The dinner I never saw coming with Chef Riq Unseen Cuisine

Episode Transcript
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Speaker 1 (01:21):
Welcome or welcome back, everybody to another exciting episode of
Aaron's Opinion. The podcast for blind people where we speak
about critical issues in the blindness community and all other
issues from across the universe and galaxy. I hope you're
very hungry or sitting down for dinner today because this
episode is mostly about food. We've had a lot of
very serious episodes lately talking about a lot of serious

(01:45):
issues and serious problems and serious things. So today we're
just going to basically sit here and talk about food.
This is going to be a lot of fun. But
before we get into that, as I always like to say,
to make your life easy. As far as contacting the
show goes. To make your life life easy, please ask
me for my electronic business card. To make your life
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(02:05):
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eight one nine eight six nine one two four zero
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(02:26):
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(05:00):
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(05:20):
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(05:43):
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(06:04):
When videos premiere on the channel, that's exactly when you
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you download the podcast, so that that is exactly all
the information you need. And now for today's guests, Like
I said, let's talk about food. Let's talk about well
many different life experiences. You know, there was this guy

(06:27):
on Facebook and one of the many groups that I
am in, there was some guy by the name of
Rick Glissbie and he posted in several groups that I'm
in about something called Unseen Cuisine and I am so
glad I did or I'm so glad he posted, and
I'm so glad he's the next guest on the podcast today. Basically,

(06:47):
Unseen Cuisine is a podcasting experience where if you are
blind or really cited, but certainly this is primarily really
directed at people who can see. I would say, if
you're cited, it will be a little challenging for you
to understand, except for when he explains everything very well,
which he does. So basically, the whole concept behind Unseen

(07:10):
Cuisine is that many blind people need a little bit
more help cooking, and many blind people who need a
little bit more help cooking are wanting to prepare more
elaborate and more healthy and more delicious dishes. And this
guy today are our great friend in the community. Rick
Glissbie started out his life. Actually, he's done a lot

(07:32):
of different stuff. He was originally I think, working in
the culinary world, and he's worked for many different restaurants
up in New York and Connecticut, and he's kind of
worked in that part of the country until one day,
I believe, as he'll tell you in a few minutes here,
I believe he lost his vision. He also though, wanted

(07:56):
to be a nurse at one point, and he was
doing I don't know, residency or working in a hospital
and while something happened in the hospital and he became blind,
and he'll tell you about it. But yet, regardless, Rick
always loved cooking. He always loved making meals, and he
always enjoyed doing that, so he knew that he could
never lose his love for the kitchen and for being

(08:18):
able to cook delicious food. So Rick discovered over time
that he needs to create a product that blind people
are able to use to help, you know, to help
people get into the kitchen and get cooking. So basically
he's participated in a lot of different cooking events. We
also had a lot of great laps on this episode.

(08:39):
I share my love for liver and onions and you
know which even he thought was a little sketchy, but
you know, but all to their own. We had a
lot of great laughs. And the best part about today's episode,
I think, in my opinion is that Rick is just
really fun to talk to. He really takes ownership of food,
he really takes ownership of the culinary world world. But

(09:00):
he's also he does it in a really fun and heartfelt,
in just cheerful way. He's just really fun to talk to.
You know. He just has a very he just has
a big, bald, happy, strong culinary personality, exactly the personality
that you would expect from a chef. He's he's he's
got the persona and he has the enjoyment, and he
just loves talking about food. So he's just so fun

(09:23):
to be around. You know, he's just he's just he's
just fun to be around. That's just what I can
say about him. I really enjoyed his his knowledge, but
overarching me, I just enjoyed his his spirit that he
that he that he transmitted through this beautiful episode of
how much he loves being in the kitchen and how
much he loves food. Right, so I think that is
all very important. All right, everybody, well don't forget so

(09:46):
I think it's time for you to go pour that poor,
that lyft, poor that beer, get some of those liver
and onions because you'll probably be laughing really hard at
all the jokes we're gonna tell today about liver and onions.
The words liver and onions should be in the title,
but they're not going to be. That would just be
that would just be too I think, too really too different.
But at any rate, we need a great title for

(10:09):
today's episode, which, of course I should let you know
that you're listening to the Aaron's Opinion podcast. My name
is Aaron Richmond, and now let's sit back and let's
listen together. To today's episode, which is called The Dinner
that I Never Saw Coming with Chef Rick Unseen Cuisine.

(10:33):
Well come or welcome back, everybody to another exciting episode
of Aaron's Opinion, the podcast for blind people where we
speak about critical issues in the blindness community and all
other issues from across the universe galaxy. And let's talk
about cooking today. Let's talk about Unseen Cuisine. I got
to tell you, I am so glad that you posted
in the various Facebook groups that you have because I

(10:55):
never would have known about the important work that you're
doing in the cuisine and in the culinary world for
blind people all over the world. Apparently you're just you're
at the beginning of your journey, but I can tell
that it's going to be a great one. So Rick
Lisby joins us today, why don't you tell us kind
of about you know, kind of start out for a
few minutes about where you where you began in life,

(11:18):
and how everything in your life kind of led up
to you becoming blind, and how you developed Unseen Cuisine,
what you like to cook, how everything works. So, if
you don't mind, I'm just going to mute my microphone
and listen to your beautiful story. So as I always
like to say, basically, tell tell me everything that I
want to know, and don't tell me. Don't tell me
anything you don't want me to repeat. So who's Rick Lisby?

(11:40):
What's unseen cuisine? Go?

Speaker 3 (11:42):
All right?

Speaker 5 (11:44):
Well, my journey with cooking started when I was seven
years old. Grew up in foster care and group homes,
and I never stayed in the same place twice. So
I used to suggest go into the cabinets and everything
and just start putting things together.

Speaker 3 (11:58):
So that was.

Speaker 5 (11:59):
Early on, and then from there I went on to
went on to culinary school. I got certified as a
personal chef, finished nutrition coach, a health coach, and a
druglist practitioner for with the American Association of Druglist Practitioners.

Speaker 3 (12:20):
For Holistic Health and Nutrition.

Speaker 5 (12:23):
From there, I would say, my passion for food grew,
my love for food grew, and my love to help people.
I would say, help them achieve a better way in
life through food, because there's a lot of people out
here that don't know how to cook. Still to this day,
with all these apps and everything like that, there's a

(12:44):
lot of people who need who take a lot of medicine.
And there's a lot of people who don't realize that
food is medicine, and they eat for the various reasons.
But you know, my passion grew.

Speaker 3 (12:56):
To help people.

Speaker 5 (12:57):
I used to help people reverse certain things like diabetes, uh,
slow down their kidney, the renal failure, you know, and
things like that. So to me, helping people eat, help
teaching people how to cook, it's it does wonders for me,

(13:18):
you know how. You know how they'll say, give a
man a give a man a fish, or eat for
a day, Teach a man of fish, he'll eat for
a lifetime.

Speaker 3 (13:27):
And then that's what I'm trying to do. Now, fast
forward to where I am now, excuse me.

Speaker 5 (13:37):
I was in a chemical accident at work, and I
was also a nursing student. I was four months from graduating,
and just one Sunday morning before I was getting ready
to do clinicals, the dish machine in the kitchen broke
and splash water into my face and into my eyes,
which called chemical burns and a whole bunch of other things,

(14:00):
and within a month I lost my vision. The first
seven days I thought it was just an infection, but
it wasn't. I went to like three different doctors that
week at the hospital.

Speaker 3 (14:16):
They said I was going to lose my vision.

Speaker 5 (14:18):
Then I went to a cornea specialist, and then I
went to a retinal specialist. The rental specialist iagnosed me
as being blind. The cornea specialist thought he was God.
He said that you're going to get your vision back
on this day.

Speaker 3 (14:37):
So the day came and left. My vision ever returned.

Speaker 5 (14:40):
So it was that, you know, the whole time within
a month was a real scary period because you go
from you go from having vision for forty nine years
I had vision, and during my whole culinary career I
had vision, drawing, everything had vision that had plans, had dreams,

(15:02):
and then you start to slowly lose your vision in
a month.

Speaker 3 (15:06):
That was really scary. Didn't know what to do, didn't
know how to handle it.

Speaker 5 (15:10):
Kept going back to the doctor acts and asking for
things that helped me reverse it.

Speaker 3 (15:16):
There was no reversing it.

Speaker 5 (15:17):
And then on top of that, there was a big
infection that was eating my eyeball, which was very contagious
at the same time, So with all of that with
it happened on nine to three and then by ten
sixteen I was blind for three weeks.

Speaker 3 (15:37):
I had no sight.

Speaker 5 (15:41):
Everything was black for three weeks, and I didn't know
what to do.

Speaker 3 (15:46):
And a voice just said in my hand, just relax.
I got you. I got you.

Speaker 5 (15:52):
And I was like, okay, let me just relax. And
then over time I started to who you know, I
was depressed for a while. I started to say, how
am I going to cook? What am I going to do?

Speaker 3 (16:06):
You know? So I went to the Lighthouse for the Blind.

Speaker 5 (16:09):
They helped me with some ADLs, they helped me with
came mobility, They helped me try to get a certain
level of confidence back. And then I was sitting on
a couch and then one day I said, you know,
I want something. I want to cook to the caliber
where I was, or if I can. I want something different.

(16:32):
I don't just want Chinese food, take out Chinese. I
don't just want meat loaf, you know. I don't want
macaroni and cheese.

Speaker 3 (16:39):
Oh yeah.

Speaker 5 (16:39):
And also on top of that, on top of all
of this, I have a severe dairy allergy. I go
into anaphylactic if I have any dairy whatsoever. So imagine
going blind and having a severe dairy aalergy like that,
and almost everything that's made now have some type of
milk it. So, like I said, it was scary. So

(17:04):
I said to myself, I got to get up. I
got to pour into myself. I can't sit on the couch.
I got to get out of the depression. I don't
want to be put on meds anything like that. Let
me go back into the kitchen where I felt, where
my home was, where I felt that I can do

(17:24):
the most. So, after trial and error, knocking things over,
burning things, having to learn how to cut again, how
to learn how to cook again, listen, not just not
just listen, but feel touched and trust myself, I started
slowly crawling back out of crawling out of the depression

(17:47):
and started reliving again in the kitchen, one day at
a time, one meal out of time.

Speaker 3 (17:53):
And I said to myself, now, how can I help
other people?

Speaker 5 (17:57):
Because I was really big into color and every medice
and I'm still really big into color and every medicine.
How can I help people get to not even to
this level, but just get out of the level of
just eating whatever. There the person who's caring for them
can make you know them wanting more or actually getting

(18:18):
confidence for themselves. So I just started one person at
a time. You know, I was some friends. I made
a meal for some friends. The first meal didn't turn
out too well, but then kept cooking and cooking and
cooking and cooking, and then it started to get better
and better and better. At the lighthouse, everybody made a meal.

Speaker 3 (18:40):
You know.

Speaker 5 (18:41):
I made krispyinoki with shaved parmesan. Everybody loved it, and
I said, you know what, I could teach other people
how to do this. So I had, so I made
some videos. But then I was like, all right, if
a person like me can't see the video, how are
they going to be able to cook a long with me?

Speaker 3 (19:01):
So that's when I started. After a while, after.

Speaker 5 (19:09):
After a while started, after I came out the nursing home,
I started saying that I need to help more people,
to give.

Speaker 3 (19:15):
Them more options.

Speaker 5 (19:17):
Oh I think. Let me backtrack a little bit. When
I went blind, I became homeless, and no, because I
didn't get disability, they kept denying me.

Speaker 3 (19:30):
They kept denying me. My whole life changed.

Speaker 5 (19:34):
I lost my job, lost my apartment, and then I
went from different places to different places to try to stay,
and nobody would keep me because I was a liability
because of my vision. So I went to the hospital
and then the hospital placed me into nursing home. And

(19:57):
while I was there, it was it was the at
the nursing home. I was the youngest person there, but
I had the staff. Some of the staff was good,
and they kept pushing me to open up Unseen Cuisine.
As with certain family members, they said, you know what,
once you get out of here, you gotta help more people.

