Jul 27, 2014|
Automatically Generated Transcript (may not be 100% accurate)
It's delicious mischief Boston's food and -- radio group. A presentation of specs wines spirits and finer foods and now he's the guy who loves to talk with a -- -- John did mirrors. Hello everybody welcome to another edition of delicious this chip -- online radio program toward Texas. As always delicious mischief is an ought to be a presentation of specs wines spirits and finer foods. Boy we have a great show for you today where we're actually come and you from Dallas and our eternal travel censorship. All the best food all the best strength. Here in the great state of Texas we we do make it to Dallas pretty often. And when we do make it to Dallas is always say a severe almost unavoidable temptation to go to -- as restaurant here at the Ritz Carlton. I'm dean pairing has been a really iconic Texas chef for many many years. And -- and one of the reason we're talking about that and talking to redeem himself is that down. Dean actually wrote the Bible and -- that but if it's a new cookbook called the Texas food Bible. From legendary dishes to new classics and an honestly dean I mean legendary dishes new classic sounds kind of like. The -- you've been leading here in Dallas the last one in five or so years. Tell me how you know how do you kind of see. This this dichotomy between you know the the old fashioned -- -- time out of the Texas including the Texas countryside. But definitely you know brought up several stages and a lot of things particularly hurt your restaurant. Well John I think the best way to describe it is the fact that. Texas is the -- melting pot we have so many great borders we have east Texas where it. Jumble. And combos. And those -- lakers great Texas east Texas GOP's -- natives. To the south of us with the greatest border of Mexico. Which has tons of them to this book. Going into west Texas are grilling and smoking. And then of course north of -- Oklahoma bringing a very southern. And also. Kind of a white trash. I never mind when that shows up at the table. You know I don't either because it is the most delicious. Or get up now is that an Oklahoma made a great musical -- -- so it's really our editors are about it. And a lot out great then -- come out of that hole. Feeling that you can put anything together. From scratch and southern sort of way and and make it into something Erica. -- You know what intrigues me about what you just said about that with your eye on this book and it's a beautiful beautiful cookbook the Texas -- Bible armed but but it seems like. Turn only people have this idea people elsewhere particularly pretty even probably some Texans have this idea that Texas food is this you know it means only Chile are only barbecue or are only. And an in your entire career particularly you know both here at -- and going back to your days your years and years at the mansion on turtle creek. You've done so much to kind of kick that whole idea in the but that Texas has only two or three dishes worth eating. How how have you dealt personally with the fact that people think Texas is one thing and we know it's so much more. Well we're doing that. For so many years with Robert de Ronde and Stephen three of this kind of supports this whole southwest cuisine. Together in the early days forward but how do you keep it fresh and exciting. That is. I think the creative part. Penis shaft and being able to twist ideas. A lot about being twisted as Al that the and we've had some twisters lately and that's it tutors. But. It for me it is it is keeping. The -- alive. In. News presentations. Reviews in the same indigenous products but then being able to take them out of their. Traditional context. And put in a little twist of modern twist is is how does but now with this book. We start it is a great reference texts Texas. Starting from -- to enchilada is to tamales to the modern suits we do at the restaurant here. You know I stop by here at hearings yesterday and and had to sort of off the cuff without any planning to do so tried to things that really said literally a mouthful about the kind of foods you have done over the years one was some lobster not shows that just wouldn't quit the whole idea lobster -- used in the same sentence is pretty crazy. And then a buffalo taco that was approximately the best tackle I've ever had and I eat like a taco day keeps the doctor away. Tell me about those two -- is them and because I just get their -- on the in my mind tell me about those two and how they kind of came together or reflect the kind of new old thinking because certainly not -- and tacos are. It is and it's taking that little twist. We use they have chicken with nachos -- beans and ground meat but this is the Ritz Carlton recede and right now I went -- and then taking a good Maine lobster poached. And putting it with a handmade notch China. Does it get any better. And had -- -- black beans avocado which is a guacamole. -- nice little chunks of diced lobster Philippine Jack cheese -- Chris. Tortilla and then into the -- and made the best. But and that is in the book. Also in the book was the modern buffalo -- which. Opposed to what the old fashioned about -- if they used to do that I'm sure they must out I'm gonna tell you why it's modern because. We argues seen a maple marinated. Buffalo's solitary. Putting it in a fresh corn tortilla but also garnish you know with that sort Russia. Blue cheese dressing. And