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00:00We're gonna blow some minds tonight.
00:02Let's do it.
00:04I love to cook, but I always have wanted
00:06to take things to another level.
00:08We're going to do some damage in this kitchen.
00:10Yay!
00:12I thought, I'm gonna bring really great chefs to me
00:14to cook together.
00:16There you go. There you go.
00:18I've done this before.
00:20I'm so lucky to be cooking
00:22next to these really incredible chefs.
00:24So good!
00:26I was gonna lick the beater, but I thought,
00:28that's not a good idea.
00:30That's unbelievable.
00:32I'm learning a lot.
00:34I love learning new things,
00:36so I'm gonna just soak it up like a sponge.
00:38My life has changed.
00:40I brought everyone.
00:42Now we're gonna have this yummy, beautiful dinner
00:44with family and friends.
00:46When you prepare food for somebody else,
00:48that's love, you know?
00:58What do you want?
01:00What do you feel like for breakfast?
01:02I knew I'd always come home to Vancouver Island.
01:04Look what I got.
01:06There you go.
01:08Sometimes I feel like I'm time traveling
01:10because I can't believe it's...
01:12I'm here.
01:14I imagined me in the future,
01:16bringing my family.
01:18So, it's happened.
01:20Full circle.
01:22Let's go, sis.
01:23Come on.
01:24Come on.
01:27David Zilber will be joining me today.
01:29He's not only an accomplished chef,
01:31he's a food scientist.
01:33So, this is gonna get interesting.
01:35Hi.
01:36Hi.
01:37So nice to meet you.
01:38Nice to meet you.
01:39Oh, this is gonna be...
01:40I have the master here.
01:41A master.
01:42A master.
01:43Of a craft.
01:44I am David Zilber.
01:46I am a chef and fermenter
01:48and an author and a food scientist.
01:50I can't wait to cook together.
01:52Yeah, I think it's gonna be really fun.
01:53We're gonna cook and grow things together.
01:55We're gonna grow things together.
01:56We're gonna grow things together?
01:57We're gonna grow things together.
01:58Okay.
01:59I'm really excited to work with David.
02:01He's well known for fermentation.
02:04Anything you want to know
02:05about this world of microbes?
02:06I'm so excited because, you know,
02:07I love pickles.
02:08If I was anything, I'd be a pickle.
02:09You would be a pickle.
02:10I started cooking in Toronto
02:12and cooked coast to coast across North America
02:14from Vancouver to New York.
02:15And before long,
02:16I found myself in Copenhagen
02:18working as a chef's party
02:19of what was the best restaurant
02:21in the world at the time,
02:22restaurant Noma.
02:23While at Noma,
02:24I got to co-author
02:25the Noma Guide to Fermentation,
02:27which went on to become
02:28a New York Times bestseller.
02:29And now you're here on Vancouver Island
02:31working with me.
02:32Yeah.
02:33Let's get cooking.
02:34I wanna get cooking.
02:35To the kitchen.
02:36Okay, to the kitchen.
02:37Okay, great.
02:38I'm super excited to cook with Pamela today
02:39to show her just how amazing
02:41fermentation can be.
02:42We're gonna be a big brigade
02:43in the kitchen today
02:44because we're gonna be working
02:45with billions of bacteria as well.
02:47Oh my goodness.
02:48And fungi.
02:49So it's gonna be a big team.
02:51This is gonna be interesting.
02:52Mm-hmm.
02:53Fermentation is transformation.
02:55You take one ingredient
02:56and you transform it
02:57with the help of microbes
02:58into another ingredient.
02:59A humble cucumber becomes a pickle.
03:01Grape juice becomes wine.
03:02Wine can become vinegar.
03:03A white apron's probably
03:04not the best idea.
03:05Oh, look at you.
03:06You've got that.
03:07That looks good.
03:08That's nice.
03:09I'm like Tim the Tool Man.
03:10And I'm your assistant.
03:12So there we go.
03:13Flashback.
03:14Today, we're gonna have
03:16a little backyard barbecue.
03:17You know, like a cookout.
03:18Inviting family and friends over.
03:19And we're gonna have
03:20some really fun, refreshing flavors.
03:21And at every point,
03:23try to bring fermentation
03:24into the picture.
03:25Interesting.
03:26We're going to make burgers.
03:27Mm-hmm.
03:28We're going to turn this quinoa
03:29into a solid and delicious
03:31and unctuous patty.
03:33Unctuous.
03:34We're gonna make pickles.
03:35A Jewish kind of
03:36full sour dill pickles.
03:37And a fermented hot sauce.
03:39Which I love.
03:40You know, a barbecue in the summer.
03:42How could you do it
03:43without fresh corn on the cob?
03:44Yeah.
03:45We're gonna do a bit
03:46of celeriac remoulade.
03:48It is this kind of fresh slaw.
03:50We're gonna have a green salad.
03:52We're gonna do a dressing with that.
03:54For dessert, a watermelon granita
03:56with preserved limes.
03:57That's my kind of dessert.
03:58And it's so refreshing.
03:59At a barbecue,
04:00everyone's gonna be very happy.
04:02Both my sons will be here.
04:04Dylan's girlfriend Paula.
04:05My friend Jeremy is here.
04:07And then Jonathan, who is my assistant.
04:09That's gonna be amazing.
04:10You're saying all my favorite words.
04:12Granita.
04:13Pickles.
04:14Just wait until those words
04:15become food that go back
04:16into your mouth.
04:17Yes.
04:19Our tools today will be life itself.
04:22Which is kind of fun.
04:23Yeah.
04:24And I'm going to show you just how
04:26amazing fermentation is at elevating vegetables.
04:29Fermentation helps to make vegetables shine and sing.
04:32By creating satisfactory, umami-rich signals in your brain
04:37to eat more.
04:38This is good.
04:39You just got hair and my mind is blown.
04:41Okay.
04:42We're doing something a bit untraditional here.
04:45We're gonna make quinoa tempeh burgers.
04:47Usually you make tempeh out of soybeans.
04:49But we are going to make tempeh with this quinoa.
04:52So tempeh is, I don't even want to call it like a meat alternative.
04:57Right.
04:58Because people in Indonesia and Southeast Asia
05:00have been eating tempeh for centuries.
05:02Right.
05:03A falafel is not a vegetarian meatball.
05:04It's a falafel.
05:05You know what I mean?
05:06First thing we're gonna do,
05:07we're gonna rinse the quinoa under cold water.
05:08Cold water?
05:09Yep.
05:10And that helps to get some of the bitter proteins
05:12off of the grain.
05:14That's perfect.
05:15That's good?
05:16Yep.
05:17We can just let it drain for a second.
05:18No, I just have never been able to make
05:19a really great quinoa salad.
05:20I just don't think I've done enough flavors
05:22with it or something.
05:23Yeah, fair enough.
05:24It is a grain that works great as a canvas,
05:25which is why we're using it for the bulk of the burger.
05:27Yes, for the burger, yeah.
