July 13, 2021 • 38 mins
On this episode of Food Court with Richard Blais two longtime friends and co-hosts of The Kitchen, Geoffrey Zakarian and Jeff Mauro, break it down and get into the meat of this debate- what's the best? White meat or dark meat? Richard has his work cut out for him while he fights to get a word in. Do these two even hear the gavel? Tune in to find out!
Please check out Geoffrey's new podcast Four Courses where he interviews high performers and how they achieved their success right here on the iHeart network.
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Speaker 1 (00:03):
Creamy, creamy food Court. Food Court, food Court with Blaze
argue in the food Court. Blaze, Welcome to the food
(00:35):
Court of production of I Heart Radio. I am Richard Blaze,
and I am the host and judge of the food Court.
You bring me your food arguments and I settle them
here once and for all. Joining us of the court. Today,
we have two amazing chefs who are no joke in
the kitchen, but who do love to joke around. One
is a judge on Chopped, an iron chef, maybe the
(00:58):
Iron Chef, and the host of the new podcast Four Courses.
It's Jeffrey Carrion. Gez. You know, for a minute I
thought you were Tom. I would taught you Tom Clichio.
Thank you for clearing that up. Oh my gosh, there
what me with the hair? Yeah, of course it happens.
(01:18):
That happens all the time. Nice to be here. Thank
you for introducing me. There's a lot more to say
about me, so maybe later on you can fill them
the blank because of a huge file, and you missed
about you know, three thirds of it clearly easily. I mean,
the best dressed usually comes to mind right off the top.
And people can't see us because it's a podcast obviously,
But Gez, what color blue is that sweater you're wearing?
(01:42):
That is electric blue with red cashmere piping, And it's
actually a workout sweater I designed with Ron. How might
work with Ron? It's a fabulous company out of New
York City. And uh, you know I want to be
I want to look good in the gym too, right,
come on, Jeff, Like you know, Listen's self designed workout
where was not something I was expecting, but I should
(02:03):
have from you going up against Geez. Are other celebrity
chef in the building right now. He is the sandwich
king and a co host on the kitchen. It is
Jeff Morrow, I Richard. Wow, everybody's really a first time
here along with you, Jeffrey. This is fun. Thanks for
having me on. How we managed to actually pull the
(02:25):
two of you away from whatever projects you're you're you're
rocking right now, But thanks for joining us. Jeff, you're
joining us. People can't see you, but you are either
in a guitar story or cutting it. I am yeah. No,
this is my little studio in the basement where I
do my podcast and I record all my songs for
that podcast. You know, I've written over the course of
two seasons forty eight episodes of the common Over podcast,
(02:47):
I've written sixty two original songs, played every instrument, produced, it, mastered, recorded, everything,
and they're all, you know, very very mediocre. So I'm
proud of myself. That's what happens in the studio. Well,
you know obviously, like the word chef is like one
of just many descriptions of both of you, right, fashion designer, musician,
(03:07):
so many things happening right here. I only aspire, gentlemen,
before we even go any further, like, I can only
aspire to your greatness. So both of you, as as
someone's gonna have to lose this contest today, I just
want to make that clear that you are some of
my favorite people. And all right now listen to two
of you. A lot to say, and I can't wait
to hear it. I did get your envelope. I did
(03:28):
get your envelope obviously. Oh, first of all, is that
going to bribing is not gonna work. But then in
my financial status in one you complimented me and insulted
me in the same line which place you know? And Yang,
(03:48):
you know you got to get a jab in And
then you give a kiss. Yeah, this is true. This
is true. Okay, now listen, the two of you have
a lot to say. We can't wait to hear it.
But today we're talking about meat. That's right, something I've
been waiting for some to bring up in the food court,
and I'm glad the two of you have. But before
we get into that, let's chat a little bit. Carrion,
Welcome to the podcast world. What can we expect when
(04:09):
we listen to the new show four? Well, it's really
not about food at Allso just to like get people
set up at the show about performance and how you
stay at the top of your game. And I just
interview people I like and people I know and people
I don't know, and that I'm fascinated. But I do
a lot of reading. And we just started childhood and
we go on to the present and the future, and
(04:30):
it's fascinating. It's all like really relevant information that you know,
we're all dealing with what's happening now, and and just
to hear some of these stories, it's just it's really incredible.
And I've had some amazing guests, so unbelievable. We'll welcome
to the I Heart family. Also listen. This is a
question coming from producer Crystal. You have many experiences on
the show Chopped. Do the Chopped judges always no, we
(04:54):
don't always agree. I would say we agree of the time,
except when we get when we we agree when we
get you inferior cooks, like you know, I'm not going
to mention names, but when we get really inferior cooks
in front of us, you know, it's easy to disagree
and not to disagree. But there are times when now
you know, someone comes up with something that I or
someone else thinks it's just mediocre, and everybody thinks it's
(05:16):
better and all that, so it's it's two out of three.
So you know, we try to like work it out,
but sometimes we get a little producer involved. They come
down and we have a little rout of chat and
we have to like go goalie. And most of the
time it's pretty pretty evident, you know, by the way
on that show, you're deciding on which is the list
least awful, you know, as you know, I mean this
is I mean generally speaking, of course, there are some
(05:38):
shows where that's not the case. Right now, Top Chef,
of course that is kind of true, you know, you're
in trouble. Here's my as an audience member, someone who
loves these shows, right, who also participates but loves them.
Here's how you know someone's in trouble. If like one
of the judges is like this salad, it's like, I
really love how you incorporated dream into this sound like
if it's if the commentary is that right, it's like,
(06:01):
you know, this is really a colorful plate. That's like
the death. That's like you might shoot me now and
just get me out of my misery because there's no
redeeming value on that plate. This is true now Tomorrow,
I hear you and Jeffrey have another food argument something
that we've already battled it out here on the food court.
(06:23):
But you have a long standing argument about deep dish,
first New York. I wouldn't even say it's deep dish.
I say just Chicago thin crust pizza, verst garbage, New York,
think crust pizza. I mean, I can go all day
if he wants me to. I mean that's what I
thought we would draw them up here. I mean, let's
start hot, let's come out the gate hard, and like
let's throw down. Now. Listen, we I get as the
(06:45):
soul non East Coaster. Basically on on the side of
the kitchen, I'm outnumbered by Alex, Jeffrey, Sonny, and Katie,
who all live in New York pretty much for the
most part. And they disparage my, my taste and the
wonderful pizza making artisans in the lovely city of Chicago.
(07:05):
I l And they don't They they judge without experience too,
and that's what I hate the most of all. And
he doesn't even eat pizza. Well that's the pieces meat pizza,
and he knows I'm passionate about it because I get
in a pizza hole. He's seen me in a pizza hole, right, Jeffrey,
First of all, geez, you you are you're eating Tully
Flower pizza. Let's be honestly, no, no, And you know
I I U. Those are some really nice remarks, jeff
(07:29):
That's really kind of you to say that you're outnumbered.
That's true. It's also true that Chicago does have pizza
and it's a different pizza than New York. That is true.
But let's just for a fact talk about pizzas heard it.
There's about pizza in general. Pizza in general was not
invented in in Chicago part of my language. It was
Naples who said it so so talking about pizza, talking
(07:53):
about one of pizzerie and the Apolitano. You're talking about
naples pizza, thin crust, best there is. I don't think
one can say that that isn't the best piece in
the world. Right, we're not. I don't even know when
who brought the Napolitan style pizza into this. I don't
even know when that word was brought up out of
my big, beautiful, invisiligned mouth. You short of a garbage
(08:15):
Let's just talk about Invisilne later. Let me put my
Let me put my my experience, which is twenties plus
years more than your experience on the line here talking
about pizza. There is such a thing as deep dish pizza,
which you did make a really, really tasty version of
on the kitchen. I thought that was excellent. However, if
I may say so, I'm gonna be generous here. I
(08:35):
have not tasted a tasty pizza like that in Chicago yet.
