Plumluvfoods on WICC ep 64 Fall Menus

We talk about some of the best flavors of the fall and making fall menus!

Episode Transcript

Speaker 1 (00:01):
Can you understalling a world?

Speaker 2 (00:03):
Sound Jeff Pull on the mic making hotspown Jeff Jeff
bron shotguns myself, Chef Dead in the background.

Speaker 3 (00:15):
Making new be Found talk girls a Face, I unerstand
any Night and.

Speaker 1 (00:23):
The Dry every conversation.

Speaker 3 (00:26):
Song, DA Nights and Bull Made Dishes, Street boostal Tides,
The Shef Spring Made Montio Nights.

Speaker 1 (00:36):
To Son of Podcast Chess.

Speaker 3 (00:42):
Can't beg Off?

Speaker 1 (00:43):
We snuck you off again?

Speaker 3 (00:46):
Very conversation song on the Fast Say Sound on the Knee,
Sheetum and.

Speaker 1 (00:53):
The West and the rest. Oh, Happy Saturday, everybody. What's
going on in Chef Plum right here on Plumb Love
Foods on the Voice of Connecticut WICC. We are hanging
out with you talking all about those fun things that
we'd like to put in our mouths. And yes, I'm
talking about food. It's delicious. What's up, Jeffy, Hey, how

(01:15):
you doing? Happy Saturday? Happy Saturday to you too, buddy.
I'm excited to be here. As always, nice fun show
in the studio last week. It was great to see you.

Speaker 4 (01:23):
In person, of course, of course, of course, great to
see everyone. Great to hang out in studio, It's always fun.

Speaker 1 (01:29):
And then here we are another lovely Saturday where it
just seems like the weather's starting to cool off a
little bit, Like it's still warm during the day, but
then in the evening it's starting to feel a little
cool outside.

Speaker 4 (01:38):
Jeffy, it is starting to get cool. I mean trying
to get a little chili. It's starting to starting to
fall back, if you will.

Speaker 1 (01:46):
Do you say chili? Is that a type of food
that's good for the fall time you're talking about? Are
you already going there?

Speaker 4 (01:53):
It's a little for It's called foreshadowing.

Speaker 1 (01:56):
Yes. It was also like forced conversation they call it
as well. We hope you guys are having a fantastic Saturday.
I hope you're having a great start to your uh fall.
As we get ready to I feel, you know what's crazy.
I was in Target and they are already having as
an end cap, you know, the ends of the aisle.
You know, yeah, totally, there's an end cap of Christmas

(02:16):
stuff already. I was not prepared to hear that. It
feels a little early, doesn't it. That seems just a
just a hair early.

Speaker 4 (02:25):
Just imagine like, let us get through Halloween completely and
then wait, did you.

Speaker 1 (02:30):
Say let us Like you're gonna talk about salads, all right,
I'm just kidding. You're continuing. You're killing me. I know,
the pun master, I know. I'm sorry, continue big pun. Yeah.
So yeah, it's an end cap of Christmas stuff already.
What are we doing? That's not good? That's not good.

Speaker 4 (02:52):
It made me feel like I'm not going fast enough
or something. I think it's making everything feel like it's
moving too fast. I'm like, let's slow down a little bit.
Like nothing makes My wife the day after Thanksgiving, she
wants to put the Christmas tree up, and I'm always like.

Speaker 1 (03:06):
I don't have a problem with that, Like, my lady.

Speaker 4 (03:09):
Can we just like wait a week or two? Can
we just like settle into the fact that Thanksgiving was yesterday?

Speaker 1 (03:14):
Well, I have an ice to have a client that
would they would take the Christmas tree down the day
after Christmas and take all the decorations down the day
after Christmas. See, I would do that as well.

Speaker 4 (03:25):
My wife we compromise as the day after New Year's.

Speaker 1 (03:30):
Okay, Chato says that she'll leave up till February. It's
in one of her songs. I'm not even gonna I
don't even know how to where to go that's wrong, Jeffy,
what's wrong? You're swifty? Are you coming out to me
it's a swifty? I have three daughters, of course I am.

Speaker 4 (03:46):
I have two.

Speaker 1 (03:46):
Doesn't make me a swifty. Well, I mean you don't
have proximity.

Speaker 4 (03:50):
You're a swifty by proximity.

Speaker 1 (03:53):
I guess, so, I guess that's a it rubs off
on you. I guess that's what makes me a swifty.

Speaker 4 (03:58):
I don't consider you a swifty because you took the
girls to the concert and you did not go.

Speaker 1 (04:02):
Well, yeah, I sat outside, but I can still hear
the concert, which is pretty remarkable.

Speaker 4 (04:06):
Here. You were dancing on your car the whole time.
That sounds great. You just hair the wind, not caring
at all, just being so free.

Speaker 1 (04:14):
I mean you kind of got me there, I mean,
guilty at charge? What do you have to say? Listen,
none of this is what we're talking about in this
program today.

Speaker 4 (04:23):
Nothing, I don't.

Speaker 1 (04:23):
I don't just said, but I'm sure Taylor Shift does
have some have some autumnal songs though, Like today were
talking about autumnal Taylor Swift songs on Plumblove Foods right
on w i CC. That would be great in this
audience wouldn't it.

Speaker 4 (04:34):
Yeah, it would be pumpkin spice latte love. It's one
of her big hits. Uh, I'm trying to think of
all her hitsu chili chili.

Speaker 1 (04:44):
Oh this, I'm not gonna save you here. There's no
float coming to get you. There's no life preserver coming out.
Just going all right, I have no more forget Jeff,
you just drowned. You were gonna throw I thought you
were gonna start throwing him in there with me. I thought,
no funny, No, no, that wasn't funny at all. I wasn't
gonna go there at all. Well, friends, we're talking all
about autumnal foods today. We're gonna talk about your autumnal menu.

(05:05):
And we're gonna talk about the word autumnal because it
sounds like something you take when you have anti and
you have like like like like a little acid build
up in your stomach. Let me, let me take an
autumnal tablet.

Speaker 4 (05:14):
I got a little indigestion, Grab me some autumnal.

Speaker 1 (05:16):
That's exactly right. But no autumn autumn foods, man, I mean,
there's it's a great time of year for this, and
because obviously it's autumn, and I don't know, like it
just it really speaks to me, like I love it.
I love this. My wife hates the time of year.
I love it. I don't know anybody can hate this
time of year. The weather's beautiful, there's a great food,
there's football. It's just and you're kind of like getting
back into the swing of things that you do for
the regular year.

Speaker 4 (05:36):
I love it. Yeah, I couldn't agree more. And I'm
a big guy, so I like to put on more clothes,
and this is the time of the year we get
to wear hoodies and stuff and it makes me look
like everybody else.

Speaker 1 (05:44):
And I love that. I love them. Don't you wear
a hoodie no matter what usually?

Speaker 4 (05:48):
Listen, you don't got to be throwing me under the
bus like that.

Speaker 1 (05:50):
I just I'm trying to you, said put On, said
Jeffy said, put on different clothes. I'm like, I think,
don't you wear the same Like you and I both
kind of wear our cops.

Speaker 4 (05:56):
I wear lighter hoodies in the summer.

Speaker 1 (05:59):
All right, there we go. So we're talking about autumn foods.
When I say autumn foods, Jeffy, what's the first thing?
Pop Like? If I say autumn foods, the first dish
that pops in your mind autumn foods.

Speaker 4 (06:11):
The first dish that pops in my mind is pumpkins.

Speaker 1 (06:14):
I don't know what.

Speaker 4 (06:15):
When I think of autumn, I think of pumpkin.

Speaker 1 (06:16):
Stuff, Like, do you cook a lot with pumpkins?

Speaker 4 (06:19):
I love pumpkins. Pumpkin is just a squash. It's not
weird to cook with. Yeah, no, it's not weird to
cook with. It's like a dense it's a very starchy,
some punk. And there's so many different types of pumpkins too.
You know, there's like the cheese pumpkin. There's like, you know,
your traditional pumpkin. There's a sugar pie pumpkin. There's like
I mean, there's oh yeah, there's tons.

Speaker 1 (06:36):
So it's I mean, I love the videos where people
get obsessed with cooking inside of a pumpkin. I remember
when I was on NPR and this guy we had
on the show was obsessed with roasting a chicken inside
of a pumpkin. And it was the dumbest thing I
ever heard. It does nothing. It steams the chicken. I
was just gonna say, it just steems the chicken. I
do do that a lot, though sometimes I'll take a

(06:58):
whole pumpkin, Like when I go camping in the fall.
If we go on a camping trip with people and
we like, I'll always bring a pumpkin, hollow it out,
put rice in it, and uh, you know, herbs and
a thing of stock, and I wrap the whole thing
in foil and I just put it on the fire.
A lot of hiking on your camping trip, so huh.

Speaker 4 (07:15):
No, I like to camp like at Lake George, where
I get a pontoon and I go to a little
island that's only like so big, so the only walking
is like to and from the shore and back to
the tent night.

Speaker 1 (07:25):
I mean, I kind of love that. I love that
idea too, but but it's great. Yeah, it's probably cold
at night, it is cold at night, but again it's
like it's more cozy, you know, like nothing's nothing's cozier
than being next to someone you love in a tent
and in a in a sleeping bag, all like so
warm and like you can feel the cold air on
your forehead and your nose, you know, on the outside.
It's like the face that you just made it me
makes me so upset.

Speaker 4 (07:46):
Listen that big I don't want I don't want.

Speaker 1 (07:48):
I don't want your cozy face anymore, Like that's so uncomfortable,
Like no, yeah, no thanks man. But I think about this.
But the cooking and pumpkins, I feel like it was
thing a couple of years ago, like you see it
all over TikTok and social media and whatnot. Cooking inside
of a pumpkin just I don't know, like why, like
what's the point? People just want to clicks? Man.

Speaker 4 (08:10):
I saw someone cook a chicken inside of a watermelon
over the summer. Oh yeah, that was ridiculous, And I'm
just like why why would that even taste good?

Speaker 1 (08:17):
Like I've never done, like, ooh, could you do me
a solid and soak this chicken in a watermelon? Could?
I'm just so good? You know you can do that.
Cut that pumpkin, open, hollow it out, put some olive oil,
salt and pepper on the inside. When I get real crazy,
they're a little dash of honey, and then roast it
and then just serve me the pumpkin. It sounds delicious.
Oh I listened, roasted pumpkin. You're speaking my language nothing.

(08:40):
So it's so good.

Speaker 4 (08:41):
It's like it kind of like caramelizes a little bit
on the outside. Yeah, that is like soft and it's
it's I mean, I love pumpkin and so it's got
a natural sweetness to it that's so so great this
time of year.

Speaker 1 (08:52):
I feel like it's like, yeah, I mean, but cooking
inside of a pumpkin is not my thing. I think
the first thing that pops in my mind when I
talked about fall foods, I think of like, yeah, we
covered some of it last week on our show. If
you haven't heard our show last week, you can go
into anywhere you your fine audio and download the show.
We talked a lot about soups and stocks and stews
and that sort of thing. And but for me, that's
that kind of food this year, Like this time of
the year, it's I love a good chili. I love

(09:14):
a good you know soup. That's that's the food to
this time of year. And brave and brace things anything braised. Yeah.

Speaker 4 (09:19):
Well, and I think I think your whole spice cabinet
switches this time of year too, Like you're thinking of
all these things, like you said, brais and stuff like that,
but it's like the smells and the flavors that go
in those braises are totally different.

Speaker 1 (09:30):
It's like you're in my head. That's where I was heading, Jeff,
and you got me there. What Yeah, it's like you're
in my brain. That's where I was coming. There. We're together,
we're together on this. But so yeah, it's those seasonings
that you use, you know, you don't find I find
myself using more cumin and chili powder and you know
cardam on that sort of thing. This time of year,
obviously we think of those those seasonings like you know, cinnamon,

(09:52):
all spice, all those simple things you might think might
go in the typical uh you know PSL so to speak,
that's you know, you get from your Starbucks, you know.
But for the listeners at home, what's a PSL? Oh,
it's a pumpkin spice latte? Oh you basic? Okay? Yeah,
I said that just to see if I can gaslight
to you a little bit.

Speaker 4 (10:12):
Yeah, and listen, I love a PSL.

Speaker 1 (10:16):
Are you a pump Are you a PSL guy? Do
you go you go to Starbucks, say let me get
a PSL the minute it's available. Even say please in
Spanish and you say let me get a PSL.

Speaker 4 (10:26):
Depends on who's working, Okay, I mean we could do
a whole show on that just actually dive into the
history of the PSL. I mean, pumpkin spice is delicious.
It's those warming spices, Like I mean, what's what's in it?
What's let's let's define it.

Speaker 1 (10:45):
We're gonna do that right now. Wile you're catching me
on gard with this. I mean, okay, so I think
all spice, cinnamon, not meg, maybe a touch of ginger, yeah, okay, okay,
ginger ginger works. Hmmm, what else would be in there?
What I mean?

