April 15, 2024 • 25 mins
Tyler and Wells are back answering questions, and they get through many of them!
Tyler has step-by-step instructions on making a fluffy omelet, which he swears will make you cry tears of joy, the best dipping sauce for chicken tenders, the best cheese for a cheeseburger, and a mouth-watering baked potato recipe!
Plus, the answer to why ranch tastes better in restaurants, the recipe to make your own delicious ranch at home, and a difference of opinion on how to cook bacon that might divide people . . . crunchy vs. soggy!
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast.
Speaker 3 (00:06):
That's right, it's time for another episode of Two Dudes
in a Kitchen. It's Wells Adams alongside Tyler Florence.
Speaker 2 (00:13):
Where are you today? It looks like you're back in
San Francisco.
Speaker 1 (00:15):
Yeah, man, back in Northern California. A very successful trip
to Hawaii. Miller and lux Hualai is Gosha. You guys
are twelve weeks strong right now. Kind of killing it,
you know. Yeah. Our team is just amazing out there.
So that trip was really insightful because now you go
running a restaurant in another state that happens to be
(00:36):
on an island in the middle of the Pacific Ocean.
You know, kind of comes with the strategies because it's
a it's beautiful and our team are fabulous, but it's
it's Hawaii, and it's just it's just a little different, right.
So we're gonna be out there quarterly, you know, managing
that restaurant. And I'm back out there gosh in another
two weeks or so. So it feel hot pity on me,
(00:58):
but I'm gonna be out there six times.
Speaker 3 (00:59):
Ye oh no, Tyler, is there enough sunscreen for you
six times a year? Yeah, I'm supposed to be the
guy who works in paradise, not you. Well, let's go
around here.
Speaker 1 (01:15):
Well, we got to get you out. We gotta get
I was talking offline about that, but they we're kind
of putting together those little like friends and family packages
just for cool people.
Speaker 2 (01:23):
Yeah.
Speaker 1 (01:23):
I'm so a few here. I want to come out
and play some golf and hang out. We'll cook. Well,
we'll have a good time.
Speaker 2 (01:30):
I love it.
Speaker 1 (01:30):
Would it be good? Yeah?
Speaker 3 (01:32):
It sounds awesome. Man, I'm excited for that. I'm also
excited for the episode today. It's early in the week,
which means we are doing audience questions and I like this.
We've got kind of a two parter today. An audience
member sent us an article with some food questions that
they wanted to get our opinion on, So I thought
we'd start with that today. All right, Yeah, Stephen Thomp
(01:53):
sent these from BuzzFeed.
Speaker 2 (01:55):
I guess let's just try to do it fast.
Speaker 3 (01:56):
Let's try to like stream of consciousness, like rapid fire.
Let's see what Tyler Florence thinks. First one, what is
the best dipping sauce for chicken tenders, ketchup honey, mustard
or ranch.
Speaker 1 (02:09):
I like Ranch with a little bit of barbecue sauce
mixed in, so it's like, yeah, ranch a.
Speaker 3 (02:13):
Queue, I hear that. I like to kind of make
my own little concoction. Sometimes I take some ketchup and
some mayonnaise, some pepper, put that all that together.
Speaker 2 (02:22):
Boom, got a little little sauce.
Speaker 1 (02:24):
I actually think ketchup and mayonnaise mixed together is one
of my favorite little sauces to just kind of whip
up for no reason. I yeah that now, my wife
calls it goop. But if you take it one step
further and you go ketchup mayonnaise and mustard, it's kind
of like special sauce on a big mac or what
put on you know, animal fries in an out burger.
(02:47):
But it's just delicious.
Speaker 2 (02:48):
Yeah, you gotta dice up some pickles, throw that in there,
or some relish.
Speaker 1 (02:51):
If you've got that, boom you Yeah, you got Louis
dressing for sure, which is really what capers, which is
a really nice parsley juice. So you could finish it.
But I think I think with if we're going straight
up chicken fingers kind of out of the freezer on
a sheet, straight into the oven to get baked. I
like ranch dressing with a little bit of barbecue sauce
mixed in.
Speaker 2 (03:11):
Why is ranch dressing at restaurants so much better than
what we have in our refrigerator.
Speaker 1 (03:15):
Because it doesn't have zantham gum in it? Right, Because
when you talk, when you taste like commercial ranch dressing,
there's like a little weird like lemony sour note to
it that can always tape. Like all commercial dressings have
xantham gum, which is like a stabilizer. Yeah, it's kind
of a weird flavor to it. I don't like it.
(03:35):
Like it's an industrial standpoint because I've made like mass
product before and you have to have that just to
make a shelf stable for a while. But when you
make it from scratch, it's fifty to fifty mayo and
sour cream. You can make this in a big bulk batch.
You can make a little bit or a lot, but
fifty to fifty mayo and sour cream. That's my slam
dunk creamy sauce dressing. Slam dunk. Right, If you want
(03:56):
to make blue cheese dressing a ranch or anything like
that Green Goddess dressed fifty to fifty mao sour cream.
And then with ranch dressing, it's a little bit of
garlic powder, a little bit of red wine vinegar, a
little bit of lemon juice, and and then I like
to drill a little bit of extra virgin olive oil
in that salt and then fresh crack pepper. And then
I like to throw in chives, which it really cos
(04:18):
And that's ranch. That's ranch dressing. Is bomb dot com Is.
Speaker 2 (04:20):
Dill not supposed to be in there?
Speaker 1 (04:22):
Well? You could you could, Yeah, I mean you could
throw anything you want to it. There's no wrong way
to make it at that point, to be honest with you, Right,
So you can throw in dil, parsley, basil, chibes. I
wouldn't throw anything like like a woody herb would feel wrong,
Like rosemary is not the right herb, Yes, is not
the right herb. Time is not the right. But anything
that kind of feels like it would be a top
(04:42):
level garnish, like any chive, basil, shervil, tarragon, anything in
that world totally works.
Speaker 3 (04:49):
I like how I was like, we're gonna do rapid
fire questions stream of consciousness, and I did one question
and we then went into a whole thing about ranch.
Speaker 1 (04:55):
That's that's the Tuesday rabbit hole. Man. That's what I'm
out for, bro. It's just talking about his Is it
a sandwich? Is it a freaking soup?
Speaker 2 (05:02):
Yep?
Speaker 1 (05:02):
What you know? That's that's what you get. You get
what you get. You know what you signed up for.
Speaker 2 (05:06):
Yeah, sorry, do all of you guys out.
Speaker 1 (05:08):
There, you get what you get. But we just learned
something about rans dressing. It's kind of fun, right, Yeah.
Speaker 3 (05:12):
And I'm gonna make that now because I love like
when you go to the restaurant in the because it's like, oh,
this is so much better than when they got at home.
Speaker 2 (05:19):
And I want to make that and it seems very
very easy.
Speaker 1 (05:21):
Fifty fifty sour cream yeo, welk Yeah.
