Plumluvfoods on WICC ep 69 Kitchen Triggering

On this episode we tackle some of those polarizing triggering things people do in a kitchen!

Episode Transcript

Speaker 1 (00:01):
Coming and storming a world Sound Jeff pe on the mic,
making Hearts, Pound Jeff Jeff Shotguns, my Son, Chef Dead
and the.

Speaker 2 (00:15):
Background making Milk be Found, Talk Girls and Peace. They
must down any night, The Call Mary Conversation Song, The
Daylight from Board Made.

Speaker 3 (00:29):
Dishes, Street Book, stual.

Speaker 2 (00:31):
Sides, These She Spring Made More Jim Guys, suit it
Sound a podcast for.

Speaker 3 (00:39):
A chess.

Speaker 2 (00:42):
Jet red cart. We snuck you off. Forget the merry conversation.
So the fast say sound on THEE Chef fe and
the list.

Speaker 3 (00:58):
And the rest. Hey, what's going on? Everybody? Happy Saturday?
How are you good? We are too.

Speaker 4 (01:05):
Hope you're having a great weekend. Hope you're getting prepared
as the fall is definitely fall upon us. Halloween is
over and we're all getting prepared for you know what's next, Thanksgiving.

Speaker 3 (01:14):
It's like the super Bowl of food for us. Welcome
to Plumb the Foods.

Speaker 4 (01:17):
I'm your host, Chef Plum, sitting here with my good
buddy and co host of this buying program, the one
Only Chef Jeff Barazzey. Jeffy, what's up, buddy?

Speaker 3 (01:24):
Yep? I'm the buying co host for the buying program
The what the buying than it sounded like you said buying. No,
this fine program? Fine?

Speaker 4 (01:35):
You said fine, this fine program. Yeah, I was a
little accent on there, this fine program.

Speaker 3 (01:39):
Oh oh a little twist, will you? Oh look at
Yeah you didn't like on this Saturday you're getting crazy? Yeah,
you know, that's what we do.

Speaker 4 (01:46):
So we thought it'd be fun to come on this
episode of the show and just do a little talking
about food, because that'd be crazy, right, come talking about food.

Speaker 3 (01:53):
On a I was like, we're gonna talk about food,
go figure two chefs, but no radio.

Speaker 4 (02:00):
We're going to talk about the most polarizing things people
do in the kitchen that might make a chef go crazy. Now,
if you follow them on Instagram at chef on a
score plumb, you might have seen the other day I
posted on my story, what are some things that happened
in the kitchen that make you crazy or if you
had if you were a chef, or would make a
chef crazy if they watch your family do it or
your girlfriend do it or whatever. You know something that

(02:20):
happens in the kitchen that what do you think would
make them crazy? So we're gonna go through some of
those a little while too, which would be fun. We're
also going to talk about some of those things that
are in your house that maybe you use on a
regular basis that you know what, when you really start
digging deep into it, guess what, Jeffy, you probably shouldn't
use them.

Speaker 3 (02:34):
Yeah, oh you mean like the products. Yes, the things,
the things that we we don't even want to mention them. Ye,
because they're going to trigger everyone. It's gonna be talking
about it. They certainly are.

Speaker 4 (02:46):
And I think just so you guys know, we're gonna
give you a taste just to get it started, just
to kick it off, so you know exactly what we're
talking about here on this program today, we talk about it.
Start off with one right away. You're ready to list on, Jeffy,
hit me washing or rinsing meat and poultry. Okay, So
my wife about once every three years asked me should
I wash this chicken? And I'm like, no, honey, don't

(03:07):
have to wash the chicken. What do you think, jeff
so I.

Speaker 3 (03:11):
Am, I say, use common sense with this, Like sometimes
chicken is in a lot of chicken juice and stuff. Sure,
you know, like you get in a pack and it's
like a little extra juicy, I might rinse that, okay,
you know what I mean, just because I don't know
if I want all that chicken blood and juice up
on there.

Speaker 4 (03:31):
Well, I mean, some cultures even stand up practice to
wash the meat with water and even add like a
little vinegar lemones.

Speaker 3 (03:36):
It totally and like like in Kosher, it's like they
salt it, you know, and to pull out all the
blood and you know, it's a I just think that
it's one of those things that it doesn't that doesn't
trigger me as bad. And here's some people are crazy
about it though.

Speaker 4 (03:54):
But here's the problem, right, The actual truth to it
is when you when you rent off some let's just
say you're renting some chicken breasts off to splatter water everywhere,
even stuff you don't see, right, and it gets everywhere,
It gets all over the counter, it gets all over
the sink everywhere, right, And you're then spreading raw chicken
all over the countertop all over. Well no, but even
when you do it, you're sink its spiders everywhere. And
then how many people actually then take a sponge and

(04:16):
clean the sink out.

Speaker 3 (04:16):
Properly after they do that? So you're saying what I mean,
that's like the serve safe answer. So every you don't
think everyone cleans their sink.

Speaker 4 (04:27):
Probably not as good as they should know, really, Yeah, yeah, definitely,
particularly after washing something like that. You're gonna wash your chicken,
then you're gonna put on a pepper towel and you're
gonna go back to prepping more stuff. And then you
may wipe down the countertop a little bit, but then
you know, who knows, you may not wash it like.

Speaker 3 (04:42):
Like a chlorox spray or something. That's what I use
to like disinfect. Absolutely, that's what you should use, for sure.
I just think a lot of people don't do that.
Oh and most chickens get from the grocery store. It's
completely fine out of the package. Now listen. I know
you buy stuff from.

Speaker 4 (04:57):
Crazy people that's covered in blood and all that sort
of stuff, But if you buy things from like a
grocery store, you don't.

Speaker 3 (05:01):
Have to wash it. It's fine. Yeah, yeah, that's true.
I never I've never washed beef.

Speaker 4 (05:08):
I mean, no, immediate they shouldn't. You shouldn't do that.
But the cross contamination is a big thing about it,
because it sprays that stuff all over the place, you know,
and that you know, it gets around the sink, around them.
I mean even on the floor. It just gets everywhere,
you know, on your clothes. You know, you're not really
killing back to you're just kind of spreading.

Speaker 3 (05:21):
It around you. I never even thought of that, I guess.
I guess when you think of it that way, it's
kind of gross. Yeah. So maybe I'll do like a
three bath system or something.

Speaker 4 (05:31):
I mean, or just a dishwashers, Yeah, something like that.
I just think, listen, these are things we're talking about here.
These are those things that can trigger certain people, get
chefs angry at you. You know, like there's just things
you don't have to. Like if you ever see if
I watch someone washing chicken, I literally go, what are
you doing?

Speaker 3 (05:47):
Why are you doing that?

Speaker 4 (05:48):
You're making You're making more of a mess than you're
cleaning right now.

Speaker 3 (05:51):
Yeah, I mean also, like when I dry edge the
chickens sometimes I'll like give them a little rinse and
then I'll hit them with uh, you know, splits on
with a little vinegar and i' hit them a little bit.

Speaker 4 (06:01):
You have like a you have like a professional kitchen,
you can do this then with a triple sink situation
and yeah, talk household kitchen. You got to remember that
we're not talking about chefs. We're talking about people in
their regular kitchens. That's true, right, I guess in your
regular kitchen. Now I'm going to think everyone's nasty. Most
most of them are. Actually most of them are not great.
Most household kitchens would not pass a health inspection.

Speaker 3 (06:24):
Wow, you're really attacking people today. I just think it's
the truth. Like I'm just triggering a bunch of home
cooks right now. People are like, what are you talking about?

Speaker 4 (06:30):
And take your finger and touch underneath, like where your
kitchen sink is, and like where the countertop meets Touch
that and see what kind of gross funky go on
your fingers.

Speaker 3 (06:38):
The grossing I've ever seen is usually next to the
stove of the fridge, you know what I mean exactly
the cracks. Oh, down the crack is where it gets funky,
down the crack. Yeah, it's gross.

Speaker 4 (06:50):
And like that's just that's exactly what we're talking about here, man,
That's exactly what we're talking about. Like I said, most
of these kitchens would never ever even pass a health
a normal like you know, regular kitchen health inspection. Listen,
a lot of a lot of kitchens that are even
professional kitchen shouldn't be shouldn't be a passing health inspection,
but they do. I mean, it's it's kind of gross.

Speaker 3 (07:10):
They got for my beautiful wife. She gets in there.

Speaker 4 (07:14):
Why do you start whispering all of a sudden, I
just said, thank God for my beautiful wife.

Speaker 3 (07:17):
She just she gets in there. She's like, she cleans
it up for us.

Speaker 4 (07:20):
Yeah, some people, some people do get good about it.

Speaker 3 (07:21):
That's true. That's true.

Speaker 4 (07:23):
Let's talk about cooking pasta. Jeffy Like, so for me,
cooking pasta is it's very straightforward. There's not a lot
of question marks to it. But some people disagree. Some
people they say they'll put it in before the water
is fully boiling, they won't salt the water, or they'll
put oil in the water. Now I have a serious
problem with this.

Speaker 3 (07:42):
Do you go ahead? Well, so my grandmother used to
do this, yeah, and I thought that was the way
to do it until like I started cooking professionally and
people were like, what are you doing? And I was like, well,
that's my grandmother told me. And they were like, oh,
is it? And Grandma's know what she's doing, and they're like,
are you gonna oil it again. Yeah, you have to
oil it again. They're like, yeah, because you're gonna rinse it.

(08:03):
And I'm like, well yeah, they're like, and the oil
is gonna come off of it anyway, all right, okay,
can it seems like it's not gonna work. Well.

Speaker 4 (08:13):
One of the things that can do that people don't
talk about. So it's a lot of people say it
stops the pot from boiling over, it keeps the pasa
from sticking together. None, that's true. It doesn't do any
of that. What it will do if you put too
much oil in there, it actually allows the water to
get hotter than boiling because it creates a film over
top where the water can't boil anymore. So your pasta
will actually cook faster on the outside and overcook because

(08:34):
the water can get hotter than two hundred two degrees
because the two hundred to deal degrees that's when water
turns to a vapor, right and changes right. Yeah, But
if it can't, if it's got no place to go,
it just rains back down in there and actually will
stop boiling but be hotter than two hundred and twelve degrees.

Speaker 3 (08:47):
How crazy is that? Wow? Science, that's science. That is
some science right there.

Speaker 4 (08:53):
If you're gonna oil it with your pasta, you put
oil on it after it's cooked so you can toss
it with the oil. Then yeah, I mean but you,
like I said, you saw your grandmother would do it, right, Yeah, yeah,
I mean it's tough because a lot of grandmothers, that's
what they think, and they think it's a you know,
it's the real way to do it.

Speaker 3 (09:08):
And and no, not really. And also if you don't,
your sauce would just fall off of it, you know.
Oh you mean, like off the noodles if they're oily,
they're too weily.

Speaker 4 (09:18):
Yeah right, yeah yeah, And what about salting the water.
I think that you should always cook pasta, and basically
it should it should taste like ocean water, salt, saltiness.

Speaker 3 (09:26):
Absolutely. I salt my water always for noodles.

Speaker 4 (09:30):
And that's the one time you have to season the
pasta like fully is you know, when you when you
cook us. So you definitely got to salt the water
for sure, no doubt.

Speaker 3 (09:37):
Pasta potatoes soak up salt. Like yeah, it's always got
to be a little bit saltier than you realize.

Speaker 4 (09:43):
Yeah, no doubt about it. And then like I said,
it should taste like the ocean. That's how I look
at it. It should taste like the ocean. Yeah, these
are the things we're talking about, Jeff, Like, these are
the things I think that are.

Speaker 3 (09:52):
You know, it's triggering. You can make people mad.

Speaker 4 (09:54):
Like you said, like you just said your grandmother would
do that, you know, and then like here I am
saying no, absolutely not, but you agree with me.

Speaker 3 (09:58):
So yeah, you know I have one that I bet
would trigger you, that used to trigger me so much
in the kitchen. I don't know if people do this
really at home, but it's still something that if I
say it, I'd better get you. All right, let's see,
I'll bite the salt and pepper mixed on the stuff. Yeah,
I hate that. So for people at home, people like
you know, on your chef station when you're cooking, you

(10:20):
always have your salt and pepper. You know, your salt
and your steaks. You're cooking them, you're finishing them, a
little bit of pepper. You all separate there, and there's
always the guy who dumps them together, and it is
like I'm saving time. Yeah, it's your salt and pepper.

Speaker 4 (10:33):
They mix it together and use as are seasoning and listen,
it's better than nothing. I agree, it's better than not seasoning.

Speaker 3 (10:38):
Yeah, it doesn't taste terrible. It's just such a lazy thing,
I feel like to me, well, it's also why it triggers.

