Chris: [00:00:00] Still felt. I actually made a whiskey sour tonight in honor of you and used an egg white, but I didn't actually feel like making any simple syrup. And so we subbed some maple syrup instead. And. It was really good. It was, it was really good. 
Phil: [00:00:19] Do you feel like it changed the flavor much? 
Chris: [00:00:20] not overly. So, it wasn't like, Oh, I'm in Canada now.
It was just, it was nice. It was balanced. It was tasty. It was good.
Phil: [00:00:27] Oh, 
Chris: [00:00:28] I, I would absolutely do that again.
Phil: [00:00:30] did the syrup like dissolve? Okay. Like, did it, did it kind of mix in with okay.
Chris: [00:00:35] Yeah, no, it all incorporated really, really well. And okay. Question. Tell me times you shake your whiskey sours.
Phil: [00:00:41] How many times. Oh, Oh, I see what you mean. Um, No, I, I did it. I did it twice.
Chris: [00:00:47] Okay. So,
Phil: [00:00:48] the last time I made it, I did it 
Chris: [00:00:49] okay. 
Phil: [00:00:51] Uh,
Let me think about this. I think I did ice then no ice.
Chris: [00:00:54] okay.
Phil: [00:00:55] I can't remember. One of them is definitely with ice and one of them was without no, no, you're you're right. It was, it was no ice then ice.  Yeah.
Chris: [00:01:02] Wasn't that, that first shaking. Without the ice allows you to incorporate the bag, obviously the white, 
Phil: [00:01:10] Yeah. Yeah. 
Yeah. 
Chris: [00:01:11] honestly, when I looked at it, after that, there wasn't any like syrupy residue or anything. So I think it all incorporated, no, it was really good. It
Phil: [00:01:17] I do love a good whiskey sour there. There's just something about the egg whites that make you look so beautiful. And I think we need more beauty in our lives. Chris,
Chris: [00:01:26] Yes.  
Phil: [00:01:27] we need to get away from these screens and we need to, we need to go outside and look out to the sky and then make a whiskey sour. That's all you need.
Well, and you need dad's kitchen.
So that you can learn how to make them. We, we did have kind of a fun, little close to 2020 with that. cocktails episode, I liked it. I think it was one of the more fun episodes that we've done. Like just in terms of Sheer enjoyment of recording the episode 
I didn't make a VUCA rye though.
Chris: [00:01:51] I had one of those other night. He was super good. 
Phil: [00:01:53] I've been really curious about him. I actually got a text from a friend. His name is David. Really good dude. And the second that he heard, we were talking about the Sazerac. He said he had to pick up his phone and texts me about how excited he was. Cause it's this favorite cocktail.
And I go, yeah, you like the 
sassy? 
Chris: [00:02:10] So the reason that I said that maple syrup and for the simple syrup, even though simple syrup is like pretty. Simple to make was that I didn't really want to make it. And another thing that we've been actually kind of thinking about making lately is grenadine, just because there have been several drinks that we've come across that actually use crediting.
there's one that Molly really wanted to try. It's Gretta Dean and uh, St. Germain in bourbon, actually, it's like a whiskey sour uh, with Saint Germain. And granted you're sweet. 
Phil: [00:02:40] so you ran down to the supermarket and you picked up some cherries to make your Grenadines.
Chris: [00:02:44] I've always associated Granity and was Shirley temples and just kind of like this in my mind, it's just the sickly sweet cherry syrup. I don't really actually know the last time that I had it. And so. Molly was actually looking it up and she said something about like, yeah, we just get some pomegranate juice and orange flower, water and sugar, and like create this syrup.
I was like, Oh, that sounds weird. It's like, I don't know if I want pomegranate crediting.
 Phil: [00:03:08] like a pomegranate flavored. Grenadines 
what? No, I just want regular flavor. Grenadine.
Chris: [00:03:13] And then, Oh, I forgot. I forgot what I was doing. I was reading something else and it mentioned pomegranate. I was like, Oh geez. Like, I guess maybe that's a thing like captioning, pomegranate flavored syrup. And then I just had this moment, you know, you know, those moments where like the world starts to spend a little bit it's like what?
And a long-held belief or ideal was challenged. Just totally, totally wrecked. Even that's
Phil: [00:03:39] well, the world can't
Chris: [00:03:40] that's that's what I, well, no, it's, it's, it's just spending on a different access. Phil, maybe, maybe the world spins, like a disk.
Phil: [00:03:48] like a, like a conveyor belt. 
