thanks jim what a beautiful day so fermenting that does sound strange it's pickle making in sauerkraut making in sometimes i for meant tomatoes i make him chia at my house and it's just kind of  and i like to can jellies i guess to be accurate about hobbies but i want to talk about today since to do this you know that when i was asked to do the demo i was kind of thinking to myself well you know what what shall i do and between both restaurants we do quite a bit of vegetarian and vegan food we think it's appropriate to have these kinds of options and our customers really really enjoy that and really enjoy those options no matter what your persuasion is for me i mean i like hamburgers but i have a once a month hamburger rule you know otherwise i'm you know and and when i to month i'm the guy that one i eat i make sure it's excellent and i really enjoy it i really really enjoy that hamburger so did not limit yourself i think it's great to look at some sort of veggie patty  options we want it we knew we wanted to make our own because that's the you know too tough for most people is about right for us that tends to be our motto so and for the expanse and quality wise a lot of the ones you buy in the store are not as nice as the ones that you could possibly make i think you know there's and if you want to avoid soil you know it's extra difficult so what i'm going to do is i have three options or three different types of veggie burgers i'm going to do do a little demo it's pretty informal i used to teach so if you have a question as we go you can just i'll look at you guys sometimes and i'll  do the things so it's not very formal so if you guys just you know shout stuff out it's fine with me i can kind of adapt i'm used to a very chaotic environment so i can i can make that work for me so the first thing i'm going to do is i want to talk a little bit about temp a which is when we how we started out the thing i figured i would get the weirdest thing out first and we'll just get all the weird out and then we'll we'll go on from there this is what tempe looks like in its natural state in the wild in the wild caught tempe this particular loaf attempt a in the ones that we purchased in the restaurant are from the brian rhian ann arbor and they do an excellent job they make this lovely crowd here which is i think some of my favorite even though i'm a crowd i will occasionally they make a sea vegetable one called c stag that i buy a home i really enjoy it it's i don't get anything for endorsing this stuff but i'm a big s is kind of an interesting thing among soya products it differs a little bit from tofu which is a set purred temp a is the beans are cooked and then they have a they're inoculated a little bit they have a bacteria and a year that's added to them and then they're kind of kept warm the way that the united are and what you see here if you can and later to if you feel like you want to come up and look at stuff there's some great things to look at of here it's the soybeans and they're kind of bound together and in this black hole the stuff that's actually supposed to kind of be there yeah i know it's supposed to be there and  but it is basically just like if you eat you know have a can bear or a soft ripened cheese that mold that's on the outside there which is you know lovely and palatable it's basically soybeans bound together in something very similar to  that which the vantage of this is that it's it remains the sawyer more digestible for people who have problems with soy it makes it's a full slate product so you don't have to worry about the people you know in the internet as i funny you know and you can get as much misinformation disinformation and people are all up in arms middle aged men like myself especially about soy and how it mocks estrogen and stuff like that but you need if you eat whole soy products it's not something that you would have to worry about but i am not a doctor so to ted but the fact that it's a fermented product makes it more digestible this this temp is a little different than the ones you'll find in the supermarket because it is never pasteurized again so when we receive it we receive it frozen and we have to treat it just like we treat me the ones in the supermarket they sell it fires and stuff has been produce it for us for our restaurants because we're that kind of a customer were large enough that they still produce it and we really like it so but the number one rule what temp is that for something that doesn't have a lot of flavor all by itself if you have to add some to it so what we have here is basically everything in that first recipe we have a little bit of soya sauce here and you know the temp a we do in the restaurants that's in the marinated from one to two days or so it's a pretty mild marinated so if it sits in there a little bit longer it's not going to be ruined here is a little bit of light  me so again is another vermont so i product or doesn't have to be but often is it's basically soybeans with a culture added to it and that sort of fermented in your show you into mar oftentimes as the liquid that runs off of the manufacture of this if it's made traditionally very healthy food it's sort of a paste and you can get you'll be able to find it most groceries i shop at the health in grand haven where i live there is nature's market here in town do they do an excellent job when i lived in holland i used