Name: Joe Rogan Experience #1782 - Daniel Holzman
Uploaded: 2022-02-22T00:00:00.000Z
Description: Watch the stand-up comedy video 'Joe Rogan Experience #1782 - Daniel Holzman' from PowerfulJRE on Comedy Buff. Published 2022-02-22. Transcript available.

Watch the stand-up comedy video 'Joe Rogan Experience #1782 - Daniel Holzman' from PowerfulJRE on Comedy Buff. Published 2022-02-22. Transcript available.

Joe Rogan Experience #1782 - Daniel Holzman

Joe Rogan podcast, check it out!
The Joe Rogan Experience.
Train by day, Joe Rogan podcast by night, all day!
Hello, David.
David.
Ladies and gentlemen, Food IQ.
Big new book, cookbook.
Congratulations.
It's a great idea, because there are so many fucking questions that so many
people have
about, like, what is the way to do things?
Like, what is better?
Like, what is the difference between a cheap knife and an expensive knife?
Do I need an expensive knife?
So, if you're a chef, anybody that lives in the world of food, you just get,
like, you
probably get pitched ideas all day long, because you're an entertainment guy.
If you're a chef, you get the, like, what's the best way to cook the chicken?
Right.
What's the best way to salt this?
What's the best way to, what kind of pan should I buy?
So, do you have a stack of these?
Like, here, read.
So, that was the idea.
I'm like, I got to profit off this.
I'm tired of answering these questions for free.
And this hat that you gave me is your L.A. pizzeria?
Danny Boy's Pizza.
Which, by the way, L.A. fucking needs really good pizza, because pizza in L.A.
is a lot
of hit or miss.
There are a lot of pizzerias in L.A.
And you're in downtown L.A.?
That's a risky move.
You don't even know risky move.
When did you open it?
We're in the, we're in the, we're in the base, the, the, the, the ground floor
of a giant
building.
Like, a giant, like, corporate building.
Oh.
And, uh, it's just ghost towns.
Like, nobody was there.
Is anybody in the corporate building?
For, for the last six months, it's been completely empty.
Now, people are coming back to work, finally.
So, paying off.
When did, when did, when did you, when did you open it?
We opened six months ago.
Oh, no.
Oh, yeah.
And it was perfect timing, though, because, you know, like, COVID was.
There it is.
Danny Boy's Pizza.
Oh, there's Adam, handsome guy.
Dude, that looks like a legit pizza place.
Real pizzeria.
I want a fucking piece of pizza right now.
I know, I should have brought you pizza.
No, no, no, no.
I should have brought you pizza.
It wouldn't have been right.
I have to be there.
You see the little bubbles on the crust?
It's like a whole thing.
I want to talk to you.
How much time do we got?
Like, 15 minutes?
Got as much time as you want, bro.
That looks goddamn good.
I'll tell you what.
I always want to know, like, what is the purpose of wood-fired pizza?
Does it make the food taste better?
Does it impart, like, a smoky flavor to the pizza?
It definitely imparts a smoky flavor.
It's also hot, right?
And, like, cooking over wood is special.
Yeah.
You know that because you're, like, a wood-fired cooking enthusiast.
I've gotten really into it lately.
I got one of those Argentine-style grills.
Are you grilling or barbecuing also?
I do a lot of stuff.
I'm obsessed with cooking meat in particular.
But I got one of those Argentine, you know, crank-up.
Yeah, amazing.
Yeah, it's amazing.
I love cooking over hardwood.
What company did you get it from?
I got it from Sunterra, Sunterra Pro.
But I'm having a whole outdoor system installed, like, you know, with brick and
mortar and everything
by a company called Grillworks.
Oh, yeah, Ben, Grillworks.
Yeah, Grillworks.
They're the best, right?
They did that place that I love, Bizarre Meats, in Vegas.
I think that they make some of the most stunningly beautiful grills out there,
and they work really, really well.
And great restaurants use them.
Yeah.
The only thing that I would say is, you know, there's one piece of the puzzle
that I've learned recently from these guys at J&R.
J&R make really great grills as well, phenomenal grills.
And they've got this fire brick that they line them with.
Do you know what I'm talking about?
Mm-hmm.
And the fire brick, it holds the heat in a way that's really interesting.
Like, I'm learning a lot about wood-fired cooking.
It's something, it's a little bit of an obsession.
And I feel like if the fire brick itself, if you can get that hot, that's where
the heat comes from, and then the wood becomes the flavor.
Are you a reverse sear guy, or do you like to cook?
How do you like to do a steak?
We should explain reverse sear for folks who don't know what cooking is.
Can you explain reverse sear for me?
You're cooking it slow and then hitting it at the end?
Yes, you're searing it off.
You're cooking it slow, so you get, I like to get it to an internal temperature
of 100 degrees, and then I sear the shit out of the outside of it.
Unless it's a thick steak, and then I like to bring it to about 120.
And is this like a sous vide situation where you're doing it?
No, no, I just do it, I just, on the Argentine thing, I just have it cranked up
way high.
So it's, you know, I have one of those meter probes.
I really like those meter probes.
You know, so it's a Bluetooth probe.
I stick it into the meat, and it shows me always what temperature, and I have
four of them.
So I have four, like if I'm cooking four different steaks, I can, I have them
numbered, and it tells me, you know, where everything is at.
And what I love about doing it that way is, because since I've been cooking a
lot over hardwood, is I'm getting all this smoke from the hardwood.
So it's like smoky steak.
It's fantastic.
And then at the end, I sear the shit out of it.
I feel like, I feel like there are a lot of great ways to cook a steak.
Yeah.
And, you know, for a bigger piece of meat, that reverse sear, like a real thick
piece of meat, a reverse sear might be the best way.
But for a thinner steak, maybe it's not necessary, maybe I don't love it.
Yeah, I would agree with that.
But low and slow until you've got almost like prime rib texture, and then searing
the outside is phenomenal.
Yeah.
