November 18, 2022 • 31 mins
Look…we all need to eat right?
Your culinary prayers are about to be answered…in the form of two dudes.
‘Two Dudes in the Kitchen’ to be exact.
Wells Adams and Tyler Florence are here to spice things up for you. Best of all, they’re going to cover it all from soup to…well, you know what.
Fall in love with food.
It’s Two Dudes in a Kitchen…and it’s time to eat.
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Transcript
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. What's everybody? Welcome
to the first episode of Two Dudes in the Kitchen.
My name is well As Adams. I'm alongside Tyler Florence. Tyler,
I've known you for a couple of years now. Our
history goes way back to where you taught me how
to cook exactly so. So you were a contestant, a
(00:23):
winner as a matter of fact, from Worst Cooks in America,
which celebrity edition, which you are no longer a member
of the Worst Cooks in America by the way. Yeah.
People always ask like, so does that mean that you
were the best worst kind kinda kinda right, And and
if I could give you a little a little feedback,
your knife skills drastically improved as we went along, Right,
(00:45):
But I just love that show. I got a chance
to co host Out with Amburrell for about seven seasons
and uh and you were were one of our big
standouts during the celebrity season, and the finale came down
to you and Johnny Bananas from MTV Fame and uh
and you took on the prize. My friend, I know,
and like to this day, I'm still a little hurt
that it's like the way the show works is both
(01:07):
and and you got to draft your players and you
didn't draft me, And I really wanted to be on
Tyler floor. I did. I remember talking to my father.
He's like big into like you know, food network guy,
and he was like, you need to be on Tyler's
team and draft you first. So Bro, I think she
got you. I don't remember how it laid out, but
I think she got she snagged you first. Yeah, I
(01:29):
think for sure, right, I think you were like number
one draft pick. Yeah that makes sense, right, totally, It
does make sense. But it was a lot of fun
um and I ended up becoming really good friends with
Johnny Bananas from the show. And I think eventually we
need to have Johnny on this show to like rehash
the glory day without a question. Yeah, without a question.
(01:51):
I well, we'll find some controversy in that some place.
Because I thought it was very close. I thought both
of you did an amazing job. But you know, he
remember episode one, which is what they call like the
baseline challenge, where we just said, okay, you bring your
recipe and then you know, especially with the celebrity version
of the show, like everybody kind of yucks it up
a bit, right, but Johnny really yucked it up and
to the point where I had to like pull him
(02:12):
aside and like, bro, wrap it up, man. He remember
he didn't Benny Hannah. Something was lit the place, all yes,
something caught on fire. He threw some water. There was
a pineapple involved, that's camera it was. But like, oh
my god, this guy's on my team. Oh wow. But
but he just really he dug deep and you can
tell he was a fierce competitor and really listened and
(02:33):
took everything to heart. And then once we got to
you know, the close to the like the final the
final three on each side week, I knew who was
going to the finale, right, and I could tell on
your side to the ant side, and was like really
kind of pushing for you, and you never really know
because it kind of sometimes we get into splinting hairs
once where you have those few recruits left in the program.
(02:53):
But that was a really really great season. Man. I
enjoyed that. Yeah. Well, what I think is gonna be
cool about this show is it's going to be like
kind of like recreating that where like you were teaching
us how to like really cook and like become competent.
Chefs are just like home cooks. And I think that
this is gonna be great for all the people listening
(03:14):
out there, because you're gonna be able to impart all
that wisdom that I got on that show to the
masses on the podcast where, which I think is super
cool and we cannot wait. You know, it's one of
the great things about being a chef because I always
feel like I'm never gonna get kicked off the islands, right,
Like you never want to kick the chef off the island,
right because like who everyone wants to eat really really well,
(03:34):
especially when it comes to like Thanksgiving, Like thank God
for Thanksgiving, because it's that reset every single year where
people have they like amnesia because we covered all this
last year, and every year it's like, hey, how do
you cook at Turkey again? And I'm like, well, I'm
your guy, Let's go one more time. And so you
know this is you know, twenty six years on the
Food Network, seventeen cookbooks deep, but working on number seventeen
(03:56):
now and uh and then you know, three restaurants here
in the Bay area. We're actually here at Miller and
LUs Or Steakhouse and the way, Thank you very much.
I appreciate that. And we're gonna we got some steaks
in the broiler right now. We're yeah, we're gonna be
snacking a little bit later, some really good forty day
Dridge Tomahawks as we're rolling out. But we just can't
wait to share all kinds of fun information, right, So
(04:17):
this is gonna be an amazing journey for us to
go on and really kind of jump into, you know,
cooking at a high level, cooking at a small level,
complex dishes, having a really good time talking about foodie
pop culture and and whatever is going on in the
food world. Right I think we really really can't wait
to jump under this and I can't wait to host
this with you, my friend. Yeah, it's gonna be fun.
Like I'm I'm pumped because I think we're gonna have
(04:38):
like a fun um turnstyle of guests from like the
top chefs in the world on the show, uh, to
like the nerdy TikTok chef guys that are you know,
having millions of views on you know, making ridiculous things
which I'm sure annoys the hell out of you just
how long into like, um, the cream cheese and the
(05:00):
velvita gets added to the TikTok eat well, you know what,
like hosting Worst Cooks in America for seven seasons. I'm
kind of immune to like seeing a lot of these
disasters because I've seen some doozies. But I can't wait
to jump into that because some of the stuff is
actually kind of brilliant, right, And so I think when
you kind of open up the kitchen to more people,
you're gonna get you know, everybody with their own not
(05:20):
necessarily I wouldn't call it. I would call it more
kitchen wisdom. That would call it, like, you know, kitchen skills, right,
because everybody has their own little take on kind of
what they do. And sometimes those small little like innovations,
right with somebody just does something slightly different sets the
world on fire, and I get a little fomo a jealous,
like when somebody has a you know, a baked feta
(05:41):
cheese with tomatoes and that turns into like the world's
greatest posta is that everybody is doing? Like why didn't
I come up with that one? But we can't wait
to jump on that stuff because it seems that the
new ideas roll out every day. Yeah, and then we'll
also be taking calls from listeners who want to know
stuff about certain sapes or like must haves in the
(06:02):
kitchen and stuffing, which I think you're gonna be great
at answering all those questions. And um, it's gonna be
a lot of fun. It's gonna be so much fun.
So we're we're looking forward to, you know, having everybody
you know come and jump into the kitchen with us,
the two dudes, and I think this is gonna be, uh,
one of the greatest podcasts out there. Miller and Lux
is opening two new restaurants. We're opening one in Hawaii
(06:22):
and also and love to have you out for that
if you want to come bounce. It's not a bad gig.
Does I Heart pay for me to go to Hawaii?
I heard, I heard yes. Yes, she said no, but
her heart said yes. Uh. But we're also opening with Ville, Colorado.
You ski, Yeah, yeah, great, So what we're gonna be
out there all you know, all ski season for sure,
so we'll be out there until April. But it's charmed life.
(06:44):
You got kids, it ain't bad and you gotta go
to Hawaii, and then I gotta go to what's next,
like um Martha's vineyard, dude, if if I IF I.
So we like to tell people we like Paris maybe,
but we like to tell people what we're doing that
what we're going up because sometimes it takes them all
the summer. But we have so many really really wonderful things,
including being here at the Chase Center, home the seven
(07:06):
time world champion Golden State Warriors, and we're overlooking the
beautiful San Francisco Bay. It's a gorgeous day, uh, you know,
some good puffy autumn clouds and the sky going by.
