**The Art of Cooking: A Conversation with a Master**

In this conversation, we sat down with a master chef who shared their expertise on cooking, sharing laughter and stories along the way. Our conversation began with a discussion about one of their favorite dishes - the hard taco. "It'll be really delicious especially if we had that others show you what you call it," they said, suggesting a trip to other restaurants to learn from them. The chef had a nickname in mind for themselves, BK, which they liked and thought could work well as a brand name.

The chef then discussed their approach to cooking with fish, sharing tips on how to achieve the perfect crispy exterior and tender interior. They emphasized the importance of not forcing the fish to flip, allowing it to release from the pan when it's ready. When it came time to cook, they demonstrated a gentle touch, rocking the oil back and forth to create a sizzling sound that signaled the fish was done.

One of the chef's favorite techniques is the "cookie trick," where they use a little salt and pepper to add flavor to their dish. They explained how this simple technique can elevate even the simplest recipe. The chef also shared their thoughts on cooking, emphasizing the importance of respecting the process and taking care of the environment. "We're all responsible for helping maintain that system," they said.

As we watched the chef cook, it became clear that their passion for food was contagious. They effortlessly flipped the fish, using a gentle touch to add crispiness to its surface. The result was a beautifully cooked piece of fish that looked almost too good to eat. "That's the glue that brings us all together," they said, smiling at the finished product.

**The Chef's Philosophy**

At its core, cooking is about more than just following a recipe - it's about respect, care, and attention to detail. The chef emphasized the importance of taking care of the environment, citing the delicate balance of the food chain and our responsibility to help maintain that balance.

"I appreciate the respect you had to that," they said, referring to their own approach to cooking. "That was definitely a highlight of today." This emphasis on respect extends beyond just cooking, encompassing everything from the way we source ingredients to the way we treat others in the kitchen. "We're all in this together," they said.

The chef's philosophy is one that resonates with anyone who has ever stepped into a kitchen. It's about embracing the process, respecting the ingredients, and taking care of ourselves - both as cooks and as people. As we finished our conversation, it was clear that this master chef had shared something special - not just their cooking techniques, but their perspective on life.

**A Conversation in Progress**

As we began to wrap up our conversation, the chef pulled out a plate of potato chips and started making them from scratch. "This is one of my favorite things," they said, smiling as they expertly fried the potatoes. The result was crispy, flavorful chips that were perfect for snacking.

The chef's approach to cooking is all about simplicity and attention to detail. They emphasize the importance of using high-quality ingredients and taking care when handling them. "It's not just about throwing some stuff in a pan," they said. "It's about respecting the process and making sure everything comes together."

As we chatted, it became clear that this conversation was never truly meant to be finished. It was a journey of discovery, with the chef sharing their expertise and us soaking up every word. And as we sat down to enjoy our own meal - cooked with love and care by the chef themselves - it was clear that the real magic had only just begun.

**The Joy of Cooking**

One of the things that struck me most about this conversation was the joy that cooking brings its practitioner. The chef's enthusiasm was infectious, and their passion for food was palpable. As we talked, I found myself feeling more and more excited about cooking - not just because of the delicious dishes being prepared, but also because of the sense of community and connection that it brings.

The chef's approach to cooking is all about sharing this joy with others. They emphasized the importance of teaching and learning from one another, encouraging us to take risks and try new things in the kitchen. "I love telling stories," they said, smiling as they shared a tale of their own culinary adventure.

As our conversation drew to a close, I couldn't help but feel grateful for this experience. The chef had shared something special - not just their cooking techniques, but their perspective on life and the joy that comes from sharing it with others. And as we parted ways, I knew that I would carry this memory - and the lessons of the day's conversation - with me long after our time together had come to an end.

**The Power of Food**

Food is more than just something we eat to sustain ourselves - it's a way of connecting with others, sharing stories and traditions, and expressing love and care. The chef's passion for food was evident in every dish they prepared, from the perfectly cooked fish to the crispy potato chips.