Speaker 4 (10:42):
Me, like it doesn't really it doesn't actually work that way.
Like you can be like, oh, well it's twenty five
percent pepper thirty five percent salt.

Speaker 3 (10:48):
No it's not. Stop it, stop it, stop it. Are
you gonna argue with science?

Speaker 4 (10:52):
Yes, I am when it comes to that, because there's
no science behind that. Just have two bowls salt and pepper,
and seasons individually and season it properly. And how could
you even be using pepper properly if you've got it
mixed into your salt.

Speaker 3 (11:04):
You can that. I did it with white pepper, told me.
He was like, dude, the white pepper, you can't see it,
but you can still taste. It doesn't burn, Yes, it does.

Speaker 4 (11:12):
It burns more than the black pepper.

Speaker 3 (11:16):
You put. You take white pepper. You can't chef. Yeah, no,
I remember those days when you were younger. You can't
really are you can? Sometimes you work for some people,
they tell you some stuff and you gotta just roll.

Speaker 4 (11:28):
Yes, the sky is purple, I agree, Chef, yes, Chef.
Those things make me crazy, man, I don't know, it's wild.
It just yeah, it makes me crazy.

Speaker 3 (11:38):
All right.

Speaker 4 (11:38):
Well, let's just uh, let's go ahead and and and
put all the cards on the table here Jeffy while
we're at it, and just get and just get started.

Speaker 3 (11:45):
Okay.

Speaker 4 (11:45):
I mean, this isn't this doesn't fall in like a
kitchen situation. But ketch up on a hot dog I
mean not really a technique but more of a topping,
you know. And uh, it's definitely something I think people
have opinions about. I'm gonna ketch up on a hot dog? Guy,
I think catch up on hot dogs delicious. But I
also put Manny's on Nex sandwiches.

Speaker 3 (12:03):
Yeah you do. I love ketchup, and I maybe I'm
a child because you know, it is like a child's
condiment for sure, but I think that, Uh, I love
it on everything, you know. I mean, okay, it's fine,
but like, what do you have it on a hot dog? Absolutely?
So I go, I go ketchup mustard sour crap.

Speaker 4 (12:26):
Yeah, I think that's I think anything you want to
put on hot dogs and made me happy. I'm fine
with it. I think it's great. You want to put
cole slaw on there. You want to put you want
to put like like potatoes on there, like potato wedges,
you want to put I don't know, whatever you put it,
I'm good. Put it all on there. It's great. Oh man.

Speaker 3 (12:39):
So you know I go to Dixon's over there at
Chelsea Market, Uh huh, and uh there's a they make
one of the best hot dogs. It's pork and beef.
It's so good. And they do a Halopeno relish with QP.
Mayo's coming. Oh man, it's so good.

Speaker 4 (12:53):
That sounds amazing. You know who had a good hot dog?

Speaker 3 (12:55):
Though?

Speaker 4 (12:55):
When we're doing a restaurant road trip and we went
to uh Blackie's in Waterbury.

Speaker 3 (12:59):
Oh, legendary, and that's legendary.

Speaker 4 (13:02):
That relish they make is amazing and the hot dogs
were great.

Speaker 3 (13:05):
I mean, there's weird. It's a weird play way to
cook it though. Right, It's like for it's like such
an interesting It's like they developed this like technique with
like a mystery oil, you know, like you know, if
anyone hasn't seen the show, you can go back and
watch a restaurant road trip. It's on PBS dot com
somewhere in one of their archives, and it is, uh

(13:26):
Blackies episode, and they're cooking with a mystery oil. They
won't tell us what it is, right, and then it
then goes on this like griddle that's like it was
made by like some tool and dye guy or something
or like his grandfather, I can't remember exactly.

Speaker 4 (13:40):
Yeah, yeah, yeah, yeah.

Speaker 3 (13:41):
And then they sit on there until they're like a
certain you know, warmness. They start jumping a little bit, yeah,
and like and they sit in the oil till they're
like a certain kind of done this. You know, oil
like hot all day.

Speaker 4 (13:53):
You can touch it. You can still touch the oil.
The oil is hot, but it's not like like fire oil. Yeah,
it's like hot bath water.

Speaker 3 (13:59):
Yeah, but wild.

Speaker 4 (14:01):
I'll tell you about you get you a Blackie hot
dog with some mustard some of their pepperrellas.

Speaker 3 (14:04):
Catch up, boy, I'll tell you what well done. I
was blown away at how much I liked it. I've
gone back, I've driven by that place and and flipped
around and went and got a hot dog.

Speaker 4 (14:14):
It's delicious, and going in to get six of them.

Speaker 3 (14:17):
Absolutely six bucks. Yeah, no, it's great. It's great. They're
classic hot dog, so good. The relish is where it's
at too, that is like so good.

Speaker 4 (14:28):
Yeah, I agree. So I think hot dog, whatever you
want to put out, it makes you. It's fine. Like
that doesn't trigger me at all.

Speaker 3 (14:32):
That doesn't trigger me. But I'm sure somebody out there
is freaking out, you know. I know, like there's a
lot of people I know who are not only mustard
only this type.

Speaker 4 (14:38):
Of mustard, you know, and all that, and like I
feel like our friend chef Dan from the pantry might
not agree with us there.

Speaker 3 (14:43):
Yeah, I mean, you know what triggers me is like
bad hot dogs.

Speaker 4 (14:47):
What do you think is bad hot dog?

Speaker 3 (14:49):
You know, I need a snappy hot dog, snap to it,
whether it's been boiled or where you throw it on
a grill or whatever. I don't want a flaccid you know,
like a cheap winner. Yeah, Like I don't want a
cheap one.

Speaker 4 (15:05):
Yeah, you want a good one. And like I mean,
I'm a pork or beef.

Speaker 3 (15:09):
I'm not.

Speaker 4 (15:09):
I'm not picky about that, Like I'm both.

Speaker 3 (15:11):
Yeah, I think I got like a skin on it,
maybe absolutely, you know they those skinless ones. I don't
know how I feel about that? Give me those Nathan's,
those ballpark franks, some of those saying I need something
like that, or someone's gonna pop cracking there, you know
what I mean? Like when someone gives me a terrible
hot dog, it's like it's like a farce. It's like

(15:31):
a meat farce.

Speaker 4 (15:32):
Explain you're saying words. People know what they mean now
I know. But it was just a joke. It's like,
it's a farce. I got you, and and a farce
is like a force meat. It's a culinary joke anyway,
and he should have got more for that.

Speaker 3 (15:43):
I got it.

Speaker 4 (15:44):
But you know, gosh, I thought that was golden Well
it was good, but like not the world the rest
of words, like I know what you're talking about.

Speaker 3 (15:50):
Somebody out there is laughing, I hope. So I mean
I heard that. So you get nothing, you lose. Good day, sir.
There we're great. There we go.

Speaker 4 (16:02):
Yeah, a couple of minutes here, let's go through another
one really quick. Let's see how about Oh, this is
one I love the most refrigering tomatoes. Oh, this is
an interesting one for me. Some people think that you
should store your tomatoes and the refrigerator.

Speaker 3 (16:19):
I am not of that.

Speaker 4 (16:23):
Group of people, and it almost became it came down
to a place where back in the early two thousands,
they were actually cross breeding tomatoes with Pacific salmon jeans.
Allegedly they were test running that to see if they
could make a tomato that the cell walls wouldn't burst
and they got cold because people kept put them in
the fridge.

Speaker 3 (16:38):
I remember that. I remember that. It was I care
what they called it, but it was like it was
on the shelves for a very short time. It was off. Yeah.
I mean, here's the thing.

Speaker 4 (16:46):
I think, if it doesn't, if it's not, like if
it's not when it's grown outside, you don't need to
prigerate it, you know what I'm saying.

Speaker 3 (16:53):
Like eggs, for instance, Like.

Speaker 4 (16:54):
You don't need refrigerate your eggs either, eggs unless they've
been refrigerated to begin with. Right, if you get fresh,
fresh farm eggs, you don't refrigerate it.

Speaker 3 (17:00):
Gonna say it, it's like gonna get myself straight from
a chicken that haven't been refrigerated. You can keep them
out of the refrigerator for a long time, no big deal.
Totally once they've been refrigerated or rinsed like too much.
That also can affect like how they can sit out
or what.

Speaker 4 (17:19):
I've never heard the rinsing part, but yeah, that makes sense.
But tomatoes should not be refrigerated. You should not refrigerate
your tomatoes. It definitely changes the flavor of a tomato
or the texture. If you take a bite of a
tomato that's you know, a fresh garden tomato or from
the farm tomato.

Speaker 3 (17:31):
It's juicy, it's crisp, it's delicious.

Speaker 4 (17:35):
You take a tomato it's been refrigerator and take a
bite out of it, it almost has a mealy texture
to it, like almost like you're chewing on like Chalcolm
powder a little bit, like it has a texture in
it where it kind of gets greeny and mealy. That's
when the cell walls bursting in the tomato because it's
too cold.

Speaker 3 (17:48):
Yeah, if they get too cold, that's how it happens.
I know. I guess it depends on what time of
the year is for the tomatoes and what I'm gonna
use them for and how long I need to last
them around.

Speaker 4 (18:00):
I mean, I will take tomatoes from the garden that
you know, especially start getting overwhelmed by like you know,
a couple of weeks ago, and we're pulling all the
tomatoes out of the garden and letting them ripe on
the caratop. You know, I'll whack a bunch of them
up and then throw them in ziplock bags and put
them in the freezer.

Speaker 3 (18:12):
That's a good idea.

Speaker 4 (18:13):
It's better to have them that way than not have
them at all, and then I'm gonna make a sauce
or something like that. It's great to have garden tomatoes.

Speaker 3 (18:18):
You know.

Speaker 4 (18:18):
They still taste a little bit different than rago tomatoes,
but again, they'll sell awsome burst and they're definitely different.
You're gonna cook them so exactly anyway, so exactly we're
not having them fresh.

Speaker 3 (18:27):
Saying so it's like, what if I know I'm gonna
cook the tomatoes and I need them for a while,
I've definitely thrown them in the fridge. I have a like,
you know, sometimes when I buy those little like currant tomatoes,
the like really little tiny ones that they ripe, they
they run so fast. I throw them in the fridge
because I just wanted to make them last for a
little bit.

Speaker 4 (18:47):
Yeah, it's it's tough, such like little pops there's not
much you're talking about the ones you get there, like
like smaller than a pizza.

Speaker 3 (18:53):
It's a currant tomato.

Speaker 4 (18:54):
It's called yeah yeah, you know, yeah, tiny little tomatoes.
We grew them here in my house this year.

Speaker 3 (18:58):
Yeah. Yeah, it's like a Sweet one thousand and Matt
Sweet one thousand. There's there's a few that are available
like all over the place.

Speaker 4 (19:04):
But yeah, I just I just don't think that you
should refrigerate tomatoes, Like I don't think I mean, you know,
I don't know. Most protot doesn't need refrigerated.

Speaker 3 (19:12):
I'm sure. I'm sure it would trigger It would trigger
me if I saw someone just like you know, pick
tomatoes off the vine and just be like put them
in a bowl and put them in the fridge, I'd
be like, what are you doing? You know doing what
are you doing? Yeah? But uh, if you know they
came from the grocery store and I'm like looking at them,
I'm like, eh, whatever.

Speaker 4 (19:30):
Well the grocery store, they probably came refrigerated. That's That's
what I mean. That's so it's like, you know, yeah,
I mean that's why we we always stay on the show,
like the farmers Market, Local farm that's where should get
your protos from, because it's better there. And obviously you
can't always do that. And listen, some of our grocery
stores have great produce sections. It's true they do, but
it's never gonna be as good as the farm, you know.

(19:50):
But yeah, yeah, like I said, they're gonna refrigerate their tomatoes.
We got about two minutes left for a JEFFI should
do one more, quick, one, yeah, do one more. The
garlic press debate is it a tool or is it not?
Or is it ruining us with garlic? I had a
chef when I was younger who had said, if you
don't take the time to peel the garlic and then
cut it yourself, you don't deserve to use it.

Speaker 3 (20:09):
Yeah, I mean I think that that's a very popular
way of thinking. I mean, you know, I always joke
and I saw a documentary of people in China peace garlic,
and you know, it really broke my heart, and I
started buying a whole garlic for a while. I still
buy peeled garlic sometimes when I have to, and I
jokingly call it slave garlic as a you know, because

(20:32):
it's like these people are almost in forced labor camps
that are appealing it and it likes.

Speaker 4 (20:37):
But but a garlic press. We're talking about the garlic press.
I think I don't hate a garlic press. I mean
for people who don't like, what are you using it
for my garlic? I just put out the sauce or something. Yeah,
just I would use a just use like a like
a you know, like a little grater or some box
grader or your knife or you know zester.