Maybe I haven't gone to the right places. Maybe in fact,
you haven't invited me for the right places. So I'm
gonna keep an up open mind about this. But pizza
to me is one of those things that it's indulgent,
but it's also can be delicious, sexy, fun and absolutely
you know, you can't not like pizza it's made, but
you can't not eat a good pizza. If it's really fantastic,
(08:57):
you cannot stop, right, Jeff, you know that right because
you love it. I love it. He stops me on set,
you know, Richard, if if they have like pizza on
set or something, you know, sometimes the truest pizza it's
playing around. He slaps my hand. I do when I
go in after it, think he goes, Jeff, you know
better not see me in my worst pizzas a drug
for him. So I will say that I'd like the
(09:18):
deepest you made, and you made it that like carburetor
pan that you from Detroit. It was really excellent and
I wanted that's the Detroit And then I did that
what I've made, what I've eating that you've made, it's
been very good. So but I mean, why we have
to I want thanks Richard for having me on. I
want different and good. I agree. Rarely do I have
(09:41):
to gavel to gavel in by the way, snoke board
and cutting board. What what state is that? Ually? Do
I have to gavel? This? Actually good eye, by the way,
that's the organ. Oh hey, I'm really loving the new
season too. We watch religiously. My wife and I top shof.
It's great state of great state anyway, anyway, a little Florida.
(10:02):
But listen here here's what here's what definitely is has
has been determined right here. I think Jeffrey, jeff Morrow
is a carrier. You gotta come back and argue as
a team, because that's what I just learned in this
moment here about pizza that I think you'd be in
a formidable team. We get along very we we we
align more than we disalign, okay, don't we Jeffrey and
(10:25):
we have errors. I respect them. I have a couple
of errors. He respects them as well. But they're big errors,
you know what I mean. Like that's you know, dropped
from A from a B minus to a D quickly
with that one error where I'm just like Johnny C. Average,
which is great right my right in my wheelhouse two
point three five Johnny C. Average. I don't know Johnny C. Average.
You're also the sandwich king though, so yeah, real quick question.
(10:49):
If you fold pizza in half, is it a sandwich?
This is garbage. Pizza is like, why do you need
a fold pizza in half? Why do you need Why
can't you just eat it like a human? Why do
you have the fold? It can reheated? You like reheated cheese,
melted cheese, Richard, you know what I'm talking. I can't
start with obviously you gotta have me back. I obviously
season five when you revisit this argument, I'm in. I
(11:12):
think we're gonna have to do it very very soon.
So obviously Heavy is the head that wears the crowned
sandwich cakes. All right, listen, let's get into this because
we've already had at least four battles before we've even
officially started. Please tell us about the case that you've
brought to the food court today and around A sentence
is superior and there are many reasons. I'm just gonna
(11:33):
touch on a cue. Uh uh. Ib'll have to gavel.
I'm gonna gavel you in jeezy that that it will
be saved for the actual debate. Mara, what do you
have to say about dark meat? Dark meat is delicious,
It's difficult, and most people prefer white meat for one
very simple reason texture. Okay, they're both getting into their arguments,
(11:56):
gaveling on both Jeffrey and jeff This is a big
one for thank goodness that I took that extension course
at Judges School last fall. I had a lot of
time congratulations during COVID, and we made that happen. So
before we get into the arguments here in our courts,
my court, crystals court, I like to have a quick
trivia round before we get into the debate. The winner
of the trivia round gets to decide the order that
(12:18):
you present your arguments. But also trivia is fun. Duh
bell listen. Since we're all recording from home, still, we
have to be creative with the buzzer sounds. Jeffries and Carrion,
what sound will you be making as your buzzer? Hello?
(12:40):
I did that. I played that song for you. I'm
trying to figure out how I do this. Hold on
just a second. I'm going to figure it out because
I'm a smart guy. Sort of ringer alert, that's mine.
I'm gonna ring the bell there. It is old school
phone ring. I think that's the office, the school high
school office. Tell on the phone, rang in my house. Listen,
(13:03):
there it is and diving during the Cuban missile crisis.
That's the sound I heard to get the stun to
the table because the missiles coming in, and it was
dinner on the table because my dinner was still hot.
I don't want to eat cold phile mignon, oh che,
I want fresh food. And my wine was a perfect temperature.
(13:24):
By the way, Listen, that's the That is the opening
scene for the next Badgers movie right there, like you
just wrote the script for. That's all right, Jeff Morrow,
You're going up against the sound of the phone ringing
during the Cuban missile crisis in three What is your sound? Morrow?
My sound will be I don't know. How about we'll
just do uh applause? Does that sound good? We can
(13:46):
you know he's doing a rim shot? How about that?
Let me hear the rim shot one more time? Is
that good? At bear? It's the rim shot versus the
phone call. Okay, here we go. Trivia round begins Jeffreys
and carrying Jeff Morrow. Question one. In nineteen seventy eight,
what's the name of the sitcom that aired the infamous
episode where less Nestman covers a promotional turkey drop at
(14:09):
a local mall sitcom, an episode about a turkey that
is a rim shot. Jeff morrows on the board and
the answer is good. I just forget. Oh my god,
it's on the tip of his tongue. I can tell
it is okay, get it. Mary Tyler Moore, Mary Tyler Moore,
(14:36):
All right, Oh, Mary Tyler Moore is in Jeff Morrow.
But I have to say good shot for even like
mentioning a sitcom that was probably in the same time
or maybe Jeffrey was coming out of college. You know,
I don't I mean ninety six seventy again, I will
(14:57):
say you know here listen, the question is nineteen seventy eight.
It was an episode that covered a turkey drop at
a local mall. Here's the hints that I'll drop for
both of you. The show is about a radio station
in the Midwest. The show is about a radio station
w KERP coming at you. Jeff Morrow comes in with
(15:19):
the rim shot and his own sound effects place he's
sending his own applause. Next level. In all fairness, I
did have to give you a hint, but we will.
We will give Jeff Marrow thank you because he also
named You know what, I'm gonna give Morrow a point
and a half because he also just dropped at least
the name of another television next next question, But you didn't,
(15:48):
But you didn't. It is kind of ham to you.
It is a kangaroo court. It is a kangaroo court
question too, multiple ways. What was the name of the rapper?
Ludicrous is two thousand and three album that debut at
number one on the Billboard charts. A Chicken and Beer
(16:10):
be turkey and cristal see poultry, chicken and beer. Don No,
it's chicken and beer. Give me the point that I
think it was a carrion who came in first, and
he is saying poultry party. Jeez, you are absolutely wrong.
It was not poultry party. Morow for the steel Chicken
(16:30):
and beer. Of course, chicken and beer is correct. Chris
went to my high school for two years, so I
should know that we're in the same unbelievable. I love it.
My My My ludicrous story is that he came into
one of my restaurants in Atlanta during lunch, and we
were not a restaurant that opens for lunch, but we
decided we would sit Ludicrous because it is ludicrous after all,
(16:51):
and he asked for white truffle pizza, and we were
not the type of restaurant that had white truffles. Jefferies
a carrying. We don't just roll with him like you do,
so we had to bust out the white truffle water.
But Jeffrey actually has a fanny especially outfitted just for
caring regular Lambs Club where we have luxury food and ingredients,
So that point no problem. I like that. Look look
(17:12):
what happens whence it carrying gets down in trip you
he just starts firing shots at the judge. I love it.
I respect Listen, Jeezy, you're an iron chef. Here's the
good thing about my court. Question three is worth seven
and a half points. It's worth seven and a half points,
so morrow is only up two and a half to zero.
(17:33):
You can win it right here with question three. Question
three prices right rules here, gentlemen, So whoever gets closest
without going over will win. According to World Atlas, how
much chicken does the average American eat in a year
closest without going over World Atlas in pounds in pounds
that is g Z with the in US only or
(17:54):
a new World American us. The average American? How many
pounds of chicken do they eat in a year without
going over? He's so competitive? The final answer? Lock it
in hold on wan to clarify this this This court
will allow me answer here because it's public. Okay, I mean,
let me recalibrate. Answer per person? Uh, sixty pounds a year? Alright,
(18:23):
sixty pounds a year to morrow. Your answer is going
to be, I'm gonna go sixty one, Bob Morrow taking
a lot. First of all, someone is watching prices before
the answer is a hundred and ten years jeff Moraw
not even you never go first? Okay, show he knows
(18:46):
how to play a game. Isn't that what life is
all about? Jeffrey, No, I don't want to. I don't
have it in front of me. I love that I'm
winning right now this. I don't have a I don't
have a leak in front of me. But I wish
I had like a leak, because I would like kind
of shave it. Remember how you can you know how
you can cut a leak to carry in and you
could use the leaks like a brush for barbecue or
something like that. But I would do that right now
because I'd make it into a little broom because Morrow
(19:07):
just sweats you. But you found it. Tell it's hard
to compete with you guys, but I'm trying. I'm trying here. Okay.
