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WELCOME TO OUR KITCHEN: We're making eighteen-spice curry oil!
Episode 82 • 2nd June 2025 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
00:00:00 00:24:31

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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.

Transcripts

Bruce:

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

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:

Mark: and Mark.

3

:

And I'm Mark Scrubber, and together

with Bruce, my husband, we have written

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three dozen cookbooks, not counting

the ones we wrote for celebrities.

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We're publishing our 37th cookbook soon.

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Cold Canning, or if you're listening

to this out of order and not in real

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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.

403

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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.

408

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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.

410

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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.

413

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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.

418

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We say, find me strainer, but okay.

419

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

420

:

Bruce: thing, but yes, it's the

shape this 'cause you can get fine

421

:

MAs strainers that are just like

little oversized tea strainers.

422

:

And that's not what we're talking about.

423

:

No, we're talking about, we're

talking about something really

424

:

large that you can pour this entire

pot through and it'll hold back

425

:

all the spices and all the onions.

426

:

And all the garlic.

427

:

And what will come out is this beautiful

golden fragrant oil into another.

428

:

Pot that you had that strainer sitting in.

429

:

Okay.

430

:

Mark: And there's a couple other

ways you can get this done.

431

:

You can line a more traditional

strainer with cheesecloth.

432

:

Mm-hmm.

433

:

It's hard to hold a cheesecloth in place.

434

:

You have to really work slowly at it.

435

:

'cause the cheesecloth has a

tendency to slip all around.

436

:

You can find cheesecloth in

the supermarket, usually by the

437

:

wax paper on the aluminum foil.

438

:

Uh, it's probably in a bottom

shelf or a top shelf 'cause

439

:

it's not bought very often.

440

:

But you can find it there.

441

:

You can do that.

442

:

Let me also say.

443

:

That some people say that you can

line said strainer 'cause it has

444

:

cool for two hours with paper towels.

445

:

We do not recommend this because of the

chemicals used in the pulping process

446

:

to make paper towels and some of those

chemicals can leach into the oil.

447

:

So even at a cooler temperature,

we still don't recommend it.

448

:

Bruce: The other way you can do this and

I have done it, is using a jelly bag.

449

:

You can set your jelly bag up and you

could pour the oil through the jelly bag.

450

:

I wish

451

:

Mark: you could see my face.

452

:

Bruce: And it will hold back all spice.

453

:

If you

454

:

Mark: don't have, don't

a conical strainer.

455

:

Are you gonna have a jelly bag?

456

:

Is that something you're gonna No.

457

:

Really?

458

:

Okay.

459

:

How about a nut bag?

460

:

You gonna have a nut bag?

461

:

Nut bag to make nut milk.

462

:

Nut milk bag.

463

:

Okay.

464

:

Right?

465

:

Yes.

466

:

Everybody's got that.

467

:

Everybody has a nut milk bag.

468

:

Everybody, literally, I don't even

know why we're, we are, we're creating

469

:

recipes since everybody's got a nut milk.

470

:

Pack.

471

:

It's just

472

:

Bruce: like that book that we,

we, we worked on for that Italian

473

:

restaurant in Staten Island where

one of the nons who gave her recipes,

474

:

the book started the recipe with,

you know, 24 Sea urchin cleaned.

475

:

And when we wrote the directions

how to clean it, she lost it.

476

:

She just got so angry.

477

:

Everybody knows how to clean a sea urchin.

478

:

Sure everybody

479

:

Mark: does.

480

:

And everybody knows how to work

a nut milk bag and in fact has

481

:

one at home or a jelly bag.

482

:

So, uh, we're trying to give solutions

for real people here, not you.

483

:

So no, all cheesecloth, cheesecloth,

everybody has any of this stuff.

484

:

Now you can use a very fine mesh,

um, half globe strainer, but you

485

:

will have to do it multiple times.

486

:

And even so, you will pass

it through it multiple times.

487

:

And even so you won't get it all out.

488

:

Mm-hmm.

489

:

Even at multiple passes.

490

:

What's underneath your

strainer, whatever you use.

491

:

Even nuts.

