Joe Rogan Experience #1765 — Phillip Frankland Lee Transcript

Transcript

0:00 Joe Rogan Podcast, check it out! What's wrong with that? filet of fish is like the best thing mc ever figured out No Listen I know it's terrible for you I just They sent me a bunch of it. I go, you serious? And I, it's, you know, I've definitely had that conversation with people before and they're like, well, you haven't tried the right coffee. What happens when you have caffeine?

3:03 It's like a cold I'm going to guess, Okay, that ain't shit. Hitler was into that stuff, apparently. Yeah, I don't know. but it became one of the most sought-after bottles of whiskey in modern times. Just a touch. Oh, wow. It's almost like tingling all around your palate. Yeah. during COVID. And I said, Well, I'm in Austin, but I can fly back like, No, no big deal. Don't fly

7:14 restaurants are getting michelin stars oh they snuck it in on you they snuck it in and i'm on And then people got really obsessed with the where to get something to eat part. to buy tires and that reason is to drive. And so here's some things to drive to. And so that's what the one star, two star, three star, you know, delineations have to have to do with is this one

8:55 Here in has three stars. Oh, okay. That's that place Yeah, I've only got to eat there once, but it's an institution. Like, you got to travel? time but that was in Spain oh yeah yeah so I mean they're saying it like I know know, today you have restaurants where, you know, you'll get literally a balloon that's brought out That is sea urchin. That's what I thought.

11:52 Macaroni and cheese. basically I make I make a cheese sauce separately with with Gruyere sharp cheddar and then and then cover the entire top with a nice pizza and then you have a crispy cheese crust lasagna like almost it's really good wow There's a creation of like a delicious meal. It is, but like most art forms, it's a craft. Yeah. Though that's one of the things that's fascinating about it is that it is a craft that is interesting to look at. Yeah, though that's one of the things that's fascinating about it

15:36 showed me from his first show, from No Reservations. I remember watching that show, he did it in a way that's very similar to the way he does the narration on Yeah. I see people like, am i tripping yeah there's shooting stars in the ceiling but there's this there's an aspect to the way he would describe it and i remember watching his show going oh it's art

17:15 I always talk about that with pool, the game of pool. It's beautiful. got a great page it's uh cooking underscore with underscore fire and he makes a chef and he uh he's just basically dedicating all his time now to You picked a terrible one, Jamie. You could take that sucker around with like a suitcase. Do you, I mean, obviously you've worked with some great chefs.

20:16 No, the fact that I did it myself if I cook you food. I'm cooking if I brought It means chief Well, I guess in that scenario, That's the person who's typically writing the menu, who's handling all the ordering. Well, I guess maybe if you're at a famous steakhouse, maybe the chef isn't dealing with that. Oh, that's what sous means. a chef de cuisine who reports to a chef.

22:47 It doesn't have to be water. Yeah. we call ghetto vac. And so if you actually take, let's say, take a steak, you put it in a Ziploc They probably aren't at a really nice restaurant. cooking, did you go to culinary school? Were you cooking actively before you went to culinary school? Why did you drop out? about this and then i got there and it was cooking class and i i had no desire to take cooking classes.

25:43 One was actually, we talked about the French laundry. I had the opportunity while I was in culinary school, one of my chefs had invited me to go with him and another group of chefs to the French laundry. But like, can I you know, this is a fantastic opportunity for me as a young cook to go and have dinner with these chefs at the French Laundry. system was just too rigid or just the way they were teaching it? They ended up getting a huge

27:54 I don't think culinary school's not worth it. I just think that, like if you were to come to me, a craft that is best learned on the job yeah i mean think about like you've been around like you will be eligible to be a chef de cuisine. degree from culinary school, but that doesn't mean that you're going to know anything that we need Your third birthday party?

30:23 I don't know what else to get him. All he wants to do is cook. a real knife. And did he just hide it from you? That seems like a lot for a three-year-old, those little tiny fingers. Yeah. he cooked and each of us had a responsibility. Interesting. No, I loved it. It's very cool. and uh poker I learned my grandmother taught me how to uh count using cards real so and those are

33:18 and calm your mind? How do you explain it? And I would, they'll give you a room. I was playing for a lot of money at the time for being 18 years old Blinds big but so when you're playing Hold'em, you have to Or you can raise more money, I was doing I had a really good job while I was playing cards And I would, you know, we'd be on tour. Get out there.