you go there quite a bit they're not giving me any money for this indoors and you know i think i'm maybe i need to work this out a little bit better i mean you need to be a little bit more business savvy so you t this is what it is a fermented chili paste in my house we call it rooster sauce because there's a big chicken on it and you can you can get this at the imported grocery aisle at myers and the i love going  to the market that's over by shooters here in town it's one of my favorite places in town if you can want to spend a couple hours and just walking around it's the tiniest store in the world but you could easily spend a couple hours there i love that place it has a nice if you get a chance to later it has a very is that word again that sounds bad it's that weird there's a weird fine line between spoiled and firm ended and this is a this isn't that lovely side of fermented yeah yeah it's got a sharpness it's there's chiles and it's it's spicy so you can kind of but it's spicy in a really good way you can see the seeds in the red in the in that business so it does say alert alert so you can kind of temper this however you wish me i'm very good with hot food for myself i enjoy it but i understand and so basically this is simple as that is the marinated would look something like this just kind of all with together and it doesn't have to be rocket surgery or anything like that it's real simple and this is an example of temp post marinate and you can see the beans and they're like nice and lovely and bounden it now doesn't look so shocking i'm going to cook some you know just so while we're doing something else so you can get an idea and hopefully this is going to work i don't really use them much i don't own mama at home i understand the use and the need sometimes they just kind of freak me out on a kind of a way but for this sort of thing they're really lovely and since they won't let me have you taste anything will this final be just but the world of thumb with that is if you use never heat them up dry if you heat up a tough line pan dry you supposedly gives you noxious chemicals and nobody wants noxious chemicals so that's just a real simple little olive oil blend that we use in the restaurant whatever you choose to do use at your house i use olive oil extra virgin for most things raw in my house and i am a big fan lately of coconut oil the refin oil i like it quite a bit i also always have a quart container in our restaurants both of our restaurants we get a full pig in every week from my friend and his son anthony there by  and so as a result of that since we use everything that comes in on the pigs i always have some lovely i have a surplus of lovely rendered lard and so i always keep a court container of that my house especially if i'm making beans or something like that i love it i don't think it's come to i think when it all is said and done when they change what's it's just like being with it when i was younger i used to be with it and then they changed what it was and i am no longer with it i think some things like fats that are good and bad just this last week now coconut oil isn't as lovely as they thought well it's fat it is what it is fat is flavor fat is good in moderation even moderation in moderation but i think that naturally rendered pork lard is not going to be the demon that it has been considered in the past always so well this is kind of going you can see that it gets kind or smell you can see it's kind of got a lovely the soil gives it kind of  at that fifth taste a little bit i'm eating s and it's kind of nice i'm all that's kind of doing its thing a little bit we're going to go over and we'll talk about wild rice burgers i'm going to do something like that for you guys today and this one's a little different because this is the obviously most non begin of what we're doing today but  again you know my goal is i can always consider myself an enlightened omnivore you don't get a lot of meat in my house but i enjoy it again i moderate it so i get you know a little more and see with there's enough sugar if you can see from that soil and you get a nice little carmel here i think that's key for everything that we're doing here today is to have that kind of color that carmel ization just makes things yummy so wild rice burger one of the the struggles with hamburger or veggie burger is how do you bind it and keep it together and the the cheater way the easy way is eggs so i lived in northern minnesota for a little while and these wild rice burgers i'm telling you were they swept the ocean they were people were huge fans it was a very big thing some of the best wild rice in the country comes from there and they're very excited about it and they should be it's an amazing product and it's this rice speaking of this is one of those things that you when you find it and it's right in the store you're like good gracious why is that so much money well and it is quite expensive if you get a chance to come up when we're done here i would fully endorse kind of dissed and no one's going to judge i won't  get in that a little bit and smell it it has a very unique aroma it's very earthy the grains you'll see are quite long at least probably from that digit of my finger  their hand harvested basically which involves they come in with a canoe and some sticks bend the rice over whack whack put it into the commute take it off and then someone