June 2, 2025 • 24 mins
Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible.
We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.
This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.
We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03] Our one-minute cooking tip: grilling a la plancha)
[03:20] We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.
[21:30] What’s making us happy in food this week? Smoked venison neck and perfect corn bread.
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
Mark (00:04):
and Mark.
And I'm Mark Scrubber, and togetherwith Bruce, my husband, we have written
three dozen cookbooks, not countingthe ones we wrote for celebrities.
We're publishing our 37th cookbook soon.
Cold Canning, or if you're listeningto this out of order and not in real
time, maybe we've already published it.
Cold Canning.
It's a small.
Batch canning book.
Make two or three jars of blackberryjam, blackberry conserves,
(00:28):
or blackberry barbecue sauce.
Keep them in your fridge or yourfreezer with no pressure or steam.
Canning what?
So, so easy.
So easy, so easy.
We're actually gonna make arecipe from cold canning on this
episode of the podcast, a very.
Special recipe one.
So special, we actually gaveit to our publisher, gave
(00:51):
the product to our publisher.
We're gonna talk about a one minutecooking tip as always, and we'll tell you
what's making us happy in food this week.
So let's get started.
Bruce (01:03):
Our one minute cooking tip grill, some food alanche,
which means grilling alanche or.
On the griddle in Spanish.
It's an easy upgrade toyour charcoal or gas grill.
With a simple setup, just getyourself a carbon steel griddle.
Set it over the grill grade.
It opens up a world of possibilities.
You can cook marbled cuts of meat thatwon't flare up or burn or dry out.
(01:27):
Fish gets crispy and stays juicy.
Vegetables don't fall through the grillgrate and hard to sear things like
citrus and avocados can be charredand caramelized, and it's a whole new
way to think about using your grill.
Mark (2) (01:39):
It is.
So what do I do withthis thing when I'm done?
How do I clean it?
What do I do with it?
Bruce (01:44):
Let it cool out on your grill and then clean it the exact way you
would clean cast iron in your kitchen.
Put it in your sink, scrub it withcoarse salt and paper towels and water.
Then put it over a high heaton your stove to dry it off
Mark (2) (01:57):
or back out on the grill.
Bruce (01:58):
Right?
But you'd have to turn the grill back on.
Right?
Mark (02:00):
But you can, you can put it back out on the grill.
And turn the grill on,assuming you have a gas.
That's a gas grill.
Mm-hmm.
Thing you turned it on and it.
Then put it back out on the grill and heatit up and it should go to smoking, right?
Yep.
Bruce (02:09):
It should be smoking hot so it's dry and it won't rust.
Mark (02:12):
Right.
Okay.
So try that.
Get yourself a, as Bruce says,a carbon steel griddle and
put it right on the grill.
And then just think of allthe things you can make.
I mean, you can thinly slice pork bellyand you can caramelize it on your grill.
Mark (2) (02:27):
Mm.
You don't have
Mark (02:28):
to worry about asparagus spears going through the grates.
They'll get nice and char out there.
Shrimp bacher.
Yeah, you.
Put shrimp and you don'thave to worry about it.
Sticking fish filets, it's really agreat thing, and especially carbon steel.
Once it gets, uh, seasoned, it is just,it's a non-stick surface essentially.
It's beautiful.
Right.
Follow the manufacturer'sinstructions about how to season it.
(02:49):
Okay.
Before we get to the next segmentof this podcast, lemme say that.
We would appreciate it ifyou could rate this podcast.
If you could write a reviewof it, that would be terrific.
We are not supported.
In fact, we are not advertised on purpose.
We don't accept advertising on purpose.
So it would be great if you couldhelp us out and help keep the
(03:10):
podcast fresh by giving us a rating.
Stars are nice and also writing areview that really keeps it fresh
in the algorithm and that's theway that you can help support.
This podcast.
Okay, we're off to the kitchenand we're gonna make a recipe,
an incredible wild recipe fromCold canning 18 spice curry oil.
(03:34):
Okay.
Before we get started, let me askyou, why would anybody make this?
Bruce (03:37):
Uh, because it's spectacularly delicious.
It makes an amazing gift.
You want to have it in your house.
It's the same reason you wannamake the 18 Spice Chili oil.
That's also in the book because.
It's beyond just curry.
Just like the chili oilis beyond just chili.
There are so many spice.
What am I gonna do with that?
It's aromatic, it's beautiful.
This becomes a finishing oil.
(03:58):
You're gonna drizzle it overgrilled vegetables or fish.
You're gonna try it on Asian noodles.
You're gonna put it on bakedpotatoes instead of butter.
Drizzle it on the bread of a sandwichinstead of mayonnaise, you have a
marinade that calls for oil for, ora dressing that calls for oil use
half plain oil and half of this.
18 spiced curry oil.
(04:18):
Put it out as a dip with a bowl ofcubed up baguettes and let people just
dip the bread into the oil and eat it.
It is so good.
Mark (04:27):
Okay, so I will tell you that it is pretty.
Bruce is selling it pretty hard, but itis pretty amazing what happens here and,
um, it, it takes a little bit of work.
This one takes a little bit ofwork, but as you know, cold canning
is all about small batch stuff,and it's no pressure canning.
So we can actually treat this as a canningrecipe, even though of course you'd
never put this in a pressure cooker.
(04:49):
Mm-hmm.
Or in a steam canner.
But we feel it's in that samepreserving family as Blackberry Jam.
We actually made a huge bottle ofthis and took it to our publisher
for his 40th birthday 40th, he said.
He's a child on his 40th birthday andgave it to him as his 40th birthday gift.
(05:10):
This is something that youmight want to make and then find
smaller, decorative, uh, bottles.
Remember, no reactive glazes.
No reactive dyes on those bottles.
Then you could put.
This oil in them, and you canbring it as house presence.
Mm-hmm.
You can keep a whole row ofthem up in your refrigerator.
I know in the book, because ofUSDA requirements, we say this
(05:31):
will stay six weeks in the fridge.
Honestly, in our house,I bet it stay six months.
Yeah.
In the fridge.
I've
Bruce (05:38):
had to stay six months without going rancid, without any
reduction in the beautiful flavors.
And it starts with a neutral oil.
I'm just using canola oil.
Four and a half cups or 1020 milliliters.
Okay, so
Mark (05:51):
you're using canal oil.
Can you name some other neutral oils?
You can use
Bruce (05:55):
a corn oil.
You can use plain vegetable oil.
You can use s soy oil.
Soybean oil.
Safflower oil.
Sunflower oil.
I mean, if you
Mark (06:02):
wanna get.
Totally ridiculously fancy.
You can use avocado oil, but why?
Bruce (06:06):
Why?