helping your rants now. I don't think. Back in Mexico they were using those items. To start there October benefits but I think patients start right now how we can that was so great. And that's something to take. Modern taste put an end to a very traditional look. And when people died and at that modern taco they go crazy because it's the flavors we absolutely. They and and I love that inning you know when you get with with Texas people and talk about food I mean. It doesn't take long before nobody's talking about while cry anymore I mean they're talking about like seven that layer being debt or something. And and and you know the latest greatest shift up thing in your hometown you know suddenly is forgotten because you know mrs. so and so brought this -- being debt. I mean you know it's interesting that you have made such an effort. To kind of keep that being get aspect alive while being one of those shafts I mean is. Is it that hard easier to just sort of come naturally to you being here in Texas. And then things as I -- the customer what -- And if you can make it exciting if you can take a tradition laden given a modern windows. That's what people want they want something that they can relate to whether they grew up with it. That dish. Whether their grandmother made that is on holidays. -- I think as long as you can kind of reads out. And it goes back to a wonderful. -- period of your life you automatically -- And I love it when shafts with talent in training in great taste start channeling their grandmothers good things happen when that assuming Graham also pretty good cook. You know I have my grandmother's Easter and paper bag -- fried chicken. And on paper bag shook I. It's about possible but I remembered as they did not shaken -- it's it's it's flat it's for the had. Taken a grocery -- putting it flour. Salt and pepper. And putting the chicken pieces there. And crimp in the top and shaking their bags and then that goes into the iron skillet it's little it's. Already stretched with the seasoned -- So so team before we have to take a break this about a minute left but but you know. How was it coming up not coming up with the dishes but the actual recipes and some chefs have. Hell of a time writing a recipe for instance even -- cooking for a million years I mean. Did you did you find that a pleasant pleasurable experience it was that work work work. Had you. Judy choke was our editors she was the editor of both of my cookbooks. At the beginning in the mansion on turtle creek in southwest missing cookbook. I wanted to use her again because. Those first two cookbooks. Hold up the test of time as far as the recipe -- -- and -- I still have people today when I still use those recipes your first two cookbook. Because they work. And she is such a stickler about. Doing the recipe correctly. That it was a labor of love because a lot of times it's going. To walk away from this right now -- and not to many chefs out opt. But I've stuck with that with -- and Eric drier much here at the restaurant. He had and you'd. But this whole thing together -- year -- and these recipes and work and it sounds like you're all still speaking to each other which is -- Amazing amazing thing gain strength they list we're gonna take a break we come back we'll do our delicious mischief breaking grain they think. But we'll have lots of food box score line and lots more fun when we come back. Don't -- that it'll spoil your dinner. Instead here's more delicious mischief with your host John the birds. And now from the shelves of suspect wines spirits and finer foods this is great -- We're going traveling with some Italian words today for in depth and a place that isn't particularly part of Italy is at -- -- -- -- -- in Napa Valley in in the great state of California the great -- state of California obviously. And I'm here with a guy from budget TV you know sellers ot Kyle Jensen is here and and as I've been chatting here with Kyle a bit out in getting ready to do this this segment in this tasting because there's 12345. Wines ahead of me all read so so -- red. In my mind I am a total red wine freak and you brought me some. But -- we're talking about how family in California without any. Particular obvious roots in the old country of -- -- it up doing some whines that it's particularly in the beginning kind of celebrate the flavors that need to grapes. Associated with Italy in general and now it's a Tuscany in the Chianti sort of region in particular. So so so Kyle can just get this kind of grounded here yeah we wanna talk about Napa Valley wanna talk about a lot of things having to do with with by Judy -- and your various wines that. But first how it happened that Italy seem to loom large at the very beginning. Well my dad I want to start this winery in the early ninety's he wanted to do something no one else had really. Done before in California and particularly in the Napa Valley. So he wanted to make an Italian -- sort of something styled after a super Tuscan. And that's that's where our first line got its heritage in its name from auction to -- the -- This yellow let -- talk about you know what it meant to use your family to do something style that opening was the term after a super task is that more about. Great seeing is that more about techniques or or or flavor profiles mean. When when you guys set out and I know you probably were a pretty damn young at the time but when you set out to do kind of a super -- in Napa