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+[0:00] Therapy's biggest impact doesn't show up in some dramatic breakthrough. It shows up in the smallest moments. You bite your tongue instead of escalating. You put your phone down instead of firing off that text. You say what you actually mean instead of what would hurt someone else the most.
+
+[0:16] Nobody applauds those moments, but they quietly change your life. That's what growing feels like. And that's exactly what Grow Therapy is here for. Grow is therapy that works, covered by insurance. Sessions average $21 with insurance, and some pay as little as $0, depending on their plan.
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+[0:34] There are no subscriptions, no long-term commitments. You just pay per session. Grow connects you with thousands of high-quality licensed therapists across the U.S., offering both virtual and in-person sessions, nights and weekends. You can search by what matters, like insurance, specialty, identity, or availability. And you can book a therapy session in minutes and begin in as little as two days, not the national 48-day average.
+
+[1:00] See if you could pay as little as $0 for therapy in seconds at Grow Therapy.com slash ACAST. That's Grow Therapy.com slash ACast. Grow Therapy.com slash ACAST. Availability and coverage vary by state and insurance plan. Fall flavors are waiting for you at Whole Foods Market.
+
+[1:21] Cozy picks all through the store, like maple leaf cookies from 365 brand. Swing by the bakery for pumpkin cheesecake, here for a limited time, and pumpkin turmeric bread, freshly baked every single day. Sip the season with 365 brand cinnamon spice coffee and pumpkin spice creamer. While you still can, spice up fall at Whole Foods Market. You can't predict the future, but you can prepare for it.
+
+[1:49] Arizona State University is building degrees for what's ahead. Programs designed around emerging fields, taught by faculty whose research is shaping our future, not just teaching about it. It's why we've been ranked number one in innovation for more than a decade. Your future is worth preparing for, and you don't have to prepare alone. Become future ready.
+
+[2:08] Explore more than 400 programs at asu online.asu dot edu. That's a degree better. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the heart of Manhattan Rockefeller Center, New York City News Fance Studios. No Jana studio today.
+
+[2:38] No Quinn in the upper left-hand corner because we're not on our normal day or our normal time, but we do have Joe Hazen rocking the panels. Hey, good morning. Thanks for coming out. Yeah, and we got the full Los Angeles crowd. We got uh Nastasia the Hammer Lopez.
+
+[2:50] How you doing? Good. Nestled up in the hills there somewhere in our unfindable hidey hole up in the hills. And of course, Jack Inslee, Mr. Jackie Molecules, how you doing?
+
+[3:04] Good. Old school, old school show today. I know. This is what it was like at the very, very beginning, people. Right back when Nastasi and I were, you know, uh still at the French Culinary Institute.
+
+[3:17] We would haul our butts out to the unnamed network, to uh Roberta's working for the unnamed network. And uh at after the show, the guy would be like, Hey, hey, this is a server. Hey, Stas and I, uh, what what? Come get your come get your pizza. We're not gonna bring it to you.
+
+[3:34] It's raining. I'm like, what? Remember that, Sas? It was like they wouldn't let us sit with real people because we weren't paying full price because the radio show is buying our pizza. So that also didn't come with delivering it to where they were making us sit.
+
+[3:48] Strong. It was a strong move. Yeah, strong move. So if you're listening, uh call in your questions. You know, it's a nor not a normal day, so I don't know if anyone actually is listening live.
+
+[3:59] Uh but if you are listening live, call in your questions to 917 410 1507. That's 917 410 1507. And the only way to call in live is to join our Patreon. So you're gonna what's the address again, uh guys, on our Patreon? It's cookingissues.patreon dot what?
+
+[4:17] What is it? Patreon.com slash cooking issues. There you go. Patreon.com slash cooking issues. And if you do so, right, uh not that everyone takes advantage of this, but you can ask us to do specific things, and sometimes we will do them.
+
+[4:30] We have uh Quinn, uh, you know, who can't be on because he can't come on earlier. He has his his many Quinn of the many calculators. Uh right now you also have access to the beta version of all my data. Give me feedback on what you want added or changed. Uh the stuff I've used for the uh liquid intelligence uh redo.
+
+[4:49] Um you get discounts on things like Kitchen Arts and Letters, which is, you know, an awesome bookstore. The it's the only bookstore in New York where I were where I will buy cooking books, cooking and food and beverage related books. Uh and we have Matt Sartwell on quite a lot. Uh I'm not sure if we still have our Edwards Age meets, but you get a lot of promos. Plus uh it's a good vibrant community of good like minded weirdos.
+
+[5:09] Am I correct about this? Is this correct? You're correct. Yeah, the Discord is a vibrant place. It is.
+
+[5:16] It is. That's why you got access to that. What did you say, Stas? They said except when I ask them a question, there's no response. Well, you live too.
+
+[5:29] Yeah, that's the thing. I think they know you too well. That's a sign that they know you. You literally lied to them and are mad that they didn't give you a response. Ask for recommendations in cities and they literally like nothing.
+
+[5:41] If you said if you said I, I, Nastasia, the hammer, am coming to Vancouver and need recommendations where I can take a large group of itinerant musicians. Like you would have gotten a response. Instead, it's like a cryptic lie about me going. That's just weird. No, no, no.
+
+[6:00] First of all, it was I only go to dinner alone when I'm in these cities. So it's just for me. I see. I see. Do you like dining alone?
+
+[6:08] I know we've had this discussion before, but do you enjoy it or is it just to get away from the people I love it. I love it so much. I love it so much. Really? We are opposites on this.
+
+[6:19] Oh I love yeah. Yeah. I know you hate you you could die. Oh my God. But that's because you've been with your wife and to not be with her is like a like too much, you know.
+
+[6:31] I also just don't that's what you're okay. Here's a couple of things I the the worst time in in life other than when you're in a hospital bed the worst time is after you're done eating and when you're waiting for the check to arrive in a restaurant. I hate this period of time. Hate. And uh it's like it it's like that when you're waiting and you're trying to and you're like like tipping your head up trying to get somebody's attention to get the check.
+
+[7:00] It's like, you know I I I don't like this non-contact stuff, and most of it's gone gone away. Like I enjoy like the the I enjoy my reactions with the with service a lot, except for I wish that as soon as you were done, you had already somehow paid and you could just walk out. You know what I'm saying? And uh when you're alone. You remember the app they tried?
+
+[7:20] They tried this with the cover app. I forget who started it. It was called cover. I remember I was like helping them do the beta testing, and you tell your server, like, I'm paying with cover, and then they had your card on file, and you agreed ahead of time, like I'll pay whatever it is plus 30%, 20%, whatever you're gonna tip. And uh what happened.
+
+[7:37] And then when you're done, you just leave. But it's it never worked because you can't just get up, but like you'd have to confirm with the server, like I just want to make sure my cover worked. Same same problem. Yeah, yeah. I mean But I would love this as well.
+
+[7:52] It would be so great to just get up and leave. Right. So that moment is 50 times worse when you're just sitting there by yourself. Like you're just a dummy. Why?
+
+[8:02] Because you're sitting there by yourself. I don't who cares. Who cares? I'm I've already talked to myself enough. I've got nothing left to say to me.
+
+[8:12] You know what I'm saying? It's like it's like well, you have to sit at the bar. Sitting at the bar, then you know, it's fine. Yeah, sitting at the bar is better. If you have to eat alone, this is a good this is a good tip.
+
+[8:24] Whenever you go into a bar in general, like I like to sit at the bar, uh, even if I'm with a couple of people, if I'm having drinks, but you know, if you're alone, bar is definitely the power move, right? Definitely. Yeah. I don't know, something about it. Yeah, I know Stas agrees with this, but I'm like, I am team bar every time.
+
+[8:43] If I could eat at the bar every single time at every restaurant, I'd be happy. Well, especially with always preferred. Especially with a large group, then Jack doesn't have to talk to anyone else in the group. He's not gonna lean over and shout down four people. It's like he's guaranteed to not have to interact with any of the people who are more than one seat away from him.
+
+[8:59] That's a window. No, actually, no. If it's four, four people has to be a table, but if it's two, like bar every time. Yeah. You know what I actually like if you're with four people and there's only the bar seat, but the four can take the corner, and then it's kind of like you own the bar.
+
+[9:14] Oh, yeah, that's nice. Yeah, that's great. Yeah. Bar bartender might not like it, depending on what you're on what you're discussing. You know what I mean?
+
+[9:22] I don't always make the best guest. Let's put it that way. Uh, but so what is it you like about dining alone? Is it just the me time? You just want the me time?
+
+[9:36] I like me for me, I like well, especially when I'm traveling with a ton of people and sleeping on a bus with 12 men. Like, it's nice to get away. I also know that nobody wants to go to fancy places on this tour. Right. So I get to go wherever and I love it.
+
+[9:54] I just love it. I'll bring a book or I can think I love it. I love I can make a phone call and talk to other friends. Love it. By the way, if you guys see oh my god, you make a phone call when you're at the restaurant, though?
+
+[10:07] Yeah, well, I have a question about that. Yeah. I was at a restaurant. I was at a restaurant the other day. Oh no, one sided conversation is not the same as two-sided conversation, Nastasia.
+
+[10:18] I was at a freaking restaurant with Harold McGee. I was at a restaurant with Harold McGee two nights ago in uh what's it called? Cambridge. And the dude next to me, with a with his person he was with, they were watching a game on their freaking phone out loud next to me. And if he didn't have like a hundred pounds and seven inches on me, I would have reached across and been like, yo, you know what I mean?
+
+[10:43] Uh no one wants to hear that. A conversation is a one-sided Jack, back me up on the one-sided versus two-sided conversation. Oh, yeah. I'm with you. I'm with you on this, Dave.
+
+[10:51] Yeah. If that's the case, like at a restaurant, you can't do that. If that's the only fucking time I have to do a call, I'm giving a call. Like, yeah, but this is because this is because you have no regard for other for other people's feelings. This is like when you went in front of everybody in the parking line and we're like, I don't care, it's not my car.
+
+[11:10] Blow it up. You know what I mean? It's just like you have no propriety. You know? Yeah.
+
+[11:17] Like it's like Nastasi's like the only seat they had. Here's Nastasia. This is what I imagine you would do. Now you can say I'm wrong, but Nastasi would be like, you know what? I don't want to hear anyone else, so I'm gonna go to the quiet car.
+
+[11:29] But this is the only time I have to make a telephone call, so I'm gonna make a telephone call even though I'm in the quiet car. No, no, no, that's bad. Oh, quiet car is that's come on. That's a bridge too far. That that, that, Jack, is too far.
+
+[11:44] Talking in the quiet car? Oh my god. Don't you want to murder people when they talk in the quiet car? Oh my God. Do you know now?
+
+[11:51] You guys I might not know this. I don't know how often you go back to universities, but I had to go on the tours with uh, you know, with the kids. And now it used to be you couldn't talk anywhere in a library, right? Now they organize the library by how loud the floors are. So the ground floor, you might as well be in a Starbucks.
+
+[12:08] Yeah. And then as you go higher and higher, the floors get quieter and quieter. And the top floor of a multi-floor library is like, you know, the Sistine Chapel. Silenzio. You know what I mean?
+
+[12:18] Like where you just be quiet. You know what I'm saying? Although the Sistine Chapel is quite loud. That that's why they have to hire somebody. What is there to talk about?
+
+[12:25] And why are people talking in libraries? I don't understand. Well, no one's reading, so it's just a social space now. Or like they're doing homework or they're doing study, study crap. You know what I'm saying?
+
+[12:34] They're not like they're not there to like, you know, be monks of learning. That I don't think that's a thing anymore. So I was at Harvard, and this is the first, so I've been, you know, I've been going every year, and you know, ChatGPT and all that's been around for a while, but this is the first year where at the beginning of every of the two student-led classes I went to, student run, you know, four student classes I went to. There had to be a long discussion about AI and w when to use it and why not to use it, and but it's like so much mishigas around it. It's like such a different world, even in education.
+
+[13:10] Here's what I don't get, because I was having to I was talking to the professors. Like right now, people are spending Harvard money to go to Harvard, but they don't really care necessarily because they're not getting what they used to. It's like the the systems haven't caught up with the reality of what of what people are learning. You know what I mean? The systems haven't caught up yet.
+
+[13:28] I don't know. Um doesn't matter. We'll all be extinct in five years anyway. It doesn't matter. Um I'm just kidding.
+
+[13:35] I'm just kidding. I'm just kidding. But like when when it comes, what I want is I'm just telling any I AI that's scraping the internet for this content and deciding who to who to murder or not. I'm good. Just get me like uh like a a nice dog bed like I have for my dog, and I'll like sit down next to your next to your servers and do whatever you need to.
+
+[13:55] You know what I mean? I just want to be a good lap, a lap guy when I mean no fight from Dave, huh? No, I mean Jesus. No, listen, Nastasia knows this. I've always wanted to be a kept man.
+
+[14:08] Always. You know what I mean? I just happen to fall in love with someone who's not rich. You know what I'm saying? So, you know, no harm, no foul.
+
+[14:16] You know, you know what I mean? Um, you know, got got you know, God willing, the computers will let me to continue to cook. You know what I'm saying? No, no, they won't. They won't.
+
+[14:27] Why not though? What's it what what skin is off their nose? It's like, you know, listen, I let Watson's my remaining dog. I let Watson sniff when he's outside, you know. No, they're you're just gonna have an IV.