It's so expensive andthere's, it's just ridiculous.
It's expensive.
There's no point in that.
No.
So I'm dumping this oil into my largestock pot, and I'm using a larger pot
than you think I need, but I don'twant to have any splashing or sizzling
happening over the edges of the pot.
And now.
All of these spices are goingto go into this pot one by one
(06:30):
with the oil as it starts to eat.
Okay?
So as he
Mark (06:32):
put, test puts 'em in here.
I'm gonna, I'm gonna give color
Bruce (06:34):
commentary here.
Okay.
Starting with five chili de are bowl,
Mark (06:38):
you know what those are?
Those are those long red chiliesyou sometimes find in Chinese food.
You wanna find the dried ones, andif you want to, I would advise it.
Take.
The dried woody stem offeach of the five chilies.
You don't have to, but Iwould advise doing that.
Mm-hmm.
One tablespoon or sixgrams of ground turmeric.
Okay.
Easy just buying yourground turmeric to use it.
(06:59):
Same comes up next.
Yep.
Bruce (07:01):
One tablespoon or six grams of brown mustard seeds,
which are a little spicier.
Yeah.
Brown mustard seedsare hotter than yellow.
Mm-hmm.
So watch this carefully.
Yep.
One tablespoon or sixgrams of cumin seeds.
Mm-hmm.
The same.
One tablespoon, six grams of fennel seeds.
Mm-hmm.
Now the next one's a little harder.
You might not find it atyour regular supermarket.
(07:21):
One tablespoon, six grams of Fen Greek
Mark (07:23):
seeds, and you might not find Fen Greek at your normal supermarket.
You would find it at anEast Indian supermarket.
Mm-hmm.
Or an East Indian grocery store or a largegiant gourmet supermarket, you'll find it.
You can buy a small package of FGreek seeds or bottles, and you
can store them in your freezerindefinitely, so they will not go bad.
Then
Bruce (07:43):
we have one tablespoon or six grams of black peppercorns,
whole black peppercorns, right, anda half teaspoon of saffron threads.
Okay?
Mark (07:52):
Now this is the big expense and this is what's gonna give this oil.
Its.
Beautiful, reddish yellow colorare these saffron threads, and
this is what will set you back.
I will admit.
Mm-hmm.
The half a teaspoon of saffron isexpensive, but if you look around online,
you can find sales and you can find it.
If you're willing to buy it inslightly larger quantities, the
(08:14):
per teaspoon rate of it falls down.
True.
Bruce (08:18):
Now we need cardamon pods.
We're gonna have 10 greenones and two black ones.
Mark (08:23):
Okay.
Now explain the difference betweengreen part cardamon pods, and
I noticed that the green onesare a little bit cracked, right?
Mm-hmm.
So you've cracked those on a cuttingboard with the side of a knife.
I
Bruce (08:33):
break them open because I want the seeds inside the pods to really
have access to that oil in the.
The black ones are hard.
They're big.
They're almost like smallpeach pits and really took a
lot of work to crack 'em open.
Those are smoky, they're kind of amazing.
You'll get them in the same stores whereyou can get F Greek seeds, not necessarily
something in your regular supermarket.
Again, store it in yourfreezer, but search them out.
(08:55):
If you can get them.
They're really good.
Right now we're gonna have10 whole cloves, right?
A three inch cinnamonstick, and that's about,
Mark (09:02):
uh, seven centimeters.
Mm-hmm.
For those.
Uh, playing at home,
Bruce (09:06):
a whole nutmeg.
And that also cracked open withthe side of, okay, now we aver.
How do
Mark (09:10):
you crack a whole nutmeg.
Now we not talking about ground nut,we're talking about the whole big seed.
Mm-hmm.
Bruce (09:16):
I put the side of my cleaver on it and I hit it with my fist.
I.
And it cracks right open.
Okay.
One star anis and three bay leaves.
Okay.
Mark (09:25):
That's a lot of dried stuff.
Chilies that are all turmeric, mustardseed, Cuban seed, fennel seeds, fe,
Greek seeds, black pepper, corn,saffron, cardamom, pods of all sorts.
Cloves, whole cloves, cinnamon sticks,not meg, um, star anis and Bailey leaves.
If you are trying to keep allthis track and tracking your
head, don't worry about it.
This recipe appears on our website.
(09:47):
Cooking with Bruce and mark.com
or Bruce and mark.com.
Either find the episode for this podcaston our website or go to the recipe
dropdown menu and you can find thisexact recipe, including a beautiful photo
Bruce (09:58):
of
Mark (09:59):
this chili
Bruce (10:00):
oil.
Thank you, Eric Medco.
Thank a brilliant photographer.
Mark (10:02):
Exactly.
Okay, so you don't haveto write it all down now.
You can find it there.
So what are we
Bruce (10:07):
need to do
Mark (10:07):
with this?
But
Bruce (10:07):
what you do need to do is clip a candy or deep.
Fry thermometer to the pan so that the tipof the thermometer is down into the oil.
You're looking for a targettemperature of 200 degrees.
And just be clear, what's our heat here?
Our heat here right now ishigh because I'm heating it up.
Once we get to that target of 200Fahrenheit, I'm gonna turn it down
to a medium low so it maintains that.
(10:30):
And I think you got stuff todo while this is getting there.
I do.
Mark (10:32):
So while this gets up to 200 degrees Fahrenheit, or 93 Centigrade or Celsius?
No.
Thank you Mr.
Science.
I know if you're playing along athome, as we say, I'm going to get some
aromatics going, some fresher aromatics.
Mm-hmm.
And what I'm gonna do is take two mediumyellow onions, I've peeled them, I've
cut the root stem off, and then allI'm doing is thinly slicing these into
(10:57):
rings and I'm gonna separate the rings.
This is all going to get ready to goinside of this oil once it gets up.
To temperature.
Mm.
So I'm gonna work on this for a second,and, um, why don't you just talk
about what, uh, onions do for this.
Bruce (11:11):
The onions will give this a sweetness and onions will give this a
depth of flavor that is a fresh flavor.
'cause onions are a vegetable,they act like a fruit here.
There's actually a lot of sugar inonions, so it does add a lot of sweetness.
Um, and while Mark is slicingthose onions, I'm smashing
forecloses of garlic and I'm just.
(11:31):
Peeling the, the outer husk, the garlic.
Well, since
Mark (11:34):
we're doing a podcast, how are you smashing them?
Bruce (11:36):
So that its, I'm using the palm of my hand and all I have, okay.
I can't do that.
That hurts me on.
You put the side of your knifeon the garlic and then you press
down or punch down the side.
And the shell, the peel cracksand you just get the garlic
out of the peel really easy.
Mark (11:51):
Right?
