PLumluvfoods on WICC EP 49 Talking shopping, vinegars,onions sandwiches and breakfast ketchup

Its a cornicopia of food news and stories with the boys!! And what on earth is breakfast ketchup???

Episode Transcript

Speaker 1 (00:00):
Come in and a storming a world sound, Jeff Pull
on the mic, making hearts down, the Jeff Jeff worn
a Shotguns, Myself Life.

Speaker 2 (00:13):
Chef Dead and the Bad Round, making New be found.

Speaker 3 (00:19):
To girls, A face us down any night and drop
a conversation song the t Life and bull Made Dishes
Street Boot Store side These she Spring Made Mont Guys
Suing Sound.

Speaker 2 (00:36):
A podcast, riding a chess. Can't read of these like
you all try Harry Conversation Song on the Fast.

Speaker 3 (00:50):
Say Sun on the Knee, set Fun and the.

Speaker 4 (00:53):
Least and the rest.

Speaker 2 (00:59):
Oh, Happy Saturday. Everybody, Welcome to Plumb Love Food's right
here on the Boys of Connetic at WICC. It's your boys,
Chef plumb Man with me as always, the legendary chef
Jeffy hanging out with you here on a hot, hot
summer weekend. Jeffy, I gotta be honest with you, man.
All I keep seeing is people warning us about how hot,
how it is outside. I love it.

Speaker 4 (01:20):
Yeah, I don't know why everybody's warning us. Everybody's wanted
it to be hot. Everybody's complaining it's too cold.

Speaker 2 (01:26):
Now it's hot. Everybody's complaining it's too hot. I just
don't remember as kids them warning us about it being
hot outside, like that wasn't just thing that's all about
the fear, you know, I guess, I guess so it
really is. I guess it really is. Like I feel
like they're setting up these cooling stations and things like
that all across the state and shout out to the
state for doing that. Whatever that people need. That's great.
But I mean, my wife, she grew up in a
house in the air conditioning, Like they didn't have stuff

(01:48):
like that. Like, what are we talking about here? Where
is this?

Speaker 4 (01:50):
Like when did we become I don't know, so needy? Uh,
that's a good question. I think people just became needy
along the way. I think is as you know, things
get easier and easier. Automation, the microwave society now.

Speaker 2 (02:06):
Here, we are the microwave society. That's notually a band.
You want it now? Yeah? Yeah, I guess. So. Welcome
to Plumb Love Foods, everybody. We're happy to be hanging
out with you here on a Saturday, talking food, talking recipes,
talking food news, and giving you some of the latest
and greatest in culinary tips, coming straight from the mind
of two people who actually work in the industry. We
are chefs. We get paid to cook food. We have

(02:29):
been for a very long time. We don't just come
on here and talk about it. No, no, no, no.
We don't just show up on someone's TV show and
just talk about it. No no, no, no, no, no no.
We don't just post pictures about food or other people's
food on Instagram and think we can just talk about it. No,
my friends, we actually work in the industry. We actually
get paid to do, yes, serve food for people. So

(02:50):
just to keep that in mind, as a matter of fact,
I'm gonna go ahead and just say we're the only
food show that actually has people who work in the
industry who get paid to cook food. Jeffy, I mean
you could say that you have a microphone. I'm an
expert top ten percent. Yeah yeah, I mean yeah in Connecticut,
in Connecticut, there you go. I think that for sure. Yeah, yeah, yeah,
I think so too. There's a lot of other stuff
out there. I keep seeing things. The reason I'm saying that,

(03:11):
I keep seeing things and people talking about food who
have no business talking about food. And I'm telling you, friends, listeners,
this show, I'm telling you the heel Turn is coming.
It's coming. One of these days. I'm gonna do a
whole I just talked to Jeff earlier today and I said,
our episode today should be all about people who have
no business talking about food, and he says, I don't
think that's a good idea.

Speaker 4 (03:29):
Chef, Yeah, well, because I agree to disagree on a
lot of those things. You know, I think food is
very subjective, and everyone has an opinion about food. You know,
everyone eats it, everyone tastes it. It connects everybody. Everybody
has it in their life. So it's like, you know,
just like noses, everybody's got one. Everybody's got an opinion.

Speaker 2 (03:48):
Would you let a dishwasher tell you how to cook
a steak?

Speaker 4 (03:51):
Well, I'm a private chef and I've had nine year
olds tell me that things are not cooked. Okay, right, fair,
So I mean it is what it is, you know.
It's just like I said, it's all subjective. I think
people have their opinions and whether they're right or wrong,
I mean we are the experts. We have, you know,
combined sixty years of culinary experience.

Speaker 2 (04:13):
It's yeah, it's a lot on thousand hours. So I've
been probably going to be right I've been putting a
roof over my head and feeding my kids through cooking
for a long time. That's what we did you as well, sir.

Speaker 4 (04:24):
Yeah, and now that we know that you're in the
top ten percent, right, the smartest human beings in the planet,
Thank you Facebook for that. Meta's it's all come full circle.

Speaker 2 (04:33):
Yeah, it all makes total sense to me now. So
just I guess the point is, don't settle for anything less.
When you can come here to plumb love foods and
get actual opinions from people who actually work in the
industry who can tell you about food, don't settle for
anything less. Much like Heinz.

Speaker 4 (04:49):
Ketchup, Jeffy, I love Heines fifty seven. Listen, Heines catch
up been around forever.

Speaker 2 (04:54):
Kind of the the the the pinnacle of what a
condiment is supposed to be in my world. Like they
come right, I think of Heines ketchup as the one. Right.

Speaker 4 (05:04):
Well, I'll say is there's not many other ketchups that
make me go for it the way Hines makes me go.

Speaker 2 (05:11):
For Okay, Okay, I like that. Well, here's something that
just came out from Food and Wine magazine. Heines is
officially rebranding as ketchup. Yeah, rebranding. How do you rebrand ketchup?
We're gonna find out it's very very simple. A lot
of people, particularly here in the Northeast, love to have
ketchup with their breakfast, whether it's eggs or potatoes or whatever. Right, yeah,
you know, and even certain diners, you know, it's a

(05:35):
staple to have it on the table. And you know
anyway you hash browns, even with a bacon sandwich even Yes, yeah,
it's a space I like some ketchup. Yeah, well, they
are going to be putting Heiness Breakfast to Ketchup inside
of maple syrup bottles now at certain diner locations to
get it started. That's really kicking it off first. So

(05:56):
they're kind of doing a whole thing breakfast ketchup, where
it's exact same thing as Heines catch up. It's just
reframed as a breakfast condiment. Jeffy all right, timeout, So
go for it. A new bottle. That's it, that's it.
That's it. Well, apparently it is because it was highly debated,
highly debated, and you know for over one hundred and

(06:18):
fifty years, you know, those ketchup bottles that were in
a dino or a luncheonette or something like that were
the exact same. They've been the same forever for the forever.
And do you know how to get the ketch about
You hit the fifty seven on that right, Yeah, you
tapped to fifty seven. The ketchup comes out every time,
that's right. I remember the old commercial when we were
kids where they would like pour the bottle like off

(06:41):
a building that run down the stairs and would find
come out and would drip and catches on his French fries.
Remember those? Yeah? No, I absolutely remember those.

Speaker 4 (06:49):
In fact, until I learned the fifty seven trick, I
would slap ketchup bottles and shake them like a crazy
person trying to get ketch up out of them. It
would be like a nightmare and a picnic.

Speaker 2 (06:59):
Absolutely. And here's my thing. I mean, so they're doing
a whole new bowld that's my thing in a second,
but a whole new slogan. Ketchup is for breakfast. That's
that's the hins. Ye have to say breakfast, didn't I
ketchup is for breakfast. So that's their that's the that's
their new things. So they're doing a big marketing campaign
about putting ketchup in a bottle for breakfast and making

(07:22):
an official breakfast condiment. I don't know how I feel
about this, Jeffy, but I do know I love ketchup
all right.

Speaker 4 (07:27):
Well, what I'm going to say is that we're already
putting maple syrup on stuff. Probably has the same sugar content.

Speaker 2 (07:33):
It's probably right. I mean we're talking not not low
in sugar. No, definitely not the sweetest chutney that's been
pure age. Guys, you think about it like that they
grow their own tomatoes too, which is kind of crazy.
Who does kines. There's not a hind in the world
that's been growing tomatoes the Hines, of course. Really, yes,

(07:55):
they grow their own tomatoes there, like I've never seen
a Hinds tomato farm. No, because it's all it's their own.
Like they'n grow their own tomatoes for their ketchup and
their sauces, and that's it. Let me find out. It's
a no fly zone the thing. You can look it
up and find out, Jeffy, I'm.

Speaker 4 (08:09):
Not allowed to fly over the Hinds tomatoes. You can't
super secret tomato plans.

Speaker 2 (08:14):
They probably go them inside like like in a giant you.

Speaker 4 (08:16):
Know, there's definitely robots that are taking care of the
hindes tomato plants.

Speaker 2 (08:20):
Yeah, I think I probably would agree with that. Well,
let me ask you. So they're trying to do a
whole rebranding with ketchup. I mean, do you think that
ketch I mean, are there condiments that are just like,
you know, dinner or lunch specific to you?

Speaker 4 (08:36):
I mean as a chef, it's hard to say that
because you can use condiments in so many different ways,
you know, as marinades as this or that can start
a meal, it could, it could you know, go on
a salad. It can be a little little sauce next
to a main Yeah, so it's it's you know, I
would say you opened my eyes to mayonnaise at breakfast.

Speaker 2 (08:57):
I think it's a very very regional thing, you know.
I never, ever in my life could have imagined putting
ketchup on eggs growing up down South, that was not
a thing. But had chocolate gravy. We did have drunking gravy.
That's true. That's a whole That's a quite a call
back there, Jeffy from a show that's three weeks ago.

Speaker 4 (09:13):
But yes, that's very true. We did have chocolate gravy,
but listen, so they kind of give you ketchup two.
I mean, that's a lot of sweets.

Speaker 2 (09:19):
I guess it is. But I always put mayonnaise on
an egg sandwich. You thought I was crazy. It felt
very meta, you know, eggs on eggs on eggs. Basically, yeah,
I get it, that's what seems like. But trust me,
salt pepper male on an egg sandwich with sausage or
bacon is one of the life's greatest treats. I think
it is delicious.

Speaker 4 (09:37):
I really really thought you were pulling my leg the
first time you asked me, like, I was like, hey,
what do you want on your sandwich? And you were like, mayonnaise,
salt pepper. I was like okay, and then I went
I was like, yeah, ketchup, salt pepper, little hot sauce.

Speaker 2 (09:52):
And you were like so upset. You were like, why
would you ruin am I sandwich? And how would you
put this filth on here?

Speaker 4 (09:59):
I was like, I no, mayonnaise went on breakfast. It
didn't make any I was like, I never heard of that.
I've never seen mayonnaise, like when we're having breakfast at
my friend's house or anybody's house. No one's ever been like, hey,
could you pass the Helmans.

Speaker 2 (10:12):
And first of all, it should be Duke's mayonnaise, or
as I also had growing up, Missus Philbert's mayonnaise. That
was another brand, Yeah, Missus Philberts. It was a brand
of mayo, but on an ex sandwich it was delicious.
But mayo also is one of those condiments that can
be fit for any meal. I mean, I can find
something to put it off for every meal. I guess
this is my point. Yeah, I can make it. There's
a mayonnaise chocolate cake that I know that's really really good.

(10:34):
I know you were may have been trying to shock
me there with that, but I've actually seen this cake mayonnaise.
It's dolicious.

Speaker 4 (10:39):
Yeah, no, it's fantastic. It's wild, it's wild. I made
it just because I was like, is this a thing?

Speaker 2 (10:44):
And it really was. Well, you brought it maple syrup earlier.
I mean, do you think of maple syrup as exclusively
for breakfast again?

Speaker 4 (10:51):
No, because I love smoking barbecue and I like to
use maple syrup in some of my rubs and things
like that. Or I like to lacker my ribs to
the end of a little maple syrup and get that
little crust on them.

Speaker 2 (11:03):
See, I love maple syrup. I think maple syrup for
me is exclusively for breakfast because when I start putting
it on other things, it takes over the flavor and
I don't like it real you know I.

Speaker 4 (11:11):
It's so we had this argument, and in my car,
next time we see each other, I have a maple seasoning.
It's like a maple and pepper. It's like peppercorns. I'm
telling you it's so good on a steak. You're gonna
We're gonna change your mind. Ladies and gentlemen, you heard
your first Jeffy is on a mission make maple for dinner.

