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+[2:09] Stock up at Whole Foods Market. 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 Stance Studios, joined as usual with John. How you doing, man? Doing great, thanks.
+
+[2:35] Yeah? Yeah. So John, you know, brought me my Belgian mustard last week. So we've been Belgian mustard mustarding it up. Just mustard mustard.
+
+[2:42] Yeah. Not the not the uh what's his name? Kendrick Lamar style mustard, like Belgian mustard. Yes. Yeah.
+
+[2:48] Yes. Got uh Joe Hazen rocking the panels behind me. What's up? Hey, hey, welcome to the show. Ah, who do we got on the who do we got on the line?
+
+[2:55] I forgot to ask before we started. We have Quinn and we have Mr. Molecule. Ooh, all right. So starting down low in the Los Angeles area, we have Jack Insley, Jackie Molecules.
+
+[3:05] How you doing? Good. How'd you know alive? Uh and then in the uh upper left, like just cracked off of our coast on Vancouver Island. We have Quinn.
+
+[3:16] How you doing? Well, cracked off the Canadian coast. Not your coast. Hey, man. Aren't you one of these?
+
+[3:24] It's all America people. It's all freaking America, dude. I think, you know, somebody ruins that, you know what I mean? Hey, man. Not a political show, brah, but I do know what you mean.
+
+[3:36] Uh and uh, and then special guest uh in the show tonight, a for l well, I'm not a former contra person, I'm a current contra person, but former contra person and for the past, I don't know, like two and a half years, uh restaurant, which I'm gonna mispronounce and he'll pronounce for me correctly. Just kidding, people because no one else hears from the Lower East Side. Uh Fidel Caballero, how you doing? Hey, pretty good. Thank you so much for having me.
+
+[4:07] I so pr correctly pronounced the restaurant anyway. You did. All right. Did I got it right? Yeah, you got it right.
+
+[4:11] Son of a God. All right. So uh before before we get started, if you so the restaurant i it's w normally we don't talk about the restaurant first, but in case someone's listening is gonna call in a question. The restaurant, if you haven't been, it's like uh not how you would necessarily I want to describe the restaurant real quick. It's not how you would think of it.
+
+[4:33] I went there and it's like it's not like uh infli I wouldn't call it like inflected Mexican, like the way that let's say um uh it's not, you know, yeah, that's kind of his own like it's got its own vibe. Yeah, exactly. So yesterday, not yesterday, last week everyone was insulting on New America. Everyone was ranking on New American, everyone. Yeah, fair.
+
+[4:55] I was the only one taking up the mantle of New American because I come from a time when American food was seen as being garbage. Right. Now there is like this new thing of uh of like internationally inflected local from w wherever you are, right? But I don't think this really fits that bill. It's its own kind of McGill.
+
+[5:17] Do you agree with me or disagree? I agree. Yeah. Yeah. But but the like s some of your culinary roots are northern Mexico, so hopefully we get into that.
+
+[5:24] Yeah, exactly. So it's kind of like uh Kodima has his own little vibe, you know. And it has its own um kind of identity. Uh it is Mexican food, but I think it's uh Mexican food through like I guess our lens and what we think it could be and what we're trying to do with it. You know, I feel like Mexican food is just a stereotype of being, you know, something, you know.
+
+[5:46] We recently just put a taco on the menu because everybody was like, well, where's the taco? I know because people people, man, people. You can't like you can't you're like you can't crush them up into tiny cubes and then stack them on a shelf. You're not allowed to do that to people. Yeah, exactly.
+
+[6:01] You know what I mean? Uh but anyway, so I just say that uh before we normally do. So if people have questions, they can call in their questions to 917-410-1507. That's 917-410-1507. If you happen to be listening live on Patreon.
+
+[6:14] And John, why don't you uh why don't you tell them why they might want to be listening live on Patreon? Well, if you go to Patreon.com slash cooking issues, you can find out why. But we got a couple different membership levels available for everyone there. At all membership levels, you get access to our Discord where you get uh to talk with other fans of the show and guests, you know, who have become members and things like that. It's a great place for uh shooting the crap with uh with all your ideas.
+
+[6:38] Um there's also discounts with people we work with, uh prioritize questions getting answered, and a whole bunch of other great things. So check it out. Patreon.com slash cooking issues. Yeah, if you're uh if you're a cocktail person, you have access to all of my data. That's right.
+
+[6:49] If you want my data, you have access to it, it's right there. Uh actually, don't tell the people because they don't look at it at you know, at Contra, but I think like a vast majority of our recipes are in there. Yeah. Cause like maybe I gotta look. I gotta why not.
+
+[7:03] Because it's just my data. I'm giving people like pre-access to my data before I, you know, make it so that you know anyone can look at it. So you can look at it. Anyway. So uh now back, this is the portion of the show where we just shoot the breeze.
+
+[7:16] Cool, let's do it. For you know what happened in the past week or so. Let's start with the away uh away team. Uh uh Jack, what do you got for me? What it what what's what's new in the world of uh just getting over a stomach ulcer.
+
+[7:29] Well, um I've decided this week to uh finally get over my worst addiction, which is buying coffee like outside in the world all the time. Because it's expensive, man. Um Yeah, actually a chat I have with Polski after your pop-up. We we we were chatting and and we were talking about like what's your worst sort of food habit and most expensive one. And mine's like the daily cold brew at my spot like right here.
+
+[7:55] So today, finally my uh Encore coffee grinder will arrive and I'll move into the world of cold brew at home. Encore. Who's who makes Encore? Barata. Oh, I have a Barza, but I don't know remember which one.
+
+[8:09] It's good. Like, especially I think for the price point and the fact that they're uh good people and they'll answer your question. I think they do a good job for for their price point. You know what I'm saying? I have one.
+
+[8:19] Yeah. I modified mine. Yeah. I forget I I have one of the sete line because I do uh espresso sci I have one of the sete, right? That's one of their lines.
+
+[8:29] And uh I modified it because uh I don't trust uh I don't trust the the the scales or any I don't trust any of that stuff. So I just modified it to be a single because it's a very low retention grinder, so I modified it to be uh yeah, I just weigh my beans and then dump them in and do the single shot, but that's what I do too. Yeah. Yeah, that's like my favorite. Right.
+
+[8:48] So like, but I had to make a a tall so I I modified the input thing so that there'd be less bouncing. Oh, wow, okay. You know what I mean? Yeah, of course. Because no one likes bouncing.
+
+[8:56] Nobody likes it. But when you when you eat with your beans, are you like um the I made the the throat a little bit narrow for larger beans? Okay. You know what I mean? Yeah, of course.
+
+[9:07] But you know what I like about that grinder is that unlike other grinders, I'm not gonna rank on them, but in that price point, like it never chokes even on a light roast. You know what I mean? Yeah, of course. I've had grinders, won't mention them because that's rude, where like you put a light roast in and it engages the clutch, it thinks it's hit of stone, and then it's just like kick kick kick kick. Oh wow, okay.
+
+[9:28] Hate. Yeah, I'm sure. Nobody likes that. Yeah. For those of you that don't know, when you're cleaning a grinder, if you're a flour person, you clean your your your mills with rice, regular white rice.
+
+[9:39] But if you put regular white rice into a consumer grinder, it can be a little hard sometimes and can choke it up. So use minute rice. Just a little tip. Oh, wow. If you don't want to buy the fancy, basically pellets for cleaning your grinder, minute rice.
+
+[9:52] We also clean our mocajete with it. Yeah? With rice, yeah. And metates. Like the things that we we grind by hand uh at the restaurant, and we clean it with rice.
+
+[10:01] Really? Mm-hmm. Huh. With rice, and then we do and then we do garlic and like like very huge sea salt, and we grind that. First we do rice and then we do garlic and sea salt.
+
+[10:12] And then we just rinse it. Yeah, I uh I usually just like allow like mainly I'm always grinding, I don't do anything. I mainly grind cumin garlic and uh and pepper in it. And so I just kind of l rinse it and leave it. Yeah.
+
+[10:28] Yeah, of course. Now we do like sauces and stuff, and sometimes we even like do like animal fat on the like on our salsas and stuff. So on on a scale from this thing looks like it just flew out of a volcano to smooth, how do you like your mocohetes and your metates? I love them. But like how how porous is yours?
+
+[10:46] Oh, mine, I like them porous. I like them porous, but I think you need to work them enough. You know, I feel like the porous ones hold a little bit better. Right. And kind of, you know, has that like little, it's kind of like a medium pore.
+
+[10:57] So you know, because um I I've seen some that like half of your salticides inside of your giant, giant holes and stuff. Yeah. Mine and the and this and the the ones that are a little smoother, it takes way longer to get stuff done. Yeah. You know, I feel like the kind of like the the Thai ones are a little harder to get stuff done, you know.
+
+[11:14] Yeah. I use those for like dry spices. Right. Those are easier. Yeah.
+
+[11:18] You don't want to like the dry spices, if it's too porous, it's just toast it's because it's all gets jammed into the thing. That sucks. Mine, uh, I think mine would be not porous enough for you, probably, but it's like 30 years old now at this point. So it's like awesome. You know?
+
+[11:32] Yeah, I'm sure it's like back then in New York City. In, you know, the only ones you could get were the ones with the pig face on them. You know what I mean? Of course I do. I was like, do you at least have one that's not painted?
+
+[11:42] I like I I'll take the pig face, but uh, can you just do it with without the paint? Okay, at least just put lipstick on it. Yeah. Yeah, so that's what I have. But back then, um, you could only buy stunt matates.
+
+[11:55] You couldn't buy a real matate. Can you buy a real one now? I think so. I mean, I bought mine in, you know, in the in a small village in in Mexico. Uh, of course you did.
+
+[12:03] Yeah. But like back back here in New York, you could only get them basically the size of an eight and a half by eleven sheet of paper. What the hell are you gonna grind on it? Yeah, that's that's this decoration and then find out. And then when it comes, it's not like it's not not like the mono.
+
+[12:16] So, like, for those of you who don't know what the hell we're talking about, imagine that uh instead of grinding in a circular motion, you're grinding in a back and forth motion with what looks like a stone rolling pin, but it's not. But it look but they're kind of squared off, but it you know, you hold it in your hand. So that's the mono. And the matate is the grinding surface. So, but they also they weren't matched.
+
+[12:34] So you know what I mean? Like it like I needed like, you know, 30 years of someone every day using it, but why would this someone use this eight and a half by eleven sheet of paper? It's it's yeah. That's just decoration at this point. Yeah.
+
+[12:47] Yeah. And I don't want a decoration metallic. Nobody does. I don't need decoration in my house. I mean, like, oh, symbol of grinding.
+
+[12:53] I feel like sometimes like when they walk into the restaurant as well, they think it's decoration. I'm like, no, dude. You know, like we actually like use it, you know. People are like, no, you RoboCoup this stuff. I'm like, no, Matthew, tell that to the chefs, you know.
+
+[13:04] Cause like uh you know what the I uh the hardest part for me to learn on that, and that's why I stopped and gave it to someone, is uh is like the movement of the paste management. If the thing is so small, you can't there's no I have no actual grinding zone because you have the upper zone, the lower zone, and how do you can't there's no like pushing. Yeah, it's a it's a wrist thing. Yeah, yeah. But like you I couldn't keep it all on the No, I get it.
+
+[13:27] I get it. I think it's also like consistency. I feel like that's where there's both, right? You know, the other one's it's a bowl. It's uh it's for like wetter stuff, and the other one's more for like pastes, you know, and and you know, we're you know, we're also like big like grinding geeks there.
+
+[13:42] We do we go from like child like like chocolate refined, like you know, like we use all types of like you know, grinding we grind a lot, you know. We grind our uh Swinarinewai wheat, you know. Oh yeah, we'll talk about wheat because we have some questions. Well, I know about so do do you do your uh matate work on the ground? We do it, no, just it's a tabletop.
+
+[14:00] Like we put a wet towel underneath and we we do have a what's in the middle of our kitchen. It's a like a it's uh it's a bowling alley. Like our pass is a huge, super thick, like like a wood. So it's like very nice to do all this type of stuff. Right.
+
+[14:16] But do you need to be physically stronger if you can't ban if you can't get your body over? I think so. Yeah, I think you need to kinda yeah, if you don't you can't be underneath and do that. You know, it is yeah, it is a little a little easier to we do we we we do raspadas, which is a typical, like a you know, sometimes like corn tortillas get a little too thick for like a tostada and like it kinda hurts, you know. So these are these things are called raspadas, which is means just like scraped.
+
+[14:41] So what you do, you make a fresh sortilla, you put it on a metate, and then you scrape it, and you only get like a very thin layer of a tortilla, like extremely thin layer. You can dehydrate that and that's like the best like vessel. You don't even feel them. Yeah, you should look up into them. It's very fun because you make your tortillas and then like right now we're making like a seaweed tortilla.
+
+[14:59] We make it and then we put it in the metate when it's hot, like r fresh out of the gumal and put it, and then we just scrape it. How how much comes off of it? Half of it. Yeah. So you have like a very thin tortilla.
+
+[15:10] And it's like you but then we we kiss them on the grill to get kind of marks, and then we dehydrate 'em, and it's like you bite into it, and it's like it shatters. It's so beautiful. So like so on the scale of like a papa d'am texture? Kinda. Yeah, it kind of has that like papa down texture.
+
+[15:24] There you go. All right. Sweet. Uh Jack, we cut you off. What was it that you were uh you were saying it's not the end of it?
+
+[15:29] That's pretty much it, man. No, no, you need to say it. You I like I literally cut you off before you said anything. I'm pretty sure. I have to go back in my memory.
+
+[15:37] No, that's pretty much it, man. I'm just I'm just excited to finally not spend six dollars a day on my cold crew. That's it. Well, yeah, yeah, you know, like here's the other thing I don't understand about coffee. People I'm sure you're not this person begrudging them their money.
+
+[15:52] 'Cause it's not like anyone working there is like making fat bank either. So like that's the thing about that. I think people don't understand. They're like, Oh yeah, the my this coffee costs me a lot to go to this, you know, c you know, fancy coffee place and get it, but no one's getting rich there anymore, I don't think. Like oh no.
+
+[16:08] You know what I mean? The price doesn't bother me. It's the uh it's it's the everyday of it for me. Yeah. Like that it's just unsustainable.
+
+[16:16] I think the problem is, and we've had people on the Discord talking about this too. It's like the just the price of what used to be kind of like an okay everyday luxury is getting onerous, which is a shame. Especially for our industry. Our industry depends on people wanting to have these small luxuries in their life. You know what I mean?
+
+[16:35] Yeah, of course. Anyway. Uh Quinn, what do you got for me, man? Uh let's see. I had a uh experimental bread success this time.
+
+[16:48] Okay. After a few failures. So the tomato tomato water bread worked. Uh this was with some techniques from Chocopine. So it's lightly enriched.
