Plumluvfoods on WICC ep 36 LIVE in studio with MAtt Stortch

Episode Transcript
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Speaker 1 (00:00):
Come in and installming a world of sound.

Speaker 2 (00:03):
Chef full on the mic, making hotspown the.

Speaker 3 (00:06):
Jeff Jeff b shotguns my sol Chef dead in the background,
making new beats down the all Girls of peace. They
us down every night and trying very conversation. Sony life

(00:27):
and bull made dishes.

Speaker 1 (00:29):
Streets bootstal tides, these she spring.

Speaker 3 (00:33):
Made monts nice so it sound a podcast. Chess, Jeff
read coffees, do off for dead, try conversation, so the
fast set, Sun on the knee, Chef fe in the list.

Speaker 1 (00:57):
And the rest yell, tell man what's going on. Welcome
Plumblove Foods right here live. That's right live on WICC.
Give us a call, give us a shout. We're talking
food all day. Two O three three three three wi CC.
That's two O three three three three nine four to
two two. It's Plumb Love Foods Live. Now listen.

Speaker 4 (01:13):
I know you've listened to news all day and hearing
all the information that makes you feel much smarter. We
listened to Plumb Love Foods Live. Well, guess what the
level of intelligence might have just dropped a little bit.
And that's okay because sometimes intelligence are having less of
it makes it more fun. Of course, I'm here joined
by my Plutonic life partner and co host, chef Jeffy. Jeffy,
welcome to being live in the studio. Buddy, dude, this

(01:34):
is crazy. I feel awesome. Yeah, it's amazing to be here. Man,
it feels like we've definitely we've jumped leaves and graduated.
We've graduated to new heights.

Speaker 1 (01:41):
Yeah, it's amazing and I'm so happy to be here.

Speaker 4 (01:43):
You know, one of the things I wanted to do
with this show from the get go was, you know,
I like to support our local chefs, our local food,
our local people. And what a great way to do
it to be able to have them come in the
studio with us.

Speaker 1 (01:53):
Now, how about that. It's the best. It's really the
best FaceTime with with with great chefs and great people. Amazing.

Speaker 4 (01:58):
Yeah, I think that's what's iportant, because we want people
to be able to hear these amazing people, talk to
these amazing people, and have them be a part of
their lives. And right now we're joined by a fantastic
one sitting here in the studio with us that I
couldn't be more proud to call one of my friends.

Speaker 1 (02:09):
Ladies and gentlemen.

Speaker 4 (02:10):
This gentleman here, he is the chef owner of Match
Sono Match Burger, Lobster Saga Tuk Provisions, which, by the way,
is an amazing place. I went there just the other day.
Cops Island to Oyster Shack. Ladies, John, Please, welcome to
the studio, our good friend, chef Matt story the best
parton I can see you now, have you sitting in

(02:30):
front of me, so it makes them excited to have.

Speaker 1 (02:32):
You so much better. Some skinny man sitting in the studio.
I love it.

Speaker 4 (02:35):
Good looking, good we are. It's a good looking min
in here. I'll tell you what this if I was
going to rate us in this room, we are a
solid six solid, solid, six strong chefs. You've kind of
become a staple in our state when it comes to
food here in Connecticut. How many years you've been now
working in the state.

Speaker 5 (02:52):
Wish well, match's been twenty five years?

Speaker 1 (02:56):
Has it really been that long? Ye?

Speaker 5 (02:57):
But I cooked here prior to that restaurant in the
National Hall. That was I guess ninety nine. But in
high school I worked. You know, I grew up in Westport,
so I was in high school doing my thing, you know,
rolling Burritos since ninety five.

Speaker 4 (03:10):
Been around the block a little love and you're local,
you grew up here, right, Yeah, I am born in
brand I love it. And now, like you know obviously
in Norwalk, your your partnership working with amazing group of
people over their Cops Island.

Speaker 5 (03:23):
Oh, they're the best, the Bloom family, and you know
what we've been able to accomplish getting their oysters and
you know, all the local shellfish out into people's hands.

Speaker 1 (03:33):
Yeah.

Speaker 4 (03:33):
I recently just got some oysters for the dinner that
I had Jack. I got them from Matt, which obviously
came from Cops Island. Amazing oysters. So if you haven't
done it, you got to go over Soccer Talk Provisions.
What an amazing store, and you said it's been it's
been great, right, Oh, yeah, the story is kicking. I
mean be a grocery guy ever, I didn't think so either.

Speaker 5 (03:49):
But when you have this amazing product that I've always
wanted to serve and sell, you know, it's it's just
easy to talk about. The customers come in and they're
just like, teach me, I want to know more. You
know about all this and it works out great.

Speaker 4 (04:01):
That's the best part. About it, man, I love them.
Something like that is chef driven. Like you're not gonna
find a person who loves food more than a chef
in my opinion. I mean, that's just what it is.
And when open a grocery store, grocer is a market,
a pantry, what do we calling it.

Speaker 1 (04:13):
Well, it's a whole animal butcher.

Speaker 5 (04:14):
Yeah, so you know, just start with that and then
we sort of call it chef curated around that, so
you make a you know, a nice meal around everything
that the proteins that we sell.

Speaker 1 (04:25):
About that that makes sense, That makes sense. I mean,
you got to check it out, Jeff. It's amazing. Yeah, no,
I can't wait.

Speaker 4 (04:30):
So I thought it'd be fun to have you in
here though, to talk about uh some I mean, you've
been on the show in the past, several times before
it was even on the radio.

Speaker 1 (04:36):
With podcasts, you're on there of course.

Speaker 4 (04:37):
And by the way, if you miss any parts of
the show, this episode will be up for a podcast
everywhere you get your podcast, Jeff, you can find it
all Monday Monday morning. Yeah, you'll be able to find
it there. But we will talk about some of the
best meals we've ever had in Connecticut. So I put
it out there on social media just the other day,
and I was just curious what people would say. And
you know, obviously we've got a lot of people who are.

Speaker 1 (04:53):
Like, oh, it's pizza. I like to have pizza. Pizza. Yeah,
we know, we all know pizza. That's the thing. We
got it.

Speaker 4 (04:59):
But what are some of those other places? Like Jeff
as a person who is a native New Yorker, right,
And I found to be fun to start with Jeff
here because he's not from Connecticut. What do you think
has been one of the best meals you ever had
in Connecticut.

Speaker 1 (05:13):
I've had a lot of really great meals in Connecticut,
so it's hard to kind of pick.

Speaker 2 (05:17):
Uh.

Speaker 1 (05:18):
I think recently, probably the best meal I had here
was on Father's Day this past year, on a whim.
I was taking my daughter to college, and uh, we
called our buddy at Shipwrights and I went and spent
the afternoon. He got me in and we went and
it was just drinks to dessert to everything was great.

(05:41):
Ship Rights daughters daughter out on the eastern side of
the state, right, good brother David standridge out. I had
a really great meal there. In fact, I still think
of the one cocktail I had it was it was
just like a really fam it's funny.

Speaker 4 (05:55):
So I thought you were gonna difer. I thought you're
gonna go different direction with that.

Speaker 1 (05:57):
I thought you're gonna tell her about about our friend
overt House. Listen, a special shout out house to Yoshida
Aki always throws down. Have you ever been there? Not yet?
But you keep telling me how Yoshida Aki is the man.
It's in Bethel, Connecticut.

Speaker 4 (06:11):
Uh, it's one of my I would say, one of
my top three favorite restaurants in the country. He's amazing.
He served as squid beaks, Yeah, and they were delicious. Yeah,
it was crazy.

Speaker 1 (06:21):
Uh.

Speaker 4 (06:21):
Sorts anything ever stand out for you, like lately or recently?
Because I know you, you know everybody, so, I mean
it's like what he's about to say is not like
indicative anybody else.

Speaker 1 (06:29):
It's just a meal that stood out recently recently. That's
the Jeffy, by the way, I paid you off the
same match. I can't.

Speaker 4 (06:39):
I wonder why you twenty back from him. Hey, listen,
I'll throw it out there. Having a burger at Matt
Burger Lobster was incredible. Listen, and the lobster of course too.
It's literally I'm serious.

Speaker 1 (06:53):
You keep it in a bucket of it's a butter
butter drawer, but but a butter drawer, you kidding me.
I tried to get in it.

Speaker 5 (07:02):
I'd say I got to sit down with Chef Proisade
before one of one of his famous, you know, chef meals.
I just didn't very invites when I know, I'm sorry
I missed it. But he made an amazing chicken and
rice and that was fun. And it was five people

(07:22):
sitting around a table eating this amazing meal that he
cooked and have a conversation with chefv Pisade. So you
can't can't beat that. That was memorable for sure.

Speaker 1 (07:30):
He's such a legend. I mean, I think the world
of him. I've gotten to know.

Speaker 6 (07:34):
I know.

Speaker 4 (07:34):
It's funny because he's he brought up the whole point
of doing these dinners. And you haven't been to one
of Chef Prasad's Chef Collab dinners. You gotta check it out.
It's so worth it. He started the whole thing by
just bringing up like, hey, you know, all of a
lot of chefs here in the state, we all know
each other, but we don't like hang out all the
time because we're always busy and working. So he'd started
this so the chefs can hang out and create food together.
And I mean, like my sort of southern and mixed

(07:57):
with New England end up kind of getting mixed with his,
like you know, Indians. It was crazy, but the dinner
was absolutely incredible and be able to work with him,
like you know, I mean I sat there for twenty
minutes just listening to him tell me about cooking rice.

Speaker 1 (08:10):
Yeah, because it was unbelievable.

Speaker 5 (08:11):
You know, he's a phenomenal.

Speaker 1 (08:14):
It's insane.

Speaker 5 (08:15):
Opens these three like you would think there was silverware
in the drawers, but he opens up the drawers and
it's like all his magic.

Speaker 1 (08:21):
It's incredible. It's incredible.

Speaker 4 (08:22):
Hey, if you out there listening to the show, and
obviously you guys are a big part of the show.
If you have a meal, you want to tell us
about a restaurant that you've been to recently. There's something
amazing you've eaten. Maybe it's something you even had that
your grandmama made you. You know, we are your grandma's
favorite show, so it would make sense that that happened.
Give us a call here at Wice and plumblove food.
That's two O three three three three wy c C.
That's two O three three three three nine four two two.

(08:43):
Looking back at the social media posts I put out,
I want to read a couple of off to you
guys and see what you think.

Speaker 1 (08:47):
Please. Yeah at at Emily one Brawn on Instagram said
good old days in Newtown, Connecticut. You heard? Okay? I
kind of agree. Have you been there? Yep?

Speaker 4 (08:59):
Yeah, one of my favorite places. It's right on my house,
so I go. I was just there last night. I
had a big Mac pizza. They weren't calling it that.
Oh it's basically like a big mac on a pizza.
And just to put out there, it's it'sund crazy to
say here in Connecticut pickles on a pizza highly underrated.

Speaker 1 (09:14):
I believe it. It's delicious. It's delicious.

Speaker 4 (09:16):
Did it have like a Burger sauce that was the
topped with a like a special sauce? Oh yeah, Burger
sauce on there? Crumbled me. Even some lettuce on there.

Speaker 1 (09:23):
It was. It was creating me seeds on the crust. Yes,
they went. They didn't.

Speaker 4 (09:28):
They didn't do the nonsense where people try to put
lettuce on there and then bake it with lettuce on
the crunch. You let us to finish it, right, you know.
I wish you guys could see Jeffy's face.

Speaker 1 (09:35):
I said that. He was like, that's silly. No one
should do that. Yeah, you don't. You don't put lettuce
in the other He got upset by it.

Speaker 5 (09:40):
Yeah, No, I don't put lettuce on a burger.

Speaker 1 (09:42):
Yeah, yeah, right. Interesting.

Speaker 4 (09:45):
A little shreded iceberg is good sometimes, yeah, but on
the bottom.

Speaker 5 (09:48):
But it built, it gets hot no matter what it
gets hot.

Speaker 1 (09:50):
You're right, you're right.

Speaker 4 (09:52):
Well, I think Good Old Days coming out, and I
got that several times here, so shot to our good
friends of Good Old Days and Clark and Sydney and
all Carly. We love it body over there. Butcktail program.
Cocktails are out of control over there. There's just such
a great job. What I think is cool about that, though,
is that here in Connecticut being a pizza place. I mean,
we are the you know, originators of pizza as we

(10:13):
know it today. I always say that as we know it.
Jeff gets as we know listen, all right, self proclaimed
You can get a.

Speaker 1 (10:23):
License plate that says it now. That means it's real
and license plates. Don't lie to listen in Connecticut. This
is the truth anywhere else in the world, you know,
we it's like a it's a hit or miss, all right,
So listen, here's the thing making that style of pizza
which is technically a Detroit style of pizza in Connecticut
and having so many people call call shout it out
on my Instagram here.

Speaker 4 (10:43):
I mean, that's gotta tell you something. So those guys
are doing a fantastic job. I mean, fresh ingredients. It's amazing.
So somebody else said on here, let me I can
read here. Uh old five old Field Gale, old Field Gal.