We got this really kind of gorgeous waterfront view here,
and we just want to be the best steakhouse in
the city San Francisco. So I think we're doing that
right now. Technically we're the highest rated, uh steakhouse if
you look up like you know, like stars and that
(07:28):
kind of stuff with like Google and and how do
you feel about yelp reviews? You know, I think they're
they're not as they're not as um. They're not as
like nasty as they used to be. UM, And I
don't know what is UM taking over uh for that
from that is Google, because that's really your first stop,
(07:49):
like if you just Google search my restaurant Google. And
because they partnered um um. I can't remember the name
of the company, but they acquired a company a couple
of years ago. And and so now that there's there's
a profile the restaurant with a star system that they
kind of created themselves. And also what's really interesting about
that is you can you can uh text a request
(08:11):
either for a reservation or you know, dietary needs or
you know, or to change your reservation, and that literally
goes straight to my phone. UM. So it's so high
tech and so interesting that I think it's sort of
like rendered yelped sort of useless because now it's like
one more step to go find that review. Um and
so it and and it's but but you still have
(08:32):
to you know, walk the walk and talk to talk
every day that people are still honest with you, right
and and and occasionally, well, you know, it's hard about
a thousand every day. We really try, but occasionally you'll
get something like good you know, uh good feedback from people.
And we always we read every single one, We reply
to every single one, good or bad, and uh and
we just try to make sure that we're you know,
we we we take those opportunities and we use them
(08:53):
as really good lessons to tighten everything up right, because occasionally,
you know, like you know, a server will have a
bad day or the hook missfire is his stake, and
it's just because it's such an organic thing to run
a restaurant that you know, God forbid that happens, will
use as an opportunity to analyze the impact of of
what you know, not realizing your games not on today
(09:15):
and what that means to the restaurant. Right, So we
we we take our good days and our bad days,
we treat them equally with the same amount of reverence
because I think there's learning across the board, and uh,
it's just a really wonderful time just to grow, right.
So it's real. I don't know if you saw in
the news, um that James Gordon got eighty six from
balth Tazar, So I just want to know, have you
(09:37):
ever eighty six to celebrity in one of your restaurant. Um,
I've definitely kicked people out, Yeah, I've I've definitely kicked
people out right, and and a god, I don't even
know if I want to tell this story. Okay, So
so all right, uh, names hidden to protect the innocent, right,
But they're they're they're sort of a close personal friend.
(09:59):
They came in with another friend. It was just two
of them for dinner one night, right, and she had
a little too much to drink. And then when you
come to the restaurant, it's a silly good time, right,
It's like we have table slides, caesar salads, and and
I did it personally, and and then and then and
then they were like, she had a little too much
to drink, and she ended up like flipping the night
and insulting our one of our servers, and then the
captain and and then then the manager on the floor
(10:22):
at the restaurant. And then she came a little belligerent.
And she's a close, close personal friend. And I had
to ask her to leave, you know what I mean.
And and I'm like, well, we can wrap this up
at UK and she was just like this is not
going well. I'm like, what are you talking about? What
is your ninth drink not delicious? You know what I mean?
(10:43):
Is your ninth drink not yummy as your first one? Right?
And and so I was like, we can wrap this
up right now, if you want to just I can
call you a car. As a matter of I can't
call you a car. Like here's your checks on us.
Let's just let's just kind of wrap this up. So
we with that. That's happened occasionally, um, and we we've
had we've had situations where, you know, because you're running
restaurants forever, like some people kind of lose their ambitions,
right or you know, maybe they're their meds and their
(11:05):
fifth martini don't really kind of like see eye to
eye and and shake gets crazy and and so like
some sometimes we've had we've had to call the cops
occasionally to kind of pride people out of here. But
but for the most part, like we are in the
entertainment industry, right, and so we want to be that
place where you can celebrate and have a really good
time here at the restaurant. So so we we let
(11:25):
people just you know, there's a pretty far limit as
far as what that would turn into. Before we've never
asked him I to leave. But but Keith McNally, who
owns uh Baltazar, is a dear, dear, dear friend of mine,
and we were actually texting about the James Cordon situation,
and he he has no chill. He's savage on Instagram
and he will just let somebody have it because like
(11:46):
he owns I mean, like I think I think Baltazard
is like thirty five million dollars a year. He has
no more fs to give and you know what I mean,
And he'll just lay he just he'lled his house anybody.
And I think that's kind of like freeing for him
in a way. And so when the James Cordon thing
came in, because like sometimes and and so he always
kind of backs it up. He's really good with with
you know, if if he does call somebody out so
(12:07):
apparently so if anybody didn't get a chance to follow
the story James Cordon and I know, I feel like
we're talking ship at this point. But like, but James Cordon,
what the bataz are Um an amazing restaurant in Soho
in Manhattan on Spring Street, if you know what, you
know what legendary restaurant. Every time I got to New York,
I have to go kiss the ring and go eat
there because I think it's the epicenter of social style
in New York City, right and so and and every
(12:28):
time you go in, there's there's movie stars and New
York you know, socialites and you know, like like literary
giants and like everybody's in there all at the same time.
So James Cordon was in New York City and he
rolls in with with a team of people and apparently
he was kind of snappy about cocktails and said something
to to the server and then you know, I don't
know all the details what it was, but apparently he
(12:50):
was quite rude about it. And then, if you really
want to upset Keith McNally, be rude to his staff, right,
be rude to his staff. And I always think that
that to me, like if if you want to wrap
up our friendship tight, let's go out to dinner. And
then and then you you act with like an ungracious
manner to a service service person, right, you're dead to me? Right,
(13:10):
that's it, right, Like we're not friends, will never be
friends again, because I just think it's kind of one
of those things that like whatever that is in that
drink or on that plate, that server had nothing to
do with it, right, And then and then also just
check yourself, right, it's just dinner, right, Calm down, right,
calm down if it's not medium rare plus, you know
what I mean, especially if you're James Cordon. Shut your
cake hole, man, you know what I mean, Show your
(13:31):
cake hole and just sit back and enjoy it. Right
and so, but but this is but the interesting thing
about Keith McNally, like like you get on his bad side,
he'll put you on blast fast. And so that's exactly
what happened. But but it it sounds like they hugged
and made up, at least on social media anyway. Yeah,
who knows, But who knows. I was a waiter and
a bartender in my previous life. And yeah, there's nothing
(13:51):
worse than someone who is rude two a waiter, like
on a date or something you said, you know, like
Jesus Christ, get get away from me. And what about
people that are rude and like fast casual fast food restaurants. Right,
so my dad is rude to two waiters. I have
to be honest with you. And so many times I
have been like, you can't be rude, um when I'm
(14:13):
at dinner with you, because now you know I'm guilty
by proxy, Like my food is also in play for
like the waiter to spin in so like just because
like I don't want to get your bad mood stink
is now on me. I handle that, dad, He's gotten
a lot better. Um. But anyways, I'm so excited to
do this show. So going back to like the person
you had eighty six out of here or like the
(14:34):
James Gordon both is our situation. What is the best
way to send something back in a restaurant in your mind? Yeah,
so your money is valuable and if it's not exactly
what you wanted, you should send it back, right. But
I think there's a real kind way to do that. Listen,
if it's terrible, I I think you just literally putting
(14:55):
your fork upside down and then almost like airplane style,
just kind of putting your nap and next to it
or kind of pushing it forward. That sends a very
very clear signal to the service staff like something's not
going right, right without having to like wave your arms
and flag and like, because you don't really want to
ruin everybody else's dinner, right, because if your dishes like
oh my god, this is like the muscles are off
(15:15):
right or or the pasta's too out dental? What if
his storyline is right, like if you just like you know,
just take your napkin from your lap, fold it, you know,
if not don't want it, but so not too far
away from that either, and just put it next to
your plate and then push it forward a little bit
right and then turn your body language to your guests
(15:36):
as if you and you don't even want to eat it,
and just and this way for the way to walk
by and see what's going on, right, And then so
that'll be a good way to break the ice and say, listen,
I I think the muscles weren't particularly fresh today, or
it was a little overcooked or whatever it was, right,
And then then if if, if there were a great restaurant,
and we work on these kind of things all the time,
(15:57):
all right, I'm looking for a general manager, Chris Brown.