Speaker 3 (05:24):
Second one, what's the best way to eat eggs? Boiled
scrambled omelet or fried scrambled eggs? In my house are
holy territory, Okay, holy territory. I make a wicked omelet.
I make an omelet that'll make you cry. And my
sixteen year old son Hayden, during the pandemic when everybody
was on a sour dough bread kick. I taught my
(05:46):
kids how to make a perfect omelet.
Speaker 1 (05:48):
And three eggs cracked, stirred together in a bowl, separate bowl.
You want to whist them so they're completely incorporated, so
there's no streaks of white, no streaks of yellow. It's
it's frothy and it's bright yellow and it's completely incorporated. Right.
Then you want to get a nonstick pan, Like if
you you want to get a really really great it's
(06:09):
got to be part of your kitchen arsenal is to
have a nine inch nonstick omelet pan and just prepared
for it to get banged up. That pan you're gonna
be replacing probably once a year if you make a
lot of omelets, like man, yeah, I have three and
so in a restaurant, especially if you know a good
brunch line cook. Right, those things get stashed away in
(06:30):
a locker. They get wrapped up and kitchen towels and
and you and nothing metal ever goes in them. Only
silicon spatulos, period, no scratches. Right, So then you you
wanna you wanna throw in whole butter into the bottom
of the pan. Don't melt the butter, throwing a whole
butter into the bottom of the pan, and you want
to slowly warm up the pan. You don't want to
(06:52):
put the eggs into the pan screaming hot. You want
to slowly bring the temperature up in through the eggs
so they again to cook like a crimberleg got it,
silky soft texture, And then with a rubber spatulet. You
want to stir, stir, stir, stir, stir, stir, stir, stir, stir,
And it feels like you're not going anywhere with it
until it begins to happen, and then you're you're basically
(07:15):
folding the cooked eggs into the raw eggs. And as
the raw eggs start to push up back up towards
the side of the pan again, those are gonna start
with thicken. Now, when it starts to become kind of
like really thick and creamy, and it feels like it's
starting to cook and there's a little little tiny lake
of raw egg right on top, tiny tiny lake of
creamy raw egg, you want to just stop the cooking
(07:38):
process and just let the eggs rest. Okay, then, because
like if you're gonna make a perfect armlet, it's creamy
in the middle.
Speaker 3 (07:46):
Yeah, right, Well, because I've always heard that you should
add like cold butter or something like that into that
to or or like a creb fresh that's cold, so
it kind of slows down the cooking process as well.
Speaker 1 (07:56):
Well, you want to add cold butter at the very
beginning of the of the eggs and then and also
just don't overreact with the heat of the pan itself.
So don't put the eggs into a scream in hot
pan because they'll begin to sou fle a and they'll
begin they get tough. Protein hates high heat. It likes
it for a little bit to get nice and brown,
but it doesn't protein hates being cooked at a high heat.
(08:16):
The difference between really terrible scrambled eggs that you get
at a diner and crim brewlet same ingredients, it's time
and temperature and heat. That's it. So anyway, so you've
got this like really kind of perfect fluffy cloudlike mass
of cooked eggs. It's a little little raw in the middle,
but I mean that in the best possible way. If
(08:37):
you like a good kind of runny egg yolk that's
the texture I'm talking about, then you can throw in
crim fresh then you could throw and breeze my favorite breeze,
the bomb bri avocado give on top of that bri
avacach salt data dot. Now you could throw in honestly
anything Denver style omelet with you know, with peppers and
onions and potatoes and bacon and YadA, YadA, YadA, anything
(08:58):
you want right now. The dismount on top of this
is also really tricky. We should do a whole show
in an almond but but it's but you want to
if you're trying to figure out how if you're listening
to this, how to do it. So you're you're holding
the omelet pan in the cup of your hand away
from you, but then you're gonna flip it while so
(09:18):
then the handle starts to come out of the side
of your hand next to your pinky instead of the
thumb and the forefinger. You want to kind of start
to trigger the dismount, right, yeah, I want to start
to kind of get that motion and the ocean right
to rock and roll, right, and then with a rubber spatchulet,
you just want to kind of go underneath next to
the handle and begin to pull out those like little
edge that little slightly leathery edge that's going to catch
(09:40):
the cheese. Right, that's the first fold, and then you
want to go back underneath that again and then flip
it one more time, and then the third flip, which
is going to be the top of the omelet itself.
The third flip is going to create this scene, right,
and then you just basically just dismount it onto your plate,
take a good clean kitchen towel, shree sh and then
(10:00):
I take a whole whole butter one more time and
just shine it up. Oh yeah, little little wax on
you right on top of the omelet, right, and then
a little bit of schi and then and literally this
is what I do for my children, and as you
can tell, I've clearly spoiled them. But omelets are a thing, dude.
Speaker 3 (10:22):
Is it true that if you are going to become
like a serious chef, you have to prove to like
whoever's like your teacher, that you can make eggs well?
Speaker 2 (10:31):
Because I've seen that in movies and stuff.
Speaker 1 (10:33):
I think, if if you can make a good omelet,
you can make anything, okay. But if you can't make
a good omelet, you have attention deficit disorder. When it
comes to the kitchen because like you like, I would
probably not put you in the pole position from a
cook standpoint if you can't make me a perfect omelet,
because I'm going to demand a lot of detail. And
(10:53):
if you can't master that, which is three eggs and butter, right,
god forbid, I hand you scallops. Yeah, you know what
I mean, because we're just gonna be in dangerous territory.
You gonna go to waste my product, and then I'm
just gonna ask you to, you know, go peel some potatoes.
But yeah, I mean for sure, if you can master
a really great omelet, you can master anything.
Speaker 3 (11:13):
Question number three, uh what uh? How should bacon be cooked?
Crispy or still a little soft? What do you like
a little soft?
Speaker 1 (11:23):
I like it? Okay, So if you're in the UK,
they like streaky bacon, they like it chewy. Unlove it. Yeah,
and then I like it where it's somewhere almost almost crispy, right,
because I don't like the fat fully extracted. I like
the fat a little intact, but I like the protein crispy.
I like it somewhere in the middle.
Speaker 2 (11:43):
Okay, I can respect that.
Speaker 1 (11:45):
How do you cook bacon?
Speaker 3 (11:47):
I mean I've done every way to Sunday, but I
think that the easiest way to do it is on
a sheet tray in the oven. Yeah, I've found that
that is the easiest, like kind of set it and
forget it.
Speaker 1 (11:58):
Don't put it into a saute pan. Yeah. Yeah, it's
it's a splatter everywhere and you're gonna make a mess
and you can't really cook pretty bacon at scale. Yeah, yeah,
so so streaky bacon. Half sheet pans, right, and again,
you can buy these things on Amazon. The difference between
a cookie sheet, which a lot of people have, and
(12:20):
a half sheet pan by a company specifically called vole Wrath.