Speaker 4 (11:02):
I mean that that's my pump uh So now you're
getting you're getting a little too sheffy for me.

Speaker 1 (11:09):
That's a crazy talk. Cayenne talking cayenne. I think in
my clove, do we say cloth clothes kind of clove
has a little spice of stuff, doesn't it?

Speaker 4 (11:21):
Yes, it does, and it's this is the time of
year for clove.

Speaker 1 (11:24):
Clove.

Speaker 4 (11:24):
Annis star annise another another great one.

Speaker 1 (11:28):
Man. I can't stand any I think it's terrible. Like
I don't like lips. I don't like liquorice flavor. I
think it's gross. I think it shouldn't it's liquor. Star
anise and mint are in the same category for me.
I don't like either one of them. Okay, they have apple,
they have applications, how about that. Yeah.

Speaker 4 (11:42):
So there's a knee seed, right, the smaller seeds that
kind of have the hair on the end. And then
there's fentel seed which have liquorice flavor. And then there's
star anise, which is like a star shaped pod like
it's like six or seven of the seeds, and then
and well they're thicker seeds. It's a different it's a
different east than the like Italian. But I think the
starnies has like a really special kind of like a

(12:05):
it's it's somewhere in between, uh, that liquorice flavor and
like cinnamon like it almost it almost has like a
bit of both.

Speaker 1 (12:12):
You know, just to be so overpowering you can just
I mean it can. It can overpower things so quickly. Listen.

Speaker 4 (12:19):
I I agree, And I think I think some of
these fall spices can over too much of nutmeg, or
use too much clove and short or too much cardamen
in something it.

Speaker 1 (12:29):
Completely takes over the dish. Yeah. No, I have a
gentle hand when it comes to these spices. I think
any of your brais as you do, though, especially in
the fall and as we lean towards winter a little bit.
I know it just became fall. But you know, if
you're doing a braiz, try throwing a cinnamon stick in there.
You'd be amazed how much of difference that makes them flavor.
It's really good. I think they're getting savory applications.

Speaker 4 (12:49):
Absolutely, and I'm gonna I know you're gonna hate it,
but I'm gonna say the same thing with the starnies.
If you're doing anything with beef and like a warm braize,
like a red wine, uh, you know, red wine braised
short ribs, for instance, and you throw a handful of
like three or four star any spods in there, and
I'm telling you to be really thrilled with the flavor
that comes out of it.

Speaker 1 (13:07):
It's really such a powerful, powerful I don't know. I
should try. I don't give enough. I don't give it
enough credence because I just in my brain, I'm like,
I hate star and I'm not gonna use it, and
so I stay away from it. I should try it
more often. For you, Jeffy, I should try it more often.

Speaker 4 (13:21):
Do you burn a pumpkin spice candle in your bathroom?
I don't Okay, just wondering.

Speaker 1 (13:26):
I don't. I mean, that's just very random that you
brought that up. There's no PSL candles in my not
in your bathroom. But ginger is also one other one
of those ones that you brought up there, which I
think is great in any kind of like if you're
cooking vegetables up, if you're doing a braid, like we said,
if you're doing a soupers too, throw a little, you know,
some of ginger I call it, you know, a little thumb,

(13:46):
like a little little hunk of ginger in there. You
can get some great flavor out of there. And there's
a lot of really good medicinal properties to that too. Yeah.

Speaker 4 (13:54):
Yeah, I mean, honestly, I think ginger is one of
those warming spices and flavors that's it can get spicy,
you know, like if you use a lot of it,
it's like almost a little spicy if you drink it raw,
Like if you take those ginger juices this time of
year too, I find like a little ginger juice just
makes me feel like I'm not gonna get sick ever.
Ginger juice, huh, yeah, you know, like those little ever

(14:15):
you see those little shots in the store.

Speaker 1 (14:17):
Yeah, yeah, you know. I used to make them for
my client. I would make it was it was ginger
and turmeric, like fresh tumeric root ginger, and it was
like a kill stuck stalk or something. I would juice
them all together and make these little shots out of
it for them, and that sounds awesome, and you would
have them in the morning. It was a little bit rough,
but it was good in the morning once you got
used to it.

Speaker 4 (14:35):
But it's probably good for you, probably, you know, warms
your soul. I feel like ginger is one of those
things when you drink it, you feel like a heat
in your belly, you know, like you feel like that
in there.

Speaker 1 (14:44):
And I love that and I love that like inner heat.
That's what I feel like.

Speaker 4 (14:48):
Fall foods want to you want to bring in that
inner heat, you know, like when you would you want
to feel that warmth from inside out, you know, Like.

Speaker 1 (14:54):
That makes a lot of sense. I think one of
the spices that we brought up there was all spice,
and I'd love to define with all spices. I think
people might think that all spice itself is a blend
of certain things what's not and all spice is a
single berry from the Jamaican bayberry tree. Yes, it's a
native to Jamaica. A lot of use it in jerk
seasoning as well. It tastes like a blend of cinnamon, clove,

(15:14):
and nutmeg and pepper kind of all together. It's got
you both sweet and savory applications. Like I said, jerk
seasoning uses a lot of that holiday baking, stews, pickles,
you know, things like that. But again, these are all
things that I think about it, you know, when I'm
just saying them out loud, you know, those are very
foolish items to me.

Speaker 4 (15:31):
Oh yeah, I think all spice is one of those
kind of unsung heroes that are in a lot of
mixes that people don't realize that it's in there, and
then it gives it like a very distinct thing, like
you said, pickles, Like my pickling spice always has a
couple of berries in there, you know, always like it's
just just something about that flavor, and it's just it's
very it's light when it's mixed into a bunch of
different things, but there is something that it like lends

(15:53):
a warmth to all the others.

Speaker 1 (15:54):
Like you said before, that warmth and side which I
think is a really good way to go about it.
Whole or ground. Do you have a preference? Do I
have a preference?

Speaker 4 (16:01):
I usually buy most of my spices whole if I can,
and I grind on myself.

Speaker 1 (16:05):
I think that's a really great way to do it.
Which Iful just said, they're buy them a whole, do them,
break them up yourself, crush them up yourself. And I think,
you know, if you don't have a spice grinder, a
pestel and mortar works fantastic for that. You can make
your own spice blends. A pestel and more one of
my favorite things I have. I have one in my house.

Speaker 4 (16:18):
I use it all you used to use all the time.
I need to get back to it. Yeah, I think
everyone should have a Pestel and mortar in their house.
I mean, I think they're just a great thing to have.
I mean, they make some great spice blenders. Now, Like
I have a spice I think Queens and Art makes it.
It looks like a tiny food processor and it has
like it came with three like stainless steel like blade

(16:39):
bowls for the top of it that come in and out.
And then I bought three more and I have one
that's just for coffee, and then I have one for
warming spices, and I have one for spicy stuff, and
then I have three for that we.

Speaker 1 (16:49):
Just mix and clean for other stuff. But interesting, I
just I just have an old like coffee bean grinder.
Those work great.

Speaker 4 (16:56):
I'm just saying like that, if you want to upgrade,
like like the next level spice grinders, they have them
out there that like that, I'm saying that Queen's in
Art one is like the truth. It's like it's got
it's got its own little hopper. If you want to
get really geek out the way I do and don't
want to like get your flavors to mix too much,
you know, you can like label them and it's it's
very cool, very cool thing to have.

Speaker 1 (17:16):
I mean, this is great, Like you're just kind of
getting into some of these spices and stuff here for
the fall. But I think it kind of really is
all about the spices and fall, and I think it
does a lot of that come from us using spices
like this and dried ingredients like this because of the fall,
like being the end of the harvest, the end of
having these fresh things. We use some of these dry
ingredients that we have to kind of you know, season
foods make them taste better. I think that's where it
comes from.

Speaker 4 (17:36):
I would imagine it's something like that. I think like
as things start to harvest in the fall. You know,
we've talked about it in one of our earlier shows
this year, Preserving the Harvest. So a lot of these
spices are the berries and the pods of different things
that then get you know, dried out, or you might
have them in your pantry that are like ready to
go all year long, and you're gonna have access to

(17:58):
less and less fresh and I just think it just
kind of kind of happens. I mean, we still use
some fresh spices, right, I mean like sage, sure, rosemary,
party herbs, that kind of lavender. These are flavors that
I think and sometimes time even last, some of the
hardier time will last for a little bit through the fall.
And those flavors to me, parsley honestly as hardy as heck.

(18:18):
I mean, you see, parsley will last in my garden
for for quite a while. You know. It's it's really uh,
it just it just it's tests through like the first frost,
that first frost.

Speaker 1 (18:29):
Kind of yeah, I say, the first frost kind of
when it falls apart. I think one of the things
too that we also use a lot during this time
of year are like oils and vinegars to do a
lot of seasoning of food and adding flavor to our food.
I know you're a big vinegar guy. Oh you know,
I love vinegars.

Speaker 4 (18:43):
In fact, this is the best time of year for
me because all the fruit vinegars that I started in
June and in July and all the berry vinegars are
really come to fruition right now. So it's a great
way to like take a little bit of like a
berry flavor and mix it with a fall flavor and
kind of put it on a salad with something a
kind of bring back a little bit, you know, like
oh yeah, you know, it's like it's kind of a

(19:03):
neat thing. Like sometimes I have like a blueberry vinegar
for instance, it's like a blue bemery and lemon for
being a vinegar, and sometimes make a vinagrette with that,
and I serve it with like a pumpkin salad, right
Like it's just like people are.

Speaker 1 (19:14):
Like, is that blueberry?

Speaker 4 (19:16):
And I'm like, yeah, it's from the vinegars we made
over the summer and it kind of like lends itself
to the fall dish because of the way it's preserved.

Speaker 1 (19:23):
I just think it's you know, I think it's easy
to get some nice oils made to at your house
by getting some nice light oil, get nice light olive
oil and add some sage and time stems to it
and things like that and just let it kind of sit,
you know, even just for a day or two, you
start to really impart some of those flavors into it
and kind of be able to have a different way
to you know, maybe you get some those hardy greens

(19:43):
like kale or something. People to dress that with a
little bit of apple, side of vinegar and one of
your infused oils. It's a great way to add flavor.

Speaker 4 (19:49):
Oh yeah, and you just said something great. You said,
kale fall. Oh dude, is hardy green time. Like people think,
like greens, they don't do well in the summer. They
do in the fall. When it starts getting chilly. All
those flea beetles and things that put holes in lettuce
and ruin lettuces and ruin your greens, they all die off.
And those greens get so hardy and they're so good.

(20:11):
And when it gets colder, they kind of get a
little sweet to me. And so like this is the
time of year, kale sharred all the different lettuces, the
local spinaches. There's several different types of spinach that are
available right now that are like if you go to
a farm stand, get your greens in.

Speaker 1 (20:28):
Yeah, absolutely to me. Fair, I don't pound your table anymore.
It just it just reverberates into the microphone. It sounds
like you're just I feel like you're you're standing mind
a podium yelling at people.

Speaker 4 (20:36):
I was that was my That was my soapbox about this.

Speaker 1 (20:39):
Is that what it was? Yep? But yeah, we also
got just time in therefore we get to you know,
about less than a minute here. But saying with those aramatics,
the Holy Trinity for braises, onions, shallots, all that stuff
leaks because it's like, people have your onions. You've been
kind of letting them you know, hang or whatever for
the last couple of months. You know, time to use
them and get them in there.

Speaker 4 (20:57):
Oh yeah, everyone's garlic is cured and is matured from
the summer and it's ready to go.

Speaker 1 (21:03):
Yeah, no doubt about it. We could do a whole
show on that on just a loop. I guess we
probably could, right. I mean, listen, I say, everything great
that you make always starts with onions and garlics. So
there you go. I made a delicious French onion soup
all the night and I used leaks and challas and
use everything goes great.

Speaker 4 (21:17):
So that's when I make French onion soup as many
onions as I can find. I love all the different
onion flavors and all the different nuances, and I think
it's great.

Speaker 1 (21:24):
Yeah, onions can be your best friend. There's a lot
onions have different flavors, no doubt about it. Man, you
can get all kinds of great flavors out of an onion.
You're checking out Plumb Love Foods right here on the
Voice of knetic at wis to see Chef Plumb and
Chef Jeff hanging out with you on Fall Autumnal Saturday
as we talk about great autumn foods and things that
you know help spice up your autumn dinner menu or
lunch menu, or breakfast menu, or just your menu in general.

(21:47):
Stay right there. When we come back, we're going to
dive a deeper dive. We're taking a deeper dive We're
going to the deep end of the pool when it
comes to autumn foods. That's what I'm trying to say.
Stay right there checking out Plumve Foods right back, plumb

(22:14):
Love Foods on WICC. Right here on a Saturday. You're
checking us out as we hang out with you, Chef
Plumb and Chef Jeffy talking autumn foods and stuff. This
is a very aggressive, like bumper music, isn't it, jeff
Probably something different back when you think maybe something more
fun foods. Someone a little fired today. Okay, okay, if

(22:37):
you missed a part of this show, you get the
podcast anywhere you get your downloads. Uh, you can get it,
you know, just taking Plumbove Foods and you can get there.
There's a whole back catalog episode too you can check out.
That will all make you a better cook. Some of
the earlier stuff, I'll tell you is a little bit raunchy,
a little bit different than what it is now. But
it's still entertained to listen to, that's for sure. We
always say it's entertaining, nonetheless, right Jeffrey, he was entertaining.

