November 28, 2022 • 28 mins
Tyler Florence and Wells Adams are packed in the pressure cooker between the holidays!
The dudes talk each other down while recapping their Thanksgiving chaos and discuss their attack plans and traditions for Christmas. Plus they rate all of Starbucks holiday drinks and Tyler shares his recipe for his favorite holiday cookies.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. Welcome and everybody
time for other episode of Two Dudes in a Kitchen.
I'm Wells Adams and that's Tyler Florence. Hi everybody, how
are you? I think everyone's doing great, maybe a little
full from Turkey day? Do you have a good Thanksgiving? Brother?
Oh my god, I'm so glad. I put on my
(00:21):
eating pants, MANU. It was. It was a feast. We
had about twenty five people over at the house. And listen,
it's my wife's super bowl between Christmas and Thanksgiving. She
transforms the house. Uh you know we're already Uh we
we got she gets the tree and the day after Thanksgiving,
so that that's already up and uh we we had
(00:41):
so much fun. And I always kind of make it
up every year when it comes to a really good turkey.
I rarely make the same turkey twice, so it's always
kind of interesting. I just kind of go with what
feels good. Um, but how would your Thanksgiving? Would you do?
It was good. My wife's the same way, but she
is an actress, so that means that we have of
no joke, Lighting and Art department come into our house
(01:06):
and change everything into the Thanksgiving theme and then and
then now we've we've transferred over to the Christmas theme.
But it's like it's like a whole deal, like like
fifteen dudes have to come over and do this to
our house, and it's got to be so expensive. But
guess what, I'm not paying for that. It's like it's
(01:28):
like a reality show where somebody gets limited. Yeah exactly,
but but no, uh, Thanksgiving was fun and it was great.
It was great to see the damn fam and um yeah,
you know, there was no like big snap foods in
terms of like politics and like yelling and screaming. So
I feel like that's just a win in general for us.
(01:49):
I think so too. I think everybody's had it with
the you know, polarization of everyone's real big opinions, and
I think it's the year that everyone is just going
to try really hard to get along. Yeah, I hope.
What was what was the best thing on the table
at your Thanksgiving? Teller? Well, I gotta say so, so
I at the restaurant, and this is one of the
(02:10):
great things about being a chef at a restaurant because
you get your team to kind of do all the
all the all the fun stuff like prepping turkeys and
all that kind of stuff, so which is really nice.
So so I got I cooked three turkeys this year. Um,
but what I did is like I got the whole
turkeys in, got them into the restaurant, and then we
debone them, right, which kind of makes It's like I
had this like kind of big, kind of like a
big huge chicken right of a turkey that we took
(02:32):
all the bones out and I made what's called a roulotte, right,
so we kind of stuffed it so it was just
the breasts but still kind of connected to the skin.
And then we took all the dark meat and periodd
and made a black truffle moose out of out of
the turkey itself and then stuffed it, wrapped it up
really really tight. And then and then I took those
and then I tied them and I rose to them,
(02:52):
and they looked like a beef tenderloin, but it was turkey,
and once you kind of cut into it, it had
like a little center garnish of like like yummy dark meat.
And I had like like roasted caramel, I shall at
fresh time black truffle kind of folded into it, so
it was really really exquisite. And then, um, turkey stock,
to me is one of the greatest things of the holidays, right,
and I like make it a double turkey stock. So
(03:14):
I'll take I'll take turkeys like the some of the
bones and stuff, roast some really really dark with what
they call marplot, and that's like you know, roasted parsons,
roasted carrots, roasted onions, roasted garlic, um like lots of
fresh herbs, and then make a like a stock out
of that, and then I'll do it again so it's
like super concentrated, really really delicious. I reduced that down,
hit it a little bit of heavy creamp just so
(03:35):
it was nice and yummy, and uh, we put that
over top of the turkey so that that was like
the big star of the show and everybody freaked out,
like a really really gorgeous I brought a couple of
tomahawk steaks from a restaurant to uh because it just
kind of fun and mix it up a little bit
so it's turkey, and then we had you know, some
good dry age on top of that. And then um
and then cream kale from the restaurant, which is just
(03:56):
absolutely delicious, or potato puree. I did some carrots. We
just brought sprouts, which is really nice. But but the
one thing that sets the room on fire, just brings
the house down is my sweet potato and banana cast roll.
It just lights out delicious. So we talked about that
right before Christmas. Is kind of like what is that.
We had a caller calling and like, what what's your
(04:17):
favorite side dish? And I gotta make it every year
and it's just it's it's it's like relatively easy because
you gotta roast of sweet potatoes and roast bananas and
then you kind of make the meat of the cast
roll and a food processor and then kind of finish
off with like a little street little crumb topping with
with pecans. But that's just so good, and you know,
and that's sort of like it's like the perfect sweet
and savory bite. You know when you get like a
big mess. Now, when when you make a plate at Thanksgiving,
(04:38):
are you delicate about it or do you see all
how you can get the food on there? No, I'm
like going back for seconds and third, So I'm like
picking uh, certain things that I want to try, like
at first, and then going back and trying other things,
and then my whole thing is just trying to create
the perfect bite. Yes, exactly. So it's like Brussels sprouts
with a little bit of cranberry and like dripping with
(05:00):
a little bit of gravy, and get like the brown
crispy skin from the turkey, and and you kind of
had that one perfect bite we that I think just
signifies Thanksgiving, right And then to me, like because you
don't really taste it, it's not like you get a
chance to eat Thanksgiving all year long, like a lot
of different flavors, Like you kind of eat summer food
from you know, from like lobster and basil and tomatoes
and all summer long all season, but there's like Thanksgiving.
(05:22):
You get it kind of one day, you know, and
so everybody really kind of celebrates the deep flavors. And
I absolutely love it, I really do, but hopefully get
it for a couple of days because those leftovers are
bro We got we got some leftovers and and we
were talking about this in the last episode two, but
but you know, I think the hot brown sandwich is
always the way to go. Yeah, I agree with you. Um,
(05:46):
have you ever done a turned ducan? Uh? No, God no,
it sounds like it sounds like this Frankenstein thing. I mean, listen,
we when I when I make turkeys always kinna do
something really kind of interesting with it. I've never made
one before, I've had it, but for um, and I
don't think it's particularly delicious because because for a lot
of people who aren't really sure what a turd ducan is,
it's a um, it's a duck stuff inside of a chicken,
(06:09):
stuff inside of a turkey, right, So it's a turn
duck in, right, Um. And and so the the duck
gets deboned and the chicken gets deboned, the turkey gets deboned,
and you kind of sew it together like this big
Frankenstein animal. And then and then it gets briant. And
if you're down in Cajun country, they usually fry it,
which which is kind of wild. It's like, you know,
(06:29):
the the Noah's Ark of Thanksgiving specialities, like all the
animals are in there. Yeah. My dad went to uh
Med School at two Lane, so we used to do
the tur duc in every year, and he thought it
was the greatest thing ever. And we were all like,
I'm not sure about this, but I suppose well, yeah,
because like nothing gets perfectly cooked right. It's it's such
(06:49):
a dense thing, right, and it's it's really easially kind
of dried out. It's just a marble that you could
stitch it together and actually make it happen. They're not
particularly pretty. It's a tur ducan is not elegant. Well,
I gotta say a big thank you to you for
the the hashtag stop cooking whole turkeys that you told
us about last episode, because I did that thing where
(07:10):
I went to the butcher. I said, hey, so I
want you to do I want you to cut the
legs off. I want you cut the wings off. I
want to cut the breast it out. I'm not doing all,
you know, the entire turkey in the oven thing, and
let me tell you chef's kiss. Everything was so juicy
and moist, terrible words to use on the radio, but
here we are, um, and it was just is it
(07:31):
is it? I don't know, man, Like sometimes like what
else you're gonna describe like a juicy turkey? That's very true. Yeah,
it's more. I like to consider myself a juicy turkey.
