oh Jesus burn the house down what smells
00:04
like gas whoa
00:08
kitchen daddy hi I’m Matt I am 29 years
00:12
old and I can’t go the extent of my
00:14
cooking is embarrassing the most I can
00:18
do usually is I cook frozen dino chicken
00:20
nuggets let me show you my freezer cuz
00:22
that’s where all my food is die nobody
00:24
is best thing ever they’re delicious
00:26
frozen breakfast burritos I live by
00:28
these because they’re delicious they’re
00:29
easy to make it’s all my food there’s
00:32
not much and it’s not because I don’t
00:33
wanna code it’s more convenient to just
00:35
do stuff that’s quick on the go like the
00:37
last time I cooked was Dino nuggets the
00:39
last time I actually thought I’d cook
00:41
something I bought a premade chicken
00:43
pasta and a can of pasta sauce and they
00:46
made chicken pasta so basically all I
00:47
did was boil noodles that was like the
00:50
most extensive cooking I’ve done in a
00:51
while I want to learn how to cook
00:52
because I feel like it’s an important
00:54
life skill cooking is a therapeutic
00:56
thing so whenever I do give myself the
00:58
time to cook I feel really good about it
01:00
there’s a sense of pride that comes from
01:02
eating something that you made yourself
01:03
I’m well into adulthood and it’s almost
01:05
embarrassing that I don’t know how to
01:06
cook so I want to become more of a daddy
01:08
be able to cook for myself and other
01:10
people because it’s a mature thing to
01:12
know how to do okay so we have the
01:14
basics we have our fork we have our eggs
01:16
and we have a bowl I’m gonna start
01:18
scrambling these eggs and start cooking
01:22
not bad no shells in the bowl oh
01:28
I think I got some shells in there oh
01:32
well they’re little we’ll eat them it’s
01:34
good protein right turning on the stove
01:43
light this bad boy up oh Jesus okay
01:49
grease it up so nothing sticks in there
01:53
my eggs in it is so watery it’s cooking
02:00
though nothing’s burning yet add a
02:03
little salt and pepper this is
02:09
definitely cooking I think I’m done
02:11
maybe a little more salt do salt bay
02:15
action Bon Appetit
02:21
[Music]
02:23
the moment of truth let’s test it out
02:26
see how this tastes
02:28
I’m not mad about it it’s really good
02:30
actually a little salty okay but I need
02:33
someone else to try this because I can’t
02:35
just be my own judge Alex come here are
02:38
there any secret ingredients in here
02:40
just know about love there’s something
02:43
crunchy in here there’s some pepper in
02:45
there okay there might have been like a
02:47
couple little shells that got in there
02:49
but that’s good right that’s fine
02:51
salty and crunchy
02:54
[Music]
02:59
hi of course Kelly co-owner and founder
03:02
of middle bar I’m Rina Shankar and also
03:05
co-owner and founder of middle bar well
03:07
we built middle bar in 2009 in our house
03:10
and it was a hobby meant for cooking and
03:13
cocktailing really not meant for any
03:15
kind of business and we began selling
03:17
2014 the response has just been amazing
03:21
so we’ve taken like the farmers market
03:23
and like just blown it out of the water
03:25
I was a television production and Rini
03:29
is a shrink this baby just accidentally
03:33
took over I’m so proud that middle bar
03:36
as a queer business can send out the
03:39
like bat-signal for our people and our
03:41
people are people who can hang with
03:42
people people are talking to each other
03:44
they’re sitting at the family table
03:45
they’re meeting each other the neat
03:47
thing to watch is just how diverse broad
03:49
swath the population that we get to like
03:52
bring in here and connect I am chef
03:59
Jason every I am the executive chef of
04:01
middle bar on Market Street started
04:04
working here we are coming on our year
04:06
anniversary so it was less than a year
04:08
ago that I started working with the
04:09
latest I’ve been cooking for as long as
04:11
I can remember since I was able to like
04:13
stand next to the stove with Grandpa and
04:15
then professionally I’ve been cooking
04:17
since I was 15 I got accepted into
04:20
Louisiana Culinary Institute when I was
04:22
16 and I graduated from there when I was
04:24
18 and I have been continuing to pave my
04:27
way through being a trans chef is not
04:30
exactly something that’s known I find a
04:32
lot of people in the queer community in
04:34
the trans community that are part of
04:36
this profession are not really out about
04:37
it and I choose to be visible I’ve had
04:40
the privilege of eating is amazing food
04:41
a couple weeks ago it was some of the
04:43
best brunch I’ve ever had in my life you
04:44
are a kitchen daddy and I’m a kitchen
04:46
baby and I’m trying to become more of a
04:48
kitchen daddy in my life so what can you
04:50
teach me today so I’m gonna teach you
04:51
two things I’m going to teach you how to
04:52
poach an egg and then the other thing
04:54
I’m gonna do is I’m going to teach you
04:55
how to flip which in the kitchen we call
04:57
saute so we’re gonna learn how
04:58
look good and taste good exactly that’s
05:01
all I care about
05:02
okay we’re gonna jump right now so you
05:04
gonna put enough to seriously coat I’m
05:07
gonna put a scoop in there you see how
05:10
it immediately starts to cook in the fat
