WELCOME TO OUR KITCHEN: We're making eighteen-spice curry oil!
Curry oil. Eighteen spices. A culinary wonder: herbal, aromatic, and irresistible.
We're making eighteen-spice curry oil, a great finishing oil for take-out or even your own curries. To find this recipe, look for it on our website here.
This is a recipe from our new cookbook COLD CANNING. If you'd like a copy of that book, please click here.
We've also got a one-minute cooking tip about grilling. And we'll tell you what's making us happy in food this week.
Here are the segments for this episode of COOKING WITH BRUCE & MARK:
[01:03] Our one-minute cooking tip: grilling a la plancha)
[03:20] We’re making eighteen-spice curry oil. To find the recipe, please go to our website by clicking here.
[21:30] What’s making us happy in food this week? Smoked venison neck and perfect corn bread.
Transcript
Hey, I am Bruce Weinstein and this is the Podcast Cooking with Bruce
2
:Mark: and Mark.
3
:And I'm Mark Scrubber, and together
with Bruce, my husband, we have written
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:three dozen cookbooks, not counting
the ones we wrote for celebrities.
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:We're publishing our 37th cookbook soon.
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:Cold Canning, or if you're listening
to this out of order and not in real
7
:time, maybe we've already published it.
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:Cold Canning.
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:It's a small.
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:Batch canning book.
11
:Make two or three jars of blackberry
jam, blackberry conserves,
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:or blackberry barbecue sauce.
13
:Keep them in your fridge or your
freezer with no pressure or steam.
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:Canning what?
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:So, so easy.
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:So easy, so easy.
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:We're actually gonna make a
recipe from cold canning on this
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:episode of the podcast, a very.
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:Special recipe one.
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:So special, we actually gave
it to our publisher, gave
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:the product to our publisher.
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:We're gonna talk about a one minute
cooking tip as always, and we'll tell you
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:what's making us happy in food this week.
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:So let's get started.
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:Bruce: Our one minute cooking
tip grill, some food alanche,
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:which means grilling alanche or.
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:On the griddle in Spanish.
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:It's an easy upgrade to
your charcoal or gas grill.
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:With a simple setup, just get
yourself a carbon steel griddle.
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:Set it over the grill grade.
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:It opens up a world of possibilities.
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:You can cook marbled cuts of meat that
won't flare up or burn or dry out.
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:Fish gets crispy and stays juicy.
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:Vegetables don't fall through the grill
grate and hard to sear things like
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:citrus and avocados can be charred
and caramelized, and it's a whole new
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:way to think about using your grill.
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:Mark (2): It is.
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:So what do I do with
this thing when I'm done?
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:How do I clean it?
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:What do I do with it?
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:Bruce: Let it cool out on your grill
and then clean it the exact way you
42
:would clean cast iron in your kitchen.
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:Put it in your sink, scrub it with
coarse salt and paper towels and water.
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:Then put it over a high heat
on your stove to dry it off
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:Mark (2): or back out on the grill.
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:Bruce: Right?
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:But you'd have to turn the grill back on.
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:Right?
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:Mark: But you can, you can
put it back out on the grill.
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:And turn the grill on,
assuming you have a gas.
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:That's a gas grill.
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:Mm-hmm.
53
:Thing you turned it on and it.
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:Then put it back out on the grill and heat
it up and it should go to smoking, right?
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:Yep.
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:Bruce: It should be smoking hot
so it's dry and it won't rust.
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:Mark: Right.
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:Okay.
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:So try that.
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:Get yourself a, as Bruce says,
a carbon steel griddle and
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:put it right on the grill.
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:And then just think of all
the things you can make.
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:I mean, you can thinly slice pork belly
and you can caramelize it on your grill.
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:Mark (2): Mm.
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:You don't have
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:Mark: to worry about asparagus
spears going through the grates.
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:They'll get nice and char out there.
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:Shrimp bacher.
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:Yeah, you.
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:Put shrimp and you don't
have to worry about it.
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:Sticking fish filets, it's really a
great thing, and especially carbon steel.
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:Once it gets, uh, seasoned, it is just,
it's a non-stick surface essentially.
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:It's beautiful.
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:Right.
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:Follow the manufacturer's
instructions about how to season it.
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:Okay.
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:Before we get to the next segment
of this podcast, lemme say that.
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:We would appreciate it if
you could rate this podcast.