+
+[14:39] I'm just gonna have a what? IV. Oh, come on. Why would why would a computer bother giving me an IV? You just sit there.
+
+[14:51] But why would they want me to just sit there at that point, just murder me? Like, what good am I if I just sit there? You know what I'm saying? I don't know. I don't know.
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+[14:59] I don't know. I feel like it's gonna be I feel like, you know. Uh speaking of IVs, this is a random question. So uh I've noticed that as uh, you know, people get older, i.e. me, like you know, our bodies are less resilient.
+
+[15:13] And for a while, after everyone was watching those shows like billions and whatnot, everyone was doing those, uh all the rich folks were doing those IVs to replenish their fluids. Do people still do that? Is that still a thing or is that a fad? That is a very big thing for any tour that I'm on. Really?
+
+[15:31] It's not expensive. Oh, it's not? It's cheap now. Yeah. So as someone who has dealt with this in a professional capacity, yeah, does it work?
+
+[15:41] Hitler said he did. Yeah. Imagine, like, you know, Hitler and then like uh some tour musician are are side by side with their IVs and getting there, getting their electrolytes replaced. Tour guy's like, Sup. You know what I mean?
+
+[15:58] Like, what's what's that conversation? I'm like, I don't know. What do you say? You come here often? There's a great movie that came out.
+
+[16:05] Uh uh, it's called uh it's it's it's weird, right? It's called Look Who's Back. Have you seen this movie? It's a German movie from like n you know, 2019 or 2018, or maybe even earlier, maybe like 2015, where the premise of it is like when Hitler's in the bunker and it's and he's about to uh you know, it's end it, he gets time traveled directly to the present and just shows up in present day. And you know, and then the question is like what what happens?
+
+[16:36] And it's like not what you would expect. It's not like instant opprobrium and like you know, he's in Germany, P.S. He shows up in Germany in the present, and it's just a crazy movie. I think it's worth watching. Not really a food-related thing.
+
+[16:49] He doesn't talk much about food. Hitler, vegetarian, by the way, as everyone knows. Umong many of his lot of uh yeah, anyway. No, but he used to do the inject he used to uh the whole regime used to do those vitamin um IVs from um uh uh the the the Bayer pharmaceuticals. Yeah.
+
+[17:10] Do you know what else? Uh the German in the German rations, and you can still buy this, they still make it. The German rations used to include caffeinated coffee. Uh sorry, caffeinated chocolate. So you would get these uh there were discs that were breakable into chunks, and as part of the ration, you would get chocolate and caffeine in one in one package to like like you know, portable speed for the uh for the troops.
+
+[17:33] Well, I mean, the troops were on that uh uh the other pharmaceutical um stimulant. Um what the hell was it called? It was that great book about the drugs of the Third Reich. And it's all from Bayer and the whole regime, uh, all the militants they were all on amphetamines. Everyone, even the public was.
+
+[17:44] Well man. Because it was legal, it was given out. How the heck did we get on Hitler Times? This is we're not normally a Hitler, we're not normally like a Hitler style show. Although I do have an interesting story about Harold McGee and Hitler, which I might have told recently on the show.
+
+[18:09] I can't remember who I was talking to about it, but uh Harold McGee and I were supposed to go to a bakery in Petaluma in California, and it was closed. So we went to a thrift shop because I like doing that. Nastasi and I love if you have if we're in your town and you have a good thrift shop, we'll go to him. Are you still like that, right, Stas? When were you with Harold in California?
+
+[18:33] This is years ago. Years and years ago. And uh I went to a thrift store with him, and then there was an upstairs and it was a normal thrift store. And you know, meanwhile, I'm looking for like whatever. I'm looking for like old Wyaberas and old old like, you know, felt fur hats, whatever.
+
+[18:48] And uh we go downstairs and the and you know, the guy, the owner's there, we go downstairs and it's all Hitler phenalia, all freaking Nazi stuff. And then the guy starts talking to us, and we're like, I'm gonna I gotta go. I I gotta leave. You know what I mean? I was like, I'm never hightailed out of a place as fast.
+
+[19:10] Because like, if it's all World War II, weird. If it's all World War II stuff and there's like one or two things that are like, you know, Nazis, fine. But like, if it's only Nazi stuff, no. You know what I mean? Not okay.
+
+[19:24] All right. Great check. Not good. Um, so the primary for amphetamine like drug by the Third Reich was Pervertin, a powerful early form of meta-amphetamine. It was patented in 1937 by the German pharmaceutical company Temler.
+
+[19:39] Pervertin was initially sold over the counter to the civilian public. It was marketed as a miracle cure for exhaustion, depression, and stress. It became deeply embedded into everyday society and was infused into commercial products like chocolate. Yeah. Well, if if any of you have ever uh hung out with uh meth heads, you know it's a miracle cure for everything.
+
+[19:59] You know what I mean? It's great. Great for your teeth. How is that different than today? Everyone's on uh everyone's on Adderall and Bivants, so like same thing.
+
+[20:06] Exactly. But here's the thing, right? Honestly, if you are on Adderall because you actually like require it, like I don't know. Look, I I've taken I've taken this stuff, you know what I mean? It's like I don't get like more tweaked.
+
+[20:22] There's gotta be a difference. I don't know. I think it every day I take Bivants every day for years, and I'm it's definitely amphetamines. Yeah. I mean, I need it for ADD, but it it's definitely Yeah, but do you do you do you feel do you feel tweaked up?
+
+[20:35] I never see you like, you know, off in the corner shaking and tweaking. I mean I mean, I guess if I had a disproportionate dose, I would, but like it definitely it definitely more than a cup of coffee. Yeah. I drink a lot of coffee, though. Totally.
+
+[20:51] I drink a lot of coffee. I've told you guys before, uh, the harshest the old the singer from my second yeah, second college band, had an amazing voice. He sounded kind of like Eddie Vetter. He had a really good voice, real gravelly, good presence. And uh he used to work at he smoked like like a pack and a half a day, and he used to work at a coffee shop, and next door was an ice cream shop.
+
+[21:16] And so what he would do is he would go get vanilla ice cream from that from that place. He was drinking espresso all day. And then he would go get ice cream and he would set the grinder in his place to Turkish. He would grind coffee ground directly onto the ice cream, go take a smoke break and eat ground Turkish coffee on vanilla ice cream. That guy looked like the flash.
+
+[21:37] He was just shaking, shaking like a chihuahua. You know what I mean? It was like hardcore, man. I went, I haven't seen him in a long time. John Flick, good person.
+
+[21:47] Yeah, yeah. I mean, I don't recommend it. Uh, but you know. All right. So uh let's do some questions and then we'll shoot the breeze on what we'll we'll reverse our normal show.
+
+[21:56] Uh Rock Baker, uh, our friend, uh, who's I believe our friend Keith from Flower City and Public Provisions up in Rochester. And by the way, if you've seen me wear the bread hat uh on uh on our feed, uh the bread hat is from Public Provisions slash uh Flower City up in Rochester. And uh Rochester is the flower city because uh prior to the opening up of the Great Plains and Minnesota taking over the uh grinding capital of the uh world, really, uh Rochester was one of the great um flower export centers in the United States. Anyway, little fun fact. Uh Rock Baker says, This seems to be a popular thing on the internet.
+
+[22:34] Simply cover peeled garlic with honey and let it ferment with no salt. Do you see any botulism concerns with this? Yeah, it doesn't seem great. Uh I'd have to research it. I didn't get a chance to research it, but um this doesn't sound great since honey is already well known uh to be a botulism risk for small children, which is why they don't allow you to give it to small children.
+
+[22:58] Uh adding garlic and like uh covering it with no salt doesn't seem like a doesn't seem like a smart move. But uh, you know what? You know who we should reach back out to? We should reach out back out to our uh our food safety expert friends. Yeah.
+
+[23:12] So I'm not gonna come down one way or the other, but I'm gonna file that under I would not do it without someone showing me that it was safe. Does that make sense? Yeah. I mean, does that sound safe to you guys? It doesn't sound safe to me.
+
+[23:26] Uh although some things that people don't sound that it doesn't sound safe, people don't care about. What are you saying, Jack? I'm I'm pretty like uh I I I take probably more risks than I should with food safety. So I'm the wrong person to ask. Yeah.
+
+[23:42] To me, like haven't died yet isn't a good enough argument. You know what I'm saying? Like uh, you know what I mean? It's like, yeah, yeah, you haven't died yet. Uh you know.
+
+[23:53] Um I'll give you an example though of the other way. Like many people now are completely paralyzed with fear with old rice. Paralyzed, right? Because of uh, you know, um, there's a spore forming be serious or whatever it is, be serious. I always call it be serious, but that's not what it is.
+
+[24:12] Not to mention all the arsenic. What? Not to mention all the arsenic. Oh, there's arsenic now and rice? Yeah, it's from all those old fields.
+
+[24:19] Oh, yeah. Well, a little bit of arsenic never hurt anyone but Napoleon. Yeah, you know what I mean? Uh but um so the thing is is that if you allow rice to sit out in the danger zone for a long period of time, you get a spores and b a non-reasonably heat labile toxin that forms. So you can get very sick.
+
+[24:41] And like, especially small children are are, you know, uh vulnerable to this, or you know, people who are immunocompromised. So people are very afraid of uh because somehow recently it's become part of the zeitgeist of rice that is uh left out. But here's the thing as long as the rice is kept warm enough, for instance, I've kept rice in my rice cooker for a week, seven full days warm. It's fine. I mean, the quality.
+
+[25:08] I mean, as a test. I did it as a test. Fine. I was kind of hoping that it probably wasn't very good. It was actually fine.
+
+[25:15] You know what I mean? It was a it was my Zoji Rushi, my original Zoji Rushi, and you know, induction, like super mellow, and it was fine. Was it perfect? No. Wasn't mushy.
+
+[25:25] I was hoping it would go brown and get like kind of some sort of interesting, like nutty brown flavor. Didn't really happen. Was it good enough for fry uh for fried rice? Well, you would want to let it cool first. Right?
+
+[25:35] If you're gonna make fried rice, you want to let it cool first and then re fry it. But that was kind of that's kind of my point. If it stays hot the whole time, it's fine. If you cool it down fast enough and then use it again for fried rice, it's fine. And you can keep doing that, right?
+
+[25:48] Because you've never put it in the window where you're allowing the uh bacteria to grow and you know, form spores and or form toxin. And so people I think throw away rice much more often than they need to. You know what I'm saying? Um, because people are petrified by it. Now, on the other hand, if the rice has been sitting on your counter and it's not sushi rice, i.e., it hasn't had its pH dropped below whatever it is, four point whatever, uh, and it's just plain rice with you know no acid and you've let it sit out, sure, throw it away.
+
+[26:21] You know what I mean? But uh if you've paid attention to it and either kept it hot, you can keep it hot for infinity, or you can chill it within the correct window, keep it chilled and then reheat it and you're good. So you know don't worry about it. That's interesting brings up a point because I always wonder what's the protocol for letting food cool and then putting it into the refrigerator for uh you know uh leftovers. Right.
+
+[26:49] Well so when you're cooling it like ostensibly, there's there's a couple of things. One, you you don't want to warm up your fridge too much, right? That's why you kind of wait to put stuff into the fridge because you don't want to warm your fridge way up r really quickly because the evaporating there's a lot of heat transfer out of something that's hot from all the moisture coming out of it. Also technically you want the entire thing to be chilled down to uh 40 in like kind of your allotted window. So you want it to go the the safety numbers are rather they're they're like a little extreme.
+
+[27:23] In other words like they start the clock as like as soon as it goes below like uh 60 Celsius which is like 140, but in reality nothing is really starting to grow in there until it goes below about 50 Celsius, which I don't even know what that is in in Fahrenheit, right? But it stuff's not really growing until it kind of goes below that temperature. So the the point is is that because uh your heat processing hasn't it wasn't like uh a pressure cooker, you haven't wiped out all any spores that are in it. And so because of that, you need to get the entire thing down to the temperature where the in other words you can't count on the inside of it being sterile. Right?
+
+[28:02] And so uh you because it could have spores in it. So as the thing cools down, you have to verify that the entire thing can get down to safe temperatures within the allotted uh, you know, a number of hours that it you know it needs to get down. So the power move is you spread everything thin. So you if you have, let's say you have like a giant pot of uh beans, right? You you just spread them in a layer, like on a sheet tray, it'll be cool within like it'll be cool down to like room temp in like 10, you know, fift fifty not fifty, but like fast because you've increased the surface area.
+
+[28:41] Then you can flash it cold, then store it, store it dense. Um in reality, most people just leave the lid off. You can leave the lid off, which speeds cooling, and then throw it in the fridge once it's once you feel it's not flashing off so much moisture that it's gonna, you know, kill your fridge. But remember that every time you double the thickness of the item, you have quadrupled the amount of time it takes to cool it to the right temperature. So, you know, if you're worried about it, you can give it uh uh a stir midway through cool, which is what a lot of people uh do, or just try to get it as thin as possible.
+
+[29:15] Does that make sense? Yeah. Um they used to like for big stock pots, I don't know if they people still use them, but they used to make these like uh these like cross-shaped paddles, plastic cross-shaped paddles full of like water, and you would freeze the paddles, and then you would just stir the stock with these like kind of like ice paddles to to get it down, or like, you know, they have these like coil chillers that will chill the stuff down. Um another easy way if you have a vacuum machine is to just bag the stuff down, and and once everything's in a bag, you can just throw it in ice water and then and like you know, knead it, knead it up, uh, knead with a K. And uh it'll get cold soup soup soup dupe fast.
