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Chapter 1: Who is Chef Noah Galuten and what is his background?
Welcome, everybody. Welcome to The Big Show. Today, we have Noah Galutin coming back to the program. Noah is a chef, a cookbook writer, a good friend of the program. He was here back in the early days when he was talking about the, I think it was the Bloodsos Barbecue Cookbook. his last time he came through.
He's a great guy, super talented, super passionate about food and cooking and all these different aspects. He is married to our good friend, Eliza Schlesinger, great comedian who was just on this program not too long ago.
Chapter 2: What are some common grilling mistakes and how can they be avoided?
Great couple, super good people, super motivated and talented. And I'm really excited to welcome Noah back. We get a great conversation going about all things grilling. I grill a lot and make a lot of mistakes. I have this vague idea of not knowing exactly what I am doing. And in this conversation, we get into how to make the greatest burgers, great things to do with shellfish,
Other seafood, the greatest burger, a sausage versus hot dog debate. There wasn't one thing I threw at him that he didn't have great answers for, and I'm walking away from this conversation with a lot more knowledge. And literally, I'm excited, but also my head has calmed down. This is all the talk about his cookbook that is just coming out on May 26th called Grill Time. And he is...
He really, as we were in the conversation, I was flipping through the book as we were talking, it brought up so many questions of every aspect of how I try and grill. And he just solved all of them and also inspired me in a lot of different ways. And he's just a great hang, a great conversationalist. He's gonna be out on tour. 21 different cities. So you can catch him wherever you are.
He's going to be doing book signings. And this is pretty brilliant. Do book signings with chef events. So he's going to team up with different chefs in different cities. They're going to be serving food, signing books. So make sure you try and catch him out on his tour. We will post all of his socials and stuff so you can get him. It's Noah Galutin. A great conversation.
And, you know, the one thing about when he left was he just took the bread like it was nothing. It's like, yeah, I get great bread. You know what I mean? Yeah. Interesting. Noah, thank you for being here. Everybody, enjoy this conversation. It's breaking bread. Thanks for being here.
Thank you for having me.
We are very excited to be holding the very first copy of... of grill time, everyone loves grill time. What number cookbook is this?
Second solo cookbook, but with other chefs I've gotten to write with, God, it's gotta be five, six, something like that. Yeah, yeah. Yeah, I've worked with some amazing people, and then I steal from them,
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Chapter 3: What tips does Noah share for making the perfect burger?
And it's great because then all you have to do is mention it in the hit note that you stole a technique from somebody and it's not stealing.
This is my first question. This literally is my first question because we're going to do a you and I. Yeah, great. are going to do a bread book together. Fantastic. And I know you don't know that until now, but that's what's gonna happen, because I, you know. You're giving my agent amazing leverage. I baked you this bread. As you know, I bake like crazy, and everybody keeps asking for the book.
When's the book? Where's the book? Where's the book? And I wanna do a book. And you're great, and you know this whole world. And my first question was, What's my fee? No, you're doing it for free. I'm plugging your grill time books right now. This is your advance. No, my question was, my wife was asking, so you have this recipe, but... Other people have baked bread.
So you're gonna put your Tom Papa bread recipe. What's the, do you just have to change it a little?
Do you have to say like it's- Well, I mean, are you just, are you gonna be like, I verbatim stole this from somebody else? Or is it, cause you've assumed that you've evolved it to your own taste and your own palette. You know, the way I think about cookbooks is kind of the way I feel about pornography, which is that you'd think by now we'd have enough, but we keep making more.
And the reason is because people wanna fall in love. They wanna find a person they trust. They wanna have a human connection. I think context affects flavor.
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Chapter 4: How can seafood be grilled to perfection?
They wanna know how you make your bread, why it matters to you, how you think about it. And if that gets people to actually make bread at home, then that's a successful cookbook.
Right. I'm down with all that, but if I put in a recipe for my country loaf and it's not that far from other people's country loaf, could people say, hey, you stole my country loaf? Not if you say who you were inspired by. So in the beginning, we just have to say I was inspired by this bakery and those bread people.
I mean, if you're not literally just taking like the tartine bread book and making that every week. You know my plan. But also, I mean, I'm writing a cookbook right now with an amazing baker named Sarah Minnick. who is self-taught, has this pizzeria in Portland, Oregon called Lovely's 50-50.
It's like a super high whole wheat percentage, 100% natural starter, and all these inventive hyper-seasonal vegetables and stuff on her cookbook. But her dough recipe is basically inspired by her just ā trying to figure out how to make better pizza and just started using the Tartine bread book. He said, pizza dough is kind of like bread, really. And I wanted to develop my own style.
And so you start to learn from all these people. I mean, Nancy Silverton didn't invent- Invent bread. Yeah, or Pomodoro for that matter. Right, right. And so when she serves her focaccia di recco that you want to know because she was traveling through Italy, found the exact version she likes, and now she sells it to you for more money than it cost her to have it.
Right. All right, good. So we can steal from everyone and they'll never catch us.
Yeah, yeah.
All right, good. Who'd you steal from for this? Everybody.
I mean, so the truth is I've been, you know, grilling, you know, a good amount of my life. I've also have a barbecue background. So I've worked with like Kevin Bledsoe.