Valley. Where does that take place. What my father had worked for for -- for a few years getting his start in the wine industry in California. He didn't necessarily want to make a 100% -- put him right next week famous lines to get started with so he definitely wanted to try something different. And going down a path of San Jose is a blended with happened the other for idols was was something no one else had done and and you really wanted to to be -- on -- in in Napa Valley. To start his career so so let's talk about the family history leveled. And I mean like so many people in Napa Valley I mean maybe not everybody there have been a lot of the families a lot of the winery types out there came here from somewhere else and and your family certainly has that story going foray. -- -- But that I mean c'mon Canada. I mean how how how not romantic is that sorry but but it. Let's talk about what -- Drew your family from Canada to to Napa Valley and more about the -- -- connection because you know means everybody as they say -- start somewhere but that's -- placed. Start coming from Winnipeg Manitoba -- to Napa Valley was quite the change in all respects life. My my folks have both always been wine lovers throughout their lives amendment dad's first career yeah you know. Built a fairly good seller for himself always been a lover of Italian wines and and -- Indies as well. So that's that's I think where the the founding of of wind love for him and and my mother's while came from. He didn't really see you clear path not being a French or Italian speaker Wednesday to joining the wine industry in Europe so California seemed like. Probably the best -- ago. Chuck Wagner the owners came -- Sponsored my father's green card brought amount to work for the winery. You know largely international marketing kind of breaking them out of North America into Europe was his role there. But he also got learn a few tricks around the winery in and really get his hands dirty in the -- side as well. I think everybody you know -- you get their hands dirty because I'm not just for the sake of dirty hands but because there's so much dirty ends involved. Speaking of dirty hands Kyle how does this work for you mean what what's your story and what's your earliest memory of of this particular winery. In -- in your family saga and what kind of jobs have you done I have. Done just a little bit of everything for the winery over the years you know I started. Doing things like waxing bore holes and and you know some the more lighthearted artistic work around winery. Since 1415 years -- on the time we were getting started. I'm so why I have a lot of memories of not necessarily drinking but sitting in on the planning sessions in and seeing the lines get put together visiting the vineyard sites. We purchased our first property and in a little bit later on in the in the late ninety's and I've I've real fond memories of seeing in the grapes go on the ground there and and watching home being built so. Well I. I'm intrigued by the name boxer. -- the first time I heard it I thought okay. Kiss kiss of wine because that's exactly what it means botch OTV you know it didn't occur to me his budget deep -- which is -- -- Is there a little bit of a word play or am I telling you something that no one's ever told -- before. I know you know was definitely we wanted to come up with something. Artistic. And also elegance and the divine kiss or kiss of -- was that kind of play on words was always part of our intention I think and watch it. Good I'm glad I'm not totally off base -- now now let's talk about -- portion of -- you know imagine if you will map of Napa Valley. Are you guys rooted in rooted in terms of the -- use etc. in a single portion of Munich and get awfully micro climate out there. I mean or or what what is your vision and where to Europe grapes come from a Napa Valley in terms of their their geography into. A -- we we use a mixture we do have about ten acres of cabernet. On our own a state that we. We grow up in the north of Napa Valley on the eastern slopes just a little bit north of how mound -- area called Dutch Henry canyon. But our philosophy is definitely need to just go after the the best grapes for a given for idol and and where that comes from a Napa is is definitely variant that. At this point for cabernet outside of the ten acres we grow we also buy from three of -- -- offers best vineyards. A top on being one of the more cash -- names there. George the third and the -- -- vineyard. But for -- visit to we've sourced from optimal angles about speak and holdings -- friendly planting up there as well as Pope valley. Where you know the Kleiman soils in those areas that are. Are definitely a little bit more suited towards center. Well anything yet -- races that you ever buyer even think of in the same sentence with a payment and Horry is OK with me. So so in terms of the that the growth of this particular winery about -- Dino and and later on the winds actually branded with the family name Jenson. What he sees as the greatest challenge challenges if you will mean everybody's got right. I mean what what are the things when you guys get together and may be drink a little too much lying you wish you could get over. Well you know there's there's always. Interesting things happening at the winery and and new challenges present themselves all the time. For us particularly with a chance of winds that we make three vineyard designated single