That means Morrow, you've won the trivia around. You get
to make the biggest decision in the battle here. You
get to determine whether you decide first or second. You
get to debate, decide, decide what. Alright, Jeff Morrow is
(19:30):
gonna take the baseball approach. He will present his argument second,
Jeffreys and carry and you will present yours first. And
we'll do that right after this break. I love it.
Thank you. All right, we are we are back in
(19:51):
the food court to recap today. In the food court,
we have the case of white meat verse dark meat.
People tend to strongly prefer one over the other, and
our plaintiffs, well, today there's no exception. The way this
works is that each of you will have three minutes
to state your case. During this three minutes you need
to lay out your case and not focus on your
opponent or their case. And I feel like this rule today,
(20:14):
really really we need to be mindful of this. Use
the three minutes as your campaigning time to really convince
me that you're correct. Are we all clear? Gentlemen, super
super clear, crystal clear, amazing, amazing, And of course do
not fret. You'll get two minutes of rebuttal time to
let your opponent know how wrong they are when that
time comes. So here we go. We were going to
(20:34):
put three minutes on the clock, Jeffreys and carry and
you're gonna go first because jeff Morrow swept the trivia
around and decided that you would bat first. Are you
ready to go? Yes? But my lawyer hasn't arrived yet.
Can I we wait a few minutes before my attorney
gets here? No lawyers? Okay, okay, sorry, Now I'll just
do it myself. I'll self represent. Okay, your three minutes.
(20:56):
Why dark meat rules starts now? Well, in the forty
plus years I've in cooking, cooked a lot of poultry, whale, duck, chicken, turkey,
ter ducanchur chicken, chur, chicken ducing, and quail ducan if
I'm in and at the end of the day, when
you add up all those meals and all the savory
moments in all the family times, it really comes down
(21:17):
to flavor for me, and what is the most nutritious
form of poultry meat, And I always have found dark
meat to be the answer to all the four questions
I just posed dark meat. You know, it has some
very different nuances. It does have a bit more calories,
a bit more fat, and a bit more vitamins actually,
so it really adds a layer of evidence to the
(21:38):
fact that it not only is more tasty, because you
can quite frankly overcook a dark piece of chicken to
the point where it's unrecognizable and it still can be delicious.
You cannot do that with a piece of white meat
on any bird. It is not only more delicious, it
is more nutritious because compared to white meat, dark meat
has more iron zinc rival flavoring beach welve by and
(22:00):
B one B six, B twelve. And your body needs
I am to carry oxygen from self to sell. So
if you want to be in the gym like I
am every day, you need to eat dark meat because
all these vitamins in the B vitamins help out with
energy production production, and if you want to be as
successful as I had, you need energy to conquer the world.
So the conclusion for me is dark meat may contain
(22:21):
a few more calories, yet dark contains a little more fat.
But the fact is, anyone can spire the insignificant extra
thirty calories, which is three potato chips of fat, for
a more nutritious and flavorful cut of meat that will
never ever disappoint and never be dry or stringy or
tough or breaded or dried like white meat, because that's
(22:42):
what you have to do to white meat, because this
just sucks. Go next time you want to be healthy,
grab the dark meat, grab a nice cocktail, and leave
the white meat for people in Chicago. I rest my case. Well, listen,
I will tell you this, some one has rebounded from
the awful trivia around that was dare I say, ready
(23:05):
for regular real court? That's right, that's that's not even
food court. That was arguments right there. That was my
three minutes fritif. I have another really good I have
another minute elite motifs that you haven't heard yet, but
I'll play that later. My God, you know what I
love most about your argument, Jeffrey, is that when my
favorite part is that it just rand so true because
I read the same thing when I googled that question yesterday.
(23:28):
So congratulations, what a what A, what a barrister, Your
so many arguments within your your own opinion, but you're
not entitled to your own information, thank you. Okay, here
we go to Morrow's three minutes as to why white
(23:48):
meat rules starts. Now, let's start with this fact why
white meat rules, Richard and Jeffrey in that is, there's
no way orders in white meat. There's no big veins
in vascular structure that you find in the thighs, which
most of America agrees with me, because I do believe
(24:08):
the statistic is seventy eight percent of America prefers white meat.
And that's for a myriad of reasons, but always starting
with that weirdly colored by drum. You cook it perfectly
and you open it up, WHOA, what's Oh, there's all
the internal vascular structure of this bird on meeting. I
(24:29):
don't want to be reminded of those things when I'm
taking a bite of a juicy piece of white meat,
which lends itself so well to brining, to marinating. Right,
that beautiful breast, if it's been air children, still has
the skin on it, Or how about your ever fancy
airline breast, Jeffrey, that I know you love in seeing
(24:51):
the praises of room. I'm a plane. Where am I going?
Shooting right in your mouth, Jeffrey, Because that's how you
want it, with that crispy skin, bubbly golden brown, rendered
perfectly in a pan, cooked and partially of its own fat,
the subcutaneous layer melting. I'm making this up to I'm
not reading the seat. And then you get that little
bit and nub and then you cut it because it's
(25:13):
been brined or salted perfectly, and it's juicy, and it's
even in the texture. Oh, the texture, Richard of that
white meat is undeniably addictive and if cooked right, of course, Yeah,
you can overcook anything, Jeffrey. I've had all your overcooked
food at all your restaurants and on the side of
the kitchen, and it's yeah, I don't like overcooked food.
(25:35):
But if you teach, give the cook the tools, which
is a simple instant read thermometer, you got it perfect
every time. And that beautiful tapered breast, you get a
little something, maybe a little crunchy, maybe a little charred
on the head there right on the taper tip, and
then the big juicy portion, or you could pound it
out into a cutlet how versatile is the thigh? Not
(25:56):
very versatile unless you grind it or take that dumb
bone and out, and then you gotta work around the
aorta in there. But that breast, you cook it perfectly.
In one more thing before you ding me out, chicken wings.
Enough said, Wow, I'm glad we got the chicken wing
comment in there at the end. I'm kind of surprised
(26:18):
how excited I am about white meat poultry right now?
That was an incredible response. A lot to think about here.
You know, there is Morrow skin on thighs, a lot
of skin. Whoa whoa, whoa whoa whoa. No, Crystal keep
control over Crystal, defendant. Chicken wings, Enough said, Morrow, that's
(26:43):
how you close this out. And I'm assuming you're letting
us know that the wing is part of the breast,
part of the breast. It is technically white meat. I mean,
there's two different camps. But I view that beautiful wing,
especially the flat portion, as as as white meat. Okay,
this court, this court, this court will allow you that
the wing is part of the breast. This court will
allow that into the argument. And it's sort of like
(27:04):
it's not accurate. I have fried like I don't know.
You found the murder. You found, you found the murder weapon.
You are not allowed to object, cannot object. This court
has allowed the chicken wing to enter accurate on the
side of Jeff. The drummat is attached to the breath,
so we're gonna go there. But the chicken wing is
(27:25):
is ultimately and positively and without creation dark meat. Ay,
and be there is skin on a chicken side as well.
And see you can brine a chicken. You can. I
am talking place water water, water, water. This is not
the agreement. I did not agree with this format. Richard,
he's breaking us crystal control. Geez, you can brine jeez.
(27:53):
Approach the bench please virtually? Can we get some order?
Can we? Uh? Can we get some Let me go
back to this. I've never had the fact anyone is
well dressed as yourself. Yeah, you're you're you're two minute
rebuttal you can say whatever you want here, Okay, the
end of the chicken wing, which is not the drummat
in dark meat. A there is skin on dark meat.
Why you said so? And you can crisp it is
(28:14):
just a false it's what you're doing. And I please talk.