They're out of Sheboygan, Wisconsin. Vol Wrath Right, they make
I think the best industrial equipment that you can kind
of buy in most kitchen supply stores. But you can
also buy them on Amazon. And I have no kidding
here at the house because we do do caterings here
(12:41):
at the house from time and time. But I think
I have fifty half sheet pants.
Speaker 2 (12:46):
I'm looking at the website right now.
Speaker 1 (12:48):
Vowl Wrath V O L L yeah R R A
T H. Yeah. Volrath. They're from Sheboygan, Wisconsin. They're half
sheet pans our best in category, best in class.
Speaker 2 (12:59):
Yeah.
Speaker 1 (13:00):
Now, if you want to take it one step further,
they make wire racks that go in that perfectly as
an as an inset that's great for roasting stuff. You
want to roast a chicken, you want to roast a
poor coin, you want to roast anything. That half sheeppan
is going to be one of your favorite tools that
you go from the prep table to the oven, maybe
(13:21):
even sometimes straight back to the table if you want to.
But the rack is going to let you and you
can do this with bacon if you want, because the
rack gives you a little bit of air underneath that,
so it's circulous. But I don't necessarily use that because
I actually like the contact with the pan itself to
help get it nice and crispy. So anyway, so you
could probably get maybe ten strips of bacon on a
(13:44):
half sheetpan, you know, which is so it's like five
and five, two rows of five and then three hundred
and fifty three seventy five in the oven and then
just kind of let it go. Don't forget it, because
if you burn the bacon, especially at brunch time at
a restaurant, nobody likes you. No one's your friend. Yeah.
If you burn a sheet training bacon, hey it smells bad,
it's wasted fifteen minutes.
Speaker 2 (14:05):
Pro big no, no.
Speaker 1 (14:06):
Big no no. I am one with the bacon. Not
burn the bacon.
Speaker 2 (14:12):
Do not burn the bacon.
Speaker 1 (14:13):
I am one with the bacon. I will not burn
the bacon. And then you just commit and then you
pull it out when's nice and crispy, and then get
a nice fish. Bachelor, we talked about the fish, Bachelo.
Put that onto a good paper towel, let it drain,
and then you've got like flat, crispy, you know, crunchy,
pretty sticks of bacon, which also are just awesome in
(14:36):
a bloody mary.
Speaker 2 (14:37):
Absolutely all right. Next one, what's the best cheese for
a cheeseburger?
Speaker 3 (14:40):
I feel like I know this answer for you, but
let's see what you say, cheddar American, Monterey Jack, Swiss.
Speaker 2 (14:46):
Or blue cheese, none of the above. Wow, that's not
what I thought you were going to say.
Speaker 1 (14:51):
What were you going to say? What's your choice?
Speaker 2 (14:53):
I thought you would say American?
Speaker 1 (14:55):
I think American cheese. If you're gonna go like old
school smash burger, yeah, I think you gotta go America.
If not, you're just like, who are you fancy pants?
Shut your mouth?
Speaker 2 (15:04):
Okay, So then what cheese do you like on your burger?
Speaker 1 (15:09):
My favorite cheese in the world comes from a small
cheese producer in Point Rays, California, which is in Marine County,
which where I'm you know, piping it from today, and
it's cow Girl Creamery and their triple cream Mount tam
Bree is spectacular. And that is the cheese that we
(15:31):
put on our Miller and Lux burger that the Michelin
Guide says. One of that said it's one of the
five best burgers in the state of California.
Speaker 2 (15:40):
Wow, not bragging if it's true.
Speaker 3 (15:44):
Yeah, absolutely, but that's a state full of really good burgers.
So that's really good cheese and really good that's true.
Speaker 1 (15:51):
So so cheese cheese is my thing. So and that's
the same cheese we put on the burger at Wayfair.
It's the same burger. We put the same cheese punt
the burger at Miller Lucks and it's bombed. It melts
in such an elegant fashion and it has this like
full butterfat white mushroom flavor which is just so it
doesn't get in the way of the flavor of the beef.
(16:12):
And it's that big, huge, creamy fat pop and the
stretch is sexy. It's just blubbery. Ah. It's the best
Mount Tam triple cream. Bree buy it, run, don't walk.
It's in your cheese sections, and actually they sell it
coast to coast, so you can probably find it most anyplace.
But it is the best cheese. And it's already It
(16:33):
comes in a little small mini wheel, so you just
freeze it right, freeze it before you cut it so
you get like nice perfect slices out of it. If
you cut it when it's cold, you might crush like
the last circle. Freeze it and then slice through it
with a warm knife. You're gonna get perfect circles that
just crown that little juicy burger buddy.
Speaker 2 (16:49):
That's a good gold tip.
Speaker 1 (16:50):
Freeze it, freeze a little wheel and you get those
little perfect circles and you pop it under the So
you want to griddle them on a flat top. Put
them on your half sheet tray from Volrath in wisconsinant
and then you put that little cheesy crown on top
of that pop on the broiler. Just don't melt it.
Don't make a lake because you're wasting the cheese. Just
(17:10):
warm it to where it's about to melt. Yeah, don't
melt it. Melt it.
Speaker 3 (17:15):
And I assume the ambient temperature of the burger is
also going to continue to melt it as you sit
there and eat, so you don't need to get too booy.
Speaker 1 (17:25):
Yeah, don't. Just don't waste the It's just sort of
a like like you're it's sloppy, right, Just don't melt
it because you're just you're wasting the cheese. Don't let
melt all over the sheet, right, it's like, let it
where it's just about to melt. The cheese will let
you know.
Speaker 2 (17:38):
I got a bonu pick for all restaurant tours out
there that make cheeseburgers. Let's go, man, Never ever, ever.
Speaker 1 (17:47):
Are you angry. I've never heard you get this grind?
What are you mad about? Bro?
Speaker 3 (17:52):
Every time they put an onion ring on my burger,
I hate it because it's one bite and then all
of a sudden, I pull away and the onion ring
has come uncased from its casing and I got this
long onion slopping down my chin. It's never turned out
well for me, I hate onion rings on my burger.
Speaker 1 (18:14):
Okay, so the Miller and Lux Burger has three fabulous
on your rings, kind of I hate the side you're
gonna get. You're gonna send that back to the kitchen, bro.
Speaker 2 (18:23):
Yeah, put it on the side.
Speaker 3 (18:24):
Let me get that delicious ranch that you're talking about
and a little dunk a do and then I'll be right.
Speaker 1 (18:30):
All right, that's fine. Fair you do you? I think
that's great.
Speaker 2 (18:33):
Do you know what I'm talking about?
Speaker 1 (18:34):
Though? Okay, So, but what the question is, what is
an onion ring? Is that a sandwich? You're gonna say, yes.
Speaker 2 (18:40):
It's a sandwich.
Speaker 1 (18:41):
Onion rings a sandwich.
Speaker 2 (18:42):
Yeah, it's breaded and deep fried.
Speaker 1 (18:44):
It's an onion sandwich.
Speaker 2 (18:45):
Yeah. Yeah, I would say, like an egg roll is
a sandwich, and which that's a sandwich. Yeah.