05:28But there's also an amazing umami rich glaze
05:30that we're gonna use over top of it
05:32and it's just gonna soak up all that flavor.
05:34We have the same size jar again,
05:35so we used half the quinoa in the jar.
05:37We're gonna use double its volume in water to cook it.
05:40Okay, that's smart.
05:41That's an easy eyeball.
05:42Great.
05:43Just straight in.
05:44Okay.
05:45So we're just gonna bring it up to a boil
05:48and then turn it down to a simmer.
05:50The idea here is to get the grains cooked,
05:52but importantly not to have them mushy.
05:54And so that's why we're using this technique
05:56where the water can actually cook off
05:57just in time for the grain to get cooked through
05:59because we're gonna grow fungus on this quinoa afterwards
06:03and actually bind the quinoa together.
06:05Wow, interesting.
06:06Okay.
06:07While this is cooking,
06:08we are going to prep the watermelon ice
06:10because that's something that's gonna take
06:11a little bit of time.
06:12We want to get this granita in the freezer
06:14and we're gonna rake it throughout the day
06:15so we end up with this perfect fresh slushy,
06:17if you will.
06:18Oh, nice.
06:19The first thing we're gonna do,
06:20we're just gonna blend it.
06:21You want all this in there?
06:22Yep.
06:28Perfect.
06:29We're just gonna take that
06:30and we're just gonna strain it into this pan.
06:32Okay, we'll take this away.
06:33Oh.
06:34Thought I'm wearing white.
06:35That's silly.
06:36You see every stain.
06:37Yeah.
06:38I love watermelon though,
06:39so this is nice.
06:40And to make sure this also just freeze into a block,
06:43we're gonna add a little bit of simple syrup to this.
06:45Okay.
06:46What is simple syrup?
06:47Simple syrup is equal parts sugar and water.
06:50You just bring it up to a boil
06:51and you get the sugar completely dissolved.
06:52Sugar syrups have a lower freezing point
06:54than water does.
06:55It kind of acts as antifreeze, if you will,
06:57or like salty liquids.
06:58Speaking of which, our preserved limes.
07:00Oh, nice.
07:01Okay, so we're gonna...
07:02You ever had preserved lemons before?
07:03I have, yes, and I love them.
07:04So you can do that with any citrus fruit.
07:06Wow.
07:07Which I love.
07:08All you have to do
07:09when you're making preserved limes
07:10is just cut your lime in half,
07:12make an X in them,
07:13but don't cut them all the way through,
07:14and then pack them in salt.
07:15And the salt will pull out
07:17all the juice from the limes
07:18and make this brine that completely cooks them.
07:21Oh, nice.
07:22Preserved limes develop a deep, rich flavor.
07:24And the skin completely tenderizes
07:26and it becomes far less bitter,
07:28so you can actually chop it up
07:29and use it in salad dressings,
07:31use the brine as a seasoning or a cure,
07:33and I think it's fantastic over fresh fish or oysters.
07:36I think it's a secret weapon in the kitchen
07:38and a great way to implement fermentation.
07:40And this has been sitting in here for a month,
07:42and I brought them with me.
07:44You can't cheat time out of a recipe.
07:46There's no hurrying along fermentation.
07:48And if you give that a sniff.
07:50Oh, that smells good.
07:51Smells like a margarita.
07:52I know, right?
07:53It does.
07:54Limes and salt play well together.
07:55Yeah.
07:56So we're gonna measure out 30 grams of this.
07:59Perfect.
08:00Perfect.
08:01On the money.
08:02That can go straight in.
08:03Then we'll just measure 30 grams of fresh lime juice.
08:05And then last thing, you can just zest in one lime.
08:09I'm feeling very chef-y.
08:11This is exciting.
08:12This is very exciting.
08:14Okay, so that's good.
08:15Just whisk that together,
08:16and we'll throw it in the freezer.
08:17Okay.
08:18Amazing.
08:19It also deserves a taste test, though.
08:20I'm really curious.
08:24Oh, that's delicious.
08:25Yum.
08:26It's really good.
08:27That could just be, like,
08:28the world's best fruit juice.
08:29Yes, that'd be good.
08:30But let's make it even better.
08:31Make it like a snow cone.
08:32Into the freezer it goes.
08:34Open.
08:35Oh, don't spill.
08:36Don't spill it.
08:37I have faith.
08:38I have faith.
08:39I have faith.
08:40Slowly, slowly, slowly.
08:41Don't spill.
08:42Don't spill it.
08:43I got this.
08:44Amazing.
08:45And we'll let that set up for a couple hours at the start
08:47before we start raking it.
08:48The quinoa is done.
08:50And as you can see,
08:51we have nice definition on the grains.
08:53Okay.
08:54And then as that cools,
08:55we'll keep fluffing it so it doesn't kind of steam through.
09:02Okay.
09:03Amazing.
09:04The quinoa is, like, room temperature now.
09:06We're gonna move on to the burgers now.
09:07Okay.
09:08We have a kilo of our cooked quinoa here.
09:10Okay.
09:11A thousand grams.
09:12And we are going to introduce life into the equation.
09:15Okay.
09:16We're gonna get this quinoa moldy.
09:18On purpose.
09:19Okay.
09:20Like, not leftover bread on the counter bad.
09:22I get that the word mold might, you know,
09:25send shivers down some people's spines.
09:27It's normally something you see in your kitchen
09:28and want to get rid of.
09:29And here we're doing it on purpose.
09:31Okay.
09:32These are spores of tempeh mold.
09:33When we add these spores to quinoa,
09:35it grows through like a cake.
09:37Oh.
09:38But it's savory.
09:39It's full of umami.
09:40It's going to help to bind all of that
09:42and give the perfect structure that retains moisture
09:45and can absorb flavor,
09:46but also kind of yields when you actually bite into it.
09:50Okay, I'm very curious.
09:51It's going somewhere amazing.
09:53We're going to add a tablespoon of white wine vinegar,
09:56and then we're going to take our spores.
09:58You're just gonna sprinkle that in
09:59and then give it a good mix as well.
10:00The important thing to understand is that
10:02when we add these spores to the equation,
10:04they've now, they're in their happy place.
10:06They have their food source.
10:07They're probably really happy now.
10:08It's warm outside, and they will start to grow,
10:11making one of the most umami-rich veggie burgers
10:14we could possibly imagine.
10:15I would define umami as the signal in your brain
10:18that makes your mouth water and tells you to keep eating more
10:21because it's good.
10:22Yeah.
10:23Anything else that goes in this?
10:24No, that's it.
10:25Okay.
10:26You can just spoon it in and then tamp it down a little bit,
10:28not too firmly.
10:29You still want air to be able to get in there.
10:32This is going to sit out in a warm environment,
10:34and it's going to get nice and steamy,
10:35and we're basically recreating the environment of Southeast Asia.
10:39Humid.
10:40Humid.
10:4130 degrees out.
10:42Imagine the tropics.
10:43That's where this fungus is from.
10:44That's the environment it likes to grow in.