As we talked, I realized that the power of food extends far beyond just our own plates. It has the ability to bring us together, to comfort and sustain us, and to connect us with others across cultures and communities. The chef's approach to cooking was a powerful reminder of this truth, and I felt grateful to have had the opportunity to experience it firsthand.

In the end, our conversation was never truly about cooking - at least, not in the classical sense. It was more about connection, community, and the joy that comes from sharing food with others. And as I looked around at the chef's kitchen, filled with delicious aromas and warm smiles, I knew that this experience would stay with me for a long time to come.

**A Conversation that Never Ends**

As we finished our conversation, I couldn't help but feel that it was only just beginning. The chef had shared so much - not just their cooking techniques, but their perspective on life and the joy of sharing food with others. And as we parted ways, I knew that I would carry this memory - and the lessons of the day's conversation - with me long after our time together had come to an end.

The chef's philosophy is one that resonates with anyone who has ever stepped into a kitchen. It's about embracing the process, respecting the ingredients, and taking care of ourselves - both as cooks and as people. And it's a reminder that cooking is never truly finished - there's always another dish to prepare, another story to tell, and another opportunity to share food with others.

As I look back on our conversation, I'm reminded of the power of food to bring us together. It's not just about sustenance or nourishment - it's about connection, community, and the joy that comes from sharing a meal with others. And as I smile thinking about my next cooking adventure, I know that this chef will be there to inspire me every step of the way.

