everybody this is ruben you're listening to each we're here to talk about food restaurants restaurant business the restaurant industry so if you have any questions you have a new comments to make about what we're going to talk about  course remote or has is part of the i'll tackle rielle dynasty and also he has his eat facility and downtown ham and we can talk about either one of those two if you like ramona let's talk about this for prime rib there traditional they're done in the whole rib and they cut it right table side they don't have a lot of options if you have matt very few options but what they do they do really really well couple other places the pads high end and there's a place called then right across the alley they've got a place called of back and that place really rocks it got really innovative creative food and that's where all of the restaurant people go after they get out of work so you see a place packed that they're doing the kind of a communal table and there for a long time about twenty years ago and even further back there we came a restaurant supply area and a lot of a lot of meat shops a lot of approaches shops a lot of pots and pans shops but as as the population density in the population as change is becoming more and more gentrified a lot of yuppies lot of younger real professionals living there and now a lot of those places like like a girl and a goat is right in the shop that i used to go buy pots and pans at girl and her go girl go is it girl and her daughter girl in the go girl and the goat girl and the goat and we just kind of stumbled on it and i saw that that's one of the highest threat runner highest rated restaurants and all of game and that's this is the this is the trend in high end restaurants or even even medium to high end restaurants the trend is keep it keep it very local as local as you can keep it as fresh as you can make it make everything on the premises don't take anything out of canada by the way this is what been doing for forty years and that was my montra always has been my big thing make everything fresh make everything from scratch and people come into my place and say well why don't you just buy the moly out of the jar it's so good and so consistent well why because i've got a kitchen you have a kitchen you make your own stuff don't don't cut any corners that's the trend that's a people are doing these days carneval i will disagree with you i thought it was a little overpriced and that the food that i got i thought could be gotten elsewhere for less and there actually had some i think some chicken that i thought was a little over cooked and that's hard to do because i love my chicken over cooked but carneval i think it's more that i don't know if you could see it from its restaurants way so it's off a lake a couple blocks north of lake i always give a restaurant three tries my rule of three is because one time you go into a restaurant and it's great you think my gosh it we're eating angels you know it's a theory could have been a mistake could have been just just a fluke like a you go to a restaurant and it's terrible amanda chick was over cook or dishes battered i was bad that could be a mistake too so i was go two or three times before i make a judgement on any one given restaurant i agree kind of always gone in there it's been really really packed and we've gotten kind of questionable service because of this so many people in the place cleaner i like him i like use i do use i like his style i think that it's still a good place so it's a very pretty place to go to it's gorgeous inside the drinks are great you're right it's a little high priced but for a special occasion you're chicago so that's where you go you know we go for pizza sometimes there's a joint on state street meal on the on the pitch on the slide when they put in the oven they do also but they put it in the dough so what happens is that the very last piece of pizza that you get enough that pie you still it's crispy is the first one that little bit of corn meal gives a little snap to the concept basically so you don't have to go to the city to get really good food yeah that's right but people do want to go to the city from the region in they do all the time and i and i get the feeling and i only say this from personal experience it's like i'm only going to do that at the most once a month ok so i don't really know the scene and who's hot and who's not and that's it's troublesome to me like and i give you an example and i get you guys well it's a skill let's go to them and then i' ok ok hold on a second how are you going to cook the pork shoulder we're going to boil it yes and then basically what sauce would you mix with that pork shoulder to put o pick the tomato with it's absolutely right they go crazy crazy crazy had to do a lot of canning in the summertime and the i don't know what to do the rest of the year but they can when the tomatoes are perfect and that's what you want you want to buy the best depends on how much time you want to spend you want to cut corners this is linda right well it depends on how much you want how much you want to work for what you've got you're absolutely right about the american tomatoes they're good get the the to me that has the least amount of processing the more processing that you do for any any given product the farther away from the farm you're getting so if you buy whole appeal to made as that's what you want blend them down and then you experiment cook some onions into hey linda well let's hold them down here you're standing there and shack invent tells and you've got to pick a tomato can tomato to use in a sauce for pork shoulder tacos you got to pick one tell that so if you don't mind paying a couple of pennies extra go to you tell you an important section of the of the grocery store where they got the pine nuts and all the fancy oils will be like that and almost every grocery stores are going to have an imported tomato they're not that much more expensive and you