I never said that just because I omitted it doesn't
mean I said it was leaving. He is leading, Jeff Morrow, Jeff,
there is skin on the chicken thie, I Brian all
my chicken size. Everything you can do with a chicken
thigh and the chicken breast, you can do with any
part of the chicken. So the fact of the matter
(28:37):
is much more moisture and fat content. And by the way,
the a order goes through the entire chicken and mostly
comes up in the heart. So there is a vein
in the thigh, but the veins all over and inside
the filet, under the filet, under the chicken breast, there's
a giant, giant piece of skin and a piece of
fat that you have to take off and rip off.
So the the chicken, the chicken breast has just as
(28:58):
many flaws as the chicken thigh. However, however, you want
to cook something, if you want to cook something that
is really delicious and stays punctuous and crispy and moist
the entire time, you're not cooking a chicken breast, because
that's your garbage. People. So if you're on a plane,
when I fly my G five, we don't serve chicken breast.
(29:19):
We chicken thighs. And if you get a chicken breast
on a plane a thirty six thousand feet it tastes
like shoe leather. And that shoe is not an Italian
made shoe. It's a crappy shoe, probably made in some
sweat factory in Chicago. They still have them if you
don't know that. So you might say it's more popular,
but you don't. You've never had a great chicken burger
(29:40):
made with bark meat. You might say it's more tender,
but you can never eat a piece of cold flee
your chicken fried in its own fat. That's sunctuous. And
you might say more people like it, But if you
want to have a real piece of fried chicken, you're
gonna go for that delicious thigh that's crispy, moist. And
that bone. What that bone does, It gives its structure,
It gives its foundation, it gives that. I'm done. I
(30:01):
rest my case. Wow geez coming in as the p
ditty of chefs. When is the Memorial Day labor? When
when's the White party happening? Or maybe I don't know,
Like I'm jumping on the plane with you. What a
flax geezy flax in that round a nice response. The
word aunctious was used. That always gets extra points. He
(30:21):
did say, unctus, Jeff Morrow, you got two minutes left here.
You're abuttle to why perhaps dark meat is overrated starts.
Chicken wings are classified on many professional chicken based boards
paste in America as white meat, so you can suck
it zacarian too. I never claimed that there is no
(30:42):
skin on the chicken thigh. Of course, it's just thick
in The subcutaneous level of layer of fat is even thicker,
so it's harder to render and get that skin perfect.
Great like, I'll eat it fried chicken thigh any day
of the week. But guess what, have you ever had
a fried chicken thie in a sandwich? You take up
bite and sometimes you get a little bit of that
(31:02):
stuff in there, a little bit of that wet fat,
a little bit of that yellow fat, a little bit
of that super dark, bloody meat. That's not good for sandwiches.
But when you have a perfectly fried chicken or a cutlet,
maybe even evenly pounded or just plump in in whole
and unpounded, coated in a craggily golden brown fried chicken crust,
(31:26):
and you put that out a little iceberg, a little
rama tomatoes in just some good old mayonnaise on a
soft bun. That to me is chicken personified. That's why
we peep. Our people came over from the old country
with the chickens, and then they bestowed it upon the
America's that's why we're in this country and the Statue
(31:48):
of Liberty because the chickens in the Declaration of Independence,
our forefathers fought on the fields of nam to give
us chicken, to make sure that we eat it in
the white meat form. Only we didn't die down faith
in the muck. My grandfather didn't come on the schooner,
(32:10):
the steamer from the Coo Fronapoi, the naked dark meat America.
You can't handle the truth, Jeff Morrow jumping up. What
a response. The word cutlet has been used frequently, one
of my favorite words. And we are at the end
of the round. Here, both rounds, five minutes of debate.
(32:32):
Jeffreys a carrion, Jeff Morrow throwing it down. And now
comes the hard part, the difficult part for me as
a judge, because I love dark meat and white meat.
I love Jeffreys a Carrion and Jeff Morrow. But I
am going to have to make this very, very tough decision.
I'm gonna step away to my chambers, which is a
few feet off screen here, and I will be back
(32:54):
with our verdict. Let's take a quick break. Okay, we
are back in the food court. It has been an
epic and I do not use this word loosely battle
between dark and white meat. Jeffreys a Carrion on the
(33:14):
side of dark meat, Jeff Morrow on the side of
white meat. Of course, gentlemen, before I delivered my verdict,
just remember that this decision is based only on the
debate and not my personal opinions of the matter, of
which we will discuss offline at some point in the
future if I am as blessed to be on a
set with you at some time which may never ever
happen again. This was a tough one. I mean, Jeez
(33:37):
stepping up right off the bat, letting us know he's
got forty plus years of experience in the matter. He
talked about flavor, and the surprise really was Gez throwing
down the nutritional information about dark meat. It's got all
these all these letters, all these viotamins. Be this be
that you look on the screen if you're watching work
(33:57):
out Wednesdays. Maybe the key is not just all the rowing.
Maybe it's dark meat poultry. Jeff Morrow. On the other hand,
the word cutlet, one of my favorite words, comes up
a few times. He mentions those little crispy, tapered tips
of white meat. Hey, maybe it's the magician and not
the ones. You gotta cook it perfectly, a perfectly cooked
chicken breast. Is there anything better than that? It's the
(34:21):
popular vote, it's the people's choice. His ancestors bringing it over.
Maybe just chicken breasts coming over for that perfect cutlet
with just mayonnaise. And can't we just take this moment
to respect that. The sandwich king came in and was like,
you know, this isn't about souvied this and a thousand
condiments on a perfect sandwich. It's a cutlet with iceberg,
(34:42):
lettuce and mayo. This chord has made a decision. And
the winner of dark meat versus white meat is it is,
Jeff Reason, carryon and dark meat. I don't know why
(35:04):
you keep bringing the city into it. A little yard
and era on your dried piece of white meat will
be delicten. This was not easy you're making I was
the I was the I felt like I was the
you know, you know, the state prosecutor here, because you know,
I had to legally, I was bound to take one side,
and I do legitimately love white meat. Obviously, I need
(35:25):
to go on the record is saying I truly at
toort chicken thighs in fried chicken thighs in fried every
and and and any type of dark meat. But you
know on behalf of the people's that you truly loved
white meat. You know there's there's some great benefits that
that I truly appreciate as well. So Jeffrey, I thank you.
I want to say tomorrow this was close. This was
(35:46):
a lot closer than I thought. Again, my personal feelings
might be dark meat, but then you had me sort
of wavering there. It got very very close up at
the end. It was really the nutritional aspect that to
carry and brought to the game. He read the he
said rival flav and he's never you don't even know
what that is. Gentlemen, thank you so much for throwing
(36:06):
it down and making your time available to us. Thank
you everyone for listening to the food court. I'm your judge,
Richard Blace. Thanks so much for being here. I hope
both of you had lots of fun, and I hope
Morrow you're not too mad at me, and that we
can split a sandwich. We're not gonna split a sandwich.
We somewhere down the road, you know, are we going steady?
(36:26):
I know, I knew it. I knew it as soon
as I said it. For more Jeffrey, you can find
his new podcast Four Courses with Jeffreys A. Carrion on
the I Heart Radio app, Apple Podcast, or wherever you
listen to podcasts. You also have a pretty good chance
of spotting Jeffrey anytime you turn on the Food Network.
He's on Instagram at Jeffreys and Carrion, and you can
(36:46):
catch more jeff on social media at jeff Morrow, his
direct to consumer line of prime butcher Boxes, sandwich kits, craft, uh,
jardin Era's and Robs called Morrow Provisions and come on
over the podcast he does with his sister and the
name of his cookbook on shelves. Now, I mean not
(37:06):
to mention, go go just find these guys because they've
got a hundred other projects that they're doing that we
just can't put on the paper here. Listen everyone, what
do you think about this verdict? I know that you
were dying to tell me that I got it all
wrong or that I got it right. Don't hold back.
Be that Internet roll. Let us know on the food
Court Pod, Instagram, or at Richard Blaze across social media,
(37:28):
including at Richard Blaze official on TikTok now. Food Court
is a production of I Heart Radio. I'm Richard Blaze,
my producer is Crystal Bamahi. Food Court was created by
our executive producer, Christopher hassiotis the rest of my food
Court clerks or David Wasserman and Jasmine Blaze are theme
songs by Jason Ne Smith. For more podcasts for My
Heart Radio, visit the I Heart Radio app, Apple Podcasts,
(37:49):
or wherever you listen to your favorite shows. Gentlemen, thank
you so much.