(20:17):
You got to keep people cooking because there's more people
out there who are blind who needs your help. There's
more people out there who's blind that actually need to
learn how to cook. So again, now after I got
out of the nursing home, that's when I started chef
Rick Unseen Cuisine and the podcast about what seven months

(20:38):
later started this podcast journey that I'm on now to
teach people how to cook, to have a community where
you just don't want just regular food. You want more
than macaroni and cheese. You want more than what you're
used to. You want to try to get back into
the kitchen, try to dive into something more than you've

(21:01):
tried before. Like everybody loves sandwiches, so try to make
sandwiches on a different scale, try different sauces, try to
open up your palette and try to expand more. So
I think that's everything quick fast, caught up in a nutshell.

Speaker 3 (21:20):
I think so. But blindness has been tough it at first,
it I don't know.

Speaker 5 (21:32):
At first, blindness it seems like it robs you of
a lot of things.

Speaker 3 (21:36):
If you was not born blind.

Speaker 5 (21:38):
You feel like nobody else understands what you're going through.

Speaker 3 (21:42):
You feel isolated, you feel alone.

Speaker 5 (21:45):
But there's a big community out there with everybody else
who are who's blind low vision, and you slowly, or
you have to slowly get out of the that I
was say, lonely stage. You have to try to reach
out to people. You have to try to talk to

(22:05):
other people. Because I've met a lot of people along
the way that I've tried to help cook, but they
were too afraid to get into the kitchen. I've met
a lot of people along the way that did not
want to go.

Speaker 3 (22:19):
Into the kitchen and they didn't care what they ate.

Speaker 5 (22:23):
I've met some people who just gave up, and I
said to myself, I don't want to be like that.

Speaker 3 (22:30):
I still got a lot of life to live.

Speaker 5 (22:34):
My sister, my brothers also said, you know what you
just because you lost vision doesn't mean that you lost.

Speaker 3 (22:40):
Who you are.

Speaker 5 (22:42):
And you know, but like I said, trial and error,
getting up every day, putting one foot in front of
the other and saying that.

Speaker 3 (22:48):
You know, I could do more, I could be more.

Speaker 5 (22:51):
I keep going every day to try to make a
difference in somebody life and also make a difference in
my life if I could. If I could teach one
person how to cook, I'm happy.

Speaker 3 (23:05):
And also this is it also fulfills my.

Speaker 5 (23:11):
I guess it fulfills my path of trying to, you know,
teach people how to eat for a lifetime.

Speaker 3 (23:18):
So I'm happy with that.

Speaker 5 (23:20):
Now with Unseen Cuisine, there's a lot of good things
coming down the pipeline. This uh Sandwich series that I
put on the podcast is sandwiches with different sauces like
uh black pepper, Aoli, buffalo chicken, uh buffalo sauce, You

(23:44):
got some what is it blue cheese, vinagrade, you got
a herb vinagratte. And all of this stuff is dairy free.
The recipes that I do are also going to be
allergy friendly as well, because there's a lot of people
out there that has a lot of appogies like me.
And it's not just for.

Speaker 3 (24:03):
The blind, blind and low vision people.

Speaker 5 (24:05):
It's for anybody, anybody with disabilities who want to eat better,
who have allergies. I'm trying to reach as many people
as I can.

Speaker 3 (24:15):
Now.

Speaker 5 (24:15):
I'm doing this by myself right now, but in time,
I guess I'll grow and hopefully get on the.

Speaker 3 (24:21):
Food Network or something like that.

Speaker 5 (24:23):
But it's just one one step out of time, one
foot at a time, and making sure people know that
they don't have to give up on food. And just
because you're blind doesn't mean that your taste buds are gone.
Your other senses should kick in, your sense of smell, taste, touch,
because I know mine has and that also helps you

(24:45):
in the kitchen. So I'm looking forward to talking to
as many people, looking forward to talking on as many
podcasts as I can, looking forward to long legevit a
long Life with Unseen Cuisine. Now, when I took about

(25:07):
unseen cuisine and being confident in the kitchen, first thing
I need to tell everybody is, you know, don't be
afraid next organization. You gotta have organization in the kitchen
if you want to be successful and be confident in
the kitchen. In my kitchen, I don't let nobody put
anything away from me. I put everything away myself because

(25:29):
if somebody moves something, I won't know where anything is.

Speaker 3 (25:34):
And that kind.

Speaker 5 (25:35):
Of like you know, shakes confidence, food goes and I
know where everything is. My kitchen is small, so my
pots are outside of my kitchen on the shelf. My
spices are next to the stove, which is easier to
get there is my plates on the other side of

(25:55):
the kitchen. Everything. I have brail on my containers, so
I know what it is. So for me, the key
to cooking and being confident in the kitchen is very
much organization, and it is.

Speaker 3 (26:13):
The utmost important.

Speaker 5 (26:15):
And then also wanting to get up and cook, you know,
wanting to get up to help your family out, wanting
to get up to make something different, you know, because
if you don't have to want and desire to do anything,
you're not going to. And that's what I hope I'm
giving and inspiring everybody to be.

Speaker 3 (26:37):
To do. What else can I say?

Speaker 5 (26:40):
There's just like so much, so many recipes coming, so
much interactive things that I'm going to be working with
people with maybe next year hopefully try to compete in
some competitions. From a blind side a blind view, talk

(27:04):
more on social media platforms, talk more on TV. Try
to meet as much people as I can because this
there's a whole big community of blind low vision, and
I think that we're a part of a sector that
is not really thought of, but we're here. I would

(27:26):
say that we're kind of like unicorns because when I'm
out in the store, you could tell nobody's ever seen
a blind person, so they don't know.

Speaker 3 (27:35):
Some people don't know how to act. So I want to.

Speaker 5 (27:39):
Let people know that, you know, the blind community, we're here,
and you know, and we like to live and do
things as well. You know, there's some people who there's
some there's just one blind guy. He rides motorcycles. I
don't know how he does it. There's other people that
go skiing. There's othereople that go bowling, they drive boats.

(28:03):
And I want to be in one of those sectors
where we're in the kitchen, you know, we're cooking up
meals that you want to that you want to eat
and things like that.

Speaker 3 (28:15):
So the journey has been hard, the journey has been rough.

Speaker 5 (28:19):
The journey is still going to be This is a
lifelong journey because I was told that I'm never going
to get my vision back, so I just need to
embrace who I am and and find a new way
to do things.

Speaker 6 (28:34):
So yeah, so I'm looking forward to it. Any any questions, absolutely, Well.

Speaker 1 (28:46):
For one thing, Rick, I have to tell you first
of all, that your story is incredibly relatable to me
and you know, and the audience here around the world.
At Aaron's opinion, it's it's so so understandable. Yeah, I
mean a lot of people lose their vision later in life.
It's it's very very traumatic and unfortunately very common. But

(29:08):
I have to tell you, I think I think you're
doing great for one thing. So for another, a little
bit more about you know, my my background and things
like that. I, as you know, I was born blind
and and I also have a congenital heart defect. And
I also I don't have allergies specifically, but I have

(29:29):
developed a bit of a resistance, uh to to dairy
as well because I have some GI issues. So I
I totally understand the importance of preparing food that is,
you know, adherent to those dietary concerns for sure. So yeah,
I mean, if if you were to I guess I'll start.

(29:49):
I'll start with a kind of a fun question and
then and then dig into some other ones. So if
you were to give me a recipe that I could try,
because I also enjoy cooking very much. My brother who cited,
as I mentioned off air, my brother who's cited, who
could be a chef, but he's not. He's taught me
to cook some delicious things. So I've made duck breast

(30:11):
before and things like that. But what are some things
that you think if you were to if you were
to challenge Aaron's opinion to make a meal, what do
you what do you think you would? How would you
give me a recipe? And so with unsencuisine, how do
you how do you present recipes? Is it all audio
recipes that people can find? Do you have a website?
You know? To talk a little bit more about how

(30:31):
people can learn about the recipes that you're presenting and
all of that.

Speaker 5 (30:36):
Okay, now for you, maybe uh, I don't know you
like steak.

Speaker 1 (30:43):
I've done that. I've done steak.

Speaker 3 (30:44):
Yeah, I've done steak. What about surf and turf? Have
you done surf and turf?

Speaker 1 (30:49):
I have not done a surf I have not done,
a surf and turf.

Speaker 5 (30:52):
Yeah, oh, the steak, lops of tails, a baked potato,
some carrots or a toss, then a little bit of
honey and a harissa.

Speaker 3 (31:02):
That would be that would be something really good.

Speaker 5 (31:05):
Uh, some celerc or you could use a celeric mashed potatoes.

Speaker 3 (31:09):
I can give you a recipe on that as well.

Speaker 5 (31:11):
Now, when it comes to the recipes, like I mentioned before,
I started on video, but then now everything is on
audio and I'm on major podcasts like Alexa, you know Alexa.

Speaker 3 (31:26):
I'm on Apple, I'm.

Speaker 5 (31:27):
On Spotify, I'm on iHeartRadio, so you can find me there.
Chef Rick un syne Cuisine Rick with r Q not
a c K, so is Chef r i q at
Unseen Cuisine. Now, the the recipes are audio and how

(31:49):
I approach it. I approach it of you know, let's
cook together. You know, I welcome everybody to what we're
what I'm cooking, and then we'll dive into it. And
everything on my recipe are tactile. It has tacktail clues.
So if you're slicing let's say a roma tomato, I
would tell you the you know you're here, you're here

(32:11):
slicing and then I'll tell you to feel the tomato,
feel the slick and coolness of that tomato, so you
know what the tomato feels like, because there's some people
that I understand that don't know what certain things feel like.
Like if i'm you, if we're using like for herb vinaigrette,
you have to break your cilantro and you gotta break

(32:33):
your parsley in order to put it into a food processor.
But before you put it into the food process or
you want to break it and you want to smell
it so you could get the fragrance of it. You
want to cut a lemon, and then you want to
smell the sweetness and the tartness of.

Speaker 3 (32:48):
That lemon before you use it. So it goes.

Speaker 5 (32:52):
My recipes go into things like that. So this way
we are cooking along together, and my recipe are not
just regular recipes, it's it's elevated recipes. Like the next
series coming up is the Five Mother Sauces. You know,
there's five mother sauces, and if you can make those sauces,

(33:15):
you can there's gonna be a recipe at the end
of the week with it too. Because the way I
structure it, I give you a preview. Say let's say
we're making I don't know.

Speaker 3 (33:24):
Duck breasts this week, right, so you'll have.

Speaker 5 (33:26):
A preview of the duck breast that's coming up Wednesdays.

Speaker 3 (33:31):
I dropped the sauces.

Speaker 5 (33:33):
Every sauce goes along with the recipe at the end
of the week, which drops on Fridays, So you get
a preview, you get the sauce, and you can get
the recipe. So this way you can make it over
the weekend, you can have a little fun with it,
and then with.

Speaker 3 (33:46):
The sauces, you can try to interchange it and use
it in other things as well.

Speaker 5 (33:52):
So that's what I thought would be a fun aspect
of it. And then also getting down to basics because
some people who don't know some of the basics of cooking,
and some of the people don't or they do but
they forgot. And then also there's gonna be tips in
there throughout the week. You know about some organization about

(34:15):
knife skills and just different things to make people more
confident and what they're doing.

Speaker 3 (34:22):
But you know, listen to the audio. You could pause it,
like if.

Speaker 5 (34:26):
You use an Amazon Amazon Echo, you could tell you
could tell Alexa to slow it and slow down the recipe,
rewind it five seconds, that's forward to five seconds.

Speaker 3 (34:39):
So this way you don't miss anything.

Speaker 5 (34:41):
And this is a different way to through things because
other people close their eyes and just listen how I'm
telling the story of the recipe and cooking with the recipe.

Speaker 3 (34:51):
They should be able to follow along.

Speaker 1 (34:54):
Yeah, that's really excellent. The other thing that you said, too,
is that you know how to make a really good
new cool right you you really like nyokol?

Speaker 3 (35:01):
Right, Nogi?

Speaker 1 (35:03):
Yeah yeah, noki? Yeah.

Speaker 3 (35:05):
You see.

Speaker 1 (35:05):
I'm also when I'm not doing this podcast, I'm also
a teacher, and I was telling people all over the
world because I've been to France, I'm a French speaker,
and I was telling people how much I love nochi
and I kept on saying no ke, nocch noke, and
they were like, nochi, what are you talking about? And
then I explained it and they said, oh, you mean
yokol is what that's actually cool?

Speaker 3 (35:23):
Yeah, wait a minute, say that one more time. Yo.