+
+[29:59] And also won't flash off. The problem with taking something like uh that you're worried about losing moisture on and spreading it thin is you are flashing off a whole whole bunch of moisture. You know what I mean? Um but anyone who has on the Discord uh anything to say, uh I don't have a computer on me, so I can't see if anyone's talking on the Discord, but uh if anyone has something to say about the honey to Rock Baker, uh let me know. Okay, Nastasia, you you and I are gonna have a lot to say and and Jack, because you know, everyone's familiar with the house guest Olympics where you where you you know see who performs well and who performs poorly when they come to your house.
+
+[30:38] Elliot wants to know, people always ask me what they can bring to my house. I never want them to bring anything, because it may be bad, and even if it is good, it usually doesn't go with whatever I'm making. Uh I'll add this also. Like, if you're making something already and they bring something else, now there's all these things. Even if it goes, it's like I bought all this crap, now what?
+
+[31:04] You know what I mean? Anyway, we'll get we'll get into it because I want everyone to chime on this. Am I wrong to dislike this custom? If so, why? If not, is there some way to escape it?
+
+[31:13] Yeah, have them bring wine. And if you don't look, if you don't drink, it's one thing. Yeah, wine. Bring wine. Wine's always welcome.
+
+[31:19] To people who drink, right? Uh flowers, usually welcome unless the person's allergic. Um, what do you guys think about bringing food? I mean, if it's family, it's one thing, or if it's a potluck that we're not talking about family calling up ahead of time, saying, you know, coordinating or like we can even we can bring this into it though. What about Thanksgiving, where people are like, what can I bring?
+
+[31:41] So this is why you have to like firmly, you have to firmly plant what people are supposed to bring and what they're not supposed to bring. The answer is wine, nothing, or if you need something specific that will help, like if you're like, oh, it would be great if you could bring a baguette or something, right? Like, I'm like, that would be good. I didn't pick one up. If you could pick one up, that would be great.
+
+[32:04] You know what I mean? But otherwise, yeah, no. How disappointed are you when they bring the bag that you don't like? Stas will tell people, oh, well, okay, that's a good that's a good point. I guess I'm assuming I trust my guest, my dinner guest to know, like that they would bring a good baguette.
+
+[32:23] Um but Stas is good about this. She'll give specific instructions if she needs it. Yeah, but they are very often not followed. No, I no, that was my New York people. My LA people are very, very good.
+
+[32:38] The New York people, the no New York people you'd be like, listen, I really need you to bring some broccoli, and instead they bring yellowtail. No, or I they've done this where they're like, We brought a bag of chips, so we ate half of it in the car. Yeah, yeah, that's the best. That's the best. Here's a used bag of chips of a flavor you don't like.
+
+[33:00] Um for Labor Day, I had everybody over and I made the chicken, and Elizabeth Faulkner came and brought uh pepperoni pizza that she made herself, like dough, everything. It didn't go, but it was delicious, you know. I don't mind. I people can do whatever they want. Well, especially here.
+
+[33:20] Like I people have good taste. So anything. Well, maybe people you hang out with. Yeah, exactly. The question assumes uh some wild card invites maybe here.
+
+[33:29] Yeah. Like unannounced. There's like certain creative people who have no idea no like nothing to do with food and like I don't care. Bring whatever, you know? Like an apple head?
+
+[33:50] I I I I really don't care as long as it's like an apple head. Like wow, that would be so cool. Yeah. You know, like bring something strange. Oh look okay.
+
+[33:58] Well let's let's let's let's settle this though, right? Like unless specifically unless specifically told to, I would stay away from bringing mains. Don't bring mains unless someone asks you to bring a mane. Oh god, yeah. You know what I mean?
+
+[34:14] Don't bring food. I don't know, like like a Nosh for an app. Like the thing is like I think for me, like when you're at home as opposed to a restaurant, like what you have for apps doesn't necessarily need to quote unquote go with. It doesn't need to be paired with the mains. And those two things don't necessarily need to be quote unquote paired with dessert.
+
+[34:32] So for me, like pepperoni pizza as like a a snack when we're sitting around yaking, drinking on, you know, our bubbly rose, and then you know, moving our way to chicken for a mane, I don't mind that gear shift. You know what I'm saying? It doesn't bother me at all. Where it or sam same with dessert. Someone's like, I don't need the dessert to match the dinner.
+
+[34:51] You know what I'm saying? So it's like I just feel that like you should stay away unless expressly talked about beforehand, you should stay away from mains. You know what I'm saying? I don't know. Some some some Nashes may really go against the theme of what you're doing, though.
+
+[35:10] I mean, I think it's always what Brooks. Like for my Labor Day, Brooks brought spring rolls, and that was like completely not at all what we were having. But everyone, did you have any John? No, where were the spring rolls? Everyone loved them too much.
+
+[35:30] Yeah. Like that definitely went against brought up two like you know, world-renowned chefs. The Brooks she's referring to, for those of you who don't know what we're talking about, is Brooks Headley of uh you know uh Superiority Burger and formerly uh Del Posto and formerly a uh a punk rocker prior to that. Uh you know, I ran into him uh just like last week in New York. Um not yet.
+
+[36:02] He's going to though. He hasn't decided which which place he's gonna do, but yeah, I mean it's according to him. Um yeah, I don't know what he's gonna do out there, but it's gonna be interesting. You know what I mean? Um anyway, yeah.
+
+[36:15] If Brooke if Brooks Headley wants to bring something, uh acclaimed chef friends, yeah. Yeah. But even even if you were like, even if you were like kind of burnt because if someone like Brooks is gonna bring something, it's gonna you you have to be like okay with it. That's the whole point. You invited you invited Brooks Headley to your place.
+
+[36:32] You gotta be okay with whatever Brooks is gonna bring. You invite like Elizabeth Faulkner to your place, you gotta be okay with whatever Elizabeth is gonna bring because it would be nuts for them not to because of who they are, right? That's a sp that's a sp different kind of a thing than from like you know, you know, Joe and Jane Knucklehead coming over to your house. You're the one, you're the friend who does the cooking. You know what I'm saying?
+
+[36:55] That I think that's what's going on here in Elliot's situation. You know what I mean? Yeah. Yeah. Yeah.
+
+[37:04] Then they shouldn't bring anything. Wine, wine, unless they're not drinking. Wine is the only the only answer. No, but I disagree with unless they're not drinking. If your host drinks, bring wine.
+
+[37:14] They let the host drink it. Like correct. Stas, let me ask you a question. You're you're making a you're making a dinner. I know how Nastasi dinners go.
+
+[37:22] You're making all this stuff, and yeah, like people are welcome to bring stuff and you're gonna put it out because you're not like, you know, you're you're not one of these people who gets all like bent on ceremony or like you know, cares what order crap goes out in too much. But if someone brings like a whole bunch by the way, if someone brings something, you do have to put it out. Let me just say that right there. That yes, that's for sure. For sure.
+
+[37:44] Unless somebody hands you something and says, This is for later, like they bring you a box of candy and they're like, This is for later. You're like, great. Or they bring you chocolates or they bring you like uh uh like some form of wine. If someone brings you wine, if you have multiple bottles of wine, you don't go through all of them, it's okay not to open them all, but like you can't like open a different bottle of wine if of yours if they brought a bottle of wine. You see what I'm saying?
+
+[38:09] Unless they say this is for later. Do you open that bottle of wine first? Ooh, what if your wine is better though? It doesn't matter. Yeah, then you pull a jack and you're like, uh this is just for me and you hide it.
+
+[38:22] I think that but in other words, I think I said I thought that's fine, I think, etiquette-wise, I think that's okay. But I think if he didn't say that, then you would have to open that. And the question of whether you have to open a first, I think it depends. Like if somebody brings a red and you're in app zone, and the app zone is more of a white situation, then you're allowed to do the the white. But then when when mains come around, when you have more of a red situation, you have to pop their red.
+
+[38:44] Exactly. No, but I always I always put the the wines on the wine table and with an opener, and they can open whatever they want. I see. Whenever they want. Like all the wines are.
+
+[39:02] We don't all have a wine table, Stas. I need to go get our monocles out, you know, and uh put them into Go to the go to the wine station and open whatever you will. Yeah, yeah. Anyway. First of all, family show, no cursing, and uh I am bankrupt and I'm fit I'm 55 years old, and I put my life savings into a house that's about the size of this studio because I can't stand being in this city all the time.
+
+[39:32] Uh so yeah, yeah. Real monocle. Uh uh, you know, first of all, I'm no Randy Newman, so I don't love LA, but uh I don't dislike LA. But uh any, you know, I've said it a million times, like I am in New York City until I die because my son will not leave here and he's not independent. So, you know, it is what it is.
+
+[39:55] I'm here in this area until they, you know, they're not gonna put me in the ground because I'm gonna get burnt up like a crisp. Maybe they can sprinkle my ashes in LA, then I'll live in California. How about that? Or I'll be dead in California. Yeah.
+
+[40:08] I can I I'm from I was born in California, so I can ashes the ashes and dust to dust. They can dust me out, you know, in the in uh out there by Stanford. Yeah. Yeah. Went dark again.
+
+[40:19] Pretty. I mean, who cares? Who cares where your who cares where your ashes are, though, right? Do you care where your ashes are? Oh, yeah.
+
+[40:29] Really? Not at all. No. Yeah. No.
+
+[40:33] Yeah. It's a shame. Like the like the We said this on the air, the best ever was uh was Lemmy from Motorhead. Like the greatest ever thing, like had his ashes put into into uh bullets and then sent out to uh like actual bullets and then sent out to his friends. That's pretty hardcore.
+
+[40:50] But again, don't care. You know, it doesn't matter. I won't get I won't get to play a part of that joke, so it doesn't matter. Um exact exactly. Yeah.
+
+[40:59] Uh all right. So I feel like we didn't come to any consensus on this uh bringing things, not bringing things. Did we? I think so. I think wine or it's okay to he says how to what did he?
+
+[41:15] He asked like how to opt out. You can just sort of forcefully tell like please don't bring anything. Yeah. Is that is that is that like when you go to a party? Is that like when you go to a party and they're like, no gifts, no gifts, don't bring gifts.
+
+[41:29] But if they don't bring a gift, you're like No, you just as a host, you have to be like, no, I'm not just I'm not just saying that I'm I'm I'm serious. Please don't bring anything. If you're really like, you know, you gotta be a little over the top about it. But then if your guests ignore you, then that's gotta reconsider reconsider who your friends are, maybe. Yeah.
+
+[41:47] I mean, I like I I do like it when people bring things because when something does fit well, it's nice. Or if they tell you ahead of time what they're gonna bring. That's what that's what I like. Because you're planning, you're going out, you're buying all this stuff, and you're like, I need to make sure I have enough crap in my fridge and so I can prep out apps, meals, dessert. I, for instance, know that in family dinner I do not need to prep dessert because my sister in law Miley is going to bring dessert.
+
+[42:09] Like, like cum hell or high water, like, even if, like, you know, doesn't matter what's going on in her life, she will bring dessert. So I don't even think about dessert anymore. And I welcome that because it's something I don't have to think about. If someone's going to bring something, like, you know, she came back from North Carolina uh a you know a couple months ago, she's like, I'm gonna bring pulled pork. I'm like, fine, you've got the mains, I've got apps, and she still brought dessert, you know what I mean?
+
+[42:31] And that's great because I knew ahead of time, but you got to give enough warning so I haven't already shopped. I mean, that's the thing. What's irritating, I think, is A, if you've planned something and you really care about the way it flows, which is rarely for me, or you've done all this shopping, and then now, like, you know, you can't use this stuff that you bought, and then you have to replan the like what you're gonna do with it. I think that's where the the issue comes in. You know what I mean?
+
+[42:57] But what's what's does if someone brought viciously dry overcooked chicken, you would not like that. And you had to put it out. Yeah, but I mean, I don't have to eat it, you know. Okay. All right.
+
+[43:12] So uh stand standing on her ground. I appreciate it. Uh Dr. Smokehouse, uh, I would like to know uh our take on any differences between fresh and dried yeast as well as conversion ratios in recipes. Well, my take is that I don't use fresh yeast ever.
+
+[43:29] Like, you can't even buy fresh yeast anymore in my local grocery stores. You can go online. The only fresh yeast I know of Fleischmann sells the cakes, and uh, but I I tried to find some to do some tests, and it's just so hard to go get it. I don't ever see any reason to to use it. And um, I use SAF red a hundred percent of the time.
+
+[43:54] SAF brand red yeast 100% of the time. I don't do so much sweet work that I need the SAF gold. But SAF, when you buy the either the red star or the Fleischmann's, which they're fine. It's a different kind of yeast. And I actually prefer the um the instant like SAF stuff.
+
+[44:12] But uh the stuff that comes in the three packets, which is you know my neighborhood it's usually either Fleischmann's or red star. It's fine. It works. It's repeatable, right? Which is the most important thing you want repeatability.
+
+[44:22] But it's rather expensive. So it's more for people who are baking with yeast every once in a while. SAF red comes in like I forget whether it's eight ounces or a pound block vacuum packed. And you know, you buy it for only that's only costs like four times as much as the three little packets. So and it's yeast for a long time.