And you don't have todo any of this garlic.
It's gonna go in whole.
And, okay, I'm done with my onions.
So now I'm gonna slice up.
I've got about a four inch,I don't know, what is this?
This is a bad 10 centimeter.
10 centimeter piece of ginger.
And uh, I'm going to slice itinto thin rounds if the husk.
(12:12):
This ginger, the skin on itis really, really fibrous.
You might wanna take it off with avegetable peeler, if it's fresher
and more compliant and juicy,you don't have to take it off.
Mm-hmm.
Uh, it just can add a littlebit of a bitter flavor.
And let me just say before we go on withthis, we're getting near temperature
here, but let me just say before we hitthis, that the onions, the garlic, and the
(12:33):
ginger are why by USDA recommendations.
We can't store this in the fridgemore than six weeks because these.
Are fresh vegetables and while weare going to strain them out, there's
still vegetable matter left in theoil, and this is what the USDA is
concerned about, that it can go rancid.
(12:53):
If you wanna be absolutely certain,you'll use this up in six weeks.
Or you'll freeze it.
Mm-hmm.
But, um, again, we've kept thisin the fridge for a very long
time and nothing has happened.
But don't listen tous, listen to the USDA.
Okay.
Alright.
So come on.
So
Bruce (13:09):
it's at 200 degrees Fahrenheit.
We can see the spices bubblingaway at the bottom of the pot.
Little bubbles coming up.
Um, you can't really hear it sizzling'cause there's a lot of oil here
and it's a very low temperature.
But Mark's gonna add the onions andthe garlic and the ginger to this oil.
Wow.
And he's going to be one of the most.
Patient cooks ever, because he has tostir this occasionally for one hour.
Mark (13:35):
Okay.
Yeah.
This is where it's not easy, soyou're gonna have to, well, you're
gonna get all this in here, then letit settle and drop your heat to low.
Mm-hmm.
So it's barely moving in the pot.
And then simmer this thing foran hour and you need to stir it.
Fairly often.
(13:55):
Mm-hmm.
You don't have to stand at the stove, butyou certainly have to stay in the kitchen
or in, you know, I dunno what your dinettearea right outside the kitchen dinette.
I know.
Well, I'm imagining youto my mother's kitchen.
So the dinette area rightoutside the kitchen.
Fancy.
You had an Eden kitchen?
Well, no, we did not.
We had a.
Dinette.
Oh.
(14:16):
Um, which is not your dining room,it's your ET version of a dining room.
So you need to stick aroundfor a bit and watch this.
It's gotta go for an hour.
Mm-hmm.
And then
Bruce (14:26):
what happens?
Well, then the onions willhave frizzled up a bit.
The garlic will have frizzled upa bit, and they will have imparted
all of their flavor into that.
Ridiculously aromatic oil and nowyou turn off the heat and you set
it aside for two hours to cool down.
Mark (14:44):
Okay, so we're not gonna do this in real time because we've
done what we did in real time.
So we're just gonna talk you through this.
So again, stirring itfor an hour, turn it off.
Set it aside for two hours.
Mm-hmm.
And now you're gonna strain it.
And this is where it gets a littletricky, I think, because what you're
gonna try to do is get as much of theresidue of these spices and the onion and
(15:05):
garlic and all this stuff out of this.
Oil In order to do that, there are acouple the techniques I can suggest.
One is, of course, the chef thingof using a chinois or now as we
call it a fine mesh strainer.
So you wanna talk about what that is?
Yeah.
Bruce (15:20):
The chinois is a conical fine mesh strainer really.
Big and deep, and you set thatconical strainer into another pot.
It's, it's, it's a totally
Mark (15:29):
racist name, chinois, because it's supposed to be like a
Chinaman's hat, and a lot of peoplenow only say, find me strainer.
In fact, in our own cookbook, weno longer use the word chinois.
We say, find me strainer, but okay.
So it is, it's, it's a conical
Bruce (15:43):
thing, but yes, it's the shape this 'cause you can get fine
MAs strainers that are just likelittle oversized tea strainers.
And that's not what we're talking about.
No, we're talking about, we'retalking about something really
large that you can pour this entirepot through and it'll hold back
all the spices and all the onions.
And all the garlic.
And what will come out is this beautifulgolden fragrant oil into another.
(16:06):
Pot that you had that strainer sitting in.
Okay.
Mark (16:09):
And there's a couple other ways you can get this done.
You can line a more traditionalstrainer with cheesecloth.
Mm-hmm.
It's hard to hold a cheesecloth in place.
You have to really work slowly at it.
'cause the cheesecloth has atendency to slip all around.
You can find cheesecloth inthe supermarket, usually by the
wax paper on the aluminum foil.
Uh, it's probably in a bottomshelf or a top shelf 'cause
(16:31):
it's not bought very often.
But you can find it there.
You can do that.
Let me also say.
That some people say that you canline said strainer 'cause it has
cool for two hours with paper towels.
We do not recommend this because of thechemicals used in the pulping process
to make paper towels and some of thosechemicals can leach into the oil.
So even at a cooler temperature,we still don't recommend it.
Bruce (16:54):
The other way you can do this and I have done it, is using a jelly bag.
You can set your jelly bag up and youcould pour the oil through the jelly bag.
I wish
Mark (17:02):
you could see my face.
Bruce (17:03):
And it will hold back all spice.
If you
Mark (17:06):
don't have, don't a conical strainer.
Are you gonna have a jelly bag?
Is that something you're gonna No.
Really?
Okay.
How about a nut bag?
You gonna have a nut bag?
Nut bag to make nut milk.
Nut milk bag.
Okay.
Right?
Yes.
Everybody's got that.
Everybody has a nut milk bag.
Everybody, literally, I don't evenknow why we're, we are, we're creating
recipes since everybody's got a nut milk.
Pack.
(17:26):
It's just
Bruce (17:27):
like that book that we, we, we worked on for that Italian
restaurant in Staten Island whereone of the nons who gave her recipes,
the book started the recipe with,you know, 24 Sea urchin cleaned.
And when we wrote the directionshow to clean it, she lost it.
She just got so angry.
Everybody knows how to clean a sea urchin.
Sure everybody
Mark (17:45):
does.
And everybody knows how to worka nut milk bag and in fact has
one at home or a jelly bag.
So, uh, we're trying to give solutionsfor real people here, not you.
So no, all cheesecloth, cheesecloth,everybody has any of this stuff.
Now you can use a very fine mesh,um, half globe strainer, but you
(18:06):
will have to do it multiple times.
And even so, you will passit through it multiple times.
And even so you won't get it all out.
Mm-hmm.
Even at multiple passes.
What's underneath yourstrainer, whatever you use.
Even nuts.