10:46In my fancy laboratory where I live in Copenhagen,
10:49I have, like, an incubator that's stainless steel
10:52and, you know, measures humidity to within a tenth of a degree,
10:55but a little cupboard above an oven will be great for these,
10:57so long as you can find a place that's consistently
10:59going to be around, you know, 28 to 32 degrees.
11:02And now how long is this going to take?
11:03About 24 hours.
11:05But we have some finished ones that are right here.
11:08Wow.
11:09Here is a great example of what it looks like when it's finished.
11:13Whoa.
11:14So all of those individual grains of quinoa.
11:17Wow.
11:18And that is just like a perfect patty.
11:20That's amazing.
11:22And it kind of has a smell.
11:24Yeah.
11:25There's something going on there.
11:26It's a really beautiful smell.
11:27It's almost like fruity.
11:28Yeah, it's really fresh.
11:29Yeah.
11:30So this is a real science experiment.
11:31That is food.
11:32Mold is amazing.
11:33Mold is our friend.
11:34It can be when you put it there on purpose,
11:36and you see it growing over an entire burger patty,
11:38you understand what it brings to the table.
11:40So you're not going to see these at your basic barbecue.
11:42No.
11:43This is not a basic barbecue.
11:44No.
11:45Invited me here.
11:46So we've got moldy burgers.
11:47We should come up with a new word other than mold,
11:50like moldy burgers.
11:51The fuzz of love.
11:52The fuzz of love.
11:53I like that.
11:54Fuzzy love burgers.
11:55Fuzzy love burgers.
12:01We're going to get this quinoa moldy on purpose.
12:04Okay.
12:05You just got hair.
12:06My mind is blown.
12:07Okay.
12:08I'm really excited to work with David Zilber.
12:10He's called the fermentation guy.
12:11Look at these.
12:12It's amazing.
12:13We made burgers, but these aren't just your regular burgers.
12:16Nice and fuzzy.
12:17They're cute.
12:18Yeah.
12:19They're like little bunnies of delicious mold.
12:20Yeah.
12:21I'm really looking forward to the barbecue tonight.
12:24I get to serve my kids some moldy burgers and they're going to love it.
12:28Jonathan.
12:29Pamela.
12:30I had an idea for the table tonight.
12:32I love to barbecue.
12:33I love picnics.
12:34I love entertaining outside.
12:36And I love the romance of setting a table.
12:39So I want to do a napkin ring.
12:40Perfect.
12:41Jonathan and I are going to make napkin rings using dehydrated fruit slices.
12:46I have some oranges.
12:47I have apples.
12:48I have limes.
12:49And I figure if we tie it all together, it'll look really pretty.
12:52It's adding to the scientific vibe of what we're doing.
12:54I'm going to make a napkin ring.
12:55I'm going to make a napkin ring.
12:56I'm going to make a napkin ring.
12:57It's adding to the scientific vibe of what we're doing today.
13:00So doing the dehydration.
13:01Nice.
13:02Another element of cooking.
13:03I think this is a fun idea.
13:04That's kind of a good idea, right?
13:05It's not, you know, the normal napkin ring.
13:08What is normal?
13:09Setting on the dryer.
13:11What?
13:12Oh, the setting on the dryer.
13:14I thought you said sitting on the dryer.
13:15Sitting on the dryer.
13:16That's normal.
13:20I mean, that is beautiful.
13:21I think it's very simple.
13:22Is that all right?
13:24Let me see.
13:25Jonathan's very methodical.
13:26He's really good at this kind of stuff.
13:28Yours are always a little bit prettier than mine.
13:30No, never.
13:31It's me.
13:32It's just you never know what you're going to get.
13:33Maybe not.
13:34I'm going to wreck this one.
13:35No, it's okay.
13:36Beautiful.
13:37Beautiful.
13:47We're going to get on to the next thing.
13:49We're going to make pickles.
13:50Pickles!
13:53I love pickles.
13:54You know, my son's nickname is pickle.
13:57Dill pickle.
13:58Dill pickle.
13:59Shannon's first word was pickle.
14:01He couldn't say it.
14:02He couldn't say it.
14:03Yeah.
14:04So, I mean, there's a lot of pickles in my life.
14:06No pressure.
14:07That's not the...
14:08No, that is pressure.
14:09You just...
14:11I come from a long line of picklers.
14:13And now we're going to take these pickles to another level.
14:16The pickles that we're going to be doing today, these will be full sour dill pickles.
14:21Obviously, we need pickling spices, black pepper, there's a little bit of chili, some dill
14:27seed and some mustard seed.
14:28We have garlic as well.
14:29We're going to get those toasting in a pan until they become a little bit aromatized.
14:34Yeah, my Auntie Vi loved to pickle.
14:37She won a lot of awards with her pickles and mustards and was very proud of those ribbons
14:40on the fridge.
14:41Did you ever join her in that?
14:43I did.
14:44I did.
14:45She wanted to do it herself.
14:46She always wanted everyone to wear hairnets when she was pickling, so nobody wanted to
14:49do it with her.
14:51You don't want to get a hair in the pickles, I guess.
14:53So, this is why I'm really fascinated, because I want to elevate that to another level.
14:58That's the beauty of fermentation, is once you understand kind of what knobs to turn,
15:02you can get really creative with it.
15:03You can revisit those family recipes and then make them your own.
15:07What's the weirdest thing you've ever pickled?
15:08Hoo, hoo, hoo, hoo, hoo, hoo.
15:10Yeah, okay.
15:11Hoo, hoo, hoo, hoo.
15:12The strangest thing I've ever pickled.
15:14Salted bear was weird.
15:19It wasn't very good.
15:21Okay, well that's good to know, so nobody else does it.
15:24So, we are just going to make sure that we're keeping track of everything that's going into
15:29this jar.
15:30How many cucumbers we have in there, how much they weigh, the percentage of salt that will
15:34keep out the bad microbes and allow the good ones to thrive.
15:38So, we have our cucumbers, and we're going to get as many of these in here as we can.
15:43You think it's toasted enough, or do you want to leave it a little bit longer?
15:46No, that looks good.
15:47Okay.
15:48So, we've got 700 grams of pickles in here.
15:51Now we're going to add 3% salt.
15:53Now what kind of salt?
15:54I like using sea salt because it has more minerals than just sodium and chlorine in it.
16:00They also have a little bit of magnesium, and that kind of helps to add complexity and
16:03different nutrients for the microbes.
16:04Perfect.
16:0560.
16:06Amazing.
16:07So, the only important thing to do is to make sure that the salt is completely dissolved.
16:11Okay.
16:12So, we're just going to blend the salt into the cold water.
16:14So, that just helps to ensure that the salt is completely and evenly distributed.
16:19So, now we have the salt in there.
16:21Mm-hmm.
16:22Salt is going to keep out the bad microbes.
16:24Mm-hmm.
16:25We're like bouncers in a club, keeping out, you know, the rowdy boys.