Speaker 1 (18:51):
Really, you really upset a lot of people last week.
I know I did. Yeah you did.
Speaker 3 (18:58):
All right, let's continue on. How do you prefer potatoes
baked or mashed?
Speaker 1 (19:03):
Okay, so we kind of bumped into this this week.
I mean, our potato puree is just sexy. I don't
think there's any other way to describe it, right, Like,
you take our forty five day drage tomahawk sliced just
north of medium rare, which is my favorite temperature, just
north of medium ere. And then it's got like a lake,
(19:24):
a little like melted beef fat at the bottom of
the of the of the plate. You whin me so far? Yeah,
back of the room, you hut me so far?
Speaker 2 (19:30):
Yeah?
Speaker 1 (19:31):
You in the car? Are you with me so far?
You're with me? They are? Now you take that, You
take that big fork right with all that drippy, drippy
like melted beef yumminess, right, and then you go straight
to the potatoes. Bro. Yeah, And that's the that's the
sexy sissauce that you're gonna because that's how potato puree.
It's not mashed potatoes, bro, because that's like that's like
granny style. It's got chunks in it, right, I'm talking
(19:52):
about like baby food smooth potato flavored butter. Yeah, that's
kind of yeah, that's kind of what that's what I'm
talking about. And then you just take the meat and
you go straight the potatoes and then you put that
in your mouth and then there's nothing. I don't think
there's anything better. So I want to say potato puree,
not mashed potatoes. But we've had all of these requests
(20:15):
for baked potatoes recently, so I'm starting to pay attention
to trends where I think a baked potatoes coming back.
Have you seen Martha Stewart's baked potato thing at her
restaurant in Vegas? No, listen, I love Martha. Martha and
I are buddies. I mean, and she smells like money
and cookies every time. Mark the Stewart. I'm in an
(20:36):
elevator of Martha Stewart and she smells like money and cookies.
Speaker 2 (20:40):
Yeah right, I want to smell like that one.
Speaker 1 (20:42):
Day, money and cookies. And so she has this her
it's called Bedford, I think her name of a restaurant
in Vegas. I haven't been there yet, but she has
this like baked potato cart thing where the potato comes
out baked potato that never did any thing to anybody,
this poor baked potato. Right, just look it up. You're
(21:03):
gonna get a big laugh. So she has this sort
of like slap technique where you take the baked potato
and you kind of slam it on the counter, okay,
and it kind of crushes on itself. Yep. Then you
put a knife in it and then you squish it
back up together again, like it's a big mouth waiting
to eat the cheese and eat the sour cream and
(21:24):
the chibes and the bacon and yeah, yeaha, I think
that's funny if you want a big giggle. Just because
the couple of videos that are out there, the guys
just sort of exaggerates the smash just feels so unnecessary.
Speaker 3 (21:37):
No, I was gonna say, I feel like, why do
you have to make a decision with this question? Why
can't you have both things? Why can't both things be true?
Speaker 1 (21:46):
Would you like prisotto with that? Like? What do you have.
Speaker 3 (21:49):
Twice baked potato? I feel like that's a baked potato
in baked potato form, but then also is mashed potato wei?
Speaker 1 (21:57):
Right? Yeah, yeah, that's cool. I mean that's cool. So
we're working on that. You did not like that answer, No, No,
I do. I do. I just think it like and
there's nothing wrong with that. So it's just a lot
of work, right, So, Like you baked potato, then you
scoop out the inside, you got to make the massed potatoes,
you put it back in, you bake it blah blah blah. Right, yeah,
because I think once you stuff it, I think it's
kind of this the same thing here. Here's the thing
we're working on, duck fat baked potato.
Speaker 2 (22:21):
I'm listening.
Speaker 1 (22:22):
I thought, so, No, we have these like Kennebec potatoes,
which I think my favorite two make a French fry
out of. But then also I think that the best
size for a baked potato, because sometimes the Idaho rusted
potatoes are just a little exaggerated, like put that back
in your pants. You're scaring the kids. It's a potato, right,
(22:43):
and then if you go anything smaller than that, they
just look a little whimpy. Right, But I think the
Kennebec potatoes are great, nice starts, nice sugar, really nice
flavor too. Right, So we're baking those and then we're
gonna let them rest. You got to poke holes in
it so they'll blow up. If you haven't had that before,
that's a real thing. Carbohydrate shrapnel in the face is
(23:03):
waiting for you. If you that, that's a cautionary tale.
Don't do what I did. So then we're gonna let
them rest, and then we have this pot of liquid
duck fat on on the on the counter of the kitchen,
and we fry it, this whole potato and duck fat
until it gets crispy as a French front on the outside, okay,
(23:26):
and then we take it out, let, let it rest,
hit it with salt, and then you put a knife
into the top of it and it just goes right.
Yeah yeah yeah. Then you just right. So then it's
like a duck fat fried French fried baked yeah yep.
And then we're we're serving this as like this presentation thing.
(23:47):
So so the baked potato comes out in this pretty
little precious competition. And then on the side there is
a mixture of butter and crim fresh together whipped together,
right their buddies right, and then chive and then uh
mac a day a nut fed bacon.
Speaker 2 (24:01):
You can feed macadamia nuts things.
Speaker 1 (24:05):
To a pig in Hawaii. Bro, Wow, the best bacon
on planet Earth. Now, I'm gonna send you some man.
How we would like about this?
Speaker 2 (24:15):
We did, we talked about I think the last episode,
and I would.
Speaker 1 (24:17):
Like macadamia nut fed bacon is a is a thing.
It's kind of big in Hawaii, but it is amazing.
So anyways, so it's gonna come out and so like
like so then it's like table service, right, So the
server is gonna put the scoop of the crim fresh
butter Jamie jam and then the chives and then the bacon,
and then we're just gonna walk away because the magic
just happened. And then you kind of bite into it
and it has this crispy French fried crispy texture on
(24:39):
the outside and the fluffy guts in the middle. Bro. Yeah,
that I think is the next level of bake potato.
But I'm starting to see that as like a trend
that's starting to pop up everywhere.
Speaker 2 (24:49):
People love a baked potato.
Speaker 1 (24:50):
They do they do it. Just give them what they want. Man,
shut up and play the pips exactly.
Speaker 2 (24:54):
This has been a lot of fun.
Speaker 3 (24:55):
We had a lot more questions, but we're running out
of time, so maybe next week we'll pick this back up.
If you guys want to send in some audio messages
or videos, we'd love that. If you see a new
trend on the web, but like the one we just
were talking about, please send it in. We're here to
educate or debunk. On Thursday, we're joined by Josh S. Sheer,
Executive director of culinary content at Mythical Entertainment and we
(25:16):
are going to chat all about the new cookbook he
put together called Good Mythical Morning. Be sure to come
back later this week for that. You do not want
to miss it, Tyler. It's always a pleasure. Come back
on Thursday. We'll see you guys very.
