Joe Rogan Experience #1782 — Daniel Holzman Transcript

Transcript

0:00 The Joe Rogan Experience. about like what is the way to do things? Right. I'm tired of answering these questions for free. You don't even know risky moves. Is anybody in the corporate building? And it was perfect timing, though, because, you know, like COVID was. No, no, no, no. Like 15 minutes? Does it impart a smoky flavor to the pizza? I'm obsessed with cooking meat in particular, but I got one of those Argentine crank-up. Yeah,

3:07 Yeah. I'm learning a lot about wood-fired cooking. Can you explain reverse sear for me? No, I just do it on the Argentine thing. all this smoke from the hardwood. so it's like smoky steak. But for a thinner steak, maybe it's not necessary maybe i don't love it um but low and slow until you've got almost like I have not. wrong with him like in france heat doesn't work the same way and he just like kicked the grill

6:43 You know, a dry rub stops it from getting like gritty or whatever whatever you throw the steak right on the coals and people freak out they think you're The earth's about to end. What do you like to use? That works great. Then you put the steak right on there. as soon as it gets any oxygen, it's going to ignite and it will burn the shit out of your steak it's a nightmare so as long

9:21 Whenever you say I'm not a scientist guy, I believe you. heat gets sucked out right away. Which So they're just different, right? it might take 10 minutes to heat up, but then it stays hot when your steak goes in there. And part of that is also that you can, and um you know it it only takes so much energy out of the pan to crisp up before it cools down

12:06 Not as great. Right. a cow's got So like the New York steak is coming from below where there's no ribs attached, but it's really and I wouldn't mind even a thick steak, you know, cooking because you didn't get that. adds just that extra although i always find this funny you when you grill or or you barbecue that's a function of the olfactory senses because your your nose is meant to detect changes in

15:57 Right, right, right. welder it's been fun i've seen your grills they're fucking top notch man they're really dope so two I called the steel yard. man. man, So I looked up in the manual and I'm like, I can't put that steel on my truck. For $20, he was responsible. But yeah, that's the thing out here is offset smokers, you know, Texas is famous for offset smokers and barbecue.

18:25 I don't know. You'd be surprised. you know they smoked meat they smoked a lot of sausages and smoked a lot of meat and something Yeah, that's the root of it all. there's a lot of cows out here fortunately fortunately. But the fucking barbecue is sensational. Their burnt ends, oh, my God, they're so good. when I prefer something they didn't like. So, like, I happen to prefer this one.

20:46 I had it yesterday again. He'll show you the briskets. Yeah, he opened it up. No, it's down the block Starts with a W. Franklin, you know, but I use his book. That's the You can, you know? I mean, it's a 12-hour cook at least, right? you as well i'll do it because i got it right here give me one second but go ahead so basically like You're not making it again.

23:56 But you can do it. more even like oven heat around the whole thing that that for me is really It looks awesome. I just happen to like apple. This might be the oldest distillery in New Jersey. Wow. Oh, Newcrest some amazing Italian food back in the day especially they had incredible bread like these bakeries where my grandparents would go Although I talked to a buddy of mine

26:39 hey man, Why did, he didn't get licked up. He's like, stay away from the bows What can I do? He's like, just stay away from the booze. He's like, just. The thing about chefs is they fucking party hard. It says 300 years. Yeah. Yeah, it's apple brandy. I don't know anything about these guys. And this stuff is like, this is their fanciest one. josephus daniels that started that whole prohibition thing yeah you know um buffalo trace had an

29:07 I just, you know, Buffalo Chase is one of my favorites. But I've made, I've done, you know, This is seven and a half years old. That's a Buffalo Trace thing, too. Tequila doesn't. Oh, you already are. what i'm saying if when you when you start liking gin is when you got to worry about yourself that's I have had a gin and tonic. Juniper berries like juniper, isn't it? Juniper berries, right? Juniper berries like juniper, isn't it?