16:28And we're saying to all the cool people, all the Pamela Andersons of the world,
16:31come in, hang out with our cucumbers.
16:32And that's exactly what's going on here.
16:34So, then we can take our toasted spices.
16:36Okay.
16:37Give it a little stir.
16:38Oh, that looks beautiful already.
16:40Oh, it's garlic.
16:41I'm going to take, open it up, place that inside as well.
16:45And then a few leaves of fresh bay.
16:47And now that we just screw the cap on, and you would just leave this out for five to seven
16:52days before moving it into the fridge.
16:53I can't wait to leave.
16:54When they are finished, they look like this.
16:57But these have dill.
16:58Exactly.
16:59Once these are finished fermenting, I would just take some fresh dill and then just throw it
17:03in and just allow that flavor to infuse and get a really nice fresh flavor.
17:06Okay.
17:07But you're waiting for a little bit.
17:08Yeah.
17:09Like five to seven days.
17:10And then you can put the dill in.
17:11Exactly.
17:12See, this is, I've done it wrong.
17:13There's no, like, right or wrong.
17:15There are...
17:16Well, I mean, I'm going to do it your way.
17:17Personal, please.
17:18No one.
17:19Trust me.
17:20Do we get to try one?
17:21We can try one.
17:22My mouth is already watering.
17:23All right.
17:24Oof.
17:25Amazing.
17:26Delicious.
17:27Delicious.
17:28Cheers.
17:29Mm.
17:30Mm.
17:31Mm.
17:32Mm.
17:33Wow.
17:34That is fantastic.
17:35There's so much flavor in that.
17:36You don't understand.
17:37This is really important to me.
17:38I'm glad.
17:40I'm glad I've reconnected you to your childhood.
17:43I have to hug you.
17:44Ooh, ooh, ooh.
17:45Pickles.
17:46I just love them so much.
17:47I thought I was the pickle master.
17:49But he is.
17:52These are special.
17:53I need to take a pickle back to the boys.
17:54Take a pickle back to pickle.
17:55Go for it.
17:56Brandon.
17:57One for Dylan.
17:58And one for Paula.
17:59Yum.
18:04We're gonna bring out everything we need to make a little bit of hot sauce.
18:07So these are yellow and orange pickled banana peppers.
18:10The exact same process we use to make pickles.
18:13Applies for fermented peppers as well.
18:15Three percent salt.
18:16The brine over top.
18:17Five to seven days on the counter.
18:19And then you have amazing rings of peppers.
18:21There's no added spices in here except for garlic.
18:23We'll just give it a taste.
18:24Go for it.
18:25Go for it.
18:26Mmm.
18:27Oh, they're not too...
18:28They're not...
18:29Oh, they...
18:30They got some kick.
18:31It's coming.
18:32That is...
18:33Yeah.
18:34That's great.
18:35But the flavor...
18:36Oh, I love it.
18:37Of this.
18:38Oh, yeah.
18:39I love it.
18:40That's a good one.
18:41Yeah.
18:42We're gonna take 150 mLs.
18:43Wow.
18:44There's some garlic in there.
18:45Yeah, get a garlic clove.
18:46I got one.
18:47Now we're just gonna blend it.
18:48Okay.
18:49We're making hot sauce.
18:50I'm doing that.
18:51I'm blending and then it'll get thicker.
18:52Okay.
18:53Close.
18:54That looks great.
18:55Amazing.
18:56Okay.
18:57That looks good.
18:58So this is gonna be hot.
18:59To cut it and to round it out, we're gonna add a little bit of agave syrup.
19:02And then we'll add in a little bit of distilled white vinegar as well, just to add another dimension.
19:06So we'll give that a stir.
19:07And we'll give it another taste.
19:08Woo!
19:09Woof!
19:10That's got some pick.
19:11That's good.
19:12Mm-hmm.
19:13That's really good.
19:14The sweetness totally adds another dimension to it.
19:15That is good.
19:16The granita.
19:17Yeah, we have to check on that.
19:18We have to do a check on the granita.
19:19Okay.
19:20We have to give it a rake.
19:21Okay.
19:22I'm gonna be very careful because it should be frozen.
19:23Is it?
19:24It's a little...
19:25Yeah.
19:26Well, yeah, something's going on.
19:27There we go.
19:28Ooh.
19:29Perfect.
19:30That went fast.
19:31Okay, so it's scraping.
19:32We're just gonna, like, as if you were...
19:33Oh, okay, there we go.
19:34That's amazing.
19:35It's getting there.
19:36It's getting there, but...
19:37You're basically trying to turn it into slush.
19:38Okay.
19:39I wore white.
19:40Yeah, that was smart.
19:41You're doing surprisingly well.
19:42You haven't turned yourself into a Jackson Paula painting yet.
19:43Not yet.
19:44You deserve a taste test.
19:45Okay.
19:47Mm.
19:48Oh, that's good.
19:49Oh, man.
19:50It's so refreshing.
19:51Wow.
19:52That's so good.
19:53Wow.
19:54That's good.
19:55Oh, that's good.
19:56Oh, man.
19:57It's so refreshing.
19:58Wow.
19:59That's good.
20:00Oh, man.
20:01It's so refreshing.
20:02Wow.
20:03Wow.
20:04That's good.
20:05That just kind of cleansed your palate.
20:07Yep.
20:08Did you do that on purpose?
20:09Maybe.
20:10Maybe.
20:11Maybe.
20:12Yeah.
20:18We're saying to all the cool people, all the Pamela Andersons of the world.
20:21Oh, she's here.
20:22Come in, hang out with our cucumbers.
20:24David Zilber is joining me today.
20:26He's not only an accomplished chef, he's a food scientist.
20:29That is a real dill pickle.
20:31Everything we're gonna make today has some kind of fermentation.
20:34Even the dessert.
20:35The watermelon granita has the preserved lime.
20:37It's perfect for a summer barbecue.
20:39Mmm.
20:40Oh, that's good.
20:41Oh, man.
20:42It's so refreshing.
20:43Did you do that on purpose?
20:44Maybe.
20:45The way he looks at food and fermentation, it's wild.
20:48It's just a whole other universe.
20:50We can have better weather for this barbecue tonight.
20:55Hello.
20:56Um.
20:57This is the best pickle I've ever had in my life.
20:59That is high praise.
21:00And that's coming from dill pickle.
21:02That is coming from someone named Dill Pickles.
21:04That is my nickname.
21:05I'm gonna leave you guys out.
21:06The dill pickle has spoken.
21:07Okay.
21:08You win.
21:09I've been crowned.
21:10How did all this come about for you?
21:12Well, becoming like Mr. Fermentation Guy.
21:13Mr. Pickle.
21:14Mr. Mould.
21:15Um.
21:16Mr. Mould.
21:17David is very unique.
21:19He is coming at food in such a mad scientist way with such a curious soul.
21:26I feel like I always gravitated to the science of food and trying to understand how these things fit together.
21:31And then when I worked at Noma, it was an amazing restaurant that had research kitchens and laboratories.