Milk bags for God's sake.
It can be a bowl.
It doesn't have to be anything fancy'cause you're gonna then transfer
that into your decorative containers.
(18:27):
Don't try to strain thisthing into a decorative jar.
Oh, dear Lord.
No, no, it won't work.
It'll fall all over the place.
You'll make a mess.
So, you know, just get itin a bowl, a mixing bowl.
Bruce (18:38):
And let me say, not only make a mess, it is made
with turmeric and saffron.
It's so if you, whatever you use toclean up that mess will be yellow.
Forever.
Mark (18:48):
Yes.
And you're catching counters if they'rewhite, will be yellow forever and
your floor can turn yellow forever.
So yes, you wanna be reallycareful about this 'cause this
is a really strong dye mechanism.
But once you get this done and once youput it in the fridge and once you store
it, let me just say two things about it.
One is that it tastes betterif you let it come back to room
temperature before you use it.
So if you're gonna use it tonight ontakeout Indian food, if you're gonna use
(19:11):
it on french fries, if you're going to useit on onion rings, if you're gonna dip.
Bread into it before dinner.
Any of those beautifulthings you can do with this.
Any of that, it should come outta thefridge for an hour or so before you
use it, 'cause it's gonna taste better.
All those, uh, aromas, thoseflavin, its are gonna come back
to life at room temperature.
And secondly, let me say that, youknow, uh, you wanna store this in the
(19:35):
coldest part of your refrigerator, so.
Probably that's against the back wall.
Mm-hmm.
For a lot of people.
Bruce (19:40):
Yep.
You mentioned french fries.
So I wanna say that if you're the kindof person that loves mayonnaise with
french fries, which is a lot of peoplein this world, you have never tried
anything until you've tried making yourown curried mayonnaise with this oil.
You take one cup of this oil.
And one whole egg and you put that inhere it comes, I'm, I'm just waiting.
And you put your stickblender there it is.
(20:02):
Into that cup there.
It's, and you turn it on andslowly lift the stick blender up.
The same
Mark (20:06):
people have nut milk bags.
Yeah.
Have stick blenders.
The same people have nut milk bags.
Yeah.
Will make their own mayonnaise.
Sure.
Bruce (20:13):
You make your own curried mayonnaise.
It is to die for.
Mark (20:16):
Okay.
If you don't have a.
Stick blender.
You can make mayonnaisein a small food processor.
It takes a long time andit never gets fully creamy.
It never does.
What it, oh, do it by hand.
Bruce (20:28):
Just get a nice balloon whisk in a bowl.
Mark (20:30):
Oh, if you're an old French chef, you can actually do this thing by hand.
That's slowly
Bruce (20:35):
drizzle one cup of this oil into an.
Egg as you beat with a balloon whisk.
Yes.
Mark (20:39):
And uh, when Bruce says slowly, he means just absolutely.
The thinnest drizzle.
The easiest way he's right to do this isto get a large vessel, put an egg in it,
and then the oil, and then use it, ugh.
Stick blender and stick it in the bottom,turn it on, and slowly pull it up.
Mm-hmm.
And you'll end up with curry mayonnaise.
Mm-hmm.
And it is delicious.
(20:59):
It's also delicious on broths.
Oh yeah.
So all that is great.
And onion, cheese.
And so there's therecipe that we're making.
Again, the house smells so
Bruce (21:08):
good already.
Mark (21:08):
You don't have to have written any of this down.
You can find it on ourwebsite, bruce@mark.com,
or cooking withBruce@mark.com.
You can find it either listed under thispodcast episode or under the recipes
on our website, and then you can carryon in your own way with this curry oil.
And trust me, it is truly worth it.
(21:30):
Okay, as is traditional the final episodeof this podcast, what's making us happy?
And food this week.
Bruce (21:40):
Something that everyone will have in their house along with their
nut milk bags to the stick blends.
Oh God.
Oh Lord.
A smoked neck of venison.
Oh, sure.
Mark (21:47):
Oh, oh yeah.
Everybody.
In fact, I don't even know why wewrite recipes, because everybody's
using their nut milk bags toeat their smoked venison neck.
Mm-hmm.
Of
Bruce (21:55):
course.
Well, a very dear friendof ours was hunting and.
When he butchered the the venison, Iasked if we could please have the neck
as a roast, and I smoked it over cherrywood for eight hours, and then I moved
it into the gas grill and kept it at200 degrees for another four hours,
and it was the most delectable, smoky,tender, rich tasting, amazing meat.
(22:20):
Ever.
Mark (22:21):
Well, and so one of the things that's making me happy in food this
week is something I'm, I made, I, I, thewriter made to go along with that smoked
ven and neck, and that's cornbread.
Mm.
And you should know that I am reallypicky about cornbread because I
feel that in my lifetime now, I'mgonna be a totally old man here.
I mean, really, honestly, I am so old.
I, I I, I, I said to Bruce today thatif I, if he died and I had to go on
(22:44):
a dating site for people my age, he'dprobably be called carbon dating.
So, um.
I, I'm really that old.
So, but don't chin butdon't be here all week.
Right, exactly.
So.
Right.
I don't have arthritis.
I just have early onset rigor mortis.
So, um, anyway, um, let me say thatI grew up in a time when corn bread
(23:04):
was not sweet, and I feel like in thecourse of my lifetime it became cake
and, I don't know, it's a birthday cake.
Yes.
How it became cake, it
Mark (2) (23:10):
became birthday cake because
Mark (23:11):
when I was a kid, we did not dump half a cup or even a
cup of sugar into cornbread.
My mother would put.
A little like a pinch of sugarinto cornbread just to help
give the batter structure.
Mm-hmm.
So I don't understand this whole obsessionwith this sweet sticky cornbread, with
this sticky top, it's to me gross.
(23:31):
I like a dry top that getsslightly crunchy in the oven.
The cornbread stays delectablewithout being so sweet.
So I made cornbread and I made therecipe in the ultimate cookbook, and
in fact, it doesn't even have anysugar in it has a tablespoon of hot.
Honey.
Honey.
So it's Honey Cornbread.
This is from our book, the UltimateCookbook from years ago, and I
made that recipe and it was reallygood with that Smoke venison.
(23:53):
It was delicious.
Okay, so that is thepodcast for this week.
We certainly appreciate your beinga part of this podcast with us.
We appreciate your being on this journeywith us, and we welcome you back.
Subscribe to this podcast.
So you don't miss a single episode,
Bruce (24:08):
and every week we tell you what's making us happy in food here
on cooking with Bruce and Mark.
So we would love it if you went to ourFacebook group, also called Cooking with
Bruce and Mark and tell us there, what'smaking you happy in food this week is we
want to know and we want to talk aboutwhat's making you happy in food this
week here on Cooking Rivers and Mark.
