May 26, 2025 • 26 mins
Cowboy candy: sweet, spicy jalapeño rings. They're a part of Mark's childhood. We're headed to the kitchen to make a small batch without any need of a steam- or pressure-canner.
This recipe comes from our book, COLD CANNING. It's all about making small batches of preserved, pickled, or fermented things for the fridge or freezer without the need of the pressure- or steam-canner. If you'd like a copy of the book, please click this link.
We're Bruce Weinstein & Mark Scarbrough, authors of more than three dozen cookbooks. This podcast is about our passion: food and cooking. We're so glad you're with us!
If you'd like this recipe, please find it on our website, bruceandmark.com.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[00:30] Our one-minute cooking tip: add fat to lean meat for better, grilled burgers.
[02:47] We’re making cowboy candy!
[21:19] What’s making us happy in food this week: Thai massaman curry and raisinets!
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Bruce (00:01):
Hey, I am Bruce Weinstein and this is the Podcast
Cooking with Bruce and Mark.
Mark (00:04):
And I'm Mark S Scrubber.
And together with Bruce, we havewritten three dozen cookbooks.
We're publishing our 37th cookbook.
Well, about to publish it, cold canning.
We're actually gonna be talking aboutthat cookbook because we're going to be
making a recipe from it, something right.
Out of my childhood, somethingI love more than I can say.
We've also got a one minute cookingtip and we'll tell you what's
making us happy in food this week.
(00:25):
So let's get started.
Bruce (00:30):
Our one minute cooking tip.
It's all about how to have the best,the juiciest burgers off the grill ever.
Okay.
Make sure there's enough fat in your meat.
Yeah.
Normally that should be 20%.
If you want to have a good juicy burger,20%, and that's usually ground, chuck.
But when you go to the supermarket,packages are always labeled
(00:50):
80% lean, 90% lean, 95% lean.
And yeah, if you're trying towatch your fat intake for health
reasons, you can go leaner, butyour burgers are gonna be drier.
So you want to go 20% fat?
Mark (01:02):
Yeah.
Well, let's just say, let's just back upand say that we were raised in a time in
which this was all forbidden knowledge.
Mm.
Right?
Mm-hmm.
We came up in the days we're oldenough to come up in the days when
it was as lean as possible, asmuch as possible you wanted to eat.
Boneless skinless chicken breasts and thecompletely fat, gotten rid of ground beef
(01:24):
and all that kind of stuff, so, oh yeah.
Bruce (01:26):
Our grandparents used margarine instead of butter.
I mean, they thoughtthat was being healthy.
Mark (01:30):
Okay.
Yeah, that's true.
But I just In terms of the proteins,
Bruce (01:33):
yeah, the people
Mark (01:34):
wanted leaner, leaner, leaner.
They did.
And there are still reasons whypeople need to be on super lean diets.
Bruce (01:40):
There are.
But if you've been eating Turkey burgers,just because it's kind of what you've
always done and you're tired of them beingdry and you don't have a fat limitation
in your diet, consider adding more fat toyour ground Turkey or your ground chicken,
or your lean ground beef up to 20% worth.
And you can use bacon fat,you can use chicken fat.
(02:01):
You can even mix some olive oilinto your ground, lean ground beef,
and that'll give you a juicier.
Burger off the grill.
Mark (02:09):
Okay, so fat's not your enemy.
Mm-hmm.
Necessarily unless you've beenrestricted by a doctor, but it does
lead to better tasting burgers.
Mm-hmm.
That's for sure.
Mm-hmm.
Okay.
Before we get to the next segment of our.
Podcasts, which are actuallygonna go to the kitchen and
be cooking through a recipe.
Haven't done that in a while.
(02:29):
I know.
Let's just say that it'd be greatif you could subscribe to this
podcast and if you could rateit, if you can give it a rating.
Can I ask for a five stars?
A five star rating?
And if you can write a review that is.
Spectacular.
We are an otherwise unsupportedpodcast and we appreciate this
way that you can support us.
Okay, we're off to the kitchenbecause we're gonna make something
(02:50):
straight out of my upbringing.
Straight outta my childhood.
I don't know what to say.
We're gonna make cowboy candy.
Bruce (03:02):
Mark said, we're making cowboy candy, also known
as sweet pickled jalapenos.
Yeah, and
Mark (03:08):
I have to tell you that we did not call it cowboy candy when I was a kid.
I know that is the current phrase for it.
We called it bread and butter jalapenos.
No, we did not refer tothis as cowboy candy.
If you don't know what thisis, this is aru a sweetened.
Pickled jalapeno.
(03:29):
This is a recipe out of our book,cold Kenning that we're gonna make
on the air here, and it's a reallyactually easy recipe with one huge
problem, and that's the fresh jalapeno.
So we'll get to
Bruce (03:41):
that.
Okay, so basically we are gonna bemaking a simple syrup using vinegar.
Instead of water for our sugar.
So it's gonna be a sugar vinegar, syrup.
It's got some salt, and we'regonna cook those jalapenos in it.
So Mark said it's difficult.
Sometimes it is.
We went to the supermarketyesterday to get groceries for
this, and they had no jalapenos.
(04:02):
Okay, now
Mark (04:02):
again, let me just say that we live in.
Super rural New England.
So jalapenos are not gonna be everywhere.
If you live in Texas, if you livein Oklahoma, if you live in New
Mexico, they're gonna be everywhere.
But in, in rural New England, um, findingfresh jalapenos can be a challenge.
We did find them at a second supermarket,we did, but it can be a challenge.
(04:23):
And also working with them is a challenge.
So let me just also say beforewe get into this recipe.
Further, you need to snapon some kitchen gloves.
Like those surgical gloves.
Uh, you can use rubber glovesthat you clean with, but make sure
you haven't cleaned with them.
But you need to cover your hands insome way because, uh, jalapenos are hot.
Bruce (04:41):
They are, and they're hot from capsaicin.
You've heard us talk about this before,and capsaicin is fat soluble, right?
So when you get it on your hands,when you cut those chilies and you
get that chemical on your hands, it.
Does not wash off with soap and water toget it off, you need to rub your hands
with oil, then soap and water, and thenthe capase will come off or just put
(05:02):
those gloves on like Mark said, and you'renot gonna have any of these problems at
Mark (05:05):
all.
Exactly.
Just remember that, uh, again,like Bruce says, it's, it's a fat
soluble and that counts too whenyou eat something terribly hot.
Iced tea and beer and cokeand all that will do nothing.
For the burn in your mouth.
Mm-hmm.
What will do it is a milkshake eat.
Yeah.
Or eat a slab of butter or take abig spoonful of full fat sour cream.
(05:25):
This will, or
Bruce (05:26):
castor oil.
Oh
Mark (05:27):
my gosh.
Uh, this will absolutelydrop down the heat content.
Mm-hmm.
So what we're gonna do is we're gonnastart with this, uh, simple syrup.
And just to say, cold canningis a book about canning without
steam or pressure canning.
So we're not gonna everprocess these jars.
Nope.
We're gonna make them so that they can go.
In the fridge or the freezer.
And what kind of jars do we have here?
Bruce (05:47):
These are just regular ball canning jars, but I have not boiled them.
I have not sterilized them.
I have, what I have done is giventhem a really good solid washing
in the sink and hot water that's.
All I need, I do not need to sterilize
Mark (06:02):
them.