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:If you could write a review
of it, that would be terrific.
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:We are not supported.
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:In fact, we are not advertised on purpose.
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:We don't accept advertising on purpose.
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:So it would be great if you could
help us out and help keep the
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:podcast fresh by giving us a rating.
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:Stars are nice and also writing a
review that really keeps it fresh
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:in the algorithm and that's the
way that you can help support.
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:This podcast.
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:Okay, we're off to the kitchen
and we're gonna make a recipe,
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:an incredible wild recipe from
Cold canning 18 spice curry oil.
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:Okay.
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:Before we get started, let me ask
you, why would anybody make this?
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:Bruce: Uh, because it's
spectacularly delicious.
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:It makes an amazing gift.
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:You want to have it in your house.
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:It's the same reason you wanna
make the 18 Spice Chili oil.
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:That's also in the book because.
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:It's beyond just curry.
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:Just like the chili oil
is beyond just chili.
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:There are so many spice.
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:What am I gonna do with that?
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:It's aromatic, it's beautiful.
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:This becomes a finishing oil.
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:You're gonna drizzle it over
grilled vegetables or fish.
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:You're gonna try it on Asian noodles.
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:You're gonna put it on baked
potatoes instead of butter.
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:Drizzle it on the bread of a sandwich
instead of mayonnaise, you have a
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:marinade that calls for oil for, or
a dressing that calls for oil use
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:half plain oil and half of this.
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:18 spiced curry oil.
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:Put it out as a dip with a bowl of
cubed up baguettes and let people just
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:dip the bread into the oil and eat it.
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:It is so good.
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:Mark: Okay, so I will tell
you that it is pretty.
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:Bruce is selling it pretty hard, but it
is pretty amazing what happens here and,
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:um, it, it takes a little bit of work.
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:This one takes a little bit of
work, but as you know, cold canning
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:is all about small batch stuff,
and it's no pressure canning.
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:So we can actually treat this as a canning
recipe, even though of course you'd
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:never put this in a pressure cooker.
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:Mm-hmm.
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:Or in a steam canner.
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:But we feel it's in that same
preserving family as Blackberry Jam.
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:We actually made a huge bottle of
this and took it to our publisher
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:for his 40th birthday 40th, he said.
125
:He's a child on his 40th birthday and
gave it to him as his 40th birthday gift.
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:This is something that you
might want to make and then find
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:smaller, decorative, uh, bottles.
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:Remember, no reactive glazes.
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:No reactive dyes on those bottles.
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:Then you could put.
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:This oil in them, and you can
bring it as house presence.
132
:Mm-hmm.
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:You can keep a whole row of
them up in your refrigerator.
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:I know in the book, because of
USDA requirements, we say this
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:will stay six weeks in the fridge.
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:Honestly, in our house,
I bet it stay six months.
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:Yeah.
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:In the fridge.
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:I've
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:Bruce: had to stay six months
without going rancid, without any
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:reduction in the beautiful flavors.
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:And it starts with a neutral oil.
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:I'm just using canola oil.
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:Four and a half cups or 1020 milliliters.
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:Okay, so
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:Mark: you're using canal oil.
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:Can you name some other neutral oils?
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:You can use
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:Bruce: a corn oil.
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:You can use plain vegetable oil.
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:You can use s soy oil.
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:Soybean oil.
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:Safflower oil.
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:Sunflower oil.
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:I mean, if you
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:Mark: wanna get.
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:Totally ridiculously fancy.
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:You can use avocado oil, but why?
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:Bruce: Why?
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:It's so expensive and
there's, it's just ridiculous.
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:It's expensive.
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:There's no point in that.
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:No.
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:So I'm dumping this oil into my large
stock pot, and I'm using a larger pot
165
:than you think I need, but I don't
want to have any splashing or sizzling
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:happening over the edges of the pot.
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:And now.
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:All of these spices are going
to go into this pot one by one
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:with the oil as it starts to eat.
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:Okay?
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:So as he
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:Mark: put, test puts 'em in here.
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:I'm gonna, I'm gonna give color
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:Bruce: commentary here.
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:Okay.
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:Starting with five chili de are bowl,
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:Mark: you know what those are?
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:Those are those long red chilies
you sometimes find in Chinese food.
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:You wanna find the dried ones, and
if you want to, I would advise it.
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:Take.
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:The dried woody stem off
each of the five chilies.