(22:57):
You are entertaining. If anything, I don't say we were entertaining,
because I say we that sounds like we're like like conceited,
and just say it's entertaining, it's entertaining. There we go,
There we go. I appreciate that. Hey, you know we
got coming up to It's gonna be a fun show
to talk about. We're going on a boat trip, you
and I. We're going to Morocco and Costa Blanca. We

(23:18):
had records was stuf.

Speaker 4 (23:19):
There going on a boat, gonna eat some food, get
the people happy. It's gonna be great.

Speaker 1 (23:27):
That song wasn't as good as the last one he did.
That's true. It was a pretty bad one.

Speaker 4 (23:31):
No, but I am super excited about this boat trip.
Atlantic Ocean voyages. We're gonna be going to Casa blanc Us.

Speaker 1 (23:37):
That's not what it's called, isn't it? Atlas? Yeah?

Speaker 4 (23:40):
Atlas Ocean voyages. Oh man, I just butchered that.

Speaker 1 (23:43):
It's not good, Jeff.

Speaker 4 (23:44):
Yeah, Well, Atlantic and Atlas are very close words, and
they both are nautical.

Speaker 1 (23:50):
Think about like this, Just remember me. You think of
me as like a Greek god, a great god. You
know what I'm saying. No, No, I'm just trying to
give you like a point of rap. But you know,
thank you.

Speaker 4 (24:00):
I'll never forget that again.

Speaker 1 (24:03):
Now.

Speaker 4 (24:03):
Point of thank you, thank you, I'll think of my
best friend plumb oh Atlas right there you go, there
you go, so sorry, It'll never happen again, folks. So
the Atlas Ocean Voyages.

Speaker 1 (24:16):
Yeah, it's gonna be great, but we're gonna do. The reason
why I'm bringing that up because I was thinking, like,
you know, it's it's gonna be fall for us. But
don't think it's gonna be fall there.

Speaker 4 (24:24):
No, I think it's it's a different different time of
year there for sure.

Speaker 1 (24:27):
It's got to be, right, I hope. So it's on the
other side of the world, I mean, or maybe it's not.
I'm gonna google it right now, so I want to know.
But uh, I mean, I just I'm just curious. I guess,
is is our fall time? Where does that change for
other other countries, you know what I mean, Like Australia,
I know it's not fall for them. Yeah, I don't know.

Speaker 4 (24:44):
I mean we're so we're going to be in Morocco
and then we're going to be traveling over to the
Spanish Canary Islands, which is I.

Speaker 1 (24:50):
Think kind of like the Caribbean of Europe, if I
if I'm not mistaken. Yeah, so it's actually gonna be
autumn in Canary Islands. Oh so, I guess we were wrong.
And it's autumn everywhere, and it's warm, popular time for
its visit for its pleasant weather, warm seas, though the
rain may begin to fall. Mm hmm. So there we go.

(25:10):
That's what we're looking for. Great there, But we're gonna
we're gonna spore the fall food of the Canary Islands,
which will be great. I'm excited about that.

Speaker 4 (25:20):
Are you kidding me? I'm so excited. It's all I
can think about, Well all I can think about.

Speaker 1 (25:27):
Okay, well, that's good to hear. I like that. And
just remember Greek god plum Atlas Atlas. Yep, there we go.
That's Atlas. That's it, one hundred percent. Uh. You know,
we got to talk a little bit too when it
comes to fall foods about the produce of fall. We
touched on it briefly in our last break, but I
want to get a deeper dive into some of these
fall vegetables and produces. And immediately my brain goes to

(25:50):
two things, but I'll start with my favorite. Then we
can backtrack a little bit root vegetables. I mean, honestly,
turn ups, parsnips, these are all things. I mean, you
want you want to kick up your mashed potatoes you're making,
throw a turnip in there, Throw a couple of parsnips
in there. It makes a massive difference. Jeffy, Yeah, no,
I couldn't.

Speaker 4 (26:08):
I huge fan of root vegetables all sorts. I mean
and unsung hero of the root vegetable family. People hate them,
but I love them.

Speaker 1 (26:16):
Beats, Oh who hates a beat? What are you talking about?
Lots of people. I don't know why people tell oh beats,
beats are great. They are the jewels of the earth.
They are great. And for those who don't know, just
by the way, a parsnip looks like a white carrot.
Just for those who don't know, it does parsnip?

Speaker 4 (26:30):
Another one that's if you see it, and you should
get it and use it. Parsley root. It's so good
if you take part.

Speaker 1 (26:37):
I think I've had parsley root. Where do you find that?
Usually in the grocery store.

Speaker 4 (26:40):
And it's yeah, it's a white it's a white looking root,
and it'll have like this like really almost like celery
looking parsley off the top of it a little bit,
and it's a it has almost like a freshness of
a parsley flavor to the root. And it's so good
mixed into mashed potatoes too.

Speaker 1 (26:57):
I've never seen that. I'm googling them right now. It
looks like it looks like a parsnip.

Speaker 4 (27:00):
Yeah, it looks kind like a parsnip, but it's called
the parsley roots. A little different, a little different a flavor.
It tastes, No, it tastes kind of like a parsley root. Uh,
it tastes like you know, well, it because it has
like you know, parsley has a very fresh parot tastes
like parsley roots, parsley if it were in a root.

Speaker 1 (27:22):
Does that make sense.

Speaker 4 (27:22):
It's like it's like carrot and parsnip and parsley all
got together and formed an icicle.

Speaker 1 (27:30):
Interesting. I just I've never had this before. I want
to try this now. It sounds great. I don't know
where I can find that. Oh yeah, go to your
grocery store. Ask them. I wonder if sometimes they've given
it to me and they think it's like they think
it's a parsnip.

Speaker 4 (27:40):
Well, so it's a little shorter and fatter than a parsnip,
and it usually has like a parsley kind of top.
It doesn't have, you know, a parsnip has almost like
a carrot stock where it's like thinner in the center
and it's only thing a parsnip root. It's more like, uh,
you know, it has like a it looks like it
had like a like a god a buzz cut for
the army, you know what I mean, Like the roots,

(28:01):
like the whole top of the carrot or the top
of the parsley root as opposed to just like in
the center of it comes that like a little thing.

Speaker 1 (28:07):
And it is it.

Speaker 4 (28:09):
Has like a you know, parsnips are just like sweet
earthy carrots to me, like very sweet and earthy. But
parsley root has like a cleaner, kind of a fresher
parsley flavor along with a sweet carrity kind of flavor.

Speaker 1 (28:23):
Interesting, and you mentioned something a second ago that I
think we kind of well, I think I trample over
top of you. But it's one of my favorite things. Also,
celeri root. You can find that stuff in any grocery store.
It's delicious.

Speaker 4 (28:32):
Jeffey oh, cell I use it so many different ways too.
You can braise it, you can fry it, you can
bake it, you can boil it, you can use it raw.
You can shred it and make it into a slaw.
I mean cellar root. Remelot is a famous dish with
cell root raw cellar root that's.

Speaker 1 (28:48):
Just so so so good.

Speaker 4 (28:50):
And makes so many people happy if they've never had it,
if you make it for them, they'll love it.

Speaker 1 (28:54):
Even a mash like just doing a mashed cellar root
is fantastic, so good. It's great in every soup.

Speaker 4 (28:59):
If you dice up a little celery root and throw
it into your soup, that people are gonna love it.
It tastes like like a like a celery extra. I
don't know how to explain that, right, like yeah, no,
I agree, or celery. It's like it's like intense celery taste,
but like in a good way.

Speaker 1 (29:15):
Like but you can mash it up like a mashed potato,
like it'll hold it a texture like a mashed potato.
You want to add a little butter to it, a
little cream to it, it definitely will hold that like mashed
potato textra, which is pretty cool. I'd say it's slightly
water than a potato, like a little ye know, I
agree with yeah, yeah, yeah. I think one of the
key things is that once if you're gonna boil it
to mash it, you know, boillet the salt, salt of water.
Then take it out and let it sit for a
few minutes and what happens is some of the layers

(29:36):
start to flit, start to separate, and you'll see it
kind of gets a little bit more airy. That's when
it signed to mash it. The same the potatoes. That's
how I do potatoes. Let them, let them start to
separate a little bit.

Speaker 4 (29:45):
Yeah, I love them. I love roasted root vegetables though,
I mean like classic like to me, like when I
think of like you can mix every one of those
root vegetables together, absolutely them, or you can roast them
all separate and then mix them together so nothing bleeds
and it just looks. It's the most colorful, most flavorful
baked starch.

Speaker 1 (30:02):
You can do. I mean, and it's beautiful because you
can do those and then like I used I I
was notorious this time you're for putting them on a
menu with a with like a braized short rib or
something and calling it just you know, you know, brace
short rib brace, short ribbon, roasted roots, that's what I
would call it. Oh, you know, just because it's all
these root vegetables. You know.

Speaker 4 (30:19):
One of my favorite things to do with root vegetables,
and it's it's kind of silly people, but I love
to make a strudle out of them, like like like
I'll roll them in a I'll cook them in a
little heavy cream with all different onions and stuff like that, herbs,
and then I'll take them and they'll still have a
little bit of body, you know. I'll just boil them
in the and the cream and stuff. Then I scoop
them out and then I'll lay them in filo dough

(30:40):
and roll them up. And in between the philo layers,
I'll put a little breadcrumbs and paint them with butter,
roll it up and bake it and then cut it
on like a on the side. It's like all crunchy
and then yeah, it's definitely a lot of steps.

Speaker 1 (30:52):
But man as it sounds great though it probably looks fantastic,
I always feel like filodo is such a pain the
butt to work with.

Speaker 4 (30:58):
If you it can be, it can be. I mean,
it's definitely uh.

Speaker 1 (31:01):
I'd like just puffed patriot, call it done. Yeah.

Speaker 4 (31:04):
I feel like I like Kolo because I like how
delicate it is. Like there's something about like how beautifully
delicate it is. And then it crisps up so well
after it's baked, it like really holds, you know, and
I do something about that that makes me happy.

Speaker 1 (31:18):
We also got to bring up squashes. I feel like
this time of your squash is all over the board,
and squash comes in every shape size that you can
think of that you can. I mean, it's it's incredible
how many there are out there. I mean, the other night,
my wife maybe roast off a spaghetti squash, which is
not one of my favorites, but you know, it's an
easy dish to do. You roast off with skuy squash.
You cut it in half, you hollow it out, you
put a little olive oil, salt and pepper or something

(31:39):
else in there, put in the oven at three fifty
or four hundred, and let it go and then take
it out and then take your fork and it just
comes apart and looks like looks like pasta. Oh it
totalks at bausta.

Speaker 4 (31:46):
You know, what you can do with that, And you're
gonna love this because it's not seventeen steps. Take a
spaghetti squash, poke a bunch of holes in it with
your knife, wrap it in a couple of wet paper towels,
and put it your microwave for a minute at a
time until you feel a little bit soft on the outside.
Cut it in half, take the seeds out, and you
can scrape it. It's pasta.

Speaker 1 (32:05):
You wouldn't You couldn't pay me to cook something in
the microwave, Jeffy, all.

Speaker 4 (32:08):
Right, sure, but it'll take me three minutes to make
your spaghetti squash. I'm telling you, if you're in a
pinch and you want to need a spaghetti squash and
you microwave it and then put your favorite sauce on it,
you can take rows and put it on spaghetti sqush
with some meatballs or meat It's delicious.

Speaker 1 (32:24):
You said spaghetti What spaghetti squash? Oh? Gotch it? Okay, okay, man?
You you have like a DELAWAREX that you said squash squash?
You take squash. I'm going don get some squash, some squash.
What about some of those other squashes you see? Like
you know the Dela coatas or can I tell you something?
I may tell you something. You're a microphone.

Speaker 4 (32:45):
I got a microphone, and I'm gonna tell you something.
I found a list list of what of squashes? Can
I tell you how many squashes are on this list?

Speaker 1 (32:53):
Okay, let me hear it. Seventy seven squashes, Oh my gosh,
and they all taste the exact same, all different, but
can I they look different, but they all taste the same.
That's not true, squash squash, that's not true.

Speaker 4 (33:07):
It hurts a little bit. That's not saying Parsley in
Turvil of the same herb.

Speaker 1 (33:11):
It's not I see, I love Schervil. Listen, Cherville.

Speaker 4 (33:23):
Stop anyway, So anyway, I'm looking at this, at this
list of pumpkin or of squashes, right, and guess what
I found? A great dead center of this list is
the Connecticut field pumpkin.

