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[Music] good morning this is Naomi Nachman on table for two on the knock'em Siegel Network our show is sponsored by marzipan bakery you one taste is all it takes for those of you don't know me I'm Naomi Nachman I'm about all the food all the time we are going to have a crazy amazing show today this is actually part true of last week's show we it was such a big show that we needed to do it in two parts so we are continuing the conversation right here today we are actually meeting on a Wednesday I have two super star chefs right here in the studio plus the guys the family team from spices Phyllis Mikey and Bella all the way from New Jersey of joined us so everyone got here today I'm so we are very very excited we are in the studio got a big pile in front of us of food so we are ZK and I are very very happy right now where I'm munching on some Gribben while I finish up the intro to part 2 today so I mean Ackman i'm about all the food all the time I lasted I love shopping for work cooking anything food related I'm a kosher personal chef by business is called the Aussie gourmet I give cooking classes okay therefore people for Shabbos Y on top any time you feel like cooking you can give me a call I'm you can join my cooking adventures which you know are coming up to Thailand soon and my kosher food traveling and sharing your great food ideas but if I want to hear from you guys please email me Naomi at Markham Siegel calm and tell me about your foodie adventures so I love I love the feedback that everyone's given me and we're going to address a couple of questions and stuff Nick on next week's show next we will actually be preparing for BBQ season super excited about that so we are right now in the studio getting very excited because I've got a lot going on as ice oh just recap a little bit fellatio we've got we've got the tile and trip coming up and giving cooking classes air and I'm learning so much about Vietnam about where I'll be giving classes you know they hardly have milk there so they drink their coffee with condensed milk because they couldn't get fresh milk so they used condensed Kinane screams I'm going to be experimenting making coffee with condensed cream at home so Simon's bring out listen out for my call because we're going to do some experimenting together with coffee alright continuing part two of last week's show into this week I've got with me in the house chef Motors slash Moshe Wendell and he was the executive chef and owner of the amazing Paradis restaurant and he's in the show today continuing from last week and he's got his best foodie buddy Alex written Rama from fireside who's let's recap for the listener to miss a bit of last week's show um you left you you closed down Paradis assaulted you sold it really yeah good for you well yeah I mean come on like John business to make a little money honey don't have money sometimes um and you have now opened up the Beast tell us can you tell me a little bit about your background where did you say did you love cooking at home talk up talk to us from the beginning I'll be honest I never really liked uh was like a huge passionate chef guy originally I am you know my father kind of thought I'd be a dishwasher to pump gas and it would dishwasher and my first dishwasher job had dishwasher had me fired and I'm kind of because I was terrible no I don't like that no I wasn't good at it sure so I beg there the chef to keep me on chef Phil Reynolds was a long time ago so gently 22 at least 22 years ago I think how old were you 16 yeah I beg and get a job so you let me prep for like three seven an hour which took me like all day to do basic stuff now that I would kind of I kick somebody out four and eventually enough people messed up I just kind of made my way up the ranks in the kitchen and then about two years in the cooking event place they I promoted to sous chef and I went on a trip to France and I sir had my eyes open I've been working what's called stashing like it at other restaurants at more high-end ones so kind of my eyes were open that what I was doing was gonna be all end all the food so I was able to do all my days off de France I really saw a really all absorbing food culture so when I came back I kind of quit my job immediately and went to go work in other places and you know got really blessed I worked for a really good chef for like five years and it just teach me about food but taught me about you having your own business I mean he's owned his own restaurant for her he's got to be played it was almost 20 years and I was there so that was well over a decade ago - Nikki almost to that kids meal at this point and long story short I'm actually I left there my first chef job last in a couple of weeks Geelong funded the way love and very optimistic I mean you know they tried their best things happen the restaurant business and they kind of you know back before there was Craigslist I used to just take my resume you know sliding their doors so what the Philly were I was kind of living at the time they're working in Jersey for a long time and I took my resume under this one door not really knowing how well-known a restaurant it was and I was there for a couple of weeks it turned out is one of the most regarded best crops in Philly and that was where I started making my bones and working in the more my question though is this is you but not worry sure at the time no no and then start keeping culture only 28 years old correctly this restaurant this is me and the other owner was Jewish I was the chef but for client I was was Jewish I think like that like big Adrian was our biggest seller what inspired you as someone who's had the best of the non kosher world to become kosher it's fascinating I was just slightly getting older and whatever you know getting overlooking some amazing right yeah I suppose why you mentioned constraints earlier you know part of cashews and a lot has constraints it gives you a context to work wouldn't I love that yeah so um you know and then when I came to culture it was a very different scene now there were some people doing really cool stuff and in the models are still around yeah mics are still around I don't know a whole different life is actually still around I just still around the vana is selling the people of the people of Livanos you'd be surprised one of them is like basically kind of like a partner the other person bound family I'm very close to courser mom you know you know levana was here in the studio last week Giovanna she's great she had a she's selling her knee replacement yes she's fantastic go get up I was real what my biggest my biggest supporters shout-out to Levana yeah my meet my muse my labor law advisor so you know the whole family and help you know so but it was definitely like a big tide ship for me and I'm Sarah once you become like the mosquito we're just talking about this in the car sick alert all these laws and stuff like that and so they do two jobs at once that was before I think most kosher chef snows really an atmosphere of like the kosher foodie thing you know so it's kind of plugging away this small place after work at