Who doesn't love the burn? In this episode, we're talking all about hot sauces, spicy condiments, and chili sauces. A listened asked us to explain hot sauces, particularly Sriracha (which we love!). So we've blown that idea out to include lots of hot sauces including peri peri sauce (or piri piri sauce) and even a fermented chili sauce from the Middle East that has become a staple in our kitchen.

We're Bruce Weinstein & Mark Scarbrough. We've written three dozen cookbooks under our own names, plus lots more for celebs. (We've even fixed a few celebrity books before they went to publication.) We've also developed over 10,000 original recipes in our career.

Thank you for choosing our food and cooking podcast. Here are the segments for this episode of COOKING WITH BRUCE & MARK:

[00:53] Our one-minute cooking tip: Find the hot spots on your grill. Get to know your grill.

[03:51] We had a listened (hello, Debbie!) request a segment on hot sauces, chili sauces, and spicy condiments. So here we go! We're talking about Sriracha (and the changes to it for the North American market), chili crisp, salsa macha, harissa, and even a fermented chili sauce we've come to love.

[23:58] What’s making us happy in food this week: tinned fish and goat birria.

hey, I'm Bruce Weinstein and this is the Podcast

2

Cooking with Bruce and Mark.

3

And

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mark: I'm Mark Skarbrue.

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And together with Bruce, we have written

36 now are writing the 37th cookbook,

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not counting the ones for celebrities.

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Shh, we can't talk about them.

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Confidentiality agreements

won't mention anything about Dr.

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Phil or anything

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Bruce: Or Mike Moreno.

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Oh

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mark: God, no, we're not going to

mention anything about any of those

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people or any other celebrity who

we've written their cookbooks for.

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But we've written 36 now,

37 under our own names.

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And this is our podcast about.

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food and cooking.

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If you know this podcast, you know

that what's coming up first is a one

18

minute cooking tip, which is never one

minute long, but it's always longer.

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We're going to talk about various spicy

condiments in this podcast because

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of a listener suggestion on this.

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And we'll tell you 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.

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More about grilling outside.

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Move your food around the grill.

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Why?

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Because if you're like me and most

people, your grill has hot spots, right?

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One spot is hotter than the other.

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And if you put out Four

hamburgers in different spots.

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They're going to cook at

different times and different

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rates get to know your grill.

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You should know by now where the

hot spots are and how it works.

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Learn to work with your grill

so that food cooks evenly.

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mark: Okay.

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And I'm going to add a caveat here.

36

When Bruce says, get to know your

grill, he's talking about gas

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grills, because really honestly,

a charcoal grill is funky because

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the hot spots move around depending

on how the charcoal bed is built.

39

So it's harder with a charcoal grill.

40

You have to pay closer attention to

where the hot and cooler spots are.

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A gas grill is funky and

you do have to get to learn.

42

what

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its little quirks are.

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Um, like what's a quirk of your gas grill?

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Bruce: hottest spot of my grill is

in the center towards the back and

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that is because I replaced all my

gas burners this year and I didn't

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use the brand name and I got a

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generic name and so

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they're not quite as easy to use.

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Even as if I had spent the extra 30 and

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mark: a brandy.

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You never tell me this.

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I think we're going to have to

have a marital discussion after

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Bruce: So

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the center back is hotter, which

is actually not bad with us.

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Cause when we make burgers,

I like mine on the well done

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side and Mark likes his rare.

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So mine go into the

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back

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mark: I don't like mine rare.

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Bruce: He likes his so a

good vet could still save it.

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mark: Yeah, rare is an

insult to me, but go on.

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Bruce: So that mine can go in the very

back, and his go right in front of

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mine, and then they cook perfectly.

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mark: Yeah,

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exactly.

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And

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let me say, if you're going to

eat red, rare, blue hamburgers

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as I do, uh, don't use red.

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standard supermarket meat under any

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Bruce: Know where it's coming

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mark: Yeah, we actually buy

from an organic farm and know

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where our ground beef comes

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Bruce: from.

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I know the cows.