You know a lot of people did, brother, But yeah,
it's great because because when you're not cooking a whole turkey,
and let's just be honest, and now they're on the
a lot of like armchair quarterback postgame analysis, people like, Okay,
(07:51):
what am I gonna do different next year? Um, just
don't even think about it. If you if you didn't
get the message, if you didn't get this signal right before,
thanks Garing, Like the idea of like cooking a whole turkey,
it's just sort of dumb, right, I mean, because it's
probably a little frosty in the middle. Let's be real,
you just thought it out. Um, But the bone weight
of a turkey is because you gotta cook it all
the way through because everyone's like terrified about you know,
(08:12):
the turkey being slightly pink at the bone, and and
and by the time you cook the bones all the
way through, you've hammered the breast, you've hammered everything else
that's just not particularly delicious. And then you need the gravy.
You need it, right, And so I think if you
just cook the turkey without that, by butchering it down
and really kind of treating like a big chicken like that.
You've never had anything better? So did you use these
to read the mometer? Oh? Yeah? And uh and I
(08:36):
and I you know, I took it out like a
little bit before I think what everyone says, you're supposed
to have the temperature at let it rest for a
little bit. Came up to temperature so juicy and moist. Boy,
it was good. Oh good, good, good, Well I'm happy. Man.
Listen on a new family tradition is born, my friend. Well,
that's great. We can put Thanksgiving in the rear view
mirror and start looking forward to all the Christmas and
(09:00):
Hanukkah and Kwanza festivities coming up. So this episode we're
calling a sugar spice and everything nice time to get
in the holiday spirit. Um, when you think of Christmas food,
what's your first thought? Well, you know, there's there's so
much about that because it's it's the Everyone says it's
(09:20):
the holiday season, but it's two very different meal periods. Right,
It's like Thanksgiving, it's clearly Thanksgiving, and then I think
Christmas and the UK people cook turkeys at Christmas. It's
clearly defined kind of what they prepare or it's goose, right,
But here in America Christmas, you know, Christmas dinner. It's
kind of like a loosely translated thing like nobody really
sometimes it's ham, you know, sometimes like I usually you know,
(09:42):
take it to the next level. It's all it's you
generally beef. I'm a big beef guy. So beef tender
loin is always like the nice easy execution just because
it's a percent utilization. Everybody loves it. Um it's it's
relatively easy to put together. You can buy one anywhere.
You can get one a costco, you can get one
the grocery store. Just a nice beetender wine and uh
and and so you see someon with salt and pepper.
(10:04):
Sometimes if you want to get crazy with it, can
brush it a little bit Dijon mustard and then you
basically put it onto a sheet pan and bake in
the oven um at a relatively high technically you're roasting,
so it's like three um for you know, like forty
five minutes, fifty minutes, almost an hour again until you
get the insurrey thermometer that's gonna give you about a
hundred and twenty seven degrees. So it's like that medium
(10:25):
rare plus which I think is pretty pretty safe for
a dinner party. Um, let it rest and slice it
up and you've got something great. And then I think
it's just about savory flavors, right, So it's you know,
and things that kind of feels special. I think, you know,
Thanksgiving it's all about sort of giving things, and then
Christmas about kind of like you know, flexing a little bit, right.
You know. I think it's definitely potato pure selfie, some
kind of like really interesting kind of vegetable and uh.
(10:48):
And and then of course I think that that celebratory
thing where everyone's breaking out there, they're they're they're good
wine for the season, right and have something really nice.
It's definitely about raising your glass and uh and and
celebrating the Christmas spirit. Yeah. And the other thing that
I feel like Christmas comes with is the sweet tooth.
I mean, there's a lot of really delicious desserts that
(11:11):
go along with uh with Christmas each year, at least
in my in my house because Sarah loves to uh
to bake. Do you have any funny like baking Christmas stories? Well,
you know, I was thinking about that and I you know,
the um, um not bragging. I'm a good baker, you know.
Um uh, well to two things. The funny thing about
it is, right now our kitchen is being taken over
(11:33):
by my wife's sour dough project. Right my wife is
thoroughly obsessed with making sour dough bread from Starter. So
right now, there's like no joke, there's four jars. Were
really kind of big into the homesteading world. Like my
wife has all these projects, like she she makes homemade
homemade window cleaner out of like used lemons. She's she
(11:53):
we we have we have fruit trees in her backyard.
We have apples and pears she made. She made our
homemade apple cider vinegar um, which is cooking away, um,
fermenting away. And then I'm actually making hot sauce right now. Um,
I almost send you something you like hot sauce. Wells,
I'm gonna boil your yeah, because I'm fermenting six gallons
of what I like to call a Sicilian slap, so
(12:16):
that that's gonna be ready in about a week or so.
And then her other big project, which I think it's
just hysterical right now, is her just absolute obsession with
sour dough bread from Starter. Right so she she you know,
kind of kind of popped up in the pandemic world
that everybody was working on this is a lot of
people gave it up because it's just a little too hard,
but my wife kind of picked it up late and
(12:37):
she's been working on this and she's got they have
four different jars of sour dough starter all kind of
and it's a live, you know, bacteria culture thing. It's
kind of happening in the corner of the room, so
it's not it's like a house plant, but it's like
but it's you know, but it's bread, and so it's
live and bubbling and gurgling and kind of doing this
thing over there. So I just think it's hysterical just
(12:57):
because like every day she's got you know, she has
the gale, she's weighing out the flower our oven, you know,
our bottom oven is now our our proofing cabinet. Uh,
and every day she's kind of working on the spread
and the bread is delicious. So it's just sort of
this funny thing that aside that's in the baking world.