Speaker 1 (10:56):
There we go. It didn't come out right. I'm trying
my eyes. Let me just pull old Field old Field Goal.

Speaker 5 (11:01):
Yeah, I'm gonna have to google that one.

Speaker 1 (11:02):
Sorry.

Speaker 4 (11:02):
Yeah, well that's the Instagram name, said the cast Iron Chef.

Speaker 1 (11:06):
Sorry, yeah, I started. Sorry, I'm looking up. Let me
start over at old Field Gale.

Speaker 5 (11:17):
It's just remember the kind of people you're dealing with
over here at old Field gallon Instagram, says the cast
Iron Chef.

Speaker 4 (11:24):
In New Haven, I've heard a lot about this place.
I've never actually been. Stortch of you not been. Yeah,
I haven't been either. But I've heard a lot about
the place. And you cook everything in cast iron pants.
All right, that sounds pretty cool.

Speaker 1 (11:33):
Cooking serving cast iron Pansy's wrong with that? I mean,
why not? Right?

Speaker 5 (11:37):
Yeah, at least the food state side. It's better than
some of the newer places serving steaks on like cutting
boards where it gets hot.

Speaker 1 (11:45):
Right right, Yeah, it doesn't work that well, it doesn't
make sense. Now, it's kitchy. It looks cute, but that
doesn't make it.

Speaker 4 (11:51):
That doesn't make our friend Vanessa woes to check at
on Instagram says, dinner at the Charles. It was an
airline chicken or the to salmon or anything, honestly. And
she gave like the Italian hands like this, the way
they put it out the wrist chef kiss, which is great.
I mean, I know a good friend, chef Tom called
used to be there. But the Charles is great. I
haven't had dinner there yet either.

Speaker 5 (12:10):
Have you ever been there yet? But I've heard amazing things.

Speaker 4 (12:13):
Yeah, I've heard great stuff too. I want to check
it out, so we have. Oh hey, it's Joscelyn on Instagram.
That's the Instagram name. Oh hey, it's John.

Speaker 1 (12:25):
Hey, it's Jocelyn. So the tasting dinner at Winnevan.

Speaker 4 (12:29):
I've heard a lot about this too, and it's a
place that I've never I always thinking about going and
I forget to go, and I need to go check
out that place too.

Speaker 1 (12:36):
Where is it?

Speaker 2 (12:37):
Uh?

Speaker 4 (12:38):
It is towards the middle of the state, right like middle,
like a little blow Hartford.

Speaker 1 (12:42):
Yeah.

Speaker 5 (12:42):
So wind Van is the place that has the hotel
with all the different rooms, like you could sleep in
a helicopter, like right.

Speaker 1 (12:49):
Right, right right, So they have they do a tasting
the Flitchfield. Yeah. We actually threw a little party there
for a family party.

Speaker 5 (12:59):
It was a birthday, significant birthday of something really for
one of my parents, I believe, and they did a
nice job.

Speaker 1 (13:05):
Service was great.

Speaker 5 (13:06):
Service was great, food was It was a set menu, so,
you know, I felt a little restricted.

Speaker 4 (13:12):
You know, I don't want to change a subject too much.
But we just had a big conversation about this on
the on the show a couple weeks ago about how
I think service is more important than food.

Speaker 1 (13:19):
I think it's the most important factor hospitality. There we
go number one. Listen, I'm a believer now. I used
to say it was the food, but then I've been
convinced otherwise.

Speaker 5 (13:26):
I just had a I was gonna say it, come
to you know what speech with my staff yesterday about hospitality,
and I think it's just it's the number one golden rule.
You know, you gotta you gotta put smiles on people's faces.

Speaker 1 (13:39):
And so I do this.

Speaker 4 (13:40):
That's what we do as we put smiles on people's faces.
And especially I think as old school chefs like we are,
I mean, the three of us together, we're over a
century old. Here everyone talks about cooking food, but like
it's different now than it was then. I think hospitality
is so much more important now. And you know, I
even point out to Jeff, like if you have bad
service when you walk in the front door of a
restaurant and you leave the kitchen ever even had a
chance to.

Speaker 1 (13:59):
Starve you, you know. So there you go.

Speaker 4 (14:01):
Another great spot here from at remy Plumber on Instagram.
Oh I don't know, but she said your meals, which
that could be my daughter.

Speaker 1 (14:09):
I don't know. Maybe not your meals, that's right, that's right.
Where's that? Uh?

Speaker 4 (14:16):
You could google it?

Speaker 1 (14:17):
Yeah, I'm not finding your meals anywhere nowhere. It's crazy.
You can't find anywhere.

Speaker 4 (14:22):
Yeah, oh well, shoot at Alex P.

Speaker 1 (14:25):
Taylor.

Speaker 4 (14:28):
He says Strega and New Haven they're getting a lot
of heat these days.

Speaker 1 (14:32):
I pressed in a good way. Impressed.

Speaker 5 (14:34):
They just just right about the gun bra Gambrill Rosa
the word that they just won.

Speaker 1 (14:41):
Yeah, it's pretty incredible, right yeah.

Speaker 5 (14:43):
I mean that's an Italian magazine sort of putting forks
out there instead of starting.

Speaker 4 (14:47):
Yeah, the forks, right, which is interesting because I think
it's again it there's these places in Connecticut that, you know,
I think people think of our state as a drive
through state when it comes to food, and we're showing
that they're not.

Speaker 1 (14:56):
And there's another great example of it right there.

Speaker 5 (14:58):
Twenty five years of hard work in the state is
not a drive through state.

Speaker 1 (15:02):
I love that something fired about Its true.

Speaker 4 (15:04):
I love but it's true. It absolute, absolutely is true.
So we got to go to that check that place
out to down in New Haven. I mean that sounds incredible.
I love Italian food at Ryan Christopher on Instagram. Yes
exact from w I from AH from UH Channel eight
back in the Day, now Good Day New York, Good
Day New York, and Good Night New York.

Speaker 1 (15:25):
He has two shows. Yeah, he says, uh, yeah, get
us hot dogs. Yeah, I messed that up. Good night.
I don't know what you just ge U hot dogs?
He likes hot dogs.

Speaker 4 (15:37):
Let's just keep it simple. He goes hot dogs. But
that's not what the I'm a super Yes you are, yes,
you are there? Yeah, super duper weenie. Yeah, you've never
heard of super duper ween I've never had.

Speaker 1 (15:49):
A super It's a nor Walk right, nor Rock Staple.

Speaker 5 (15:53):
No, that is Fairfield, Fairfield Bridgeport Line.

Speaker 1 (15:57):
That's what I'm thinking. It used to be a truck,
you're ago.

Speaker 5 (16:00):
He still has trucks at those parties, but now he's
got this little spot, right, I'll fix at twenty four.

Speaker 4 (16:05):
I'm a Blackies fan. I just you're going to say
that I'm a Blackies fan. Black is amazing.

Speaker 1 (16:09):
There's a lot of good hot dogs. I know, it
was really fun.

Speaker 5 (16:13):
Doghouse really good.

Speaker 4 (16:15):
I mean, there's a lot of really good dogs, it
really is. And what I love about Blackiest hot Dogs
is that it's just very very simple, you know, very
simple hot dogs with a little relish on top of it.

Speaker 1 (16:24):
Easiest delicious one is cooking a magic oil that he
won't tell you dog. Even though super duper reading does
split flat top? I do love that's a good hot dog,
But I'm a fry until it splits, like yeah, like
a new Jersey ripper.

Speaker 4 (16:39):
Baby, that's my that's my getting that beautiful myard reaction
on outside the dog, which is not caramelization. It's my
ard reaction, the myard reaction right on outside of the
hot dog.

Speaker 1 (16:51):
You love what I said to your gang enough?

Speaker 5 (16:53):
I mean, I I don't know if you get a
reaction when you fry it.

Speaker 1 (16:56):
Yeah, no, a flat top o the flattop, I'll take both.

Speaker 4 (17:03):
I'm yes, sorry that's wrong with you, but yeah, And
I think the fun thing about Blackie was, like you said,
I got to go work at lunch service there with
very minimal training, which, of course I'm sure we handled
it just fine. But we asked him when he cooks
those hot dogs and in the oil, and he wouldn't
tell us. He wouldn't tell us sometimes guess yeah, tell us.

(17:25):
And I've tried to figure it out.

Speaker 1 (17:26):
I've tasted many oils trying to figure and I've also
texted him random times, going is it this?

Speaker 4 (17:31):
And he laughs and he's like no, and that's hilarious. Yeah,
he wouldn't tell us anything, but it's very simple dogs.

Speaker 1 (17:37):
I love it.

Speaker 4 (17:37):
It's a great hot dogs. I think we should get
more credit for hot dogs here in our state for sure.
I mean great hot dogs, right, any slinger, Yeah, I
mean tell him I have a ton of pork at
the story. If he wants to, I'll let him know.
We appreciate We appreciate you guys hanging out with us
here on plumblow foods here on a Saturday, having a
good time talking all about food. If you've got a
great food story and a great place you like, give

(17:59):
us a call the number two O three three three
three nine four two two. That's two O three three
three three WICC. We're talking all about some of the
best food here in the state. We want to hear
what your best meals are, and we'll tell you more
about what ours are as well. Live on a Saturday,

(18:24):
we are live as live could be actually in the studio.

Speaker 1 (18:26):
And that's not saying that any other time.

Speaker 4 (18:27):
We're not live, Jeffie, but like we do record the show,
we're all the way live. But now we're sitting here
in the studio. Can see you, I can see our
guest Matt Storch, who is a legend here in Connecticut.

Speaker 1 (18:37):
Imagine that it's just awesome to have him here. So
it's kind of fun. Give us a call. We're talking
best meals you've ever had to.

Speaker 4 (18:42):
State our numbers two O three three three three WICC.
That's two O three three three three nine four two
two and we're joined, like I said, by our good friend,
chef Matt Storch. He's a chef owner of matrisono Match Burger,
Lobster Sacca, Tuck Provisions, Cops Island Oyster Shack. When's the
Oyster Shock open up for the season.

Speaker 5 (18:57):
We're doing April twenty third for both places, Strafford and
uh Norwalk cover.

Speaker 1 (19:05):
What's like the best thing that you guys do on
the menu there?

Speaker 5 (19:08):
Uh well, I mean it's that classic road shack. So
you got oysters and then either raw or fried. You know,
I'd say the burger is killer because the meat's coming
right from Saga Talk Provisions. Uh So you're getting the
freshly ground flat burger, all those juicy, delicious sauces.

Speaker 1 (19:27):
And you know the way you look at me when
you say that just makes me cheese very very special. Hey,
start's a quick question.

Speaker 4 (19:35):
For you man, because you probably are an expert to
ask about this. Do you any tips for people at
home for cleaning an oyster before.

Speaker 1 (19:41):
They open it? Cleaning an oyster?

Speaker 4 (19:44):
Sometimes you get oysters and you open them. If you
don't clean that in that with that hinges get the
dirt in there, he gets in there.

Speaker 5 (19:50):
I like, I like just a little green scrubby, you know,
like a three M scrubby with obviously without the soap right,
and then you just kind of get in the crevice
crevalls vas either that or you know. I've seen people
take a high powered outside pose pressure wash outside hose
and when you're doing hundreds of oysters, it actually works

(20:10):
out nicely.

Speaker 4 (20:11):
Those work well, Jeffrey, What about you? I mean, I
do a lot of oysters in the summer.

Speaker 1 (20:14):
I don't know if you do it not. I don't
do a lot. I mean I do a lot of
oysters for myself. And when I do them, I usually
describe them in an ice water bucket with a green
scrubby as well.

Speaker 4 (20:22):
I like to do the old ice water. It makes
it the easiest. I think just a little ice water
scruby the scubby pad works.

Speaker 1 (20:27):
I like it.

Speaker 4 (20:28):
Like I said, a high pressure water. Even your spray
I think works important. But when you do it got
to get in those crevices. You got it in that
like where the hinges, where the meats, where you put
the knife. I mean, I meaning hand emotions right now,
like you got Yeah, Like I'm telling.

Speaker 5 (20:39):
You when you when you make that first little pop
of the oyster, I always pull the knife out instead
of going straight through, I pull it out to make
sure the dirt doesn't go into the oyster. Say there
is a little mud in there, I just go boop
and push the mud out.

Speaker 1 (20:52):
That's a good tip. That's a good tip right there,
TA take it out first. Yeah, I like that too.

Speaker 4 (20:56):
I mean, oysters are delicious, especially you know here in
our state. I don't think we can credit for how
great our oysters are here.

Speaker 1 (21:02):
I agree. I mean honestly, perfect, perfect, little size, beautiful,
deep cup amazing. And the cool thing about him is too,
is that I know that Connecticut used to be a
massive lobster fishing area and it almost got overfished. Right, Oh,
it is overfish. I just was.

Speaker 5 (21:18):
We're actually speaking about lobsters now with the whole legislature,
we're trying to get a rule change. But anyway, there's sold.
There's twenty thousand pounds of lobster coming out, and it
sounds a year.