Speaker 2 (11:32):
Well I'm I'm in for it. I'm here for it.
But I think one of the things you gotta look
out for too with maple syrup, particularly when you go
to places like that may have the rebranded ketchup is
for breakfast bottle, is to look at the maple syrup
and see if it's actually maple syrup or is it,
you know, like a corn syrup derivative. They do a
lot of that these days too.

Speaker 4 (11:48):
Have you ever had maple syrup on scrambled eggs.

Speaker 2 (11:51):
I mean by accident. Yeah, yeah, I had a cousin
that that was her thing. She would maple syrup.

Speaker 4 (11:57):
Yeah, she was like an elf, and she would literally
put maple syrup on it or scrambled eggs. And I
would try it every once in a while because I
was like the garbage pail. We couldn't go out until
we all ate, and so I would have to finish
her maple syrup eggs sometimes.

Speaker 2 (12:11):
What about not terrible? What about like an a one
steak sauce?

Speaker 3 (12:15):
Is that?

Speaker 2 (12:15):
I mean, does any matter put a one steak sauce
on egg sandwich or on scrambled eggs like you're just
talking about. I'm sure it's I'm sure it's interesting.

Speaker 4 (12:24):
I don't know if that flavor a sauce is delicious.
I don't even listen anybody tells you it's not. Doesn't
what you're talking about. I used to love the convert
makes it a steak burger?

Speaker 2 (12:35):
Yeah right, yeah, I'm a I'm just a I can't
think of roll i'd put it. You don't like, I
don't know, it's gonna be delicious no matter what you
put it on. But you don't think to put it
on stuff like the tanginess of it. You know, I
bet it go really well with something sweet, like if
you dipped a glaze donut in it. I bet it
tastes delicious.

Speaker 4 (12:53):
Oh yeah, well I could see that it's peppery, really
peppery and tart. Like you put something else in it,
like mix it with honey or mix it with like,
you know, something that sweetened it up a little bit.

Speaker 2 (13:06):
I feel like it's great. And what about mustard mustard?
I think is is probably not. I mean you can't
use mustard for breakfast, right, uh? I mean I have had.

Speaker 4 (13:18):
There was this place that I used to get this
Cobasa sandwich. It was like Cobasa eggs and a little
Swiss cheese. Used to put Dijon mustard on it.

Speaker 2 (13:27):
And it was great. I think that's really good. I
don't like it's breakfast's lunch to me. Well, I had
egg on it was like an egg sandwich.

Speaker 4 (13:33):
It was like this Polish dellie that they made this
egg sandwich with cabasa and it had mustard.

Speaker 2 (13:39):
It was great. I loved it. Thank you for saying
killed Basa and not killed BOSSI you.

Speaker 4 (13:43):
Know, I had to learned that the hard way. But
I used to say cobasi as a kid, but.

Speaker 2 (13:49):
Is really yeah, oh man, And I mean I but literally,
I can't think of any of the condiments that are
just like exclusively for you know, one meal. And I
guess that's kind of the idea behind a condiment. You
can use it for anything, you know.

Speaker 4 (14:00):
Yeah, I mean there's definitely things like I mean like
hot sauce can go on anything, right that's like, you know,
maybe not dessert as often, but maybe once in a while.

Speaker 2 (14:09):
Sour cream, Yeah, breakfast sour cream.

Speaker 4 (14:11):
I could see in breakfast. I use that my scrambled
eggs sometimes, like soft scramble.

Speaker 2 (14:15):
Them or put it with some chives, with a piece
of like for tata or something. It's great bringing up
the frettata. I don't I guess there's I guess condiment's
going to kind of fit anywhere. I mean, you think
of anything that's very specific. I'm just asking because the
whole point of this a lot of reason. I'm asking
this because does heinz ketch up? You spend these millions
of dollars to do a rebranding just for a to

(14:35):
call something ketch up. As for breakfast, I think we
all already know that. Yeah, there's a little big waste
of money.

Speaker 4 (14:41):
Well that's that's It doesn't feel like news. It feels
like it feels like when they're going to remake Batman
again gimmick. Yeah, you know you're like, oh, okay, so
what's this story going to be? Oh it's oh it's
the same story, right, Oh that's a different actor. Okay,
Oh okay, that's cool. Let's remake James Bond this new story. Nope, nope, No,

(15:05):
we're going to rebrand a Heinz ketchup, new ketchup.

Speaker 2 (15:09):
No same recipe, just a different bottle, look good, a
little different slogan. We're just going to confuse people.

Speaker 4 (15:14):
So people at I hops at three o'clock in the
morning all over America are going to start losing their minds.

Speaker 2 (15:20):
I bet people are going to start being convinced it
tastes different too. Don't you think they're gonna make this
was definitely not the regular ketchup? I hope.

Speaker 4 (15:28):
So I feel like, you know what, it's probably going
to be like the Mandala effect, where people are going
to be like, ketchup used to come in glass bottles,
did it look like jeez?

Speaker 2 (15:36):
You know. Right, well, listen, what about so Hines you know, ketchup,
iconic legendary of course, one of the greatest condiments ever
to walk the planet. Yeah, but in my world growing up,
like you know, the the pepsi to that coke was
Hunts ketchup. Yeah, yeah, I've definitely had it.

Speaker 4 (15:58):
It's a little fudgier or some different, little different I
don't know how to explain it. It's a little more
like tomato pasty or something.

Speaker 2 (16:05):
Right, and it has a little bit more tang to
it maybe, or something's on a Yeah, I would like different.
It's all right.

Speaker 4 (16:12):
I mean, listen, it's like if I go someplace it's
an off brand ketchup and there's French fries, I'm.

Speaker 2 (16:18):
Still gonna dip it. Sure, right.

Speaker 4 (16:21):
What about these new Heinz ketchups so that are out,
like the Hobb and Arrow ketchup, Oh yeah, Pickle ketchup
or I love a bunch of really cool ones. Oh man,
I think they're great.

Speaker 2 (16:30):
The Hobby Narrow ketchup is fantastic, delicious.

Speaker 4 (16:34):
Yeah, we had some at that party that one night
we were eating and on everything.

Speaker 2 (16:37):
It's great, it's amazing. Yeah, I think that we're also
accustomed to what Heines ketchup tastes like that when we
taste something that's not Heine's ketchup, we feel like it's wrong.

Speaker 4 (16:48):
Oh yeah, you know one of the kids at work,
when he was young, we used to try to like
blind taste test them with Heines ketchup and all these
other like organic ketchups and like low sugar ketchups and
a homemade ketchup with all this kind of stuff, And
he would pick Hines out of a blind taste test.
Of course he would, I added like thirty things. He
would be like, nope, nope, nope. He knew exactly what

(17:11):
it was because heines nothing tastes like it.

Speaker 2 (17:13):
Well, we got, we've got, you know, we've been conditioned to,
you know, to taste that and that's what it tastes like. Okay,
so what about this? We got about a few minutes
before we go to break. But I did want to
ask you this because we're on the ketchup topic. What
about different things we can do with ketchup when we're cooking.
Besides Diffrench fries in it, we can actually use it
to cook with.

Speaker 4 (17:31):
Oh well, ketchup, you can use it for a whole
bunch of things. I mean, it's it's a great uh
like almost. I like to use it as almost a
mother sauce to start a barbecue sauce. A lot of
times I'll take like a little ketchup, add brown sugar
and spices like a vinegar, cook it down a little bit.

Speaker 2 (17:46):
You know, I'm citrus.

Speaker 4 (17:48):
There's a great easy barbecue sauce I make for a
fish where I just take an orange, a lemon, and limes,
zestall three, squeeze all that juice into some ketchup. Great
at about a half cup of sugar and about two
or three tablespoons of garlic for the garlic. Add it
all in there, put it, you know, cook it down
a little bit. It's just such an easy, fun sauce.

(18:10):
You know, I've actually used ketchup.

Speaker 2 (18:12):
In place of a recipe that might call for a
tomato paste and a pinch, you know, just use a
little ketch up for it instead.

Speaker 3 (18:18):
Oh.

Speaker 2 (18:18):
Absolutely, I can see that you can cook it down.
You know, you can cook it like your cook if
you're rendering out some mirror pod to make a pin sage,
to make a nice dark soup stock. Whatever you can
use Ketchup place your tomato paste. You don't have it.

Speaker 4 (18:30):
I was just going to ask you, like, do you
think you could just squirt a little ketchup in like
a saute pan when you're trying to bring out color
in something?

Speaker 2 (18:37):
Yeah? I think so for sure. Yeah, absolutely absolutely. The
tricky part with ketchup is it does have that sweetest aspects.
You gotta just keep that in mind. Yeah, but when
you you know, I've used it for I've glazed. So
when you do like a like long smoked meat or
something like that, you got to put something on as
a binder. You can use olive oil, some people use mustard.
It doesn't really affect the flavor very much. I've done
with ketchup before. But the problem with ketchup is that

(18:58):
the sugar content does tend to crystallize on there a
little bit, which isn't terrible, but it's kind of fun.
So you know, I've actually taken an entire chicken once
and roasted it, coated and code the whole thing and
like brush the whole thing with ketchup and roasted it
and it comes out pretty good.

Speaker 4 (19:13):
Man, it sounds delicious. I have a Ketchup spice. I
gotta turn you on too. That's like it's like de
hydrated tomato. Yeah, and sugar and salt and all these things.
It's really really good. I mean it sounds great. Oh
it's great on potatoes. I just like sprinkle little potatoes
when and roast them totally.

Speaker 2 (19:29):
But yeah, I think making a sauce out of it,
or using it as like you said, like most like
a bass like a mother sauce or something is a
really smart move for that. And if you need to
do it though, I would definitely use Hindes though. Don't
go crazy. Don't try to get something. You know, get
what you now give. Everybody understands the ketchup is what
about that?

Speaker 4 (19:42):
Like fancy one like Kenning Kensington, Sir Kensington's Yeah, they
make a ketchup. That's a good ketchup.

Speaker 2 (19:50):
Ketchup. I think it's very British. Is that British? I
don't know. That's what I feel like it is though,
because there's a couple like that there. What's the steak
sauce that they make if they like over there? Uh
and where Britain. Yeah, there's a steak sauce that comes
like a blue bottle. It has two letters in the
name or something like that. I can't think of it now,
I'll remember it later. HR sauce something like that. Yeah,

(20:10):
HP HP sauce, Is that right, HP sauce? Maybe that
might be it. It's delicious though, it's great. Uh, just
a good producer. I'd be looking that up. Yeah, you
would be, of course. You know a one steak sauce
and you got Hines fifty seven sauce, which is a
great sauce. I was ever a big fan of the
Hines thirty seven, were you. Uh, I've had it. I've
enjoyed it. Yeah, all right, yeah, yeah, you know it's

(20:33):
like tang Year.

Speaker 4 (20:34):
It's it's different. It's like it's like it's like if
Ketchup made a steak sauce.

Speaker 2 (20:38):
Oh okay, well that make it sounds like it might
be pretty good. I haven't had it in a very
very long time. So listen, don't be afraid to ketch up.
When you go to your diner next time and you
see the breakfast Ketchup as it's gonna be labeled in
the bottle that looks like a maple syrup bottle, don't
be afraid of it. It's just regular hindes Ketchup. They're
going to spend millions of dollars in doing this whole
marketing campaign that probably isn't necessary, but they're gonna do it.

(20:59):
And try a little Mayo in your breack sandwich. You
might be surprised. It goes a long way. It tastes delicious.
I mean, ketchup is great too, but you never know,
Mayo's fantastic as well. We can mix them both. They
also have Mayo chip. You' seen that. No, Heines making
a Mayo chip. It's Mayo and ketchup mixed together. I
have to try that in a bottle. I mean, it's crazy.
That's your halfway to a secrets us. That's it, right,

(21:20):
you're almost there. Just take a little bit of that
though some pickles in it. Some shout garlic coundone boom.
You're good to go. You're good to go. That's right. Friends,
Hines is re bottling certain bottles for some diners across
the country that it's gonna look like a maple syrup bottle,
and it's gonna say break ketchup is for breakfast. So
if you see it, don't get afraid. It's the same recipe.