"WEBVTTKind: captionsLanguage: enno that's boo boo little little boo boo stuff oh my gosh i'm so excited ah i'm surviving baby hey guys i'm brad leone and today on taste buds we're trying six different fishes with my guest kiki palmer kiki thank you for joining us thank you for coming this is uh i'm really excited about this episode hey i'm a big fan of your work and then also uh the topic we're doing fish like fish is one of my passions as far as in the in the culinary space and just just just in life in general i'm just a big big fish guy well i'm very lucky to be doing this with you this that means i'm going to get some very good tips on fish hopefully i can give you some good tips because you know i watched uh one of your movies it was called pimp a lot yup and i was like listen if i don't give her at least some type of useful tool useful information on how to cut fish and prepare fish i'm just gonna tip my head up or something we just jump into the first one yes i'm so excited yes cool number one salmon fish eggs served with creme fraiche and potato chips i'm going to try it straight first oh really so now i got to try straight i can't help you out do me with the trying you don't have to okay all right all right well let's go there nope nope thanks oh my god actually flavor's not bad one has a little bit of a smokiness i'm about to just put it on the chip and just try because i'm a soldier you can work with that a little better right this issue with it is definitely the popping i don't mind the texture of the actual it's the bursting of them it's the bursting that's just like whoa whoa whoa whoa whoa stop this and then it's also what's in the taste of the bursting it's a little too earthy it's giving me a little too under the sea i need it to be a little bit more rounded out the texture not the flavor necessarily but uh yeah plowing forward let's move on to the next enough of the fish eggs yes all right for our next one kiki we've got some wild tin sardines tin fish fan yeah i mean i grew up on sardines i'm like totally into them number two sardines tin whole fish served with toast okay so this is a very thick sardine yeah yeah we ain't talking this is not a baby sardine when things get too thick oh it's just so thick we'll see what you're gonna do here what i like to do and you can use your knife oh you crack it open i open it remove the little little booboo uh inside well i just like to scrape that you don't have to a lot of folks oh you want to that's disgusting i didn't know they had little boo-boos no no did i say boo-boo oh my gosh boom boom just a little boo-boo oh my gosh so that's what i'm looking for okay yeah that looks beautiful and clean you got the old philly flip there and then you're set purple i mean it's quiet it's a classic the texture is nice and sturdy but it's not dry very oily full of nutrients there's a reason why everything in the ocean wants to eat them i couldn't agree with you more it's absolutely delicious once you get past all the boo-boo should we move on to the next one yes we should number three rook trout smoke full fish served with crackers one of my all-time favorite fish what is this it's a trout freshwater fish all right lives in only the pristine cold water well highly oxygen jaded oxygenated stream i can't speak don't be intimidated is by its mug it's cute cute enough huh this is what we're going to eat and it's cold it's not even the best i won't even eat these hot what i do i smoke these myself at home you really are an east coaster you need to just calm down you want to eat this cold i don't eat they're not is good warm it needs to like set up and cool and like things need to reconstitute and the fats need to like re-solidify the skin comes right off and leaving you inside this like beautiful rendered smokey salty flavorful meat that you can just kind of peel these loins out of what do you think salty very good you never go wrong with some salt baby i love something salty you know i i think a lot of people kind of sleep on it was there something that stood out to you i definitely think people sleep on it because this was tasty i don't really like cold foods but this is it's quite tasty yeah this is like a snack like yeah like a meat and cheese kind of thing oh it's a cootering boy yeah boom you throw that bad boy on there too and it's like whoa it's like oh she's sophisticated yeah she knows what she's doing so we have a little piece of a little loin of yellow tail number four yellowtail amberjack raw loin sliced and served over rice with shoyu wasabi and pickled ginger you want to get like a nice little depending on the size of meat you want to get or something it's working nice right i'm getting into it i'm at this point they want me at catsuya i can't wait to show you this hold on hold on it's a little piece of art kiki i really killed the game you have no idea look at that right i've paid for worse look at mine oh yeah oh beautiful thank you so much i went to school for you you made that keith thanks for this only be better if we caught the fish my rice fell apart i'm going for it don't watch me it's really the bomb whoever said i'm gonna put some fish with my rice they were the genius and i'm really getting into the look of it all right like a little photo bailey getting that is beautiful it is i'm really feeling so like i am a real cook yes hello and then you in the back making those noises why do people do that all the time with food oh that's right i don't