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+[0:00] This episode is brought to you by Progressive Insurance. Do you ever think about switching insurance companies to see if you could save some cash? Progressive makes it easy to see if you could save when you bundle your home and auto policies. Try it at progressive.com. Progressive Casualty Insurance Company and Affiliates.
+
+[0:16] Potential savings will vary, not available in all states. Summer's supposed to be the easy season. So why are so many people quietly Googling a therapist between summer Fridays? Because more daylight doesn't fix the hard stuff. Sometimes it just turns the volume up.
+
+[0:31] Grow does therapy differently. Grow connects you with thousands of high-quality licensed therapists across the U.S., offering both virtual and in-person sessions, nights and weekends. There are no subscriptions, no long-term commitments. You just pay per session. Grow helps you find therapy on your time.
+
+[0:50] The therapist you want takes your insurance on Grow. Grow accepts over 125 insurance plans. Sessions average $21 with insurance, and some pay as little as $0, depending on their plan. Visit Grow Therapy.com slash ACast today to get started. That's Grow Therapy.com slash Acast.
+
+[1:11] Grow Therapy.com slash ACast. Availability and coverage vary by state and insurance plan. Hello, hello. This is Brooke DeVard, host of the Naked Beauty Podcast, and I want to talk to you about Lexus. At Lexus Master Craftsman called Takumi are involved not just in physical craftsmanship, but in all of those sensory details.
+
+[1:32] These masters evaluate things like how a door closes, the click of a switch, the acoustic feedback of controls. Instead of just instruments, Tekumi craftsmen rely on human perception and intuition to create what sounds and feels right. Out of all of the tools that Lexus uses, the most powerful one is understanding what will make us feel something. Because a car that doesn't make you feel something is a car that stops short of amazing. Experience amazing at your Lexus dealer.
+
+[2:15] 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, New Stand Studios. Joined with John. How you doing? Doing great, thanks.
+
+[2:24] Back from Belgium. How you doing? Doing great, yeah. No, it was a good trip. Yeah.
+
+[2:29] Good to good to be back over there. You can talk about it. Yeah, yeah, I got engaged. Nice. Congratulations.
+
+[2:34] Yeah. Thank you. Um, yeah. Ate a lot of really good food. Went to the F1 Grand Prix over there, and yeah, just had a good thing.
+
+[2:41] We can talk about that. Like I know what it means. Yeah. Uh uh, are you one of those people who's gonna be engaged for the rest of your natural lifetime, like my brother? No, I don't think uh Sarah or my fiancee will let me.
+
+[2:51] Sweet. Got Joe Hazen Rock of the Panels. What's up, Joe? Hey, hey, hey, hey, hey, hey. Sorry, a little technical issue on a mute there.
+
+[3:00] Yeah, yeah. All right. Good. And then we got a full, a full West Coast contingent today, starting down low with Nestas you have a hammer Lopez back from her tour. How you doing?
+
+[3:11] I'm good. Good, good, good. We got uh Jackie Molecules, Jack Insley also in Los Angeles, I believe, right now, correct? Yes, I am. And have you fixed your you fixed your uh graded stomach?
+
+[3:25] Are you still hurting on the daily? No, I'm feeling better. I'm just waiting on the results, Bill. So at least I'm eating again. No, good, good, good.
+
+[3:34] So we can talk about it. And holding down the upper left-hand corner, Quinn, how you doing? I'm good. A fucile. Right?
+
+[3:44] Is that accurate? It's not fusile, like like the internet uh like the that is accurate. Yeah, yeah. Uh I have this problem, and you guys know this is that like uh I eventually start pronouncing your name the way f says it back to me when I scream it into my phone when I'm trying to call. It's it's a bad problem.
+
+[4:03] She uh she needs I shouldn't have said her name. Now anyone listening is gonna get hosed if they're listening out loud. Speaking about listening out loud, uh if you want to call in your questions uh to 917 410 1507. That's 9174101507 on this no tangent Tuesday. You will need to be a Patreon member, and why don't we tell them how to become a Patreon member, John, and why they might want to do that?