Speaker 1 (35:26):
It's actually pronounced nyokol no cool, Yo cool? Okay, So
so in the it's actually never it's actually never pronounced
in other countries. Who know what it is. They they
don't know what nochi is. They only know the word
in Italian and proper Italian niokol is what they know
it as. Yes, it's it's incredibly delicious. What can you

(35:49):
tell us about that recipe, by the way, because that's
also one of my favorite nocchi can be one of
my favorite sides or a standalone meal. It's incredible. What
can you tell me about the uh, the crispy noke
that you've made in the past.

Speaker 5 (36:02):
Okay, well, apologize for correcting you because you corrected me
on that, but I don't know if I could pronounce.

Speaker 3 (36:08):
It like that. But it's it's it's saute in butter.
It's uh.

Speaker 5 (36:16):
You could put some butt Brussels sprouts in there too
if you want to, because brussel crispy Brussel sprouts is delicious.
You you saute it because it's store board. I haven't
made it fresh in a long time, so I normally
get store bought k I get store bought noki, and

(36:41):
you get a hot pan and then you just start
sorteing it so it starts to get soft. Sorte in
it in butter or dairy free butter of course, or
in a little bit of oil and until it starts
to get soft. And then once you start to get soft,
you crank up the For me, I will crank up
the heat so I could get that nice crispy shell

(37:03):
on it. Then I'll throw in a little bit more
butter then or and and brush and sprouts, and then
I just sawtell you that that I get nice soft
and golden. And then by that time I am microplaning
some dairy free parmesan cheese a wedge, just microplaning it

(37:23):
in it and sortin it, sortain it, and then I
take it off and then saute, I mean microplane some
more parmesan cheese into that dish and then I just.

Speaker 3 (37:34):
Divart with a nice white wine to go with it.

Speaker 1 (37:38):
Yeah, it's incredible. That's that's absolutely will definitely try that
one too, certainly if you can put together a recipe
for that, because that's that's that's delicious. And the thing.
The thing about noki is that noki can be paired
with so many things. It has so many uses. It
can be a great side, it can be a standalone,
it can be a snack, it can be it's it's
really really verse toll, you know, for sure. Yeah, that's

(38:02):
that's really fun, really really fun. Hey, what about what's
your opinion of peanut butter ice cream? I know how
to make peanut butter ice cream, you know.

Speaker 3 (38:10):
Peanut butter ice cream.

Speaker 5 (38:11):
I'm not a big ice cream fan because you know,
I know I'm going to get a lot of a
lot of flak on.

Speaker 1 (38:18):
That, especially for me because I just asked you about it.
You know that I'm famous for my peanut butter ice cream.
You know, it's a world renowned you know, I learned
how to make peanut butter ice cream. I taught myself.
That's also really fun too, you know, messing around with
you know, different flavors and things like that. Ice cream
is a lot of fun because it's very creative. You
can create a lot of flavor with with ice cream.

(38:40):
You know. I'm sure for you you could find a
dairy free version or something like that. It would be harder,
but I'm sure it exists. I'm one hundred percent sure
it exists. Yeah.

Speaker 5 (38:49):
Yeah, Well, peano and ice cream sound interesting. It sounds like, yeah,
it sounds very interesting. But for me because of my dairyology,
because you know, all of is all of these ice
creams came, there was really nothing for me to have,
you know, so ice cream kind of like went to
the back.

Speaker 1 (39:08):
I understand.

Speaker 5 (39:09):
Yeah, well, yeah, being about an ice cream, that sounds
very that sounds very interesting.

Speaker 1 (39:13):
Usually for me too, because we because I eat healthy,
and I've also noticed that when I eat healthy, healthy stuff,
it's it's a lot better. I appreciate the food more,
I feel better. And as I'm noticing, as I've said,
with my GI problems that I have now in my thirties,
I'm thirty four. I'm a young kid, I'm thirty four,
but I have it. It's a long story, but I'm
starting to have GI issues. So because of that, I'm

(39:34):
cognizant insensitive about thinking, wait a minute, is this really
what my body needs? Because it probably your could upset
my stomach, and then I have to be a lot
I have to be a lot more careful about how
I eat now. I have to be a lot more,
a lot more aware of that type of thing, you know,
because our bodies are very very sensitive and this is
always always an issue. Yeah right, but no, I mean
there's there's a lot of fun stuff you can make.

(39:56):
I've done. Yeah, I wouldn't say I'm a baker. But
the thing about but well, I can cook and bake
a little bit. The the thing about baking, though, that's
that's really fun and really separates it out intellectually from
cooking just to kind of just to kind of give
you more flavor, is baking is about following the steps
and the you know, the progress and and how one

(40:18):
chain leads to the next, you know, and then you
can create things that are beautiful. I've also made so
as you can tell, peanut. Peanuts are my favorite things.
So I have a peanut fixation and peanut flavor fixation.
So I've also done a peanut butter Reese's cake that's
utterly incredible. I mean, there's there's a lot that you
can do with peanut too. It's it's truly a spectacular,
spectacular thing. Yeah. Yeah, are you Are you allergic to peanuts?

Speaker 3 (40:42):
No, I'm not allergic to peanuts.

Speaker 1 (40:44):
That's surprising because you mentioned you mentioned all the if
anybody has an allergy, it's almost always peanuts one hundred
percent of the time. Many people have a nut allergy.
Very that's a very common one. Yeah, yeah, yeah, that
is a very common one. But the number one for
a kids.

Speaker 5 (41:00):
The number one allergy is dairy for sure, so that's
that's that's really huge. But for me, for peanuts, I
like peanuts, especially Pistassio's. I make a great peanut dipping
sauce for spring rolls, summer rolls, so if they if
you call it that, but I love I love candy

(41:23):
peanuts like I used to get in New York City
in the Bronx. You just walk down, you just get
a bag of candy peanuts. Peanut butter is good. I
normally have a tablespoon and peanut butter before I go
to bed before this way, I'm not getting up in
the middle of the night trying to get snacks.

Speaker 3 (41:41):
Uh. Tablespoon and peanut.

Speaker 5 (41:43):
Butter does me well, okay, all right, A lot of
things with that, and it goes great with a lot
of Asian dishes.

Speaker 1 (41:51):
Yes it does, Yes, it does. You know. Of course
you can do a pad tie with a peanut sauce.
There's there's a lot that's really good. I don't know
if I I'm more of a French cook, you know,
so I really prefer like the French. The French things
like a heavy meat with some you know, protein and
things like that some of the some of the food

(42:11):
from from Thailand can be good Korean food. Oh, I
love bulgogi by the way, that's incredible. I'm I'd be
shocked if you didn't. Do you have a recipe for
like anything like with a bogogi by the way?

Speaker 3 (42:23):
Uh?

Speaker 5 (42:24):
Yeah, bogie streets acos? Oh yeah, I have a recipe
for that. I can't think of it off the top
of my head, but I have a I have a
recipe for that. And since you said that that might
be in one of a series street food, I just
put that in answer.

Speaker 1 (42:39):
This way you can listen to absolutely street food with
a with a healthy twist, like an elevated like elevated
and elevated and attainable. The other thing about recipes that
I like is that some recipes are very healthy and
very good and very easy to make, and others are
very good, but significantly more more time I'm consuming, you know.

(43:01):
I think that's another factor too, when you talk to
people about cooking, it's you. Everybody has to has to
kind of adjust to their timing of well, how much
time do I want to spend? How much time do
I have to prepare something? You can prepare things that
are very healthy and delicious quickly, just as much as
you could spend hours on certain on certain recipes.

Speaker 5 (43:20):
Yeah, and now that's where it comes back to organization. Absolutely,
you know, if you are gonna, like, come with me,
even now, if I'm gonna if I want to eat
by let's say five point thirty, I would have to start.

Speaker 3 (43:33):
At four o'clock.

Speaker 5 (43:34):
Sure, absolutely, because you know, you know, with no vision,
you still got to give yourself enough time to make
everything that you need and gather your ingredients and.

Speaker 3 (43:44):
Make sure you have the mixing bowls and stuff like that.

Speaker 5 (43:47):
So if you have a good organization or starting to
get good organization, you will be able to make things
that's not so much time consuming. Also something that I
do as well, like if I know that I want
something quick, light and fast by the end of the night,
when dinner time comes, I'll just prep just somebody like

(44:08):
to say to vegetables in the morning time, get up
a little earlier and uh, you know, like dice some tomatoes,
dice this, dice that, put it in refrigerator, and then
when dinner time comes, I'm not spending that much time cooking.

Speaker 3 (44:20):
I'm just putting things together, like they like we used
to do in the restaurant.

Speaker 5 (44:24):
You gotta prep and then you just use it whenever
that somebody ordered that dish.

Speaker 3 (44:28):
So that's that's what I've learned to do.

Speaker 1 (44:30):
You got it? So? Yeah. The the other thing that
I really enjoyed about your story, So, I mean, I
love every word that comes out of your mouth, man.
But the other thing is, so you mentioned one one
hold on one second here you mentioned that you you
have so you went to culinary school, so before you

(44:50):
became blind and had this whole because you were kind
of jumping around your story, which is good. Your story
was kind of all over the place. But so what
what did you do in the restaurant? How how long
did you work in the restaurant? And exactly how would
you explain that experience to somebody because that's quite an experience.

Speaker 5 (45:08):
I loved working in restaurants when I first started, it
first started, I was I worked in a sauce room,
a saucier for two years, just a.

Speaker 3 (45:17):
Windowless room, big old pots is making sauces. But I
loved it.

Speaker 5 (45:22):
Right out of culinary school, I traveled to twenty five
or the fifty states, cooking around. I lived in California
and Maryland and certain places, just cooking in really good restaurants.
I've worked at some very very phenomenal restaurants that was

(45:43):
going even a Michelin Star restaurant. So my experience with
the old school chefs is not like the new school chefs.
The old school chefs is get it done. You need
to do this, you need to do that. You know,
if you complaining, you don't need to be in here.
It was like really grit because everybody who come out
of culinary school, I think that they're going from like, hey,

(46:04):
I got my culinary degree, now I'm gonna be the
next big thing.

Speaker 1 (46:07):
No you're not.

Speaker 3 (46:08):
You got you gotta put your dudes in. And I
loved it.

Speaker 5 (46:12):
You know when I first started, When I first started,
when I went to culinary school, they said this is
gonna be a hard job. It's not you're gonna get
You're gonna put your heart and soul in it for
little pay at first. But then as you your skills improve,
you get you get paid more and more and you
get to run your own kitchen. Yeah, which is which

(46:34):
is good. I had this one chef. You could just
ask him a question. He had like a thousand recipes
in his head, and I said, I want to be
like that guy. So I started, you know, memorizing as
many recipes as I can, and many as recipes as
I can. So now if somebody give me an ingredient,
I could probably put something together without even thinking about it.

(46:55):
But the again, the experience was a lot of hard days.
You had to give up your fun time, yeah, in
order to work, because whenever you're working, everybody else is off.

Speaker 3 (47:07):
And then when you're off, everybody else is working.

Speaker 1 (47:09):
Yeah, and then.

Speaker 3 (47:12):
This is being a.

Speaker 5 (47:13):
Chef the way when I first thought it was no joke,
because it's like you either could have a family or
you can have a career, but at times you couldn't
do both, right, So but it was just just a
labor of love because I love food.

Speaker 1 (47:30):
I can tell. I can tell there's a lot of
people who hate being a chef who got into that
and really discovered that it's really it's really quite unpleasant.
It's an enormous amount of work and effort for very
little reward. Actually, So I'm glad you love it because
you really have to. Yeah. Yeah, not everybody, not everybody
has that personality, though you have the personality for it.

(47:51):
You know, not everybody has that loving food personality, that
foody personality. You gotta have a very specific personality. Yeah, yeah, absolutely.

Speaker 3 (48:00):
I met people like that.

Speaker 5 (48:01):
They said that they love food, and then as soon
as you ask them about some food they don't know
about it. Well, you're like, come on, let's go in
the kitchen. Oh, I don't want to cook. But then,
how do you love food? You love eating?

Speaker 1 (48:13):
Maybe maybe you're supposed to be on the other side
of the restaurant. Maybe they meant I want to be
a customer, not a not a producer maybe or something
like that. Yeah, that's weird. But I also think that
the culinary world is in my in my estimation and
in my opinion, I think that there's a lot of
like it's portrayed in a weird way, you know. So

(48:34):
I think a lot of people get the wrong idea,
you know, yeah for sure. Yeah, really really interesting. Yeah,
what's your opinion of liver and onions. That's one of
my favorites.