(21:41):
They're just doing a fun take on a new marketing campaign.
When we come back, Jeff and I can be hanging
out with you a little bit more here talking about
some more fun things. I'll tell you what. Listen, grocery stores.
We're private chefs. We do tons of shopping. We got
some tips for you. Stay right there, you're checking out
Plumb of foods right here on WICC. Plumb love Foods

(22:13):
right here WICC, the Voice of Connecticut. We appreciate you guys,
taking your time here on a Saturday and hanging out
with us, and listen. If you can't get enough of
Chef Jeffy, you can't get enough of Chef Plumb. You
can get this show anywhere you get any of your
fine digital audio. There. It's all over the place. You
can get it from iHeart, you can get it from Spotify, Apple,

(22:33):
Apple What. You can get it from all over the place,
anywhere what you can get it anywhere. It's anywhere you
can get your fine audio. You can find this program.
You can find past episode. There's five over five hundred
episodes of this program. Yea, I have the very first
season of this show, the very first season of the show.
I took it down because you ran a space I
took it down, and I might have.

Speaker 4 (22:54):
To, like I don't know, like I have we should
play it and then comment on it.

Speaker 2 (23:00):
I don't know if we can do that. Might be
fun to do that, because it would just be me
and you making fun of me, probably because you weren't there.
It was just me. I mean, we're talking, this is
what we can pull up the first one I was
on and make fun of me. I'm sure, yeah, probably
we'll make We'll make fun of everything though. I hope
you guys have a great Saturday. We're talking all about
food and some fun things here on this program. One

(23:20):
of the things we want to talk about too, you know,
as abruptly into that music, Sorry about that. You know,
as private chefs, we spend a lot of time in
a grocery store. Jeff and I both do. We shop
a lot and food and wine. Just publish an article
that are the hidden tricks grocery stores you used to
try to get you to spend more money, Jeffy, you know,
I mean, it all makes a lot of sense. It

(23:40):
starts off by saying all you needed was milk. Somehow
you left the grocery store with a fresh loaf of bread,
three sauces, and I even sure how to incorporate into
your meal plan, and a plant you didn't know that
you needed. By the time you get to your car,
you may be thinking what happened? Don't worry. These impulse
purchases aren't your fault and are all by design, from
strategic shelf placement of product rearranging to moving things around

(24:03):
to just you know, when you're going to the checkout line,
there's just something like, oh, I give use some new gum,
and then you know, turns out the gum is seven dollars.
You've seen that yet. That's hilarious. That comes in like
little plastic containers you've seen.

Speaker 4 (24:12):
Oh yeah, yeah, yeah, I buy them all the time
because I.

Speaker 2 (24:15):
Like me too. But we got talking that we should
do a whole show on gum because gum is not
what it used to be in our kids. No, it's
not good for you. No, well not what is nowadays? Right, Yeah,
I know what's said. So one of the things they
talk about here immediately was there was a two thousand
and nine study published by the Journal of Applied Behavioral Analysis.
That's what you used to work, Jeff, Remember, yeah, back

(24:36):
in the dah Yeah, that's where you were. It talks
about products placed on the middle shelf tend to outsell
those on lower or even higher shows.

Speaker 4 (24:46):
How do you feel about that? Because I feel like
it's private chefs. We shop a little differently.

Speaker 2 (24:49):
But what do you think.

Speaker 4 (24:50):
Yeah, I don't like to bend, so it's got to
be eye level or I'm not gonna probably find it.

Speaker 2 (24:56):
Well, I'm just joking. No, that that's me now. I
look for look for things all over.

Speaker 4 (25:01):
But I do agree that they tend to put the
hottest sellers and the things that they really want to
pump out is usually right there at that eye level, right, Yeah, Yeah,
it's like chest eye level, you know, somewhere in that.

Speaker 2 (25:15):
And it's almost even like that same kind of eye level.
There's like a whole measurement of how when you look
down the aisle from the from one side the down
to the other, how it kind of all stays the
same level, even though it's not totally Yeah.

Speaker 4 (25:25):
Yeah, And you can tell which brands are bigger and
they're trying to push more because they'll have sometimes it'll
be like with and also height, you know, it'll go
down like four shelves, and also over six shelves.

Speaker 2 (25:37):
Yeah, no doubt, you know. One explanation for these results
is that the response effort associated with looking at middle
shelves is lower than that associated with looking at a
high shelf or a low shelf. The researchers noted that,
pointing out that humans will go for the thing that's
right in front of them first most of the time.
Kind of funny, that's a good point. Choose the path

(25:58):
of water. We our last break, we were talking a
lot about hines ketchup, and I've noticed in my grocery
store now heines Ketchup isn't at that eye level anymore.
They've moved it because people are going to find that
no matter what. So I think sometimes you have brand loyalty,
or you get that specific thing you know, you kind
of get, you'll look for that. You'll move around look
for that. Yeah, but it doesn't matter where you move.

Speaker 4 (26:18):
Heines ketchup or helmets man is right, You're always going.

Speaker 2 (26:21):
To look for it, which also brings up a really
good point that sometimes they will just tend to move
things like that and put it near something they're trying
to sell more of.

Speaker 4 (26:30):
Oh yeah, when they put it on the end cap,
you know, like random thing on the end cap that's
like right, you know, next to like the deli or
something that doesn't make sense to be there, but it's there.

Speaker 2 (26:39):
Yeah, no doubt about it, for sure. It turns out
that seventy percent of our purchases are decisions that are
made in the store itself. How funny is that really? So?

Speaker 4 (26:49):
You mean like you show up with the you show
up with a list, but then seven you go off
the rails immediately totally.

Speaker 2 (26:55):
It's as a supermarket is the perfect place where unconscious
influence on our BUI behavior is the most significant. It says,
it turns out that seventy percent of our purchase decisions
are made in the store itself. That's kind of funny.
That's interesting. I think it's probably true. I always end
up buying more stuff in the grocer stores than I
thought I needed, don't you.

Speaker 4 (27:13):
I don't think it's happened to me in the grocery
store as often as it does.

Speaker 2 (27:15):
It like Costco.

Speaker 4 (27:17):
Yeah, Like I'll go to Costco and then like I
leave it, I'm like, oh wow, I got this great
deal and fourteen pounds of bacon.

Speaker 2 (27:24):
Sure, you know, it's like, what am I doing with
all this bacon? So one of the things they also
do now is they, you know, they move things around
in the store sometimes, you know, I know my grocery
store will do that. But and we said they might
move a product like a Heinz ketchup to someplace because
they know you'll have to go find a Hines ketchup,
so try to put it near something they're trying to
sell more of. But one thing they found out here
in this this revealing article from Food and Wine magazine

(27:47):
that just came out in the twenty third one thing
I think is interesting It says it says they move
things to try to keep shoppers wandering around the store more.
H Isn't that kind of funny?

Speaker 4 (27:58):
Yeah, well, I'm sure like the long you spend in
the store, Like I'm convinced that that's why there's less cashiers.
Oh yeah, Like they want you to stand in line,
and then there's all that stuff, you know, the magazines,
the gum, the you know, the snacks, the sodas, the
water is like it's all right there as you're standing

(28:19):
in line forever, like especially.

Speaker 2 (28:21):
If you go to like a Whole Foods.

Speaker 4 (28:22):
Yeah, Yeah, it's like all there's one cashier and then
there's like a channel of like automated.

Speaker 2 (28:28):
Yeah, that's true. That's true, it says here. One person
also verified the shelf placement theory, noting that in the
soup aisle, tomato and cream up mushroom soups are often
placed on the bottom shelf because they're the biggest sellers
and they know people will look around to try to
find them. Well, the soups that are eye level or
usually the slow sellers. That's what we're talking about before.
It's such a weird It feels like the worlds against everybody,
doesn't it.

Speaker 4 (28:49):
Well, I mean I don't know about against as much
as it's just like it's everything.

Speaker 2 (28:55):
Everybody's trying to run the gimmick.

Speaker 4 (28:56):
Like everybody's trying to you know, figure out everybody else
to be able to like make a buck, you know.

Speaker 2 (29:04):
Like oh, like to predict it, you know, like oh,
you know, totallydict how.

Speaker 4 (29:09):
Much people will spend in the grocery store. It's like
every like here, like how they like when they charge
on menus and they'll change the price from like twelve
bucks to twelve ninety five, you know, because like somebody
will pay the extra ninety five cents, you know, it's
like the whole like price.

Speaker 2 (29:24):
Then you have a top ten percenter like myself, come
in for the second time around with men, you know,
and look at that and go, why is it ninety five?
It should be ninety nine. There's no difference, and you're
putting four more cents in your pocket each time, and
thee the customer doesn't pay attention to ninety five or
ninety nine. It's the same thing.

Speaker 4 (29:39):
Yeah, no, see, I agree with that one hundred percent.
It's like it's one of those things that people don't
think about.

Speaker 2 (29:47):
And yeah, it's it's uh, it's hilarious, you know. Yeah.
So I thought it was kind of cool to see
these things that grocer stores are doing now and how
they try to change things and make you kind of
have to walk around to find stuff. And I thought
the soup comment was pretty interesting because I was at
the s and this person was exactly right, those two
soups on the bottom of the Campbell's for soup section.
Pretty funny. That's hilarious. I'm gonna have to check that out. Yeah, dude,

(30:10):
it's crazy. You're gonna be like, wow, we just talked
about this in the show. I can totally see it now.
I think that, uh, you know, you all have your
local grocery store, you know, but when you go to
like a grocery store and you go when you go
like vacationing or something like that, I think it's always harder.
And I never really noticed till probably ten years ago
the signs that hang in the aisles is that silly.

(30:31):
I just never pay attention to him. I've been a
private chef for a long time, and those signs canna
be very, very helpful.

Speaker 4 (30:37):
Absolutely, they could be helpful if they're if they're labeled correctly.
There's definitely time you go to those signs and like
every one and in while you go to a grocery store,
especially when you're on vacation right like some small town,
and it's like, this is not produce.

Speaker 2 (30:48):
This is like clearly not produce. You know, why is
our hot sauce here? Doesn't make any sense? Yeah, now
I'm with you on that, you know so. But but
I think that's one of the things I tell people,
you know, as a tip from a private chef, use,
you know, use those signs to your advantage. You know, look,
up and see where things are and you can figure
it out. You know, it's helpful.

Speaker 4 (31:06):
Always it's it's and it's usually the meet and dairy
on one side and the freezer section the produce is
all on the other side, and you know you got
your eight ar nine aisles in the middle with.

Speaker 2 (31:20):
The random things.

Speaker 4 (31:21):
Is always like an international aisle, spice isle, dry good,
like you said, dry good, toilet paper whatever.

Speaker 2 (31:27):
I'll yeah, that's interesting, man. I think it's just crazy
how the stores do try to change things up just
to kind of make you the shop. And I never
thought about like that, but the whole idea that they
do it to make you look around more so listen
as a private chef, I mean, what would be some
tips you'd give somebody who wants to go shopping. I'll start.
I let you think for a second. I'll start. I
think one of the things that I've become really good
at now is a list. And we do it here

(31:49):
at my house. We do it through our Alexa, so
like we have a shopping list thing on the on
the Lex or whatever assistant you have, and you just
say add blah blah blah to the shopping this apple whatever,
the shopping list, you know, throughout the week and then
when it's time to go shopping. I have this list
on my phone because I have it's on the app,
and so I just pulled the shopping list and there's
everything there. And then the best part is when you

(32:10):
put it in the cart, you can just press it
and it checks it off the list. That's awesome and
it's so helpful. It's so handy, and I'll tell you
you can really streamline your shopping by using that.

Speaker 4 (32:21):
Yeah, I definitely, I totally agree making a list and
making a list where you can check it off, so
you know, like make sure if you're going to do
it old school with a pen and paper, bring your
pen so you can, you know, strike or check next
to everything you've actually purchased. It's easy to get mixed up,
and like you said, you get somebody blinking lights and
flashing butts.

Speaker 2 (32:42):
I also tend to do pro to do all of
my proteins and meat shopping first. My wife thinks that's
the craziest weird thing ever. But I say, once I
do that, I can base everything else on that. MM
It's just how my head works. Yeah, I usually.

Speaker 4 (32:56):
So I'm like very methodical when I go shopping, and
I usually get the cold and the meat last, and
that's because it then will go on the the cart first.
That could have go on the belt first, which means
I can bag it. And you know, like because I
have like certain bags.