somewhere has a big metal colder and they build a big fire and they put the metal cauldron on the fire and someone throws the rice in there and then another person with moccasins on comes in there and start stepping on the rice and that's how they part of the rice and that's how it's been done since moby dick was a minnow and it's a traditional food it's a very traditional native american process and you can tell the difference there is a difference and so here is some cooked rice the rice is cooked with the carrots and onions and i kind of do that little bit together there for the sake of magic of t v i kind of did that before i got here this morning  here's the curry and then so again now i have a pretty wet mixture here cheesy rice a thing some i think it definitely would need to more or the s and p had my house would also probably used any kind of cracker that you like i mean if you're going for it i mean i think a ritz cracker pulverised in the food processor wouldn't be a bad thing personally  use my house much i like having lots of crackers around because i like to eat them with sardines and that guy and so i'm going to add just enough of this pinko in with the pinkos going to do is of again help us with the binder it's going to soak up that liquid cracker crumbs will soak up the liquid and this one's going to be no joke like if i pull this off this is going to be kind of a feat of demo cocaine so well i mail order it but you can go if you go to the supermarket and look around you can find it it will be in a small packet import stores mail order is another good one there is a couple companies that do that as their job thing i mean that i even at my age i say i make comments all the time about boy if i was a child and i had a little thing in my pocket that could answer every single question i possibly have where would i be today instead of go look in the encyclopedia or shut up you're bugging me right now i would probably be very misinformed and confused at the same time too but i think google would be a great place to go are some places that are small companies in northern minnesota and canada that will gladly sell it to you they are very proud of what they do and again it's not cheap but a little goes a long way and  i want this to bind up and not make me look foolish and that's very difficult so i get something that's fairly dry and also very resistant to ball up together so here we go all this a work your barbecue grill might not be the best way to go with this the the temp a no problem the the next one we do the world the next one i'll talk about the black bean burger that one no problem on the grill but this one this one might be if pan frying it isn't for you for whatever reason i think if you put it on a sheet pan in parchment paper and kind of broiled it that way it would work pretty good for you too  we'll see how that works i'm very tempted yes yeah it's a solely based it's whole so a way that's cooked and then inoculated with a bacterium and then kind of comes together like a cheese kind of because the beans are if you if you look at that you'll see that the beans the beans are whole still here this is probably your yeah if you look and i do this is this breaking the fourth wall is that where you can see that at their actual beings in there and they're kind of held together y go play the lottery when i'm done with this today and see just like i mean i couldn't even ask for a more perfect sear on that right there like that  and again that's what's going to build flavor in if you are so so inclined this is where the cheese comes out and cheeseburger it up there's already cheese inside however again like what i was talking in  the little sheet here it's really about a lot of it is about what you want to put on a hamburger and that's what makes it very very if you put manet's in lettuce and tomato and onion and something it's going to be vaguely whopper ie if there was some smokiness in there so i think you know now with the farmer's market i have these lovely stuff here that this this is this makes me happy this is this says hamburger to me you know years the same way  hamburger this is hamburger yeah this is the best time this my favorite time of the year for that little less traditional you know kraut which is lovely you know we leave it we don't even cook it so it stays nice  the plastic and they know another way you could do it is another thing that's not on the list but i mean anything that you really kind of want i tried really hard we get right now we have this lovely cheddar broccoli from charlie ham  open allendale way or cheddar cauliflower pretty soon it's still pretty hot here for the people here in the market to have it but it's very possible for you to go ahead and cut if you think of the cauliflower like this and you could go in as long as you get the core you can cut a nice fat steak out of it this way you know cook it and season it and grill it that way salt and pepper it and it's quite lovely  you know salt and pepper you treat it like a steak if you put things like your people use often montral steak powder my dating myself montreal steak powder it would make it taste steak like  same with something lovely like this if you just imagine like turning it into a hamburger it could be done you may have to do some sort of pre cook into it oftentimes in the restaurant like if we did a steak out of this cauliflower we might