492

:

Milk bags for God's sake.

493

:

It can be a bowl.

494

:

It doesn't have to be anything fancy

'cause you're gonna then transfer

495

:

that into your decorative containers.

496

:

Don't try to strain this

thing into a decorative jar.

497

:

Oh, dear Lord.

498

:

No, no, it won't work.

499

:

It'll fall all over the place.

500

:

You'll make a mess.

501

:

So, you know, just get it

in a bowl, a mixing bowl.

502

:

Bruce: And let me say, not

only make a mess, it is made

503

:

with turmeric and saffron.

504

:

It's so if you, whatever you use to

clean up that mess will be yellow.

505

:

Forever.

506

:

Mark: Yes.

507

:

And you're catching counters if they're

white, will be yellow forever and

508

:

your floor can turn yellow forever.

509

:

So yes, you wanna be really

careful about this 'cause this

510

:

is a really strong dye mechanism.

511

:

But once you get this done and once you

put it in the fridge and once you store

512

:

it, let me just say two things about it.

513

:

One is that it tastes better

if you let it come back to room

514

:

temperature before you use it.

515

:

So if you're gonna use it tonight on

takeout Indian food, if you're gonna use

516

:

it on french fries, if you're going to use

it on onion rings, if you're gonna dip.

517

:

Bread into it before dinner.

518

:

Any of those beautiful

things you can do with this.

519

:

Any of that, it should come outta the

fridge for an hour or so before you

520

:

use it, 'cause it's gonna taste better.

521

:

All those, uh, aromas, those

flavin, its are gonna come back

522

:

to life at room temperature.

523

:

And secondly, let me say that, you

know, uh, you wanna store this in the

524

:

coldest part of your refrigerator, so.

525

:

Probably that's against the back wall.

526

:

Mm-hmm.

527

:

For a lot of people.

528

:

Bruce: Yep.

529

:

You mentioned french fries.

530

:

So I wanna say that if you're the kind

of person that loves mayonnaise with

531

:

french fries, which is a lot of people

in this world, you have never tried

532

:

anything until you've tried making your

own curried mayonnaise with this oil.

533

:

You take one cup of this oil.

534

:

And one whole egg and you put that in

here it comes, I'm, I'm just waiting.

535

:

And you put your stick

blender there it is.

536

:

Into that cup there.

537

:

It's, and you turn it on and

slowly lift the stick blender up.

538

:

The same

539

:

Mark: people have nut milk bags.

540

:

Yeah.

541

:

Have stick blenders.

542

:

The same people have nut milk bags.

543

:

Yeah.

544

:

Will make their own mayonnaise.

545

:

Sure.

546

:

Bruce: You make your

own curried mayonnaise.

547

:

It is to die for.

548

:

Mark: Okay.

549

:

If you don't have a.

550

:

Stick blender.

551

:

You can make mayonnaise

in a small food processor.

552

:

It takes a long time and

it never gets fully creamy.

553

:

It never does.

554

:

What it, oh, do it by hand.

555

:

Bruce: Just get a nice

balloon whisk in a bowl.

556

:

Mark: Oh, if you're an old French chef,

you can actually do this thing by hand.

557

:

That's slowly

558

:

Bruce: drizzle one cup

of this oil into an.

559

:

Egg as you beat with a balloon whisk.

560

:

Yes.

561

:

Mark: And uh, when Bruce says

slowly, he means just absolutely.

562

:

The thinnest drizzle.

563

:

The easiest way he's right to do this is

to get a large vessel, put an egg in it,

564

:

and then the oil, and then use it, ugh.

565

:

Stick blender and stick it in the bottom,

turn it on, and slowly pull it up.

566

:

Mm-hmm.

567

:

And you'll end up with curry mayonnaise.

568

:

Mm-hmm.

569

:

And it is delicious.

570

:

It's also delicious on broths.

571

:

Oh yeah.

572

:

So all that is great.

573

:

And onion, cheese.

574

:

And so there's the

recipe that we're making.

575

:

Again, the house smells so

576

:

Bruce: good already.