Speaker 2 (33:13):
I don't know. It's just like my whole, my whole
theory behind why I do it that way. Okay, all right, alright,
all right. I think when you are the produce section too.
One of the things I like to go to do
when I go to the produce section is I noticed
the difference in the organic section versus the non organic section,
because a lot of times you'll find a bunch of
organic stuff in the non organic stuff.

Speaker 4 (33:34):
Oh definitely, definitely. You got to read all the labels.

Speaker 2 (33:36):
I think that's a that's a big thing.

Speaker 4 (33:38):
You have to like look at what you're buying and
see what it is and see where it's from and
all that kind of stuff, because like you said, like
there's definitely organic garlic mixed in.

Speaker 2 (33:46):
With the other garlic. Sure, you know who knows what
like all over the store. It's what about when we
buy like melons or canalobes or watermelons, what's a trick
you do to try to make sure it's like the
ripest you can get.

Speaker 4 (34:00):
I always look for the heaviest one, and then I
smell the like stem end like you know, I just
feel like there's like a whole kind of end like that,
but like a where where it was attached to the plant.
And uh, if it smells sweet, I definitely want it.
And if it's like a heavy sweet smell and melon, what.

Speaker 2 (34:17):
Are the tapping on it? Even the tapping trick where
if it sounds hollow and I just I don't know
if I buy into it. That's why I'm asking you.
I I'm not a tapper.

Speaker 4 (34:24):
I look for weight, like I like to feel like
if it like, if it feels heavy for its.

Speaker 2 (34:28):
Size, that's usually a really good melon. Was it you
one time told me that you can always bring it.
You can always find the best melons, no matter what
place you go to buy the mat I'm pretty good.
I feel like you told me something about that one.

Speaker 4 (34:40):
You're like, yeah, well, I have a good nose. I
have a good nose for melon. I like the way
they I really enjoy a melon, And like I said,
I I'll pick them all up, you know, I'll go
through and pick every single one of them up and
hold it next to the heaviest one. I keep fining
until I find the heaviest one.

Speaker 2 (34:55):
I'll pick that one. I'd just love to see you
just measuring the weight of melons in your hands in
the store. Hilarious.

Speaker 4 (35:00):
I'm literally hands like this up in the air like
I'm really trying to exactly like I'm the scale of justice.

Speaker 2 (35:07):
That's so funny. What about what do you think what's
a great tip for somebody's grocery shoping? What else you
got for him? Jack? And when we shop all the time,
you and I, I mean sometimes multiple times a day, which.

Speaker 4 (35:17):
Is yeah, well, I think like you said, I mean,
the biggest thing is like have a plan if you
know your grocery store, like and it's going to be
really busy, like you know, like in the Hampton's when
I'm shopping in the summer, the stores are so busy
that I have the list and I kind of like
make a like a like an exit and an entry plan,
you know, like like I'm going to get there, I'm

(35:37):
going to hit this aisle, I'm going to work my
way back and forth around the store to the freezer.
Section last, you know, throw the ice cream in very
very last, get in line, you know, get it up there,
and and you know, I'm always trying to get in
and out as fast as i can.

Speaker 2 (35:54):
Right right. I think another great tip. I mean that
not everybody can do this, but go go grocery shopping
later at night or early in the morning, like the
grocery store late night is great.

Speaker 4 (36:05):
Yeah, I totally agree, late night grocery shop. And it's
one of my favorite things. I'll sometimes do that after work.
I'll shop and then bring stuff home and put it
in my fridge and then bring its work in the.

Speaker 2 (36:13):
Morning and that's already done for the morning. And it
was so much easier to go shopping at night. Yeah,
you know, and I think I tend to be a
little more selective than too for some reason. Yeah maybe.
I mean.

Speaker 4 (36:24):
The one thing I'll say about shopping at night here
is sometimes things are really picked over by the time
you get there. Yeah, it's so busy.

Speaker 2 (36:32):
If you can't find something, too, you ask somebody. That's
a cool thing about the big grocery stores now, Like
I'll I talk to the grocery people all the time,
Like my protoce guy who's there at the store. I'm like, hey,
do we have any more of these? And I would
say do we have any if I work there, I
don't know. Yay. That that's literally what I say. I mean,
I spend enough money there. I probably they would probably
you know your family, but uh, and they'll go find stuff.
Or if you don't, if you have, like if you

(36:52):
want a head of iceberg, letuce and the two that
are out there, you don't like, ask them. They probably
have more. That's true. That's absolutely true.

Speaker 4 (36:59):
They usually have more in the best of almost anything
you want.

Speaker 2 (37:02):
It's just a matter of them being able to get
it out, you know. Yeah, I just I think it
never hurts to ask. And sometimes people don't think to
ask at the grocercore. They're just like, oh, they're out
of this. Well maybe not just ask the guy. It's true.
I think that's very true.

Speaker 4 (37:15):
No, I was gonna say, do you do you have
like things that you go to certain grocery stores for?

Speaker 2 (37:24):
Oh? Absolutely, absolutely. You know, I'm lucky here in my
small town here in Newtown, we have a great grocertore,
Carloosey's shout to them. They have five stores, locally owned.
It's very clean. It's just very organized, and the stuff
they have is very very good. You know, they may
not have, you know, every brand of something, but they've
got pretty much. I mean, that's where we slap me

(37:44):
with my house, Like it's just it's where we go
and just it's easy, you know, and the stuff is
we do pretty good. Their fish department does a pretty
good job, so I buy fish from them, you know.
But yeah, I think it's if we can get really
specific specific and think about out like produce and certain
produce things I want and for those you who don't
know what produces or talking vegetables, fruits, things like that.

(38:06):
Particularly this time of year, I kind of try to
buy everything from the farmer's market.

Speaker 4 (38:10):
Absolutely the farm just to support the farm or whatever.
But like it's but it tends to be better quality.

Speaker 2 (38:14):
So I think going into a farmer's market this time
here is I'm not trying to take away from grocery stores,
but going to a farmer's market is definitely you should do. Yeah, No,
I totally agree.

Speaker 4 (38:22):
I mean I drive all over the place to get
the best of what I can find, you know, like
if I hear somebody has great mushrooms, I'm gonna drive
over and check out those great mushrooms. If I hear that,
you know, I can get really great fish out in Montalk.
I'm gonna cruise out to Montalk and try to get
some really great fish. I would argue, you're not going
to cruse to Montalk, but I might. I mean, there's
great fish.

Speaker 2 (38:42):
That's one of the best fishing in the world, one
of the best fishing. Sometimes sometimes I take the cruise
de fends. There you go, there, you go. Yeah, it's great.
I usually have them deliver. I can't lie here right see.
But yeah, I think it's I think when you find
that someplace that has what you like, you know, I
think you should tell them that too, you know, one,
because it helps them, it helps ensure that it will

(39:02):
always be there. But two, tell them I did a
good job. You know, you'd be surprised how far that
goes with people who work and you know, in the
grocery business, they'd like to hear that, to hear they're
doing a good job with your food.

Speaker 4 (39:11):
Definitely, not anyone likes no. I think people like to
just be complimented sometimes. Sure, it's like it's not a
bad thing, especially at places like grocery stores and stuff
like that. They're usually getting like kind of trashed a
lot of times. Like people, Yeah, exactly, people aren't always
really nice. So it's like if you can go out
of your way to say thank you and please and
you know, engage someone tell them thanks for just being there,

(39:35):
think it really goes a long way with people who
are I mean, yeah, I was talking more along the
lines of like, hey, I'm going to the meat department.
Hey guys, I really like this rib by steake that
I got from you guys yesterday.

Speaker 2 (39:44):
It was amazing. I left. How was cut? That was awesome?
We can I just oh, thanks, Jeff, we appreciate it.
And now they'll always have that because you know, and
if they don't have it for some reason, they'll probably
cut it for you or do you know what I'm saying, Like,
who told me you like it? That's kind of my point,
almost like the uh, you know, the Doctor Doom version
of it. If I tell you I like this, it'll
ensure that you always have it. Yeah, Okay, I like that.

Speaker 4 (40:07):
Well I'm saying you did a good job. I'm doing
it for a selfish, selfish reason for myself. Yep, you
didn't have to tell me that. I was really thinking
highly of you.

Speaker 2 (40:16):
Oh well, you know, but yeah, I mean, and I
think the list thing is a key thing with the
grocery store too. And you know they say, don't go
to the grocery store when you're hungry. That's the truth,
that really is true. Oh that's a bad move, yeah,
because you'll buy all kinds of stuff and then you know,
you'll get a bunch of their takeout food. It's already premiated.
None of it's really that good. You know. I find
myself getting grocery store sushi sometimes. I'm oh, I know,

(40:39):
but they got a guy there who does it. It's
a separate company. It's pretty good.

Speaker 4 (40:42):
Yeah, I mean, listen, I'm not saying, Jeff, let's go
have sushi and let me get it from the grocery. Oh,
because in Connecticut they invented.

Speaker 2 (40:50):
Sushi. Stop. It always comes back to that, doesn't it.
Here we go unbelievable, unbelievable. What do you think is
we got we got about three minutes here before we
go to break. So thinking about a grocery store, what
is the most annoying thing at a grocery store to you?

Speaker 4 (41:09):
What do you wish they didn't do the most annoying
thing in the grocery store is a really chatty cashier.

Speaker 2 (41:17):
Sometimes, Oh interesting, I think you say that?

Speaker 4 (41:19):
Yeah, like sometimes I don't want to hear, like only
if they like, you know, sometimes you use they use
your groceries like a microphone, you know, and.

Speaker 2 (41:26):
They're like, good, beep, so how's your day?

Speaker 4 (41:30):
You just look at them like you can keep beeping
while you talk, bro, Come on, keep it, keep chugging
along here.

Speaker 2 (41:36):
I get asked a lot of times what I'm gonna
do with that? Oh? What do you make with that?
I don't really want to talk to you about. My
friend hate that? Oh where's the party? I invited? What times?
What time is dinner? All the time? What time is dinner?
Just one of your favorite meals to make? What? No,
I'm just feeling chicken what youre talking about?

Speaker 4 (41:55):
People will try to guess what I'm making, but it's
like ridiculous, like tortillas, avocados and like sour cream, and
they're like, oh, let me guess tacos.

Speaker 2 (42:08):
I'm like, no, no, why would I make tacos out
of this? I'm making cinnamon toast crunch, homemade.

Speaker 4 (42:13):
Home made cinnamon, toast, crunch, tortillas and beans.

Speaker 2 (42:16):
Yep, don't worry about that. That's what we do. That's
what we do. You know. I think for me, it's
when people walk in the middle of the aisle. It
drives me up the wall. I did for a long
time have a whole plan to invent the grocery store
stoplight traffic signals. Well, no one would follow that. I
don't know. I think they probably would. I mean, I
never thought someone would actually follow things. During COVID when
they did, no one did.

Speaker 4 (42:37):
People were getting yelled at my grocery store left and right, sir, sir,
and the guy who they would just like act like
the person wasn't talking and just keep walking the wrong way.

Speaker 2 (42:47):
It was amazing. I got a mask on. I can't
hear you. Oh what, it's insane. Wait, it doesn't make
any sense, I understand. I don't understand. I don't know.

Speaker 4 (42:57):
You know, it doesn't make any sense. But I also
live in the Hampton's where things are very bizarre.

Speaker 2 (43:04):
Well, next time you go to your local grocery store,
pay attention to these things. And when you can't find
your your soup you're looking for, or your favorite condiment.
It's been moved on purpose and knows what's around. You'll
see why they moved it, or don't want to see
how many more things you put in your shopping cart
as you're walking around trying to find your favorite mustard
or whatever it is you're trying to get. So everything's

(43:25):
done for a reason. It's all done for a reason.
I guess that's why grocery store people tend to be grumpy.

Speaker 4 (43:34):
Yeah, Well, that and the millions of thankless faces that
come through all day.

Speaker 2 (43:39):
Yeah, I guess so, I guess. So anyway, be nice
you're in the local grocery. They'd love to see it,
they'd love to hear it makes them feel good. You're
checking out Plumb of the foods right here on the
Voice of the connect at WICC. Me and Jeffy will
be right back to stare right there, friends, Plumb love

(44:18):
Foods right here on a Saturday, wy see the Voice
of Connecticut Chef Plump, Chef Jeffy hanging out with you
for the afternoon. I hope you're having a great Saturday.
I hope you're having a great summer Saturday, because it
is summertime. It's beautiful. Well, it has been a beautiful outside.
But you know, but love the weather. It's getting warm.
I love summer times, Jeffrey. It's some of my favorite
times a year.

