Podcast Companion: Tarver's Nightmare Dinner, Tiny Crabs, and Jesse's NYC Michelin Adventure Glitch Fest!!

 

You can't eat me!  I'm just a Photo by Nagara Oyodo on Unsplash!!!

Hi everyone!  Okay, so it's STILL hard to find a time when all 3 of us can record these, now that we are all working.  (Curse you, medical science!  Why did you have to make so much progress against COVID?  I mean, I guess there were SOME upsides to that, but going back to reality has been a bit of a drag.)   So we apologize for how long this episode has taken to get up.  We're trying.

In other unfortunate news, something was going on with our internet connection, so the sound quality is a little spotty in places.  Our erstwhile engineer tried his best, but you will still find some noises, distortion, and hiccuping.  (Long-time listeners will not notice a difference in our overall standard of quality, but this time, the crappy edits aren't entirely Jesse's fault... This time.)

We got to learn about Tarver's toughest banquet ever, talked a lot about edible tiny crabs, and Jesse started going through the notes of his amazing New York trip.  Here's the specifics:

Time Stamps

2:09 Tarver’s Nightmare Gig
14:41 Winkies, Schmekels, and Nozzles
15:54 Jesse’s Bartending Beat-Down
17:10 On Tiny Spider Crabs
30:30 What TV NOT to Watch on Acid
31:54 Jesse’s Mushroom Experience
34:22 Jesse’s NYC Trip Part 1: Bubbie’s
36:36 NYC Part 2: Daniel
39:03 A Digression on Bread Service
42:54 The Best Dish in NYC
50:57 Jesse’s Embarrassing Shoe Story
53:02 Tarver and Nate Talk Artichokes … and Mutual Esteem

Links

The guys had a long talk about sawagani, the little Japanese edible crabs.  (Like, not the meat, the whole damn crab, is edible.)  Shop for them at Regalis Foods.  (Oh, and we looked it up.  They have to be cooked through because they can harbor parasites.)

We also talked about Tajin, the Mexican salty-sour-spicy seasoning blend.  Who would have thought they'd have their own English language website?

Jesse began discussing his crazy NYC trip, tonight highlighting his experiences at Bubby's and Daniel.

The guys took a second to remember how to say 'pain d'epi,' the baguette-like creation highlighted here.

Jesse spoke a bit about warqa (AKA brick dough or pate a brique), the Moroccan crepe-like wrapper used in bisteeya.  Further reading, along with a cool (albeit untested, at least by us) recipe can be found here.

Jesse also mentioned makrut limes, AKA kaffir limes.  It look the guys a minute to get on the same page, so we thought we'd give some additional reading.  When looking for that, we discovered this fascinating piece, about how 'kaffir' is an offensive slur in South Africa, hence the move to calling them by their more correct name, makrut.   INTERESTING.  Sort of calls to mind some of our more offensive food names, right?  Hey, South Carolina kids, ask your friend's racist grandpa what they used to call boiled peanuts!!    (Hint, rhymes with 'bigger nose.')  So anyway, let's all get on board with the change.  Accidentally offending someone is a bad way to start a dinner party.

Lastly, we discussed canneles de Bordeaux, the little, buttery pastry bomb.  Jesse found a pretty promising recipe here.

That's all, guys, see y'all next time!