WEBVTT 1 00:00:01.199 --> 00:00:05.080 You're listening to Bill Handle on demand from KFI AM 2 00:00:05.120 --> 00:00:08.919 six forty KFI AM six forty Live everywhere on the 3 00:00:08.919 --> 00:00:14.160 iHeartRadio app. Good morning to you, Happy Monday. It's Memorial Day. 4 00:00:14.240 --> 00:00:17.359 I hope you're thinking about those that gave everything their 5 00:00:17.440 --> 00:00:20.000 life for us to be able to enjoy. And barbecue 6 00:00:20.039 --> 00:00:22.920 is right at the center of that. Something about grilling. Actually, 7 00:00:22.960 --> 00:00:26.199 we don't tend to barbecue a lot. We tend to grill. 8 00:00:26.679 --> 00:00:31.039 Grill is high heat, you know, and with the meat 9 00:00:31.039 --> 00:00:33.280 at room temperature, will it be okay? We're gonna get 10 00:00:33.280 --> 00:00:36.960 back to that. He doesn't know this, but Jeff, Curtis 11 00:00:37.000 --> 00:00:40.759 Stone and I had a killer argument this morning. Poor 12 00:00:40.799 --> 00:00:45.200 Amy's trying to keep us apart stall gentlemen, gentlemen, And 13 00:00:46.840 --> 00:00:51.920 I'll be honest, Amy, I felt like, because he's handsome 14 00:00:52.039 --> 00:00:54.079 and tall and really talented. 15 00:00:53.640 --> 00:00:55.439 You were siding with him. 16 00:00:55.479 --> 00:00:58.520 You're kind of pushing me aside, like like you weren't 17 00:00:58.560 --> 00:01:01.359 really pushing him, like if he took a swipe at me, 18 00:01:01.399 --> 00:01:02.439 you would have been okay with that. 19 00:01:02.920 --> 00:01:06.319 Well, possibly, but I will also say that you have 20 00:01:06.400 --> 00:01:09.879 never cooked me a steak, and Curtis Stone cooked me 21 00:01:09.959 --> 00:01:10.560 a steak. 22 00:01:10.920 --> 00:01:12.560 Hey, I'm not saying that my steak is going to 23 00:01:12.599 --> 00:01:15.920 be like Curtistone's steak. What I will tell you here, 24 00:01:16.079 --> 00:01:21.519 I'll tell you you know what, and will you do 25 00:01:21.599 --> 00:01:27.560 me a favor. You run this in to Amy a 26 00:01:27.599 --> 00:01:30.439 private note. No run this into Amy for thing. 27 00:01:30.719 --> 00:01:32.840 Okay, So the whole beef we got into was because 28 00:01:35.959 --> 00:01:39.200 the beef was that Curtistone said that you should take 29 00:01:39.959 --> 00:01:40.599 meat up. 30 00:01:40.719 --> 00:01:42.640 That's the try tip that I made for my boy 31 00:01:42.640 --> 00:01:43.480 and me the other day. 32 00:01:43.680 --> 00:01:45.319 Again, you've never cooked this for me. 33 00:01:45.879 --> 00:01:47.280 Well, no you're not, my boy. 34 00:01:47.439 --> 00:01:48.799 That's true, is. 35 00:01:48.719 --> 00:01:51.079 The Curtis Stone said to bring it up to room temperature. 36 00:01:51.359 --> 00:01:54.000 And then I went to go back because Neil took 37 00:01:54.079 --> 00:01:59.680 such Umbridge exception Umbridge bridge to what he said. I 38 00:01:59.719 --> 00:02:01.560 went back and listen to it again to make sure 39 00:02:01.599 --> 00:02:02.400 that I had it right. 40 00:02:02.680 --> 00:02:04.519 If you were to feel it, you'd feel it's at 41 00:02:04.560 --> 00:02:07.799 room temperature. So that's important. So it's called tempering the 42 00:02:07.840 --> 00:02:11.199 beef because you want the inside to get beautifully pink. 43 00:02:11.639 --> 00:02:13.800 You don't want to be gray on the outside right 44 00:02:13.800 --> 00:02:15.840 in the middle, and you know so medium ray can 45 00:02:15.879 --> 00:02:18.439 mean lots of different things, but for us, tempering the 46 00:02:18.479 --> 00:02:20.680 meat's important. If you let it come up to room 47 00:02:20.719 --> 00:02:22.800 tempera shop, it'll cook much more evenly. 