But I gotta tell you my my slam dunk again
lights out dessert that you know, it's got a ton
(13:18):
of reviews on food network dot com. Is my my
bourbon and chocolate pecan pie, which is just like lights out,
absolutely delicious, thick, gooey, very chocolate e lots of great
pecans and a real deep bourbon aroma to it. Uh.
That's one of my favorite Christmas desserts. That was delicious.
I like all those things that sounds good, can I make?
(13:44):
So this is one thing that we used to do
growing up. I'm the youngest of five. We had a
huge family, you know, all of the cousins and aunts
and uncles and everyone came over. And this is something
that I still do to this day, even though I'm
on the wrong side of thirty uh uh. And it's
so much fun what you do for all the kids
(14:04):
out there or the young heart. We have a candy
train making station every Christmas. So we have the big
Christmas party early on. What we do is we get
like the kiddie table. We fill it full of a
bunch of candy and a couple of hot glue guns, which, yeah,
you might need some parental guidance over over this. And
(14:26):
so what we do is will take like um a
lifesaver role and peppermint um candies like the wheels right,
and we'll glue gun the peppermint wheels to the Lifesaver roll.
So now you have the base of the train. And
then you take a hearsy kiss, turn it upside down, um,
glue gun the top of it. Put it on the top.
(14:48):
It looks like the the the smoke stack of the train.
And then you can start getting You can start but
dazzling it with skittles and Eminem's and all this stuff,
and then all at the end you have them all
put together. Or you can do our family did, which
was get some string and then make little ornaments and
you have these little candy toy trains that were so
(15:10):
much fun to make, and then the next day on
Christmas morning, you can eat them and it's like Halloween
on Christmas. Well that's how are these like Christmas ornaments
that you hang on the tree. They can be or
you can make like long trains like we would do both.
We would make like little ornaments that look like look
like trains, and then we would also make long trains
(15:31):
then have them all over the table and stuff, and uh,
it's an absolute hit. Every time you have a bunch
of kids over, it's so much fun. Yeah, and I
want to I want to talk about one thing that
I'm glad. Frankly, I'm glad it's over. Um. I'm not
gonna get too far into details because you never know
when when when parents had this podcast on the car
(15:52):
and sometimes the kids are in Um. But the elf
on the shelf has officially moved on from our house.
That's good. On the shelf has gone back to the
North Pole two and and and live with his girlfriend.
I don't remember what the girlfriend was called. He took
all of his clothes and he moved out. This year
was the first year in fourteen years they fund the
(16:16):
show did not come to see us this year, and
and honestly, I was I was very very grateful for that,
because he can be a little a little naughty and
a little disruptive in the house. But I guess the
whole thing is that it makes your kids be nice
and not naughty, right, not not not really, not really,
especially at a little bit later, because you know, it's
like this whole thing that's like they know that he's
(16:38):
kind of not really paying attention, you know, I mean,
they know he's got like he's like doing his own vibe.
He's like, you know, he's kind of cooking up's like
you know, whatever adventures he gets into it at midnight,
you know, every single night. Um, so you know they
kind of walked by that. They both of them give
each other a side eye and go, yeah, what's up,
you know, and they keep on moving. But I'm very
(16:58):
grateful that the elf on the shelf no longer well
no longer lose in our house. Well, it wouldn't be
the holiday season without Starbucks ripping out a bunch of
holiday drinks out right now. And yeah, a lot of
people are super pumped. There's like the sugar cookie, Almond
milk latte, Irish Cream, cold Brew, chestnut pray Lean latte.
(17:19):
We could go on for a while. I see that
you have a bunch of Starbucks cups in front of you.
Are you're gonna do a live taste test for us? Yeah? Yeah, yeah.
My my assistant because assistance to this kind of stuff,
went went went to Starbucks and grab all six of these.
Uh and they're actually still kind of warm too, which
is kind of fun, except for the cold brew. Um. Now,
I'm a I'm a coffee purist, Like I really really
(17:39):
love coffee. We should do a whole episode on coffee
one day, right, But but I my drink and and
and sometimes it's kind of alarming, especially if I say
it out allowed at at a at a at a
coffee shop. But I like a quad shot espresso, right,
So that's four shots of espresso or two double shots
in a cup. And that's my jam. And I'll do
that once or twice to day. I'll get one in
the morning usually kind of one in the afternoon sometime
(18:01):
three four o'clock like whatever, because like because like my
day usually kind of breaks up into like a couple
of different you know. So I get up to take
the kids of school, go to the gym. That's kind
of round one. Round two is like I'm usually on
the phone with you know folks until like noon or so.
And then round three is I go to the restaurant.
So my days are like twelve fifteen hours long, right,
And so like that three o'clock coffee thing is really
(18:22):
really yummy. So to me, all this sort of like
kind of like the bells and whistles a big holiday stuff.
Not my jam, but it is my daughter's jam, for sure.
There was there was an article nuts long ago with
with um um jen Ze ears and their their favorite
restaurant is Chick fil a and and their second favorite
(18:43):
restaurant is Starbucks. So my daughter she loves to do
this and and uh and because I clearly spoiled my kids, Um,
so what we'll go and do a Starbucks run every
morning before she goes to eighth grade because you know,
I'm I'm I'm good time dad like that. So so
we kind of spend a lot of energy at Starbucks.
But I think this would be kind of interesting. So
I have my assistant run and grab. I've got six
(19:05):
uh vent a coffee drinks here, and the first one
is the sugar cookie almond milk latte and um and
I'm gonna Tascy's live in front of everybody, right, so
take the lid off, right, So it's obviously an almond
milk drink, right, which I do you like almond milk? Yeah?
(19:27):
I mean I know that, like it's all the rage now,
I guess soy milks out right, all the milks in. Um,
I like almond milk. I like oat milk. I really
like oat milk a lot, right, Um and um, you
know like I like honestly, if it's if I can
steam it. It's because because with my coffee machine, I
have a very super fancy espresso machine in my house.
If I can steam it, I'm in right, And so like,
(19:48):
soy milk whips really well, almond milk whips really well. Uh,
and then like two, I think that that I think
all this stuff is really really great. But um, definitely
if I'm drinking it, right, I like almond milk. I
think I think cold almond milk is actually really delicious, right,
And sometimes it's like an afternoon snack or it's like
that thing you want to chug if you're not like
hungry hungry, but and you're sort of thirsty at the
(20:09):
same time. I think putting down like coming back from
the gym, like chugging a glass of almond milk, I think,
to me kind of feels feels very satisfied. Okay, So
I'm drinking this one first. It's the sugar cookie almond
milk latte. It's very sweet. It's not a lot of
it doesn't really like there's a lot of coffe on
us either, right this it's a lot of almond milk
and cinnamon, and I feel like that's what all of
(20:29):
these drinks are they're like dessert. Yeah, it's really it's
really sweet, man. Okay, So on a scale of one
to ten, when you give them that one um, on
a scaled one to ten, I would kind of give
that maybe maybe a four, four or five, right because
like to me, I think if it's a latte, I
want to taste the coffee. I'm not getting a lot
of coffee on that, but but I am getting a
lot of sugar. I'm getting a lot of holiday spice. Um.