Creamy, creamy food Court. Food Court, food Court with Blaze
argue in the food Court. Blaze, Welcome to the food
(00:35):
Court of production of I Heart Radio. I am Richard Blaze,
and I am the host and judge of the food Court.
You bring me your food arguments and I settle them
here once and for all. Joining us of the court. Today,
we have two amazing chefs who are no joke in
the kitchen, but who do love to joke around. One
is a judge on Chopped, an iron chef, maybe the
(00:58):
Iron Chef, and the host of the new podcast Four Courses.
It's Jeffrey Carrion. Gez. You know, for a minute I
thought you were Tom. I would taught you Tom Clichio.
Thank you for clearing that up. Oh my gosh, there
what me with the hair? Yeah, of course it happens.
(01:18):
That happens all the time. Nice to be here. Thank
you for introducing me. There's a lot more to say
about me, so maybe later on you can fill them
the blank because of a huge file, and you missed
about you know, three thirds of it clearly easily. I mean,
the best dressed usually comes to mind right off the top.
And people can't see us because it's a podcast obviously,
But Gez, what color blue is that sweater you're wearing?
(01:42):
That is electric blue with red cashmere piping, And it's
actually a workout sweater I designed with Ron. How might
work with Ron? It's a fabulous company out of New
York City. And uh, you know I want to be
I want to look good in the gym too, right,
come on, Jeff, Like you know, Listen's self designed workout
where was not something I was expecting, but I should
(02:03):
have from you going up against Geez. Are other celebrity
chef in the building right now. He is the sandwich
king and a co host on the kitchen. It is
Jeff Morrow, I Richard. Wow, everybody's really a first time
here along with you, Jeffrey. This is fun. Thanks for
having me on. How we managed to actually pull the
(02:25):
two of you away from whatever projects you're you're you're
rocking right now, But thanks for joining us. Jeff, you're
joining us. People can't see you, but you are either
in a guitar story or cutting it. I am yeah. No,
this is my little studio in the basement where I
do my podcast and I record all my songs for
that podcast. You know, I've written over the course of
two seasons forty eight episodes of the common Over podcast,
(02:47):
I've written sixty two original songs, played every instrument, produced, it, mastered, recorded, everything,
and they're all, you know, very very mediocre. So I'm
proud of myself. That's what happens in the studio. Well,
you know obviously, like the word chef is like one
of just many descriptions of both of you, right, fashion designer, musician,
(03:07):
so many things happening right here. I only aspire, gentlemen,
before we even go any further, like, I can only
aspire to your greatness. So both of you, as as
someone's gonna have to lose this contest today, I just
want to make that clear that you are some of
my favorite people. And all right now listen to two
of you. A lot to say, and I can't wait
to hear it. I did get your envelope. I did
(03:28):
get your envelope obviously. Oh, first of all, is that
going to bribing is not gonna work. But then in
my financial status in one you complimented me and insulted
me in the same line which place you know? And Yang,
(03:48):
you know you got to get a jab in And
then you give a kiss. Yeah, this is true. This
is true. Okay, now listen, the two of you have
a lot to say. We can't wait to hear it.
But today we're talking about meat. That's right, something I've
been waiting for some to bring up in the food court,
and I'm glad the two of you have. But before
we get into that, let's chat a little bit. Carrion,
Welcome to the podcast world. What can we expect when
(04:09):
we listen to the new show four? Well, it's really
not about food at Allso just to like get people
set up at the show about performance and how you
stay at the top of your game. And I just
interview people I like and people I know and people
I don't know, and that I'm fascinated. But I do
a lot of reading. And we just started childhood and
we go on to the present and the future, and
(04:30):
it's fascinating. It's all like really relevant information that you know,
we're all dealing with what's happening now, and and just
to hear some of these stories, it's just it's really incredible.
And I've had some amazing guests, so unbelievable. We'll welcome
to the I Heart family. Also listen. This is a
question coming from producer Crystal. You have many experiences on
the show Chopped. Do the Chopped judges always no, we
(04:54):
don't always agree. I would say we agree of the time,
except when we get when we we agree when we
get you inferior cooks, like you know, I'm not going
to mention names, but when we get really inferior cooks
in front of us, you know, it's easy to disagree
and not to disagree. But there are times when now
you know, someone comes up with something that I or
someone else thinks it's just mediocre, and everybody thinks it's
(05:16):
better and all that, so it's it's two out of three.
So you know, we try to like work it out,
but sometimes we get a little producer involved. They come
down and we have a little rout of chat and
we have to like go goalie. And most of the
time it's pretty pretty evident, you know, by the way
on that show, you're deciding on which is the list
least awful, you know, as you know, I mean this
is I mean generally speaking, of course, there are some
(05:38):
shows where that's not the case. Right now, Top Chef,
of course that is kind of true, you know, you're
in trouble. Here's my as an audience member, someone who
loves these shows, right, who also participates but loves them.
Here's how you know someone's in trouble. If like one
of the judges is like this salad, it's like, I
really love how you incorporated dream into this sound like
if it's if the commentary is that right, it's like,
(06:01):
you know, this is really a colorful plate. That's like
the death. That's like you might shoot me now and
just get me out of my misery because there's no
redeeming value on that plate. This is true now Tomorrow,
I hear you and Jeffrey have another food argument something
that we've already battled it out here on the food court.
(06:23):
But you have a long standing argument about deep dish,
first New York. I wouldn't even say it's deep dish.
I say just Chicago thin crust pizza, verst garbage, New York,
think crust pizza. I mean, I can go all day
if he wants me to. I mean that's what I
thought we would draw them up here. I mean, let's
start hot, let's come out the gate hard, and like
let's throw down. Now. Listen, we I get as the
(06:45):
soul non East Coaster. Basically on on the side of
the kitchen, I'm outnumbered by Alex, Jeffrey, Sonny, and Katie,
who all live in New York pretty much for the
most part. And they disparage my, my taste and the
wonderful pizza making artisans in the lovely city of Chicago.
(07:05):
I l And they don't They they judge without experience too,
and that's what I hate the most of all. And
he doesn't even eat pizza. Well that's the pieces meat pizza,
and he knows I'm passionate about it because I get
in a pizza hole. He's seen me in a pizza hole, right, Jeffrey,
First of all, geez, you you are you're eating Tully
Flower pizza. Let's be honestly, no, no, And you know
I I U. Those are some really nice remarks, jeff
(07:29):
That's really kind of you to say that you're outnumbered.
That's true. It's also true that Chicago does have pizza
and it's a different pizza than New York. That is true.
But let's just for a fact talk about pizzas heard it.
There's about pizza in general. Pizza in general was not
invented in in Chicago part of my language. It was
Naples who said it so so talking about pizza, talking
(07:53):
about one of pizzerie and the Apolitano. You're talking about
naples pizza, thin crust, best there is. I don't think
one can say that that isn't the best piece in
the world. Right, we're not. I don't even know when
who brought the Napolitan style pizza into this. I don't
even know when that word was brought up out of
my big, beautiful, invisiligned mouth. You short of a garbage
(08:15):
Let's just talk about Invisilne later. Let me put my
Let me put my my experience, which is twenties plus
years more than your experience on the line here talking
about pizza. There is such a thing as deep dish pizza,
which you did make a really, really tasty version of
on the kitchen. I thought that was excellent. However, if
I may say so, I'm gonna be generous here. I
(08:35):
have not tasted a tasty pizza like that in Chicago yet.
