Fred Morin & David McMillan

Date: 2018-11-14 | Duration: 2h 44m

Episode Overview

Fred Morin and David McMillan dive deep into the rich culinary traditions and challenges of cooking in extreme environments, particularly focusing on their experiences in Montreal. They discuss the impact of strict wood-burning regulations on local culture, especially how it affects traditional barbecue practices. Their conversation highlights the importance of sustainable sourcing, from wild moose burgers to rare mushrooms like matsutake and morels, emphasizing the delicate balance between culinary heritage and environmental responsibility. The guests also share vivid stories about ice fishing with Anthony Bourdain and the nuances of preparing unique proteins such as sturgeon, eel, and wild rabbit, revealing their passion for Cuisine Bourgeois—a lesser-known French cooking style they champion. The episode also explores the role of nutrition and sobriety in their lives, with candid reflections on overcoming addiction and adopting diets centered around meat and natural fats. They touch on how food choices intersect with health, culture, and personal discipline, offering insights into the complexities of modern eating habits. Throughout, Morin and McMillan weave in anecdotes about community, family, and the camaraderie found in kitchens and beyond, underscoring their belief that food is not just sustenance but a way to connect, preserve tradition, and face life’s challenges head-on.

About David McMillan

David McMillan is a celebrated restaurateur and culinary adventurist, best known as the co-owner of the acclaimed Joe Beef restaurant in Montreal, which has garnered multiple James Beard Award nominations. Alongside his partner Fred Morin, McMillan has captivated food lovers with their innovative approach to cuisine, blending rustic flavors and bold techniques. Their latest endeavor, the cookbook "Joe Beef: Surviving the Apocalypse," set for release on November 27, showcases not only their culinary expertise but also their unique perspective on cooking in challenging times. With a reputation for pushing culinary boundaries and a vibrant personality, McMillan continues to inspire both aspiring chefs and food enthusiasts alike.

About Fred Morin

Fred Morin is a celebrated chef and co-owner of the renowned Montreal restaurant Joe Beef, alongside his culinary partner David McMillan. With a passion for innovative gastronomy, Morin has earned acclaim as a James Beard Award-nominated culinary adventurist. He is co-author of the upcoming cookbook "Joe Beef: Surviving the Apocalypse," which not only showcases their culinary expertise but also serves as a playful survival guide for food lovers. Known for his vibrant personality and commitment to local ingredients, Morin has become a prominent figure in the culinary world, captivating audiences with his unique blend of humor and culinary wisdom.

Key Moments

– Wild Game Cooking
– Sustainable Seafood
– Montreal Culinary Scene
– Probiotics and Nutrition
– French Cuisine Bourgeois
– Alcoholism and Sobriety
– Mushroom Foraging
– Food Culture and Tradition
– Restaurant Industry Challenges
– Food Preservation Techniques
– Outdoor Survival Skills
– Natural Wine
– Carnivore Diet
– Food Ethics and Sourcing
– Cooking Techniques for Game Meat
– Food and Mental Health
– Food History and Anthropology
– Culinary Education
– Food and Community
– Food Innovation
0:00:14 – Introduction and greetings
0:01:26 – Proposal to write a multi-subject book
0:02:47 – Discussion on extreme living environments
0:03:31 – Wood-burning laws in Montreal vs California
0:06:18 – Ice fishing episode with Anthony Bourdain
0:08:29 – Probiotics in traditional foods
0:10:18 – Nutritional choices and carbohydrate consumption
0:11:04 – Eating horse meat in Montreal
0:14:10 – Protein variety in Montreal restaurants
0:17:24 – Mushroom picking conflicts and market
0:21:10 – Bycatch and sustainable seafood tracking
0:24:15 – Oysters as a food source and water clarifier
0:31:54 – Cricket protein bars and insect consumption
0:33:34 – Visiting Tony Bourdain's memorial
0:37:01 – Native environment ingredients in cooking
0:39:45 – Challenges of cooking wild moose meat
0:42:21 – Commercial market for sturgeon caviar
0:48:12 – Preparing wolf eel in cooking
0:51:29 – Flavor profile of seared eel
0:54:04 – Dinner event honoring Anthony Bourdain
1:03:31 – Soil-based probiotics and flavor adaptation
1:16:38 – Sobriety and lifestyle changes
1:23:20 – Meeting the Fertitta brothers
1:38:11 – Adoption and benefits of carnivore diet
1:41:40 – Meat-eaters vs vegans cultural comparison
1:44:00 – Corn-fed beef discussion with Tony Bourdain
1:52:49 – Practicing Cuisine Bourgeois style cooking
1:55:27 – Breaking bread and sharing food philosophy
1:58:27 – Legalization and cultural impact of cannabis
2:01:59 – Hell's Kitchen experience and food quality
2:06:07 – Dietary restrictions and health outcomes
2:08:15 – Spinal decompression and physical health
2:11:05 – School lunch challenges and social impact
2:14:08 – Children's creativity and societal pressures
2:18:23 – Building a sustainable home and lifestyle
2:20:04 – Misconceptions about remote living
2:25:02 – Community bonding around wood-burning stoves
2:30:35 – Nostalgia for traditional candlelit dining

Transcript Excerpt

Starting point is 00:00:00 Good? Starting point is 00:00:14 Good to see you guys. Starting point is 00:00:30 Yeah, that's what I was going to say. Starting point is 00:00:50 we kind of laid down the gauntlet to the editors and said, Starting point is 00:01:10 I said, no, I'm into the outdoors. Starting point is 00:01:26 So I said, let us write a book about the multiple subjects of which we're into. Starting point is 00:01:59 You can barely walk in because of the jagged cliffs all around it. Starting point is 00:02:20 20,000 miles. Starting point is 00:02:47 But what I was going to say is, do you think that living in such an extreme environment, Starting point is 00:03:31 The laws governing wood-burning in the city of Montreal are stricter than the ones in California. Starting point is 00:03:54 Particle emission. Starting point is 00:04:07 This affects barbecue. Starting point is 00:04:20 It's a massive part of our culture as well. Starting point is 00:04:46 And wood is detrimental to that. Starting point is 00:05:12 You know, the perfect storm of rain and then cold and then rain and then cold. Starting point is 00:05:37 perspective if the shit hits the fan and come and see us because it's a pretty good city to Starting point is 00:05:56 Never. Starting point is 00:06:18 one of the things that i really enjoyed about there was an episode that you guys did of Anthony Bourdain's show where you were ice fishing Starting point is 00:06:40 knew that and we knew that there was not a Starting point is 00:07:12 and just a few funny banter, and we just went in. Starting point is 00:07:38 And Tony was funny. Starting point is 00:07:53 Yeah, correct. Starting point is 00:08:12 This hair is snared, so it's still full of blood. Starting point is 00:08:29 Look, this is like pure probiotics right there. Starting point is 00:08:58 that's fat probiotic from cheese is covered in fat you eat it after your dinner it lives through you Starting point is 00:09:31 What is a digestif? Startin...

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Frequently asked about this episode

Who was the guest on Joe Rogan Experience #1202?

Fred Morin & David McMillan was the guest on JRE #1202. This page includes the episode overview, topics discussed, and related resources.

What topics were discussed on JRE #1202?

On Joe Rogan Experience #1202 with Fred Morin & David McMillan, topics include Wild Game Cooking, Sustainable Seafood, Montreal Culinary Scene, and Probiotics and Nutrition.

Where can I read the transcript for JRE #1202?

The full searchable transcript for Joe Rogan Experience #1202 with Fred Morin & David McMillan is available on this page, along with key topics and timestamps.