These we work on these moments where we want to
pick up on that with a high sense of awareness
that things aren't going right for you and our facility. Right,
So I think those moments are really really valuable. H
to close it quick. The last thing you ever want
to do is to not pick up on those moments
(16:18):
and let that person walk out of here, right, because
if they walk out of here, where are they gonna
go they're gonna go to Yelp, they're gonna go to Google,
and they're gonna take twenty five minutes, right, and then
type up something that's probably a little unpleasant to read.
But if we can pick up on that quickly to realize, like, wow,
they've you know, we dropped their their entrees, you know,
seven minutes ago and the guy hasn't even touched it yet.
(16:39):
We missed the ball on that one, right, and we
gotta pick it up quick, right. Um. But I I think,
you know, just pushing the plate forward a little bit
is a really clear signal to the waiter that something's
not going right with you without having to sort of
this meltdown, dramatic moment that's gonna ruin everybody else's dinner
at the table. And that's what you want to do,
because you want to be applied guests at dinner, right,
But then also you want to get your money's worth, right,
(16:59):
and and so like that, I I think the the
the adult professional thing to do on your end, right,
because it's two way street. You're in the restaurant, right,
is to just not make a big deal about it, right,
It just don't make a big deal about it. And
even if you hate it, even if you have that
inner voice says I'll never come back here again, keep
it to yourself, right, and just don't go back, you
know what I mean, that's your ultimate weapons. Just not
go back. But just don't don't blow up and make
(17:21):
a big dramatic moment, because ain't nobody got time for that. Well,
when I was a waiter to the thing that annoying
me the most is when someone would come in and
order a steak um well done and then complain it
for being dry. Yeah, it's like, well, I don't know
what you expected to You expect it to be juicy
and well done at the same time. It makes no sense,
So so we counter act with that. So our burger,
for example, right, so it's a it's a seventy five
(17:44):
fat lean ratio where most burgers, if you get a
commercial grade burger, it's like uh lean to fat, right,
So it has less fat in it, right, so our
but ours has more fat. So if you like it
a little on the medium well side, it's still juicy
and we still win. Right, So we we make sure
that we we kind of like pad that those situations.
But but if somebody walks in the order well done steak,
(18:05):
love it right, It'll be the best well done steak
you ever have, because you can cook something through without
turning into a hockey puck, right. And and that's kind
of what we do here at the restaurant to make
sure that we love all, we serve all. If you
like a meeting, well no, I do too. Let's let's
let's go. And and so I think there's ways to
do that without ruining it for sure, What in your
mind separates like a good cook from a bad cook?
(18:29):
I think just keeping the counters clean, right, I remember it.
And worst cooks in America, right, I mean that's so
and always he's in plus and always harped on making
sure you hold the knife like a pro and not
like a rookie, right with your finger out. Did you
ever get the marker on your red mark on your finger? Yeah?
And you'd never do it again, right, of course? Not so.
On my side, it was keep your counters clean, right,
And that was always the thing that I really kind
(18:50):
of harped on, because you can always tell a messy
cook when they when they just kind of like let
the counters just erupt with stuff. Everywhere, and if you've
got a messy count, you can't really see everything. And
then and and and that's where the means and plus
method takes over of everything in its place. That's what
that translates to. It's just organization, right. So, I think
the difference between regardless if they're a capable competent cook,
(19:15):
they could be a good beginner cook. But I think
organization and and keeping the counter's clean and organized as
a sign of like you're here to do it right
and not just sort of like throw stuff around to
make a mess. Is there a big difference between uh,
chef and a baker in your mind? Oh my god, yeah, man,
because like I love to cook, I hate to bake.
(19:36):
My wife loves to bake, hates to cook. And I
think it has to do with like and and together
there they were, it was murder. Yeah. But like I
think that baking is so like very specific, like it's
exact measurements, whereas cooking, I think in my mind is
more of like tasting and augmenting and uh pulling audibles
(19:59):
and stuff. Do you think, Well, it's it's like, you know,
there's there's the the jazz of cooking, right and then
there's the there's the classical music of of bacon and pastry,
where things are just sort of super precise, right, and
and so I'm much more of a jazz musician. I
like to sort of wing it and and you know,
and sort of kind of go with what's happening. And
(20:21):
I can kind of react when I cook and you know,
and turn the heat up and turn the heat down
and taste it and add a little lemon juice and
some salt and and you know, pull it off as
if it's really ready or or or or decide the
last minute. I want chives versus sharable as a garnish
on top. But but um with with pastry specifically, because
like it's kind of a one and done thing. You know,
there's a level of R and D that kind of
(20:42):
comes along with that. And we're about to have a steak,
my friend, We're about to have the jazziest steak you've
ever had your entire life. So this is our forty
five day dry h tomahawk from our partner in South Dakota. Um.
I think this is the best steak in America. Right.
So we've been working on this for about sorry, we're
pivoting just because steaks are rolling up as as we're
chit chatting about this. Right, So we've been working on
our driedge program for about two and a half years. Right,
(21:03):
So this is uh, this is grass fed grain, finished
and finished on barley um, which is what we call
California corn and uh and so uh which it has
a lower glycemic index. Was actually healthier for the cows
and actually better for the environment because it's less emissions.
But the marbling is spectacular. The flavor is really really incredible.
So so Chris Brownell general manager, just dropped spectacular U
(21:27):
steak in front of us. And then also we have
our cream kale, which is kind of like cream spinach
but with kale it's kind of yummy. And then also
our potato pure and then uh sauces galore. My friend,
we have green peppercorn borderways, whipped horse rad as crim fresh.
What else you want? Man? Okay, I do want to
ask because I want to know for myself about the
dry edging thing. So this is a dry age tomahawk.
(21:50):
You hear that a lot at steakhouses. So in my
this is what I think dry aging is. That can
be totally wrong. I'm gonna put some on your plate.
Where you asked to a question. Uh, in my mind,
it's like hung up in a temperature controlled room for
like a month or something, and and so what does
that do? I don't how does it not go bad
and get rott and all that kind of stuff. Well,
there's it's it's it's it's climate controlled. Right. So first
(22:13):
of all, there's a difference between mold and bacteria, right,
So bacteria is bad, mold is good. Right, So mold
is what makes cheese taste delicious. Mold is what makes
cam and bear taste delicious. Mold is what makes bree
taste really incredible. Oh my god, I just good. Buy this?
Can we sit with us from it? Can we just
have a moment, a moment in silence. I don't know
if I'm not a cost but that's really good. You
(22:36):
will put some sauce on that. I don't think it
needs any sauce. But have a little donkey deal bro,
which sauce do I go with? Have a little donkey demon?
So this is green peppercorn board lace. We're gonna have
a We're just gonna have a moment and celebrate well
as a steak. Right, I'm gonna, I'm gonna, I'm gonna
slow jam this like Verry White. I'm gonna talk really
slowly into the microphone as well as tips dried tomawk
slice slowly into the board lace and that goes into
(22:57):
right and now he's just gonna yump it up, yeumming up,
my friend. Are they good? Yeah? But now I want
to try the middle one? Yeah, I go ahead, Okay,
So it's border lay between peppercorn border lays. I think
this might be to U kind of similar from a
taste experience, but I think they're gonna be really good.