Maybe I haven't gone to the right places. Maybe in fact,
you haven't invited me for the right places. So I'm
gonna keep an up open mind about this. But pizza
to me is one of those things that it's indulgent,
but it's also can be delicious, sexy, fun and absolutely
you know, you can't not like pizza it's made, but
you can't not eat a good pizza. If it's really fantastic,
(08:57):
you cannot stop, right, Jeff, you know that right because
you love it. I love it. He stops me on set,
you know, Richard, if if they have like pizza on
set or something, you know, sometimes the truest pizza it's
playing around. He slaps my hand. I do when I
go in after it, think he goes, Jeff, you know
better not see me in my worst pizzas a drug
for him. So I will say that I'd like the
(09:18):
deepest you made, and you made it that like carburetor
pan that you from Detroit. It was really excellent and
I wanted that's the Detroit And then I did that
what I've made, what I've eating that you've made, it's
been very good. So but I mean, why we have
to I want thanks Richard for having me on. I
want different and good. I agree. Rarely do I have
(09:41):
to gavel to gavel in by the way, snoke board
and cutting board. What what state is that? Ually? Do
I have to gavel? This? Actually good eye, by the way,
that's the organ. Oh hey, I'm really loving the new
season too. We watch religiously. My wife and I top shof.
It's great state of great state anyway, anyway, a little Florida.
(10:02):
But listen here here's what here's what definitely is has
has been determined right here. I think Jeffrey, jeff Morrow
is a carrier. You gotta come back and argue as
a team, because that's what I just learned in this
moment here about pizza that I think you'd be in
a formidable team. We get along very we we we
align more than we disalign, okay, don't we Jeffrey and
(10:25):
we have errors. I respect them. I have a couple
of errors. He respects them as well. But they're big errors,
you know what I mean. Like that's you know, dropped
from A from a B minus to a D quickly
with that one error where I'm just like Johnny C. Average,
which is great right my right in my wheelhouse two
point three five Johnny C. Average. I don't know Johnny C. Average.
You're also the sandwich king though, so yeah, real quick question.
(10:49):
If you fold pizza in half, is it a sandwich?
This is garbage. Pizza is like, why do you need
a fold pizza in half? Why do you need Why
can't you just eat it like a human? Why do
you have the fold? It can reheated? You like reheated cheese,
melted cheese, Richard, you know what I'm talking. I can't
start with obviously you gotta have me back. I obviously
season five when you revisit this argument, I'm in. I
(11:12):
think we're gonna have to do it very very soon.
So obviously Heavy is the head that wears the crowned
sandwich cakes. All right, listen, let's get into this because
we've already had at least four battles before we've even
officially started. Please tell us about the case that you've
brought to the food court today and around A sentence
is superior and there are many reasons. I'm just gonna
(11:33):
touch on a cue. Uh uh. Ib'll have to gavel.
I'm gonna gavel you in jeezy that that it will
be saved for the actual debate. Mara, what do you
have to say about dark meat? Dark meat is delicious,
It's difficult, and most people prefer white meat for one
very simple reason texture. Okay, they're both getting into their arguments,
(11:56):
gaveling on both Jeffrey and jeff This is a big
one for thank goodness that I took that extension course
at Judges School last fall. I had a lot of
time congratulations during COVID, and we made that happen. So
before we get into the arguments here in our courts,
my court, crystals court, I like to have a quick
trivia round before we get into the debate. The winner
of the trivia round gets to decide the order that
(12:18):
you present your arguments. But also trivia is fun. Duh
bell listen. Since we're all recording from home, still, we
have to be creative with the buzzer sounds. Jeffries and Carrion,
what sound will you be making as your buzzer? Hello?
(12:40):
I did that. I played that song for you. I'm
trying to figure out how I do this. Hold on
just a second. I'm going to figure it out because
I'm a smart guy. Sort of ringer alert, that's mine.
I'm gonna ring the bell there. It is old school
phone ring. I think that's the office, the school high
school office. Tell on the phone, rang in my house. Listen,
(13:03):
there it is and diving during the Cuban missile crisis.
That's the sound I heard to get the stun to
the table because the missiles coming in, and it was
dinner on the table because my dinner was still hot.
I don't want to eat cold phile mignon, oh che,
I want fresh food. And my wine was a perfect temperature.
(13:24):
By the way, Listen, that's the That is the opening
scene for the next Badgers movie right there, like you
just wrote the script for. That's all right, Jeff Morrow,
You're going up against the sound of the phone ringing
during the Cuban missile crisis in three What is your sound? Morrow?
My sound will be I don't know. How about we'll
just do uh applause? Does that sound good? We can
(13:46):
you know he's doing a rim shot? How about that?
Let me hear the rim shot one more time? Is
that good? At bear? It's the rim shot versus the
phone call. Okay, here we go. Trivia round begins Jeffreys
and carrying Jeff Morrow. Question one. In nineteen seventy eight,
what's the name of the sitcom that aired the infamous
episode where less Nestman covers a promotional turkey drop at
(14:09):
a local mall sitcom, an episode about a turkey that
is a rim shot. Jeff morrows on the board and
the answer is good. I just forget. Oh my god,
it's on the tip of his tongue. I can tell
it is okay, get it. Mary Tyler Moore, Mary Tyler Moore,
(14:36):
All right, Oh, Mary Tyler Moore is in Jeff Morrow.
But I have to say good shot for even like
mentioning a sitcom that was probably in the same time
or maybe Jeffrey was coming out of college. You know,
I don't I mean ninety six seventy again, I will
(14:57):
say you know here listen, the question is nineteen seventy eight.
It was an episode that covered a turkey drop at
a local mall. Here's the hints that I'll drop for
both of you. The show is about a radio station
in the Midwest. The show is about a radio station
w KERP coming at you. Jeff Morrow comes in with
(15:19):
the rim shot and his own sound effects place he's
sending his own applause. Next level. In all fairness, I
did have to give you a hint, but we will.
We will give Jeff Marrow thank you because he also
named You know what, I'm gonna give Morrow a point
and a half because he also just dropped at least
the name of another television next next question, But you didn't,
(15:48):
But you didn't. It is kind of ham to you.
It is a kangaroo court. It is a kangaroo court
question too, multiple ways. What was the name of the rapper?
Ludicrous is two thousand and three album that debut at
number one on the Billboard charts. A Chicken and Beer
(16:10):
be turkey and cristal see poultry, chicken and beer. Don No,
it's chicken and beer. Give me the point that I
think it was a carrion who came in first, and
he is saying poultry party. Jeez, you are absolutely wrong.
It was not poultry party. Morow for the steel Chicken
(16:30):
and beer. Of course, chicken and beer is correct. Chris
went to my high school for two years, so I
should know that we're in the same unbelievable. I love it.
My My My ludicrous story is that he came into
one of my restaurants in Atlanta during lunch, and we
were not a restaurant that opens for lunch, but we
decided we would sit Ludicrous because it is ludicrous after all,
(16:51):
and he asked for white truffle pizza, and we were
not the type of restaurant that had white truffles. Jefferies
a carrying. We don't just roll with him like you do,
so we had to bust out the white truffle water.
But Jeffrey actually has a fanny especially outfitted just for
caring regular Lambs Club where we have luxury food and ingredients,
So that point no problem. I like that. Look look
(17:12):
what happens whence it carrying gets down in trip you
he just starts firing shots at the judge. I love it.
I respect Listen, Jeezy, you're an iron chef. Here's the
good thing about my court. Question three is worth seven
and a half points. It's worth seven and a half points,
so morrow is only up two and a half to zero.
(17:33):
You can win it right here with question three. Question
three prices right rules here, gentlemen, So whoever gets closest
without going over will win. According to World Atlas, how
much chicken does the average American eat in a year
closest without going over World Atlas in pounds in pounds
that is g Z with the in US only or
(17:54):
a new World American us. The average American? How many
pounds of chicken do they eat in a year without
going over? He's so competitive? The final answer? Lock it
in hold on wan to clarify this this This court
will allow me answer here because it's public. Okay, I mean,
let me recalibrate. Answer per person? Uh, sixty pounds a year? Alright,
(18:23):
sixty pounds a year to morrow. Your answer is going
to be, I'm gonna go sixty one, Bob Morrow taking
a lot. First of all, someone is watching prices before
the answer is a hundred and ten years jeff Moraw
not even you never go first? Okay, show he knows
(18:46):
how to play a game. Isn't that what life is
all about? Jeffrey, No, I don't want to. I don't
have it in front of me. I love that I'm
winning right now this. I don't have a I don't
have a leak in front of me. But I wish
I had like a leak, because I would like kind
of shave it. Remember how you can you know how
you can cut a leak to carry in and you
could use the leaks like a brush for barbecue or
something like that. But I would do that right now
because I'd make it into a little broom because Morrow
(19:07):
just sweats you. But you found it. Tell it's hard
to compete with you guys, but I'm trying. I'm trying here. Okay.