Speaker 3 (44:35):
So hot.

Speaker 2 (44:36):
It has been very very hot. You go flow hot.
You your Friday going on a mind never mind yep, yeah, yeah, yeah, yeah,
you give you that. Oh then yeah and going in
Uh listen if you haven't had a chance yet, you
can download the podcast version of this program anywhere you
get your favorite podcasts. Uh, Spotify, I to everywhere everywhere.

(44:58):
That's where we are. If you missed an episode, you
can go back and see it if you want to
go back in here. And we were a little bit
more spicy when we were talking because we were just
on the internet at the time. You can find some
of those episodes as well. Check out Pull Love Foods
on any of your favorite podcast providers. Jeffy, I was
reading something today and talk to me. It threw me
for a bit of a loop. Chef, what is it.

(45:19):
I love sandwiches. I think of sandwiches ironically in my world.
I think a sandwich could be the world's most perfect food.
I gotta I can't argue when I see a piece
of a sandwich. Even if I'm not hungry, I usually
just want to bite. Yeah, you can't help it, right, M.
I want to see what that combination is all about. Well,
i'll tell you. As I was reading today and looking

(45:40):
around some stuff in Food and Wine magazine, they did
a whole article on what is an onion sandwich? And
it gives us extensive history of it and for what
those who don't know, an onion sandwich is a very
very simple dish that it's just like an onions and
bread and like a butter or mao, and that's really it.
You cut the onion's iced and thin. It sounds terrible.

Speaker 4 (46:01):
But food celebrities like Ben Shrewiy, Martha Stewart, James Beard,
I mean, they've all had experiences and talked about them
with their onion sandwiches.

Speaker 2 (46:08):
Jeffy, an onion sandwich is a little bit scary to me.
I don't know. I don't know. I don't think I've
ever had one. But how do you feel about it?
I don't feel bad about it at all. I don't
feel bad about it at all.

Speaker 4 (46:20):
An onion Yeah, I vdalia onions specifically, they're very sweet.
When I was younger, when I first tried one for
the first time, I could eat it like an apple.

Speaker 2 (46:30):
I just thought it was so good.

Speaker 4 (46:31):
I would just like interesting, Okay, yeah, so I mean
I would definitely, especially with some mayonnaise and salt and pepper,
like we were talking earlier, with like an onion. I mean,
that's that's a good flavor combine nation. I love onion
with mayonnaise. I just feel like it needs more, of course,
you want to add more to that.

Speaker 2 (46:47):
I mean, but onions are good. Well, I think that
people have kind of gotten kind of crazy about this
sort of stuff, and like it's not like you can
go in seven eleven and get an onion sandwich anymore.
And why not why maybe should be able to go
do that. I don't get it.

Speaker 4 (47:01):
But they cause a super humble sandwich and it literally
is very very I mean it's just onions and bread
and some sort of sauce or condiment with it.

Speaker 2 (47:12):
You know, it's not really I don't know. Maybe I
guess it's roots come from you know, some southern cuisines
in the States, you know here, like because the value
onions are you know, typically growing in Georgia, and you
know they other onions pop up all across the country,
so like, that's kind of the idea, you know, two
slices of bread onion, because it grows anywhere.

Speaker 4 (47:30):
I don't know, Yeah, onions will grow pretty much anywhere.
I mean, so many people, so many famous people have
had famous onion sandwiches, like like who Jeffy Well, James
Beard for instance.

Speaker 2 (47:44):
Yeah, I did read about that too, And it would
be basically what the bread, the thin slice onion, mayonnaise,
and then then he put parsley on it or something, yeah, and.

Speaker 4 (47:51):
He would roll the outside and parsley and like oftentimes
kind of the way tea sandwiches are made, he would like,
you know, dip the outside and finally parsley, and I
think you would cut the sandwiches into circles.

Speaker 2 (48:04):
Yeah, okay, you know, I was trying to think. I mean,
what is it. My wife used to make something like
similar like that, you know what, Oh my gosh. My
wife would take little rye toast bread and she would
make this with her grandmother and then she'd put a
little spread of mao on it and some thin sliced
onion and toast it in the oven and then it
was like the greatest little snack and she it was

(48:26):
the onion sandwich. I didn't think about that. That's awesome,
that's yeah, there's I cannot wait to tell her that
that there's a whole article on what you did with
your your little toast points that you do.

Speaker 4 (48:33):
I love that you said a little rye bread too,
like a little rye or a little pumpernickel with onions,
maybe a touch of mustard and mayonnaise. I mean that's
I mean great, You're halfway to something really really great.

Speaker 2 (48:45):
Yeah, but why not just finish it? Just go the
rest of the way like a slicy grey air or
like a slice of baloonnea even man, I love Ballooney
had me too. Onion sandwiches, Jeffy, the new craze, the
new spring sandwich, new summer sandwich.

Speaker 4 (48:59):
Right, I mean, well, if I asked you for an
onion sandwich, chef, what would.

Speaker 2 (49:03):
You make for me? I'd make an onion sandwich. How
would you make it? Though, I get it? How would
you make it? How would you make it? The plumb sandwich? Oh,
I'd probably do the similar to those that little toast
thing my wife would make. I'd just be very similar
to that. I think I think I would put you know,
two pieces of like a rye bread or you said,
a puper nickel, and I would spread a little mayo
on it. I'd put my onions on there with salt

(49:24):
and pepper, and then i'd put it back in the
oven and I would let it toast up a little
bit and let that you know, that mayo kind of
warm up and kind of melt into the bread some
and then I would put it together like a sandwich.
I'd cut it into four squares, okay, and I'd start
it with a pickle. I like that. That's all I'd
give you. What about you?

Speaker 4 (49:42):
I think I would want to go like real kind
of like old school, get some like white bread. I
would want to get like a sharp mustard, like a Nance's,
like hot and creamy, like a sharp spicy mustard. And
then I'd want to cut a vedalia onion a little
bit thicker for the crunch, so have a little little

(50:04):
like yeah, okay, I see it, and then and then
eat the sandwich like that. So this is the thing, though,
So the traditional version of this sandwich that I didn't
know was the thing is the bread, the onion and mayo.

Speaker 2 (50:16):
Right now, we can change it up a little bit.
I might actually lightly pickle the onions touch. Okay, now
you're now you're getting exciting on me. Yeah, just pickle
the onions lightly with little salt, a little bit of
red wine vinegar. Let them sitting there for a little bit.
That's it. So what if we went crazy? Okay, let's
do it all right, I've got my crazy hat on, right,
we got crazy.

Speaker 4 (50:36):
We're gonna caramelize a little bit of the onions right.
Then we're gonna mix that in with some of the mayo,
caramelized onion mayo. Then we're gonna slice the onions raw,
and then we're gonna have a little bit of pickled
onion on there.

Speaker 2 (50:50):
We're gonna do the three way can sandwich.

Speaker 4 (50:52):
This is onion three ways. This isn't unheard of. We
could do it four ways. We add chives and green
onions to it on the outside.

Speaker 2 (50:58):
Ram dorway onion sandwich.

Speaker 4 (51:01):
You heard it right here, plumb Love Foods World Premiere,
World Premiere.

Speaker 2 (51:06):
It's a first. Yeah, this is gonna be amazing sandwich.

Speaker 4 (51:08):
I mean it kind of sounds pretty good, man, I
don't know, Yeah, it sounds like a real that's a
that's a winner.

Speaker 2 (51:13):
It's like I just didn't think an onion sandwich was
a thing. Yeah, but it's exciting. Actually, I'm getting excited
about this. The one we just came up with.

Speaker 4 (51:18):
This is probably the greatest second sandwich anyone's.

Speaker 2 (51:21):
Ever probably made. I would not doubt that at all.
If we're making something, I would bank on us for sure.
That's going to be the best ever. We always bet
on us to help me do well. I Well, that's
all the story. I definitely wouldn't if you.

Speaker 4 (51:31):
Will listen, I'm always half betting. I say no first,
but then I bet again.

Speaker 2 (51:36):
And that's why I'm a gambler. Though. That's why you
know you have good time. Scared money, don't make money,
Jeffy oh Man, that's my line. I know that I
know onion sandwiches. Will give it a try. Let's see
if we can make it work. I mean, see if
we can make one of those things happen this summer.

Speaker 4 (51:50):
When you say onion sandwich, for some reason, I want
to put liver worsh on it. Really yeah, I just
don't know why, but I feel like onions and liver worsh.

Speaker 2 (51:57):
It feels like an ancient sandwich. Maybe, And you want
to like just put yeah, the worst. I'm like, the
worst is so disgusting too. You think it's disgusting, I'm
not a fan of it. No. Oh man, it just
kind of broke my heart a little bit. I'm sorry.
What about summer sandwiches though, Man, it's the summertime and
like people are having people over, having luncheons. That's sort
of stuff pickled hearing a good summer sandwich, Like, what

(52:21):
do you think?

Speaker 4 (52:22):
I mean, the king of summer sandwiches is the tomato sandwich.
I mean, we did a whole episode on that. If
you want to, you know, scroll back to last year
around this time, maybe at we were talking about the
tomato and the tomato sandwich to me is the king
of summer sandwiches. And if it's not the tomato, it's
the one step further and it's the capraisee. Ah. Yeah, yeah,

(52:46):
I think what ruins that sandwich for me is that
just gets you know, they want the cheese too thick,
and it's never it's like dry cheese, it's not like
creamy cheese, and I start getting judging. Yeah, well that
makes sense because that sounds like a garbage cupraisee sandwich
sure if I made one for you change your life,
you'd be like, I can't believe this is a sandwich chef.

Speaker 2 (53:05):
It's so simple, be in that word life there. I
don't know how you did that life, what you did there.
I don't worry about what I did. Okay. I always
tend to like wraps. I think wraps are great for
the summertime. Okay, what's your go to wrap?

Speaker 4 (53:21):
Yeah, so I do a thing we used to call
high rollers right where I would just make like a
like a turkey and cheese.

Speaker 2 (53:27):
Sandwich and a wrap. It'll lettuce a little little condiment,
spread whatever using on there, you know, a little cheese.
I cut it and then I put a bunch of
toothpicks in it as I roll it up, and then
I cut each one in the individual little like like
a little like wheel. And it's really simple for when
people have like guests the house or like a summer
like garden party or something. It works great for that. Yeah,
I could see that like a little pin wheel like situation. Yeah,

(53:50):
but you can make you know, three or four diferent wraps,
you know, like to a turkey, do a ham, do
a vegetarian one, whatever, And then you have different wraps,
different little wheels of stuff for people. So absolutely like that.
It's delicious.

Speaker 4 (54:00):
It's simple too, It's so so silly and simple and
you're like, oh, well, I get it. Then you make
it like look, different colors on a platter looks great.

Speaker 2 (54:06):
Yeah. Yeah, you know.

Speaker 4 (54:08):
Another again with the tomatoes, because I just can't help
but think about tomatoes in the summer. But brusketta, you know,
like I I don't know if that makes the sand
that's probably not a sandwich.

Speaker 2 (54:17):
I mean you could make a breety sandwich.

Speaker 4 (54:19):
Sure, yeah, I mean, and I think uh something about it.

Speaker 2 (54:22):
We're used as a topper for a nice boloney sandwich. Oh,
Busketta and baloney.

Speaker 4 (54:26):
I just I always say blowney because I love bloney.
Throw it out there, yeah, I mean little fried BLOWI
and Brosketta count me in, all right. Fried boloney with
yellow mustard might be one of the greatest things that
any poor person's ever had to.

Speaker 2 (54:38):
Eat and even finished off. Seriously, two like leaves of
iceberg lettuce. Oh just preach, daddy, get your vegetables in.
You know that crunch? Mm, it's that watery crunch.

Speaker 4 (54:50):
Yeah, it's delicious. It's delicious. Yes, I love doing wraps.
I think flatbreads can make a great sandwich too.

Speaker 2 (54:57):
In the summer time. You do a lot of stuff
with that, and I do a big thing, uh where
I do a I don't like the word term open
face sandwiches. But it's like just a it's a one
sided bread sandwich. Yeah, open face sandwich. Yeah, but it's
kind of like a you kind of have to eat
it with knife and fork, so it's like a thicky
open face sandwich. I guess I think that's a word.

(55:19):
But you know, well it's a it's a it's not
like a thin open face sandwich that you can pick up. Yeah,
it's more like a salad kind of thing. It's hot.