first start cook it in a vacuum seal bag which is one of those restaurant tricks but just a small little poach take it out dry it drain it and  it would be quite lovely that the black bean burger is where i'll finish and i just it has you can see the recipe there it's quite long i would encourage you if you want to see more of that i did a demo for yesterday and went through that one but there's a lot of little things so today i had to make a decision of how to do a good demonstration for you and talk about things in a way that would be useful without having to over with overs so much so what i have here is our spelt black bean burger that's on the rest of that i gave you the recipe for the sheep and you're welcome to take a few and take a few of the sheets if you want to yeah and basically it has spell which is sort of a throwback we sort of and more ancient version of modern we brown rice and but you can use any grain you could or not any grain you could use pharaoh you could use keen wa if you don't do the wheat course there's bread crumbs again there too so then you guess you would be at a point but i guess if you want to regulate it these are black beans as you can see too that this one when it's done right is very  put it on the grill and again we'll give you a little this took a little bit of a process and it's because i like you guys so much that i share this with you when we open up the knickerbocker we developed this recipe and we ate i ate a lot of veggie patties and so we got to this i had three or four chefs just like ok we need a good we need a good veggie patty we need a good veggie patty so after several weeks of r and d and this is what we came up with we're very happy with it at the knickerbocker we sell it on a vegan vine from our prayers at field and fire who do a great job and  know better but again so i'm going to cook this basically the same thing you know you get a nice crust on each side of it the recipes there let's talk about it a little bit there's a lot of work with a food processor for that recipe and it's a little convoluted again like i said i brought it to my chefs to try to solve this problem and they solve the problem like many young men do with probably the most complex solution they could come up with and but we have to the restaurant will sell anywhere from at the knickerbocker a day a you know we can sell eighty of them in a weekend no problem so we have to be able to to make a big batch of a good recipe that you have will scale a large batch they freeze really well i would put them in patty m and put them between papers and put them in the freezer is what i do at home and then they're there for you when you need them i'm in a two two working household as well so that five o'clock pinch to get dinner together is just brutality it's nice to have some tricks up your sleeve for that otherwise you end up with something that you may regret food it's take a short cut sometimes it's a complex conversation in my house we don't we don't really say the word mcdonald's in my house i have a five year old and it's a challenge but again you know if you look at it and like i said what makes a burger is is all the lovely burger he things you know you have nice bun toasted around toasted however is your predilection a nice onion not going to cut too much of this because i want and i slice of it when i go home and i'm going to make a sandwich a little bit yes basically we just carmel ization is just that lovely brownish color and that is an awesome question what we do in the restaurant we place them on cheap pants with just nothing they're dry they have nothing on them and we just roast them down until they start to take out their liquid you don't want to solve them too fast because there is a lot of mushrooms are mostly water and when you're when you add salt when you're cooking the point that you add salt you have to be deliberate about because you have to understand the fact that if i'm cooking onions here and i at the moment i add salt to them they're liquid out for a very brief moment that will come out and you have to use it sometimes it's you can use that to your advantage to like so if i could mushrooms on the stove which is another way you could do this is i just get a pan smokin hot dry no oil nothing that's a little bit too much as close as well done i'll take a pan and get it smokin hot dry and just throw the mushrooms c in there and they squeak and they make all kinds of noise and it's a lot of fun because they go kick the can they squeak in the hot pan just like that you hope you got that and shake it around and move it and so they don't burn and they start to shrink down and when i get to the point where they're pretty much cooked and they start to get some color on them that's when i saw it on the little bit and it pulls the rest of that liquid out and what you could have if you had a button mushroom that started out this big even if you left a hole or just cut it in half it'll be the same version of itself but very tiny because you've just pulled the water out of it and there karma lies that way in order to control the liquid in the mix too because the liquid is sort of your it's your it's your enemy and your friend at the same time because you don't want me in the best food is juicy food is wet food i tell my cooks but  you get your paddy to come out not just crumble which is the biggest obstacle to do these