Speaker 1 (21:31):
Wow, that's it, But it's not, is it. It's not.

Speaker 5 (21:35):
It's not, especially when one restaurant can go through that
in the summer.

Speaker 1 (21:39):
Yeah. Easy. So new rule change.

Speaker 5 (21:41):
We're trying to get the gauge size change, which means
we can legally bring in a whole boat run of
mean lobsters instead of having to sort them before they
get here, which makes Connecticut lobsters more expensive. Oh okay, right,
so they can drive the drive the truck up there,
pick up the whole boat run, and be able to
sell the whole boat run. Because the main gauge is smaller,

(22:02):
you're allowed to bring in smaller lobster.

Speaker 4 (22:03):
It's like not such a you know, not a sixteen
inch or whatever, like or by the pound we're talking
I think fish.

Speaker 5 (22:09):
But yeah, sixteenth of an inch different, that's it.

Speaker 1 (22:11):
That's it. Wow, that's all. And that's why we're.

Speaker 5 (22:14):
Paying like two bucks of more pound for lobster.

Speaker 1 (22:16):
Unbelievable. Wow, that's interesting.

Speaker 4 (22:19):
And one of the things that I found out a
couple of years ago is that you can actually get
lobster from Cops Island. They have lobsters that you can
have fresh Connecticut lobsters, yeah, which is incredible.

Speaker 5 (22:27):
Lobstermen go out and grab some, and then we also
have we bring in a bunch of main lobster too.

Speaker 4 (22:31):
Yeah, of course, but I like just getting them out
of the sound. That's pretty cool.

Speaker 1 (22:35):
Yeah.

Speaker 4 (22:35):
So we were talking about some of the best meals
we've had in Connecticut, right, which are some of the
best food we've had in Connecticut. Not like the best overall,
but just the best meal. Kind of putting it out there,
things we like, things you know, that really set us
apart a little bit. And I'll tell you I put
it out on social media and I got a bunch
of responses, and one of the ones that came through
I thought was really interesting here that I hadn't seen

(22:58):
a lot was from our friend k Blondie on Instagram.
She's fantastic, a great food blogger. Yeah, she really loves
the lobster roll at Lobster Landing in Clinton, Connecticut.

Speaker 1 (23:11):
All Right, store started laughing.

Speaker 5 (23:13):
I'm not laughing. I'm like out, I'm sticking a attack
in my eye.

Speaker 1 (23:18):
He's having a thump tail now, I trust me.

Speaker 5 (23:21):
If it wasn't mine, I'd say Lobster Landing or Abbots
just for the fact that they're shucking real lobster they're
not bringing the bag stuff like ninety eight percent of
the restaurants in Connecticut two.

Speaker 1 (23:32):
And Abbots is classic, Like, that's classic lobster roll Connecticut.

Speaker 5 (23:34):
I mean, I was gonna throw on Abbots is like
my you know, this is the most amazing place to
go dine. I mean it's kind of fun, right, be honest,
but you know it's a true Connecticut stable and a
great Connecticut.

Speaker 4 (23:47):
Deal, been around forever. Just a place and you know,
really kind of put the Connecticut lobsteroll on the map.
I think Abbots and Lobster Landing. You know, what about you,
a lobster roll? How are you a lobsterroll fan? Big
lobster fan?

Speaker 1 (23:58):
You like the Connecticut style of the hot button or
do you like it with Mayo and cold Come on,
I'm a more of a Mayo guy when I eat
them personal.

Speaker 4 (24:06):
I want to point out Mats Storts just left the studio.

Speaker 1 (24:07):
I know, I know, I I do enjoy the butter
lobster roll. I think it's great. But if I'm making
one myself. I almost always go for I'm a big
mayonnaise fan.

Speaker 4 (24:18):
I make both.

Speaker 1 (24:19):
I won't throw you out. Thank you, thank you. I mean,
I mean I had a butter drawer, I'd probably say
it was all butter lobster all day.

Speaker 4 (24:26):
Just listen, you guys, understand what we're talking about. Matt
Burger lobster. He has a drawer, several of them, full
of just melted butter.

Speaker 1 (24:34):
Yeah. That what temperature to keep it at?

Speaker 7 (24:36):
Do you know?

Speaker 1 (24:36):
Yeah, it's just over one hundred degrees, so.

Speaker 4 (24:39):
It's like one hundred and one degrees allegedly allegedly, which
is beautiful.

Speaker 1 (24:45):
So it's not over cooking anything. It just kind of
keeps perfect bathtub temperature. Bathtub. I love that. A lobster
or a burger.

Speaker 4 (24:54):
Or a burger unbelievable. That's crazy talk. I think it's
delicious and I would love to just have at my
house to put everything in. I would just serve everything
out of my That's right, that's right, that's a.

Speaker 1 (25:05):
Sea vap, right, the butter drawer. Yeah.

Speaker 4 (25:08):
Chef Dan the Spice Man chimed in on Instagram and
said the chef's tasting at Shipwright's daughter, we it's against
coming back. Then we went there, I guess a couple
of years ago was Chef Dan Jeffy and myself went
and sat down and literally, uh, Chef David came out
and it was just like you wave a white flag
when you're done, I'll just keep sending food to you

(25:29):
wave the white flag.

Speaker 1 (25:30):
And boy did he ever?

Speaker 4 (25:32):
Yeah, and just I mean my favor the best, right,
And you know, I never understood it either. My wife
always likes it when we go out to eat and
I order, and I don't. I'm doing that because she
wants me to. She says it just you just order
the food. Whatever you order, it's fine, right. I never
really understood that until I started going to chef's tasting dinners.
We're like, I don't have to order, they just send
food out. It's the greatest thing. Ever, how I understand
they want to.

Speaker 5 (25:52):
You know, if someone asked me to do tasting, I'm
sitting there like, yeah, what should I do? And you
pull out all your favorite stops, make tiny little bites
of them so you can get through like all.

Speaker 1 (26:00):
Your favorite right, right, So it's like like a smaller plate,
which is great.

Speaker 4 (26:03):
Yeah, but I get it. Now like I didn't used
to get it, Now I get it.

Speaker 1 (26:06):
You know, That's what I just like to order. Yeah,
because you want to eat what the chef wants to
feed you. You know, like nothing's better than eating exactly
what the chef wants to give you because you know
it's going to be the greatest. He's gonna put his
hands on, he's going to make sure it comes out amazing.
That's why a'makasse to me, Like, if you go to sushi,
it's like, I never want to order a la carte.
I'm like, what are you guys doing? Whatever you want
to do, get it out, send it out, because I
know it's going to be the best, the freshest, you know,

(26:28):
the most interesting. But it's like, you know that's I
feel the same way for any restaurant. You know, you
and I, Well we should say that first.

Speaker 4 (26:36):
If you go to a restaurant is a chef tasting,
you should probably go ahead and get the chef's tasting,
so it's gonna be the best food. The chef's excited
about it, something they want to make, would you agree,
chef or now.

Speaker 5 (26:43):
I don't know, I kinda that depends, right, So if
it's a place where the chef's not there as much
anymore because it's you know, throw a name out there
that's on Food Network and it's this is the tasting Yeah, okay,
right now?

Speaker 1 (26:57):
Is it really their best stuff? Are their hands on it?
You know? It's a good point.

Speaker 5 (27:01):
I look for the chef that's like, yeah, he's still there,
she's still there, and she's online and this.

Speaker 4 (27:06):
Is what she's making right right, Well, that makes sense.
I got I get no, no, no, no, no, you're
not agree with that. I think I totally agree with
that too. Like if I go to Marygold's and Clark
is in the kitchen, yeah, he's gonna tasting menu.

Speaker 5 (27:17):
You know, he's gonna kill it.

Speaker 1 (27:18):
He's gonna kill it, and he's good, he's excited about it.

Speaker 4 (27:20):
He's gonna, you know, and and make some amazing food, which,
by the way, I have done that. You should do
that too. That's amazing. He does a fantastic job. If
if I go to match Sono and you're there and
you're got a chef's tasting menu up, yep, I'm putting
the menu down. I'm gonna get that absolutely because that's
gonna be amazing and so Jeff, you and I have
been fortunate. We've done several tasting dinners together for people,
and it's a true when you really do try to

(27:42):
show off a little bit.

Speaker 1 (27:42):
Yeah, I think that's the most fun. I mean, you know,
just from a chef's standpoint, from my mind, when I
get to write a tasting menu for someone, that's it's
it's like I'm playing the greatest hits. I'm doing, like
things that are making me happy. They're either new dishes
that I'm really excited about or there things that i
know knock it out of the park every single time. Yeah,
and like those are the I mean, that's it's the

(28:03):
most fun to make those those dishes.

Speaker 5 (28:04):
And it's probably something that you went to you know,
the market, was like ooh, that looks good. I want
that exactly so you know it's gonna be pristine.

Speaker 4 (28:11):
Right, It's something that's amazing that you're proud to show.
I mean, listen, because great food starts with great ingredients
and that I don't mean to make like like cliches,
but it's the truth. Like if you know, if I'm
ever watching a food video, listen, this doesna sound really
like hoity toity, and I apologize. If I'm watching a
food video or somebody cooks something on Instagram or whatever
social media site. I'm staring as I'm laying my bed
because I just woke up. I'm about to go to
sleep one of the two mm hm. And the first

(28:32):
thing I see is someone who's got great value products
like this has great value, you know, the Walmart brand
or whatever. I'm like, you don't know what you're doing.
You don't know what you're doing. Just stop, It's just
I don't know.

Speaker 5 (28:41):
Swipe, swipe the next to the next one.

Speaker 1 (28:44):
Yeah, I mean, I don't know. What do you think,
jeffy Uh? You know, I think the truth the true
test of a chef is that you can make great
food out of almost anything. Right. So it's like, you know,
I recently saw a video of some chefs up in
Boston go into a costco and getting a bunch of
stuff at at a costco and making great food out
of it. And you know, I mean, I grew up

(29:05):
in the hood, so I you know, food value food
and like no frills brand is what I grew up on.
So it's like, I don't mind doctoring it making it great.
I can put a smile on your face with anything.

Speaker 4 (29:15):
But what about when you use these products and you think, like,
look at this great thing I'm making.

Speaker 1 (29:19):
Well, I wouldn't go ahead and brag that I bought
the Walmart steak that I was going to serve you.
I would. I would serve it to you, wait for
you to tell me how great it was and be like, oh,
by the way, I bought that at Walmart? Or what
if I hate it? What would you say?

Speaker 5 (29:30):
Like?

Speaker 1 (29:30):
And then I'd be like, I bought that at Walmart.

Speaker 5 (29:32):
So you get at steak, are you drizzling it with
one hundred dollars olive oil?

Speaker 1 (29:36):
Or you always That's what I'm saying.

Speaker 5 (29:40):
The protein itself may not be the greatest, but everything
that you're using to make it look nice.

Speaker 4 (29:45):
This olive oil is tremendous. Steak is just great, but
back of a slice of wonderbread that dipping this oil
the steak is terrible. Yeah, I'm not a big fan.

Speaker 1 (29:55):
I just I'm not.

Speaker 4 (29:55):
I think if you're gonna use it makes something amazingly,
gonna put it out there on social media, you gonna
you should using great and green before.

Speaker 1 (30:00):
You do that. That's just my perfect Listen. I get it.
I just think that not everybody has access to great ingredients.
Like there's definitely places in the country where you're a
little bit of a food desert. Amazon. You do have Amazon,
but like you're in a food there's provisions. There's not
a Sorate's, Saga, Tuck Provisions, Sloggertys Provisions. Probably every town,

(30:20):
yeah just now, just now World Premiere. But there's not
one of those markets in every single town. Like, you're
not going to have those the access that everybody has
to everything. So it's like if all you have in
your town is a Walmart, I still encourage you to
go out to the Walmart and get the best thing
you can find there and cook it. You know, that's
the best thing you have there. That's all I'm saying.

Speaker 4 (30:39):
So it's like Walmart also carries, you know, better spices
than their lower you know absolutely. I mean you have
to look and for what you you have to know
what you're looking for for sure. But I just think
that shade A great example is that some of those
cinnamon or even the crush black pepper you might buy.
I'm not buying that, but some people who buy the
pre ground black pepper, that stuff could have been ground

(30:59):
twenty years ago and kept in a big bat like
it's it's different.

Speaker 1 (31:02):
It's not the same. It's definitely not the same. It's
not the same thing. So we stay away from that.

Speaker 5 (31:06):
The home goods when you're walking through and you see
like the display style, yeah, yeah, those are guaranteed to
be twenty years old.

Speaker 1 (31:13):
Oh man, but it looks great in this role fancy
tilty role husband thing. I don't know what you call
those things, the husband that's that's the broom thing. Sorry,
I got it mixed up. What is this called the
all right never non spins around lazy Susan lazy Susan,
which I feel like we shouldn't say that either. The
rollerdex of spices right right, the spinning wheel at the

(31:37):
ninety first on Instagram says a lot of stelle or
a stall stall. Yeah, my eyes are not working well
on my thing here.