Speaker 3 (48:45):
With me, a liver and onions is a love hate relationship.

Speaker 1 (48:50):
No, it's not. With me, it's a love love relationship.
You're not getting off the hook. What can you tell
me about liver and onions.

Speaker 5 (48:55):
Well, I love my liver and onions grilled, you know,
and then I don't like anything smothered. So a lot
of people who were grown up, you know, my mother
used to smother liver and onions.

Speaker 3 (49:08):
But then I'm like, oh, but now you are.

Speaker 5 (49:11):
I'll freeze the liver, put grill marks on it, saute it,
sauteata onions, and then make a light sauce to go
with it. That's what That's what I would do, not
not that heavy brown GRAMI sauce.

Speaker 3 (49:24):
I'm like, oh that's.

Speaker 1 (49:25):
Crazy, right, So okay, all right, So you would grill
the liver. That's that's an interesting response. Typically I've had
it with, you know, a potato mash vegetables. But you're right,
liver independently has a very has a very My my brother,
who I keep saying is a chef who doesn't work
as a chef. My brother can't stand it. And anytime

(49:47):
he visits visits me, we always go out and I
always get the liver and onions basically because I love it.
And then I love his reaction, Oh my god, how
can you eat that? That's absolutely disgusting, you know, it
has A liver has a very interesting person. It's got
its own spirit. You know, you gotta really love it.
There's a when I went to France. When I go
to France, I get the French equivalent of liver and onions,

(50:08):
which is a dish called and here's some other French
words another language, the volt. It's basically the kidney meat.
So they would kill a cow in France and they
would take the kidneys and they would they would cut
the kidneys into little, little bite sized pieces and that
basically becomes the meat. And then they put that into
like a maple sauce and then they kind of just

(50:30):
cook it up and grill it up like that with
like usually rice. So there's different interpretations of that. The
liver and onions is a very British, a very you know,
England thing which has been interpreted here in the United States,
but it came from Europe where they were eating organ meat. Yeah,
how often do you work with orgon meat, because that's

(50:50):
a really important sector of culinary Not.

Speaker 3 (50:55):
That much, Well, maybe some chicken gizzards.

Speaker 5 (51:00):
You know, you can make that with some dirty put
that in some dirty rice, chop it up. Thanksgiving, you know,
you make your gravy. You know, you pull, you use
the inerts. But other than that, not that much because
I don't I don't like the metallic taste that it has.

(51:21):
The irony taste.

Speaker 1 (51:22):
That's what I like. I think that's why I like it,
because I like that distinctive taste and smell and that
distinctive thing. Yeah, there's a lot of things that I mean,
I'll eat anything that doesn't eat me first. As I say,
my theory is, if you're inviting me over for dinner,
forget about it, because I'm having lunch with me. You've
got to be prepared. Man, you got it with me.

(51:42):
You got to have your major league a game. You know,
I'll make you sweat in the kitchen, trust me.

Speaker 3 (51:48):
My model used to be, if you could kill it,
I could cook it.

Speaker 1 (51:52):
So I'm hungry, you're it was, yes, if you can,
if you can kill it, cook it right, yes, go ahead,
Uh huh.

Speaker 3 (52:03):
Yeah.

Speaker 5 (52:04):
That was for a long time, and then people put
that to a challenge. Ever since culinary school. I'm like,
if you could kill it, I can cook it. So
before Chopped and everything came became famous and everything, the
chefs used to just bring a basket and whatever's in there,
we need to cook it. When we when I worked
as a teacher instructor in New York to teach kids

(52:27):
how to cook, teach kids how to.

Speaker 3 (52:29):
Cook cool man, we did the same thing.

Speaker 5 (52:32):
And then they used to bring me some crazy things,
like one day we went to the house of bugs
and we got some grasshoppers.

Speaker 1 (52:40):
Mmmm, let's talk about that. So let's so completely so
so for the listener at home who is scratching their
head or or gagging or throwing up or whatever. So
let's talk about about what bugs are. And then I'll
tell you a cute story about bugs. Bugs are basically
fish on the land. Okay. And in case you were

(53:01):
wondering two things, what bugs taste like? Is fish?

Speaker 3 (53:05):
Okay?

Speaker 1 (53:07):
Next question? How do I know that that's what you're wondering?

Speaker 3 (53:09):
Right?

Speaker 1 (53:10):
Once, when I was six years old, my cousin was
visiting and she still remembers this to this very day.
And I have no idea if she's a listener to
the podcast, I doubt it. But anyway, one day she
was visiting us, and I was a little boy, and
I wanted to gross her out, So I said, I
bet I can eat this grasshopper and I ate it

(53:33):
and she started to throw up and she ran away
and stuff like that. But they're really good. Actually, they
just taste like fish, is all they taste like. Once
you get rid of the exoskeleton, once you get rid
of the shell, it's just fish meat is all it is.
That's all bugs are.

Speaker 3 (53:49):
Yeah.

Speaker 1 (53:51):
They And the weirdest thing of all is that we
don't use them in our food. And I don't really
understand why we don't, because other countries do, because other
countries are smart enough to know that that insects can
be a perfectly appropriate part of a meal, provided that
they are prepared and incorporated into the you know, into
the into the persona of the food, you know.

Speaker 5 (54:11):
Yeah, yeah, I don't know about them tasting like well.
To me, I don't know about them tasting like fish.
I used to use them as punishment for the kids
who didn't want to listen. Oh you don't want to listen,
We're gonna go get some grasshoppers. We're gonna grind them up.
We're gonna make some pasta. You don't have a grasshopper pot,
You're gonna have that with some sauce. Oh you you

(54:33):
want to act bad. We're gonna go get some tarantulas.
We're gonna grind them up, and we're gonna make some
ice cream. Now you got tarantula ice cream, you gotta eat.
So it was more of you didn't want to listen
because you know, kids go to summer camp, they want
to have experiences. But you know you got some of
those kids who don't listen. You know, always one of
those kids. So okay, you don't want to listen. You're
gonna make your own food, and this is what you're

(54:54):
going to use and then you're going to eat it.

Speaker 1 (54:58):
I see, I see, yeah yeah. So what was in
those camps where you taught you taught children to cook?
What like, what was the best experience or the most
touching thing they ever made where you could tell that
they were really impacted by by your knowledge and culinary art.
What do you think?

Speaker 5 (55:15):
We used to have cookoffs at the end of the week.
We would have lessons. I was executive chef in New
York City with their it was Chef Tony's Cooking Adventures,
and we used to have we used to have team battles,
and we used to have cookoffs, and then you could

(55:35):
tell how much the kids loved what they was doing
by with the competition, you know you said, And then
we got rant and I would put random ingredients like marshmallow,
peeps in it and stuff like that, really really crazy ingredients,
and a lot of kids just love coming to camp.

(55:56):
And we got every year it would be more and
more kids because they were like, oh, chef Rick is there.
You know, I'll teach them how to do a whole
bunch of different things. It was just like one big family.

Speaker 3 (56:08):
We go out in the back. The kids will cook
their own lunch.

Speaker 5 (56:12):
We'll go out there, we'll sit, we'll talk about what worked,
what didn't work, and then we'll come back in. And
then the kids would ask, hey, we're not doing competition today.
We're not doing because and also we used to cook
around the world, so we just didn't cook like just
regular spaghetti and meatballs. We cooked from Ubekistan, Pakistan, we

(56:34):
cooked from Chili, Uruguay.

Speaker 3 (56:36):
So it was just world cuisine every day and every week.

Speaker 1 (56:41):
That sounds like fun, so so fun. Absolutely yeah. Yeah.
So in all of your culinary training, so did you
ever delve into baking at all or strictly no baking?
Are you the type of chef that does zero baking
or can you bake even a little bit.

Speaker 3 (56:55):
Oh, I could bake a little I could bake a
little bit.

Speaker 5 (56:58):
I'm not gonna say I'm the best baker, but I
could bake.

Speaker 3 (57:02):
I can make pies, I can make cakes and things
like that.

Speaker 5 (57:07):
So you know, my bacon skin, my my my senator plate,
my appetizer. That's but that's those scales a little more
harder than a bakings. I worked at this one place
in and the pastry chefs wasn't there. So the executive
chef came in, like, I need a birthday cake. So
you know me, I'm looking around for like the box,

(57:27):
like yo, were was the cake mix box? We's a
cake mix box? He was like, no, you're a chef.
You got to put it together. They go flour, the
go sugar. I was like, oh, okay, okay, And then
you know, I just did my thing.

Speaker 1 (57:41):
Yeah, yeah, really really good. That's that's the trick with
baking is it's all about the chemistry. And I think
cooking and being a chef is more about, like you
were explaining, explaining the fluency of palette, how we how
we understand taste, you know, because baking is about taste,
but it's most see about the right chemistry is what

(58:02):
creates the taste. So there is a slight philosophical difference.
It's all very similar thing and things like that. But yeah,
I mean I can certainly get you an ice cream recipe.
That's that's a lot of fun. That's the other thing
about some of these things that some recipes are just
more fun to make than others. They're more entertaining, you know,
rest you know, ice cream is fun because you add
all the stuff, you blend it all together, you add

(58:23):
your flavors. You know, it's it's very like artistic, you know,
it's very creative, you know, in a sense. But no,
that's all. That's all very interesting. Yeah, what's your theory?
Because we struggle, you know, because I live with my family.
My mother and father are old and I'm thirty four,
and so we all cook, you know, but we all
struggle with bread. My mother has given up on baking bread.

(58:45):
What's have you? What's what's your philosophy? How do you
handle bread? What's what's your whole philosophy with bread?

Speaker 3 (58:53):
Bread?

Speaker 5 (58:54):
Bread is in the exact science. It's like when I
used to make dairy free cheese. It's exact science. When
I make a bread, I normally put it in my
Dutch oven.

Speaker 3 (59:08):
And then just leave it. I put everything in there.

Speaker 5 (59:11):
I let you know, because with me, I'm not going
to spend even though I got books on baking bread,
I'm not gonna spend a lot of time on baking bread.
I'd rather just go to Whole Foods and just get bread,
which makes it a lot easier.

Speaker 1 (59:25):
It does, but it does. But freshly baked bread, freshly
baked bread is delicious. Yes, it's incredible. In the morning
cup of coffee, usually I have, you know, bread with nutella,
because you know, I have a lot of most of
my diet is very French or very Europeans. So I
would have my bread my nutella coffee. It's that's incredible. Yeah.
Do you like nutella or are you repulsed by by

(59:47):
by nutella?

Speaker 3 (59:49):
Nantella? Yeah, nanzella has dairy in it, so it does.

Speaker 1 (59:53):
Yes, Wow, seriously, it has new I never would have
guessed because to me it mostly tastes like a chocolate
e nutty mix is what it tastes like to me. Mostly.

Speaker 3 (01:00:05):
Yeah, to me, it'll tastes like death.

Speaker 1 (01:00:10):
That is learned something every day I was. I was
completely oblivious to that of all the things that I
thought would wouldn't have dairy. So if it has dairy,
what's new to? Like? What's new to how do they
make Newtella? Like? What is it?

Speaker 3 (01:00:22):
Like?

Speaker 1 (01:00:22):
Just a chemical mix of chemicals, nuts and chocolate and milk? Like,
what is it? Then?

Speaker 5 (01:00:27):
I have no idea because I didn't really even when
I could have it, I didn't really I stayed away
from it because I really didn't like it.

Speaker 3 (01:00:34):
I didn't like the hazel nuts. And then Tella, I think.

Speaker 1 (01:00:37):
That's what it is. I love hazel I have a
fixation with hazel nuts. I'm fascinated by that flavor.

Speaker 5 (01:00:41):
Yeah, so yeah, I didn't. I didn't really like it.
But interesting a lot of things. When it comes to milk,
you need to be really careful because they're putting it
in everything, tomato, sauce, spaghetti, noodles, bread, everything. Because when
I go to the souper market and I have somebody

(01:01:02):
read off the labels and I taught them, you.

Speaker 3 (01:01:04):
Know what some of the words are, and can't have
a lot of stuff.

