Joe Rogan Experience #1202 — Fred Morin & David McMillan Transcript

Transcript

0:00 Good? Good to see you guys. Yeah, that's what I was going to say. we kind of laid down the gauntlet to the editors and said, I said, no, I'm into the outdoors. So I said, let us write a book about the multiple subjects of which we're into. You can barely walk in because of the jagged cliffs all around it. 20,000 miles. But what I was going to say is, do you think that living in such an extreme environment,

3:31 The laws governing wood-burning in the city of Montreal are stricter than the ones in California. Particle emission. This affects barbecue. It's a massive part of our culture as well. And wood is detrimental to that. You know, the perfect storm of rain and then cold and then rain and then cold. perspective if the shit hits the fan and come and see us because it's a pretty good city to

5:56 Never. 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 knew that and we knew that there was not a and just a few funny banter, and we just went in. And Tony was funny. Yeah, correct. This hair is snared, so it's still full of blood. Look, this is like pure probiotics right there.

8:58 that's fat probiotic from cheese is covered in fat you eat it after your dinner it lives through you What is a digestif? Because they realize that fat actually makes you full quite fast, right? you can consume carbohydrates far past what you actually need, Now, you guys, how long have you been in Montreal? No, I don't think you've got to, man. You guys are eating horse up here?

11:27 And it's very subjective that we base our nutritional choices I prefer deer or I prefer veal or I had chicken yesterday. off and they they cooked it and ate it and anybody said it was a really weird moment where like this between Montcalm on the plains of Quebec City. You see? but they wouldn't bring it out when he was old. The amount of proteins that are served in a Montreal restaurant are numerous compared to, let's say, even when I go to Manhattan.

14:36 Lamb neck, you know, lamb liver. It's just part of the registry. You have to buy farm-raised stuff. Okay, perfect. So they just propagated. know a hotel restaurant serving wild moose burgers but it's pretty cool that they do that that is It's like you heard about the fights between the mushroom pickers in Oregon and stuff like that? Matsutake mushrooms are as well another, this famous white, it's called a pine mushroom.

18:18 Yeah, it's competitive. Yeah, the morel mushrooms, I buy them online. Great mushroom. and you just add the legs in there and you let that simmer. Yeah. I tried growing mushrooms. It's going to regulate the market. it's, they're big they're feisty they're majestic so that shouldn't guide my choice my decision and It's like, they call it bycatch. Allegedly.

21:42 And Sea Shepherd has been tracking that down and they, chop them up and sell them and sea shepherd has been tracking Really? they have a great shrimping scene a great they're they're actually leaders in sustainable seafood He wrote a book about cod. interpreting it now because I read this book a few years ago, but So a completely destitute person could just eat six oysters a day, you know, three oysters,

24:45 job, you're not going to die because there's oysters. Yeah. And it's just showing all these ancient photos of mounds of oyster shells. And in case you haven't noticed, New York's waterways aren't exactly clean. But the oyster will clarify the water. It doesn't move, right? But there was a watermark on the video there in the corner. I did not know that.

27:40 the shells as fertilizer. That lobster spaghetti, that's off the charts you know also the child labor laws were instored if not our best friend and everything plants. Yeah, it basically is. So maybe we should do a protein powder out of dried oysters. I got a letter last week that someone some kind of crazy work to really look at both sides of each leaf we try our best right you know

30:37 They had some sort of flavor to them. Of course, and he's People pay a lot of money, fly there to go eat there, So, you know, expect ants at Nordic restaurants. You see a lot of cricket protein bars. And there's buckets of clams. two, three, four, five. And they're alive. And their little So, of course, we just look at the frogs. I know how to do a duck.

33:09 Do I hack its legs off? Is it broth? And after that, we went to Tony's Memorial. What I'm worried about is the frog is so big and you know the know what happens to that part There were like all like gooey ducks. It seems like there's got to be an answer to this. and the video is for us. so far that's exactly how i presume okay so they squeeze it out once they cut the head off they

35:50 So then they take it. Oh, right. Okay. And, okay, so they put it in a soup with the bones intact, and you just sort of – of the native environments of the animals one of the best tricks to cooking one of the ingredients of the native environments of the animals. What are the best tricks to cooking? There would be turnips. There would be, so just, there you go.