37:10 Oh, that makes more sense. and got a job there. godmother owned a catering company. And so I went to her catering company, met the chef. respect for, um, you know, what it is that the dishwashers do. restaurants, one of the things that they will almost unanimously discuss is the But you have to love it. if you really want to take food seriously and cooking seriously,

41:38 Because you have to work. How so? like being in a crew is a lot like being in a a crew as much as a lot like being in a band that's where the Red Bull comes in. Well, no, I quit Red Bull earlier than that, but, um, uh, the day. At the end of the day. You pulled an all-nighter? But yeah, I mean, my first sous chef job, I was on the schedule. probably getting there on 7 645 7 when I say open I mean I would get to the

44:34 Building, like an office building complex? Usually, I mean, probably 1, 1.30. Salaries have to fall into a certain, you have to qualify. I mean, like, I do appreciate, like, long, hard work days. That's hilarious. I would say so. and then go back in the kitchen, make the next course. Well, listen, man, that's a clever move. one of the most difficult occupations to date in.

47:46 But it's hard because you date a girl and they want a normal evening life and you're like i gotta go do a set and you know i had relationships where they're Like, hey, I'm thinking about getting back into it. getting back in fucking get back in well i think it has to do with with communication and i think sitting at home having dinner or fred a restaurant uh you know for her birthday and there's a call

50:02 You're not? I can appreciate, not I can't, I appreciate food. right yeah if we're you know if we're at you know, Jamie takes us some spot to go get some, you know, bacon-wrapped hot dogs, I can just appreciate it. people at Vulcan they're good when you set up out there yeah they're good well I mean, it's really good. Which you physically smash. like the burgers that we make

52:30 spots in Austin. It was one of the But I did. It's on 6th Street, Love supreme Yeah, Love Supreme is like... in the phone because I'm always looking for like a best pizza spot in town. It's very good. Full To a pizza or in general? Oh, yeah. Just go kind of hang out on a picnic bench. Yeah, look at that. 1st. I'm gonna fuck up a pizza. It will be a real issue.

56:21 I don't know what it is. and I ordered three cheeseburgers and a Thai chicken sandwich. I ate three double cheeseburgers, I noticed the whoop. Yeah. all you have to do is go walk around the block and do some pushups and some jumping jacks and We're going to do a WOD today. You're not exerting high heart rate. to get a physical and i found out that i have like or i had scary high cholesterol they were like

1:00:40 Completely. Yeah. What did you change? What was the big thing? Well, I've cut out entirely dairy and red meat. No red meat? No red meat. Well, that's not true. I know it's not true. I'm eating a lot of turkey and chicken. Oh wow. So I think it was hitting it from both ends. we all want to think of this one size fits all dietary approach. Yeah. Yeah, it's, um,

1:03:43 I Well, that's what I mean by vitamins. Yeah, so my morning regimen is I take like probably about one ounce of apple cider vinegar in a tall glass of water and then a little shot of elderberry syrup and then a multivitamin and then a— like, what is this? have these vitamins? Like your body Vitamins are supposed to be bound to nutrients or to food. I work out.

1:05:55 I just pour it into a jug of water. Everyone should do that. Yeah, I don't want to do that. Interesting. Ionophores are things like quercetin. It's not like, you know, I didn't know all this. Yeah. And that's, that's been my thing is I'll put on a podcast or if I'm, if I get into a new series, I'll just watch a one hour episode while I'm running. And then I was like, but I really want to.

1:09:28 like excruciating pain and i googled you know what that's from and it's just from literally running Probably. of people walking and running. feet up and knees up and everything from doing that it's really like you talk to like people and then they said you know that's a thing that people do like i'm saying about someone if you you know those vibrams yeah there's no cushion. It's, and doing the research about how to,

1:13:01 And I went from those to some other kind And when you put your arm in a cast, what happens? Yeah, it does make sense. I was utilizing all of these muscles in my foot that were not strong because I was just I've tried it a few times. I actually want to get accustomed to that. Yeah. My wife was into yoga for a long time. I've tried it a few times. Come on down.

1:15:15 Just go slow. She's out there running, you're like. And I did like, I think it was like 20 jumping jacks, like three pushups and like 10 sit-ups. on it then you don't want to do it again yeah if you burn yourself on it you don't want to keep And you won't. I've always been that something difficult and they'll be really sore the next day positivity nonsense like that's crazy it's crazy. It's all crazy.