It's just 
moving through 
Chris: [00:03:51] that just moves. 
It does that. It does that through that dimensionality of the space land. But, uh, maybe it's just like, you know, spends like a disk, like, like a, like a record. 
Phil: [00:04:00] that'd be super fun.
Chris: [00:04:01] That's what 
Phil: [00:04:02] Like a Billy idol album.
 Chris: [00:04:04] So I had one of those moments fell when I read that Grenadines is actually  pomegranate still. So surely temples  are like pomegranate. 
Phil: [00:04:13] that is nuts to me. I mean, Absolute bananas talk. Yeah, that then I, then I looked it up as well. After you shared that little bit of news with me and I was like, surely he's wrong? Surely temple he's wrong? Nope. Granted Dean pomegranates.
Chris: [00:04:29] Wow. 
Phil: [00:04:29] Okay. I do really like the sweetness level though of Grenadines. And like, I'm not really one like super prone 
Chris: [00:04:36] Yeah. I honestly don't know. The last
time I've had it. Maybe that's why I didn't realize that it was pomegranate and not cherry,
Phil: [00:04:42] well I got one for my daughter, not too, too long 
ago 
Chris: [00:04:44] Shirley 
temple, or just straight and carnitine. Just a great, great granddaddy. Neat. 
Phil: [00:04:49] exactly. All of a Shirley temple. Hold the soda. Yeah, so I got her Shirley temple and. It was delicious, totally had a sip of hers. but no, the like the sweetness of it,
Chris: [00:04:59] Yes. 
Phil: [00:05:00] it actually kind of made me think of this little thing called chocolate gravy.  Exactly.  
Chris: [00:05:07] Is that like a Southern thing?
Phil: [00:05:09] Yeah. Basically just like a chocolate
Chris: [00:05:11] Yeah. 
Phil: [00:05:12] Mm. Yeah, I think it's a 
Southern thing. 
I mean, I haven't really seen anywhere else.
but it's kind of like a good biscuit topper.
it's not the worst. And by that, I mean, it's actually the best thing ever. It's pretty tasty. But gravy, am I right?
So, so many crate. Wonderful 
Chris: [00:05:28] it's funny. It's funny that you should mention gravy when you're talking about this chocolate sauce, because we did say that we're going to do another sauce as episode,
Phil: [00:05:40] yeah, let's get saucy. Chris. Let's get super saucy.
Chris: [00:05:44] and I guess that leaves us today to Which is obviously another one of the five French mother sauces. Cause that's, that's at least as of right now what this little series is covering. And honestly I, without even knowing it kind of like we talked about with  I made a blue tie for Thanksgiving  
Phil: [00:06:06] Yeah. Like we've all been making this, our whole lives. It's so. Easy, but nobody calls it by its name. And Chris, I want to be the first. I want to be the one to call it what it is. 
Chris: [00:06:17] Yeah. It's, it's pretty much what a lot of gravies are. Not all gravies Phil, but a lot of gravies and it's definitely as are the rest of the mother sauces, like very much a base for a lot of  
Phil: [00:06:32] It's like a roux  and a stock.
Chris: [00:06:35] That is pretty much how you make it get burgers. It's that ruined stock lock, stock and 
movies. We can just do a 
podcast, Phil. Um, but yeah, uh, it, it is a super simple sauce. You take a fat and some flour. And in this case, that fat is probably going to be butter create a roux and don't want to go overboard with the Browning of that row because that changes the flavor and the color uh, of the latte is supposed to be like a very like light and smooth silky sauce.
Once you have that root you, just slowly start adding in a stock. And typically they're lighter stocks uh, things like a chicken stock or a fish stock. Those are, those are kind of the more common ones. I guess last  
Phil: [00:07:19] don't know if I've ever had Turkey
Chris: [00:07:20] I don't think he would use a, beef stock stock on this. I think that's.
Phil: [00:07:24] Okay. 
Chris: [00:07:25] closer to like an Espanol But the, the vanilla latte is definitely a lighter blond sauce. But yeah, that's, that's kinda like. The the super, super quick uh, in terms of how you make it. So you have that Ru you add your livestock in about like a half cup at a time while you're stirring it. And it thickens till this nice, smooth, silky light sauce. And then that sauce you can really use for so many other things. Kind of like a base for so many other songs. And it can be used for something other things, which is kind of like the point of, the mother sauces and that they're,
they're 
Phil: [00:08:02] sauce. 