Right.
'cause we are not canningenough for the apocalypse.
No, we are absolutely just doing afew jars full so that we can either
put it in the fridge from a monthto six weeks, or we can put it in
the freezer basically indefinitely.
So I'm gonna start, andI'm gonna pour into this.
We got a large sauce band here.
Bruce (06:20):
Mm-hmm.
Mark (06:20):
I put it over medium heat and I'm gonna add three cups or 600
grams of granulated white sugar.
Can you cut down on the sugar?
No.
You cannot, sorry.
This is preserving and sugar,whether you know this or not,
is in fact a preservative.
Absolutely.
It is also a bacterial agent,but in high enough quantities.
(06:41):
It's a preservative.
Yeah.
In
Bruce (06:42):
high enough quantities, it's antibacterial, so there you go.
It's really strange, isn't it?
Yeah,
Mark (06:46):
it is.
Sorry, how it works.
So you can't cut down.
You need to use three cups or 600grams of granulated white sugar.
If you're listening to this inanother country outside of the
us, you can use castor sugar andother forms of white baking sugar.
Just make sure you use theset weight amount, 600 grams
(07:07):
and I'm gonna pour in here.
Two cups or 480 milliliters.
You can budget and say 500 millilitersof distilled white vinegar.
Why not?
I mean, plain old white vinegar.
Come on.
What's 20 milliliters between friends?
Nothing So, so three cups of sugar andtwo cups of distilled white vinegar
Bruce (07:25):
and a teaspoon of salt.
Yeah.
We're using kosher salt and we're stirringthis until the sugar dissolves and we
want this mixture to come to a boil.
This is going to be our.
Simple syrup with vinegarinstead of water that we are
going to cook the jalapenos in.
But we're not gonna cook them whole.
We are gonna slice 'em up.
Mark (07:45):
Right.
Okay.
So wait while I stand here with this?
Mm-hmm.
And occasionally stir it.
What are you doing?
Bruce (07:50):
So I have my little handheld mandolin here, and
I could do this with a knife.
You can cut all these chilies.
I have one pound, seven ounces.
Of fresh jalapenos,that's 650 grams of them.
Oh, there's a lot here.
There's like over 25 chilies here.
There may even be more thanthat, depending on the size of
your chilies, you may have more.
You may have fewer.
(08:11):
You wanna slice in about a quarterinch slices, and I find it's just
so much easier to use a mandolin.
I could just keep goingwithout any stopping.
And they're perfectly sized, butyou have to get yourself one of
those cut proof kitchen knives.
'cause the guards are really toosmall to deal with a jalapeno.
Mark (08:28):
All right.
All right.
I stop and say, of course, asyou're doing this on the mandolin,
seeds are flying everywhere.
And if you probably know, the seedsare where the hot stuff is kept.
Say it's actually formed in the membranethat attaches the seed to the fruit,
to the chili, the placenta, right.
And.
As that membrane is caught, itsprays its defense mechanism,
(08:50):
capase, and the hot stuff onto theseeds so that mammals like you and
I don't grind them with our molars.
Do you know that birds can eat theseseeds and they have no effect on birds?
In fact, birds actually like these seedsand can spread them far and white, so.
Here's the thing.
If you are concerned about thisbeing too hot, just don't collect
all the seeds flying around.
(09:10):
Let them go ahead and fly around andclean them up and throw them away.
In other words, get rid of some of theseeds and it won't be quite as hot.
It'll still be hot, trust me.
Mm-hmm.
But it won't be quite as hot as ifyou just throw every single seed.
And Bruce didn't add this, because I'm thewriter and I have to tell you this, but
these jalapeno chilies were all stemmed.
(09:30):
So the stems are.
Off of them.
You know, you can leave the stem onif it's easier to hold it, to cut it.
Mm-hmm.
But eventually you'regonna throw that stem into
Bruce (09:39):
it.
Yeah.
I hold the stem and I run them overthe mandolin using my cut proof gloves.
And as I get down to the stem, then Ijust toss that stem in the sink and I'm,
I'm getting through these pretty quickly.
Now, here's the thing about jalapenos.
When you buy.
Pickled jalapenos in the supermarket?
Not the sweet ones.
The standard ones?
Yeah, standard.
Some of them are called tamed,means they're using a variety of
(09:59):
jalapenos that aren't as spicy.
I wish at the supermarket they wouldsell hot jalapenos and tamed jalapenos.
They don't do that though.
No, they only, you never reallyknow what you're gonna get.
'cause sometimes you buythem and they're so hot.
That's it.
And sometimes you buythem and they're not.
So hard.
Well,
Mark (10:15):
and we've discovered, at least this is what we have discovered, is
when we grow jalapenos on the deck.
It's too early in the year for usto have any yet, but in New England.
But when we grow them in pots on thedeck, they get hotter as the year goes on.
So as the summer grows on, thefirst ones are hot, but not
killer by the end of the summer.
The ones that come off the plantsare just absolutely ridiculous.
(10:38):
I guess the plant has decided it'sgonna save itself as winter approaches
or something, and it's so hot.
It's.
Uh, those are just unbelievable.
And Bruce is right.
You never know exactlywhat you're gonna get.
But don't forget, you are gonna add alot of sugar and you're gonna add, uh,
we've added a fair amount of vinegar.
And let me also say thatwe're done with all of this.
We are gonna put it in thefridge, in the freezer, and both
(10:58):
actually are destructive to capa.
Mm-hmm.
So both will actually cut down onthe final heat of what you have.
Bruce (11:05):
Have you ever noticed that?
Often the next morning, yourleftover Chinese food is not as
spicy as it was the day before.
Right?
And that's because the capsaicinreally starts to degrade.
So Marx's syrup is boiling, and I'mdone with these chilies, and I am
going to slide them from my cuttingboard and scrape them right into
that pot, and I'm gonna stir them.
Into this boiling syrup.
(11:27):
It of course, stops boiling assoon as you put the chilies in it.
And I'm gonna bring it back to aboil and I'm gonna cook them stirring
a little bit for five and minutes.
Reduce the
Mark (11:36):
right you're gonna, when it comes back up to a boil,
you gonna pull the heat down,
Bruce (11:39):
then I'll turn it back down to medium.
And I just want it to be at a really fastsimmer, light boil for about five minutes.
It's gonna change from that.
Bright, bright green toa dough, olive, green.
Okay.
So, and that's how you know they're done.
Mark (11:53):
Lemme say something that, uh, it came up, it occurred to me as
you were saying this, as you weredumping the chilies in, and you were
talking about leftover Chinese food.
Mm-hmm.
And it's not as hot the next day.
I, some people on the table, there'sno jalapenos in my, my Chinese food.
The stuff that burns you in Chili's.
Is capsaicin.
It doesn't matter what chili itcomes from, you know from jalapenos,
(12:15):
it can come from Anaheim's.
It can come from T Red Hots.
Mm-hmm.
No matter what chili you use,the stuff that's burning your
mouth is the chemical capsaicin.
Mm-hmm.
Found in the membranes.
That protects the season.
It's just like, uh, what do I say?
It's just like getting drunk.
What gets you drunk is ethanol.
(12:35):
It doesn't matter if itcomes in beer or in vodka.
It's ethanol that, right.
That's the stuff that gets you drunk.
Yeah.
Is ethanol, and ethanol isethanol across all of those.