Mike's and that didn't work out Miller get my work in life for two weeks yeah okay um and then we just kind of shook hands and I think my original idea was just to like work kosher and go get something whenever I was like super duper into it at the time and you know I gotta just you know I think he felt that was too strong and it was there was a weird it was a weird fit but like we ended up being really good friends like I'm not that huge respect for Mike and like what he does the fact that he's able to like kick out the amount of meals that he does and make people happy and still stay interesting you know and do things the right way to Mike bring my first culture opportunity and then later on I was that um I did a couple of like odd kosher jobs I'm not going to detail everything yeah we finally got an Alex funny note so we shared a couple of kitchens it's kind of funny so we're just - you know I was at mosaic for about a year which I say huh mosaic was in box on New Jersey and he took it over after the owner sold it after I left with set from et Cie so we were both talking about what a impossible kitchen it was to work I'm invited beside ya that's okay and when Sam Hanna was at out it was it was a run in the middle of nowhere really old kitchen I know we had to deal with kitchen yeah you know but what was cool about it was am i did some wine dinners there with the J books ma'am what we're talking about before yeah he's always on our show spam I love doing that whenever talking on the phone anyway I would have actually been really fun to have on Today Show also buy this wine and food come on what do we have the wine actually just missing J okay then you know then I opened basil and then after basil wrap stop yeah I did not know that you opened basil yeah I was the first chef of basil ah I do not know that I lost basil yes I was a great product to work at time I had homemade pasta yeah I remember uh made the first posture there and now I can make my own that's what I had to teach myself okay great and then after I left there um you know I bet I open parties and parties lasted for a long time six years you know top industry man rise up industry I mean you know honestly it was at the time I actually sold us whatever change I mean kind of do the same thing every day for six years and you know when to the owner side you can just give it to me to leave you know so yeah doing something different that's all well we're pleased that you've opened something up boy but at least we had fire sought to keep us going in between were in wanting in mumsy and this if there was no parties and before be stipend if you wanted a great meal you've got really embarrassed there's a lot of great goes arrives I know everyone knows this alex is third time on my show that's very high praise I appreciate it yeah we're big fans of Alex and I think you're super talented it's great to have as a neighbor to that's not no no I just have a non non confrontational and kosher chef neighbor nearby can Iran it would bring charges the other day that's okay you can't just run anywhere and get those and monthly that's pretty funny wait so you didn't near each other you physically live near though the residents are about six miles apart that's flower yeah but I must see you like maybe basically you're on a whole five thousand six miles I understand there's no one else I can call I get the ultimate orgasm Yeah right what's that it's a restaurant oh yeah let's buy a hamburger place oh I'm sorry I love hamburgers I mean there's I think there's the ridge up in Muncie and then there's far-sighted and these those are the chef driven restaurants and one see okay what was the first one you called is it the ridge the ridge okay no head I've not even heard that one okay cool it's more it's more okay good so talk to me Alex about what I've got in front of me alex has prepared me a little bit of a feast okay first of all there's one superstar chef I don't even recall this chef in front they like you more than me [Laughter] okay vision guys very modest very alex is very very very modest because he's got a restaurant in his own name and he's doing amazing and he's executive chef and he's running the place it's rocking the place and to be humbled in front of Moses you know that's not why I have said many times on the shoulder yellow chef one tells wouldn't yeah given I trailed in his restaurant you know for three or four days but sometimes you only untied it yeah you somebody okay it's a very small world you'd be surprised you don't need a lot of time sometimes to pick up on them so we spoke about a last show about changing the menu and things like that so I've been fortunate to work with you know chef or chef window so that's what we try to do a fireside also then ya know changing things you know keeping things moving and fluid and yeah so chef Juan del is a big influence on my hair I think it's fantastic okay shoot it what have we got here talked to us about what's really great is we have the chicken skin chicken skin okay yeah what exactly do you do with this this is chicken skin okay I'm holding this up to the camera you know we have a YouTube channel so you know people are going to watch us as well as just listen on the narkom seagull net okay um so what do you how do you make this also we are researching I like chicken Misun made contact right ok nice we basically flatten the skins out uh and then roastin first them yeah yeah we don't will will dog right no oh so this is like healthy chicken fat skin right side side quite as great that's AIT's a movin yeah it's not quite as greasy and I feel like the Chris Pine is more consistent you know as opposed to adding sometimes when you break it up into the body fried sometimes you have a little pieces are soft so uh so we flatten it on sheet pans we roast it I want to come in what you do this it's probably not so healthy for me because I would like to eat the whole press I was saying on the last show I love potato chips just like chickens like yeah Teddy okay guys you want to try some I've got the guys from from in ten years on you're going to find out that chicken fats really good for you yeah it's not know it is debris what okay all right I did it's unbelievable alright now let's talk about this giant question so that's a that's a we call it second and sugar cookie and it has to stash hills and a couple of other ingredients to make it a little bit different from real sugar cookie has a maple bourbon I like icing on it and black lava salt oh my god this is really good okay it's been a really intense morning we need to eat this is great and you know what can I drink it with this why why not why not I think you shouldn't drink and eat at the same time I shouldn't drink and eat at the same time that was a bad joke but yeah you can you don't eat on campus on cookies and milk I'm gonna John don't get in my red wine what could be bad okay so what am i drinking here so this is a maje laughter is it from Chevron come here I'm gonna read the back yeah you can read the back it's I like it so I just brought it okay this is one of your favorite red yeah okay so tell me no it's really if I take on the heavy stuff