Speaker 4 (55:28):
It look at like it's a bunch of salad on
a piece of bread, piece of bread, like you know,
with some with some like like.

Speaker 2 (55:34):
I like that. But it works great for a party food.
It's awesome. Oh but what about you give me some
summer sandwiches that your favorites are.

Speaker 4 (55:40):
Oh, some summer sandwiches that are my favorites.

Speaker 2 (55:43):
Let's see.

Speaker 4 (55:43):
I mean I love a falafel in the summer, like
for some reason, I feel like the crunchy falafel on
a pieda nice hummed pita, hummus tahini sauce, that Israeli
salad that we've talked about before, with the you know,
the the sumac onions and the cucumbers and the tomatoes
and dill in there, and uh kind of throw all

(56:04):
that together on a pita in the summer. That delicious.
Just really sounds refreshing and awesome to me.

Speaker 2 (56:10):
Delicious. Yeah. I kind of like that too, you know,
some kind of cucumber sauce or something on there too.
I mean, come on, that's that's that's that's great.

Speaker 4 (56:16):
I got I got one more for you, of course
I want to give it all right, all right, And
this is crazy, but only in the summer. Do I
really love a fried clam strip sandwich?

Speaker 2 (56:27):
Yeah, it's hard to beat that. You're absolutely right, especially
being up here in the Northeast, it's really hard to
beat a fly clam strip sandwich. Do you put sauce
on it? Tartar sauce all that? Oh? Yeah, you know,
it's some fixings that I love. Yeah, that's a delicious
sandwich too. I agree, that's a good one. That's a
good one. And you know. I mean, I guess even
just getting in the summer sandwiches, A guy talk lobster

(56:47):
rolls a little bit, don't we. Oh?

Speaker 4 (56:49):
I mean, I see lobster rolls from here a year
round delicacy. But for sure summer, I'm definitely gonna have
plated lobster rolls out at least one party.

Speaker 2 (56:59):
We're doing a play the lobster roles for sure, for sure.
And I'm a hot buttered roll obster roll guy like
I'm not. I'm not a male lobster role guy.

Speaker 4 (57:06):
Oh see, I'm the other way, I like. I mean,
I don't get me wrong, I would not send back
a buttered hot lobster roll, right, I'll eat it. But
when I'm making lobsterrolls, I almost always make a butter
like a buttered roll, but I do a mayonnaise lobster
so it's cold. Yeah yeah, I like a cold I
like a cold lobster salad.

Speaker 2 (57:24):
I think I can get down with any of those two.
I mean, I prefer the hot, you know, in butter
and lobster. I mean I just, you know, simply poach
the lobster and butter is all I do, absolutely main
That's how I do it up in Maine. It's like beautiful.
It's yeah, it is. It is beautiful.

Speaker 4 (57:39):
There's something beautiful about how simple it is and how
delicious it is.

Speaker 2 (57:42):
But for me, I just love manny.

Speaker 4 (57:44):
I love mayonnaise with lobster and a tiny bit of
chalat and some herbs, maybe a zest of lemon.

Speaker 2 (57:51):
I think people will consider that definitely a summer sandwich,
I think for for the most part. Yeah, totally, so,
I think so. Yeah, there's just so many other sandwiches
I love. I can think. I'm just trying to see
if I can, how I can make them be exclusively
for summertime, you know, yeah, right, it's like, how do
you make this just the summer sandwich? Like, okay, ready,
so I prefer so I do sometimes in the summer time,

(58:12):
I do like a grilled chicken sandwiches. Okay, yeah, but
to me, doing like a chicken cutlet sandwich, that's for
when it's cold rotside, not when when's hot. It's how
we do grilled sandwiches. Oh, like a bread.

Speaker 4 (58:22):
Instead of doing a bread at chicken, you'll do a
grilled chicken cutor right right, yeah, yeah, no, I can
see that for sure.

Speaker 2 (58:27):
I do stuff like that all the time, A little
girl like Gabiola on a breaspawn with a little piece
of you know, butter, lettuce or something. If you get
tomato season, it's nice tomato on there, maybe some pickled onions.
It's a great sandwich. Oh absolutely, especially for a pool party. Great,
Oh yeah, absolutely.

Speaker 4 (58:40):
I mean I again, because the tomatoes are just good
this time of year. So I always think like a
belt in the summer is like when I always I
always make myself a really great belt in the summer
when the tomatoes are in fresh, I get like slab bacon,
then I cut myself.

Speaker 2 (58:55):
I cook a crispy I like crispy bacon right on
top of it. Right.

Speaker 4 (58:59):
Oh yeah, mayonnaise on there, of course. I mean maybe
an herb mayonnaise sometimes like a little crazy.

Speaker 2 (59:05):
I mean, you're right. Summertime bots is definitely a thing,
no doubt about it.

Speaker 4 (59:10):
Some about when the when the tomatoes all juicy and
it mixes with tomato.

Speaker 2 (59:15):
Yeah, you know, I agree, Oh man, that sounds delicious. Yeah,
we're getting hungry. We're still a little a few weeks
on tomatoes, but hopefully with.

Speaker 4 (59:23):
Yeah no, I'm actually just starting to get really beautiful
heirlooms in from the chef's garden and the first of
the hot houses, and all the sun goals are starting
to get laid out of the green thumb all this weekend, so.

Speaker 2 (59:34):
I'll really get out here. Yeah, when when you come
out this week, you'll see some some some tomatoes. I
about to stop and gets some, for sure. I mean
it feels like it feels like strawberry season went on
a little bit further than you know, this did than normally. Yeah. Done,
but they're still getting great strawberries, which actually is a
great sandwich as well, a strawberry sandwich. All right, come on,
I mean, talk to me about this. What's this? Come on, man?
So we take our strawberries, we lightly macerate them. What

(59:55):
that means is we're going to we're gonna slice them
and sprinkle a pinch of sugar on them, right, not
even a lot, it's a little bit, and then toss them.
So get some sugar on ea strawberry slice or whatever,
and it slowly starts to kind of just you know,
make that delicious juice at the bottom of it. So
then I'd take briosh and I spread either a little
peanut butter, or you can do nutella right, and then

(01:00:16):
you take the strawberries because they're softer, they'll hold together
better if you slice them and pile it on there
and then close it up and then drizzle some of
that juice over top of it and serve it. It's
so good. It's so silly. But strawberry sandwiches, that's the thing.

Speaker 4 (01:00:29):
I got hearing you, hearing you say that, maybe you
want to make one, and I would do it more
like a tea sandwich style, So I would, uh, I
would cut the bread almost like a strawberry shape, if
I could find a little cutter that's sort of like
that interesting, and then I would slice the strawberry. Then
I would take a little cream, cheese and a little lemon,
whip those together a little zest. I'd spread that on
there thin, and then i'd lay a slice of a

(01:00:51):
piece of basil.

Speaker 2 (01:00:52):
Oh that sounds beautiful, now you you made mine sound silly.
I just think it's great with nutella. But yeah, that
sounds like, Oh, yours is delicious.

Speaker 4 (01:00:58):
But I was thinking, wow, strawberry sand which would be
really great, especially if like a like on a tea
sandwich platter with a bunch of other like fun little
things like yeah, I love tea sandwiches, Like that's that's
a summer thing to me. Like when I used to
do tea sandwich parties in gardens a lot when I
catered in the summers. Interesting, there were some of my
favorite things to do all the like fun little delicate
sandwiches that were like you know, garnished with like dipping

(01:01:19):
in different things. And I just think it's a it's
a fun little it's kind of a lost art.

Speaker 2 (01:01:23):
Strawberry sandwiches. You heard it here first, friends, you can
make strawberry sandwiches and it works well, and do it.
Like Jeffy said, I like the cream cheese and a
little bit of lemon and a little basil on there.
Come on, how can they not be good?

Speaker 4 (01:01:34):
Probably throw a touch of balsamic syrup on there, if
you want to go eighties.

Speaker 2 (01:01:37):
I mean, yeah, I wouldn't do that, but called the eighties,
bring the eighties back? You could? You could do some
maple syrup on there. Uh, I don't know if I
think pancakes strawberry maples? Sure? Yeah, yeah, yeah, he just did. Yeah.

(01:01:59):
Well I was like, okay, you know, or just don't
be crazy about it. Just do little peanut butter. Peanut
butter and strawberries great friends.

Speaker 4 (01:02:06):
But because peanut butter and jelly, I would just like,
it's just like a before it's jelly, it's a strawberry, right.

Speaker 2 (01:02:12):
I mean that's kind of where the idea of when
I was making them came from. Peanut butter and jelly.
But we use whole strawberries. Would be great, you tell
it delicious? Not great friends, super delicious. I mean I
love that. So come on, Jeffy, give us one more
off the wall type sandwild you like for the summer?
Who off the.

Speaker 4 (01:02:26):
Wall to people are thinking about, Well, all right, egg
plant is coming in hot right now, like it for
it's a summer vegetable.

Speaker 2 (01:02:33):
When egg plants are coming in, I like to do.

Speaker 4 (01:02:36):
I make Baba no noosi a lot, which is like,
you know, a smoky eggplant dip, and I use that
as a spread on like a chicken cutlet sandwich with
a lot of arugula, and I squeeze. I make like
a kind of lemon olive oil, salt and pepper, sort
of like almost like a vinagrette, like a fifty to
fifty mix, and I'll sprinkle that all over the bread
and the and the arugula, and then you know have

(01:02:57):
the other side the smoky eggplant and then the grilled
chicken on there.

Speaker 2 (01:03:01):
It's a really nice refreshing sounds like a good sandwich.

Speaker 4 (01:03:04):
Yeah, it's good, I think, so I didn't think about
that that, Like the babaga nooshe is like a condiment
kind of one with the chicken.

Speaker 2 (01:03:10):
That's great.

Speaker 4 (01:03:11):
Yeah, it's smoky and it's like rich. It's like I
I love it. It's like a little healthier than just mayonnaise.

Speaker 2 (01:03:16):
And your vineagrette sounds fantastic. It goes on top of it.
That's good. I like that one a lot of Jeffy.
That's so that's a did not expect that. Yeah, you're
caught me off guard. And there, how about you. I'm
a big fan of the grilled vegetable sandwiches. So, like
you'll start to see in your life, you'll get you
start getting zucchinis and squash all over the place and
people bring them to you and growing in the guard
and you're getting from the store everywhere. So I like

(01:03:37):
to dust slice some really thin and uh and mix
it with like a vinaigrette and you can choose not
to cook them if you coume thin enough, doesn't matter.
And then just eat them on bread as in place
of whatever you know, your chicken or your ham you're
gonna use, Just use that and it makes for a great, hearty,
delicious sandwich to do. So, uh, another thing to do
with all of those zucchinis and stuff. You get your

(01:04:00):
friends or show up and bring you one, you know,
m m so you just like stack, but like grill
them and stack them. Don't you have to grill them? No, no,
you don't have to grill them. Oh, if you cut
them thin enough, the dressing will take care of it.

Speaker 4 (01:04:10):
Oh, it's just like a macerated crunch.

Speaker 2 (01:04:13):
Oh yeah, you got to make that for me.

Speaker 4 (01:04:15):
That sounds delicious, pretty delicious, And.

Speaker 2 (01:04:17):
You can get crazy. You can melt mozzarella on if
you want to get weird about it or you know,
it doesn't work great. So I don't mind a vegy sandwich.
I really don't. I don't mind it at all. I'd
make a little little basil and like a little like
pesto mao. Cond situation would be great with that, you know, yeah, absolutely, yeah.

Speaker 4 (01:04:33):
The crunch, the crunch on the bread with the bread
sounds amazing.

Speaker 2 (01:04:37):
Yeah, that's where it gets. You got crunch, it's it's
it's good, and I don't know, I'm a big fan
of it. I think vegetables like this can get completely
overlooked sometimes. And you're talking about sandwiches and stuff. You know,
we all know the ultimate summer sandwich is the hot dog.
All right, Come on, now, hot dogs not a sandwich.
Hot dog is a hot dog. No, it's not. It's
more like a taco. Well I could see that too,

(01:04:59):
But tacos are not made from bread.

Speaker 4 (01:05:02):
All right, but it's not a sandwich. It's folded.