Yeah. Do you want to talk about Rio super quick?
Chris: [00:08:05] Uh, She's doing well. She's actually really gotten into this thing where she starts digging under our deck.
 Sorry. 
Phil: [00:08:12] Right. So Chris has a dog named roo. I think I always thought it was a boy.
Chris: [00:08:17] No, no. She's she's. Not she's a shoe, by,
choice by, by biology. I don't know. I haven't asked her what she prefers. I think she preferred cuddles and scratches, 
Phil: [00:08:28] Well, I was just kind of curious if, if a Ru is, is it always supposed to be the same or can you kind of adjust the fat or the flower content based on your preference? like, like, if you want your ability to be a little bit thicker, is it okay to add a little more flour to the roux?
Or is that like a big no-no?
Yeah, that's what I've seen too, but I'm just wondering if like,
if it's okay to do that 
Chris: [00:08:53] dunno. I, I, I don't think you need to necessarily, I think part of it comes from the reduction of the sauce itself, the, in an increased level of thickness 
Phil: [00:09:03] and then the stock would reduce a little bit more than a broth, obviously, right?
Chris: [00:09:08] I feel like that's, that's another one of those things that could be just like a huge conversation. I have looked into it a bit and sometimes you see like a super big distinctions between stocks and broths, and then sometimes you don't like, I was actually reading something that James Beard wrote and he was saying that  stocks and broths, are exactly the same thing. They're just like, no distinguish. Xing characteristic, but then yeah, you hear your other people talking about like a stock being more of the like carcass with bones, a broth being more like meat based so that the stock has more gelatin since it's got the bones 
Phil: [00:09:43] Well, I'm not one to disagree with Mr. Beard,
but
I've definitely noticed that stocks will reduce more than broths. So I don't know. I 
mean maybe if all you have is broth than you, then you kind of play with that rule a little bit. 
Chris: [00:09:56] Sure. 
Phil: [00:09:57] Okay. So by itself, the volutes can be served over
pretty much anything mashed potatoes. Sure. You get your gravy Maybe over some biscuits.
Chris: [00:10:07] That's that's  Phil is an interesting, interesting question.
Phil: [00:10:13] Well, let's talk about biscuits and 
Chris: [00:10:15] So here's the thing fell for our last episode. I did make some biscuits over the weekend and I did make a gravy to go along with it, but not of aluminum. Okay.
 It was, I would say actually a bash umbrella.  
Phil: [00:10:31] Okay. Yeah, I
Chris: [00:10:33] family. 
So, 
Phil: [00:10:34] the white beshimov with like what cracked pepper probably 
Chris: [00:10:37] so the gravy that it made was, it was, again, super simple. Like most of this I made a, is actually a uh, Sage pork, sausage gravy. And so. Obviously started out by cooking the sausage and you get a little bit of fat from that, but added more with some butter and then added flour to create that.
Ru took that for just a little bit and then added milk, not a stock at that point. that's, that's why 
Phil: [00:11:03] definitely a rationale. 
Chris: [00:11:05] Beltramo, you know, let that. reduce down and do its thing thicken up and then add kind of the spices that make it more interesting. And it was really, really good.
Super, super creamy. And As I was doing this, I was thinking about the civility episode and thinking that, Oh, well, yeah, gravy is like a blue tag and totally, totally different. And it kind of comes down to like that addition to the roo being milk, as opposed to a stock and, you know, it created something that was.
Very very creamy. You can definitely get it thick. I guess I'm, I'm kind of thinking through, or comparing it to, I dunno, like taste-wise in your mind, like, how would you compare the two,  
Phil: [00:11:47] Well, the military would probably taste like meat a little bit. I mean, if you, you know, 
I guess if you had like a vegetable stock, 
Chris: [00:11:53] Okay. 
Phil: [00:11:53] not, but. 
Chris: [00:11:53] Yeah. But I think, I think so. I think you have a lot more savory, like a lot more umami flavor, I guess. where like, a     
Phil: [00:12:04] know, Basha Mel
by itself is actually kind of flavorless. 
Chris: [00:12:08] Yeah, no, it totally is.
It's a good base again, like all of these they're really basis for something else. It's something that like use to make something else I've run into so many sauces that uh, you can make from it. is it a sauce that you've kind of experimented with much before this?
Phil: [00:12:26] I wouldn't say that. I really experimented with a whole lot. I mean, I've, I've made it, but again, like, as the case of so many of these sauces, I didn't really know that that's what I was making specifically.  So certainly not to the degree of experimentation now. 