right yeah we also have the Russian River shot in a Muslim well Adam we love that yeah so that's their awful I am I'm gonna make my brother I had nothing to break up in oh man remember guys it's shava somewhere right right why was it never ends Chavez never ends tisn't hides is a chocolate mousse chocolate mousse oh we are having a little feast we're actually going with dessert first um I'm going to take a little off and then I'm going to pass it around the studio to my guests and friends there you go zk all right now what's so special about this chocolate mousse what makes this different from anyone elses chocolate me I don't know I haven't eaten anybody else's jaga mousse oh I have always at work I had a really good chocolate mousse in my cookbook but it's not my recipe it's Brian gross okay melts from Gaga you guys know Brian oversleep I I know him from so few men who cook wait he said at my house with his family this summer to came to you to eat and you made him pass some vegetarian because his wife's vegetarian they all came over they were very excited I tracked you along with all kosher chefs hmm this is amazing there's like a little orange here right yeah see right so right okay I mean so first of all we try to use obviously this is another thing that I picked up from like chef's window chef Warshaw um yep always try to use quality ingredients fresh I personally like with the desserts I don't I don't like things to be overly sweet tonight and I like to blend it with salt and different and different flavors that are more subtle you know I like that putting salt and this goes back to spices put in salt and and and savory yeah health and sugar together yeah so that's why I like we garnish the sugar cookies with black soul I bought black salt back from Hawaii yeah I caught up that oh you because I didn't know if was kosher right because it doesn't have are you on it the black lava salt it's salty it's right so I'm gonna broke that dimanche so it's probably I was in I was in now and I caught up I caught up the owe you and I'm like three to five hours ahead so it's 9:00 in the morning by Arthur's to an afternoon here in New York I make I'd say me now and they're like hello because I know who I am because I'm always pestering them with crazy questions and so I'm like black salt from Hawaii kosher and they're like I'm calling from Hawaii like your colleague from where and then you know I got the okay I got the approval I should take up the okay because it was the yo you yet sorry little joke there I got the approval from the oh you that it was sums up that it was okay there you go little pan on the hashes there okay I'm loving this one mother yeah the math well is a is my favorite right now okay and we'll have to try that widen a little bit okay so what's this what we're going to eat it once and then and then we'll come back this is our cowboy steak um this one's private was probably 42 ounces USDA prime mmm CK he's already had he's already just more hair really you should eat yeah how do you make this I'm through as I eat so well okay so first of all we Wed a jar me look out eight yeah so we tried to think yeah so we we wet a jar me um what does that mean well so it's it's vacuum sealed and as opposed to dried we don't have the facilities of dryers of meat and and people in today people's palates are really accustomed to the to the wet age you know dry aged is popular and I think if we if we had the capacity to put in a dry aging unit to that I would go for it but what a what a gene also works and I don't understand this wet let's explain to our listeners wet age right what and put it in a vacuum pack and they lived raw in the back well we don't put it in vacuum hums vacuum sealed so a lot of these things happen the way basically technology works so all me used to be drives because that's how I was stored and transported and now it's transported vacuum sealed so so the meat that you like when you buy me in the grocery store that's wet aged meat with a common vacuum packed yeah right the but they're getting they're getting their primals or wherever they're getting um vacuum sealed what so they just so the moisture the waters that is phase B I'm vacuum sealed like already as a rib steak counselor Bahama like that's what my mother say like the a caucus right right the car the target is portioned out and then like we get the 103 's the primal ribs is that what it has a number yeah she caught up in the side like 7 103 $25 okay there you go yeah all right yeah I'm learning I'm not it and so and basically what that you know and so basically the 103 has a long bone and the shorter design it part of the shorter than everything and so then we generally age them for another three weeks okay and then um well we butcher them cut them in two so the Cowboys are basically you know once we take the top of the ribbon everything off of it the cowboy is just a long bone with the with the what you would think of is the rib eye and then in the finger meat and like we don't French the bones that's something that I don't like Frenchy the moment I like to what does that mean French in about well when you clean the bone you strip the ball okay so it's when we talk about frenching lamb and I've cleaned up the land I think I've done it on Instagram where you clean off the bone right looks neat right so stylish so that sort of thing so personally I like to give the customer all the you know all the means that they like I when I get the bone I like to eat the meat off the bone so I sir we don't we don't French the bones the fireside um I had a funny story once Wood who sent out lamb chops and the waiter comes in and he's like chef the customer said it's not a lamb chop okay well what did you think it is ha ha ha so he says he's in the industry he doesn't know but it's not a lamb chop so I knew right away that he was thinking that he would just have the medallion and in the bone off of it but I a tent out the hole basically we just saw that sucker and and I sent it out and so you know I went out there and he's like this isn't lamb I was like well so what is it so he was like it's not I don't know what it is but it's not lamb and then he then he asked he's like you want me to Google a lamb chop for you show you that yeah you know just give me a plate I took his plate I wanted I cut off all that meat and I send it out there with just a little bit dalian he sent the waiter back being like thank you so much I'm so happy and then I ate the rest of lamb but lamb is called such a big distinct taste how can he not call it laughs well okay what was that yeah I don't think he really liked his palette and his understanding of food wasn't wasn't equitable to his visual like somebody Google something that doesn't mean that they now know it right yeah so it's like I guess we talked about this once the first I was on the show the difference between you know people who cook really well at home and working in the kitchen right III say I'm a home cook yeah but I run my own catering business from my house right yeah so it's two different so I could not step into the role in a kitchen I've never been on online people want me to work for