Speaker 5 (01:01:09):
You know, everybody like it's like say, for the fourth
of July, you have a hot dog bread and stuff
like that. I can't have half the hot dog bread. Yeah,
So then I'm like, all right, we got to make
our own bread to you know, get the Dutch oven
out and then we'll make a sour dough in the
Dutch oven. But other than that, nuh, it's everything had

(01:01:31):
a lot of things have dairy. Now if you're using
a vegan, if you're a vegan lifestyle, all depending on
where you live at, you'll have a lot of vegan
food all depending and then also with dairy free food
all depending where you live at, because it's not everywhere.

Speaker 1 (01:01:49):
Yeah. Yeah, no, I don't do vegan Yeah that is
that is a very popular thing. Or the gluten free.
I don't do gluten free. Yeah, as I tell people,
I want the gluten.

Speaker 5 (01:02:00):
But you know, also your gluten also gives it also
gives GI issues too, So you.

Speaker 1 (01:02:08):
Very well could be right though, you very well could be.
You're probably one hundred percent accurate about that. Yeah, so
maybe maybe I should be more paying more attention to that.
I don't know. It's hard because because you can relate
to it, you know, with me, I could have a
meal one day and it would never irritate my gi
you know, or I'd have the same meal two weeks
later and it would be a complete disaster. You know.

(01:02:29):
It's it's weird, you know, you never quite know. It's
very hard to tell what will trigger for me. I
had a bit of a situation where when I was
an infant, I had an eating disorder and my stomach
needed to be knotted up, tied up in a specific
medical procedure that was done when I was an infant.
And now that I'm thirty four, we suspect, I suspect

(01:02:50):
that my procedure is starting to basically wear off and
unravel supposedly, so I just have to be more careful
about about that type of thing. But yeah, this is
this is deeply fascinating. At absolutely I'd be shocked if
you wouldn't. If you haven't been on this particular podcast,
do you know surely you've been on Cooking Without Looking?

Speaker 5 (01:03:12):
Right on November twenty if I will be on Cooking Without.

Speaker 1 (01:03:17):
Looking, Renee rent me stir. Yeah, she was on the
show a few years ago. She was on my show.
She's great. Yeah, she has a huge personality like you,
and Cooking Without Looking is providing a lot of happiness
to to a lot of people. Yeah, it's really really fascinating. Yeah, definitely,
I'm looking forward to it. So what do you want
to make yet? But I'm looking forward to it. Well, well,

(01:03:38):
well let's let's let's let's brainstorm. So what do you
think you're gonna make? Well, like, how is it going
to work?

Speaker 4 (01:03:42):
What?

Speaker 1 (01:03:42):
What do you think you're what do you envision yourself making?

Speaker 3 (01:03:46):
I don't know, maybe maybe a lollipop.

Speaker 1 (01:03:49):
Lamb or what's that?

Speaker 5 (01:03:53):
Just your rack a lamb witho bread crumbs Dejon mustard
on the outside. Uh, then you cut them up into
the you know, the little individual bones. Some people call
it lollipop because you're taking some of the excess meeting
fat off the bottom of the bone just to leave
it leave the top looking like a lollipop.

Speaker 3 (01:04:14):
I don't know that.

Speaker 5 (01:04:15):
And maybe chicken supreme with a supreme sauce, something really
quick fast. Since I'm doing the mother sauces, let people
see that the Beschamel sauce could turn into a supreme sauce,
or valute could turn into a supreme sauce, I don't know,
or something beef or or just make the bronx I

(01:04:38):
make this shish kebob sandwich from when we used to
live in the Bronx where my mother used to buy
it right in front of on Fordham Road, in front
of the Kid's clothing store.

Speaker 3 (01:04:48):
So I have perfected that flavor without the smog.

Speaker 5 (01:04:53):
So so I might make that as well, because that's
that's very popular as well as too.

Speaker 3 (01:05:00):
Just just a couple of things.

Speaker 1 (01:05:01):
That and what is that particular particular sandwich that she
would by explain maybe more what it tastes like or
maybe exactly what that is.

Speaker 5 (01:05:09):
Yeah, okay, So it's a suska bob bathe and spicy
barbecue sauce. It has lemon juice on it, It has
tabasco sauce. It has shredded lettuce, you know, thinly sliced tomatoes.
It has halapangos in there, so in lemon juice. So
it has all of those flavors. So it tastes to me,

(01:05:30):
it tastes like a summer day when I when me
and my mother used to get it.

Speaker 3 (01:05:36):
I remember going to college.

Speaker 5 (01:05:37):
It used to drive three hours from Rhode Island back
to the Bronx just to get it on the weekend.
So the spiciness of it, you know, represents the hardness
of the bronx. And it's just just so just a
delicious Uska Bob sandwich.

Speaker 3 (01:05:54):
Delicious.

Speaker 5 (01:05:55):
I normally use sirloin, but you can use tenderloin with it.
You never want to cook it well done. You want
to have it medium, so steal nice and juicy. The
juices run down your arm and things like that. So
and then it's on a pew of bread. You warm
up the pew of bread and with me, it's funny

(01:06:17):
when I'm home, because I got a cast iron grill,
I'll grill of bread and then I will wrap it
up like they used to give us, give it to
us on Fordham Road, and foil to make sure just
the top is exposed with the elements looking at it,
you're looking at you. So it's a really, really a

(01:06:37):
down home just a regular shishkea bob sandwich.

Speaker 1 (01:06:40):
Yeah, absolutely, absolutely, that's so good. The other one, oh oh,
I'm sure you can make it. I'm sure you can
make an amazing schwarmer.

Speaker 5 (01:06:51):
I've made a swarm of a chicken swarmer and put
it over What kind of I think we had? I
think if they wanted couscous. So made a nice mint
and scallion couscous with chicken swama and it was it
was really it was really good.

Speaker 1 (01:07:11):
Yeah, absolutely no, no for me. If I'm gonna have
shwarma like wrapped up in pita and things like that,
I don't need extra you know, with with that you
can do it with lamb and then like all the vegetables,
tahini things like that. It's so good, so so so delicious. Yeah.
That's the thing with Mediterranean cuisine is that you don't
need a lot of extra sides. The flavors are so filling,

(01:07:33):
you know. Even a simple falafel salad you know, is incredible.
You know. Yeah.

Speaker 5 (01:07:39):
I remember living in Pennsylvania every Saturday the Farmer's Market
and used to get up early just to get a
falafu sandwich.

Speaker 1 (01:07:46):
I can believe it. Falaffel is incredible and.

Speaker 5 (01:07:48):
Just walk right down the block getting in the peed
u with some banana peppers, lettuce, put the tahini on it.

Speaker 3 (01:07:57):
And some fresh parsley, and it was uh awesome.

Speaker 1 (01:08:00):
It absolutely is. There's a lot of debate about where
it comes from. Some think it comes from Turkey, Others
think it comes from Egypt, Israel. You know, some people say, no,
it's from Iraq, No it's from it's from Saudi Arabia.
No it's from Yehen, No it's from this. Well, wherever
it's from, it's delicious, and it's eaten all over the
Middle East and med and it's it's a it's a
delicious staple. Yeah, that whole mediterr I mean, you could

(01:08:23):
do a whole series, man, you could do a whole
a whole unit on your podcast just about Mediterranean eating
and Mediterranean cuisine and the elements and what represents stuff.
Grape leaves, delish, so many good stuff for that.

Speaker 5 (01:08:37):
Yeah, that's you know, funny you say that that's coming
I think sometime next year.

Speaker 1 (01:08:44):
Mediterranean you know, you know, funny, funny you're mentioning funny,
you're mentioning this because so you know, you know, before
you were blind. I got to tell you not to
harp on the fact that you used to be a
sighted person, because, if you want my opinion, I think
you're doing I think you're doing a great job being
a blind person. By the way, but when you but
when you used to be one of those weird sighted people,

(01:09:06):
so you said you were you know, an executive chef,
and you've worked in the You've worked around the culinary circuit.
So who so, who have been some of the big
names you've worked for? How many different famous chefs have
you actually meet? Matt and like talked to like extensively
in your when you were working.

Speaker 5 (01:09:23):
I've met I met Bobby Flay at a seminar. I
met uh G. G. Garvin, Jonathan Waxman, what is it,
Alicia Silverton, I believe her name is. I met Emerald

(01:09:43):
Actually emer went to the same school that I went to.

Speaker 3 (01:09:47):
Who else did I meet? I met?

Speaker 1 (01:09:51):
Ah?

Speaker 5 (01:09:52):
Oh, my gosh, it it's been it's been a long time.

Speaker 1 (01:09:56):
They're all amazing. Those are all amazing people. I'm I'm
a hundred I'm sure those are incredible, incredible people. Honestly,
I don't know. Honestly, I'm ignorant to who those people are.
But it's not because they're not important. It's just because
I'm not in that industry. But I'm sure everybody at
home is like, Oh, Aaron, don't you know. No, not necessarily.
You know, there's a lot of names in the culinary
world that we we only know of the most of

(01:10:18):
the most recognizable. But there's many people in the culinary
space that are doing many great things, just like podcasting
or anything else. You know, there's a lot of little
things that are going on. But that's incredible. Yeah, absolutely,
really really really cool. Yeah. So is there any I guess,
is there any like food that never mind the dairy

(01:10:39):
as issue, but throwing out dairy, is there any food
that you like are completely one hundred percent repulsed by
that you'll just never eat or make.

Speaker 3 (01:10:50):
Chitlings?

Speaker 5 (01:10:53):
You know, you know what Chitling's chitlins are, right, Yes, Yeah,
that's no never that.

Speaker 3 (01:10:58):
I'm just repulsed by.

Speaker 5 (01:11:01):
Oh my gosh, mainly that right there, because I'll try
anything once, right if I don't some of the things
that on Bizarre Foods, I wouldn't eat. But I don't
know if you've ever heard of I heard of, I
don't know, an episode of Bizarre Foods. I love Alan

(01:11:23):
Alan Zimmerman. I love him, but he eats he ate
the most ridiculous things. I would some of those things
I would never eat, but some of the people, some
of the things that people eat on a regular basis,
but for me, it'll just be Chitlin's.

Speaker 3 (01:11:36):
I would try anything.

Speaker 5 (01:11:38):
Once, and I have tried things, and then I was like, nah,
I'm not eating no more. Let's say chicken feed. Chicken
people love chicken feed. Like, what's you know why it
ain't no meat on chicken feed. I remember back in
the days, people used to put pigs feet in the
jar and they used to sell it at the corner store.
You're like, I wouldn't I wouldn't eat that now. So,

(01:12:00):
you know, just things like that, well, a lot of those, you.

Speaker 1 (01:12:03):
Know, like I was mentioning about eating the organs and
eating the parts of animals. You know, that's something that's
a lot more common in other countries. Why because they
needed to do it, so for hundreds of years, the
people got used to doing that, They got used to
eating parts of the body, and and they became desensitized
and would think nothing of it. You know, if they
had nothing else to eat, that's what they ate. You know,

(01:12:24):
if a food is really weird, or if it's a
part of the body that would repulse us, it's because
that at some point they realized that they needed to
eat that thing. You know. That's that's kind of the
that's kind of the philosophy there of why of why
they would eat something. It's because oftentimes it's not for pleasure,
it's for necessity, you know. So that's a subtle thing too. Yeah, absolutely,

(01:12:44):
really really really really incredible. Yeah. And so when you're
not doing, you know, all of these amazing things, what
else do you do in your free time when you're
not doing the podcast or you're not doing cooking. What
are some of your other hobbies that I would never
guess you to you.

Speaker 3 (01:13:03):
I like going outside. I'm an outdoors person.

Speaker 5 (01:13:06):
I still I'm still trying to navigate around, you know,
trying to want to go hiking.

Speaker 3 (01:13:12):
You know, as a blind.

Speaker 1 (01:13:14):
Person that's super easy, Yeah, super easy, superdable do it
because I remember.

Speaker 5 (01:13:21):
Just going outside and just walking around the neighborhood, which
is cool, but I want to go actually hiking. I
I listened to a lot of audiobooks. I like to
ride my bike on the inside. I got to station
every bike. I like to work out because also before
going blind, I was a powerlifter and I was training

(01:13:44):
for upcoming event. But you know, I would like to
get back into the gym again in powerlift.

Speaker 3 (01:13:51):
You know. That's just some of the things. And then
just listening to music, I love music.