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mark: Yes, so, be careful of

eating rare hamburger with meat.

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Okay.

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Before we get to that next listener

suggested segment of this podcast,

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let me say that it would be great.

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If you sign up for our newsletter,

it comes out twice a month.

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You can find that on our website,

cooking person, mark or bruceandmark.

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com either way.

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You can find it there.

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I won't capture your email.

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I won't.

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The provider captured your email and

after you sign up the first couple times

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check your junk or spam boxes because

it Likely ends up there until you begin

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to acknowledge it So just be careful it

ends up in places they like that and I

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can't retrieve your name because of the

way I've locked the accounts, so It's

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for your security, but at the same time

I can't fix it if you're not getting the

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email So sorry about that But so it goes,

so sign up and try to get the email up

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next to our segment on spicy condiments,

a segment suggested by a listener./

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Bruce: So, a listener wrote in,

and she asked us what sriracha was,

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because we talk about it all the time

here on Cooking with Bruce and Mark.

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We talk about lots of chili

sauces, but we mentioned sriracha.

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And so, we're going to give you a little

rundown on, yes, what sriracha is, and

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all the other lovely red, hot, burning

things we put on our food on a regular

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mark: Okay, so while there were many hot

sauces made by indigenous peoples, by

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enslaved peoples on plantations, and even

by local homeowners across the United

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States, across North America, the first

Big commercial success happened about

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150 years ago, and that would be Tabasco

sauce created about 150 years ago with

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much controversy by Edmund McElhinney,

a Maryland born banker who moved to

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Louisiana,

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Bruce: carpetbagger.

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mark: carpetbagger.

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Indeed.

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Bruce: so this, look, we all

know Tabasco sauce, right?

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I mean, I think it's ubiquitous,

it's even in diners, it's

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always little bottles of it.

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mark: I don't think it's that

well known, maybe outside the U.

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S.

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and Canada, but maybe.

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I don't know.

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But go on.

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Yes.

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Bruce: I love about it is the

vinegary ness and the saltiness.

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Yeah.

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And it's not too salty.

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as vinegary as some East Asian

chili sauces, nor is it as hot,

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which is kind of why I like it.

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It's got the perfect amount

of spice for my palate.

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I like it on eggs.

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I love it in Bloody Mary's.

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I've actually Even put a few drops on

each potato chip before I put them in

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mark: mouth.

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Okay, so what happened is that Edmund

McElhinney, he, uh, tasted this sauce,

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a sauce similar to what we now call

Tabasco sauce, at a, and here's where

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it gets controversial, Plantation dinner

in Louisiana, given by Monsal white.

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Some person in the kitchen, undoubtedly

a person of color was making this sauce.

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Later McElhaney claimed to have

discovered the sauce and even.

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Chili's and he bought up land on

Avery Island and claimed that this

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was an indigenous chili to Avery

Island that may or may not be true.

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And now, just so you know, almost

all All the chilies in Tabasco

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sauce come from South America,

Central America, and Africa, not

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from Avery Island in Louisiana.

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This is all problematic because of its

history, but you may have gotten the

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original seeds for the chilies from this

Monsel White who was giving the plantation

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dinner, planted them on Avery Island.

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The sauce is indeed aged

in white oak whiskey

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Bruce: Yeah,

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it is.

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And the original red Tabasco sauce

is my first hot sauce of choice.

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But now when you go to the supermarket,

there are other styles of Tabasco.

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There is a green jalapeno Tabasco.

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There is a chipotle brown Tabasco.

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So they have a variety.

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veered into other directions, and

they have expanded the line away

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from that original red Tabasco.

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mark: Now, Bruce says it's his hot

sauce of choice, but it's not mine.

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Mine is sriracha.

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And we want to talk about sriracha

since it's become such a thing, and

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this is what our listener asked for.

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Sriracha is a hot sauce made of chilies,

vinegar, pickled garlic, sugar, and salt.

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It was first made in the 1940s by a Thai

woman who was riffing off a Cantonese

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sauce made from garlic and chilies And

Cantonese immigrants, of course, from

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China, had settled in Sriracha, Thailand.