Beverages.
It's just a question of how much ethanol.
Bruce (12:49):
Some beverages have a lot of ethanol, lot like vodka
and barrel strength, bourbon.
Oh my gosh.
And some have less likebeer and hard cider.
Mark (12:57):
Right.
And it's the same with ke n.
It, it is the chemical across theboard that produces the mouth burn.
Bruce (13:05):
Interesting.
So like, like jalapenos are kind oflike having vodka and scotch bonnets
are like cast strength bourbon.
Oh, oh yeah.
And green bell peppers arelike having, I don't know, not
Mark (13:17):
like a, like one of those mocktails.
Yeah.
Maybe sometimes at farmer'smarkets you can find.
Bell peppers that are slightlyspicy, and I mean, barely spicy,
but like a one on the scale.
But you can find them at farmer'smarkets particularly late in the summer.
But that is really rare.
I mean, they're really sosweet, especially by the
(13:38):
time they get up to the red.
You know, the, the color of thejalapenos and the color of bell peppers
is a function of how long they stay.
Down the vine, it's
Bruce (13:48):
green and then they get red.
Right.
And some going to orange after that.
So you, you know, it, the longerit stays, also the hotter it gets.
Right?
It can, and, and that scale Mark talkedabout, that's the scoville scale.
That is the units of capsaicin heat.
In your chilies, the higherthat scoville number, the hotter
your chilies, I gotta say,
Mark (14:08):
um, you gotta turn the fan on.
Uh, yeah.
This is getting, uh, it's getting,I'm having a hard time actually
talking, getting a little mucus.
See this?
I know.
And you can probably hear us both Flemingup because of course the problem is
that Capin is getting volatilized inthis boiling cauldron in the sauce, man.
And so you probably need to have avent on it would, even if you have
(14:30):
an outdoor grill, it would be okayto do this outside in the grill and.
Summer.
Mm-hmm.
So that you keep it to a boil outthere because this stuff can get really
up in your nose and in your eyes.
And we've also discovered that, um, ofcourse other mammals are furry friends.
Like dogs are affected by this.
They are.
So if you're gonna make somethinglike this, you might consider putting
your dog or cat out of the roombecause they are affected by this.
(14:53):
The same way we're
Bruce (14:55):
Yeah.
We always get the dog outta herebecause, uh, I don't want him
burning his eyes or his throat.
And these are smelling so good.
They're almost done.
You know what, this is making me crave a.
Burger.
We talked about burgers andthe one minute cooking tip.
This is one of my favoritetoppings for hamburgers.
I love to pile on these spicysweet jalapenos and dollop
(15:15):
on sweet pickle relish.
That combination is soto die for on a burger.
Mark (15:20):
And let me also say that this cowboy candy is really good on creamy cheese.
Like, uh, Brie, if you paid out somebrie and crackers and to have some
of these sweet hot jalapeno rings togo on it, we also find it's really.
Good with Whitefish Salad.
If you're from New York City,you know what that means?
Whitefish salad.
Bruce (15:40):
Any fish.
It's good with locks.
It's good with, mm-hmm.
It's smoked salmon.
Yum.
Mark (15:44):
Smoked salmon salad.
Good in a
Bruce (15:45):
lobster salad.
Mark (15:46):
Yes.
Uh, the smoked stuff tends towork a little better because it's
more assertive than fresh seafood.
So whitefish salad is made fromsmoked white fish and that tends
to work a little better with this.
These are also great on hot dogs.
They're good served alongsidebroads off the grill.
I particularly likethem to be honest with.
Few with pork chops off thegrill once you grill them.
(16:07):
And then you just put a few on top of yourpork chops and maybe some of the brine.
And don't forget to save this brine.
Um, we're gonna actually lay thesethings into the jars in just a second.
Mm-hmm.
And you're gonna see, wellsee, no, this is a pet nose.
Okay.
You're going to hear, baby, that there'sa lot of liquid going into these jars,
Bruce (16:22):
syrup, hot syrup.
Mark (16:23):
Right?
When you're all done with this, youdon't have to throw out that syrup.
You can strain it, so any extraneousseeds and bits get out of it, and then
you can put it back in the fridge for.
Hmm a while longer, a month more.
And you can use that sweetsyrup the same way you would use
simple syrup in any cocktails.
Bruce (16:43):
One of my favorite ways to use this one is in margaritas.
So you have a spicy margarita.
So you put a little, that jalapenosimple syrup with your tequila,
your homemade triple sect.
Which recipe is also available incold canning and some fresh lime
juice, and that would be maybe.
The best margarita you'll have ever had.
And these are looking dull olive green.
(17:06):
They smell fabulous.
I'm gonna turn this off and I'm gonnabring this over to the sink because I
do not want to do this on the stove.
And I have a spoon, a straining spoon.
Mark (17:16):
Thank you.
Thank you, mother.
Thank you.
My mother.
Bruce (17:18):
Your mother always cooks.
My
Mark (17:19):
mother had this rule that you cook in the sink.
Well, you don't cook right?
You do everything in the sink.
You make dough in the sink.
You make it.
In the sink, because that wayif you spill anything, you can
just wash it down the drain.
You pull the bowl up andwash it down the drain.
Mm-hmm.
And you're done.
Bruce (17:32):
Makes kind of sense.
So I have a straining spoon and I'm justspooning up these jalapenos out of the
syrup and I'm dropping them into the jar.
I do have a canning.
Funnel on top of the jar, whichmakes it easier to get them in there.
And when I get this jar filled up, thenI will pour the syrup on top of them.
I just wanna make sure that theyare totally submerged in a syrup.
Mark (17:54):
Right.
So the key here, and this is the keyto canning something like this and
keeping it in the fridge, not so muchthe freezer, but in the fridge, is
that you want it to be submerged.
Mm-hmm.
You want the fresh vegetables,or in this case, the barely
cooked vegetables or fruits.
Okay?
Don't kill me.
A chilies, a fruit.
But fruit to be submerged in the brine.
There's an old canning outage thatif it's in the brine, it's fine.
(18:18):
Mm-hmm.
If it's out, throw it out.
That kind of is the truth here.
We wanna make sure all the ringsare submerged in this brine.
Yep.
In this, it's not brine inthis sugar store, in the sugar.
Bruce (18:28):
You know what else would be so good in this?
Chunked up pineapple.
If I put some pineapple inthat syrup while these were
cooking for the last minute,
Mark (18:37):
I don't approve.
Bruce (18:37):
That would
Mark (18:37):
be
Bruce (18:38):
really
Mark (18:38):
good.
This Texas boy doesn'tapprove this Texas boy.
Just can't deal with it.
No.
If you live
Bruce (18:42):
in New England, no.
Mark (18:43):
Yeah, no.
Still?
Yeah.
No.
My favorite construction of all time.
Yeah.
No.
Yeah.
No.
Bruce (18:47):
Well, yeah.
No, yeah, no.
These two jars are full and I'mpouring the syrup over the top.
I want to make sure that it goes.
All the way over, up to the top andcovers them, and I'm gonna cover the jars.
I'm gonna let them sit at roomtemp and cool an hour before
I put them in the fridge.
Never put anything boiling hotin your fridge or your freezer.
Why?
Why?
Because you are gonna makeyour refrigerator work so hard.
(19:09):
There you go.
To chill it down, you'regonna waste energy.