(20:50):
And and when you order a coffee, do you order
a coffee that's got any bells and whistles on it?
Past a cappuccino or something? But now you get I
get black, I get black coffee, and I you generally
put like some uh stevia in it, and so so
a little bit of sugar to bounce out some of
the some of the flavors of coffee. Right. But but
you're right, this is this is I mean, there's so
much sugar nut it's probably nine d calories. Okay, So
(21:12):
this next one is gonna be the Irish cream cold brew.
Do you do you like I love Coldbred coffee? Yeah?
I do too. When I hear Irish cream cold brew.
I think they're better be some booze in this, which
I don't think there is you could put some booze
in this, so even that's that's going down like like, um,
oh my god, look like a Guinness and a pub
(21:33):
and yeah and Irish pubs some places. This is really good,
all right? Mm hmm? What scores Gatlin getting? Um? I
think this is a really really nice coffee, very coffee forward.
I think it's really great. Definitely tastes the Irish cream
out of that. Um. I would probably get that maybe
seven brood. Yeah, it's really good. Okay. Next one we
(21:55):
got the chestnut praline latte. This is kind of interesting too,
because because I think the flavor profiles are those like
pump syrups right right, Yeah, I don't know that. I
know if that has a lot of flavor, I don't know.
I don't love that one very much. Chest not pray
(22:15):
league latte. I think I would give that a four.
That's just like all sugar alright, iris cream cold brew
in the lead, caramel brewle latte. Okay, I like a
good primberly. That one's the sweetest. Wow, oh my god,
that makes my teeth hurt. Tyler's Head's gonna explode after
(22:38):
this bit, by the way, I know, right, um gosh, um,
this is are all right? This is not my thing.
If you like, if you like a really really sweet
coffee drink, I think the caramel Brule latte maybe your thing,
but that's ridiculously sweet. The cold brew thing is is
clearly in the lead. All right. Next one, we got
the toasted white chocolate moca. Okay, that's nice. I like that.
(23:06):
That's really good. Yeah, I mean so that the so
the mocha thing, I'm getting a little bit of the
chocolate coffee combination, which I think is really nice. Um,
and the toasted things a little bit of like caramelization note,
which is kind of nice. I wonder how they blend
this together. Not a little hint of coffee in the back,
nun on this. Um. I think it's really great again,
(23:27):
but incredibly sweet, not bad. I don't know if I
certainly couldn't drink the whole cup. There's no way, um
that would that would find a garbage canyon maybe pretty quick. Um.
So I think the pepper mint mocha is probably the
big one, right, that's the big one, right, See if
it holds up. Mm hmm. Okay, so this one tastes
(23:48):
like the holidays. This is this is kind of nice.
I could riff on this pretty quick. So pepper mint mocha,
I think that's got a nice flavor to it. But
I think what the kids are really crazy about it
just the cops aren't really sorry about it. Yeah, they're
just they just like the cups. I think they get
excited about that. I know, right. I think the peppermint
mocha is really good. My favorite is the Irish Cream
(24:09):
Cold Brew because it really really tastes like coffee. I
think it's kind of nice. Um. And then everything else
is the flavors are very similar. Um. You know, there's
a personal preference if you like a white chocolate, crim
Broule sugar cookie something something. I think you could probably
roll the dice. And I think they're all very similar
from a flavors profile standpoint. Um, I like the peppermint mocha,
(24:34):
but I think number one, right, the winner for the
Starbucks Holiday Coffee Challenge. I think it's gotta be the
Irish Cream Cold Brew. That's amazing. Um. So I was
a morning show host for a long time and I
used to go to Starbucks every single morning before my
(24:55):
show to like get a little pick me up, and
I got a caramel mochiata b s bs blah blah blah,
and I couldn't understand why I was gaining weight after
like nine months of this every single morning. And then, um,
I don't know if we're sponsored by Starbucks. Um, and
maybe we won't be after I say what I'm about
to say. But um, I went and looked at what
(25:17):
the calorie count is and it is like half of
your daily calorie and take, and you know, before you
even got into breakfast, which is insane to me. Also
as a as a waiter. I don't know if you
do this at your restaurants, but at the restaurant that
I worked at, I the waiters had to make the
(25:39):
cappuccinos and the espressos and boil boy, did I hate
making those things. It was the worst. So I never
ever ordered them purely because I remember the pain and
suffering I had to go through to make all those things.
So we have a really high tech machine, like I think.
I think that like when you walk into a coffee
(25:59):
shop up and it's really really noisy, right, because like
they will take the handle that was in the machine.
They'll hit it on the bang box to get the
grinds out, and then you'll hear the grind one more time,
and then and and then the frosty of the milk.
It's really really loud, right, so so you know, in
a mission caliber restaurant, that's not cool. So we have
this like machine from Germany. It was kind of pricey,
(26:20):
but it's an all in one big unit. It's it's
like a little it's the size of a mini fridge,
so it's got It has a hopper on the back
right so it holds both regular and decap beans. You
hit a button and then just this most elegant creamy stream,
a beautiful camel brown. You know, coffee gold just oozes
(26:42):
out at perfectly every single time. So I think the idea, Well,
the next time you're in San Francisco, we'll go on
the coffee station I'm making for you. But we make
really really nice coffee. Do you have a favorite coffee bean?
Is there a coffee roaster that you're you crushed on
right now? No, I have a cure egg. Don't judge me. No,
it's great. Well, and here I think the curis are
(27:02):
kind of cool that that's a big hotel thing right
like it. So I think kind of having like the
little pods and kind of getting you having like a
nice lottood those things that those we got really really well,
I think they're great. Well, um, I wish big go ahead.
I was just saying, I wish that you were my
boss back in two thousand and eight when I was
a waiter, because I wish we had that machine at
(27:23):
at our store. All right, Tyler, Well, I'm I'm very hungry,
and and I didn't think I didn't think that was
possible after what I did to my body after Thanksgiving.
But um, but I learned so much. You know. Well,
we'll buckle in, my friend, because we got a long
holiday season coming up. We got Christmas, we got New Year's.
We're calarie packing. It's that time of year. Man, get
(27:44):
you eating pants on. This is gonna be fun. Yeah
all right, um, thank you guys so much for listening
to two dudes in the kitchen. Next week we are
going to get our sweet tooth on. We've all heard
of butter boards, but have you heard of frosting words.
We'll get into that next week. It's gonna be good, Tyler.
See your brother all right, See you next week, by everybody.