+
+[17:00] And then, you know, uh some of the you know, starch uh pre hydrated, pre gelatinized. I ended up using Durham in the sort of Tang Zong, you know, component. Why then a little bit of uh why because it's canadian. I I I think well I I have local Durham. So I'm j I I'm not I'm not trying to be a jerk.
+
+[17:29] I'm just wondering why Durham of you know, of the of the wheats, you know, why why go so flinty? Yeah, I think I think for s for a time for whatever reason, you know, obviously like just a cooked starch in water has a certain flavor to it. And I think the hydrated durum tastes better relative to like the white flour at least. Yeah, it's been so long since I've cooked with white flour. I gotta start cooking with white flour again just so that I have a reference for people when they ask things.
+
+[18:04] You know what I mean? Yeah, of course. Uh but then too there was there was it was old Durham, then the Tang Zong, and then a little bit of fresh um kamut as a portion of the rest of the flour. Is that how you're supposed to pronounce it? You put the put the put the accent on the moon.
+
+[18:22] That's how I pronounce it. Kamut. It sounds like like someone in the second camp. But like, you know, I'm like a northern weasel. Go get you kamut.
+
+[18:33] That's what it sounds like you're saying, but now that's the way now I hear it in my head that way. And by the way, I know you didn't say this, but it sounded like you were following a recipe from Shaka Khan. What do you actually say? Uh which part? I don't know.
+
+[18:48] When you started, you said I followed a recipe from Shaka Khan, and then in my head, all I could hear is Shaka Khan. Shaka Khan. Uh I was using some techniques from Shokupong. Oh, uh, oh, oh. I see, I see.
+
+[19:04] Ha however, I have to say that while I love that style, like hot hydrated starch has been around since infinity in every culture that has starch. Sure. Right. For instance, uh I look there's a weird thing. We're gonna talk about flour tortillas in depth later, right?
+
+[19:24] But like most of the recipes that you see from the Americas with the flour tortillas, they use hot water, not hot enough to hydrate, so I don't really know why they do, but they do. I don't know whether it's to melt a lard, I don't know what. But you use boiling water. Yeah, we use boiling water. That's different though.
+
+[19:37] Yeah. Right? That's more because you also are bringing some stuff from China. You said in an interview, but you're gonna correct me later. No, yeah, yeah, yeah.
+
+[19:45] Let's talk all about it. But but like everyone, everyone heats when they need their starch to hold more water beforehand, right? Yeah. But yet, you know, the milkbread people get all the credit. It doesn't make sense to me.
+
+[20:00] But maybe maybe it's like the Arnold Palmer thing situation where it's like obviously Arnold Palmer did not invent iced tea and lemonade. That's stupid. But you know, we drink it because it was associated with him and was easy to order, and everyone could remember the name of it. So deserves credit. Of course.
+
+[20:18] For that reason. I think I knew about the drink before even before I knew it was, you know, yeah. Well, that's you know, like, you know, then eventually no one's gonna know who Arnold Palmer is anymore, the same way that uh, you know, I said on the air before someone came into my bar, ordered a Burt Reynolds shot. I told them no. And then uh I said, uh, we don't have that kind of schnapps here.
+
+[20:40] And I was like, furthermore, like what do you even know about Burt Reynolds? And they said, Who's Burt Reynolds? I was like, leave. Get out. Out You know what I mean?
+
+[20:50] I wish that I had it in me. I wish I had it in me to be that guy who occasionally would be like, ouch! You know, you know what I mean? But like but unless you do something bad, like touch one of the staff, I'm not gonna kick you out. Yeah.
+
+[21:04] You know what I mean? Of course. But that's a bar. Yeah. Secretly judging you.
+
+[21:11] I mean, that's kind of our job, right? Yeah. Yeah, of course. Yeah. Same way you do with house guests.
+
+[21:17] You judge your house guests. You do. Always. I feel like it's the third day, right? At the third day, you're like, you start.
+
+[21:24] But I mean, even just for dinner when they come over. You're like, you know, what they bring. Oh. You know what I mean? Wow, that's pretty intense, but it's kind of right.
+
+[21:35] You know, just being honest here. Yeah, I'm not gonna like, I'm not like saying that like forever you're poisoned by the first time you come over, but like, you know what I mean? Yeah, of course. It's like I remember, uh, whatever. Like, sometimes people surprise you.
+
+[21:47] So, like years ago, I didn't know, I didn't I didn't know him, but my my sister-in-law, Miley, knew him, Bobby Flav, because she'd been working with some stuff. So he comes over to our loft. I was not in the food world, right? So he comes over to our loft, it's in the 90s, and uh he brings biscuits from Mesa, and you know, it's fine. What's nice?
+
+[22:07] Hey, bring Bobby Flay, bring biscuits, eight. And so you get, you know, we do the whole thing. I do the fried chicken, all the stuff, blah, blah, blah, with my big commercial deep fryer. Uh and next day he sends us a bottle of uh Pappy Van Winkle. Now, this was before this is tw the the whatever the 20 whatever year expression, not 23, the younger.
+
+[22:25] And uh I was like, class act, because no one knew what uh Pappy Van Winkle was at that time. But you know, that's when I started buying the younger one, the 13 or 15 year, whatever it is now, that was only $30 a bottle back then. You believe that? No. Believe that?
+
+[22:40] Yeah. We used to take things like uh Yamazaki and Habiki and mix with them into old fashions. You're no. Yeah, yeah. Because these things these things are these things are good.
+
+[22:51] Crazy. But they they are not, they're not an ingredient. Knowing what ingredient is actually just so precious from a taste perspective that you couldn't do whatever you wanted with it if it was cheap. The mustard for me. Right.
+
+[23:12] But you but you that's precious because I can't even just get it. It's not the cost, even. It's not cheap, but it's not like I just can't physically go get it. But like what ingredient is there that regardless of what it cost, if it was free, you would you would like treat it with like there are cheeses that I can get once a year or tomatoes I get once a year. They're still affordable, but some of these things are just expensive.
+
+[23:35] Liquors, right? They're good. They're not worth thousands of dollars. And so like if they're not thousands of dollars, there's no reason to treat it like it costs thousands of dollars because they're good, but they're also good when you use them for other things. You know what I'm saying?
+
+[23:49] Of course. Although I did do some horrible things to Yamazaki and Habiki back in the day because it just was basically free. They had no meaning. Yeah, of course. Yeah.
+
+[23:59] Uh anyway. Uh what else you got for me, Quinn? Wait, so you didn't really describe I I still don't have a conception because I was too busy thinking about the wheats that went in of what this so you do you boil the tomato water or you boiled regular water. Uh there was both. Yeah, the tomato water was in the hydrated search, and the remaining liquid for the dough was also tomato water.
+
+[24:26] So the only other exterior moisture was whatever water was in the uh in the starter. Right. And it was also did you have to did you have to uh adjust the pH at all? No, I thought I said just go with it. I researched what the pH, you know, generally is.
+
+[24:45] Yeah. And it seems like it was within tolerance. You uh you uh you hate you hate doing one variable at a time don't you just hate it. You can't do it. You hate it.
+
+[24:57] What's really a new recipe. Okay. Um it was good. Yeah I mean obviously it's not like in your face with like tomato flavor but there's a nice like savoriness that's different from like the lactic acid of the of the uh sourdoughness and we made uh really good tomato soup and grilled cheese with the bread so tomato and tomato yeah tomato and tomato tomato and tomato uh one thing I want people to be careful of when they're using pre-gelatinized starches for viscosity is that depending on which ones you use and what the amylase activity of your particular flour is your gluten whatever residual gluten you have still has to be strong enough to hold the structure as the starch starts to thin out before it actually sets so if you think about the rye bread problem where like the pentazans and stuff in rye are holding the structure which is what's happening in like a hydrated in a hydrated a pre you know like a prehydrated heated uh starch matrix you have cold holding ability because it's pre-gelatinized, right? And then so you're holding a lot of extra water bound into it, a lot of extra water.
+
+[26:24] But uh in rye, for instance, like the enzymes like functionalize like at a temperature when the bread is baking, and that's why if your rye is not sour enough, collapses down to nothing, right? Because that starch structure that's holding it together, or pentazans, in the case of in the case of rye, it's pentacans, it's not hydrated starch, but that structure collapses before whatever proteins it can gel or hold and whatever like starch structure can set itself up. So, you know, just you know, prehydrated starch is m doesn't solve all of your problems all of the time if you don't have enough other structure. In my experience, could be wrong. Someone from the Discord can ring in and be like, you're wrong.
+
+[27:06] But whatever, then good. I've learned something. You know what I'm saying? Yeah, of course. Uh all right, anything other than the bread, my my ma'am?
+
+[27:13] Oh, we we I did do one, and this is a a isolated variable with the tomato soup, um, based on another video from Darcy. He had covered glycine, uh, which is a separate amino acid as a flavor enhancer for beverages, and I've done some experiments with it. So I tested the tomato soup with um glycine, obviously plain. I also had some pure uh LC around, which is a amino acid, probably most commonly encountered from green tea, and now I did a combination of both. So I did a trial of all those uh iterations.
+
+[28:05] But now you're now you're making me ask you, because now I need to know what's the base of the tomato soup. But how do you how do you make tomato soup? I well, this time it was onions. Um I did some summer squash, because we had a bunch around. I sweat that down for like an hour.
+
+[28:28] I'm giving you side eye on the squash all the way from New York City. But go ahead. It was good. Oh, okay. They were nice uh patty pan squashes.
+
+[28:40] It wasn't much. All right. Patty pans are a fun name. They are. It is a fun thing to say.
+
+[28:49] I used to call uh Chef Telepan Mr. Patty Pan because he had a lot of patty pan squash. So like I and I like him, so I have fond memories. The word patty pan. Go ahead.
+
+[29:01] Cool looking too, little weirdos. Yeah. Alien squash for a while, and then peeled uh fresh tomatoes, because we have them in season now, and then you can't just say tomato, dude. What kind of tomato? 20 minutes.
+
+[29:19] Uh there were a few a mix of like brandy wine, one other heirloom, and then we had some San Marzano variety tomatoes. So sort of the skin skinny Roma looking tomatoes. I exclusively used tomato juice from Campbell's in the jug and canned tomatoes from my tomato soup. They are always the same. Exactly the same.
+
+[29:50] Exactly the same. And peeled. And because you know what I don't like doing, Quinn? Straining it. Peeling, straining like a Posato style stuff.
+
+[29:59] Oh my God, what a nightmare. Yeah. So, like, so I'd use mainly juice, which is frankly great. And then not bitter at all. You ever clarify homemade tomato juice versus with where you like blend with the skins versus clarify like not the Sacramento one in the can, no offense to the Sacramento people, but the can does, I think to make it taste it different from the jug.
+
+[30:25] The jug is just so much less bitter. Really? Oh yeah. And if you ever really, if you taste then the puck that comes out, the puck that comes out of like uh tomato juice, which is basically pasata that's you know a little thinner, right? It tastes like tomato paste.
+
+[30:42] And this stuff that comes out of the one where you just blend up tomatoes and spin it tastes like filth. You know what I mean? Because it's it's flavorless seeds. Now, yes, I know the stuff around the seeds has a lot of umami. The seeds themselves, without use.
+
+[30:57] And the skins are bitter, especially like the better the tomatoes, the smaller ones here, not during season, Quinn. Don't but like not during season, the the Kamparis, the small cherries, those things have a very high skin to flesh ratio. So they actually, their juice is more bitter. But anyway, uh, but you were using I'm not saying you shouldn't use it, but I'm just saying what I use. All right, so go ahead.
+
+[31:20] So you have your tomatoes, your patty pan, no beef. No beef stock? Any stock at all? Beef. All right, again, they don't pay a damn thing.
+
+[31:32] But I use better than bouillon, no beef on my tomato because I've served a lot of vegetarians, and that stuff's surprisingly good. They're they're fake. I don't think I've ever used it. Yeah, they're fake beef. Fake beef is good.
+
+[31:44] Their fake beef is good. And you know what else I did? John told me to. I got their lobster stuff and I used it to uh reinforce a clam sauce I was making for pasta. You know what it was?
+
+[31:59] Good. It's good. Yeah. Yeah. They have good products.
+
+[32:03] I cook for a lot of vegetarians, but I am not. And so I'm not, I'm not gonna try to. You know what I mean? Yeah, of course. You'd rather eat vegetarian probably, you know.
+
+[32:12] Yeah, I mean it's easier. Yeah, you know what I mean? All right, so wait, so you said no beef, no stock. No stock, just the tomatoes. Again, I have the uh Cherry nucleotides, which is the uh what is it, uh 30 minutes, guanulate, a little bit of that in the base, a little bit of yeah, a little bit of glutamate, and then uh simmer it with a little bundle of thyme, and then once that's simmered, carry it to hell, and then a little bit of cream.
+
+[32:49] Yeah, cream. All right, so we agree on the cream. No sherry? Well, it's tomato soup. So yes.
+
+[32:57] I almost did some shall she, but no. You don't like sherry in your tomato soup? Shao Shing. That's the most. I don't think I've ever had it.
+
+[33:06] Yeah, dude. Harvey's Bristol Cream. Yeah, man. Harvey's bristle cream, as a child of the 70s, man. Harvey's Bristol Cream.
+
+[33:15] Uh so for just so you want to know, if you want to know how I make uh tomato soup, just make a French onion soup, but instead of cheese and bread, put in tomatoes, cream, and sherry. It's like beef and onion, then tomatoes and cream. That because that's what I like. But you don't have to like the same thing. So what one?
+
+[33:29] You never told us what one. I'm guessing because you didn't have beef, that's the added stuff one. Yeah, yeah. Because the uh the good the glycine and and the L Thenine sort of rounded out the acidic notes, uh which was a little too much for me. But then when I combined both both of them together, I think the concentration dropped enough that the acid sort of came back up, and then uh it was still sort of enhanced relative to the control.
+
+[34:10] So I'd probably do like 0.1% each uh in the future for the glycine and the uh well, you'll let us you'll let us know. All right, now I have some questions, Fidel. First of all, so uh you're you like you hail from the kind of uh Juarez El Paso area. That's right. Yeah.
+
+[34:34] Yeah, I grew up in Chihuahua. Okay, so I'm gonna ask you a question that I have asked some Mexican people before, but they were more like Mexico City, and they were literally insulted that I asked them about it, but I think it's a delicious food. I want to talk about turkey butts. Oh, I mean, come on, man. So good.
+
+[34:53] Why are people like offended by this? I don't know, because I can't think he's very fancy Mexico City guy, and I'm like, turkey butts are delicious. He's like, no, no, this is poor people from like no, this is delicious. That's like the most popular torta where I'm from. Yeah, because it's so good, right?
+
+[35:07] Yeah, I mean, they do add, you know, like red 40, but you know, uh, when they confirm. Yeah. I don't know why. But those trays of those red turkey butts. Oh man, they're yeah, they're awesome.
+
+[35:16] Yeah, and like, you know, Vato kind of has that like sense of of that type of place, you know, because every time you go to a burrito joint, you find turkey butts like right next to it. Do you have turkey butts? We don't. Okay. It's so hard to get.