Speaker 2 (25:29):
Soon on Two Dudes in a Kitchen. See you all right, guys,
Thanks for listening. Follow us on Instagram at two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars.
Speaker 1 (25:38):
We'll take that and we'll see you guys next time.
Speaker 2 (25:40):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence.
Speaker 2 (00:02):
And Wells Adams, an iHeartRadio podcast.
Speaker 3 (00:06):
That's right, it's time for another episode of Two Dudes
in a Kitchen. It's Wells Adams alongside Tyler Florence.
Speaker 2 (00:13):
Where are you today? It looks like you're back in
San Francisco.
Speaker 1 (00:15):
Yeah, man, back in Northern California. A very successful trip
to Hawaii. Miller and lux Hualai is Gosha. You guys
are twelve weeks strong right now. Kind of killing it,
you know. Yeah. Our team is just amazing out there.
So that trip was really insightful because now you go
running a restaurant in another state that happens to be
(00:36):
on an island in the middle of the Pacific Ocean.
You know, kind of comes with the strategies because it's
a it's beautiful and our team are fabulous, but it's
it's Hawaii, and it's just it's just a little different, right.
So we're gonna be out there quarterly, you know, managing
that restaurant. And I'm back out there gosh in another
two weeks or so. So it feel hot pity on me,
(00:58):
but I'm gonna be out there six times.
Speaker 3 (00:59):
Ye oh no, Tyler, is there enough sunscreen for you
six times a year? Yeah, I'm supposed to be the
guy who works in paradise, not you. Well, let's go
around here.
Speaker 1 (01:15):
Well, we got to get you out. We gotta get
I was talking offline about that, but they we're kind
of putting together those little like friends and family packages
just for cool people.
Speaker 2 (01:23):
Yeah.
Speaker 1 (01:23):
I'm so a few here. I want to come out
and play some golf and hang out. We'll cook. Well,
we'll have a good time.
Speaker 2 (01:30):
I love it.
Speaker 1 (01:30):
Would it be good? Yeah?
Speaker 3 (01:32):
It sounds awesome. Man, I'm excited for that. I'm also
excited for the episode today. It's early in the week,
which means we are doing audience questions and I like this.
We've got kind of a two parter today. An audience
member sent us an article with some food questions that
they wanted to get our opinion on, So I thought
we'd start with that today. All right, Yeah, Stephen Thomp
(01:53):
sent these from BuzzFeed.
Speaker 2 (01:55):
I guess let's just try to do it fast.
Speaker 3 (01:56):
Let's try to like stream of consciousness, like rapid fire.
Let's see what Tyler Florence thinks. First one, what is
the best dipping sauce for chicken tenders, ketchup honey, mustard
or ranch.
Speaker 1 (02:09):
I like Ranch with a little bit of barbecue sauce
mixed in, so it's like, yeah, ranch a.
Speaker 3 (02:13):
Queue, I hear that. I like to kind of make
my own little concoction. Sometimes I take some ketchup and
some mayonnaise, some pepper, put that all that together.
Speaker 2 (02:22):
Boom, got a little little sauce.
Speaker 1 (02:24):
I actually think ketchup and mayonnaise mixed together is one
of my favorite little sauces to just kind of whip
up for no reason. I yeah that now, my wife
calls it goop. But if you take it one step
further and you go ketchup mayonnaise and mustard, it's kind
of like special sauce on a big mac or what
put on you know, animal fries in an out burger.
(02:47):
But it's just delicious.
Speaker 2 (02:48):
Yeah, you gotta dice up some pickles, throw that in there,
or some relish.
Speaker 1 (02:51):
If you've got that, boom you Yeah, you got Louis
dressing for sure, which is really what capers, which is
a really nice parsley juice. So you could finish it.
But I think I think with if we're going straight
up chicken fingers kind of out of the freezer on
a sheet, straight into the oven to get baked. I
like ranch dressing with a little bit of barbecue sauce
mixed in.
Speaker 2 (03:11):
Why is ranch dressing at restaurants so much better than
what we have in our refrigerator.
Speaker 1 (03:15):
Because it doesn't have zantham gum in it? Right, Because
when you talk, when you taste like commercial ranch dressing,
there's like a little weird like lemony sour note to
it that can always tape. Like all commercial dressings have
xantham gum, which is like a stabilizer. Yeah, it's kind
of a weird flavor to it. I don't like it.
(03:35):
Like it's an industrial standpoint because I've made like mass
product before and you have to have that just to
make a shelf stable for a while. But when you
make it from scratch, it's fifty to fifty mayo and
sour cream. You can make this in a big bulk batch.
You can make a little bit or a lot, but
fifty to fifty mayo and sour cream. That's my slam
dunk creamy sauce dressing. Slam dunk. Right, If you want
(03:56):
to make blue cheese dressing a ranch or anything like
that Green Goddess dressed fifty to fifty mao sour cream.
And then with ranch dressing, it's a little bit of
garlic powder, a little bit of red wine vinegar, a
little bit of lemon juice, and and then I like
to drill a little bit of extra virgin olive oil
in that salt and then fresh crack pepper. And then
I like to throw in chives, which it really cos
(04:18):
And that's ranch. That's ranch dressing. Is bomb dot com Is.
Speaker 2 (04:20):
Dill not supposed to be in there?
Speaker 1 (04:22):
Well? You could you could, Yeah, I mean you could
throw anything you want to it. There's no wrong way
to make it at that point, to be honest with you, Right,
So you can throw in dil, parsley, basil, chibes. I
wouldn't throw anything like like a woody herb would feel wrong,
Like rosemary is not the right herb, Yes, is not
the right herb. Time is not the right. But anything
that kind of feels like it would be a top
(04:42):
level garnish, like any chive, basil, shervil, tarragon, anything in
that world totally works.
Speaker 3 (04:49):
I like how I was like, we're gonna do rapid
fire questions stream of consciousness, and I did one question
and we then went into a whole thing about ranch.
Speaker 1 (04:55):
That's that's the Tuesday rabbit hole. Man. That's what I'm
out for, bro. It's just talking about his Is it
a sandwich? Is it a freaking soup?
Speaker 2 (05:02):
Yep?
Speaker 1 (05:02):
What you know? That's that's what you get. You get
what you get. You know what you signed up for.
Speaker 2 (05:06):
Yeah, sorry, do all of you guys out.
Speaker 1 (05:08):
There, you get what you get. But we just learned
something about rans dressing. It's kind of fun, right, Yeah.
Speaker 3 (05:12):
And I'm gonna make that now because I love like
when you go to the restaurant in the because it's like, oh,
this is so much better than when they got at home.
Speaker 2 (05:19):
And I want to make that and it seems very
very easy.
Speaker 1 (05:21):
Fifty fifty sour cream yeo, welk Yeah.
Speaker 3 (05:24):
Second one, what's the best way to eat eggs? Boiled
scrambled omelet or fried scrambled eggs? In my house are
holy territory, Okay, holy territory. I make a wicked omelet.