+
+[4:24] Okay, let's do this. You go to Patreon.com slash cooking issues where you can find a couple different membership levels. Um at all membership levels, you get access to our Discord. You get um just a crap name, right? Discord?
+
+[4:38] You're supposed to come together and talk about things. We already discussed this, but what are we like people are weird? Don't you look at a dictionary before you name your product? Yeah, I guess not. I mean, yeah, I don't know.
+
+[4:46] I but I bet there's a lot of Discord and like the gaming servers and all that stuff on there. So it's designed around screaming at each other. Probably like it defaults to all caps. Okay, all right. All right, fair.
+
+[4:56] Um access to cool discounts from people we work with. And I would usually like to say axe prioritize this questions being answered, but Z Banks, I'm sorry, we've let you down with God's mojito. But it's on it look at this. I know it's there, but it's number one, Z Banks. Z banks.
+
+[5:16] Uh number one. Yep. Uh all right, what uh uh what else? What else we got? What do you got for the week?
+
+[5:22] Week in review. No tangents. What do you guys got? I had great uh meals in Belgium, I guess. How is the tiny shrimp?
+
+[5:29] What do you eat on your engagement? And did you did you pop before or after? We had a two-star lunch at De Junkman, which was a place right outside Bruges that was delicious and on a beautiful day sitting outside. Love yeah, dining in Europe is just so much better. Okay, for oh me, me, me, mm-hmm, all right.
+
+[5:47] So uh for uh for Bruges versus Ghent, Ghent all day. Ghent all day. Yeah, though, Ghent was setting up for a 10-day EDM fest. Oh god. So why wasn't Jack there with you?
+
+[6:01] Yeah, I don't know. Um Miss Your Le Molecules and his EDM people. What? What? I'm just messing with you.
+
+[6:08] In what world? I'm just messing with you, dude. But I went to uh Michael's restaurant though we had on the show from Freemod. Um we had the guy shop on last year, remember? Yeah.
+
+[6:18] Um yeah, it was a great meal again, and I proposed right before that. So beforehand. Yes. Man, could have gone real bad. I mean, I guess, but I knew it wasn't going to, so thankfully it didn't.
+
+[6:28] Yeah. Yeah, yeah, yeah. Thanks. Right? Imagine if you didn't she said no and you're sitting there like ordering stuff.
+
+[6:37] Buy whatever wine you want. You know what I mean? Yeah, Belgian food real good. Did you have any tiny shrimp when you were over there? Yes, we did.
+
+[6:44] And in the tomatoes. Oh god. And with the tomatoes still crap like always? Uh they weren't as terrible, but yeah. Yeah, what's the best waffle you had?
+
+[6:52] Did not go to Dandois. We tried to, but the location they had only sold the cookies. They didn't do any waffles. Did you break a three foot cookie and run? I was upset, yeah.
+
+[7:02] Um, but had some good ones out in like some other smaller towns. But wait, for those that don't know what we're talking about, there is a if you don't know that there's a billion different kinds of waffle, including, you know, Stroop, Liege, Brussels, millions, millions of waffles. Brussels is like what potatoes are to Peru, Brussels is to waffles. All right. Yeah.
+
+[7:20] And uh when you go there and you go to this one place, if you go inside, they don't have what you and I would consider waffles. They just have these cookies. These like you know, stroopy things. Or what are they what do they call them? Well, there's stroop waffles, there's speculous cookies.
+
+[7:35] Speckaloo, speculous, yeah. But they have them that are like the size of an ironing board. Yeah. So if you got real mad, you could I don't even know how anyone gets them home. You could just do a you don't smash and grab, smash and run.
+
+[7:45] Yeah, exactly. Just like, you know, one nerf gun in that store could do like thousands of dollars worth of damage. You know what I'm saying? But yeah. Did you go to did you go to Mustard House?
+
+[7:57] Dead. Love it. Yeah, yeah. Mustard house. Mustard house.
+
+[8:01] All right. Uh all right. Well, congratulations. Thank you. Yeah.
+
+[8:04] Yeah. All right. What do you guys got on the West Coast? What's going on? Start low.