You're gonna melt and thawthings that are next to it.
Mark (19:15):
If you use great canning jars, like wet canning jars or
ball can jars, you're, they're not.
Most likely gonna crack No.
In the fri freezer, they may crackin the freezer, especially if
they're several years old and you'veused them multiple times, but most
likely they're not gonna crack.
It's the problem of making yourfreezer work so hard mm-hmm.
To pull that thing down from boiling hot.
(19:37):
We're way above the boiling pointof water here with this sugar.
Yep.
So it, it, it, it would have to workvery hard to get it all pulled down.
So especially leave this outon the counter and again.
You're gonna store these in thefridge for a month and the freezer
indefinitely sealed up, put the lidon it, make sure they're sealed.
And I have to tell you, theyactually get better as they sit.
Bruce (19:58):
They do.
Again, some of the heat getstamed so they're not quite as hot.
And in a couple of weeks these will be.
The most amazing burger toppingor hotdog topping or, or Turkey
club topping you have ever had
Mark (20:10):
or, or if you live in the south and if you live anywhere near where?
I grew up in Texas, thebest brisket pulled pork.
Mm-hmm.
The best smoked meat,smoked sausages, all that.
These are.
Perfect to go with anything like that.
They're unbelievable.
With barbecued brisket.
With smoked brisket, that'sexactly how they should be served.
(20:30):
And in fact, whether you knowit or not, that's probably
how we're gonna serve them.
Mm-hmm.
Because Bruce is making a smoked brisketin the days ahead, so you getting made.
So we can have them withbrisket outta the smoker.
Okay.
That's the recipe for this.
Easy small batch version of Cowboy Candy.
We did it real time.
Bruce (20:49):
This was it.
You, you heard how quicklyit is to make this right.
Right.
This was not a whole lot of trouble.
Mark (20:55):
Right.
And you can find this recipe onour website, Bruce and mark.com
or cooking with.
Bruce and mark.com.
You can find it there in two places,either the entry for this podcast
on our website, and there's alsoa dropdown menu of recipes on our
website, and you can find it there.
You can go all the way out there and lookit up and find the recipe for yourself and
(21:16):
make your own small batch of cowboy candy.
Okay, up next, what's makingus happy in food this week?
So I.
Ask for something that's in the vein ofcowboy candy, and that is Mosman Curry.
Bruce (21:34):
How is that in the vein of cowboy candy?
Well, because it's
Mark (21:37):
sweet and it's hot, except it's also very sour.
Mm-hmm.
If you don't know, it's a.
Kind of curry from Southeast Asia.
It's probably derived Maman from Muslim.
It's probably, or hamadan.
It's probably some sort of crosspollinated recipe out of Arabic
(21:57):
or Islamic traditions that findsits way into Southeast Asian
cooking and it all gets read up.
There with Southeast Asian techniquesand I ask for it because, uh, in New
England here, it's been freezing.
I know it's the end of May.
We're coming into Memorial Day,but we have literally gone down
into the upper thirties at night.
(22:18):
It has been raining likecrazy and it's cold.
We have got the heat on in ourhouse, if you can believe it.
'cause I just couldn't stand it anymore.
I had to turn the heat back on againand I said, can we have please, oh.
Warm dinner.
And so I asked for MossmanCurry and I got it.
What's in it?
Well explain
Bruce (22:38):
what that is.
Of course.
So that's a coconut milk based curry,
Mark (22:42):
right.
Bruce (22:42):
And it's coconut milk, and it's a red Thai curry paste.
It is a mossman curry paste.
You can use just red Thai currypaste if you can't find the
traditional masa on curry paste.
But you might wanna then.
Spike it up with a little more gingerand maybe even a cinnamon stick
because it tends to have, mosman tendsto have those aromatics in there.
(23:04):
I use boneless skinless chicken thighs.
Mark (23:07):
Oh yeah, I did ask for chicken asman.
Yeah, it,
Bruce (23:09):
it could be with beef, but I'd made it with chicken.
And what is very traditional is potatoes.
Yep.
So I.
Cooked the chicken in thatcurry paste with coconut milk
and tamarind for sourness and alittle fish sauce and palm sugar.
And then after an hour I threw inpotatoes and fresh onions and peanuts.
Yep.
Let that go.
About another hour.
That's always got
Mark (23:30):
peanuts in it.
Yep.
Bruce (23:30):
Right before I served it, I put in a.
Giant bowl full of Thai basilleaves and I stirred those in.
Mm-hmm.
That truly was an amazing
Mark (23:40):
dinner.
Didn't even need rice,didn't need nothing.
Mm-hmm.
We just ate it straight in theballs and tried to keep warm.
Mm-hmm.
In the New England chill of early summer.
Okay.
That's what's making mehappy in food this week.
What's
Bruce (23:50):
making me happy was what I had.
After dinner watching tv, we'rewatching the show, the Pit.
Oh my gosh.
On HBO
Mark (23:57):
I'm utterly obsessed with the pit.
It's utterly obsessed.
It's that medical
Bruce (24:02):
er show.
It's, I can't It Go in theer and each episode is one
hour of their 15 hour shift.
Mark (24:07):
I truly believe it's a documentary and I was saying
the to Bruce the other night.
I hope they just keep going for thenext three months and it never ends.
'cause I am.
Absolutely obsessed with the show.
If you don't know, it's as Brucesays about the er, but it's about
the doctors, not about the patients.
Yep.
So in traditional, like ChadEverett Medical Center dramas,
(24:29):
it's always about the patientswho come in and their stories.
This is real.
The patients are ancillary to the doctors.
The doctors and the nursesare the focus of the series.
It's fantastic.
And
Bruce (24:39):
unlike Grey's Anatomy, where they dumb down the medicine and dumb down the
science, they don't dumb it down in this.
No, they, they rattle off.
Those abbreviations and thoseletters and those things.
And if you don't know what itis, you gotta look it up fast
because it goes right past you.
We got
Mark (24:52):
175 pound man tacky with BP of uh, I'm like, oh my God, what?
Tacky what?
Hang
Bruce (24:59):
two lr.
There you go.
Right, exactly.
Tape ringer, which is the saline solution.
Okay, so we were watching theshow and I was craving something
sweet and I was actually craving.
Raisinettes, which like I lovechocolate and raisins and we didn't
have any in the house of course, butI did have a bar of 60% Ghirardelli
and I had a box of raisins.
(25:20):
So therefore, if I just put them in abowl and eat them at the same time, I
made my own raisinettes in my mouth.
God crazy.
And that's what I had.
Mark (25:28):
Raisinettes are the Halloween candy that I threw back at them if I got it.
Gross raisins and chocolate.
Well, the gross
Bruce (25:34):
part about raisinettes are those with milk chocolate.
I like it with good dark chocolate.
It doesn't
Mark (25:38):
matter.
Bruce (25:38):
Raisins, it's, it's like, what?
What?
No, I didn't like the boxes of raisinswhen you went trick or treating,
Mark (25:44):
but I like raisinettes.
I, no, it's the, my just boxes ofraisins with chocolate port over them.
So no bros.
Ugh.
Raisin as maman curry is better.
Okay.
That's.
The podcast episode for this week.
Thanks for being a part of this journey.
Thanks for, uh, listeningto us make Cowboy Candy.
I hope that you will consider makingit in your home for this summer.