+
+[35:29] You know where I can get them? No, I was gonna ask you because like I call up literally the butchers start laughing at me. No, start laughing at me. I mean, the reason why we don't have them, like in any of our restaurants, is because we can't find them. Listen, somebody who's listening.
+
+[35:43] Please do, please help. Give us it. I've even tried. I've been like, yeah, whatever, whatever, whatever words. Yeah.
+
+[35:50] Get me the turkey butts. Yeah. But they either they go, they used to go a whole, there's a whole Polynesian, which I've never had Polynesian turkey butt. And then there's the Northern Mexican turkey butt. And it's so good.
+
+[36:00] We're doing squab butts right now. Squab butt? Yeah. It's a tiny butt. It's a tiny butt, but we do like kind of like a we do kind of like uh, what's it called?
+
+[36:09] Kind of like a pate off of them. We confirm. Yeah. Same way. We cure them, then we confirm.
+
+[36:14] And we chop them up, you know. Chop them up and we put them on a on a taco. Yeah, it's super good. Sounds delicious. Yeah, and then we do a bunch of herbs on top.
+
+[36:21] And then how many squabs have to die per taco? Oh, dude, a bunch. What we did is we serve squab, and then instead of using that for stuck, I was like, save them all, freeze them all. You know, like let's just save them, let's crowback them and put them away. World's most expensive taco.
+
+[36:37] Exactly, dude. I love it. But it's so cool. You know, we also did like there's a little hardened there, you know. There's a little like hearts and stuff.
+
+[36:44] They're grilled. Oh, yeah. So it's so good. And then we make kind of like a pace off of that, and then we put it on a there's have you ever heard asiento? Asiento is what like usually what like Oaxacans do with like when they build your like a taco or like a tlayula, they do like a smear of like well they do is they make when they make chicharron, all the things, the bits at the bottom of the of the pot, you know, whenever they're done making it, pull them out, and then they pure them with beans.
+
+[37:09] Oh man. They pure with like they kind of re-fried beans, you know, and that's what goes under the crispies. With the crispies. And that's what goes underneath. So we do that with a the with uh squat butts.
+
+[37:19] We make like a squat I guess squat butt asiento. Oh my god, that sounds so good. And that's like an herb taco. It has like all these bunch of different herbs that we get for the market. And then uh that's a real flex though.
+
+[37:30] Squaw butts, that's I think like sick, right? Yeah, yeah. It's like duck tongue, also a flex. Yeah, duck tongue. Duck tongue.
+
+[37:36] I'm like, 'cause it's so well, it's not that expensive because China's not market sell them, but like theoretically it's expensive. I know I agree. Because how many ducks? Of course. So many.
+
+[37:43] So many. Every every duck has only one tongue. Oh no. That's right. So it's hard.
+
+[37:48] But we decided to do that and it works very good. And then we serve the the leg like kind of like on a satellite. Yeah. Uh of the squab. And you get to make your little taco off.
+
+[37:59] Oh, I like the motion being made is put the thing in, rip the bone out. Yeah. We debone them, obviously. You know, yeah, yeah, yeah. That's cool.
+
+[38:06] Yeah. It's pretty interactive. I'm glad that's not my job. It was the CDC's job. It wasn't mine, okay?
+
+[38:14] Yeah, yeah. I mean, Al Java was his idea. Yeah. Yeah, he was like, how about we debone them? I was like, fine.
+
+[38:19] So for those who like, because I they've only heard me, like this northern, you know, guy, like, tell people how to make it in case there's a turkey farmer out there, how do you do the turkey butts? We confirm. We can feel them in like uh just like lard. But we salt them. We look we salt them overnight, and then we uh and then we eat we cum f we we can feed this for you know a couple hours.
+
+[38:42] But for some reason they add coloring yeah like food coloring I don't hate it though because that's what like sausage is like it's like a I agree it's just it's just you know it's a thing it's a thing you know but it's not it's not a chiote it's like color yeah it's literally like drops of uh you know just like food coloring although if you wanted to you could probably I'm sure you can but I think I think it I think we have I tried it no I don't think I've tried it no but you would make it if someone could sell you the butts I will absolutely make it I will make a yeah I'll put it on the menu can anyone hear what I'm saying freaking will you get this guy some turn now I'm inter I'm not even interested about like who's who can get them I'm interested what Mexican got mad about this question I'm not gonna call them out but it's like but you know what I mean it was it wasn't it wasn't Fabian it wasn't anyone at Contra you know what I mean but uh yeah because I wanted to put them I wanted to see if I could put them on the opening menu at existing conditions. Okay. But not as Mexican style but just as like you know a food, a thing. You know what I mean? Like just uh But what are the chicken ones called or what's the nickname?
+
+[39:43] Oh yeah well in in my family like the non C I forget I don't know what the Catholic side calls it but the non Catholic side calls it a Pope's nose. Yeah yeah yeah but the Catholic side doesn't call it the Pope's nose. Actually they might my my stepfather is pretty that's like a new thing for me I didn't know they were even called that. Yeah you know until like recent years. Well like you know who like who Yeah yeah it's a weird it's a weird it's a weird one it's a weird one what does the Pope have to do with it it's like that that's that Tina Turner song.
+
+[40:08] What's the Pope got to do with it? Um anyway all right so I just wanted to I just wanted to ask that because like that that is a food that needs to travel. If we can get it, that'll be awesome. And it's weird because I even like I even asked my dad, I was like, dude, can you go and check out like all these El Paso like different you know, butcheries and stuff that they sell, man, that's where they get them. They're like, oh, we just get them for the butcher.
+
+[40:30] It's like, well, what butcher dude? Right. You know, so but it's hard, it's hard to get them. Because somewhere, like somewhere. You do get them in the States.
+
+[40:37] Yeah, well, tice, someone is taking and making ground turkey, they're making turkey breasts, they're making turkey legs, they're doing all this stuff, and the butts are all going somewhere. Just not to anywhere that we know can buy them. Yeah. They're not getting kung feed, that's for sure. No, which is what should happen.
+
+[40:54] Yeah, exactly. They shouldn't get turned into dog treats or whatever the hell happens to them, you know what I mean? And it kind of when you look at a torta that it has it kind of also looks like uh Al pastor. You know, like you can confuse them very easily. Like And for those of you that don't mind getting a little greasy, you can just pick it up and eat it too.
+
+[41:09] Oh yeah. You know what I'm saying? Yeah. But the sandwich is mom used to tell dad, stop eating that. It's too much fat.
+
+[41:15] You know, yeah, yeah. It's like leave me alone. Yeah, yeah. Leave me alone. Yeah.
+
+[41:18] Yeah. It's my thing. Yeah. Sunday. But uh, all right, so of the of the Mexican tortas, give me the give me the power ranking.
+
+[41:26] Because like the torta as a unit is very high up in the sandwich rankings. Oh, yeah. Like extremely high. Yeah. You know what I mean?
+
+[41:34] Like uh I I I like like a Milanesa torta. Really? You know, yeah, I like them. The bread at the bready cutlet? Yeah, but I like the beef.
+
+[41:43] Yeah. It needs to be beef, you know. Very thin. You have Cecina on the menu. What are your thoughts on this?
+
+[41:48] Not in a torta. I don't know. I like it. But you don't want you want something dry. You want something that not dry as you're making.
+
+[41:56] Exactly. Yeah. Yeah, I like that. Cause sometimes I feel like the ones that are like the campechanas, the one that have like every single pork product in the world, and they just put it, top it off with a fried egg and then put it on. That's a little too much.
+
+[42:07] Too too much. Too much. Yeah. You need a fork and a knife. You shouldn't need a fork and a knife for this.
+
+[42:12] Do you make the uh do you make the the rolls at Vato at your bakery? The bolillos? Yeah. We used to. We used to, and then um I think uh we we started doing that, but we already make the tortillas there.
+
+[42:26] You know, we make like we actually have a machine and people started not buying. I think it was the cool part about it. We thought we were gonna be selling a lot of bolillos, you know, a lot of bolillos, and and and and um and it didn't happen. We were selling them, but we weren't like tortillas were just getting taken like off the shelves very quickly. So we decided to start, you know, kind of make, you know, kind of put more attention into the tortilla, the product that is selling the most.
+
+[42:50] Because we were selling I don't know, like 120 packs a day, you know, plus a hundred burritos. So on the flour. On the flour. What size? Uh we do nine inches.
+
+[43:02] Okay. It's not huge, you know. Yeah. And so these are uh so and now these are more traditional ones or your sourdough, not that they're not trapped in the colour. No, that one's more traditional.
+
+[43:12] Yeah, it's more true. Well, then again, we have two different types of tortillas. We have the Sonoran style tortilla, which is the one that we serve uh Corima, which is like the Soaquera. You heard of Soaqueras, have you? Nah.
+
+[43:23] So vaqueras are the weirdest like tortilla in the world. You should look into it. They're cooked in an upside down walk, and that's the way we cook it. That's the way you do, but so but that's actually from there. That's from there.
+
+[43:32] And people are like, oh my god, you're so inventive. I'm like, no, dude, like just go to northern Mexico. That's the reason why we opened this restaurant because everybody's just like everybody just talks about like center Mexico and like south. And everybody's like, well, how is awesome and Mexico City is beautiful. And it's like, well, you should go with the Amish people in northern Mexico.
+
+[43:49] People don't understand. We have like a bunch of Amish people. That's where like white Sonorian wheat, it's like, you know, that's how we grow it. Right, but they so but when you do it on the wok, it doesn't does it puff on the walk or no. It does.
+
+[44:00] Big time. But you're you but now in Mexico, are they using the boiling water like you're using? Yeah, that's the that's a little bit. It's hot water, it's not boiling water. Ours is like from boil into our mixer.
+
+[44:13] So what is the hot water in Mexico? What is the hot water doing? Is it just to melt the lard? I think it's only to m melt the lard. You know, and it's like, you know, it's one of those recipes that you ask why to every lady that I talked to, or not lady, every cook that I talked to, and they're like, well, that's just the way it is.
+
+[44:30] Yeah? Right. But that's when I was re- I was because I was re I was like watching videos, I was doing uh, you know, like hot water. Yes, hot water, but not hot enough to do like you know what Quinn was saying, the prehydration. It's just hot-ish.
+
+[44:43] You know, ours is boiling. That's hot, yeah. Yeah, and then we and then we as soon as we drop it in, starts gelatinizing, and then we like when then we rip it, we let it like we we turn on the speed on the sand mixer, and we beat it for like 15 minutes. And this is with white Sonorin. That's why it's uh it's a mix of white sonoran and bread flour and cake flour.
+
+[45:04] White Sonoran wheat is so good. So good. The smell, when you when you when you when water hits white Sonora and wheat, it smells almost like cereal like crazy that you're saying that because it is, yeah. Yeah, yeah. Yeah, yeah, you're right.
+
+[45:16] I smelled it, you know. Yeah, I know what you're talking about. Yeah, and it's uh it's good wheat. So I get mine from uh I get mine from a place called Ramona Farms. I get them from Ramona Farms too, yeah.
+
+[45:28] Yeah, yeah, yeah. Yeah, we get a lot of stuff from them too. Like their Pinola is very good. Oh, I haven't tried it. Yeah.
+
+[45:33] You know Pinole? Yeah, but I haven't tried. I've only because I once called them or not, call that emailed them. I was like, hey, listen, I buy your stuff, but I buy it through Breadtopia. Okay.
+
+[45:42] Right. And I was like, can I just order from you direct does that help you or not you know what I mean and they were like no because we have this relationship with Breadtopia it's actually more difficult for us to do like small retail stuff of course you know what I mean so of course but like yeah so you can get their product mainly their their wheat I I haven't ordered any of their other also wheat berries like we cook them for a very long periods of time. Yeah and they they're good you know we I haven't tried their Pima Club wheat they make a second wheat yeah I haven't tried it I have I think but it's been a while because I think while we were developing this thing we were look the thing is is that the white sonorin is like literally like handed from God to you to do this. Yeah like so you use it. You know what I mean?
+
+[46:27] Like and there dude also Ramona their wheat is so clean compared to other wheats it really is it's so clean. And we tried different ones and and that was Ramona was definitely the one oh yeah and it's like from Southwest and stuff it has like that story as well yeah yeah absolutely yeah for sure well they used to also sell uh Texas honey mesquite oh yeah yeah you I've never cooked with mesquite I just got some so I'll send you some oh nice nice all right so back to the back to the tortillas now uh are you will you tell people what kind of hydration how much fat you put in you use butter right we use butter yeah yeah we will you tell people kind of what your ratios or is that a trade secret? No it's not a trade secret but it has like it's not a lot of fat you know it's like eight percent fat yeah yeah it's kind of lean on the fat but we do brush them with with oil of course. Yeah, we brush them with oil wrap before we press. Because we press these.
+
+[47:18] Oh, before you press, do you do a brush out I I I take a uh what we do is we would when we portion like when we portion portion them too, we roll them with a bunch of oil, kind of like a roti. Yeah. You know, it kind of creates those they have a roti kind of similar look exactly. I think. Yeah, I I agree.
+
+[47:34] And uh and then when we when we make the dough, it's extreme it almost feels like sourdough starter. It's that wet. Oh yeah, and you do do sourdough on it. What does that do for you? It tastes.
+
+[47:46] It doesn't really because we we use it like five hours after it's made. Okay, okay. And it also kills the f the sourdough. If you think about the the you know, the the the boiling water, which is completely so it's basically just it's for sourness, yeah. I really like the acid on the tortillas.
+
+[48:02] Uh and now we add lactic acid to the ones at uh at vato. Right. It also helps with we didn't want no additives, we didn't want to do anything. We wanted this to be as stale as possible. It won't see and that's the reason why we we decided to do uh lactic acid on it.
+
+[48:17] Yeah. We do a very small percentage, but we do it's kind of like a safety net, you know, for it doesn't still as much, you know. Uh yeah, also super humid, you know, yada yada yeah. We want to keep this product as clean as possible. So when you oil it, you can just put it directly in a press shebang and do it.
+
+[48:32] We act that's the so aqueras. We used to make them by hand, and it was such a pain. We literally just had one of our our chefs just be stretching tortillas alaminut, because we cook all these elements. We used to like stretch them all, and it was so hard, and we ended up like it was a very expensive thing to have, you know. I mean, the nice thing about Sonor and White is it doesn't snap back as a butt.
+
+[48:54] So when we did you know, we kind of started R and D this this this new tort not new tortilla, we try to we we we we modified this this this your recipe. Exactly. Yeah. So what we did is that we found that um we used the same one on a press and it was extremely dry. It was almost like super stale and it just didn't feel right.
+
+[49:14] So we started, you know why do you think that that is? I don't know. I think because it didn't they because the amount of water. I can I know I do know. You had to lower the water to get it to stick in the stick in the press.
+
+[49:23] It was the other way. Uh I added the water, so whenever it was a hot press, it's a hot press. Uh-oh. So you'll press them very it's like super super hot press. Then you press them and it just kind of like gelatinizes it.