21:38And it was a place where that curiosity was fostered.
21:42I started in the fermentation lab as a sous chef.
21:45And about a year later, I was running the place and got to write the book, The Noma Guide to Fermentation.
21:50Guess I just became the fermentation guy.
21:53Pamela seems like an endlessly curious person.
21:56That's one of the biggest joys in my job is sharing what I know.
21:59So anywhere I can give her tips or tricks on how to use the bounty of her garden and preserve it and make it taste more flavorful, I'm happy to.
22:07I mean, there's nothing more summer in Canada to me than fresh corn on the grill.
22:13Yeah.
22:14One little fun cheat to make the best, most delicious corn imaginable is smoked olive oil.
22:20Smoking the fat that you're going to use to cook with it.
22:23That's a great hack to make vegetables sing, make them more complex and more delicious.
22:27Okay.
22:28It's very simple.
22:29We're just going to glug, glug, glug this out.
22:31Okay.
22:32And then we're going to smoke it.
22:34This is great.
22:35I've never done this.
22:36So we have our smoking gun.
22:38We are going to just feed the nozzle and you're going to close this.
22:40Do you want to keep this close?
22:41Yep, almost.
22:42As close as you can.
22:43And then we're going to add the smoke and then you're going to clamp it shut real tight at the last second.
22:48Oh, I see.
22:49So what is this you're putting in here?
22:50These are applewood chips.
22:51Kind of a really nice round flavor.
22:54Just twist the knob until you hear the fan go.
22:56Perfect.
22:57I can smell something.
23:00It smells like a barbecue already.
23:02And you can cut it.
23:03That's just turning the fan off.
23:04And then the fire alarm goes off.
23:06We're getting smoked.
23:07Party's over.
23:08And we're just going to give it a swish like every so often to get the smoke mixed into the oil.
23:12Okay.
23:13And that's it.
23:14That's another scientific experiment.
23:23We are going to make the glaze for the burgers now.
23:25Okay.
23:26We're going to use other members of the fungus kingdom to get out these amazing umami rich flavors that just light up your tongue.
23:31Oh my goodness.
23:32The burgers are going to be glazed in a rich sauce of fermented yeast.
23:36They're going to hit all the notes that you love in a barbecue.
23:40So we're just going to get a scale and mixing bowl.
23:43So we are going for 50 grams of miso.
23:45There we go.
23:46That's close enough.
23:47That's close enough.
23:48You got it.
23:49We're going to take 50 grams of our yeast extract.
23:51What this is, is basically the leftover yeast from beer brewing.
23:54It is so full of umami.
23:57And then this is tamari.
23:58Okay.
23:59So this is the liquid that pools up on top of miso.
24:02And so how much of this was it?
24:03So 100 grams.
24:04Okay.
24:05We're getting messy today.
24:06It doesn't matter what happens in the kitchen.
24:07No one's watching.
24:09That's a bit good.
24:10Oh 101.
24:11There we go.
24:12Okay, we did it.
24:13And this is shio koji.
24:16So the fungus that is responsible for making miso and tamari and soy sauce.
24:23This is kind of it on its own.
24:24Just grown on rice with a little bit of water and salt.
24:27It is a secret weapon.
24:28And how much of this?
24:29100 grams.
24:30Okay.
24:31This burger glaze is punchy.
24:33It's also fairly salty.
24:34So we want to kind of pare that back.
24:36We're just going to thin it out with 100 grams of water.
24:38And then last but not least, nutritional yeast.
24:40Nice.
24:41I love nutritional yeast.
24:42How much would you like of that?
24:43So we are going to add 25 grams of this in as well.
24:46People don't realize it, but yeast is a fungus.
24:49So this is fungus on fungus on fungus.
24:51So we have the tempeh mold.
24:53We have the koji mold that's in all of these ferments here.
24:56And then we have nutritional yeast.
24:58So we have three different species of fungus.
25:01You end up with this flavor bomb.
25:04This is great on anything you're throwing on the barbecue.
25:07If you're doing roast vegetables.
25:08Yeah.
25:09So it's like a flavor multiplier.
25:10Can I taste this?
25:11Yeah.
25:12Let's give it a quick taste check.
25:16Oh, I don't think I've ever tasted anything like that.
25:18That is amazing.
25:19Mami for days.
25:20Wow.
25:21It's like a really deep, deep flavor.
25:23I know.
25:24I don't want to say it tastes like meat, but it's got like some quality to it that is like barbecue,
25:28like whatever that flavor is.
25:30It's very powerful.
25:31Yeah.
25:32Amazing.
25:33So we've got the burger glaze there that we're actually going to put on the patties.
25:36And now we're going to make a little bit of a sauce to dress the buns.
25:38So while I'm dicing an onion, why don't you measure out 100 grams of Dijon mustard.
25:46250 grams of the vegan mayo.
25:48You can just set that aside and you can start dicing the pickles.
25:51Fingertips in.
25:52I also have a very fancy manicure.
25:53That's the problem, I think.
25:54That's why I'm like kind of like wanting to use them as like little props.
25:59I'm going to just add 125 grams of onions.
26:02Capers too.
26:03Yeah.
26:04Three tablespoons will be pretty close to 50 grams.
26:06While you're doing that, I will chop some chives.
26:08Yeah.
26:09I think it's the long nails.
26:10I'm getting rid of these nails.
26:11I'm a chef now.
26:12I need to.
26:13I'm going to do it.
26:14I am doing it.
26:15We got rid of the hair and makeup.
26:16Now let's just get rid of the nails.
26:18You're Canadian.
26:20Yeah.
26:21I mean, I'm kind of like the quintessential multicultural Torontonian.
26:25My dad is Ashkenazi Jewish and my mom is from the Caribbean.
26:29And she immigrated to Canada when she was 20.
26:31They met, fell in love, moved to Toronto, put each other through school,
26:34and had two fun mixed kids.
26:36Nice.
26:37I mean, that's the thing I love about Canada.
26:39That probably got you a little inspired too.
26:41Yeah.
26:42Just having that kind of childhood with just so much access to so many different.
26:45You just get exposed to so much.
26:46You get exposed to so much.
26:47Exactly.
26:48And great.
26:49We have the chives now.
26:50Here we go.
26:51We're going to add a little bit of freshness.
26:52We're going to take the zest of one lemon.
26:54And we're going to counter the freshness.
26:56Yes.
26:57With a little bit more funk.
26:58We're just going to add in for that like little subtle like ripple of umami.
27:00We're going to add in a couple tablespoons of the burger glaze.
27:02Ooh, nice.
27:03Into the sauce as well.
27:04And you can just whisk that together and give it a taste.
27:05Oh, wow.
27:06This already looks delicious.
27:07Mmm.
27:08That's good.
27:09I think it could use, we'll take some lemon juice as well.
27:12Okay.
27:13Okay.
27:14I can't wait to taste this.
27:16Wow.
27:17I mean, it's amazing.
27:18It's good.
27:19And this is just the burger sauce.