But we just love to do this, right, So so
what anyway, what are we talking about? Dry? Dry as right?
(23:18):
So so dry agen right is the is the act
of introducing um a right so good? So dry jen
is the is the act of introducing kind of and
I'm gonna say this, I don't mean this, but that's
exactly what it is. But controlled spoiler's right. So so
when when um when you you you pull the moisture
out of this, right, So this is what happens. So
(23:40):
it loses about twenty of the moisture weight water weight
right through the dehydration process. Right, So it goes into
a climate control room that's um about forty two degrees
fifty humidity with a heavy fan and it blows and
circulates that. Right. So because of the the the the
the air convection in a room. Right, um Um, what's
(24:02):
gonna happen is we're gonna take these natural spores they
kind of developed. That makes blue cheese taste delicious, That
makes cambert taste delicious, That makes shark utri and salumi
taste delicious. Right, And the same magical thing happens to
from a flavor perspective on the outside of of of
dried meats. Did you say salumi? Am I saying salami? Wrong? Tomato? Tomato? Brother?
(24:24):
You know what I mean? Right, pinkies out salumi right,
tomato tomato whatever. Two dudes in the kitchen, you can
say whatever you want to say. You eat up. So
so okay. So there's because a couple of things happen.
There's were three really really big things happen. It loses
about water weight, right, And when you're cooking, water is
always your arch enemy. Right, So when you're sautean something
(24:45):
and you see a plume of steam come out, that
water escaping, right, is allowing a concentration of flavor. It's happening.
You're sauce pan and that's good. That translates to dry
ag and really really well because if you take the
water weight out of it, it's a difference between having
a flabby steak from the grocery store. No disrespect, the
steaks are okay, but I want it right now. I
(25:07):
want to ruin you for steaks, right, So so and
the next time you have a steak from the grocery store,
it'll feel like really wet in the mouth, and that's
very kind of flabby. And that's just water weight. Right.
But if you take the water weight out of it
at a certain percentage um, you have a tighter density
between the fat intramuscular fat development and the protein. Right, bang,
bang on dude, right, look at you, Look at you,
(25:29):
my horse. It's like a horse fash butter. Yeah, hol
you have in a moment. Okay, So so that that
that's so the water way, right, So you cat you
Ultimately you gonna you're gonna pull out some of the
water weight. You gonna have a tighter density between the
the intra muscular fat development and the and the and
the lean muscle mass of protein, right, which is gonna
which is gonna melt, and it's gonna have like unctiousness
versus water water wetness. Right. That's the other thing. Now
(25:51):
also on the inside because like the the mold mic
microbes that are happening, right, it's it's a little like microbiome.
It's kind of happy on the inside of a dry
g room. Right. So the the it's actually starting to
break the meat down itself, which makes it more tender
right on on a on a on a on a
microbiotic level, right. And so so it's it's this kind
(26:13):
of interesting science project that's happening in a very very
controlled fashion that gives you a slightly smaller steak but
a way better steak. Um. And the fact that we
kind of like, uh designed this. These are custom cut
co tour You can't get the steak anywhere else in
the world but my restaurant's, right, And so because of
the grain finishing, um, we we have, you know, just
(26:34):
one of one, and I think that and we eat
steaks all over the place. I'm almost on a steak
of day diet, to be honest with you, And I
haven't tasted anything that comes remotely as as close to
what we're doing here with with the with the steak program,
So I think it's really really happy with it. Ultimately,
in the dry aging process, you get um, a much
much more refined products. Right, So it's kind of an
(26:57):
interesting thing to kind of go watch takes our thirty
eight days is a good number. Magic happens at right. Um,
but I think it's just one of the world's greatest steaks.
I'm very happy with it. For the listeners out there
that can't come to Miller and Luckx to have this
amazing Tomahawk steak, Well, my question is why not. That's Hawaii.
Don't worry, Veil, we got you, We got you. You know, uh,
(27:21):
come on you. Um. But if you are like going
out to find a steak at the grocery store, um,
what are something like your tips for getting like the
best steak for the home cook. Yeah, get a thicker steak, right,
so if you take a look at it, if it's
if it's thin, it's probably gonna overcook quickly. Right. If
you get a thicker steak, that's probably an inch You're
you're gonna have a little more play room to kind
(27:43):
of cook it and get it right. Um, and and
make sure you get like like flank. Steak technically is beef,
but it's not a New York strip. It's not a filet, right.
I like skirt over flank. I like ribbi over New
York file at is a really good crowd pleaser. We
just did lay last night for an event. Um, but
you want to make sure you get a thicker cut.
(28:03):
It's gonna give you a little more playroom if you're
gonna cook it. No, no, I I think what we'll
give you um um, pretty miraculous outcome From a technique standpoint,
it's just by simply drying it off. So if you
take a steak out of the package right, because it's
it's kind of wrapped up and sell a fane and
it's a little bit of tacking moisture on top of it,
it just take a paper towel patted as dry as
(28:25):
you can possibly get it. Also, the next thing is
to let it temper right. So so instead of cooking
a steak that's refrigerator cold right into a screaming hot pan,
leave it out on the counter for half an hour, right,
and let it slowly kind of come with the temperature.
It's uh, it's gonna cook a little more evenly, it's
gonna cook quicker, right, and and you're gonna get a
better browning. Um with with the the the even temperature,
(28:49):
and and patting the moisture off on the outside of
the steak will give you a really really nice crust.
So I think those are really Also The next thing,
which I think is really kind of important and not
a lot of people know this, like like I don't
put pepper on steaks before I cook it because pepper burns, right,
So I put pepper on at the end. Salt for sure, um,
but never pepper because it just becomes suitably sharp and
almost bitter. Um. But but I think if you dry,
(29:11):
if you take a steak pad it dry a really
nice hot pan, let it temper first for a couple
of minutes, and get a really good steer on it.
And then the other The next thing is like just temperature,
like do you like it medium, rare? You like it?
Meaning well? I like using the ins to read thermometer, right,
they cost fifteen twenty bucks. You get them on Amazon,
and then and that way, um, you're never that guy
(29:31):
who has to cut into a steak to see if
it's cooked en off, right, you can actually use a
probe and see what the temperature is like on the inside.
So this is this is a good question for me
because I want to know this, but for everyone else
out there. So I like my steaks medium rare. So
that's around um, like a hundred and thirty five. That's
that's a little on the high side. That's like pushing medium.
(29:52):
If not, yeah, because one forties like medium. Well, so
I think you're like, but so you need to take
that steak off at like one and then it comes
up because it's continuing to cook even though it's not
in the pan. Yeah, it's hot, right, So it's a
rule if from like seven degrees below what you normally like,
I don't know, I don't know if it gets to
this is the jazz musician at me, right, I'm like,
(30:13):
I'm like, I guess so right, But it's I think
if you if you if you cook a steak to
an internal temperature and take it off a letter rest,
you're gonna be dead on yeah yeah, okay, right, all right,
I hate to do this, but I need to eat this.
So all good things must come to an we need
to stop for a second and eat this amazing Tomahawk steak.
(30:34):
And I feel like we could do like another forty
five minutes on steak and like another episode and we
can pick this up anytime. I mean, this is the
great thing about you know, like cooking for a living.
All this stuff is just wildly interesting to everybody all
the time. Um, all right, this is the beginning. Next episode,
We're going to help everyone cook Thanksgiving dinner. I'm I
(30:56):
am so happy about this. This is my freaking super Bowl.