+
+[8:07] Let's start in Los Angeles. I uh spent the weekend actually in like a Joshua Tree. Oh, I love it there. My girlfriend's birthday. Nice.
+
+[8:19] Yeah, it's great. You ever go to Pappy and Harriet's? No. Is it in Joshua Tree? Uh yeah, like Yucca Valley, I guess.
+
+[8:28] Um technically, but but uh yeah, it's a cool place, venue. But uh for food, I did something that I never do. I'm such a like only cook recipes kind of person, you know, or like project things. And I just because my girlfriend wanted, it was like go to the farmer's market, fresh fresh summer vegetables and whip something up. Wait a second, wait a second.
+
+[8:52] Fresh summer vegetables in Joshua Tree, where it's like eight billion degrees. No, no, no, no. No, no. No. No, on the way, on the way.
+
+[8:58] Oh, yeah, I was gonna say, like before we drove. How many varieties of cactus did you have at the farmer's market in Joshua Tree? Joshua Tree is hot as hell. How is the drive there? Were you worried your car was going to break down and you were gonna die?
+
+[9:12] I think I did get sunburn on my arm, even though the window wasn't open. That's how freaking hot it is. Yeah, for those of you that have never driven from LA to Joshua Tree, like did I forget, because we actually went Death Valley and then Joshua Tree. Do you go through the Mojave and Panamance to get there? Um no, I don't think so.
+
+[9:31] Yeah, it's crazy. In the summer, in the summer it's bananas. Like we we were on stretches of road between LA and and uh Death Valley where literally I could see for infinity and there was nobody. Nobody. You know what I mean?
+
+[9:46] Yeah. It's like old school, you know, like like being on the moon. But it's so it's so it's so hot in LA right now, and I don't have air conditioning, so somehow this was a cooler weekend away than it would be in LA because they had a pool and an AC at this Airbnb. Are you doing are you doing method acting for a movie? Why do you not have AC?
+
+[10:05] What's are you like I mean I had an old apartment with like flat windows that you know can't really be fitted well? I have a portable AC, it just doesn't really cool the place down. Um miserable. Well, hold on. What are the shape of your windows?
+
+[10:24] The slat windows, you know. You saying flat with an F or S with a slat, like slat. You're saying you can't open your windows? Slats. Slats.
+
+[10:35] No, I'm s of course you can't. You live in a in a blast chamber? It's like you can't like get a hold to the outside. Dude. Yeah, I do.
+
+[10:44] I I I but the rest of the windows are leaky. It's just not it's not a good apartment for, you know. Well, thank God you don't live in LA where it gets hot. No tangent Tuesdays. Yeah on cooking issues.
+
+[10:58] Nastasia, you've seen his apartment. Would you have air conditioning if you were in that apartment? You have figured it out. No. It's with flats, you can't put a like a window unit in it.
+
+[11:11] Can you take the slats out? There's no like the individual pins. Yeah, I do have a I yes, I have a portable AC in on one of the windows doing that, but the rest is the rest of the windows are so leaky that uh the portable AC just doesn't really cool the place down. John and I just aren't understanding what the hell. All I know is I would have fixed that stuff.
+
+[11:34] I land on it like, you know, like what what if you're also Dave, also Dave, it Yeah. It's like the top it's the top level of um this building unit, right? And there it's an old building. There's no like the it just cooks all day from the sun. So even if I open like my closet door, it's hot.
+
+[11:54] It's just steaming. Why would your closet help cooked? No, I'm j I'm just trying to I'm trying to explain to you how how the place is cooked throughout the day. I see. Um just like carry some cinder blocks upstairs and accidentally trip and throw them through this window, and then when they replace them, maybe they'll replace them with a human window.
+
+[12:16] Now that's an idea. Yeah. Oops. You know. I was making a desk out of cinder blocks, as one does, and tripped.
+
+[12:25] You know what I mean? Or if you want to make it more LA friendly, like accidentally trip and toss like a like a Boflex dumbbell out of the out of the window. They'll they'll totally believe that. It was doing snatching grabs. And uh the dumbbell went out the window.
+
+[12:41] You know what I mean? I mean, you don't talk like that, but I'm assuming. So working out working out is an LA thing now. Now or always. Like, you know what I mean?