Speaker 1 (33:35):
Because you know, listen, I was about to bring up
squash was originally founded in connectic Connecticut.

Speaker 4 (33:39):
I know, and I and I I'm I'm so happy
to know that there is a Connecticut field pumpkin.

Speaker 1 (33:45):
Is there a definition of it or a description?

Speaker 4 (33:48):
It's an heirloom pumpkin that is actually it's a picture
perfect pumpkin. The Connecticut pumpkin is what you picture in
your mind when you think pumpkin. It's almost always a jack.
It's a jack of lantern perfect pumpkin. They range between
fifteen to twenty pounds. They're literally it's it's actually one
of the choice pumpkins that a lot of people grow
on pumpkin patches because it is of its size and

(34:10):
its shape and it's and.

Speaker 1 (34:11):
It's really great. Connecticut field pumpkin. Connecticut field pumpkin.

Speaker 4 (34:16):
What are some of your favorite squashes if you had to,
If you had to pick a favorite squash.

Speaker 1 (34:19):
You know, I'm a big fan, so just I love
the standard issue squashes of chini to get from your garden,
the yellow and green ones. I love that I can
do a lot of stuff with that. They're delicious. I
know that it can be a little polarized in some people.
For instance, I know that my brother in law can't
stand it. By the time of the year, He's like,
everybody brings me squashes, I don't want them. I'm like, dude,
you can do so much stuff with it. It's great.
If I had to pick other squashes that weren't those

(34:41):
I love how a delicata squash looks, you know, the
different colors on it, I like to a favorites. Yeah,
and the skin when you roast it, you don't have
to you don't have to peel it a skin on
the outside. It can. It's fantastic. I think it's a
beautiful squash and a plate. It looks very fall looks
very you know, warm and fuzzy. I love that one.
That's one of my favorites. I agree, I agree, I
love it.

Speaker 4 (34:59):
You know, there's there's a new squash that I've been
getting that I've really fallen in love with.

Speaker 1 (35:03):
And it's the size of like your tip of your finger,
and like.

Speaker 4 (35:06):
No, it's not a tiny squash, but I do get
tiny squashes. But great a patty pan, but that's a
summer squash. No, but uh, I just lost train of
thought because you got me you said, you said sorry.

Speaker 1 (35:18):
You were talking about some of your your favorite squash.
Now it's a new squash you've been getting.

Speaker 4 (35:22):
Oh, the new squash that I've been getting. So I've
been getting it from the Chef's garden. Our good friend
farmer Lee got me into this. It's called a mashed
potato squash.

Speaker 1 (35:30):
So I saw this. I saw this on his Instagram.
It's it's like round, it counts like an acorn squash,
but it's white. It's like a.

Speaker 4 (35:35):
White eggcorn squash. Is what I'm guessing is what its
original name was.

Speaker 1 (35:39):
Maybe I don't know.

Speaker 4 (35:41):
But it it is insane. You roast it with a
little bit of butter, take it out, put it in
the Queensinar, and it is literally mashed potatoes. Like really,
it's hard to tell the difference between that and mashed potatoes.

Speaker 1 (35:53):
It's I love all these things, but I'm just trying
to figure out, like, how does I don't know, how
does like you know, John you public get that.

Speaker 4 (36:02):
I actually saw the Mking Colin squash. Yeah, yeah, I
think it's becoming kind of I think they're well, like
I said, I think they're rebranding the white acorn squash.

Speaker 1 (36:12):
Okay, so do you leave it? Do you leave the
outside like you know, the I don't want the terms
the skin on, but the outside layer on? Do you
take it off?

Speaker 4 (36:20):
What I usually do is I roast it and then
I scoop it out of it. But the acorn squashes
of really thick skin, you can really scoop it right
out of the skin and sometimes, which is kind of
neat with an acorn squash, when you roast it, is
it it'll act like a shell and the squash will
sort of like separate from the inside of the shell.

Speaker 1 (36:39):
So if you get your spoon under it, you can.

Speaker 4 (36:41):
Kind of like take it right out of the out
of the shell of the squash.

Speaker 1 (36:44):
If you will. Interesting, I gotta try one of these.
I saw him doing this on on Instagram, actually, which
is you know. I was like, man, I really got
to try to get one of those.

Speaker 4 (36:53):
Another crazy good squash is I love a kombucha squash,
and this is like a very very starchy squash.

Speaker 1 (37:01):
I don't know if you enter into it, but I
love it. Why do they call it koa squash? Like
it's nothing to do.

Speaker 4 (37:06):
With no, it's it's actually I'm it's comboka kombuka.

Speaker 1 (37:12):
I can't say the word. It's ka b o c
h a. Okay, so okay, we'll call it komboka komboca squash.

Speaker 4 (37:19):
I'm not sure, but it's like this, it almost looks
like a lantern. They come in red, they come in blue,
really yeah, like the blue Hubbard and the like the
red it has like it's shaped like it's like round
on the bottom. Leaning away from your microphone on the radio,
I'm talking with my hands to my good friend Chef Plumb,
and no one else can see that. And I'm sorry,

(37:40):
but it's it's it's kind of like thin at the
bottom and it kind of comes up and then it's
sort of like torpedo shape.

Speaker 1 (37:46):
I've never seen these squash. I want to try to
find them.

Speaker 4 (37:48):
Oh man, they're super duper starchy, like like it's almost
like dry starchy.

Speaker 1 (37:53):
So it's great when you add.

Speaker 4 (37:55):
It to a soup or anything like that, like really
soaks it up and it's just just a great squash.

Speaker 1 (38:01):
You have all these crazy squashes I've never heard of, Jeffrey. Yeah, well,
how about the knucklehead pumpkin? Get heard of that? Oh
you're reading off a list, that's why. No, I've never
heard of that one either. Okay, uh, let's see there's
some crazy this was you said? Ninety two pumpkin, ninety
two squashes on this list? Seventy seven seventy seven. That's
just in that insane amount of zucchini's on there. Red

(38:24):
curry squash, shout out red curry squash. I think we've
given squash enough time now, don't you think.

Speaker 4 (38:28):
I mean, like the mellow yellow pumpkin, the Jester squash.
Oh wait, what about the honey nut. It's like butternuts
little baby cousins.

Speaker 1 (38:37):
Oh yeah, yeah, yeah, that's a good one. Good squad.
That's a good squash. That's a good squash. And butternut
squash too. Like butternut squash is a great squash. You
can cut in half, take the seeds out. I have
to put a little maple syrup, salt, pepper, and olive
oil on it, roast in the oven. You can eat
it right out of the shell. Like you said.

Speaker 4 (38:51):
It's great, you know, I mean and sidebar. Pumpkin pie
doesn't have to be pumpkin.

Speaker 1 (38:57):
You can do it with butternut squash. Jeffy, you can
do it honey nuts wash. You can do a butternut squash. Well,
here's the thing, pumpkin pie we covered punkin. Pumpkin is
a squash, so it makes sense. Yeah, yeah, pumpkin is
a squash, that's true. So you can just do it
that way. Enough about squash, I mean, we could just
go for squash all day long. Here huh. We could
just let's let's squash it. You beat me to it, Jeffy,

(39:17):
You beat me to it. That was pretty good. Come on,
all right, and Jeffy says, no more squash. He's done.
He's done talking squash, done's done. Muss, no more squash.
So you know what we got. I saw the timing
it break soon. We talked about Brussels sprouts and Kylie flower,

(39:37):
that sort of stuff. We could dive into that just
for a second. Cruciferous vegetables. That's the word, Jeffrey. Cruciferous yep,
I was. I give you credit for pronouncing it properly too,
because I was the trip to Russell goo. That's hilarious.
Brussels Sprout's one of my favorite things to use this
time of year. I like to cryst crisp them up
on the outside, like in a pan, or even deep.

Speaker 4 (40:00):
Them, oh deep item crispin a pan. I favorite, absolute
favorite way to eat a bustle sprout panchetta brown the
panchette and a pan, A little bit scoop the panchetta out.

Speaker 1 (40:13):
Put the Brussels prout ruscles in it.

Speaker 4 (40:15):
Brussels sprouts right in that panchetta fat brown them. Top
it with a little panchetta.

Speaker 1 (40:21):
Serve it. If you don't have paneta, can use bacon too,
works great. You can use bacon, you can use lardons,
you can use probably any ham or fat, sausage, whatever
you want to use. But I for me, panchette is
a move, you know, I think another fun one to
do too. And by the way, I couldn't agree more
than top it with some sort of vinegar, some sort
of like sweet vinegar on top of that. It's really yummy.
I also think Brussels sprouts. You toss them a little

(40:43):
bit of a simple you know, a good avocado oil
or something like that, and then put them in your
smoker or on your pellet girl, and let them go
low for about three hours, and they take on an
amazing like Yeah, man, smoked Brussels sprouts are really good.
You've never made me a smoked brustlels spit yuh, And
I'm fine, not hurt to smoke Brussels sprots. I finished
them with honey and parmesan cheese. It's so good, dude.

Speaker 4 (41:05):
I bet if you smoked them low and slow and
got them super soft and then dropped them in the
deep fryer and got them crispy on the outside. We
might have invented the new most amazing thing anyone's ever
eaten in their whole life.

Speaker 1 (41:14):
You're right, but there's one flaw with that whole situation.
So what actually smokes when you smoke something like that,
it's not the actual Brussels block taking on the smoke.
So much oil you put on them on them, you
have that fat has to be present for smoke to
be taken, right, So the second you put them in
the deep fire, you're washing off that smoky olive oil
you had on there with smoky oil.

Speaker 4 (41:32):
So you don't think smoke penetrates anything without fat at all.
I've smoked water and it works.

Speaker 1 (41:39):
Well. That might be a little bit different too. There's
probably some reasons behind that, because I remember as a
kid blowing. You can mess up somebody's drink by smoking
your cigarette and then blowing your cigarette.

Speaker 4 (41:48):
I've smoked water, actually, uh Dmitri told us about that
smoking ice cubes, mixed members smoked water and putting them
in ice cubes and then using them in a drink.

Speaker 1 (41:56):
Yeah, and I actually smoked the water when I was
doing this thing with pepsi and adding flavors. I smoked
the water to cook my potatoes and to make smoke
cooked potatoes.

Speaker 4 (42:04):
I'm sorry, scheftlum. Was there any Was there any fat
present in that water when you smoked it?

Speaker 1 (42:07):
There wasn't. But I think there's a difference in the
in some of the smoke, the carcinogens from the smoke,
like the solids, and the smoke getting trapped in the
in the molecules of the water, I think is what happens. Yeah,
because it's all it's there. But if you try to smoke,
and if you try to just smoke a mango doesn't work.
You have to add a little fat to it. Really, yeah,
it doesn't work.

Speaker 4 (42:26):
All right, I'm We're gonna have to revisit this because
I'm gonna have to experiment come back with some answers.

Speaker 1 (42:30):
It definitely makes it. And I'm not saying put a
ton of oil, just a little bit of oil, it's all.
It takes a little bit of oil. That's so nice.

Speaker 4 (42:36):
So if you fry them, though, I mean, I think
there's gonna be smoke flavor in that Brussels sprout.

Speaker 1 (42:41):
I mean, I don't think it takes it doesn't take
on as much as you might like. Maybe it it
gets you know, a minute amount, but you know it's
the oil it takes on the smoke, and wow, you
don't need to I mean, you could roast them really
high to because I've already got oil on them. They'll
probably just crisp up.

Speaker 4 (42:54):
I was just thinking of a pickup, like if you
smoked him like ahead of time kind I'm super soft,
where they were like fork saw and then you cooled
them all the way and then you picked them up
as like you dropped them in the fryer and fried them.
That might work too, and then it would be like
this crispy but smoky like and then it would be
like a melton Brussels sprout in the center.

Speaker 1 (43:13):
Yeah, that might work too. I don't know. Listen, you're
checking out plumblah foods right here on WICC is Jeffrey
and I explore the foods of autumn and things we
can do with it and also come with crazy ideas
like smoking water. But that's actually a thing you can
do that. As we talk about some of these fun foods,
and like Jeffrey said, pumpkin pie doesn't have to be
pumpkin we come back, We're gonna take a deeper dive
or fall into our Fall menu even more. If you

(43:36):
want to hang out with us, We're going down that endless,
bottomless pit that is Fall Foods. Right here on Plumblove
Foods on a Saturday on WICC. Stay right there, Jeffy
and I will be right back, and hopefully you will too,
because we'll miss you if you're not here. Yo.

Speaker 4 (44:01):
What up?

Speaker 1 (44:03):
She boy chef blum Plump Live, Boos Live. I got
my good brother Jeffrey in the building. What up, yo, Jeffy,
what's your favorite thing about? Fum?

Speaker 4 (44:11):
Yo?

Speaker 5 (44:11):
My palate change dish the Mouthbex for cabernet, pills them
for a stout or againnis sort of a black ash
pumpkin hatch with the fam.