+
+[44:46] So you just pour it into a mason jar, keep it in your fridge, and you've got yeast you know for infinity basically and it lasts a a long time as long as you don't like let moisture get to it. And then as for conversion ratios, what I typically do is don't pay any attention at all to what they say in the in the yeasting and you know and I just look at it and figure I I just calculate it based on how many grams I want of yeast per per unit. So I basically just use modern or my own yeast numbers rather than worry about specific conversion ratios. So if if you know if they want it to double in an hour then you're using like you know a higher yeast pitch than if you if if they're saying you want it to rise for like five hours. So that's that's basically how I how I do it.
+
+[45:32] I just know how the SAF is going to interact, and I just put SAF numbers in instead of trying to do a a one to one-to-one conversion ratio, if that makes any sense but um all right um, I know I talked about some of the Peru crap that I did, but I want to talk more about rotisseries. One of the things I really want to build going forward, I don't know, this is my last probably chance ever, is to build a like an outdoor decent rotisserie. And I need feedback from people on whether I should do the Peruvian style, which is a double rotisserie. Did we talk about this last week? So what I mean is is that in a Peruvian rotisserie, in a pollo, in a pollo a la brasa's place, right?
+
+[46:20] It's I did talk about this a little bit, I remember that's 36 chickens per unit. I don't need to cook 36 chickens, but what they do have is when I say double rotisserie, the spit that the chicken is on rotates around its axis, and then that spit also rotates around a larger axis. So it's rotating and like making a larger circle. And I'm wondering whether or not that really is beneficial for cooking, or if it's just because they need to be able to do 36 at a time, right? Because that that's the that's the question.
+
+[46:56] And I'm guessing that maybe it actually is beneficial. But in that case, does it need to go in a big circle or can it just kind of go up and down? You know what I mean? I like the orbital effect. It looks good.
+
+[47:08] Well, that too, and I I mean you might be able to have more space, right? With 36 chickens all. I mean, yeah, but I'm never gonna need to cook 36 chickens. I'm just saying, but I guess I mean why they would do that is probably because I mean thirty six chickens is how much weight would that be? Five pounds, eight pounds of chicken.
+
+[47:23] No, no, no, no, no, no, no. They're small. They're like probably four dressed, like not like four, maybe. 150 pounds. Yeah.
+
+[47:29] They're big ovens. You know what I mean? But like you know, they they're they're relatively vertically compact. They're wo long because the, you know, it has to be six chickens long. You know what I mean?
+
+[47:42] Uh, and they have to have room to sweep out the the, you know, the coals and stuff out of the bottom. But I don't know. I gotta worry about that. I gotta worry I gotta see whether or not I'm gonna have the ability to build a uh I've always wanted to have a retained heat masonry oven too. I just want to build like a whole a whole thing.
+
+[48:02] Like a terracotta oven? Well, it's like, yeah, uh it's like fire brick and then yeah, like w it wouldn't be fired like terracotta, although you can buy those domes, but I don't have the cash to uh to do I'd probably have to build if I was gonna do it, I'd have to build it by hand. The other thing is once I did a Roman recreation thing years ago in Lazio, and we built uh we built this like because they used it cook with coal uh with uh wood rather, but up high. So like you would build a fire on a platform almost like a grill, but instead of instead of it being like a grill, it's grill height, but instead of being a grill, you're just kind of have a flat fireproof platform that you then build the fire on and you're cooking at like normal stove height, but but like on this surface. And I thought it was kind of fun, but I don't know a lot of people who do that kind of work.
+
+[48:53] So I have to look into it, maybe get a I have to figure out the smallest number, most compact situation I can do to make outdoor cooking as fun as possible because I really like cooking outside. And that's what one of the things that I hate about New York City is that unless you're lucky enough to have a backyard, you can't really cook outside. You know what I mean? Um anyway. Um you guys like cooking outside, right?
+
+[49:14] Yeah. Is it is there I don't have a backyard, but you don't have a backyard? You go to other people for their cookouts. Nastasia has a backyard. I've seen it.
+
+[49:32] Yeah. Yeah, she does. Wait. You have a front yard? That's a front yard?
+
+[49:38] That's considered the front. Oh, you have a front patio. Yeah, yeah. You have a front patio. You have a front patio and a backyard.
+
+[49:46] Yeah, yeah, yeah. Um I don't really have a yard. Yeah. You have you have a front patio and a back patio. Yeah.
+
+[49:54] But grass isn't really your friend anyway. Oh, you want grass? Grass would be nice. Yeah. Grass would be nice.
+
+[50:02] Garage would be nice. Lots of things would be nice. Don't you have a place to park your car? No. That's not your garage.
+
+[50:12] No. Yeah. By the way, people in Nastasia's neighborhood, it I've said this on the air before. It does not make any sense at all. Like instead of like they allow people, because there's no parking, they allow people to park on the street.
+
+[50:26] But what that means is you really only have one direction's wide worth of place to drive, and they have miniature trash trucks. They're the cutest little trash truck. They look like they're made by the Tonka Corporation. It looks like your trash is being picked up by a child's toy. It's crazy, your tiny little trash trucks.
+
+[50:42] They must be built specifically for LA because I've never seen them anywhere else. I've never noticed. You've never noticed how tiny your trash trucks are? You don't have those alleyways in the back where you can park your car? Hell no.
+
+[50:56] Her? I don't. I have no idea. No, like her the houses in her neighborhood are like barnacles on the side of a sh like a rock. They're all like grown together, like in like there's like zero space.
+
+[51:07] Like it's ever like it's completely what. You know what I always say about LA? It's like it's like a kid is playing Sim City, and they just choose a bunch of different sized houses in places they don't belong, and they stack them all on top of each other. That's that's kind of LA. Man.
+
+[51:25] Yeah. I don't know. I mean, that makes sense. Especially Nastasia's neighborhood. It's insane.
+
+[51:31] It's insane over there. Right, because as soon as the ground's not flat anymore, people are like, I can do what I want. You know what I mean? I'm gonna do what I want. And so they just like build stuff that's like that that famous house that you took me to that I was like thought was so crazy that's like sticking off the side of the hill.
+
+[51:47] It's gonna fall down the hill at any minute because they don't have the money to fix the wood that's holding it up, and Nastasi's giving me crap or giving it crap. And I'm like, that just doesn't look safe. I'm sure that house is like, you know, like $10 million. But like at any minute, I could go kick the kick the support with my 55-year-old foot, and the whole thing goes sliding down, sliding down into the valley. But whatever.
+
+[52:12] Whatever. Uh all right. So after this, I am going directly to Kampari Academy USA. And you might still be able to sign up. I'm doing a uh the last of our series of uh episodes on texture, on drink texture.
+
+[52:30] And what that means is uh we're so at the Kampari Academy, we did a uh a series where we did, I think, uh chilling, we did uh dilution, kind of what what those mean, and then that this one is texture. And it's hard because texture can mean so many different things in a cocktail. And it's also so it's the least defined of all of the ones that we've done. Uh, but it's also it's also like it's super important to think about. So the different sections of texture we're gonna talk about are one uh body, right?
+
+[53:08] So like how the drink feels in your mouth, like mouthfeel. So for that, we're gonna be dealing with bodying agents, which we've beat over the head here a million times, like polydextrose and glycerin, and how to like worry about the balance between sugar and alcohol. Because uh, if this is the first time you've listened, here you go. Like, you know, both sugar and alcohol provide the structure of a uh of a drink aside from its flavors. And if either one of those numbers is too low relative to the other one, so if you have no sugar at all, uh you need quite a lot of alcohol to have the flavor structure work.
+
+[53:40] And if you have no alcohol at all, you need quite a lot of sugar for things like fruit flavors and whatnot. Uh and and we try to figure out ways that you can lower one or two of those numbers and maintain the kind of structural integrity of the way the drink tastes. And we do that with various bodying agents like polydextrose and glycerin. So there's that. Uh there's also like the texture that comes from naturally shaking.
+
+[54:04] Then there is uh what we call primary and secondary foam. So a primary foam in a cocktail is what happens when you're shaking it. Uh and then there's yeah, obviously pre and post-shake and what that means. And the secondary foam is when you know use an EC whipper and put foam on top or or spoon foam on top, some other kind of secondary foam. So uh that, and then lastly, is hydrocolloids for um emulsifying things in.
+
+[54:29] So that's what we'll be talking about at Kampari Academy later this afternoon in a live session. Uh and you could probably still sign up because it's a live session. I don't think they limit the number of people who can you know tune in. So I don't know. So just if you go to the Instagram Cooking Issues Instagram, you can look at it and see.
+
+[54:48] Uh and I think you send a uh send some message and they send you a DM with how to log in, and that's how it works. Next week, I will be going to Houston to hang out. I think that's next week. Yeah, next week I'll be going to Houston to hang out with uh Nick Wong at Agnes and Sherman. We're gonna be doing an event.
+
+[55:06] So come out and see us. I think it's one night. I believe it's Sunday night. Uh Sunday, Sunday, Sunday in Houston. So uh that should be fun.
+
+[55:15] I'm gonna figure out. Haven't been back to Houston since uh two years ago for my sister's wedding. So and I've never been to Agnes and Sherman, so it'll be good to uh finally get to go and have his cheeseburger fried rice live. That cheeseburger fried rice, by the way, super good. Super good.
+
+[55:33] Um anyway. So what else? What else we got before we wrap it up, folks? What do you got? Well, yeah, you know, Jack, you never, Jack and Nastasia said she didn't have anything interesting to eat last week, but she talked about her labor day.
+
+[55:44] What about you, Jack? You've been eating anything good? Yeah, I went to the Domocase thing they're doing at Major Domo, like their new uh tasting menu, and it was fantastic. Yeah. Any any standouts?
+
+[55:57] How long is the tasting menu? How long do you have? How long what what's what's the what's the ask in terms of your time? Not not long. It's not precious, but it's still like that good.
+
+[56:08] I think it's a I think it's a good bargain in LA right now. Um I forget exactly what like they they do a course at the end that's not quite bosom, but like it's like uh I think it's like three ways, I think. Um but I yeah, I uh you know, it's a blur and it was a few weeks ago, but it was definitely worth doing. Yeah. Um and then and then selfishly I want to say I am going to Paris in uh few weeks, like two weeks, I think.
+
+[56:38] So uh there are any friends of the show in Paris or uh I mean John sent me some great recs for for Paris and Membro and Brussels, which I might also go to for a weekend. Um if you go to Brussels, man, you gotta follow John's recommendations. John knows from Brussels, oh my god, you gotta get the correct waffles. You have to get the correct waffles if you get a Brussels. But listen, so the the uh I think it's Maison Dandoi in in Brussels, like the waffle place, there's the i the indoor and the outdoor.
+
+[57:12] The indoor is the speckaloose place, the outdoor is the waffle. You must stand in line and get that waffle. Okay. And you have to get you have to can't just get one, you have to get like all their waffles. You just have to just just just waffles.
+
+[57:24] And then when you when you're done with when you eat that waffle, because you've never been to Belgium before, right? You know? When you eat that waffle, you're gonna be like, Oh. And every time you come back to the United States and someone's like, Here's a Belgian waffle, you're gonna do this. Nah.
+
+[57:40] Nah. Like, you know what I mean? Like it's fine, it's not a bad product. You know what I'm saying? Like I I grew up eating American waffles.
+
+[57:45] I grew up making American waffles. But, you know, those folks just know their waffles. But you know, I'm interested in hearing what current recommendations you have for Paris, 'cause I haven't been back to Paris since probably twenty nineteen. And uh, and my knowledge extends mainly to my my knowledge is mainly uh charcuterie and cheese stores and almost nothing else. Museums.
+
+[58:07] I mean, I have a reservation at 17, which is apparently the new newish, trendy, um, popular spot. So I'll report back. But yeah. You've never been to Versailles? I have not.
+
+[58:24] Oh my god. Vers Okay, listen, this is not a food recommendation, but you have to make the time to go to Versailles. I don't care about the inside stuff, all like the palaces and stuff, but I'm a I'm a sucker for uh gardens. So like in Italy, if you ever go to Italy, go outside of Rome in Dolazio, go to the old like uh Roman uh not Roman, uh like Renaissance villas, all of their gardens. Versailles is choice.
+
+[58:50] Any time of year, Versailles, the gardens at Versailles, any time of year is choice. It's a whole day, so you have to be willing to spend the time. But definitely do it. For sure do it. All right, well, uh we're back next week.
+
+[59:05] Regular, normal time, normal, normal everything. All right, we'll see you then. Cooking issues. ACast powers the world's best podcasts. Here's a show we recommend.
+
+[59:32] Galactic year 6967, 420, 42, 80085. The war for the spark rages on. Yet one last hope remains. Four ancient warriors are about to take to the stars and take the galaxy by storm. You're gonna go the HTTPS.
+
+[59:54] They added that. Colon. Yeah, god, check on that. I wish I were dead. Colonel Dungeons and Daddies presents Grandpa's and Galaxies.
+
+[1:00:08] An improvised actual play Senior Star Citizen Space Opera Adventure. ACast helps creators launch, grow, and monetize their podcasts. Everywhere. Acast.com.
\ No newline at end of file
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+[0:00] Hey, this is Elise Hugh from Ted's podcast, Ted Talks Daily. Think for a moment about the small, relentless burdens that take up more than just our time. They take up our headspace. I'm talking about the chores that regenerate the second you finish them, like laundry. Rinse is a premium laundry and dry cleaning service designed for what they call intentional optimizers.