48 00:02:23.560 --> 00:02:30.120 There you go, and I call bs now tempering in 49 00:02:30.479 --> 00:02:33.280 cooking of any kind of temper chocolate, and you're getting 50 00:02:33.319 --> 00:02:35.400 it up to a particular temperature so that it reacts 51 00:02:35.439 --> 00:02:39.879 a certain way. Right, So I hear I've heard Bobby 52 00:02:39.919 --> 00:02:42.080 Flay say this, I've heard mini chefs, So it's not 53 00:02:42.560 --> 00:02:46.479 to chef Crews Stone, who's obviously a chef. I am not. 54 00:02:47.680 --> 00:02:54.680 My strengths are on the science side of these things 55 00:02:54.680 --> 00:02:56.759 and my interest in that when it comes to food 56 00:02:56.800 --> 00:03:03.800 prep and all of that. So when I take exception 57 00:03:04.800 --> 00:03:08.479 to that, it's because you cannot get a one inch 58 00:03:08.560 --> 00:03:12.879 steak to room temperature in a time that is safe 59 00:03:13.680 --> 00:03:17.479 for that steak. What you can do is you can 60 00:03:17.560 --> 00:03:21.639 warm the outside. The outside will be what you want 61 00:03:21.639 --> 00:03:23.520 on a steak to be able to get a seer on. 62 00:03:23.599 --> 00:03:30.080 It is a dry steak. So that's why we talk 63 00:03:30.159 --> 00:03:34.000 about keeping, you know, uncovering your turkey the night before 64 00:03:34.080 --> 00:03:36.800 and leaving it in the refrigerator. It'll dry the skin 65 00:03:36.840 --> 00:03:39.400 out and that's going to give you crispy, wonderful skin. 66 00:03:40.879 --> 00:03:45.159 So thinking through this, yes, that is for the seer 67 00:03:46.199 --> 00:03:50.560 and you don't want the fight. As I said, between 68 00:03:50.960 --> 00:03:54.360 heat pushing its way to the center of the steak. 69 00:03:55.080 --> 00:03:58.280 The only way you will ever get a full medium 70 00:03:58.360 --> 00:04:03.719 rare steak. The only way is just souv it, because 71 00:04:03.759 --> 00:04:08.319 you souv it at one temperature and it will only 72 00:04:08.360 --> 00:04:11.520 be that temperature except for the seer when you take 73 00:04:11.520 --> 00:04:13.840 it out and you see it on both sides. When 74 00:04:13.879 --> 00:04:16.600 you see it on both sides, yes, it will get 75 00:04:16.879 --> 00:04:20.319 slightly cooked at a higher temperature on the outside, but 76 00:04:20.439 --> 00:04:23.720 the entire steak other than that will be medium rare. 77 00:04:23.959 --> 00:04:28.759 You cannot do that. You cannot do that in any 78 00:04:28.800 --> 00:04:33.720 other way but a suv. Now, if you if you 79 00:04:34.319 --> 00:04:38.439 take a cold steak out of a thirty five degree 80 00:04:39.399 --> 00:04:43.399 refrigerator thirty eight degree whatever yours is that and you 81 00:04:43.439 --> 00:04:47.399 go to cook it, you still have to pat it dry. 82 00:04:47.959 --> 00:04:50.480 You put your rub on it or your me I 83 00:04:50.560 --> 00:04:54.720 like salt and pepper, good salt and pepper. If you're Brazilian, 84 00:04:54.759 --> 00:04:58.319 you're gonna use just salt. You know they're Chilaska is 85 00:04:58.360 --> 00:05:05.399 are you know? Just salt. So all these methods are 86 00:05:05.439 --> 00:05:08.120 going to cook slightly differently. But what you're not going 87 00:05:08.240 --> 00:05:12.360 to do is ever get the interior temperature of that 88 00:05:12.560 --> 00:05:20.000 steak to that room to room temperature by leaving it out, 89 00:05:20.199 --> 00:05:22.319 it's because it's going to be longer than two hours, 90 00:05:22.360 --> 00:05:28.279 and two hours is the kill time now, so I 91 00:05:28.319 --> 00:05:31.600 think he's just now, you're tempering the outside, but you're 92 00:05:31.639 --> 00:05:35.360 not tempering the inside. I can sit here and have 93 00:05:35.480 --> 00:05:39.240 this conversation with somebody for two hours and with a 94 00:05:39.240 --> 00:05:41.600 probe thermometer in the center of a one inch steak, 95 00:05:41.959 --> 00:05:44.160 and that thing is not getting to seventy one degrees. 96 00:05:44.759 --> 00:05:45.360 It's just not. 97 00:05:46.240 --> 00:05:49.720 Well, maybe he was saying because he's talking about tempering 98 00:05:49.759 --> 00:05:51.920 it if you go back, because he said, if you 99 00:05:51.959 --> 00:05:55.360 feel it, it feels room temperature. So maybe he's talking 100 00:05:55.399 --> 00:05:57.759 about just getting it kind of taking the edge off 101 00:05:57.800 --> 00:05:59.319 of it and not trying to get it all the 102 00:05:59.319 --> 00:05:59.959 way through the room. 103 00:06:00.319 --> 00:06:02.720 Yeah, he's talking about getting the edge off of it. 104 00:06:02.800 --> 00:06:06.480 But they continue and