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Thus, the current name of the

sauce, Sriracha Sauce, given that.

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Now, it's had a long and storied

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it was created by this Thai woman,

essentially to appeal to Cantonese

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immigrants in Thailand, right?

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It's had a long history now,

and there are lots of Srirachas

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Bruce: There are, but the most

common that people know in the U.

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S.

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is also called rooster sauce because

it has a rooster on the bottle

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and it is made in California.

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And in fact, there was a whole lawsuit

going on in the towns around this

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factory because people were complaining

about the smell and the burning of

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the eyes and they were trying to

get the plant shut down and moved.

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And it caused a shortage

of this rooster sauce style

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sriracha.

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mark: some evidence to

suggest that shortage may

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have been partly manufactured.

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And they're claiming again that we're

entering into a sriracha shortage, of

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course, to get the price up, I think.

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But anyway, so it goes.

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You should know that the modern sriracha

sauce is made mostly from jalapenos.

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In fact, sometimes almost exclusively,

depending on the brand, of jalapenos.

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So the original chilis used.

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in the Thai Cantonese sauce are gone.

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And here's the thing, sriracha has

become so popular that sriracha is

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now a generic term like Kleenex.

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Um, and So

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Bruce: what kind of sriracha do

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you want?

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Thanks.

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My, I

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love sriracha, but the reason I

like Tabasco better is because

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it's, Tabasco's not as sweet.

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Sriracha does, you said,

does have some sugar

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in

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mark: It does.

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Bruce: And

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sometimes, depending upon

the brand we get, it has a

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little too much garlic for me.

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But the last time Mark and I were in

an Asian supermarket in Providence,

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Rhode Island, we found a sriracha

there made from yellow peppers.

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And that's even sweeter than the one for

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mark: and it's also a little funky.

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Bruce: It is.

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I actually like that one a lot.

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That I've been putting on french

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fries.

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mark: I put sriracha on

avocado toast like crazy.

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I put it on eggs.

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I have bought completely

into this sriracha campaign

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because I really like hot food.

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But again, this is a weird thing

that something has become so

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popular that it became generic.

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It's got branding problems.

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You know, you're so popular.

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Generic.

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Like when I grew up in the

South, we called all carbonated.

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Beverages coke.

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Bruce: That's so weird.

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I,

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question.

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mark: kind of coke do you want?

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And we met dr.

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Pepper orange soda Strawberry soda 7up.

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What kind of coke you want Sprite?

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So

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Bruce: well, at least Sprite

and Coke are made by the same

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company.

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Well,

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mark: I don't know that they were back

then maybe But anyway, we we would

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Bruce: Rondo?

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How about Moxie?

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What about beverages by Hoffman's?

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mark: Oh, I don't know any of this.

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I just know Rhondo a grapefruit

soda made by the Coca-Cola bottling

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Bruce: It can't be as good as Celery soda.

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Made

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by Dr.

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mark: Brown, celery

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Bruce: Sweet celery.

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Eww, the only person who ever

knew like that was my father.

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mark: Oh, well, um, we

shouldn't talk ill of

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Bruce: Park

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mark: I hope he's enjoying Sriracha

wherever, no, I hope he's enjoying

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Selray Soda wherever he is right now.

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Jersey.

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Okay, great, um, I'm sure they

sell it there at the cemetery.

243

Uh, okay, so, that's the bit about Wait,

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Bruce: with concession stands.

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That's not theirs.

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A business idea.

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mark: Oh, God.

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And a gift store.

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Wish you were here.

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with

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postcards.

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Okay, so, um, anyway, sorry.

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Uh, let's go on.

254

Other hot sauces include Chili Crisp,

and this has become a huge one, and

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I think if you know Chili Crisp,

you know the Lao Gan Ma Spicy Chili

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Crisp.

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Bruce: you know we have

talked about Chili Crisp.

258

We've been talking endlessly on Cooking

with Bruce and Mark, we both, Mark and

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I, love Chili Crisp, we've made our

own, we have recipes for Chili Crisp.