Speaker 2 (01:05:09):
Well I disagree a little bit. Sometimes I fold my sandwich.
So if I take a one piece of bread and
put peanut butter and jelly on it, is it not
a peanut butter and jelly sandwich anymore? Is it now
a peanut and jelly taco? No, that's it's different. I
don't know how it comedian different just makes it. The
sandwich is a sandwich and a hot dog is a
hot dog. They're two different things. Hot dog is technically

(01:05:31):
a sandwich. Order one of those hot dog sandwiches. It's
like saying pizza is an open faced sandwich. I guess
you folded in half? Maybe it is? Or is it
a taco? You're checking out? Plumb those foods right here
the w c C or Chef Plubs, Chef Jeppess, they're
right there. We'll be right back. I think you can
make a pizza taco. That's no stop. Plumb Love Foods

(01:06:12):
right here on WYC. See the voice of Connecticut's Chef Plumber,
Chef Jeff hanging out with you. Thanks for spending your
time here on a Saturday with us. We appreciate it.
And yeah, don't forget. You can also get the podcast
version of the show anywhere you get your favorite podcast.
Just tell them you want to find Plumb Love Foods
and guess what you're gonna find it. It's only a
lot of episodes you can catch up. And you know,
I've heard someone say they've actually listened to this show

(01:06:34):
as they drove from the East coast to the West coast,
and they listened to it kept them entertained the entire time.
That's great, it makes sense. So I mean, we can talk,
there's no question about that. We can talk all day long.
We'll keep you up. We'll keep you awake, keep you
thinking yeah yeah, and keep me turning, no doubt about it.
So that beat, it was like starting to feel it.

(01:06:54):
Oh yeah, I should turn it back off for you.
And no, you don't have to just feeling it all right.
Food and Wine put out a list of ten types
of vinegar that every kitchen should stock, And I know, Jeffy,
you are kind of the vinegar king. You actually are
selling vinegars right now that you're making Uh yeah, yeah.
I I like making vinegar and I like eating vinegar.

(01:07:17):
I like I like adding acid to food.

Speaker 4 (01:07:20):
I don't cook with a ton of salt, so I
tend to use acid as way to kind of bring
out a lot of flavors. And I like to use,
Like all chefs, I like to build on flavors. So
when you make a vinegartte of something like celery, for instance,
it is a really cool building block for like a

(01:07:42):
fresh flavor when you're making a mayonnaise, when you're making
a vinaigrette, when you're making a marinade, when.

Speaker 2 (01:07:48):
You're I've always said I think that you know, great
flavor is about balancing the phscale. Oh yeah, and then
that's kind of all that's really all it is, you know,
you know, if you need if it's too carbon, it mean,
it's gonna be you gotta add some ascid to it,
you know that kind of thing. Yeah, yeah, that's yeah. Yeah,
and vinegar is a great way to do that. So
I figured that we would talk about this list a
little bit and see how fired of you get, Jeff,

(01:08:10):
Let's talk about it. So one of the first things
here on the list, it always says you have and
it's hard to argue this, but distilled white vinegar. You know,
it's it's it's simple, and you know, you can use
it to do all kinds of do fun. You can
do all kinds of fun stuff with it. It's great,
you know. Yeah, I mean it's gonna be using like

(01:08:30):
poaching eggs, making cakes, canning, yeah, you name it.

Speaker 4 (01:08:34):
Yeah, hands down, if you're not going to have any vinegars,
that's the one to buy. It's ninety nine cents for
a gallon. Yeah, you can use it for you can
clean with it, you can, I mean literally, you can
use it for so many things. It just should be
a staple in your kitchen for no other reason than
it should just be there, and you'll find a use
for it along the way, probably many many, many uses.

Speaker 2 (01:08:55):
For it, but yeah, no doubt about it. And it's
it's it's generally five acidity, so it's good for lots
of things.

Speaker 4 (01:09:02):
Yeah, it's great for a lot of things, I mean,
And it's it's super easy to steep a lot of
different flavors into that vinegar. That that very plain white
household vinegar you can steep. I mean, we were just
talking about it last week. The child blossoms when they're
coming in. That's one of the vinegars I'm selling. One
of the things I love to do is I just
cut as many child blossoms as I can. I put
them in a mason jar, I pack him in, I

(01:09:22):
fill them up with that vinegar. I leave him in
the sun for one day, and then I put him
in the fridge for a week and then strain it
really well. And it's a beautiful purple, chive smelling flavored
vinegar that is delicious on everything from tomatoes to cucumbers
to you know, dressing oysters with. It's just fantastic. Do
you heat the vinegar first or now, No, I just

(01:09:42):
put it in the sun and it's let the I
like kind of like sun tea it like in a way,
and it turns the once to vinegar turns kind of
like a almost like a magenta purple. I throw in
the fridge and then it'll kind of lighten a little
bit over the week, but it stays like purple does
say that color? Yeah, it stays that color. And it's
like for a long time forever. I mean like I've
had it. I've had it for over a year in

(01:10:02):
the fridge before.

Speaker 2 (01:10:04):
And it's great. Yeah, it's it's a cool thing. What's
something else you could do with that kind of vinegar,
because I know you make tons of them.

Speaker 4 (01:10:10):
Uh yeah, I do all sorts of stuff, like, you know,
all these stems, Like I'm a zero waste kind of fellas.
So one of my favorite things to do with that
household distilled white vinegar too, is all the herb stems
that you wouldn't you normally use, like you pick your
basil stems, your dill stems, your time stems, all that
kind of stuff. Again, I pack them into mason jar,
I fill it up the vinegar, and I just let

(01:10:31):
it sit for you know, a few weeks until when
I open it up and I smell it and it
smells herb, herbaceous and like has a nice bouquet. And
then I use it and it's it's a delicious herb
flavor vinegar.

Speaker 2 (01:10:42):
That that works. Huh, yeah, it works great. Oh that's great.
I should try that too. That sounds like a good idea.
Next year on the list is of course apple side
or vinegar. The city is used around five to six percent,
has a little bit of fruitness to it from the apple.
Of course. People use it for salad dressings, quick pick
mariname chicken, which that worries me a little bit because
it actually starts to cook the chicken a little bit.

(01:11:05):
And I guess it's good. You can use it in
drinks too. Yeah.

Speaker 4 (01:11:09):
Side of vinegar is great for a lot of things,
and when you get it, you should. I mean, there's
a lot of different types of appleside of vinegar, but
the household standard one that I think you should get
is either brags or there's one called Bread's organic. Anyone
that has the mother that has a mother in it.
You want to make sure it's a live cultured apple
side of vinegar. It's going to taste better. And then
when you start getting crazy and creative down the road.

(01:11:31):
You can use that vinegar to start other vinegars when
you start, you know, fermenting things and making things yourself.

Speaker 2 (01:11:37):
So it's kind of a cool thing to have on hand.
That's interesting. Yeah, I mean, and apple side of vinegar
to me is a staple when it comes to making anything.
I'm less from the smoker barbecue sauces. I may even
make a squarp bottle. It's going to be you know,
twenty fileside of vinegar and then sell you percent water.
And that's my sprits sometimes for when I'm when i'm
you know, smoking things. But that apple side of vinegar,

(01:11:59):
it's it's kind of a staple, I think in in
barbecue cuisine.

Speaker 4 (01:12:03):
It's absolutely a staple, and Barbara cuisine it's a staple,
and a lot of cuisines. It's it's it's a very
like you said, it's like the it's like the doorway
fruit vinegar right in Like yeah, it's like.

Speaker 2 (01:12:18):
So could you take this vinegar, an apple cider vinegar
and like put the chive bossoms in it too and
see how it comes out or you totally could.

Speaker 4 (01:12:27):
I usually just use the other vinegar because it doesn't
have any flavor to it. You know, it's like a acid,
and so that's why I use that vinegar to pull
out more of like a clean onion flavor.

Speaker 2 (01:12:39):
But I'm sure if you use the apple.

Speaker 4 (01:12:40):
I mean, apple and onions are friends, sure, so if
you put them together, I'm sure it would be delicious.

Speaker 2 (01:12:46):
Next year on the list is rice vinegar, made traditionally
from rice wine or sake. Rice vinegar is among the
least acidic varieties. That just over four percent makes it
quite ideal when you want them out mental hit of
acid that won't overpower other ingredients. It works great in
salad dressings, you know, good for pickling too. I tend

(01:13:08):
to use it, like when I'm making a hot and
sour soup or something like that, I will finish it
with a little bit of that vinegar. Or I use
a little black black dog vinegar or you know, black
rice vinegar or something like that. But rice vinegar works
great in a pinch as well. You know. I tend
to sometimes even finish if I'm doing like any kind
of a stir fry, I'll actually sprits kind of a
little bit of rice wine vinegar in there to finish
it off, kind.

Speaker 4 (01:13:29):
Of add that bit of acid to it. Jeffy, Yeah, no,
I I I love rice rice vinegar. It's a it's again,
it's a it's a very clean These are all very
clean vinegars that are like rice vinegar is almost uh
like a little sweeter.

Speaker 2 (01:13:47):
But that makes it's just less acidity. I think, so
I said you in the article like it's a little
less acidic vinegar. Yeah, but it's also clean the way
like household vinegar is.

Speaker 4 (01:13:58):
You know, it's like a like a like a very
like kind of like a media, like a very clean
median that you can mix.

Speaker 2 (01:14:04):
A lot of different flavors and too. Right, Yeah, what
do you like it for when you're cooking like proteins
and stuff?

Speaker 4 (01:14:10):
Who uh, rice vinegar I use a lot of times
with different fish marinades or with uh I'll use it
in like different types of sauces, like or dipping sauces,
like add a little rice vinegar with soy sauce and
maybe a little bit of sugar and a little bit

(01:14:32):
of uzoo.

Speaker 2 (01:14:33):
And you know have like a like a quick pond zoo.
Yeah that sounds great. You know that rice vinegar makes
It's kind of the key for that too, because I
think like it's like talks about in this article here.
It just it just brightens everything up a little bit. So, yeah,
rice vinegar, I think I agree that's a staple people
should have in their pantries at all times. Jeffrey.

Speaker 4 (01:14:50):
Yeah, I totally agree. There's like the black vinegar. I
don't think that's made of rice, or maybe it is,
but that's a little different.

Speaker 2 (01:14:57):
But that that's also I love that vinegar. Find out
here soon enough, Jeffrey, because I have a feeling it's
going to be on here next. All the listen is
sherry vinegar. Sherry vinegar is a little bit mildly acidic.
It's made from fortified wine. It's kind of on the
other end of the spectrum mil It contains about six
to eight percent of acid. So for me, you know,

(01:15:19):
using this to like a you can tenderize meats with it,
you know. I like to actually use a cherry vinegar
and a delicious tomato salad and make with chriso, And
I use the vinegar to stop the cooking of the
chriso in the pan and I'm not ready to serve it.
I mix it with local tomatoes, those terriso, some shallots,
a bunch of herbs, and then it makes this beautiful
dressing out of the fat and the charriso and the

(01:15:40):
cherry vinegar. It's delicious. That's awesome. Yeah, it's great. It's
really really delicious. I think sherry vinegar, in my brain
is definitely something that should be in your pantry, but
I think a lot of people don't have it in there. Yeah.

Speaker 4 (01:15:52):
I think, well, it has a very distinct flavor, you know,
because it comes from sherry, so it has like a
it's nothing tastes quite like sherry vinegar. So I think
it's one of those things that kind of throws people off.

Speaker 2 (01:16:02):
They don't know what to do with it.

Speaker 4 (01:16:03):
But I think it's a really great vinegar that mixes
well with things like challletts, Like you can do like
a roasted challow vinegarrette with sherry.

Speaker 2 (01:16:11):
You can do a really delicious.

Speaker 4 (01:16:14):
Kind of like an orange You can take a little
orange juice and sherry vinegar and mix them together with
djon mustard and a little like really nice olive oil.
It comes in you know, some crsh cracked back pepper
on that. That's a delicious you know, little Gretta on
a fennel salad.

Speaker 2 (01:16:30):
You're throwing like fireballs out there.

Speaker 4 (01:16:32):
Jeffy, Yeah, I mean, I mean these are all Cherry
vinegar is great with things like brown butter too, like
you were saying with the cheriso, like, I love brown
butter and cherry vinegar. I've done that a few times,
where you stop the cooking of it with a little
sherry vinegar.

Speaker 2 (01:16:44):
I do that with just some ravioli. It's more of
a winter dish.