Speaker 5 (31:45):
Delicious wheel a great place, right, Yep, he's he's one
talk about using top products.

Speaker 1 (31:51):
Yeah, that would be chef simple. He is. He's talented,
for sure.

Speaker 4 (31:57):
He does a fantastic job with it. You know, it's
it's play. This is like, I don't know. Some of
the ones we've mentioned here. I fly don't get the.

Speaker 1 (32:04):
I don't know.

Speaker 4 (32:05):
There are flowers they deserve as much as they should,
you know, like because just there's certain places that kind
of get all the attention and this, you know, some
places that don't. You we talk about you know, blackiees
hot dogs are not getting attention they probably deserve, you know.

Speaker 5 (32:16):
Fortunately, you know, it's about super duper wany she gets
about who they hire to, you know, to get their
pr out there.

Speaker 1 (32:24):
I guess right, Yeah, I think so tricky.

Speaker 4 (32:27):
If you had to pick one more meal to have
in the state, Matt, one more meal that you're not
going to make, what's it going to be?

Speaker 5 (32:36):
But I'm not gonna make. I don't know, man, I
you know what she worked for me. I love her
to death. Emilymingron, Yeah, she can cook, She's got you know,
she's got the skills. So I haven't been to fair Haven.
Her new sort of you know, oyster oyster coat she

(32:59):
calls it right, with a lot of fantastic seafood. I
definitely make a pilgrimage to go there. Yeah, but taver
On State was a delicious meal. There was, you know,
and she's cooking out of the box, which.

Speaker 1 (33:12):
I love talented, talented human and very nice person, which
is very about you, Jeffy. You know, I haven't been
to his new place yet, but I love chef Dan
Cardos and he does a great job. And I know
he has a cafe Melba. I think it's in Stratford, right.
You may not be able to find it because there's
no sign. Yeah, there's no sign. I got to be
in the know. But he's a great dude and his

(33:33):
food is always really on point. So that's the place
that I would probably what a great guy here. Yeah,
he's awesome.

Speaker 4 (33:38):
And he owns a laundromat next door exactly. We were
just talking about how hilarious is that. We were driving
through Stratford and Jeff was, hey, you know, doesn't Dan
Carrs have a laundry ma out here? And I was like, yeah,
I think he does. Actually, it's hilarious go there.

Speaker 1 (33:51):
And he's a great supporter of good food everywhere, absolutely
and good food people. Yeah. Sure he's doing cool stuff.
Always see him doing like cool cooking classes and cool
things at his rest run. I think it's like, you know,
that's that's a place that would probably.

Speaker 5 (34:03):
He's a mover and a Shaker for sure, a great place.

Speaker 4 (34:05):
I think I'm gonna try to take Jeff to tonight.
You gotta work, you're not gonna come with us. But
Taco Dia in Newtown, New taco place Force Passionac you
remember him. Yeah, it's one of his spots. And they're
doing a great job. They're making everything from scratch or tortillas, everything.
The cocktail program is really growing and doing great jobs.
So it's a fun place to go and it's very
festive and I don't know, and the taco is a

(34:27):
great everything from scratch day street corn salad they make
out of like you know, it's a little cheese and mayo.
It's just unbelievable. It's like a dip so good, and
they do a great job with it. They're making all
around hot sauces.

Speaker 1 (34:39):
So Taco Dea is probably a good place to check
out to if you haven't been there yet.

Speaker 5 (34:42):
Okay the trip put it on the list.

Speaker 4 (34:44):
Yeah, worth the trip. Another one I think I would
point out too, and I say it all the time.
I'm a wine guy.

Speaker 1 (34:48):
I love wine.

Speaker 4 (34:49):
I recently passed my Level one Thank you Court of
Masters here Level one, thank you.

Speaker 5 (34:59):
But so you tell the difference between Burlow and Shark.

Speaker 4 (35:03):
Wait, they're different. Nouvamond in Sandy Hook.

Speaker 1 (35:09):
Have you been in Neuvamand I have heard of actually
very very very very.

Speaker 4 (35:13):
They try to go to find dining route, but one
of the best wine collections in our state. Uh and everything,
like you can taste almost everything. They have so much
stuff on core events. They connect pour you a glass
and they're really big. I'm like, here, taste this or
try this. And the food's fantastic and they really really
care about the food a lot, so they do a
fantastic drop. I think they've been around now six or
seven years. We featured them on Restaurant road Trip a

(35:34):
long time ago, like long time when it was Chane. Yeah,
great spot, really good people, amazing wine. I mean just
it's it's a spot my wife and I will go
and we'll sit at the bar and get like a
charcuterie board and a couple of appetizers and uh yeah,
there's Their soups are great. I mean we're to say
someplaces soup is great, but it is. It's delicious, so
definitely worth the trip. I mean, if you like wine,
it's definitely the waste.

Speaker 1 (35:53):
A good way to go.

Speaker 5 (35:54):
So I asked my son on the way up here
what his favorite was behind Matt actually said match second,
which I almost threw him out of the car.

Speaker 1 (36:04):
He said, Rosinas in Greenwich.

Speaker 5 (36:08):
Okay, okay, and that's like his spot on food right,
so slice perstrudo, great pizzas, hand pastas, Jared does a
good job.

Speaker 1 (36:17):
Down there, yeah, and his crew yeah, and also another
great nice guy oh yeah, yeah, ever been there, which
is yeah, it's a great spot. I feel like there's
so many I keep saying nice guy because I feel
like every time you see these chefs, for instance, like
even if I see you, know you out somewhere, it's
just everyone's a big hug. Hey, what's going It's almost
like you haven't like you're just best friends. You talk

(36:37):
all the time. But you know, I don't talk to
matter every time, but every time I see him, like,
it's a big hug. How are you great to see you?

Speaker 4 (36:41):
And that's just kind of the the way it works.

Speaker 1 (36:44):
It's amily part.

Speaker 4 (36:45):
Yeah, it's a cool part that I don't think everybody
gets a chance to see in our industry.

Speaker 5 (36:49):
Matt, for sure, it's uh, you know, just the other
day a chef who's actually not cooking in a restaurant,
swung through the store and it was like, you know,
we're shooting it with about the kids, and you know
it's a small family. If you've been in the business
and you know what we've all been through, then it's
like that secret little hug.

Speaker 1 (37:09):
You know it does it kind of feel like there's
a secret handshake. Does Yeah? Exactly.

Speaker 4 (37:12):
But you're right though, I mean, there are chef and
that's another thing. That's another great topic to talk about.
It's just chefs who aren't in restaurants. And I'll tell
you what it's Chef Dan Monroe over at the pantry.

Speaker 1 (37:21):
The food.

Speaker 4 (37:21):
We just had a pork chop from him. It was
cold and we got it out of the case at
the pantry and we ate it like lollipops. It was
so yeah, we bear pawt it just like animals driving
the car eating a pork chop.

Speaker 1 (37:34):
It's but it's so good.

Speaker 4 (37:35):
He like marinates it in like fermented black beans and
crazy stuff.

Speaker 3 (37:37):
Man.

Speaker 1 (37:37):
And the food he's making over there is so delicious. Man,
That little the Korean sauce, little chicken bite he made
us taste It was great, really good and they make
their own like a Korean style kind of like hot
saucy barbecue sauce.

Speaker 5 (37:50):
And it's thankfully I live three minutes from there, so
you should go there all the time. Best pastry department,
dude in they make every save the Northeast. I gotta say.
Their pastries are so freaking good.

Speaker 1 (38:04):
Wow. The cookies are great, yeah, my god, but their
cakes like it's delicious. Right.

Speaker 5 (38:09):
My wife will go there and grab like six of
the one slicers and be like, I'm bag, like, stop
buying that.

Speaker 1 (38:15):
We're all trying to lose weight.

Speaker 4 (38:17):
But again, a chef who doesn't work in a restaurant,
and that's Dan he's in. He runs that whole place, man,
and he is just killing it. And again, to take
it back to what we start this whole break on,
you know, it's great ingredients and people who care about
what they're doing. And I think that shows, I mean
there's a big like if it's not just a job.
You know, there's some people you know who go and
cook and it's their job, right, then there's people who
you know who will go like for instance, chef Damn

(38:38):
that rode the pantry, who cares about every he touches
everything that goes in that building. When it comes to
the food, he was just telling us, like he's touching everything.
He knows how much it all costs, he knows where
it comes from, stories behind it, like, and everything they
make he's tasted, Like he just that's how much he cares,
which I love. I think it's important. I think you
do the same things your places.

Speaker 1 (38:53):
Yeah, absolutely, I mean I order everything, of course you do,
but I mean, you know, tasting. I think it's the
most important part. You have a food do you have
a product that you order for just yourself, Like you know,
there's like something that's in the store that maybe not
everyone's buying, but you're like, I'm still gonna buy it

(39:15):
because I want it. I want it.

Speaker 5 (39:16):
It's like the flogg around the match venue. It's like
it's so expensive now, right, so only a few people
order it, but it has to be there because I
have to nibble. Yeah, I have to see like the
little piece that doesn't make it to the portion.

Speaker 1 (39:29):
The chefs.

Speaker 4 (39:31):
Get your special little piece just for you of course,
exactly right. I mean that's the best part of it.
I used to and you know, whenever I have like
great wag you at my client's house, I save all
the trim and oh, you know, of course, and I'm like,
that's gonna be great. They're like, oh, you make a
steake for yourself.

Speaker 1 (39:44):
Chef's like, no, I'm good. I got my own right here.
Later on, I have about six gallons of tallow. Do
you really? Yeah, because I can't. I can't cook. I
won't throw it away. Like after I buy, you know,
all this wagon, and I have all this leftover trim.
I just cook it down and I have a little
core to get Any of time, something comes over and
they're like, oh, where'd you get this? Make you want some?

(40:04):
You gotta try it. It's delicious.

Speaker 5 (40:06):
You're gonna look potatoes intell. Forget the duck fat people, Yeah,
they're in the duck fat exactly.

Speaker 1 (40:12):
One of the best things, for sure. I mean the
duck fat, I mean is amazing. Tallow.

Speaker 4 (40:15):
I mean, if you're gonna cook it, you might as
well cook it in that. That's all I'm saying. Listen,
maybe that's what they're doing.

Speaker 1 (40:20):
The hot dogs and blackies, I think they're all of them, right,
They're all the dogs, all the dogs. They're all the
dog that's right.

Speaker 4 (40:30):
We're talking about some of the best deals you've had
we've had here in Connecticut.

Speaker 1 (40:34):
Give it a call us know what you want to
have but you've had but you love. Recently the number
two O three three three three wy CC has two
O three three three three times four two two. We're
hanging out with Chef Matt' stores checking Hanker mor Minues.
You're getting He's gonna hang a little bit longer when
we come back ring on plum lff Wood. We're gonna
talking about some of the top mistakes that home cooks
make and how you can fix them. You're checking out
plum lff Woods right here on the Voice of Connected

(40:55):
wy c C. Stay right there, We'll be right back.
Blumla Foods right here at WYCC the Voice of Connecticut
su Chef blub Chef Jeff hanging out with me live
in studio today, having a great time. We just got

(41:17):
a business marker from Melissa.

Speaker 4 (41:19):
From Melissa in the morning, and she came by the
say hi to us and try to start us and
scare us. I looked up for Jeffy and there was
a camera. Her phone was sitting right in our window
here at the door, and I was like, Oh, that's creepy.
That makes sense. It must be Melissa, and that's how
she scared us. That's how it has to be all
the time.

Speaker 1 (41:32):
I guess. Yeah.

Speaker 4 (41:33):
So it's fun to uh have her come see us.

Speaker 1 (41:35):
So we appreciate you. Guys. Check out the show here
on a Saturday, right here on wy CC. Give us
a call.

Speaker 4 (41:40):
We're going to talk about some mistakes that home cooks make.
If you're near a phone, you got a question, you
want to talk about some things when it comes to
cooking at home. You have three very very talented chefs here, well,
two very talented chefs, and Jeffy sitting right here. Throw
it out because we're sitting here with our guest, the
one and only chef, Matt Store. He's the chef owner
of Match So no match Berger lobs or soccer Talk provisions,

(42:02):
Cops Island, oyster shack, both of them.

Speaker 1 (42:04):
This guy's blowing up.

Speaker 4 (42:05):
He's taking over the lower fare for accounting. That's what
he's gonna They're actually gonna rename it. It used to
be called nor Walk. Nope, it's gonna be called Storchwalk.

Speaker 1 (42:11):
I like it. That's why I just recently heard Storchland,
that's right. Give us a call the numbers two or
three three three three W I C C. That's two
or three three three three nine four to two to
two and always. You can follow us on Instagram. You
can follow me at chef Underscore plumb. You can follow
Jeffy at fork King Jeffy on Instagram or King Chef
forking chef. Excuse me? I wrote that wrong? For King Chef?

(42:32):
You think I would know that? Right now? I'm forking
Jeffy in a lot of things. The oculus, that's what
for king, that's what this is for f o R.