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Chili Crisp is another one that

has become a, you know, a generic

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mark: name, right?

262

Well, David Chang tried

to trademark Chili Crunch.

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Yes,

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Bruce: he tried to brand it Chili Crunch

because that was the name of his, but

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mark: What a jerk.

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What a total jerk.

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But

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Bruce: Chili Crisp, and then, and here's

how you know it is a generic thing.

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Even Lao Gan Ma, they have their

original traditional Chili crisp.

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They also have about 16 other styles of

chili crisp that they make most of them.

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You cannot get in the US, which is sad

because I would bet they really delicious.

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mark: If you don't know, la gan

ma, it just means old grandmother.

273

And

274

It started because a woman, Tao

Huabi, I don't know that I'm

275

pronouncing her name correctly.

276

She owned a shop, and she

started making this condiment.

277

And soon enough, bureaucrats and

government officials started showing up

278

at her shop just to buy the condiment

to go on noodles or in stir fries.

279

And this then became Lao

Gan Ma, spicy chili grits.

280

I should tell you that Tao Huabi

eventually ended up Part of that

281

billionaire class in China drove around

in limousine Yes was driven around

282

So here's the deal about chili crisp.

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It should be slightly funky because

usually it has a fermentation

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element to it of some sort.

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It should also be really crispy with fried

garlic or shallots or ginger or all three.

286

It may include fermented black beans.

287

In fact, now, right, chili crisp

has become just a generic term.

288

Bruce: It is, and some of

them are oilier than others.

289

I've bought bottles of chili crisps

where When you first get it and it has

290

a chance to settle, half of it is oil

and then the solids are on the bottom.

291

Some have more solids than oil.

292

I like the ones that are a

little more solid than oil, uh,

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because I make my own chili oil

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mark: because it's so versatile and, you

know, what we need is something crispy.

295

Fried garlic, shallots, ginger, whatever.

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We need something crispy in there.

297

We need lots of chilies.

298

Chili Crisp.

299

And then It becomes the sky's the limit.

300

And in fact, for the book that we've

been working on, Bruce has made a chili

301

crisp with nori, the dried seaweed

sheets, nori and those wasabi peas

302

that you get, right, that are snacks.

303

And that's all ground

together in the chili crisp.

304

I love, it's got a fishy

funkiness to it that I absolutely

305

Bruce: The nori doesn't

stay crispy, of course.

306

It softens up.

307

That's what gives it the

seafood y, ocean fishiness.

308

The wasabi peas stay crunchy even

after they're finally ground.

309

And it gives a nose spanking

bit of wasabi hit to it.

310

It is one of my favorite new chili

311

crisps.

312

Let's

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mark: talk about other things.

314

Okay, salsa macha.

315

There's a big one.

316

It's originally a sauce from

Veracruz, Mexico, but no longer such.

317

It's a chili paste, right?

318

Bruce: It is a chili paste, and the

319

difference Or maybe

320

mark: a sauce, it depends

on how loose and oily you

321

Bruce: Yeah, it tends to be fairly

crunchy, like a chili crisp.

322

There's a very different technique,

though, and that's what I really find

323

interesting about the two of them.

324

The way you make any kinds of chili

crisp are you take the ingredients that

325

are going to go in it in a bowl, and

you pour the super heated oil over it.

326

Over and

327

mark: let it infuse that

328

way.

329

Lots of sizzling and popping.

330

Bruce: and when you make a traditional

salsa matcha, what you do is fry

331

your chili pieces in big chunks in

oil, and then you fry all the other

332

ingredients, usually some kind of

nut, sometimes some dried fruit.

333

You fry them, then You let it

cool a bit, and you put all

334

of that in a food processor.

335

Now, I suppose originally it would

have been a mortar and pestle,

336

so we had to pound it by hand.

337

But then we put all that cooled,

fried ingredients and the oil in

338

a food processor and pulsed it.

339

And here's where the variations come.

340

Do you like it?

341

Really?

342

Really?