+
+[12:50] Like, aren't you guys like the like the the blow it out, pump it up, you know? Whatever, it doesn't matter. Uh Nastasi, what do you got? Well, you're coming to LA this week. And right?
+
+[13:04] Yeah. Right, but what happened before to you? Like anything anything good? And you have anything good in your travels around the country food wise? Um, come back to me.
+
+[13:18] Yeah, I'll come back to you. Yeah, I am gonna be in LA on I'm I'm flying in Saturday, but our event is Sunday. Sunday Sunday. And uh I think it's might be on my socials at this point, or it's on Han's socials, but you know, it should be good. Should be fun.
+
+[13:33] Show up. Show up. Come. Sunday. Um, Quinn, I know you got stuff for me, man.
+
+[13:41] I know you do. What do you got? Yeah. Uh let's see. The main project for me this week was um an experimental burger mix because one of my like regular grocery stores gives away beef fat.
+
+[14:03] So I wanted to integrate beef fat into some other things. Like not rendered fat like the trimmings. All right, let me hold you right there for a second. One second. Well, before you go, I'm gonna ask this so I'm clear in my head and I'm not like sitting here stewing my own juices.
+
+[14:14] As we all know, different parts of the beef have different kind of fats. Like is it just like a a melange like coming off of steak cuts? Is there any kidney fat in there? Any of the really hard fats? Like can you tell the difference when it comes in?
+
+[14:29] Like what's the trim look like? Any giant ugly vessels that you have to trim around anything like that? I I yeah I know I I don't believe there's any kidney fat. It looks like sort of peripheral um like I mean you know it you don't get like a layer of back fat like a pig, but it seems like exterior fat trimmings from whatever their steaks or roasts are. So like tri mostly like trimmed off of like a rib or trimmed off of a a strip kind of thing.
+
+[15:03] That's what it is that's what it appears to be. Because like very occasionally you get like a super thin layer of muscle on one side of the segment. Okay. All right now I'm with you. Okay.
+
+[15:16] Go ahead. So just for fun I came up with a blend that was uh 20% beef fat trimmings, 20% chicken hearts, 20% hard cooked mushrooms, and then 40% uh chicken dark meat. Okay, why? Why that mix? Uh sort of sort of an interesting concept to still have a protein-based burger, but in theory it's sort of uh lower environmental footprint and cheaper.
+
+[15:58] You mean because only 8,000 chickens died for it? Because all the hearts, every heart every chicken only one heart. True. Every chicken only one heart. Um like well this is a this is the theory of this is the theory of operation of the mush people, by the way.
+
+[16:16] This is what the mush people want you to do. The mush they might have changed their name at this point, but the mush people and uh, you know, Chef Schaller who came on to talk about it, like their Megilla is they grow these kind of uni dread mushrooms in pans. So it's not a fruiting body, it's just the spores like growing as like literally like it's just one giant dreadlock coming out of uh a hotel pan. They shear it off, they parcook it down into a duck cells, and they want you to and they have a you know a way to do it that they kind of get the shrinkage exactly where they want the moisture holding capacity, because that's the advantage you get, right? Moisture holding capacity with mushrooms.
+
+[16:51] And then they're they want you to mix that in 50-50 with your meat mix. I'm just wondering whether hearts, which are used in things like chili, I'm wondering how the texture, and you can tell me how the texture of them is, they're not gonna have as much of a texture problem on a hard-cooked chicken heart as you would on, let's say, breast meat or even thigh meat compared to beef, but like how's the texture? Is it too are the little pieces too chewy? Are you using a fine plate, using a coarse plate? Yada.
+
+[17:17] Uh I I was just using a food processor. So my theory was with the beef fat and the chicken clerk, I pulled those together relatively fine. And then the rest of the components were a little more coarse. So I I didn't detect any like particles of the chicken hearts you know in the mix. But the flavor was really good.
+
+[17:44] It's not a beef replacement, but for me, I would say it was as satisfying as uh beef. Well, the burger people are gonna be mad at you for not making the the the pellet texture, right? You want like with through a grinder, you need that pellet texture to get the right air to not air. It was quite loose though. Yeah, well, that's loose meat, which is different, McGill altogether.