Speaker 4 (42:37):
You just fell off four king for and then King
King and then chef right all one word that's something
like that. And of course at pell Foods on Instagram.
And of course you can follow our friend Chef Storch
at Chef Storch on Instagram. So, gentlemen, I get asked
all the time by people who cook food at home,
what well, how did I mess this up?

Speaker 1 (42:56):
What did I do wrong here?

Speaker 4 (42:57):
How did I miss make this happen or do something wrong? Well,
we have some answers for you. I think that the
three of us can probably help answer some of these questions.
So I've got a list here, really really in depth
questions that people have asked, and I thought maybe we
could take the time to answer them together as three
professional chefs gentlemen with you.

Speaker 1 (43:15):
Let's go.

Speaker 4 (43:16):
So the first one, I think the mistake people make
is they don't taste their food as they go. And
what the question is is how come this doesn't taste
like the one you made? And I think it's because
it don't taste as they go? Jeffy, Yeah, I think
that's important. I think tasting your food as you go
is probably taste.

Speaker 5 (43:32):
Yeah, taste as you go in season, as you got
a season.

Speaker 4 (43:35):
Each step very important. So I work with I work
with the national Pro Start program, not just the one
here in Connecticut, but on the national level. I tell
these kids all the time, if you're gonna make me
taste something, you better have tasted it first.

Speaker 1 (43:48):
Very very important.

Speaker 4 (43:49):
You need to have tasted it first, because if you haven't,
then how do I how do you know it's nigga,
it's gonna give me something that it doesn't taste.

Speaker 1 (43:54):
Good for sure, or that you don't know what it
even tastes like, right?

Speaker 4 (43:58):
I mean, if you want to love somebody you want
to give them love, taste the food before you serve it,
you know, just let us know. I gots how you
know it's any good? Because if you'd give it to me,
a better taste good. That's all I'm saying. Right, that's it.

Speaker 1 (44:07):
I think it's I think it's yeah.

Speaker 4 (44:09):
Let's go to Bob over here from Trumble. Bob's on
the line talking with us right here. I'll foods Bob.

Speaker 2 (44:14):
Well, oh thanks, but I'm hungry.

Speaker 1 (44:18):
Now, you guys, I hope you're hungry. That's the plan.
What can we do for you today?

Speaker 2 (44:23):
Well, I'm I go out with our friends once a
month for dinner, and we're getting old and some medical stuff.
So what is a good restaurant in Monroe or Trumble?
That it's not Italian? I'm tired them taking me to Italian?

Speaker 1 (44:46):
So a good restaurant in Trumble that's not Italian? Okay?
I like that.

Speaker 4 (44:50):
Now do you like to cook a home or no?

Speaker 5 (44:52):
Ah?

Speaker 2 (44:53):
Now we want to go out because I don't mind
cleaner enough, but everybody else all right, makes makes sense.

Speaker 1 (45:02):
I appreciate that. So let's see.

Speaker 4 (45:04):
So Bob going down to Trumble, I mean, you're not
that far from Monroe's a bunch of great restaurants there
as well. Uh in Trumble, though, I mean, I think
if you're if you're not willing, if you want to
stay in Trumble, like that's the place you want to
stay in and don't want to head up into new
Town or into Monroe or something like that.

Speaker 1 (45:19):
I think that. I mean there's a lot of He's right,
there's a lot of Italian food, a lot of Italian food. Yeah,
that's the problem. I was just gonna say Prime and
then there. Yeah, it wasn't real good that he wasn't
excited about.

Speaker 2 (45:33):
I've done that a couple of times, expensive and that good.

Speaker 4 (45:38):
Yeah, he wasn't a big fan of that when he said,
but I think that's how about sitting Duck Taverns also
another fun place to check out in Trumble. Uh it's
it's Madison Avenue, I believe. Right down in Trump they
had like rightness, Yeah.

Speaker 2 (45:50):
Oh yeah, I had. We went there and they had
the calamari and it was like rubber. I couldn't even
eat it, had to get threw it out.

Speaker 1 (46:02):
Wow.

Speaker 4 (46:02):
They said the calamari there was like rubbery. You couldn't
even eat it. Well, listen.

Speaker 2 (46:05):
Oh yeah, I mean I couldn't Evendo.

Speaker 1 (46:08):
That's where we just had a meeting. Restaurant. Did we
talk about that? Because I can't here. We haven't talked
about that. Sorry.

Speaker 4 (46:12):
I guessed Chef Matt Stories couldn't hear you there. Bob,
would you say that what restaurant was that about?

Speaker 1 (46:16):
Mercado? Mercado? Have you been there? No, where's that Shelton area.
It's in the Shelton area. So maybe a little bit
of a little bit of drive, not too much of
a drive, but definitely worth a shot.

Speaker 5 (46:26):
I know it's Italian, you said no Italian, but it's
you know, kind of teeters into the Mediterranean a little bit.

Speaker 1 (46:32):
So yeah, hitting that Mediterranean. Give that one to try, Bob,
I might do it for you.

Speaker 2 (46:35):
Okay, how about Monroe?

Speaker 1 (46:37):
Oh, in Monroe.

Speaker 4 (46:38):
Monroe's another great restaurant place too. I mean, if you're
going to think about Monroe, what's that place? I drive
by it all the time. I've been there a couple
of times. I'm trying to think of what it's called
that is right there. If you're in Monroe, I would
just try to keep going up north into keep going
a little bit further up twenty seven. Go to Good
Old Days and Connect in a new Town. It's one
of my favorite spots. But if you haven't been, it's

(46:59):
definitely worth worth it. If you're going to be in Monroe,
it's definitely not much further to go. But Monroe Social
is on a bad spot either.

Speaker 1 (47:05):
That's right. I'll I've been there a couple of times.

Speaker 7 (47:07):
Yeah, that's pretty good.

Speaker 1 (47:08):
Yeah, that's a great spot too.

Speaker 2 (47:10):
We went there.

Speaker 1 (47:11):
So in Newtown, good Old Days.

Speaker 4 (47:14):
Good Old Day's Pizza. It's a it's delicious. It's one
of my favorite restaurants. It's I'm telling you, Bob, don't
ask me.

Speaker 1 (47:20):
Go try it. It's amazing. You'll love it.

Speaker 2 (47:22):
Yeah, that's Itallium.

Speaker 4 (47:24):
It's it's not It's Detroit Stop Pizza. Very different, very
different and delicious and great cocktail program. That's I'm a
big fan of.

Speaker 1 (47:30):
Shoot Out to the Water. We'll go to Stratford Cops
Out and Oyster Shack.

Speaker 4 (47:33):
There you go, go down to Strafford Cops Out on
Oyster Shock.

Speaker 1 (47:36):
Give that. I try too. There you go. That's a
great one. We appreciate you, Bob, thanks for your call.
Uh So, it's funny, it's funny.

Speaker 4 (47:42):
Though, because Bob's calling you with that, he's mentioning these
talents to try to go different, try different restaurants in
and he's right. There's so many different towns that are
also close by. They have different restaurants in them all
over the place for sure.

Speaker 5 (47:52):
Yea restaurants everywhere to going on.

Speaker 1 (47:55):
That's right, that's right, that's it.

Speaker 4 (47:57):
So heading back to these mistakes that home cooks make
right or just cooks in John, I shouldn't say home cook.

Speaker 1 (48:02):
Home cook's a bad word.

Speaker 4 (48:03):
I think it's a bad word, not at all. I
don't think if you're cooking at home, right, Yeah, that's right.
If you if you've got a mistake you're making, or
a question you're doing when you cook food or ingredient,
don't know what to do with, give us a call here.
Two or three three three three WYCC that's two or
three three three three nine four two two. I always
have people say to me the recipe didn't come.

Speaker 1 (48:25):
Out the right way.

Speaker 4 (48:26):
It didn't come out it didn't I read the recipe,
I did anything I said, but it didn't come out
the right way. I think the problem is that people
don't read the entire recipe before they cook and they
don't take the time to organize it or as you
would say, have your knees implos if everything ready to
go before they start cooking it, Matt, totally.

Speaker 5 (48:40):
I mean everything should be out in front of you,
measured if you do the measuring, you know, wait, if
you do it that way, ready to go, right in front,
so you can just grab and cook and throw it
in the pan and you know, definitely gets breathe through
to the last step, so you know exactly how long
you're putting it in the pan, for what to do,
how to rest it, so on and so forth.

Speaker 1 (49:01):
Yeah, really important, Jeffrey, what do you think? Yeah, I
couldn't agree more. I think reading the instructions to anything
you're going to do, when there's instructions all the way
to the end, before you start any project, is probably
the smartest thing to do. So that way you're not
missing anything and you know exactly what to expect, exactly
what you're supposed to be doing, exactly when you're supposed
to be adding certain things. Because sometimes in a recipe
you might read all the ingredients and say, oh, it

(49:21):
has parsley and this and that, and then you throw
it all in at once and not realizing that it
was supposed to go in you know, after it came
up to a certain simmer you know whatever.

Speaker 4 (49:28):
For sure, Yeah, no doubt about it. I think. On
the same accord, people who do baking, who bake a lot, right,
they tend to, you know, get a recipe, start trying
to make something, start cooking bread, etc.

Speaker 1 (49:39):
And things like that.

Speaker 4 (49:40):
They don't read through the entire recipe to make sure
they have everything, so they start trying to substitute things
when baking, and you just can't do that. I mean,
baking is such a science, Jeffy, Yeah, I think baking
if you should really understand the chemistry and the science
behind whatever it is you're going to be making before
you try to make a substitution. You can't just you know,
one for one, uh just anything. It just doesn't work

(50:02):
that way. Oh willy nilly, as they say, yeah, yeah,
I mean what do you think stor you can you
can you fake it?

Speaker 1 (50:07):
You bacon?

Speaker 5 (50:09):
I can fake it when I'm cooking something protein savory wise,
but when it comes to baking, there's no faking.

Speaker 1 (50:15):
Yeah.

Speaker 4 (50:16):
Nice, you can't fake it till you bake it. Coin bacon, Oh,
that's amazing. Yeah, I agree, So read the rest pel
of you through, then make sure you've got some stuff. Uh,
let's go here to line one. We've got a good
brother calling in that.

Speaker 1 (50:30):
We got to say hi to.

Speaker 4 (50:31):
Let me get this up right here, Chef poisad.

Speaker 1 (50:35):
Chef, how are you.

Speaker 7 (50:38):
Good? Buddy? How three of my favorite chefs are there?
What are you cooking?

Speaker 4 (50:42):
We're excited to have you on the program. Man, Listen,
we're talking all about some of our favorite meals in
the state. You got anything you've had that's been one
of your favorites.

Speaker 7 (50:50):
Well, I had a collaboration with Chef Plumb. I had
many many favorite dishes up there.

Speaker 4 (50:55):
You're so funny, man, you're the best. What about not
a not a collab dinner? What's something you had? It's
been amazing?

Speaker 7 (51:02):
Oh my god. So many great restaurants from my good
friend Chef Billy Grant in brick here. I love going
to West Hardford to see him. Some of the best
Italian food I eat there. Obviously, I love my buddy
Chef match Arch. You know, I love his restaurant, his
his burger place. He loves the place. It's delicious, a

(51:24):
fantastic chef, a great guy, a good friend. I mean,
I can go on and on. I mean there's so
many great restaurants here, and it's like, you know, if
you have if you have eight children, which one is
your best child?

Speaker 4 (51:35):
You know, so I can't answer that one. Usually just
depends on which kid is you're asking about that day.

Speaker 7 (51:41):
Like if I want to go to Phillmsbury, I love
going to Tyler Anderson. That's another buddy and great restaurants.
So for me, generally good food is very important, but
at the same time, the hospitality, the ambiance, the service,
the whole thing takes the cake.

Speaker 4 (51:55):
And we had a good time at our dinner too. Chef,
And what's the next lad you got coming up? Because
these things are so great, amazing chefs getting together working
with you, which is incredible as well, what's come up next?

Speaker 7 (52:07):
Well, talking about your next call out? But also he's
got one of the nicest restaurants right now is barb Rozina.
He's jadded Falco. He's up in Greenwich. You guys know him, so, uh,
you know, I'll be cooking with jadded Falco on April tenth.

Speaker 4 (52:26):
April tenth. That sounds awesome. Yeah, April tenth is fantastic,
and that's great. And Jared Falco was fantastic on the stories.
She wants to talk to you a little bit here.

Speaker 5 (52:33):
We're just talking about Jared. He's the best man for sure.

Speaker 7 (52:35):
Yeah.

Speaker 1 (52:36):
Well, chef's great. Good to see you, man.

Speaker 5 (52:38):
It was a pleasure eating your rice, your perfect, amazing
rice that you're the only one in this area.

Speaker 1 (52:45):
Nobody can make rice like that.

Speaker 7 (52:48):
Thank your chef, Matt.

Speaker 1 (52:49):
How are you doing, buddy, I'm great, my friend. It's
always a pleasure talking to you. Hopefully I'll get to
see you soon.