Chris: [00:12:40] So yeah, I, I can't say that I've really made a lot of derivative sauces as much as I've looked into them, but honestly looking into them, I. Wants to make more sauces. I'm thinking about even like just what we had for dinner tonight
is a very, very common thing for us.  we 
maybe roasted, just kind of threw all of that on a baking sheet, some red potatoes, some sweet potatoes, some red onions. Uh, We actually didn't have fennel around, but like those three vegetables oven while I was making my biscuits, because time and all of that.
And I was thinking that even just a dish like that one of these sauces could really. Kind of enhance and elevate quite a bit. I mean, there are so many sauces that you can make out of a blue and it's just like adding like a few simple things. Like one of them I came across was a Venetian it's the terror tear, ween, shallots, and um, Schererville.
And uh, there's like a white wine sauce you can make out of a fish.  that sounds so good. It'd be like, obviously that fish flutes as your base, and then you're adding white wine some type of like heavy cream or come fresh and lemon. And that kind of actually is a little bit of a common thing. Cause there's another one uh, uh, Supreme sauce, which is creme fresh lemon and some type of 
like mushroom 
reduction. Yeah. And then like, actually that's Supreme. It's kind of interesting. Because there are so many other sauces that are derived from that. So, yeah, it's I guess like you might call it like a daughter sauce, but it's also sometimes called a second mother sauce.
I dunno. It feels like with some of these French sauces, it's just like sauce after sauce, after sauce. It's like, sauce is all the way down, but the Supreme sauce can be like a base for something called an Aurora sauce, which adds tomato. And that sounded really good, like that on chicken would be amazing.
 I don't even know where to go with all of that. It's
Phil: [00:14:37] You can come here. You can, 
you can get saucy 
Chris: [00:14:41] fell. Um, 
I don't think your kids want that.
Phil: [00:14:45] Oh man. That sounds so good.
 
All the, all the, all the different sauces. And now you're a Saucier just like that. You didn't know you were wound, but you are.
That, that kinda reminds me. This is so loosely related, actually. It's not even related at all, but you mentioned tomatoes and tonight for dinner, we were going to make some tacos.
And a while back, I found this recipe that  used tomato paste with ground beef and it kind of like made this ground beef. You know, taco filling, and we use it for a while and it was fine.
And then tonight I just decided as I was making it, I don't think I like ground beef anymore in a taco. I think I'm done with it. And I mentioned it to Ashley and she's like, yeah, me too. Like what? Like, why are we doing this? Why are we putting ground beef and tacos as socks? And then, so we're like, w w what else should we do?
Well, like, well, should we make with it snake? Well, we actually had these um, we had these leftovers from a Cuban restaurant in town and that, that, uh, that we picked up and it was, it was pork because obviously Cuban restaurants and their pork, and there were some plantings with it. And we just like.
Heated those up in a cast iron skillet and threw that in Ashley's delicious, homemade tortillas that she made. And they were worlds better than any ground beef taco we ever would have had. So I'm done with the American  ground beef taco.
Chris: [00:16:03] It's kind of funny. I feel like I grew up with ground beef tacos even though uh, even though like, Even though my mom's Mexican somehow in ground beef tacos, I, I do believe her a thing and I don't know the last time I actually had one because I don't like them either. Okay. So yeah, like the, the typical American. taco with like shredded lettuce and tomato and cheese.
Oh, come on. 
Phil: [00:16:31] Price. 
Chris: [00:16:31] way personally, more partial to more of like the street style taco, like smaller. I actually, okay. Maybe there are feelings attached to this or not, but I very much liked the mixed tortillas. So the, Yeah. So good. and then really after that, I very much preferred just to keep it simple, just like some type of meat and then some type of something else, some type of vegetable.
Or cheese. 
Phil: [00:16:56] plantain, 
for example. 
Chris: [00:16:58] sure.
I don't know. I guess, I guess that's probably fine yet. Like some interesting sweet, savory thing going on.
Salty  stuff, mixtures, balancing
Phil: [00:17:06] Okay. I'm going to go out on a limb here. Both St. Matt, you ready for this? I think you can literally take any leftover meat aside from ground beef and put it in a taco and it's going to be delicious. 
Chris: [00:17:18] Uh, 
Phil: [00:17:20] that you would have
like that you would have on him.
Chris: [00:17:23] we have some, uh, boring gun. What would be disgusting? 
Wine tacos.