+
+[18:10] But I yeah, I look uh I'm not saying I'm just saying like you know, like you know, that's one thing. Do you don't have an attachment for your kitchen aid to meat grind? I thought you did. I mean, we we have uh I I don't remember if we had that. But we also have a separate meat grinder, but I think it's pork hurt, yeah.
+
+[18:30] It's sick. Just throw that sucker. The old Polish slash and the Czechoslovakian ones, you throw them in the freezer for a while, they're sick. I have one, lerve it, but I don't use it that often. But I do I do like it because uh it's quite satisfying.
+
+[18:43] Big old handle, ginky, you know, feed feed some meat in, feed some enemies in. You know what I mean? Yeah, yeah. The Kitchenade, when you feed your enemies in, it like bogs down and starts like you know, like seizing up, but as long as you're angry enough with the hand crank thing, go through anything. I mean, anything like a good wood chipper?
+
+[19:03] Yeah, yeah, fargo style. Exactly. Fargo, yeah. I did a uh I did an art piece before Fargo came out that it entailed a version of me dressed as an elf, an infinite line of me dressed as an elf, jumping into a wood chipper over and over again. So I'm OG wood chipper madness, you know.
+
+[19:21] I like that visual. Yeah, yeah. Good little keybler elf. Oh, yeah, it's great. I'm I built a uh an outfit out of green, uh green wool felt with the hat, the full outfit, and and uh green suede hyper curly shoes, like like whew phew phew, so much so that when I walked, they would snap out like a like a butterfly tongue, like whoo bap, or like a frog, whoa bap.
+
+[19:43] They would snap out like this leather bottoms, green suede tops with a last. I went to a guy up in Harlem who taught me how to make shoes, a cobbler who like I I met at a shoe supply store down, you know, downtown. He's like, you can come up to my place. What was his name? Eagle something shoe, up like up near like way way the hell up like Malcolm X Boulevard.
+
+[20:03] And he was like, Yeah, come up, I'll show you the basics. So I went up, he showed me how to glue onto a last, how to hammer stuff down. Cool. Yeah. Yeah.
+
+[20:11] Look, sounds like you're like the Sultan shoe or something. Oh, yeah, dude. Sultan in Christmas. Well, definitely because they weren't necessarily optimized to actually move around. I like I wore them because of the flapping.
+
+[20:22] I wore them out only, like, other than filming, I wore them out only once because a bar said they would give me free drinks all night if I showed up in the elf costume. So I was like, done. Wow. Done. I have no uh, what's that?
+
+[20:34] Shame. I don't care what people think about me. You know what I mean? For some things. I don't care the people about the way I look.
+
+[20:41] Put it that way. Right. You know what I mean? You have a cat of nine tails on the front of your shoe. Yeah, any, whatever you want.
+
+[20:47] What do you like? Uh free drinks, you want me to do what? You want me to wear like you want me to write, you want me to write a hole on my forehead? Done. Pour me some drinks.
+
+[20:54] You know what I mean? Especially back then, especially when you're in grad school. Come on. And you have nothing. You know what I mean?
+
+[20:59] Here's a question then, Dave. What do you have shame about then if it's not how you look? Uh I don't want to make other people feel bad about themselves. You know what I mean? That bothers me.
+
+[21:10] I I I because like I feel like sometimes like, you know, I can inadvertently make people feel bad about themselves, and I don't mean to do it. So can it's kind of like unintenseed con unintended consequences are things that I feel bad about. That's all. You know what I mean? You know?
+
+[21:26] Um whatever. Nastasia thinks that all I do is care about what other people think, which is not the case, obviously. Otherwise, you know, there wouldn't be as many people mad at me. You know what I mean? You know what I'm saying?
+
+[21:37] Um, all right. Uh what do I have this week? Oh, uh so uh and uh Z banks, we're gonna do your question first. But I'll say this. I've been working hard on my and only Patreon people can look at it right now, right?
