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WELCOME TO OUR KITCHEN: We're talking about chili sauces and condiments!
Episode 4415th July 2024 • Cooking with Bruce and Mark • Bruce Weinstein & Mark Scarbrough
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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.

Transcripts

Bruce:

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

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Cooking with Bruce and Mark.

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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

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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.

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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.

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So it's harder with a charcoal grill.

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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.

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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

history, even long since:

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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.

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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.

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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.

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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?

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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.

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And

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It started because a woman, Tao

Huabi, I don't know that I'm

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pronouncing her name correctly.

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She owned a shop, and she

started making this condiment.

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And soon enough, bureaucrats and

government officials started showing up

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at her shop just to buy the condiment

to go on noodles or in stir fries.

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And this then became Lao

Gan Ma, spicy chili grits.

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I should tell you that Tao Huabi

eventually ended up Part of that

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billionaire class in China drove around

in limousine Yes was driven around

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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.

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It may include fermented black beans.

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In fact, now, right, chili crisp

has become just a generic term.

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Bruce: It is, and some of

them are oilier than others.

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I've bought bottles of chili crisps

where When you first get it and it has

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a chance to settle, half of it is oil

and then the solids are on the bottom.

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Some have more solids than oil.

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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.

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Fried garlic, shallots, ginger, whatever.

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We need something crispy in there.

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We need lots of chilies.

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Chili Crisp.

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And then It becomes the sky's the limit.

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And in fact, for the book that we've

been working on, Bruce has made a chili

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crisp with nori, the dried seaweed

sheets, nori and those wasabi peas

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that you get, right, that are snacks.

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And that's all ground

together in the chili crisp.

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I love, it's got a fishy

funkiness to it that I absolutely

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Bruce: The nori doesn't

stay crispy, of course.

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It softens up.

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That's what gives it the

seafood y, ocean fishiness.

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The wasabi peas stay crunchy even

after they're finally ground.

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And it gives a nose spanking

bit of wasabi hit to it.

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It is one of my favorite new chili

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crisps.

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Let's

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mark: talk about other things.

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Okay, salsa macha.

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There's a big one.

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It's originally a sauce from

Veracruz, Mexico, but no longer such.

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It's a chili paste, right?

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Bruce: It is a chili paste, and the

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difference Or maybe

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mark: a sauce, it depends

on how loose and oily you

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Bruce: Yeah, it tends to be fairly

crunchy, like a chili crisp.

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There's a very different technique,

though, and that's what I really find

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interesting about the two of them.

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The way you make any kinds of chili

crisp are you take the ingredients that

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are going to go in it in a bowl, and

you pour the super heated oil over it.

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Over and

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mark: let it infuse that

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way.

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Lots of sizzling and popping.

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Bruce: and when you make a traditional

salsa matcha, what you do is fry

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your chili pieces in big chunks in

oil, and then you fry all the other

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ingredients, usually some kind of

nut, sometimes some dried fruit.

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You fry them, then You let it

cool a bit, and you put all

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of that in a food processor.

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Now, I suppose originally it would

have been a mortar and pestle,

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so we had to pound it by hand.

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But then we put all that cooled,

fried ingredients and the oil in

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a food processor and pulsed it.

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And here's where the variations come.

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Do you like it?

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Really?

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Really?

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Do you like it smooth, do you pulse it a

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

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, I only like super chunky peanut

butter, so it's kind of the

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same thing with my salsa macha.

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mark: And again, salsa macha has

become so widely, uh, categorized,

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I mean, such a big category of food,

that in the recipes we've been working

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on, Bruce has been making salsa

machas with pecans, with olives.

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almonds with hazelnuts.

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Bruce: I did one with

Coconut and dried pineapple.

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I mean, that is so not

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authentic in any way, shape or

form, but boy, is it delicious.

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.

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

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

northwest african chili paste or sauce.

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Again, paste or sauce,

depending on how loose it is.

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You probably know Arisa from little jars.

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You may have seen it in the supermarket.

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Sometimes it got oil floating on the top,

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Bruce: Most of the harissa

that you can buy in the U.

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S.

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, in jars, was made from dried chilies.

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There was a recipe that I found years

ago that called for rose harissa, and it

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was a

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harissa that had dried rose petals in it,

and I have tried to recreate something

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like it, and actually, I did, and it

will be in that new book we talked

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about, and the technique here is, again,

a little different from the others.

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You end up making this paste of the

dried and reconstituted chilies and all

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your Flowers or other herbs, and then

you fry that in a skillet in the oil.

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So once again, you have similar

ingredients, a completely different

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technique, but a delicious,

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mark: Yeah, and just like Sriracha,

just like Chili Crisp, just like

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Salsa Macha, harissa has become

a category rather than a thing.

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Now, some people will claim

authenticity here, but we're

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actually talking about a category.

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For example, many Libyan chefs

from Libya, Libyan chefs.

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Add caraway, cumin and lemon juice

to her Risa, which, for example, many

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Palestinian or Jordanian or Tunisian

chefs or Israeli chefs would freak out

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at the addition

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of caraway, cumin and lemon

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Bruce: but they might add sumac or

they might add some other spice that's

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more common in that part of the world.

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Right.

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mark: So, moving on to another hot

sauce that you may know is Peri Peri

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or Piri Piri, depending on how you

actually deal with the original language.

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Piri sauce.

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And this is a sauce made from Portuguese

immigrants in Mozambique, but it has

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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.

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