Speaker 7 (52:56):
Absolutely I'll be there and uh, you know, and I
think for nothing, but I have May eighth. We have
a great chef collab with Bill jab.

Speaker 4 (53:06):
That's gonna be one that's gonna be not to be missed.
And chef where can people get tickets and info at
for that event?

Speaker 7 (53:12):
Www dot Chefpasade dot com.

Speaker 1 (53:16):
You are the man, brother.

Speaker 4 (53:17):
We appreciate you, my friend. We got to keep it moving,
but look forward to seeing you real soon, my friend.
And ahead again, thank you for all the hospitality, brother,
and thank you for teaching us all something.

Speaker 1 (53:23):
We appreciate you.

Speaker 7 (53:25):
I love you, guys. You guys are the best. I'm
enjoying listening to you guys.

Speaker 4 (53:28):
By the way, thank you buddy. We'll see you on
down the road here. Che Chef Pisad a legend in
our state, a great chef. I mean he used to
have Tolly so many great restaurants. Chef Prasad did. Uh yeah,
he's one of my favorite guys to talk to. Let's
go to Ann here from Newtown and welcome to the program.
E's scited to hear from me to that which you
got for us.

Speaker 6 (53:47):
Hi there, Yeah, kind of a hidden gym. It's India
Rage in Monroe riding step.

Speaker 1 (53:56):
What a hidden gem. Absolutely, what a great spot that is.
Huh yeah.

Speaker 6 (54:01):
And I am incredibly h I turned paint when I
say it, but I'm incredibly white and I cannot handle
too much chili.

Speaker 5 (54:13):
And they make their.

Speaker 6 (54:16):
Peered tiaka masala mild enough that I love it and
my daughter loves it.

Speaker 1 (54:22):
Well, that sounds incredible.

Speaker 4 (54:23):
We got to check it out. And that's a hidden gem.
I don't think I have been there. Right on the
Monroe Newtown line.

Speaker 6 (54:28):
Right, Uh, it's right and stepany center near at the
intersection of Route fifty nine.

Speaker 1 (54:36):
Right, I know exactly where. That is. What a great
one to check out, and we appreciate you check out
the show. Have a great afternoon, Okay, thank you. I
love that.

Speaker 4 (54:43):
I love getting these different tips from people. Man some
great places of course. Shot the chef Forspha calling in,
huh love him. His ears must have been ringing. He
knew we were calling, he knew we're talking about write.

Speaker 5 (54:52):
Anything about food in the state of Connecticut. Persondas dialed in.

Speaker 1 (54:56):
He's he's in there. You know.

Speaker 4 (54:58):
It's funny because I think that everybody has their hidden places.
They're hidden gems that they like. They're places they like
to go to that you know, maybe not alm us
have ever heard of. And India Roger, she's talking about
the and just called in and talking about I remember
going there a long long time ago. But what a
great spot that one is too. Yeah, it's well Stepney,
which is part of Monroe. It's kind of a yeah,
it's right there.

Speaker 1 (55:17):
That's awesome. It's a great Indian restaurant for Bob. If
you're still listening, you should check it out.

Speaker 4 (55:21):
Yeah, Bob, Yeah there, that's a great one if you're
into Indian food. Although I feel like he might not
like Indian food. Either that's okay, Bob, try it. I
don't know not to see uh okay. Back to some
of these cooking tips we're talking about here, people tend
to they'll read a recipe and they'll see simmer and
they think that means they need to boil something quickly. No, no, No,
Chef Matt Stories tell us when you make that mistake,

(55:44):
when you boil us at a simmer, what can happen?

Speaker 5 (55:46):
Well, especially for stocks. I mean, if you're doing like
a stock and you're boiling a stock, it's gonna turn cloudy,
it's gonna be and a soup, you know, it's gonna
get emulsified. Maybe you don't want to multify it. Ramen's
are a multified that's why you get that nice cloudiness,
you know. But if you want a nice clean stock,
simmer little boils, clean, clean, clean.

Speaker 4 (56:04):
Perfect, I think so too. And I think one of
the things too, is that you can actually if you boil,
like if you're making a sauce or something, if you
boil it, you're gonna burn it.

Speaker 5 (56:11):
Yeah, You're gonna burn the bottom or you're gonna burn
it's done.

Speaker 4 (56:14):
And also too, like if you cook something that fast.
You know, like something like that you template, you could
you could actually make it tough, make it chewy, make
it hard, right Jeffy.

Speaker 1 (56:22):
Absolutely, Yeah. You want you want to give the meat
or whatever that you're cooking time to cook when it's
low and slow and not forcing it to uh kind
of remove all the moisture and tough en up and
become a yah.

Speaker 5 (56:35):
You know, I always say it's technique. You know, you
want to learn the technique of how to cook something,
and that's really gonna kind of spread out into a
ton of different recipes, right, So learn how to see
or learn how to braize. Once you do that, you
can apply that to all sorts of air, to any
everything that you know.

Speaker 4 (56:51):
Yeah, And people ask me all the time if I
make something, especially when I'm at work and I make
something like, oh, where did that recipe from? That's a
great recipe?

Speaker 1 (56:56):
What is that?

Speaker 4 (56:57):
Well, it's not really, it's just it's just a technique.
It's just understanding how to cook something. You know, it's
not really a recipe so to speak. Or you know,
my favorites of people say, hey, can you write that
recipe down for me? No, No, I'm not writing anything down.

Speaker 1 (57:08):
For you like it's not gonna happen.

Speaker 4 (57:09):
Yeah, that's onto a whole of the show of things
you should never ask a chef, But that's a different show.
We got a few minutes before break us. E've been
covered one more of these. Uh, one of the ones
that I like. People sometimes tend to oversoften butter, which
is interesting. So let's talk about that for a second. So,
if you're making like a cookie dough or something like that,
over soft and butter can be a mess.

Speaker 1 (57:28):
Jeff, Yeah, I think so when you say oversoft, when
you're saying, like put it in the microwave and that
what's liquid.

Speaker 4 (57:34):
Yeah, Like you think they say they should have like
room temperature butter. If they say, oh, I'll take this
out of the fridge and just microwave it and then
use it, I'm not gonna work tell them stories. If
you're gonna do that, should do for lobster in it.

Speaker 1 (57:44):
Yeah, exactly.

Speaker 5 (57:45):
Don't bake your cookies with it, because you're gonna get
flat cookies.

Speaker 1 (57:49):
Yeah, that's it.

Speaker 4 (57:49):
It's just there's there's no like you want that fat
in there because it has that fat melts. That's what
leaves a little beautiful pockets and stuff in there, right.

Speaker 5 (57:56):
So it emulsifies the dough, which leaves that little pockets
of steam, which gives you something nice and fluffy. You'll
get the more technical side.

Speaker 1 (58:03):
Of it for you. Yeah, but you're absolutely right.

Speaker 4 (58:05):
Technical is I mean listen, cooking top ten percent of
the country and intelligence.

Speaker 1 (58:09):
That's what I claim. And that's exactly what Stort might
be there as well. Jeffy, I believe he is. I
think most chefs are in the top ten percent. It
takes it takes a real.

Speaker 4 (58:17):
Chefs around the country, don't you just think so we get.

Speaker 1 (58:20):
Things done, there'd be a schedule. I'll tell you that
there certainly would be. There would be a list for everything.

Speaker 5 (58:24):
Just an update on my wife. She just took a
picture of the pastry case at the pantry.

Speaker 4 (58:28):
Oh, for those of your first part of the show,
Storch was talking about his wife constantly goes to the
pantry and gets things. So shout to Dan Monroe, there
and the pantry doing some amazing stuff. One more before
we get on here. You overheat low fat milk products.
Milk tends to curdl and break when you overheat it.
It turns grainy and gets disgusting. There is a way

(58:50):
to fix that kind of if it does happen, and
you can throw it into a blender or a boat
motor and it might help bring it back together a little.
It depends on how bad it is. I see storts
shaking and said, yes, no, kind of in a circle.

Speaker 5 (59:02):
You know, yes, enough you can bring it back, but
it's still gonna have that like separated, kurdled feel I feel, you.

Speaker 1 (59:08):
Know, Jeff, if I break a sauce like that, what
am I gonna do? I service coming up? What am
I gonna do? I mean make it again? Well, you know,
I mean, I think the important thing there is that
uh low low fat milk products are always gonna break.
They're always like they're they're just there's not enough fat
to reduce to make it work. Yeah, it's just you

(59:29):
need that fat. Heavy cream. Heavy cream is your friend.
Absolutely cream is You're not half and half, not whole milk,
heavy cream, make it happen. You're checking out plumblof foods
right here on WYCC, the Voice of Connecticut.

Speaker 4 (59:42):
Give us a call two A three three through three
w c C.

Speaker 1 (59:44):
You're two O three three three three nine four to
two two our guest is Chef Matt s Georts hanging
out with us. We're talking about some mistakes that homecooks make,
some of your favorite restaurants.

Speaker 4 (59:53):
We're talking all these fun things. Our state is amazing food.
Let's talk about it this more. Stay right there, We'll
be right back. Plum Love Foods right here on w
i CC.

Speaker 1 (01:00:11):
Live in studio today. Friends, we are live, we are
not recorded.

Speaker 4 (01:00:14):
Is excited to be hanging out with you here on
a Saturday. Uh, it's chef Plum Chef Jeffy here Plumb
Love Foods. And of course we're joined in the studio
by legendary Connecticut chef chef Matt Storch. He is the
chef owner of Matt Sono, Matt Burger, Lobster Saga, Tuk
Provisions and Cops Island Oyster Shack.

Speaker 1 (01:00:29):
Both of them. I mean, Sortie, is so great to
have you hang out with us. You're gonna hang out
for an hour. Now you haven't left. I know I
can't leave you. Guys see like he's so psyched on
your own.

Speaker 4 (01:00:37):
I wish you brought us a whole drawer of butter
that you keep your lobster and stuff finish during your restaurant.

Speaker 5 (01:00:41):
That's I got a list of stuff I need to
bring for next time.

Speaker 1 (01:00:44):
Yeah, I mean, I hope. So a lot of fun
to be sitting here hanging out with you guys.

Speaker 4 (01:00:48):
Have any food questions or questions that have been perplexing
you about a recipe or anything like that, give us
a call. The numbers two O three three three three WICC.
That's two O three three three three nine four to
two too. The first half of the show today we
talked about some of the favorite places or hidden gems
or things that you like in your town or where
you go and eat. Uh So, give us a call
with those two if you want, and we can bring
come back to that anytime. We can pivot, Jeffy, that's

(01:01:09):
what we do.

Speaker 1 (01:01:09):
We do pivot.

Speaker 4 (01:01:10):
We're pivoters. We do we pivot anywhere you need us
to go. The numbers two or three three three three
WYICC that's two O three three three three nine four
to two two. The letters and the numbers on the phone.
You know, do you think they'll ever stop having letters
on the phone. I feel like it's a very like
our generation type. I think they did.

Speaker 5 (01:01:26):
Like somewhere I got caught trying to plug in numbers don't. Yeah,
I don't know if it was like an old iPhone
update like I couldn't find it was No, I couldn't
find the letters. There's no letters in them.

Speaker 1 (01:01:34):
I didn't know what to do. Wow, that's crazy. That's crazy.
I mean, it's insane. I didn't think about that.

Speaker 4 (01:01:40):
I was just thinking in my head, like I remember
his kid, like seeing the with the letters and knowing
what they had to do.

Speaker 1 (01:01:45):
But I was they still do that.

Speaker 4 (01:01:46):
I guess I looked on my phone to see and
I was like, yeah, they still are there.

Speaker 1 (01:01:48):
So that's good news. Yeah.

Speaker 4 (01:01:50):
I got a little nervous about it. Yeah, I know
that was actually a real thing or not. Uh So
we got a couple uh lists things. Oh, I shouldn't
say a couple of lists. We have a list here
of some top mistakes that home cooks make. That some
questions I got via social media and other people we've
talked to. So one of the things I think that
handle it happens a lot is when you've got a
nice hot pan and you're gonna cook something in sid

(01:02:11):
hot pan, but it doesn't come out right. It comes
out a little soggy, It comes out not browned. It's
because you put all that in the pan at the
same time. When you overcrowded, over crowd what happens? Stories
you tell them, Oh.

Speaker 5 (01:02:24):
Never want to overcrowd a pan. You're gonna drop the
temperature too fast, way too fast. So a bigger pan
for bigger deeds. Yeah, right, but not too big. Then
you're gonna run into problems if you don't have enough stuff.

Speaker 4 (01:02:36):
Right, And Jeff talk about like, you know, you have
a big pant, you have a panic that you overcrowded.
But maybe you're doing something that has a lot of
moisture in it.

Speaker 1 (01:02:43):
What happens, It gets super soggy and all the moisture
leaks out, and now you're cooking what looks to be
a soup.

Speaker 4 (01:02:48):
You end up steaming instead of sautang or seering. Right,
it's Nolan. No one likes that, so don't it's no good.
Don't over Thank you, Jeffy, I forgot bilingual jeffies here.
That's right, guys, I'm here to help.