Speaker 1 (44:17):
Get some sighted donuts for the way back. Ain't nothing
more delicious than that. You ain't lying, boy. My mom's
is the same. Starts up with Scotch and bourbon.

Speaker 5 (44:24):
When the summer turns the fall, I'm picking apples with
my girls.

Speaker 1 (44:27):
Were gonna have pines for weeks. We love the autumn
and the colors.

Speaker 5 (44:30):
It's a different kind of world, a world with apples, pumpkins,
turkey sage, butternut squashed with the nice bulle eggs you know,
ke with a chestnut.

Speaker 1 (44:37):
Blaze, a corn squashed with risotto base. Everything seems to
taste better in the fall.

Speaker 5 (44:43):
My friends, it's time to start playing those fall food menus.

Speaker 1 (44:46):
It's that time up here again. Pump this season is here.
My friends have.

Speaker 6 (44:51):
Foodstone nuts past for weeks. Faw foods here, start playing
it eats.

Speaker 1 (44:56):
It's that time up here again.

Speaker 6 (44:58):
Pumpkin season is here, my friends, fools, donuts, possible weeks,
fall foods here, start.

Speaker 5 (45:04):
Playing and you eat you when the temperature drops. I
need some comfort, a steaming hot full of a soup
that is stick to your ribs, Chicken and dumplings, the
biscuit with the crab in it hot Saudam.

Speaker 1 (45:13):
Relax, another drink. I'm back in it. You speaking facts,
my brother, I'm with you. I'm a sucker for the
autumn and the spices and the menu.

Speaker 5 (45:20):
I take the girls to the pumpkin patch, give them
apple sight of ans, some donuts.

Speaker 1 (45:24):
They ain't needing a nap, Jeff, you meaning a snap?

Speaker 5 (45:26):
Yeah you know what I mean?

Speaker 1 (45:40):
Oh yeah, plumb love foods right here. Brand new song
from our Boys, the Flames kicking it off with Fall Foods.
That's the remaster, the one too, Jeffy, Yeah, yeah, I
thought it would have worked on it. For a minute,
I thought they had our Boys Chef Derek in there.
I thought it was Derek.

Speaker 4 (45:54):
I thought Derek would come out of retirement just to
jam with the boys.

Speaker 1 (45:57):
But no, that'd be incredible. I want to know who
Chef Derek is. Just go back at some of our
old episodes you can find anywhere you find your fine
Audio entertainment and download Plumb Love Foods and you'll see
who Chef Derek is. He was our wrapping friend from
Chicka Tea, Virginia when the show was on a on
a national platform. Is the Chickatie of Maryland? Chicka Teae, Virginia, Virginia.
Yea island, yep, A very weird place. I've been the.

Speaker 4 (46:24):
Oh have you with where the wild ponies run?

Speaker 1 (46:27):
There's wild ponies all over that area. Chick te Outer Banks, Yeah,
where we went. It was gorgeous. Anyways. I doesn't know
if that's the actual name or not, but yeah, Asteak Island.

Speaker 4 (46:40):
I think it's called Okay, it's that's how it's spelled
A S A A S S A T something you
know teak.

Speaker 1 (46:47):
Okay, I think I'm not gonna I'm not gonna challenge
it because I don't know. But I thought you wouldn't
know for them from there where I'm from. It's very
far from all.

Speaker 4 (46:57):
Those places, but there's nothing else down there, So I
forgure you would know what agent.

Speaker 1 (47:02):
No, you're not too wrong about that. That's true too.
You're hanging out plumb Love Foods live right here on
w I see the Voice of Connecticut. As we were
hanging out talking about fall foods and some fun things
to do with your fall, you know, produce and spices
and all that sort of stuff. Jeffy, But we haven't
really talked about making a menu yet and kind of
jumping into you know, some of those proteins and that
sort of stuff the main event, you know what I'm saying, Yes, sir, Yeah,

(47:27):
So I think that it's important to kind of get
in there and and talk about some of these great
proteins and some of these great main courses.

Speaker 4 (47:36):
Yes, I think. Uh, we were talking turkey, we're talking
braised meats.

Speaker 1 (47:42):
Well, let's just define the word. We've said braised several
times here, and I've been smacking myself in the hand
every time because we don't define it. Maybe not everybody
knows what a braiz is. You define brais? I can
define if you can't, Yeah, I can define.

Speaker 4 (47:52):
A braize is something that is cooked in water, covered
tightly at a low and slow temperature.

Speaker 1 (48:01):
Yes, yes, flavorful liquid at a low and slow time
for sure, to break down connective tissues. Yeah. So you
could use California stock. That's true, that's true. Could use
Do you know my new California stock is Jeffy. What's that?
I throw avocado skins into water and the pits?

Speaker 4 (48:18):
Mm hm Can you elaborate on why?

Speaker 1 (48:20):
Nope? It just makes you feel cool, that's all it is.
Stop it, that's all it is. So you don't really
do that. I don't. Okay, how is that? I like?
All right now, I gotta try it. Yeah, I know.
I apologize. I apologize, that's all I mean. That's all me.
That's all me. I own that we're in here trying
to have a Saturday, and here I am throwing things

(48:42):
like that out there? What's wrong with? No? Man? It's
not nice. But brazing is one of those things that
we use I think this time of year, because this
time of year we also look into some of those
cuts of meat that maybe are not as tender that
you would put on a grill, like a you know,
Filet mignon New York strip. Like you might start going
with those, you know, the the shank cuts, the the
you know, oxtails, that sort of stuff, which is a

(49:02):
very tough piece of meat. Because what makes that meat
tough to begin with, Jeffy, Well, it's the more the
muscle is used, the tougher it is, basically, right, So
you think about a beef tenderloin that you cut Filet
Mignon's out of right. That muscle runs on the inside
of the back, right along the spine, right, Yeah, I
believe in the human it's called a so as muscle. Okay, sure,
that's that's I didn't know that, but that makes sense.

(49:23):
And it's used to keep you upright, it's what it's used.
It's a main muscle holding you up. So in a human,
if we were to get a human beef tenderloin or
a human tenderloin, it would be a very tough cut
of meat.

Speaker 4 (49:35):
Right, yeah, no good. However, if you take it.

Speaker 1 (49:37):
From a you know, a a an animal on all fours.
It's not used at all. So it's very tender. It's
very true. It sounds crazy when you say it like that,
but I like to use that descriptive terms. There just
some people understand where it comes from and what it's
used for and why it is the way it is.
So I think it's important to put that out there.

Speaker 4 (49:53):
It's so messed up because all I can think about
is what's the most tender cut in a human?

Speaker 1 (49:58):
Yes? Yes, I have a feel and the Flames are
gonna have a song about that next week, is my guess.
Ifa we're gonna eat a man it would be or
maybe Jeffy you'll have a song about that. It sounds
like it, yeah, but yeah, But so, you know, you
think about some of these cuts of meat, like, for instance,
a shank, which is a very uh you know, it's
basically the forearm or the calf section. Right, It's gonna

(50:18):
be a very tough piece of meat because that animal
is holding up its weight with that. But in order
to make that delicious, we're gonna cook it slow and slow,
So all that connective tissue and that tough parts break
down and start to you know, kind of melt away,
leaving back all this delicious meat, which is what brazing does.
It currently creates this beautiful flair of liquid. It's amazing, yep.

Speaker 4 (50:37):
And it never gets above a certain temperature because you
have it tightly covered and steam only gets to a
certain temperature and water cannot get.

Speaker 1 (50:44):
Above two hundred and twelve. So that's right.

Speaker 4 (50:46):
Cook it at a constant low temperature when you have
it covered tightly, and then like like my rule for
a good braiz is three hundred and twenty five or
three hundred three hours.

Speaker 1 (50:55):
Yeah, that's not bad. I like that, you know. I
think one of the things I like to do is
simply take my raise right and I'll have it all.
I'll steer my meats off on the in the pan.
Create that my reaction again, I see it all the
way around. The meat. Put in my mirror, pois whatever
else I'm gonna put in there, put in my wine
or whatever liquid I'm using. I will then, you know,
set my oven to you know, three hundred three twenty five,
like three twenty five, I bring it to a boil,

(51:17):
cover it and then put it in the oven. So
I bring it to a boil, and then take it off, immediately,
cover it, put in the oven so it's it's doesn't
have to heat itself in the oven. You know what
I'm saying.

Speaker 4 (51:26):
Yeah, well, I think that's smart. I think if if
you want a true three hundred three outs, I'm not
boiling it for a long time. It's just I bring
it to a boil and pull it. I think you
want to put things in hot into the hot oven
completely and it'll completely cook. I think if you put
something in cold it's gonna take longer than.

Speaker 1 (51:40):
Three hours completely. Yeah, absolutely true. I think it's important
to like I said, you get that seer on it,
you got it out, you got the cooking process already start.
Let's go ahead and just bring it to a boil,
but don't leave it boiling on the stove because that's
not braise.

Speaker 4 (51:52):
No, that's not a RaSE at all. That's not Or
you can use a crockpot. Crockpot is another blow and low,
you know, easy, easy, no brainer, you know, set it and
forget it situation that'll give you a similar product as
a braiz.

Speaker 1 (52:05):
Yeah. Or if you want to get really fancy, you
could souv it, which in a in a weird way.
It's technically a braise put you know liquid. I love
a Suvi. Yeah, you're a Suvie machine. I do.

Speaker 4 (52:15):
I have about nine. Okay, so we're talking menu. We
said braize. We're getting deep on this braiz thing because
that's just that's my one of my favorite cooking technique.
That's our favorite way to put meat on a menu. Obviously,
but we didn't talk about anything else, like how do
how do you plan a fall menu? Like if I
were to come to you and be like Chef Plum,

(52:35):
I need a great menu for a party this Saturday,
I want it to be fall foods.

Speaker 1 (52:40):
Yeah, so I think to myself, Okay, so we have
this client wants fall foods on their menu? What direction
do I go in here? And I always start, like
with the protein. That's where I start, forced the first
and foremost, you know. And if we're doing a you know,
if we're doing bee for something like that, I'm gonna
make it hardy. I'm gonna go with some of those
root vegetables we talked about, you know. But for me,
and you know, it's kind of one of my signatures.

(53:01):
I like it to be very simple. You know, I
like to showcase the food itself. I don't want to
like come in here with fifteen different steps or you know,
there's a time and a place for that, but like
you know, I don't think it's necessary, particularly this time
of year, for this type of food. If I'm gonna
have a you know, a steak or something like that
on the menu, If we're gonna have a ribbi or
a filet that we talked about on the menu, you know,
I'm gonna do some roast of roots, have the filet,
do a little pants sauce and call it done. Like,

(53:21):
I don't think it needs to have a bunch of
other stuff into it. I may get fancy and roast
off a bunch of garlic and then do like a
little roasted garlic butter on top of it as well,
or just make a compound butter. This is your main course. Yeah, yeah,
so you're gonna do it beef with root vegetables. Oh
so what am I doing? Okay? Yeah, sorry, I got
I got wrapped up my own answer there, just talking
about technique and how I'm making a menu and why

(53:43):
I'm making the menu. So for me, yes, I'm gonna
go a beef on this or you know know what
I'm changing. I'm changing the whole thing. I'm gonna do
pork tenderloin. He's like, that's it, Yep, we're gonna do portright,
We're doing pork tendolon.

Speaker 4 (53:55):
What's on the menu, pork teneal.

Speaker 1 (53:57):
And so we're gonna do a little pork tendeloin. It's
brush it with a little bit of of a Dijon mustard.
And now once we heat mustard, we know it doesn't
really do a lot for flavor, but it does make
a great binder. So then I'm gonna add my uh
uh coating on the outside, which which was probably gonna
be a little allspice, chili powder and uh salt, maybe
a dash of human and I'm gonna roll it in

(54:18):
that and kind of roast the whole thing or seal
it off in the in a pan, then roast it
in the oven, uh slice and let it rest. Very
very important. But then same thing, I'm gonna do roasted
roots here because it's one of my favorite things to
do this time of year. You add so much flavor
to stuff, you know, a little turn up, a little
uh celery roots, something like that kind of right on
the on the on the on the plate, because you
kind of cover your starch and your badge there and

(54:38):
it looks nice and neat and clean. You could also
get really fancy if you want. You could cut everything
up into perfect little cubes and then have these different
like little cubes on the plate of different vegetables on there,
which was kind of great. But and then my sauce
I'm doing. I'm gonna do a dejon butter, right, which
is really simple. So I'm gonna have a little sage
in a pan, a little garlic, I'm gonna add a little
butter to a pan, and I'm gonna multify it with
you know, teaspoon of dijon mustard, and that's gonna be

(55:01):
my sauce.

Speaker 4 (55:02):
Okay, so you're doing pork, dijon butter, sauce, root vegetables.

Speaker 1 (55:06):
Correct.

Speaker 4 (55:07):
Main course, you're starting with a salad in the fall.
Are we gonna do a soup?

Speaker 1 (55:12):
I think it depends on you could do clarify.

