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Episode 82

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Published on:

2nd Jun 2025

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
Bruce:

Hey, I am Bruce Weinstein and this is the Podcast Cooking with Bruce

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Mark: and Mark.

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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

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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.

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Make two or three jars of blackberry

jam, blackberry conserves,

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or blackberry barbecue sauce.

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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

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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.

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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.

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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.

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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

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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.

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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.

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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

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head, don't worry about it.

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This recipe appears on our website.

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Cooking with Bruce and mark.com

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or Bruce and mark.com.

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Either find the episode for this podcast

on our website or go to the recipe

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dropdown menu and you can find this

exact recipe, including a beautiful photo

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Bruce: of

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Mark: this chili

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Bruce: oil.

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Thank you, Eric Medco.

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Thank a brilliant photographer.

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Mark: Exactly.

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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?

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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.

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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.

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Once we get to that target of 200

Fahrenheit, I'm gonna turn it down

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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.

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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.

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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.

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Mm-hmm.

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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.

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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

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depth of flavor that is a fresh flavor.

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'cause onions are a vegetable,

they act like a fruit here.

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There's actually a lot of sugar in

onions, so it does add a lot of sweetness.

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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

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down or punch down the side.

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And the shell, the peel cracks

and you just get the garlic

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out of the peel really easy.

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Mark: Right?

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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.

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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?

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This is a bad 10 centimeter.

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10 centimeter piece of ginger.

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And uh, I'm going to slice it

into thin rounds if the husk.

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This ginger, the skin on it

is really, really fibrous.

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You might wanna take it off with a

vegetable peeler, if it's fresher

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and more compliant and juicy,

you don't have to take it off.

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Mm-hmm.

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Uh, it just can add a little

bit of a bitter flavor.

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And let me just say before we go on with

this, we're getting near temperature

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here, but let me just say before we hit

this, that the onions, the garlic, and the

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ginger are why by USDA recommendations.

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We can't store this in the fridge

more than six weeks because these.

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Are fresh vegetables and while we

are going to strain them out, there's

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still vegetable matter left in the

oil, and this is what the USDA is

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concerned about, that it can go rancid.

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If you wanna be absolutely certain,

you'll use this up in six weeks.

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Or you'll freeze it.

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Mm-hmm.

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But, um, again, we've kept this

in the fridge for a very long

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time and nothing has happened.

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But don't listen to

us, listen to the USDA.

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Okay.

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Alright.

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So come on.

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So

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Bruce: it's at 200 degrees Fahrenheit.

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We can see the spices bubbling

away at the bottom of the pot.

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Little bubbles coming up.

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Um, you can't really hear it sizzling

'cause there's a lot of oil here

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and it's a very low temperature.

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But Mark's gonna add the onions and

the garlic and the ginger to this oil.

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Wow.

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And he's going to be one of the most.

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Patient cooks ever, because he has to

stir this occasionally for one hour.

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Mark: Okay.

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Yeah.

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This is where it's not easy, so

you're gonna have to, well, you're

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gonna get all this in here, then let

it settle and drop your heat to low.

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Mm-hmm.

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So it's barely moving in the pot.

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And then simmer this thing for

an hour and you need to stir it.

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Fairly often.

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Mm-hmm.

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You don't have to stand at the stove, but

you certainly have to stay in the kitchen

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or in, you know, I dunno what your dinette

area right outside the kitchen dinette.

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I know.

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Well, I'm imagining you

to my mother's kitchen.

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So the dinette area right

outside the kitchen.

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Fancy.

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You had an Eden kitchen?

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Well, no, we did not.

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We had a.

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Dinette.

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Oh.

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Um, which is not your dining room,

it's your ET version of a dining room.

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So you need to stick around

for a bit and watch this.

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It's gotta go for an hour.

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Mm-hmm.

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And then

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Bruce: what happens?

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Well, then the onions will

have frizzled up a bit.

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The garlic will have frizzled up

a bit, and they will have imparted

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all of their flavor into that.

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Ridiculously aromatic oil and now

you turn off the heat and you set

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it aside for two hours to cool down.

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Mark: Okay, so we're not gonna do

this in real time because we've

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done what we did in real time.

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So we're just gonna talk you through this.

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So again, stirring it

for an hour, turn it off.

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Set it aside for two hours.

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Mm-hmm.

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And now you're gonna strain it.

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And this is where it gets a little

tricky, I think, because what you're

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gonna try to do is get as much of the

residue of these spices and the onion and

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garlic and all this stuff out of this.

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Oil In order to do that, there are a

couple the techniques I can suggest.

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One is, of course, the chef thing

of using a chinois or now as we

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call it a fine mesh strainer.

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So you wanna talk about what that is?

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Yeah.

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Bruce: The chinois is a conical

fine mesh strainer really.

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Big and deep, and you set that

conical strainer into another pot.

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It's, it's, it's a totally

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Mark: racist name, chinois,

because it's supposed to be like a

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Chinaman's hat, and a lot of people

now only say, find me strainer.

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In fact, in our own cookbook, we

no longer use the word chinois.

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We say, find me strainer, but okay.

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So it is, it's, it's a conical

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Bruce: thing, but yes, it's the

shape this 'cause you can get fine

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:

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.

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About the Podcast

Cooking with Bruce and Mark
Fantastic recipes, culinary science, a little judgment, hysterical banter, love and laughs--you know, life.
Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless opinions and ideas on ingredients, recipes, the nature of the cookbook-writing business, and much more. If you've got a passion for food, we also hope to up your game once and a while and to make you laugh most of the time. Come along for the ride! There's plenty of room!

About your host

Profile picture for Mark Scarbrough

Mark Scarbrough

Former lit professor, current cookbook writer, creator of two podcasts, writer of thirty-five (and counting) cookbooks, author of one memoir (coming soon!), married to a chef (my cookbook co-writer, Bruce Weinstein), and with him, the owner of two collies, all in a very rural spot in New England. My life's full and I'm up for more challenges!