Phil: [00:17:29] Chris that'd be so good.
Chris: [00:17:31] Sounds horrible. 
Phil: [00:17:34] the bargain young, but
Chris: [00:17:36] Okay. What else? What else? What else?
bad. 
Phil: [00:17:39] we, we we've been making Morgan young lately.  
Chris: [00:17:43] Uh, 
I don't know. I don't know if I have a preference. That, that one is one of the ones that's up on our list next. Apparently my uh, wife's aunt made like a Coca Cola Blanca, which I don't think I've ever made. so
Phil: [00:17:58] I didn't know, there was such a thing. 
Chris: [00:18:00] I guess, I don't know then French people, 
Phil: [00:18:03] chicken. Sure. Why not?
Chris: [00:18:04] Yeah, so I'm not sure I like them both. I think it's a mood thing. Neither of them deserve to be in a taco. So you just brought up my second meat. You brought up, the second meat that doesn't belong. I do have to say again that like I am super partial to various pork meat. It's in tacos.
So I think, I think a carnitas taco can be done really, really well. I've had some fantastic ones. I think I've mentioned it before, but uh, coaching ended up appeal, so good. a Southern or maybe like a peninsula type thing.  
Phil: [00:18:35] A little bit of Baja going on.
Chris: [00:18:36] Further South.
 Um, 
yeah. I guess the first time I had it was in. Sacramento and there was this just killer Mexican restaurant up there. but There's actually a, one of the new seasons of a chef's table has a lady she's done in Mexico. She's indigenous though. And cochinita is what they make  that's one of my favorites,  pork. I think pork in tacos is the best personally. I'd I'd fight somebody on that.  Pass Pastore. Carnita is cochinita like  
Phil: [00:19:06] Anything, but ground beef, 
Chris: [00:19:07] Or wine tacos. 
Phil: [00:19:08] dude. I would do a, a taco.  I would take Julia Childs, beef boof, Bogan Yon. And I'll put that taco,  especially with Ashley's tortillas because they're so tasty. 
Chris: [00:19:18] would you 
put him in a taco? Is that somebody that you taco get in saucy over there. So. 
Phil: [00:19:25] if there was ever a sauce that 
Chris: [00:19:27] that deserves, 
that deserves to be
Phil: [00:19:31] to just like, not a ton to say 
so. 
Chris: [00:19:34] chocolate sauce on him. Stick him in a taco. 
Phil: [00:19:38] I feel like it'd be more like a demo, like a really, really  salty 
Chris: [00:19:43] did you ever see peanut butter Falcon? 
 
That's a good one. Honestly,  
Phil: [00:19:49] I've
been curious about it.
Chris: [00:19:50] it changed some of my views of the beef 
shy, 
Phil: [00:19:53] Okay. So pretty safe to say. I shouldn't share this episode with with any future guests, 
Yeah, 
Chris: [00:20:00] the sauce. 
Phil: [00:20:01] 
So let's get saucy, Chris, 
Chris: [00:20:03] your villains. I asked my tacos. 
Phil: [00:20:07] If you were going to rate dad's kitchen, would you give it five out of five, five tacos out of five tacos. I know I would, I would give it five we'll buffs. 
Chris: [00:20:15] yeah. Yeah, of course, absolutely. Definitely. but let's just pretend that I wanted to, and didn't know how Phil, 
Phil: [00:20:22] well, Shaya, I'm glad you 
asked You got to have a podcast. You kidding me? you'd close. Whatever. Browser you're on. And you go to Apple podcasts. Cause that's, the one that matters to us,  
Well, if you're on Apple podcasts, listening to this show, then you just swipe up and eventually you're going to
reach the 
Chris: [00:20:41] Okay. Yeah. I guess you would do you'd scroll down, 
Phil: [00:20:44] Correct. 
Chris: [00:20:46] Yeah, Yeah, that makes sense. Okay. I'm with ya.
Phil: [00:20:49] Yeah. 
So scroll sideways, 
Chris: [00:20:51] up to get down, 
Phil: [00:20:52] give us five stars. if you're on one of those other platforms, great, those are all fine and dandy. But Apple podcast is kind of the, the one that like manages the whole algorithm, perhaps. So you should, totally jump over there 
and give us five 
Chris: [00:21:05] jump around there. 
 
Yeah. Actually, we should make of like a fake Shiela buff account and follow us.
Phil: [00:21:10] That's the best idea you've ever had. 
Chris: [00:21:12] Okay. Done. Give me an hour.