37:42 It might be delicious, but it's dumb. Okay, small island in the Gulf. What can you see there? That's fascinating. I don't care what you say. Do you want to write a book three with us? and it's not because you can take pictures and they'll look beautiful of anything. That's what you, like you shot a majestic moose It's a tricky kind of meat to cook.

40:43 You put like long. wild rabbit, which is fat. no we couldn't get through the border wouldn't work not this way the other way works yes it Really? Is it such a commercial market for sturgeon caviar? They fish the sturgeon. But all of a sudden, if you're allowed to harvest the eggs and the fish – be allowed five or six or something like that. They eat this.

43:45 Yeah, right there, downtown. Do you see the scales on them? They really do. He said, I could walk on the fish. But again, you know, the people don't really, we even struggle with it at the restaurant. That's probably it shouldn't be here. We make Jamaican patties with it. expect we we were overly fortunate to have you know 300 gram you know like a pound of fish

46:35 What is the, is there a comparison that you can make in terms of what it tastes like? Blanquette. It's neat. Or Eel. People are like, what the hell is this? they would go to buy sushi is that wolf eel its tail and like skin it and then you can cut its head off and peel it and put it in a cast iron pan and now the fish like Like all the and it's swimming

49:07 No, but it's got, that eel is beheaded and skinned. Look at that thing bucking and kicking. in dijon and in the fridge right near the cook of the hotline the cooking line there was a You take the cinder block off it. off the top, I lift the... in his restaurant right now, they'll find them in the cash register, in the coat check, in the lettuce bins.

51:29 Now, what about the flavor? Really? score them, and then pan sear them with artichoke and country ham. And as I was pan-searing them, I was breathing in the vapors of searing the eel and my lungs would seize. exactly like a beef stew. plexiglass case in your house. They're the ones that cling to the bottom of sharks. It's like dune. We did a dinner for Tony, andittier eel. We did a dinner for Tony

54:16 Let's buy something fucked up. then you throw it away. It's called American Unagi. They're a weird animal, right? Again, loosely based. My facts are old reading. Oysters filter eels. Right where the mythical plastic patch is. Yeah, the eels. What is this? and they recently started implementing it. American Unagi's Instagram page we're on right now.

57:10 What about, He goes and baits He shot one in Alaska. We have some friends who had a venison farm. down the bear the field dressing of the meat, you know. even on the beef, You might perforate the guts. You kill in the morning, the whole sun is out. very strongly like juniper. spruce tips. cuisinier like culinary fancy thing to have a breast of partridge seared on a bed of cabbage

1:01:38 It develops a crust on the outside. I guess all the cortisol and everything that stiffens the meat at death, Yeah, I've seen that before. That is so But it's good. you got to love it after you're used to it. But initially, it might be a way to have some of the bacterias. I think you talked about soil based probiotics. But I would think flavor-wise it would, I mean, because pheasant, if you just eat it fresh, it's delicious.

1:04:40 Through the sawdust shed. Yeah, the stoves would burn every day all that all the time the restaurant stove was ultimately was also Funky cheese. Then you go a bit deeper, you know, bigger width. And and you smell it, it smells good, funky cheese. But in India, that's the candy. considered a flawed wine in France in natural wine world is considered a delicacy in Japan

1:07:34 I figure nobody So tell me what the name of the candy is again. And they put a bit of chili and sulfur salt on mango. Right. You know Olivier? Yeah. kid, man. He's a very, very, very nice guy. You know, we actually have Right, yeah. And, you know, we met because these guys, it's interesting, eh? They go for like two hours hike in the wood and like little fishing rod.

1:10:51 Yeah. and they prepare all of the meals up to weight cut and afterwards. But I have a take on that is if the nutritionist writes a plan and the food's not good and you don't eat it, then it doesn't work, right? It's not like PlayStation dirty underwears, like pre-fight vibe. It's mellow, and it helps a lot with just the context so now it's different. And it's fun because, and pizza before like a major fight, you know?

1:13:07 and tomatoes and starting again. Well, you guys have a great philosophy about that. Listen to them think brilliant things, man. Turn your phone off. Sit with your kids. Listen to them think brilliant things, man. It's better than any relationship I have with any of my best friends. that we've built. them their parents die i've seen you know like we go to war every night at six o'clock 150 people

1:15:16 There's a ballet, you know, And for us to think that, like, and most people still think that we're behind the stove cooking. I know about concrete pouring now, you know? of payroll. And we can't just with people skills, we both don't drink. I want to appreciate it and not be clouded. No. You know, it's like you can't live that life of drinking. First, you have to learn how to cook.