343

Do you like it smooth, do you pulse it a

lot, or do you like it chunky, like we do?

344

, I only like super chunky peanut

butter, so it's kind of the

345

same thing with my salsa macha.

346

mark: And again, salsa macha has

become so widely, uh, categorized,

347

I mean, such a big category of food,

that in the recipes we've been working

348

on, Bruce has been making salsa

machas with pecans, with olives.

349

almonds with hazelnuts.

350

Bruce: I did one with

Coconut and dried pineapple.

351

I mean, that is so not

352

authentic in any way, shape or

form, but boy, is it delicious.

353

.

mark: But it's a technique of how to make a salsa matcha.

354

So let's move on to Harissa, which is a

northwest african chili paste or sauce.

355

Again, paste or sauce,

depending on how loose it is.

356

You probably know Arisa from little jars.

357

You may have seen it in the supermarket.

358

Sometimes it got oil floating on the top,

359

Bruce: Most of the harissa

that you can buy in the U.

360

S.

361

, in jars, was made from dried chilies.

362

There was a recipe that I found years

ago that called for rose harissa, and it

363

was a

364

harissa that had dried rose petals in it,

and I have tried to recreate something

365

like it, and actually, I did, and it

will be in that new book we talked

366

about, and the technique here is, again,

a little different from the others.

367

You end up making this paste of the

dried and reconstituted chilies and all

368

your Flowers or other herbs, and then

you fry that in a skillet in the oil.

369

So once again, you have similar

ingredients, a completely different

370

technique, but a delicious,

371

mark: Yeah, and just like Sriracha,

just like Chili Crisp, just like

372

Salsa Macha, harissa has become

a category rather than a thing.

373

Now, some people will claim

authenticity here, but we're

374

actually talking about a category.

375

For example, many Libyan chefs

from Libya, Libyan chefs.

376

Add caraway, cumin and lemon juice

to her Risa, which, for example, many

377

Palestinian or Jordanian or Tunisian

chefs or Israeli chefs would freak out

378

at the addition

379

of caraway, cumin and lemon

380

Bruce: but they might add sumac or

they might add some other spice that's

381

more common in that part of the world.

382

Right.

383

mark: So, moving on to another hot

sauce that you may know is Peri Peri

384

or Piri Piri, depending on how you

actually deal with the original language.

385

Piri sauce.

386

And this is a sauce made from Portuguese

immigrants in Mozambique, but it has

387

now shot across all of the southern

bits of the African continent.

388

And, you know, um, it's

a, it is its own category.

389

Bruce: Well, there is a piri

piri chili, isn't there?

390

Yes.

391

Yeah, and that's what this sauce was

originally made from, which is why

392

it's called Piri Piri sauce . And the

technique has become sort of the way the

393

sauce has now formed its own category,

but it is a fermented chili and there's

394

always salt, there's always oil.

395

It has to have some kind of acid.

396

I like to use lemon juice.

397

You could use vinegar if you want.

398

Garlic is a must.

399

Or not.

400

mark: know, we had a

401

Bruce: episode on

402

authenticity,

403

and so let's say garlic is optional.

404

mark: Right?

405

And there are so many

variations now of peri peri.

406

Some use orange juice,

some include lemon peel.

407

There's even variations with whiskey,

basil, tarragon, and bay leaves.

408

I mean, many different ways to

make this incredibly fiery sauce.

409

I think the one thing they all have

in common is how It's unbelievably hot

410

Bruce: there, and

411

mark: you should know that a lot of

the peri peri or peri peri bottled in

412

North America and in the EU is actually

made from bird's eye chilies, not the

413

original chili that the Portuguese

immigrants allegedly originally used

414

to make the sauce in Mozambique.

415

Bruce: And I have found a jarred peri

peri that's a little darker in color.

416

I don't remember the brand name.

417

We finished it.

418

I put it on hamburgers.

419

I looked at the ingredient list

and there were raisins in it.

420

And I actually thought that was brilliant

because in my opinion, the sweet, even

421

fermenty flavor of raisins balanced

the hot chilies and it was my favorite.