(26:05):
We appreciate your support and beingwith us every week, and we're glad
you're here with us on this journey.
Bruce (26:11):
And every week we tell you what's making us happy in food.
So go to our Facebook group, cooking withBruce and Mark and tell us there what's
making you happy in food this week?
'cause we want to know.
What's happening in your kitchen, onyour plate, in your life when it comes
to food here at Kme, Bruce and Martin.
Hey, I am Bruce Weinstein and this is the Podcast
Cooking with Bruce and Mark.
Mark (00:04):
And I'm Mark S Scrubber.
And together with Bruce, we havewritten three dozen cookbooks.
We're publishing our 37th cookbook.
Well, about to publish it, cold canning.
We're actually gonna be talking aboutthat cookbook because we're going to be
making a recipe from it, something right.
Out of my childhood, somethingI love more than I can say.
We've also got a one minute cookingtip and we'll tell you what's
making us happy in food this week.
(00:25):
So let's get started.
Bruce (00:30):
Our one minute cooking tip.
It's all about how to have the best,the juiciest burgers off the grill ever.
Okay.
Make sure there's enough fat in your meat.
Yeah.
Normally that should be 20%.
If you want to have a good juicy burger,20%, and that's usually ground, chuck.
But when you go to the supermarket,packages are always labeled
(00:50):
80% lean, 90% lean, 95% lean.
And yeah, if you're trying towatch your fat intake for health
reasons, you can go leaner, butyour burgers are gonna be drier.
So you want to go 20% fat?
Mark (01:02):
Yeah.
Well, let's just say, let's just back upand say that we were raised in a time in
which this was all forbidden knowledge.
Mm.
Right?
Mm-hmm.
We came up in the days we're oldenough to come up in the days when
it was as lean as possible, asmuch as possible you wanted to eat.
Boneless skinless chicken breasts and thecompletely fat, gotten rid of ground beef
(01:24):
and all that kind of stuff, so, oh yeah.
Bruce (01:26):
Our grandparents used margarine instead of butter.
I mean, they thoughtthat was being healthy.
Mark (01:30):
Okay.
Yeah, that's true.
But I just In terms of the proteins,
Bruce (01:33):
yeah, the people
Mark (01:34):
wanted leaner, leaner, leaner.
They did.
And there are still reasons whypeople need to be on super lean diets.
Bruce (01:40):
There are.
But if you've been eating Turkey burgers,just because it's kind of what you've
always done and you're tired of them beingdry and you don't have a fat limitation
in your diet, consider adding more fat toyour ground Turkey or your ground chicken,
or your lean ground beef up to 20% worth.
And you can use bacon fat,you can use chicken fat.
(02:01):
You can even mix some olive oilinto your ground, lean ground beef,
and that'll give you a juicier.
Burger off the grill.
Mark (02:09):
Okay, so fat's not your enemy.
Mm-hmm.
Necessarily unless you've beenrestricted by a doctor, but it does
lead to better tasting burgers.
Mm-hmm.
That's for sure.
Mm-hmm.
Okay.
Before we get to the next segment of our.
Podcasts, which are actuallygonna go to the kitchen and
be cooking through a recipe.
Haven't done that in a while.
(02:29):
I know.
Let's just say that it'd be greatif you could subscribe to this
podcast and if you could rateit, if you can give it a rating.
Can I ask for a five stars?
A five star rating?
And if you can write a review that is.
Spectacular.
We are an otherwise unsupportedpodcast and we appreciate this
way that you can support us.
Okay, we're off to the kitchenbecause we're gonna make something
(02:50):
straight out of my upbringing.
Straight outta my childhood.
I don't know what to say.
We're gonna make cowboy candy.
Bruce (03:02):
Mark said, we're making cowboy candy, also known
as sweet pickled jalapenos.
Yeah, and
Mark (03:08):
I have to tell you that we did not call it cowboy candy when I was a kid.
I know that is the current phrase for it.
We called it bread and butter jalapenos.
No, we did not refer tothis as cowboy candy.
If you don't know what thisis, this is aru a sweetened.
Pickled jalapeno.
(03:29):
This is a recipe out of our book,cold Kenning that we're gonna make
on the air here, and it's a reallyactually easy recipe with one huge
problem, and that's the fresh jalapeno.
So we'll get to
Bruce (03:41):
that.
Okay, so basically we are gonna bemaking a simple syrup using vinegar.
Instead of water for our sugar.
So it's gonna be a sugar vinegar, syrup.
It's got some salt, and we'regonna cook those jalapenos in it.
So Mark said it's difficult.
Sometimes it is.
We went to the supermarketyesterday to get groceries for
this, and they had no jalapenos.
(04:02):
Okay, now
Mark (04:02):
again, let me just say that we live in.
Super rural New England.
So jalapenos are not gonna be everywhere.
If you live in Texas, if you livein Oklahoma, if you live in New
Mexico, they're gonna be everywhere.
But in, in rural New England, um, findingfresh jalapenos can be a challenge.
We did find them at a second supermarket,we did, but it can be a challenge.
(04:23):
And also working with them is a challenge.
So let me just also say beforewe get into this recipe.
Further, you need to snapon some kitchen gloves.
Like those surgical gloves.
Uh, you can use rubber glovesthat you clean with, but make sure
you haven't cleaned with them.
But you need to cover your hands insome way because, uh, jalapenos are hot.
Bruce (04:41):
They are, and they're hot from capsaicin.
You've heard us talk about this before,and capsaicin is fat soluble, right?
So when you get it on your hands,when you cut those chilies and you
get that chemical on your hands, it.
Does not wash off with soap and water toget it off, you need to rub your hands
with oil, then soap and water, and thenthe capase will come off or just put
(05:02):
those gloves on like Mark said, and you'renot gonna have any of these problems at
Mark (05:05):
all.
Exactly.
Just remember that, uh, again,like Bruce says, it's, it's a fat
soluble and that counts too whenyou eat something terribly hot.
Iced tea and beer and cokeand all that will do nothing.
For the burn in your mouth.
Mm-hmm.
What will do it is a milkshake eat.
Yeah.
Or eat a slab of butter or take abig spoonful of full fat sour cream.
(05:25):
This will, or
Bruce (05:26):
castor oil.
Oh
Mark (05:27):
my gosh.
Uh, this will absolutelydrop down the heat content.
Mm-hmm.
So what we're gonna do is we're gonnastart with this, uh, simple syrup.
And just to say, cold canningis a book about canning without
steam or pressure canning.
So we're not gonna everprocess these jars.
Nope.
We're gonna make them so that they can go.
In the fridge or the freezer.
And what kind of jars do we have here?
Bruce (05:47):
These are just regular ball canning jars, but I have not boiled them.
I have not sterilized them.
I have, what I have done is giventhem a really good solid washing
in the sink and hot water that's.
All I need, I do not need to sterilize
Mark (06:02):
them.
Right.
'cause we are not canningenough for the apocalypse.
No, we are absolutely just doing afew jars full so that we can either
put it in the fridge from a monthto six weeks, or we can put it in
the freezer basically indefinitely.
So I'm gonna start, andI'm gonna pour into this.
We got a large sauce band here.
Bruce (06:20):
Mm-hmm.
Mark (06:20):
I put it over medium heat and I'm gonna add three cups or 600
grams of granulated white sugar.
Can you cut down on the sugar?