Speaker 1 (01:03:00):
Thank you for the translation.

Speaker 4 (01:03:01):
Yeah, no problem at all, that's what we do. How
about when people turn the food too often? You know
they play with their food?

Speaker 1 (01:03:08):
Yeah, yeah, dropping, dropping heads here.

Speaker 4 (01:03:13):
I think the more and more that you touch it
and mess with it, you know, you tend to kind
of I don't know, like it doesn't look evenly, it
doesn't look great.

Speaker 1 (01:03:21):
You know.

Speaker 5 (01:03:21):
I love the people that work the grill that you know,
keep on flipping stuff. It's constantly touching it. It's like, okay,
so here's what happened.

Speaker 1 (01:03:28):
You got the grill really hot.

Speaker 5 (01:03:30):
You put something down in that spot that is the
hot spot, right, leave it there until you get all
of that possible hot seer out of it, right, and
then move it to a spot that's been getting hot
right while the other stuff wasn't there.

Speaker 4 (01:03:41):
I mean, amazing, right, what are we talking about here?
That's just super simple. Just keep one side hot, one
side not. Jeffy, I think when someone moves stuff on
the food too much, you mess up with the seer.
The food can tend to stick. It really doesn't do
very well. Yeah, for me, the big thing is it sticks,
like you know.

Speaker 1 (01:03:58):
I nothing frustrates me more than watching someone try to
pull a piece of fish off a grill before it's
time because it will always stick. Let go, yeah, the
chicken o, Let go, the steak ole goo. When once
it's got that hard mark on it, it's easy to move.
And it's like if you want to move it beforehand.
Even if you get a spatula under it and scrape
it to get it off there, it's still you're not
doing yourself any justice. Let the myard reaction occur. Oh,

(01:04:22):
look whatever it is, there it is. Yeah.

Speaker 4 (01:04:25):
I think it's important. And I almost tell people, listen,
turn it once, you know, you turn a whole bunch.
Just turn it once, you know.

Speaker 1 (01:04:30):
But the best worst thing you do is then stare
at it, because then you want to keep turning it. Yeah,
don't stare at your food. It doesn't help.

Speaker 2 (01:04:35):
Uh.

Speaker 4 (01:04:36):
I think a lot of times people also they find
that their food sometimes will stick to a pan. They
want to know why, like scallops look pale, things like that,
because their pan's not hot enough.

Speaker 5 (01:04:44):
Not enough, and they didn't. Here's a Here's a trick
that I love is that. So when I take a scalp,
for instance, I'll scalp in a pan and I'll give
it a little twist, you know, a little spin in
the pan, just to make sure there's fat underneath, all right,
So when you put it down, the fats disappearing from underneath,
right to make sure there's fat on that comes back
under Yeah.

Speaker 4 (01:05:02):
And I tell people to the little trick with scallops.
Make sure they're dry. Everything should be dry.

Speaker 1 (01:05:08):
Yeah, you know. I think an important thing that goes
along with match just said is that make sure your
pan is hot. Then you add your oil. It's not
a cold pan. Put oil in it. Let it come
up to heat the hot pan. Then the oil that's
going to create your barrier. The hot pan gets the
oil hot. Then you put your food on top of
the oil. That's the barrier. That's how you're gonna see

(01:05:28):
her or saute something. Don't put all the oil in
the pan then turn it on. That's a huge mistake.
I think that too.

Speaker 4 (01:05:36):
So I used to work at this this Italian restaurant
years and years ago, and I would work the saute
station and we had, you know, twelve burners and it
was crazy, but we would always keep saute pans during service.
I would have a burner on low and I kept
my pants and I would pull the pan from the
bottom when I went to saute something. So I always
had a hot pan to start with.

Speaker 5 (01:05:53):
And I remember one of my first jobs screaming for
a hottie, screaming. That is a pan, folks, a nice
hot one from the bottom plum just explained.

Speaker 1 (01:06:05):
But that's the thing.

Speaker 4 (01:06:06):
Do people still do that or it's illegal? Now what
I have a nice hot pan, like, have your stacks
of stacks?

Speaker 1 (01:06:13):
Check the rules.

Speaker 5 (01:06:14):
Yeah, I get annoyed if there's not a hot pan around.

Speaker 1 (01:06:16):
Yeah, it's got to be a hot I mean, it's crazy.
I don't know how you're gonna run a fast service
without pants. You don't have time to wait for your pants.
You're not waiting for a pan to get hot. There's
no way.

Speaker 5 (01:06:26):
So the pants come back from the gestation, they go
right on the stove, have the stack, and sometimes they
get rotated.

Speaker 4 (01:06:31):
Sometimes sometimes you go through them so fast, right right,
But pulling from the bottom sometimes gonna be a pain
in the butt. I used to make it so like
the run stack had to be four, like four, and
then the backstack was the higher stack. Then you would
always replace them. Yeah, you know, I don't know. I
had I got my waist. Hot pans so important, that's
what I'm saying. So if you don't have a hot pan,
you're gonna your scalops like look great. It's just not
going to get that nice my ard reaction on there.

Speaker 5 (01:06:53):
Again, let's talk about after you cook something. How important
is to rest? Whatever you important?

Speaker 4 (01:07:00):
And if you guys want me to explain resting or
storch if you want to, I mean I can explain
you want. So you think about what you're cooking here,
particularly proteins. Right, it's a muscle.

Speaker 1 (01:07:08):
So if you touch something hot, your immediate reaction is
to pull away from it. That muscle tenses up. The
muscles tends up. It's hot.

Speaker 4 (01:07:14):
So when you cook something, it tenses up, right, And
if you take it off the hot pan and cut
it immediately, all that juice is gonna spray out cause
it's tense. It's got a lot of pressure inside of it. Right,
let it rest. What he means is like take it
off and let it sit for a few seconds, a
few minutes before you go to actually cut into it.
You cut into it right out of there, you're gonna
lose all that moisture. It's gross and it becomes tough
and not great.

Speaker 1 (01:07:33):
Yeah.

Speaker 5 (01:07:33):
Sure, Well, real thumb is rest for half the amount
of time. But you actually cook something.

Speaker 4 (01:07:38):
Yeah, which obviously isn't always possible, but we try to
do the best we can with it. I mean literally,
if I cook a chicken breast, not I can let
it rest half the time, but let it rest a
little bit.

Speaker 5 (01:07:45):
A little bit, a little bit at least, let it
rest a little bit.

Speaker 1 (01:07:48):
Very important, very important. Yeah, Resting food is so important,
so important, so important. And there's carry over temperature, you know.
I mean it's it's it's continuing the cook for that
couple of seconds that it's sitting there and it's evening out.

Speaker 5 (01:07:58):
You know, it's like it's really uses are redistributing very important.

Speaker 4 (01:08:03):
I think that a lot of people sometimes don't understand
the importance of a meat thermometer. You know, listen, I've
been cooking for twenty five thirty years now, and I
can do the trick where you know, I can touch
my nose or you touch your face or your chin,
or that you touch the part of your hand right here,
the webbing in your hand, and you can say, oh,
that's MEATIU and rare, that's rare. Just get a damn

(01:08:25):
meat thermometer, please, Like, we don't need you to try
to We don't need the guessing game. This isn't like
wheel of fortune.

Speaker 1 (01:08:31):
It's not.

Speaker 5 (01:08:32):
You know, they have good ones now that like the
meter stick it in set the cook on your phone
and it tells you, you know, so good when to pull.

Speaker 1 (01:08:42):
It out right, and tells you exactly what it's so good.
It's they make it very easy, folks, and I suggest
that you use one. Yeah, and it's just it's not
a hard thing to do. They're digital now. You can
pop it right in.

Speaker 4 (01:08:51):
You almost got the immediate read on it.

Speaker 5 (01:08:52):
I mean a big eight bone dry age roast from
Soccatal Provisions. It's like six hundred dollars and you're talking
dirty to us now right, you do not want to
mess up this roast.

Speaker 1 (01:09:03):
No, take the guessing game.

Speaker 5 (01:09:04):
Yeah, he's a thermometer and do it right. And you know,
I've got some stories about you know, someone brought in
some pictures that we knew exactly what they did.

Speaker 1 (01:09:14):
With this roast. We couldn't really tell them this happened, Yeah,
this happened. Can you tell us that the well, you
know it was the names and faces change the name.

Speaker 5 (01:09:22):
The oven wasn't preheated right, so they put it into
a cold oven, so it came up. And you know,
you could tell that the fat didn't melt, didn't have
time to melt. But they were in a rush, so
they lopped off the ends of the roast while it
was still cooking because they wanted to serve the ends
because they cooked faster, So they served that.

Speaker 1 (01:09:40):
In the middle.

Speaker 5 (01:09:42):
You know, of course it was tough and blah blah blah, right,
which all the things that everything that we're telling you
to do could have avoided.

Speaker 4 (01:09:49):
Those things we're talking about, hot pants, hot ovens. To
preheat that, yeah, please, it doesn't mean put it in
and turn on and he turned on. Then put it
in once it's nice and hot. You know, if it
says a four hundred and fifty degree oven, then put
it in when it's four hundred fifty degrees, not when
it's two ten.

Speaker 1 (01:10:03):
Yeah, and you're all gonna let you know, when it
comes to temp, it'll be the light, it'll go off.
There's all sorts of real real indegrator panel.

Speaker 7 (01:10:10):
Yeah.

Speaker 1 (01:10:11):
It's like, you know, did you guys learn with meat thermometers? Though?
I'm just interested in this question because when I was
coming up at school, I didn't have a meat thermometer
on the line I did. I didn't go to culinary school. Yeah,
I learned from a bunch of other you know guys
like you had it. It was in my pocket, it
was in my pot, but I never you ever used.
I had a cake tester, and my chef used to.
I was taught take the cake tester and slide it

(01:10:33):
in and touch it to your lip. Yep. And that's
how fish for fish. Yeah, And that's how you knew
it was warm and it was warm. How the temp
like if if something was well done, it was super hot,
if it was like medium rare, it was like just
you know, like warm. And I learned that way. I
just wondered if is that something that people still do?
I mean, you guys, I still do it. I still
tell my cooks to do it for fish, especially for fish.
Then put it in their mouth to their top to

(01:10:55):
the bottom lip, pick their cake tester into it and
touch it. Yeah.

Speaker 5 (01:10:58):
That way, you know, they could tell if the fish
is warm. As soon as fish is warm through and
the and the needle slides straight through, the fish is done.

Speaker 1 (01:11:05):
Yeah. I love that.

Speaker 4 (01:11:07):
Yeah, that's interesting. That's great. I thought that it would
be a terrible way to do it, but no, it
does make sense.

Speaker 1 (01:11:12):
It's just It's just it was the old school way
I learned. It was like kind of from feel. And again,
I don't think if you're a home cook and you're
listening to this and that freaks you out. Used the
meat thermometer. It's great, but fool proof. It's fool proof,
absolutely fool proof. But I'm just wondering how you guys
learned that. Yeah, I didn't learn.

Speaker 4 (01:11:27):
I learned by touching it, you know, watching how it
springs back and all that sort of stuff. I learned
all that stuff. But we I did have a meat
thermometer too, as in my jacket. Yeah, I carried one.
Everyone had one marker.

Speaker 1 (01:11:36):
Yeah, exactly.

Speaker 5 (01:11:37):
It looked it looked really cool.

Speaker 1 (01:11:38):
It looked next to my neckerchief.

Speaker 4 (01:11:39):
Yeah, I like, I'm wearing the black me get the
blue thermometer.

Speaker 1 (01:11:43):
I never got to wear a neckerchief. I think I'm
gonna start wearing an ascot just so I feel.

Speaker 4 (01:11:47):
Yeah, now, Stort, you and I both went to culinary school,
like we did these meat and the monitors in school, right,
at least at.

Speaker 5 (01:11:52):
First, I remember, I think checking the temperature of a chicken, Yeah,
like that.

Speaker 1 (01:11:58):
I I don't know. I still won't use it.

Speaker 4 (01:12:00):
If I'm grilling steaks for the three of us, I'm
not gonna use a methrmometer.

Speaker 1 (01:12:04):
No, you know, I don't need to.

Speaker 5 (01:12:05):
I don't think I would even touch it. I would
just do it by time, to be honest, they just
kind of have that. I don't know, maybe it's a
sixth sense. So many times it's like, you know, I
see the sides, I put it up on the side.

Speaker 1 (01:12:18):
You've got your ten thousand hours. Yeah, we could say
you're put in my hours. So what about this?

Speaker 4 (01:12:27):
So a lot of times people will be doing a
recipe and they'll have like, you know, some sort of
like pistachios or almonds or pine nuts in it, and
you want to toast them, right, So you take all
of your pine nuts, you toast them in the You
put them in the toast and they get burned. Is
it worth not using them at that point?

Speaker 1 (01:12:43):
Or is it worth? You know? All right?

Speaker 5 (01:12:45):
Can we make It's an expensive mistake, But I've very
expensive I've gone through many of sheep pan of nuts,
of fern nuts to find the ones that we could use.
But you really don't want to get a burn nut. No,
it's not good about a burn.