Speaker 4 (55:16):
I need three courses here, by the way, chef.

Speaker 1 (55:18):
Oh, okay, so you want three courses. So I'm probably
gonna have a salad to start, but it's gonna be
a hardy green salad. Right, So I may do a
little kale that I've wilted down with apple side or vinegar. Right,
I'm gonna.

Speaker 4 (55:28):
Silt, wilt in massage, or wilt with heat.

Speaker 1 (55:30):
I'm gonna wilt it with vinegar. So I'm just gonna
let's sit with his vinegar and kind of start to
break down from the vinegar. So I'll put the vinegar
on it ahead of time, right that. Uh, And then
we're gonna have some shredded brocoli stem. We're gonna add
some pickled golden raisins and some pecans, and we're gonna
toss all that together on top of it with little
gorgans old cheese. That's gonna be my fall salad.

Speaker 4 (55:49):
That is a that that's a banging fall salad.

Speaker 1 (55:51):
Right, sounds pretty good? Right good? That sounds great, especially
when you break down their kale.

Speaker 4 (55:55):
And I love the I love the sweet raisins in it,
and then the funky blue cheese and the brunch of
the pecans.

Speaker 1 (56:00):
I think it's great.

Speaker 4 (56:01):
And I think what you I was playing Devil's advocate, clearly,
but I love when you cook kale for a salad
or not cook it. But when you're making kale for
a salad, you have to either massage it a lot
with salt and pepper to break it down with your hand,
or you have to put a vinaigrette or a vill
of vinegar on it and let it sit for a
second so that it wilts, so that it's actually soft

(56:23):
and nice and exactly as so you know, raw kale.
It by itself, it's tough. It's tough, and it's all
on your teeth.

Speaker 1 (56:29):
It's not good.

Speaker 4 (56:30):
But if it's soft, like the way Plum described it,
it's such a better experience. It makes a kale salad
just so good.

Speaker 1 (56:36):
Yeah, And pickling a little golden raisins is really fun
because they plump up a little bit and they get
the tartness, but they have a sweetness. It's a cool
little like well what is that when you're taking a
bite of the salad. So I like that a lot.
It goes great with the with the blue cheese. So
you know, I might finish a little olive oil lemon
two on a salad. And then I'm guessing you're gonna
ask me about dessert, right, Jeffey, Well, I was.

Speaker 4 (56:53):
Just gonna say it's a third course. It doesn't have
to be dessert. You want to do a little cheese,
you can do cheese if you want. I mean, you're crazy.

Speaker 1 (56:58):
I don't know. We're gonna do a dessert, and I
have to keep it simple. And I'm gonna tell you
the dessert we're gonna do. It's gonna be a classic
chef plumb dessert. That's one of those showstoppers that I can make.
All right, hit me, We're gonna make an apple pie
stuffed apple. Right, I'm gonna hollow out and would you
just made a face? Be like what you just inception
to me? And my head blew up.

Speaker 4 (57:16):
I was like at a scanner's moment.

Speaker 1 (57:23):
Oh there we go.

Speaker 4 (57:25):
Oh I'm old.

Speaker 1 (57:27):
So I'm gonna hollow out an apple, beautiful local apples,
Granny Smith, right, and then I'm gonna cook down a
bunch of apples, like slice them, cook them down with
a little bit of sugar, you know, all things you
make apple pie filling with right, little sugar, cardamon, cinnamon,
cook the apples down to their almost like a just
a soft list, you know. Then I take that and
I stop it back and then take my apples that

(57:47):
I have my apples i've hollowed out. I keep the
tops to them too. I roast them in the oven
at three hundred and twenty five degrees three fifty for
about fifteen eighteen minutes. Pull them out, and it should
be a little soft, but still have their texture and
they maintain their integral right. I then stuff my apple
pie mixture inside the hollowed out apple and then let
it rest for a moment. While it's happening, I'm gonna

(58:08):
make a simple pie dough. Okay, you know, take that
pie dough, roll it out, bake it in the oven
on a sheet pan. Okay. Uh. Then I take my
apples and roast them in the oven right when they're
when they come out, I'll do a litt dash of
cinnamon on top, and I'll take my apple pot my
pie crust that I made, and I break it up
in the big chunks, and I stuffed the chunks that

(58:29):
are kind of sticking out of the top of the apple.
And then I put the apple piece of the top
that I saved on top of that, and I serve
it just like that with a little bit of a
caramel sauce on the like.

Speaker 4 (58:39):
That sounds awesome. I gotta be honest. You know what
I want to do so.

Speaker 1 (58:42):
Bad with that apple pie stuffed apple.

Speaker 4 (58:44):
I want to I want to take the apple that's
stuffed with the apple pie filling, and then I want
to wrap it in your pie dough and I'm gonna
throw it in a deep fryer. And then I want
to pull it out and cut in half, top it
with a little bit of caramel.

Speaker 1 (58:56):
Oh, not bad, or you get crazy, just wrap the
whole thing and bacon and deep fry it.

Speaker 4 (59:00):
How about we wrap in bacon, then pie dough and
then deep fry it. Getting crazy now we're getting really wild,
all right? I mean that's that's that's a great fall menu, that's.

Speaker 1 (59:10):
A great fall. Right, I'm not bad. Can I give
you one something? I might a little fun? I'm not
one to make a menu. It's just next to topic. No,
of course, this is jeff Jeffy's brain just now and
did this. Yeah, I did a little bit. It was
a little hurt. It's true. It's true. I'm sorry, buddy.
I go ahead. So yeah, let let's talk about you, Jeffrey.

(59:31):
Give me your main course, my main course. So you
know what, I'm gonna do a different than you did
you messed me up by taking out of order?

Speaker 4 (59:38):
You give me your menu in any order you choose. No,
I'm gonna we'll start with my main course. We're gonna
start with my main course. I think I would do
for a great fall menu for me, I think I
would do a Oh man, it's tough. I'm gonna go
with a braised short rib. I know it's a little basic.

Speaker 1 (01:00:01):
I know say that, but yeah, I agree, it's a great,
great one.

Speaker 4 (01:00:05):
So for short ribs generally, I don't I'm going to
say something very polarizing to a lot of chefs out there.
I don't love bone in short ribs.

Speaker 1 (01:00:15):
Why.

Speaker 4 (01:00:16):
I find the bone in short rib to be a
lot more fat than I want to deal with a
lot of times, So a lot of times I'll buy
the whole boneless short rib flat, you know what I mean,
like the flap, and then I'll cut those into short
rib sizes.

Speaker 1 (01:00:31):
And a lot of fat in that too, though, isn't there?

Speaker 4 (01:00:33):
There is, but it's more marblely fat, and then you
can kind of remove the fat from the outside. It's
a little easier to like pull that off or cut it, okay,
because I just don't like it. Like, it's hard to
tell if a short rib has a ton of fat
on it when it's in the bone. Sometimes, so you
end up sometimes you'll serve a short rib and then
you'll see it come back on the plate and when
someone cut into it, it's two thirds just right fat.
And that's that's kind of a bummer to me. So

(01:00:55):
for me to control a little more, I like doing
a boneless short rib. And I'm going to take those
boneless short because we're talking about those warming spices. I'm
gonna roll them in five spice. If everybody out there
doesn't know what Chinese five spice is, Chinese spice spice
is cinnamon, and it's black pepper, ginger and another herb,

(01:01:16):
another spice. I think it's all spice. Maybe I can't remember.

Speaker 1 (01:01:21):
I mean, I think five spice can be very very
you can be very powerful too. It can be very
very strong. So you gotta be easy with that, you know, totally.
But it's so good on beef.

Speaker 4 (01:01:29):
You take that, you put it on the short rib,
you roll it all over it, let it sit overnight.
Next day, take them out. I see them in a
pan really hard, put them aside. Then I take ginger garlic, onions, saute,
break up all the fun that's in the pan. Then
I put soy sauce, brown sugar, mirn, and stock, and

(01:01:53):
I put the short ribs back in there and I
braise them three hours, three hundred cover tightly, take them out,
remove the short ribs cool, I mean, just a little
bit of stock. Then I take the rest of that
stock and I reduce it down to a glaze. Then
I'm gonna make a mash sweet potato, very simple, just
a simple mash swoot potato with a little bit of ginger.
And then I'm gonna take some soup potato, cut them

(01:02:14):
into like a shoe string French fries, and then fry them.
And then I'm gonna sauteto just a little bit of
greens and put it together.

Speaker 1 (01:02:21):
And then the dish will be the.

Speaker 4 (01:02:22):
Glaze short rib sweet potatoes, a little bit of greens,
and some fried crispy sweet potatoes on top.

Speaker 1 (01:02:30):
Interesting. That sounds pretty good. I'd be in for that.
That sounds gli Yeah, Asian little Asian feel. Yeah, I
think that sounds pretty good. That sounds pretty good. And
then what are it's starting with? It's super solid? What
are we starting with?

Speaker 4 (01:02:40):
So I mean, it's gonna be a very heavy dish.
So I'm gonna go with a very light soup. I'm
gonna go with a very light a white miso soup
with just some scallions and I'm gonna shave some baby
turnips into that.

Speaker 1 (01:02:54):
I like that. I like that. I love a good
meat so soup too. So it's a nice hearty start
to a Yeah.

Speaker 4 (01:02:59):
Yeah, it's like like but hardy, but it's gonna be
warming you up from the start.

Speaker 1 (01:03:02):
Not like using these Asian flavors in the fall too.
It's just kind of a fun, fun, you know move
that not everybody does. That's it's my thing. That's what
I like to do.

Speaker 4 (01:03:10):
Okay, I know you're ready for the end. Okay, okay,
all right. So and in my showstopper dessert, I'm gonna
go ahead and I make a classic carrot cake, but
instead of carrots, I use parsnips and I make a
parsnip cake and I it's.

Speaker 1 (01:03:25):
Exactly how you would make a carrot. That was my head.
You said parsnips.

Speaker 4 (01:03:28):
Yeah, and everyone says that everyone thinks weird parsnip gross
so good sweet, And I'm telling you there's a there's
a there's a special sweetness to spark to parsnips, and
when you bake them with the spices, it's just an
elevated carrot cake. It's got this earthy flavor to it.
It's so good. Cream cheese, frosting, same way, and it

(01:03:49):
always blows minds.

Speaker 1 (01:03:50):
Exactly combine here and make that cake. But with my
pickled golden raisins. Uh, we could absolutely do that. Yeah,
why wouldn't we? I don't know that sounds a good idea.
This is a great menu. I love carrot cake. Carrot
cakes one of my favorite cakes in the world. And
doing it with parsnips, though, I want you to make
this for me at some point. I've never had that. Oh,
I absolutely will.

Speaker 4 (01:04:09):
It's actually it's uh, it's common in uh, I think
in England. It's an English an English dessert book a
long time ago, and I was always fascinated by it.
And then I made it and I was like, this
is my new favorite carrot cake.

Speaker 1 (01:04:22):
Well, it's funny. The more and more I'm thinking about parsteps,
they do kind of have a sweetness to them.

Speaker 4 (01:04:25):
Actually, Oh, there's so much sugar in a parsnep But
it's so good.

Speaker 1 (01:04:28):
That's interesting. I just never thought of it, you know,
I was thinking of a parsp as a as a
you know, like like a like a savory item. But no, no,
I guess you're right. I mean it would work pretty well.
I mean, yeah, that's that's pretty great. Man. My friend
Kim Nelson from Daisy Cakes would. Her carrot cake is
phenomenal and she does a whole pound of carrots in
like like each little cake, which is pretty cool. The

(01:04:48):
lot of carrots, the lot.

Speaker 4 (01:04:49):
Of carrots, well, those carrots make that That's what makes
the cake so moist.

Speaker 1 (01:04:54):
You know.

Speaker 4 (01:04:54):
You keep that those those raw vegetables in there and
and it makes it it's like next level moist.

Speaker 1 (01:05:00):
Yeah, it just gets that extra moisture in there. And
it gets that sweetness too. It's like an earthy type
of sweetness, which is great. I kind of love this. Jeffy.
We're gonna run the whole gamut here and in these
proteins too. You can do whatever you want. You want
to do a roast chicken that's delicious as time in
the year. You want to do a piece of steak
that's delicious, time in you're braising a piece of meat
and just cooking it down and serving almost beef stew
style on top of those sweet tails. Jeffy may come on.

