On this episode, Chris & Koi have B on for your 15min break! to talk about Spices and what you should have in the kitchen!
Men Don't Know podcast
The Spices!
And we are back with your 15 minute break. I am Chris Boone man I'm any friends host and creator of Mendo know podcast and I'm here with my co-host be be how we doing good man How are you excellent now today? We are actually talking about? What men and some women seem to have problems? Let's just call it cooking spices and now we're calling spices. We're calling it spices spices We got coin in the back on the booth. Don't think we forgot about that guys. He is here koi. How are we doing? I'm here. All right, just checking they thought with they thought this was the interview and it's not All right, let's talk about spices. This is a problem I feel like this is a problem with a lot of guys, right? And now let's just keep it with guys guys This is probably the easiest thing you can do to do anything you want to a meal that you're supposed to do a Spice rack they sell it like this The reason why I'm having be on here is cuz be you know what we were talking about this last week You was in the kitchen you were jazzing up some ramen and he was putting an egg at it He had he was chefing up something. I said, you know what we need to do a podcast about Spices for the men to understand how crucial these things here So be just off the top of your head let tell me give me five of the spices. You should always have in your food As a guy. I'm having a woman over for dinner. I want to jazz up. Maybe a fillet Let's say I want to have some chicken breasts. Okay. I'm gonna bake some chicken breath Okay, and maybe maybe some fish. Okay. Okay. Okay. We got the spice rack you right here Tell me what I need to put in there. Okay, so Come on well rosemary is probably one of the best ones to go with when it comes to steaks, okay I like it why no just a roman that gives you a lot of flavors. See I got a good one Yeah, and then obviously salt and pepper are there. Okay, it's been around the normal. Let's get the salt. Okay, okay Pepper we got the basil time We got seasoning salt. We got pepper in the bed. Don't worry. I got you all right. No worries. Okay Let me let me ask you this you got salt and pepper. Okay. What am I using seasoning salt for? Seasoning salt. Yeah, you can pretty much use it on anything Okay, depends on the flavors that you want. Okay. Sometimes you can do this Sea salt just for the just every food needs salt, okay But you know if you want to go a little step above go with the seasoning salt, okay that way you get a little bit more flavor You can even put seasoning salt on an egg. Okay. Oh really? Okay. I like that. Okay. I'm gonna slide this this way So that way I'm gonna take your attention to me and the camera. We are gonna go with oregano now What are we using oregano now for? Oh, so oregano you can probably use in a lot of Italian food. Okay, you know Well you're using the oregano in That Fettuccine Alfredo you do a oregano and the Italian seasoning. Yeah And when I want to fake weed Okay, next I want to hit you with Chives where we put in chives chives. So So okay, these chives. Yeah, I'm not a huge fan of these why just because it's dry. Okay drive chives on I don't like really big fan of I think you need to get fresh chives. Okay, especially with if you're trying to put in a like ramen For instance. Oh, okay. Okay. I like that. Okay. Okay. I'll put it on top at the end. Okay at the end There's always at the end, you know, even when you even when you using fried rice, put the chives on the end You can use chives in when you're cooking. Okay early on. Okay, you know when you get in the garlic and the chives and the oil Tempered a little bit. Okay. That's when you use chives mainly It's either the beginning and the end. Okay, cool when you using chives. You using chives at all. Yeah, like Eggs too. Okay, there you go. My mom gave you some chives. Didn't you give you chives. She gave you chives. No, she gave you basil Okay, okay, okay, okay, okay. All right and coming back to that base. Where am I putting basil? I basil is one of my favorite. Okay hands down one of my favorite just because I love it. You're cooking a lot of Thai food Okay, so it's like hey, I'm not that advanced You know, it just gives a lot of good flavor and good aromas. Okay, it just makes a dish vibrant Okay, so I think basil but like I said, it has to be fresh. Okay. This dry basil is it's it's one way to get away from it Get away like if you don't have okay, okay, I remember I'm a bachelor in the pan. I get you I get on Amazon like always said right he put the link in the bio. I grabbed this it came with all these I bought some chicken breasts. I put the rice in the rice cooker. All right, okay, and and and and I put the veggies in the oven Okay, okay. Okay. Okay. Now I'm here. I've got what am I using for the chicken and the Mix vegetable. Okay, so for chicken yep, uh, you want to go with lemon pepper. Okay. I don't think we have lemon pepper here Okay, you can grab which very easy I think lemon pepper is the best way for chicken. Yeah lemon lemon pepper is always a It's just a simple. It's very simple. Okay, you don't have to do much with it. Um, you know, you can also Depends how you want your chicken, too, you know, it depends if you want to just plane, you know, put some Yeah, you can put some