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Chapter 5: What are the best practices for grilling vegetables?
maybe because I've cooked 4 million smoked ribs in my life from working in restaurants. But now I love this kind of grilled rib method where you get the smoke flavor, you get more texture and it cooks in about half the time. So that's like techniques I learned from him. Then you start to incorporate your own taste and modifications.
I learned a lot about vegetables from writing a book with Jeremy Fox and thinking about, you know, the way to cook vegetables, things like that. I mean, Saraminic, I think about with like dough and bread and you know, that's not in this book so much.
And then Ari Colander, who's an amazing chef out here, he's from Charleston originally, but has restaurants like Queens, Raw Bar and Grill, and Found Oyster here in LA. And he learned this from a guy coming up in restaurants, which I use in the book, is if you wanna grill a piece of fish, the greatest trick for it, because fish is notoriously kind of tender and can fall apart on a grill. Yeah.
The thinnest veil of mayonnaise painted onto a piece of fish because it's this super emulsified fat. It also, so it works as being a nonstick essentially for your fish. And also your seasoning adheres to it. So if you want to do like a blackened, you know, mahi-mahi or something. Right. Just the smallest amount of mayonnaise. You would never taste it.
And it just makes this perfect browning nonstick factor to it. And it's great. And some people are weird about mayonnaise and they probably get weird about it, but I guess just don't tell them.
That's great, because I am going to grill fish tonight. That's the best. Oh, that's amazing.
Yeah. And you can obviously clean your grill, oil the grill, all that good stuff.
Yeah, once in a while.
And then you don't deal with the, you know, people always like to say that fish smells up a house.
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Chapter 6: How does Noah suggest using condiments and sauces with grilled food?
It kind of works in a lot of different applications.
Really good. And so I've gotten really good at grilling it. But holy cow. The price of halibut went through the roof. Yeah. I don't know if it's a COVID thing or what a thing, but it never came back. It's literally like $50 a pound.
Yeah. It gets crazy.
It's insane.
I actually bought some at the farmer's market this morning. It was only $35 a pound, caught off the coast of Santa Barbara.
Oh, really? And loved this stuff. Farmer's market. Yeah.
Yeah.
Man, the prices. It's insane.
I... Yeah.
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Chapter 7: What unique grilling techniques does Noah recommend?
And she grows like unbelievable citruses and avocados. So fresh. And she just kind of has this stuff. And if she brings it, you kind of know it's great. And they don't last long and a lot of little micro seasons. And yeah, her stuff's incredible.
So great. The first couple, I was taking the little stem off. Now I'm just eating it. Yeah, yeah. I'm gonna eat the stem.
Yeah.
It is so good. They're a blast, right? That is such a weird thing, though. You know, there's no seasons when you walk into a supermarket. Yeah. There's tomatoes year round. There's watermelon year round. Yeah. Like there was no, like as a kid, you had to wait for the good tomatoes in August.
Yeah.
Or to get like fruit that was in season.
It's, yeah, and part of it is like this kind of American, I guess it's now a global idea of like, oh, you like something? We'll find a way to get it to you. Just don't ask how.
If you have money, we're going to get it to you.
But also when you kind of go to, you know, talk to farmers and go to farmers markets around the country, you start to realize, you know, how many different varietals of things are out there. And the reason that we don't see them in grocery stores is because some of them don't pack well. You can't pick them under ripe and put them on a truck or in a refrigerator for two weeks.
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Chapter 8: What insights does Noah provide about the restaurant industry?
Because, like, you'll get something that looks like an amazing pear. Yeah. But there's no taste to it until a certain time.
It was in Ecuador, like... Three days ago. Right. And so, yeah, I think that, you know, I know some people who are kind of environmental experts and sustainability people will sort of say this too, like how far your food has traveled kind of matters more than whether it's organic and things like that. And so, you know, also you want to support the people in the community that you live in.
And so that part of it's amazing. And also, you know, it's nice to have seasons and change and things to look forward to. And the other day, my daughter asked if she could have chocolate. And I said, no. And she goes, oh, because it's out of season. And I went, yeah, that's why. That's precisely it. How did you know? Great job.
Yeah, I heard an upsetting thing about peanut butter, that the price of peanut butter is going to go through the roof of your mouth. Because there was a drought, and yeah, it's becoming... I mean, if peanuts are going through the roof, then almonds are going to be worse, right?
Don't almonds require more water than peanuts?
Yeah, but they're in LA, where we always have water, in Central California. And peanuts come from Georgia. Oh, right. Right. Wow. Yeah, it'll be all right. I mean... It is weird, though. Like, whenever you see, like, a thing that you really love, like, for me, coffee and chocolate, and they're like, oh, boy, climate change is really going to mess with chocolate.
That's when it becomes... That's when I recycle.
Yeah, yeah, yeah, yeah. That's when your performative ethics come out.
Exactly. That's when... All right, exactly. I'll show off. Let me ask you this. Sure. When I am grilling my fish... Mm-hmm. I have, which is not in the picture here. Well, no, is that propane? I use both. You use a little gas grill? I have a gas grill. Yeah. A propane built-in gas grill. I'm not here to gas shame. I'm always jealous of, is this your yard? Yeah. So you have a pizza oven?
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