know i think it's just like a primal like satisfaction you know it's like oh i'm gonna live another day i'm surviving baby right with you yes and i also think some people maybe like me and you are dramatic no yes kiki everyone's favorite is a ceviche you know you can go anywhere in the world almost and like someone's making a ceviche right number five fluke ceviche filet served with corn tortilla chips try it before you before you mix stuff into it try it before yeah that's a little taste very nice texture yeah right yeah but it's not like almost that yeah no i got to work on that no it's so funny oh okay it doesn't have that raw kind of like toothiness to it why does it taste so good like this it's that it's that acid right we love it hot day i close your eyes you're on the beach i don't know if you drink but maybe you got a little margarita or a little corona or whatever you're into someone walks by and they offer you this there's some fresh corn chips a little ceviche on the beach the waves are breaking that's where i went right i went down doing it yes that's the vibe you really know how to set the scene sir family i can't beat it you know it almost be good like as a feeling of like a you made like a ceviche like hard taco it'll be really delicious especially if we had that others that show you what you call it we'll show you they'll show you and look for garage sales in the shell of the taco well we're just traveling the water restaurant do you have any nicknames i don't have one i was trying to think of what we could call this yeah yeah yeah bk bk i mean i know they already named a city that in new york we could be bk i like it approved bk bk around the world b in case of vj tacos whoa line out the door baby we got a truck we got two number six red snapper pan seared filet served with lemon wedge try to place it slowly and away from you and then as it starts as it starts to cup just just push it a little bit and i like to rock the oil down let the oil kind of run underneath it oh yeah mine's just sizzling that's nice right the biggest tip with fish is don't force it to flip it will release from the pan when it's ready you gotta go scraping it walk away mine's releasing but i don't think it's quite ready yet good sign you can flip if you want to just go on the edge and see what it's doing well i don't want to peek if yours wasn't ready i peed okay just a little gentle do you want to release no okay ready oh hold on stop you see that kiki release i didn't do it mine's hasn't just yet does it on its own it speaks to you all right i'm gonna do a gentle flip i'm nervous i'm not gonna lie don't be really crispy on that back side it could use a little bit more in that one spot mine's just almost done i could see it getting ready to do there we go that ain't looking bad that's looking good just flip it go with it full confidence okay boom the best one you think it's good it's crispier than mine kiki i tried to get kicking kiki look at you people paying big money for that over in restaurants i got to get me i got to do like a little cookie thing because you got yeah yeah you got to get me something like all right that's right that's kind of good for cooking wow are you going to do like that all right i gotta do something yeah i mean there's room for improvement but i know it's not good enough it's not like yeah yeah that one's really took decades i love the yeah man i love the air oh yeah hit it with a little salt oh yeah oh yeah little pepper now is your now's your time now it's my turn i know i really went heavy with it but i just wanted to try to give it a life whoa that's beautiful simple easy right it's gorgeous how easy was that this could be my dinner every night easy right i mean like what the heck could that be the catchphrase what the heck that was bad too i'd watch it oh my gosh i'm so excited ah one spot here i got a little sog patch all right that's fine i could have waited i've noticed this whole time that you were just too critical for her you always criticizing yourself this is good let me tell you stories let's switch are we allowed to do that damn literally the worst it's so sad it's hard because then i can let you know how good i know yours is good yours is probably better stop it i'll probably but you know what like this whole thing was about the skin and all i cared about was the inside because we just want to make sure that we went apart the skin's nice but at the end of the day what makes you cook the fish the fish better be on point it better be or what are we doing here well what are we doing make potato chips it's just holding the fat because it's because we fried it too low i think one of my favorite things is a crispy branzino full filet it's delicious you do it on the grill i don't cook it i go to the restaurant nothing wrong with that god bless them you know we should be we got to be grateful for this meat whether you eat meat whether you don't eat meat you got to be kind to um the fact that we're you know these fish are feeding us 100 it's respecting the whole process you know and how fragile that system really is and how much of a responsibility us you all of us have to help maintain that and take care of it yeah otherwise we ain't see her in nothing exactly i appreciate the respect you had to that that was definitely a highlight of today that's the glue that brings us all together oh bon appetit bon appetit yeah hey you know some folks i'll act i can't remember lines but i can talk