Feed Tom | EP01: Lee Tiernan | Gozney

I think there was some garlic in this before, it was a little garlicky. I can't accept them a little bit contaminated. Do you want to make the introduction? Hi, I'm Lee and I'm Tom, let's get a frying pan. Cool man, did you ever see the video of Butters with Jeff? You put a cast iron skillet in the Rocky for too long, so he was doing a demonstration that never appeared on camera. He first demonstrated it on robots when they were launching it, they left it in a cast iron skillet in the Rocky for about 15 minutes and then he went to put some butter on it, took it out and was very nervous talking to the camera as if break some butter in there, put the number. bar and it just burst into flames look that's just brilliant hot mag hey look that's not going to burst into flames unfortunately yeah that's the good thing about um cast iron and the rocks get all the retained heat and it's kind of like sautéing it and roasting it in the same time, isn't it, let's give it a little?

Yes I like the roulette element, yes they are just something nice to snack on, do you like them? a little more chocolate oh man I love them I think that's something don't burn yourself on the cast iron skillet are you literally just salting them? Yes, that's so fast, isn't it? It's like they are also perfect, yes, which we are. doing the next thing brother well I think we should cook the steak and while the steak is resting we can cook the corn yeah so let's preheat the pan for about three minutes two three minutes yeah about two minutes you want it to be good hot so you get a nice crust on the meat, how do we know each other buddy?

I called you because I was starting bam and I was looking for a pizza oven, you actually called, you called the number and you answered the phone, yes, yes, must? It's been a while since what was called Stone Bay Cover Company. I remember talking to you the first time we chatted. I remember it like it was yesterday. Lots of things to navigate, right? I think we talked for about an hour and a half yeah, when I got off the phone I thought, oh this is like a relief because I thought that someone who only cares about getting a pizza oven from these guys can cure the flu, it was a great experience , It is one of my favorites. parts of the construction, you know, the guys showed up, yeah, and started building, yeah, I also felt like we were setting up the heart of the restaurant completely and you know what a man you are in the oven, in general, throughout of the years, it's like the most famous oven was Not like that, it's like you decorated it and you know it was originally originally kissed, right?

And now we warriors paint him black, originally he was kissed and those are the photos of the warrior in front of the oven, right? like it's iconic, you know, a lot of things are cool, aren't people in the culinary world like that? And outside of that, photos appear in front of the other man, he's always been a focal point, hasn't he? I started making flatbreads. I really wanted to nail the bread. I built an Allen Scott oven in my backyard and wanted to do it on my days off. I wanted to bake bread for the local community in my area.

Allen's Oven is kind of yeah, so yeah, he was a big part of the sourdough movement. in San Francisco and someone is very influential on me in my career, one place was Tartine Bakery, yeah, the guy who founded me, we chatted about Tartine, well our first phone calls he made bread and now we're going to the oven, so I thought It looks like a It's also a fun thing to do, yeah, I really enjoy building, building the oven, it's such an enjoyable journey like building a oven, like making a manual, recovering, that's obviously where I started and you like building this innate relationship with the oven before even turning it on.

I'm so on that journey and it's like it's something really magical like the oven we have in the bam, the residual heat is a fantastic element because we do a lot of braising overnight in there, yeah, pig's head, oxtail, yeah, ox cheek and look. Almost everything goes through the oven, doesn't it? Yeah, yeah, so that's the only album we have in the whole building, dude, look at that, dude, look at that, there you want it, yeah, there, it's good. that was super fast it was like yeah I don't know maybe three minutes yeah three four minutes that's the beauty of the rock box and tell me about the piece of meat man is it like aged because we're cooking on a Black Rock box?

I have a black Aberdeen Angus, a good man, some snails and we are going to cook them. I don't even think we need to put in a box of minions, but weird, that's what your food has, man, it's spectacular to look at. But it's so different, well, I could never say that about my own food, yeah, you know, which is crazy sometimes, when you see someone, they do something, you can say, oh, that's amazing, that's the best thing ever. I've eaten and they just did it, yeah. Like I couldn't do it, I could force myself to be like that, that kind of oh yeah, oh, and get these corn, no, they've come to life, man, it sounded like a cold snail and you should literally try one, it tastes like dirt. garden is actually quite nice because the Earth is quite nice, right?

I don't think I've ever eaten it. A little sweet corn will also work, if you put them directly under the heat, they will be more dry. Lovely, yeah, there won't be any snails left mate, how did you come to work at St John's? I was like a comedy chef. I was always interested in flavor more than technique and presentation and what style of cooking a Saint John is, well, it's its nose. Say yes, cooking, so one of Fergus' quotes and quite famous for saying that if you're going to eat an animal, it's good manners to eat it all, yeah, if you know how to execute it, everything in the animal tastes amazing, It won't burn. look at this, this is what I love about your food, it's like vitality, a little fake.