(28:05):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in the Kitchen. Make sure to write
us a review and leave us five stars. We'll take
that and we'll see you guys next time. See you
next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. Welcome and everybody
time for other episode of Two Dudes in a Kitchen.
I'm Wells Adams and that's Tyler Florence. Hi everybody, how
are you? I think everyone's doing great, maybe a little
full from Turkey day? Do you have a good Thanksgiving? Brother?
Oh my god, I'm so glad. I put on my
(00:21):
eating pants, MANU. It was. It was a feast. We
had about twenty five people over at the house. And listen,
it's my wife's super bowl between Christmas and Thanksgiving. She
transforms the house. Uh you know we're already Uh we
we got she gets the tree and the day after Thanksgiving,
so that that's already up and uh we we had
(00:41):
so much fun. And I always kind of make it
up every year when it comes to a really good turkey.
I rarely make the same turkey twice, so it's always
kind of interesting. I just kind of go with what
feels good. Um, but how would your Thanksgiving? Would you do?
It was good. My wife's the same way, but she
is an actress, so that means that we have of
no joke, Lighting and Art department come into our house
(01:06):
and change everything into the Thanksgiving theme and then and
then now we've we've transferred over to the Christmas theme.
But it's like it's like a whole deal, like like
fifteen dudes have to come over and do this to
our house, and it's got to be so expensive. But
guess what, I'm not paying for that. It's like it's
(01:28):
like a reality show where somebody gets limited. Yeah exactly,
but but no, uh, Thanksgiving was fun and it was great.
It was great to see the damn fam and um yeah,
you know, there was no like big snap foods in
terms of like politics and like yelling and screaming. So
I feel like that's just a win in general for us.
(01:49):
I think so too. I think everybody's had it with
the you know, polarization of everyone's real big opinions, and
I think it's the year that everyone is just going
to try really hard to get along. Yeah, I hope.
What was what was the best thing on the table
at your Thanksgiving? Teller? Well, I gotta say so, so
I at the restaurant, and this is one of the
(02:10):
great things about being a chef at a restaurant because
you get your team to kind of do all the
all the all the fun stuff like prepping turkeys and
all that kind of stuff, so which is really nice.
So so I got I cooked three turkeys this year. Um,
but what I did is like I got the whole
turkeys in, got them into the restaurant, and then we
debone them, right, which kind of makes It's like I
had this like kind of big, kind of like a
big huge chicken right of a turkey that we took
(02:32):
all the bones out and I made what's called a roulotte, right,
so we kind of stuffed it so it was just
the breasts but still kind of connected to the skin.
And then we took all the dark meat and periodd
and made a black truffle moose out of out of
the turkey itself and then stuffed it, wrapped it up
really really tight. And then and then I took those
and then I tied them and I rose to them,
(02:52):
and they looked like a beef tenderloin, but it was turkey,
and once you kind of cut into it, it had
like a little center garnish of like like yummy dark meat.
And I had like like roasted caramel, I shall at
fresh time black truffle kind of folded into it, so
it was really really exquisite. And then, um, turkey stock,
to me is one of the greatest things of the holidays, right,
and I like make it a double turkey stock. So
(03:14):
I'll take I'll take turkeys like the some of the
bones and stuff, roast some really really dark with what
they call marplot, and that's like you know, roasted parsons,
roasted carrots, roasted onions, roasted garlic, um like lots of
fresh herbs, and then make a like a stock out
of that, and then I'll do it again so it's
like super concentrated, really really delicious. I reduced that down,
hit it a little bit of heavy creamp just so
(03:35):
it was nice and yummy, and uh, we put that
over top of the turkey so that that was like
the big star of the show and everybody freaked out,
like a really really gorgeous I brought a couple of
tomahawk steaks from a restaurant to uh because it just
kind of fun and mix it up a little bit
so it's turkey, and then we had you know, some
good dry age on top of that. And then um
and then cream kale from the restaurant, which is just
(03:56):
absolutely delicious, or potato puree. I did some carrots. We
just brought sprouts, which is really nice. But but the
one thing that sets the room on fire, just brings
the house down is my sweet potato and banana cast roll.
It just lights out delicious. So we talked about that
right before Christmas. Is kind of like what is that.
We had a caller calling and like, what what's your
(04:17):
favorite side dish? And I gotta make it every year
and it's just it's it's it's like relatively easy because
you gotta roast of sweet potatoes and roast bananas and
then you kind of make the meat of the cast
roll and a food processor and then kind of finish
off with like a little street little crumb topping with
with pecans. But that's just so good, and you know,
and that's sort of like it's like the perfect sweet
and savory bite. You know when you get like a
big mess. Now, when when you make a plate at Thanksgiving,
(04:38):
are you delicate about it or do you see all
how you can get the food on there? No, I'm
like going back for seconds and third, So I'm like
picking uh, certain things that I want to try, like
at first, and then going back and trying other things,
and then my whole thing is just trying to create
the perfect bite. Yes, exactly. So it's like Brussels sprouts
with a little bit of cranberry and like dripping with
(05:00):
a little bit of gravy, and get like the brown
crispy skin from the turkey, and and you kind of
had that one perfect bite we that I think just
signifies Thanksgiving, right And then to me, like because you
don't really taste it, it's not like you get a
chance to eat Thanksgiving all year long, like a lot
of different flavors, Like you kind of eat summer food
from you know, from like lobster and basil and tomatoes
and all summer long all season, but there's like Thanksgiving.
(05:22):
You get it kind of one day, you know, and
so everybody really kind of celebrates the deep flavors. And
I absolutely love it, I really do, but hopefully get
it for a couple of days because those leftovers are
bro We got we got some leftovers and and we
were talking about this in the last episode two, but
but you know, I think the hot brown sandwich is
always the way to go. Yeah, I agree with you. Um,
(05:46):
have you ever done a turned ducan? Uh? No, God no,
it sounds like it sounds like this Frankenstein thing. I mean, listen,
we when I when I make turkeys always kinna do
something really kind of interesting with it. I've never made
one before, I've had it, but for um, and I
don't think it's particularly delicious because because for a lot
of people who aren't really sure what a turd ducan is,
it's a um, it's a duck stuff inside of a chicken,
(06:09):
stuff inside of a turkey, right, So it's a turn
duck in, right, Um. And and so the the duck
gets deboned and the chicken gets deboned, the turkey gets deboned,
and you kind of sew it together like this big
Frankenstein animal. And then and then it gets briant. And
if you're down in Cajun country, they usually fry it,
which which is kind of wild. It's like, you know,
(06:29):
the the Noah's Ark of Thanksgiving specialities, like all the
animals are in there. Yeah. My dad went to uh
Med School at two Lane, so we used to do
the tur duc in every year, and he thought it
was the greatest thing ever. And we were all like,
I'm not sure about this, but I suppose well, yeah,
because like nothing gets perfectly cooked right. It's it's such
(06:49):
a dense thing, right, and it's it's really easially kind
of dried out. It's just a marble that you could
stitch it together and actually make it happen. They're not
particularly pretty. It's a tur ducan is not elegant. Well,
I gotta say a big thank you to you for
the the hashtag stop cooking whole turkeys that you told
us about last episode, because I did that thing where
(07:10):
I went to the butcher. I said, hey, so I
want you to do I want you to cut the
legs off. I want you cut the wings off. I
want to cut the breast it out. I'm not doing all,
you know, the entire turkey in the oven thing, and
let me tell you chef's kiss. Everything was so juicy
and moist, terrible words to use on the radio, but
here we are, um, and it was just is it
(07:31):
is it? I don't know, man, Like sometimes like what
else you're gonna describe like a juicy turkey? That's very true. Yeah,
it's more. I like to consider myself a juicy turkey.