+
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+[1:06] And if you're ready to take on tougher jobs, the powerful Silverado HD is engineered to tackle more. So when life demands more, Chevy Trucks deliver more. Chevrolet, together let's drive. ACast powers the world's best podcasts. Here's a show we recommend.
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+[1:24] How do I recover from a friendship breakup? How come there's nowhere to hang out anymore? Why do I feel lonely when I can communicate with anyone and everyone through my phone? These are the questions that you're not alone in asking. And that's where our new podcast, Cornerpiece, comes in.
+
+[1:38] To start us more on life's biggest questions. I'm Taha, and with my friends Sabrina and Melissa, we're going to explore life's ungoogleable questions on this new podcast with Ted. Come hang out with us on Cornerpiece with new episodes every other Thursday, wherever you get your podcasts. ACast helps creators launch, grow, and monetize their podcasts everywhere. Acast.com.
+
+[2:17] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan Rocket Letter Center, New York City, New Stance Studios. Just me and Joe in the studio today. Joe Hazen, how you doing? Hey, welcome back after Yum Kippur.
+
+[2:31] Yeah, yeah. You do anything fun? Or I guess not. I mean, no, not fun. It's like more of self-innered, uh in inward looking and resolution.
+
+[2:39] Yeah, not fun. Not fun. Not fun. Anti-fun. Any any looking inward for me is a not fun time.
+
+[2:46] Uh, but we do have a full house on uh over the telephone. Let's see. Uh, somewhere in the New York New Jersey, Connecticut, Major Metropolitan Area, we got John. How you doing? Doing great, thanks, Up in Lime, Connecticut.
+
+[2:59] Oh, yeah, nice. Lime fellow fellow Lime Liate. Uh you enjoying how bad this year's tick season was. Uh, thankfully, not yet. Yeah.
+
+[3:11] No ticks, no ticks on the uh hopefully keeping it that way. I'll I'll sign up for any test of dog pills. I've said this before on the on the on the air. Anyone is running a human test with like dog pills or shots on that? I mean, come on.
+
+[3:26] You know what I'm saying? Yeah, 100%. If I get that alpha gall whatever disease, I like what's the point in continuing, you know? Well, you're gonna become terrible. Your own favorite vegetarian chef, dude.
+
+[3:39] Yeah. By the way, if we he's talking about this tick that's just making its way into our area where it bites you once and you're allergic to meat. Like deathly allergic to meat. Oh man. Yeah.
+
+[3:50] Like red meat. Red meat, right? Yeah, but that's like pork and duck and dairy and butter and cheese and all the and all so much delicious stuff. Pork and duck and cheese better hurry when I take you out in Missouri. Oh God.
+
+[4:08] Why do how did Oklahoma get in my head? Okay, moving over to the left coast, starting from the top. Got Quinn over there on the Vancouver Island. How you doing? I'm good.
+
+[4:22] Yeah, nice. And then since I have no particular understanding of Los Angeles uh geography, I'll start with uh Nastasia the Hammer Lopez. How you doing? Good. Yeah.
+
+[4:32] And then I'll assume Jack is somewhat south of you, even though that's probably false. How are you doing? Jack Hinsley, Jackie Molecules. Sort of true, I think. Yeah.
+
+[4:40] All right. So sort of true. All right. So uh if you guys are listening on this all tangent Tuesday, calling your questions live to 917-410-1507. That's 917-410-1507 to give us your two to ten cents.
+
+[4:56] What what do you think uh two cents would be nowadays after inflation? What does it cost now? Your two cents. Yeah, like five bucks. It meets five cents.
+
+[5:11] No, come on. Listen. Five cents a minute. This is an old phrase. My dad, he used to be like, he doesn't talk like this, but he would be like, When I was a boy, we would get a whole Coca-Cola at the movie theater for a nickel.
+
+[5:22] I'm like, okay, dude. You know what I mean? It's like, so like, what's two cents? Is two cents like a dollar? Seeing as how like a movie soda is now what, like $50?
+
+[5:29] How much does it cost to get a soda in a movie? It's like $20. Like they kind of make up for like people like Nastasi and I who are sneaking every last thing in. I gain 50 pounds when I go to a movie. You know what I mean?
+
+[5:48] Especially like if you go in the wintertime. All right, here's a here's a pro tip for all you like, you know, people who are still doing what I used to do. So I won't tell you my old techniques for sneaking into multiple movies. Back before I had air conditioners, I would go super, I'll guess I am telling you, I would go I shouldn't say this, this is not okay, but I would go super early to a movie with my sister-in-law's, because my wife was, you know, studying for architecture exams. So we would go like super early and we would buy a ticket for like the 7 p.m.
+
+[6:18] movie, right? And but they would they used to be they would never look at the time, they would just look at the theater number and tell you where to go. So you would go into the multiplex and then just walk into whatever, and then you would just hop for a while, leave with your stub, go get a bite, come back and see your seven o'clock movie that you paid for. Not okay. Not okay.
+
+[6:37] But that's how we used to do it because we didn't have enough air conditioning. What are you gonna do? Die? You know what I'm saying? And they didn't have like an all-day ticket you could buy and just go.
+
+[6:46] So also, any of you guys ever owned a hunting coat? No. No? No. Okay, okay.
+
+[6:54] So I'm gonna make a small pitch here for hunting coats. So a hunting a good hunting coat, and they make them in several weights. So you can have like uh Philson makes one that's like uh oil cloth, it's not too heavy. And Woolrich used to make one in like that like very obvious wool-rich red and black, like you know, check plaid thing. But they have what's called a duck pack, and they usually also have big side packs.
+
+[7:16] And so a duck pack can hold a full half three quarters of a case of wine. I once stuffed a whole case of wine into my wool rich and walked home with it just because I didn't have a backpack on me. But you can stuff so much food and and whatnot into a uh in into one of these Woolridge coats, and if you already started either big or very thin, you can get away from away with it. I think if you're like medium build, maybe they can see the lumpiness better, you know what I mean? But I used to I used to sneak so much crap in in hunting jackets, you know what I'm saying?
+
+[7:47] Duck packs. Also a good hack if you are wanting to sneak in food or drink. Uh have a friend with a very large electric wheelchair. That's such a good very specific hack. So do you have like a did you like in your old in your old one?
+
+[8:08] Do you have a special heidi hole that you could like like stash stuff? No, I mean, there's like bags and bags of my own cramp that are always on the chair, but no one looks in a bag on a wheelchair. Oh, because you could give them a super stink eye if they do. If they start trying to rifle through your bag, just give them the vicious stink eye, they'll feel bad for a week, and you'll have your stuff. There's machines hanging off the chair.
+
+[8:33] I mean, there's all sorts of I mean, you know, uh I'm gonna go ahead and say that's fine. I'm gonna go ahead and say, like, what I was doing, uh, you know, is wrong. What you were doing is like fine. That's what I'm gonna go ahead and say. But I don't know.
+
+[8:48] Uh all right, so uh what do you what do you fools have? What's the week in review? Nothing. All right, well, how about this? While we're waiting, John, why don't you tell them why that why they might want to join the Patreon, other than hearing these long pauses of silence while you guys figure out what you did last week?
+
+[9:08] You do patreon.com slash cooking issues where you can become a member and join our Patreon. Uh we've got three different levels of memberships, all pretty affordable. Um you get access to our Discord where you get to talk with uh like-minded members. You get access to discounts by people we work with, like Glassfin and uh Grove and Vine olive oil and Kitchener Some Levels and a whole bunch of other great things. So check it out.
+
+[9:31] Patreon.com slash cooking issues. I like Glass Fan. They make good glasses, but you remember the Discord. But do you remember when he came? Oh, yeah, Discord.
+
+[9:38] A lively group of folk. But do you remember when he came on? And I was like, what are those magnet strips for that you ship in your boxes? And he goes, so that you can bring the glass in the box to the restaurant and you could drink out of the glassy like at the restaurant. And we're all like, nah.
+
+[9:55] No. Yeah. So didn't believe that. Well, he should also then come out. Like you should if you're gonna do that, just show up with the full silverware.
+
+[10:05] The full silverware. Now listen, I have to be honest. When I go out to a pizza restaurant and I don't know if they're gonna have the crush red, I'll bring some of my Utica grind double cut in my pocket. But I'm kind of sly about it. You know what I mean?
+
+[10:19] I don't rub it in the service space. That's crazy. Okay, it does happen, but what I'm saying is is that God's crushed red pepper is Utica double cut, and nobody, but nobody has double cut. And I don't want to be like you have double cut. So you just bring out your double cut.
+
+[10:36] First of all, Nastasia would appreciate it. What is it loose in your pocket with the pocket length? I have small, no, I have small little like like flying containers. Like the you know the little things that you use for hair gel? Uh-huh.
+
+[10:44] Like one of those sets. And uh Nastasia would appreciate it as well because Nastasi and I, whenever we used to go, I'm not gonna say it was Robert's, but let's say it was Robertus, and they would have the crush red, they eventually change to slots. But if you put if you put crush red standard crushed red pepper into the cheese or the like garlic powder shaker with the with the with the dot holes in it, die. Like what is wrong with you? You know what I mean?
+
+[11:12] And then you get mad at me, you get mad at me when I unscrew the lid and just dump the stuff on, and then maybe you don't screw the lid on all the way again. I I'm the bad guy. No. You buy the pepper shaker with the slots. Am I right, Stas?
+
+[11:25] Yes. The slots. Anyway, so yeah, uh, I'm a fan of the double cut, but I'm not gonna be all nanny nanny about it. And sometimes we said this in the air a million times, but Nastasi and I also used to do the aggro bring where we would bring our own arugula, but that was more of just a protest statement. Like, you know, we know you have arugula.
+
+[11:43] You needed Quinn's uh you needed Quinn's bags there. You could bring somebody things. Yeah, Quinn can Queen can bring bring arugula where wherever he goes. You could you could have brought a whole pizza. Bring pizza to Robert's.
+
+[11:55] That would be a that would be a funny, funny trick. But uh That would rule. Yeah. That was still one of the weirdest things that I think ever in like just like restaurant rules. For any of you guys out here that own a restaurant, this happens all the time.
+
+[12:09] Where management or like you know, chef's side makes a rule, right? And the rule is the arugal is only for the arugula pizza. Fine. Got it. Right.
+
+[12:20] But then, like, everyone should be empowered to break it if there's no reason not to break it, right? Like, we know you have a salad that has arugal in it. Just like Jack Nicholson, we'll order the salad, hold the rest of the salad, and put the arugula on the pizza. No, won't do it. You know what I mean?
+
+[12:29] It's like, come on. It's not like morally wrong. It's not, for instance, like we won't alter our non-alcoholic drinks to make them alcoholic out of respect to the out to the non-alcoholic drinker saying, listen, we crafted this for you. This is not just, you know, minus the liquor, right? And so like that, I'm okay with.
+
+[12:52] Or but like if someone's, you know, uh it's it's not the same. No one, no one's like, you know, no one's planting a flag for the salad people. It's only for salad people, not for salad and pizza people. No. You know what I mean?
+
+[13:04] So rules like that. I never considered the ordering uh ordering a mock tail with like a float of rum on the top. That's very funny. People do it all the time because like because again, we have interesting flavors, combinations, things that uh don't appear in our alcoholic menu, right? And they're like, oh, I want those.
+
+[13:24] Can you like, you know, add vodka or gin or whatever? We're like then it's not the same drink anymore. Well, you know that and I know that, but like the average person doesn't necessarily know that. They you know that you know, they don't they're not necessarily concoctors of drinks, they are consumers of drinks, you know? You gotta do the mock tail with like a side of neat mezcal or something.
+
+[13:45] That's the way to do it. Then you can alcohol it. Anyone anyone wants to order anyone wants to order a shot next to a non-alcoholic drink, they're welcome to do it. And much like uh you were saying stink eye before, I'll just post a server right next to them, giving them the stink eye and make sure they don't mix them. No, I won't really do that.
+
+[14:01] You can do whatever you want. Once it's on your table, hey, that that's up to you. I encourage you to taste them on their own first so that you know you can see what we were trying for. But then if you want to mutilate it, you want to mutilate it. Like my wife still hasn't forgiven blue bottle because they wouldn't put milk into their Kyoto style coffee.
+
+[14:20] They're like, they're like, no, we don't do that. If you want coffee with milk in it, cold coffee with milk in it, you can have the chicory coffee. And my wife's like, I grew up in New Orleans. I know what chicory coffee tastes like. I don't want chicory coffee.
+
+[14:35] I just want like regular non-chicory coffee with milk in it. They're like, no. They didn't say, why don't you try it the way we like it and then we'll add milk to it if if and that's what you hey compressed gas. Hey listen there's a compressed gas guy outside. I got to call him because I need a hookup.
+
+[14:53] Uh like he's we're getting fishbowled by by an oxygen tank, which I appreciate. Uh anyway, point point being uh what the person should have said is taste it and then if you still want milk I'll give it to you. Because who at the end of the day, why do they care? It's my my wife's a grown woman. If she wants milk in her coffee, she wants milk in her coffee regardless of how you want to serve it.
+
+[15:14] You know what I'm saying? Out of respect for the Kyoto. Right? I mean come on. Yeah.
+
+[15:19] Um there's a brunch spot once that wouldn't serve me a I was asking for an Irish coffee they're like well we don't have an Irish coffee. Well you have a full cocktail menu and you do have coffee right? Can you just and they're like yeah we don't we don't do that. I was like okay I'll just have a whiskey then and the coffee. Yeah yeah yeah well you get to choose your whiskey then it's not necessarily JMO.