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:You don't have to, but I
would advise doing that.
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:Mm-hmm.
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:One tablespoon or six
grams of ground turmeric.
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:Okay.
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:Easy just buying your
ground turmeric to use it.
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:Same comes up next.
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:Yep.
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:Bruce: One tablespoon or six
grams of brown mustard seeds,
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:which are a little spicier.
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:Yeah.
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:Brown mustard seeds
are hotter than yellow.
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:Mm-hmm.
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:So watch this carefully.
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:Yep.
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:One tablespoon or six
grams of cumin seeds.
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:Mm-hmm.
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:The same.
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:One tablespoon, six grams of fennel seeds.
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:Mm-hmm.
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:Now the next one's a little harder.
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:You might not find it at
your regular supermarket.
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:One tablespoon, six grams of Fen Greek
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:Mark: seeds, and you might not find
Fen Greek at your normal supermarket.
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:You would find it at an
East Indian supermarket.
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:Mm-hmm.
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:Or an East Indian grocery store or a large
giant gourmet supermarket, you'll find it.
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:You can buy a small package of F
Greek seeds or bottles, and you
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:can store them in your freezer
indefinitely, so they will not go bad.
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:Then
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:Bruce: we have one tablespoon or
six grams of black peppercorns,
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:whole black peppercorns, right, and
a half teaspoon of saffron threads.
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:Okay?
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:Mark: Now this is the big expense and
this is what's gonna give this oil.
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:Its.
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:Beautiful, reddish yellow color
are these saffron threads, and
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:this is what will set you back.
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:I will admit.
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:Mm-hmm.
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:The half a teaspoon of saffron is
expensive, but if you look around online,
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:you can find sales and you can find it.
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:If you're willing to buy it in
slightly larger quantities, the
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:per teaspoon rate of it falls down.
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:True.
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:Bruce: Now we need cardamon pods.
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:We're gonna have 10 green
ones and two black ones.
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:Mark: Okay.
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:Now explain the difference between
green part cardamon pods, and
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:I noticed that the green ones
are a little bit cracked, right?
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:Mm-hmm.
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:So you've cracked those on a cutting
board with the side of a knife.
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:I
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:Bruce: break them open because I want
the seeds inside the pods to really
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:have access to that oil in the.
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:The black ones are hard.
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:They're big.
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:They're almost like small
peach pits and really took a
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:lot of work to crack 'em open.
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:Those are smoky, they're kind of amazing.
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:You'll get them in the same stores where
you can get F Greek seeds, not necessarily
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:something in your regular supermarket.
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:Again, store it in your
freezer, but search them out.
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:If you can get them.
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:They're really good.
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:Right now we're gonna have
10 whole cloves, right?
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:A three inch cinnamon
stick, and that's about,
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:Mark: uh, seven centimeters.
248
:Mm-hmm.
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:For those.
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:Uh, playing at home,
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:Bruce: a whole nutmeg.
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:And that also cracked open with
the side of, okay, now we aver.
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:How do
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:Mark: you crack a whole nutmeg.
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:Now we not talking about ground nut,
we're talking about the whole big seed.
256
:Mm-hmm.
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:Bruce: I put the side of my cleaver
on it and I hit it with my fist.
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:I.
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:And it cracks right open.
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:Okay.
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:One star anis and three bay leaves.
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:Okay.
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:Mark: That's a lot of dried stuff.
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:Chilies that are all turmeric, mustard
seed, Cuban seed, fennel seeds, fe,
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:Greek seeds, black pepper, corn,
saffron, cardamom, pods of all sorts.
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:Cloves, whole cloves, cinnamon sticks,
not meg, um, star anis and Bailey leaves.
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:If you are trying to keep all
this track and tracking your
268
:head, don't worry about it.
269
:This recipe appears on our website.
270
:Cooking with Bruce and mark.com
271
:or Bruce and mark.com.
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:Either find the episode for this podcast
on our website or go to the recipe
273
:dropdown menu and you can find this
exact recipe, including a beautiful photo
274
:Bruce: of
275
:Mark: this chili
276
:Bruce: oil.
277
:Thank you, Eric Medco.
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:Thank a brilliant photographer.
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:Mark: Exactly.
280
:Okay, so you don't have
to write it all down now.
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:You can find it there.
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:So what are we
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:Bruce: need to do
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:Mark: with this?
285
:But
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:Bruce: what you do need to
do is clip a candy or deep.