You know a lot of people did, brother, But yeah,
it's great because because when you're not cooking a whole turkey,
and let's just be honest, and now they're on the
a lot of like armchair quarterback postgame analysis, people like, Okay,
(07:51):
what am I gonna do different next year? Um, just
don't even think about it. If you if you didn't
get the message, if you didn't get this signal right before,
thanks Garing, Like the idea of like cooking a whole turkey,
it's just sort of dumb, right, I mean, because it's
probably a little frosty in the middle. Let's be real,
you just thought it out. Um, But the bone weight
of a turkey is because you gotta cook it all
the way through because everyone's like terrified about you know,
(08:12):
the turkey being slightly pink at the bone, and and
and by the time you cook the bones all the
way through, you've hammered the breast, you've hammered everything else
that's just not particularly delicious. And then you need the gravy.
You need it, right, And so I think if you
just cook the turkey without that, by butchering it down
and really kind of treating like a big chicken like that.
You've never had anything better? So did you use these
to read the mometer? Oh? Yeah? And uh and I
(08:36):
and I you know, I took it out like a
little bit before I think what everyone says, you're supposed
to have the temperature at let it rest for a
little bit. Came up to temperature so juicy and moist. Boy,
it was good. Oh good, good, good, Well I'm happy. Man.
Listen on a new family tradition is born, my friend. Well,
that's great. We can put Thanksgiving in the rear view
mirror and start looking forward to all the Christmas and
(09:00):
Hanukkah and Kwanza festivities coming up. So this episode we're
calling a sugar spice and everything nice time to get
in the holiday spirit. Um, when you think of Christmas food,
what's your first thought? Well, you know, there's there's so
much about that because it's it's the Everyone says it's
(09:20):
the holiday season, but it's two very different meal periods. Right,
It's like Thanksgiving, it's clearly Thanksgiving, and then I think
Christmas and the UK people cook turkeys at Christmas. It's
clearly defined kind of what they prepare or it's goose, right,
But here in America Christmas, you know, Christmas dinner. It's
kind of like a loosely translated thing like nobody really
sometimes it's ham, you know, sometimes like I usually you know,
(09:42):
take it to the next level. It's all it's you
generally beef. I'm a big beef guy. So beef tender
loin is always like the nice easy execution just because
it's a percent utilization. Everybody loves it. Um it's it's
relatively easy to put together. You can buy one anywhere.
You can get one a costco, you can get one
the grocery store. Just a nice beetender wine and uh
and and so you see someon with salt and pepper.
(10:04):
Sometimes if you want to get crazy with it, can
brush it a little bit Dijon mustard and then you
basically put it onto a sheet pan and bake in
the oven um at a relatively high technically you're roasting,
so it's like three um for you know, like forty
five minutes, fifty minutes, almost an hour again until you
get the insurrey thermometer that's gonna give you about a
hundred and twenty seven degrees. So it's like that medium
(10:25):
rare plus which I think is pretty pretty safe for
a dinner party. Um, let it rest and slice it
up and you've got something great. And then I think
it's just about savory flavors, right, So it's you know,
and things that kind of feels special. I think, you know,
Thanksgiving it's all about sort of giving things, and then
Christmas about kind of like you know, flexing a little bit, right.
You know. I think it's definitely potato pure selfie, some
kind of like really interesting kind of vegetable and uh.
(10:48):
And and then of course I think that that celebratory
thing where everyone's breaking out there, they're they're they're good
wine for the season, right and have something really nice.
It's definitely about raising your glass and uh and and
celebrating the Christmas spirit. Yeah. And the other thing that
I feel like Christmas comes with is the sweet tooth.
I mean, there's a lot of really delicious desserts that
(11:11):
go along with uh with Christmas each year, at least
in my in my house because Sarah loves to uh
to bake. Do you have any funny like baking Christmas stories? Well,
you know, I was thinking about that and I you know,
the um, um not bragging. I'm a good baker, you know.
Um uh, well to two things. The funny thing about
it is, right now our kitchen is being taken over
(11:33):
by my wife's sour dough project. Right my wife is
thoroughly obsessed with making sour dough bread from Starter. So
right now, there's like no joke, there's four jars. Were
really kind of big into the homesteading world. Like my
wife has all these projects, like she she makes homemade
homemade window cleaner out of like used lemons. She's she
(11:53):
we we have we have fruit trees in her backyard.
We have apples and pears she made. She made our
homemade apple cider vinegar um, which is cooking away, um,
fermenting away. And then I'm actually making hot sauce right now. Um,
I almost send you something you like hot sauce. Wells,
I'm gonna boil your yeah, because I'm fermenting six gallons
of what I like to call a Sicilian slap, so
(12:16):
that that's gonna be ready in about a week or so.
And then her other big project, which I think it's
just hysterical right now, is her just absolute obsession with
sour dough bread from Starter. Right so she she you know,
kind of kind of popped up in the pandemic world
that everybody was working on this is a lot of
people gave it up because it's just a little too hard,
but my wife kind of picked it up late and
(12:37):
she's been working on this and she's got they have
four different jars of sour dough starter all kind of
and it's a live, you know, bacteria culture thing. It's
kind of happening in the corner of the room, so
it's not it's like a house plant, but it's like
but it's you know, but it's bread, and so it's
live and bubbling and gurgling and kind of doing this
thing over there. So I just think it's hysterical just
(12:57):
because like every day she's got you know, she has
the gale, she's weighing out the flower our oven, you know,
our bottom oven is now our our proofing cabinet. Uh,
and every day she's kind of working on the spread
and the bread is delicious. So it's just sort of
this funny thing that aside that's in the baking world.
But I gotta tell you my my slam dunk again
lights out dessert that you know, it's got a ton
(13:18):
of reviews on food network dot com. Is my my
bourbon and chocolate pecan pie, which is just like lights out,
absolutely delicious, thick, gooey, very chocolate e lots of great
pecans and a real deep bourbon aroma to it. Uh.