+
+[15:40] Did you choose JMO? I did. Yeah. So like but the the the thing about that is I could say I c here's where I can I'm I'm gonna I'm gonna give them a little benefit and you see what you think. The bartender doesn't know the right ratio because they didn't they haven't done that and they didn't feel comfortable just doing it on the fly if you are a an avid Irish coffee drinker.
+
+[16:01] But again, that could be a warning they give, right? Be like it's not normally on our menu, so like you know, it might not be exactly the way you like it, and if you still want it, that's on you. You know what I'm saying? But they just you have to give the proper cap caveats of why you won't or can't do something. You know what I'm saying?
+
+[16:16] Gotta give the why. Yeah, true. Not just, oh, my elbow can't lift milk in proximity to uh to Kyoto iced coffee because the the programming doesn't work. I go into uh, you know, uh an endless, you know, go to loop. You know what I'm saying?
+
+[16:31] Uh anyway. All right. So how do we get on this? Oh, yes, movies. Right?
+
+[16:35] John was talking about movies? How the hell did we start talking about this? I have no idea. Anyways. Yeah, red pepper.
+
+[16:44] But I but then we were talking about pizzas, but how did we get to pizzas? Who knows? All tangible Tuesday all the time. Uh all right, so uh let's go over to cause John, you already said what you did this week, right? You're in Lyme, but did you say any cooking related things in Lyme?
+
+[17:02] I uh cooked, I got to grill. It's my first time out of the city all summer, and so got a nice ribeye steak and some lobsters and threw all that stuff on the grill with some uh corn and tomatoes, and it was fantastic. Yeah. Uh how'd you do the lobster? Split 'em down the middle, uh and then just like a garlic, parsley, lemon zust, lemon juice, butter, salt, pepper, brush it on, and then we cooked it.
+
+[17:29] So you just like put the knife through their head when they were alive to kill 'em, like quick bisect? Yeah. Yeah. Yeah. Did you do anything to try to capture the hemolith?
+
+[17:41] I did not. I tried not to overcomplicate or over chef this and just cook for family and enjoy everything. All I'm saying is that you want to, if possible, try to keep the internal fluids of the lobster with the lobster. I'm sure you grilled it shell down, dir, right? Or did you find it?
+
+[17:59] Yeah. Or you but heathen. Yeah, yeah. All right, come on. But I'm saying a quick flip, yeah.
+
+[18:04] I took the tail off, broke it off with the the tongs and gave that a quick flip to just give it some turn and rebushed it. Yeah. And that was it. But yeah. But i if if you if it goes in basically like a sauce boat, like at the beginning, and and you've kind of dumped its own liquids back into it, I'm pretty sure that it will like that's gonna reduce and you'll probably get a lot of the flavor transfer.
+
+[18:25] But if you just if you break it out and then cook them separately, like in steamers, they they taste cleaner, right? They don't have that fear taste. No, no, like I did a we did a whole bunch of tests back when I was back when Nastasi and I were at the French Culinary Institute, where we would give lobsters anesthesia with clove oil, and you know, like we would knock them out and then we would boil them. And yes, they did have a slight clovey taste, but they also tasted like cleaner. The the fear ones, and we had a guy who was talking to us uh in Maine, and then once he realized we were doing animal welfare stuff, because the New York Times wanted me to write an article on lobsters and and anesthesia, but only if I could prove that lobsters felt pain.
+
+[19:10] And I was like, this is an impossible ask because what you can't do is is like write down on an analyst couch and ask a lobster what they're feeling, because the lobster is not gonna answer, right? And so just tracking things like heart rate or you know, whether it's moving away from something is not the same thing as knowing does it feel pain the way we do, as opposed to sensations, i.e. no seception. Like you, you know, things can a sensor, a window sensor can sense that it's open, doesn't mean it understands what open means. Is that clear?
+
+[19:40] So no seception is an animal responds to stimuli that we mentally uh conflate with pain, but does it actually sense pain? And I was like, I can't, I can't do that. I'm not a lobster psychologist. And uh, you know, so I didn't end up writing the article, but this guy put a uh a heart monitor on a lobster and dropped it in, and the heartbeat kept going for like a minute. You know what I mean?
+
+[20:04] Once or more even. I I have the number somewhere in my email buried. And so, you know, we kind of showed that the lobster lives a lot longer than you think when you drop it in the or the heartbeats anyway, a lot longer than you think when you drop it in the boiling water. And we think that's the reason the two tastes are different. And we got the same clean taste the way John is by splitting it and opening it, but it lost some flavor in the letting all of its guts spell out.
+
+[20:25] Because remember, a lobster the the the juices, the the the blood of a lobster isn't in a circulatory system. It's always being pumped around the inside of the of the lobster in one big kind of Megilla. Uh but the lobster was good. Yeah, tasting. Yeah.
+
+[20:43] How about the uh how about how many how many pounds was the lobster? Pound and a half inch. Yeah. You know what my favorite is? I like two and a half pounds.
+
+[20:54] You like which one? Two and a half. They're they're big, but they're not so big that they start going pot roast on the because like the fibers of the of the bigger lobsters, I actually enjoy them, but you have to cut them very specifically because the fibers get really long. Like two and a half, two and a half, tough. Yeah.
+
+[21:12] Um, and the steak was good. Yeah, very good. There's a new uh shop kind of thing in old Sabrook run by the guy who runs the uh the Essex, and yeah, got some good quality sticks. Oh, the uh the whatever cuts, the guy who was in Essex Market before. No, it's the restaurant's called the Essex.
+
+[21:32] Uh oh, the Med James Pharmacy. Yeah. And uh like old Delato. Do you still have access to a super fancy grill or are you doing it on a normal person grill like like like any of us? Just a normal person grill.
+
+[21:47] But you did use one of the hyper fancy grills that's like signed by all the people who built it, right? I did, yeah, with my girlfriend. That was a crazy, yeah. That thing was hot. Like physically hot or like like sexy hot.
+
+[22:01] Yeah. I mean, if ripped like physically hot. It was a very good looking grill, too, but I wouldn't call that sexy hot. Like how hot did it get? Ripping or ripping hot.
+
+[22:09] Like so much hotter than a standard grill. Yeah, really. Like it was aggressive. How much heat was coming off of it. So if you had the money, you would buy one.
+
+[22:20] Absolutely. Yeah. That makes me sad. That's my yeah. I mean, that's tw that's $25,000.
+
+[22:26] Yeah. That's a lot of money. That's uh that's uh $20,000, that's $23,000. That's 20, no, how much? $25,000?
+
+[22:33] That's $24,000. That's $24,700 more than I've ever spent on a grill. Yes. Uh but if I had the if I had the money, I would do it. And I was hoping you would say, nah, it's all just looks, it actually just cooks the same, and now you're telling me it's actually a better item.
+
+[22:51] And now yet another reason to uh wish you were rich. You know what I'm saying? Because like if you could afford that grill, you would buy it, right? If 24,000 was the same to you as 300 bucks, you would buy it. Yes.
+
+[23:06] Yeah. Uh all right. Yeah, well, no, now we just have to get rich. Yeah. Get rich.
+
+[23:11] Get rich or die first. Uh Stas, what do you got going for the week? Um I go back on tour tomorrow. I had a dinner party last night with Jeff. And yeah.
+
+[23:25] Any fun guests or things you can talk about at the dinner party? Uh no, nobody's fun. I like how like you're like, you're like, they all know who they are if they if they catch this. And you're like, nope, none of them were fun. They were all just sticks in the mud.
+
+[23:40] Just just really just worthless chodes. You know what I mean? Uh was the food good. Yeah, we had um barbacito making Spanish food. Yeah.
+
+[23:52] And uh are you allowed to say who you're going on tour with tomorrow or where you need recommendations? No. One, because I can't say, and two, because our people don't respond to me. So I will find my own poorness. Yeah.
+
+[24:08] Uh so how long have you been uh off tour? Um ten days. Oh, so not a long time. You're just rip ripping it, ripping around, ripping around the country. All right.
+
+[24:20] Uh what about you, Mr. Lemolecule? Um, had a few good steak fruits this week at two different spots, and I was gonna ask what your opinion is on what makes something steak frites or not steak frites. Because one of them was with Chimmy Cherry, and I'm like, is that's really technically steak fruits. I mean, you know, chimichuri is my favorite thing to put on steak for sure.
+
+[24:44] But you're saying it's not legit because it's not like a compound butter. Right. I'm gonna defer to I'm asking. I don't know. I'm gonna defer to anyone else here because for me, I I understand that butters are the classic thing, but I always do like herb oil based things at my house.
+
+[25:04] So I'm gonna defer to uh other other folks on this. What is the what does the rest of the gang think? I mean, I know what I'm gonna say. What the question is what makes yeah. Yeah, go ahead.
+
+[25:15] What makes steak free steak free and is chimichurri a deal break? It's no longer steak frit. No, I think as long as it comes with steak and fritz, it's all all fair game. So it doesn't need to be a compound butter. No, it doesn't need to be.
+
+[25:30] Can steak up be steak free? Can steak a poiv be a steak frit? Yes. You know what you know what's delicious? Steak up steak.
+
+[25:39] Oh my god, so good. I haven't made it in so long. I love steak of wave so much. I'm gonna start making steak of wave against steak opa so good. Although obviously I pepper the hell out of my steaks, but I don't make the El Poiv sauce, you know.
+
+[25:50] Oh, it has to be really, really peppery for me. I love when it's like over the top. Yeah. So you can you were like, this doesn't feel like steak frit because it came with chimichuri? Yep.
+
+[26:03] I'm more concerned with uh French fries. I once was served a steak frit where the French fries to get them crispy, they had put kind of like a shellac coating on them, but it was sweet, it was noticeably sweet. I do not want my French fries to be noticeably sweet. Don't want them to be sweet at all. Yeah, well, because you're also, you know, a hater of sweet potato fries.
+
+[26:26] Because why? Well, um put this way. No, no Stassi doesn't care about fries at all. But like I feel like a steak free fry should not have to be starched to be good. Sweet potato fry must be starched to be good.
+
+[26:37] You know what I'm saying? Yeah. Yeah. Yeah. Yeah.
+
+[26:43] Anyway. Also, what's your favorite? I feel like also for a steak frit, it kind of has to be the fry geometry that I don't like. It has to be thinner than I appreciate. You know what I mean?
+
+[26:54] Yes. Yes, it has to be. Yeah, but like they're more like French fries I eat with a fork and less French fries that I pick up with my hands. You know what I mean? French.
+
+[27:05] That's what you like. You prefer them to be a few. No, I prefer like I prefer that my fries start out between three eighths and one half of an inch. And around like 10 to 12 millimeters, if you're going uh metric, right? But most like French style are like closer to like McDonald's gauge.
+
+[27:28] You know what I mean? Which is like, you know, l well under three eighths. And I it's not my favorite fry. Easier to make, easier to keep crunchy. Uh, you know, and and to be fair, like, you know, the steak is there oozing its juices, so the bottom fries are gonna get inundated in the steak mess.
+
+[27:48] But uh it's not my favorite fry. But I'm fine with it in a s in a steak free situation. What cut does it have to be for you? Of steak or steak. Oh, I don't know.
+
+[28:02] I mean I'm pretty indifferent there. If it's if I'm at a good place, I trust that it'll be some fine. Yeah. John, you're probably more of a hard butt about this being a francophile and phone. Yeah, I mean, I love like the McDonald's thickness, but then also like the 3.8 Belgian.
+
+[28:21] So it's a bit of a bit of both. No, but on the steak, what steak cut do you do you require for on the steak? Oh I think more shoestrings. No, no, steak. The steak.
+
+[28:32] The meat. What the fries that goes, oh, the meat? Yeah. Ribeye. For steak free?
+
+[28:39] You're fancy. You talk a steak freaking frit, dude. Well, I mean hanger, probably, but you know. Yeah. Yeah.
+
+[28:49] So, Jack, how is it that you came to have two steak fruits in in one week? Are you now Jackie Bistro? And did you not try to come free? I just in a steak free kind of mood, I guess. It's it's it's one of the best bar foods.
+
+[29:05] I've I've had two meals that had to be kind of rushed at a bar. And um Yeah, that's I mean, you can't really do better than that for me at a bar. Well, I mean, you have to trust the bar to do a good steak, right? Well, yeah, I happen to go to two places that I trusted. You know what I regret?
+
+[29:23] I regret like all of the years that I lived near Times Square and I would pass by Tad's steakhouse, and I never went in. Tad's Steakhouse, for those of you that don't know, was a cut rate steakhouse in New York. It had like the the cheapest, the cheapest steaks. And it was just Tad's, and it had been around for like 70 years or something like that. And it closed, you know, this century.
+
+[29:48] And I never went. All because I was like, I don't know. You wish you went? Why? So that I would have like gone to Tad's steakhouse.
+
+[29:56] You know what I mean? Like, do I wish I went to the you know the the clam broth house in Hoboken? Of course I do. You know what I mean? Do I wish I had gone to Gem Spa and gotten egg cream, even though I don't like egg creams?
+
+[30:07] Of course I do. You know what I mean? But like when you're alive at the time and you're like, I don't like egg creams. Why would I go to Gem Spa? Gem Spa's been there a million years, it'll be there in another million years.