I make an omelet that'll make you cry. And my
sixteen year old son Hayden, during the pandemic when everybody
was on a sour dough bread kick. I taught my
(05:46):
kids how to make a perfect omelet.
Speaker 1 (05:48):
And three eggs cracked, stirred together in a bowl, separate bowl.
You want to whist them so they're completely incorporated, so
there's no streaks of white, no streaks of yellow. It's
it's frothy and it's bright yellow and it's completely incorporated. Right.
Then you want to get a nonstick pan, Like if
you you want to get a really really great it's
(06:09):
got to be part of your kitchen arsenal is to
have a nine inch nonstick omelet pan and just prepared
for it to get banged up. That pan you're gonna
be replacing probably once a year if you make a
lot of omelets, like man, yeah, I have three and
so in a restaurant, especially if you know a good
brunch line cook. Right, those things get stashed away in
(06:30):
a locker. They get wrapped up and kitchen towels and
and you and nothing metal ever goes in them. Only
silicon spatulos, period, no scratches. Right, So then you you
wanna you wanna throw in whole butter into the bottom
of the pan. Don't melt the butter, throwing a whole
butter into the bottom of the pan, and you want
to slowly warm up the pan. You don't want to
(06:52):
put the eggs into the pan screaming hot. You want
to slowly bring the temperature up in through the eggs
so they again to cook like a crimberleg got it,
silky soft texture, And then with a rubber spatulet. You
want to stir, stir, stir, stir, stir, stir, stir, stir, stir,
And it feels like you're not going anywhere with it
until it begins to happen, and then you're you're basically
(07:15):
folding the cooked eggs into the raw eggs. And as
the raw eggs start to push up back up towards
the side of the pan again, those are gonna start
with thicken. Now, when it starts to become kind of
like really thick and creamy, and it feels like it's
starting to cook and there's a little little tiny lake
of raw egg right on top, tiny tiny lake of
creamy raw egg, you want to just stop the cooking
(07:38):
process and just let the eggs rest. Okay, then, because
like if you're gonna make a perfect armlet, it's creamy
in the middle.
Speaker 3 (07:46):
Yeah, right, Well, because I've always heard that you should
add like cold butter or something like that into that
to or or like a creb fresh that's cold, so
it kind of slows down the cooking process as well.
Speaker 1 (07:56):
Well, you want to add cold butter at the very
beginning of the of the eggs and then and also
just don't overreact with the heat of the pan itself.
So don't put the eggs into a scream in hot
pan because they'll begin to sou fle a and they'll
begin they get tough. Protein hates high heat. It likes
it for a little bit to get nice and brown,
but it doesn't protein hates being cooked at a high heat.
(08:16):
The difference between really terrible scrambled eggs that you get
at a diner and crim brewlet same ingredients, it's time
and temperature and heat. That's it. So anyway, so you've
got this like really kind of perfect fluffy cloudlike mass
of cooked eggs. It's a little little raw in the middle,
but I mean that in the best possible way. If
(08:37):
you like a good kind of runny egg yolk that's
the texture I'm talking about, then you can throw in
crim fresh then you could throw and breeze my favorite breeze,
the bomb bri avocado give on top of that bri
avacach salt data dot. Now you could throw in honestly
anything Denver style omelet with you know, with peppers and
onions and potatoes and bacon and YadA, YadA, YadA, anything
(08:58):
you want right now. The dismount on top of this
is also really tricky. We should do a whole show
in an almond but but it's but you want to
if you're trying to figure out how if you're listening
to this, how to do it. So you're you're holding
the omelet pan in the cup of your hand away
from you, but then you're gonna flip it while so
(09:18):
then the handle starts to come out of the side
of your hand next to your pinky instead of the
thumb and the forefinger. You want to kind of start
to trigger the dismount, right, yeah, I want to start
to kind of get that motion and the ocean right
to rock and roll, right, and then with a rubber spatchulet,
you just want to kind of go underneath next to
the handle and begin to pull out those like little
edge that little slightly leathery edge that's going to catch
(09:40):
the cheese. Right, that's the first fold, and then you
want to go back underneath that again and then flip
it one more time, and then the third flip, which
is going to be the top of the omelet itself.
The third flip is going to create this scene, right,
and then you just basically just dismount it onto your plate,
take a good clean kitchen towel, shree sh and then
(10:00):
I take a whole whole butter one more time and
just shine it up. Oh yeah, little little wax on
you right on top of the omelet, right, and then
a little bit of schi and then and literally this
is what I do for my children, and as you
can tell, I've clearly spoiled them. But omelets are a thing, dude.
Speaker 3 (10:22):
Is it true that if you are going to become
like a serious chef, you have to prove to like
whoever's like your teacher, that you can make eggs well?
Speaker 2 (10:31):
Because I've seen that in movies and stuff.
Speaker 1 (10:33):
I think, if if you can make a good omelet,
you can make anything, okay. But if you can't make
a good omelet, you have attention deficit disorder. When it
comes to the kitchen because like you like, I would
probably not put you in the pole position from a
cook standpoint if you can't make me a perfect omelet,
because I'm going to demand a lot of detail. And
(10:53):
if you can't master that, which is three eggs and butter, right,
god forbid, I hand you scallops. Yeah, you know what
I mean, because we're just gonna be in dangerous territory.
You gonna go to waste my product, and then I'm
just gonna ask you to, you know, go peel some potatoes.
But yeah, I mean for sure, if you can master
a really great omelet, you can master anything.
Speaker 3 (11:13):
Question number three, uh what uh? How should bacon be cooked?
Crispy or still a little soft? What do you like
a little soft?
Speaker 1 (11:23):
I like it? Okay, So if you're in the UK,
they like streaky bacon, they like it chewy. Unlove it. Yeah,
and then I like it where it's somewhere almost almost crispy, right,
because I don't like the fat fully extracted. I like
the fat a little intact, but I like the protein crispy.
I like it somewhere in the middle.
Speaker 2 (11:43):
Okay, I can respect that.
Speaker 1 (11:45):
How do you cook bacon?
Speaker 3 (11:47):
I mean I've done every way to Sunday, but I
think that the easiest way to do it is on
a sheet tray in the oven. Yeah, I've found that
that is the easiest, like kind of set it and
forget it.
Speaker 1 (11:58):
Don't put it into a saute pan. Yeah. Yeah, it's
it's a splatter everywhere and you're gonna make a mess
and you can't really cook pretty bacon at scale. Yeah, yeah,
so so streaky bacon. Half sheet pans, right, and again,
you can buy these things on Amazon. The difference between
a cookie sheet, which a lot of people have, and
(12:20):
a half sheet pan by a company specifically called vole Wrath.
They're out of Sheboygan, Wisconsin. Vol Wrath Right, they make
I think the best industrial equipment that you can kind
of buy in most kitchen supply stores. But you can
also buy them on Amazon. And I have no kidding
here at the house because we do do caterings here
(12:41):
at the house from time and time. But I think
I have fifty half sheet pants.
Speaker 2 (12:46):
I'm looking at the website right now.