Speaker 4 (01:12:59):
Nuts burning it. Burning your nuts is terrible. Burn a pan,
it's not great, Jeffrey, What do you think?

Speaker 1 (01:13:07):
Yeah, I mean unless you're going for that bitter, uh
smoky flavor of a burnt nut, which I can't imagine
doing on purpose. But I mean, if you that's something
you wanted, then sure burn your nuts. But otherwise I think, uh, yeah, no,
I've definitely done what Matt says though, I've definitely burned
the last tray of nuts in the house. And uh,
we needed those nuts, or said dish. So we sat

(01:13:30):
there and I was like, no, tell you what, take
the paring knife and cut off all the burnt parts
of that walnut because we need as many as you
can get. Wow, I mean that happens sometimes. Yeah, you know,
it's like like you said, it's an expensive mistake. Yeah, mistake.

Speaker 5 (01:13:44):
You know, you're toasting the nuts and then you take
them off when they're perfect and you leave that pan.
You leave them in that pan so they're perfect, but
later you just keep that in the bottom farms done.

Speaker 1 (01:13:56):
That's hilarious. Done that. Yet people who take recipes and
they'll you know, they'll blanch a vegetable, but they don't
shock it after the fact. I mean it's gonna.

Speaker 5 (01:14:05):
Overcook right, Yeah, sure, you got to stop the cooking.

Speaker 4 (01:14:09):
I mean, so what I mean by shocking, So those
don't know if you have a little pan of ice
water there when you take your vegetables out from the
hot you know, cooking liquid or pan, you put them
into the cold water to stop the cooking process.

Speaker 5 (01:14:18):
Yeah, right, especially if you're reserving them to finish later, right,
to fire up later. Yeah, I mean if you're serving
it right away, then obviously there's no reason to shock.

Speaker 1 (01:14:26):
But sure. Yeah, and and we should talk about that.
A true blanche. A true blanch is what thirty ninety seconds? Yeah.
In the water A huge lot of salted water. Yeah,
salt of water.

Speaker 4 (01:14:38):
Very And I think it's important too the people know
when we talk about salt of water, whether it's for
pasta or for vegetables. In my humble chef opinion, that
water ship tastes like the ocean. Yeah, do you salt
your ice water?

Speaker 1 (01:14:48):
I do, me too.

Speaker 5 (01:14:49):
A lot of people don't.

Speaker 1 (01:14:50):
I know a lot of people don't said that. Yeah,
they lose that, they lose the there's a transference of
flavor in water. So if you're not salting your ice water,
You're not You're losing that flavor. All the all you
put in the cooking liquid has now just been washed
out in the ice liquid.

Speaker 4 (01:15:03):
Speaking of salt, what about people who think that they
can put all their salt into their marinade or their
breading for their food and think, well, I seasoned it,
it's in the marinade.

Speaker 1 (01:15:11):
Not so much. Doesn't work like that.

Speaker 5 (01:15:12):
As a chef, now, as I said, you got to
season each part right, all the way through the recipe, right,
every little bit.

Speaker 1 (01:15:19):
Absolutely.

Speaker 4 (01:15:20):
I was doing a food segment on a national on
Fox Business, and I got a lot of flak at
the end of it online because people said that they
couldn't believe how much salt I was putting on these burgers, right,
And I was like, well, listen, I'm putting it on
the grill. When you put a burger like that on
the grill, a lot of that salt falls off. Yeah,
Because then I.

Speaker 1 (01:15:37):
Pulled it off.

Speaker 4 (01:15:38):
I finished it with salt too, because I think it's
important that you have to season the food because it tasted.
That's when we started this whole conversation off with tasting
your food to make sure it's proper, but you got
to season all the way through, like you're saying, and
salt does fall off on the grill, which we see
the steaks same thing, right.

Speaker 1 (01:15:52):
I bet you that was a damn good burger. It
was delicious.

Speaker 5 (01:15:55):
So I had a little review for one of my
one of my restaurant things I was doing, and they said,
you know.

Speaker 1 (01:16:03):
The steak didn't taste like a steak.

Speaker 5 (01:16:06):
So I went back and I looked at the order
and they ordered it with no salt.

Speaker 1 (01:16:12):
How can you make something taste like something that's supposed
to be without salt.

Speaker 5 (01:16:15):
Salt is a flavor enhandser, folks, You need salt to
make something taste like it is.

Speaker 1 (01:16:20):
You have to have it. You have to.

Speaker 4 (01:16:22):
And this is what I was thinking, if we ever
do a show about people who do food reviews like
that story right there.

Speaker 1 (01:16:28):
And so good. I got my steak, it didn't taste
like steak. What'd you order steak with no salt? Exactly right?

Speaker 4 (01:16:36):
I got a mountain. I'll tell you too, you ding bat.

Speaker 1 (01:16:39):
Yeah, man, you know, so you guys are saying salt
your food all the time, but I think there there
one time I don't salt like too much ahead of time.
Is when I'm making soups or sauces, I usually salt
towards the end because I'm going to be reducing and
I was getting nervous and I'm going to over salt.

Speaker 5 (01:16:54):
That's fair, that's fair. I got it, like all salt,
like the the mirpuah, just a little right, just to
get it, get start the moisture coming out of it
a little bit right.

Speaker 4 (01:17:03):
But you're right.

Speaker 5 (01:17:04):
I like, if I'm gonna super reduce something that I'll
wait until the ends, you know. I'll put a little
salt just thinking that it's going to be the right
amount and you can't, and then finish at the end. Yeah,
I think I think it's especially a soup like that.

Speaker 1 (01:17:15):
Yeah, I agree with that.

Speaker 4 (01:17:16):
I'm going to salt the entire time I'm cooking, but
I'll taste it and then finish it too as well.

Speaker 1 (01:17:20):
Yeah, because it's hard to take salt out easy to add, Yes.

Speaker 4 (01:17:22):
I mean it's very hard to take out, that's for sure.
What about let's see what el supposed to have on
here that might be really fun to talk about here. Oh,
here's what we're talking a lot about meats. What about
meat that comes straight from the refrigerator onto the grill.

Speaker 1 (01:17:36):
I don't know.

Speaker 5 (01:17:37):
I'm I can, I can go both ways on this one.

Speaker 1 (01:17:41):
Tell us why you think it's okay?

Speaker 5 (01:17:43):
Well, there's a few schools of thought, like if you know,
if I have a really hot grill and I want
that steak to be nice and medium, rare rare, right, okay,
I'm I'm starting it so it has that cold center,
so I have an advantage, right, And it's like I
see your tuna straight out of the fridge. I don't
bring it to room temperature because I want that nice

(01:18:05):
little chilled tuna in the center. Okay, So you know,
and I also believe, so all right, here we go.
Smaller pieces of meat I leave in the fridge until
I cook right away. Larger pieces of meat I like,
come to room temperature and then I cook them.

Speaker 4 (01:18:18):
Makes sense, Yeah, I think, so, I think. So I
get to tune apart, especially because you know, if you want,
I don't know. I mean, it happens so quick though,
But the steak part, I kind of see what you're
saying if you're trying to do like a black and
blue thing or kind of just that makes a lot
of sense, you know, Well, I think I think it's
I think it's what your your your end technique that
you're going to be using, I think is going to
dictate whether your meat's going to be cold or warm.

(01:18:39):
Like if I'm going to be smoking something, I'm gonna
have it out, let it come up the room, Tampa
before I put it on the smoke.

Speaker 1 (01:18:45):
It's gonna be a low and slow kind of cooking process.
But if I'm gonna see her, like Matt saying, that's
that makes absolute sense to come right out of the fridge,
because I mean, you're not going to get like a
black and blue steak unless it's cold.

Speaker 4 (01:18:55):
Yeah, yeah, exactly, Yeah, I think that's absolutely okay. How
about this, When you're making a recipe, you're making dinner,
At what point have you messed up so badly it's
time there's abandon ship in order to take out Oh
what is that point when it happens? I mean, because listen,
for us, it might be a little bit further down
the road and for home some home cooks. But I

(01:19:17):
think for instance, like if you know, if your whole
meal is based off of having these toasted us.

Speaker 5 (01:19:22):
Yeah or toasted up, like if you kill the protein
if it's overcooked or burnt or whatever and you can't
trim around or you know, make it work right, then
you gotta either make a vegetarian dish or.

Speaker 1 (01:19:34):
Or move on a vegetarian dish. I've blasted some stuff
pretty I remember the first time I cooked black cod.
I had never cooked it before in my life, and
I made a dish with black fish with a compound
butter crust that I put on top of it. So
I was like blackfish black cod, probably the same. Put
the butter crust on top of the black cod right

(01:19:55):
blasted in the fridge. It became a puddle of fat.
The entire fish melted with the butter. Everything just became
it was there was no coming back. Yeah, there was
nothing I could do. I just I literally just looked
at it. Yeah, super early fish. It was great. Yeah.
I was just like oh oh oh I did. I
was just and I was like, you know, five minutes

(01:20:16):
to service. I literally like told my the people I
was working for, like I mean fifteen minutes. I sprinted
down the street to the store. I got another piece
of fish. Oh wow. Yeah. It was like, you know,
like those we only got about a minute and a
half left.

Speaker 4 (01:20:29):
But a quick story I had recently at a dinner
we just did I actually, I won't say I did it.
One of the people I was working with was salting
our lobster salad that was going to go on top
of this lobstober sky that we made, and the top came.

Speaker 1 (01:20:42):
Off and it got full of salt. Oh god.

Speaker 7 (01:20:45):
Oh.

Speaker 4 (01:20:46):
He was like, oh well, let me just get my
gloves on so I could take that out of there.

Speaker 1 (01:20:49):
I was like, oh boy.

Speaker 4 (01:20:51):
So he took as much as it could. It was
still crazy salty. So we lemon juiced it. We added
a little more cucumber to it, like just trying to
beef it up as much.

Speaker 1 (01:20:58):
As when you take out the have or something.

Speaker 4 (01:21:02):
Well, here's something they're doing. It was going to be
served on a small piece of like a like a
Pappa dom Like I'm like a piece of non bread, right.
We ended up cutting up all the non bread thringing
it all together, mixing the whole thing together, and it's
serving on a spoon like a bite, like a like
a pansanilla. Yeah, salad, and it was delicious. It worked
out great, and I was like, man, solid save there.

Speaker 1 (01:21:23):
That was awesome.

Speaker 4 (01:21:24):
That is a very solid safe was that that ripped
off the top of the box. You're gonna get me
to say that that's a terrible thing to do. I'm
not gonna do that at all. Yeah, but I think
there's when it comes a time when you've gotten to
a point where you're not going to make any it's
not going to make a difference, just or a takeout
start again tomorrow, That's what I think.

Speaker 1 (01:21:43):
There's definitely time to do that. I feel like as
a chef though, we're able to kind of go a
little further than we like, you know.

Speaker 5 (01:21:50):
Yeah, you take it a little further. There's ways he
can fix things for sure.

Speaker 1 (01:21:53):
Yeah, Like I've changed, like I've burned the tomato soup
and it's become smoked tomato soup. Yeah, you know that's terrible. Listen,
it works. You could do it. You say the right name,
you put the right topic on it, and elsaid, Everyone's like,
well that's smoked tomato soups. What a great idea? What
a smoke.

Speaker 2 (01:22:08):
You name?

Speaker 1 (01:22:10):
Uh Storch.

Speaker 4 (01:22:10):
I want to thank you man for coming to hang
out with us here for our first live show. We
appreciate you being with us.

Speaker 1 (01:22:15):
Man.

Speaker 4 (01:22:15):
Guys make sure you check out Chef Matt Storch at
Chef Storch on Instagram and of course at Matchsono Matt Burger, Lobster,
Saugus and Corovisions and cops is on or you Shock.

Speaker 1 (01:22:22):
Matt, You're the man. We appreciate you. Pleasure, guys, thanks
for having me. You're awesome, Jeffy.

Speaker 4 (01:22:26):
It's been fun doing a live show here in studio.

Speaker 1 (01:22:28):
Best w I C C in studio.

Speaker 4 (01:22:31):
That's right, big sean to our producer Isabella this she
was awesome talking us out. Make sure we hit all
the Yeah, you're awesome. Listen you guys, and hope this
again real soon. Trying to make it once a month.
This show is regular three to five every Saturday. We'll
have a lot of fun talking some.

Speaker 1 (01:22:46):
Fun stuff with you, and eventually we're gonna be live
once a month. So we're looking forward to hanging out
even more for Chef Jeffy, for Chef Matt. My name
is Chef Plump. Friends.

Speaker 4 (01:22:53):
Remember food is one of the most important things we
have in life. Everything important life of false around food.
Let's give it the time it.

Speaker 1 (01:22:57):
Deserves so you guys, next Saturday right here on plumb
Up foods, take care of.

Speaker 3 (01:23:00):
Friends Sunny Sepham and the West.

Speaker 1 (01:23:08):
And the rest.

Speaker 3 (01:23:11):
Mm hmm

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