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:Fry thermometer to the pan so that the tip
of the thermometer is down into the oil.
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:You're looking for a target
temperature of 200 degrees.
289
:And just be clear, what's our heat here?
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:Our heat here right now is
high because I'm heating it up.
291
:Once we get to that target of 200
Fahrenheit, I'm gonna turn it down
292
:to a medium low so it maintains that.
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:And I think you got stuff to
do while this is getting there.
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:I do.
295
:Mark: So while this gets up to 200 degrees
Fahrenheit, or 93 Centigrade or Celsius?
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:No.
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:Thank you Mr.
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:Science.
299
:I know if you're playing along at
home, as we say, I'm going to get some
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:aromatics going, some fresher aromatics.
301
:Mm-hmm.
302
:And what I'm gonna do is take two medium
yellow onions, I've peeled them, I've
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:cut the root stem off, and then all
I'm doing is thinly slicing these into
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:rings and I'm gonna separate the rings.
305
:This is all going to get ready to go
inside of this oil once it gets up.
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:To temperature.
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:Mm.
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:So I'm gonna work on this for a second,
and, um, why don't you just talk
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:about what, uh, onions do for this.
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:Bruce: The onions will give this a
sweetness and onions will give this a
311
:depth of flavor that is a fresh flavor.
312
:'cause onions are a vegetable,
they act like a fruit here.
313
:There's actually a lot of sugar in
onions, so it does add a lot of sweetness.
314
:Um, and while Mark is slicing
those onions, I'm smashing
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:forecloses of garlic and I'm just.
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:Peeling the, the outer husk, the garlic.
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:Well, since
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:Mark: we're doing a podcast,
how are you smashing them?
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:Bruce: So that its, I'm using the
palm of my hand and all I have, okay.
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:I can't do that.
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:That hurts me on.
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:You put the side of your knife
on the garlic and then you press
323
:down or punch down the side.
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:And the shell, the peel cracks
and you just get the garlic
325
:out of the peel really easy.
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:Mark: Right?
327
:And you don't have to
do any of this garlic.
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:It's gonna go in whole.
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:And, okay, I'm done with my onions.
330
:So now I'm gonna slice up.
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:I've got about a four inch,
I don't know, what is this?
332
:This is a bad 10 centimeter.
333
:10 centimeter piece of ginger.
334
:And uh, I'm going to slice it
into thin rounds if the husk.
335
:This ginger, the skin on it
is really, really fibrous.
336
:You might wanna take it off with a
vegetable peeler, if it's fresher
337
:and more compliant and juicy,
you don't have to take it off.
338
:Mm-hmm.
339
:Uh, it just can add a little
bit of a bitter flavor.
340
:And let me just say before we go on with
this, we're getting near temperature
341
:here, but let me just say before we hit
this, that the onions, the garlic, and the
342
:ginger are why by USDA recommendations.
343
:We can't store this in the fridge
more than six weeks because these.
344
:Are fresh vegetables and while we
are going to strain them out, there's
345
:still vegetable matter left in the
oil, and this is what the USDA is
346
:concerned about, that it can go rancid.
347
:If you wanna be absolutely certain,
you'll use this up in six weeks.
348
:Or you'll freeze it.
349
:Mm-hmm.
350
:But, um, again, we've kept this
in the fridge for a very long
351
:time and nothing has happened.
352
:But don't listen to
us, listen to the USDA.
353
:Okay.
354
:Alright.
355
:So come on.
356
:So
357
:Bruce: it's at 200 degrees Fahrenheit.
358
:We can see the spices bubbling
away at the bottom of the pot.
359
:Little bubbles coming up.
360
:Um, you can't really hear it sizzling
'cause there's a lot of oil here
361
:and it's a very low temperature.
362
:But Mark's gonna add the onions and
the garlic and the ginger to this oil.
363
:Wow.
364
:And he's going to be one of the most.
365
:Patient cooks ever, because he has to
stir this occasionally for one hour.
366
:Mark: Okay.
367
:Yeah.
368
:This is where it's not easy, so
you're gonna have to, well, you're
369
:gonna get all this in here, then let
it settle and drop your heat to low.
370
:Mm-hmm.
371
:So it's barely moving in the pot.
372
:And then simmer this thing for
an hour and you need to stir it.
373
:Fairly often.
374
:Mm-hmm.