+
+[49:32] Oh, so it sets it and then you're just doing the puff on them. And then I do the puff. Huh. Yeah. We brush them with a little bit of fat and then we throw them in the uh and yeah, we used to brush them with chicken fat.
+
+[49:42] Like the first iteration of this tortilla was when I was a pop-up before we were uh a restaurant, it was it was chicken fat. And what we did is we we bought now. We still use this vinaigrette at the restaurant, but what we do is we we turn it into vinaigrette. But the chicken fat, we used to see season it with chicken bones. So what we did is like we'll grill the chicken bones.
+
+[50:06] Uh-huh. I love the the taste of grilled chicken, so I was like, how do you think this it's delicious, as well? Yeah, of course. The best thing, you know. So what we did, we grabbed the bones and we grilled the bones and then we comb feed them in uh chicken fat very slow.
+
+[50:19] And then we strained that, and that's what that fat we used some to make tortillas. All right. And it was super super good. But then we wanted to make it kind of like we wanted to make it like vegetarian. There you go.
+
+[50:30] We go back to what we're talking about, you know. Like, so I was like, I think like butter is just always gonna be, you know. It is. I mean, you're not hitting the vegans, but you're hitting most of the people, especially. And yeah, you know what?
+
+[50:39] I find that like if you can make something more inclusive, especially because I have to cook for vegetarians all the time. Yeah, of course. You know, I think it's important. Yeah, you know. You know?
+
+[50:48] So we did that. Um, and uh, yeah, it's been butter since. So, how do you get the puff on the upside down walk? It's just ripping hot. And it like goes.
+
+[50:57] Yeah, I guess, yeah. I saw your video, it kind of goes the same way. Sick. Oh, does it lift off the freaking wok? A little bit, yeah.
+
+[50:59] Aww. Yeah, and then but I mean, our so vaqueras, talking about so vaqueras, it's they're literally like a like a 22-inch pie. No, they're like huge. And these ladies make them by hand. You should watch a video.
+
+[51:16] It's like super super cool. And there's so vaqueras and they just stretch them almost like a pizza, and then they put them on top of a and put them on top of wok. And it puffs so quickly, and they flip them. Those burritos have to be, they have to be made differently too, because you have to fold the tortilla. They're so thin, the tortillas like paper thin.
+
+[51:34] You can see through them, and you uh you have to fold the tortilla in half in order for it to fill it because it's like it'll just like tear. But yeah, we we do it like interpretation of that, you know, at uh Corima and Avato is a Chihuahua installed tortilla. So by the way, you said burrito. Show me with your hands the size of an actual Juarez burrito. It's like this big.
+
+[51:57] Yeah. Now make the Californian burrito. I mean it's this big. It's ridiculous. I mean, I think burritos you should have two when you eat.
+
+[52:03] Yeah. You shouldn't have it for breakfast and for lunch. You know, like I don't think you should just eat half of it for lunch and the other half for dinner. That's that doesn't work. So someone who's from there when they see like like California style burritos are you uh I think I gived up.
+
+[52:18] I think I just said, you know what? They have their own burritos, you know, because I I mean they also put french fries in it. That's crazy. And carina asada. I like cara na sada.
+
+[52:29] I come from the north, but I don't think it should be with french fries instead of burrito with guacamole and like beans, rice, and Jesus Christ. It's the it's the whole thing. It's like instead of like anything that would be on the plate is now inside of the device. Exactly. Which I don't know.
+
+[52:43] I don't know. But we do steuse. We do very long periods of stews. We do pipion and like pork and pipion. You know, like green pipia.
+
+[52:44] Which is a great word, by the way. PPN? Yeah. It's awesome. It's a good word.
+
+[52:54] Uh we say I have another question for you. Oh, but okay, someone's trying to troll you. Just a Freud wants to know is guacamole a salad? Guacamole. Is it a salad or no?
+
+[53:04] I don't think so. No, because if if I asked for a salad and receive that, I would be I'll be very upset. Yeah, yeah. And if I asked for something that I could eat with chips and they handed me a salad, I would also be very upset. Is it is it weird that we make it at a mame guacamole?
+
+[53:20] No. I mean, like anything it's like if it's paste like it eats like it. Then yeah. And we season it like kind of just exactly like it. We do like we even do like cilantro juice in it.
+
+[53:30] You remember Stu Pac's pistachio one? Yeah, of course. I thought it was good too. Yeah. I don't I'm not traditionally serious.
+
+[53:36] I'm just saying that it doesn't serve the same function as a salad. Exactly. No, it doesn't. You know? It's like it's the same thing with uh hot dog.
+
+[53:45] Now also not a sandwich, it's not the same function. And you know, I don't know. No. I agree. It's also not a dressing either.
+
+[53:56] A what? Turkey butt update, of course, always. A turkey buttons. A butt update. According to according to uh banks in the Discord, apparently in the LA area, they are at every Mexican market, including whole.
+
+[54:15] I mean, same with El Paso. Oh, yeah. Yeah, but LA doesn't help us here in New York. I am I'm sure you could find a supplier. Good.
+
+[54:24] Nope. Yeah. No, uh, I also tried rattlesink. I've never seen that in the market. But no, but that's what I'm saying, Quinn is that like, first of all, like the the main like even someone who's gonna be Mexican here, I don't know anymore, but back in the day, it used to be people from Puebla, they're not gonna be bringing you turkey butts.
+
+[54:43] You there's you can't Yeah, it's hard. I've gone to the stores, you can't, it's just not here. You know what I mean? I'll give you an update. I'm gonna really now now that it's in our hit the butts.
+
+[54:52] Yeah, I'm gonna hit the butts. Yeah. More butts than the models. You gotta get that anyway. So like uh all right.
+
+[55:00] Uh let's see, see if I have any more questions specifically for you. Uh hey, have you ever used um have you ever used an ancarsum mixer before? Are you a mixer? Are you a mixer nerd? No.
+
+[55:12] Oh. But put me on. Well, no, the quick question in, but uh maybe we'll get to it, we'll get to it later. So like and s and cars from so I've had three main styles of mixer in my life. For the majority of my life, it's been the kitchen aid.
+
+[55:24] Yeah, of course. And I got real mad at Kitchen Aid for a while because one, whoosh, the flour shooting up out of the kitchen. Yeah, of course. You know, they've fixed that somewhat with their soft starts. Nobody wants to be like on and off, on and off.
+
+[55:37] Oh, yeah, yeah. No, no. Hate, hate. Or like they're like, no, we make a little weird shield that you can put. No, no, nobody likes that either.
+
+[55:43] No. And then the second problem is that all like not the old ones, but like all of the larger capacity modern ones, there's way too much of a space between the the beater, if you're using the the for cake. Yeah. And and the bowl. So whenever or the or the balloon and the and the bowl.
+
+[56:00] So it gets a lot of so you have to pick up the bowl and jam it up into the into the thing while it's running, and then it's like and it's like and then and the other problem with the Kitchen Aid is it walks. You know, like when you're when you're doing like a hard to stiff dough, yeah. Yeah, you turn around with it. Yeah, it's like it's get walking across your counter and someone's like, you know, to hell with it. Yeah, of course.
+
+[56:21] So I moved to Bosch for a while, and then um, but I haven't I had a very old Bosch, like a third because I'm you know don't have the money. So I bought like a 25-year-old one. It's good machine. Uh and then I moved to recently the Swedish one, and carcerum, which is weird because it looks like Is this the one that is on your videos? Yeah, recently.
+
+[56:42] Any recent videos, yeah. I don't think so. I think I've seen it. And I was gonna add, yeah. Yeah, it's weird, and like it takes some getting used to.
+
+[56:49] So it's like this weird thing that looks like a citrus reamer on the side that does the mixing and then like a s a scraper here, and then the bowl rotates. Well, that's how we m make I don't even know that's where they're called, but but that's that's the machine that we use at Vato for our tortillas. But the bigger one. Yeah, the the bigger like divided. Yeah, so this one isn't like uh like a like a spiral or dividing arm.
+
+[57:11] But it kind of has the same like functionality. Yeah, so it it it's lower oxidation of the dough for a given level of development, theoretically. Okay. But um see what see what Lionel says here. Uh whenever I make dough, I will do an initial mix of flour use and water, I'll let it rest, add the remaining ingredients, salt, oil, blah, blah, blah.
+
+[57:27] And the incarcerum it it takes a lot of manual intervention on my part. That's true, you gotta move the thing around, but I don't really care. Because also you can stick your hand in, it's not gonna get ripped off. Yeah, of course. Um, the bowl moves, so it's so comfortable.
+
+[57:39] What? It's so comfortable because the bowl moves. Yeah, yeah, yeah. Uh so uh one of the tricks with the incarcerum is is it it's better at it's better actually at putting dry stuff in than it is at putting wet stuff in. Okay.
+
+[57:52] So like I would rather overshoot the liquid and add more flour to an incarcerum than I would like the one thing I don't like doing with it, and I want someone to teach me how to do it better is like brioche style things because like you have to do your gluten your gluten development and then put the butter in it. And it's just like just gets wiped because it's not getting blasted the same way that like a kitchen aid or even a Bosch would do. Um but one of the problems if you're having a problem with salt, my key thing with salt, if you're if you because I do add salt to especially my sourdough, I add salt late so that it gets a head start. I let it sit for a while. Uh put the salt in a in a blender, like a neutral bullet.
+
+[58:30] And then it's like a a dust. And then I do. But if you have any more problems, Lionel, uh, let me let me know. Okay. So let's ask some questions.
+
+[58:42] Let's see here. Uh what is what is Vera Cruzan's what is Vera Cruz salsa? I think it's a salsa vera cruzana. It usually has like um like a bunch of, it's like an olive-based salsa. Huh.
+
+[59:01] Like green olives? Yeah, green olives. Huh. Yeah, it's super good. It usually served with fish.
+
+[59:07] Olives in what? Uh it usually has tomatoes. It's like tomato base, you know. It's like like uh it's cooked, so it's like kind of like a uh how can I explain it? It's almost like uh it feels kind of French, to be quite honest.
+
+[59:22] Like a tomato, you know, and it has a it sounds like a pasta grunes. What do you call me? I heard you. Anyway, but the uh but how about this though? What if it what if you could you put that on a sandwich almost like taking it in muffaletta direction?
+
+[59:40] Is it almost like a jardiniere or is it? No, it's a little more saucy than that. You know, but the one that we do, it is kind of that. There's a lot of stuff that we use at Korima to reference a point, you know. Yeah, okay.
+
+[59:51] And here like if we if I told my grandmother that I'm doing black garlic mole, I don't know how she will feel about that. She would not uh you don't think she would enjoy? No, absolutely not. It doesn't have any chocolate, it doesn't have any nuts. So it's a nut-free, chocolate-free mole.
+
+[1:00:04] Do you do you guys make do you guys make your own mole or no? What a pain. Yeah, of course. Oh my god, what a pain. Every day.
+
+[1:00:10] But not every day, every week. And we go through like 22 quarts of it. Really? Do you do you uh and also at Vato? Like the the the chicken and mole, there's nothing's bought.
+
+[1:00:20] Like we just buy two minutes. You got two minutes. Yeah, we just buy our, you know, our uh alt chiles. We toast chiles, we de seed chiles, we you know, everything. How often how often do you heat the chilies too much and they get bitter?
+
+[1:00:33] Yeah, it happens a lot. This is why I'm afraid of heating the chilies like everyone tells me to, because I could freak out. I'm gonna know I'm gonna I know I'm gonna saute everything and you you fry them? I uh at cook time, so I'll like take them and then I'll hit them a little bit. Yeah, but like I just like I hate so much when they go bitter when they were overtoasted and I don't trust myself.
+
+[1:00:51] Okay. I like frying. Yeah, frying. Frying the chillas is nice. Yeah.
+
+[1:00:54] Do you sell the paste at Vato or no? We don't. I think it's should we should do it. Imagine if you could be w the only place in New York where you had the table with the freaking pile of like paste. Dude, you're gonna see it next time you when you go to Vato, you're gonna see that.
+
+[1:01:07] Yeah. Well, I was saying also like uh because I like those. They put so much effort into it. Like we have, you know, on both places we do our mole. There's no like buying paste.
+
+[1:01:16] What are what are the hours on vato? Avato is from seven to three. We're about to go seven days, you know. You know, uh we're about to go seven days finally. We used to be only Thursday through Monday.
+
+[1:01:28] All right, and tell me how you make uh so I I'm gonna mispronounce it, but the uh dulce dulce to goat milk, cut the uh kaheta. How do you how do you like uh how do you make that out of Tokyo turnip? We uh we just literally put Tokyo turnips. I've I mean Greg Willow Wisp, my favorite turnip in probably the world. Uh he grows the best ones.
+
+[1:01:50] So what we do is we chop them up, you know, sometimes whole when they're a little smaller, and we cook them for three days in goat's milk. Yeah, okay. Oh, so it is in goat's milk. Yeah, yeah, it has good so, but it doesn't have any, it has any like sugar or any salt. It doesn't have anything.
+
+[1:02:05] We literally just cook this and blend it up. All right, I missed a question for you, and that would be uh unconscionable. Uh can you dive quickly into your grilled fish collar dish? Uh we marinated in chintex letare. Uh which, you know, chintex letare, and then we and then we brush them with a little bit of morita mayo and then we grill it.
+
+[1:02:23] You know, we marinated for about you know, like three days, you know, and then uh pull them out. Kind of like a yagator style, you know. And then uh do you have one of those corn grills, one of those the corn yakitori things? What do you grill it on? Yeah, yeah, we do.
+
+[1:02:35] Everyone uses it, everyone uses those things. Yeah. I kind of want to move away from those. Really? They break very easily.
+
+[1:02:41] But we use it a lot. Yeah, yeah, yeah. And we need to report warps the top ones. Yeah, yeah. And not just that, but also the bricks get like they just they don't used to make them like you know, they don't have to be a big thing.
+
+[1:02:52] You don't make them like they used to. You know. Hey, John, did I even get you today? Did you say a a dang thing about what you did this week? No, not really.
+
+[1:02:58] I'll say on going out, my one grape with cold brews is for coffees these days, is people pouring the milk at the bottom and then topping it off with the coffee. Jack was talking about cold brew earlier. Alright, give me the proper order since I'm not a cold bruget. No, I don't know. Just pour the coffee in and then the milk.
+
+[1:03:12] It's so hard to to mix it all through when they put it at the bottom. Is there ice in your cold brew? Yes. You know how I drink my coffee? Hot.
+
+[1:03:19] I know, I know. I know. Not your problem. I like them hot and short. All right, Fidel, thanks so much for coming on anytime.
+
+[1:03:26] Yeah, thank you so much for having me. I gotta stop by Vato, have some baked goods and maybe some maybe some paste. Maybe I'll buy some of your paste if you sell. Yeah, please. Yeah.