I say, chefs over and over 105 00:06:07.279 --> 00:06:09.800 continue to say, get it to room temperature, and you 106 00:06:09.920 --> 00:06:14.399 are not. The second dairy test that was done was 107 00:06:14.480 --> 00:06:17.319 they did one straight from the refrigerator, and this is 108 00:06:19.240 --> 00:06:24.480 serious eats and Kenji Lopez Alt, an award winning author 109 00:06:25.199 --> 00:06:30.160 and cook who wrote God What's the Name of the book, 110 00:06:31.600 --> 00:06:38.800 kitchen Lab. Something Lab talks about how there was almost 111 00:06:39.199 --> 00:06:46.759 zero difference between the two because what's done at long 112 00:06:46.920 --> 00:06:50.519 like people will say, oh, I drink hot water in 113 00:06:50.560 --> 00:06:54.680 the morning for X, Y and Z, and I said, 114 00:06:55.079 --> 00:06:59.240 cold water and hot water become the exact same temperature 115 00:06:59.279 --> 00:07:03.720 in your body because your body is looking for stasis. 116 00:07:03.759 --> 00:07:08.120 I mean, it's it's looking to it's it's it's once 117 00:07:08.199 --> 00:07:11.160 to bring it to body temperature. So when you put 118 00:07:11.199 --> 00:07:13.879 a piece of meat out, the air wants to bring 119 00:07:13.959 --> 00:07:17.240 that piece of meat to room temperature, and that cold 120 00:07:17.279 --> 00:07:20.680 piece of meat wants to bring the room to thirty 121 00:07:20.680 --> 00:07:28.439 five degrees. The room will win. But food Lab, thank you, nono. 122 00:07:29.879 --> 00:07:33.000 The room will win. But it's going to take a 123 00:07:33.040 --> 00:07:37.519 long time to explain this even further. He's going to 124 00:07:37.600 --> 00:07:40.639 put that steak, you say, over a flame that is 125 00:07:40.839 --> 00:07:45.600 five to seven hundred degrees and it's only going to 126 00:07:45.639 --> 00:07:50.439 be one twenty five, one thirty in the center because 127 00:07:50.480 --> 00:07:54.399 that's going to be medium rare. So you're putting on 128 00:07:54.439 --> 00:07:57.120 a five hundred to seven degrees a seven hundred degree 129 00:07:57.160 --> 00:07:59.600 grill and it's only going to go to one twenty 130 00:07:59.759 --> 00:08:05.480 or one. And you're telling me that at seventy one degrees. 131 00:08:05.519 --> 00:08:08.920 You're gonna bring it a thirty five degree steak in 132 00:08:08.920 --> 00:08:14.000 two hours. And I'm calling bs, that's all. But he's 133 00:08:14.040 --> 00:08:18.079 a he's a chef. I'm not. It's just skuyance. Sorry. 134 00:08:19.920 --> 00:08:21.839 I love that this gets you so riled. 135 00:08:23.360 --> 00:08:25.360 Amy, what don't Jimmy started? 136 00:08:26.000 --> 00:08:28.759 If you still you'd feel it's a room tempera chef, 137 00:08:29.240 --> 00:08:30.040 So that's important. 138 00:08:30.040 --> 00:08:32.480 So it's good tempering the beef because. 139 00:08:32.240 --> 00:08:35.279 You want the inside to get beautifully pink. You don't 140 00:08:35.279 --> 00:08:37.320 want to be gray on the outside right in the 141 00:08:37.320 --> 00:08:39.519 middle of you know, so medium ray can mean lots 142 00:08:39.519 --> 00:08:39.960 of difference. 143 00:08:39.960 --> 00:08:41.759 You can say something about my mom and it probably 144 00:08:41.879 --> 00:08:43.000 inspired me up halfway. 145 00:08:43.200 --> 00:08:44.639 Let it come up to room tempera shop. 146 00:08:44.840 --> 00:08:49.039 It'll cook much more evenly. All right, Hey, Happy Monday 147 00:08:49.080 --> 00:08:52.000 to you. I hope you're having a thoughtful, appreciative and 148 00:08:52.840 --> 00:08:57.039 fun Memorial Day weekend. And those of you that are listening, 149 00:08:57.080 --> 00:09:02.039 maybe you're out prepping that. Yeah, it early enough. I mean, 150 00:09:02.080 --> 00:09:04.840 if you're smoking something, you probably got up way earlier, 151 00:09:05.600 --> 00:09:10.639 like you know everybody else on the show. But I 152 00:09:10.679 --> 00:09:13.919 will tell you that it's a great day. A little 153 00:09:13.960 --> 00:09:17.679 overcasty right now, but it'll probably burn off and it'll 154 00:09:17.720 --> 00:09:20.320 be a great day. I like actually grilling in this 