I love how you use a lot of black and dark colors against vibrant colors, it looks so sickly, but it's you, right? like food is an expression of your creativity man so those are the fuzzy cookies fairy cookie can anyone figure out how to say it furukaki so that's the fuzzy khaki there now dried shrimp look That, it looks ridiculous, man, there you go, I hate everything? than some katsubishi and then this chicken and lime powder the chicken and lime powder is also crazy man what are we doing now man? So now we are going to cook a bread because I am addicted to gluten, what is the bread for this? just to soak up all those juices, any chance to stick a flatbread in the stone box, I'll take it, I can touch it, yeah, so you can feel, this is the one we made before, yeah, yeah, these are pretty dumplings light.

Aren't they what they are? 220, that's 130 grams, oh 130. It's just that it's quite moist, it's really delicious to eat, it's quite difficult to handle, isn't it for a new person? Because it's like hydration that you have to get. It's heavily floured otherwise it might be a little sticky, I'll just put a little oil on it, where are you going with that? I don't know, I like to do it last here, yes, it will be good, so this is the recipe. it came from Chad at Tartine Bakery in San Francisco and then we've slowly adapted it over the years so it works for us if you make it a little louder they will puff up yeah they puff up really well yeah foreign box , do you know what we do? it was something I always really liked, anyway, like black on black, like matte black with a little bit of glossy black, he just looks like a cool guy.

I guess it was like a design that appealed to me personally and I just thought. what a perfect way to be able to launch something that's really dear to me and close to us with our causes of doing it and contributing to the charities that we've partnered with, so that was really it, you know, it was just fundamentally built from loving design and loving this kind of elegant element um and then just the reaction that the world gave when we made one, yeah, it was like people went crazy because they just thought there was no better way to do it. helping launch our initiative, do they all have the new individual code?

No, so the code man is like my clean date, the third of the second 07. That was almost 16 years ago, February the third of 2007 was like the first day I ventured out. in rehab that was like my first day of sobriety and you've been clean since then, clean since then man almost 16 years well man that's congratulations man thanks big achievement so I think mental health It's something that has definitely caught everyone's attention in the last few years in the yeah man, in my industry, it's very important, man, because a lot of people suffer in silence, no one talks about it, especially like you don't know that some I have sometimes worked in the culinary world or in hospitality in restaurants, but I really liked it. hours, you know, there's a lot of drinking in the workplace and I think now being able to use my story and liking the company as a platform to be able to do our part in that journey of raising awareness for people who are struggling is really important and highlighting. with something that is obviously yes, ultra sexed and desirable will attract more attention, it's appropriate to say yes, totally, it feels like the right time to be able to lean in and do my part, you know, and it feels like the right thing to do. what to do, yeah, that's great, should we eat?, yeah, yeah, if that white hoodie makes it out of here alive today.

I'm like the messiest old man in the world. Yeah, I'm going to go in the middle, this man. I actually prefer this part of the steak it's crazy, I actually managed to cook it very well, don't say it's actually you, uh, the top part of the steak is my favorite, it's a little more double, it has such a fat good that it is not. Okay, let's cut this fat too, that's good and left it. One lovely thing about the rock box is that you get so much heat in it that the fat comes off, yeah, oh hey, the meat is naughty, very nice, dude, look at that perfect and So, you're basically putting snails on rock meat. beef, yes, with fishy butter, yes, Surf and Turf on shellfish, grass, oh my goodness, flat dough for Black Rock Box, okay, what we do is we cut your piece of bread and then we get there.

Can I come in, yes, come out with some bread like a mini meat sandwich? Butter will make butter like a jump in the game, but I just did what I said. I would never do what happens, that's good, congratulate me on the time. I said it was first. Dude, I said it was good for us, you got peppers in there, come on, mmm, dude, I'll open my bread like this and check this out, give us a rundown, so we got a flatbread bam, we got a good steak. padrón peppers and some snails with squid ink garlic butter snails beef I mean butter and padrón on flatbread meat please don't eat this with a knife and fork the meat is crazy friend so we have blistered corn we have squid Smoked cod with ink , baked shrimp with furry car key and a little katsubishi flakes on top.

Done right, it doesn't seem like the kind of thing you should eat on camera. No, this is the dirtiest food you'll ever know. I got lipstick on the Halloween kiss it was so different man so interesting did you fancy something sweet yeah right yeah this is a black forest guy we do on BAM or FKA bam as these guys know us days, is that Special K? Yeah, yeah, I mean, my kids would love this for breakfast in the morning. Yes, in front of them, there are roasted almonds, puffed chocolate, and hundreds of thousands. We usually lighten it up with alcohol, but I made a non-alcoholic one for you, thanks. thanks mate, see, yeah, you were deep, nice and deep, oh my god, it goes everywhere, I want it to taste like something you get from Marks and Spencer in 1988.

It's tasty, mate, thanks for coming, thanks for having me. sick man always always a pleasure another day of a lot of amazing food man I never lay there Mike I laugh too