There's something about cooking when, that, that as a chef, it feels like
cheating sometimes.
Like people use the sous vide, you know, you put the probe in there, and it's
like, it's not too easy, but it feels like you don't get the, part of it is the,
you know, like I made this over fire.
I just threw it in the fire.
And you ever throw it right on the coals?
I have not.
You've never done that?
I've seen people do it.
Cowboy style, right?
That's what they call it.
I work for, I work for this French, French guy, Laurent Monrique, and he, um,
he basically was like, we were, we were cooking these quails, uh, uh, and the
quails were dripping fat into the fire, and the fire was flaming up, and it was
like starting to burn the skin, and he's like, you know, put it in the fire,
put it in the fire, put it in the fire, and we're like, what the fuck, this guy's
an idiot, like, put it in the fire, it's gonna burn, like, what's wrong with
him?
Like, in France, heat doesn't work the same way, and he just, like, kicked the
grill, knocked the quail into the fire, and,
it, the, the, the, you know, it smothered the fire, because the oxygen wasn't
there to, to, to, to burn, and it, like, made a perfect crispy skin, wasn't
burnt at all, and I was like, oh my god, this is incredible, this guy's, this
guy's the, you know, he's the Yoda of whatever.
So, now, I've gotten into that, and people freak out, it's, I don't, it's
definitely not the best way, in my opinion, to cook a steak, but if you want to
impress your friends, you got a wood fire, you know, a dry rub stops it from
getting, like, gritty or whatever, you throw the steak right on the coals, and
people freak out, they think you're gonna ruin dinner, and then it comes out
perfectly crispy, it's cool.
Do you have to, when you do it that way, do you have to brush off the ash or
anything?
So, the, so, like, if you think about your coals burning, I usually take, like,
a wet towel, and I throw them down just to, just to, like, get any of the ash
that's sitting on, what's that, there's, like, crazy lights.
Oh, there's a shooting star in the ceiling.
I thought that might have been, like, a near miss from your comment, I've been
listening to your podcast, now I'm, like, freaking out, dude.
Love comments.
I'm, like, I'm just, like, any day.
Randall Carlson.
Yeah, that guy, dude.
He freaks me out, too.
The last three weeks, I'm, like, man, what am I supposed to talk to you about?
The earth's about to end.
And I'm, like, yeah, this is how you cook a steak in the meantime.
Real quick.
Well, in the meantime, we have to eat.
While you're at it.
Yeah, while you're at it.
So, the wet cloth takes some of the excess ash that's sitting on the top of the
coals?
I think the two tricks are, first is I like to put a dry rub, like, some sort
of a spice rub on the outside of the steak.
What do you like to use?
I like, depending, if you're going to, if you want to go in an Italian
direction, maybe fennel seed helps.
I like coriander seed, if you like maybe a little bit more of a Middle Eastern
kind of flavor, maybe coriander seed.
Black pepper, if you just want to do black pepper and salt, like, traditional
barbecue 50-50 blend.
That's generally what I do.
That works great.
Like, just something to be a little bit gritty, because then if you do get a
little ash, maybe you mistake it, mistake the texture.
Mm, I see.
You know what I mean?
Yeah.
And then I take a wet towel, I throw it on the, you know, so you burn your fire
down until you've got coals.
Throw a wet towel on there just to kind of get any ash, any errant ash off.
Then you put the steak right on there, and you'll see what happens.
The flames will come up around the steak, but the steak itself is protected,
and you've just got to be patient.
You sit it there.
You don't flip it.
Don't mess with it, because as soon as you pick it up, what happens is that the
fat that's rendering off the steak, 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 as you are patient, you don't pick it up, and then you just flip it
once, wait your time, and pull it off.
It'll be beautifully golden round.
Try it.
I will try it.
Someone explained to me that steel and cast iron, they're much better conductors
of heat than coals, and that if you actually, you would think that laying
something down over the coal would make it cook quicker, but that's not
necessarily the case.
I think that that's true.
I mean, I'm not like a scientist guy.
I'm not a scientist, Joe.
Whenever you say I'm not a scientist guy, I believe you.
I'm not a scientist guy.
I'm not a chef guy.
But yeah, steel obviously transmits heat, which is why it cools down quickly as
well, right?
So if you've got a thin pan, you throw a steak in there, the heat gets sucked
out right away.
Which leads me to this.
Do you prefer cast iron, or do you prefer carbon steel?
Joe, it's for $35.
It's in the book.
Food IQ.
It's in the book, ladies and gentlemen.
Go to www dot.
The, the, the, so they're just different, right?
So like cast iron is thicker, right?
Traditionally thicker.
I don't know what the specific heat of cast iron versus carbon steel is.
So like that would be the scientific term for how long, how much energy it is
going to hold per, you know, joule of heat or whatever it is, the scientific
term for it.
Basically, you're saying like there's a certain amount of energy that's held in
the pan that's going to get transferred into the meat.
And the more energy that's in there, the longer it's going to stay hot, even
though you put a cold piece of meat on it.
So like you get a thick cast iron pan, you heat it up in the oven or whatever
it is over the flame for, it might take 10 minutes to heat up, but then it
stays hot when your steak goes in there.
Steel pans tend to be a little thinner.
So even if they're, even if they're, they're going to hold a lot of energy,
they don't, they're just not as much mass of hot steel, right?
That makes sense?
Mm-hmm.
That does make sense.
I think they're pretty much the, they're similar.
Like I worked at a really fancy French fish restaurant and they used steel pans
for searing the fish.
And part of that is also that you can, like the problem with the cast iron pa