Speaker 3 (20:57):
I mean, yeah, I was gonna say a microplane. I
think you'll get more garlic out of than you will
a garlic right. That's my biggest deal with it. It's
like you never get all that garlic.

Speaker 4 (21:08):
When you get that, it's like yeah, and you get
that other outside piece and you have didn't cut that
up your knife anyway.

Speaker 3 (21:13):
Exactly, These little or thrown out and it's like, you know,
what's the point, Like I just I don't know. I'm
with Mom loves it, but I'm like, eh, it doesn't
trigger me. But I'm always like, use the fat end
of your knife and just slap it under the counts
it and then just up.

Speaker 4 (21:28):
It takes two seconds running knife dough a few times.

Speaker 3 (21:30):
That's it's easy to do.

Speaker 4 (21:30):
And you're gonna better taste in garlic anyway, So just
what are you doing? You don't need to do that
so much better.

Speaker 3 (21:35):
That's it.

Speaker 4 (21:35):
Happy Saturday friend. You're hanging out with Chef Plumber, Chef jat.
You're on Plumblove Foods. We're talking all about things in
a kitchen that may trigger you a little bit or
make you a little bit off the wall when we
come back. We're talking about some of the products in
our kitchen and what actually is in them and why
they trigger us. You're checking out Plumlave Food's right here
on the voice at WYCC. Stay right there, We'll be
right back.

Speaker 3 (22:11):
Some Love Foods here on a Saturday, hanging out with you,
Chef Plump, Chef Jeff. How you guys doing well? Good?
So are we?

Speaker 4 (22:16):
We're happy to hear that. Fantastic. We're talking all about
kitchen things that may drive us crazy, a little bit polarizing.

Speaker 3 (22:23):
Or may even trigger you.

Speaker 4 (22:25):
We just got done talking about some of the things
in our kitchen that we've seen, like people washing chicken
or using a garlic press. Now we're gonna jump into
some of the things that people told me. Jeff on Instagram.
Oh I put it out there a couple of days ago.
Put it out there, and see yeah, yeah, yeah, we're
some things you saw that or hear or see in
a kitchen, or your family may do, or someone you

(22:46):
love may do that may drive a chef crazy. And
I got a lot of answers here, but we're we're
gonna do a We'll be a little picky on the
ones we talked about here, you know, because I just
the whole show if I just started answering all these
because it's a ton of them that are worth bringing up.
So let's get started. You ready, Yeah, let's go. Chef
Adam Greenberg says, taste something before it's plated or placed

(23:10):
on the table makes me crazy too. And I'm cooking
food and someone just comes over and.

Speaker 3 (23:13):
Goes, oh, it looks delicious, and oh, I just have
to taste the chef come on, and then I drive
you crazy. No, you do that, You do that. That's
why I doesn't drive you crazy. Yeah, I mean I
taste everything.

Speaker 4 (23:24):
But like here's my thing, Like what if I don't
want you to taste yet because I haven't season it,
I haven't finished it yet. It's gonna get more stuff
to it. Now I not have to justify it, and
you taste it and if you don't like.

Speaker 3 (23:32):
It, yeah, yeah, you know. It's funny. That happened this
week at work. Some guy came over and was gonna
make a bowl of soup and I was like, who whoa, whoa,
what are you doing. He was like, oh, I was
just gonna grab a quick bowl because I got to
get out of the door. I'm like, it's not done yet.
He was like, oh, I'm sorry. Then I had to
throw a handful of things in there, and he was like, oh,
that's it. And I'm like, well, you know, let's have

(23:54):
to do a lot to it. But I mean I
had to make sure it's done before you take a bowl.
I don't want you to telling everybody I had this place. Yeah,
no herbs in it. Yeah, And I think that.

Speaker 4 (24:05):
It makes me crazy, Like you don't people taste things
before it's done. They just assume that it's okay to do.
Like I know that happens, particularly on the holidays. You're
making food in the house and someone just shows up,
like Aunt Gertrude shows up and she's like, oh, what
are you making and just puts ticks her finger and
sticks it in there and eats it, and I'm like,
oh god, and you know how I feel about that anyway? Yeah, yeah, Well,
I mean I.

Speaker 3 (24:24):
Think if you bark at everybody, if enough times, they'll
just stay away.

Speaker 4 (24:28):
But then are you being a jerk? Everyone's like, oh,
he's so mean? You mean yeah, yeah, no, not being mean.
I'm trying to protect the food, make sure it tastes
good for everybody. So, Chef, I agree with you. Chef
Adam Greenberg on Instagram, I agree with you. It's absolutely
annoying people do that.

Speaker 3 (24:43):
Mr a E.

Speaker 4 (24:44):
K sixty says and quotes the word try the sauce
by dipping bread in it while it's still simmering. Yep,
kind of the same idea there. I think you know
what about done?

Speaker 3 (24:55):
It's not done.

Speaker 4 (24:58):
The sauce is not done. It's still simmering.

Speaker 3 (24:59):
A way, don't taste it. What are you making that
face for? Because I remember, I'm disagreeing with you.

Speaker 4 (25:07):
We're not talking about the person cooking the sauce doing that.
We're talking about the guest that the house coming out
and doing that. I mean, we talking tomato sauce, whatever
sauce you're making.

Speaker 3 (25:16):
Yeah, sure, I mean, listen, you make a little Sunday gravy,
little Sunday souse, you know what I mean. You have
a little your meat bone in there, you know, brematoes going.
When you got it simmering down, you know what I mean.
Then somebody wants to come over a little heel of
bread and they want to you know, pop it in
there because they want to soak it up a little bit.

Speaker 4 (25:32):
If they ask first maybe sure what the sauce, and
then it tastes double dipping and like, you know, maybe
the sauce needs another pinch of salt in it. And
they taste like, oh god, it's not that good. You're like, well, yeah,
I haven't seasoned it yet.

Speaker 3 (25:43):
Well that's what I tell them. I would be like,
well this, you know, but why I don't need to
justify it to you.

Speaker 4 (25:48):
It's not ready, I haven't served it yet.

Speaker 3 (25:50):
I think you're way too nice. What you're You're the
one being nice there. You got to drop the hammer
on him. You gotta look at him and just be.

Speaker 4 (25:57):
Like, wait, which one is it?

Speaker 3 (25:58):
You just said it's okay? Nice? Thing is not? Whichs
completely okay for them to taste the sauce? Is they
want to taste the sauce and like dip their bread
and it. But if they're going to complain about tasting
the sauce and then they're gonna try to correct me,
I would be like, oh, I'm sorry, chef, and we
take my apron off. I didn't realize that you were
cooking hmm, you know. And then they're like, oh, oh,
that's not what I meant. I'm like, well, you just
said it, like you's over here with some opinions. All
of a sudden, it's not done. You never asked me

(26:20):
if it was done. You say nothing, it's just jump
in here, and you just jump in over here, dipping
and diving and getting familiar with my food. But you
don't even ask me no questions. Now, don't talk to me,
all right, to watch football with everybody else.

Speaker 4 (26:32):
Okay, all right, well that's yeah, that's what I would
do too. I guess i'd be very angry. So, yeah,
mister I sixty, I agree with you completely. Ashley Cabot says,
my mom stands over my man's shoulder and tells them, well,
that's not how I would do it. And her man
happens to be a very prominent chef I love this.
I mean, come on, we've all I'm a chef, you're

(26:53):
a chef. We all had people in the family and
be like, what are you doing? And I'm like, you understand,
like the way I do things just in a whole
different ballpark in how you would do things.

Speaker 3 (27:03):
Yeah, well, I mean that comment. I think is is
really synonymous with professional chefs because we don't do it
like you just said at all like you do it.
We don't. Like we might have some similar technique, but
we do it faster, we do it more efficient, or
we may have technique and do you know what I mean,
we have technique in general, but you know it. You know,

(27:24):
there's definitely more than one way to get up a mountain.
There's more than one way to do something. Every single day,
there's always more than one way to do it. I'm
I'm gonna say this the right way and a wrong way,
but you can still get there. He might, I guess,
you know, like it might not be safe to get
all the way to the end of the side the
way you're going, but you might get there.

Speaker 4 (27:45):
You know, my mother in law, I watch her and
she's a great cook. She cooks great food, does a
great job with a shot to Patty. Yeah, but she'll
cut everything with the tiniest little steak knife. Oh that's
like an older person thing, and not my wife doesn't
go too Your wife uses a small nighte. I'm like,
do you understand he's a chef nighte.

Speaker 3 (27:59):
This so much faster. Yeah, because they're like scared of
the big knife or something like, oh no, you have
to cut forty zucchini's and you were just like, and
they don't cut him. Well, they just like it's like, yeah, it's.

Speaker 4 (28:14):
Yeah, none of them are even it's just a mess.

Speaker 3 (28:16):
Yeah. Yeah. Yeah.

Speaker 4 (28:18):
So then Ashley also says that, uh make him leave
while she's cooking, which I thought was pretty funny. She
makes her husband leave the kitchen while she's cooking, which
is funny, probably because he's barking at her.

Speaker 3 (28:28):
Yeah yeah, yeah that's my guess. Yeah, I love that him.

Speaker 4 (28:33):
The right Kyle buddy of yours right there chimed in
and said, the dish pit's always full, and Chef Mike
does more work than you think. And my chef Mike,
he means the microwave, you know, watching people take amazing
food and putting. They spend this time making this great
dish and they throw the microwave. Come on, you know,
I mean, how do you feel about that? You're a
microwave guy?

Speaker 2 (28:52):
Uh?

Speaker 4 (28:53):
For what like heating up leftovers and stuff or yeah,
or even cooking in I.

Speaker 3 (28:58):
Mean I like to have one. I don't use it
that often, but when I do use it, I'm happy
it's there, all right.

Speaker 4 (29:06):
Ian Ginsburg chimed in and said, just playing out straight
up everything everything triggers him when he's in the kitchen
and what and everything. Maybe's saying everything he does with
trigger a chef. I don't know, but either way, maybe
that makes sense.

Speaker 3 (29:19):
Right. Can we back up one second, sure to the
dish thing. A dish pit full of dishes triggers me. Yeah,
me too. Like when I come into the kitchen and
like there's like stuff everywhere.

Speaker 4 (29:33):
Well we call it dishpit. Everybody the house says the
kitchen sinks full.

Speaker 3 (29:36):
Yeah yeah, this kid just think whatever, Like, I mean,
there's stuff all over, and like I'm always just like, WHOA,
what's going on?

Speaker 4 (29:42):
Yeah, like you supposed to cooking here, and we just
don't him to do anything.

Speaker 3 (29:45):
I can't.

Speaker 4 (29:45):
I can't put water in a pot right now because
there's much stuff in the sink.

Speaker 3 (29:47):
Yeah, there's like things all over and every pot's used,
and yeah, nine nineteen glasses that are half drunk all
over the countertop.

Speaker 4 (29:56):
Can I tell you one of the things that triggers
me tremendously. Go ahead, when you're having a dinner party
or having dinner or holiday dinner or something like that,
and somebody in your family's like, oh what can I make?
You're like, oh, I make the massed potatoes, And they're like, great,
I'll make massed potatoes and then show up your house
with a ten pound back of potatoes. They're gonna make
them at your house.

Speaker 3 (30:13):
Oh yeah, when they come to make the food at
I don't like that at all. I'm staying with you.
Like you know, sometimes we have family that'll come from
out of town to stay with us.

Speaker 4 (30:22):
You know, they're not staying in my situation, they're not staying,
they're coming.

Speaker 3 (30:25):
Out, I know. But if you're showing up and you're like, oh,
what can I bring, I'm expecting you to bring it
a finished dish.

Speaker 4 (30:31):
I'm not telling you to bring the ingredients to make
it at my house.

Speaker 3 (30:33):
I'm not saying like, come here and borrow a pot
and let me watch over it right and get in
the way.

Speaker 4 (30:37):
Because if you're bringing mashed potatoes, guess who's making everything else?

Speaker 3 (30:41):
Yeah, no, not, come on, I just that's that silly business.
I don't. I would, I would. You know what triggers
me is really bad food on holidays, Like if you
go to someone's house, like and they invite you there
and then you're eating it and it's just like it's
just not good, like.

Speaker 4 (30:57):
Certain things like like the peas and most of the
chicken taste. Yeah, the macaroni, soggy piece of mus just you.

Speaker 3 (31:03):
Could have got stovetop. I would have been thrilled. This
isn't even good. This is terrible stuffing.

Speaker 4 (31:07):
I was quoting classic hip hop there.

Speaker 3 (31:09):
What was your saying again?

Speaker 4 (31:10):
You weren't even listening to You weren't even listening. You
were just honor roll with there, Jeffy, Yep, I'm not
gonna tell you again. Fine, we're gonna move on. It
hurt it hurt, it hurt coming in multiple times on
the Instagram message multiple times. What are you laughing at?
Because I just can't wait to hear what it is, Charlick.