We're gonna say, yeah, yeah, you want to clip turkey.
I am your guy. You're in the right place, all right.
Make sure you guys subscribe to the podcast. We're gonna
have some fun. Bye. Alright, 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.
(31:18):
See you next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. What's everybody? Welcome
to the first episode of Two Dudes in the Kitchen.
My name is well As Adams. I'm alongside Tyler Florence. Tyler,
I've known you for a couple of years now. Our
history goes way back to where you taught me how
to cook exactly so. So you were a contestant, a
(00:23):
winner as a matter of fact, from Worst Cooks in America,
which celebrity edition, which you are no longer a member
of the Worst Cooks in America by the way. Yeah.
People always ask like, so does that mean that you
were the best worst kind kinda kinda right, And and
if I could give you a little a little feedback,
your knife skills drastically improved as we went along, Right,
(00:45):
But I just love that show. I got a chance
to co host Out with Amburrell for about seven seasons
and uh and you were were one of our big
standouts during the celebrity season, and the finale came down
to you and Johnny Bananas from MTV Fame and uh
and you took on the prize. My friend, I know,
and like to this day, I'm still a little hurt
that it's like the way the show works is both
(01:07):
and and you got to draft your players and you
didn't draft me, And I really wanted to be on
Tyler floor. I did. I remember talking to my father.
He's like big into like you know, food network guy,
and he was like, you need to be on Tyler's
team and draft you first. So Bro, I think she
got you. I don't remember how it laid out, but
I think she got she snagged you first. Yeah, I
(01:29):
think for sure, right, I think you were like number
one draft pick. Yeah that makes sense, right, totally, It
does make sense. But it was a lot of fun
um and I ended up becoming really good friends with
Johnny Bananas from the show. And I think eventually we
need to have Johnny on this show to like rehash
the glory day without a question. Yeah, without a question.
(01:51):
I well, we'll find some controversy in that some place.
Because I thought it was very close. I thought both
of you did an amazing job. But you know, he
remember episode one, which is what they call like the
baseline challenge, where we just said, okay, you bring your
recipe and then you know, especially with the celebrity version
of the show, like everybody kind of yucks it up
a bit, right, but Johnny really yucked it up and
to the point where I had to like pull him
(02:12):
aside and like, bro, wrap it up, man. He remember
he didn't Benny Hannah. Something was lit the place, all yes,
something caught on fire. He threw some water. There was
a pineapple involved, that's camera it was. But like, oh
my god, this guy's on my team. Oh wow. But
but he just really he dug deep and you can
tell he was a fierce competitor and really listened and
(02:33):
took everything to heart. And then once we got to
you know, the close to the like the final the
final three on each side week, I knew who was
going to the finale, right, and I could tell on
your side to the ant side, and was like really
kind of pushing for you, and you never really know
because it kind of sometimes we get into splinting hairs
once where you have those few recruits left in the program.
(02:53):
But that was a really really great season. Man. I
enjoyed that. Yeah. Well, what I think is gonna be
cool about this show is it's going to be like
kind of like recreating that where like you were teaching
us how to like really cook and like become competent.
Chefs are just like home cooks. And I think that
this is gonna be great for all the people listening
(03:14):
out there, because you're gonna be able to impart all
that wisdom that I got on that show to the
masses on the podcast where, which I think is super
cool and we cannot wait. You know, it's one of
the great things about being a chef because I always
feel like I'm never gonna get kicked off the islands, right,
Like you never want to kick the chef off the island,
right because like who everyone wants to eat really really well,
(03:34):
especially when it comes to like Thanksgiving, Like thank God
for Thanksgiving, because it's that reset every single year where
people have they like amnesia because we covered all this
last year, and every year it's like, hey, how do
you cook at Turkey again? And I'm like, well, I'm
your guy, Let's go one more time. And so you
know this is you know, twenty six years on the
Food Network, seventeen cookbooks deep, but working on number seventeen
(03:56):
now and uh and then you know, three restaurants here
in the Bay area. We're actually here at Miller and
LUs Or Steakhouse and the way, Thank you very much.
I appreciate that. And we're gonna we got some steaks
in the broiler right now. We're yeah, we're gonna be
snacking a little bit later, some really good forty day
Dridge Tomahawks as we're rolling out. But we just can't
wait to share all kinds of fun information, right, So
(04:17):
this is gonna be an amazing journey for us to
go on and really kind of jump into, you know,
cooking at a high level, cooking at a small level,
complex dishes, having a really good time talking about foodie
pop culture and and whatever is going on in the
food world. Right I think we really really can't wait
to jump under this and I can't wait to host
this with you, my friend. Yeah, it's gonna be fun.
Like I'm I'm pumped because I think we're gonna have
(04:38):
like a fun um turnstyle of guests from like the
top chefs in the world on the show, uh, to
like the nerdy TikTok chef guys that are you know,
having millions of views on you know, making ridiculous things
which I'm sure annoys the hell out of you just
how long into like, um, the cream cheese and the
(05:00):
velvita gets added to the TikTok eat well, you know what,
like hosting Worst Cooks in America for seven seasons. I'm
kind of immune to like seeing a lot of these
disasters because I've seen some doozies. But I can't wait
to jump into that because some of the stuff is
actually kind of brilliant, right, And so I think when
you kind of open up the kitchen to more people,
you're gonna get you know, everybody with their own not
(05:20):
necessarily I wouldn't call it. I would call it more
kitchen wisdom. That would call it, like, you know, kitchen skills, right,
because everybody has their own little take on kind of
what they do. And sometimes those small little like innovations,
right with somebody just does something slightly different sets the
world on fire, and I get a little fomo a jealous,
like when somebody has a you know, a baked feta
(05:41):
cheese with tomatoes and that turns into like the world's
greatest posta is that everybody is doing? Like why didn't
I come up with that one? But we can't wait
to jump on that stuff because it seems that the
new ideas roll out every day. Yeah, and then we'll
also be taking calls from listeners who want to know
stuff about certain sapes or like must haves in the
(06:02):
kitchen and stuffing, which I think you're gonna be great
at answering all those questions. And um, it's gonna be
a lot of fun. It's gonna be so much fun.
So we're we're looking forward to, you know, having everybody
you know come and jump into the kitchen with us,
the two dudes, and I think this is gonna be, uh,
one of the greatest podcasts out there. Miller and Lux
is opening two new restaurants. We're opening one in Hawaii
(06:22):
and also and love to have you out for that
if you want to come bounce. It's not a bad gig.
Does I Heart pay for me to go to Hawaii?
I heard, I heard yes. Yes, she said no, but
her heart said yes. Uh. But we're also opening with Ville, Colorado.
You ski, Yeah, yeah, great, So what we're gonna be
out there all you know, all ski season for sure,
so we'll be out there until April. But it's charmed life.
(06:44):
You got kids, it ain't bad and you gotta go
to Hawaii, and then I gotta go to what's next,
like um Martha's vineyard, dude, if if I IF I.
So we like to tell people we like Paris maybe,
but we like to tell people what we're doing that
what we're going up because sometimes it takes them all
the summer. But we have so many really really wonderful things,
including being here at the Chase Center, home the seven
(07:06):
time world champion Golden State Warriors, and we're overlooking the
beautiful San Francisco Bay. It's a gorgeous day, uh, you know,
some good puffy autumn clouds and the sky going by.