31:57 out here this it's weird this town i was getting you know so i had like adult onset allergies and I was eating cherries. mostly what I eat is meat. I just eat meat and fruit. I don't eat any bread. I don't eat any But I bloat. so my buddy vincent rotola's got this pizzeria called good pie in vegas and he's he won the He's going to be. I think it's downtown.

34:33 Pizza. I don't even go to the casinos So he With the gluten free Well, that's nice of him. questions i got like four friends all named vincent that are pizza pizza analysts all of So Vincent hooked me up and he takes you on as an apprentice. Why do you think that is? I can do that. I would just say that that it would be I was gonna say that rather that would be

37:49 years in the last 20 years people have changed the whole game it's amazing what's going on well for me, it's Instagram that I watch. It's really exciting because it's making people enthusiastic generation. It's a hands-on learning experience. And so if your parents or the folks that you would learn from don't know how to cook, That was I mean like that was the the whole idea of this cookbook was like

40:21 Like you learn a few techniques and it goes so far. get enough food and like three days later we're like all right we ate all that let's start again And I was writing this. I mean, it was, I don't want to say that. I'm going to be eating barbecue. What's our opinion about that? If you want to be a home cook, independent restaurant. If you want to be a home

43:23 about all the hotels and all the cruise ships a disadvantage because you get, you know, unless you like, I got, I was very lucky. I got a full I guess and and this is this gets into like a whole nother issue that's going on right now with my mom um very very young and she she kind of cooking with my mom. Very, very young. Vincent. Meanwhile, my partner, Michael, who I ended up opening a restaurant with, Michael's, you know, we should talk about him, too.

46:23 Like, got tattoos and the fire chronic it's like fresh and green and green and this this I was in of his daughters he's like you know you know you're the chef here and i'm like yeah like absolutely he's like you should come i work at this you know fancy french restaurant you should You can watch after school on Wednesdays. like the the squid kid um i remember one time i went in and i was like the chef was like you know the calamari some of it

49:21 I'm going to set, I don't know. He threw it in the ocean? I think he put it in the East River. But I had a bad attitude was a trial i had a bad I don't wrestle. I just got beat up every time. I recognized it. Stop by my house. Oh, he's a wild dude. definitely pushes really really hard in his life so yeah he's not a young man he pushed really hard Give it a try. See what you think and like 30 seconds later. like two years and he was like you know give

53:21 transitioned yeah i think she's a man now. Oh. There's a guy named Jeff Noodles at hanzo gracie in in new york and he's like he's just such a nice guy and he's not a big man at all and he would just kill you he Pizza is a once a week thing, I think. He makes his own pizza. That's Mikey. There you go. I mean, he's fucking driven. look at this, he's got a giant fridge filled with pizza food.

56:41 So every day he trains really, really hard. 23. Yeah, cool, man. but it's not going to have that smoky flavor at all, right? restaurant i've been studying it for a couple years like so basically you know the italians of cheese people like to eat. So that's what I'm. And so they get really specific and you start to delicious that doesn't mean you can't take that same dough and bake it in a non-wood-fired oven

1:00:23 i'm always interested in this and i do this at home all the time. from one of these woods or alderwood farms have to, uh, have to, um, change over their trees every however many years and they It also burns really long and slow. Yeah. burns longer you get more bang for your buck on the flavor the flavor i mean it does work it's have electric in their house one pretty. Yeah, they're stopping fireplaces because apparently that's a big issue in terms of like pollution, particulate pollution and what smoke from a fireplace does, which really sucks because it's the best smell.

1:03:22 Like, no problem. and you're not really contributing that much. Lands on your roof and that happens. It was good. Well, that's the, like, for whatever you want to say about long-term environmental impact of, Yeah. It was so fun, man. which is like probably one of the most famous grill restaurants in the world. if you were to look closely you'd see that they're they're very very jagged and if you were to also

1:07:32 Oh, so that's what I'm talking about. You're smoking almost like a Kamado style. Exactly. that slide in there Do you ever do a pizza on that thing? Yeah, and you can do pizza on the stone. On the flat rock? Or you can put five no two four six briskets in there do you ever do a pizza on this one or yeah and you can do pizza on the on the stone flat What is your grilling surface?

