JCS: Whatd'ya Do That's New 10/13/2026

For this edition of Whatd'ya Do That's New, we talk about Jim's choice, which is a 12-minute on YouTube about 'How to Make the Five French Mother Sauces.' Next week, we will discuss Deborah's choice, which is a 19-minute video about 'Old Celebrity Interviews We Should've Taken Seriously on YouTube.

See omnystudio.com/listener for privacy information.

Speaker 1: Obviously, this is why YouTube was created.

Speaker 2: Obviously. At Jim Colbert Show on YouTube. Good afternoon, morning, Colbert.

Speaker 3: So yeah, that jellyfish launch this morning was amazing. It

Speaker 3: was up in Canaveral Groves at about 6.30am. and got

Speaker 3: a great view. Jack, I sent over some pictures to

Speaker 3: your email. But also, yeah, I'm not sure about the

Speaker 3: NFL this season. All I know is, last year, Patriots

Speaker 3: beat the Bills in Week 4 and then went on

Speaker 3: a tear. This year, had the same record, did the

Speaker 3: same thing. And, Jack, I'm very sorry what happened to

Speaker 3: your Raiders, but we.

Speaker 2: Back, baby! Big T out.

Speaker 4: Hey, how's it going, Hunter? Is that the indicator of

Speaker 4: being back?

Speaker 5: Yeah, I did send some photos to Jack via email

Speaker 5: this morning. One of the most incredible sites and launches

Speaker 5: I've ever witnessed and many others. Yeah, Jack explained he

Speaker 5: hadn't seen it, but I really got to ask why

Speaker 5: a shareholder and board member wouldn't go out and view

Speaker 5: one of the most amazing things his company has to offer.

Speaker 4: Great point. What time was the launch?

Speaker 2: Aloha.

Speaker 1: 6.33 this morning. Yeah, I was sleeping.

Speaker 4: Like a good shareholder? Yeah.

Speaker 1: Counting his money.

Speaker 4: Just like Elon Musk was. Your 4 o'clock keyword is Bills. B-I-L-L-S.

Speaker 4: Slide over to RealRadio.fm and send that away for your

Speaker 4: chance at $ 1, 000. Bills is the word, guys. Go get it.

Speaker 4: And remember, you can enter via the app as well.

Speaker 4: And while you're there, make us your number one preset.

Speaker 4: I'm Jim. There's Deb. Hello. Jack is here as well.

Speaker 2: Yep.

Speaker 4: Let's do what you do that's new. What you do

Speaker 4: that's new.

Speaker 5: What you do that's new.

Speaker 2: Hey!

Speaker 6: There's an old and new, something new to do.

Speaker 5: We're relying on you.

Speaker 4: Tell us something new about you. You buy Klausman Law.

Speaker 4: That's right. Klausman Law. K-L-A-U-S-M-A-N-L-A-W.com. Office is right there in

Speaker 4: Winter Park.

Speaker 2: 407-917-1718.

Speaker 4: Car crash. Call Klausman. We'll talk to Glenn on Thursday

Speaker 4: for Colbert Court. Until then, we'll continue on with What

Speaker 4: You Do That's New for eight years here on the

Speaker 4: program every Tuesday at 4 o'clock. One of the members

Speaker 4: of the show will choose something for the others to watch, read,

Speaker 4: or listen to. We will do that and then reconvene,

Speaker 4: discuss it, move on to the next member. This is

Speaker 4: my choice today, and then we'll find out what Deb

Speaker 4: has to offer here in a second. You guys know

Speaker 4: how much I love to cook, right?

Speaker 6: Yeah.

Speaker 4: I love to watch people learn how to cook. I've

Speaker 4: taught my kids how to cook a little bit. It's

Speaker 4: fun to watch them cook. take those skills to make

Speaker 4: sweets or savory dishes and stuff. I actually just sent

Speaker 4: my chili recipe to my mother-in-law so she could enter

Speaker 4: a church contest.

Speaker 2: Nice.

Speaker 4: So talking to her about that this morning. So I

Speaker 4: love to cook. It really is one of those things

Speaker 4: that makes me very, very happy.