155 00:09:20.399 --> 00:09:23.879 weather personally, so handles out. But the morning shows here 156 00:09:24.279 --> 00:09:26.799 Neil Savedra at your service, Happy to be with you. 157 00:09:26.840 --> 00:09:30.480 We're talking about barbecuing, grilling. There is a difference. You know, 158 00:09:30.480 --> 00:09:33.519 it's a memorial day. But Amy did it out and 159 00:09:33.559 --> 00:09:37.840 about on wake up call with Curtis Stone, who undeniably 160 00:09:39.159 --> 00:09:43.440 ridiculously gifted man looks department. I mean, I could do 161 00:09:43.519 --> 00:09:46.240 without the fake accent. I think, wasn't he from Brooklyn? 162 00:09:46.919 --> 00:09:48.039 Is not from Brooklyn? 163 00:09:48.039 --> 00:09:51.759 Oh? No, okay? So but you know, good looking, he's 164 00:09:51.759 --> 00:09:53.840 got he's kind of got it all. So it's annoying. 165 00:09:54.919 --> 00:09:58.320 But we were talking about certain misnomers that are taught 166 00:09:58.360 --> 00:10:00.919 over and over in things that we say, like searing 167 00:10:00.919 --> 00:10:03.519 in the juices. You don't sear in the juices. It's 168 00:10:03.559 --> 00:10:07.159 impossible to sear in the juices, so I don't understand that. 169 00:10:08.200 --> 00:10:10.480 Or we say things like let it rest. What does 170 00:10:10.559 --> 00:10:14.519 that mean? You know, you don't let it rest if 171 00:10:14.519 --> 00:10:19.960 it's if it's carne asada, So what does letting it 172 00:10:20.000 --> 00:10:24.200 rest mean? What happens is you're dealing with a muscle 173 00:10:25.840 --> 00:10:31.559 when you're cooking a meat protein, the heat makes it constrict. 174 00:10:33.039 --> 00:10:38.639 So part of what Chef Curtistone was describing to Amy 175 00:10:38.759 --> 00:10:42.559 is a really neat process of putting it on and 176 00:10:42.600 --> 00:10:45.519 putting it off. And Amy, you said that he doesn't 177 00:10:45.559 --> 00:10:50.200 let it rest afterwards. He lets it rest in between during. 178 00:10:49.919 --> 00:10:50.679 The cooking target. 179 00:10:50.759 --> 00:10:53.039 Yeah, you put it on the grill, cook it for 180 00:10:53.080 --> 00:10:55.000 a few minutes, and then you take it off and 181 00:10:55.080 --> 00:10:56.720 let it rest, and then you put it back on, 182 00:10:57.559 --> 00:10:59.159 take it off, let it rest, and then put it 183 00:10:59.200 --> 00:11:02.759 on finished cooking it, and then it's pretty much ready 184 00:11:02.759 --> 00:11:02.960 to go. 185 00:11:03.360 --> 00:11:06.480 So that's fascinating. So when you cook something with a SUV, 186 00:11:06.600 --> 00:11:10.879 which means under pressure you put it in, it's basically 187 00:11:10.919 --> 00:11:14.240 poaching it in a plastic bag, vacuum sealed bag to 188 00:11:14.559 --> 00:11:17.799 a specific temperature, a lower temperature for longer periods of time, 189 00:11:18.039 --> 00:11:20.399 so it's all one temperature. It doesn't need to rest. 190 00:11:21.080 --> 00:11:22.960 The reason why you let something rest is because the 191 00:11:23.080 --> 00:11:26.120 constricting stops at a certain point. If the muscle is 192 00:11:26.159 --> 00:11:28.840 still constricting because of the heat, you cut it, it's 193 00:11:28.840 --> 00:11:32.159 going to squeeze all the juice out and you're gonna 194 00:11:32.159 --> 00:11:33.919 have more juice on the plate than you are in 195 00:11:33.960 --> 00:11:38.559 the steak so that stops at one hundred and twenty 196 00:11:38.639 --> 00:11:42.840 degrees period. So if somebody says let it rest for 197 00:11:42.879 --> 00:11:47.039 five minutes, that means nothing, because if it's a thick 198 00:11:47.080 --> 00:11:50.240 steak or a try tip, that's going to be a 199 00:11:50.279 --> 00:11:52.639 different time for the center of that try tip to 200 00:11:52.639 --> 00:11:56.200 get to one twenty where it stops constricting. That's the 201 00:11:56.240 --> 00:11:59.759 science of what why you let it rest. It's not like, wow, 202 00:11:59.799 --> 00:12:03.600 I'm it was so tired because it's been cooking the 203 00:12:03.639 --> 00:12:05.799 whole time and needs to rest. Or when you let 204 00:12:05.960 --> 00:12:09.720 you know, like my mom when she would make homemade 205 00:12:09.759 --> 00:12:13.799 flour tortillas, she'd let them rest in the refrigerator. Now, 206 00:12:13.879 --> 00:12:15.399 the reason you do that there's only a couple of 207 00:12:15.600 --> 00:12:19.399 ingredients in tortillas. I don't even know she knows this, 208 00:12:19.840 --> 00:12:25.200 But you let them rest so that the liquid the 209 00:12:25.240 --> 00:12:29.080 wet ingredients can imbibe or the dry ingredients can be 210 00:12:29.120 --> 00:12:35.120 imbibed by the wet ingredients, and for the proteins to settle. 