#1782 - Daniel Holzman

Joe Rogan (0:04)

The Joe Rogan Experience.

SPEAKER_3 (0:17)

Big, new book, cookbook.

Joe Rogan (0:18)

Congratulations, it's a great idea, because there are so many fucking questions that so many people have about, like, what is the way to do things? Like, what is better? Like, what is the difference between a cheap knife and an expensive knife? Do I need an expensive knife?

Daniel Holzman (0:32)

So if you're a chef, anybody that lives in the world of food, you just get, like, you probably get pitched ideas all day long, because you're an entertainment guy. Well, if you're a chef, you get the, like, what's the best way to cook the chicken?

Joe Rogan (0:45)

Right.

Daniel Holzman (0:46)

What's the best way to salt this? What's the best way to, what kind of pan should I buy?

Joe Rogan (0:50)

So do you have a stack of these? Like, here, read.

Daniel Holzman (0:52)

So that was the idea. I'm like, I got a profit off this.

SPEAKER_3 (0:55)

I'm tired of answering these questions for free.

Joe Rogan (0:57)

And this hat that you gave me is your LA pizzeria.

Daniel Holzman (1:01)

Danny Boy's Pizza.

Joe Rogan (1:02)

Which by the way, LA fucking needs really good pizza. Because pizza in LA is a lot of hit or miss.

Daniel Holzman (1:10)

There are a lot of, there are a lot of pizzerias in LA.

Joe Rogan (1:11)

And you're in downtown LA? That's a risky move.

Daniel Holzman (1:16)

You don't even know risky move. When did you open it? We're in the, we're in the base, the ground floor of a giant building, like a giant like corporate building.

And it's just ghost towns, like nobody was there.

Joe Rogan (1:28)

Is anybody in the corporate building?

Daniel Holzman (1:30)

For the last six months, it's been completely empty. Now people are coming back to work finally.

Paying off.

Joe Rogan (1:36)

When did you open it?

Daniel Holzman (1:38)

We opened six months ago.

Joe Rogan (1:39)

Oh, no.

Daniel Holzman (1:40)

Oh, yeah. And I was perfect timing though, because you know, like COVID was.

Joe Rogan (1:45)

Danny Boy's Pizza.

Daniel Holzman (1:46)

There's Adam Hanson.

Joe Rogan (1:48)

That looks like a legit pizza place. I want a fucking pizza.

Daniel Holzman (1:51)

I know. I should have brought you pizza.

Joe Rogan (1:53)

No, no, no, no. It wouldn't have been right. I have to be there.

Daniel Holzman (1:56)

You see those little bubbles on the crust? It's like a whole thing. I want to talk to you. How much time we got? Like 15 minutes.

Joe Rogan (2:00)

You got as much time as you want, bro.

That looks goddamn good. I'll tell you what. I always want to know, like, what is the purpose of wood-fired pizza? Does it make the food taste better? Does it impart like a smoky flavor to the pizza?

Daniel Holzman (2:13)

It definitely imparts a smoky flavor. It's also hot, right? And like cooking over wood is special.

Joe Rogan (2:18)

Yeah.

Daniel Holzman (2:19)

You know that. Because you're like a wood-fired cooking enthusiast.

Joe Rogan (2:23)

I've gotten really into it lately. I got one of those Argentine-style grills.

Daniel Holzman (2:26)

Are you grilling or barbecuing also?

Joe Rogan (2:28)

I do a lot of stuff. I'm obsessed with cooking meat in particular, but I got one of those Argentine, you know, crank up.

Daniel Holzman (2:35)

Yeah, amazing.

Joe Rogan (2:36)

Yeah, it's amazing. I love cooking over hardwood.

Daniel Holzman (2:39)

What company did you get it from?

Joe Rogan (2:40)

I got it from Suntara, Suntara Pro, but I'm having a whole outdoor system installed, like with brick and mortar and everything, by a company called Grill Works.

Daniel Holzman (2:51)

Oh yeah, Ben, Grill Works.

Joe Rogan (2:53)

They're the best, right? They did that place that I love, Bazaar Meats in Vegas.

Daniel Holzman (2:58)

I think that they make some of the most stunningly beautiful grills out there, and they work really, really well, and great restaurants use them.

The only thing that I would say is, you know, there's one piece of the puzzle that I've learned recently from these guys at J&R. J&R make really great grills as well, phenomenal grills. And they've got this fire brick that they line them with. You know what I'm talking about?

And the fire brick, it holds the heat in a way that's really interesting. I'm learning a lot about wood-fired cooking. It's something, it's a little bit of an obsession. And I feel like if the fire brick itself, if you can get that hot, that's where the heat comes from, and then the wood becomes the flavor.