(31:31):
Oh really mm hmm.

Speaker 3 (31:33):
That triggers a lot of people apparently, Yeah.

Speaker 4 (31:36):
And I'm one of them as well. I think I
was this is gonna be bad. One time I was
doing a TV segment and there was another chef at
the TV segment who was doing the morning show and
I was on the later morning show, and this particular
chef was using Jarlick for her dish. And ever since
that day, I haven't called her chef once because I

(31:57):
don't think there's a chef on the plant that should
use charlick. If you do, you're not a chef. You're
not You're not even a cook, and even a home cook.

Speaker 3 (32:03):
What are you doing?

Speaker 4 (32:04):
Stop it if you have jarlk in your frigerantor I'll
throw it out and then burn your refrigerator.

Speaker 3 (32:08):
Right, it's just upsetting pickled garlic. It's not even like
it is. It's not it's not the same flavor as
regular garlic. Well that's what you want. It's like fermented,
gross fermented. It's not a short. It's gross, fickle, fickle
fickle fermented pickle.

Speaker 4 (32:29):
But you know, the world's made us all think that
it's okay, and now they'll make it and has like
a fancy label it's like, oh, this is like a
garden garlic, but there it's in a jar.

Speaker 3 (32:37):
No it's not.

Speaker 4 (32:37):
It's there's so many things in it, which leads us
to our next bit here on this on this section
of the show where we're talking about Jarlick, your recipe
calls for garlic, you reach in and grab your jarl
like and put that in your recipe. Then you realize, oh,
the recipe is it taste the same?

Speaker 3 (32:50):
Do you know why?

Speaker 4 (32:51):
Because you use Jarlck And guess what else is in
Jarlck that's not in your recipe? Garlic, Jeffy trash, well,
a lot of terrible things. Common additional ingredients are citric acid, salt, sugar,
potassium sorbait. Did your recipe call for potassium sorbait? I
don't think so.

Speaker 3 (33:12):
I always just a touch, just a little, just a
smidge sprinkle of potassium sorbeit. But to have extra salt
and sugar in a recipe is also not like great.

Speaker 4 (33:22):
No, it's just it doesn't make any sense. Like your
recipe call for garlic, it didn't call for all of
those extra things that you're putting in there.

Speaker 3 (33:28):
Yeah, and it also has water in it and oil.
I mean or oil, any one of those things. Yeah,
and then it sits in the fridge forever. Like you
open it up, it's been like on the you know,
it's like it's like fermented and like warm and fridge
and it's warm, it's bubbling. It just doesn't seem good.

Speaker 4 (33:48):
It's just it's not good. It should be gone. It
should be done away with. It should be gone. It
should never be a thing that was ever invented. And
if you're a chef, I'm quoting air quote in the air.
If you're a chef who uses that, you need to
check yourself. That's all I'm saying.

Speaker 3 (34:00):
Oh yeah, yeah, it's almost you can taste it, like
when people use it. Absolutely, Like I remember there was
this pizzeria that used it and I hated their sauce
because it was like, it's disgusting, dude, it's just gross. Yeah,
it's not good, yeah at all. Olivia Lynnz five oh
four or five checking in says that she hates when
she goes. She won't say, she just said, are my

(34:20):
relative's house and we take condiments out of the fridge
and they don't wipe the top of the condiment bottle,
so they take the top off the bottle. It just
got all the sauce just caked on the top of it,
and it's just gross. Yeah, I kind of agree. That's disgusting.

Speaker 4 (34:31):
What you know, like you like you didn't wipe the drip,
like you poured to a one steak sauce out and
you didn't take that, you didn't wipe it off. You
said that one last little drip fall down the you know,
the the top of the bottle and you put the
top on it, and you used to do that several
hundred times.

Speaker 3 (34:46):
It's gross, you know, talking about right. Yeah, I don't
like that at all. That that would really upset me.
That's like I wouldn't use the sauce, would you. I'd
probably clean it off, Yeah, of course you would, But
I want to use it. I'd go and like rinse
it off. I mean, you know, I'm the kind of
guy that there's a little bit of old on the
top of the cap, I'll rinse it up and just
smell it and be like God, it'll be fine, you know,

(35:07):
you know. But I'm also no, Yeah, that's that's just
how I'm living. I'm out here risking every day. I
got it. I got the.

Speaker 4 (35:15):
Constitution of a dwarf. So you're here desperado, Yeah, exactly,
I'm hard. And then you get sour tummy and you're
laid up.

Speaker 3 (35:24):
Yeah, sometimes when you're out here row dog in life,
you get sour tummy. That's right. I agree.

Speaker 4 (35:29):
I think anytime, even like the ketchup bottle, it's got
like the you know, the like dried ketchup on the
top under the flip cap. Come on, it's gross. It's disgusting, right,
it's gross.

Speaker 3 (35:38):
It doesn't it shouldn't. It shouldn't.

Speaker 4 (35:41):
Or you squirt the mustard and you get that little,
like the little like crunchy mustard part at first from
the top of the squirt bottle.

Speaker 3 (35:47):
Yeah, that's nasty. I know. You know what I really
don't like though, when you get a brand new ketchup
and you go to give it a squirt and you
get all that ketchup water. You got to shake it first.
I always shake it first. Oh, but how grosses that
ketchup water?

Speaker 4 (36:02):
It's not good everyone ketchup.

Speaker 3 (36:04):
It's sweet and weird and watery. It's like a it's
like a it's like a little ketchup. It's a little kitchen.

Speaker 4 (36:14):
It is disgusting. Yeah, yeah, it's gross for you. Shake
your ketchup. Shake your ketchup. You'll do yourself a big favorite.
Shake your ketchup. And one of the things too, that
we were talking about before we went the air was
shredded cheese. Jeffey and people, you know, we always buy
a bag of shread of cheese. And you know, for
whatever you gon use a four hole what do you
want to make cheese crackers or nachos or you know, tacos,
And like, you know, I think you'll find a lot

(36:35):
of people who are in the know and understand food impossible.

Speaker 3 (36:38):
You have to hear the story.

Speaker 4 (36:39):
Won't buy that stuff anymore, Jeffrey tell him why?

Speaker 3 (36:42):
Uh, well, because shredded cheese is full of other stuff.
I mean, first of all anti caking agents in it.
So because they don't want to stick together. Basically the idea,
think about it, if you were to take a cheddar
right for insurance, everyone's made homemade mac and cheese and
got a block of cheddar, and and you shred it
and you leave it in the bowl because you have

(37:02):
something to do. When you come back, all that cheese
does what it like almost reforms again. Yeah, totally. You
know what I mean. It doesn't stay all nice and
falling apart, and you know you can't sprinkle it real
nice and beautiful. It's right, it does not work. The
reason it does that is because it's tossed with these
cellulose which is made out of wood pulp or cotton lint,

(37:25):
and sometimes they use potato starch crazy you know, probably
corn starch and all these different things. And then they
also put stuff like calcium sulfate and I'm gonna mess
with this word because I don't know what it is,
but it's natamyacin, which is an anti molding agent, which
is like something else they just happened to throw in there.

(37:45):
They just sprinkle it on there for you.

Speaker 4 (37:47):
Well, they do that because, like, think about what a
cheese when you show the cheese that you've now increased
the surface area the cheese so it can has more
of a chance to get moldy.

Speaker 3 (37:53):
Oh, I'm not saying, I'm not thinking it's great. You
ever opened a bag of cheese and leave it on
the counter for like three hours, come back and it's
got bits in it, like literally it's leaking molds Like
I've used like a little bit of it and come
back and then it's like moldy. I'm like, what just happened?
Like like not really moldy, but just like the tiniest bit,
Like I'm.

Speaker 4 (38:09):
Like, what in the science experiment happened here?

Speaker 3 (38:11):
Like what did that just happen in the window? Like
was that the heat? For right? That just made this grow?
Like kind of gross, dude, it's so nasty, Listen. I
try to get away from when you make pizza. A
lot of people like buy cheese because it's it's easier,
and like, you know, as far as like labor and
stuff like that, no way by blocks, by blocks, press it,

(38:31):
you know, put it.

Speaker 5 (38:33):
On a.

Speaker 4 (38:35):
Is this the answer? Or even just she's a box breader?

Speaker 3 (38:37):
Is this the answer?

Speaker 4 (38:38):
Just to buy a block of cheese inshroad of yourself.

Speaker 3 (38:40):
By blocks of cheese, they'll last longer too. In the fridge,
shred them as you need them, and then you can
wrap them up really tight, and that block of cheeseill
lasts a lot longer than the shreaded cheese.

Speaker 4 (38:47):
Every yeah, yeah, yeah, for sure, for sure.

Speaker 3 (38:49):
And it's usually cheaper per pound.

Speaker 4 (38:50):
It's definitely cheaper, no doubt about it. And usually at work,
I mean, yes, it.

Speaker 3 (38:55):
Takes a little bit of elbow grease to shred cheese sometimes,
but thirty more seconds were easy shredding attachments for almost
every food processer's or that's made, food food processor that's
made in the whole world. Gotcha. I don't know what
just happened.

Speaker 4 (39:10):
Yeah, it was weird, but a box grader works great too.
Just everyone has one of those, right, absolutely. Another one
I think is interesting that we don't talk about enough.
We all have those pan sprays that you know, pam
or those spray oils that you can spray onto your
pan and make things not stick, or onto your grill
or onto your meats.

Speaker 3 (39:26):
You know.

Speaker 4 (39:27):
In the restaurant business, we used to use something called veagiline,
which is an aerosol can that you would spray on things.
I mean I never used I used it in one
restaurant when I was younger, but then I realized what
it was and I'm like, we're not using that anymore.
But yeah, those sprays, those sprays, man, I don't know,
how do you feel about them?

Speaker 3 (39:43):
Well, listen, I use them for different things, mostly like
the penny machine that I have. I like to use
the spray on that it just works better.

Speaker 4 (39:53):
I want to just dip a little brush and some
olive oil and brushes on.

Speaker 3 (39:55):
I do that sometimes too, but it's just like quick
to do it. And I you know, I'll buy like
a g one or I'll buy like a but they
make better ones, not for sure, you know, like a
beef tallow one, but it still has all these additives
in it. You know, there's there's still like poly it's
called polymers. They're polymers. Yeah, they're like things. They're like
emulsifiers that mix with basically microplastics essentially, they're kind of yeah,

(40:20):
like so, and when they heat up they make these
like uh like synthetic non stick sort of situation in
your pan. That's why there's always like that residue after
you use nonstick spray for a while in a pan,
sometimes you get that residue on the side of Oh yeah,
you know you have like a really scrub off really hard.

Speaker 4 (40:39):
Yeah, use like a steel wool pad on it.

Speaker 3 (40:41):
Yeah. Yeah, Like and you shouldn't ever use like nonstick pans.
And if you used non this like these spray oils
and nonstick pans, almost every company says don't use it.

Speaker 4 (40:50):
Yeah, absolutely, man, absolutely it's just disgusting and gross, and
so I don't I don't use the spray stuff. I
use a little bit of good oil. You know, you
can always brush your pants put a little bit in there.

Speaker 3 (41:00):
Then.

Speaker 4 (41:00):
Yeah, I'm not a big nonstick pan guy either. I've
just I've never really been a big fan of them.
I work in a hotel where used it for olalved
station for a while. But like, they're just I don't know,
it's the same thing like we that comes off of there,
that teflon that it's just not good for.

Speaker 3 (41:13):
You, you know, No, no, it's definitely not. In fact,
I bought a bunch of these like pump bottles. I
bought like a case of these pump bottles that they break,
you know, they don't last forever. But they they have
like a pump and you can fill them up with
oil or whatever and you just pump them up and then.

Speaker 4 (41:31):
Sprays you old atomizer for like perfume.

Speaker 3 (41:33):
Yeah exactly, but it's like they're made for oil. I
bought them off of like Instagram, of.

Speaker 4 (41:38):
Course you did, yeah, but they were the Instagram shopper
extraordinary over here.

Speaker 3 (41:43):
I am listen, man, I'm out here looking for deals. Though,
but yeah, so stay away from those sprays. It's just
not good.

Speaker 4 (41:49):
And if you have to use one, try to find
one that's just you know, it doesn't have aerosol in it,
and like just read the instructions on or read the
ingredients on it would be you'd be blown away by
you see what's in those things. And if you find
when it's got one or two ingredients and then you're
probably good to go.

Speaker 3 (42:01):
But which they do make.

Speaker 4 (42:02):
I mean I have had this olive oil spray that
sometimes I get, but it's not aerosol.