We got this really kind of gorgeous waterfront view here,
and we just want to be the best steakhouse in
the city San Francisco. So I think we're doing that
right now. Technically we're the highest rated, uh steakhouse if
you look up like you know, like stars and that
(07:28):
kind of stuff with like Google and and how do
you feel about yelp reviews? You know, I think they're
they're not as they're not as um. They're not as
like nasty as they used to be. UM, And I
don't know what is UM taking over uh for that
from that is Google, because that's really your first stop,
(07:49):
like if you just Google search my restaurant Google. And
because they partnered um um. I can't remember the name
of the company, but they acquired a company a couple
of years ago. And and so now that there's there's
a profile the restaurant with a star system that they
kind of created themselves. And also what's really interesting about
that is you can you can uh text a request
(08:11):
either for a reservation or you know, dietary needs or
you know, or to change your reservation, and that literally
goes straight to my phone. UM. So it's so high
tech and so interesting that I think it's sort of
like rendered yelped sort of useless because now it's like
one more step to go find that review. Um and
so it and and it's but but you still have
(08:32):
to you know, walk the walk and talk to talk
every day that people are still honest with you, right
and and and occasionally, well, you know, it's hard about
a thousand every day. We really try, but occasionally you'll
get something like good you know, uh good feedback from people.
And we always we read every single one, We reply
to every single one, good or bad, and uh and
we just try to make sure that we're you know,
we we we take those opportunities and we use them
(08:53):
as really good lessons to tighten everything up right, because occasionally,
you know, like you know, a server will have a
bad day or the hook missfire is his stake, and
it's just because it's such an organic thing to run
a restaurant that you know, God forbid that happens, will
use as an opportunity to analyze the impact of of
what you know, not realizing your games not on today
(09:15):
and what that means to the restaurant. Right, So we
we we take our good days and our bad days,
we treat them equally with the same amount of reverence
because I think there's learning across the board, and uh,
it's just a really wonderful time just to grow, right.
So it's real. I don't know if you saw in
the news, um that James Gordon got eighty six from
balth Tazar, So I just want to know, have you
(09:37):
ever eighty six to celebrity in one of your restaurant. Um,
I've definitely kicked people out, Yeah, I've I've definitely kicked
people out right, and and a god, I don't even
know if I want to tell this story. Okay, So
so all right, uh, names hidden to protect the innocent, right,
But they're they're they're sort of a close personal friend.
(09:59):
They came in with another friend. It was just two
of them for dinner one night, right, and she had
a little too much to drink. And then when you
come to the restaurant, it's a silly good time, right,
It's like we have table slides, caesar salads, and and
I did it personally, and and then and then and
then they were like, she had a little too much
to drink, and she ended up like flipping the night
and insulting our one of our servers, and then the
captain and and then then the manager on the floor
(10:22):
at the restaurant. And then she came a little belligerent.
And she's a close, close personal friend. And I had
to ask her to leave, you know what I mean.
And and I'm like, well, we can wrap this up
at UK and she was just like this is not
going well. I'm like, what are you talking about? What
is your ninth drink not delicious? You know what I mean?
(10:43):
Is your ninth drink not yummy as your first one? Right?
And and so I was like, we can wrap this
up right now, if you want to just I can
call you a car. As a matter of I can't
call you a car. Like here's your checks on us.
Let's just let's just kind of wrap this up. So
we with that. That's happened occasionally, um, and we we've
had we've had situations where, you know, because you're running
restaurants forever, like some people kind of lose their ambitions,
right or you know, maybe they're their meds and their
(11:05):
fifth martini don't really kind of like see eye to
eye and and shake gets crazy and and so like
some sometimes we've had we've had to call the cops
occasionally to kind of pride people out of here. But
but for the most part, like we are in the
entertainment industry, right, and so we want to be that
place where you can celebrate and have a really good
time here at the restaurant. So so we we let
(11:25):
people just you know, there's a pretty far limit as
far as what that would turn into. Before we've never
asked him I to leave. But but Keith McNally, who
owns uh Baltazar, is a dear, dear, dear friend of mine,
and we were actually texting about the James Cordon situation,
and he he has no chill. He's savage on Instagram
and he will just let somebody have it because like
(11:46):
he owns I mean, like I think I think Baltazard
is like thirty five million dollars a year. He has
no more fs to give and you know what I mean,
And he'll just lay he just he'lled his house anybody.
And I think that's kind of like freeing for him
in a way. And so when the James Cordon thing
came in, because like sometimes and and so he always
kind of backs it up. He's really good with with
you know, if if he does call somebody out so
(12:07):
apparently so if anybody didn't get a chance to follow
the story James Cordon and I know, I feel like
we're talking ship at this point. But like, but James Cordon,
what the bataz are Um an amazing restaurant in Soho
in Manhattan on Spring Street, if you know what, you
know what legendary restaurant. Every time I got to New York,
I have to go kiss the ring and go eat
there because I think it's the epicenter of social style
in New York City, right and so and and every
(12:28):
time you go in, there's there's movie stars and New
York you know, socialites and you know, like like literary
giants and like everybody's in there all at the same time.
So James Cordon was in New York City and he
rolls in with with a team of people and apparently
he was kind of snappy about cocktails and said something
to to the server and then you know, I don't
know all the details what it was, but apparently he
(12:50):
was quite rude about it. And then, if you really
want to upset Keith McNally, be rude to his staff, right,
be rude to his staff. And I always think that
that to me, like if if you want to wrap
up our friendship tight, let's go out to dinner. And
then and then you you act with like an ungracious
manner to a service service person, right, you're dead to me? Right,
(13:10):
that's it, right, Like we're not friends, will never be
friends again, because I just think it's kind of one
of those things that like whatever that is in that
drink or on that plate, that server had nothing to
do with it, right, And then and then also just
check yourself, right, it's just dinner, right, Calm down, right,
calm down if it's not medium rare plus, you know
what I mean, especially if you're James Cordon. Shut your
cake hole, man, you know what I mean, Show your
(13:31):
cake hole and just sit back and enjoy it. Right
and so, but but this is but the interesting thing
about Keith McNally, like like you get on his bad side,
he'll put you on blast fast. And so that's exactly
what happened. But but it it sounds like they hugged
and made up, at least on social media anyway. Yeah,
who knows, But who knows. I was a waiter and
a bartender in my previous life. And yeah, there's nothing
(13:51):
worse than someone who is rude two a waiter, like
on a date or something you said, you know, like
Jesus Christ, get get away from me. And what about
people that are rude and like fast casual fast food restaurants. Right,
so my dad is rude to two waiters. I have
to be honest with you. And so many times I
have been like, you can't be rude, um when I'm
(14:13):
at dinner with you, because now you know I'm guilty
by proxy, Like my food is also in play for
like the waiter to spin in so like just because
like I don't want to get your bad mood stink
is now on me. I handle that, dad, He's gotten
a lot better. Um. But anyways, I'm so excited to
do this show. So going back to like the person
you had eighty six out of here or like the
(14:34):
James Gordon both is our situation. What is the best
way to send something back in a restaurant in your mind? Yeah,
so your money is valuable and if it's not exactly
what you wanted, you should send it back, right. But
I think there's a real kind way to do that. Listen,
if it's terrible, I I think you just literally putting
(14:55):
your fork upside down and then almost like airplane style,
just kind of putting your nap and next to it
or kind of pushing it forward. That sends a very
very clear signal to the service staff like something's not
going right, right without having to like wave your arms
and flag and like, because you don't really want to
ruin everybody else's dinner, right, because if your dishes like
oh my god, this is like the muscles are off
(15:15):
right or or the pasta's too out dental? What if
his storyline is right, like if you just like you know,
just take your napkin from your lap, fold it, you know,
if not don't want it, but so not too far
away from that either, and just put it next to
your plate and then push it forward a little bit
right and then turn your body language to your guests
(15:36):
as if you and you don't even want to eat it,
and just and this way for the way to walk
by and see what's going on, right, And then so
that'll be a good way to break the ice and say, listen,
I I think the muscles weren't particularly fresh today, or
it was a little overcooked or whatever it was, right,
And then then if if, if there were a great restaurant,
and we work on these kind of things all the time,
(15:57):
all right, I'm looking for a general manager, Chris Brown.