Hey, I am Bruce Weinstein and this is the Podcast Cooking with Bruce
Mark (00:04):
and Mark.
And I'm Mark Scrubber, and togetherwith Bruce, my husband, we have written
three dozen cookbooks, not countingthe ones we wrote for celebrities.
We're publishing our 37th cookbook soon.
Cold Canning, or if you're listeningto this out of order and not in real
time, maybe we've already published it.
Cold Canning.
It's a small.
Batch canning book.
Make two or three jars of blackberryjam, blackberry conserves,
(00:28):
or blackberry barbecue sauce.
Keep them in your fridge or yourfreezer with no pressure or steam.
Canning what?
So, so easy.
So easy, so easy.
We're actually gonna make arecipe from cold canning on this
episode of the podcast, a very.
Special recipe one.
So special, we actually gaveit to our publisher, gave
(00:51):
the product to our publisher.
We're gonna talk about a one minutecooking tip as always, and we'll tell you
what's making us happy in food this week.
So let's get started.
Bruce (01:03):
Our one minute cooking tip grill, some food alanche,
which means grilling alanche or.
On the griddle in Spanish.
It's an easy upgrade toyour charcoal or gas grill.
With a simple setup, just getyourself a carbon steel griddle.
Set it over the grill grade.
It opens up a world of possibilities.
You can cook marbled cuts of meat thatwon't flare up or burn or dry out.
(01:27):
Fish gets crispy and stays juicy.
Vegetables don't fall through the grillgrate and hard to sear things like
citrus and avocados can be charredand caramelized, and it's a whole new
way to think about using your grill.
Mark (2) (01:39):
It is.
So what do I do withthis thing when I'm done?
How do I clean it?
What do I do with it?
Bruce (01:44):
Let it cool out on your grill and then clean it the exact way you
would clean cast iron in your kitchen.
Put it in your sink, scrub it withcoarse salt and paper towels and water.
Then put it over a high heaton your stove to dry it off
Mark (2) (01:57):
or back out on the grill.
Bruce (01:58):
Right?
But you'd have to turn the grill back on.
Right?
Mark (02:00):
But you can, you can put it back out on the grill.
And turn the grill on,assuming you have a gas.
That's a gas grill.
Mm-hmm.
Thing you turned it on and it.
Then put it back out on the grill and heatit up and it should go to smoking, right?
Yep.
Bruce (02:09):
It should be smoking hot so it's dry and it won't rust.
Mark (02:12):
Right.
Okay.
So try that.
Get yourself a, as Bruce says,a carbon steel griddle and
put it right on the grill.
And then just think of allthe things you can make.
I mean, you can thinly slice pork bellyand you can caramelize it on your grill.
Mark (2) (02:27):
Mm.
You don't have
Mark (02:28):
to worry about asparagus spears going through the grates.
They'll get nice and char out there.
Shrimp bacher.
Yeah, you.
Put shrimp and you don'thave to worry about it.
Sticking fish filets, it's really agreat thing, and especially carbon steel.
Once it gets, uh, seasoned, it is just,it's a non-stick surface essentially.
It's beautiful.
Right.
Follow the manufacturer'sinstructions about how to season it.
(02:49):
Okay.
Before we get to the next segmentof this podcast, lemme say that.
We would appreciate it ifyou could rate this podcast.
If you could write a reviewof it, that would be terrific.
We are not supported.
In fact, we are not advertised on purpose.
We don't accept advertising on purpose.
So it would be great if you couldhelp us out and help keep the
(03:10):
podcast fresh by giving us a rating.
Stars are nice and also writing areview that really keeps it fresh
in the algorithm and that's theway that you can help support.
This podcast.
Okay, we're off to the kitchenand we're gonna make a recipe,
an incredible wild recipe fromCold canning 18 spice curry oil.
(03:34):
Okay.
Before we get started, let me askyou, why would anybody make this?
Bruce (03:37):
Uh, because it's spectacularly delicious.
It makes an amazing gift.
You want to have it in your house.
It's the same reason you wannamake the 18 Spice Chili oil.
That's also in the book because.
It's beyond just curry.
Just like the chili oilis beyond just chili.
There are so many spice.
What am I gonna do with that?
It's aromatic, it's beautiful.
This becomes a finishing oil.
(03:58):
You're gonna drizzle it overgrilled vegetables or fish.
You're gonna try it on Asian noodles.
You're gonna put it on bakedpotatoes instead of butter.
Drizzle it on the bread of a sandwichinstead of mayonnaise, you have a
marinade that calls for oil for, ora dressing that calls for oil use
half plain oil and half of this.
18 spiced curry oil.
(04:18):
Put it out as a dip with a bowl ofcubed up baguettes and let people just
dip the bread into the oil and eat it.
It is so good.
Mark (04:27):
Okay, so I will tell you that it is pretty.
Bruce is selling it pretty hard, but itis pretty amazing what happens here and,
um, it, it takes a little bit of work.
This one takes a little bit ofwork, but as you know, cold canning
is all about small batch stuff,and it's no pressure canning.
So we can actually treat this as a canningrecipe, even though of course you'd
never put this in a pressure cooker.
(04:49):
Mm-hmm.
Or in a steam canner.
But we feel it's in that samepreserving family as Blackberry Jam.
We actually made a huge bottle ofthis and took it to our publisher
for his 40th birthday 40th, he said.
He's a child on his 40th birthday andgave it to him as his 40th birthday gift.
(05:10):
This is something that youmight want to make and then find
smaller, decorative, uh, bottles.
Remember, no reactive glazes.
No reactive dyes on those bottles.
Then you could put.
This oil in them, and you canbring it as house presence.
Mm-hmm.
You can keep a whole row ofthem up in your refrigerator.
I know in the book, because ofUSDA requirements, we say this
(05:31):
will stay six weeks in the fridge.
Honestly, in our house,I bet it stay six months.
Yeah.
In the fridge.
I've
Bruce (05:38):
had to stay six months without going rancid, without any
reduction in the beautiful flavors.
And it starts with a neutral oil.
I'm just using canola oil.
Four and a half cups or 1020 milliliters.
Okay, so
Mark (05:51):
you're using canal oil.
Can you name some other neutral oils?
You can use
Bruce (05:55):
a corn oil.
You can use plain vegetable oil.
You can use s soy oil.
Soybean oil.
Safflower oil.
Sunflower oil.
I mean, if you
Mark (06:02):
wanna get.
Totally ridiculously fancy.
You can use avocado oil, but why?
Bruce (06:06):
Why?
It's so expensive andthere's, it's just ridiculous.
It's expensive.
There's no point in that.
No.
