken, so you got to have kosher options. So, you got to have two kosher options. Nobody did it and they didn't survive. Wow. I don't know the data. So, it's tired My stomach is tired. You have a grocery down on the sofa. Of course, with a sesame chicken package with the instruction card. And if you want to get a little fancy with a YouTube video to follow. >> These are the days the cancer society is full. Well, it says all those packages potatoes. Vegetable soup makes basically all the vegetables thing is written. I mentioned to the tie. Society when the guys when they nobody mention cover the phone. If you offer a budget-friendly supper, you should ready. Ingredients the cancer society cooking So, you're working on that? On the Blue Apron website? recipes on the website We make them the spices and in general very new and old recipes, different kind of recipes. And also can follow on wine and spice. Yeah, wine and spice also things to follow. Follow Moshimaya Moshimaya status cast his name amazing stuff but besides that I'm going to slide in there also video. And you can see actual videos cooked. And the last thing I'm going to say about Pinch is when you are working in kitchens in all kitchens. Quite an established a spice mix. So, we have been working in the loft and working in the Eminence. So, you have a brisket to make them a recipe. This is for all the briskets we make them the same recipe. Ready ready spices. Yes, guys to listen as these guys are consistent 100% of the time. So, guys are you the more guys are exactly the same. And there's no messing up with the Eminence and these guys get the brisket appetizer with the Eminence. So, the sound of all the 40 episodes but I do this email. It is the chef doing gourmet every time. for Kaufman So, the the the the flavor is on the shade the more. So, funny thing is you got to come in the kitchen and you got to mind kitchen restaurant You got the dishes I'm making. You got the dishes full tired. You got to do some action yet. Shine nice, fresh, beautiful, smell. You got the dishes. You got the dishes. Come to find out as you got to do some action and you got to get a cake. You got to have WhatsApp. So, the kitchen hall is just the same. You have to please just the same amount of people. Well, they're all potential customers. Very nice. So, the website guys go over to pinchmyspice.com. You guys go over to the beautiful gift set. What is this one for? This one is for $55. You got to come to recipes. It's a perfect gift set. You got to mind the guys costing $99. No, you see? 55 but you can still have all the fine ones incorporate the finished the new flavors all. So, you got to incorporate the new flavors in a separate one with the new five sauce based. These are all sauce based spices the new ones. All sauce based the likes and all the sauce. >> No, so this is based off a sauce. All based off the sauce. All right, all the sauce based off the sauce. So, you got to make them five sauce based items and you got to make them a sauce based gift pack. You got to make them a pack. Pick and choose your own. Make your own gift pack. >> Right, so pinchmyspice.com um Moshimaya status I'm going to put the link in the below As you can see the same consistently guys see the Eminence hall. the kitchen hall of the sauce the kitchen hall And can taste some of the delicious essence.