Hot Dogs and Caviar Hot Dogs and Caviar
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- Arte
Two Charleston, SC-based chefs riffing, ranting, and occasionally teaching, on a variety of food- and restaurant-based topics.
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The Guys Shoot the Sh**, and Jesse Finishes Discussing his NYC Trip (Warning: Raunchier than Normal!)
Hi all. Sorry about the delay, whoever produces this podcast needs to get his sh** together. Anyway, here's the new episode, culminating Jesse's recounting of his NYC trip, but with lots of dirty jokes and swear words.
Time Stamps:
2:30 On the Great Joey Chestnut
3:55 On to Chuck Norris (Funny Story)
6:00 More Hot Dog Talk than is Normal, Even For Us
14:14 On Mister Happy, Bygone Sushi Master
15:16 Meditations on the Intensity of Cooking at a High Level
16:58 The Rest of Jesse’s NYC Trip
17:42 Jesse’s First Real Restaurant Meal, and on Being Jaded
21:00 Xian’s Famous Foods
27:03 Ernesto’s
40:30 An Anchovy Tangent (The 2 Amy’s Story)
42:12 TK Finds His Anchovy Compound, and the Guys Descend into Chaos
47:37 Nobu (Jesse Gets Serious, and Waxes Philosophical)
58:20 The Nobu-Peru Connection, and a Hasty Outro -
Multi-topic Glitch Fest: Brutal Banquets, Tiny Crabs, Mushroom Thoughts (unrelated to cooking), and Jesse's NYC Notes, Part 1
Hi guys, another episode, finally! The internet quality was bad, so there's some glitching, but Jesse tried his best to edit the worst of it out. Still, this is not our best-sounding episode. (When we finally DO have a best-sounding episode, we'll let you know.)
Time Stamps:
2:09 Tarver’s Nightmare Gig
14:41 Winkies, Schmekels, and Nozzles
15:54 Jesse’s Bartending Beat-Down
17:10 On Tiny Spider Crabs
30:30 What TV NOT to Watch on Acid
31:54 Jesse’s Mushroom Experience
34:22 Jesse’s NYC Trip Part 1: Bubbie’s
36:36 NYC Part 2: Daniel
39:03 A Digression on Bread Service
42:54 The Best Dish in NYC
50:57 Jesse’s Embarrassing Shoe Story
53:02 Tarver and Nate Talk Artichokes … and Mutual Esteem -
To Send It Back, Or Not To Send It Back? (and Other Long-Winded Digressions)
Tarver couldn't make it, so Jesse and Nate planned something special. Wait, no they didn't, they just spitballed on random topics. The guys discuss sending food back, brick oven bread, cookbooks, and a particularly virulent strain of culinary misinformation.
Time Stamps:
2:34 Nate’s Christmas Calendars
5:09 Nate’s Science Experiment (Mesophillic Cheese Culture)
7:03 People Like Grilled Cheese
9:42 Kenny Shopsin
14:37 Uncle Bucks
15:10 Huff’s Question on Sending Stuff Back
36:19. The Guys’ Actual Advice for Dissatisfied Diners, Sort Of
41:26 On Food Poisoning Fears
44:35 Nate’s Pop-Up Pizza Oven, Which Devolves Into a Discussion of Jesse’s Mom’s Xmas Gift Buying Habits
50:16 The Absurdity of Fondue Sets
51:50 Whittingstall’s Oueuvre
58:00 Signature Dishes that Matter
1:09:28 The Ultimate Nomenclature Controversy Question: Sorbet v. Sherbet -
The Guys Dish on Weird Food (Warning: Jokes are ESPECIALLY Nasty Today)
Hi everyone! We got TK in the house today. We didn't have a ton of time, so we just had a conversation about weird food, and everywhere that topic took us.
Warning: Some of the jokes get a little raunchy on this one, even for us.
Time Stamps:
1:00 Nate Reveals a Funny Compliment he Received
3:35 The Boys Get Down to Business
3:40 Nate’s Mildly Racist Kim Chee
5:20 Kimchee Tuna Tartare
7:07 Oldest Food the Guys Have Had
13:57 Eating Insects
16:00 Jesse Confuses Lionfish and Scorpionfish\
18:50 On Rays, Catching and Cooking
28:50 Natto, and Why Tarver Hates It
34:21 Durian Fruit
35:55 The Taleggio Story (Funny)
42:21 Around the Horn, 1 More Weird Food Each
43:26 Nate Ate Dehydrated Scorpion
43:23 Tarver Ate Testicles
45:27 Jesse Ate Raw Horse
49:19 Red Stag Venison
54:00 Jesse’s Insane Pop Tart Idea -
Razor Ramon, Magic Mushrooms, and Listener Questions
Hi guys, we didn't really have a plan for this one, so we went to the mail bag.
Time Stamps:
:30 We begin with a tribute to Scott ‘Razor Ramon’ Hall
4:14 Nate Introduces Ray Finkle, his Einkorn Wheat Starter
8:33 Nate’s Cabbage Proclamation
10:24 Jesse’s Sad Story with a Funny Punchline
20:17 Listener Question #1: Knife Brands Recommendations
21:40 Jesse and Nate’s Knife Go-Tos
28:13 The Diamond Steel Issue
32:55 On Quentin Middleton
37:14 Steven’s Charcuterie Question
38:17 How to Create the Protein Web
40:40 Aged vs. Fresh Charcuterie
42:00 How to Make Sure Your Pate is Cooked Properly
42:45 On Aromatics in Pate
44:44 Heat Management is Paramount!
45:09 Take Good Notes!
47:00 Michael’s Training/Management Question
47:30 Leading By Example
48:42 Breaking the Jerk Cycle
50:52 The Crab Salad Story
53:17 The Value of Empathy
53:50 Orange-Lemon-Orange
55:00 Help People Find their Role
1:00:09 Jesse’s Passive-Aggressive Final Thought
1:03:00 The Towel Story
1:07:11 Michael’s Real-Time Menu Request! -
J and TK Talk Culinary Competition, Festivals, Vegas, and What Makes Cookbooks Great (or Bad)
Hi guys, no Nate this week, so Jesse and TK ATTEMPT to talk about cookbooks, but lose the plot for a while first. No technical discussion this time, just a bunch of chatting about various aspects of chef culture.
1:02 Jesse’s Charleston Wine and Food Hot Take
2:35 Tarver and Jesse’s Beer Crushing Vendetta
5:10 On Restaurant Week
8:36 Jesse’s Chopped Audition Story, Amid a Broader Discussion of Top Chef
13:11 Why Iron Chef is the Best Competitive Food Show
20:19 TK on the Overriding Positivity of the Great British Bake-Off
21:12 Jesse’s Bobby Flay Confession
25:05 Tarver’s Vegas Adventures
25:20 Tarver and Jesse’s Roku Coincidence
29:00 On Robuchon’s Potato Puree
30:14 Gagnaire’s Was Overrated!
30:47 On Skydiving
34:02 The Guys Get On Topic: What We Look For In Cookbooks
35:16 When Recipes Don’t Work 42:22 Pie Crust Talk
52:17 Beauty Counts in Cookbooks… But Pretentiousness is a Thing
58:21 On Michel Bras’s Legacy
59:53 On the Importance of Photography in Cookbooks
1:07:00. A Cookbook’s Duty of Safety
1:16:36 The McDonald’s Fries Conversation