Speaker 1 (12:48):
Vowl Wrath V O L L yeah R R A
T H. Yeah. Volrath. They're from Sheboygan, Wisconsin. They're half
sheet pans our best in category, best in class.
Speaker 2 (12:59):
Yeah.
Speaker 1 (13:00):
Now, if you want to take it one step further,
they make wire racks that go in that perfectly as
an as an inset that's great for roasting stuff. You
want to roast a chicken, you want to roast a
poor coin, you want to roast anything. That half sheeppan
is going to be one of your favorite tools that
you go from the prep table to the oven, maybe
(13:21):
even sometimes straight back to the table if you want to.
But the rack is going to let you and you
can do this with bacon if you want, because the
rack gives you a little bit of air underneath that,
so it's circulous. But I don't necessarily use that because
I actually like the contact with the pan itself to
help get it nice and crispy. So anyway, so you
could probably get maybe ten strips of bacon on a
(13:44):
half sheetpan, you know, which is so it's like five
and five, two rows of five and then three hundred
and fifty three seventy five in the oven and then
just kind of let it go. Don't forget it, because
if you burn the bacon, especially at brunch time at
a restaurant, nobody likes you. No one's your friend. Yeah.
If you burn a sheet training bacon, hey it smells bad,
it's wasted fifteen minutes.
Speaker 2 (14:05):
Pro big no, no.
Speaker 1 (14:06):
Big no no. I am one with the bacon. Not
burn the bacon.
Speaker 2 (14:12):
Do not burn the bacon.
Speaker 1 (14:13):
I am one with the bacon. I will not burn
the bacon. And then you just commit and then you
pull it out when's nice and crispy, and then get
a nice fish. Bachelor, we talked about the fish, Bachelo.
Put that onto a good paper towel, let it drain,
and then you've got like flat, crispy, you know, crunchy,
pretty sticks of bacon, which also are just awesome in
(14:36):
a bloody mary.
Speaker 2 (14:37):
Absolutely all right. Next one, what's the best cheese for
a cheeseburger?
Speaker 3 (14:40):
I feel like I know this answer for you, but
let's see what you say, cheddar American, Monterey Jack, Swiss.
Speaker 2 (14:46):
Or blue cheese, none of the above. Wow, that's not
what I thought you were going to say.
Speaker 1 (14:51):
What were you going to say? What's your choice?
Speaker 2 (14:53):
I thought you would say American?
Speaker 1 (14:55):
I think American cheese. If you're gonna go like old
school smash burger, yeah, I think you gotta go America.
If not, you're just like, who are you fancy pants?
Shut your mouth?
Speaker 2 (15:04):
Okay, So then what cheese do you like on your burger?
Speaker 1 (15:09):
My favorite cheese in the world comes from a small
cheese producer in Point Rays, California, which is in Marine County,
which where I'm you know, piping it from today, and
it's cow Girl Creamery and their triple cream Mount tam
Bree is spectacular. And that is the cheese that we
(15:31):
put on our Miller and Lux burger that the Michelin
Guide says. One of that said it's one of the
five best burgers in the state of California.
Speaker 2 (15:40):
Wow, not bragging if it's true.
Speaker 3 (15:44):
Yeah, absolutely, but that's a state full of really good burgers.
So that's really good cheese and really good that's true.
Speaker 1 (15:51):
So so cheese cheese is my thing. So and that's
the same cheese we put on the burger at Wayfair.
It's the same burger. We put the same cheese punt
the burger at Miller Lucks and it's bombed. It melts
in such an elegant fashion and it has this like
full butterfat white mushroom flavor which is just so it
doesn't get in the way of the flavor of the beef.
(16:12):
And it's that big, huge, creamy fat pop and the
stretch is sexy. It's just blubbery. Ah. It's the best
Mount Tam triple cream. Bree buy it, run, don't walk.
It's in your cheese sections, and actually they sell it
coast to coast, so you can probably find it most anyplace.
But it is the best cheese. And it's already It
(16:33):
comes in a little small mini wheel, so you just
freeze it right, freeze it before you cut it so
you get like nice perfect slices out of it. If
you cut it when it's cold, you might crush like
the last circle. Freeze it and then slice through it
with a warm knife. You're gonna get perfect circles that
just crown that little juicy burger buddy.
Speaker 2 (16:49):
That's a good gold tip.
Speaker 1 (16:50):
Freeze it, freeze a little wheel and you get those
little perfect circles and you pop it under the So
you want to griddle them on a flat top. Put
them on your half sheet tray from Volrath in wisconsinant
and then you put that little cheesy crown on top
of that pop on the broiler. Just don't melt it.
Don't make a lake because you're wasting the cheese. Just
(17:10):
warm it to where it's about to melt. Yeah, don't
melt it. Melt it.
Speaker 3 (17:15):
And I assume the ambient temperature of the burger is
also going to continue to melt it as you sit
there and eat, so you don't need to get too booy.
Speaker 1 (17:25):
Yeah, don't. Just don't waste the It's just sort of
a like like you're it's sloppy, right, Just don't melt
it because you're just you're wasting the cheese. Don't let
melt all over the sheet, right, it's like, let it
where it's just about to melt. The cheese will let
you know.
Speaker 2 (17:38):
I got a bonu pick for all restaurant tours out
there that make cheeseburgers. Let's go, man, Never ever, ever.
Speaker 1 (17:47):
Are you angry. I've never heard you get this grind?
What are you mad about? Bro?
Speaker 3 (17:52):
Every time they put an onion ring on my burger,
I hate it because it's one bite and then all
of a sudden, I pull away and the onion ring
has come uncased from its casing and I got this
long onion slopping down my chin. It's never turned out
well for me, I hate onion rings on my burger.
Speaker 1 (18:14):
Okay, so the Miller and Lux Burger has three fabulous
on your rings, kind of I hate the side you're
gonna get. You're gonna send that back to the kitchen, bro.
Speaker 2 (18:23):
Yeah, put it on the side.
Speaker 3 (18:24):
Let me get that delicious ranch that you're talking about
and a little dunk a do and then I'll be right.
Speaker 1 (18:30):
All right, that's fine. Fair you do you? I think
that's great.
Speaker 2 (18:33):
Do you know what I'm talking about?
Speaker 1 (18:34):
Though? Okay, So, but what the question is, what is
an onion ring? Is that a sandwich? You're gonna say, yes.
Speaker 2 (18:40):
It's a sandwich.
Speaker 1 (18:41):
Onion rings a sandwich.
Speaker 2 (18:42):
Yeah, it's breaded and deep fried.
Speaker 1 (18:44):
It's an onion sandwich.
Speaker 2 (18:45):
Yeah. Yeah, I would say, like an egg roll is
a sandwich, and which that's a sandwich. Yeah.
Speaker 1 (18:51):
Really, you really upset a lot of people last week.
I know I did. Yeah you did.
Speaker 3 (18:58):
All right, let's continue on. How do you prefer potatoes
baked or mashed?