and you'll be like yeahno that's boo boo little little boo boo stuff oh my gosh i'm so excited ah i'm surviving baby hey guys i'm brad leone and today on taste buds we're trying six different fishes with my guest kiki palmer kiki thank you for joining us thank you for coming this is uh i'm really excited about this episode hey i'm a big fan of your work and then also uh the topic we're doing fish like fish is one of my passions as far as in the in the culinary space and just just just in life in general i'm just a big big fish guy well i'm very lucky to be doing this with you this that means i'm going to get some very good tips on fish hopefully i can give you some good tips because you know i watched uh one of your movies it was called pimp a lot yup and i was like listen if i don't give her at least some type of useful tool useful information on how to cut fish and prepare fish i'm just gonna tip my head up or something we just jump into the first one yes i'm so excited yes cool number one salmon fish eggs served with creme fraiche and potato chips i'm going to try it straight first oh really so now i got to try straight i can't help you out do me with the trying you don't have to okay all right all right well let's go there nope nope thanks oh my god actually flavor's not bad one has a little bit of a smokiness i'm about to just put it on the chip and just try because i'm a soldier you can work with that a little better right this issue with it is definitely the popping i don't mind the texture of the actual it's the bursting of them it's the bursting that's just like whoa whoa whoa whoa whoa stop this and then it's also what's in the taste of the bursting it's a little too earthy it's giving me a little too under the sea i need it to be a little bit more rounded out the texture not the flavor necessarily but uh yeah plowing forward let's move on to the next enough of the fish eggs yes all right for our next one kiki we've got some wild tin sardines tin fish fan yeah i mean i grew up on sardines i'm like totally into them number two sardines tin whole fish served with toast okay so this is a very thick sardine yeah yeah we ain't talking this is not a baby sardine when things get too thick oh it's just so thick we'll see what you're gonna do here what i like to do and you can use your knife oh you crack it open i open it remove the little little booboo uh inside well i just like to scrape that you don't have to a lot of folks oh you want to that's disgusting i didn't know they had little boo-boos no no did i say boo-boo oh my gosh boom boom just a little boo-boo oh my gosh so that's what i'm looking for okay yeah that looks beautiful and clean you got the old philly flip there and then you're set purple i mean it's quiet it's a classic the texture is nice and sturdy but it's not dry very oily full of nutrients there's a reason why everything in the ocean wants to eat them i couldn't agree with you more it's absolutely delicious once you get past all the boo-boo should we move on to the next one yes we should number three rook trout smoke full fish served with crackers one of my all-time favorite fish what is this it's a trout freshwater fish all right lives in only the pristine cold water well highly oxygen jaded oxygenated stream i can't speak don't be intimidated is by its mug it's cute cute enough huh this is what we're going to eat and it's cold it's not even the best i won't even eat these hot what i do i smoke these myself at home you really are an east coaster you need to just calm down you want to eat this cold i don't eat they're not is good warm it needs to like set up and cool and like things need to reconstitute and the fats need to like re-solidify the skin comes right off and leaving you inside this like beautiful rendered smokey salty flavorful meat that you can just kind of peel these loins out of what do you think salty very good you never go wrong with some salt baby i love something salty you know i i think a lot of people kind of sleep on it was there something that stood out to you i definitely think people sleep on it because this was tasty i don't really like cold foods but this is it's quite tasty yeah this is like a snack like yeah like a meat and cheese kind of thing oh it's a cootering boy yeah boom you throw that bad boy on there too and it's like whoa it's like oh she's sophisticated yeah she knows what she's doing so we have a little piece of a little loin of yellow tail number four yellowtail amberjack raw loin sliced and served over rice with shoyu wasabi and pickled ginger you want to get like a nice little depending on the size of meat you want to get or something it's working nice right i'm getting into it i'm at this point they want me at catsuya i can't wait to show you this hold on hold on it's a little piece of art kiki i really killed the game you have no idea look at that right i've paid for worse look at mine oh yeah oh beautiful thank you so much i went to school for you you made that keith thanks for this only be better if we caught the fish my rice fell apart i'm going for it don't watch me it's really the bomb whoever said i'm gonna put some fish with my rice they were the genius and i'm really getting into the look of it all right like a little photo bailey getting that is beautiful it is i'm really feeling so like i am a real cook yes hello and then you in the back making those noises why do people do that all the time with food oh that's right i don't know i think