422

mark: Okay.

423

And one more category of hot sauce.

424

There are many beyond

what we're talking about.

425

Korean versions.

426

It's Chinese versions and many, many more.

427

But one that we particularly like

is shacha, which is a Middle Eastern

428

sauce made from fermented chilies.

429

Bruce: Yeah.

430

So to ferment chilies, you slice them, you

toss them in salt and you set them aside.

431

Now Mark's and my preferred method

of doing any kind of fermenting like

432

that at home is in the refrigerator.

433

It takes longer.

434

It's not going to ferment

in four or five days.

435

It may take two or three.

436

Two weeks, but it will happen, and

you end up with a little safer product

437

to eat rather than fermenting at room

438

mark: Don't write in.

439

If you ferment at room temperature,

440

Bruce: that's good for you.

441

That's wonderful.

442

I'm proud of you, but I like

to do it in the refrigerator,

443

mark: right?

444

Exactly the same.

445

We make kimchi in the fridge, too.

446

And

447

Bruce: it sours.

448

Beautifully.

449

mark: it just takes longer.

450

It takes two weeks rather

than four or five days.

451

It takes longer to get to

a sour point, but it will

452

Bruce: doesn't stink up your

453

mark: You know, somebody we had

some people over for dinner.

454

Uh, Koreans live in the United States.

455

The last week or week

before last, whatever.

456

And they were telling us, Bruce was

serving his homemade kimchi, and they

457

were telling us that some Koreans have

a special refrigerator just for kimchi

458

because it stinks everything up so bad.

459

That cracked me up.

460

Bruce: Yeah, my friend Faye says

she's been banned from making

461

it

462

in her kitchen.

463

Her husband makes her

put it in the garage.

464

I'm like, okay, that'll attract the

465

mark: Exactly.

466

Anyway, shut that is a really

great fermented funky sauce.

467

Relatively new to us, but another of

these many chili condiments, more and

468

more coming online every day because

more and more people are starting small

469

food businesses in which they are riffing

off these kind of condiments, creating

470

them, creating their own special recipes

for them, all extremely fascinating.

471

Bruce: If you're invited to someone's

house for dinner, consider bringing a

472

jar or two of Tabasco, or Piri Piri, or

a salsa matcha, or a chili, because you

473

could make your own, or you could buy it.

474

It's so different, and it's so much

nicer than just a bottle of wine.

475

And besides, my feeling about wine when

you go to someone's house for dinner

476

is Your hosts probably have already

chosen wine to go with the food and

477

then they're stuck with this decision.

478

Do I have to serve what you brought?

479

mark: going to stop you right here.

480

You're talking about us.

481

That's us.

482

We choose wine.

483

I don't know that everybody chooses

the wine to go with their dinner.

484

Bruce: Well, some of our friends do too.

485

mark: Okay.

486

I'm not saying that no one does.

487

So, now you're in the

middle of our marriage.

488

So, I said something and Bruce took it

to the absolute opposite other side.

489

I didn't say no one picked the wines.

490

I said many people don't probably

491

Bruce: So it's nicer than

bringing flowers, how's that?

492

mark: And

493

Bruce: Now

494

we're gonna go into what

you hate about flowers.

495

Now we're

496

mark: And now we're gonna

go into our relationship.

497

I hate flowers as a house gift.

498

I absolutely hate them.

499

It's one thing if you send flowers

ahead in a vase, but I hate showing

500

up at my door with flowers when you

show up at my door with flowers.

501

I'm sorry if you do.

502

Ugh.

503

I'm sorry.

504

I know I appreciate the gesture, but

at the same time I hate it because,

505

you know, I'm, I'm greeting guests, I'm

holding the dog, I'm letting people in,

506

Bruce is starting to make cocktails,

and I gotta now deal with these stupid

507

flowers, I gotta cut them off and get

them in a vase and all that, and I

508

know that sounds incredibly petulant

and childish of me, but it's just one

509

of those things that I'm like, why did

you give me something that made me do

510

something when you walked in my door?