Speaker 5 (01:13:57):
Other than that, I really don't do anything crazy because
it's kind of like, I don't know, Cooking is is
what I like. And I like science, you know, the
body and everything like that. So I'm just I know,
I'm just those those are the things that I do.
I'm waiting to go for my Seeing eye dog and

(01:14:18):
then I.

Speaker 1 (01:14:18):
Know, what's where are you gonna get your dog from.

Speaker 3 (01:14:22):
The Seeing Eye?

Speaker 1 (01:14:23):
Oh so good? Yeah? I had a guy dog for
thirteen years from Guiding Ice for the Blind there in
Yorktown Heights, New York. And guide dogs, when properly trained
by reputable agencies, are incredible. They're absolutely incredible. Yeah, what
turned you on to the Seeing Eye?

Speaker 3 (01:14:39):
The Seeing Eye?

Speaker 5 (01:14:39):
Because I was looking for a guide dog so I
could do more things, be a little more independent outside.

Speaker 3 (01:14:44):
Uh So I tried one Dog's.

Speaker 5 (01:14:47):
Inc In Florida and they they got back to me,
and then once I went into the nursing home, they
never really got back to me. But when I came
out of the nursing home, I was looking for other
guide dogs. I wanted a German Shepherd, but I couldn't
find one. It just like a two year wait for
German shepherd. So this my own m instructor told me

(01:15:08):
about the seeing eye and others, so I just applied
to the seeing I I talked to them.

Speaker 3 (01:15:14):
They seem like a great bunch of people.

Speaker 5 (01:15:18):
And and next week I actually go down there so
I can actually start the training with the dog.

Speaker 3 (01:15:25):
And there have been graduate been great.

Speaker 1 (01:15:28):
Congratulations to you. I wish you all the best with that.
That's so good. That's so good. Yeah, certain schools use
certain breeds German shepherds, although they're amazing a few, there
were fewer German shepherds that passed through the training to
become guide dogs themselves because of the personality of a shepherd.
So that's why there's fewer shepherds. So it's a very
specific personality. Yeah. Yeah, that that is that is really

(01:15:51):
that is really really compelling, absolutely super super great. Yeah.
So I'm sure you have a lot of questions about
Aaron Richmond and Aaron's opinion and who I am in society.
So I'm sure you can really really really light me up,
you know, really ask me some questions that are really
going to make me sweat. What do you what do

(01:16:11):
you really want to know about me?

Speaker 5 (01:16:14):
Okay, So now, so how do you navigate in your
kitchen When you are in the kitchen and you want
to cook, what is your like?

Speaker 3 (01:16:24):
Go to pots? What do? What do you start with first?
And just you know, just let me know.

Speaker 1 (01:16:31):
Yeah, I mean, I don't cook a whole lot, but
when I do, I'm very organized, so I know the recipe,
I get all everything set up before I plan the
meal before it happens. So you're very right about the organization.
I would recommend you. Know, if you're a blind person,
definitely you want to be using a gas stove. You know,
that's a lot safe, for a lot more easy to control.
You know, surely, yeah, you have a gas stove right

(01:16:54):
when when you when you do cook?

Speaker 3 (01:16:55):
Right, No, I have an electric electric to me, is.

Speaker 1 (01:16:58):
You're killing me? You're killing me? No, it's not. No,
it definitely isn't. No, it's not. This is this is
this is, this is what, this is where we can
talk about it, and I will I will prove. I
will definitely tell you that any chef will tell you
you don't want you don't want to like fick, you
want gas. I'll tell you why. With gas I can

(01:17:19):
easily it's very tactile. Right, So I have a stove
in our home and it has these big knobs, and
what I do is to turn on the gas to
get the gas flames started. It sounds a lot, and
of course to some blind people would sound scary. It's
not scary. You just have to do it properly, and
you just have to know what's going to happen. I
kind of you kind of you know, you kind of
twitt you kind of uh, you kind of twist the knob,

(01:17:42):
you know, counterclockwise, and then and then you'll hear a
you know, a clicking a you know, a clicking sound
click click, click, click click, and the fuel, the fuel
starts pumping through and then you get it to a
point where it stops clicking, and then that means that
the flame is that the flame is fully there. And
then you can simply just rotate the knob, you know,
counterclockwise and clockwise in coordination to what you're cooking. Let

(01:18:05):
me give you a real, real good, a real good illustration.
So when my brother and I made duck breast, Now
my brother's cited, so he says, okay, aeron he basically
because he's grossed out by I mean, he'll he'll eat it,
but he's not as amused by a design. He'll say, okay, Erin,
you're gonna start out and you're gonna put that knob
for me at eight o'clock. Okay, that's pretty hot. About
five ten minutes later, he says, let's move it back

(01:18:25):
to six thirty. So you move the knob slightly back,
you know, flip the breasts around, add some spices, you know,
render the fat and things like that, and you know,
you know, stir it around. And they says, oh, okay,
we're almost dumb. We're going to pull it back to
four o'clock. And then you pull the gas back to
back to four o'clock. In other words, there's a pointer
that directs the gas obviously closer to twelve hotter, closer

(01:18:47):
to clockwise, or the other direction would make it cooler.
It's kind of the type of thing where once you
did it, once you'd fall in love with it. Rick,
you'd be like, Yeah, why was I using electric? What
was I thinking? It's it's so much better for an
and the food tastes better that way because you're manipulating
and you're you're dominating the heat the whole way. You're
not depending on electrical current too, you know, reduce the

(01:19:08):
heat slowly. I can completely shut it off. I can
completely you know pull you know, do a full flame,
you know. So yeah, that's what you that's how you
can do it. And then you can time yourself based
on the clock, you know, with certain levels of heat. Okay,
five minutes, I'll let's pull it back to six o'clock
for a few minutes and then let it simmer down.
So it's a very good way of managing managing heat

(01:19:31):
and managing time. Well, that's incredible that you do electric. Wow,
that's yeah.

Speaker 5 (01:19:36):
Well, with me, every place that I've been at because
I used to love fire, just like you, but then
when I became blind, every place that I went had
electric really and with me, yeah, everything is a clock.
With me, I use bump dots on my knobs, So
one at twelve, one at six, one at three, and
one at nine o'clock. So when I turned the dial,

(01:19:59):
I know it's high or it's low. And then with me,
all dependent on what I'm making, I'll put the pot
on the This is the first time I've ever had
like a glass electric top. Other than that, I just
had the filaments where like fire, you could just turn
it up and down. So I'll put the pot on
top of the stove and then I'll turn it on medium. Absolutely,

(01:20:25):
I don't ever cook over medium, and I let the
pot heat up. So I let it heat up for
about five minutes and then I go prep something else
and then it's ready. Everything I cook on top of
the stove is on medium, and then all dependent on steak.
I have pots that can go into the oven up
to five hundred degrees, So if I'm making a steak,

(01:20:47):
I will see it on the top and turn it over,
put it in the oven, and wait for the done
this because I have it like medium rare. I always
have my oven on between four hundred and four to
twenty five. So that's about what six seven minutes for me.

Speaker 3 (01:21:02):
All depend on thickness.

Speaker 5 (01:21:03):
Now, when searing duck breast, I would do the same thing,
just let it because I'll let it sear and then
once the seer turn over, put it right in an oven.
So for me, that's a little easier in how you
manipulate not having a fire.

Speaker 1 (01:21:21):
Because I get it okay cool. Yeah, And that's the
thing with so with with duck breasts on a on
a gas stove. In a frying pan, you can do
the whole experience. So I could get it from you know,
the cutting board where I would do the seasoning all
the way to the pan. You can do duck breast
in a pan, and that's a lot easier. But you
are right, You're very right. With certain protein, it needs
a little bit of a push in the oven at

(01:21:42):
the end or the air fryer. Air fryers, when used appropriately,
are also a tool that are incredible. And air fryers
are an example of a misnomer. There's nothing about frying.
It's a mini oven. Is what an air fire is.
There's no fry in an air fire. I don't know
why they call it that, I guess to market it,
but there's nothing about frying with an air fire. Yeah cool, Yeah,
what else do you want to know?

Speaker 5 (01:22:04):
How long have you been doing this? And what is
some of the most controversial guests you.

Speaker 3 (01:22:09):
Had on here?

Speaker 1 (01:22:10):
Oh? Man, trust me, you shouldn't have asked that. I'll
really make you sweat. So I've been doing this since
the pandemic started around twenty twenty, and I wanted, as
I said privately, I wanted to provide a space where
people like you who just love to have a great talk. Man.
You're just a fun guy to have around, to meet
for a dinner, have a beer. You know, you're just
a great guy. You know, I can definitely see you're

(01:22:31):
so conversational. I could definitely have a beer with you man.
You know, so, I wanted to create a podcast where
anybody can come up to the microphone and share the
story that's important to them. And that's what's important to me.
Is you know that I'm doing this I mean controversial well,
you know, I mean we've had episodes where we've had
to talk about really sad stuff. I mean, I've had
guests in the past who've talked about, you know, drug abuse,

(01:22:52):
going to prison, having kidney failure, domestic violence, you know,
you know, you know, gang activity. I mean, I've I mean,
I've got you covered. And the great thing about you
is that, yeah, you've had some bad stuff happen, but
most of your stories happy and upbeat and fun. You know,
talking about food is cheerful. I've had people who you know,

(01:23:13):
are from the projects, you know, who grew up you know,
in in less than less than ideal neighborhoods. To put it,
very conservatively, and then they talk about all sorts of things.
You know, I would say, keep listening to Aaron's Opinion, man,
because we got an episode right around the pipe that
is going to come out and it's definitely not happy.

(01:23:33):
So you know, most of the most of the controversial
episodes are some of the most saddening and some of
the most some of the most depressing, which is fine
because people need to share serious and sad stories. But
it's also fun to sit back, relax and have a
meal and talk about food, because that's also very fun
and very refreshing, but not not repulsively depressed, not not

(01:23:55):
not over not pushing the level of tolerance, which some
people just can't can't stomach some of the sadness that
we've had to unearth here at Aaron's Opinion. So you know,
you you know, you get it all. You you know,
we've had we've had it all absolutely Yeah.

Speaker 3 (01:24:12):
Yeah okay, because I'm uh yeah, okay. So what do
you what how do you look at the future of
Aaron's Opinion.

Speaker 1 (01:24:25):
I look at it as as a great meal that
we'll be able to keep having together and keep having
great conversations, and that over time we'll be able to
look back on more and more episodes as as we say,
you know, it's helped one help a million, help one
person today, help one million people tomorrow. You know, it's
not about the today, it's not about the yesterday, it's
about the tomorrow. Meaning that what's what's overwhelmingly obvious about

(01:24:49):
anything is it's not about the president. It's about the
It's about the future. When people look back on something,
what's the impact. You know, you have to do things
for a lot of years, you know, to build up
you And I'm glad that you're connected with me on
Instagram because you're starting out on Instagram right. I've been
on Instagram for years, you know. So one of the
things that you'll see is you'll get a notification from

(01:25:10):
Instagram in a few minutes, not today, but when I
set up the episode, you'll get a notification and when
you click that, then your followers will be will see
the episode. So there's a lot of little tools that
you can use to build up your product and to
build up your craft. But it all takes years of
doing it, years of connecting, talking to people and enjoying it.

(01:25:32):
Just like a meal. You gotta love doing it. It's
just like being a chef. If you don't want to
do it, you can't do it. And I love doing it,
so I will always do it. That's me.

Speaker 3 (01:25:41):
Okay, okay, all right, now this is going to be
food related.

Speaker 5 (01:25:46):
If you can have one spice, I know everybody asked
this question, so to take with you.

Speaker 3 (01:25:55):
You can't use anything else, nothing else. What would it be?

Speaker 1 (01:26:02):
I mean, I would say, I mean, I would say
salt if you consider that a spice. I don't know
if salt would be. Salt's not really a spice. Salt's
a mineral. But salt is so important in seasoning and
preserve and the preservation of food. It's oftentimes overlooked. Salt

(01:26:23):
is one of the most important salt arguably is one
of the most important substances that has ever been mined. Actually,
you know, so there's that. It really depends. I mean
with Indian cuisine. You know, you have all source of
great spices you know from India that you know I
wouldn't readily use, not because I don't love them, but
because I don't eat Indian food all the time. Or

(01:26:46):
you know, a good brianni. I'm sure you can make
a great Land, Brianni, that's a lot of fun. That's delicious. Yeah,
that's a super super good one too. You know. So
there's there's a lot that you can there's a lot
that we could do. I don't know. It's hard for
me to pinpoint because because the thing with the spice
is what else is with it? Spice has spice has
to be pay or you know, with with the thing

(01:27:10):
that's that's the trick. Garlic powder is incredible, Olive oil
is incredible. So it all, it all depends on. It's
really about if you use it in small doses like medicine,
like you said, if you use it sparingly and appropriately
at the right moment, that's what That's what builds it, man,
That's that's what builds the meal for sure.