+
+[1:03:33] Also Tortillas. Oh, yeah, I forgot. Obviously, I'm gonna get tortillas, and we're not here next week, right, Joe? No, sir. Maybe the week after we'll figure it out.
+
+[1:03:40] Cooking issues. Whoever says saving money is hard, doesn't know that new customers who bundle and save with progressive save hundreds. Because switching your home and auto insurance is better than cutting down on the things you love. Like those iced lattes that help you get ready to face the day. So switch your home and auto to progressive and see if you could save and keep sipping away.
+
+[1:04:12] Get your quote today at Progressive.com. Progressive Casualty Insurance Company, affiliates, and other insurers, not available in all states. Ranked number one in innovation, 11 consecutive years. Arizona State University isn't just ahead of the curve. It's creating new paths to success.
+
+[1:04:28] Learn from notable clinical and research faculty online. That's a degree better. Explore programs at asu online.asu.edu. ACast powers the world's best podcasts. New school year, new podcast obsession.
+
+[1:04:41] Hit play on this. Welcome, crawlers. Do you like books? Do you like cats? Do you like dangerous subterranean games put on by ultra-wealthy alien corporations?
+
+[1:04:52] If so, then Fantasy Fanfellas is the podcast for you. What is Fantasy Fanfellas, you ask? Well, it's a bookish podcast for me. Steven will be guiding my buddy Hayden through his first time reading Matt Deniman's Smash hit Dungeon Crawler Carl. So if you are a first time Dungeon Crawler Carl reader, or you've already finished it and want to see Hayden struggle to guess what's next, then you'll be right at home.
+
+[1:05:15] Episode one, covering spoilers for chapters one through eleven, goes live on Wednesday, September 9th. We hope to see you there. Bye. Acast helps creators launch, grow, and monetize their podcasts. Class is always in session at ACast.com.
\ No newline at end of file
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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 zero dollars depending on their plan.
+
+[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 US, 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. Hi, this is Mark Bittman from the podcast, Food with Mark Bittman.
+
+[1:22] Have you ever considered how the smallest details can create real emotion? Lexus does. At Lexus, master craftsmen called Tacumi are involved not just in physical craftsmanship, but in sensory details. Things like how a door closes, the click of a switch, the acoustic feedback of controls. Because a cord that doesn't make you feel something is a card that stops short of amazing.
+
+[1:47] Experience amazing at your Lexus Stealer. Hi, I'm Jonathan Fields from Good Life Project in pay partnership with Rinz. So I think a lot about what it actually takes to build a good life. And honestly, some of it comes down to what you stop spending your time on. Laundry is one of those things.
+
+[2:04] It's necessary, it's never ending, and it rarely connects to anything you actually care about. Rinse picks up your clothes, cleans them exactly to your preferences, and delivers them back ready to wear so that time and attention can go towards your passions, your people, your community, whatever it is that actually moves you forward. It's reliable, it's consistent, and it's built for real life. Sign up today at rinse.com. Rinse, it's time to be great.
+
+[2:45] This is Dave Arnold, your host of Cooking Issues coming to you from the Heart of Manhattan Rocket Florida Center, New York City News Stand Studios, joined with John. How are you doing? Doing great thanks. Got Joe Hazen rocking the panels. Hello, hello, hello.
+
+[2:57] Howdy howdy. We got Nastasia the Hammer Lopez, I think back in Los Angeles for a short time. How you doing? Good. Yeah.
+
+[3:04] We got Quinn holding down uh Vancouver Island. What's up, Quinn? And uh we're not sure. Oh, yeah? All right, cool.
+
+[3:12] We're not sure about uh Jackie Molecules. He may have gone from molecules to just like a cloud of atoms. We're we're looking for them though, so hopefully we'll get them before the uh the end of the show. Uh all right, so we were gone last week, right? Yeah.
+
+[3:26] All right, so we're back. So what do you guys what do you guys what do you guys got for me? Let's start with the other coast. Nastasia, what do you got for me? Um, last night I tried to make beer can chicken and it did not go well.
+
+[3:37] Oh yeah. Okay. All right, let's talk. So I have not yeah, I I have not done this, but like I mean, I know of it, but the idea of just shoving a can of chicken up the tur chicken's butt and like just having it like waving its wings in the air and being like, hello, you know what I mean? And then having the the beer steam the chicken from the inside, sounds fun.
+
+[3:59] So how did it not go well? Describe the procedure. I put the beer up and then I tied the arms back, and then I put I put like seasoning on it, and I put it on the barbecue grill, and then it turned green, and the skin got really hot, and then turned green. I took the beer, it turned green. Yeah, and I wonder if that's because of the color and the aluminum can?
+
+[4:28] So you know? Yeah, so so here's uh something that I hadn't thought about in in the past. Beer can chicken was huge, like maybe 20 years ago, right? Along with brick chicken. Everyone remember brick chicken?
+
+[4:39] Yeah, brick chicken, which is a good name. Brick chicken. Brick chicken. Sounds like a you know, disco song, brick chicken. Anyway, so back then I think labels were just kind of printed on, but now did you use a craft beer or like something normal like like no Miller Light?
+
+[4:57] Um, that doesn't make sense. I was gonna say now a lot of them have sleeves, plastic sleeves, but also probably all of them now have some sort of coatings on them that they didn't used to have back in the day. Because green in a fire to me usually says copper of some kind. You know what I mean? That or usually like a metallic salt.
+
+[5:16] I think we've talked about this scenario before, but how many of you when you were kids got those things, those crystals you could throw into a fire and they would burn all different colors? Nope. Okay, how about you go to the supermarket, you buy a dura flame log and they have the one that makes different colors? The one that makes different colors? I've seen that, yeah.
+
+[5:30] Yeah, it's good business. Yeah. Like, I mean, there's something so suburban about like American old school suburban about a Duraflame log, right? Yeah. Like you buy a a log, a fake log in a supermarket.
+
+[5:45] What could be more American than buying a fake log in a supermarket? You know what I'm saying? But I still have good feelings about it. Yeah. Do you guys like the smell of five boat tons of lighter fluid on top of old school king, you know, uh wherever they are Kingsford, yeah, Kingsford charcoal?
+
+[6:01] There's something nostalgic about that smell, yeah. Right? Yeah. When you walk down stops, when you walk down the street and you smell that coming out of someone's backyard, are you kind of like, yeah? Yeah, yeah, yeah.
+
+[6:13] I love that smell. I s I don't I don't mind I don't mind it. It's like one of those things you grow up with, but I'm sure like an outsider who's n who you know eats not that way or didn't grow up that way, would be like, you guys eat poison. This toxic, putrid smell, yeah. Shut up, man.
+
+[6:28] That's how we grew up. You know what I'm saying? Anyway, uh so t so it turned green and the skin got t well, you would imagine the skin would get tall, but did the skin like also like ignite? Did it burn? Was the beer I forget.
+
+[6:40] Is beer supposed to be like half full? Are you supposed to drink half the beer and then put the chicken on it? Or are you supposed to be a whole beer? I thought it was the whole beer. So I green.
+
+[6:52] So did it remain green or just the fire was green for a little bit? Well, it was green. The whole chicken was green, and then the I had three of them, and then it started to burn, and then I ordered Popeyes. And then Daniel Patterson showed up and he fixed it all. So how was the first of all, Popeye's delicious, no, no front.
+
+[7:17] But the uh so how was it when they came off the grill and what did Daniel Patterson do to quote unquote fix it? Took the beers out of the chicken and then just let it like let it cook on low on the barbecue, and then we took it off early, and then Daniel broke it down, and then it was still sort of raw, and then he pan feared all the pieces, and then he made a stock, and then it was good, and then I hid the Popeye so nobody knew when I served the chicken. You served the Popeyes or the or the or the or the cans? The canned chicken. Yeah.
+
+[7:55] And so did it end up tasting green or did ended up tasting good? It it was great. It was really great. So how many how many hours transpired between when you thought you would serve and when you did serve? Two hours.
+
+[8:11] I know, knowing you, you you had stuff to drink. Oh yeah. Yeah. And lots of food. Fine, no problem.
+
+[8:18] And was there one you don't have to say who it was, but was there one particular person at this event that you uh loaded all of your ire onto or no? Because I love that when when you go ape on somebody in in like an environment where you choose someone as like the receptacle of hatred, was there one person there or no? My hairdresser, yeah. Why would you go crazy on your hairdresser? That's such a bad idea.
+
+[8:44] Because he was like, I know how to fix this, I know how to fix this chicken, and I'm like, you do hair, you know? You have one skill, my friend. It's hair. Stay away from my chicken. Yeah.
+
+[8:56] Oh, you know what? If he's like uh like, is he is he a pro product guy? If he had gotten too close to the grill, would he have gone up in flames like Michael Jackson on a Pepsi commercial? Yeah. Yeah.
+
+[9:07] You gotta watch out. Don't let those people near flames. That was such a big deal when I was a kid when Michael Jackson caught on fire during the Pepsi commercial. Like that was the only thing the news would talk. This is pre-internet too, right?
+
+[9:18] We all knew about it instantly. Like they broke in to whatever was going on, you know, whatever it was, days of our lives, whatever you were watching at the time. You know what I mean? And they were like, Michael Jackson's hair caught on fire during a Pepsi commercial. We're all like, what?
+
+[9:31] And we wanted to see it. You know what I mean? But they wouldn't show you the full I can you get the video of just him like like literally like a human torch? Does that exist? No.
+
+[9:40] And I can look. Here's another one you can't get. Uh so there's a beer in Peru, which I'll talk about later, but like they were shooting a beer commercial in Machu Picchu for this beer, and they ruined one of the stones while they were shooting a beer commercial, and you can't get the video of it. Like some of these crazy bloopers, you kind of just want to see, but they're too old school. Nowadays someone would leak it instantly.
+
+[10:01] It would be there forever, you know. Oh dear. Uh all right, so that's cool. So uh any any anything else in uh in the past week? I enjoy your beer can chicken story.
+
+[10:12] So would you do it again? No, I don't think so. No. Yeah. I did it taste at all, or after he had uh patter patternized the whole thing, did did any beer flavor aroma remain or no?
+
+[10:27] Yeah, we were all like, Does this taste like beer? And there was like 15 people here and everyone's like, No, not at all. So okay, so I'm willing to believe that, because you know, you just did the experiment. But like Yeah, you see his hair go up in flames. Oh, sweet.
+
+[10:41] Yeah, I'm gonna Google that when I get home. Or uh what do the kids say nowadays? They don't say Google anymore. There's a new term. Like a the like uh your grandpa now, if you say Google something.
+
+[10:50] I have no idea. I don't know what the term is. Anyway, research on the internet. You gotta bing it. Oh, hell no, dude.
+
+[10:57] Come on, man. Jeez. Bing it. I don't understand why they call their crap Bing. Does anyone understand why the someone here's what this isn't a classic thing?
+
+[11:06] Someone was like, I think Bing is a good name because we're from Washington and there's cherries here. And Bing is a popular cherry. Let's try to take over on this kind of and people are like, nah, that sucks as a name for your search engine. And someone in power was like, I know better than all of you. And then they did it.
+
+[11:25] Don't you think that's how that happened? Yeah, probably. And I hope the person who came up with Bing doesn't listen to this ever. But like, you know what I mean? Anyway, I'm not saying it's bad, but like bing, who wants to go bing something?
+
+[11:35] Yeah. No? No. No. No.
+
+[11:38] Anyway. Uh so you would not do it again, and it did not taste like beer. But we can all agree, we've to spoken about this before, that stuffing citrus into a bird when you're gonna roast it, along with herbes, does in fact perfume the whole meat with those herbs and with the citrus. I mean, that's just not in question. So it's maybe the beer wasn't evaporating enough, or I don't know.
+
+[12:04] Interesting question. Um Miller Light. You say Miller Light or Miller? Miller light. Oh god damn.
+
+[12:13] That was the least flavorful beer beer you could have chosen next to Corona, right? It's like all of those beers are on a par with seltzer water. I wonder if you would well, whatever. We'll never find out because I won't run that test and you won't run that test, so yeah. Uh all right, Queenie Quinn, what do you got?
+
+[12:33] Uh I've done a few things over the last few weeks. But the last few days has been a uh whirlwind. My uh mom had company over, so I had uh even more excuse to boss people around. So we did uh pizza with the outdoor gas oven on Sunday this week. That turned out good.
+
+[12:58] I did a uh dough with about one third uh fresh flour uh a Canadian hard white wheat called Bishop a whirlwind with Canadian hard white wheat hard hard white wheat whirlwind go ahead yeah um yeah I went uh moderate hydration like sixty five percent sourdough um but yeah it turned out pretty good and then yesterday I did some char sew pork belly uh a few weeks ago I made my own like base char sou glaze somewhat based on the recipe from uh Chinese cooking Demystified which is a YouTube channel and blog with pretty well researched recipes so their framework but then I added some fresh tomato as like a base liquid to reduce into the sauce. Nice. Alright sounds good. Sounds good. And uh what about in the world of uh John?
+
+[14:12] What's what's going on in John Lamb besides uh like you know restaurant week is over, baby. Yeah, baby. So it's no not restaurant week, it's restaurant month and a half. Uh are you still orders in food out, orders in food out? Yeah.
+
+[14:24] Yeah. Still just expediting. You ever see that episode of The Simpsons where they end up in Japan and they like run out of money because of some sort of game show situation, and so they have to get jobs. Yeah. And Bart Simpson, yeah, he just gets a job gutting fish, and so he's just like in like a pile of fish up to him, and he all he does is he says, knife goes in, guts come out.
+
+[14:43] Knife goes in, guts come out. And he's like, I found finally the thing that I'm the thing that I'm built to do. And then he picked the best part is he picks up a fish and the fish goes, if you spare me, I'll grant you three. Knife goes in, guts come out. Amazing.
+
+[14:57] Yeah. Amazing. I love that episode. Yeah. Yeah.
+
+[15:00] Old Simpsons are great. Yeah. Uh wait, okay. So that's that's what you're that's what you're doing? Yeah, basically, have not been out to eat recently, unfortunately.
+
+[15:10] No. Um what's the w what's the worst snafu that came across the pass in the last two weeks? Nothing like terrible, just undercooked veg and things like that. Because it's really like it's a there's a lot of young cooks in that kitchen. Like young 20s.
+
+[15:30] Um so it's it's a teaching kitchen, so there's a lot of mistakes and things like that, but it's the kind of environment where, you know, instill those learning things into them. So where is the world now? Like back when uh you know, we were at the Nastasi and I were at the French Culinary Institute, they were kind of the last bastion of cooking veg all the way through. You know what I mean? They were because the the French don't they don't cotton to that texture.
+
+[15:55] They don't want the al dente vegetable. They want it cooked. Yeah. Not mushy. Yeah.
+
+[16:00] Cooked. Like your teeth should not meet that much resistance as it goes through the carrot. You know what I'm saying? Yeah. Uh, and yet it should maintain its visual outward appearance without looking completely hosoed.