Speaker 3 (42:06):
Yeah. Well, the thing it's it's once it's baked on,
like once it's become like once you cook at those
sprays hotter than a certain degree, right, that polymer stays
on there. It's almost impossible to remove with that like
steel wool or something. So if you put it on
a non stick pan, you're pretty much ruined that non
stick pan after that, like it's almost impossible to get

(42:27):
it all off.

Speaker 4 (42:28):
It's like, yeah, and imagine that too, is also like
you know, eventually that's gonna be in your body. Yeah yeah, yeah,
not good.

Speaker 3 (42:35):
Weird, definitely a weird thing, Yeah, no doubt about it.
So stay with no sprays. They're not great. They're not
great at all.

Speaker 4 (42:41):
Oh, let's see, we've got about a minute left. We
can do one more quick one here in a minute.
You're ready, Goo ahead, Just one more.

Speaker 3 (42:48):
Let's see searing meats to seal in juices. This is
not a thing.

Speaker 4 (42:53):
This is not true. This does nothing. You cannot actually
seal in any juices by seering meat.

Speaker 3 (42:57):
That's not what it does.

Speaker 4 (42:59):
It does add flavor by creating the mild reaction on
the outside of the meat, but doesn't actually seer in anything.
You don't like lock in any flavor that way.

Speaker 3 (43:06):
Yeah, I mean the only flavor you lock in is
like a little bit of like caramelized, the flavor that
you get from the my reaction right right, which you're
actually locking Like I think, seering meat before you braize
it is a good idea, absolutely because the flavor, you know,
but a reverse seer is amazing.

Speaker 4 (43:25):
Totally fine. Absolutely, Yeah, don't be afraid of it. You
don't actually see it in a lock in any flavors
that way, none, that's true. So you see somebody doing that,
correct them. We're talking all about polarizing things in a kitchen,
tricking kitchen triggering things right here on Plumb love foods.
Stay right there, be right back here on w I
c C with Chef Jeff Chef Plumb, stay right there,
right back.

Speaker 6 (44:05):
Another Saturday afternoon with my best friend Jeffy, Gonna make
me plum the food on the South stage way.

Speaker 1 (44:18):
Gonna line up your life with the same.

Speaker 3 (44:22):
Old culinary wisdom.

Speaker 6 (44:26):
Same are.

Speaker 3 (44:33):
Plumb. It's like I told you sometimes it's not just you.

Speaker 6 (44:39):
There's many different ways to climb a mountain, and when
it comes.

Speaker 3 (44:47):
To cook, you have to do what's right for you.
But suit.

Speaker 2 (44:58):
If you put in the pasta water for sure, to
do it now. If you brown the butter and the
flour and the butters to the targets, not right.

Speaker 3 (45:11):
If you bake your pasta when you all need to,
it's roll.

Speaker 2 (45:20):
Ball.

Speaker 3 (45:23):
If you cook the carrots first stage chicken soup.

Speaker 1 (45:26):
What are you doing now now, chef come, We can't all.

Speaker 3 (45:35):
Be perfectly efficient.

Speaker 5 (45:40):
Like the goddle chef, but we try.

Speaker 2 (45:44):
The best sty fall you.

Speaker 3 (45:49):
Know that make amends. But there's many different ways to
do things right.

Speaker 2 (46:00):
If you pull on in the pasta, wanna per shot
to it in wrong? If you prowl the butter and
the flow and.

Speaker 3 (46:09):
The butter's to target's not right. If you bake your
pasta when you.

Speaker 4 (46:17):
Don't need to, it's wrong.

Speaker 2 (46:22):
Round. If you cook the carrots first in your chicken soup,
what are you doing?

Speaker 3 (46:31):
Another Saturday afternoon.

Speaker 4 (46:34):
With my best friend Jeffy, gonna.

Speaker 3 (46:38):
Make your plume love foods on.

Speaker 5 (46:41):
The soundstage, Ready, gonna lie on your life with the
same old culinary wisdom, the same.

Speaker 7 (46:52):
Are That's my favor song we've ever had, by the Flames.
I think I'm triggered by the Flames.

Speaker 3 (47:04):
What instant classic that song? Jeffrey, are you kidding me?
I'd let go. It was so good. I just felt
like I don't even know what we did. I just
feel like I had my eyes closed the whole time.
If you put oil your pasta water, you're doing it wrong.
I just love. It's like so happy, like it's like plumb.
We can't all be as good as you. I know, culinarily,

(47:27):
I get some of us make a mess.

Speaker 4 (47:29):
And it's true we do, and I understand. But that
song was the best. That is the new song.

Speaker 3 (47:36):
If you cook carrots for your chicken soup first, what
are you? What are you doing? That's not right? You
shouldn't do that. You just shouldn't do that.

Speaker 4 (47:46):
If hilarious, jeff it's the best why, I mean, what
a great song. Anyway, I think we're gonna get a
Spotify playlist. But this, that's gonna be on our agenda
to do the next month or so, to get a
Spotify play list these songs, so we can give it
out and people can go check out these songs they
want to because it's hilarious. I don't know, I want
to put it on my playlist. It's gonna be. That's
my favorite one they've done. I think that's a good one.

(48:08):
That's a really good one, really good.

Speaker 3 (48:11):
That's hilarious. My best friend Jeffy, it's so funny.

Speaker 4 (48:15):
Well, you know, it was only a matter of time
Jeffy on the show before we could see what our
friends over at BuzzFeed had to say about our topic.
Right now, they've got an article posted not too long ago,
fifteen bad cooking habits Jeffy that you need to stop
doing and fourteen good ones that'll make you a professional chef.

Speaker 3 (48:36):
Are you ready to chime in on this a little bit?
You know? I am? I am too.

Speaker 4 (48:41):
I have a song the bad habit. Stop pressing or
smashing your burger patties or any food really while they cook.
That literally squeezes all the juice out and you be
left with the dry burger.

Speaker 3 (48:51):
You know.

Speaker 4 (48:51):
I remember watching a long time ago Alton Brown talking
about this, probably fifteen now twenty five years ago. You know,
unless you're making a smash burger, I completely agree. Stop
don't press your steak on the grill. Don't do any
of that. You're scratching all the juice out of it.

Speaker 3 (49:04):
Jeff, Yeah, I I mean I have weights that I
like to put on top of it. I hate steak
like that. It just keeps sitting nice and even on there. No,
things don't curl.

Speaker 4 (49:14):
But you know what it does though, It like makes
it you know, okay, curling is one thing for sure,
Like it's gonna curl. Okay, cool. Then they get the
steak away. That makes sense. But just to put the
grill steak on the grill, come on, man, you know,
just let it cook normal.

Speaker 3 (49:27):
Yeah, I think something for some things, you know, I think,
you know, it's.

Speaker 4 (49:32):
You don't seem to have much strong opinion here as
I do. Tomato, tomato, No, don't press your food on
the grill. Don't do it, it's wrong. You're doing it incorrectly. Well,
you don't like when people do it to the burger
because it just makes it flame up. It doesn't make
any sense. I like, you're not gotta make the divot
all right, Well, now we're gonna counter it with a
good habit.

Speaker 3 (49:51):
Are you ready? Oh?

Speaker 4 (49:52):
Please always cook your meat loaf on a baking sheet
instead of a loaf pan loaf pants trap all the
grease and fat and will make your meat loaf soggy.

Speaker 3 (50:01):
Hm hmm hollo. I don't disagree with that. Yeah, I
like to cook mine.

Speaker 4 (50:07):
I like to shape it and form it, wrap it,
make it nice and tight, and then cook it on
a sheepan and sometimes even on a rack.

Speaker 3 (50:15):
Yeah.

Speaker 4 (50:16):
Yeah, that's not a bad You don't seem to be
plenty people who cook it.

Speaker 3 (50:20):
I think this is a great idea. A lot of
people do it in the in the I mean, listen,
it is meat loaf ever bad? Not really?

Speaker 4 (50:27):
Meat looks pretty delicious, I mean cold meat loaf, right,
come on, a bad habit? Is there really such a
thing as too much garlic? Adding a little more than
the recipe calls for us?

Speaker 3 (50:38):
Fine?

Speaker 4 (50:38):
But adding ten times as much just makes everything taste
like garlic. It's a dead giveaway the food is not
good and that the garlic is trying to make up
for it. Yes, particularly when you are using jarlic. It's
even worse than you talked about this last break. If
you missed it, you can always check out the show,
download the episode podcast anywhere.

Speaker 3 (50:54):
Blah blah blah. You know, but garlic is. Garlic is
one of those ingredients that if you love it and
you want it, I have a lot of it, and
you're calling it like, oh, this is my garlic string
bean dish or whatever, and you're right, and that's what
you're going for. Great, but it doesn't actually cover a
multitude of sins, like you have bad something and you
just very powerful.

Speaker 4 (51:15):
It's not very very powerful, so powerful in fact, that
if you want to do a fun trick at your
friend's house next time I have a sleepover somewhere, Jeffy,
you take a little clove of garlic, rub it on
the bottom of your friend's foot, and in the morning
or you generally like two hours, they'll start tasting garlic
in their mouth.

Speaker 3 (51:32):
You look at me crazy. Yes, it is.

Speaker 4 (51:34):
If I cut the garlic. Right, So you get a
clove of garlic, I cut in half. I hit the
half that I cut, and I rub it on your foot.
You'll taste it in your mouth in about two hours.
I think you're lying. I'm not trying it. You'll see
you can like this as crazy talk. I've never heard
this before in my life. This sounds like you know
that I'm a scientist.

Speaker 3 (51:51):
That's science. Rub garlic on my foot i'll taste in
my mouth is science. Yeah, it's a figure that out.
What is this cis between feet in your mouth?

Speaker 4 (52:02):
Well, it's how the garlic flavor can go through your
entire body. The enzymes can travel through your body.

Speaker 3 (52:09):
I walk through New York City all the time barefoot like, well, no,
but if I would, if I did, would I just
taste the city in my.

Speaker 4 (52:16):
Mouth eventually if there's enzymes. Garlic in particular is different
because garlic can make its way through. Buddy, I'm telling you,
why don't happen.

Speaker 3 (52:24):
Don't argue it, just try it and like you know what, chef,
you are right? Do other things? Do it too?

Speaker 1 (52:30):
Uh?

Speaker 4 (52:31):
Not the top of my onions, I think do it too,
but not as quickly as garlic garlic does. Yeah, but
garlic definitely does it. It's worth a try. I trust me.
He's gonna freak you out. Do it to your wife
when you're sleeping one night.

Speaker 3 (52:43):
I'm freaking out right now. I'm telling you it works.
I'm thinking like, if we found that guy that cooked
with his feet in India or in Morocco.

Speaker 4 (52:50):
He would have h Yeah, that's terribleness. We're gonn want
to talk about that. Good habits Slice your Yeah, a
good habit here, Slice your chick before cooking it. Not
only will it cook faster, but everything will cook the
same time. No more overcooked dry pieces. H Yes, you
create more surface area by doing that. As long as
your dish calls for a chopped up chicken, sure, why not?

Speaker 3 (53:12):
Backup? Yeah, go for it. The good habit is to
cut your chicken up.

Speaker 4 (53:17):
Yeah, before you cook it. I suppose it cuting it
after you cook it for like a stir fry. I mean,
what are we talking, I don't know it just cut
it up. So maybe you're cooking chicken for something stir fry,
a heta, something like that.

Speaker 3 (53:30):
That's what it says.

Speaker 4 (53:31):
But I agree if the if the final product calls
for chunks of chicken or chopped chicken. Yeah, cut it
up before you cook it.

Speaker 3 (53:40):
I'm just picturing people being like, I don't understand what happened.
We we put it all on the in the walk.
We tossed it together. The chicken. We have to slice
the chicken now, Yeah, right, seriously.

Speaker 4 (53:52):
Another bad habit here. We covered this one earlier. We
talked about this one, and of course they bring it
up here. The bad habits putting oil in your pasta water. Yeah,
just don't do that. It doesn't do anything doing hit wrong.

Speaker 3 (54:03):
There you go. A good habit, though, please add acidity,
it says I.

Speaker 4 (54:07):
There's one aha moment that the writer this article has
had in the past twenty years cooking is that when
salt isn't helping a dish, what's missing is acid. Lemon, juice, vinegar,
citric acid. Yeah, it transforms a dish in crazy ways,
and I couldn't agree more. I think lemon can really
lift a dish up very very quickly. It doesn't necessarily
make it taste like lemon.

Speaker 3 (54:24):
Either, Jeffy, Yeah, no, absolutely. You know. The other thing
is you don't have to get tied in just using lemon.
You can use almost any acid, like any vinegar that
you have, vinegar and any you know, even not even
great vinegar will will help brighten a dish, you know,
Like you can use a regular white vinegar in certain situations,
right and certain salads and certain things, and it'll.