No.
You cannot, sorry.
This is preserving and sugar,whether you know this or not,
is in fact a preservative.
Absolutely.
It is also a bacterial agent,but in high enough quantities.
(06:41):
It's a preservative.
Yeah.
In
Bruce (06:42):
high enough quantities, it's antibacterial, so there you go.
It's really strange, isn't it?
Yeah,
Mark (06:46):
it is.
Sorry, how it works.
So you can't cut down.
You need to use three cups or 600grams of granulated white sugar.
If you're listening to this inanother country outside of the
us, you can use castor sugar andother forms of white baking sugar.
Just make sure you use theset weight amount, 600 grams
(07:07):
and I'm gonna pour in here.
Two cups or 480 milliliters.
You can budget and say 500 millilitersof distilled white vinegar.
Why not?
I mean, plain old white vinegar.
Come on.
What's 20 milliliters between friends?
Nothing So, so three cups of sugar andtwo cups of distilled white vinegar
Bruce (07:25):
and a teaspoon of salt.
Yeah.
We're using kosher salt and we're stirringthis until the sugar dissolves and we
want this mixture to come to a boil.
This is going to be our.
Simple syrup with vinegarinstead of water that we are
going to cook the jalapenos in.
But we're not gonna cook them whole.
We are gonna slice 'em up.
Mark (07:45):
Right.
Okay.
So wait while I stand here with this?
Mm-hmm.
And occasionally stir it.
What are you doing?
Bruce (07:50):
So I have my little handheld mandolin here, and
I could do this with a knife.
You can cut all these chilies.
I have one pound, seven ounces.
Of fresh jalapenos,that's 650 grams of them.
Oh, there's a lot here.
There's like over 25 chilies here.
There may even be more thanthat, depending on the size of
your chilies, you may have more.
You may have fewer.
(08:11):
You wanna slice in about a quarterinch slices, and I find it's just
so much easier to use a mandolin.
I could just keep goingwithout any stopping.
And they're perfectly sized, butyou have to get yourself one of
those cut proof kitchen knives.
'cause the guards are really toosmall to deal with a jalapeno.
Mark (08:28):
All right.
All right.
I stop and say, of course, asyou're doing this on the mandolin,
seeds are flying everywhere.
And if you probably know, the seedsare where the hot stuff is kept.
Say it's actually formed in the membranethat attaches the seed to the fruit,
to the chili, the placenta, right.
And.
As that membrane is caught, itsprays its defense mechanism,
(08:50):
capase, and the hot stuff onto theseeds so that mammals like you and
I don't grind them with our molars.
Do you know that birds can eat theseseeds and they have no effect on birds?
In fact, birds actually like these seedsand can spread them far and white, so.
Here's the thing.
If you are concerned about thisbeing too hot, just don't collect
all the seeds flying around.
(09:10):
Let them go ahead and fly around andclean them up and throw them away.
In other words, get rid of some of theseeds and it won't be quite as hot.
It'll still be hot, trust me.
Mm-hmm.
But it won't be quite as hot as ifyou just throw every single seed.
And Bruce didn't add this, because I'm thewriter and I have to tell you this, but
these jalapeno chilies were all stemmed.
(09:30):
So the stems are.
Off of them.
You know, you can leave the stem onif it's easier to hold it, to cut it.
Mm-hmm.
But eventually you'regonna throw that stem into
Bruce (09:39):
it.
Yeah.
I hold the stem and I run them overthe mandolin using my cut proof gloves.
And as I get down to the stem, then Ijust toss that stem in the sink and I'm,
I'm getting through these pretty quickly.
Now, here's the thing about jalapenos.
When you buy.
Pickled jalapenos in the supermarket?
Not the sweet ones.
The standard ones?
Yeah, standard.
Some of them are called tamed,means they're using a variety of
(09:59):
jalapenos that aren't as spicy.
I wish at the supermarket they wouldsell hot jalapenos and tamed jalapenos.
They don't do that though.
No, they only, you never reallyknow what you're gonna get.
'cause sometimes you buythem and they're so hot.
That's it.
And sometimes you buythem and they're not.
So hard.
Well,
Mark (10:15):
and we've discovered, at least this is what we have discovered, is
when we grow jalapenos on the deck.
It's too early in the year for usto have any yet, but in New England.
But when we grow them in pots on thedeck, they get hotter as the year goes on.
So as the summer grows on, thefirst ones are hot, but not
killer by the end of the summer.
The ones that come off the plantsare just absolutely ridiculous.
(10:38):
I guess the plant has decided it'sgonna save itself as winter approaches
or something, and it's so hot.
It's.
Uh, those are just unbelievable.
And Bruce is right.
You never know exactlywhat you're gonna get.
But don't forget, you are gonna add alot of sugar and you're gonna add, uh,
we've added a fair amount of vinegar.
And let me also say thatwe're done with all of this.
We are gonna put it in thefridge, in the freezer, and both
(10:58):
actually are destructive to capa.
Mm-hmm.
So both will actually cut down onthe final heat of what you have.
Bruce (11:05):
Have you ever noticed that?
Often the next morning, yourleftover Chinese food is not as
spicy as it was the day before.
Right?
And that's because the capsaicinreally starts to degrade.
So Marx's syrup is boiling, and I'mdone with these chilies, and I am
going to slide them from my cuttingboard and scrape them right into
that pot, and I'm gonna stir them.
Into this boiling syrup.
(11:27):
It of course, stops boiling assoon as you put the chilies in it.
And I'm gonna bring it back to aboil and I'm gonna cook them stirring
a little bit for five and minutes.
Reduce the
Mark (11:36):
right you're gonna, when it comes back up to a boil,
you gonna pull the heat down,
Bruce (11:39):
then I'll turn it back down to medium.
And I just want it to be at a really fastsimmer, light boil for about five minutes.
It's gonna change from that.
Bright, bright green toa dough, olive, green.
Okay.
So, and that's how you know they're done.
Mark (11:53):
Lemme say something that, uh, it came up, it occurred to me as
you were saying this, as you weredumping the chilies in, and you were
talking about leftover Chinese food.
Mm-hmm.
And it's not as hot the next day.
I, some people on the table, there'sno jalapenos in my, my Chinese food.
The stuff that burns you in Chili's.
Is capsaicin.
It doesn't matter what chili itcomes from, you know from jalapenos,
(12:15):
it can come from Anaheim's.
It can come from T Red Hots.
Mm-hmm.
No matter what chili you use,the stuff that's burning your
mouth is the chemical capsaicin.
Mm-hmm.
Found in the membranes.
That protects the season.
It's just like, uh, what do I say?
It's just like getting drunk.
What gets you drunk is ethanol.
(12:35):
It doesn't matter if itcomes in beer or in vodka.
It's ethanol that, right.
That's the stuff that gets you drunk.
Yeah.
Is ethanol, and ethanol isethanol across all of those.
Beverages.
It's just a question of how much ethanol.
Bruce (12:49):
Some beverages have a lot of ethanol, lot like vodka
and barrel strength, bourbon.
Oh my gosh.
And some have less likebeer and hard cider.
Mark (12:57):
Right.
And it's the same with ke n.
It, it is the chemical across theboard that produces the mouth burn.
Bruce (13:05):
Interesting.
So like, like jalapenos are kind oflike having vodka and scotch bonnets
are like cast strength bourbon.