you guys though I'm really happy to really do it so Wow so people always say that when they do it I mean I know they usually chef I have to go to the bathroom a few hours later I go right down the window um yo so so basically he had an idea in his mind of what a lamb champ looks like as opposed to like you know we get the whole rack in you know the animal is like ferns you can look at a cow and then you're seeing inside the cow all the portions of beef that you're eating and sometimes and people who want a customer that they see a cow and then they don't eat meat anymore because oh they're going to take that cow and strap it in and process it so yeah but if you know the whole animal so that you understand that the lamb chop isn't the medallion on a French bone no it's coming from its that's just one part of the whole animal but he just thought that that's what a lamb chop was right now lamb is white beginner yeah so yeah but that's it so we leave the finger meat and the bones aha okay that's very give it to the customer and give it to the customer and now I got the plus or not in fact we did it for parties we started giving rabbis and so we would take the phones off the bone and steak from the parties and we would just roast those and some as an AB special for people who like to tumor them all right my mother loves their can we talk about a moose bouche I've never heard a moose bouche till I went to your restaurant Moses we were sitting there and he came over to us in their life would you like in a moose tribution I make our water water water and they explained it to me so let's you give it exact you tell us all about what an amuse-bouche is when you go to a restaurant first one see what the chef's gonna do well at least we don't have an amuse-bouche I mean we're a different kind of dining that well it's always ever kind of dining what we do have is uh we have like spiced watermelon seeds were doing right now some kind of thing for you to nosh on while you wait but we're waiting for a much faster stylist service there so we're not really doing a traditional mousse mousse but like basically what is it a base dish tell us so the mousse mousse is basically like something don't miss your palate before you eat so you know a lot of times you go to a restaurant or an idea what the restaurant is so then a boost bouche you're really trying to get someone in the mind frame of the kind of meal they're going to eat in one simple bite yes on a tasting food there are complications we're going to play it can be you know any kind of form you know small things soup anything like that some restaurants are if you had done a tasting ringing parties when we were working anything there you guys named Ellen distract we do more that more than one more than one of most boosts to kind of get you in the mind state of what you were about to have and kind of work our way up in size of the courses you know and you go to other restaurants you know especially obviously in non-kosher you see more of it you know it's a very good way to just get getting the idea where you did let's say you know you order a couple of things I'm supposed to get your appetite gone get you excited about them you have an idea that you're going to receive you know it's very exciting when you go and you get an amuse-bouche it's a little tiny it chef's choice yes and we know it's a chef's choice and they bring it out it's just a little sampling of what's to come it's a good way to get guys thinking creatively in the kitchen - usually it's something you give I'm obviously what your approval you know the technique to like somebody's a younger guy in your kitchen is our first step of like designing my own dishes you know a lot of people think that like you know the restaurant the chef is over comes up with dishes but generally they're properly running kitchen it's obviously a chef should be the one who filters the ideas and who the lens of it and should be tasting everything and making sure everything is servable and up to par and even more so instructing the mindset of what things are going to be but you have to get guys a little creative if you want them to learn and grow in your kitchen you know so it's a really good place to to and like what's called your garbage a guy you know your salad and dessert guy which in a lot of restaurants is like considered to be a starting position but really any restaurant always an equal position you know I try to run level kitchens you know we're like obviously you know you have your regular you know you have your order of people but as far as you know if the sous chef is working garbage in that date song you got a demotion you know he's excited to work there because the technique on garbage is interesting in the kitchen basically etc even like prep even for me my longest term guy I've worked with is my dishwasher he was his job and I do a job is more important than pretty much any other thing in there because you want to see a dysfunctional restaurant watch the diss station breakdown and when I come and take Friday's work every day Chad his name is Roger rickets working in since I heard him for basil so we're going back almost a day followed you you stayed with him I have I followed it was calling me to follow each other because my loyalty right like I'm not that you know so again you know there's some editors whole thing and I'm most boosters go away get someone excited about a meal the same way you do penny for on the way out of Amelia you give someone a little something a little something free you know no charge to remember you by you know so what I'm doing a lot end gift yeah I'm doing a more stylized kind of service you know I like to include it I think it's important that's really nice guys you got to check out these two fantastic restaurants in Muncie make it a destination restaurant you've got eight nine ten Sundays in the summer you can go visit both these restaurants you know you we had Memorial weekend I always mix up Memorial Labor Day you can see that I'm not American right even I mean so long I mix those up still but we've got your life whilst we can go to grab a hotel in the Monti area got some nicer hotels there SPG points stay overnight enjoy go hiking and bear mounts and have a wonderful dinner afterwards at fireside two summers ago we went rafting down there Delaware and from there afterwards we went out to eat so you know Monte's nice and closed the open are you going to open June the nine days you discussed it yet is too far away but you do some great power of it and pastas I think I can I've gone a vacation we're not we're not open up during the nine days and basically we it's not cost-effective for us to build okay yeah no stake no open the doors right you know so yeah so we're not we're not open um yeah because I think please I've worked at that have been open during the night days that you know people go to dairy restaurants so the numbers would be much lower do you have a very favorite dairy restaurant me yeah your dairy guy I have a friends that say you just eat dairy to get between flashings like you know but poppies pieces oh I mean I guess to see you so I don't go out to a lot of