211 00:12:35.840 --> 00:12:38.440 So the resting has a purpose that is different for 212 00:12:38.519 --> 00:12:41.120 each thing that you're doing. So when somebody says let 213 00:12:41.200 --> 00:12:43.720 it rest, really what you're doing is whatever temperature you 214 00:12:43.759 --> 00:12:46.799 got it to. Let's say medium, rare at one thirty five. 215 00:12:47.919 --> 00:12:50.039 You have to wait till that steak gets to one 216 00:12:50.159 --> 00:12:54.320 twenty in the thickest part before you cut it. Otherwise 217 00:12:54.360 --> 00:12:57.480 it's going to squeeze all the juices out. And then, Anne, 218 00:12:57.519 --> 00:13:00.000 you asked me a question of the difference between charcoal 219 00:13:00.200 --> 00:13:06.320 and gas. Okay, the only reason to use gas for 220 00:13:06.360 --> 00:13:10.679 the most part is convenience. Now gas has gotten to 221 00:13:10.720 --> 00:13:14.639 the point where they have like special drip pans down below, 222 00:13:15.159 --> 00:13:19.039 and what happens is the bits and pieces of the 223 00:13:19.120 --> 00:13:23.480 juices and stuff fall down hit that they steam and 224 00:13:23.519 --> 00:13:28.080 then smoke, and that smoke comes out and gives little 225 00:13:28.120 --> 00:13:31.519 bit of extra flavor. Otherwise, really, it's just it's just heat. 226 00:13:31.759 --> 00:13:34.320 It's just a heat. So when I want to cook 227 00:13:34.360 --> 00:13:37.200 something quickly and I go grill, I do that. When 228 00:13:37.200 --> 00:13:39.840 i want to get the best flavor out of something, 229 00:13:40.759 --> 00:13:43.360 I've got my big green egg. The big green egg 230 00:13:43.759 --> 00:13:47.360 is going to it's ceramic, it's going to hold in 231 00:13:47.399 --> 00:13:51.840 the heat. It's over lump charcoal, So it's over wood 232 00:13:51.919 --> 00:13:54.879 that has been burned at a certain temperature so that 233 00:13:54.919 --> 00:13:59.200 it will burn and hold heat. And that flame is 234 00:13:59.240 --> 00:14:01.759 going to come up and it's going to interact with 235 00:14:02.120 --> 00:14:05.399 the drippings in a way that you just can't on 236 00:14:05.440 --> 00:14:08.200 a gas grill. So you're going to get that smoke 237 00:14:08.240 --> 00:14:11.159 in that flavor and you can go low and slow 238 00:14:11.200 --> 00:14:13.720 in a different way. If I want smoke on my 239 00:14:13.840 --> 00:14:16.759 gas grill, I have a drawer that I put chips in. 240 00:14:17.799 --> 00:14:22.200 I am a fan of pecan, the good folks in 241 00:14:24.120 --> 00:14:29.919 Orange County. Why am I blanking right now on the 242 00:14:31.840 --> 00:14:35.279 woodshed out there in Orange County? It taught me that 243 00:14:35.600 --> 00:14:39.720 they're great folks over there, sharp gourmet woods, all of 244 00:14:39.759 --> 00:14:44.279 the stuff. They're just wonderful people. They have a competitive 245 00:14:44.279 --> 00:14:48.159 team in barbecuing, and they turned me on a pecan 246 00:14:48.279 --> 00:14:51.120 and I've never looked back. It's just wonderful. But I 247 00:14:51.120 --> 00:14:54.200 can put it in a drawer, soak the chips so 248 00:14:54.279 --> 00:14:58.039 that they smoke more. But that's really the difference. Now. 249 00:14:58.440 --> 00:15:01.480 A lot of people use brick charcoal, and what you 250 00:15:01.519 --> 00:15:04.720 don't want is brick charcoal that you know lights fast 251 00:15:05.159 --> 00:15:07.720 in the sense that they have chemicals in it, lighter 252 00:15:07.720 --> 00:15:12.159 fluid it's imbibed. That stuff is nasty. Using lighter fluid 253 00:15:12.200 --> 00:15:15.480 is nasty. It's going to make everything taste horrible. You 254 00:15:15.559 --> 00:15:18.480 want to be able to light them naturally. They have 255 00:15:18.519 --> 00:15:20.360 starter kits that have some wax in it and that 256 00:15:20.440 --> 00:15:22.840 works great. Those are really really good, and you can 257 00:15:22.840 --> 00:15:25.879 buy those at your local. You know, most places have 258 00:15:26.000 --> 00:15:30.279 them that have any barbecue place, but barbecue stuff out there, 259 00:15:31.120 --> 00:15:33.240 but you don't want chemical tastes or anything like that. 260 00:15:33.320 --> 00:15:37.519 So that's really the difference. They've gotten better. The technology 261 00:15:37.559 --> 00:15:40.919 is pretty insane on gas grills. Now they have infrared 262 00:15:41.039 --> 00:15:44.679 technology for searing at high temps where kiss rey is 263 00:15:44.720 --> 00:15:48.200 also great. There's all those things that are great, but 264 00:15:48.440 --> 00:15:53.120 nothing's going to compete over a live wood burning flame. 265 00:15:53.240 --> 00:15:55.720 And so brick charcoal or chunk charcoal. That stuff is 266 00:15:55.759 --> 00:15:59.559 all wood and there's just nothing like it. It just 267 00:15:59.639 --> 00:16:03.480 the way heats all of that. Anyways, we're all here. 268 00:16:04.080 --> 00:16:06.960 I hope that you are with family together on Memorial 269 00:16:07.039 --> 00:16:11.600 Day weekend being reminded of those that have given their all. 270 00:16:11.679 --> 00:16:14.039 And you know what, in addition to that, it's one 271 00:16:14.120 --> 00:16:19.200 thing the person the men and women that dedicated their 272 00:16:19.240 --> 00:16:23.159 lives and gave their lives to our freedom and our 273 00:16:23.159 --> 00:16:26.000 liberties here in the United States. But let us not 274 00:16:26.039 --> 00:16:30.679 forget the families that were left without them. They also 275 00:16:30.799 --> 00:16:35.399 sacrificed by you know, trusting and loving the people and 276 00:16:35.480 --> 00:16:39.840 their family. When they said, hey, I want to cause 277 00:16:40.279 --> 00:16:43.000 filled life and I want to do something for my 278 00:16:43.080 --> 00:16:48.840 country and went out and you know, did that. There's 279 00:16:49.159 --> 00:16:51.799 a lot to be thankful for it. Today, for sure, 280 00:16:52.279 --> 00:16:54.240 we got on this kick. We actually had, I mean, 281 00:16:54.600 --> 00:16:58.039 God bless Anne. We had sending stories back and forth 282 00:16:58.159 --> 00:17:01.600 yesterday and everything and kind of went sideways. But now 283 00:17:01.639 --> 00:17:05.279 I'm on, you know, kicked in my folk reporter and 284 00:17:05.359 --> 00:17:08.880 someone told me, I told what was it on the 285 00:17:09.079 --> 00:17:12.200 talk back that I took Bill Handle's argue everything pills 286 00:17:12.240 --> 00:17:15.400 this morning? Why does he leave those and not the 287 00:17:15.440 --> 00:17:18.720 La Michtel. We could have all taken a La Michdel 288 00:17:18.759 --> 00:17:22.119 to see what it feels like to be handle. I 289 00:17:22.119 --> 00:17:26.160 would it feel dangerous? Yeah, I don't think I'd want 290 00:17:26.200 --> 00:17:28.680 that very long. That'd be a weird high. So I 291 00:17:28.720 --> 00:17:31.759 want to talk about a super tender steak. Maybe you're 292 00:17:31.759 --> 00:17:34.480 gonna be grilling today, hanging out with family, so we 293 00:17:34.559 --> 00:17:36.960 might as well do this for a little bit. Uh, 294 00:17:37.519 --> 00:17:41.720 A super tender steak an ingredient I mean, I not 295 00:17:41.880 --> 00:17:45.039 think about now. I'm talking like London broil. So it 296 00:17:45.200 --> 00:17:47.839 is a super underdog when it comes to the steak world, 297 00:17:47.920 --> 00:17:51.279 not exactly you know, flashy like the t bone that 298 00:17:51.319 --> 00:17:55.640 has multiple cuts there and you know that's fantastic fil 299 00:17:55.640 --> 00:17:59.000 a mignon, although some chefs find the filet mignon boring 300 00:17:59.160 --> 00:18:02.480 because it lee you know, it's so lean. 301 00:18:03.400 --> 00:18:05.960 Oh, I love a good flow. I do like milts 302 00:18:06.000 --> 00:18:08.279 like butter in your mouth. I mean too, they're really 303 00:18:08.319 --> 00:18:10.160 expensive ones generally. 