So I'm dumping this oil into my largestock pot, and I'm using a larger pot
than you think I need, but I don'twant to have any splashing or sizzling
happening over the edges of the pot.
And now.
All of these spices are goingto go into this pot one by one
(06:30):
with the oil as it starts to eat.
Okay?
So as he
Mark (06:32):
put, test puts 'em in here.
I'm gonna, I'm gonna give color
Bruce (06:34):
commentary here.
Okay.
Starting with five chili de are bowl,
Mark (06:38):
you know what those are?
Those are those long red chiliesyou sometimes find in Chinese food.
You wanna find the dried ones, andif you want to, I would advise it.
Take.
The dried woody stem offeach of the five chilies.
You don't have to, but Iwould advise doing that.
Mm-hmm.
One tablespoon or sixgrams of ground turmeric.
Okay.
Easy just buying yourground turmeric to use it.
(06:59):
Same comes up next.
Yep.
Bruce (07:01):
One tablespoon or six grams of brown mustard seeds,
which are a little spicier.
Yeah.
Brown mustard seedsare hotter than yellow.
Mm-hmm.
So watch this carefully.
Yep.
One tablespoon or sixgrams of cumin seeds.
Mm-hmm.
The same.
One tablespoon, six grams of fennel seeds.
Mm-hmm.
Now the next one's a little harder.
You might not find it atyour regular supermarket.
(07:21):
One tablespoon, six grams of Fen Greek
Mark (07:23):
seeds, and you might not find Fen Greek at your normal supermarket.
You would find it at anEast Indian supermarket.
Mm-hmm.
Or an East Indian grocery store or a largegiant gourmet supermarket, you'll find it.
You can buy a small package of FGreek seeds or bottles, and you
can store them in your freezerindefinitely, so they will not go bad.
Then
Bruce (07:43):
we have one tablespoon or six grams of black peppercorns,
whole black peppercorns, right, anda half teaspoon of saffron threads.
Okay?
Mark (07:52):
Now this is the big expense and this is what's gonna give this oil.
Its.
Beautiful, reddish yellow colorare these saffron threads, and
this is what will set you back.
I will admit.
Mm-hmm.
The half a teaspoon of saffron isexpensive, but if you look around online,
you can find sales and you can find it.
If you're willing to buy it inslightly larger quantities, the
(08:14):
per teaspoon rate of it falls down.
True.
Bruce (08:18):
Now we need cardamon pods.
We're gonna have 10 greenones and two black ones.
Mark (08:23):
Okay.
Now explain the difference betweengreen part cardamon pods, and
I noticed that the green onesare a little bit cracked, right?
Mm-hmm.
So you've cracked those on a cuttingboard with the side of a knife.
I
Bruce (08:33):
break them open because I want the seeds inside the pods to really
have access to that oil in the.
The black ones are hard.
They're big.
They're almost like smallpeach pits and really took a
lot of work to crack 'em open.
Those are smoky, they're kind of amazing.
You'll get them in the same stores whereyou can get F Greek seeds, not necessarily
something in your regular supermarket.
Again, store it in yourfreezer, but search them out.
(08:55):
If you can get them.
They're really good.
Right now we're gonna have10 whole cloves, right?
A three inch cinnamonstick, and that's about,
Mark (09:02):
uh, seven centimeters.
Mm-hmm.
For those.
Uh, playing at home,
Bruce (09:06):
a whole nutmeg.
And that also cracked open withthe side of, okay, now we aver.
How do
Mark (09:10):
you crack a whole nutmeg.
Now we not talking about ground nut,we're talking about the whole big seed.
Mm-hmm.
Bruce (09:16):
I put the side of my cleaver on it and I hit it with my fist.
I.
And it cracks right open.
Okay.
One star anis and three bay leaves.
Okay.
Mark (09:25):
That's a lot of dried stuff.
Chilies that are all turmeric, mustardseed, Cuban seed, fennel seeds, fe,
Greek seeds, black pepper, corn,saffron, cardamom, pods of all sorts.
Cloves, whole cloves, cinnamon sticks,not meg, um, star anis and Bailey leaves.
If you are trying to keep allthis track and tracking your
head, don't worry about it.
This recipe appears on our website.
(09:47):
Cooking with Bruce and mark.com
or Bruce and mark.com.
Either find the episode for this podcaston our website or go to the recipe
dropdown menu and you can find thisexact recipe, including a beautiful photo
Bruce (09:58):
of
Mark (09:59):
this chili
Bruce (10:00):
oil.
Thank you, Eric Medco.
Thank a brilliant photographer.
Mark (10:02):
Exactly.
Okay, so you don't haveto write it all down now.
You can find it there.
So what are we
Bruce (10:07):
need to do
Mark (10:07):
with this?
But
Bruce (10:07):
what you do need to do is clip a candy or deep.
Fry thermometer to the pan so that the tipof the thermometer is down into the oil.
You're looking for a targettemperature of 200 degrees.
And just be clear, what's our heat here?
Our heat here right now ishigh because I'm heating it up.
Once we get to that target of 200Fahrenheit, I'm gonna turn it down
to a medium low so it maintains that.
(10:30):
And I think you got stuff todo while this is getting there.
I do.
Mark (10:32):
So while this gets up to 200 degrees Fahrenheit, or 93 Centigrade or Celsius?
No.
Thank you Mr.
Science.
I know if you're playing along athome, as we say, I'm going to get some
aromatics going, some fresher aromatics.
Mm-hmm.
And what I'm gonna do is take two mediumyellow onions, I've peeled them, I've
cut the root stem off, and then allI'm doing is thinly slicing these into
(10:57):
rings and I'm gonna separate the rings.
This is all going to get ready to goinside of this oil once it gets up.
To temperature.
Mm.
So I'm gonna work on this for a second,and, um, why don't you just talk
about what, uh, onions do for this.
Bruce (11:11):
The onions will give this a sweetness and onions will give this a
depth of flavor that is a fresh flavor.
'cause onions are a vegetable,they act like a fruit here.
There's actually a lot of sugar inonions, so it does add a lot of sweetness.
Um, and while Mark is slicingthose onions, I'm smashing
forecloses of garlic and I'm just.
(11:31):
Peeling the, the outer husk, the garlic.
Well, since
Mark (11:34):
we're doing a podcast, how are you smashing them?
Bruce (11:36):
So that its, I'm using the palm of my hand and all I have, okay.
I can't do that.
That hurts me on.
You put the side of your knifeon the garlic and then you press
down or punch down the side.
And the shell, the peel cracksand you just get the garlic
out of the peel really easy.
Mark (11:51):
Right?
And you don't have todo any of this garlic.
It's gonna go in whole.
And, okay, I'm done with my onions.