375
:You don't have to stand at the stove, but
you certainly have to stay in the kitchen
376
:or in, you know, I dunno what your dinette
area right outside the kitchen dinette.
377
:I know.
378
:Well, I'm imagining you
to my mother's kitchen.
379
:So the dinette area right
outside the kitchen.
380
:Fancy.
381
:You had an Eden kitchen?
382
:Well, no, we did not.
383
:We had a.
384
:Dinette.
385
:Oh.
386
:Um, which is not your dining room,
it's your ET version of a dining room.
387
:So you need to stick around
for a bit and watch this.
388
:It's gotta go for an hour.
389
:Mm-hmm.
390
:And then
391
:Bruce: what happens?
392
:Well, then the onions will
have frizzled up a bit.
393
:The garlic will have frizzled up
a bit, and they will have imparted
394
:all of their flavor into that.
395
:Ridiculously aromatic oil and now
you turn off the heat and you set
396
:it aside for two hours to cool down.
397
:Mark: Okay, so we're not gonna do
this in real time because we've
398
:done what we did in real time.
399
:So we're just gonna talk you through this.
400
:So again, stirring it
for an hour, turn it off.
401
:Set it aside for two hours.
402
:Mm-hmm.
403
:And now you're gonna strain it.
404
:And this is where it gets a little
tricky, I think, because what you're
405
:gonna try to do is get as much of the
residue of these spices and the onion and
406
:garlic and all this stuff out of this.
407
:Oil In order to do that, there are a
couple the techniques I can suggest.
408
:One is, of course, the chef thing
of using a chinois or now as we
409
:call it a fine mesh strainer.
410
:So you wanna talk about what that is?
411
:Yeah.
412
:Bruce: The chinois is a conical
fine mesh strainer really.
413
:Big and deep, and you set that
conical strainer into another pot.
414
:It's, it's, it's a totally
415
:Mark: racist name, chinois,
because it's supposed to be like a
416
:Chinaman's hat, and a lot of people
now only say, find me strainer.
417
:In fact, in our own cookbook, we
no longer use the word chinois.
418
:We say, find me strainer, but okay.
419
:So it is, it's, it's a conical
420
:Bruce: thing, but yes, it's the
shape this 'cause you can get fine
421
:MAs strainers that are just like
little oversized tea strainers.
422
:And that's not what we're talking about.
423
:No, we're talking about, we're
talking about something really
424
:large that you can pour this entire
pot through and it'll hold back
425
:all the spices and all the onions.
426
:And all the garlic.
427
:And what will come out is this beautiful
golden fragrant oil into another.
428
:Pot that you had that strainer sitting in.
429
:Okay.
430
:Mark: And there's a couple other
ways you can get this done.
431
:You can line a more traditional
strainer with cheesecloth.
432
:Mm-hmm.
433
:It's hard to hold a cheesecloth in place.
434
:You have to really work slowly at it.
435
:'cause the cheesecloth has a
tendency to slip all around.
436
:You can find cheesecloth in
the supermarket, usually by the
437
:wax paper on the aluminum foil.
438
:Uh, it's probably in a bottom
shelf or a top shelf 'cause
439
:it's not bought very often.
440
:But you can find it there.
441
:You can do that.
442
:Let me also say.
443
:That some people say that you can
line said strainer 'cause it has
444
:cool for two hours with paper towels.
445
:We do not recommend this because of the
chemicals used in the pulping process
446
:to make paper towels and some of those
chemicals can leach into the oil.
447
:So even at a cooler temperature,
we still don't recommend it.
448
:Bruce: The other way you can do this and
I have done it, is using a jelly bag.
449
:You can set your jelly bag up and you
could pour the oil through the jelly bag.
450
:I wish
451
:Mark: you could see my face.
452
:Bruce: And it will hold back all spice.
453
:If you
454
:Mark: don't have, don't
a conical strainer.
455
:Are you gonna have a jelly bag?
456
:Is that something you're gonna No.
457
:Really?
458
:Okay.
459
:How about a nut bag?
460
:You gonna have a nut bag?
461
:Nut bag to make nut milk.
462
:Nut milk bag.
463
:Okay.
464
:Right?
465
:Yes.
466
:Everybody's got that.
467
:Everybody has a nut milk bag.
468
:Everybody, literally, I don't even
know why we're, we are, we're creating
469
:recipes since everybody's got a nut milk.
470
:Pack.