restaurants but I like vibin a and I you know we do it in the was uh yeah I was supposed to go there for dinner tonight four o'clock the early dinner because I'm taking this spiced class at 6:00 so I'm yeah I'm not gonna what's the joke there now so I want to go to beso but I want to go to the new place cambrie also but oh I think I'm going there to Flatbush right could be yeah I think I'm going there in a couple of weeks yeah I'll get there - that's Jose so does a very good friend of mine oh okay so I'm going I'm going in a cup I think it's next Wednesday yeah wait on Thomas and Allah will probably talk before this isn't really ya know I'm I'm really excited about guy I'm going with my mishpokhe affair the Mizpah ha you know right for the mesh bottom AGA's een so the whole team is getting together at Kent came what does it call Cambria Cambria it's like Rema Rema Cambrian Cambrian solid Cambria yeah okay we've had a great feast over here um I would you guys stick around because I'm going to bring my kin Bella up here and they're going to talk about spices and then you guys can pipe up and speak and join the conversation and drink and eat so we're good right we're true switch around bringing the wine line with a min wait I want a glass of that white wine okay can I just say half a bottle I'll have the other half okay what what else what else is in that package over there by the way there's mommy he bought the whole cowboy steak okay that's what we'll be doing after a week a and I have got a nine ahora we have Kenai Nahor a very big advertise what's underneath Isaac okay can I just say those duck fried duck schnitzel finger things other amazing can I come to the restaurant you teach me animate them we won't you're on Instagram so we will all be a secret ok make sure you save me some man he's like when you're going to be on the show no Joby I'm gonna eat all that cowboy steak without you you know what then I'm not going to share the Griffon with you yeah he's like alright bye yeah can you just put me a little of the white let's try the white and then I'll give the bottle back to Moses I max I didn't no no I ain't even a little bit but could I just say I didn't drive into the city today I've got to spend a long day Manhattan ok hi guys hey well yeah thank you so interesting story everyone I'm just going to we're going to take a break and then we're going to go into the story but I want to share the story so we're just going to do a station ID break this is table for two with Naomi Nachman on the knock'em seagull Network our show is sponsored by marzipan bakery where one taste is all it takes guys I got to share the story of how we met we met through Instagram they reached out to me and they invited me to check out their website and they sent me a whole bunch of spices they have they were incredible the freshest spices I love the choices because sometimes you just can't find the supermarket there's spices in the supermarkets I'd like to welcome Bella and his son Mikey on the show you are all the way from Brazil I don't even know where that is oh ok I know where that is pull it yeah yeah fantastic alright so thank you for joining us today I really really Bruce I really appreciate it so you started this company correct yes fella how many years ago well I started actually spices for less we got involved with only about a year and a half ago okay I myself I have been to in the spice business for 45 years Wow where did you learn the business from okay oh that's also quite kind of a long story half an hour don't worry you know after doing it well in short I came to this country when I was 17 years old from Hungary ah and I was looking for a job and somebody that I knew asked me are you interested in working for a spice company I said I don't care I got to do something to make a living right so I was hired by the spice company or schlepping everything around and working with the different spices eventually I started learning the language basically and was going to college and the company I was working from they had promoted me started working in the office eventually I became became manager of the spice company I was working there for 12 years and after working there for 12 years in 1984 I decided to start my own spice mr. cool and I started my own spice business which is called world spice Inc back in 1984 and basically what my company had been doing and we are still doing it basically under the neighborhood spy saying we are supplying mainly large food manufacturing companies with their different spices seasonings and dehydrated vegetables we we got into the spices for last kind of one of our customer that kind of was struggling spices for less had decided to go out of business and we took it over from them and we started doing an online retail business which you know we were not doing any retail before we were just selling strictly bulk 50 pound hundred pound containers of spices that huge right guys yeah bells when you say when you say 50 pound or I mean packaged in 50-pounder but you know over question we have customers who take 40 60 80 of these 50 pound packages at a time making with all that all kind of food products and kind of food products I mean and we basically you know we had all our products kosher certified before but we weren't necessarily targeting really nice line I mean frankly unfortunately on such a scale I don't think one can make a living right you have to be able to branch out selling because the kosher food manufacturers basically it's a maybe a little known secret there is only very few of them right and then you have all the different private labels so it's not that big so most of our company most of our customers were basically the not Jewish companies but yet still in question they want to use kosher spicy to watch your explanation correct because they are not using any ingredients technically there are not kosher right so they want to extend their line and reach out to the kosher consumers and you are certified under the circle gay okay okay so we'll move out a little we are okay right that was a funny joke before right like I didn't mean it beyond openness so we've discussed the oh you and okay and both are okay it's right okay nice is that hard to get a closer license I mean is it difficult was it difficult no it's not difficult because I tell you generally speaking spices the whole spices do not really require Heckscher there are exceptions okay but I would say most of them do not require excel just the same way as if you go to the food store and you buy a fresh fruit or a fresh vegetable you don't need a lecture on it so most of the spices they are kind of they are seeds they are leaves they are roots there are no drawn naturally and they are dried basically naturally so there is no processing involved in them so kind of you know they are all natural there are no additives to them in most of the cases as I say I have many times friends they ask me the question they ask me do spices literally in the Heckscher ever I tell them is generally you don't need a heck sure but you need a heck sure to know that you don't need extra right cool now I appreciate that right guys