1:18:44 sedentary lifestyle and I can't I'm like I'm like an alcoholic with food. If I take that one bite, I'll start eating That sounds weird. Then you stopped eating cold turkey. You can check out a couple of them. So it would be like, for example, if you just cut out doing drugs and you got like in something happened to your skin. with these people the editors of the historical dictionary of american slang have found an earlier

1:21:36 like you jive turkey that was a thing What a strange thing to call someone a jive turkey Or empty promises. Oh, you empty promise it's not no but you can make it really you can make it pretty good it could be pretty good let's and so what I did You grate the outside, the skin. That's why people cook sous vide, right? department, you have four hours.

1:24:35 like the quintessential steak where it's this it's the slice and it's like well done medium well a very low gradient. What I was going to say is some people like the rare on the inside, Yeah, so top to bottom, right? Do you think that a steak that's cooked like sous vide style, If you had a guess, Yeah. They like to get it to an internal. everything. Um, and so for the past, you know, almost decade, uh, we've just cooked with fire. And I do use blowtorches for specific things. But typically, if I was going, like,

1:28:07 And if you have no other way to sear it, but typically, like, when you order, oh, bring me a ribeye, like, you know, bloody. So each steak is gonna each cut is gonna have a different temperature that you're trying to achieve. it's releasing the fat into the braising liquids, Yeah, so we'd cook it at a low enough temperature that when you sliced into it, it was still pink.

1:30:44 I don't know and what we would do steak course, which is probably about 45 minutes later, 45 minutes, an hour later, we would bring So the entire piece of meat had become about 118 degrees. there's just a flame here and you go into that flame, temperature that will cause it to fry. Did you get that from Texas? they're weird looking yeah you can pull up a needle guy so people don't have tiny little

1:35:18 Jesse has a school where he teaches people how to hunt, how to butcher, and how to cook, and takes And then on top of that, Jesse will show them how to break it down. What is his, can you see what, it's Old School Cookery, Supper Club to provide an educational aspect of our business that promotes responsible offer and it changes he's also a giant fan of cooking over fire like everything

1:37:36 completely wood fire only I mean there's no other cooking apparatus in the You have to keep your fire going. you're sitting as close to it as you would you would be so you're getting all the aroma there's no there's no seat in the restaurant that And we just create our own little apparatuses. and one of them was a big plancha. you've got like seven or eight different courses

1:40:36 basically at some point, everything is going through the fire. on like a grate above the coals? Well, I mean, I mean, right there, it explains either you're It's grilling more than it is barbecue, right? just like a texture and flavor. And then I'd take it out and I'd put it in an igloo cooler and I would close the top for about an hour, hour, hour and a half.

1:43:50 Well, tri-tip is an interesting cut, right? like if tri-tips in every meat, because it's so Like that doesn't seem very thick. to whatever the fuck you want when it comes to cooking and you made like like the most primitive And where are you getting the grate from? If I was to use, you know, some of this post oak, everybody who left the restaurant would just smell like they came from a smoke shop.

1:47:00 You know? Okay. It's the way I want to cook at the restaurant. and I'm not going to debate which ones are correct, if you go down to just coals, right? a grill that's like an infrared grill. large infrared area. I see. You'd be above it. And what are you putting on the outside of a piece of meat like that? it's just salt and pepper. like spice rub called NADC

1:50:42 what's the name of his company so people can buy it heart. Yeah. But he He's actually, he and I are the, he's my, I don't know if we call it partner because We did it at... And then we just did one for CM Smokehouse's We're just enjoying it, but I can't remember. You're not a fan. They gave me a Traeger and then I just gave him to my, I like building a fire now.

1:53:37 my instagram the other day i guess it's gone because it was in my stories but um we they gave It's very convenient. But these guys are so old school, and they use oak, by the way. I was like god damn it if Phillip shits on Terry Blacks Margarita was gonna take me to to wait in line he's like he's like i you know personally cooked this one and like he cut it

1:56:31 Terry Black's. I looked at him because you know you meet someone who's a friend of someone else's you're like You know, hey, you know what yours is actually as good as other people's right? It's fucking incredible. There's tons of bad food, but there's so many people. like a place has been doing it forever and with the owners and the chefs and all the people that

1:59:47 opened on the corner of 6th and Red River, not on the corner, but we actually down an alleyway. fucked up place now that it's but it's always had this weird sort of like non-community community Yeah, there's more of that in Encino and and and more that even so when you go to like Orange County is that it's only a million people and then another million in the surrounding area that's