coriander in there. Okay, I like that. I like that. I like that. I like that. I like that See for me, uh, I hit it. I hit it with the reg. You know, my mom, you know, my mom taught me how to cook I want to say when I was three or four because she said never need a woman to know how to cook She taught my sister how to change locks and mind you my sister. I thought she was a locksmith I was gonna call it. Yeah, I'm serious. I'm serious. You need a, you know, something to get into I don't know. She might be calling but I would say, you know, my mom always hit me with the oregano She hit me with the seasoning salt. Okay. Uh, she also says, uh, salt and pepper rosemary Um, a little bit of basil and let's see if I see anything else. What do you like? Okay, you gotta put some parsley. Yup. Gotta put some parsley. I love that. I love that It'll be cilantro. Yup. Yup. There you go. It's a long trip. I do a little time as well I do a little time and and these are the seasons I hit When I'm when I'm prepping my chicken, okay after I clean it and then you know, the mixed vegetables They can really sit on the plate with some butter and and some garlic Call it a day type of thing. Okay. And so I mean you can also use like cumin for instance cumin, uh, Oh, what is curry powder? Got it. Curry powder is a huge thing. I think every kitchen should have curry powder. Why? Um, it's just a good flavor. You can cook something quick. It doesn't take that long. You can, you know, can I put curry on anything? Curry powder for me. Okay. Okay. I like that. Okay. You can make fresh curry, chicken curry beef curry. Wait, I'm not advanced enough to do anything curry. Okay, fair enough fair enough fair enough. Let me ask you this koi. What do you do with your Fettuccini Alfredo? What do I put in there? That's um, well, I use the cheese. Okay. That hard block Yeah, yeah. That's how the real Italians do it. Got it. Got it. Got it. I like it. I like it. Let me ask you this when you cook your burgers. Mm-hmm. What do you do? Mm-hmm. Yeah, so I use, uh, The Lowry seasonings. Okay. Okay. Okay. Do you eat it or is there a menu? I hate it. Our ancestors taught us better than that. I tell people all the time, my mom usually, like when you see her making something and everybody's watching her in the kitchen, I'm even talking about some plain white rice. Everybody's watching her in the kitchen and it's like, everybody's like, well, how much is that? And how much is that? I said, first of all, you can't, you can't ask her anything. She is listening to the ancestors whisper in her ear. That's correct. There's no measurements. There's never measurements. No measurements. All three of them. All three of them. Mom's don't have measurements. Mom's don't have measurements. It's their fingers. By touch. By touch. Do you ever watch your mom, Coy? Yeah. Look. And you probably looking around, like, wait, wait, wait, wait. Wait, you're missed that step. Wait, hold up. Wait, wait, wait. I was like, six steps. I didn't see it. I'm not going to see it. You're not going to see it. You're not going to see it. You're not going to see it. You're not going to see it. You're not going to see it. She's not a bag tracker for you. Do you ever see how they touch the oil in the pot? Oh, yeah. Oh, with the hands? They ain't no way at all. That's all. It's good. It's good. It's ready to go. Sometimes I say, wait a minute. Wait a minute. Where are we at in this scenario right now? And I'm like, never mind. You know what? And no matter how many times you try it, it don't matter. It will never come the way you want to have to. Honestly, I tell people, moms are the best drug deals. You want to know what? Because I saw my mom eyeball this thing. First of all, she was making a batch of cookies. And she poured some baking powder in. And she was looking at it. And she didn't know if she poured too much salt and sugar. And she was looking. And then I see her take a pinch out and put it in the sink. I said, what's going on? She said, I put too much. I said, OK, how are you balancing this? How did you know? How did you know? And then, and then all of a sudden, bake the cookies. Tastes exactly the same. I said, what if she didn't take that out? What? It was meant to be. So you've got to know. Also, chefs always talk about that you've got to taste your food at all the time while you're cooking. Because you know the flavor profiles are building. Right? So that's why if you watch a chef cook, they have spoons right to the side. All right, it's not there yet. All right, then they add something. You always got to be tasting. You know, while you're cooking, not just put everything together. And that's what moms do, right? Yeah. Yeah. That's what moms do. And that's how they get it to that point. I like that. OK, next step. Let me ask you this. My friend cooks a lot of steaks. OK. He's a red meat fanatic. He always says a little salt, a little pepper. Correct. Let's see. That is it. Right. So seasoning wise for steaks, it's always salt and pepper. At the can, olive oil, right? So if you coat it with olive oil, season with salt, season with pepper, and then get a hot skillet, pop it in there, let that get that crisp, right? OK, and I have to hold you right there because you're lying. What do you mean? You're lying to everybody. How? OK, one time I saw you cook a steak, you put a butter out of the fridge that you had