Speaker 4 (54:44):
Just brighten it up, you know, Yeah, totally, totally. I
just think that sometimes. I think lemon juice is just
something that people have on hand. It's just to me
it tastes a little fresher than vinegar. But yeah, vinegar
does it too, totally, no question about it. So yeah,
it's a good habit and have it doing that always.
Chefs always good vinegar around, no doubt about it. Or
you know, a lemon around somewhere, always a bad habit.

(55:05):
Don't use the blade side of your knife to scrape
up food. It dulls super quickly. Instead, use a top,
the non sharp side to scrape food. Interesting, you know,
I think that seems a common sense. But even I
am guilty of using the blade side though. Scoop food,
of cutting board, I mean, to scoop it is one thing.
It's like to scrape it though, yeah, I mean also

(55:27):
too also scrape knife side. Yeah, and especially you know,
I'm a big fan of non plastic cutting boards, and
if you're using a plastic cutting board, you're gonna get
microplastics all over your knife when you do that too.

Speaker 3 (55:38):
I know, I'm really trying to switch over away from
plastic cutting boards. I'm just so deeply ingrained in plastic
cutting boards.

Speaker 4 (55:44):
I switched to bamboo boards, which I really like.

Speaker 3 (55:47):
Yeah, bamboot boards. I have a bunch of wooden boards.
Also have those. You know they're made out of some
wooden polymer.

Speaker 4 (55:56):
Oh yeah, yeah, like fibrous.

Speaker 3 (55:59):
Yeah, it's like something eiborboard or something like.

Speaker 4 (56:01):
Those were great too. Yeah, I just think these are great.
Those past cutting boards are a thing of the past,
you know, I know it.

Speaker 3 (56:06):
Bumps me out because I have so many of them
with all the colors, and I like the way they
hold they have like a little feet on. Yeah, totally.

Speaker 4 (56:12):
And also ps, there's no cutting board ever made out
of steel or out of glass. Those are not cutting boards.
Please don't think they are.

Speaker 3 (56:18):
Yeah, I never got that meither. Like the glass cutting board.

Speaker 4 (56:22):
I was always like, what do you how that possibly
can work? It was definitely a thing of the eighties.
I feel like it's like the rollo chopper A great tool. Yeah,
a good habit. Always let your meat dry on a
paper towel and come to room temperature before you put
it on the stove. This allows for excellent texture and
a nice seer. I couldn't agree more. I think when

(56:43):
you let if you have wet meat and you try
to see it in the pan, you're going to create
steam and that steam is not gonna allow it to
see her properly.

Speaker 3 (56:50):
Yeah, wet meat will steam for sure.

Speaker 4 (56:52):
And you know, season up nicely too, a little salt
in there, good.

Speaker 3 (56:55):
Stuff, definitely. And letting it come to room temperature is
such a big deal. Yeah, it really is. Actually it
really for even cooking, for if you wanted to cook right,
And that's the thing. It's like if it says that
in the recipe and then it says like, oh, cook
it for four minutes on each side, and then you're
doing that four minutes on each side, and you're like, oh,
why is it still raw in the middle because it's

(57:15):
ice cold. It's ice cold, right, you took it out
of the fridge, you put it on the paper towel
for two minutes, and then you're trying to see it
and that's that's not going to work, you know, and
even when you let it rest, it's still going to
be pretty rare. It's like not going to be cooked
the way you want it to.

Speaker 4 (57:31):
Yeah, and you're meeting still twenty minutes. It can sit
out for twenty thirty minutes. Gets it off for an hour,
it's fine. It's not gonna get.

Speaker 3 (57:36):
Easy an hour.

Speaker 4 (57:37):
I like to I like to pull it off for
at least an hour totally. Oh and right here, the
next top bad habits. Stop using a glass cutting board.
The service will ruin your knives and the glass has
no give against the edge of your knifeboard on like wood,
which will dull enroll the edges. Yeah, so glass cutting board. Shit,
it shouldn't even be a thing.

Speaker 3 (57:52):
Who came up with that? I don't know. It's it's
just a dumb thing to do.

Speaker 4 (57:57):
Yeah, it's it's awful. It's awful, and like, you know,
just think about something falls in the cutting where it
can break. It's just it's a terrible idea.

Speaker 3 (58:02):
I'd be terrified of, like microglass in the food or something.
It's terrible or something.

Speaker 4 (58:09):
A good habit is to go to a restaurants supply
company and buy some long lasting kitchen wear at more
affordable prices. You know, restaurant depot places like that, Ergo
Chef and Danbury is a great spot to get stuff from.
You get some good, good knives there that'll last a
long time.

Speaker 3 (58:22):
You go into that store. There's always such good deals
in there.

Speaker 4 (58:25):
No doubt about it. Yeah, but I agree with that.
You know, buying a knife from Target not the way
to do it.

Speaker 3 (58:31):
No, Target knives are trash. Even if you're buying like
a name brand knife, it's usually not a high quality
name brand knife there. You've got to go to a
store that sells knives like or you know, find a
knife guy.

Speaker 4 (58:44):
Or also too, like if you're just cooking at your house.
You know, if you're just a home cook man, you
don't need to have a seven hundred dollars chef knife.
It doesn't make any sense.

Speaker 3 (58:52):
And you know what, nowadays you could get a three
piece global thing for one hundred bucks probably, you know
if you look online, and those are amazing knives. They
sharpen right at seventeen degrees. It's super easy to keep
them sharp. It's super easy to maintain them for a
really long time.

Speaker 4 (59:10):
Yeah, listen, I'm a professional chef and happened for thirty years.
Might go to knife cost fifty box.

Speaker 3 (59:15):
Yeah, yeah, I mean your knife is about eleven hundred.

Speaker 4 (59:19):
Of course it is, of course it is. Of course
it is a bad habit here because I see where
I'm bad. Yeah, we're doing bad here. Stop over mixing
your pancake and waffle batter. In addition, you should let
the batter sit for fifteen minutes after you're done mixing.
You'll get fluffy or lighter pancakes and waffles this way, Yes,
because that gives the baking powder time to react.

Speaker 3 (59:38):
I agree.

Speaker 4 (59:39):
That's actually a good move right there, and make the
battle of sit white pair other stuff. That's good smart.
This has been the best piece of advice on this
lists so far.

Speaker 3 (59:46):
Yeah. Yeah, but you don't have to overmix it either.
People tend to do. They do tend to overmix that stuff.
Don't beat it to death. You don't need to do that. Nope,
you mix up my hand to sit especial if you're
gonna let it sit absolutely and it's gonna like sit,
incorporate perfectly and be like everything needs a second slow down.
It's just easy.

Speaker 4 (01:00:05):
You're cooking food here we're not building rocket ships.

Speaker 3 (01:00:08):
Good have it?

Speaker 4 (01:00:08):
Always deglazes your pan. You can use wine stock, but
water works great too. Not only will it pull the
beautiful caramelized flavors from the bottom of your pan, it
will also magically become spotless and when you clean it,
which will now only take about five seconds. Yes, deglazing
a pan is choice.

Speaker 3 (01:00:22):
You know.

Speaker 4 (01:00:22):
Sometimes I have, you know, a bottle of wine that
we didn't finish the night before or something like that
that I may use the deglazes pans. But yeah, it
makes a big difference, and you can do that, and
then once you do that, you can add a little
butter to it and make a great sauce to go
over top whatever stuff you're making, chicken, steak, whatever it is.
You know, I think deglazing is a lost art in
the culinary world. From the home cook. Oh, totally. I
like to use a little lemon water sometimes, oh yeah,

(01:00:44):
on the hand, just to add that little bit of
acid like we were talking about earlier.

Speaker 3 (01:00:48):
And totally.

Speaker 4 (01:00:50):
I think that's good. And that's what it's called in
the bottle of the pan, by the way, fond.

Speaker 3 (01:00:52):
F O n D. Yeah, that's a that's the good bits.

Speaker 4 (01:00:57):
I was just having this conversation the other day with
one of the jobs that I do. Stop using measuring
spoons for baking. Instead use a kitchen scale. Baking is
a science, so you need to measure things out exactly.
Measuring spoons are not as accurate as the scale, and
it can affect the result. Most chefs, when they write
an actual recipe, the recipe will be done in weight,
usually by grams. We're measuring spoons and cups, measurings and

(01:01:18):
things like that are usually there's a you know, units
of volume essentially, right, and when you have those units
of volume, my cup measuring or my tablespoon measuring utensil
will be a little bit different than yours. They're always
a little bit different, areth they Jeff.

Speaker 3 (01:01:32):
Yeah, absolutely, The smartest thing to do is to learn
the ratios. Like there's there's there's ratios in all things,
and especially in food like this much to this much
to this much is going to give you the best result.
And once you understand that, it's it's so much easier.

Speaker 4 (01:01:48):
To cook, right, right, Yeah, I know you're totally right.
You're totally right. Makes a big difference, but yeah, try
to start doing it by weight you'll make, You'll make
a big, big surprise in your in your cooking style.
You'll get better at it too. A good habit if
you want to impress guests or just feel fancy, you
can make your own flavored butters in no time at all.
Just soften a pad of butter and then add herbs, garlic,

(01:02:09):
chilis or whatever you want, shape it, freeze it, slice
it with a portion into a small portion and serve it.

Speaker 3 (01:02:16):
Yeah, there you go.

Speaker 4 (01:02:17):
This is called a compound butter and is what we do.
And I do compoune butters.

Speaker 3 (01:02:21):
All the time.

Speaker 4 (01:02:22):
I mean, it's an easy way to add a sauce
to something or like you know, a little chopped garlic
and thyme with some butter and then slice a piece
of it into a coin and serve it with a
you know, grilled rabi delicious.

Speaker 3 (01:02:32):
Yeah, it's a it's a great way to stretch out
something too, Like if you have like you know, like
sometimes you have like you bought a little pesto or
you made a little pesto and there's just like a
little bit left and you don't want to throw it away,
but you know what, are you gonna use it on?
It's like two tablespoons, right, soften a little butter, mix
it together, roll it in a log, throw in the freezer,
and then perfect, great pesto butter that you can slice

(01:02:54):
up and throw it on top of a potato, throw
it on top of whatever, you know, a piece of fish.
It's it's gonna be great forever. Perfect. Yeah. I couldn't agree.
I couldn't agree more.

Speaker 4 (01:03:05):
I think a compound butter is the way to go,
no doubt about it. I mean, it's just so many.
What's your favorite compound butter? Like I said, I like
to do garlic and time, or I'll do like lemons
zest and you know, rosemary is a good one for me.

Speaker 3 (01:03:14):
What do you like? I think probably my favorite compound butter.
I love to do this one with like ancho chilis
and like limes, zest and a little garlic. It's like
it turns like this, like kind of really cool red nice. Yeah.
And I love the color of it and I love
the you know it kind of it kind of melts
a little bit. Yeah, and then I let that cool

(01:03:36):
and mix it in with soft and butter until it
all comes together and I'm with it. I'm with a
really nice bad habits.

Speaker 4 (01:03:43):
Stop ruining things with apple cider vinegar and especially add
to gravy. It'll taste like it's spoiled it instead. This
is literally what cooking wine or sherry is for now.
Cooking wine is not a thing in my world. It's
just if you're not gonna drink it, and you shouldn't
be cooking with it. I agree, you know, I think
you're gonna use wine, use good wine, you know. But
I agree apple side of vinegar really can be very
strong and overpowering. There are definitely applications where it works,

(01:04:05):
you know. Yeah, but I guess they're thinking a lot
of people like Declay's pans with it and stuff, which
is that's too much.

Speaker 3 (01:04:11):
I love sherry. Oh yeah, my gravy. I put a
little old shit in my gravy every single Thanksgiving. It's
like the taste that I look for.

Speaker 4 (01:04:21):
We've ever had she sherry together.

Speaker 3 (01:04:22):
I like glass of sherry, A little glass of sherry.

Speaker 4 (01:04:26):
Yeah, like Pedro Hamnez count me in.

Speaker 3 (01:04:28):
Oh uh, that's a you know, lady Julia, that was
her thing.

Speaker 4 (01:04:33):
One of my favorite things.

Speaker 3 (01:04:33):
I used to love little little splash of a deer maybe.

Speaker 4 (01:04:35):
Especially in the fall, little sherry. It's nice. Let's go,
you know, I mean, yeah, I agree, though, don't don't
deglays with apple side of vinegar. You can finish things
with apple side of mike, addressing with it, that sort
of stuff, but don't.

Speaker 3 (01:04:45):
It doesn't work. It's not what you vinegar. If I'm
doing something with apples and like cabbage, it has certain applications,
like I said, but don't just deglaze your pan with it.
Not straight.