These we work on these moments where we want to
pick up on that with a high sense of awareness
that things aren't going right for you and our facility. Right,
So I think those moments are really really valuable. H
to close it quick. The last thing you ever want
to do is to not pick up on those moments
(16:18):
and let that person walk out of here, right, because
if they walk out of here, where are they gonna
go they're gonna go to Yelp, they're gonna go to Google,
and they're gonna take twenty five minutes, right, and then
type up something that's probably a little unpleasant to read.
But if we can pick up on that quickly to realize, like, wow,
they've you know, we dropped their their entrees, you know,
seven minutes ago and the guy hasn't even touched it yet.
(16:39):
We missed the ball on that one, right, and we
gotta pick it up quick, right. Um. But I I think,
you know, just pushing the plate forward a little bit
is a really clear signal to the waiter that something's
not going right with you without having to sort of
this meltdown, dramatic moment that's gonna ruin everybody else's dinner
at the table. And that's what you want to do,
because you want to be applied guests at dinner, right,
But then also you want to get your money's worth, right,
(16:59):
and and so like that, I I think the the
the adult professional thing to do on your end, right,
because it's two way street. You're in the restaurant, right,
is to just not make a big deal about it, right,
It just don't make a big deal about it. And
even if you hate it, even if you have that
inner voice says I'll never come back here again, keep
it to yourself, right, and just don't go back, you
know what I mean, that's your ultimate weapons. Just not
go back. But just don't don't blow up and make
(17:21):
a big dramatic moment, because ain't nobody got time for that. Well,
when I was a waiter to the thing that annoying
me the most is when someone would come in and
order a steak um well done and then complain it
for being dry. Yeah, it's like, well, I don't know
what you expected to You expect it to be juicy
and well done at the same time. It makes no sense,
So so we counter act with that. So our burger,
for example, right, so it's a it's a seventy five
(17:44):
fat lean ratio where most burgers, if you get a
commercial grade burger, it's like uh lean to fat, right,
So it has less fat in it, right, so our
but ours has more fat. So if you like it
a little on the medium well side, it's still juicy
and we still win. Right, So we we make sure
that we we kind of like pad that those situations.
But but if somebody walks in the order well done steak,
(18:05):
love it right, It'll be the best well done steak
you ever have, because you can cook something through without
turning into a hockey puck, right. And and that's kind
of what we do here at the restaurant to make
sure that we love all, we serve all. If you
like a meeting, well no, I do too. Let's let's
let's go. And and so I think there's ways to
do that without ruining it for sure, What in your
mind separates like a good cook from a bad cook?
(18:29):
I think just keeping the counters clean, right, I remember it.
And worst cooks in America, right, I mean that's so
and always he's in plus and always harped on making
sure you hold the knife like a pro and not
like a rookie, right with your finger out. Did you
ever get the marker on your red mark on your finger? Yeah?
And you'd never do it again, right, of course? Not so.
On my side, it was keep your counters clean, right,
And that was always the thing that I really kind
(18:50):
of harped on, because you can always tell a messy
cook when they when they just kind of like let
the counters just erupt with stuff. Everywhere, and if you've
got a messy count, you can't really see everything. And
then and and and that's where the means and plus
method takes over of everything in its place. That's what
that translates to. It's just organization, right. So, I think
the difference between regardless if they're a capable competent cook,
(19:15):
they could be a good beginner cook. But I think
organization and and keeping the counter's clean and organized as
a sign of like you're here to do it right
and not just sort of like throw stuff around to
make a mess. Is there a big difference between uh,
chef and a baker in your mind? Oh my god, yeah, man,
because like I love to cook, I hate to bake.
(19:36):
My wife loves to bake, hates to cook. And I
think it has to do with like and and together
there they were, it was murder. Yeah. But like I
think that baking is so like very specific, like it's
exact measurements, whereas cooking, I think in my mind is
more of like tasting and augmenting and uh pulling audibles
(19:59):
and stuff. Do you think, Well, it's it's like, you know,
there's there's the the jazz of cooking, right and then
there's the there's the classical music of of bacon and pastry,
where things are just sort of super precise, right, and
and so I'm much more of a jazz musician. I
like to sort of wing it and and you know,
and sort of kind of go with what's happening. And
(20:21):
I can kind of react when I cook and you know,
and turn the heat up and turn the heat down
and taste it and add a little lemon juice and
some salt and and you know, pull it off as
if it's really ready or or or or decide the
last minute. I want chives versus sharable as a garnish
on top. But but um with with pastry specifically, because
like it's kind of a one and done thing. You know,
there's a level of R and D that kind of
(20:42):
comes along with that. And we're about to have a steak,
my friend, We're about to have the jazziest steak you've
ever had your entire life. So this is our forty
five day dry h tomahawk from our partner in South Dakota. Um.
I think this is the best steak in America. Right.
So we've been working on this for about sorry, we're
pivoting just because steaks are rolling up as as we're
chit chatting about this. Right, So we've been working on
our driedge program for about two and a half years. Right,
(21:03):
So this is uh, this is grass fed grain, finished
and finished on barley um, which is what we call
California corn and uh and so uh which it has
a lower glycemic index. Was actually healthier for the cows
and actually better for the environment because it's less emissions.
But the marbling is spectacular. The flavor is really really incredible.
So so Chris Brownell general manager, just dropped spectacular U
(21:27):
steak in front of us. And then also we have
our cream kale, which is kind of like cream spinach
but with kale it's kind of yummy. And then also
our potato pure and then uh sauces galore. My friend,
we have green peppercorn borderways, whipped horse rad as crim fresh.
What else you want? Man? Okay, I do want to
ask because I want to know for myself about the
dry edging thing. So this is a dry age tomahawk.
(21:50):
You hear that a lot at steakhouses. So in my
this is what I think dry aging is. That can
be totally wrong. I'm gonna put some on your plate.
Where you asked to a question. Uh, in my mind,
it's like hung up in a temperature controlled room for
like a month or something, and and so what does
that do? I don't how does it not go bad
and get rott and all that kind of stuff. Well,
there's it's it's it's it's climate controlled. Right. So first
(22:13):
of all, there's a difference between mold and bacteria, right,
So bacteria is bad, mold is good. Right, So mold
is what makes cheese taste delicious. Mold is what makes
cam and bear taste delicious. Mold is what makes bree
taste really incredible. Oh my god, I just good. Buy this?
Can we sit with us from it? Can we just
have a moment, a moment in silence. I don't know
if I'm not a cost but that's really good. You
(22:36):
will put some sauce on that. I don't think it
needs any sauce. But have a little donkey deal bro,
which sauce do I go with? Have a little donkey demon?
So this is green peppercorn board lace. We're gonna have
a We're just gonna have a moment and celebrate well
as a steak. Right, I'm gonna, I'm gonna, I'm gonna
slow jam this like Verry White. I'm gonna talk really
slowly into the microphone as well as tips dried tomawk
slice slowly into the board lace and that goes into
(22:57):
right and now he's just gonna yump it up, yeumming up,
my friend. Are they good? Yeah? But now I want
to try the middle one? Yeah, I go ahead, Okay,
So it's border lay between peppercorn border lays. I think
this might be to U kind of similar from a
taste experience, but I think they're gonna be really good.
But we just love to do this, right, So so
what anyway, what are we talking about? Dry? Dry as right?