Speaker 4 (01:16:47):
But when I do a butternut squash ravioli and I
do brown butter with it in the sage, I use
a little sherry vinegar to kind of like stop the
brown butter. I like that a little, a little hit acid.
I like the sherry vinegar the way it cuts with
the sage and right the pumpkin.

Speaker 2 (01:17:01):
Oh, sage and sherry vinegar are best friends. Oh it's
so good, but such a good dish. Now, could you
make a different type of vinegar to shery vinegar. We've
been talking about the stuff you've made with you know,
you know, herb standards and stuff.

Speaker 4 (01:17:11):
Like that have not experimented much in the way of
sherry vinegar.

Speaker 2 (01:17:17):
I have. I mean I use a lot of it.
I buy like a really nice aged one.

Speaker 4 (01:17:23):
I I think a little age on sherry vinegar is
smart and makes it a little sweeter, a little bit
more pronounced.

Speaker 2 (01:17:31):
For me, it's that's what I like, but sounds great.

Speaker 4 (01:17:34):
Yeah, I've never mixed it, but I'm sure you could.
I mean, vinegar the acid and it will really pull
out a lot of different flavors. But again, like it
has such a strong flavor, you'd want to do something
that's going to marry well with it, like orange peels
or you know.

Speaker 2 (01:17:48):
Yeah, I think sometimes it's even more fun to it's
even fun to take this kind of the particular vinegar
and putting it on sandwiches as opposed to red wine vinegar. Oh,
I like that, just give a little bit because it
kind of has a little nice it's almost to it.
It's good.

Speaker 4 (01:18:01):
Definitely, that's a little nuttiness to it. And that's like
one of those things where it just makes people like, oh,
what's that like? You know, it tastes similar but just
different enough to make them just be like, oh, that's
a little different.

Speaker 2 (01:18:11):
I like that, right, no doubt about it. Next all
list is white wine vinegar. I think it's kind of
a must have in the kitchen classic I mean, you know,
but now it's funny. You can go to the store.

Speaker 4 (01:18:19):
You can get them me out of like champagne or chardonnay,
or like pino grigio, you.

Speaker 2 (01:18:24):
Know, white wine vinegar. Like these grapes all have different flavors.
I don't know how noticeable the flavor would be. You know,
I can't say that I've bought like champagne, you know,
white wine vinegar. And you know, for those who don't know,
champagne is a it's it's a place, not a grape.
But it's also a style of wine making that can
only be done in champagne. Anything else to be a

(01:18:45):
sparkling white, which just it's just anyway talking terms and wine.
It's different story. But yeah, I don't think I've noticed
a bigger difference in flavor though. Have you if you
tasted those different like like great varieties and stuff, Uh,
yeah I have.

Speaker 4 (01:18:57):
I was just gonna say to you, I was going
to ask you the same question, because that's exactly what
I think.

Speaker 2 (01:19:01):
It's.

Speaker 4 (01:19:01):
It's it's if it is a different flavor, it's a
nuance of flavor. Very much like I've definitely gotten vinegars
made out of like muscat grapes or like very sweet grapes,
and it's usually a sweet vinegar and it has like
some sort of you know, kind of sweetness.

Speaker 2 (01:19:18):
To it, but it's ever overpowering.

Speaker 4 (01:19:21):
No, I usually buy when i've got white wine vinegar,
I usually tend to get champagne vinegar. I like, I
think it's like maybe a little bit. I feel like
it just seems like a little lighter and I like
that the lightness of it.

Speaker 2 (01:19:34):
Yeah. Yeah, you know, white wine vinegar.

Speaker 4 (01:19:36):
Easy to make a vinagrette out of that, and you
can just have that and olive oil, a little bit
of mustard, throws some herbs in there and mix it
up good to go. Oh yeah, and if you have
a skunk bottle of wine, you can turn that into vinegar.
Oh yeah, white wine vinegar. So if you like a
nice reasoning, what I do is I just take it
and I put it into a mason jar and I
add I think it's like for I think it's for

(01:19:58):
a quart of vinegar. It's like a quarter cup of mother,
like of a mother vinegar. And I still add like
that quarter cup to it, and then I just let
it sit for you know, a few months. You can
do it you can make it faster if you add air,
Like if you were to like take like a fish,
like a fish bubbler and put a put a little
tube down in it and let it bubble.

Speaker 2 (01:20:19):
Interesting, Yeah, movings around. I don't know.

Speaker 4 (01:20:22):
Yeah, the oxygen kind of helps break down the the
alcohol out of the you know, it helps the air
and break everything down and kind of will.

Speaker 2 (01:20:29):
Turn into Yeah, so well, white wine vinegar.

Speaker 4 (01:20:33):
Trynoma Ferment's book.

Speaker 2 (01:20:35):
Wow, look at you. Jeffy's super smart, super smart obviously
on those here. Two is red wine vinegar. It's the
next one. Red wine vinegar is a staple. You know,
it's it's it's also they've been selling it now like
labeling the grape it's made from. You can get the
cabernet seven you on red wine vinegar, the pean and
the water red wine vinegar. You know, I mean some people,

(01:20:55):
like for instance, you know, their company will just make
it out of like a you know, a stiraw grapeering
like that. They just you know, they just theyn't make
a big deal about it. But either one, it's fine, totally.

Speaker 4 (01:21:05):
But I think definitely that not all red wine vinegars
are made the same.

Speaker 2 (01:21:09):
Yeah, I agree with that.

Speaker 4 (01:21:10):
There's definitely darker, a little bit more robust red wine vinegars,
and then there's also like lighter, almost like a blush
red wine vinegar I've seen. Yeah, me too, And you
know I tend to lean towards the like a little
bit more of the robust flavor, like the darker.

Speaker 2 (01:21:24):
Yeah, I agree. One of the great uses of red
wine vinegar. Just splash it on some vegetables, on some cucumbers.
You'd be surprised how quickly it turns into a great salad,
you know, if you're pickling onions. Red wine vinegars must
in my world, you know. So it has a lot
of uses, I think. And it's also that staple that
it's put on sandwiches. You know that, you know you
want that vinegar and the sandwich. Generally it's red wine

(01:21:45):
vinegar and olive, will not much else. Preaching the choir.
I love it and also great for marinatings. It's good
for marinating stuff, but be careful when you do that
because it does start to slowly cook things on the outsides.
I'm a little bit good. I like to finish sauces
with it sometimes works great. Next year on the list,
Jeffy is. Obviously it's the one we have to talk
about because everyone's going to go, what about this one?

(01:22:06):
What with this one? Balsamic vinegar? You know, it's it's
a traditional Balsomas are made a little bit differently than
other vinegars, but like white wine vinegars, they typically start
with like the juice of a white grape generally, you know,
and while still juice, before you know, it gets fermented
and you cook it down a costri all the sugars

(01:22:27):
out of it, and then they use a yeast that
specifically can work in a high sugar environment that converts
like a certain percentage of the sugars over the alcohol.

Speaker 4 (01:22:35):
It's pretty interesting, dude, It's absolutely interesting. And balsamic is
one of those things that I can really geek out over.
I've been lucky enough to purchase some, like I have
one hundred year old balsamic vinegar that is like naturally
a syrup. It hasn't been reduced, it just age and
a barrel that long that it's like almost like a

(01:22:58):
it's almost thicker than a syrup, you know, it's like
a musk almost.

Speaker 2 (01:23:01):
It's like, yeah, must when you get like a really
good aged balsamic vinegar, and you know, like I mean
like like fifty years old, thirty years old. It almost
is better as an ice cream topping than it is
on a salad. You know, I couldn't agree more.

Speaker 4 (01:23:17):
It could absolutely be an ice cream topping, or it
could go on strawberries, you know, like a really old
for sure, like a little black pepper and balsamic and
on really really sweet strawberries.

Speaker 2 (01:23:28):
To me, is delicious.

Speaker 4 (01:23:30):
It's just and you can, you know, put that over
top of a tiny bit of mars capone and you
have a dessert all of a sudden.

Speaker 2 (01:23:35):
I love that. That sounds great. Pickling figs and balsoma
has been pretty fun too, I've been. I did some
of that last summer. Ooh, I love that. Figs and
balsama great friends. Yeah, but you can pickle them in
a little bit, which is kind of cool. Yeah. The
watermelon and balsamic. Yeah, and also great together, no doubt
about it. Next one of the list is one of
my favorites for potatoes. Malt vinegar. Yes, a little toasty,

(01:23:57):
little sweet five or six percent acidity and malt vinegar. Jeffy,
I didn't know this. It's traditionally made with beer. About that. Yeah, yeah,
I did know that.

Speaker 4 (01:24:05):
I've tried to make malt vinegar a few times. Hard
to make out of an I p A. I thought
it would be great. I got like super heavy I
pas and all the bitterness from the I p A
kind of intensified, you know, with the acidity. So it
was like a bitter acidic like mouth drying.

Speaker 2 (01:24:28):
Not pleasant.

Speaker 4 (01:24:29):
Interesting, it sounds vinegar. It was not good, but made
with like a Heineken light fantastic. Yeah, it comes up
and it's it's again not super hard.

Speaker 2 (01:24:40):
Just got to like let it go for a while. Yeah,
no doubt. Black vinegar's next on the list. Black vinegars
made by fermenting whole grains like sorghum, barley or sticky rice. Yes,
it's very umami. It's a multi vinegar that originated in China.
You know. It's using like lots of Asian cuisines, Korean
and Japanese. Taiwanese black vinegars are typically aged for at

(01:25:01):
least six months and up to several years, and sometimes
in clay pots, which accounts with their deep color and
rich multi flavor. Big fan of black vinegar, huge fan.
There's a company fly by Gin.

Speaker 4 (01:25:12):
They make a crunch, you know, like a chili crunch
is what they're probably most famous for. They have a
ten year age black vinegar that if you get a
chance to get yourself a bottle, you should fly by
Gin's ten year age black vinegar is fantastic.

Speaker 2 (01:25:28):
There's a place in New York City, but maybe we've
been to it.

Speaker 4 (01:25:31):
Gen noodles they do, like the hand noodles, like they
yeah noodles, and like what makes it is the black vinegar.
Like they're really really spicy and then you sprinkle black
vinegar on them when you're eating it and it's like
it's really oh, it's like with the kind of like
Seschuan chili and the human So good.

Speaker 2 (01:25:50):
Black vinegar is fantastic. Last year on the list is
honey vinegar. Honey vinegar. It's radicially made from mead. It's
not why available, but you can. It's probably worth tracking down.
It says here. It's the same process as other vinegar
as the fermentation all that sort of stuff, and John
gets aged and whiskey barrels to mellow vinegar out. Honey

(01:26:12):
vinegar much like you expect like a white balsamic where
it's you know, it can be sweet, it can brighten
a butter cream sauce. It's good cook it's good in cookies.
I think that's good. It's good to brighten the tang
or I'll tang's like a cobber or something, or one
of my favorite vinegars of all time to use in
making an onion jam.

Speaker 4 (01:26:29):
Jeffy, Oh, a little honey vinegar and onion jam. I
like that works great together. And they're friends, so yeah,
that makes total sense. That makes total sense. It's funny
you can make vinegarte of almost any sugar sauce because
you can make alcohol out of almost any sugar sauce.

Speaker 2 (01:26:46):
So sure.

Speaker 4 (01:26:47):
I've been recently getting a maple vinegar which has like
a really interesting kind of like woodsy notes.

Speaker 2 (01:26:58):
They lost their a little bit, Jeff think as the
music came on. IM sorry about that, but yeah, I'd
love to try that with the woodsy notes. It kind
of sounds incredible. Big fan of it. How about this list?
Jeff we calling this list a winner. Would you agree
with this list? Yeah?

Speaker 4 (01:27:10):
I think this is a great list. I think these
are all vinegar staples that if you had in your house,
you'd be able to make almost anything.

Speaker 2 (01:27:16):
I agree. Lots of great store of stuff in there.
Make sure you check out the show, get the podcast.
If you missed one, you can always get it there.
Follow us on Instagram at Plumb Love Foods. We're gonna
start to pushing more stuff on there as well. We
hope you guys have a great, great rest of your weekend.
Go outside and cook, maybe cook something with vinegar. Go
play with it, go experiment. There's fun things to do.
Food is one of the thost important things we have
in life. Everything important life evolves around food. Let's make

(01:27:38):
sure we're get at time it deserves. For Chef Jeffy,
I'm Chef Plum. We'll see you guys next time. Right here,
I'm plumb Love Foods and the rest