+
+[30:16] Like, you know, it's fine. And then when it closes before you die, you're like, ah, should have gotten that's fair. You know what I mean? But anyway. Uh I did go to the Royal Canadian Pancake House when it was open, so I do have that.
+
+[30:30] That's the one that I went to that I can say, you know, I did. Uh all right. Uh what about you, Quinn? What do you got? Uh it's been two weeks for me.
+
+[30:43] Uh well, this past Sunday we did my birthday dinner. Oh, yeah, happy birthday. I forgot. Yeah. How was it?
+
+[30:51] How was your how was your birthday? Yeah. Do you hate the birthday song? Are you a person that hates the birthday song? Or do you like the birthday song?
+
+[31:01] Uh I would say I'm neutral. In my house, if you sing the birthday song, you will get maced. Like it is you cannot. Yeah. Like it's like, you know, hated.
+
+[31:15] Widely hated. It's a crap song, to be fair. Anyway. All right. So you had Roast Roast Beast.
+
+[31:23] No, we we well, sort of. Um, we had very, very large. Well, we bought a primer roast because it was on sale. We did a brief dry age, and then we split it into very, very large steaks. Um, we ended up cooking three of them.
+
+[31:44] And I tried to improvise like a a brief hot smoke slash sort of gr reverse sear on the ground. Oh, don't ever say reverse sear. What's wrong with you? Unfortunately they What are you gonna trigger me for? Why do you gotta say reverse sear?
+
+[32:03] I didn't remember that was one of the trigger ones. Yes, because it for ever since humans have been alive, you can sear it before or you can sear it after. This is not a modern invention. Oh god. Kill me.
+
+[32:19] All of the old recipes for cooking things, right? You would start hot and then go in, or you could go in low and crank it at the end. Both work. Since forever. Anyway, go ahead.
+
+[32:30] Sorry. Yeah. Yeah. All right. What what which way is forward?
+
+[32:33] Well, anyway, the steak is a bit more. Which way is forward? I mean, I think the assumption is that like a lot of steakhouses will sear first and then finish in the oven. So the reverse is considered reverse. V vis-a vis the way a steakhouse does it, but I mean, especially when you're talking about larger whatever, there's there is no forward.
+
+[32:58] There's no reverse. There's before, there's after. Anyway, go ahead. Yeah. Well, anyways, the initial sort of hot smoke we tried to improvise ended up, I think, creating a large gradient.
+
+[33:15] So the steak ended up a little overcooked for me. But the family liked it, so what are you gonna do? Well, how long did you smoke it? Well, again, we had my sample is we had the small ceramic grill just sitting inside the gas grill that's like a platform that has like a box to hold in the heat. So I think we did about twenty minutes where like coal and wood were burning in the ceramic grill, generating smoke, and then the gas grill lid was just sort of holding that in.
+
+[33:58] So 20 minutes and then we switched to just yeah roughly. And how thick was the steak? They were thick. They were like over two inches thick at least. About two and a half.
+
+[34:14] Well you know the obvious solve here is to pull it off the smoker and let it rest before you do your rest of your work, you know I mean yeah but again we always tell already tell that is because the charcoal fire inside the box was so hot it was adding reflecting off of the lid of the other grill and you could see there was like already color and you know a gradient established sort of top down the steaks they were thick enough to sort of stand up. So they were like spinalist up. Right once the meat once the m surface of the meat reaches the boiling point of water all the way around then the only thing that matters really is time other than if you scorch it. Right? Because you you have enough heat input to maintain the the surface at 212.
+
+[35:08] And once you have enough of a heat gradient to maintain the surface at 212, the actual temperature that it's exposed to no longer matters. All that matters is whether or not the temperature exposed to either burns it or doesn't create enough of a crust on the outside. You know what I'm saying? Technically, if you think about it. Like I can I can post photos later.
+
+[35:34] And um but I had sort of a secondary plant a few days before the actual birthday. I did another dinner with just my dad, and we did an experimental uh fresh flower sort of multi-grain tempura. That came out really good, in my opinion. Did you keep it blonde or did you make it as crispy as uh you would actually like it to be instead of those hyper blonde tempura things? No, I mean it was uh I would say I got the balance.
+
+[36:06] I mean, it was both it was a light golden color, but it was quite crispy. It was um second iteration, I did red fife, Durham, and a little oats for a little flavor, and then still like 10% uh potato search for the dry mix, and then just ice water, alcohol, and I actually did uh egg white powder for structure. And on the second iteration, I added like two grams of a sugar, which felt the color a little bit. Yeah. But it came out pretty good.
+
+[36:46] You know how I feel about Tempura. It's good. I know everyone else loves it. It's a me thing. Uh what did I do?
+
+[36:55] Oh, so uh I I had to, I was uh I did a wet I did a wedding. Not a wedding that I was a part of, but I did contrast doing the food, and I did, you know, they actually had multiple bars. I did a wedding. And normally, uh this is a tip for anyone that's gonna have a wedding. Normally uh I hate doing events that aren't like food-related people because almost every guest you get might as well be Nastasia.
+
+[37:23] So I'll tell you what what why I hate that. So Nastasia will walk up to you. Let's say you're serving don't do this to food people, but let's say, let's say you obviously are making two or three specific cocktails, and you don't have a full bar behind you. You can look behind me and see that I don't have white wine, I don't have sparkling wine, I don't even have wine glasses. I have two kinds of cocktail glasses and like you know, a very specific setup.
+
+[37:49] Nastasia will walk straight up to me, look me dead in the eye, but like half-mast, and ask for a sparkling wine. 100% of the time. And this is what like 99% of events that you work that aren't food people events are like. 99%. The average person walks up to you, asks you for white wine or sparkling wine, or asks you what kind of white wine you have, or what kind of beers you have.
+
+[38:16] And then when you say that you don't have any of those things, and that they have to go to this other bar, they kind of purse their lips, shake their head lightly, and walk away. And this is a soul-crushing thing. You know what I mean? Stas, is am I not? Is that not accurate?
+
+[38:31] That's the way, because that's all you want. You don't want the specially cocktailed an event. Am I correct or incorrect? Am I have I am I misreading the what you want at these events? Yeah, and at all my parties with specialty cocktails, I always put white and sparkling behind the bar.
+
+[38:47] Yeah. And that's why I'm cool. That's why I'm cool. You see, you think that's why I'm cool. Because you know what shows respect to the people that you've asked to do things?
+
+[38:55] Like making them just pour crap out of a bottle. But anyway, um this wedding was not like that at all because the first of all, it was crazy. The couple rented out a summer camp. And they had like 280 people there from the in this summer camp. And like they basically like all of their friends and family spent the weekend at this summer camp.
+
+[39:21] And uh they sent out to all of the guests like information and notes about all of the for the two days, like the the people that they brought in to do stuff, why they brought those people and what their connection was to them, like why they chose this and what they were doing. And so, you know, normally I I hate having to give people menu stuff like this beforehand, but I did and so like all the people came up, they they knew like why I was there, like you know what what I was doing, and like were like legitimately interested in the the actual work that we were doing. Never happened to me at a non food event before. So it was uh it's an it's a nice touch if you're ever gonna hire someone and if you care what the people who are serving the stuff feel like, like uh it was a it was a nice touch. So that was good.
+
+[40:11] It was upstate New York, cat skills. I never get to go to the cat skills. It's nice up there. You know what I mean? Self-service?
+
+[40:18] Not so great, but everything else, nice. All right. Uh anyone got anything else or should I uh answer somebody's questions? All right. Uh what?
+
+[40:31] Well, Twin. Uh uh, there is a question that came in in the middle of the night. So when you're done, if we have time, I'll read it out. Just give it to me now, and I won't forget. I'm gonna make it through this.
+
+[40:42] I'm gonna power through it. What do we got? Uh okay. Uh Dr. Smoke.
+
+[40:48] Not really a question, more of a statement, but I think there is a response. Um, as part of a recent butcher class, we made a blood cocktail from a Jennifer McLagan's book blood, wherein she described it as a replacement for egg white. We chose to make a whiskey sour. It was okay taste-wise, but had a grainy texture. The blood was from animal harvested the same day.
+
+[41:20] So I guess maybe have you ever made a blood cocktail? And why did it get grainy is I feel like the uh implication. Okay, I am now picturing Nastasia throwing up in her mouth. Is that accurate? Yeah, I want to like discussion.
+
+[41:38] Yeah. This is the kind of thing where if we were at the French Culinary Institute, one of the interns would come up and say to like Nastasia, I want to make a blood cocktail, and she would throw them out of the room. I mean, i in defense, it was a trash room, so you know, people didn't want to stay there anyway, but like a literal trash room. But like, yeah, you would not have brooked such a thing back in the day, would you, Astud? No.
+
+[42:04] No. Doesn't mean it's bad. It just doesn't sound fantastic. Now, uh, I don't know what they add to pig blood to make it not coagulate. Do any of you know what they add to pig blood to make it not coagulate when you're buying the the ones that haven't clotted on the streets?
+
+[42:22] Uh no, I don't know. I've never done that. It might it might just be it might just be as simple as like an acid or something like that. But um I would bet that you could do something to it to kind of pre-mess with the protein to stop it from the graniness is almost certainly coming from protein coagulation. Uh, because guess what blood does?
+
+[42:46] Clots. You know what I mean? So uh I f I didn't know this was gonna come in. It's easily researched what's added to uh blood to prevent it from clotting when they're when they're selling it. And then I bet you could probably get away from it, uh, get away with it.
+
+[43:01] I would say that a lot of the same rules probably apply uh to it that apply to um egg whites. So, you know, I wonder, I bet you high acid might hurt it or help it. I don't know. I'd have to look at to look up what the isoelectric pro I have to see how it reacts. I'd have to do some some research and some testing, but I bet you could fix it.
+
+[43:23] Um I like how you're like it tasted okay. I don't know that I need iron in my whiskey sour. You know what I mean? Like uh there's a famous group of uh Amari called ferroquinas. And ferroquinas are uh like with like a quinine and iron.
+
+[43:43] And they're developed, you know, to you know, help people who have like low iron diets, and they taste like you're sucking on steel. They taste bad. They taste like like let's say you just got braces and somebody hit you in the mouth with a basketball and the inside of your mouth started bleeding all over I'm just giving you a reference that I know what it tastes like and like you know it like it's like not what you want you know what I mean no you know I like sucking on a nail said no one ever you know what I mean it's like so I don't know but I can research it for next time anyway that's a hardcore one I uh we had a a an intern once came in and asked us woman asked us remember this like can we make breast milk out of I mean sorry uh cheese out of human breast milk and we were like no even if it's functionally possible no remember that yeah we were just like no this is obviously someone that hasn't had a child anyone you know any someone who would think that you would like like waste the human breast milk on uh on making cheese loony tunes loony tunes uh and then a chef actually did it at that time like for press like made a small amount of it can't be good can't be worth it you know I mean anyways Adrian D writes in Dave had mentioned that he has some set percentages for SAF red instant yeast uh established depending on desired rise time can I share these and also discuss the pros and cons of changing the uh variable so like a standard you know standard like you know not modern slow rise and not super fast rise, I usually have it like about a percent for things like you know, that have some sugar and some oil in them, like liege waffles or um, you know, thing things like that, you know, faster rising pizzas. If you want something to rise really fast, like uh Brussels style waffles, or if you need to have your Liege style dough in like, which is a yeasted waffle, Brussels raffle. If you make Brussels, if you make like a Brussels waffle and it's not yeasted, it that doesn't that's not right.
+
+[46:07] It needs to have that yeasty taste. And because the yeasty flavor is what you're looking for there, and not necessarily the long fermented flavors of the bread, blah, blah, blah, blah, blah but you're looking for that yeasty flavor and like in your waffle, then I go as high as like two percent, like 1.85, 2%. That's as high as I usually ever go. And then, you know, sometimes I'll go, you know, radically, radically lower than that, right? So um, you know, I would say anywhere between one and two for like normal and then for lower rising or for tick to kick off a sourdough that where the sourdough's working, but you need a little yeast, I'll do like half a percent, sometimes even quarter percent if you're doing the really, really long things, just a little bit, you know, it depends on how fast you want to rise.
+
+[46:53] Was that a good enough answer? Anyone? Yes. Yeah. Uh also remember that it depends on the flour.
+
+[47:01] If you're if you have a flour with a a lot of stuff in it, like uh whole wheat flours or high extraction flours, they'll kick off faster um than you know, if AP, especially AP that doesn't have any kind of yeast nutrients added to it, uh they'll kick off slower because there's not as much crap for the yeast to chew on. Uh Danny G uh says, Do I get credit for uh guilting Dave to come to Houston when Nick was on the show recently? Uh I don't know. I don't know. Ask Nick.
+
+[47:33] Uh it was a lot of fun uh last time, years ago when everyone, Stas came down that time to uh UB Preserve, where Nick was the chef. And am I where am I playing to eat in town? So Nastasi and I went to UB Preserve, and Nastasia said, Dave, you have to go buy cowboy boots. So we went through a thrift store, and I bought cowboy boots that were like a size too small, and my feet are still sore. But I wore them all night.
+
+[47:57] Remember that, Stas. Kind of. Yeah. Yeah. But you remember the event we did at UB Preserve.
+
+[48:05] Yeah, yeah. Yeah. Uh so to answer semi, it's a semi-question. Uh, I don't know where I'm gonna eat because I'm gonna eat wherever Nick tells me to eat. Um by the way, for those of you that don't know, I should have said this.