like and there is the case now if you're talking about any spices that are already ground what they are blended the seasonings that's funny you definitely need a hexer on them okay guys it's a really important rule for everyone to know because when the spices are ground depends on what kind of an equipment they will ground on and by the way we do all our own in-house grinding of the spices so we have a large grinders you know not the little spice grinders that I know you think about it I'd love to say that when I was in Israel I'm in January I went to the shook and they have all the spices but my friend Daniela ran off who his love and carrots shout-out to her she took me to a place where they took cumin or cinnamon and they ground them in front of us yeah and that's what I bought like the freshly ground it was much fresher there's no question I'd be like a getting to that part of it also hit you but as I say you know we have large grinders and certainly we don't grind you know they half a pound or a pound of a product at a time but we grind anywhere from 2,000 to 20,000 pounds at a time of the various spices and all the people in our block they either love the smell or they hate this way you know and it's very strange because different people you know some people they say wow you guys are getting us really hungry you know and other ones they come to see how can you stand this smell I'm sure as the chefs can also agree with it is a certain smells after a couple of minutes your nose get used to so I asked them what smell are you talking about I don't smell anything right right so like Kari has a very distinct smell not necessarily okay the the reason you see a curry has a distinct smell curry is a blend of different spices okay right curry is not one individual spice okay right so that's why many times when people walk to our place or walk by the place they say I smell in curry and the only reason they may think the smell in curd is because they're smelling a combination of different spices okay so interesting but yeah it has a distinct smell to it the curry and basically with curry - the different type of queries that you get from different companies will have a different smell and different taste to them I mean the basic ingredients are the same but there are many ingredients in a curry that you know different companies whether by making gradients in a curry the basic ingredients the basic ingredient security would be coriander cumin turmeric I would pretty much leave it at that as the basic ingredient yes you had me at Kirin I love you okay and then after that it comes you know fenugreek and hot pepper depending on whether you want the mouth curry or a hot curry you will have red pepper you will have black pepper fenugreek some people will put garlic in the curry some of them will put cinnamon cloves allspice any spice basically that you can imagine can go in a carry hahaha like the melting pot of spices is correct it is but I mean you better make sure that is the same milking but of all the different spices every time you give it to your customers consistency is very important I learnt that from a very dear friend a long time ago he said it's all about consistency correct I mean you could go to the store and you can buy a curry and then you go to the store and you buy a different brand curry and the taste will be totally different okay so and it's very difficult to tell which one is better it's a question of which one you like which one chef would prefer which later right right definitely very individual like people like either love cumin I hate it like so Andrea right not everybody likes cilantro I did a cooking class last night and I I did I asked always ask everyone who does not like cilantro and about a quarter of the room put up their hands which is quite a lot a lot of people did not like I'm like this trip many of you don't like it because this dish has cilantro in it so I'm just wondering you some of the people they raise their hands if they even know what salon says do you know what we call it in Australia coriander yes so what's the difference between cilantro and coriander and you're the right person to ask exactly okay I'll be glad to explain to you it is the same exact plant the seed of the plant which is a little round switching familiar in pickles and on pastrami mostly is the coriander we call the leaves of the plant are I'm sorry cilantro they very very similar in looks to the parsley flakes so if they have harvested from the plant before it had gone to seeds and they took off the leaves that is Salaam in Australia we call career counseling no we call it coriander and an American I call it cilantro well I am really not sure where the names really came from but that we are technically speaking why should because coriander seed and the other should be called coriander leaves okay there we go Australia has it right then a little more than the American solution what take that that's why by the way the cilantro has a very similar taste coriander okay right because it's the same plant it's the same thing that is the seed has more of the essential oils in them basically than the leaf so the leaves are milder uh-huh and also for garnishing purposes you know it's a little prettier lot better okay let's talk about spices when you buy a spice how long do we keep the spice for this is my okay I stand on the band and I stand on my soapbox about I know that's that's a very big question from a lot of people basically how long do you keep your spices as a general rule I would tell people that if they have anything in their kitchen or spices that is older than a year they should dose it okay then rub it out they may or may not notice it but you know well first of all number one spices generally over the ADEs they will lose flavor right so that's one of the problem the other problem you could have is sitting and unfortunately most of the people make a mistake they have their spices right next to the stove I'm raising my hand that's me is the worst by now and I know better okay and restaurant chefs they also have that it's very convenient to have it right handy is the worst worst place ah and an Alex where your spices the other end of the kitchen these guys are in the know that's why they're America's top kosher chef okay technically speaking spices should always be stored in an airtight container in a cool dry and dark place that was my next question thank you that is the way you can preserve spices there are certain spices really that they can last decades right like your pace our spices can stay strong after you just won only because you used to be wined only already really can I get all right that's very funny because you say I go right in my paper cookbook I said you can store your Pesach spices like for a year up to a year and use them for to pay sucks you just close it tightly and put pack it away in your basement not in your attic or top know what I would suggest oh right right I would suggest to people first of all spices are really generally they are not so expensive I just toss a man static encase I mean I would really suggest for people to tosod or use up I'm sorry don't toss