That means Morrow, you've won the trivia around. You get
to make the biggest decision in the battle here. You
get to determine whether you decide first or second. You
get to debate, decide, decide what. Alright, Jeff Morrow is
(19:30):
gonna take the baseball approach. He will present his argument second,
Jeffreys and carry and you will present yours first. And
we'll do that right after this break. I love it.
Thank you. All right, we are we are back in
(19:51):
the food court to recap today. In the food court,
we have the case of white meat verse dark meat.
People tend to strongly prefer one over the other, and
our plaintiffs, well, today there's no exception. The way this
works is that each of you will have three minutes
to state your case. During this three minutes you need
to lay out your case and not focus on your
opponent or their case. And I feel like this rule today,
(20:14):
really really we need to be mindful of this. Use
the three minutes as your campaigning time to really convince
me that you're correct. Are we all clear? Gentlemen, super
super clear, crystal clear, amazing, amazing, And of course do
not fret. You'll get two minutes of rebuttal time to
let your opponent know how wrong they are when that
time comes. So here we go. We were going to
(20:34):
put three minutes on the clock, Jeffreys and carry and
you're gonna go first because jeff Morrow swept the trivia
around and decided that you would bat first. Are you
ready to go? Yes? But my lawyer hasn't arrived yet.
Can I we wait a few minutes before my attorney
gets here? No lawyers? Okay, okay, sorry, Now I'll just
do it myself. I'll self represent. Okay, your three minutes.
(20:56):
Why dark meat rules starts now? Well, in the forty
plus years I've in cooking, cooked a lot of poultry, whale, duck, chicken, turkey,
ter ducanchur chicken, chur, chicken ducing, and quail ducan if
I'm in and at the end of the day, when
you add up all those meals and all the savory
moments in all the family times, it really comes down
(21:17):
to flavor for me, and what is the most nutritious
form of poultry meat, And I always have found dark
meat to be the answer to all the four questions
I just posed dark meat. You know, it has some
very different nuances. It does have a bit more calories,
a bit more fat, and a bit more vitamins actually,
so it really adds a layer of evidence to the
(21:38):
fact that it not only is more tasty, because you
can quite frankly overcook a dark piece of chicken to
the point where it's unrecognizable and it still can be delicious.
You cannot do that with a piece of white meat
on any bird. It is not only more delicious, it
is more nutritious because compared to white meat, dark meat
has more iron zinc rival flavoring beach welve by and
(22:00):
B one B six, B twelve. And your body needs
I am to carry oxygen from self to sell. So
if you want to be in the gym like I
am every day, you need to eat dark meat because
all these vitamins in the B vitamins help out with
energy production production, and if you want to be as
successful as I had, you need energy to conquer the world.
So the conclusion for me is dark meat may contain
(22:21):
a few more calories, yet dark contains a little more fat.
But the fact is, anyone can spire the insignificant extra
thirty calories, which is three potato chips of fat, for
a more nutritious and flavorful cut of meat that will
never ever disappoint and never be dry or stringy or
tough or breaded or dried like white meat, because that's
(22:42):
what you have to do to white meat, because this
just sucks. Go next time you want to be healthy,
grab the dark meat, grab a nice cocktail, and leave
the white meat for people in Chicago. I rest my case. Well, listen,
I will tell you this, some one has rebounded from
the awful trivia around that was dare I say, ready
(23:05):
for regular real court? That's right, that's that's not even
food court. That was arguments right there. That was my
three minutes fritif. I have another really good I have
another minute elite motifs that you haven't heard yet, but
I'll play that later. My God, you know what I
love most about your argument, Jeffrey, is that when my
favorite part is that it just rand so true because
I read the same thing when I googled that question yesterday.
(23:28):
So congratulations, what a what A, what a barrister, Your
so many arguments within your your own opinion, but you're
not entitled to your own information, thank you. Okay, here
we go to Morrow's three minutes as to why white
(23:48):
meat rules starts. Now, let's start with this fact why
white meat rules, Richard and Jeffrey in that is, there's
no way orders in white meat. There's no big veins
in vascular structure that you find in the thighs, which
most of America agrees with me, because I do believe
(24:08):
the statistic is seventy eight percent of America prefers white meat.
And that's for a myriad of reasons, but always starting
with that weirdly colored by drum. You cook it perfectly
and you open it up, WHOA, what's Oh, there's all
the internal vascular structure of this bird on meeting. I
(24:29):
don't want to be reminded of those things when I'm
taking a bite of a juicy piece of white meat,
which lends itself so well to brining, to marinating. Right,
that beautiful breast, if it's been air children, still has
the skin on it, Or how about your ever fancy
airline breast, Jeffrey, that I know you love in seeing
(24:51):
the praises of room. I'm a plane. Where am I going?
Shooting right in your mouth, Jeffrey, Because that's how you
want it, with that crispy skin, bubbly golden brown, rendered
perfectly in a pan, cooked and partially of its own fat,
the subcutaneous layer melting. I'm making this up to I'm
not reading the seat. And then you get that little
bit and nub and then you cut it because it's
(25:13):
been brined or salted perfectly, and it's juicy, and it's
even in the texture. Oh, the texture, Richard of that
white meat is undeniably addictive and if cooked right, of course, Yeah,
you can overcook anything, Jeffrey. I've had all your overcooked
food at all your restaurants and on the side of
the kitchen, and it's yeah, I don't like overcooked food.
(25:35):
But if you teach, give the cook the tools, which
is a simple instant read thermometer, you got it perfect
every time. And that beautiful tapered breast, you get a
little something, maybe a little crunchy, maybe a little charred
on the head there right on the taper tip, and
then the big juicy portion, or you could pound it
out into a cutlet how versatile is the thigh? Not
(25:56):
very versatile unless you grind it or take that dumb
bone and out, and then you gotta work around the
aorta in there. But that breast, you cook it perfectly.
In one more thing before you ding me out, chicken wings.
Enough said, Wow, I'm glad we got the chicken wing
comment in there at the end. I'm kind of surprised
(26:18):
how excited I am about white meat poultry right now?
That was an incredible response. A lot to think about here.
You know, there is Morrow skin on thighs, a lot
of skin. Whoa whoa, whoa whoa whoa. No, Crystal keep
control over Crystal, defendant. Chicken wings, Enough said, Morrow, that's
(26:43):
how you close this out. And I'm assuming you're letting
us know that the wing is part of the breast,
part of the breast. It is technically white meat. I mean,
there's two different camps. But I view that beautiful wing,
especially the flat portion, as as as white meat. Okay,
this court, this court, this court will allow you that
the wing is part of the breast. This court will
allow that into the argument. And it's sort of like
(27:04):
it's not accurate. I have fried like I don't know.
You found the murder. You found, you found the murder weapon.
You are not allowed to object, cannot object. This court
has allowed the chicken wing to enter accurate on the
side of Jeff. The drummat is attached to the breath,
so we're gonna go there. But the chicken wing is
(27:25):
is ultimately and positively and without creation dark meat. Ay,
and be there is skin on a chicken side as well.
And see you can brine a chicken. You can. I
am talking place water water, water, water. This is not
the agreement. I did not agree with this format. Richard,
he's breaking us crystal control. Geez, you can brine jeez.
(27:53):
Approach the bench please virtually? Can we get some order?
Can we? Uh? Can we get some Let me go
back to this. I've never had the fact anyone is
well dressed as yourself. Yeah, you're you're you're two minute
rebuttal you can say whatever you want here, Okay, the
end of the chicken wing, which is not the drummat
in dark meat. A there is skin on dark meat.
Why you said so? And you can crisp it is
(28:14):
just a false it's what you're doing. And I please talk.
I never said that just because I omitted it doesn't
mean I said it was leaving. He is leading, Jeff Morrow, Jeff,
there is skin on the chicken thie, I Brian all
my chicken size. Everything you can do with a chicken
thigh and the chicken breast, you can do with any
part of the chicken. So the fact of the matter
(28:37):
is much more moisture and fat content. And by the way,
the a order goes through the entire chicken and mostly
comes up in the heart. So there is a vein
in the thigh, but the veins all over and inside
the filet, under the filet, under the chicken breast, there's
a giant, giant piece of skin and a piece of
fat that you have to take off and rip off.
