Podcast Companion, Episode 11! A Conversation with Tarver "Superking" King!!!

 

Hi everyone!!!  It's time for episode 11 of the Podcast, and boy, are y'all in for it!  We have a special guest, Nate and I's mentor, the inimitable Tarver "Superking" King.  That's him, on the top left!  (Bottom left is the fashionably bald Kitchen Kung Fu Kommando, Nate Whiting.  To the right, fashionably out of focus and wearing a pro-wrestling T-shirt {don't you judge me} is the Mouth of the South, Jesse Sutton.)

We couldn't be more excited to have TK with us!  His enthusiasm for food is so infectious, you just have to listen.   Also, warning: Don't scroll down if you're offended by completely hilarious cartoon penises!!!!

Time Stamps: 

We didn't really do too much with time stamps this time.  This conversation went a mile a minute, and honestly, you just need to listen to the whole thing.  I did note when the main funny stories were, in case you mainly or only listen for the funny stories.

1:00 Introducing Superking

6:00 The Ukranian Romantic Story (TK’s Guest Funny Story)

11:30 till End: A Frenetic, Meandering Conversation with the Best Chef We Know

33:30: The Cartoon Weiner Chef Coat Story

Links: 

On the podcast, we discussed ice filtration, which is a method for clarifying consommes without using the old-school egg-white clarification raft technique.  Here's a link to a cool website we found called Modernist Cooking at Home that covers it nicely and succinctly.  The gist is that instead of simmering with mirepoix and egg-whites, the broth is frozen (with gelatin added, if it's not a gelatin-rich broth), and then allowed to thaw, chilled, for a couple of days.  The consomme that drops through is perfectly clear.  The advantages to ice filtration over traditional clarification are the fact that it's less work, the fact that it's foolproof (or at least, really difficult to screw up), and that the flavors are usually cleaner.  The disadvantages are that it takes days instead of an hour, it takes up a whole ton of room in your freezer and fridge (kind of impractical), and that it doesn't usually yield as much as a traditional clarification.  Oh, and don't pee in it.

We also alluded briefly to Sylvia Pryzant of Four Story Hill Farm, out of PA, who sells the best damn chickens, pigs, and beef in the universe.  Tarver, Nate, and Jesse have been proud to serve her products for years.  Check out their website.

Lastly, I alluded to my (Jesse's) friend Kathy's hilarious webcomic, Kidnapped by Gnomes.  It has nothing to do with the podcast, but it's funny, and you should go read it.

Images: 

Okay, I asked TK to send us a picture of some of his food, and he obliged.  Look at this amazing amalgamation of rustic and forward thinking.  The guy is a stone-cold badass.

Also, we got into the cartoon-wiener-chef-jacket story, so here are some images of that, plus the originals.  All art is by the lovely and talented Lynn Lang.  I am not giving context here, you'll just need to listen to the episode.

That last one wasn't on the jacket, it was a birthday card from Lynn to Jesse, which was too good not to upload.  All cartoon penises are (c) 2009 Lynn Lang, and may not be reproduced (or shared on social media) without her permission.