see that there is no rule against you using the basic spices the whole year right just leave them up and then so now just use the bar not just okay to keep them from one piece to another I'm not crazy about the idea okay I mean it I'm not saying that's going to make you sick or anything right there are you know a lot of people I have a lot of manufacturing customers the asking for expiration dates or spices there's no such a thing as expiration date on the spice it going to get you sick it's not like milk milk or million or something like that the problem with the spices is that the longer they are sitting around the more they are losing from the flavor that's number one it's like a lot of times I have people walk by our place walk into our place in the States what am i smelling and I tell them my traffic going out the door very like that one well I like this I like what I meet with that what I mean with that is that basically when you smell that spice that flavor has gone and it's gone forever okay and you keep smelling you more of it more is gone so you can see that eventually most of it is going to be gone okay that is why I said that if you keep it airtight therefore it's not you don't allow it to a bakery so the air that's making the that's carrying the smell is actually carrying away then Ava yes correct exactly the because in any spice whether it's a seed root or a leaf basically it's nothing else than a CD for a root for example and what gives you the flavor is the essential oil what it has in it and the essential oils are evaporating from it as they sit around that is why also the best way to keep spices is to keep them in the whole form and grind them fresh like there's no pepper why do you have the chef taking yet pepper grinder because when you open up the pepper or any other spice when you just open it all the flavors just opened up in them and all of a sudden it is the strongest possible smell I mean I will be glad to invite you if you come over to us in our grinding room when we are grinding pepper for example you won't be able to go in there because you're nice because so much of it is evaporating you know that you are choking on it I mean you have to wear it or a mass mass for it okay and not to come you are welcome anytime guys right trip we talk about all the right summertime so if you want to go to Muncie you know it's it's kind of on the way to you okay so it's you just think the Jersey Turnpike and you get off exit 13 or whatever I've got a whole summer of right trips I wanted to and right from us you know I mean you are what like a half an hour or 40 minutes to Muncie if I was a better I would say not more than that good jump right you can ja by having directions conversation here you know you are welcome anytime but it but it is you know very very annoying you know when we are grinding spices because the flavors are so strong you tell me must ramble all day not mine I tell you something I don't myself I don't eat basically the whole day you know I'm just too hyper dog I'm very hyper cheaper I love eating yeah my wife is like that she's hyper sheets I'm hyper I work funny I do it I'm hyper I eat am work a job do I not have the best job in the world this is our Egyptian driven and just talking about it you having the best job in the world I heard that you are going to Vietnam I am with our rabbi hmmm bills oh okay just he knows that I'm going me he knows that I'm going down Asian at the job he knows I mean if he doesn't I've your remaining oh he knows tell him that you met me because we're going on the trip together our names are like like this right now so I we're going to do a Thai spice packet whoever's coming on my on the trip to Thailand with Miriam Schreiber's crucial legacy tours it's a mouthful I don't feel you know I I don't know have you spoken to Mikey about yeah us giving you a Thai spice we have to type us you know what I did with it so this Chavez I'm experimenting because I'm going to Thailand Vietnam all I'm doing is cooking Thai and Vietnamese food I learned a lot about this flavor profile so I mix it with a little bit of olive oil i marinated the chicken cutlets in it and i just threw them on a cookie sheet in the oven because I hate ruling them before Erev Shabbos because then they get a bit dried out so I just like put them on a cookie sheet at 400 convection it was amazing okay I'm glad you like it because you see when you're talking about something like a Thai seasoning or for that matter if it like I told you in curry or you could be talking about barbecue seasoning or any kind of a spice blend basically everybody just like a chef has their own ideas and own recipe as to what different spices you should have in that seasoning blend how much of each of them you should have in there and you know it can taste totally different so it's very difficult like for us for example that when we are supplying customers with a seasoning blend such as you say the Thai seasoning it's very difficult because we don't know who who are the people who are going to be buying it basically what is it that they're looking for you know I mean everybody's mother had kind of different recipes you know reiver cooking so it's very difficult to try to pick out something that everybody would like and therefore you are kind of forced into coming up with something like sort of in the middle that you try to reach out to as many people so it should be overwhelmingly one flavor you want to kind of like make sure that everyone will be okay with it so let's look at what nearly lost my groove in there okay oh that would be awful my kids we like to associate we've got like eight minutes left so all right Mikey talk to me for a minute you join the family business yes that's so exciting that's great you lucky boy get to work with yet absolutely kids mom and oh I'm looking for him he's a good dad he's a good okay so talk to me what we've got is a liberal Chantelle not we love show until show it eat in million in the year so the spaceman is going to show you the packages we offer there's on a smaller end um so as my father mentioned we have our business mainly it was wholesale business so obviously we we saw twenty-five fifty pounders but for the regular people for the restaurants perfectly these are am exercising zere look for so we have this is the smallest out you can look at them recited these are the smaller end of the touches okay so the two rounds two full rounds so what yes you know on spices for less that's right okay I like to actually come like is it right like a sealable easy architect in pouches well a lot of people prefer them in bags IBM sorry in bottles the bottles are not airtight okay and actually they stay fresher and longer in the pouches even after you open them because you can ziplock close them squeeze out the air it's much better to store them that way then in the bottles I love it and and so she takes up less room you can stick them in the closet yes it's less convenient if you want to shake it or something but it gives them much stronger okay now that is the moisture only on more Balkans so we have these two sides showing me these giant if you're watching on the