511

Why can't you just hand me

something that I can put on

512

the counter and go, oh, thanks.

513

Yeah, exactly.

514

So, it's my pet peeve

about flowers, sorry.

515

It's so weirdly petulant.

516

Now that it's out of my mouth and in

the open air, I now despise myself.

517

So, okay, I'm gonna have to get over

this and get over the flower thing

518

and accept flowers when people bring

them to my house and not be upset.

519

Okay.

520

Well, that's this segment of the podcast.

521

I don't know.

522

We went from chili sauces to flowers.

523

Uh, but, uh, before we get to the

end, what's making us happy in

524

food this week, let me say that it

would be great if you could rate or

525

subscribe to this podcast, and even

give it a review like nice podcast

526

that helps us out in the analytics.

527

I know it's not your problem,

but we are an unsupported podcast

528

and we can't even do that.

529

use your support.

530

Okay, up next, the

traditional final segment.

531

What's making us happy

and food this week?/

532

Bruce: Tinned, Smoked,

mackerel, and chili sauce.

533

mark: We are the tinned fish king.

534

Bruce: I am the tinned fish king.

535

And I also like to shop at World

Market, one of those places, like home

536

goods, that Mark can't stand going

537

mark: into because

538

Bruce: makes him crazy.

539

I can't.

540

But World Market And like Home

Goods, always has a food section.

541

And last week when I was in World

Market, they had a whole shelf of Fish

542

Wife tinned mackerel with chili sauce.

543

And if you know anything about fish,

you know that Fish Wife is really

544

delicious and really excellent.

545

And it was like, Half the price

of where it's ever been before.

546

So I just bought them all.

547

I bought the whole shelf.

548

So we have a lot of tin smoked mackerel

with chili sauce in our pantry.

549

mark: So what's making me happy

and food is because something

550

that may surprise you, but it is.

551

And we recently had a dinner

party and Bruce made goat

552

birria and it was so delicious.

553

So tell, tell them what you

did to make goat birria.

554

Bruce: Well, I rubbed the birria.

555

the goat with a chili paste that

I made from dried reconstituted,

556

uh, chilies and garlic and

oregano and ground up bay leaves.

557

And

558

mark: What, what, what's the cut of goat?

559

Bruce: Oh, I used leg for this.

560

And then on the way I made it, cause of

course we're not going to be authentic

561

and we've had episodes on authenticity.

562

So my version of this is I.

563

I put lime slices and orange slices

at the bottom of a big roasting

564

pan along with onion slices.

565

And that gives me that sort of sour

orange kind of thing that goes on.

566

And I put the , chili

rubbed goat on top of that.

567

covered it and I shoved it out

on the grill to roast it all day

568

and I served it in bowls with some

gnocchi made with masa harina.

569

mark: That crazy, crazy dish.

570

And it was part of being creative.

571

Bruce is being creative with food,

and part of what we love when we cook

572

is how to be incredibly open artfully

/Okay, that's the podcast for this week.

573

Thanks for joining us.

574

We appreciate your time with us.

575

We appreciate that you've

chosen to listen to this podcast

576

out of all the podcasts out.

577

Bruce: I'm

578

mark: laughing because there's a great

Martin Short interview in which he

579

plays his character, Jiminy Glick.

580

If you don't know Jiminy Glick,

you have to go look him up online.

581

It is one of the funniest things.

582

He's this incredibly overweight

interviewer full of his own self

583

importance, who hates every celebrity

he interviews, and Sean Hayes asks

584

Jiminy Glick, Martin Short, if he's

ever done a podcast and Martin Short's

585

like, no, I've never been that broke.

586

So, um,

587

Bruce: So

588

mark: this is our unsupported podcast and

thanks for being a part of it with us.

589

Bruce: Every week we tell you

what's making us happy in food,

590

so tell us what's making you happy

in food this week on our Facebook

591

group, Cooking with Bruce and Mark.

592

If it's really fun and exciting,

we might make it and talk about it

593

here on Cooking with Bruce and Mark.