+
+[21:50] So you have to join the Patreon to do it. But uh I've been working hard recently on uh moving the database that I've been using for you know, you know, well over almost two decades now to do my cocktail work onto the web so that people can use it. And the way it's gonna work is it's starting as you can just read it. Uh it's hard to read now, it's up. So Patreon people, you know, who have the pet password, they can get it on the on the Patreon, the username and password, they can go to it.
+
+[22:18] So right now there's uh a calculator that lets you calculate, like you can enter any two numbers and get the other number out for a liquid. So you can enter, um you can enter the ABV on the bottle and the what your refractometer says, and it'll spit out how much sugar is in it. Or you and you can or you can enter the ABV, the the density rather, and the refractometer reading and get the sugar and the alcohol out of it, um you know, at any temperature, any reasonable temperature. So that's useful for people when they want to measure their own ingredients. It's also got a mixer that will do not only acid adjusting, not only bricks adjusting, but it'll also do alcohol adjusting.
+
+[22:57] So you can say, these are the ingredients I have. I want an alcohol at X ABV and X amount of sugar, and it'll tell you how to mix it with the ingredients that you have, plus my recipe tab with the optimizer. That stuff's a little wonky right now, but the the mixer, the calculator, uh, and the ingredients list is all up and live now. I wouldn't look at it on a mobile yet. I would look at it on your desktop, but whatever.
+
+[23:18] So I've been working on that. Uh I also have new new new news in sifting land. I don't know if this went on my uh what's it called? Yeah. Yeah, on my uh what's it called?
+
+[23:27] Instagram. But um yeah. So like I've been building my own sifters, and I used to have these vibratory sifters, which are pretty cheap. They're like, mean, they're expensive, but they're cheap as far as sifting equipment goes. They're like $150.
+
+[23:39] You can get them on eBay, whatever. Usually they ship from China to 12 inch sieves. And uh you just buy these little uh 15 millimeter silicone beads that uh are you, I guess they're called teething beads, some people call them. You throw them in and it just makes the sifter work a billion times better. So that's what I've been doing.
+
+[23:56] Plus cooking. Oh, plus I went to New Orleans, did Tales of the Cocktail, did a compari thing, uh, did my uh hey Stas, you remember Genemic Acid doing the genemic acid? Yeah. Yeah. So for those of you that don't know, Gemnemic acid is uh it's you can buy it, Gymnemia Sylvestri, you can buy the capsules online at Amazon, and it looks like uh chopped up alfalfa and it tastes terrible, terrible.
+
+[24:20] Like uh, and then you put it in your mouth and you swish it around and tastes terrible. You gotta swish it all around. And then like it erases your sense of sweet, erases it. Gone for like, depending on how much you take. If it's like half of a capsule, it's like 15, 10, 15 minutes.
+
+[24:36] If it's a whole capsule, it's like an hour, right? Uh if you swirl it around for like, you know, 45 seconds here and swallow it. And so what what it you the reason to do it, and Nastasi and I have done it to people like a billion times. And you know, everyone's like, why, why, why? Because it's the opposite of Miracle Berry, which makes is fun, not fun.
+
+[24:53] This is not fun at all. But what it what it does is it allows you to taste the effect that sugar has on things. So we were talking about texture. So we were serving people uh like a like a high ball with no sugar in it, and then a high ball that had like soda levels of sweetness, but with the genemic acid, you couldn't taste the sugar. You could just taste the texture effect, how much better the drink was with the sugar in it, even though you couldn't taste sweetness.
+
+[25:18] So it was about showing you that, and also showing the uh bitter masking effects of sugar by by we you know, you taste a bunch of Amari without tasting the sugar, and you're and everything all of a sudden tastes like Fournet level crazy. You know what I'm saying? Anyway, uh so I wouldn't say it's fun, I would say it's instructive. Yeah. And oh, yeah, you'll get this.
+
+[25:38] Uh Heaven Hill did an event uh where they they got a crap ton of us, like old Fogies to show up and they called us get this living legends, and they printed a bunch of trading cards with our picture on it. And then people walked around this event like we were in a museum case. It's hilarious, and had us sign our cards on the back like they were like, you know, like rookie cards or something. And the funniest part is, and anyone who knows me will know that this is a hundred percent accurate. They said to me, uh, hey, here it is, this is like a month ago.