1:18:01 How to run a clean house where people are working together with all their different idiosyncrasies. And it was always there, you know. You go to wine tastings. I don't feel good on Sunday. and you've been drinking five days out of the week for 10 years. Not really. I'm completely sober. I'm eight months sober or something. It changes the skin, everything.

1:21:15 It was always a big part of my life, drinking wine, eating food. I was not happy. learning about a disease called alcoholism, And then I was an addict with wine, And now everything's great. And then I couldn't wait to get home and have like two bottles of wine. And I was like, oh, I heard the news in the morning. I went to tile all day. And then I couldn't wait to get home and have like two bottles of wine.

1:23:20 We met the Fertitta brothers. It brings your energy level down. Aroma. Beautiful natural wine festival. Really? The flavors what's different. you know, I was worried, too. Yeah. High risk of re-offending. Yeah. at the fruits and vegetables store Heineken 00? Grolsch Zero, No, we eat meat. I'm sure they don't. And I didn't want to take over this thousand-year-old winery, the legacy of my family.

1:28:32 Yeah? Yeah, it was insane. Who won? One day, I got 1,000 points. even though I had worked out really hard my whole life. four hours a day. So we've been running around and the kids aren't in school. to people, everyone would be hooked on it because you feel fantastic. And I never understood that. Endorphin junkies. every day. You follow a cycle. November will be quiet, busy with other things. After that, I'll go back to it in Decemberober november will be quiet busy with other things after that i'll go

1:32:30 We're going to go? They sit in their cars until they get to the office. And when they do, it's a struggle. Crippling. Now I'm fine. fuck 16 weeks and this joy I didn't believe in it The fridges don't work. The lights are out creating reasons for you to drink. I'd be like, maybe on the border I think it's the same with sugar addiction, too, you know,

1:36:27 that the wine is cold and have to make sure we have that or like you have to you know have friends because that, too, will fuck with your anxiety, you know? Yes. There's a spike. So I got on the carnivore diet, people really got into it. that fat is important yeah and because of this quite a few autoimmune issues that he had went away. doing it. like what do you think uh an 18 ounce ribeye is if you had a guess calorically 11 18 600 800 800 depends if you have like

1:40:11 Everybody gets crazy about the gluten thing. Smoking cigarettes. So I eat, like, I'll eat a piece of meat for breakfast or eggs or whatever. But the people that are pro-meat, it's really fascinating because they're just as culty as the vegans are. not taking into consideration is they're not just eating meat. They're usually eating a cheeseburger with fries

1:41:59 plate of sautéed spinach and I'm going to give you a weak portion. They want to convert people. The proof is in the pudding. Because I had this discussion with Tony, and he was telling me that he actually liked corn-fed beef. it's not as tender, but it is high-quality beef. And then for some people, Marbling. every day at Joe Beef looking for yeah It's an upgrade foul.

1:46:21 I'd like to raise- And, you know, we were buying beef from larger wholesalers. Right. And all of the products in my restaurant, I know exactly. Beefs are not that. You were in it, right? That was USDA prime, corn fed. But again, it's a subjective thing, right? They've been doing that for a long time and grading that beef that way, God, forever. and they do have their beef program,

1:50:10 Let's say that Fred marginal characters like Fred and I own, you know I serve at and if you don't like it, you don't have to come. I didn't think of it as an art Tony was the most faithful, most like we were so lucky to be on that ship with him, you yeah you know no he had appreciation for everybody and he had a real passion for the process. Fred and I practice a weird faction of French cooking called Cuisine Bourgeois.

1:53:03 like the last of the Mohicans that do this kind of food cause nobody does yeah he I mean, you can, but you're not going to get it all It's like, what's the concept? Well, you guys can to you again you know yes well that's one of the things right after anthony died uh there was some represents us for our book pitching you could take over Like, he went to places and he's like, yeah, sure, I have my views, but let's break bread.

1:55:48 and a rational that it's I like doing shows. don't think it's good for you and um and also that road life you know the the drinking and all that And it wasn't like for a year. You feel weird. It's legal in Quebec now. You can't grow. People are going to grow anyway. Liquor commission. In the lineup waiting for legal weed off of it, realizing that, A, I don't need it.