1:09:05 over it? Like a rotisserie style? I've never, I've got a rotisserie for it and I've never, No, it comes with the house. I think what you should do is sell it with the house people excited about, like a guy who likes grilling, who's looking at your house like, mean, that alone would get people excited about, Right. not the barbecue space, but the grill space, it's lined with fire bricks and it's got a round.

1:11:29 you know weber has a steel kamado now and those are phenomenal yeah it's insulated they have uh I had a Kamado, a Komodo Kamado. and they make these beautiful, artistic, artisan Kamados. I designed it. Gorgeous grill. It's beautiful. Like $4,000? I was like, I'm going to take a picture. Also, the way it opens and closes is a little easier. again, But like I said, Weber makes one that's way easier to move around.

1:14:31 Yeah. It's expensive. can be very it can be more challenging to maintain a consistent fire just from the fire and the Exactly. He's got a big beer belly family. So as you walk in, you're taking the smell in of all the burning wood and the meat, and I went to a party that he was, uh, So he's got, does he have a place at the, it says the SLS hotel in Beverly Hills as

1:17:51 That one shows the actual restaurant. My brother's building a house and we've been talking about what grill to put in. You know, we're like designing this outdoor kitchen. it nice so my brother brother will come over and then you know nice i'm a big party favor yeah You're mostly telling people there's a different level of pressure, right? Everybody comes over and, you know,

1:20:36 and just cook you know the only people the turkeys didn't didn't they don't they don't do as well I've cooked the turkey different every single year. Oh, yeah. I feel like those grills are so good. Well, I love cooking on them because like I'll use those oftentimes like for the reverse Yeah. still just wood and fire because you're using these pellets. The pellets are essentially

1:23:35 But if you were to grill like a brisket, it would be a nightmare. you know the more the more sinewy you know tough stuff is in there the longer and slower i have to Plus because it's in a closed box, it's moist. And then I generally sear it on a cast iron skillet. all the way through yeah and then i sear the outside so for something like either very very

1:26:16 He was talking about like, you know, cooking this like Wagyu steak slowly up high on the grill and the fat starts to liquefy it's like he's doing the reverse sear freezer i got this guy do you know did we talk heritage foods usa or no i've heard of them yeah and you can visit the farm. And I just like completely lost track. qualities and for for different reasons and like makes sense that if you lived in you know the lamb from whatever island in in in in

1:28:55 like say I'm going to cook different types of meat, What is that word? jujitsu i'm like ravenously hungry know, I just like had a 23 year old guy so he's just like coming at me and I'm like, dude, Frozen. you should actually put it on cold, It's just so small. Moons Over Miami is such a I used that for my... I did some Philly cheesesteaks the other day with those.

1:31:49 and it's there's such good people in philly man philly's such a great town it's a great town They were like, nope, no chance, no chance. all those human beings together there's something i felt that i was in texas last year i do i go i But for someone in Alaska, five hours. That person is not making it. that doesn't exist in Los Angeles because there's a diffusion of responsibility. There's too many

1:34:39 Well, that was the thing about New York post 9-11. care about somebody like what does that mean it's like I'm gonna put their needs in front of my own but whether or not you really care, genuinely care, Who am I really going to call? There was no refrigeration. Then next thing in the morning, you're back to work again. what you would think like the the logic would be that if life was easier you'd be happier but i

1:38:14 It's, you know, back in the day, fat people were super attractive. And if we look at what that means from a medical, It doesn't work that way. There's some guys that are heavyweight kickboxers. big, thick people at shorter, shorter statures. This guy's, you know, got millions, you know, it's like the most listened to, whatever. a little bit more energy into that because what you're talking about right here is like,

1:41:57 isn't it getting better i feel as though really visually from what i like if you were to look at I think there has been a popularization of exercise, but in terms of the amount of people Yeah. you know it's better period yeah um and there's no amount of exercise like there are people like a protein-based oatmeal so basically he was like and i don't want to mess it up he's the guy you

1:45:18 Looks good. So you're getting your sweetness without sugar. We fought like cats and dogs. I eat oatmeal and it's like small on a hand grenade. It's like a pack of cigarettes for other guys. he went to Ethiopia. this company yes yes please plz and they do a coffee subscription and they basically send it Oh, yeah, for sure. Actually, I'm wearing, this is a Black Rocks jacket.