+
+[16:12] You know what I mean? Yeah. So uh I guess specifically what I'm thinking of with this is eggplant that would be undercooked and put up. And then it's like no one wants undercooked eggplant. But eggplant also doesn't really like hold up very well once it's cooked properly.
+
+[16:25] It gets pretty mushy quickly. So you know who likes uh undercooked eggplant or non noncooked eggplant is two two people. One, raw vegans. Oh and second, like when Nastasi and I were working like dogs in uh in Tokyo, and uh Mark Ladner went um who do you got with uh with uh Kevin went to some sushi restaurant that they said was the best sushi restaurant they had ever been to in their lives while Nastasi and I were working and they were just chilling on in our hotel rooms, right, Stas? Yes.
+
+[16:59] Yeah. And and so like Nastasi and I, meanwhile, like literally were like 40 stories up, like trying to scramble to do like to make these products, and just Estasi and I, you know what I mean? And there's an earthquake, and so everyone in the building thought they were gonna die. I didn't feel it because I was in a weird spot where like I was running a vacuum machine, so I couldn't feel it, like I was already rumbling, but like when I got when I got out, the entire building was like, ah, you know, and um and he goes back, he's like, not only was that the best sushi I've ever had in my whole life, including, you know, far surpassing the Giro's, which we had had the night before and spent my entire savings on. The dessert fruit was raw eggplant.
+
+[17:39] Oh, we've spoken about this because I got raw eggplants from Natura last year at Temperance, and we've had this discussion. Yeah. Yeah, yeah, yeah, yeah, yeah. But like I've I've still never had one that was just sweet enough to eat. One time I did, yeah.
+
+[17:44] Yeah. Yeah. Bueno. It was good, yeah. Shocking.
+
+[17:55] Yeah. That reminds me of when you my favor one of my top favorite Dave things when we were in Tokyo and they gave you a was it a vacuum machine or a what what did they give you? Oh God. No, it was a the roto vap. Oh my God.
+
+[18:08] Yeah, yeah. So you know, these guys are so nice. Their English is not very good at all. They're trying to help us out. And we're in back of house and Dave says to them, this roto vap is weak.
+
+[18:20] And they're like, weak. We don't under what is weak? What is weak? And Dave goes, I I don't mean that in a pejorative way. And I'm like, Steve They don't understand weak.
+
+[18:31] You think they're gonna understand what you like it was just so you, you know. Oh man. Hey, I've I've gotten marginally better. Like marginally better. You know no, I did a demo in so recently now that I whenever I do demos or things outside of the US.
+
+[18:50] It's first of all, it's a lot easier now than it was 12 years ago or 13 years ago, whatever that was. It's a lot easier now to like automatically translate slides and stuff. So it's it's a lot easier to present stuff to people in their native language. You know, so I've I've taken to tr pre-translating my slides and whatnot before I go. Because here's the thing, right?
+
+[19:14] It's very hard to listen to somebody in translation. I've thought about this a lot because at the FCI, we used to get, you know, people in from Japan, we get people in from Spain, we get, and you know, the thing I hate the most is when you hear like someone doing a demo and they say like 30 seconds of something, and then the translator's like, cut the potato. And you're like, what? Person spoke for 30 seconds, and all you say was cut the potato. There was more information there.
+
+[19:42] You know what I mean? So I hate that. And then the other thing is that like a lot of times you can tell that the person when they're speaking has charisma, right? Like they're interesting to listen to. But the translator, because they're working so hard at trying to just like have the information come in and to get it like real time out, is like, and then you take the blah and the blah happens, beep, beep, beep, boop, boop, boop, boop.
+
+[20:05] So you're like, oh. And you just like zone out. You know what I mean? If you can't understand what the person is saying on their on themselves. So like I like I think it's easier, because I don't normally like to have a lot of words and slides, but when you're putting slides up and you're presenting in a foreign language, like at least give like the general gist of what you're saying on the slide.
+
+[20:23] And that way, like when they zone out from listening to the translation, they can lock back in on like what the conversation's about in their own language. You know what I mean? But anyway, so I'm trying to get better about being inclusive. Yeah. It's funny that you think they're zoning out because of the translator, not you.
+
+[20:42] Well, they don't understand me. That's true. Yeah. I mean, I'm not juggling, right? Like, if I was like, I'm not doing something like I'm not like doing silent movie pantomime.
+
+[20:50] I like how John's gonna do a demo. He's just gonna like like go completely like Marcel Marceau Whiteface and just mime the whole damn thing. Oh yeah. Completely entertaining that fake wall and climbing up that fake rope for an hour and a half. Yay.
+
+[21:04] I saw more somewhere, so it wasn't was entertaining. Come on. Really? Yeah. What was he?
+
+[21:08] A billion when you saw him? I was I was young and he was old, but yeah. The best mime show ever. And I'll die on this hill. Mum and shants.
+
+[21:16] Okay. Mum and shants. Check it out. Completely like creepy. Yeah.
+
+[21:22] Yeah. Yeah. Um. I mean, do you count Blue Man as mime? Huh?
+
+[21:30] Joe's like, no. He just waved it up. I was like, you count Blue Man? No. We just shook his head like violently.
+
+[21:36] His cans cans almost flew off of his ears. He was so angry. But if they don't talk, though. Yeah, that's true. I don't know.
+
+[21:42] It's a good question. I don't know. For him, mime is only like fake walls and whatnot. Glassos. Is mime the lowest form?
+
+[21:54] What? Yeah. Secondary um tragedy for my dinner. Okay. I hope it involves mimes.
+
+[22:01] No. No, it doesn't. No. But the fake wall reminded me of glass. Um.
+
+[22:09] So we did pizza on Sunday, and then we were doing like Chinese barbecue on Monday. So we had my caregiver prep rice on Sunday. And she's Persian. So we were gonna have Persian rice with crispy Tadig that we re-fried into Scallion fried rice. So that was all prepped on the day before, because she wasn't gonna be there on Monday.
+
+[22:40] And then it was in a glass container in the fridge, and it dropped Monday morning. Not where you lost all the rice and all the crispy rice. Well, also, someone had the great fun of picking up all of the glass and rice. I mean, thank God it wasn't something where it's lots of tiny individual grains that could have gotten all over the kitchen because that would have been a pain to clean up. You know what I mean?
+
+[23:04] What I love best is when you have to clean up cooked rice and it starts to smear because you have to like scrape across it to get up all the glass, and so then you get that starch smear across your floor. It's freaking sweet. Yeah. I'll give you the last broken glass story I had that kind of sucked was at the bar in the ice bin. Oh, that's the worst.
+
+[23:22] Yeah, like people in general, like once it's happened to them and they have to burn the the well, they get very careful about the crap that they do over the ice well. You know what I mean? Absolutely. Yeah. Another one that happened is like obviously, like anyone that's ever done anything doesn't allow glass anywhere near pools at events.
+
+[23:41] You know what I mean? And uh I once did a pool party and they brought me glass. I was like, nah. And they're like, it's fine. I'm like, it's absolutely not fine.
+
+[23:54] I was like, I am not liable. I will do it, but I am not liable if a glass breaks in this pool. Because you think about it, folks. If a glass breaks in a pool, guess what? You can't see it.
+
+[24:06] You have to drain the whole pool down, like Bill Murray style, pick up the baby Ruth and eat it. That's the only way to deal with it. You know what I mean? It's the only possible scenario. Yeah.
+
+[24:17] Uh yeah. And then uh I feel like it was Nastasi and I had another glass-related nightmare in some other country or some other state. I don't know, who knows? Um, but yeah, it sucks. The worst one I had recently was um when I'm doing infusions now, vacuum infusions, like when I flash pickle cucumbers, which is what I do mostly now for vacuum infusion, is uh I'll put them in a Ziploc bag standing up so that there's not a lot of free space, and then I'll stick that bag in a container and I'll put it in the vac so it doesn't flop around and I'll put it in the vacuum machine, I'll suck the vacuum, bah ma ma ma mom, right?
+
+[24:50] But I did it and I didn't take out enough of the spacers in the vacuum machine. And so that little that little bit of compression that the gasket gets when the vacuum thing in, because it was just touching the glass when I closed the lid, it went and just like shattered glass all over the inside and cucumber and pickle liquid because the bag fell over all over the inside of my vacuum machine fun times. Um times. Anyway. So uh did someone cook rice on the fly or you just said F it on the rice.
+
+[25:24] Yeah, we just made some fresh regular rice. But if you're gonna fry it though, this is the thing. If you're gonna fry it, like how much you're gonna get out of the fact that it was something else beforehand, if you're gonna add all the rest of the crap to it and resauté it anyway. In the real like the the crispy rice and like crumbled on at the end. So but anyway.
+
+[25:46] Were you gonna re-fry that too? Like in in like like oil or ghee or some crap. Uh well, I was probably gonna like throw the crumbles into the wok first, then take them out, and then do the the scallion and the bulk rice, and then just sort of re rejig everything. Crumbles into the walk sounds like a sad memoir of uh of a cook's life gone wrong. Crumbles into the look.
+
+[26:17] Anyway, uh, well, I just got back a couple of days ago from uh Peru. So I'm gonna go over the crap that I was doing there real quick before we answer the questions. I'll say this though. On the trip home from, we were in Lima. Uh on the trip home, we had a layover.
+
+[26:36] I hate laying over in a country I've never been to. Because I'm in the airport. So have I been to Ecuador? No. But was my human flesh sack in Ecuador?
+
+[26:49] Yeah. So we flew in. I was like, oh, look at all those shrimp farms. When you fly into uh, you know, this town in the city in Ecuador, along the river, you see just giant, giant like impoundings of water in this kind of estuary thing, like right near the uh ocean. And it's just huge shrimp farms, big shrimping.
+
+[27:10] You know what I mean? It's like, and then when I landed in the airport, I was like, oh, where are those shrimp farms? And then in the airport, now who the hell does this? I don't know. But you can buy huge boxes of frozen shrimp in the international area of this airport.
+
+[27:25] And I was like, who's taking a box of shrimp onto the airplane with them that's frozen? Is that a thing people do? Duty free. Yeah. But can you imagine?
+
+[27:37] What are you gonna do? Like, what do you think? It'll be thawed by the time I get home. And then I can cook it at midnight, you know, after the four hours it takes me to get home from JFK. But they all these frozen goods.
+
+[27:48] Uh in Turkey, I they when they sell the ice cream, the Dandurma, the Celept Durma, in the airport, they also sell it with dry ice, which I can't believe they let you take on the plane because I could totally pressurize something with that. You know what I mean? But uh they do. Anyway. Hey, have any of you guys ever had the situation where you know you're gonna transfer?
+
+[28:11] The worst one is this. If you fly into if you fly from Lima to Ecuador to New York, they don't make you pick up your bags in Ecuador. They check it straight through. But any of you, anyone who's not an American who's flying to America, hear me. When you land in America and transfer, you have to get your luggage in America and then recheck it again before you transfer, which is why always do your transfers outside of the US if you can, and then fly direct into where the US because build a huge amount of time in when you hit the US.
+
+[28:48] But also don't think that you can keep your liquids, right? Don't think you can do carry on only checking through the US and do a duty free in the other country, because then you have to go back through regular moron security. And they don't they don't care that it's duty free. You think a US TSA person cares that that was from a duty free in Ecuador? They don't care.
+
+[29:07] No. Anyway. So went to Lima. Here's how stupid I am. I'll say this.
+
+[29:14] In Lima, there are a bunch of old kind of they they call them pyramids, but they're like giant platforms that the Lima people made, you know, you know, right around, you know, BC times, right? Uh like uh, and like the one of the big ones there, they're literally right in right in the in the city proper. Uh Wacapocana is one, like they they're made entirely of adobe. So they would make these adobe bricks like like blocks and then place those together with mud, but they're completely unfired, unbaked, just adobe and like smashed up shells, right? Peru Lima, for those of you who don't know, there's like 12 million people out of 30.
+
+[29:52] So like about a third of of Peru lives in Lima, and it's right on the coast. Uh and so these mud things have been there for thousands of years. And I said to the tour guide, I was like, why haven't these melted? Like what, like, how is this unfired mud? He's like, oh, we only get 15 millimeters of rain a year.
+
+[30:15] A year. It like Lima is, even though it's kind of humid in the air because it's right on the coast, the actual like rainfall wise is drier than the Sahara Desert. Like only like the Atacama and a few other deserts are like drier. And when you drive north or out of out of uh Lima into like the like the countryside, it looks like straight desert. Like there are places where there's no vegetation at all.
+
+[30:41] It's like crazy. But it's fertile soil. So in Lima, they irrigate the hell out of it. So you get these weird, like thousands of year old mud like like structures, and then like these areas that have been watered, and apparently they have so much water that they're, I guess, not worried about turning something that is drier than Las Vegas into like a big green area for 12 million, 12 million people. Uh traffic's no joke in in in in Lima, by the way, traffic's no joke.
+
+[31:09] But then another thing I didn't know, we traveled about three hours outside of Lima and went to a place called Corral, which is also unfired. It was a pre pottery um group of people. So they didn't have pot like fired pottery. Oldest civilization in the Americas, 3,000 BC. And their stuff is still there.
+
+[31:27] Amazing stuff. Anyway, so but Lima, very few people go to Lima to see those things. They go for the food. Lima is a crazy good food town. So I was there doing um uh an event called uh Clasma Maestra, which is like a the cocktail conference, which is run by bartenders.
+
+[31:44] So you know, the person who is uh running that show was uh Franco Cabacchi, he called me and got there. But my hosts, uh Manuel from Baramanu, and I'm gonna butcher his last name, but Manuel uh Cigaro Setegui and uh Arieta Alamini is his uh his um partner were amazing hosts and took us to like crazy places. So I'll just do a quick rundown. So our first meal was at a place called Kala, which is right on the water, and we did the full Ceviche Megilla. And so this place is like right on the water.
+
+[32:16] Fantastic place. Uh we did uh we also got some tri traditional Peru, like Lima is like these like kind of neighborhoods. I don't have time to give you. Maybe we can go more into them later. I don't have time.
+
+[32:27] I had I went to the place where they make the first, some people say it's the original pisco sour at the in the old town at Hotel Māori. The guy's like, I've been making pisco sours here for 30 years. He said 27. But I rounded it up to 30. Not a good pisco sour, though.
+
+[32:43] He makes it in a blender, too sweet. Too sweet. Um I went to uh Norki's. So you know how like everyone's like Peruvian chicken is famous, Peruvian like pollo a la braza, like like in the charcoal. So I went to like one of the like the when you go to Peru and you tell them you've been to one of these chains, everyone always wants to know why you went to that one and not the other.
+
+[33:06] So we went to Norkeys. They're like, why'd you go to Norkies? Why didn't you go to Rockies? Why didn't you go to Primos? We're like, we went to Norky's.
+
+[33:12] They're like, well, Norky's is good. You know what I mean? Like it's like one of those things where like everyone gets bent at each other. You know what I mean? Yeah.
+
+[33:17] But the oven game for the Peruvian like chicken is sweet, dude. It's sweet. So each each oven that in the place we were has six spits. Each spit holds six chickens. Each place had three ovens.