304 00:18:10.000 --> 00:18:13.680 Yeah, they can be. I you know, I did Chateau 305 00:18:13.680 --> 00:18:18.319 Brian once as part of the Thanksgiving which is the 306 00:18:18.400 --> 00:18:23.319 loin uh, and it's I think it's lovely, but some 307 00:18:23.319 --> 00:18:26.480 some people put poet because it's really there's not much 308 00:18:26.480 --> 00:18:28.440 to it and there's no fat in it and all 309 00:18:28.480 --> 00:18:30.920 of that. But the London broil, it's it's different. It's 310 00:18:30.960 --> 00:18:36.599 an absolutely an under dog there. So but it can 311 00:18:36.720 --> 00:18:41.680 be delicious. But this is super easy way to make it. 312 00:18:41.799 --> 00:18:43.720 That so lunder broil. 313 00:18:44.200 --> 00:18:44.559 Uh. 314 00:18:44.640 --> 00:18:47.480 It's not really a specific cut of meat. It's kind 315 00:18:47.480 --> 00:18:50.079 of more of a method of sorts. But you usually 316 00:18:50.119 --> 00:18:52.880 see it with tougher cuts like a flank steak or 317 00:18:52.880 --> 00:18:55.359 a top round that type of thing. Lots of folks 318 00:18:56.640 --> 00:18:59.200 you get it because it's you know, it can be 319 00:19:00.519 --> 00:19:03.319 and so then people go, I don't want to do that. 320 00:19:04.519 --> 00:19:08.000 They marinate for hours. But here's another thing. I'm dispelling 321 00:19:08.039 --> 00:19:10.559 so many myths and people are going to be ticked 322 00:19:10.599 --> 00:19:15.920 off at me. Marinating mostly does nothing, so people get 323 00:19:15.960 --> 00:19:20.119 freaked out when I say that. But with a thin 324 00:19:20.200 --> 00:19:26.480 cut like flank steak, yeah, great, flap steak, great, chicken, 325 00:19:26.720 --> 00:19:31.119 seafood great. But for big thick cuts of meat, it's 326 00:19:31.400 --> 00:19:36.319 not even permeating a sixteenth of an inch. It's not 327 00:19:36.440 --> 00:19:40.759 going deep enough. It's just not so that you put 328 00:19:40.839 --> 00:19:42.880 it in there for days and days hoping that it's 329 00:19:42.920 --> 00:19:45.559 going to do something, and it really it really doesn't. 330 00:19:46.519 --> 00:19:51.160 So you use baking soda, Yeah, same stuff in your fridge, 331 00:19:51.200 --> 00:19:56.599 make everything smell good, cookies, all that stuff just aut 332 00:19:56.599 --> 00:19:58.680 a tiny bit to your marinate and you're talking less 333 00:19:58.680 --> 00:20:03.000 than a tea sapoon here. And it the pH on 334 00:20:03.039 --> 00:20:05.759 the outside of the meat is going to change, and 335 00:20:05.799 --> 00:20:08.400 it makes the proteins relax instead of clinch up when 336 00:20:08.400 --> 00:20:12.279 they cook. It's all science, that's the whole thing. It's like, yes, 337 00:20:12.319 --> 00:20:13.960 there's a lot of art to it, but there is 338 00:20:14.079 --> 00:20:17.599 science to the way things heat and the way proteins react. 339 00:20:17.920 --> 00:20:23.000 So it makes them relax and it's called velveting. Now. 340 00:20:23.039 --> 00:20:26.039 You know when you go have Chinese food with chicken 341 00:20:26.160 --> 00:20:30.200 in it and stuff and beef, and you go, why 342 00:20:30.319 --> 00:20:33.240 is this so tender? And I can't get mine? That's 343 00:20:33.319 --> 00:20:40.000 velveting Chinese food. They always velvet their proteins, their meat proteins, 344 00:20:40.240 --> 00:20:46.400 which makes cheaper cuts more tender. And so like when 345 00:20:46.480 --> 00:20:48.640 you just throw chicken cuts in there, you go, it's 346 00:20:48.640 --> 00:20:52.720 just not the same. But it's this velveting process and 347 00:20:52.920 --> 00:20:55.839 the result is super tender steak and it only needs 348 00:20:55.880 --> 00:20:58.240 to marinate for an hour. That's it. So this day 349 00:20:58.319 --> 00:21:03.119 on day, so you to marinad simple marinad together soy sauce, 350 00:21:03.519 --> 00:21:09.839 Worcestershire sauce, balsamic vinegar, fresh garlic, and you get this tangy, 351 00:21:10.039 --> 00:21:15.200 lovely simple marinade and you put it in a bag 352 00:21:15.640 --> 00:21:18.920 together for an hour or so. And once it's marinad, 353 00:21:18.920 --> 00:21:22.440 you put in cast iron skillet. Give it hot, nice 354 00:21:22.440 --> 00:21:24.759 and hot, Give it a good seer. This is not 355 00:21:24.839 --> 00:21:25.759 going to toughen it up. 356 00:21:25.799 --> 00:21:26.039 Now. 357 00:21:26.519 --> 00:21:29.359 The baking soda is doing what it does. It's magic. 