1:47:44 They don't fit me right yeah People are like, this is obscure talk here, kids. really phenomenal well they have that one machine if you go to that one machine that was it called Yeah, that's the machine. because I'm like, you know, and taste it all these different ways Your pince there. and it gives it a chance to, like, absorb the water, just put the beans in their filter ground beans in their filter pour the hot water over and let

1:52:20 And that's an eight- So that 21 grams of ground coffee for whatever it is, I like this one. It's handsome. whatever, And like espresso is really fast and you grind it really, really fine, right? Is that how you say his last name? Science. and then coffee in South America, Processing the curing beans. The can. I don't want to advertise it. I was like, oh.

1:56:17 Dine and dash is a good excuse. Send me a thousand bucks. What were you eating? really upset okay I don't think about it Don't think about the numbers that are listening. Oh, yeah. So listen, like you work in a restaurant, you teach people how to cook for a living. doing it gives them the like entrepreneurial authority to make decisions in the kitchen

1:59:09 and then the recipe for me is very delicious but the real goal of the recipe is to like oils so there are depending upon the extraction and the yield from the crop if you were to cook with it, it's just like a big waste or make a salad dressing. It can be really, how does one know like is it based on price like how do you know like what's like a more robust

2:01:33 It's a milder. accents you can do accents italian accents yeah i'm italian who's they that you're not the guy $44 for 16 ounces. The first time, like, that beef steak of Fiorentina, the first time I had olive oil and lemon and salt on steak, it was like. I got obsessed with, before I got this Argentine grill, very much an American thing but in Italy this is their thing, and they almost universally are cooking over wood.

2:03:48 I don't know, man, that was the first time I ever had it. because he's, I don't know, he's like reciting from, And it's one of the few instances you go down to Argentina, you don't necessarily get like a thick steak like you do in America. a toothsome texture on a steak whereas we really we we put a high we put a high um a price on I'm a big America guy.

2:06:28 I've never had the Filet-O-Fish. Chicken dicks. So there's no chicken penis in a chicken nugget. And they're corkscrewed like a fucking drill. But they never know. So here's the thing about- Do you ever have a cold lamb? So I'll set aside, like, I'll cook, like, four or five ribeyes. Do you know these guys? Look at that. I have, truffles, and I'll dip these slices of cold steak in.

2:10:03 Like, you're like, I gotta cook this. And so there's a hot sauce recipe in here. I make my own hot sauce and, you know, not to sell, man. I'm going to get in trouble but that's okay it's worth it oh it's like hand soap and they just didn't buy it at all which frankly I should be concerned about as well. from fermented. And so this has now been proven to be safe.

2:12:33 reason for hot sauce in a lot of climates? Oh, really? Can we look that up? But they'd also grow, all bacteria Like, all hot peppers? I don't think I said that. Is he opening? and the very first sentence is, Try that. Capiscums, there you go. Spicy food really does not kill bacteria in another one. Wow man Look at this spicy food really does not Does spicy food kill bacteria

2:16:17 Yeah, click, see when that article is. Sorry to say. like e coli and salmonella does spicy food kill stomach bacteria some of the I think it has dried tomatoes in it too. Yeah, oh, heirloom tomatoes. I'll have some sent to you. but that hot wing show where you eat but when you do like floral fruity flavor. Like we could just put cayenne pepper like my step sister, my sister-in-law my brother's wife stephanie she um she loves spice