05:12
that’s good that’s what you want and
05:14
then once you got the batter in that’s
05:16
doing the bubbling thing I’m gonna have
05:17
you cut the heat down to about medium
05:19
you want to flip just around the time
05:20
when this eat you can see how it’s
05:22
starting to brown around the high school
05:24
and the batter on the top is also going
05:26
to start to cook you want it loose like
05:28
that right but I’m going to have you
05:29
stand back okay okay all right and it’s
05:32
going to be one motion whoa it was cool
05:36
the way that they taught us in school
05:38
how to do it they gave each of us a
05:39
saute pan and a piece of bread so I’m
05:42
gonna put the bread in your pan so you
05:43
feel the weight of the pan right so you
05:45
want the weight of the pan to work with
05:46
you so you’re gonna aim it down just a
05:48
little no almost you go as high as you
05:53
want you to don’t be afraid of it oh
05:54
well all right are you ready you’re just
05:57
gonna do it
05:58
no fear Oh kind of do it again
06:05
perfection golden-brown
06:08
fluffy crispy I mean I’m from here I’m
06:11
gonna show you how we played it here
06:13
great and what I have here is our
06:15
sibling y’all which is made with dessert
06:16
wine so we’re gonna put a line of it and
06:19
so now you have a spatula in your hand
06:21
and what I want you to do is you’re
06:22
gonna fold this into the middle and
06:24
you’re gonna fold this into the middle
06:25
it’s the crepe baby and it’s gorgeous
06:27
you’re going to get a scoop of this
06:30
blueberry compote
06:31
but the blueberries kind of fall out
06:33
yeah yeah that’s what you want so this
06:37
year is my my handy dandy powdered sugar
06:40
shaker well I’m ready to serve this to
06:43
myself it’s getting a little bit of
06:47
everything
06:48
berries and sugar is amazing all right
06:51
so now we’ve learned how to flip and
06:52
made a sexy crepe and now we’re gonna
06:55
learn how to poach an egg so what we got
06:56
going on in here is we got a rolling
06:59
boil happening and this would be
07:01
considered way too high if I dropped an
07:03
egg in there right now it would break
07:05
apart so we’re gonna go much lower than
07:08
that we’ve got it perfectly where we
07:10
want it you see the heat that’s coming
07:11
from that stuff like that yeah this is
07:13
more of like a still hot spring versus
07:15
like a hot tub with jets yeah there you
07:18
go
07:18
we have here distilled white vinegar
07:20
okay I’m gonna put a little bit of
07:22
splash it’s basically gonna be about
07:23
like half a cup two tablespoons of salt
07:26
Tamera you absolutely positively need
07:29
the vinegar to put the egg so we’re
07:32
gonna crack it on the pot and I’m just
07:34
going to ever so lightly
07:37
softly drop it in there now you’re gonna
07:39
do the other two once you have lifted
07:42
them up out of the bottom of the pot
07:43
they’re gonna keep circulating around
07:45
each other and that’s another reason to
07:46
keep an eye on it cuz I’m gonna keep
07:48
hitting the hot spots and floating away
07:49
from the hot spots and going back but I
07:51
would say check it every 60 seconds or
07:53
so see how we got a little bit of jiggle
07:56
yeah that’s the give it back you want
07:57
that is a perfectly poached egg okay oh
07:59
this one feels better it’s a little more
08:00
firm on into the bowl I’m gonna show you
08:02
how we can kind of plate this up and
08:04
like again food a sexy way we’re gonna
08:06
use some coarse black pepper
08:09
I usually over salt my egg final piece
08:10
of going icing which is the chef’s blend
08:12
of microgreens is gonna put it right in
08:14
the middle and microgreens also add
08:16
flavor profile to it too so how do we
08:18
know if it’s perfect when you cut into
08:20
it you lose Oh know who’s ready please
08:24
is let’s see this is what we would call
08:28
poached medium and I’m gonna tell you
08:30
that wasn’t you that was us letting us
08:32
sit there for a little while while we
08:34
please okay cuz the food and the
08:36
chemistry and all of that it’s gonna
08:37
continue to cook yeah I’m gonna say
08:38
goodbye it
08:40
hmm delicious better than my scrambled
08:44
eggs out for sure if you learned
08:46
something new here today yeah thank you
08:47
so much for teaching with us I
08:48
appreciate it tastes good and looking
08:50
good and you didn’t both I went from
08:52
this morning barely knowing how to
08:54
scramble an egg to learning how to flip
08:56
a crepe and poaching an egg the hardest
08:59
thing I did today I think was flipping
09:01
the crepe because it’s scary like you’re
09:03
holding a hot pan full of oil and you’re
09:05
flipping something towards your face I
09:07
was pretty terrified but they tasted
09:09
amazing the results were good I wouldn’t
09:11
learn how to make more food I think it’s
09:12
just getting over that fear and just
09:14
having a bit more confidence in what
09:15
you’re doing in the kitchen things
09:17
aren’t as scary as they really seem I
09:18
feel a little bit more confident about
09:20
my kitchen daddy skills I don’t think I
09:22
can say I’m a kitchen daddy yet maybe
09:23
someday after some practice but I had an
09:26
amazing time and I got to eat some good
09:27
food
09:27
[Music]
—
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