vineyard wines from three separate spots in Napa and -- and keeping them very distinct from each other and and having each line. Really represented -- warrant had its own personality is really important thing for us. With the blends with but should've -- now and pots though. You know the the thought process behind it is to really make the best point every years of the blend changes a little bit. You know -- can present some challenges and in a marketing aspect but hopefully people appreciate that -- -- is trying to make the best. After the match I think people appreciate that now let's talk -- so -- before we have to take a break. -- means crazy I know that I love the word -- so PA's EZ go hmmm not pizza folks and down what what is this line all about. Well -- so it was definitely. The -- were making for you to take home and drink tonight it's it's. That's what I intend to do -- me is well. -- a -- -- means crazy and it's you know obviously. It's it's primarily Sanjay is there. The mobile and in some of your rivals I met -- a little bit more bodies washed out some of the the fruit on the front end of the palate as well is. Darkening and deepening the color line. You know I said putt so not -- but the fact is I'm automatically wanting a pizza. I'm tasting this -- are there are there's foods that come to mind with putts so -- when you're talking and I mean if you were going home have some right now for dinner with dinner. What -- going to be. I'd have to agree number one would be -- but I've done a number of winemaker dinners all around the country and unfortunately our our wineries never produced a white -- so pot's lieutenants to be on the lighter side for us and and I had a paired with Howell the cheeks salmon just about anything breezed means you know it's it's a very very flexible one -- but to mean. You know kind of the casual foods such on on a Tuesday night of pizza burger something like that that's. That I would have to say is not crazy at all so so -- stay with us we take a break here and delicious and it's it. We'll be back with more -- grain right after this. Still hungry here's another helping of delicious mischief which are host John Denver just. Welcome back everybody thanks for joining us here on -- -- if I'm your host John Americas and this is our great ingrained segment. I'm here with Kyle Jensen of the wonderful Jensen family the folks behind -- -- -- sellers and Napa Valley their mailing addresses action Rutherford California which makes them part of that -- the greater -- some of the greatest territory out there and in Napa and we're -- we before he tasted before our break we tasted the -- -- line which is a very light casual but. Wonderful fun of wine for things like burgers pizza and I'm still I'm still looking for side bring me a pizza right now. But here's here's the first -- that actually carries the name by -- -- which in addition to being cast of -- -- is meant to me from the way it's punctuated demeaned him buying -- which is a pretty cool thing to say about a bottle line right. Kyle what's gone on with budget -- now and how does it differ or at least graduate if you will from parts so. World view. But should be you know again the very first line we ever made. It's it's certainly know a little bit more more serious and and more full bodied as opposed to pot so it's significantly less than Japan is a and I and a whole lot more cap and really it's. It's evolved into essentially a reserve cabernet program for us so we're. We're trying to pick out the best lots of cap every year for the last few years that's largely been effort from the talk on vineyard. Blended with a few other valley floor sights just a little touches Iran into centuries as well I'll. We've gone to hand that and share basic Napa Valley I'm I'm intrigued that when your your dad came in Napa Valley he wanted to do something different out on guard -- a solace that. But I guess geography in -- lot spoke to them -- after awhile because Napa is like -- is cabernet central and I -- I don't know if he did it today if you can't beat them join a moment. Or if he just said where where in not doing the best line here if we're not doing cabernet mean do you understand what he went through to to kind of steer the family toward not only about Judy -- but these next three -- lines which are heavily perhaps even completely cap -- We've we've always had a big following behind but -- be you know and and folks all across the countries that they -- We love your lines we love -- so low budget you know by your nap you make such -- line when he economic. That's that was definitely one of the driving factors can have by popular demand. We we've purchased a property in 1999 planet it shortly thereafter and pulled our first street in 2004. Soul along side of that we decided to release a line of cabernet is under the family name Janzen and that was really that the beginnings. Well that that's really really great and and for about -- -- is there is there how do we upgrade because I think that's probably what it would be upgrade the food that you would like to see with this because that. I think you know we both agree that pizza burgers and just about everything as you said from your wind and her experience. Just about anything can be served with with -- so but I think you are getting more serious and more them whatever moral gravitas in the bottle. When you reached about to be -- point what what he what he found to be the