+
+[33:35] So they can do infinity chicken at once. And the way it works is the bottom of the oven is kind of like curved and it's just filled with like like like charcoal and like you know, wood area burned down, radiant heat. And then there's a planetary gear system, right? So in the in the middle is one kind of planetary gear system is called a sun gear. And then around the sun gear are the little gears that are running the the uh spits.
+
+[34:01] And so the spits move in a big circle, and then they also rotate as they move in the big circle. So every rotation as it comes around, part of the chicken on the rotating spit passes very, very close to the uh to the to the coals. But the next time around, it's rotated differently, so a different part of the chicken comes very close to the coals. So the actual amount of time it spends very close to the coals at each point is relatively small, but it does spend time in the hot zone, right, for longer. So it's like a double rotisserie effect.
+
+[34:36] And the chicken was good. Oh my God. I saw the containers where they're soaking them. It was just like imagine like a stainless steel igloo, like a giant igloo just packed with whole chickens, like in their in their kind of like marinade. It's like uh it's so much chicken, delicious, of course, with French fries, because of course Peru is land of the potato.
+
+[34:57] Um but uh so my host, Manuel, he has a bar called Manu, which you know you should go to if you're ever in Miraflores. Uh, and then the restaurant above uh that with the same with the business partner. No, not our Manu. Manu. Okay.
+
+[35:13] Like Manuel. Yeah. Manu. Yeah, what I say. It says Muna.
+
+[35:17] It says Muna. Yeah. Well, Muna. Yeah, no, it's Muna and Manuel. Yeah, Muna.
+
+[35:14] Yeah, anyway. So, but you go there and uh all of the they run through their menu, I don't forget how many times a year, but when you do it, it's uh I mean I'm wearing their hat. Yes. There we go. Yeah.
+
+[35:32] Uh you know, it's like like all of the all of the drinks have like an ingredient that they have like uh probably you know redistilled and then built built a drink around. So like uh leather, a bunch of I have to I'll have to get their menu, we'll talk we'll talk about it next time. And then above that is the a restaurant called um Paco Junque. Junque is like a cane spirit uh from Peru, which is also fantastic, good time, like custom made weird brassiers that they pull out, not Brazil. What's it called?
+
+[36:00] Brazier is what you wear. What's the thing that starts with a B that means something that holds coals? I'm not sure. You know what I'm talking about. Yeah, I know what you're talking about, but I can't think of the name.
+
+[36:09] There you go. There we go. That they bring to the table. Amazing. Uh I can highly recommend uh Lady Bee in uh Barranco neighborhood.
+
+[36:18] Lady B is named after I didn't know the stingless honeybees, the Melipona ones that I you know we've been using from the Yucatan. They also have them in in Peru. But Lady Bee, which is kind of uh it's run by uh there's a sister team, uh Alejandra and Gabriela uh Leon plus uh Alonzo Palomino, fantastic bar experience using all kind of Peruvian flavors, like Peruvian ingredients. Uh and I have to say, normally I'm don't really care about cocktail food pairings. They actually did a really good job with the cocktail food pairings.
+
+[36:54] Crazy. You know what I mean? Love that. Um, yeah. Anyway, I went to some other restaurants.
+
+[36:59] Maybe we'll talk about them next week because we got to get to some questions. But uh, because uh, you know, went to Testeo, went to uh Osaka. But yeah, I just have too much to talk about with that. So we'll split that into two weeks of uh talking. Um but highly recommend.
+
+[37:17] Like Lima as an eating uh environment. Highly recommend it. Yeah. Okay. Uh Zach from Pittsburgh wants to know I have an air popper and flavor call.
+
+[37:28] That's a good name. See, that's a good name. Even though it sounds like you're eating a chemical, it sounds like a chemical you want. Flavicall. Uh for those of you that don't know, it's like salty fake butter.
+
+[37:38] It's like it's yellow fake butter flavor, so diacetyl and salt. That's what flavocall is. Um, how do I mix and the way you're supposed to use flavor call is you're supposed to mix it in with the unpopped kernels in oil, preferably fake butter-flavored coconut oil, right? And then you pop it with that and it comes out of the popper, buttery tasting and salty at the same time, right? And that company, the Flavor Call Corporation, also makes bless you, sweet popcorn coatings.
+
+[38:12] Get this that you can add into the oil so that it can come out of the popper almost like a kettle corn without having to do anything to it. Although strangely, my son Dax hates sweet popcorn. What's that about? Not a fan. Really?
+
+[38:28] Yeah. You don't like sweet popcorn? No, not really. Like I mean a little snack on it, but I would never go out of my way to buy it or buy it for someone or anything. Is it because Cracker Jack isn't sweet enough and it's not savory enough and only has one peanut and it's a Spanish peanut?
+
+[38:42] No, I don't know. Yeah, I'd just rather have salted popcorn. I really don't like the one Spanish peanut that you get in the Cracker Jack box. I wish it had more peanuts. Yeah.
+
+[38:52] And a different variety of peanut. Fair. What about you? What about you guys? What about Stas?
+
+[38:57] What where are you on on sweet, sweet popcorns? Um, it's it's I mean, I don't I don't really like popcorn that much. So of the different flavors, I would say the main flavors of popcorn, uh don't say truffle. Don't say truffle. Yeah, cheddar.
+
+[39:15] Right. It's cheddar, sweet, like kettle style, and freaking regular butter, right? Of those three, is there one that you do like, or you just you'd rather have something else with cheddar on it? I'd rather have something else with cheddar on it. It's just it's the the little kernel thing gets like stuck everywhere, you know, and you're treating that.
+
+[39:36] So like I'm usually okay, except for when I get to the the bottom, the the ones that I forget whether they call them widows or orphans, but the unpopped kernels, they have a term, and I'll always try to eat one and it'll jam right in between my teeth. 100% of the time. I'm looking at it, I'm picking it up, and I'm like, I'm gonna put this in my mouth now, and it's gonna get stuck between my teeth, and then I'm gonna have to touch my teeth with my hand in front of all of these people. I shouldn't do it. And then I do it.
+
+[40:06] You know what I mean? Mm-hmm. Yeah. So what do you guys think? You guys are familiar with butterfly versus mushroom popcorn.
+
+[40:17] No. So popcorn, there's many varieties of popcorn, infinity, but roughly they categorize into two main branches. One is mushroom, where they look like like a puff ball, like a single ball. That's what Cracker Jack uses. And then there's butterfly, which football looks like when you think of popcorn with like the wings flying off of it, that's butterfly.
+
+[40:40] So do you have a I think maybe Anastasia would prefer mushroom because it's less likely to get stuck in your teeth? Is that correct? Correct, yeah. Yeah. Whereas I think for textural eating, I think butterfly is probably better.
+
+[40:54] But I'm agnostic on this. Um anyway, Zach says, I have an air popper and flavicall. How do I make the flavicall stick to the air pot's popcorn without it being too strong? I guess without having pockets of too salty of a McGill, right? Because you can't really add anything to an air popper while it's popping.
+
+[41:13] Although that would be a good invention. Right? A fluidized bed that could also have like a little bit of oil in it, but then just pop it. Yeah. Just pop it.
+
+[41:23] Why do people like air pop popcorn as opposed to oil pop popcorn? Probably because it sounds healthy. Just want less oil. Really? Yeah.
+
+[41:34] Is it that? It's convenient. Air poppers are convenient because as soon as they pop, they fly out of the popper. You know what I mean? So you know, I used I haven't popped popcorn in an air popper.
+
+[41:45] I used to use one as a coffee roaster for many years. Um here's the thing, you guys talking about oil, right? How do I make the flavor call stick to air pop popcorn without being too strong? Putting melted butter on the popcorn, then adding the flavor call did not have good results. So there we're adding butter to it.
+
+[42:02] Right? Anyway, here's the thing with uh Zach from Pittsburgh with butter. What is the other what what are the main components of butter? Anyone, anyone, butter fat, milk solids, and water. So anytime you add like regular people butter to popcorn, it's gonna wilt it, right?
+
+[42:26] So if you go to a movie theater, they have popcorn and you see the person behind the counter, right? Because they don't know. What are they? 15? They just take that that that oil and they're like and they're putting all this stuff on your popcorn, doesn't wilt, right?
+
+[42:42] And it's because that is oil only, right? So one mistake you might be making, I know you say it's too strong, so it might not be it, or mistake other anyone might be making is if you must use butter, maintain the milk solids because they're good with flavor, right? But boil all the water off, right? It's like do like, you know, I wouldn't clarify it. I would keep the solids in, but I would boil all the water off.
+
+[43:04] I wouldn't let it get brown necessarily unless you want it taste brown butter. And then you can mix the salt in, and this is why I would say make a slurry with with clarified butter and flavocol, right? And then flatten it out a little bit and then drizzle that stuff over, then toss. I think that's gonna be the way to do it. What do you guys think?
+
+[43:22] Yeah. Yeah. Sounds good. Yeah. All right.
+
+[43:25] Uh slurry. But you gotta keep it stirred because it'll settle out real quick, real quick. But just don't add water to it. That's the that's the key. Danny G.
+
+[43:35] Uh, so Danny G has a long and complicated procedure for doing uh briskets, right? Um, but I'll get to the heart of it. So uh Danny D G did an experiment the other day with a prime brisket uh point, the fatty part, and a quest to determine the best pulling and holding temperature combo for maximum juiciness with traditional a barbecue texture. So we're gonna be talking about low temperature, aka sous vide cooking and barbecue. And for those of you that have never done a long cook at what normally would be like sous vide temperatures, so like much lower than normal temperatures for barbecue.
+
+[44:13] Uh one of the weird things about it is is that the collagen tends not to render out. It tends to uh stay in the thing. So if you serve, if you do short ribs, let's say, and you cook a whole bunch of short ribs, and you do a traditional short rib and uh a low temp one, the low temp one is still sliceable like a steak because the collagen hasn't fully rendered out. So it does it's like a sliceable item. Whereas the traditional one, when you put the knife through it, is gonna like break up into the individual meat pieces, right?
+
+[44:45] And that's one of the hallmarks of the low temp method versus the regular method. Now the the most people actually, if you side by side taste test them and you tell them we are tasting short ribs, we'll prefer the traditional short rib to the low temperature short rib. I've done this many times. But this is just like a mental cultural thing. You just have to determine what it is you're trying to present.
+
+[45:04] All right. But here, Danny G is trying to get traditional, this is the key part of what Danny G is saying, traditional barbecue texture, but using uh low temperature effects to try to make them better. All right. All right. Uh I brought uh I brought up the brisket to the stall at 172 Fahrenheit with a nice bark, and then held it in a circulator bath at 165 Fahrenheit, which is 74 Celsius for get this, 24 hours.
+
+[45:30] That's very high to be holding something that long. Um the brisket ended up tender, not falling apart. Uh it held together uh, but had separated fibers, but all of the fat was gone. So it was tender but very dry. Is uh 165 aka 74 Celsius kind of a dead zone for circulating meats for a long time where the fat rendering uh pace is too high and can't be held in.
+
+[45:54] Or is there some explanation for why in both cases the meat is similar in tenderness, but there's such a huge difference in the perception of moisture. I would say that's right. Uh I've never circulated uh anything that high that long. Um, it's not true. But I mean, not like a meat, you know, for that high for it for that long.
+
+[46:13] Um yeah, I would say anything above, I would say anything above 62. Uh 62, 63 Celsius, which I don't know what that is in Fahrenheit, is going to have that problem. Even up to 60, 62, 63, you're not gonna get major pockets of fat rendering out. But yeah, I guess it's 74, which is 165, it's just rendering out. It's an interesting test.
+
+[46:37] I've I've never run it. I would say also, like at those at those temperatures for that long, I would bet that the meat is quote unquote tender, but I bet it's also real mushy. You know what I mean? Like when you're chewing on it, that it's mushy. But it's an interesting test.
+
+[46:50] I'd like to hear other people's opinion on it, because I've never run that particular test. Um Malkith says, uh my girlfriend grew up in Groton, Connecticut in the summers, and they would go clamming and then have red pizza with clams. Uh have you heard of this variation before? Is this a sub-region thing versus the classic white clam pie? I have never had a red clam pizza in anywhere.
+
+[47:13] I'm sure it tastes good. I mean, I like red do you guys like red clam pasta or are you uh only white clam pasta? Prefer white. Just prefer. Doesn't that say don't like.
+
+[47:26] Oh my gosh. Me linguiny only, wee, me, me, me, me. Oh my god. Quinn, have you tried that dish yet? Which?
+
+[47:32] Linguinian clams. Oh, he's never done it, right? I know. That's what we're saying. Good on that.
+
+[47:37] Delicious clams. They can cut the clams off. Yeah, you would like it. I think. Yeah.
+
+[47:42] Well, if Jack's not here, he I know he agrees with me on the on the clam. But the one thing I will say, even though like I kind of want someone to do the work for me, is occasionally if it's real, if the clams are real soupy, I don't mind on the shell a little bit. Yeah. But on the other hand, I would just prefer more clams and less work. But uh Nastasia, you ever had a red clam pie?
+
+[48:04] I don't think so. Me either. I mean, it sounds good. I would eat it. You know what I mean?
+
+[48:08] But it's sound, it sounds good. I did have the last of the major three clam pies, uh, like uh maybe f three weeks ago. It so like the most famous clam pie is Peppy's, right? Uh I've I started eating that one, I guess, in the 90s. The other one that people had, and that's no, it's like I think a little bit of pecorino, like oil, f you know, fresh shucked clams, giant pizza, charred.
+
+[48:35] You know what I mean? In their in their coal ovens. And that's kind of like the prototypical like New Haven style clam pizza. But the one I've had first actually was Sally's, and Sally's, I think, puts some cheese with their with some mozzarella with their with their clam, but I haven't had it in in years, but it's a saucier kind of, you know, like a uh pizza. Sally's also good, different style.
+
+[48:57] Nowadays, you know, modern, like I've had their clam pizza, but like a lot of people go to Modern back when I was living there in the 90s, like we would go to Modern, but it wasn't like at the level where people are putting it today. But the the one that you know who else used to do a clam pizza that was pretty good? I haven't had it in many years. Lombardi's used to do a clam pizza here in New York. Then they stopped letting you order it for takeaway.
+
+[49:19] We used to get it when they we would make them put bacon on it because I'm a heathen and bacon's good on a clam pizza. But uh we had Zuparty's, which is the one of the other ones, it's actually in West Haven. Highly recommend because they they they actually shuck it to order and then dump them on the pizza. Good, real good. West Haven, right off I-95.
+
+[49:38] And we all know how much all of us like to drive on I-95. I have to say, I've talked a lot of smack about I-95, and it does suck, but the traffic in Lima, way worse. The traffic in Lima, so bad. The traffic in Lima, sucks. And like it, and like uh, yeah, it's like a whole different driving culture there too.