So now I'm gonna slice up.
I've got about a four inch,I don't know, what is this?
This is a bad 10 centimeter.
10 centimeter piece of ginger.
And uh, I'm going to slice itinto thin rounds if the husk.
(12:12):
This ginger, the skin on itis really, really fibrous.
You might wanna take it off with avegetable peeler, if it's fresher
and more compliant and juicy,you don't have to take it off.
Mm-hmm.
Uh, it just can add a littlebit of a bitter flavor.
And let me just say before we go on withthis, we're getting near temperature
here, but let me just say before we hitthis, that the onions, the garlic, and the
(12:33):
ginger are why by USDA recommendations.
We can't store this in the fridgemore than six weeks because these.
Are fresh vegetables and while weare going to strain them out, there's
still vegetable matter left in theoil, and this is what the USDA is
concerned about, that it can go rancid.
(12:53):
If you wanna be absolutely certain,you'll use this up in six weeks.
Or you'll freeze it.
Mm-hmm.
But, um, again, we've kept thisin the fridge for a very long
time and nothing has happened.
But don't listen tous, listen to the USDA.
Okay.
Alright.
So come on.
So
Bruce (13:09):
it's at 200 degrees Fahrenheit.
We can see the spices bubblingaway at the bottom of the pot.
Little bubbles coming up.
Um, you can't really hear it sizzling'cause there's a lot of oil here
and it's a very low temperature.
But Mark's gonna add the onions andthe garlic and the ginger to this oil.
Wow.
And he's going to be one of the most.
Patient cooks ever, because he has tostir this occasionally for one hour.
Mark (13:35):
Okay.
Yeah.
This is where it's not easy, soyou're gonna have to, well, you're
gonna get all this in here, then letit settle and drop your heat to low.
Mm-hmm.
So it's barely moving in the pot.
And then simmer this thing foran hour and you need to stir it.
Fairly often.
(13:55):
Mm-hmm.
You don't have to stand at the stove, butyou certainly have to stay in the kitchen
or in, you know, I dunno what your dinettearea right outside the kitchen dinette.
I know.
Well, I'm imagining youto my mother's kitchen.
So the dinette area rightoutside the kitchen.
Fancy.
You had an Eden kitchen?
Well, no, we did not.
We had a.
Dinette.
Oh.
(14:16):
Um, which is not your dining room,it's your ET version of a dining room.
So you need to stick aroundfor a bit and watch this.
It's gotta go for an hour.
Mm-hmm.
And then
Bruce (14:26):
what happens?
Well, then the onions willhave frizzled up a bit.
The garlic will have frizzled upa bit, and they will have imparted
all of their flavor into that.
Ridiculously aromatic oil and nowyou turn off the heat and you set
it aside for two hours to cool down.
Mark (14:44):
Okay, so we're not gonna do this in real time because we've
done what we did in real time.
So we're just gonna talk you through this.
So again, stirring itfor an hour, turn it off.
Set it aside for two hours.
Mm-hmm.
And now you're gonna strain it.
And this is where it gets a littletricky, I think, because what you're
gonna try to do is get as much of theresidue of these spices and the onion and
(15:05):
garlic and all this stuff out of this.
Oil In order to do that, there are acouple the techniques I can suggest.
One is, of course, the chef thingof using a chinois or now as we
call it a fine mesh strainer.
So you wanna talk about what that is?
Yeah.
Bruce (15:20):
The chinois is a conical fine mesh strainer really.
Big and deep, and you set thatconical strainer into another pot.
It's, it's, it's a totally
Mark (15:29):
racist name, chinois, because it's supposed to be like a
Chinaman's hat, and a lot of peoplenow only say, find me strainer.
In fact, in our own cookbook, weno longer use the word chinois.
We say, find me strainer, but okay.
So it is, it's, it's a conical
Bruce (15:43):
thing, but yes, it's the shape this 'cause you can get fine
MAs strainers that are just likelittle oversized tea strainers.
And that's not what we're talking about.
No, we're talking about, we'retalking about something really
large that you can pour this entirepot through and it'll hold back
all the spices and all the onions.
And all the garlic.
And what will come out is this beautifulgolden fragrant oil into another.
(16:06):
Pot that you had that strainer sitting in.
Okay.
Mark (16:09):
And there's a couple other ways you can get this done.
You can line a more traditionalstrainer with cheesecloth.
Mm-hmm.
It's hard to hold a cheesecloth in place.
You have to really work slowly at it.
'cause the cheesecloth has atendency to slip all around.
You can find cheesecloth inthe supermarket, usually by the
wax paper on the aluminum foil.
Uh, it's probably in a bottomshelf or a top shelf 'cause
(16:31):
it's not bought very often.
But you can find it there.
You can do that.
Let me also say.
That some people say that you canline said strainer 'cause it has
cool for two hours with paper towels.
We do not recommend this because of thechemicals used in the pulping process
to make paper towels and some of thosechemicals can leach into the oil.
So even at a cooler temperature,we still don't recommend it.
Bruce (16:54):
The other way you can do this and I have done it, is using a jelly bag.
You can set your jelly bag up and youcould pour the oil through the jelly bag.
I wish
Mark (17:02):
you could see my face.
Bruce (17:03):
And it will hold back all spice.
If you
Mark (17:06):
don't have, don't a conical strainer.
Are you gonna have a jelly bag?
Is that something you're gonna No.
Really?
Okay.
How about a nut bag?
You gonna have a nut bag?
Nut bag to make nut milk.
Nut milk bag.
Okay.
Right?
Yes.
Everybody's got that.
Everybody has a nut milk bag.
Everybody, literally, I don't evenknow why we're, we are, we're creating
recipes since everybody's got a nut milk.
Pack.
(17:26):
It's just
Bruce (17:27):
like that book that we, we, we worked on for that Italian
restaurant in Staten Island whereone of the nons who gave her recipes,
the book started the recipe with,you know, 24 Sea urchin cleaned.
And when we wrote the directionshow to clean it, she lost it.
She just got so angry.
Everybody knows how to clean a sea urchin.
Sure everybody
Mark (17:45):
does.
And everybody knows how to worka nut milk bag and in fact has
one at home or a jelly bag.
So, uh, we're trying to give solutionsfor real people here, not you.
So no, all cheesecloth, cheesecloth,everybody has any of this stuff.
Now you can use a very fine mesh,um, half globe strainer, but you
(18:06):
will have to do it multiple times.
And even so, you will passit through it multiple times.
And even so you won't get it all out.
Mm-hmm.
Even at multiple passes.
What's underneath yourstrainer, whatever you use.
Even nuts.
Milk bags for God's sake.
It can be a bowl.