most successful foods with with budgeting -- I certainly Nino being capped based wine something in the the beef category would would work for you don't need any of that here in Texas now none out at the lamb as well you know braised -- things like that go really nicely with budget of -- Abacha to -- you know we always try to have a little finesse and a little elegance to it so it's. It's certainly something that maintains acidity and and really. You can enjoy it quite well on its own fur cap it doesn't need to -- mean to cut through and a little bit of fat sure doesn't hurt either. That's been the story in my life. Even now now what happens in general when we turn from budget to be you know and it's kind of fun cousin pot so. When we get to that the family name lines that -- wines I mean. Before we talk about the distinctions that that vineyard designated vineyard specific and how they -- in all that good stuff what happened only turn the page that Jensen winds from the Italian side of the family. -- But should be no you know in parts of both. -- whether they be blends of arrivals are not that there's certainly blends of different vineyards throughout Napa you know are -- stages is more hillside. Mountain fruits and the backstop for sites tend to be valley floor so when we get into the chance in the in the -- vineyard does it and points they're much more. Purely respectable theater warrant their vineyard sites and would you really is. Kind of turning a corner. I would say there even a little bit bigger than -- intervene now. Certainly the age worthy in and could easily find a place in anyone's dollar. While not getting enough how you do later how you blended if you -- -- but therefore with that with the vineyard designate wine I presume that the goal is to make it unique to make it sighing it's. Sort of like signature cross the line I mean is that is that how that operates and the people who maybe know this vineyard would say god that's from Charlie's place basically that's exact. You know they'll always be variation year to year but with -- vineyard designate one minute you really brought wanna represent that specific site and and you know what that site has to offer. Or -- what sort of flavors come year to year. And -- you know you also want -- represented -- but. Beat you know the differences between a mountain vineyard and valley floor vineyard the differences between Oak Hill in Rutherford. You know because they were they really are announced in -- Well here we. Have the first of the winds at 33 wines. Family name Jenson Matthew I this what is -- these. Vineyard Napa Valley 2009 cabernet is having all I mean what is cloudy -- vineyard. And and what is how does that speak to us through this line. So this is the best acre and a half off of our own state it's right outside of my family's home. Just in the north and an -- just north how mountain Mike my father's name is Claus Jensen and he always gets pulled close and he hates it he always has to correct people -- Exactly what he tells people and I think after twenty or thirty years -- that he said that's enough I'm I'm gonna go by cloudy for the rest my life so. It's a self named vineyards team aimed at you know give it his nickname. It is a little bit higher elevation we do get some some cloud cover in the morning that the burns off. In the early early afternoon but to them yet so it's a bit of a cloud yours -- Well it's really early get let's. Let's let's talk about the Beck stuff for Missouri hopper vineyard that's a lot of words by the way backs off stopper I guess that the person. Missouri hopper vineyards Napa Valley and also a 2009 says that seems to beam me see in the -- and -- so we have a 2010 -- look forward to but this is 2009. What happens when we changed the vineyard. From qualities yet -- Two the backstop for etc. Going from parties which is on -- a real steep hillside. Two Missouri -- vineyard owned informed by and he -- to offer. One of the premier growers in Napa it's on the valley floor at the southernmost edge of oak hills -- it was a really. You know about fifteen miles twenty miles apart from each other in Napa and dramatically different two wars as well. So you're here on the valley floor you get a lot more Redford characteristics. A little bit more focused in and angular. Where it's cloudy stands help a little more to kind of Bram belief for years. I'm just just dramatically different war. And he -- offers is somebody who worked with for a long time and we've we've gone through a few different vineyards over the years with several different growers but we keep coming back to into text -- treated it seems to be some Avastin. I have to note that that that the labels on this -- have more or less the same design in the front so if you wanna read more find out more you can learn -- to turn it around but but the word Jensen from bottle to bottle to bottle comes in different colors like blue for instance the -- signature is cloudy the kind of like gold in -- signature. Is the backstop for and then we moved to a red. Which is also a -- effort and took a lot. And down. I think people who followed for instance the Robert Mondavi saga over the years have heard the -- -- -- vineyards having that kind of mythical I might say what's start what's special about took -- -- on that lured you guys and making your your red label or at least your -- scripted line from there. Wolf we've been purchasing to local on fruit for for quite some