471
:It's just
472
:Bruce: like that book that we,
we, we worked on for that Italian
473
:restaurant in Staten Island where
one of the nons who gave her recipes,
474
:the book started the recipe with,
you know, 24 Sea urchin cleaned.
475
:And when we wrote the directions
how to clean it, she lost it.
476
:She just got so angry.
477
:Everybody knows how to clean a sea urchin.
478
:Sure everybody
479
:Mark: does.
480
:And everybody knows how to work
a nut milk bag and in fact has
481
:one at home or a jelly bag.
482
:So, uh, we're trying to give solutions
for real people here, not you.
483
:So no, all cheesecloth, cheesecloth,
everybody has any of this stuff.
484
:Now you can use a very fine mesh,
um, half globe strainer, but you
485
:will have to do it multiple times.
486
:And even so, you will pass
it through it multiple times.
487
:And even so you won't get it all out.
488
:Mm-hmm.
489
:Even at multiple passes.
490
:What's underneath your
strainer, whatever you use.
491
:Even nuts.
492
:Milk bags for God's sake.
493
:It can be a bowl.
494
:It doesn't have to be anything fancy
'cause you're gonna then transfer
495
:that into your decorative containers.
496
:Don't try to strain this
thing into a decorative jar.
497
:Oh, dear Lord.
498
:No, no, it won't work.
499
:It'll fall all over the place.
500
:You'll make a mess.
501
:So, you know, just get it
in a bowl, a mixing bowl.
502
:Bruce: And let me say, not
only make a mess, it is made
503
:with turmeric and saffron.
504
:It's so if you, whatever you use to
clean up that mess will be yellow.
505
:Forever.
506
:Mark: Yes.
507
:And you're catching counters if they're
white, will be yellow forever and
508
:your floor can turn yellow forever.
509
:So yes, you wanna be really
careful about this 'cause this
510
:is a really strong dye mechanism.
511
:But once you get this done and once you
put it in the fridge and once you store
512
:it, let me just say two things about it.
513
:One is that it tastes better
if you let it come back to room
514
:temperature before you use it.
515
:So if you're gonna use it tonight on
takeout Indian food, if you're gonna use
516
:it on french fries, if you're going to use
it on onion rings, if you're gonna dip.
517
:Bread into it before dinner.
518
:Any of those beautiful
things you can do with this.
519
:Any of that, it should come outta the
fridge for an hour or so before you
520
:use it, 'cause it's gonna taste better.
521
:All those, uh, aromas, those
flavin, its are gonna come back
522
:to life at room temperature.
523
:And secondly, let me say that, you
know, uh, you wanna store this in the
524
:coldest part of your refrigerator, so.
525
:Probably that's against the back wall.
526
:Mm-hmm.
527
:For a lot of people.
528
:Bruce: Yep.
529
:You mentioned french fries.
530
:So I wanna say that if you're the kind
of person that loves mayonnaise with
531
:french fries, which is a lot of people
in this world, you have never tried
532
:anything until you've tried making your
own curried mayonnaise with this oil.
533
:You take one cup of this oil.
534
:And one whole egg and you put that in
here it comes, I'm, I'm just waiting.
535
:And you put your stick
blender there it is.
536
:Into that cup there.
537
:It's, and you turn it on and
slowly lift the stick blender up.
538
:The same
539
:Mark: people have nut milk bags.
540
:Yeah.
541
:Have stick blenders.
542
:The same people have nut milk bags.
543
:Yeah.
544
:Will make their own mayonnaise.
545
:Sure.
546
:Bruce: You make your
own curried mayonnaise.
547
:It is to die for.
548
:Mark: Okay.
549
:If you don't have a.
550
:Stick blender.
551
:You can make mayonnaise
in a small food processor.
552
:It takes a long time and
it never gets fully creamy.
553
:It never does.
554
:What it, oh, do it by hand.
555
:Bruce: Just get a nice
balloon whisk in a bowl.
556
:Mark: Oh, if you're an old French chef,
you can actually do this thing by hand.
557
:That's slowly
558
:Bruce: drizzle one cup
of this oil into an.
559
:Egg as you beat with a balloon whisk.
560
:Yes.
561
:Mark: And uh, when Bruce says
slowly, he means just absolutely.
562
:The thinnest drizzle.
563
:The easiest way he's right to do this is
to get a large vessel, put an egg in it,
564
:and then the oil, and then use it, ugh.