+
+[26:11] Here is here it is, it's going to press. Let me know if there's any any problems with it, right? Did I look at it? Anyone? Did I look at it?
+
+[26:18] Of course not. No, I did not. So when I get the card, it says Dave Arnold from Brooklyn. I was like, I was like, Brooklyn. I was like, think of all the time and energy I've spent to keep my feet on this island over the last 20-something years.
+
+[26:32] You know what I mean? 30 years. More than 30 years at this point. You know what I mean? And I was like, oh man.
+
+[26:38] But I was like, you know whose fault that is? Me. Yeah. Me. So I was like, all right, I'm from Brooklyn now.
+
+[26:44] I loaned it. I loan it. Uh Nastasia. Brooklyn. Nastasia would appreciate that because she knows she also worked hard to keep to keep her feet out of Brooklyn whenever she could.
+
+[26:56] No offense, Brooklyn. We love you. We're just Manhattan people. Am I right, Nastasia? Oh yeah.
+
+[27:04] All I can say is, like, we would rather, we would rather go twice as far in Manhattan than something I could almost, if if I was a strong man, throw a rock to in Brooklyn. You know what I'm saying? I mean, not no one can throw a rock across the East River, but I'm saying, you know what I mean? You know what I mean? Uh, all right.
+
+[27:24] So uh anyone, anyone got anything else before you rip to some questions? No? Nope. Okay. Uh Z banks, here you go, baby.
+
+[27:34] What's God's mojito, according to uh Dave? That'd be me. Granulated sugar or syrup, clarified lime, forced carbonated, etc. etc. Most importantly, what mint regime is the best for mojitos?
+
+[27:44] Is there a way to get fresh mint flavor while retaining carbonation? All right, listen, these are a lot of questions. What you're saying to me is what is God's mojito? And for me, there there can be, there can be no sugar. That doesn't make any sense, right?
+
+[28:01] Because that isn't the way that God would do this, right? God, if there is one, would snap their fingers and it would appear. There would be no muddling of anything, it would just magically appear. When you muddle granulated sugar and lime with the mint, you are turning it into swamp mint at the same time that you're releasing the oils. This is a this is a mistake, right?
+
+[28:24] In terms of this is the way it's classically done. So if if what gets you, well, that's not a good way to put it. If what gets you going, let's put it that way, is that you like to see a bartender smash crap in the bottom of a glass, I would recommend smashing the crap in the bottom of the glass and then throwing it away and then making it the way that I'm gonna tell you to make it. I would infuse, first of all, you're saying there's no limits. So like a lot of the rum that you buy, white rum that you buy, is distilled at a much higher proof than what you're uh what you're getting it at, right?
+
+[28:56] They're not they're they're they're done in a column still. You're not most likely doing a pot still rum, it's a column still. So it's coming off like very close to like 189 proof, right? That uh correct me if I'm wrong, anyone who knows, but I think 189 is the legal limit you're allowed to pull off the still and call it rum. 190, it's grain, it's cane neutral spirits.
+
+[29:17] At 189, it's rum. So my guess is a lot of the white rum people are pulling it off at 189. I happen to have a sample of 189 rum in my house that is good, real good, real good. So I would start with 189 rum, right? I would then infuse fresh mint into it.
+
+[29:35] At that alcohol percentage, the enzymes cannot do a damn thing, right? So there is no swampiness. You instantly extract all of the mint flavor, not instantly, but over the course of a half hour, you extract or an hour, you extract almost all the mint flavor and an amazing green color. You then add simple syrup, because who cares? You're gonna add you're gonna force carbonate this.
+
+[29:56] You add simple syrup, uh clarified lime, water, you salt, you force carbonate that, you pour it into you, you L and chill an AP wine glass, because ice is your enemy here. You pour it into an AP uh chilled AP glass, you jam. I would also use polydextrose and knock the alcohol level down a little bit just so that it's it the bubbles stay in a long time and it's like very, very, very refreshing. And then jam a pollution for that fresh aroma of mint into into your uh mouth. And if you are one of those straw knuckleheads, put a straw in, but not a paper straw, not a paper straw.