it's just like a primal like satisfaction you know it's like oh i'm gonna live another day i'm surviving baby right with you yes and i also think some people maybe like me and you are dramatic no yes kiki everyone's favorite is a ceviche you know you can go anywhere in the world almost and like someone's making a ceviche right number five fluke ceviche filet served with corn tortilla chips try it before you before you mix stuff into it try it before yeah that's a little taste very nice texture yeah right yeah but it's not like almost that yeah no i got to work on that no it's so funny oh okay it doesn't have that raw kind of like toothiness to it why does it taste so good like this it's that it's that acid right we love it hot day i close your eyes you're on the beach i don't know if you drink but maybe you got a little margarita or a little corona or whatever you're into someone walks by and they offer you this there's some fresh corn chips a little ceviche on the beach the waves are breaking that's where i went right i went down doing it yes that's the vibe you really know how to set the scene sir family i can't beat it you know it almost be good like as a feeling of like a you made like a ceviche like hard taco it'll be really delicious especially if we had that others that show you what you call it we'll show you they'll show you and look for garage sales in the shell of the taco well we're just traveling the water restaurant do you have any nicknames i don't have one i was trying to think of what we could call this yeah yeah yeah bk bk i mean i know they already named a city that in new york we could be bk i like it approved bk bk around the world b in case of vj tacos whoa line out the door baby we got a truck we got two number six red snapper pan seared filet served with lemon wedge try to place it slowly and away from you and then as it starts as it starts to cup just just push it a little bit and i like to rock the oil down let the oil kind of run underneath it oh yeah mine's just sizzling that's nice right the biggest tip with fish is don't force it to flip it will release from the pan when it's ready you gotta go scraping it walk away mine's releasing but i don't think it's quite ready yet good sign you can flip if you want to just go on the edge and see what it's doing well i don't want to peek if yours wasn't ready i peed okay just a little gentle do you want to release no okay ready oh hold on stop you see that kiki release i didn't do it mine's hasn't just yet does it on its own it speaks to you all right i'm gonna do a gentle flip i'm nervous i'm not gonna lie don't be really crispy on that back side it could use a little bit more in that one spot mine's just almost done i could see it getting ready to do there we go that ain't looking bad that's looking good just flip it go with it full confidence okay boom the best one you think it's good it's crispier than mine kiki i tried to get kicking kiki look at you people paying big money for that over in restaurants i got to get me i got to do like a little cookie thing because you got yeah yeah you got to get me something like all right that's right that's kind of good for cooking wow are you going to do like that all right i gotta do something yeah i mean there's room for improvement but i know it's not good enough it's not like yeah yeah that one's really took decades i love the yeah man i love the air oh yeah hit it with a little salt oh yeah oh yeah little pepper now is your now's your time now it's my turn i know i really went heavy with it but i just wanted to try to give it a life whoa that's beautiful simple easy right it's gorgeous how easy was that this could be my dinner every night easy right i mean like what the heck could that be the catchphrase what the heck that was bad too i'd watch it oh my gosh i'm so excited ah one spot here i got a little sog patch all right that's fine i could have waited i've noticed this whole time that you were just too critical for her you always criticizing yourself this is good let me tell you stories let's switch are we allowed to do that damn literally the worst it's so sad it's hard because then i can let you know how good i know yours is good yours is probably better stop it i'll probably but you know what like this whole thing was about the skin and all i cared about was the inside because we just want to make sure that we went apart the skin's nice but at the end of the day what makes you cook the fish the fish better be on point it better be or what are we doing here well what are we doing make potato chips it's just holding the fat because it's because we fried it too low i think one of my favorite things is a crispy branzino full filet it's delicious you do it on the grill i don't cook it i go to the restaurant nothing wrong with that god bless them you know we should be we got to be grateful for this meat whether you eat meat whether you don't eat meat you got to be kind to um the fact that we're you know these fish are feeding us 100 it's respecting the whole process you know and how fragile that system really is and how much of a responsibility us you all of us have to help maintain that and take care of it yeah otherwise we ain't see her in nothing exactly i appreciate the respect you had to that that was definitely a highlight of today that's the glue that brings us all together oh bon appetit bon appetit yeah hey you know some folks i'll act i can't remember lines but i can talk and you'll be