(01:05:21):
There's no right or wrong answer here. That's the best
thing about food. There's no right or wrong unless you
ask me, because then I might tell you what's wrong. Jeffy,
You'll try to make it. Goe good about it. I'm like,
that's incorrect. That's not how we do things. No, you're
doing it wrong. Try again, or to stop trying. I'm
just kidding. Always try. Food should be fun, That's what
it should be. You're checking out Plumblave Foods right here
at WYCC, the voice of CONNECTICU Chef Plumber Chef jeff
hanging out with you here on a Saturday talking about

(01:05:42):
autumn foods. Excuse me. When we come back, we're gonna
take a deep drive into autumn drinks right here on
Plumla Foods. Stay right there if we be back in
a minute. Oh yeah, plumb of Foods right here on

(01:06:13):
a Saturday. Happy autumn Saturday to you. It's Plumb and
Jeffy joining you right here live on your radio. Well,
I guess we're not live, but we are live, We're
always live. We're using live. We're not using live as
like a verb. We're using live as like an adjective. Yeah,
we live, We're live. Uh Yeah, we're hoping you guys

(01:06:34):
are enjoying the conversation here about some fall and autumnal things.
You know what, I got to pick a bone and
I'm gonna do it with our friend Melissa. Got to
pick a bone. Yep. I thinks I'm gonna be like,
you know what, my favorite bone is the rib, and
that's all I'm gonna say. I'll leave it in that,
we leave it right there. No, no, I have a
bone to pick with her. I really do you think

(01:06:54):
you can call the rib the lady bone? No, that's
not okay. So but she posted on her Instagram at
the Right News September pictures of her, like her favorite
things in September, And there's a lot of stuff on there.
You know, it wasn't on there. Me when I came
into her studio and brought tomatoes and lemons wasn't on there,

(01:07:16):
wasn't on there. No very upset about that. She probably
had a picture of me in there, though, Nope, you sure, nope, No,
she did have. She did have the weather girl from
Channel eight on there, which is kind of hilarious. Who
I have no problem without like her very much. She's
actually be on the show so so but but even still,
I feel like I should have made her list of
favorite things in September.

Speaker 4 (01:07:36):
I you know, I don't need to be on her
list because she wears a button on her jacket that
says Jeffy's my favorite and I and so she just
wears that wherever she goes.

Speaker 1 (01:07:45):
If we actually got her one of those, she would
wear it. She would she would wear it would be hilarious.
I mean, I was gonna give her a shirt and everything.
I think I'm changing my mind. I'm not gonna do
it now. I was gonna give her a swag. I'm
not gonna do it. You not getting this now, I'll
send you some, don't worry. Well, this is also happening
in the future, so we're gonna we're gonna have to
say something to her about this. I'm upset about it,

(01:08:06):
and we'll just get some swag. But that's another story. No,
not right, not gonna talk about that right now. Oh
what would be fun if we got plum Luffod's wine.
Is that a thing? Yeah, Like you can get like
an independent label, like you know what I mean, Like
you find somebody who will do like you know, they
make a wine and we can decide, okay, it's a
good wine. But then we can put our label on it.

Speaker 4 (01:08:25):
What if we got like chef plumb.

Speaker 1 (01:08:27):
One, like it was plumb one, the Japanese Plumb line.

Speaker 4 (01:08:31):
Yeah, that's the cross chef plumbe we.

Speaker 1 (01:08:34):
Just called chef Yeah, I mean, I don't know. I
kind of like the idea of geting our own wine. I'd
be amazing our own bubbly like little balls of bubbly. Oh,
that'd be great. All right, let's make some calls. Let's
make it happen. Sorry, we're here.

Speaker 4 (01:08:46):
Reach out to us right now.

Speaker 1 (01:08:47):
That's right. We want to hear all about it. Three
three three three wy. You can call a number. You
call someone, answer the phone.

Speaker 4 (01:08:54):
And just let him know. Chef plumb and Jeffy had
a question.

Speaker 1 (01:08:57):
That's right, we have a question. But yeah, I bring
that up because I want to talk about things that
we drink in the fall. Jeffy, Oh, yeah, because we
switch it up. We do, we really really truly do.
And I'll tell you one of the biggest things. And
for those who don't know, I've been on a journey
of health, trying to make myself healthier, and I've succeeded.
I've lost close to seventy pounds, which is great. But
you know, and I'm properly joked now, which I try to.

(01:09:19):
You know, you can take your just in flexing for
Jeffrey right now. Properly joked anyway, the point being, I
haven't had beer since September twenty twenty four. Yeah, it's sad, huh.
I really miss Guinness, Jeffrey. If you remember I was
on a Guinness I was Captain Guinness if you remember.

Speaker 4 (01:09:37):
Well, I mean so, I'll say this, Guinness, believe it
or not, is one of the most low fat, low
calorie beers.

Speaker 1 (01:09:45):
I believe it out there. I know this. I think
I taught you this years ago.

Speaker 4 (01:09:49):
You might have where actually we had Mike Riudan from
Guinness on.

Speaker 1 (01:09:52):
That's true, we did, which is true. But yeah, it is,
it really is. It's as far as beers go. Those
cans of Guinness are one hundred and ten calories, the
big cans anounce can. That's not much. No, I mean
and it's an easy thing to drink, and it's delicious,
and once you get hooked on guiness, it's kind of
hard to go back to anything else, I think.

Speaker 4 (01:10:08):
So the real issue is you just can't drink nine
of them.

Speaker 1 (01:10:12):
Well that's my problem. Like I will drink nine of
them and not think twice about it. And you know,
a Guinness itself is not a very high alcohol beer,
so like, you know, you can drink tons of them. Yep.
And it's not heavy either. It's not.

Speaker 4 (01:10:25):
It looks heavy, but it actually is. Guinness is mother's milk,
It's Michael. It might be the most refreshing beer in
the fall and winter.

Speaker 1 (01:10:35):
Ever, I might try to put Guinness back into my diet,
just one or two. I don't need to drink nine
of them. If I have one or two, that's fine, right.

Speaker 4 (01:10:40):
Yeah, I mean, man, such good beers are coming out
in the fall. What's that one from Two Roads? Rosemary's Baby,
Rhodesmary's Baby. Oh, the pumpkin Stout, the pumpkin Stout.

Speaker 1 (01:10:53):
Yeah, it's good stuff. And Two Roads makes great stuff
and they become such a national brand now too. It's
one of the things in Connecticut we have a lot
of great breweries here in the state. And you know,
we also have a lot of great distilleries in the state.
Like I mean, you know, even our friends over at
Connecticut Distilling. You know, charge is a great spirit that
they make so good. There's tons of great stuff. But
for me, I think that you know, a guinness really
is a staple of the fall and the winter.

Speaker 4 (01:11:15):
Mm hmmm hmm. I couldn't agree more. I mean, I
use guinness. I just start buying it all fall in
winter and now to cook with guinness, they have that
oh that zero alcohol one.

Speaker 1 (01:11:27):
So good.

Speaker 4 (01:11:28):
Yeah, well for cooking the zero alcohol one. For me,
it's just it's the flavors.

Speaker 1 (01:11:34):
Okay, I'll take that. That's good, I think too. For
me personally, I'm not sure how you feel about this.
Like I love red wine, but I don't drink a
lot of red wine in summertime. For me, red wine
means colder weather. I mean, it's a mental thing, I think.
But you know, for me, like, you know, I'm not
a big fruity like Napa cab guy, but there are
some Napa cabs I really like that have a little

(01:11:55):
bit more body to them and less fruit. You know,
I'm a Zefindel another one not and so people say
Zempandel's Eepdel is a great friend. It's not like, you know,
you think like Phronsie in a box white zipadel. No no, no, no,
no no, no, no, different, very very different. Still made
from the same grape. Well, actually I don't know if
it is anymore. But Sefidel's are great, and usually these
wines are a little bit more medium bodied. The fruits

(01:12:16):
in there are going to be more like red currants
in BlackBerry that kind of thing, but not heavy, you know.
And I also love a good piano of war. And
piano of war to me is you know, you think
like you know Oregon, you know, Washington State, that kind
of area, particularly here in the United States. Pinos, that's
fantastic panos come from there. But Pinos, one of those
great wines is middle of the road on the spectrum
if you think of like heavy red wines, like a

(01:12:38):
barolo Barbera at the top of the scale, is heavy
in the bottom of the scale of being like a
you know, like a Pino grigio. You know that great
middle of the road is a piano and no war
and you can serve piano No, war is great with salmon,
it's great with chicken, it's great with steak. It really
can kind of go with both. And so if you
have a red wine drink at your table and you're
ordering wine and don't know what to get at a restaurant,

(01:12:59):
go for a peanut. Know, it's hard to go wrong there.
That's yeah, that's a. That's a.

Speaker 4 (01:13:03):
That's a great thing to say. I mean for red wine.
For me, I feel like I just like to go big, man,
I go. I want to go big. I want I
want lots of Tannin's. I want to be like, you know,
I wanted to have all sorts of stuff going on
in it.

Speaker 1 (01:13:17):
Like do you like the fruit moms? I do? Like
I like things something wrong with it? No, I do?

Speaker 4 (01:13:22):
Like I mean, I love Cabernet savagn young. I mean,
don't get me wrong, But I I also, uh, you know,
I I tend to drink a lot of Barolos and
Barberscuo's and and big big Burgundy's and stuff like that
because I think they go really well with nebiolas eats.
Nebiolo's you know, they go great with braised meats, they
go great with pasta dishes, which is again fall.

Speaker 1 (01:13:46):
And I think too exactly. I think it just really
kind of falls into that category of fall for me.
You know, I think when I'm in the winter, when
I'm in the summertime, you know, I'm enjoying rose, I'm
enjoying you know, savignon blancs sansera, those sort of things
like that's kind of what I'm into. But when it
hits this time of year, it starts to get colder.
I definitely kind of lean on the red wines a
little bit more. You know, if I want to have
a white wine now, it's probably the only time I'm

(01:14:08):
into like a buttery shardonnay, Like I think a California
Napa shar that's gonna have, you know, that butteriness to it,
that really heaviness to it that comes from the oak
staves are being done age and oak that kind of
gets that buttery vanilla thing going on. I'm not a
big fan of it in general, because I feel like
it gives me a headache, but this time of year
having a glass that's kind of nice. You know, I'm
not a I don't hate it so much, you.

Speaker 4 (01:14:28):
Know what I mean, Oh, totally, You're speaking my language,
because to me, I love a buttery shardin nay. I mean,
I'll drink a French shardonnay as well, but I feel like, uh,
like the California buttery oak shardonnais that just tastes like
vanilla mixing butter and apple, and those flavors are just and.

Speaker 1 (01:14:48):
It's almost like sticks to the side of the glass,
you know. It's so it's so much body to it.
And I think those are great, I really do, but
I just feel like I can't drink a lot of them,
you know, m hm.

Speaker 4 (01:14:57):
No, totally, you know, I uh, recently, I you know,
we get rid of rose, right, rose is gone?

Speaker 1 (01:15:03):
But have you ever drink an amber wine? What's it? Mains?

Speaker 4 (01:15:08):
Amberwines? There? The ones that I've had recently. I went
to a Georgian.

Speaker 1 (01:15:11):
Restaurant you know what that is? Oh you were telling
me about this, Yeah.

Speaker 4 (01:15:14):
And they have these amber wines, which is like it's
almost like an orange rose.

Speaker 1 (01:15:18):
It looks it's that it's a grape that just grows there.
It's a it's a very like I.

Speaker 4 (01:15:21):
Think it's something to do with the skin contact and
the fermentation method. It's a it's called the I'm gonna
butcher it.

Speaker 1 (01:15:27):
It's q v.

Speaker 4 (01:15:29):
V R I, the Quaveri method, and it's like the fermentation.
It happens in clay pots that are buried and.

Speaker 1 (01:15:36):
Interesting, funny, I've never heard. I don't know a lot
about this, even though I did. You know, I am
a level one somle a. We didn't spend a lot
of time studying this, but I did. I did. I
think it's briefly touched on. They do the wine in
clay pots, but I don't think. I mean, it's not
like I need to study more of it. I'm trying to.

Speaker 4 (01:15:50):
Say, yeah, yeah, I'm just saying it's uh for it. Surprisingly,
it had like a like almost like a it was
it was refreshing, but it almost had a little bit
more of like a dried fruit okay to it, as
opposed to like, you know, where like rose is like
really bright and like almost like berry in the background
and stuff like that. This was more like dried apricot
in the background. I just really loved it, and I

(01:16:11):
immediately thought this would be a great fall wine.

Speaker 1 (01:16:13):
Oh wow, I should try to find some of the stuff.
I got to look it up and see if I
can find some of it. I'm also a big Tempernello
fan this time of year. Timpannello it's a it's a
great it's a Spanish wine. Fantastic this time of year.
You know, Timperannello is it's kind of has those earthy notes.
It's very very not super fruity. You know, red red,
it's red one. Yeah, yeah, great this time of year too,

(01:16:37):
because it really kind of fits in with all those
fault dishes we're talking about. Has the acidity to take
the acidity to take off some of that. You know,
for instance, your brave short rip like would go great
with that, would pull that, uh, the heaviness off your
tongue and kind of leave some of the fruit notes behind.
It's it's good. It's a great wine for this time
of year. I mean, Tempero is fantastic. Malback also, and
you know, I'm not a giant Mailback fan, but some
people people who like malbacks, they love a maulback. You know,

(01:16:58):
a lot of depth to it, a lot of chess
to it. You know, it's great for when the weather
cools down.