things is that you need it to be bound together so there's that balance so there's the here we do the burger burglary stuff to me you know i'm kind of i have a big mouth loud and so i go tall you know these here these little jim dandy wonders are hundred year old knickerbocker pickles which sounds really kind of funny but i have one of my sushi chefs as i like to say as a young man but he my age but he's is a gentleman that i've known for quite a few years his name is jason knickerbocker so he came to me and said when we open up the restaurant it's like you have to hire me because my name is knickerbocker  he came also with a story about some beads in manhattan island two he's old dutch and his grandmother's this is his grandmother's pickle recipe that he brought with him we serve it with our nashville hot chicken sandwich that we've developed the ground which competition which we took third which is ok and they're really they're really fantastic again it's about what you put on it is really what makes it you know if you have all the textures there with this burger is nice because the spell the grain being whole when you bite it it gives you a meaty resistance it is almost like when you make the mix it's very reminiscent of ground beef it's sort of looks like ground beef if you are kind of if you squint really and  and it has that look to it but it also most importantly again it is their enjoyable by themselves just being what they are they don't have to be anybody else just like all of us they're special in their own way for what they are but i think there is an expectation to have something meaty and chewy and satisfying in a veggie patty and the spelt in the rice do that you have a complete protein because you have beans and brown rice together are beans and rice together generally make a complete protein the spelt is also among wheat as a higher protein count and it's in no it's kind of lovely that way  we're really proud of this and we think it's really nice and our customers tend to love it too and like having those options and again you know it's about it's important you know to take advantage of the best of the season i mean this is the best time to live in west michigan as somebody who is a chef in both market in duluth i can tell you this is the one of the greatest places to be and one of the greatest times to be  there i think we could get at the farmer's market in duluth is a style this big and there's coal robbie and cabbage and herring and there might be some beets but that's about it maybe a rutabaga or two yeah my grandmother my maternal grandmother was from minnesota and she couldn't even look at a rutabaga anymore just didn't i think there was a bad story there yes but if i guess that's what i have for you guys today and if you guys have any questions for me i would be glad to hang out and answer them again i think you could be creative i think there's some nice options with you know last time i did the demo we did carrots a steak i did a steak carrot i think if you start to think about some of these media flesh here vegetables as options for steak and you can also have i think it's very the modern parlance is i think we've in america we've gotten so good at producing food we're really good at it you know among other countries we do it and we have it down and i think it is also led to some other things where i think generally speaking that restaurants are coming around to this but the old tendency of a big eight ounce portion of animal protein is sort of antiquated there i personally don't eat that much you know i mean there's a time in a place i like a big steak once in a while but at the same time too you know i have to live every day and you know i have to make face the grim reality of the doctor's office and my cholesterol count as a chef it's always a scary scary dialogue and and you know i think that there's other ways of looking at it to have that satisfy satiated with or animal protein in a way that just uses less of it you know i think it's more appropriate i would be more inclined to eat a six ounce portion or a seven outs portion then when i started in restaurants they used to put sixteen ounce portions on and you know there was a time not that long ago where that was somebody would eat that for a week you know would be their approach you know but because we're so good at it in the supermarkets in the stores and everything is just so  they just can just produce and produce and supply and demand and prices of groceries and you know but i think it it kind of so sort of creates a way that we haven't always been thinking is that i thought this way without thinking this way so much i guess that makes sense i don't really want to proselytize or anything about it but i think you know what what's good to eat is what makes you feel good when you eat it and you feel good if you feel happy you feel satiated and you feel like you know you didn't eat a week's worth of calories at once i think that's a that's a good feeling i mean i can tell you and it's pretty obvious that i am a person who can get down with some food it's beer for me actually when i get on the scale it just says beer doesn't even say a number this is beer i didn't know it was a number but i'll hang out and any questions you have and hang out and i hope you enjoy it and i hope there was something useful that you were able to take from it and enjoy this beautiful day