time now well for ten years -- -- -- -- offer. And blending it into -- budget of -- for a number of years but it. The same time that our own estate -- came on line and we were able to produce a FirstEnergy parties in 2004. We wanted to producer for spinach talk lawn as a vineyard designated as well it's always been a wind that stands out in the blending sessions. When we're putting together the winds will transfered from different vineyards wines you know the barrels. Of each of these vineyards and talk on has always been a stand out it's. Super big very intense rich right it's in the heart of the Napa Valley as you mentioned right next the Robert Mondavi winery. And backstop for owns approximately eighty acres of it. But it's it's. It's just one of the most storied sought after vineyards in Napa. -- the first planting was in the mid eighteen hundreds so it's also one of the oldest vineyards in Napa. But Andy backstop for has -- -- it was more modern clones and and Charles so. That that is great one I think got Kyle Jensen -- for joining us here today on on this segment and also we want to thank apparently -- backstop for for doing such a great job with growing grapes that make the -- that lived in the house that Jensen built. Thanks for joining us here and and thanks for learning about with us of course about -- so and about to -- -- some. Somewhat Italian eight wines made by the Jensen family of course there -- -- namesake wines made in Napa Valley in using you guessed it the cabernet -- on great that about does it for two days breaking grain from the shelves. Respect flying spirit combined efforts. Delicious mr. will be back with just a little bit more right after this. And now for one more bite of delicious mr. Here's your host Jon to murderers. Welcome back everybody thanks for joining us here on delicious its -- Dallas this. We always a pleasure to see what beat these up to in terms of the and one of the things Dallas and indeed Texas -- up to right now. Is a new cookbook from caffeine -- certainly one of the originators. Of of new Texas new southwestern back and that get eighties. Arm has published a book. Would they not too shy not to retiring title called a Texas food Bible. And promising from legend legendary -- to new classics now now now -- when you -- I'm noticing some things here a lot of you mentioned the word reference a while ago. I see the words Texas pantry. I mean it sounds like you've kind of wanted to do this Texas thing in the way it deserves and and not be shy about making this kind of the book if people decide they want it to be not just a book not just the shaft verses that -- booked. But kind of like that Texas book indeed calling it the Bible is no slouch right. What what do you hope this book does for the reader. For starters. I hope it becomes a timeless Texas reference. I think this is something that can stay on the shelf for many many years to come. You pull it down when you need to bind a rate of Molly recipe. Great taco recipe not shows soups salads. Grilling items smoking in items this. Book it's the complete Texas book. As far as all the roots go and also has modern. This is that we do here right here it's. We you know I am and they the kind of blast from the past I. But when I look at what's under Texas -- it really -- it's back to grandma's house because you see staples sauces and -- -- also stressing the -- -- Spice mixes powders paste and garnish -- pickles relishes and Chinese I don't know about this -- thing but you know -- Mean it seems like the idea of a pantry was so important to old time people that in in a way that I mean most modern houses down. Now that's what they keep their canned chicken broth is pretty much -- a pantry as. What did you see what what drew you to the idea of really celebrating. So many aspects and indeed some new recipes from the Texas -- well it's how. You need to cook if you don't have a good century. You can't. Put together great recipes and and not that you have to know your whole pantry with what my book has to say about Patrick cooking but it gives you a great aspect. How to get started with the Texas cook. And that is the most important Judy choke our -- editor. Wrote the book she was really. Straight forward and saying we need to start with the -- -- because that's how you need to cook it's. So it's our reference back to anything unique. -- losses you know if you're doing something in the book -- reference back to the -- which is so important. I'm and it sends you to that -- to do which is cool now at let me ask you there's a chapter in the book that intrigues me because it's called -- Chile is praises and stews and it seems to me that even though we're kind of in in summer time mission now and in Texas that that one of the things I've really applauded in cuisines and restaurants as well as home cooking in the recent years. Is this rediscovery of Morse local Morse used great you know -- making gravy back column namely when you -- something I mean certainly we started going to have get also will go Italian restaurants are different things like that. Obviously this would be an old fashion touch to slow cook and a pot cooking and cuisine. What what jumps out at Q when you think of this particular chapter of the book that -- praises and stews that that is that speaks to you at the heart attack. Well I would say you would Stephen piles recipe of some book that -- and you know that personal reference to Steve and I'm