Speaker 6: What chili recipe did you give her? Because you have

Speaker 6: one that you won, and then you have one where

Speaker 6: you finish in last place. You finished in like sixth

Speaker 6: place in a five-person chili contest.

Speaker 4: That's when I center. No, I center the Torrey's Texas Red,

Speaker 4: the one that we have up on JimColbertLive.com. Okay. So

Speaker 4: I center that. And there is an error in that.

Speaker 4: I read it this morning again. There is an error

Speaker 4: in that recipe. You do not use that much chicken stock.

Speaker 4: It's only like a can of chicken stock. I have

Speaker 4: 32 ounces up there, but you don't put that much

Speaker 4: in there. Oh, my goodness. If you did, you'd have

Speaker 4: to cook it for two hours to get it out

Speaker 4: of there. You are a saboteur. Yeah, yeah, saboteur. So

Speaker 4: I chose a small video. I think it's like 15

Speaker 4: minutes long, something like that.

Speaker 1: 12 minutes and 27 seconds, I think.

Speaker 4: There you go. But it seemed like 15. And it's

Speaker 4: a chef, and he's teaching you how to make the

Speaker 4: mother sauces. And the mother sauces are five sauces that

Speaker 4: almost all other sauces are built on. And I'll give

Speaker 4: you an example. Everybody knows Hollandaise sauce, right? Yeah. Hollandaise

Speaker 4: sauce is basically... It's egg yolks, it's butter, it's lemon,

Speaker 4: a little bit of smoked paprika if you want, salt, pepper.

Speaker 4: You're just getting the emulsion right for that, you know,

Speaker 4: to pour a creamy sauce over your Eggs Benedict. So

Speaker 4: there's only one more ingredient that turns that into another

Speaker 4: sauce altogether. Like when you go to the steakhouse and

Speaker 4: you get Bearnaise sauce for your steak, That has that tarragon.

Speaker 4: It's that yellow sauce with tarragon that's so good with meat.

Speaker 4: That's all that is. That's just hollandaise sauce with tarragon.

Speaker 7: Well, I liked hollandaise sauce until the culinary expert doing

Speaker 7: the video called it hot mayonnaise.

Speaker 4: That's basically what it is, though.

Speaker 1: And as soon as he called it hot mayonnaise, I'm like, well,

Speaker 1: I'm out.

Speaker 2: It is.

Speaker 4: It's basically hot mayonnaise. It's the same exact ingredients.

Speaker 7: So what was interesting, too, was to learn the history

Speaker 7: behind the name of bechamel sauce.

Speaker 1: Of it being the– not the chef, but like that, too.

Speaker 1: Louis XIV.

Speaker 4: Yes, yes, yes, yes.

Speaker 7: Yeah, from like 1603 to 17– and it's interesting because

Speaker 7: now you realize why the royalty and the rich got

Speaker 7: gout so much because all they were eating were these

Speaker 7: rich creams. So you have Béchamel– Veloute.

Speaker 4: Yeah, veloute, which is like it can be a brown

Speaker 4: sauce or a chicken sauce. It's seasoned with vegetables or herbs.

Speaker 1: Tomato.

Speaker 4: Tomato sauce is very easy.

Speaker 1: Espanol. And I'm forgetting the fifth one.

Speaker 4: It is a Hollandaise.

Speaker 1: Oh, hollandaise.

Speaker 4: There you go.

Speaker 1: Okay, yeah.

Speaker 4: And I know how to make these, but I haven't

Speaker 4: made them all in quite a while. My wife hates

Speaker 4: hollandaise sauce, so I never make that. Well, it's hot mayonnaise.

Speaker 4: But I use bechamel quite a bit because bechamel goes in–

Speaker 4: you use that for lasagna. You also take bechamel and

Speaker 4: turn it into– Mac and cheese. Mornay sauce or any

Speaker 4: cheese sauce that you want. You can add anything to it.

Speaker 4: Once you have that base of white sauce– It melts

Speaker 4: cheese like crazy, and you can have whatever you want

Speaker 4: in there, really.

Speaker 7: It was interesting to see. I was surprised at how

Speaker 7: high the heat was.