like yeahno that's boo boo little little boo boo stuff oh my gosh i'm so excited ah i'm surviving baby hey guys i'm brad leone and today on taste buds we're trying six different fishes with my guest kiki palmer kiki thank you for joining us thank you for coming this is uh i'm really excited about this episode hey i'm a big fan of your work and then also uh the topic we're doing fish like fish is one of my passions as far as in the in the culinary space and just just just in life in general i'm just a big big fish guy well i'm very lucky to be doing this with you this that means i'm going to get some very good tips on fish hopefully i can give you some good tips because you know i watched uh one of your movies it was called pimp a lot yup and i was like listen if i don't give her at least some type of useful tool useful information on how to cut fish and prepare fish i'm just gonna tip my head up or something we just jump into the first one yes i'm so excited yes cool number one salmon fish eggs served with creme fraiche and potato chips i'm going to try it straight first oh really so now i got to try straight i can't help you out do me with the trying you don't have to okay all right all right well let's go there nope nope thanks oh my god actually flavor's not bad one has a little bit of a smokiness i'm about to just put it on the chip and just try because i'm a soldier you can work with that a little better right this issue with it is definitely the popping i don't mind the texture of the actual it's the bursting of them it's the bursting that's just like whoa whoa whoa whoa whoa stop this and then it's also what's in the taste of the bursting it's a little too earthy it's giving me a little too under the sea i need it to be a little bit more rounded out the texture not the flavor necessarily but uh yeah plowing forward let's move on to the next enough of the fish eggs yes all right for our next one kiki we've got some wild tin sardines tin fish fan yeah i mean i grew up on sardines i'm like totally into them number two sardines tin whole fish served with toast okay so this is a very thick sardine yeah yeah we ain't talking this is not a baby sardine when things get too thick oh it's just so thick we'll see what you're gonna do here what i like to do and you can use your knife oh you crack it open i open it remove the little little booboo uh inside well i just like to scrape that you don't have to a lot of folks oh you want to that's disgusting i didn't know they had little boo-boos no no did i say boo-boo oh my gosh boom boom just a little boo-boo oh my gosh so that's what i'm looking for okay yeah that looks beautiful and clean you got the old philly flip there and then you're set purple i mean it's quiet it's a classic the texture is nice and sturdy but it's not dry very oily full of nutrients there's a reason why everything in the ocean wants to eat them i couldn't agree with you more it's absolutely delicious once you get past all the boo-boo should we move on to the next one yes we should number three rook trout smoke full fish served with crackers one of my all-time favorite fish what is this it's a trout freshwater fish all right lives in only the pristine cold water well highly oxygen jaded oxygenated stream i can't speak don't be intimidated is by its mug it's cute cute enough huh this is what we're going to eat and it's cold it's not even the best i won't even eat these hot what i do i smoke these myself at home you really are an east coaster you need to just calm down you want to eat this cold i don't eat they're not is good warm it needs to like set up and cool and like things need to reconstitute and the fats need to like re-solidify the skin comes right off and leaving you inside this like beautiful rendered smokey salty flavorful meat that you can just kind of peel these loins out of what do you think salty very good you never go wrong with some salt baby i love something salty you know i i think a lot of people kind of sleep on it was there something that stood out to you i definitely think people sleep on it because this was tasty i don't really like cold foods but this is it's quite tasty yeah this is like a snack like yeah like a meat and cheese kind of thing oh it's a cootering boy yeah boom you throw that bad boy on there too and it's like whoa it's like oh she's sophisticated yeah she knows what she's doing so we have a little piece of a little loin of yellow tail number four yellowtail amberjack raw loin sliced and served over rice with shoyu wasabi and pickled ginger you want to get like a nice little depending on the size of meat you want to get or something it's working nice right i'm getting into it i'm at this point they want me at catsuya i can't wait to show you this hold on hold on it's a little piece of art kiki i really killed the game you have no idea look at that right i've paid for worse look at mine oh yeah oh beautiful thank you so much i went to school for you you made that keith thanks for this only be better if we caught the fish my rice fell apart i'm going for it don't watch me it's really the bomb whoever said i'm gonna put some fish with my rice they were the genius and i'm really getting into the look of it all right like a little photo bailey getting that is beautiful it is i'm really feeling so like i am a real cook yes hello and then you in the back making those noises why do people do that all the time with food oh that's right i don't know i think it's just