2:02:41 I think a lot of people move to L. they like, they wanted, especially in the entertainment you know i was talking to a buddy of mine about that about what's happening in comedy clubs in It's like this makes them happy to try to pretend that they're this person. They don't like how they fit in where they are, especially if you grew up in a place with the success of sushi bar um which was so interesting because like in la we've been

2:05:18 Right. having like yeah I haven't luck I mean luckily I haven't either I haven't noticed it or I'm too So No, no, no, nothing negative. I'm just not supposed to, we're not really talking about the interworkings of, I was involved, I'm no longer involved. Cryptocity. Well, there's other stuff to talk about. Commercially? Yeah, we charged for it. our apartment offered us you served food at your apartment yeah we were doing about commercially

2:08:15 I worked there for free all day during the day. We ended that conversation with, fuck you, I'm out. Yeah. So we did that for a couple of weeks. I'm not involved in Austin anymore, but Murray and I now because you guys weren't planning on living in Austin. It's supposed to be really good. too dangerous to be on the patio either. So we were going to have to lay everyone off right before

2:12:03 And we came out and we found a space. you know anyone who's in Austin, please tell them to come support us. And, uh, after probably about two weeks of being open, we had sold out the, um, the entire stint. Yeah. So we we woke up and there was like 20,000 people on the wait list. And we just kept extending and extending and extending. And Pasta Bar will be here shortly as well. put in on 6th, which is very close from my super secret comedy club project that will probably open in a similar timeframe.

2:14:55 It'll be longer than that. And then you're going to go onto this property and have your welcome cocktail in there, canapes. And then you're going to be taken through the grounds of the property to another cabin where we're going to have a pretty exciting concept where sushi bar was a a single fish that's on the menu. So this is going to be a little bit more higher end fish. It's also going

2:17:36 favorite. Yeah. Right? What were you starting with? It sounds super Japanese. Oh, wow. Okay, so it looks like a snapper. Black sounds super Japanese. Yeah. So that one you serve it with the skin on. like a single fish Well, I mean some of the bluefin tunas are selling for millions of dollars. right that's what I'm saying this video actually says it's an akamutsu, but the caption

2:20:19 cut it up and freeze it and send it to 10 of two small pieces oh for two pieces yeah it might be more okay yeah oh you're thinking individual Well, it might be worth a little bit of money just for the marketing and pr or whatever but i think when they the thing that someone was explaining to me and honestly And that's what he was trying to. But they're almost as big as, like, the length of this table.

2:23:17 have 10 seats, we do 30 people a night, they do the menu that we choose for them, and we so that we know that, all right, we're getting 30 of these, uh, similar to sushi bar, you're going to sit right up to the counter. The stoves are going there's about You do. The thing about hers is it's so Does she churn, do the whole deal? on this is what's looking like it's on the menu damn that looks good so when you make your pasta

2:26:46 And that's regular flour that you buy from a grocery store? It's become very, very popular in pizzas, in breads. But it feels much better. Do you know about him? I think, is it Merkin Vineyards Osterias? It's so good. My sister lives in Arizona, so I'll have to check it out sometime. Yeah. grind sizes vary from double zero to two. They're all grass-fed cows over there.

2:30:13 pastas are going to have different you know different flours and different combinations is it really is like a conglomeration of the entire team. So anyone who has anything, you know, the way that I sort of run the restaurants is it really is like 2017, we used to change the entire menu every single month. stay, eat with the team, and we can talk about what you guys want to cook next month, or you

2:32:55 to make everything ourselves. We're not making bagels. That's not an option. So, okay. Um, and Okay, we can make our own cream cheese. so what if we do, what if we smoke sea urchin? You said, like, almost matter-of-factly, we're not making bagels. so we're not making bagels because there's a like a lot of variation in like the level of bagel yeah The New York people are very particular about their pizza and very particular about their bagels,

2:35:48 I was really excited for him to try my favorite bagels in LA. He's like, no, it's supposed to be chewy. The difference in the flavor of bread from... Bread is probably the best example because Italian bread from New York or New Jersey I've probably been there two or three times for like weekends. right? do you have any desire of doing I have to throw away all the chicken?

2:38:12 we're going to cook you this. Well, it works. And I love that. You know, you could just think, or I would like to enjoy it. and they go, oh, and everybody looks around because we have a lot of infrastructure work to do. or at the LA and Montecito sushi bars they're becoming as well. He, I mean, it turns out Andrew's wife, well listen man please let us know when as soon as your new place is up, I'll post about that too.

2:41:03 Beautiful. opening experience so thank you for that. Phillip. Thank you very much. LA I don't know thanks brother