That's one of my favorite Christmas desserts. That was delicious.
I like all those things that sounds good, can I make?
(13:44):
So this is one thing that we used to do
growing up. I'm the youngest of five. We had a
huge family, you know, all of the cousins and aunts
and uncles and everyone came over. And this is something
that I still do to this day, even though I'm
on the wrong side of thirty uh uh. And it's
so much fun what you do for all the kids
(14:04):
out there or the young heart. We have a candy
train making station every Christmas. So we have the big
Christmas party early on. What we do is we get
like the kiddie table. We fill it full of a
bunch of candy and a couple of hot glue guns, which, yeah,
you might need some parental guidance over over this. And
(14:26):
so what we do is will take like um a
lifesaver role and peppermint um candies like the wheels right,
and we'll glue gun the peppermint wheels to the Lifesaver roll.
So now you have the base of the train. And
then you take a hearsy kiss, turn it upside down, um,
glue gun the top of it. Put it on the top.
(14:48):
It looks like the the the smoke stack of the train.
And then you can start getting You can start but
dazzling it with skittles and Eminem's and all this stuff,
and then all at the end you have them all
put together. Or you can do our family did, which
was get some string and then make little ornaments and
you have these little candy toy trains that were so
(15:10):
much fun to make, and then the next day on
Christmas morning, you can eat them and it's like Halloween
on Christmas. Well that's how are these like Christmas ornaments
that you hang on the tree. They can be or
you can make like long trains like we would do both.
We would make like little ornaments that look like look
like trains, and then we would also make long trains
(15:31):
then have them all over the table and stuff, and uh,
it's an absolute hit. Every time you have a bunch
of kids over, it's so much fun. Yeah, and I
want to I want to talk about one thing that
I'm glad. Frankly, I'm glad it's over. Um. I'm not
gonna get too far into details because you never know
when when when parents had this podcast on the car
(15:52):
and sometimes the kids are in Um. But the elf
on the shelf has officially moved on from our house.
That's good. On the shelf has gone back to the
North Pole two and and and live with his girlfriend.
I don't remember what the girlfriend was called. He took
all of his clothes and he moved out. This year
was the first year in fourteen years they fund the
(16:16):
show did not come to see us this year, and
and honestly, I was I was very very grateful for that,
because he can be a little a little naughty and
a little disruptive in the house. But I guess the
whole thing is that it makes your kids be nice
and not naughty, right, not not not really, not really,
especially at a little bit later, because you know, it's
like this whole thing that's like they know that he's
(16:38):
kind of not really paying attention, you know, I mean,
they know he's got like he's like doing his own vibe.
He's like, you know, he's kind of cooking up's like
you know, whatever adventures he gets into it at midnight,
you know, every single night. Um, so you know they
kind of walked by that. They both of them give
each other a side eye and go, yeah, what's up,
you know, and they keep on moving. But I'm very
(16:58):
grateful that the elf on the shelf no longer well
no longer lose in our house. Well, it wouldn't be
the holiday season without Starbucks ripping out a bunch of
holiday drinks out right now. And yeah, a lot of
people are super pumped. There's like the sugar cookie, Almond
milk latte, Irish Cream, cold Brew, chestnut pray Lean latte.
(17:19):
We could go on for a while. I see that
you have a bunch of Starbucks cups in front of you.
Are you're gonna do a live taste test for us? Yeah? Yeah, yeah.
My my assistant because assistance to this kind of stuff,
went went went to Starbucks and grab all six of these.
Uh and they're actually still kind of warm too, which
is kind of fun, except for the cold brew. Um. Now,
I'm a I'm a coffee purist, Like I really really
(17:39):
love coffee. We should do a whole episode on coffee
one day, right, But but I my drink and and
and sometimes it's kind of alarming, especially if I say
it out allowed at at a at a at a
coffee shop. But I like a quad shot espresso, right,
So that's four shots of espresso or two double shots
in a cup. And that's my jam. And I'll do
that once or twice to day. I'll get one in
the morning usually kind of one in the afternoon sometime
(18:01):
three four o'clock like whatever, because like because like my
day usually kind of breaks up into like a couple
of different you know. So I get up to take
the kids of school, go to the gym. That's kind
of round one. Round two is like I'm usually on
the phone with you know folks until like noon or so.
And then round three is I go to the restaurant.
So my days are like twelve fifteen hours long, right,
And so like that three o'clock coffee thing is really
(18:22):
really yummy. So to me, all this sort of like
kind of like the bells and whistles a big holiday stuff.
Not my jam, but it is my daughter's jam, for sure.
There was there was an article nuts long ago with
with um um jen Ze ears and their their favorite
restaurant is Chick fil a and and their second favorite
(18:43):
restaurant is Starbucks. So my daughter she loves to do
this and and uh and because I clearly spoiled my kids, Um,
so what we'll go and do a Starbucks run every
morning before she goes to eighth grade because you know,
I'm I'm I'm good time dad like that. So so
we kind of spend a lot of energy at Starbucks.
But I think this would be kind of interesting. So
I have my assistant run and grab. I've got six
(19:05):
uh vent a coffee drinks here, and the first one
is the sugar cookie almond milk latte and um and
I'm gonna Tascy's live in front of everybody, right, so
take the lid off, right, So it's obviously an almond
milk drink, right, which I do you like almond milk? Yeah?
(19:27):
I mean I know that, like it's all the rage now,
I guess soy milks out right, all the milks in. Um,
I like almond milk. I like oat milk. I really
like oat milk a lot, right, Um and um, you
know like I like honestly, if it's if I can
steam it. It's because because with my coffee machine, I
have a very super fancy espresso machine in my house.
If I can steam it, I'm in right, And so like,
(19:48):
soy milk whips really well, almond milk whips really well. Uh,
and then like two, I think that that I think
all this stuff is really really great. But um, definitely
if I'm drinking it, right, I like almond milk. I
think I think cold almond milk is actually really delicious, right,
And sometimes it's like an afternoon snack or it's like
that thing you want to chug if you're not like
hungry hungry, but and you're sort of thirsty at the
(20:09):
same time. I think putting down like coming back from
the gym, like chugging a glass of almond milk, I think,
to me kind of feels feels very satisfied. Okay, So
I'm drinking this one first. It's the sugar cookie almond
milk latte. It's very sweet. It's not a lot of
it doesn't really like there's a lot of coffe on
us either, right this it's a lot of almond milk
and cinnamon, and I feel like that's what all of
(20:29):
these drinks are they're like dessert. Yeah, it's really it's
really sweet, man. Okay, So on a scale of one
to ten, when you give them that one um, on
a scaled one to ten, I would kind of give
that maybe maybe a four, four or five, right because
like to me, I think if it's a latte, I
want to taste the coffee. I'm not getting a lot
of coffee on that, but but I am getting a
lot of sugar. I'm getting a lot of holiday spice. Um.