Oh, oh yeah.
And green bell peppers arelike having, I don't know, not
Mark (13:17):
like a, like one of those mocktails.
Yeah.
Maybe sometimes at farmer'smarkets you can find.
Bell peppers that are slightlyspicy, and I mean, barely spicy,
but like a one on the scale.
But you can find them at farmer'smarkets particularly late in the summer.
But that is really rare.
I mean, they're really sosweet, especially by the
(13:38):
time they get up to the red.
You know, the, the color of thejalapenos and the color of bell peppers
is a function of how long they stay.
Down the vine, it's
Bruce (13:48):
green and then they get red.
Right.
And some going to orange after that.
So you, you know, it, the longerit stays, also the hotter it gets.
Right?
It can, and, and that scale Mark talkedabout, that's the scoville scale.
That is the units of capsaicin heat.
In your chilies, the higherthat scoville number, the hotter
your chilies, I gotta say,
Mark (14:08):
um, you gotta turn the fan on.
Uh, yeah.
This is getting, uh, it's getting,I'm having a hard time actually
talking, getting a little mucus.
See this?
I know.
And you can probably hear us both Flemingup because of course the problem is
that Capin is getting volatilized inthis boiling cauldron in the sauce, man.
And so you probably need to have avent on it would, even if you have
(14:30):
an outdoor grill, it would be okayto do this outside in the grill and.
Summer.
Mm-hmm.
So that you keep it to a boil outthere because this stuff can get really
up in your nose and in your eyes.
And we've also discovered that, um, ofcourse other mammals are furry friends.
Like dogs are affected by this.
They are.
So if you're gonna make somethinglike this, you might consider putting
your dog or cat out of the roombecause they are affected by this.
(14:53):
The same way we're
Bruce (14:55):
Yeah.
We always get the dog outta herebecause, uh, I don't want him
burning his eyes or his throat.
And these are smelling so good.
They're almost done.
You know what, this is making me crave a.
Burger.
We talked about burgers andthe one minute cooking tip.
This is one of my favoritetoppings for hamburgers.
I love to pile on these spicysweet jalapenos and dollop
(15:15):
on sweet pickle relish.
That combination is soto die for on a burger.
Mark (15:20):
And let me also say that this cowboy candy is really good on creamy cheese.
Like, uh, Brie, if you paid out somebrie and crackers and to have some
of these sweet hot jalapeno rings togo on it, we also find it's really.
Good with Whitefish Salad.
If you're from New York City,you know what that means?
Whitefish salad.
Bruce (15:40):
Any fish.
It's good with locks.
It's good with, mm-hmm.
It's smoked salmon.
Yum.
Mark (15:44):
Smoked salmon salad.
Good in a
Bruce (15:45):
lobster salad.
Mark (15:46):
Yes.
Uh, the smoked stuff tends towork a little better because it's
more assertive than fresh seafood.
So whitefish salad is made fromsmoked white fish and that tends
to work a little better with this.
These are also great on hot dogs.
They're good served alongsidebroads off the grill.
I particularly likethem to be honest with.
Few with pork chops off thegrill once you grill them.
(16:07):
And then you just put a few on top of yourpork chops and maybe some of the brine.
And don't forget to save this brine.
Um, we're gonna actually lay thesethings into the jars in just a second.
Mm-hmm.
And you're gonna see, wellsee, no, this is a pet nose.
Okay.
You're going to hear, baby, that there'sa lot of liquid going into these jars,
Bruce (16:22):
syrup, hot syrup.
Mark (16:23):
Right?
When you're all done with this, youdon't have to throw out that syrup.
You can strain it, so any extraneousseeds and bits get out of it, and then
you can put it back in the fridge for.
Hmm a while longer, a month more.
And you can use that sweetsyrup the same way you would use
simple syrup in any cocktails.
Bruce (16:43):
One of my favorite ways to use this one is in margaritas.
So you have a spicy margarita.
So you put a little, that jalapenosimple syrup with your tequila,
your homemade triple sect.
Which recipe is also available incold canning and some fresh lime
juice, and that would be maybe.
The best margarita you'll have ever had.
And these are looking dull olive green.
(17:06):
They smell fabulous.
I'm gonna turn this off and I'm gonnabring this over to the sink because I
do not want to do this on the stove.
And I have a spoon, a straining spoon.
Mark (17:16):
Thank you.
Thank you, mother.
Thank you.
My mother.
Bruce (17:18):
Your mother always cooks.
My
Mark (17:19):
mother had this rule that you cook in the sink.
Well, you don't cook right?
You do everything in the sink.
You make dough in the sink.
You make it.
In the sink, because that wayif you spill anything, you can
just wash it down the drain.
You pull the bowl up andwash it down the drain.
Mm-hmm.
And you're done.
Bruce (17:32):
Makes kind of sense.
So I have a straining spoon and I'm justspooning up these jalapenos out of the
syrup and I'm dropping them into the jar.
I do have a canning.
Funnel on top of the jar, whichmakes it easier to get them in there.
And when I get this jar filled up, thenI will pour the syrup on top of them.
I just wanna make sure that theyare totally submerged in a syrup.
Mark (17:54):
Right.
So the key here, and this is the keyto canning something like this and
keeping it in the fridge, not so muchthe freezer, but in the fridge, is
that you want it to be submerged.
Mm-hmm.
You want the fresh vegetables,or in this case, the barely
cooked vegetables or fruits.
Okay?
Don't kill me.
A chilies, a fruit.
But fruit to be submerged in the brine.
There's an old canning outage thatif it's in the brine, it's fine.
(18:18):
Mm-hmm.
If it's out, throw it out.
That kind of is the truth here.
We wanna make sure all the ringsare submerged in this brine.
Yep.
In this, it's not brine inthis sugar store, in the sugar.
Bruce (18:28):
You know what else would be so good in this?
Chunked up pineapple.
If I put some pineapple inthat syrup while these were
cooking for the last minute,
Mark (18:37):
I don't approve.
Bruce (18:37):
That would
Mark (18:37):
be
Bruce (18:38):
really
Mark (18:38):
good.
This Texas boy doesn'tapprove this Texas boy.
Just can't deal with it.
No.
If you live
Bruce (18:42):
in New England, no.
Mark (18:43):
Yeah, no.
Still?
Yeah.
No.
My favorite construction of all time.
Yeah.
No.
Yeah.
No.
Bruce (18:47):
Well, yeah.
No, yeah, no.
These two jars are full and I'mpouring the syrup over the top.
I want to make sure that it goes.
All the way over, up to the top andcovers them, and I'm gonna cover the jars.
I'm gonna let them sit at roomtemp and cool an hour before
I put them in the fridge.
Never put anything boiling hotin your fridge or your freezer.
Why?
Why?
Because you are gonna makeyour refrigerator work so hard.
(19:09):
There you go.
To chill it down, you'regonna waste energy.
You're gonna melt and thawthings that are next to it.
Mark (19:15):
If you use great canning jars, like wet canning jars or
ball can jars, you're, they're not.
Most likely gonna crack No.
In the fri freezer, they may crackin the freezer, especially if
they're several years old and you'veused them multiple times, but most
likely they're not gonna crack.
It's the problem of making yourfreezer work so hard mm-hmm.
To pull that thing down from boiling hot.
(19:37):
We're way above the boiling pointof water here with this sugar.