577

:

Mark: You don't have to have

written any of this down.

578

:

You can find it on our

website, bruce@mark.com,

579

:

or cooking withBruce@mark.com.

580

:

You can find it either listed under this

podcast episode or under the recipes

581

:

on our website, and then you can carry

on in your own way with this curry oil.

582

:

And trust me, it is truly worth it.

583

:

Okay, as is traditional the final episode

of this podcast, what's making us happy?

584

:

And food this week.

585

:

Bruce: Something that everyone will

have in their house along with their

586

:

nut milk bags to the stick blends.

587

:

Oh God.

588

:

Oh Lord.

589

:

A smoked neck of venison.

590

:

Oh, sure.

591

:

Mark: Oh, oh yeah.

592

:

Everybody.

593

:

In fact, I don't even know why we

write recipes, because everybody's

594

:

using their nut milk bags to

eat their smoked venison neck.

595

:

Mm-hmm.

596

:

Of

597

:

Bruce: course.

598

:

Well, a very dear friend

of ours was hunting and.

599

:

When he butchered the the venison, I

asked if we could please have the neck

600

:

as a roast, and I smoked it over cherry

wood for eight hours, and then I moved

601

:

it into the gas grill and kept it at

200 degrees for another four hours,

602

:

and it was the most delectable, smoky,

tender, rich tasting, amazing meat.

603

:

Ever.

604

:

Mark: Well, and so one of the things

that's making me happy in food this

605

:

week is something I'm, I made, I, I, the

writer made to go along with that smoked

606

:

ven and neck, and that's cornbread.

607

:

Mm.

608

:

And you should know that I am really

picky about cornbread because I

609

:

feel that in my lifetime now, I'm

gonna be a totally old man here.

610

:

I mean, really, honestly, I am so old.

611

:

I, I I, I, I said to Bruce today that

if I, if he died and I had to go on

612

:

a dating site for people my age, he'd

probably be called carbon dating.

613

:

So, um.

614

:

I, I'm really that old.

615

:

So, but don't chin but

don't be here all week.

616

:

Right, exactly.

617

:

So.

618

:

Right.

619

:

I don't have arthritis.

620

:

I just have early onset rigor mortis.

621

:

So, um, anyway, um, let me say that

I grew up in a time when corn bread

622

:

was not sweet, and I feel like in the

course of my lifetime it became cake

623

:

and, I don't know, it's a birthday cake.

624

:

Yes.

625

:

How it became cake, it

626

:

Mark (2): became birthday cake because

627

:

Mark: when I was a kid, we did

not dump half a cup or even a

628

:

cup of sugar into cornbread.

629

:

My mother would put.

630

:

A little like a pinch of sugar

into cornbread just to help

631

:

give the batter structure.

632

:

Mm-hmm.

633

:

So I don't understand this whole obsession

with this sweet sticky cornbread, with

634

:

this sticky top, it's to me gross.

635

:

I like a dry top that gets

slightly crunchy in the oven.

636

:

The cornbread stays delectable

without being so sweet.

637

:

So I made cornbread and I made the

recipe in the ultimate cookbook, and

638

:

in fact, it doesn't even have any

sugar in it has a tablespoon of hot.

639

:

Honey.

640

:

Honey.

641

:

So it's Honey Cornbread.

642

:

This is from our book, the Ultimate

Cookbook from years ago, and I

643

:

made that recipe and it was really

good with that Smoke venison.

644

:

It was delicious.

645

:

Okay, so that is the

podcast for this week.

646

:

We certainly appreciate your being

a part of this podcast with us.

647

:

We appreciate your being on this journey

with us, and we welcome you back.

648

:

Subscribe to this podcast.

649

:

So you don't miss a single episode,

650

:

Bruce: and every week we tell you

what's making us happy in food here

651

:

on cooking with Bruce and Mark.

652

:

So we would love it if you went to our

Facebook group, also called Cooking with

653

:

Bruce and Mark and tell us there, what's

making you happy in food this week is we

654

:

want to know and we want to talk about

what's making you happy in food this

655

:

week here on Cooking Rivers and Mark.

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