565
:Stick blender and stick it in the bottom,
turn it on, and slowly pull it up.
566
:Mm-hmm.
567
:And you'll end up with curry mayonnaise.
568
:Mm-hmm.
569
:And it is delicious.
570
:It's also delicious on broths.
571
:Oh yeah.
572
:So all that is great.
573
:And onion, cheese.
574
:And so there's the
recipe that we're making.
575
:Again, the house smells so
576
:Bruce: good already.
577
:Mark: You don't have to have
written any of this down.
578
:You can find it on our
website, bruce@mark.com,
579
:or cooking withBruce@mark.com.
580
:You can find it either listed under this
podcast episode or under the recipes
581
:on our website, and then you can carry
on in your own way with this curry oil.
582
:And trust me, it is truly worth it.
583
:Okay, as is traditional the final episode
of this podcast, what's making us happy?
584
:And food this week.
585
:Bruce: Something that everyone will
have in their house along with their
586
:nut milk bags to the stick blends.
587
:Oh God.
588
:Oh Lord.
589
:A smoked neck of venison.
590
:Oh, sure.
591
:Mark: Oh, oh yeah.
592
:Everybody.
593
:In fact, I don't even know why we
write recipes, because everybody's
594
:using their nut milk bags to
eat their smoked venison neck.
595
:Mm-hmm.
596
:Of
597
:Bruce: course.
598
:Well, a very dear friend
of ours was hunting and.
599
:When he butchered the the venison, I
asked if we could please have the neck
600
:as a roast, and I smoked it over cherry
wood for eight hours, and then I moved
601
:it into the gas grill and kept it at
200 degrees for another four hours,
602
:and it was the most delectable, smoky,
tender, rich tasting, amazing meat.
603
:Ever.
604
:Mark: Well, and so one of the things
that's making me happy in food this
605
:week is something I'm, I made, I, I, the
writer made to go along with that smoked
606
:ven and neck, and that's cornbread.
607
:Mm.
608
:And you should know that I am really
picky about cornbread because I
609
:feel that in my lifetime now, I'm
gonna be a totally old man here.
610
:I mean, really, honestly, I am so old.
611
:I, I I, I, I said to Bruce today that
if I, if he died and I had to go on
612
:a dating site for people my age, he'd
probably be called carbon dating.
613
:So, um.
614
:I, I'm really that old.
615
:So, but don't chin but
don't be here all week.
616
:Right, exactly.
617
:So.
618
:Right.
619
:I don't have arthritis.
620
:I just have early onset rigor mortis.
621
:So, um, anyway, um, let me say that
I grew up in a time when corn bread
622
:was not sweet, and I feel like in the
course of my lifetime it became cake
623
:and, I don't know, it's a birthday cake.
624
:Yes.
625
:How it became cake, it
626
:Mark (2): became birthday cake because
627
:Mark: when I was a kid, we did
not dump half a cup or even a
628
:cup of sugar into cornbread.
629
:My mother would put.
630
:A little like a pinch of sugar
into cornbread just to help
631
:give the batter structure.
632
:Mm-hmm.
633
:So I don't understand this whole obsession
with this sweet sticky cornbread, with
634
:this sticky top, it's to me gross.
635
:I like a dry top that gets
slightly crunchy in the oven.
636
:The cornbread stays delectable
without being so sweet.
637
:So I made cornbread and I made the
recipe in the ultimate cookbook, and
638
:in fact, it doesn't even have any
sugar in it has a tablespoon of hot.
639
:Honey.
640
:Honey.
641
:So it's Honey Cornbread.
642
:This is from our book, the Ultimate
Cookbook from years ago, and I
643
:made that recipe and it was really
good with that Smoke venison.
644
:It was delicious.
645
:Okay, so that is the
podcast for this week.
646
:We certainly appreciate your being
a part of this podcast with us.
647
:We appreciate your being on this journey
with us, and we welcome you back.
648
:Subscribe to this podcast.
649
:So you don't miss a single episode,
650
:Bruce: and every week we tell you
what's making us happy in food here
651
:on cooking with Bruce and Mark.
652
:So we would love it if you went to our
Facebook group, also called Cooking with
653
:Bruce and Mark and tell us there, what's
making you happy in food this week is we
654
:want to know and we want to talk about
what's making you happy in food this
655
:week here on Cooking Rivers and Mark.