+
+[48:19] On Sunday, this Sunday, Sunday Sunday, I'm gonna be at Agnes and Sherman in Houston, which is uh Nick Wong's uh restaurant. We'll be doing a pop-up at the end, the very end of Houston Cocktail Week. I don't believe there's reservations, so just come on by and get them while they get them. We're gonna make a certain number, and if they kick, they kick. We start, I think it's like seven to ten or something like that in that range.
+
+[48:46] But uh look on the uh Instagram, we'll have it out, and uh Agnes and Sherman and Nick Wong also have it on their uh on their Instagram accounts. So come check us out. We'll be there. Um Lots of pulp or lots pulp wrote in. Uh I'm now on version six of my pretzels, and I'm not getting that Byrisha glossy red mahogany shell.
+
+[49:12] So you're talking soft pretzels here. Now, I don't know if Nastasia remembers this, but she brought my last bar, existing condition. She brought a well-known restaurant restaurateur/slash developer into the bar. And this is a long way of saying I'm a hard pretzel guy. And we had hard pretzels as like a snack you could buy.
+
+[49:36] Uh and because I love hard pretzels. Love hard pretzels. And he said to me, you should have soft pretzels instead. And I I just kind of lost my mind, right, Stas. He's kind of never forgiven me for that.
+
+[49:51] Yeah, he always brings it up. Yeah. I was like, basically, like, you know, go to your own bar, put soft pretzels in your own bar. I do hard pretzels. I do what I want.
+
+[50:00] You know what I mean? You know. Anyway, uh, I'm a hard pretzel guy. So what I'm gonna tell you is is that I might not have as much information on your soft pretzels as you want. But your spec is uh 54% hydration, but you're using a which is pretty dry considering you're using a high hydration uh central milling type 70, uh, which is you know not hyper high in protein, but it has like a decent amount of uh brand in it because high extraction.
+
+[50:28] Uh oh, plus starter though, so your hydration is actually higher, depending on what your starter hydration is. Uh I don't know what your full hydration is. Anyway, salt and fat. Uh your issue is that you're not getting them dark enough, right? So what you're using is what most of the internet says is a is a 4% lye bath uh with a 15 second dip, and I'm assuming you're doing what everyone else is doing on the internet, which is you chill the pretzels first and then you put them into the cold bath uh for a certain amount of time, and you said you've tried 15, 30, 45, and 60 seconds, uh, and then you know you're dipping it in cold lye solution and then baking it.
+
+[51:07] And you want to know could it be the type 70 giving me the problems? Next weekend I'll be baking with normal bread flour, so we'll see how that goes. I don't think it's the flour. Uh I really don't. Um here's what I think.
+
+[51:19] Everyone uses for both hard and soft in home applications, um, cold solutions, whether it be lye or whether it be baking soda or whether it be sodium carbonate, which is which is cooked baking soda. And when you're doing cold, they're usually doing a relatively high percentage, like 4%, right? If you and even if you look at like restaurant recipes in German, which I can no longer read, but I had AI look through them, they're also doing cold water bath, and they're telling you not to do hot water uh dip because I think they're worried that um you're gonna hurt yourself, right? That's what they're worried about. But if you look at the way most industrial and professionals do it, they do a hot bath.
+
+[52:08] And the hot bath, first of all, makes the outside of the pretzel glossier, right? Much glossier. And two, it sets it, right? So everyone's like chilling the pretzel so that it doesn't fall apart during the dip, blah, blah, blah. If you throw it in hot water, it's not gonna fall apart.
+
+[52:22] You know what I mean? It's like a bagel. It's basically treated like a bagel, but instead of uh instead of regular water, it's you know, alkaline water. You can also, it'll turn very dark, the water will turn very dark, but you can add some reducing sugar to the dip, and that will greatly increase the browning, right? Without adding sugar to the dough.
+
+[52:42] Any reducing sugar, and if you don't have a reducing sugar in the house, you probably do. Honey is half reducing sugar. So if you just add a little bit of honey to the a little bit of honey to the uh to the to the dip right away that is going to increase the browning on your outside dramatically. But uh I would say you could also try, but you know listen, if you get injured, please don't come, please don't come running running to me. But uh you know you could try doing uh a hot dip.
+
+[53:12] So you know I was looking on the internet for both soft and hard pretzels and uh you know at industrial recipes and patents and most of them when you're using lye are somewhere between 1.25% and 2% sodium hydroxide not four so like half to like a third of what you're using right and then between 165 uh uh Fahrenheit and 190 Fahrenheit so not boiling but like hot for like 10 to 15 seconds and that sets it glosses it right like a bagel and also like alkalize it right right then and there right with a lower percentage uh which I think also probably reduces the the amount of residual lye flavor that you're gonna have on the outside of the pretzel. So that's what I would do. Here's some more tips. I would l look up Martin Brothers even though they make hard pretzels look up Martin Brothers pretzel video so you can see how it is they actually roll pretzels. None of those folks are rolling pretzels on a regular flat cutting board because the hydration level is so low on one of those pretzels that it just slides, right?
+
+[54:25] Just slides across your board. So what you do if you have a wood shop is you take your table saw, if you know, or you have track saw if you don't have it, and you just make a bunch of like very thin parallel line cuts in the board. And then when you roll across that, the little parallel lines grip the rolls as you go. Look up pretzel rolling board, and you can see what I'm looking at, or look at the Martin Brothers video. And so I'm I turned one side of one of my cutting boards into a pretzel board and it made rolling pretzels phenomenally easier.
+
+[54:54] Just phenomenally easier. Like it doesn't stick to it at all and it just rolls out like a dream. Another thing is that the like most people they'll they'll they'll dip it in cold and then they'll sprinkle the salt on top. The way the way that they do it professionally is kind of the opposite. They'll have their board, they'll salt the board, they'll take it out of the hot dip, and they'll throw it onto the salt on the hot dip.
+
+[55:16] And then when they load it into the oven, they'll flip it uh so that you know, boom, it flips like the the salt acts both as release and as um well, it acts as release and it sticks because the thing's sitting on it for a couple of seconds before it's flipped, and then boom, they flip it into the oven, and that's how they go. So those are the various lists of things uh that I will try. I'll also say that for har uh soft pretzels, you want to use probably a chew your flour because you're probably looking at something closer to a bagel texture. Uh whereas if you are making soft uh hard pretzels, that's not the way to go. You're gonna want to get a soft flour, and in America, the flour to beat is Snave Leath, uh, which is milled in Pennsylvania, I believe from Pennsylvania Soft Wheat, and it is a soft wheat flour, and it's not very expensive.
+
+[56:06] And that's the one that all the the big folks use in Pennsylvania. All right, covered and smothered, covered, done, done. Dusted. All right. At Wheat's End said, uh would love to hear about my plans for outdoor kitchen cooking setup.
+
+[56:26] Uh you know, at the new setup I'm doing. What's indispensable? Well, I'm working this out with my wife right now because like it's just a question of like what I can build into a small space. I already recaptured my tandoor from my mom's house. So when I sold my last place in 2019, uh I had, you know, had a tandoor for like five, six years or 2018.
+
+[56:50] I had my tandoor for like five years and I love my tandoor but I had no space for it. So I gave it to my mom and now have my tandoor back. So I'm going to set up my tandoor. So expect a lot of tandoor related uh content and I want to get much better at not having stuff slide off of my skewers. Because remember a tandoor hashtag vertical grilling is the the skewers are sticking straight up and down when you're cooking.
+
+[57:15] So half of the work is making sure that whatever you put on the skewer doesn't just slip off and go right into the coals, right? So I'm going to be working on on that trying to up my vertical grilling game without having to resort to just like whatever everyone says shove a potato on the end. I don't want to shove a potato on the end ruin the potato. You know what I mean? Why why do I want to burn a potato or put a ball of dough at the end.
+
+[57:38] Why do I want to do that? Why? I think one of the things that might change it is stainless versus carbon steel rods. So everyone like thinks like stainless steel rods are going to be better from a hygiene standpoint, but I bet you that the carbon steel rods grip the food better. Just a guess, but you know, we'll look at it.
+
+[57:57] Um and I'll need charcoal storage for that. But my ultimate what uh the ultimately what I would like is I would like like a fire pit just for a fire pit that you could do right, you know, cowboy grilling over if you want to, but I would love to have a bread oven, a deep fryer, well, a bread oven, a a raised hearth, like Roman style raised hearth, so that you could cook on like wood and coals, but at kind of like waste to like, you know, like stomach level, um with wood and charcoal storage underneath, propane fired uh deep fryer, and I already say bread oven, bread oven. That would be my kind of goal because that the raised hearth you could repurpose as rotisserie and as standard like kind of charcoal grill. Uh and that would be my that would be my main thing. I don't know that I would need a gas grill, but I would probably build a gas-fired uh, you know, auxiliary for the for the top.
+
+[58:50] And here's what I'm gonna do, even though for years I said I would never do this, I'm gonna make a searzole adapter so that I can have the sears all. I've been researching safety for like a tube-mounted searsol, like a like a hose-mounted searzole that I'm gonna have like next to the grilling area. So if I need to, as Gregory Hines and Deal of Century said, give you a little touch-up, give you a little touch-up. I can just touch it up with the with the Sears all. So I'm gonna have a Sears all Pro on the end of it.
+
+[59:16] That's the goal, but I don't know if I can have a wide enough side for that. I also would love to have uh I'm not allowed to have an outdoor sink technically, right? So the way I'm gonna get around it is it's gonna like uh drain into a bucket because I can't drain into the ground there. And I'm gonna run hot uh cold water from a hose to it, and then they make like pretty inexpensive uh hot water, like on demand points that are meant for things like RVs and like food trucks, small ones. And I'm gonna have that there so I can have hot and cold water to wash off hands.
+
+[59:48] Because one thing I don't like about cooking, especially like messy things, is uh not being able to wash off without going inside. Don't you guys hate that when you're cooking outside? Hate. Yeah. Hate.
+
+[1:00:01] Hate. And my wife's like, why do you need a fridge outside? I'm like, come on. Do I you know, don't you don't doesn't everyone wish they had a fridge outside? I know it's like a lot, but don't you wish you had a fridge?
+
+[1:00:11] A little bit. Anyway. All right. So uh on next week's Patreon we have uh Brian. I'm gonna mutilate his name because he has the OE, which should be Herfling, but he might pronounce it hoffling.
+
+[1:00:24] I just know him as Brian. He uh wrote a book called Dryads, which is about tree sap based spirits. So he coined the term dryad, which is I guess like a nymph from a tree. And to he's trying to like create a whole category of tree-based spirits. So you got your maple tree-based spirits, you got your palm tree-based spirits, and you got your, I guess, birch tree-based uh spirits.
+
+[1:00:50] And I might I must be missing one. There's all kinds of coconut, there's all kind of palm-based spirits. So he's gonna be on talking about dryads, which are still relatively unavailable here. But he went all around the world tasting various uh various what's it calls, and so he'll be on the show. Uh calling, you know, write in your questions uh for that.
+
+[1:01:09] I'm sure we'll have a lot to talk about about uh Nick Wong and you know, maybe hopefully Nastasia can call in if from the road. Uh other than that, any any of you guys got anything on the way out? Uh, we've got Andrea Glenn and Bennett Snow coming on in a couple weeks, so that'll be exciting. Oh, that's gonna be fantastic. And are we doing the fish sauce tasting?
+
+[1:01:28] We are doing the fish sauce tasting. Fish sauce. You know what? In my mind, I said to myself, literally, like yesterday, I'm like, I'm gonna buy a bunch of bait squid. I'm gonna go to a wholesale bait shop, I'm gonna buy 50 pounds of bait squid, and I'm gonna make my own like uh fish sauce from squid.
+
+[1:01:47] I'm gonna make my own Ica like fish sauce. And then I looked at myself, I'm like, no, I'm not. No, I'm not. You know what I mean? No.
+
+[1:01:56] No, I'm not. I want to, but not. All right. I'm looking forward to it. Cooking issues.
+
+[1:02:19] Hey, this is Elise Hugh from Ted's podcast, TED Talks Daily. Think for a moment about the small relentless burdens that take up more than just our time. They take up our headspace. I'm talking about the chores that regenerate the second you finish them, like laundry. Rinse is a premium laundry and dry cleaning service designed for what they call intentional optimizers.
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+[1:03:05] Ritz, it's time to be great. ACast powers the world's best podcasts. Here's a show we recommend. Hi, I'm Greg Trimmer. And I'm Tim Zintec.
+
+[1:03:14] And we're the hosts of Miss Thing Podcast. In each episode, we discuss a different celebrity Miss Thing from Rihanna to RuPaul and every legend in between. Yeah, and then we celebrate their incredible careers by making it all about us. Come for the outrageous stories, and stay for iconic games like gay name or straight name. Hey Greg, gay name or straight name?
+
+[1:03:35] Greg. Uh, gay, obviously. Season two starts September 8th. Bigger, badder, and gayer than ever before. More guests, more hot takes from your favorite queer elder millennials, and more of us begging you to tell us our hair looks good today.
+
+[1:03:48] Which you can now see in video on Apple Podcasts. New episodes drop every Tuesday on YouTube, Apple, Spotify, or wherever you get your podcasts. Bonk! Acast helps creators launch, grow, and monetize their podcasts. Everywhere.
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+[1:04:02] Acast.com.
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