Speaker 4 (01:17:03):
To yeah, you know, switching back over towards whites another
thing in the fall. I immediately start getting like a
goverse demeanors and uh like those v and Es wines
and like uh really really.

Speaker 1 (01:17:17):
Like I say things like yeah, I mean that's you're
jumping into German wines now some of my favorite stuff
right there in the world. Germany not people don't think
of Germany as a great wine place, but it's incorrect.
It's a great wine area, a great great wine region. Yeah, yeah, yeah, Ones, Yeah, Tokai,
which is you know, it's it's it's Hungarian. Like, there's

(01:17:38):
so many great things you can get there, particular this
time of year too. I love a great late harvest
gavertz demeanor. And let's talk about that is for a
seconds so people understand what that means or late harvest reasoning.
Even so, what happens is the grapes go through the
first frost, right, so the grapes will actually freeze, uh
and then they thaw out in the next day and
then they picked them for harvest. So they almost look
like little raisins that have been like you know, they

(01:17:58):
kind of you think about how many freezes then it
thought how it kind of shrivels up a little bit,
but what's left. But a lot of that moistures out
of it, and left behind is all residual sugars. So
you're yield as less, which is why it costs a
little bit more. But what you're left with is this
just nectar of the gods. It's if you ever had
dessert wine, it's particularly a late harvest, it is so
awesome or sow turns, you know, these are all great

(01:18:20):
wines that have for dessert. They also make some of
them that are done with the grapes are infected with
a thing called noble rot or protritis. Sounds gross to say,
but they actually have a fungus on them which takes
the moisture out of them and has the same effect
in these behind all these sugars. So and that's how
they're pressed and they make the wine out of it.
Once that happens, once the noble rot happens. Wow, yeah,
I had no idea. That's great.

Speaker 4 (01:18:41):
I just like them because of the way they taste.

Speaker 1 (01:18:43):
Well, if you think about it, you get those honeysuckle flavors,
you get those apricots a great term too, or a
honey or I mean, it's just you get so many
fun flavors out of it. And if you get two
particular dessert wines. You can get them. I mean you
can get two dessert wines right and taste them side
by side. Unbelievable flavors.

Speaker 4 (01:19:00):
So these are like uh like saw turns and like
ice wines. They're very sweet, very very very very very
very very sweet.

Speaker 1 (01:19:09):
Uh. Canada also a great region for wine, known for
its ice wine as well. One of the things that
they're they're uh yeah, the Canadian ice wine. Some great
stuff up there.

Speaker 4 (01:19:19):
What about like a one do you get into like
ports once it starts getting a little chillier, like in
the fall, like for dessert. So I feel like a
port is a good dessert wine dessert, like a drink.

Speaker 1 (01:19:29):
Port is a fantastic I don't mean I did a
big pee there in my uh in my microphone. Yeah,
I got excited about it. Yes, I like port. I
think port is delicious. Port is actually a fortified wine,
so it means some sugar is added to the flight,
added to it as it's fermenting, you know, and it's delicious.
But I think, how do I say this sound like
a chruk cheap port is not good? You know, it's

(01:19:53):
not good. And spending a little extra money on it
is is uh is a is a good thing to do.

Speaker 4 (01:19:58):
But like so there's when I go to get port,
I always see like there's like one hundred and fifty
dollars bottle, there's a forty dollars bottle, and then there's
like a ten dollar bottle or a twenty dollars bottle.
I usually go for the forty or fifty dollars bottle.

Speaker 1 (01:20:08):
Is that crazy? No, that's probably about right, right, I
mean it probab about right.

Speaker 4 (01:20:12):
I'm sure one hundred and fifty dollars ball drinks like
one hundred and fifty dollars. But I just for me,
I feel like the middle of the road port is
good enough.

Speaker 1 (01:20:19):
Yeah, I just I would stay away from the cheapest one.
You definitely that's you're going to be upset by that
if you do that. You know, you don't want to
get the cheapest one. You know, you want to try
to like you know, it's all about the aging of
port too. That's kind of the big thing with it.
You know, it's important to know and like I think
you want to go a little bit older. You know,
you want to go for that ten twenty year you know, twenty,
which is kind of the idea. That's what I go for.

(01:20:41):
You know, a ruby port is kind of not going
to be It's a little bit more on the cheaper end.
You know that they do make a white It almost
is like kool aid. It's like too sweet. They do
make a white port, which is not one of my favorites.
But you know it's it's never had that ever. I've
never even seen that. Wow, you're not missing much. Oh really? Yeah?

Speaker 4 (01:20:57):
Yeah, yeah, Like you're talking wine, you know, once it
gets cold.

Speaker 1 (01:21:01):
I love a mold wine.

Speaker 4 (01:21:02):
I love taking wine and putting spices in it and
warming it up a little bit, adding a little bit
of sugar.

Speaker 1 (01:21:07):
You've ever done that? No, explain that again. A mold wine.
It's like, oh, mould wine, mulled wine. I said, mold No,
not mold, mold muld m u l l Okay.

Speaker 4 (01:21:19):
I keep going. I just love I just love the
flavors of that. Like I love getting like a decent
red wine and adding a little sugar and adding some
fruit to it and a little bit of citrus and
a couple of cinnamon sticks and putting in the crockpot
on low and it gets warm and it's like it's
almost like a mold cider, but wine.

Speaker 1 (01:21:36):
It kind of sounds good. I meant, I mean, I
think I know exactly what that is. It's you know,
I think I usually I've done it just.

Speaker 4 (01:21:41):
For like the smell in the house, you know, Yeah,
but it's really I mean, so I have some German roots,
and that's a very German fall winter thing to do
is to mold the wine and to drink it, and
like you know, so you add like orange pieces and
cinnamon sticks and clothes and all these types of things,
and it's just it's like a soul warming situation.

Speaker 1 (01:22:00):
So I also have to talk about the one other
type of wine in case I'm a wine snob, you know,
I love wine. But Thanksgiving time in November we do
boujelat nouveau, which is a fun, fun story and why
they do it obviously, it's it's a French situation and
it's a very light body, uh fruit fruity wine made
from the game grape. And so what happens is it's
kind of the first taste of this wine. Right. So

(01:22:23):
what they do is you have these wine makers who
were they would rush to make this wine to get
it out in six weeks right, which is crazy talk,
like you can't get wine out that quickly, but it
was kind of the fun thing. They would do it
and whoever get it out first. It's like big became
a big game that all these winemakers would do to
try to get this wine out and get it out
and you know, if they've been doing it since I
mean the eighteen hundreds, which is hilarious, excuse me, and

(01:22:44):
it kind of signifies, you know, the new release coming.
You know, it's like the first taste of it. It's
a very fruity wine. A lot of times when Thanksgiving
it comes out, you'll find it all over your you know,
your your your wine shops and stuff. You know. George
de Bouf is kind of the fame, this one with
a really bright colored bottle. Have you ever had Bojeley Nivaux?

Speaker 4 (01:23:04):
Yeah, absolutely absolutely, it's like a usually it's like all
flowery on the label and stuff exactly like exactly, yeah,
I remember, I remember at the restaurant. We'd always like
when I worked in restaurants, that always be like a
big push, Yeah, when they came in and like we
did you know, menu items that kind of revolved around
those wines.

Speaker 1 (01:23:20):
It's in the same time since the eighteen hundreds. A
third Thursday of November. That's when this wine comes out.
And like I said, gamey grape, which is kind of
a lighter grape to begin with, but very very like
it's a celebration of youth and harvest they call it.
But it became a fun game that were literally these
wine makers are like, okay, let's get this wine out,
so we can get it out first. And you know,
it became a thing they do in France and it's
a big celebration. Everybody gets, you know, they they drink

(01:23:42):
in bogelet nivaux on the streets, you know, and here
as a wine person, you know, I'll taste it for
you know, just for the gimmick, like, oh, it's have
a little bojele navau. It's just fun to you know,
celebrate and do it. You're not gonna have more than
one glass, but you know, it's yeah, it's just it's
kind of it's a lot, but it's very festive to do.
So you know, have buy a bottle of Bochelin of Oh,
you'll find it in the stories. It's in November. It's

(01:24:02):
a great thing to have this time of year.

Speaker 4 (01:24:04):
Absolutely, that sounds like a good time. I uh so,
you fall we talked wine. Are we drinking cocktails? I
drink cocktails. I switched from gin to whiskey personally.

Speaker 1 (01:24:14):
Yeah, I agree, a little whiskey this time of year
is fantastic. You know, a good old fashion is one
of my favorites.

Speaker 4 (01:24:20):
A bourbon there, that's bourbon, right, sure, bourbon old fashion.
I do a maple old fashion.

Speaker 6 (01:24:27):
Yeah.

Speaker 1 (01:24:28):
I think maple so overpowering. That's I love it. I'm
for saying that.

Speaker 4 (01:24:31):
But we talked about this. I like maple and a
lot of things.

Speaker 1 (01:24:33):
You think it's only sweet, Yeah, well no, I do
get the flavor off of which is great. Particularly here
in New England. We have great maple syrup. You know,
yes we do. I think it's too. I also always
enjoy a good margarita. Still, I think margarita's year round,
really I do.

Speaker 4 (01:24:48):
I know, straight up and down margarita year round.

Speaker 1 (01:24:50):
Yes, sorry, give me a good margarita. I love it.
Give it to that. I gotta be honest.

Speaker 4 (01:24:53):
I mean, people don't realize this, but citrus season is
actually in the winter.

Speaker 1 (01:24:57):
M you know, we get a lot of our the best.

Speaker 4 (01:24:59):
HITU comes from the Southern States when it gets cold.

Speaker 1 (01:25:03):
So when I go quail hunting down in Georgia in November,
one of the guys down there, one of the guys,
he always has these amazing tangerines that he brings up
that are because, like you said, it's the time of
year for harvesting.

Speaker 4 (01:25:14):
For him, it's the best. And people don't realize that.
But when when you get a great, like fresh orange
from Florida when it's November, it's really a special thing.

Speaker 1 (01:25:25):
Yeah, it's it definitely is. It makes a big difference.
And I think oranges can be kind of that same
flavor profile for this time of year, you know.

Speaker 4 (01:25:32):
Yeah, No, I think I think oranges go handhand. I
think orange is like when I'm milling cider, I almost
always throw a half of an orange in that cider
and it just adds a little like, you know, it
doesn't sound like, oh, orange and apples, but it really
just adds a great flavor to it, and it goes
so well with the cinnamon and the other spices that
you're putting in there.

Speaker 1 (01:25:50):
Yeah, give me a good spice rum drink this time
of year.

Speaker 4 (01:25:53):
To count me on a spiced rum drink, yeah, very festive,
like a like a dark rum, cracking rum with like
some orange segments and then mix it with a little
bit of some sort of juice or something.

Speaker 1 (01:26:05):
So I love that. Got Yeah, there's like a nice
rum drink. I don't know rum this time, and you're
is fantastic. I don't drink a lot of rum. I
just don't really. I know, you got to give it
a chance, you got to get back into it and see,
because some RUMs are really good. You know.

Speaker 4 (01:26:17):
I tend to like I love a good like anything dark,
but I like I don't drink Martini's, but I would
drink an espress on Martini.

Speaker 1 (01:26:24):
What about a man Yes? Absolutely? What about Manhattan?

Speaker 4 (01:26:27):
Oh definitely Manhattan in the winter. I think delicious, delicious.

Speaker 1 (01:26:31):
See this is the problem, Jeffy, Like, I feel like
we get deep into these conversations, we get excited about stuff,
we start really get rolling and fired up, and then
guess what, Guess what happens. It's almost over. It's almost over,
and we're just not getting into it. I feel like
we've I mean, talking about cocktails gets me so excited,
and cocktails and wine and food and come on, these
are all things who doesn't love any of this stuff.
I love all these things, don't you.

Speaker 4 (01:26:52):
You know my you know my favorite basic cocktail is
right to me quit you with.

Speaker 1 (01:26:57):
It's the psl oh a pumpkin spice.

Speaker 4 (01:27:01):
Latta pumpkin spice latte. But it's a white Russian with
pumpkin spice.

Speaker 1 (01:27:06):
Wow, white pumpkin spice. I don't know how I feel
about that, Jeffy.

Speaker 4 (01:27:12):
I'm telling you it is the It's a pumpkin spice
latte cocktail.

Speaker 1 (01:27:15):
It's amazing. I love it. You gotta give it a
try for sure. I'll give you one to make yourself
a delicious ginger whiskey mule fantastic. Let's go, Let's go.
I'm telling you thank you guys for checking us out
here on Plumb Love Foods on wic The Voice Connecticut
First Chef Jeffy, I'm Chef Plum friends. Remember food is
one of the most important things we have in life.
Everything important life involves around food. Let's make sure we

(01:27:35):
give the time it deserves and we'll see you guys
here next Saturday. On Plumb Love Foods, Go have something fall,
Go enjoy the fall. Go pumpkin picking, apple picking, apple cider.
Go do all these things, take the family and the
rest