(23:18):
So so dry agen right is the is the act
of introducing um a right so good? So dry jen
is the is the act of introducing kind of and
I'm gonna say this, I don't mean this, but that's
exactly what it is. But controlled spoiler's right. So so
when when um when you you you pull the moisture
out of this, right, So this is what happens. So
(23:40):
it loses about twenty of the moisture weight water weight
right through the dehydration process. Right, So it goes into
a climate control room that's um about forty two degrees
fifty humidity with a heavy fan and it blows and
circulates that. Right. So because of the the the the
the air convection in a room. Right, um Um, what's
(24:02):
gonna happen is we're gonna take these natural spores they
kind of developed. That makes blue cheese taste delicious, That
makes cambert taste delicious, That makes shark utri and salumi
taste delicious. Right, And the same magical thing happens to
from a flavor perspective on the outside of of of
dried meats. Did you say salumi? Am I saying salami? Wrong? Tomato? Tomato? Brother?
(24:24):
You know what I mean? Right, pinkies out salumi right,
tomato tomato whatever. Two dudes in the kitchen, you can
say whatever you want to say. You eat up. So
so okay. So there's because a couple of things happen.
There's were three really really big things happen. It loses
about water weight, right, And when you're cooking, water is
always your arch enemy. Right, So when you're sautean something
(24:45):
and you see a plume of steam come out, that
water escaping, right, is allowing a concentration of flavor. It's happening.
You're sauce pan and that's good. That translates to dry
ag and really really well because if you take the
water weight out of it, it's a difference between having
a flabby steak from the grocery store. No disrespect, the
steaks are okay, but I want it right now. I
(25:07):
want to ruin you for steaks, right, So so and
the next time you have a steak from the grocery store,
it'll feel like really wet in the mouth, and that's
very kind of flabby. And that's just water weight. Right.
But if you take the water weight out of it
at a certain percentage um, you have a tighter density
between the fat intramuscular fat development and the protein. Right, bang,
bang on dude, right, look at you, Look at you,
(25:29):
my horse. It's like a horse fash butter. Yeah, hol
you have in a moment. Okay, So so that that
that's so the water way, right, So you cat you
Ultimately you gonna you're gonna pull out some of the
water weight. You gonna have a tighter density between the
the intra muscular fat development and the and the and
the lean muscle mass of protein, right, which is gonna
which is gonna melt, and it's gonna have like unctiousness
versus water water wetness. Right. That's the other thing. Now
(25:51):
also on the inside because like the the mold mic
microbes that are happening, right, it's it's a little like microbiome.
It's kind of happy on the inside of a dry
g room. Right. So the the it's actually starting to
break the meat down itself, which makes it more tender
right on on a on a on a on a
microbiotic level, right. And so so it's it's this kind
(26:13):
of interesting science project that's happening in a very very
controlled fashion that gives you a slightly smaller steak but
a way better steak. Um. And the fact that we
kind of like, uh designed this. These are custom cut
co tour You can't get the steak anywhere else in
the world but my restaurant's, right, And so because of
the grain finishing, um, we we have, you know, just
(26:34):
one of one, and I think that and we eat
steaks all over the place. I'm almost on a steak
of day diet, to be honest with you, And I
haven't tasted anything that comes remotely as as close to
what we're doing here with with the with the steak program,
So I think it's really really happy with it. Ultimately,
in the dry aging process, you get um, a much
much more refined products. Right, So it's kind of an
(26:57):
interesting thing to kind of go watch takes our thirty
eight days is a good number. Magic happens at right. Um,
but I think it's just one of the world's greatest steaks.
I'm very happy with it. For the listeners out there
that can't come to Miller and Luckx to have this
amazing Tomahawk steak, Well, my question is why not. That's Hawaii.
Don't worry, Veil, we got you, We got you. You know, uh,
(27:21):
come on you. Um. But if you are like going
out to find a steak at the grocery store, um,
what are something like your tips for getting like the
best steak for the home cook. Yeah, get a thicker steak, right,
so if you take a look at it, if it's
if it's thin, it's probably gonna overcook quickly. Right. If
you get a thicker steak, that's probably an inch You're
you're gonna have a little more play room to kind
(27:43):
of cook it and get it right. Um, and and
make sure you get like like flank. Steak technically is beef,
but it's not a New York strip. It's not a filet, right.
I like skirt over flank. I like ribbi over New
York file at is a really good crowd pleaser. We
just did lay last night for an event. Um, but
you want to make sure you get a thicker cut.
(28:03):
It's gonna give you a little more playroom if you're
gonna cook it. No, no, I I think what we'll
give you um um, pretty miraculous outcome From a technique standpoint,
it's just by simply drying it off. So if you
take a steak out of the package right, because it's
it's kind of wrapped up and sell a fane and
it's a little bit of tacking moisture on top of it,
it just take a paper towel patted as dry as
(28:25):
you can possibly get it. Also, the next thing is
to let it temper right. So so instead of cooking
a steak that's refrigerator cold right into a screaming hot pan,
leave it out on the counter for half an hour, right,
and let it slowly kind of come with the temperature.
It's uh, it's gonna cook a little more evenly, it's
gonna cook quicker, right, and and you're gonna get a
better browning. Um with with the the the even temperature,
(28:49):
and and patting the moisture off on the outside of
the steak will give you a really really nice crust.
So I think those are really Also The next thing,
which I think is really kind of important and not
a lot of people know this, like like I don't
put pepper on steaks before I cook it because pepper burns, right,
So I put pepper on at the end. Salt for sure, um,
but never pepper because it just becomes suitably sharp and
almost bitter. Um. But but I think if you dry,
(29:11):
if you take a steak pad it dry a really
nice hot pan, let it temper first for a couple
of minutes, and get a really good steer on it.
And then the other The next thing is like just temperature,
like do you like it medium, rare? You like it?
Meaning well? I like using the ins to read thermometer, right,
they cost fifteen twenty bucks. You get them on Amazon,
and then and that way, um, you're never that guy
(29:31):
who has to cut into a steak to see if
it's cooked en off, right, you can actually use a
probe and see what the temperature is like on the inside.
So this is this is a good question for me
because I want to know this, but for everyone else
out there. So I like my steaks medium rare. So
that's around um, like a hundred and thirty five. That's
that's a little on the high side. That's like pushing medium.
(29:52):
If not, yeah, because one forties like medium. Well, so
I think you're like, but so you need to take
that steak off at like one and then it comes
up because it's continuing to cook even though it's not
in the pan. Yeah, it's hot, right, So it's a
rule if from like seven degrees below what you normally like,
I don't know, I don't know if it gets to
this is the jazz musician at me, right, I'm like,
(30:13):
I'm like, I guess so right, But it's I think
if you if you if you cook a steak to
an internal temperature and take it off a letter rest,
you're gonna be dead on yeah yeah, okay, right, all right,
I hate to do this, but I need to eat this.
So all good things must come to an we need
to stop for a second and eat this amazing Tomahawk steak.
(30:34):
And I feel like we could do like another forty
five minutes on steak and like another episode and we
can pick this up anytime. I mean, this is the
great thing about you know, like cooking for a living.
All this stuff is just wildly interesting to everybody all
the time. Um, all right, this is the beginning. Next episode,
We're going to help everyone cook Thanksgiving dinner. I'm I
(30:56):
am so happy about this. This is my freaking super Bowl.
We're gonna say, yeah, yeah, you want to clip turkey.
I am your guy. You're in the right place, all right.
Make sure you guys subscribe to the podcast. We're gonna
have some fun. Bye. Alright, 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.
(31:18):
See you next time.
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