(20:50):
And and when you order a coffee, do you order
a coffee that's got any bells and whistles on it?
Past a cappuccino or something? But now you get I
get black, I get black coffee, and I you generally
put like some uh stevia in it, and so so
a little bit of sugar to bounce out some of
the some of the flavors of coffee. Right. But but
you're right, this is this is I mean, there's so
much sugar nut it's probably nine d calories. Okay, So
(21:12):
this next one is gonna be the Irish cream cold brew.
Do you do you like I love Coldbred coffee? Yeah?
I do too. When I hear Irish cream cold brew.
I think they're better be some booze in this, which
I don't think there is you could put some booze
in this, so even that's that's going down like like, um,
oh my god, look like a Guinness and a pub
(21:33):
and yeah and Irish pubs some places. This is really good,
all right? Mm hmm? What scores Gatlin getting? Um? I
think this is a really really nice coffee, very coffee forward.
I think it's really great. Definitely tastes the Irish cream
out of that. Um. I would probably get that maybe
seven brood. Yeah, it's really good. Okay. Next one we
(21:55):
got the chestnut praline latte. This is kind of interesting too,
because because I think the flavor profiles are those like
pump syrups right right, Yeah, I don't know that. I
know if that has a lot of flavor, I don't know.
I don't love that one very much. Chest not pray
(22:15):
league latte. I think I would give that a four.
That's just like all sugar alright, iris cream cold brew
in the lead, caramel brewle latte. Okay, I like a
good primberly. That one's the sweetest. Wow, oh my god,
that makes my teeth hurt. Tyler's Head's gonna explode after
(22:38):
this bit, by the way, I know, right, um gosh, um,
this is are all right? This is not my thing.
If you like, if you like a really really sweet
coffee drink, I think the caramel Brule latte maybe your thing,
but that's ridiculously sweet. The cold brew thing is is
clearly in the lead. All right. Next one, we got
the toasted white chocolate moca. Okay, that's nice. I like that.
(23:06):
That's really good. Yeah, I mean so that the so
the mocha thing, I'm getting a little bit of the
chocolate coffee combination, which I think is really nice. Um,
and the toasted things a little bit of like caramelization note,
which is kind of nice. I wonder how they blend
this together. Not a little hint of coffee in the back,
nun on this. Um. I think it's really great again,
(23:27):
but incredibly sweet, not bad. I don't know if I
certainly couldn't drink the whole cup. There's no way, um
that would that would find a garbage canyon maybe pretty quick. Um.
So I think the pepper mint mocha is probably the
big one, right, that's the big one, right, See if
it holds up. Mm hmm. Okay, so this one tastes
(23:48):
like the holidays. This is this is kind of nice.
I could riff on this pretty quick. So pepper mint mocha,
I think that's got a nice flavor to it. But
I think what the kids are really crazy about it
just the cops aren't really sorry about it. Yeah, they're
just they just like the cups. I think they get
excited about that. I know, right. I think the peppermint
mocha is really good. My favorite is the Irish Cream
(24:09):
Cold Brew because it really really tastes like coffee. I
think it's kind of nice. Um. And then everything else
is the flavors are very similar. Um. You know, there's
a personal preference if you like a white chocolate, crim
Broule sugar cookie something something. I think you could probably
roll the dice. And I think they're all very similar
from a flavors profile standpoint. Um, I like the peppermint mocha,
(24:34):
but I think number one, right, the winner for the
Starbucks Holiday Coffee Challenge. I think it's gotta be the
Irish Cream Cold Brew. That's amazing. Um. So I was
a morning show host for a long time and I
used to go to Starbucks every single morning before my
(24:55):
show to like get a little pick me up, and
I got a caramel mochiata b s bs blah blah blah,
and I couldn't understand why I was gaining weight after
like nine months of this every single morning. And then, um,
I don't know if we're sponsored by Starbucks. Um, and
maybe we won't be after I say what I'm about
to say. But um, I went and looked at what
(25:17):
the calorie count is and it is like half of
your daily calorie and take, and you know, before you
even got into breakfast, which is insane to me. Also
as a as a waiter. I don't know if you
do this at your restaurants, but at the restaurant that
I worked at, I the waiters had to make the
(25:39):
cappuccinos and the espressos and boil boy, did I hate
making those things. It was the worst. So I never
ever ordered them purely because I remember the pain and
suffering I had to go through to make all those things.
So we have a really high tech machine, like I think.
I think that like when you walk into a coffee
(25:59):
shop up and it's really really noisy, right, because like
they will take the handle that was in the machine.
They'll hit it on the bang box to get the
grinds out, and then you'll hear the grind one more time,
and then and and then the frosty of the milk.
It's really really loud, right, so so you know, in
a mission caliber restaurant, that's not cool. So we have
this like machine from Germany. It was kind of pricey,
(26:20):
but it's an all in one big unit. It's it's
like a little it's the size of a mini fridge,
so it's got It has a hopper on the back
right so it holds both regular and decap beans. You
hit a button and then just this most elegant creamy stream,
a beautiful camel brown. You know, coffee gold just oozes
(26:42):
out at perfectly every single time. So I think the idea, Well,
the next time you're in San Francisco, we'll go on
the coffee station I'm making for you. But we make
really really nice coffee. Do you have a favorite coffee bean?
Is there a coffee roaster that you're you crushed on
right now? No, I have a cure egg. Don't judge me. No,
it's great. Well, and here I think the curis are
(27:02):
kind of cool that that's a big hotel thing right
like it. So I think kind of having like the
little pods and kind of getting you having like a
nice lottood those things that those we got really really well,
I think they're great. Well, um, I wish big go ahead.
I was just saying, I wish that you were my
boss back in two thousand and eight when I was
a waiter, because I wish we had that machine at
(27:23):
at our store. All right, Tyler, Well, I'm I'm very hungry,
and and I didn't think I didn't think that was
possible after what I did to my body after Thanksgiving.
But um, but I learned so much. You know. Well,
we'll buckle in, my friend, because we got a long
holiday season coming up. We got Christmas, we got New Year's.
We're calarie packing. It's that time of year. Man, get
(27:44):
you eating pants on. This is gonna be fun. Yeah
all right, um, thank you guys so much for listening
to two dudes in the kitchen. Next week we are
going to get our sweet tooth on. We've all heard
of butter boards, but have you heard of frosting words.
We'll get into that next week. It's gonna be good, Tyler.
See your brother all right, See you next week, by everybody.
(28:05):
All right, guys, thanks for listening. Follow us on Instagram
at two Dudes in the Kitchen. Make sure to write
us a review and leave us five stars. We'll take
that and we'll see you guys next time. See you
next time.
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