Speaker 2: Yeah.

Speaker 7: As soon as he put that butter in there, all

Speaker 7: I kept thinking was, man, if I tried to make

Speaker 7: this sauce, the first thing I'm going to end up

Speaker 7: doing is burning that butter.

Speaker 4: Well, notice what happens, too. Look what's on the screen

Speaker 4: right now. The guy never, nothing ever sits still. Oh, no.

Speaker 4: When you're cooking on high heat like that, you've got

Speaker 4: to keep it moving.

Speaker 2: Yeah.

Speaker 4: And sauté means, I think that it translates into quick fry.

Speaker 4: So that's basically what you're doing. You're using a tiny

Speaker 4: bit of oil in your sauté to get the flavors

Speaker 4: out of there. But when you're making sauces like that,

Speaker 4: look how violent that is. But he's moving that around

Speaker 4: to keep it from scorching. He'd mentioned that before.

Speaker 7: The other thing that I learned that I was surprised by...

Speaker 7: was that he said that tomato paste out of a

Speaker 7: tube is the far superior tomato paste, and I was

Speaker 7: shocked by that.

Speaker 4: It is. You know what the funny thing is? I've

Speaker 4: only heard that one other time, and the person I

Speaker 4: heard it from I did not believe. Ha ha ha!

Speaker 4: So hearing it from this guy, Elizabeth, and that's the

Speaker 4: only tomato paste we use. We have it out of

Speaker 4: the tube. I always have, like, a couple tubes at

Speaker 4: the house because it's dirt cheap and it's an absolute lifesaver.

Speaker 4: I think the most important sauce that he makes here

Speaker 4: is the bechamel because anybody can make it. It's one-to-one

Speaker 4: fat to flour. Usually it's butter and flour, but you

Speaker 4: can also do it with vegetable oil if you're making, like,

Speaker 4: a Cajun roux. That's almost always made with oil instead

Speaker 4: of butter. But once you get that sauce made and down,

Speaker 4: you can turn that into anything. Add herbs to that.

Speaker 4: Pour it over chicken. Add cheese to that. put it

Speaker 4: over chicken or pasta, whatever the case may be. Once

Speaker 4: you learn a couple of these, especially the Demi's, the

Speaker 4: Demi's are the greatest. Like you have steak at home

Speaker 4: and you go to a restaurant, you get this really thick,

Speaker 4: super flavorful sauce. And you're like, how do they make that?

Speaker 4: It's just basically beef stock and red wine, With bones

Speaker 4: and vegetables cooked down to a paste almost.

Speaker 7: Yeah, that's what he was saying, that you don't generally

Speaker 7: see these sauces anymore. And then the last thing I learned,

Speaker 7: I think it was the Espanol. Is that the brown one?

Speaker 4: Yes, I think.

Speaker 7: When he called the Cajun roux, when he called that

Speaker 7: Cajun napalm.

Speaker 4: Yeah, yeah, yeah, yeah.

Speaker 1: And I was like, Cajun napalm does not sound tasty.

Speaker 4: Well, so when he incorporates that super brown roux, and

Speaker 4: there are a number of ways to make a roux.

Speaker 4: You can make blonde roux. But when you're making the

Speaker 4: real New Orleans, they like that really super chocolatey brown roux.

Speaker 4: And it takes a long time to get it there

Speaker 4: without burning it. And, buddy, let me tell you, if

Speaker 4: you get a drop on you, it's like getting– have

Speaker 4: you ever melted sugar?

Speaker 2: Yeah. Yeah.

Speaker 1: Yeah.

Speaker 4: If you're doing, it's like getting sugar, melted sugar on you.

Speaker 4: It just sticks to you and burns. It's awful. Jack,

Speaker 4: are you going to try to make any of these? Uh, no,

Speaker 4: absolutely not. Did your wife watch it while you watched it?

Speaker 4: She did. And, uh, we both just sat there and watch.