2:19:35 everybody's like, what did they do? the same sensitivity that my tongue is. just she puts it she'll like pour it on like she'll like we'll have like chicken Like she was going to start crying. But like. You're an asshole. Oh, my God, dude. middle daughter my main problem with the spicy is that um i like it from here to here but like your asshole oh my god the gift that keeps on giving that snake bite is no i just can't do it

2:21:31 from these plants so that you don't eat them. And so the flowers are designed in such a way as to attract the birds to eat them to spread their seeds. about the way our bodies work and process food. And then, you know, some of the shit will be right and some of it will be. How so? and I'm not, again, I don't know this. you know, the lead singer of Google,

2:23:55 Is it? I'm not going to talk shit. It's really great pizza, really great food. And with some people, they have more difficulty in processing that wheat. like a visceral negative reaction when anybody has and i put a smile on my face and i'm like i listen, nobody loves pasta or One block away. Yes, it should. from, from that. Like the other night, I had tacos.

2:27:55 them there. I had to indulge. the time trying to like figure it out like Mexican food. So we talk about, I talk about this all the time. I'm trying to like figure it out. you look at Japan versus Japan and China and Vietnam, Why is it breakfast, lunch, and dinner? sauce they grew the tomatoes in the backyard I mean I remember to this day where the emphasis is around these family meals.

2:30:46 And he just devoted his whole life Yeah, contagious. The Pasta Granny's? Look at her go. And his food is as good as it should be. But he took a lot of shit. There's nothing this man is doing that is in any way, shape or form wrong or disingenuous. Not in any way. The guy worships Mexican cuisine. I mean, better exactly where the line between appropriation and you can't let them do that here it's called

2:33:35 I was like, am I going to get in trouble? It would be a few really noisy people that just want to get attention and just want to be negative and complain and just shit on people for no fucking reason. There's probably a thousand people that know much more about it that live in Mexico. experts in Brazilian Jiu-Jitsu, versus when Elio Gracie and Carlos Gracie perfected it,

2:35:35 We represent it. while we just like- where you're like, No, they're not. Manifest destiny. people would be like, what the fuck is wrong with you? jujitsu. So you'd be like, well, one is inappropriate. I mean, really, it's the most important moments in the history of martial arts, really. if somebody beats Hoyce, then we're going to bring in Hickson. That game that I used to play of, you know, whatever, Wing Chun versus American boxing.

2:39:13 Like, you can't move around. Then I got into Muay Thai, and I was like, oh, my God, leg kicks are horrific. dude just kept chopping at his legs chopping at his leg and eventually he crumpled to the ground And you've got to learn how to check leg kicks. Yes. now people can utilize those techniques as long as they know other things. Roundhouse is like standing here, you

2:42:03 Ren Counter. Chase Ren Counter? I think there were a couple of Henzo guys in that kick KOs I've ever seen. He fought this guy, against a really tough wrestler. Broke five ribs. Have you ever had a broken rib? Well, this was before I was a comedian, luckily, but it's still not fun. the impact jesus christ that is that's the perfect landed kick because it's on the side of the body.

2:43:52 I say Chance, right? Wow. He said, no way I'd envision my Bellator return playing out this way. Wow. That's a kick. them out with their training camp but you know going down to that Oh, no kidding. but his, his team started this Gracie originals gym. And I think that, that Hanato Magno street There's so much, the whole by the beach. it out they're like yeah you can't oh well that was because they literally weren't open. They weren't open, but they were open.

2:47:02 I have black belt under Eddie. Yeah, 100%. this go cal high stop yeah yeah and um I trained there a couple times. That guy, he was 83 years old and he put me on my ass. he loves to give out pain. And they're like, get the fuck out of here, old man. He strangled him. One time I got to train with John Jock, and he was very nice to me, I think I met Jean-Jacques in 98.

2:49:50 but also like continuing to train. I feel like at a certain point, I guess you lose the ego. He was like, ah. It was fucking three hours already. It's called foodiq.co. There's a lot of very cool images in it. I love it.