Yep.
So it, it, it, it would have to workvery hard to get it all pulled down.
So especially leave this outon the counter and again.
You're gonna store these in thefridge for a month and the freezer
indefinitely sealed up, put the lidon it, make sure they're sealed.
And I have to tell you, theyactually get better as they sit.
Bruce (19:58):
They do.
Again, some of the heat getstamed so they're not quite as hot.
And in a couple of weeks these will be.
The most amazing burger toppingor hotdog topping or, or Turkey
club topping you have ever had
Mark (20:10):
or, or if you live in the south and if you live anywhere near where?
I grew up in Texas, thebest brisket pulled pork.
Mm-hmm.
The best smoked meat,smoked sausages, all that.
These are.
Perfect to go with anything like that.
They're unbelievable.
With barbecued brisket.
With smoked brisket, that'sexactly how they should be served.
(20:30):
And in fact, whether you knowit or not, that's probably
how we're gonna serve them.
Mm-hmm.
Because Bruce is making a smoked brisketin the days ahead, so you getting made.
So we can have them withbrisket outta the smoker.
Okay.
That's the recipe for this.
Easy small batch version of Cowboy Candy.
We did it real time.
Bruce (20:49):
This was it.
You, you heard how quicklyit is to make this right.
Right.
This was not a whole lot of trouble.
Mark (20:55):
Right.
And you can find this recipe onour website, Bruce and mark.com
or cooking with.
Bruce and mark.com.
You can find it there in two places,either the entry for this podcast
on our website, and there's alsoa dropdown menu of recipes on our
website, and you can find it there.
You can go all the way out there and lookit up and find the recipe for yourself and
(21:16):
make your own small batch of cowboy candy.
Okay, up next, what's makingus happy in food this week?
So I.
Ask for something that's in the vein ofcowboy candy, and that is Mosman Curry.
Bruce (21:34):
How is that in the vein of cowboy candy?
Well, because it's
Mark (21:37):
sweet and it's hot, except it's also very sour.
Mm-hmm.
If you don't know, it's a.
Kind of curry from Southeast Asia.
It's probably derived Maman from Muslim.
It's probably, or hamadan.
It's probably some sort of crosspollinated recipe out of Arabic
(21:57):
or Islamic traditions that findsits way into Southeast Asian
cooking and it all gets read up.
There with Southeast Asian techniquesand I ask for it because, uh, in New
England here, it's been freezing.
I know it's the end of May.
We're coming into Memorial Day,but we have literally gone down
into the upper thirties at night.
(22:18):
It has been raining likecrazy and it's cold.
We have got the heat on in ourhouse, if you can believe it.
'cause I just couldn't stand it anymore.
I had to turn the heat back on againand I said, can we have please, oh.
Warm dinner.
And so I asked for MossmanCurry and I got it.
What's in it?
Well explain
Bruce (22:38):
what that is.
Of course.
So that's a coconut milk based curry,
Mark (22:42):
right.
Bruce (22:42):
And it's coconut milk, and it's a red Thai curry paste.
It is a mossman curry paste.
You can use just red Thai currypaste if you can't find the
traditional masa on curry paste.
But you might wanna then.
Spike it up with a little more gingerand maybe even a cinnamon stick
because it tends to have, mosman tendsto have those aromatics in there.
(23:04):
I use boneless skinless chicken thighs.
Mark (23:07):
Oh yeah, I did ask for chicken asman.
Yeah, it,
Bruce (23:09):
it could be with beef, but I'd made it with chicken.
And what is very traditional is potatoes.
Yep.
So I.
Cooked the chicken in thatcurry paste with coconut milk
and tamarind for sourness and alittle fish sauce and palm sugar.
And then after an hour I threw inpotatoes and fresh onions and peanuts.
Yep.
Let that go.
About another hour.
That's always got
Mark (23:30):
peanuts in it.
Yep.
Bruce (23:30):
Right before I served it, I put in a.
Giant bowl full of Thai basilleaves and I stirred those in.
Mm-hmm.
That truly was an amazing
Mark (23:40):
dinner.
Didn't even need rice,didn't need nothing.
Mm-hmm.
We just ate it straight in theballs and tried to keep warm.
Mm-hmm.
In the New England chill of early summer.
Okay.
That's what's making mehappy in food this week.
What's
Bruce (23:50):
making me happy was what I had.
After dinner watching tv, we'rewatching the show, the Pit.
Oh my gosh.
On HBO
Mark (23:57):
I'm utterly obsessed with the pit.
It's utterly obsessed.
It's that medical
Bruce (24:02):
er show.
It's, I can't It Go in theer and each episode is one
hour of their 15 hour shift.
Mark (24:07):
I truly believe it's a documentary and I was saying
the to Bruce the other night.
I hope they just keep going for thenext three months and it never ends.
'cause I am.
Absolutely obsessed with the show.
If you don't know, it's as Brucesays about the er, but it's about
the doctors, not about the patients.
Yep.
So in traditional, like ChadEverett Medical Center dramas,
(24:29):
it's always about the patientswho come in and their stories.
This is real.
The patients are ancillary to the doctors.
The doctors and the nursesare the focus of the series.
It's fantastic.
And
Bruce (24:39):
unlike Grey's Anatomy, where they dumb down the medicine and dumb down the
science, they don't dumb it down in this.
No, they, they rattle off.
Those abbreviations and thoseletters and those things.
And if you don't know what itis, you gotta look it up fast
because it goes right past you.
We got
Mark (24:52):
175 pound man tacky with BP of uh, I'm like, oh my God, what?
Tacky what?
Hang
Bruce (24:59):
two lr.
There you go.
Right, exactly.
Tape ringer, which is the saline solution.
Okay, so we were watching theshow and I was craving something
sweet and I was actually craving.
Raisinettes, which like I lovechocolate and raisins and we didn't
have any in the house of course, butI did have a bar of 60% Ghirardelli
and I had a box of raisins.
(25:20):
So therefore, if I just put them in abowl and eat them at the same time, I
made my own raisinettes in my mouth.
God crazy.
And that's what I had.
Mark (25:28):
Raisinettes are the Halloween candy that I threw back at them if I got it.
Gross raisins and chocolate.
Well, the gross
Bruce (25:34):
part about raisinettes are those with milk chocolate.
I like it with good dark chocolate.
It doesn't
Mark (25:38):
matter.
Bruce (25:38):
Raisins, it's, it's like, what?
What?
No, I didn't like the boxes of raisinswhen you went trick or treating,
Mark (25:44):
but I like raisinettes.
I, no, it's the, my just boxes ofraisins with chocolate port over them.
So no bros.
Ugh.
Raisin as maman curry is better.
Okay.
That's.
The podcast episode for this week.
Thanks for being a part of this journey.
Thanks for, uh, listeningto us make Cowboy Candy.
I hope that you will consider makingit in your home for this summer.
(26:05):
We appreciate your support and beingwith us every week, and we're glad
you're here with us on this journey.
Bruce (26:11):
And every week we tell you what's making us happy in food.
So go to our Facebook group, cooking withBruce and Mark and tell us there what's
making you happy in food this week?
'cause we want to know.
What's happening in your kitchen, onyour plate, in your life when it comes
to food here at Kme, Bruce and Martin.
Popular Podcasts
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.
The Joe Rogan Experience
The official podcast of comedian Joe Rogan.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.