27:21I know.
27:22My kids are going to faint.
27:23That's...
27:24They're not going to be able to handle it.
27:25It's so good.
27:26Light it up.
27:41David Zilber, he's fascinating.
27:43Everything from the sauces to the burger, it's very science-y.
27:48Wow.
27:49That is amazing.
27:50Umami for days.
27:51All of the food for the barbecue tonight is out of this world.
27:58Here's my little oasis.
28:00I love waking up in the morning and seeing what grew overnight.
28:03No doubt.
28:04It's beautiful in here.
28:05A garden is a science project.
28:08To plant a seed and to see it grow and to become a vegetable and to use it in a salad, it's really inspiring.
28:14We're looking for some lettuce.
28:15Mm-hmm.
28:16Lots of kale.
28:17We're here in Pamela's garden and it's just inspiring to be here and to see the bounty of produce and herbs and flowers that are growing.
28:25It's alive.
28:26We have a greenhouse full of tomatoes, but here's the lettuce.
28:30Okay, we'll just take some little butterleaf lettuce heads.
28:33I want to get the different kinds.
28:35My food philosophy, let ingredients shine.
28:39When you're going to manipulate them, lean into nature, whether that's with microbes or with things that grow together at the same time or in the same area.
28:48There we go.
28:49You think kale too or do you want to just stick with the lettuces?
28:52Uh, we can get a few of the kale.
28:54Oh yeah, this is good.
28:55You know, fermentation is a big difference.
28:59It's about cooking with the seasons.
29:01It's about catching food when it's at its best and then holding onto it for a little bit longer.
29:06Rating the pantry.
29:07Rating the pantry.
29:08The living pantry.
29:09I think when I was a kid and I realized that, it just made me feel safe.
29:12Yeah.
29:13And I didn't have to depend on anybody, that everything was provided for me from the earth.
29:16It's just kind of one of those aha moments when you're like, I'm going to be okay because I can just eat from the earth.
29:22Mother Nature provides.
29:24Do you want to check out the tomatoes?
29:26Yeah, I'd love to see them.
29:27This way.
29:28Let's go take a look.
29:29When the tomatoes come, they come.
29:31They're just so beautiful.
29:32These guys are really juicy down here.
29:36I don't think there's any better smell on earth than a tomato leaf.
29:41I know.
29:42Oh, they're like, sweet.
29:44I mean, that's good right there.
29:46Our work is done.
29:47Great bounty.
29:48I think we've done a lot.
29:51Yeah.
29:52We've made pickles.
29:53Mm-hmm.
29:54We've made the burgers.
29:55Mm-hmm.
29:56We've got our glaze and our sauces.
29:57What's left?
29:58We can make a little bit of the remoulade.
30:00Can I just ask one question?
30:02Celery act obviously is not celery.
30:04It is celery.
30:05Well, but this is not celery.
30:07Yeah, but that's like saying that hair isn't human.
30:09It's just a different part of the plant.
30:11The celery that you know grows out of this.
30:14I've never grown.
30:15I've grown almost everything, but I haven't grown celery.
30:18It's a delicious root vegetable.
30:21And remoulade is, what does it mean?
30:23Remoulade is kind of, it has like different definitions
30:26depending on what part of the world you're in.
30:28Like in Denmark, it's like a condiment.
30:30In France, it is this kind of fresh slaw.
30:33Mm-hmm.
30:34And that's the one we're going for.
30:35So we're going to peel it and shred this with a mandolin.
30:38The peel is very knobbly.
30:40So you have to go pretty deep.
30:41Do you want to give that a shot?
30:42Okay.
30:43You go for it, and I'll set up the mandolin.
30:44Okay.
30:45I have not used this vegetable before.
30:48I'm sure it's delicious.
30:49It is one of my favorites.
30:51You know, you can bake it.
30:52You can puree it, like almost like a mashed potato.
30:55What do you think more?
30:56It's okay to get a little, I'm not afraid of a little dirt.
30:59A little extra fiber.
31:00No.
31:01And we must abide by the precautions.
31:04Yes.
31:05Watch your fingers.
31:06It's ferocious.
31:07I haven't used this little grater before.
31:09It's great.
31:10It's great.
31:11Are you trying to be funny?
31:15No, but I'm a dad now.
31:18I have a one-year-old at home, so the dad jokes involuntarily come out.
31:22Even without any effort.
31:24I want to try that.
31:25This way?
31:26Yeah.
31:27Exactly.
31:28Okay, so this is the same way to do it.
31:29Nobody worry.
31:30That's great.
31:31Okay, so this is good.
31:32Let's grab a bowl.
31:33And then we're just going to season it with a little bit of salt and let it sit for a second.
31:36Just kind of soften and draw out a bit of moisture.
31:38Mix them together a little bit?
31:39Yep.
31:40And you can just almost like kind of knead it a little bit too.
31:42Get the salt right in there.
31:43This is normally bound with mayonnaise.
31:45Okay.
31:46But we're actually going to use the burger sauce as the dressing for it.
31:48Oh, nice.
31:49I'm just going to spoon in until it's well-dressed.
31:52Perfect.
31:53It's great.
31:54Mm-hmm.
31:59That's fantastic.
32:00That's good.
32:01Mm-hmm.
32:02Now, why don't we just whip together a really simple salad dressing for all the greens that
32:06we harvest from the garden.
32:07Okay.
32:08You know, we've tasted so many amazing flavors today already.
32:10Yes.
32:11I kind of just want to see you freestyle.
32:13Me freestyle?
32:14Yeah, you freestyle.
32:15Okay, let's do it.
32:16Here's a fun idea.
32:17What if we took the garlic out of the pickles?
32:19Sure.
32:20And mashed that up.
32:21And used the seasoning as a new ingredient.
32:24Oh, that sounds like a great idea.
32:26You start making your vinaigrette.
32:27And I will fish for and chop up a pickly garlic clove.
32:31A little bit of mustard?
32:33I have to dodge all the pickles to fish this out.
32:35You might even say I'm in a pickle.
32:37Well, that's going to be good.
32:38So we chop that up a little bit.
32:39Yeah.
32:40If you want a tip, especially for your vinaigrettes,
32:42we're just going to take a little bit of salt,
32:44sprinkle it into...
32:45And then you smash it in, right?
32:46And then with the side of the knife, really scrape.
32:49Almost as if you're, like, spackling a wall.
32:50It helps to break up the actual styles of the garlic.
32:55A little bit of lemon juice.
32:56And as a ratio, for, like, a very simple lemon vinaigrette,
32:58I kind of like going two to one.
33:01So if you're going to use 100 milliliters of lemon juice,
33:03I'd use 200 mils of olive oil.
33:05All righty.
33:06That looks about right.
33:07Yeah.
33:08Okay, so now we just need to taste it and see what we need.
33:11I think it could use a bit of sweetness.
33:13Yeah, I think a little sweetness.
33:15And the dill.
33:16You want dill?
33:17Why not?
33:18We'll go for the dill.