Speaker 6: And I was interested when it talks about the five

Speaker 6: mother sauces, I'm like, Oh, you know, you're learning something

Speaker 6: that kind of affects probably every other meal moving forward or,

Speaker 6: or so many other dishes, uh, Moving forward. And I've

Speaker 6: heard of Bechamel. I've heard of Hollandaise. And outside of that,

Speaker 6: I have no interest in eating anything they're made with.

Speaker 4: Yeah, you do. You like sausage gravy? Yeah, okay. Bechamel sauce. Okay.

Speaker 4: That's exactly what it is. Bechamel sauce with turkey fat

Speaker 4: or with sausage, pork fat instead of butter or oil.

Speaker 4: The one sauce that I had interest in was the

Speaker 4: tomato one.

Speaker 2: Yeah, yeah, yeah.

Speaker 1: Yeah, that's a great one to keep on hand.

Speaker 2: Yeah, yeah.

Speaker 4: And it actually is, you know, there's so many nanas

Speaker 4: out there that make content. There are multitudes of ways

Speaker 4: to make tomato sauce. That is the professional way to

Speaker 4: make tomato sauce that they turn that tomato sauce into

Speaker 4: other sauces. So that's a base sauce. And that's why

Speaker 4: they showed you how to make it into a spaghetti

Speaker 4: sauce by adding like garlic and oregano and other things

Speaker 4: like that.

Speaker 7: Yes.

Speaker 2: Yeah.

Speaker 3: Yeah.

Speaker 4: You can make that, freeze it, and then use that

Speaker 4: as your base. Oh, for a.

Speaker 7: Pizza, for a pasta. And it's fascinating, too. There was

Speaker 7: one of the sauces, I can't remember if it was hollandaise,

Speaker 7: when he added like a spicy pepper sauce.

Speaker 8: And I was like, damn, I would not have expected

Speaker 8: you to add that. The cool thing with the sauce

Speaker 8: is that's the whole idea. Like when you have your

Speaker 8: brown gravy for Thanksgiving dinner, imagine that with reduced red

Speaker 8: wine and a little bit more reduced beef stock. So

Speaker 8: what you're going to have there is a really super

Speaker 8: rich gravy that is made with basically either reduced chicken

Speaker 8: or beef stock. And it's just got that tons of

Speaker 8: flavor and it makes everything taste better.

Speaker 4: Here's the deal, though.

Speaker 6: Uh speaking of your thanksgiving meal uh they have gravy

Speaker 6: and it comes in an envelope and it comes and

Speaker 6: that's a step up because i used to say it

Speaker 6: comes in.

Speaker 4: A jar they also it's so terrible so that's one

Speaker 4: more step closer to actually cooking You're the same guy

Speaker 4: who eats canned cranberry sauce when you can make cranberry compote.

Speaker 1: I'm not going to even do that.

Speaker 4: Either way, I don't care. As long as I have

Speaker 4: one of them, I'm fine. Especially leftovers. I don't care.

Speaker 4: You get the can to make sure you don't run out.

Speaker 1: Don't make it you guys here.

Speaker 4: You guys are so frustrating.

Speaker 1: Don't make it you guys.

Speaker 4: Your lives and food could be so much better with

Speaker 4: just a tiny bit of effort. A tiny bit? That's

Speaker 4: better according to whom, you?

Speaker 5: Yes, me.

Speaker 4: I'm the guy who turned you on to salt. I

Speaker 4: didn't learn about salt from you. You didn't put salt

Speaker 4: on your food for years. You literally had an epiphany

Speaker 4: over salt. Because there's salt in everything. We have too

Speaker 4: much salt in our diet. That is how juvenile your

Speaker 4: palate is. You literally marveled at salt. You looked at

Speaker 4: me one day and said, you know what? This really

Speaker 4: makes a difference.

Speaker 2: I'm like, no.

Speaker 4: Oh, yeah, dude. I'm just more health conscious. Is that

Speaker 4: what it is, Jen? Yes, it is.

Speaker 2: Very good.

Speaker 4: All this rich eating and all this salt. If all

Speaker 4: your food is inedible, I can see where it would

Speaker 4: have great health benefits. I like food. I eat what

Speaker 4: I eat.

Speaker 1: You eat what someone else cooks for you.