Speaker 4 (01:04:58):
Let's see how much time I got. We can do
quick a good habit keeping note of your recipes and
rate them. So when we have recipes, give them a number,
give them a rating, you know, which isn't bad like that.
Sometimes I do my recipes by days of the week,
you know, like if it's an easy thing, it's that's
good Tuesday night recipe, you know, that kind of thing.
But that's a good idea, if you know. Keeping a
recipe guide is not a bad idea, especially on your phone.
Really simple.

Speaker 3 (01:05:18):
I love that. Yeah, yeah, yeah, I never think about
doing that. I mean now, I mean, you know, I
have my ten thousand hours. It's just kind of of course,
that's what we do. We just figure it out.

Speaker 4 (01:05:27):
You know, well, we gotta this just breaks over that
one quick. There was a more bad habit there. But
you know somewhere it goes. You're checking out Plumb of
Foods right here on the voice connect a WICC with
Chef Plum Chef Jeffy. Stay right there, friends, we get back.
We're gonna finish up our whole show on triggering and
polarizing kitchen things.

Speaker 3 (01:05:43):
Stay right there.

Speaker 8 (01:06:00):
Too hot to hand, it was too cold the hole
they call the Ghostbusters in the hands control throwing part
wild got a grip, camera clips scraping back to the sevoice.

Speaker 2 (01:06:18):
That's not legal.

Speaker 8 (01:06:23):
Yeah, I used to Scott another one of those fuss.

Speaker 4 (01:06:28):
Oh yeah, we rolling here today on plumblof Food's Happy
Saturday toll.

Speaker 3 (01:06:33):
You hope you guys are doing well.

Speaker 4 (01:06:35):
If you miss any part of this program, you can
go download the episode anywhere you get your fine podcast.
There's a lot of great information in the show, and
not only that, we're bringing back to Bobby Brown now
much of the chagrine of my co host here. I
definitely think listen. I would never say the song is
better than the original Ghostbuster.

Speaker 3 (01:06:54):
Song by Ray Park Jr.

Speaker 4 (01:06:56):
But different, and it's probably my favorite Ghostbuster's theme song.
This is from ghost Us just too Bobby Brown on
our own, Thanks Grandpa, what are you talking about?

Speaker 3 (01:07:05):
Thanks Grandpa. There's been like forty two sequels since this movie.
There's been two. This was This song is fantasticus.

Speaker 4 (01:07:15):
Listen, listen, listen, there's a whole new genre.

Speaker 3 (01:07:19):
Come on, man, listen.

Speaker 4 (01:07:23):
And if Bobby Brown's can't find out we use this
in the in our podcast, are an get mad at us?
But that's okay. I'm okay with that. I would love
to have a fight with Bobby Brown's. Can't Could it
be fun?

Speaker 3 (01:07:33):
Crazy?

Speaker 4 (01:07:34):
I mean, then we can be like, listen, how many
people player? I would say to them, look at your
Spotify plays in the song. It's at one million, four
hundred and seventy three. You know who played them?

Speaker 5 (01:07:42):
Me?

Speaker 3 (01:07:44):
It would be like, prove it.

Speaker 4 (01:07:46):
Well, I could probably show them my Spotify activity. It's
my guest. All I'm saying, Jeffy, is that I think
you should give a song more credit.

Speaker 3 (01:07:55):
I don't like.

Speaker 4 (01:07:56):
I mean, Jeff and I had a twenty five minute
conversation about this song yesterday and he was so upset
at me.

Speaker 3 (01:08:01):
I just don't know why this horse is dead and
it's been dead.

Speaker 4 (01:08:06):
I'm bringing it back.

Speaker 3 (01:08:08):
I just don't know. I don't know if it wants
to come back. Can we get to our show now?
You keep trying with Bobby Brown.

Speaker 4 (01:08:15):
No, I'm playing a good song. I'm playing a great.

Speaker 3 (01:08:17):
Song, playing it and playing it. We have a house
band that makes amazing music, amazing. You're just playing this
trash trash. I just want you to know I did.
I did pull the house band and they uh seven
to eight? Uh was it was really close? But they
kind of agree with you. Close. Yeah, they all agree

(01:08:40):
with me.

Speaker 4 (01:08:41):
No, no, no, not all of them them did and
seven of them agree with me. Adam agree with you. Yeah,
that's what seven eight me. It was really close. Trust me,
it doesn't math.

Speaker 3 (01:08:52):
Eight of them, eight of them, which is more than yeah.

Speaker 4 (01:08:55):
One more, one more person.

Speaker 3 (01:08:58):
This is amazing, Jeff. I love how you figured these
out right down more more though.

Speaker 4 (01:09:03):
If you missed any part of the show, you can
go download a podcast anywhere and catch up with it.
We're talking about all the things that are polarizing and
triggering in a kitchen for a chef, or maybe just
for people in general.

Speaker 3 (01:09:13):
We covered a lot of ground on here.

Speaker 4 (01:09:14):
We're gonna finish up a few more topics on here,
but we're gonna get to a little bit more of
the uh funnier ones and sillier ones here. They've got
our on our topics to bring up. And you know,
I think the first one that I mean, first chef,
out of the ones we talked about, is there anything
here that you really like, like you hold steadfast on
like you will die on the hill for the ones
that we've talked.

Speaker 3 (01:09:33):
About, Uh, what do you mean like.

Speaker 4 (01:09:38):
The topics that we've talked about you that we've said
are you know, for instance, like I will go to
my grave saying do not put oil on your pasta water?

Speaker 3 (01:09:47):
Oh oh well, all right, So this is one thing
I'll say to you, like you're not helping yourself. But
I'm not gonna like go like, here, do do you
because you do that? You know, I'm just gonna say,
like why And if you're like I like it, I'm
gonna be like, all right, cool, I would tell them

(01:10:09):
the wrong you You get a little stronger feelings than
I do of us.

Speaker 4 (01:10:14):
I'm just I'm not like I like, you know, I
would get like some things are clear right and wrong
and that's definitely clear right and wrong on that. But no,
it's got to be something that you're like, one hundred
percent I agree with.

Speaker 3 (01:10:26):
This, all right, So one hundred percent I agree the
jar lick one. Yeah, okay, cool, one hundred percent Jarlck. No, No,
hard to argue that. I might not use scarlet at
all if it was just Jarleck, I would be like,
probably agree, I agree about this doesn't make any sense.

Speaker 4 (01:10:43):
I'll probably would have go like powder first, exactly, or
something I don't or granulated or probably nothing.

Speaker 3 (01:10:49):
But you know, yeah, yeah, exactly. It's the whole thing
just freaks me out. The other one is the like,
you know, tomatoes off the vine going in the fridge. Yeah,
that's crazy.

Speaker 4 (01:11:00):
Yeah, just don't do that. There's a bunch on here
in this episode, So go download the podcast. You can
find out if you missed any part of it. You
can see the stuff that we're talking about here. So
we're gonna get some of the ones that are a
little bit silly, you know, I mean not crazy silly,
but a little bit silly that we had to talk
about that I think are kind of fun. First firstly,
you know a lot of people will cook a steak, Jeff,

(01:11:21):
And they want to flip at seven hundred and fifty
five times when they're cooking a steak seems a little
bit overdone.

Speaker 3 (01:11:27):
Don't you think I don't mind flipping it a few times.

Speaker 4 (01:11:33):
Interesting, that's so interesting because now we're gonna we're gonna
fight now.

Speaker 3 (01:11:38):
Well, so you know we used to cook when I
cooked them in restaurants we were going, we would try
to stripe them. You know, we put a diamond on them.

Speaker 4 (01:11:48):
Yeah, you hashtag them, and you know we.

Speaker 3 (01:11:50):
Would we would uh bulling them out a little bit.
And then you do one little turn and then you
flip it, you know, yeah, and then you know they've
kind of even it up a little bit. It and then,
like I said, I'd like to use a little weight.
Sometimes I like to flip it a couple of times.
I'm a one flip guy. That's cool. One flip. I

(01:12:13):
bet it's a delicious steak, of course it is. I
flip a lot, and I bet you my delicious too.

Speaker 4 (01:12:19):
I think you probably mess it up. Yeah, you would
think I'm kidding, Jeff, I'm kidding. I think a lot
of people, they do tend to flip their steaks too
many times. I'm just saying you don't need to. You
can flip it once and you're probably good to go.

Speaker 3 (01:12:32):
Well, you know, modernists often backed by food scientists like
Lopez says. You know, he says it actually can lead
to faster cooking, and it's a little bit juicy of
a final product when you flip it more every thirty
to sixty seconds. That's crazy talk. Allowance for every cooking

(01:12:53):
from every edge and every angle, reducing the gray and
overcooked band inside. If you flip it more, it keeps it.
It evens the cooking.

Speaker 4 (01:13:02):
Yeah, I'd love to do have a steak and have
two steaks and cook them differently and see how what
the difference is. I actually may do that because now
I'm interested.

Speaker 3 (01:13:12):
Washing mushrooms. Jeffy.

Speaker 4 (01:13:15):
You know, I come from the world of When I
was in culinary school, we had a class called product
ID which was you know, it just it's basically talking
all these different things that grow and products and vegetables
and meats, all this different stuff. And my instructor said,
mushrooms grow and poop, so you should definitely wash them.
But then when you go to your next class and
you start washing mushrooms to chefs like, what are you doing?
Why don't don't put water. It's like a sponge. It

(01:13:36):
absorbs it. Don't wash it. Well, you'll never see her.
Where's your head out on that?

Speaker 3 (01:13:42):
I washed mushrooms. I mean, depending on what mushroom it is,
I wash.

Speaker 4 (01:13:47):
Them and just say like a cremedi mushroom, not not
anything weird.

Speaker 3 (01:13:49):
He make kreamedi mushroom. If they're not super dirty, I
might just brush them all off, you know, shake them
out really good on a bunch of paper towels. I
make like a paper towel kind of like situation shacking
like this between a couple sheet pants and kind of
like get all the excess crap off them, like whatever
is like stuck to them. You know.

Speaker 4 (01:14:09):
I was working at hotels. We had we had a
little paintbrush we'd use.

Speaker 3 (01:14:12):
Yeah, we have a little brush at work that I'll
sometimes use for stuff like that. But I mean moreles,
you know, like getting all the sand and all the
dirt out of a morale is a challenge with Yah,
and I tend to throw them in some hot water
and spray them out a few times, and then I
try to dry him out. I put them in a
salad spinner. I'll spin them a little bit.

Speaker 4 (01:14:33):
And then I think home cooks are doing morales, though
some might.

Speaker 3 (01:14:38):
I mean, I mean, you know, Chantrell's are popping late
in the fall, beautiful. Another mushroom. You really have to
kind of get all the stuff out of them, for sure,
and sometimes rinsed in it helps. And you know, I'm
a washer. I liked, you know, like like the guy said,

(01:15:00):
I hear you, I hear you.

Speaker 4 (01:15:01):
It's but yeah, I was always from the you know,
school of don't wash your mushrooms. But you know, it says,
you know, I guess some new testing has found out
they're not quite as absorbent as they once thought they were.
Like so quick rent isn't really gonna hurt them. So
but I do kind of agree that, you know, listen,
they're growing um anwer you need to wash them, like
I don't, you know, I.

Speaker 3 (01:15:19):
Kind of agree. So that's my thought.

Speaker 4 (01:15:25):
Pineapple pineapple on Pizzah, Yeah, it's tough, especially being in Connecticut.

Speaker 3 (01:15:32):
I mean maybe I think it depends on where you are.

Speaker 4 (01:15:38):
Can we say it like that, if I'm in Hawaii
or California, A little pineapple on a pizza, Okay, that
makes sense to me if I'm in Connecticut, New York.

Speaker 3 (01:15:46):
No, definitely not. So what I'll say is if it
makes sense to me, like, uh, if you serve me
like an outpass store or slice of pizza, okay, like
a little pork, a little pork, you know, and like
it's like you shave it on there and you got
some sort of like kheta cheese with it, and then
you want to like top it with a little bit

(01:16:07):
of grilled pineapple some sort of halapeno situation. I would
probably try that. Yeah, I'm not gonna hit me with
the classic ham ham and pineapple Hawaian. I'm not. I'm
not gonna go I'm not don Yeah, I'm not. I'm
kind of with you. I don't like that.

Speaker 4 (01:16:26):
I mean, I don't get don on that, but it
does to me also matter where you are, I think,
like I just don't think that's something that should be normal.
I mean, I guess New York has a lot of
pineapple pizza though too. All those guys right.

Speaker 3 (01:16:36):
Oh man, I worked at Pizzari's for a long time
all over and uh my least favorite combination that these
guys used to make all the time, because for like
the family meal pizza because it would make me angry.
It was pepperoni, jalapenos, and pineapple. Yeah, and it was

(01:16:56):
like a favorite. It was like a weird like it
was like sweet, it was spice. See, it was greasy,
you know. I was like and I'd have to eat
a slice because I was hungry, and I'd always like
flick the pineapple off put the juice of alory soak in,
so I'd have to taste it.