Speaker 1 (19:03):
Okay, so we kind of bumped into this this week.
I mean, our potato puree is just sexy. I don't
think there's any other way to describe it, right, Like,
you take our forty five day drage tomahawk sliced just
north of medium rare, which is my favorite temperature, just
north of medium ere. And then it's got like a lake,
(19:24):
a little like melted beef fat at the bottom of
the of the of the plate. You whin me so far? Yeah,
back of the room, you hut me so far?
Speaker 2 (19:30):
Yeah?
Speaker 1 (19:31):
You in the car? Are you with me so far?
You're with me? They are? Now you take that, You
take that big fork right with all that drippy, drippy
like melted beef yumminess, right, and then you go straight
to the potatoes. Bro. Yeah, And that's the that's the
sexy sissauce that you're gonna because that's how potato puree.
It's not mashed potatoes, bro, because that's like that's like
granny style. It's got chunks in it, right, I'm talking
(19:52):
about like baby food smooth potato flavored butter. Yeah, that's
kind of yeah, that's kind of what that's what I'm
talking about. And then you just take the meat and
you go straight the potatoes and then you put that
in your mouth and then there's nothing. I don't think
there's anything better. So I want to say potato puree,
not mashed potatoes. But we've had all of these requests
(20:15):
for baked potatoes recently, so I'm starting to pay attention
to trends where I think a baked potatoes coming back.
Have you seen Martha Stewart's baked potato thing at her
restaurant in Vegas? No, listen, I love Martha. Martha and
I are buddies. I mean, and she smells like money
and cookies every time. Mark the Stewart. I'm in an
(20:36):
elevator of Martha Stewart and she smells like money and cookies.
Speaker 2 (20:40):
Yeah right, I want to smell like that one.
Speaker 1 (20:42):
Day, money and cookies. And so she has this her
it's called Bedford, I think her name of a restaurant
in Vegas. I haven't been there yet, but she has
this like baked potato cart thing where the potato comes
out baked potato that never did any thing to anybody,
this poor baked potato. Right, just look it up. You're
(21:03):
gonna get a big laugh. So she has this sort
of like slap technique where you take the baked potato
and you kind of slam it on the counter, okay,
and it kind of crushes on itself. Yep. Then you
put a knife in it and then you squish it
back up together again, like it's a big mouth waiting
to eat the cheese and eat the sour cream and
(21:24):
the chibes and the bacon and yeah, yeaha, I think
that's funny if you want a big giggle. Just because
the couple of videos that are out there, the guys
just sort of exaggerates the smash just feels so unnecessary.
Speaker 3 (21:37):
No, I was gonna say, I feel like, why do
you have to make a decision with this question? Why
can't you have both things? Why can't both things be true?
Speaker 1 (21:46):
Would you like prisotto with that? Like? What do you have.
Speaker 3 (21:49):
Twice baked potato? I feel like that's a baked potato
in baked potato form, but then also is mashed potato wei?
Speaker 1 (21:57):
Right? Yeah, yeah, that's cool. I mean that's cool. So
we're working on that. You did not like that answer, No, No,
I do. I do. I just think it like and
there's nothing wrong with that. So it's just a lot
of work, right, So, Like you baked potato, then you
scoop out the inside, you got to make the massed potatoes,
you put it back in, you bake it blah blah blah. Right, yeah,
because I think once you stuff it, I think it's
kind of this the same thing here. Here's the thing
we're working on, duck fat baked potato.
Speaker 2 (22:21):
I'm listening.
Speaker 1 (22:22):
I thought, so, No, we have these like Kennebec potatoes,
which I think my favorite two make a French fry
out of. But then also I think that the best
size for a baked potato, because sometimes the Idaho rusted
potatoes are just a little exaggerated, like put that back
in your pants. You're scaring the kids. It's a potato, right,
(22:43):
and then if you go anything smaller than that, they
just look a little whimpy. Right, But I think the
Kennebec potatoes are great, nice starts, nice sugar, really nice
flavor too. Right, So we're baking those and then we're
gonna let them rest. You got to poke holes in
it so they'll blow up. If you haven't had that before,
that's a real thing. Carbohydrate shrapnel in the face is
(23:03):
waiting for you. If you that, that's a cautionary tale.
Don't do what I did. So then we're gonna let
them rest, and then we have this pot of liquid
duck fat on on the on the counter of the kitchen,
and we fry it, this whole potato and duck fat
until it gets crispy as a French front on the outside, okay,
(23:26):
and then we take it out, let, let it rest,
hit it with salt, and then you put a knife
into the top of it and it just goes right.
Yeah yeah yeah. Then you just right. So then it's
like a duck fat fried French fried baked yeah yep.
And then we're we're serving this as like this presentation thing.
(23:47):
So so the baked potato comes out in this pretty
little precious competition. And then on the side there is
a mixture of butter and crim fresh together whipped together,
right their buddies right, and then chive and then uh
mac a day a nut fed bacon.
Speaker 2 (24:01):
You can feed macadamia nuts things.
Speaker 1 (24:05):
To a pig in Hawaii. Bro, Wow, the best bacon
on planet Earth. Now, I'm gonna send you some man.
How we would like about this?
Speaker 2 (24:15):
We did, we talked about I think the last episode,
and I would.
Speaker 1 (24:17):
Like macadamia nut fed bacon is a is a thing.
It's kind of big in Hawaii, but it is amazing.
So anyways, so it's gonna come out and so like
like so then it's like table service, right, So the
server is gonna put the scoop of the crim fresh
butter Jamie jam and then the chives and then the bacon,
and then we're just gonna walk away because the magic
just happened. And then you kind of bite into it
and it has this crispy French fried crispy texture on
(24:39):
the outside and the fluffy guts in the middle. Bro. Yeah,
that I think is the next level of bake potato.
But I'm starting to see that as like a trend
that's starting to pop up everywhere.
Speaker 2 (24:49):
People love a baked potato.
Speaker 1 (24:50):
They do they do it. Just give them what they want. Man,
shut up and play the pips exactly.
Speaker 2 (24:54):
This has been a lot of fun.
Speaker 3 (24:55):
We had a lot more questions, but we're running out
of time, so maybe next week we'll pick this back up.
If you guys want to send in some audio messages
or videos, we'd love that. If you see a new
trend on the web, but like the one we just
were talking about, please send it in. We're here to
educate or debunk. On Thursday, we're joined by Josh S. Sheer,
Executive director of culinary content at Mythical Entertainment and we
(25:16):
are going to chat all about the new cookbook he
put together called Good Mythical Morning. Be sure to come
back later this week for that. You do not want
to miss it, Tyler. It's always a pleasure. Come back
on Thursday. We'll see you guys very.
Speaker 2 (25:29):
Soon on Two Dudes in a Kitchen. See you all right, guys,
Thanks for listening. Follow us on Instagram at two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars.
Speaker 1 (25:38):
We'll take that and we'll see you guys next time.
Speaker 2 (25:40):
See you next time.
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