Podcast Companion, Episode 5: The Guys Discuss Their Culinary Mount Rushmore

March 30, 2021

Podcast Companion, Episode 5: The Guys Discuss Their Culinary Mount Rushmore

Hi everyone! Our fifth episode is here at last! On this episode, the guys discuss the faces on their culinary Mount Rushmore.

Like this, but with more butter and sausage.

Note: As with the previous three episodes, this one was recorded at the Jesse-is-Not-a-Real-Recording-Engineer-so-it-Sounds-Like-They-are-Broadcasting-From-Inside-a-Whack-a-Mole-Machine sessions. We figured the issue out, so this is the last one where the sound quality is quite this amateurish. I mean, it'll stay amateurish, we are who we are, but this proves we can learn.

Time Stamps:

1:06 The Goose’s Neck Wiener Story

9:41 Jesse Introduces his Thesis

13:20 The First Face on Rushmore

27:40 The Second Face on Rushmore

43.58 The Third Face on Rushmore

1:00:09 The Fourth Face on Rushmore

Original Content:

Jesse here. On the podcast, I talked about how my grandmother gave me her 1st edition copy of Mastering the Art of French Cooking for Christmas one year. The coolest thing was that in it, being used as a bookmark, I found these:

How cool is that? They are menus, from dinner parties my grandparents had when they were swingin' sixties socialites. (Seriously, back in the day, they were pretty Rat Pack. My grandmother told me that her friends called doing coke 'taking a little toot.' How many conversaations about cocaine have you had with your grandmother?) Seriously, what they were drinking is just nuts.

I've typed them out, in case you're trying to read this on a phone.

Hors d'Ouevres (Amontillado, Fino)
Tourtes de Fruit du Mer (Pouilly Fuisse '66, Meursault '61)
Mousseline de Volaille (Puligny-Montrachet '64, Batard-Montrachet[!] '62)
Salade
Piece de Boeuf Farcie Provencal, Tomato Farcie Duxelles, Pommes de Terre (illegible)
(Beaujolais Grand Pavois '66, Chambertin '64)
Fromage (Chateau Haut-Brion [!!] '59, Chateau Margaux [!!] '52
(Illegible) aux Framboise, Chateau d'Yquem [!!] '63
Coffee, Cognac

{Damn, do I wish I was at that party... They were actually really frugal, okay, cheap people, but their friends ran the local liquor store, so I'm sure all those big bottles cost them like eight bucks. Anyway, here's the other one.}

Deviled Imperial Crab (Korbel Brut) {Wait, what? Korbel? Really?}
Consomme Julienne (Trefethen Chardonnay '80)
Shrimp Mousse (Chateau St. Jean Chardonnay '80)
Game Bird in Compote (Corton-Charlemagne [!] '78) {Okay, now we're in business...}
Salad of Mixed Garden Stuff with Monticello Dressing
Roast Leg of Lamb, Asparagus, Pilau
(Franciscan Private Reserve Cabernet '75, Chateau Cos d'Estournel [!] '66)
Creme Brulee (Chateay d'Yquem '70)
Coffee, Remy Martin Cognac VSOP, Liqueurs

Jesus CRAP, those people knew how to drink. -js

Errata:

Okay, so we said a few things that we ended up needing to fact check, so let's clear those up.

First off, Chez Panisse did have a fire. It was in 2013. Jesse is sorry for doubting Nate.

Second off, when we were discussing major leage chefs that came outta Chez Panisse, we neglected to mention Mark Miller. He was instrumental in getting southwestern cuisine taken seriously at the fine dining level. I think the reason we forgot him is that he ended up venturing pretty far away from that NoCal style Chez Panisse was so known for.

Third off, Jesse said that Kitchen Arts and Letters has no website. Well, that was true at one point, but they have gotten with the times, and you can find them here.

Links:

Okay, there isn't much else to note, except we recommended many, many books on this episode. Here's Amazon links to each of them, so you can pad our your wishlist. Links noted with *** are on the 'If you don't have this book, it's not our problem' list, so do with that information what you will.

Julia Child's Mastering the Art of French Cooking***

Julie Powell's Julie and Julia- My Years of Cooking Dangerously

Julia Child's My Life in France (an autobiography)

James Beard's American Cookery

Marcella Hazan's Essentials of Classic Italian Cookery

Alice Waters's Chez Panisse Vegetables***

Paul Bertolli's Chez Panisse Cooking

Paul Bertolli's Cooking by Hand***

Thomas Keller's The French Laundry Cookbook***

Thomas Keller's Bouchon***

Thomas Keller's The French Laundry/Per Se Cookbook (pros only)

Thomas Keller's Ad Hoc at Home