Speaker 4 (01:17:09):
And they would never use real fresh pineapple. It was
always like canned pineapple.

Speaker 3 (01:17:13):
Yeah, there's no no one's peeling and chopping a pineapple
and a pizzeria for the most part. I mean, now,
I'm sure there are pizzerias that do it. But of
course kids remember the canned mushrooms.

Speaker 4 (01:17:25):
Oh gosh, yeah, I think a second that you said
it brought me back. Those were disgusting, dude. They're the
weirdest things the hand. Mushrooms are so weird. They have
the consistency of a clam.

Speaker 3 (01:17:36):
It's so cross like it's like it's it's just so
not okay, is it oil, is it water? What's the
liquid in there? What is it? We don't know, Yeah,
it's mushroom. Broth. I don't know, like broth. It's like
it's like biscuits, like sodress. It's thick. It's thick like
consanme or like something like that.

Speaker 4 (01:17:58):
Like, I don't know how to It's not good. It
not something that we should Yeah, canned mushrooms were disgusting.
They were always on buffet lions to back in the nineties.

Speaker 3 (01:18:06):
Remember dude, it was like a they have a weird
They don't taste like mushrooms. They taste like the can.
Yeah right, you tasted You're like, oh, that's a tinny,
that's a thing. Yeah, it's like eating a penny. It's
like gross. Yeah, canned mushrooms. And I remember lot there

(01:18:28):
some restaurants and pizza places that's what they would use.
I think didn't Pizza Hut for a long time.

Speaker 4 (01:18:31):
These caned mushrooms and their pizzas.

Speaker 3 (01:18:33):
I used to make me so mad because you'd get
refreshed mushrooms. You'd be pumped, and then like you go
to somebody else's pizzeria, you know what I mean, Like
you had a pizzeria that you go to and you
know it's good, so you get like pepperoni mushroom and
it's always good. And you go to someone else's house
and they're like, oh, you what you want? You're like, oh,
pepperoni mushroom. Yeah, and then it comes and it's canned
mushrooms and they're not even really they're barely even warm.

(01:18:55):
What is going on? Yeah, that's gross.

Speaker 4 (01:18:58):
Canned mushrooms are disgusting.

Speaker 3 (01:18:59):
That's the thing. That's the thing that Sally's would do.

Speaker 4 (01:19:02):
Whoa, I think that's why are they taking straight? It's
here for no reason.

Speaker 3 (01:19:06):
I'm saying it might be a thing that they do.

Speaker 4 (01:19:08):
I don't think so.

Speaker 3 (01:19:09):
It might be.

Speaker 4 (01:19:10):
I don't think so. M Okay, the cereal sequence milk
first or cereal first in the bowl? Like, what's the
correct order here? I mean, is there a difference? Is
that it doesn't matter.

Speaker 3 (01:19:21):
I just don't understand anyone that would float cereal on
top of the milk.

Speaker 4 (01:19:27):
Yeah, I'm kind of with you on that. It makes sense, Yeah,
it does it. I don't think it does. I mean,
I'm trying to think the cereal I would do that
with shredded wheat.

Speaker 3 (01:19:37):
Why, I don't know.

Speaker 4 (01:19:38):
I'm thinking, is there what I would do it with?
I mean I kind of like put the cereal in
then for the milk, and it kind of mixes it
up on its own.

Speaker 3 (01:19:44):
When you do that, you know, in what world do
you want to push your spoon through dry cereal into milk.

Speaker 4 (01:19:55):
So they say that the milk first, people say it
keeps the cereal from getting soggy too quickly. You add
a little cereal at a time, ensuring maximal crunch into
the last bite. You're doing it all wrong. So like
you put a little cereal in eat and as it
gets down you put some more.

Speaker 3 (01:20:08):
That kind of way. Oh all right, a little at
a time. If you're a psycho, I can see that
that's what you need to do with your life. But
like I just, I mean, I just don't. I mean, yeah, cereal.
Did you have a favorite cereal? Oh? Many, many? Like
what are your top two cereals? Your top two cereals, Jeffrey,

(01:20:29):
I mean I don't eat them anymore. My top two
cereals now are probably magic spoon peanut butter and magic
spoon chocolate.

Speaker 4 (01:20:38):
What is magic spoon?

Speaker 8 (01:20:39):
What is that?

Speaker 4 (01:20:40):
Some rich people cereal magic spoon.

Speaker 3 (01:20:42):
It is a little expensive, but it's like one of
these like super high protein, low sugar, high fiber cereals.
That's like it's like a when I need to crunch
on something and I want something sweet, Like a cup
of it is like one hundred calories and it's pretty healthy,
you know. But back in the day, back in the day,
this is what I want to hear. I used to

(01:21:03):
eat fruity pebbles. I was about to die the next morning.
I had a cereal bowl that was about a six
court pasta bowl. And I would come home from work
and I would from partying and at the bar and
all sorts of stuff, and I every night, for some reason,
I would eat like two thirds of a box fruity

(01:21:27):
pebbles fruity pebbles and drink all the milk and like
be like, you know, awful happy. I mean, it's the happiest,
but my stomach was never thrilled. Yeah, it's a lot.
It's a lot. There so much sugar and so much garbage,
and it's like so bad for you. All the colors,
it's like every colored dye that probably causes things is

(01:21:49):
in hilarious. It's so funny. Man.

Speaker 4 (01:21:51):
I'm a multi grain with protein cheerios guy.

Speaker 3 (01:21:53):
Now I love those. Okay, okay, it's a good cereal
I don't want it shouldn't be good, but it does good.
It's a tasty sere. Actually it's a little sweet sweet,
but it's like just the sweet enough.

Speaker 4 (01:22:04):
Yeah, it has a little blaze on something, which is
kind of nice.

Speaker 3 (01:22:06):
It's less than a honeynut, but still good.

Speaker 4 (01:22:09):
And I'll still I'll still love a good bowl of
cocoa crispies.

Speaker 3 (01:22:14):
So coco snap for ackle and popped me. I will
get down with a little of that. But I love
the original honestly, just just the mouth flavor of it,
like the popple, the popping action. I've always gotten into that.

Speaker 4 (01:22:27):
Well, let me just you did your back the day
to get my back in the day ones.

Speaker 3 (01:22:30):
Also, I mean so.

Speaker 4 (01:22:33):
I loved apple jacks because apple jacks they would cut
through your mouth a bunch.

Speaker 3 (01:22:36):
But apple jacks are always delicious. That's good. I love.

Speaker 4 (01:22:39):
I was a big cocoa pepple fan. Love me some
cocoa pebbles, Okay, coca pebbles with a jam. I was
a big Lucky Charms fan, and I would like Saturday
Morning cartoons they'd have the commercial for Lucky Charms, the
new the new marshmallow in it.

Speaker 3 (01:22:51):
You know, oh, like the purple unicorns in.

Speaker 4 (01:22:55):
There now or something like that. Dude, they were always
on sale.

Speaker 3 (01:22:59):
We were on benefits, so we had the Kaboom cereal.
It was. It was just like lucky churns. My mom
used to say. We'd always be like, no, it's not,
it's not at all. It's not. It's not, Mom, but dude, Kaboom.
You'd always find like one burnt cereal. Oh yeah, oh yeah,
where does thing come from?

Speaker 4 (01:23:20):
I also used to love Little Captain Crunch, but not
as much as my mom thought I did. She would
always it was on sale. She'd buy five boxes of.

Speaker 3 (01:23:25):
It and hide on a peanut butter Captain Crunch. That
was good stuff. Slap on some of that and yo,
my honestly second number two favorite cereal back in the day.
And I probably would still eat it right now if
there were some in my house. Cinnamon toast crunch, nothing
wrong with that. That's good stuff right there. And the
milk after some cinnamon toast crunch, make your coffee with that?
Oh okay, I felt. I don't know why, but it

(01:23:48):
made me feel very sophisticated.

Speaker 4 (01:23:50):
Okay, well listen, why this is our cereal?

Speaker 3 (01:23:52):
Bring on?

Speaker 4 (01:23:52):
I didn't know we're gonna do this, but yeah, I'm
excited about it. I'm excited about it. I also met
even as a kid, and to this day. Sometimes i'm
box of raisin brand. I put the raisin bran and
a bowl. I take just hear me out, and I
take one little spoonful of sugar and just make it
snow over top of the cereal, just a little snow
on top, and then porty milk in there. Let me

(01:24:12):
tell you something, it's delicious.

Speaker 3 (01:24:15):
It's so good. A little raisin brass and sugar on it.
Bro Look, it's snow, just just a little snow, just
a little little sugar over top of Mary Poppins here
over here, just a little. I don't like raisin bran.
I'm not really into raisins. I've never really loved raisins.
My mom's a big raisin brand fan. We always had
in my house. Not a big fan. I do like

(01:24:38):
healthy that. It's not really that healthy, but I always
thought it was healthy and I loved it. No crackling
oat brand. Oh, I don't know why, but I love
I love that.

Speaker 9 (01:24:49):
Probably also like grape nuts, gros I love grape nuts
and grape nuts that's what you put a little sugar
on top of you hit the grape nuts with a
little maple syrup or a little sugar on top of
the grape nuts.

Speaker 4 (01:25:01):
Wow, I never did that a great I couldn't even
get past the grape nuts. And then I hate the
way they feel. I didn't like any of it.

Speaker 3 (01:25:06):
Oh it's like eating gravel. It's amazing. It's like it's
like a grain gravel. It's man, that toughens your boy up.

Speaker 4 (01:25:13):
Because we had time for one more here before we
had to put a show on and put this done. Uh,
put a put a bow on this. So what I'm
trying to say open face sandwich, Jeffy, is it even
a sandwich?

Speaker 2 (01:25:25):
Uh?

Speaker 3 (01:25:25):
No, it's an open face sandwich. It's not a sandwich.
It's an open face. It's like a it's like a cannobe. Okay,
like like a yeah, I guess.

Speaker 4 (01:25:36):
So I'm trying to think like an open face like
beef and cheat cheddar or something like that.

Speaker 3 (01:25:39):
I feel like you would need an open face sandwich
if you didn't want to eat a whole sandwich, Like oh,
I was gonna have a light lunch. I didn't want
a whole lunch, then the whole at the bread. So
I'm gonna have an open face sandwich?

Speaker 4 (01:25:48):
And would you eat your open face sandwich with a
knife and fork.

Speaker 3 (01:25:52):
Depending on what kind it is? Probably it was like
like like I love a tuna melt okay, open face Uh,
but that's a tune of milk. But I like an
open face because I don't like picking it up, and
I'll eat that with a forking knife for sure.

Speaker 4 (01:26:08):
Would would technically a hot dog be an open face sandwich?

Speaker 3 (01:26:12):
Yeah, we've been an open face sandwich. That would be
the closest thing that you could come into. A sandwich
would be an open face sandwich. I think we might
we might have just figured something out here. Jeffrey, Sure,
that's what you want to start calling and I'll get
behind the open face sandwich.

Speaker 4 (01:26:30):
We may have just figured something out here. I think
I don't know, but.

Speaker 3 (01:26:33):
It's so many words that it doesn't make sense to
say it an open face hot dog sandwich. Listen, if
you put if you put water and put the oil
in the water, you're doing the wrong.

Speaker 4 (01:26:43):
That's that's right.

Speaker 3 (01:26:45):
Listen to friends.

Speaker 4 (01:26:46):
I hope you guys enjoyed and got a few laps
out of the show today with us here on Plumblave
Foods or here on w I to see the Voice
of Connecticut.

Speaker 3 (01:26:51):
Help maybe learn some things. You know, don't put oil
on your pasta water.

Speaker 4 (01:26:55):
You know, open face sandwiches, open pay sandwiches, but it's
not a sandwich, open face hot talk sandwich.

Speaker 3 (01:27:01):
That's a thing. Stop it.

Speaker 4 (01:27:02):
And we also know about breakfast cereals. Go buy some
breakfast cereal. There's so many things in the show, and Jeffy,
we I feel like we're doing it for the people.

Speaker 3 (01:27:08):
Yeah, good, try to fluckin. I don't know what that means,
but I'm with you right there. That means breakfast cereal
in German. Oh, there we go for Chef Jeff, I'm
Chef Plum.

Speaker 4 (01:27:16):
Thanks checking out Plumb Love Foods.

Speaker 3 (01:27:17):
Friends.

Speaker 4 (01:27:17):
Remember food is one of the most important things we
have in life. Everything important life revolves around food. Let's
make sure we give the time it deserves. We'll see
you guys next week right here on Plumblove Foods on WICC.
The Voice of Connecticut in the