like a primal like satisfaction you know it's like oh i'm gonna live another day i'm surviving baby right with you yes and i also think some people maybe like me and you are dramatic no yes kiki everyone's favorite is a ceviche you know you can go anywhere in the world almost and like someone's making a ceviche right number five fluke ceviche filet served with corn tortilla chips try it before you before you mix stuff into it try it before yeah that's a little taste very nice texture yeah right yeah but it's not like almost that yeah no i got to work on that no it's so funny oh okay it doesn't have that raw kind of like toothiness to it why does it taste so good like this it's that it's that acid right we love it hot day i close your eyes you're on the beach i don't know if you drink but maybe you got a little margarita or a little corona or whatever you're into someone walks by and they offer you this there's some fresh corn chips a little ceviche on the beach the waves are breaking that's where i went right i went down doing it yes that's the vibe you really know how to set the scene sir family i can't beat it you know it almost be good like as a feeling of like a you made like a ceviche like hard taco it'll be really delicious especially if we had that others that show you what you call it we'll show you they'll show you and look for garage sales in the shell of the taco well we're just traveling the water restaurant do you have any nicknames i don't have one i was trying to think of what we could call this yeah yeah yeah bk bk i mean i know they already named a city that in new york we could be bk i like it approved bk bk around the world b in case of vj tacos whoa line out the door baby we got a truck we got two number six red snapper pan seared filet served with lemon wedge try to place it slowly and away from you and then as it starts as it starts to cup just just push it a little bit and i like to rock the oil down let the oil kind of run underneath it oh yeah mine's just sizzling that's nice right the biggest tip with fish is don't force it to flip it will release from the pan when it's ready you gotta go scraping it walk away mine's releasing but i don't think it's quite ready yet good sign you can flip if you want to just go on the edge and see what it's doing well i don't want to peek if yours wasn't ready i peed okay just a little gentle do you want to release no okay ready oh hold on stop you see that kiki release i didn't do it mine's hasn't just yet does it on its own it speaks to you all right i'm gonna do a gentle flip i'm nervous i'm not gonna lie don't be really crispy on that back side it could use a little bit more in that one spot mine's just almost done i could see it getting ready to do there we go that ain't looking bad that's looking good just flip it go with it full confidence okay boom the best one you think it's good it's crispier than mine kiki i tried to get kicking kiki look at you people paying big money for that over in restaurants i got to get me i got to do like a little cookie thing because you got yeah yeah you got to get me something like all right that's right that's kind of good for cooking wow are you going to do like that all right i gotta do something yeah i mean there's room for improvement but i know it's not good enough it's not like yeah yeah that one's really took decades i love the yeah man i love the air oh yeah hit it with a little salt oh yeah oh yeah little pepper now is your now's your time now it's my turn i know i really went heavy with it but i just wanted to try to give it a life whoa that's beautiful simple easy right it's gorgeous how easy was that this could be my dinner every night easy right i mean like what the heck could that be the catchphrase what the heck that was bad too i'd watch it oh my gosh i'm so excited ah one spot here i got a little sog patch all right that's fine i could have waited i've noticed this whole time that you were just too critical for her you always criticizing yourself this is good let me tell you stories let's switch are we allowed to do that damn literally the worst it's so sad it's hard because then i can let you know how good i know yours is good yours is probably better stop it i'll probably but you know what like this whole thing was about the skin and all i cared about was the inside because we just want to make sure that we went apart the skin's nice but at the end of the day what makes you cook the fish the fish better be on point it better be or what are we doing here well what are we doing make potato chips it's just holding the fat because it's because we fried it too low i think one of my favorite things is a crispy branzino full filet it's delicious you do it on the grill i don't cook it i go to the restaurant nothing wrong with that god bless them you know we should be we got to be grateful for this meat whether you eat meat whether you don't eat meat you got to be kind to um the fact that we're you know these fish are feeding us 100 it's respecting the whole process you know and how fragile that system really is and how much of a responsibility us you all of us have to help maintain that and take care of it yeah otherwise we ain't see her in nothing exactly i appreciate the respect you had to that that was definitely a highlight of today that's the glue that brings us all together oh bon appetit bon appetit yeah hey you know some folks i'll act i can't remember lines but i can talk and you'll be like yeah\n"