So the the chicken, the chicken breast has just as
(28:58):
many flaws as the chicken thigh. However, however, you want
to cook something, if you want to cook something that
is really delicious and stays punctuous and crispy and moist
the entire time, you're not cooking a chicken breast, because
that's your garbage. People. So if you're on a plane,
when I fly my G five, we don't serve chicken breast.
(29:19):
We chicken thighs. And if you get a chicken breast
on a plane a thirty six thousand feet it tastes
like shoe leather. And that shoe is not an Italian
made shoe. It's a crappy shoe, probably made in some
sweat factory in Chicago. They still have them if you
don't know that. So you might say it's more popular,
but you don't. You've never had a great chicken burger
(29:40):
made with bark meat. You might say it's more tender,
but you can never eat a piece of cold flee
your chicken fried in its own fat. That's sunctuous. And
you might say more people like it, But if you
want to have a real piece of fried chicken, you're
gonna go for that delicious thigh that's crispy, moist. And
that bone. What that bone does, It gives its structure,
It gives its foundation, it gives that. I'm done. I
(30:01):
rest my case. Wow geez coming in as the p
ditty of chefs. When is the Memorial Day labor? When
when's the White party happening? Or maybe I don't know,
Like I'm jumping on the plane with you. What a
flax geezy flax in that round a nice response. The
word aunctious was used. That always gets extra points. He
(30:21):
did say, unctus, Jeff Morrow, you got two minutes left here.
You're abuttle to why perhaps dark meat is overrated starts.
Chicken wings are classified on many professional chicken based boards
paste in America as white meat, so you can suck
it zacarian too. I never claimed that there is no
(30:42):
skin on the chicken thigh. Of course, it's just thick
in The subcutaneous level of layer of fat is even thicker,
so it's harder to render and get that skin perfect.
Great like, I'll eat it fried chicken thigh any day
of the week. But guess what, have you ever had
a fried chicken thie in a sandwich? You take up
bite and sometimes you get a little bit of that
(31:02):
stuff in there, a little bit of that wet fat,
a little bit of that yellow fat, a little bit
of that super dark, bloody meat. That's not good for sandwiches.
But when you have a perfectly fried chicken or a cutlet,
maybe even evenly pounded or just plump in in whole
and unpounded, coated in a craggily golden brown fried chicken crust,
(31:26):
and you put that out a little iceberg, a little
rama tomatoes in just some good old mayonnaise on a
soft bun. That to me is chicken personified. That's why
we peep. Our people came over from the old country
with the chickens, and then they bestowed it upon the
America's that's why we're in this country and the Statue
(31:48):
of Liberty because the chickens in the Declaration of Independence,
our forefathers fought on the fields of nam to give
us chicken, to make sure that we eat it in
the white meat form. Only we didn't die down faith
in the muck. My grandfather didn't come on the schooner,
(32:10):
the steamer from the Coo Fronapoi, the naked dark meat America.
You can't handle the truth, Jeff Morrow jumping up. What
a response. The word cutlet has been used frequently, one
of my favorite words. And we are at the end
of the round. Here, both rounds, five minutes of debate.
(32:32):
Jeffreys a carrion, Jeff Morrow throwing it down. And now
comes the hard part, the difficult part for me as
a judge, because I love dark meat and white meat.
I love Jeffreys a Carrion and Jeff Morrow. But I
am going to have to make this very, very tough decision.
I'm gonna step away to my chambers, which is a
few feet off screen here, and I will be back
(32:54):
with our verdict. Let's take a quick break. Okay, we
are back in the food court. It has been an
epic and I do not use this word loosely battle
between dark and white meat. Jeffreys a Carrion on the
(33:14):
side of dark meat, Jeff Morrow on the side of
white meat. Of course, gentlemen, before I delivered my verdict,
just remember that this decision is based only on the
debate and not my personal opinions of the matter, of
which we will discuss offline at some point in the
future if I am as blessed to be on a
set with you at some time which may never ever
happen again. This was a tough one. I mean, Jeez
(33:37):
stepping up right off the bat, letting us know he's
got forty plus years of experience in the matter. He
talked about flavor, and the surprise really was Gez throwing
down the nutritional information about dark meat. It's got all
these all these letters, all these viotamins. Be this be
that you look on the screen if you're watching work
(33:57):
out Wednesdays. Maybe the key is not just all the rowing.
Maybe it's dark meat poultry. Jeff Morrow. On the other hand,
the word cutlet, one of my favorite words, comes up
a few times. He mentions those little crispy, tapered tips
of white meat. Hey, maybe it's the magician and not
the ones. You gotta cook it perfectly, a perfectly cooked
chicken breast. Is there anything better than that? It's the
(34:21):
popular vote, it's the people's choice. His ancestors bringing it over.
Maybe just chicken breasts coming over for that perfect cutlet
with just mayonnaise. And can't we just take this moment
to respect that. The sandwich king came in and was like,
you know, this isn't about souvied this and a thousand
condiments on a perfect sandwich. It's a cutlet with iceberg,
(34:42):
lettuce and mayo. This chord has made a decision. And
the winner of dark meat versus white meat is it is,
Jeff Reason, carryon and dark meat. I don't know why
(35:04):
you keep bringing the city into it. A little yard
and era on your dried piece of white meat will
be delicten. This was not easy you're making I was
the I was the I felt like I was the
you know, you know, the state prosecutor here, because you know,
I had to legally, I was bound to take one side,
and I do legitimately love white meat. Obviously, I need
(35:25):
to go on the record is saying I truly at
toort chicken thighs in fried chicken thighs in fried every
and and and any type of dark meat. But you
know on behalf of the people's that you truly loved
white meat. You know there's there's some great benefits that
that I truly appreciate as well. So Jeffrey, I thank you.
I want to say tomorrow this was close. This was
(35:46):
a lot closer than I thought. Again, my personal feelings
might be dark meat, but then you had me sort
of wavering there. It got very very close up at
the end. It was really the nutritional aspect that to
carry and brought to the game. He read the he
said rival flav and he's never you don't even know
what that is. Gentlemen, thank you so much for throwing
(36:06):
it down and making your time available to us. Thank
you everyone for listening to the food court. I'm your judge,
Richard Blace. Thanks so much for being here. I hope
both of you had lots of fun, and I hope
Morrow you're not too mad at me, and that we
can split a sandwich. We're not gonna split a sandwich.
We somewhere down the road, you know, are we going steady?
(36:26):
I know, I knew it. I knew it as soon
as I said it. For more Jeffrey, you can find
his new podcast Four Courses with Jeffreys A. Carrion on
the I Heart Radio app, Apple Podcast, or wherever you
listen to podcasts. You also have a pretty good chance
of spotting Jeffrey anytime you turn on the Food Network.
He's on Instagram at Jeffreys and Carrion, and you can
(36:46):
catch more jeff on social media at jeff Morrow, his
direct to consumer line of prime butcher Boxes, sandwich kits, craft, uh,
jardin Era's and Robs called Morrow Provisions and come on
over the podcast he does with his sister and the
name of his cookbook on shelves. Now, I mean not
(37:06):
to mention, go go just find these guys because they've
got a hundred other projects that they're doing that we
just can't put on the paper here. Listen everyone, what
do you think about this verdict? I know that you
were dying to tell me that I got it all
wrong or that I got it right. Don't hold back.
Be that Internet roll. Let us know on the food
Court Pod, Instagram, or at Richard Blaze across social media,
(37:28):
including at Richard Blaze official on TikTok now. Food Court
is a production of I Heart Radio. I'm Richard Blaze,
my producer is Crystal Bamahi. Food Court was created by
our executive producer, Christopher hassiotis the rest of my food
Court clerks or David Wasserman and Jasmine Blaze are theme
songs by Jason Ne Smith. For more podcasts for My
Heart Radio, visit the I Heart Radio app, Apple Podcasts,
(37:49):
or wherever you listen to your favorite shows. Gentlemen, thank
you so much.
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