Speaker 5 (01:27:30):
Okay, now, what what about your okay, what about your
marry me dish? If you know you need that one
dish to seal the deal before you ask the person
to marry you.

Speaker 3 (01:27:44):
What would you make I.

Speaker 1 (01:27:46):
Don't know who's the girl. I don't know you you
got different, you know, I can't tell.

Speaker 3 (01:27:55):
And you got to give me a dish like what
is your go to mar what does your go to
this is me.

Speaker 1 (01:28:00):
I probably I probably wouldn't force a woman to eat
the liver. That would that would probably that would probably
not work. Most people are repulsed by that. I don't know.
Probably yeah, probably. Of course I would never marry someone
if they aren't a meat eater, so you know, so
probably they would have to eat like steak or maybe

(01:28:22):
like a really a really interesting thing from maybe like
bulk o gi. I keep bringing that up because my
brother is actually also adopted from Korea, so I also
love Korean cuisine and that that food section and kim
chi and all that. Yeah, okay, hard to know. Hard
to know though, because one man's trash is another's treasure,

(01:28:44):
so you never never quite know what will completely derail
derail a meal.

Speaker 5 (01:28:48):
Yeah, okay, okay, what is your okay, what does and
what is your What would you make for to meet
your in laws for the first time?

Speaker 3 (01:28:57):
What would you give them?

Speaker 4 (01:29:00):
Then?

Speaker 1 (01:29:00):
I would give them liver, you know, because because you
have to be able to have a serious meal, and
liver and onions represents tradition, it represents authority, you know,
it represents rustic nature in society. So that's probably that's
probably what I would have probably, but just.

Speaker 5 (01:29:18):
Give them bear stew. It represents the nature. Well, give
them some denison that represents nature.

Speaker 3 (01:29:24):
Right.

Speaker 1 (01:29:25):
Well, well, it's it's a little harder to get that.
You know. There are butchers around me where I live,
where you can you can buy those things, but it's
it's less common, you know, than than seafood or or
surf and turf meat or things like that. So, yeah,
what is what is.

Speaker 5 (01:29:41):
Your take on eating things that are still alive?

Speaker 1 (01:29:46):
It depends if it's prepared properly. I would eat it.
I would do it, certainly, But you know, it's part
of it's part of the culinary society. It's part of
the culinary world, you know, absolutely, But what's your take
on it? Would you eat something that's alive?

Speaker 3 (01:30:00):
Yeah? I would.

Speaker 5 (01:30:01):
There was this one dish that I wanted to try,
you know, on my bucket list. My belief is in
China where they ate that that octopus, the small octopus.

Speaker 1 (01:30:10):
That's a lot of what you're talking about. I think
they also do do that in Korea and Japan too,
and and some people are able to eat it and
others not.

Speaker 5 (01:30:17):
Yeah, yeah, that's on that's on my bucket list.

Speaker 3 (01:30:21):
But eating things that arelive.

Speaker 5 (01:30:23):
I've had dishes where I've had to kill it at
the table so they can make it.

Speaker 3 (01:30:29):
So I'm alright with that.

Speaker 1 (01:30:31):
Yeah, yeah, I'm I'm okay with that.

Speaker 3 (01:30:35):
Now, what is your take on if you had, like,
what did your take on a really good Do you
drink alcohol at all?

Speaker 1 (01:30:46):
Yes?

Speaker 3 (01:30:47):
Okay?

Speaker 5 (01:30:47):
What is your take on a really good alcoholic beverage?

Speaker 1 (01:30:52):
Like?

Speaker 3 (01:30:52):
What's your go to?

Speaker 1 (01:30:54):
I mean, there's a lot of beers that I love.
Leff is one of my favorites, which is a rich
we like beer. It really depends on what I'm eating,
you know. Sometimes I want a good I p a
you know, with seafood. I p a with with good
heavy heavy meats like duck or beef or chicken or pork.
Definitely a heavier beer, you know. So it really it

(01:31:15):
also depends on the on the environment, the weather, the
season to everything. Yeah, definitely what about.

Speaker 5 (01:31:21):
You me whiskey, good stuff, I'm a whiskey guy. And
then it also still depends on what I'm eating as well,
because I would have, well, I would opt for wine
or alcoholic beverage before beer, even though beer is alcohol,
but like straight vodka, all depending because there are some

(01:31:46):
good vodkas out there.

Speaker 1 (01:31:48):
But I prefer to do but we can put it
in a sauce and do a vodka pasta shrimp sauce
with a vodka sauce for for for pasta, that's better. Yeah.

Speaker 3 (01:31:58):
Number one rule, Whatever you cook, what you to be
able to drink?

Speaker 1 (01:32:01):
Fair fair point, fair point. I don't know. I'm not
really into vodka. I mean, I love it in the sauce,
but I just don't drink it with me. It's either wine, beer,
things like okay, yeah, yeah, okay, yeah, definitely.

Speaker 5 (01:32:12):
Like if I'm having pork, have some tequila. Tequila and
pork goes right great together.

Speaker 1 (01:32:17):
Oh yeah, I've never done it, but I can definitely
picture it in my in my mouth. Yeah, definitely.

Speaker 5 (01:32:22):
So like you and all depends and but beer I
try to stay away from because you know, that's you know,
excess calories and stuff like that.

Speaker 1 (01:32:30):
It would it would have a lot of But the
thing with the beer, the reason why I would drink
it with certain foods is that the beer coats my
stomach and then I let I eat less of the food,
and then I so that I eat more sparingly, and
then my body like slows down the metabula and the metabolism.
So that's kind of why beer can be good with
the meal, because it helps you to kind of digest,
It preps your body, It kind of coats you, kind

(01:32:52):
of gets you set up.

Speaker 3 (01:32:53):
Yeah, you see, I have that same philosophy.

Speaker 5 (01:32:57):
That's why I drink wine and I drink the other
alcoholic beverage with dinner. You know, I'll have one while
I'm cooking, Yeah, and then I have one with the meal,
So this way I would eat less and yeah, it
also helped me digest. So it's sure, it's really it's
really good. What about wine, what type of wine do
you like? Do you drink it at all?

Speaker 1 (01:33:17):
Sure? Well, of course there's a Korean plum wine that's incredible.
We get that every I get that every Thanksgiving over
the holidays. It's a plum drink, a plumb wine incredible.
Typically red, although there can be some white wines that
can be very delicious and cool and refreshing. So it
all depends on the vineyard and and things like that.
So that's that's what I've noticed, is that it really

(01:33:39):
depends on the vineyard and how they how they prepare
the wine, and how they how they package the bottles
and that's a whole that's a whole industry for sure. Yeah.

Speaker 5 (01:33:48):
But for me, I love Spanish wines delicious, I take
I'll take a Spanish wine over Italian wine over French
wine because I think it has more. To me, it's
more full bodied, it has more flavor because where it's
coming from, it's more sunkissed. Yes, And to me it's
it's really it's really fulfilling.

Speaker 3 (01:34:10):
That's for me.

Speaker 1 (01:34:10):
That's great, absolutely absolutely really really really good. Yeah, well,
really really fascinating. Yeah.

Speaker 3 (01:34:20):
What about your favorite cut of steak?

Speaker 1 (01:34:25):
Favorite cut? I don't know. I mean I would say,
I would say it really depends, you know, flank, It
depends on what we're going to do with it, you know.
That's that's the thing, you know, flank can be good.
So I have some experience with that anytime I go out, though,
what I prefer is actually tuff is in other words,

(01:34:48):
beef tartar, which is the raw the raw meat which
is super good, but only only once in a while
and only prepared well. So yeah, that's kind of the
trick there.

Speaker 5 (01:35:00):
Getting well with me, it has to be me, it
has to be what is it that flank steak.

Speaker 1 (01:35:10):
What is.

Speaker 5 (01:35:12):
I forget, I forget what it's uh and it'll come
to me. But new York strip, I love New York
strip and what is that? Of course, you know, tenderloin
And then like it was, all depending on what I'm
gonna get ready to put it in. If I'm gonna
make shishka bob sirloin, if I'm gonna make a standalone steak,

(01:35:33):
h it'll be a tenderloin.

Speaker 3 (01:35:37):
So it's it all depends on what meal I'm gonna make.

Speaker 1 (01:35:41):
Right absolutely, and what I'm gonna drink, and the and
the weather and certain things like that. You know, there's
a weather in the environment is a huge is a
huge factor.

Speaker 3 (01:35:51):
Oh it's the flat iron flat iron love. I love that.

Speaker 5 (01:35:56):
That's that's my number one go to steak flat iron
because it eats like a tenderloin, but it's not. You
could put it on a sandwich, which that's how I
make my steak sandwiches. Chabata bread, roasted red pepper, a
whole one on the side, some sauteed onions, some black

(01:36:17):
pepper aoli, and some banana peppers right on there over
the steak that's seasoned with occasion, uh, seasoning and up
to what medium, and then you could just.

Speaker 3 (01:36:29):
Melts right in your mouth on a sandwich.

Speaker 1 (01:36:31):
Dalish Absolutely absolutely, I'm sure you. I'm sure you make
an absolutely vicious Philly cheese steak right.

Speaker 5 (01:36:39):
Oh yeah, yeah, yeah, I get my I make it
with what is it not ribby? Yeah, it's with rabbi
slice very very very thin and which all that fat
and richness makes a Philly cheese steak really really delicious
on like a nice French crusty bread with mushrooms, peppers, onions,

(01:37:05):
banana peppers, a little bit of mayonnaise, some a little
bit of chipotle mayonnaise. Yes, and it's really really really delicious.

Speaker 3 (01:37:16):
How it drips.

Speaker 5 (01:37:18):
If my sandwiches don't drip down your hand, it's not
It's not a chef rick sandwich. I'm one of those
like in where the grease goes through the paper bag.

Speaker 1 (01:37:30):
Absolutely absolutely, yeah, yeah, really good.

Speaker 3 (01:37:36):
I could talk about food all day and so with you.

Speaker 5 (01:37:43):
How how has your experiences this is a you going
out like when you're going out to restaurants, How were
your experiences out there?

Speaker 1 (01:37:57):
I mean it all depends, you know. I've had a
variety of experiences and restaurants. I mean, what what do
you specifically speaking, what do you mean like, do you.

Speaker 5 (01:38:05):
Find that some of the people are intentionally rude or
do you find the people they try to help?

Speaker 1 (01:38:14):
I think it really depends on the restaurant. I mean,
on air, I'm a little bit more private about where
I live, but but off here I can tell you
a lot more. I would say, in my community, though,
I'm giving you a hint, there's a lot of old people.
So where I live, it's it's a much older crowd generally,
although there's young people everywhere, but it's an older crowd.

(01:38:34):
So the staff at the restaurants is a little bit
calmer and a little bit more willing to be to
be understanding and helpful. That's at least what I'm noticing.

Speaker 3 (01:38:42):
Yeah, okay, okay, I know I have.

Speaker 5 (01:38:46):
When I first became blind, the experiences was just awful.

Speaker 1 (01:38:51):
It was totally different for you.

Speaker 3 (01:38:52):
Sure, it was just awful. You know. People would be like, oh,
it's point, they will points.

Speaker 5 (01:38:58):
I'll let them know that i'm you know, visually impaired,
and then they'll just say, oh, so you don't want
nothing to eat?

Speaker 3 (01:39:06):
I'm like, what does that have to do with maybe
being visually impaired.

Speaker 5 (01:39:12):
Now, what about going to like Walmart and stuff? How
is your experiences at those stores?

Speaker 1 (01:39:18):
I mean, I think, like I'm saying, I think it
really varies. I've noticed that the customer behavior in the
stores has degraded over the years, people's I'm blind or not.
I really noticed that people's social skills have really have
really downgraded over the years. I think people forgot how
to interact. So, you know, there's always every once in

(01:39:41):
a while, I have a questionable interaction, But that's that
can happen anywhere. You know, there's always there's always odd
people and always oddities, you know for sure.