Speaker 4: No, no, no, no, no. Yes, yes, yes, yes, yes.

Speaker 4: I had to prepare my own lunch today and I

Speaker 4: was none too pleased. I cannot believe that your wife

Speaker 4: didn't find anything redeeming about this video. She was sleeping

Speaker 4: by the end of it. Oh, my God almighty.

Speaker 6: It was over 12 minutes. I told you it seemed

Speaker 6: like 15. All right, Deb, what do you have for us?

Speaker 4: By the way, if you're checking out jimcobertlive.com, the What'd

Speaker 4: You Do That's New master list is right there if

Speaker 4: you're not a blunt object and you'd like to learn

Speaker 4: something new.

Speaker 1: I mean, he does walk you through all the steps

Speaker 1: of it.

Speaker 4: Yes. He's very animated as well.

Speaker 7: The video I have for you is 19 minutes and

Speaker 7: 6 seconds long.

Speaker 2: Go!

Speaker 1: It's off YouTube, and it's.

Speaker 7: Called Old Celebrity Interviews We Should Have Taken Seriously.

Speaker 4: Is it 10 interviews from Sean Connery and then one

Speaker 4: person other than that?

Speaker 1: No, dude.

Speaker 7: It's everything from Matt Lauer to Danny Masterson, Bill Cosby, mind-blowing.

Speaker 7: Vin Diesel, used to like that guy, didn't know he

Speaker 7: was such a D-bag. Anthony Kiedis from lead singer of

Speaker 7: the Chili Peppers.

Speaker 5: Oh, yes.

Speaker 1: Unbelievable.

Speaker 7: Oh, and all this, like seeing interviews now with Puff,

Speaker 7: with a young Justin Bieber.

Speaker 4: Oh, yeah, dude. They were playing that during all that stuff.

Speaker 4: I'm like, this guy has been. So creepy.

Speaker 7: He actually, in one of the interviews, he predicts what's

Speaker 7: going to end up happening to him and why.

Speaker 1: I mean, it's crazy.

Speaker 7: The 19 minutes will fly by because you're just. It's

Speaker 7: one mouth drop after the other because it's like how

Speaker 7: can you years later go back and say.

Speaker 4: I never did any of this. It's funny. I haven't

Speaker 4: seen any of this modern because the ones that always

Speaker 4: used to hold that moniker were those old Sean Connery

Speaker 4: interviews where he's talking about smacking his woman to keep

Speaker 4: her in line.

Speaker 2: Oh.

Speaker 4: Like during a– 60 minutes interview dude like i think

Speaker 4: he said that like walters but i mean i mean

Speaker 4: he's like went crazy this is sometimes you gotta just slap.

Speaker 1: Him he's from that era i.

Speaker 7: Mean frank sinatra used to call me a pharaoh you

Speaker 7: know abroad i mean it's of that era but this

Speaker 7: one is um your 90s all the way through yeah

Speaker 7: so it's 19 minutes of of being like.

Speaker 4: Whoa whoa wow good choice very good All right, 407-916.

Speaker 4: By the way, that'll be up at jimcobertlive.com, the What'd

Speaker 4: You Do That's New Master List. If you don't see

Speaker 4: that immediately, guys, by the way, just go to More

Speaker 4: Content there. You'll see the little click. When you click

Speaker 4: on it, you'll find it pretty easily.

Speaker 6: Every time we post something, it puts it at the

Speaker 6: top of the list, but every post we have moves

Speaker 6: it down.

Speaker 1: Absolutely.

Speaker 4: So we just keep moving it up. And by the way,

Speaker 4: if you ever get stuck for content, and this happens

Speaker 4: all the time, go visit the annals of that thing

Speaker 4: because there are so many crazy little clips of little

Speaker 4: nuggets of things to watch or read. It's very cool.

Speaker 1: All the way back to 2018. Which is crazy.

Speaker 2: I know. All right.

Speaker 4: Back in a sec with more of The Jim Colbert Show.

Speaker 6: Proudly sponsored since day one by Glenn Clausman.

Speaker 4: ClausmanLaw.com.

Speaker 8: Bye.