33:19Fresh dill.
33:20This will be nice because it's very different
33:21than any other flavors we've done.
33:22Yeah.
33:23Nice little accent.
33:28That's great.
33:29That's good.
33:30That's amazing.
33:31That's really yummy.
33:32Well played.
33:33We did it.
33:34We did it.
33:35Cooking is jazz.
33:47I'm not afraid of a little dirt.
33:48A little extra fiber?
33:49No.
33:50I love learning new things.
33:52And so who better to have than David Zilber,
33:54who's the master scientist.
33:56It's great.
33:58We have made quinoa tempeh burgers.
34:03Celeriac you could have either on the burger or on the side.
34:06And pickles.
34:07Now it'll have to retain all this information.
34:10That's going to be the hard part.
34:12It smells like a barbecue already.
34:13And you can cut it.
34:14That's just turning the fan off.
34:16And then the fire alarm goes off and party's over.
34:24We should give the granita another raking.
34:26Let's see.
34:27Oh, that looks good.
34:28Wow.
34:29This looks like candy.
34:30That looks great.
34:31Rake it up again.
34:32Yeah.
34:33Wow.
34:34Amazing.
34:35It's the perfect texture.
34:36Okay, we have to try this.
34:37Oh, that is so good.
34:38That's going to be a nice one.
34:39That's my kind of dessert.
34:40And it's so refreshing at a barbecue.
34:41I know.
34:42Yeah.
34:43It's going to be amazing.
34:44But it's so good.
34:45And you can eat a whole mountain of it,
34:46and it's like light as air.
34:47Yeah.
34:48That's what I think.
34:49That's the nice ending to the meal.
34:50Wow.
34:51That's so good.
34:52Should we get cooking?
34:53Burgers on the grill?
34:54Yeah.
34:55I think it's about time.
34:56The glaze.
34:58We're going to apply a layer of glaze to the burgers here,
35:01and then it's going to caramelize as soon as they hit the griddle.
35:03Oh, wow.
35:04So you're going to flip it onto the glaze?
35:05Yeah.
35:06Exactly.
35:07And then we can keep glazing it once it's on there.
35:08Nice.
35:09The mold completely acts as a sponge,
35:11and so it's going to soak up all of that miami flavor.
35:13Wow.
35:14Yeah, I don't have to be pretty about it, right?
35:16Nope.
35:17Just get enough on there because it soaks in.
35:19Fantastic.
35:20Cool.
35:21I hope I didn't put too much on there.
35:22No?
35:23That's great.
35:24We'll just do four at a time.
35:27I look like a little rice cake.
35:28They don't taste like it.
35:29No.
35:30And this again?
35:31Yeah.
35:32And if you're not afraid of the heat.
35:33I'm not afraid of the heat.
35:34You can get in there and lacquer the other side as well.
35:36Whoa, whoa, whoa, whoa.
35:37It's hot.
35:38This is not a hot flash.
35:39This is just heat.
35:40Oh, my hands are cooking.
35:41Maybe you can do that as well.
35:42I'm sorry.
35:43Cooking on charcoal, though, is amazing, isn't it?
35:45It's the best flavor.
35:46But you prefer it to a gas grill?
35:48I do.
35:49I do.
35:50Wow.
35:51Those look so good.
35:52Look at those.
35:53I know.
35:54It smells delicious.
35:55It smells so good.
35:56That's the glaze.
35:57All the umami.
35:58That's the sugars in the glaze that are caramelizing from the moose from the tamari.
36:01That's not a veggie burger.
36:02What is it?
36:03A work of art?
36:04A miracle.
36:05My gosh.
36:08That's fantastic.
36:09Then we'll do the corn.
36:10Yeah.
36:11So we are going to grill this in the husk to start.
36:13Yes.
36:14And that's going to allow the corn to steam through.
36:16Any way?
36:17Any which way?
36:18Yeah, for sure.
36:19There we go.
36:20And we're going to keep it shut.
36:21Close this and we'll just turn it periodically.
36:23We're going to give it like maybe like five, seven minutes in the husk.
36:26Then we're going to peel it.
36:27And then we're going to return it to the grill.
36:28And then we're going to do the smokey oil.
36:30Yeah.
36:31Woo.
36:32Those look done.
36:33Fantastic.
36:34Amazing.
36:35We'll just let these cool off for like one minute so we don't burn ourselves and then
36:39we'll peel them and get them back on the grill.
36:41Nice.
36:42Nice.
36:43It's cooled off enough?
36:44Yeah.
36:45Okay, great.
36:46Let's do it.
36:47All right.
36:48We're not going to burn ourselves.
36:49No.
36:50Just peel this back.
36:51It's nice and steamed inside.
36:52Oh, that looks good.
36:53Mm-hmm.
36:54That's good just as it is.
36:55But I know we're going to make it better.
36:56Indeed.
36:57I don't know if you'd call this fine dining, but.
37:00This is not fine dining.
37:01No.
37:02This is fun dining.
37:03It's fun dining.
37:04Wrong vowel.
37:05This is fun dining.
37:06It's getting stuck in your teeth no matter what.
37:07Here we go.
37:08All right.
37:09Get our smoked oil.
37:11The smoky oil that we made.
37:13Let it sizzle.
37:14Drip and smoke.
37:15You want to do the other few?
37:16Oh, wow.
37:17That smells good already.
37:18Cooking them for the first time in the husks gets them steamed through.
37:20Gets the kernels cooked.
37:21Mm-hmm.
37:22And then season it with this smoked oil.
37:24You're not just relying on whatever drips down on a barbecue to bring that smoke and kiss
37:29your product.
37:30You're putting it there on purpose in a pretty sizable amount.
37:33And when it drips down, you get all these different layers of smoke.
37:35The smoke from the fat, but also the apple wood.
37:37That looks really good.
37:39Do you barbecue a lot?
37:40When my kids come to visit, yeah.
37:42But at home, I'm not really barbecuing alone.
37:44I always cook better when I'm cooking for other people.
37:46I always will put more effort into it if someone else is eating it.
37:49You know what I mean?
37:50So I totally get that sentiment.
37:51Woo!
37:52Popcorn.
37:53Now you're cooking with fire.
37:54Yeah.
37:55I think these look pretty good.
37:56I think so, too.
37:57What do you think?
37:58Yeah.
37:59I like to season it.
38:00I just like a little bit of espalette pepper.
38:01Just a speckle, not too spicy.
38:02And some salt and pepper.
38:03Sea salt and pepper.
38:04That looks delicious already.
38:05There we go.
38:06Corn done.
38:07Fantastic.
38:08Salad.
38:09That's all we have left.
38:10Yeah.
38:11Okay, here we go.
38:12It's nice to have a garden salad at a barbecue.
38:13It's nice to have a garden salad when you have a garden.
38:15Exactly.
38:16This is all from the garden.
38:17You want me to chop the salad?
38:19Yeah, how do you like your...
38:20I usually rip it up and...
38:21Like torn?
38:22Torn.