on the on the YouTube channel and we have like four the five pounder as we're going here um five pounds of salt could on the smaller one um sixteen ounces of thyme oregano stuff like that would go in those bags okay oregano I say oregano organ oh yeah that's the Aussie in me okay I want to lose out we've got like six minutes left oh my gosh we had a lot to say about sizes half an hour yeah actually money told me that oh you better prepared for the questions I said I can talk about spices in my dream hahahaha you're four hours from a vegetable that's why we have people in the show who are passionate about food and we can just talk with our heart okay so what have we got there is that many powder that is what is honey powder if you guys heard of that you've heard of it what's honey powder honey powder is actually great it's all dehydrated honey and sugar and it's actually really good on on a fever had this happen to you forever ball like a bottle of a big bottle of honey from Costco correct and then it just sits on your shelf but I use the whole tonight and make as crystallize make it hard in there like you might know I don't know what I do if they write to you microwave you put it in all how hard and you pour it out whatever so like we don't want to get all messy with the honey and everything so I told my wife I said I said we have now this honey powder you want to try it out so get your books in malmo trial you know show me Carla was there should be no she cooks with today whatever so bar at home and she loves it now it's only we use a ring on big built on Shivani powder she puts in everything I love these guys spices follow that honey powder okay let's line them up okay all right let's see what we've got here mushroom powder chilean what chilean mushroom powder so it's it's uh it's kind of like beyond which mushroom via Cheney do you need kind of a porcini exactly not nice as a very distinct mushroom smell they gone from Chile be its wild mushroom you know just like the same you want to make like a really good mushroom sauce like forever fettuccine alfredo with a little mush you can take you can take every forfeit and you can tell how strong it smells like yeah open it open all of them you know okay I don't know if he has been sealed not sealed and you see we can just push pull open just move them open I didn't feel there before in okay you do it oh I see at the top okay okay you ship it out the heat-seal he does well oh we will mushroom right my mouth is like watering well I have it so long see sometimes when you smell them he had all we're powering you know that's it mm-hmm okay let's let's keep going I'm really excited on this you've got a guy like a few minutes left this is another exploding ones I've read zipping blown career popular you know dis is great too you would mix the bread dipping them with some olive oil olive oil exactly I'm a big fan of this because you know every week I make color I love baking bread it's like do you find that do you love baking bread guys I don't know if that's a thing for you I love to make all kinds of breads I got very into making my own sourdough breads as well and this is perfect for the Shabbos table okay for dipping that color okay so we have also all different kinds of chili pepper powders 50 different kinds to attempt photos up on one just to look at is on top a narrow pillar I'm not going to open that that will burn out my sinuses are you have to get open from far it's very strong very stalks we all plots for the regular you know cayenne pepper we have jalapeno powder we have Laurent no we have all different kinds of peppers for different people like that okay yeah but like crazy salsa Navy a lot of crazy sauce our general manager Miriam el Wallach is a salt collector visit with the pictures all over here of her here and she collects salt from all over the world original she's not using also kiss I miss Russell salt copy salt muscle from our baby this also this might memory vanilla ice cream open it open it up okay we're gonna open it up yeah right or what can i I'm gonna remarry and open know any of them here that smells good oh it smells of like coffee chicory like has a little chicory smell uh the chicory smell you maybe it has nothing else but coffee and solved in there unfortunately one of the problems that could very well be when you have so many different spices sometimes the bags pick up the service right right it smells like it smells like coffee don't get me yeah yeah okay Wow yeah absolutely okay that's really interesting yes mam jamaican jerk seasoning okay okay like something like that chicken my chicken yes yeah as like the only the sour and spicy kind of little taste to it okay showers likely that's very high to do sour and spicy okay this is very exciting you can reach more people oh hickory smoke all night right is that like a barbecue flavor okay guys let's smell that too let's send that down to Moses to smell we've got these very fine pallets here I told you this show would be too big for one show having Melanson these guys on the copy so ah that is this one could be as Apple would be of older wood different kinds of of the fall now the more classic ones I'm out of came in at home I'm just warning you a bubbly Keke Palmer I know I'm not getting sacrifices haha very wait you're very sweet guide so we were talking about doing a coupon code for our listeners absolutely absolutely you're the coupon code to get spices fillets you go to spices with s spices for less they're on in - Graham as well please follow them a coupon code table for two so it's ta BL e fo are number two and then you save 10% on your order and it expires June 16 so get your summer spices now this is great this is really great no it can't be June 16th because this is only going to air oh yes so let's extend it to the group I thought for a week later yeah no it's not airing yeah we version because this was our super-sized show um we're we're in it in two weeks so what this is going to till the 23rd the coupon code will expire for 23rd because is part two of our super-sized show with spices and chefs and a crazy show right here on the Lower East Side as our our we've got a minute over our hour well we could probably go slows we yes hi sighs can I get you got we start at minute 33 you go for 30 minutes talking about spice is it can I just say I want to come and I want to have a look at all these spices in this in the warehouse and welcome look Ryan will make an emu national and chemical oh sure okay CK Rosso road trip I love then I absolutely love that this has been amazing Moses I'm honored to have you here again Alex always honored to have you in my studio guys thank you so much for coming into this engine is thank you for having us thank you everyone for listening we have a barbecue and kitchen click coming up next week I'm sorry with our BBQ show we're going to talk about different barbecue equipment to get for the summer [ __ ] kitchen click this table for two in the Army knife went on the Mac and signal Network our show is sponsored by marzipan bakery one taste is all the text shabbat shalom everyone take care [Music] [Applause] [Music] [Applause] [Music]