It doesn't have to be anything fancy'cause you're gonna then transfer
that into your decorative containers.
(18:27):
Don't try to strain thisthing into a decorative jar.
Oh, dear Lord.
No, no, it won't work.
It'll fall all over the place.
You'll make a mess.
So, you know, just get itin a bowl, a mixing bowl.
Bruce (18:38):
And let me say, not only make a mess, it is made
with turmeric and saffron.
It's so if you, whatever you use toclean up that mess will be yellow.
Forever.
Mark (18:48):
Yes.
And you're catching counters if they'rewhite, will be yellow forever and
your floor can turn yellow forever.
So yes, you wanna be reallycareful about this 'cause this
is a really strong dye mechanism.
But once you get this done and once youput it in the fridge and once you store
it, let me just say two things about it.
One is that it tastes betterif you let it come back to room
temperature before you use it.
So if you're gonna use it tonight ontakeout Indian food, if you're gonna use
(19:11):
it on french fries, if you're going to useit on onion rings, if you're gonna dip.
Bread into it before dinner.
Any of those beautifulthings you can do with this.
Any of that, it should come outta thefridge for an hour or so before you
use it, 'cause it's gonna taste better.
All those, uh, aromas, thoseflavin, its are gonna come back
to life at room temperature.
And secondly, let me say that, youknow, uh, you wanna store this in the
(19:35):
coldest part of your refrigerator, so.
Probably that's against the back wall.
Mm-hmm.
For a lot of people.
Bruce (19:40):
Yep.
You mentioned french fries.
So I wanna say that if you're the kindof person that loves mayonnaise with
french fries, which is a lot of peoplein this world, you have never tried
anything until you've tried making yourown curried mayonnaise with this oil.
You take one cup of this oil.
And one whole egg and you put that inhere it comes, I'm, I'm just waiting.
And you put your stickblender there it is.
(20:02):
Into that cup there.
It's, and you turn it on andslowly lift the stick blender up.
The same
Mark (20:06):
people have nut milk bags.
Yeah.
Have stick blenders.
The same people have nut milk bags.
Yeah.
Will make their own mayonnaise.
Sure.
Bruce (20:13):
You make your own curried mayonnaise.
It is to die for.
Mark (20:16):
Okay.
If you don't have a.
Stick blender.
You can make mayonnaisein a small food processor.
It takes a long time andit never gets fully creamy.
It never does.
What it, oh, do it by hand.
Bruce (20:28):
Just get a nice balloon whisk in a bowl.
Mark (20:30):
Oh, if you're an old French chef, you can actually do this thing by hand.
That's slowly
Bruce (20:35):
drizzle one cup of this oil into an.
Egg as you beat with a balloon whisk.
Yes.
Mark (20:39):
And uh, when Bruce says slowly, he means just absolutely.
The thinnest drizzle.
The easiest way he's right to do this isto get a large vessel, put an egg in it,
and then the oil, and then use it, ugh.
Stick blender and stick it in the bottom,turn it on, and slowly pull it up.
Mm-hmm.
And you'll end up with curry mayonnaise.
Mm-hmm.
And it is delicious.
(20:59):
It's also delicious on broths.
Oh yeah.
So all that is great.
And onion, cheese.
And so there's therecipe that we're making.
Again, the house smells so
Bruce (21:08):
good already.
Mark (21:08):
You don't have to have written any of this down.
You can find it on ourwebsite, bruce@mark.com,
or cooking withBruce@mark.com.
You can find it either listed under thispodcast episode or under the recipes
on our website, and then you can carryon in your own way with this curry oil.
And trust me, it is truly worth it.
(21:30):
Okay, as is traditional the final episodeof this podcast, what's making us happy?
And food this week.
Bruce (21:40):
Something that everyone will have in their house along with their
nut milk bags to the stick blends.
Oh God.
Oh Lord.
A smoked neck of venison.
Oh, sure.
Mark (21:47):
Oh, oh yeah.
Everybody.
In fact, I don't even know why wewrite recipes, because everybody's
using their nut milk bags toeat their smoked venison neck.
Mm-hmm.
Of
Bruce (21:55):
course.
Well, a very dear friendof ours was hunting and.
When he butchered the the venison, Iasked if we could please have the neck
as a roast, and I smoked it over cherrywood for eight hours, and then I moved
it into the gas grill and kept it at200 degrees for another four hours,
and it was the most delectable, smoky,tender, rich tasting, amazing meat.
(22:20):
Ever.
Mark (22:21):
Well, and so one of the things that's making me happy in food this
week is something I'm, I made, I, I, thewriter made to go along with that smoked
ven and neck, and that's cornbread.
Mm.
And you should know that I am reallypicky about cornbread because I
feel that in my lifetime now, I'mgonna be a totally old man here.
I mean, really, honestly, I am so old.
I, I I, I, I said to Bruce today thatif I, if he died and I had to go on
(22:44):
a dating site for people my age, he'dprobably be called carbon dating.
So, um.
I, I'm really that old.
So, but don't chin butdon't be here all week.
Right, exactly.
So.
Right.
I don't have arthritis.
I just have early onset rigor mortis.
So, um, anyway, um, let me say thatI grew up in a time when corn bread
(23:04):
was not sweet, and I feel like in thecourse of my lifetime it became cake
and, I don't know, it's a birthday cake.
Yes.
How it became cake, it
Mark (2) (23:10):
became birthday cake because
Mark (23:11):
when I was a kid, we did not dump half a cup or even a
cup of sugar into cornbread.
My mother would put.
A little like a pinch of sugarinto cornbread just to help
give the batter structure.
Mm-hmm.
So I don't understand this whole obsessionwith this sweet sticky cornbread, with
this sticky top, it's to me gross.
(23:31):
I like a dry top that getsslightly crunchy in the oven.
The cornbread stays delectablewithout being so sweet.
So I made cornbread and I made therecipe in the ultimate cookbook, and
in fact, it doesn't even have anysugar in it has a tablespoon of hot.
Honey.
Honey.
So it's Honey Cornbread.
This is from our book, the UltimateCookbook from years ago, and I
made that recipe and it was reallygood with that Smoke venison.
(23:53):
It was delicious.
Okay, so that is thepodcast for this week.
We certainly appreciate your beinga part of this podcast with us.
We appreciate your being on this journeywith us, and we welcome you back.
Subscribe to this podcast.
So you don't miss a single episode,
Bruce (24:08):
and every week we tell you what's making us happy in food here
on cooking with Bruce and Mark.
So we would love it if you went to ourFacebook group, also called Cooking with
Bruce and Mark and tell us there, what'smaking you happy in food this week is we
want to know and we want to talk aboutwhat's making you happy in food this
week here on Cooking Rivers and Mark.
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