38:23Kind of big leaves?
38:24Yeah.
38:25Why not?
38:26Very rustic.
38:27Very rustic.
38:28That's what we do around here.
38:29But I love all the different kinds of lettuce that we found.
38:31You are a rabbit in another life.
38:32I am a rabbit.
38:33I wasn't...
38:34Yeah, maybe I was a rabbit.
38:35Yeah, that's me.
38:36You want to chop some tomatoes for this, too?
38:37I'll chop some tomatoes.
38:38Just some kind of, like, big wedges?
38:40I love that tomato.
38:41A heart-shaped tomato.
38:42Look how pretty that is.
38:43We are cooking with love.
38:44We're cooking with love.
38:45So we've got our green salad.
38:49We have our burgers.
38:50We have our corn, the remoulade as well.
38:53We have all the dressing and the condiments, the sauces.
38:56We have everything.
38:57It almost seems like a simple menu because this is a barbecue and corn on the cob and burgers.
39:03But a lot of thought went into it.
39:05All the flavors and the textures.
39:07You know, all the fermentation.
39:09I'm really amazed and I'm curious to see what it all tastes like.
39:13Wow, what a day.
39:14I can't believe we got through all this.
39:16This was so much information.
39:17You've taught me so much.
39:18This has been really fun for me.
39:19I feel like, like, restaurant me is like, okay, we got through prep.
39:22Now it's service time.
39:23Get ready for another eight hours of fun.
39:25Oh, look at these.
39:32Oh, my God.
39:33They smell so good.
39:34Right?
39:35Your little candles.
39:36Oh, yes.
39:37Love the little terracotta pots.
39:38It's very Tuscany.
39:39I know.
39:40It is very Tuscany.
39:41Paula's a great designer and she's come up with the idea to use some of the herbs in
39:45terracotta pots to line the table.
39:48It was very beautiful.
39:49Especially, like, with the dehydrated oranges.
39:51Aren't these cute?
39:52Oh, these are lovely.
39:53Did you and Jonathan make those?
39:54Yes.
39:55These are so cool.
39:56And you can reuse them, too.
40:00There we go.
40:01That's nice.
40:02I like that.
40:04Hello.
40:05Hi.
40:06Hello.
40:07Well, this is nice.
40:09That's how nice.
40:10Did you help with this cutie?
40:11Of course.
40:12Wow.
40:13Beautiful.
40:14There you are.
40:15Hi.
40:16There's the chef.
40:17The pickle master.
40:18Paula and the boys.
40:19And Jeremy and Jonathan will be joining us for dinner tonight.
40:22This is the man who created the best pickle in the world.
40:24You're the pickle man.
40:25I had lots of help from all of the microbes that went into them.
40:28And we have hamburgers coming in.
40:30Hamburgers?
40:31What do you want to call them?
40:32What kind of burgers?
40:33Hamburgers.
40:34Hamburgers.
40:35That's brilliant.
40:37Let's get burgers.
40:38Yeah.
40:39Wow.
40:40Look at that.
40:41Ooh.
40:42Burgers.
40:43You're going to make your own burgers over here.
40:45Build your own adventure.
40:46Every single thing we're going to eat tonight has had fermentation as part of it.
40:51And it's just mind blowing.
40:52Pickles.
40:53Ooh.
40:54Oh my favorite.
40:55Oh my goodness.
40:56Burger sauce.
40:57Pickles.
40:58It's science.
40:59A little green salad.
41:00Wow.
41:01I love corn.
41:03Food is science.
41:04Cooking is science.
41:05I am just really curious to try these burgers.
41:08Mm-hmm.
41:09Yeah.
41:10Take your plates.
41:11Go ahead, you guys.
41:12You sure?
41:13Yes.
41:14You sure?
41:15Yes, go ahead.
41:16I mean, there might not be any pickles left after I'm through with this.
41:18I can't wait.
41:19Go ahead.
41:20They look amazing.
41:21I'm rolling up my sleeves.
41:22It's nice to go to a barbecue where you can eat everything.
41:25Yeah.
41:26Because, you know, it doesn't always happen for people like me.
41:28I'm diving into this burger.
41:29Go for it.
41:31Are you kidding me?
41:32That's incredible.
41:33Wow.
41:34There's, like, kind of Asian flavors on the burger, right?
41:36Yeah.
41:37This is out of this world.
41:38Umami flavors, the glaze, the sauce.
41:41This is the best veggie burger I've ever had.
41:44It's very earthy and natural.
41:46It's nature at its best.
41:48This is so yum.
41:50Like, I just want to eat more of this.
41:51It's so yum.
41:52It's so yum.
41:53Indeed.
41:54Our first great review.
41:55Mm-hmm.
41:56Yeah.
41:57Corn, anybody?
41:58I'm just passing down.
41:59Corn.
42:00Oh, my gosh.
42:02This is incredible.
42:04What?
42:05It's so sweet and salty.
42:07Oh, my gosh.
42:09It's super smoky.
42:11We smoked the oil and then slathered it all over the corn, and it added another taste to
42:17it.
42:18It's not just corn on the cob, you know?
42:19It's like, he really knows how to pump up the flavors.
42:22Someone else try this, because it's amazing.
42:24I'm a big celery person, so it was really fun to use the celery act as a slaw.
42:29And the burger sauce mixed into it was delicious.
42:32Amazing.
42:33So good.
42:34Everything was so good, but the burger is just the burger of love.
42:39You kill it, guys.
42:40You kill it.
42:41We have one more thing.
42:44We have one more thing.
42:45You're gonna love this, too.
42:46Mm-hmm.
42:49Desserts?
42:50Oh, my gosh.
42:51That looks so beautiful.
42:52Here, I'll help.
42:53This is a watermelon granita with preserved limes.
42:56It's so beautiful.
42:57Wow.
42:58It feels like a whole watermelon just exploded in my mouth.
43:02The watermelon granita with that little zing of the preserved lime.
43:06It was delicious.
43:07It was really elegant and fresh.
43:09We had a little bit of preserved lime juice to get these layers of flavor in there.
43:12And that's the difference maker.
43:13That's what makes fermentation such a powerful force in gastronomy.
43:16It cleans your palate.
43:17Do you even remember the hamburger?
43:19I will never forget that hamburger.
43:25Well, I had a great time with you in the kitchen.
43:26I had the best time.
43:27I mean, I am just so lucky.
43:29One of the best parts about my job is getting to share what I know and what I've learned from microbes with new people.
43:36I know.
43:37You are such a scientist.
43:38You're the mad scientist.
43:39They teach me.
43:40They teach you.
43:41And I just pass along my learnings.
43:43You're just a channel for the microbes.
43:44Exactly.
43:45A conduit.
43:46Oh, he's talking to you too.
43:47What are they saying?
43:48What are they saying?
43:49Thanks for hanging out with us too.
43:50Okay.
43:51What are they saying?
43:52I'm sorry.
43:53I'm sorry.
43:54I'm sorry.
43:55I'm sorry.