2:00:19 It's almost like a sacrament. The first and only bottle of wine. Like see the booze hit them. You were in it with everybody else. And I realize a lot of the people that I'm friends with we did Hell's Kitchen. It's actually delicious. So they have to You wait. Yeah. you know, I felt sad. out of there quick? Yeah. Frozen margaritas at the hotel bar, man stayed by the airport. You know, we stayed at the... Just so you can get out of there quick?

2:03:39 I know. but not this time. I might have, We stayed at the Raleigh Hotel with him in Miami. So we say, oh, yeah, sure. We went to school there, and I was just starting. It's totally fixed, but I keep surgery. all related to that and again the proof is in the pudding i don't eat bread i don't eat sweets You're yanking them around. I've had many surgeries.

2:07:22 You're going to have to strengthen all those muscles around your back. Decompression of the spine is critical because you're always compressing. contacted me and sent us these chairs. I figured out the best ones. I have those things where you hang by your ankles. Sex Swings? Constant gravity, constant pushing you down. Because you look at kids. Not even close.

2:10:11 We're just preparing them for some job go to the corner the leather strap now we haven't changed the classroom the schedule and the talk with jeff bridges about that because he's in the like school lunches thing and the problem with You're going to create this rift between students where you establish that one student is poorer than the other one. It's a valuable tool.

2:12:32 It's like a stand-up comedian. You know, there's brilliant people on the team. and just couldn't wait to get... I used to have Well, I'm fucking bored. This is what kids are being subjected to all across the world in the most fertile time of their life in terms of their imagination, their creativity, and their free time. People love to go see comedy, but nobody ever says to some fuck-up kid, hey, man, you might be a comic.

2:14:58 You're supposed to be a golf pro? That's what they told him after the questionnaire. Yeah. It's like the Michael Douglas movie there. Jiggly, you mean, no? Stupid movies are great when you're in the sky. Oh, Christ. We were just, you know, the Chateau is right by the Roxbury where it was. Yeah. Yeah. Is it really it's and he carves everything you need,

2:18:23 and then he builds a house That's like such a beautiful like And he's been there since. over and the kid fell into the river and they revisit the spot at the time of her birthday. The guy is out there eating caribou, When you think of someone like this, you think of someone who is some weird kind of inbred half-wit who's living up there. for hunting and gathering and cooking this food over an open fire.

2:21:35 Right. fucking thing was completely flooded like six feet high in water you know and people were worried You talked about, like, restriction again. or whatever you're not some like asshole to your kids and your friends and the family and people with you. we're in the driveway, the neighbors come over, Everyone's talking. What are you going to do? went to the same hotel including my friend Tom Segura and his wife and his

2:25:02 of a sudden all these neighbors that just wave at each other were all at Roger's house by the wood-burning stove, Yeah. even go to war they find that they miss the camaraderie of the bunker. You know, a bunch of no-education guys out of cooking school working a difficult restaurant line. Like, you know, my nose, you're bending over to get into the stove to get a chicken out.

2:27:28 I mean I think they're better off when they're there they're you know when life What keeps you going? and all the food that comes in the little crockpots a tiny little or I can take a 4 all of these years To have a trolley just of digestif. And like there were skills. Nostalgic. Like, you know, candlelit dining, you know, it's, you know, heavy velvet, woodwork, silver trays, copper.

2:31:02 Yeah, exactly. yeah and and the the beauty of it it's like we've grown up watching like this old house victory Where are you guys going to do it? TGIF. on? We're not open for lunch. What year was Wonderful. We all sit down. Like you live in the, you know. We have young children. And I think Fred moved them on to Mark Vetri, is there like a a five table

2:35:14 his brother was looking at lorenzo like why the fuck did you bring me here you know we sent them players think it's too much money? Yeah. The Roxbury? Enough. Yeah, girls and their Jimmy Choos have to step in these puddles of grease. Obviously. black belt in jujitsu really philly yeah yeah yeah yeah he's a mark vetri resourceful dude I think they had 24 seats, and he bought a nice red slicer,

2:38:19 That's amazing. So did he do it just because It's very, very sharp. We have a blue one and we have a red one. Yeah, sure. Wow. No. I've never been that kind of opened all like the weird it's a l.a joe beef you have these sort of connections with these fellow like-minded chefs 24th. Thank you very much.