sure. Great idea about but you know that is the example of west Texas cook. You know you slaughtered cow. And you're going to use all aspects. From heart kidneys to -- you know and and I I told Stephen that have to be in the book because I think that is such a west Texas. And it it developed on the planes -- cowboys work you know rustling cattle and you know they had to eat and guess what they ate every part of the capital. And that that's something that some people we're getting back into it certainly not everybody but you know nose to tail and all these clever clever shifty type reference points that Eric can be really really interest -- I'm of course you have a chapter on the smoker and the -- which which some people still. Especially outside -- taxes they still invite -- over to a Barbeque and grill hamburgers and that. And I think we figured out in Texas that that eat barbecue. -- -- but you know what you bring to the table when it comes to smoking angrily because. Few things are more at least in the popular imagination article popular mythology. More taxes than them barbecue AKA meet. In a smoker. -- I have one of the greatest recipes. In this book for a smoke more. And it is. The all day smoke -- OK so what makes it one of the greatest recipes ever like how is that different from a lot of other versions of something like that. The labor because you have to inject. The flavor and to report you have to rub -- and then you have to smoke it and then yours right unit and has mideast apps that he is now this is now dispensing medication to the airport but this is the all. Eight hour. Or about the content when you get that all the smoker. And I'm not -- it's the best. More you ever have now does it take this isn't like on the hamburger. On the grill this takes a little -- that. I'm thinking ahead putting the address these together but that's what. Texas smoking has all up. You know it's the same going with great brisket it's it takes a little time to put together. Well yeah it -- put together and take a lot of time to smoke usually. Now you mentioned to you guys couple times and I know that each one has at least one -- Stephen -- here in Dallas and M Robert -- -- from Houston oblong -- cafe -- now -- GM and both those guys are friends of mine to them not from the trenches the way they are we -- Let's look back through the mists of time I mean. What the heck happen that somehow or other after years of guys in white chef jackets cooking French or German are they the much dreaded continental cuisine. Why did you guys all the sudden start cooking. Southwestern cuisine and even to some degree Texas cuisine and suddenly everywhere I -- it was Black Eyed Peas and rattlesnake or something I mean. What what was in the water supply. It was safety and numbers -- we were all individually. Doing what we felt was regional currency. Texas that was of course that the time that new American cuisine. Was was being California cuisine -- New York State or Michigan cuisines I mean it was part of a larger movement of saying this is where we live this is what we roll and then this is what we're gonna do it. Exactly exactly and Steven. Was doing his style of southwest cocaine. At -- street -- Robert was and Houston and campaign and he's doing his style. I was at the names and and we. Met each other and we said we need to bound together. As a group of ships. And get publicity. On what we're doing here in Texas because we were virtually three unknown. But three of us together. With the unknown identity coming out of Texas. The three amigos camps divided there three amigos. We were and we hit the road. And express. Our style cuisine across the country. And everybody was in brace because of the big boldly Burkhardt so. And and just we just have that proverbial minute or so left -- met but I mean you know. This is a very exciting thing for you I mean you know to kind of captured not just the books that you wrote a long time ago that are still used that. Kind of new and being able to wean him all the developments in cuisine in general has -- been a million -- You know what what you kind of seat next on this thing and -- this book points to something. But you know what what do you see happening cuisine more more of this freedom to sort of keep looking back while looking for. Where they're what absolutely and that's what I've been doing my whole career. You know the wide open spaces of the future are still in -- mean I will always be doing creative there. But I love the past also. So I think I think the future's bright job. I'm glad I came here to learn that today -- carrying because I was beginning to wonder but it's a wonderful wonderful cookbook called a Texas food Bible not only a book of great recipes that. He felt he says actually work hey what a concept button but equally importantly a great reference with stories with information. And that's very important. Lots of history of Texas and the it's lots of story teller and I think every recipe has -- story that well. And I agree wholeheartedly I IA people take cookbooks to -- to read now. And that didn't used to happen when there were just green bean casserole in out thanks -- -- for joining us again the book is the Texas food Bible a terrific -- -- get your copy today that about that the turnout today is delicious miss this at home with the presentation is -- wines spirits and buy new goods. Until next time. I'm your -- jobs Americans and I'll see you back next meal.