+
+[49:58] The driving culture in Lima is different, different. You know what I mean? Um okay, so I don't know about that. Um, but I'm I'm happy to try. If anyone has a red clam place to go, I've still never had Rhode Island, which is not red.
+
+[50:13] So Manhattan clam chowder is red. So you would imagine that a red clam pizza would happen here. New England clam chowder, aka clam chowder, is cream based, right? And then Rhode Island clam chowder is the clam chowder that has neither cream nor tomato. I've also never had that.
+
+[50:30] Have any of you ever had Rhode Island clam chowder? I think a couple of times. Yeah, you're like, well, you're like, this would be good. You know what you should add to it? Cream.
+
+[50:42] We're both like, we're like, because that's like, hello, you know what I mean? It's right there, it's in your fridge. You know what I mean? But uh listen, I'll try it. Yeah.
+
+[50:52] It's like a sick person's clam chowder. It's like if if you're like, you know, uh, I should be eating chicken noodle soup, but instead I'm gonna have clam chowder. Go Rhode Island, I guess. I don't know. Yeah, I don't.
+
+[51:05] I'm pretty sure I've had Manhattan clam chowder. Lactose intolerant clam chat. Yeah, yeah, exactly. Exactly. Uh someday I'll try it.
+
+[51:12] Apparently, there's someone, a famous chef who used to do a trio. I forget who it is. They would do all three and like present as a as a thing. I would try that. Yeah.
+
+[51:22] Yeah. Oh, by the way, the sandwich of note, the early morning, the breakfast sandwich of note in Peru. Pen con chicharron. So it's like pork belly and cracklens, like tranches of sweet potato, right? Then like uh onions and like some and some like a little bit of pepper, you know, like red pepper on it.
+
+[51:45] On these things that they call French breads, but they're obviously not French breads, but they're kind of crispy on the outside rolls. I'm gonna go ahead and say good. Yeah, sounds good. Yeah, and they have another one with I guess smelt, the same kind of megilla, but with like smelt, which they call, I think pejor or something like this. Also, I'm gonna go on record saying, good.
+
+[52:05] Yeah. Um, everyone's most people have a good breakfast game. You know what I mean? He's gotta find it. You know what I mean?
+
+[52:13] Uh Lauren writes in, uh, I love my now. Here's the thing, Lauren. I'm gonna get to I'm gonna have to sick the uh what's it called? I'm gonna have to sick other people on this because I just don't know the answer to your question. I love my morning pour over.
+
+[52:25] First of all, pour over sounds like combover, doesn't it? A little bit. Sure, yeah. Yeah, yeah, one's good, one's not. Yeah, yeah.
+
+[52:33] All right. For my morning pour, I love my morning pour over, but some mornings I just don't have time. Uh I'd like to brew coffee the night before and pop it in the fridge so I can enjoy iced coffee the next morning. I have questions, and I thought I'd ask the community before running tests myself. If I brew a higher strength pour over the night before in a cool refrigerator overnight, how will the overnight rest affect the coffee quality?
+
+[52:51] Now listen, I don't know. I'm gonna leave this up to people who know more in the Discord and in our community, and like, well, we can say what people's answers were when we get back, and I'm inviting anyone to tell us what they think. But uh the problem with storing hot brewed coffees is that they just undergo a lot of reactions where the quality goes down over time. They just do. Um so I think that's why usually when people are gonna do stable coffees, they do cold brew.
+
+[53:18] But I'm open to someone telling me, You're a moron. Uh for the next day enjoyment, what would be superior? The higher strength hot brew or the Japanese iced coffee method in which you split the brew water between hot water for extraction, ice for cooling. Sure, the full brew will have higher extraction, but does that make a better ice coffee? I'm gonna leave it to other people.
+
+[53:36] I don't drink cold coffee. I drink cold coffee and I'm make you know, I should make more cold brew at home, but whatever. I always made that like a stronger version that needed to be diluted the next day and it came out well, but I never heated the coffee, the coffee grounds. So I don't I don't drink cold coffee. I'm like that.
+
+[53:52] I'm like Edna from uh the Dunkin' Donuts, like Shimok and Dunkin' Donuts. They get there, they get their cold coffee, ice coffee, I guess they call it. I just don't do it. I'm like just like Edna. I'm basically Edna.
+
+[54:05] I hope Edna's doing well. For those of you that don't know what I'm talking about, there was a famous like video uh from Shemokan, Pennsylvania. This is pre-pandemic, where the their dunked looking local Dunkin' Donuts burnt down, and the news company went there and interviewed everyone about the impact of the local Dunkin' Donuts going down, from like some like skater guy who was like, uh, where am I gonna meet my lawyer and hydrate with my Gatorades to like Edna talking about people getting their cold coffee? And the chief of police was interviewed, whose name is pronounced, his name is spelled Ray Sicko, and it's pronounced even better, Ray Psycho. And everyone in Shemokin refers to donuts as donuts.
+
+[54:47] So now my family it's donuts. We're getting like the donuts. Where am I gonna get my donuts? You know what I mean? So, like, you got uh it's a must-watch.
+
+[54:54] I mean, I'm sure you've all seen it, but if you haven't, go check it out. Uh Balloon Knot writes in what actually kills the parasites slash cysts when you freeze fish, uh, and is there a correlation between time and temperature a la pasteurization? Uh all right, well, that's a good question because uh I've always kind of wondered that um myself. So I went and did some research. And it turns out that uh I people have done time temperature things on how long it takes to kill certain parasites, but they're wildly all over the map.
+
+[55:27] And so I just don't know. So, like the the papers of note are uh oops, sorry. Uh the papers of note are the most recent one is the inactive inactivation of parasite transmission stages, efficacy of treatments on food of animal origin by Fritz Fransen. Uh and that one talks about also meats and and trickonellas, but it has some stuff on fish. Um, most of the people who are doing their their, you know, writing their stuff use uh, I think the early paper was Deerdorf and Throm in 1988.
+
+[56:00] Uh and and um there's also a uh a more recent one, commercial blast freezing of third stage on Osaka simplex larvae encapsulated in salmon and rockfish. And the more modern stuff is found that it's not just time and temperature on freezing, it's also fish species, because they found that like inactivation was more effective in some species rather than in others. And there are studies showing that the Anasakis worm larvae, as they chill down, you are um they they have cryo protectance in them that survive. So the standard procedure is to blast chill on the boat at like minus 35 to minus 40, and then uh for like 15 hours and then hold it at that temperature for a specific length of time. So that's what most of the studies have have looked at.
+
+[56:48] And surprisingly, some of these things like last for a long time. But think about this. The faster you freeze something, here's what there's a point at which freezing it faster actually increases survival rate, right? That's how freezing your eggs works, right? Um, or like you, you know, people have like frozen whole animals, like larger animals, and then thawed them out.
+
+[57:08] Yeah. What do you know about freezing eggs? Not as much as you Nastasia Nastasia Lopez what? Yeah, running across the park. Nastasia Lopez, I don't know what it was.
+
+[57:25] You had to switch, you had to switch providers because one was charging too much, so she like sprinted across like Central Park with her eggs. Crazy. Remember that you lend me a doer? Yeah. Yeah.
+
+[57:46] Yeah. Yeah. It's crazy. What people have to do if you don't have money, but you want those things to stay frozen, you know? It's nuts.
+
+[57:55] There's an old, I think it's Radio Lab uh show where they interview the guy who used to freeze humans. You know, so that when you die, they can revive you later when the tech is good and it would seal you inside the bubbles. And it's like a lot of it's about him trying to like keep these things even when the money is running low, trying to keep them at temperature. But you know, once one cycle of freeze thaw thaw on uh Walt Disney's brain and it's gone. You know what I mean?
+
+[58:23] Not that anyone needs to bring Walt Disney back from the dead, but you know what I'm saying? Yeah. Anyway. Uh yeah. So again, this is it goes back to Nastasia's uh best quote of ever all time, which was right after we switched to New Stand Studios and we had Eric Wareheim on.
+
+[58:41] And Nastasia goes, I believe I am the only person here who actually knows what a chef's kiss is and it tastes like cigarettes and sadness. No. Or something like that. Alcohol and sadness. Alcohol and cigarettes.
+
+[58:55] Yeah. Anyway. Uh amazing. Uh all right. So Elliot writes in so traditionally with uh Shioyaki fish, so that's salt and then grilled fish, it seems like you add one percent salt by weight, wait 30 to 120 minutes or something, blot, skewer, and grill.
+
+[59:11] Don't forget, Elliot. You also gotta rub the salt into the fins. That's the most fun. When you watch someone prepping one of those uh fish and they're doing the salt crusting thing, is rubbing the salt into the fins so that then when they grill it, the fins get that kind of salt crust on the outside. You know, that's not what I'm talking about.
+
+[59:27] Yeah, of course. Any of you ever gotten stabbed by the way, by a uh by a uh striper, stripers fins. I have not, thankfully. That's rough. It looks brutal.
+
+[59:38] Yeah, yeah. Easy to get stabbed. Yeah. Looks so sharp. Yeah.
+
+[59:42] And then uh, I think I said this on the air, but like I used to one of the art projects that I was told I wasn't gonna do, uh, after I caught fire. So I did an art project where I I I caught fire. I was sprayed with burning kerosene, and I had to be tackled by uh a friend of mine, uh, Sebastian Grossosa. He tackled me uh and with a fire blanket and put me out. Thank God he's a faster runner than I am.
+
+[1:00:06] And also, you really should stop drop and roll instead of what I did was try to run away from the fire, even though it's attached to my back. That's what you do if you're not trained. Anyway, so uh where was I going with this? What are we talking about? What are we talking about?
+
+[1:00:20] Oh grilling fish. There we go. Anyway, so like one of my next projects was going to be I was gonna I was gonna build a uh a suit for myself out of um out of like insulating like stuff, layer of Kevlar, and then um silicone. And I was gonna deep fry myself. I was gonna like get a winch and a bucket.
+
+[1:00:38] I was gonna lower myself into the deep fry oil and deep fry myself so I was nice and crispy, and then like winch myself back up after I had fried. So as a test, I bought one of those big silicone mitts that they say you can go into a deep fryer with. And then when I went in to get the the I used to cook whole 36 inch stripers in deep fryers. I would low temp them and then deep fry them. And then uh I went in and pull it out, and as I pulled it out, the the fin cut all the way through the glove.
+
+[1:01:06] But luckily I just already lifted it out of the oil. But if I if it did happen the other way around, toast, toast, toast, toast, toast. And so I was like, yeah, you know what? Thank God I never thank God I never did that uh what's it called? Anyway, that piece.
+
+[1:01:18] So anyway, at the third French laundry book, they say basically for all fish, they submerge in a 10% brine for 10 to 30 minutes, depending on size, then refrigerate uncovered for six to twelve hours, and then cook, uh, which sometimes includes grilling in the uh Shiriyaki-ish way. Uh yeah, my question is what exactly are the pros and cons? Is the French laundry way just better uh and more of a schlep, or is there some benefit or apples and oranges differences? Well, first of all, um some people don't like, for instance, that that one in uh in Sydney, the name just went out of my head, but like doesn't like water to ever touch fish. So yeah, just not so um I would say like brine is easier to get a repeatable effect if you if you like it.
+
+[1:01:59] The other benefit of brining that way is that but salting will do the same thing, is that it stops uh the proteins from popping out and coagulating and making those white marks. That's one of the reasons that people brine fish, not just for flavor, but it it kind of locks that those albumin proteins into the fish more so that they don't bleed out and form those unsightly uh pockets. I wouldn't say better or worse. Uh you're not gonna get that awesome crust, salty crust unless you salt it anyway, if you uh like especially on the fins. So I don't know.
+
+[1:02:27] I don't think there's a better or worse between you and you and me, we just rock the mic so differently. Uh Ashkash Bagas says, last year I got a bigger than usual ice block for an event with the intention of cutting cubes from it. We tempered it for a day, but when we went to cut it, we couldn't get regular cubes out of it, just shattered. I've cut big ice before. Any idea what happened?
+
+[1:02:44] All right. Uh yes, uh very quickly. Um my guess is is that even though it was tempered, if you grow ice too quickly, the crystals don't grow straight up in a line. They grow slightly at angles and can twist around. And so that's probably what happened.
+
+[1:02:59] You might be able to get better results. I would bandsaw it first into slabs, and then you could probably still get good good blocks out of it. But you probably need to band saw it first rather than trying to shatter the whole block. To go to get a block that had extremely straight crystals that will allow you to cleave it that way, you would need to freeze it much slower. And most people, when they're doing climb bell style ice, will push it as fast as they can go to try to get their maximum out.
+
+[1:03:23] And no TV mush. None of us have ever been to the National Muster Museum in Middleton, Wisconsin, but we all want to go. Cooking issues. It's relentless, it regenerates, it's always rising from the dead right before your plate is already full. That's not just a time suck.
+
+[1:04:02] It's a mental load that eats into your head space. Rinse is more than a laundry service. It offers clarity, it's premium, tech-driven solution built for the living. We're talking a seamless blend of smart scheduling and high quality garment care from dry cleaning to specialized hang drive for your delicates. They handle the operational complexity so you can focus on the ambitions that actually move the needle.
+
+[1:04:24] So stop managing the mundane and start imagining the possibilities. Schedule at rinse.com rinse. It's time to be great. Saturday, September 26th. Two of Combat Sports Most Dangerous Strikers collide.
+
+[1:04:39] Liverpool's own Darren the Gorilla Till goes to war with Cupid Powerhouse Joel Soldier of Don Ramiro. Plus the bare knuckle middleweight championship of the world is on the line when the reigning champ Dave the Redneck Mundell defends against undefeated British challenger, Jack the Meek Cleaver Colonel BKFC ninety four, Till vs. Ramiro. Watch it live only on the zone. Sign up now at the Zone.com.
+
+[1:04:59] ACAST powers the world's best podcasts. New school year, new podcast obsession. Hit play on this. Hey, this is Kim Holderness. And this is Pen Holderness.
+
+[1:05:12] And we have a podcast called Laughlines. You know, we're all getting older, and sometimes it's fun just to laugh about it. We've laughed about insane 90s song lyrics, unhinged summer jobs, and designing the perfect Gen X retirement home. We also have some meaningful conversations about fighting Alzheimer's, understanding ADHD, marriage, parenting, empty nesting. If this sounds like you, welcome home.
+
+[1:05:36] You're safe here. So we called our show Laughlines for you know the lines that show up on our face because we're getting old and we're laughing, but also because we have a literal laugh line. It's a place you can call in, and very true to us, it's a landline. You could leave a voicemail on the laugh line. We actually love hearing your voices, and we feel so lucky that our audience is growing older with us.
+
+[1:05:58] So what are you waiting for? Go check out Laughlines. It's available in all the usual podcast places and also on YouTube. Yes, I have to wear a bra and hard pants when recording this show, because we put it on YouTube. The sacrifices we make for our listeners, honey.
+
+[1:06:11] Seriously. We hope you join us soon. Acast helps creators launch, grow, and monetize their podcasts. Class is always in session at ACast.com.
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