Speaker 5 (01:39:50):
Yeah, Now, do you ever feel like when you out
there that you feel like the unicorn, like nobody'd never
seen a blind person?

Speaker 1 (01:40:01):
Yes? And no, I mean I totally get that analogy. Yes,
But in other ways no, because it also seems like
people are so oblivious and people are so in their
own little world that they almost can't relate to anything else.
That people some people are just totally in their own world,
you know, That's what I've noticed. Yeah, consistently.

Speaker 3 (01:40:21):
Okay, Now, if how would you feel if you got vision?
You just woke up one day and.

Speaker 1 (01:40:31):
Let me, let me explain a little bit more, so
I I totally get the question. So, look, I do
have usable vision, so I have black coma, but my
vision was corrected a little bit but not enough so
I can be cited. But I'm still blind. Like I
can't read a print book, and I can't read a car,
or I can't ribe a car right, and there's a
lot of things I can't do, sadly, But you know,

(01:40:53):
the the intellectual answer is that we're all on this
journey of life and and it's up to us to
figure out the you know, so it wouldn't really work.
Oftentimes it's been debated around the community, well what would
happen if, you know, like, what what would happen if
they got their vision back. Well, the answer is, I
don't know, because the answer is if we got our

(01:41:15):
vision back, then we would lose our identity. It wouldn't.
It actually wouldn't work. So the so it's kind of
a it's kind of a it sounds kind of hard
to relate, but it wouldn't really work if blind people
became cited, it wouldn't. It wouldn't really work. Again, is
what I'm saying, you know, it would be because we

(01:41:38):
would have to relearn, and once you're an adult, you
can't really do that, so it would be too hard.
You know, is at least what I think as a
controversial thing.

Speaker 5 (01:41:46):
Yeah, okay, because a lot of people ask me that
because my eyesight is not you know, from a genetic
disease or anything like that, it's just from.

Speaker 3 (01:41:57):
Straight chemical of reaction.

Speaker 5 (01:42:00):
And so they would a lot of people ask me,
what would you do if you got you just woke
up one day and your vision came back. I said,
I don't know, like you said, because now learning how
to live without it, and then all of a sudden
have to learning relearn everything that I just learned. You know,

(01:42:20):
things would be different. You know, it wouldn't work. You
would it would works? I know, everything would be too bright,
It'll be too much information.

Speaker 1 (01:42:27):
You would I think you would be able to redo
being cited, but your brain won't be able to redo
at least I don't think for you it might be easier,
but for you it might be harder. Where for me,
I was never saying, it's it's impossible to know what
would actually happen, you know, Yeah.

Speaker 5 (01:42:44):
Okay, yeah, that was a good answer. Now if you
could do How active are you outside the house? Do
you do a lot of activities?

Speaker 1 (01:42:56):
Very I'm a pretty active guy. I exercise every day.
I walk my dog four times, three times a day.
I'm in community organizations, in my Lion's Club, I get
out there. I'm active.

Speaker 5 (01:43:05):
Okay, okay, Now, because I was gonna say, what's one
activity that you would like to do that you haven't done?

Speaker 1 (01:43:12):
I don't know. I always like to think that I
would do extreme stuff like scuba diving or skydiving or
like crazy adventurous things like that that I probably never
will do. I don't know. You know, I really enjoy
being in nature like you do, walking, hiking things like that.
You know, that's a lot of fun.

Speaker 5 (01:43:30):
Yeah, okay, Yeah, what about going to the beach and
stuff like that, go and swim in and stuff.

Speaker 1 (01:43:35):
That's super fun too. I do that too. That's really
good for the heart and soul. A good a good swim.

Speaker 5 (01:43:41):
Okay, okay, is now, how would how would scuba diving go?
Because you got to be able to see underwater and
then it's just you, right or are you tethered to somebody?

Speaker 1 (01:44:01):
Yeah? I mean I've heard of blind people doing that.
I'm not entirely sure how it does work, but I
know I don't know who they are, but I know
that there are blind people who've done that type of thing. Yeah, definitely,
So I don't know. It would just sound like fun.
I also love snorkeling too. I did that in Hawaii
and I got to see a turtle swim by me.
So that's really exciting. The ocean is really comforting and

(01:44:22):
really exciting and really fun. You know. Yeah, absolutely, Okay,
I tell you what, let's do. Let's do one more
one more grand question to wrap it up today. How
about that?

Speaker 3 (01:44:35):
Okay, one more grand question. No, let's wrap it up. Well,
I don't think I have any more questions. What I
want to say? You know, thank you for having me
on here.

Speaker 1 (01:44:44):
You're always welcome on Aaron's Opinion. Thanks for cooking, thanks
for joining me for the meal today. Absolutely. If someone
wants to get in touch with Chef Chef Rick, how
can you be reached?

Speaker 3 (01:44:53):
Man? All right?

Speaker 5 (01:44:54):
You can hit me up on my email Unseen Cuisine
fifty at gmail dot com. You can send a text
on Facebook at chef Rick Unseen Cuisine. You can find
me on Instagram at Unseen Underscore Cuisine, or you can
just send a text to one of your favorite episodes

(01:45:17):
on any of your podcasts wherever you listen. And also
you can hit me up on YouTube at chef Rick
Unseen Cuisine.

Speaker 3 (01:45:25):
So there's multiple ways that you can get in contact
with me.

Speaker 5 (01:45:29):
And I'm one of those people who do answer answer
back because it I'll build out.

Speaker 1 (01:45:35):
I'll build out the description to make sure we include
all those things. I gotta find that YouTube. If you
can send me your YouTube channel, I couldn't find it,
so if you can send it to me, that that
would be good. Okay, Rick, absolute honor to have you
on this show. We'll definitely keep in touch and I'll
definitely give you some recipe ideas and definitely inspire you
even further. So absolutely, and man, I wish you. I
wish you a wonderful rest of your day, whatever day

(01:45:58):
of the weekend is, I have a tart time, whatever,
if it's a Saturday, I hope you have a wonderful
rest of your Saturday. And of course everybody have a
great day out there in the podcast world. And until
next time, keep cooking, be well everybody, and of course
help one person today, help one million people tomorrow. You've
been listening to the dinner I Never saw coming with
Cheffrick Unseen Cuisine right here on the Aeron's Opinion podcast,

(01:46:21):
the podcast for blind people, wear we school, issues in
the blindness community and all other issues from across the
universe and galaxy. Cheffrick, you did a great job, did
an excellent job, and we will get to you in
a moment. Don't forget the easy way to get in
touch with the show, ask for my electronic business card.
The difficult way to get in touch with the show.
To make your life miserable one two for zero six

(01:46:43):
eight one nine eight six nine one two four zero
six eight one nine eighty six nine Aaron's Opinion six
at gmail dot com a A r O n s
O p I n I O n six at gmail
dot com. That's a a r O n s O
p I n I O n six as in the
number six. Eron's Opinion six at GMAI dot com. To
be added to the groups dot io email list, I

(01:47:05):
would say email me, of course, you can listen to
the directions in the intro. I simply don't want to
bore people with it. In the outro, because many of
you would just prefer to listen to the show, which
is wonderful, and not everybody wants to join an email list,
which is understandable, so no worries. Don't forget about following
along on Instagram at Aaron's Opinion, and don't forget about

(01:47:28):
joining the public WhatsApp community and the private Facebook group
with the name Erin's Opinion Podcasting Community. Don't forget. It's
the same name Erin's Opinion Podcasting Community, and you can
go ahead and join those groups. Don't forget about writing
a review. Well, don't forget about liking, following, and writing
a review of the Facebook page Aeron's Opinion podcast. Don't

(01:47:52):
forget The only way for others to find out about
the important work we're doing is for you at home
to rate and review. I think we have around ten
different reviews of that page, so we're looking for we're
looking for the eleventh review of that page. So of
course rate and review. That's the kind thing to do.
We want to take this time to thank all of
the downloads from the download contest. This particular week, the
United States, United Kingdom and Australia were the top of

(01:48:15):
the download chart. But don't forget if you want me
to say your country, I know it's very difficult for
me to see. You know, it's very difficult for your
country to be recognized because you have to be you
have to download a lot of episodes, and you're competing
with all the listeners from all over the world. So
of course, if you want me to say your country,
the only way for that to happen is for you
to be in the top three of the download chart

(01:48:35):
each week. So I would say, download this in many
other episodes of the podcast and your country might be mentioned. Hopefully.
Don't forget about following along on TikTok at Aaron's opaie
or I don't forget about following along on TikTok. I
can give you the TikTok account if you want information
about that. And don't forget about joining us on Patreon.
Remember all you need to do is become a free

(01:48:57):
member of the Patreon to be able to watch the
videos before anybody else. And don't forget about following along
or following along on x and on YouTube at Aaron's
Opinion TV. Don't forget to like the video comment below
and tickled about notification to know exactly when we go
live or when we know. We don't go live on YouTube, Rother,

(01:49:19):
but we do premiere videos on YouTube, so that would
be a very good thing. As I always say, the
majority of the information, by the way, about following along
and knowing what's happening, The majority of the information about
all this can either be found in the Facebook group
or the email list, So those are two really good
resources anyway, Chef Rick from Unseen Cuisine, I loved the conversation.

(01:49:44):
I loved your energy. I loved your personality, your voice,
your delivery, just your whole your whole aura. You know,
the way you just delivered your story in such a
fun way, fun, serious, heartfelt warm, happy way. You know,
that's just how you are a person. And yeah, I would, yeah,
if we ever, if we ever met in real life, man,

(01:50:05):
we would. We would definitely have a dinner, and I
would definitely introduce you to liver in onions for sure.
So keep cooking. I will certainly be probably doing some
of your recipes for sure. I'll certainly give it a
list and give it a try, and I'll even enhance
some of your recipes for you and give you some
challenges too, some little things that I'd like to do

(01:50:25):
somenight as I'd like to, you know, do a different
recipe or a different variation or an addition or things
like that. So we will certainly keep in touch. So
chef Rick Unseen Cuisine, you are forever welcome here in
the Aaron's Opinion family. Thank you so much, and keep
cooking and have a safe, healthy and happy rest of
your day. Be well, all right. We also want to

(01:50:45):
take this time to thank all of the other podcasts
and radio stations for continuing to syndicate Aaron's Opinion wherever
you do, so thank you for that. And of course
thank you to all the guests, past president in future
who continue to share your knowledge with us each week
here on the podcast. Thank you so much. We couldn't
do it without you either. And we also want to
take this time to thank all of you, the listeners

(01:51:06):
at home, the audience members, because if it wasn't for you,
there wouldn't be the podcast, So thank you. Whether you're
listening to us from the United States, United Kingdom, Australia, Canada,
and many many other countries, from across across and around
the universe and galaxy, We know there's millions of choices
in the podcast catalog, and we just want to say
thank you for choosing Aaron's opinion. We couldn't do it

(01:51:28):
without you. All right, Well, I don't know, I don't
know what's coming up next. We do have some interviews
to get done after this episode, obviously, so not quite sure.
I don't want to give a preview quote yet, but
there is, of course the next conversation. I don't know
it will either be. It will probably be an international

(01:51:49):
conversation though about a very very interesting topic. So I
just want to say that that's it for today. That's
it for the episode, and of course thank you for listening,
and I hope that you will go click the link
in the description and enjoy everything from chefrick Unseen Cuisine
and let him know how his recipes are and try
some of the recipes for yourself. It's a lot of

(01:52:09):
fun and if nothing else, is a great way to eat,
and it's also cooking is also can also be a
lot of fun and very interesting too. So thank you
so much everybody for listening to this episode with Chefrick,
and of course don't forget to tune into the next episode.
If you have any questions. In the intros and autros,
as I say, I give a lot of info, so
I would say, if you have questions, either text or call,

(01:52:32):
or send an email or join one of the groups.
And if you need all this information and text form
that I give in the intros outros, just let me
know too. Okay, everybody, thank you so much for listening
and downloading and all of that. So we'll be back
soon with another exciting episode. But until then, be well everybody,
and of course you're listening to the Aaron's Opinion podcast.
My name's Aeron Richmond. Be well everyone, and have a

(01:52:52):
great day, take care and until next time. Help one
person today, help one million people tomorrow. Yeah,

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