before. That's what I'm saying. I've got to that. I haven't got to that spot here, right? I haven't got to that. OK. OK. All right, so the next, tell the people. All right, so the next, you know, so after you season it and then you get the skillet hot, you know, put some olive oil on the skillet, put the steak, you know, first you want to maybe cook it for like three minutes on first side and then pop it on the other side. Now. OK, wait, wait. How long? OK. So you said three minutes, one side. Three minutes, one side, and then go to the other side for another three minutes. And then you can figure out, you know, where you want if your steak is there or not, you know, like sometimes you can put temperature steak in there to see if, you know, if the temperature is there. A steak should take no longer than how long to cook cooking wise. Well, if you're basing it with the butter and all that, you know, with the rosemary and the garlic, that takes a little longer. So what I do is I put the steak and then I put the butter, the rosemary and the garlic right away. OK. And then let the garlic cook and then get that garlic and the rosemary, but in the butter. And then you base it with the butter over and over and over until you get the flavors into it, right? OK. And after that. It's done. Rest it. That's the most important part. People forget about this. They cut the stick right after they don't rest it. You got to rest the steak because, you know, I like good food takes time. Yeah. You rest it with the foil or just no, you want to rest it on like an open air. So you don't want it to flat. You want it to have air coming from all all four sides, right? So that means you want to have like a like a like a mesh rack type thing. So you can live it. I like it. And that way anything that drips underneath as well. Seeing people use like two forks too. Yeah, I like to. Yep. All right. Now let's get back to the peep. OK. Fish. Ooh. So I do cook fish. Fish is really good with lemon and butter and put some little capers. OK. Capers are really good in hands for the fish, especially for salmon. Oh, OK, OK, OK. Well, I see always people just just throw the little lemon on top. And I feel like that's cheating. It's it's it's just like the easy way to go, right? That's a healthy way to go, to be honest, because you're only just putting the lemon and then putting the oven and then cook. Boom, you're good to go. But if you want to enhance it a little bit. Yeah, I need to jazz it up. Which one we call jazz and get a butter stick, put that in the pan, put some capers, put some lemon. OK. Mix that up and then just later later on top of the fish. Good to go. How long could salmon for? Salmon doesn't take that long. Fish usually doesn't take that long. OK, I want to get into and I'm sorry for cutting you off. Go ahead and tell tell people how long salmon. So salmon, I would say 10 minutes. OK, probably depending on what the temperature is. What did you say? 13? Yeah. Cool. What? How long? I don't cook fish. I don't eat any fish. So don't ask me fish. Cool. Fish is fish is tricky though, because because you don't want it to get hard. You don't want it to get, you know, overcook it. That's another thing, right? It's harder for you than a steak in general. Correct. Because steak, you can't go wrong with it. Right. Right. You can get it medium, you can eat medium, you know, well done. It doesn't matter. Stick you can eat. But fish, you can fuck up the fish. I like my steak like a Saturday night. It's got to be blood ever. Yeah. And same thing with shrimp too. Shrimp shrimps another thing, right? A lot of people eat shrimp, but you know, like if they cook it for too long and get super aspongy and high. It gets propery, right? You don't want that. The remember, shrimp only takes like 20 seconds to cook. Really? 20 seconds, bro. Like depending on how you eat, how the heart. You did the Cajun. You did the Cajun sauce. So that's what I'm saying. So with the Cajun, you know, you put the old base seasoning with the Cajun seasoning. OK. Paprika, lemon pepper, and then you put the butter, garlic, and then mix it all in there. But here's the thing. So when you cook the shrimp, you want to kick the shrimp separate. OK. And then toss it into the concoction of the butter and the seasonings, right? Why? Because remember, it cooks itself in the butter as well. So you want to like fire it quick for like 10, 15 seconds in the hot water. Dip it, take it out, and then toss it into there, and then that'll get it going. OK. So let me ask you this. Would you even recommend this to a bachelor? You got to remember, this is a bachelor. Right. A first time moving out, you know, you've seen a bachelor's kitchen. Correct. You've seen a bachelor's fridge. I think it's, I think this, this setup has the basics. Yeah, 100%. Right? 100%. The cool thing is you can take some of them out and then add them to the ones that you use. Exactly. And that's the most thing. So you just got to play with it. I've been playing with it for like the last, you know, since I was 17, 18 years old. OK. You know, always watching my mom and then figuring out what they do. OK. Always watching. If you're parents, if you have parents that always cook, man, just go watch it. I like it. You'll learn a lot like it. And that's our 15 minute break. B, I appreciate you stopping by my boy. Thank you. You're welcome. All right.