358 00:21:29.480 --> 00:21:31.759 And after resting for a few minutes, slice it thin 359 00:21:32.200 --> 00:21:35.200 and again resting it until it gets to one twenty 360 00:21:35.279 --> 00:21:38.680 slice it thin against the grain. This is also going 361 00:21:38.720 --> 00:21:41.640 to have it pull apart in your mouth, and it's juicy, flavorful, 362 00:21:41.680 --> 00:21:46.480 and it's so there's a little something for you. How's 363 00:21:46.519 --> 00:21:50.119 that for your effort if you're working like we are, 364 00:21:50.799 --> 00:21:54.240 Thanks for hanging out with us. Got Amy King from 365 00:21:54.319 --> 00:21:58.279 wake up Call starting at five am every Monday through Friday. 366 00:21:58.319 --> 00:22:01.119 We've got Cono who's here just to be a pain 367 00:22:01.200 --> 00:22:05.599 in my ass, and Anne who basically babysits and makes 368 00:22:05.680 --> 00:22:09.279 all of this stuff happen. A little bit of every 369 00:22:09.440 --> 00:22:13.119 little cat hurting a little yeah, a little bit of everything. 370 00:22:13.599 --> 00:22:17.880 So Amy was listening to the news and you talking 371 00:22:17.880 --> 00:22:24.599 about the box office numbers and they're going gangbusters, and 372 00:22:24.960 --> 00:22:28.119 it's a good thing because you know, there's a lot 373 00:22:28.119 --> 00:22:31.799 of problems going on when it comes to Hollywood things 374 00:22:31.839 --> 00:22:37.759 going on here locally, but also since the pandemic, they 375 00:22:37.799 --> 00:22:42.200 have not popped back by any stretch. So it's kind 376 00:22:42.200 --> 00:22:44.480 of a big deal to have such a big box 377 00:22:45.400 --> 00:22:48.319 box office weekend as we lead into summer. 378 00:22:48.519 --> 00:22:51.160 Yeah, and it was interesting to see that Lilo and Stitch, 379 00:22:51.240 --> 00:22:58.000 which is the live action version of Disney's fabulous animated version. 380 00:22:57.720 --> 00:23:00.440 Movie which I just watched yesterday, by the way as hell. 381 00:23:00.559 --> 00:23:04.759 Huh. Yeah, it's lovely and it is killing it at 382 00:23:04.799 --> 00:23:07.920 the box office. One hundred and eighty three million dollars 383 00:23:08.000 --> 00:23:11.519 in the US so far this weekend and three hundred 384 00:23:11.559 --> 00:23:15.359 and forty two million globally, So that's like the best 385 00:23:15.920 --> 00:23:18.799 box office Memorial Day weekend start ever. 386 00:23:19.480 --> 00:23:22.640 And what did Mission Impossible twelve do? 387 00:23:23.079 --> 00:23:25.960 So it was actually I think it's the eighth installment. 388 00:23:26.039 --> 00:23:28.160 No, it's I think it's one hundred and second. 389 00:23:28.319 --> 00:23:33.119 The Final Reckoning. Yeah, this is like Shares Farewell Tour, right, yeah, Okay, 390 00:23:33.319 --> 00:23:37.319 the Final reconting took in seventy seven million, so Lailo 391 00:23:37.400 --> 00:23:41.880 and Stitch more than doubled it. But it's still the 392 00:23:41.920 --> 00:23:44.400 best opening for one of these movies. 393 00:23:44.720 --> 00:23:49.319 Yeah, let me get this straight. So you're Tom Cruise 394 00:23:50.839 --> 00:23:57.119 he I think is ninety two ninety ninety right? Oh stop? Well, 395 00:23:57.240 --> 00:24:01.519 I mean the for an Alien. I don't know how 396 00:24:01.559 --> 00:24:07.240 to translate that to our years, but whatever. So he's 397 00:24:07.920 --> 00:24:11.039 getting up there in age. He does all his own stunts. 398 00:24:11.079 --> 00:24:13.000 I don't know, is he's upside down on a plane 399 00:24:13.240 --> 00:24:15.559 or he swallows a plane in this one and then 400 00:24:15.640 --> 00:24:16.400 passes it. 401 00:24:18.000 --> 00:24:20.799