+
+[30:30] Paper straws, uh, I get that the world is better for them, but they're the devil. Like metal straws are fine, you know what I mean? Uh metal straws, ceramic straws, glass straws, uh paper straws, Satan. They are Satan's straw. Like, why would I want if I wanted to suck on bark, I would just lick a tree.
+
+[30:48] Do not put like a grow. Is anyone who's listening here who's live with us, do any of you like paper straws? No, but I'll tolerate. Come on. Yeah, they're terrible.
+
+[31:00] Especially like if you're trying to linger on something and it turns all mushy. And what about straws that poke you in the eye when you're trying to drink? No, that's terrible too. I mean, uh I was at a tiki bar recently and they had paper straws, and I think I had to like replenish the straw three times throughout the course of trying to get through like one night, you know? Yeah, yeah.
+
+[31:20] So you need to have okay. So I have a most of the time, uh, for anyone who knows me, like I would say 70% of the time I'm wearing a four-pocket guayabra, right? Or guayabera, however you pronounce it, right? That's what I wear because they're a technically superior shirt, long-sleeve linen, right? That's what I wear most of the time.
+
+[31:38] I do have a couple that aren't four-pocket, but they have what is marketed as a cigar pocket that I usually use for my pen flashlight. But since Jack's eyes still work, Jack could just carry a straw in his cigar pocket. He could show up to the bar with his fancy straw in his cigar pocket and like like you know, hold his nose with one hand, pull out the the paper straw, put it aside and use his fancy straw. That's the way he should do it. You know what I mean?
+
+[32:05] Yeah. He could look so cool doing it too. Yeah, the servers would love the hell out of him. Yeah, exactly. Well, at least they wouldn't have to replenish his straws on the regular.
+
+[32:15] Yeah, but yeah, yeah. Hey, you know who I saw over the Tales of the Cocktail, friend of the show, Ariel Johnson. Oh, said hello, did uh she was doing an event where she was teaching um, like she was having she was giving people a bunch of well, I've never actually seen this before as an interesting shtick, right? She was uh giving everyone a bunch of tastes that they had to taste, and then uh a questionnaire to rank, and then it was plugged into a big data set and then giving you kind of like it was like a personality test for your taste based on like how you responded to prop, uh, so super taste or not super taste or medium taster, and then like how you responded to various things that she was serving you over the course of the thing and then gave you like a a big database profile of kind of what you are versus other people. So it was interesting.
+
+[33:00] Nice. Yeah. And I said, You should come back on your show because she's like, Well, I don't have anything to push right now. I was like, people don't care. I don't think people care.
+
+[33:08] Man, right. You know, any Ariel we can get's good area. Whether look, like like journalist people are like, but why now? You know, why, why, why are you gonna come on now? What do you have to plug?
+
+[33:19] Barielle doesn't need to plug anything. Exactly. She has more knowledge than she's given you fools, so therefore she can just plug the uh the knowledge that she has that you folks don't. You know what I mean? Anyway, that's my feeling.
+
+[33:30] Uh and she says hello to all you fools as well. Uh not you out there in the audience, I mean the fools here. She doesn't say hello to you, doesn't like you. I'm just kidding. I'm just making that up.
+
+[33:38] Um, okay. Uh so back to God's mojito. Did I crush that? Did I smother that? Done?
+
+[33:43] Yes. Killed. Yes. All right, Z Banks. We apologize to you.
+
+[33:46] Yeah. Maybe what's the general what's the general ratio for the mint to run? If you're like people are gonna fall up with that. Well, that entirely depends on your mint, right? I mean, like, and and uh and on you.
+
+[33:59] Like in general, what I would do is over-infuse into the rum, into the super high-proof rum, and then if you don't want to use that much mint, then you just dial it back with regular rum. You know what I'm saying? Like, uh yeah, I mean, like, I can't really come up with off of the top my head a ratio. I would have to try it. You want the just the by the way, cluesh is a term I learned from Leo Robachek back, you know, in the nomad days.
+
+[34:25] It just means like a big wad of the mint, like shoved in. Don't stick one sorry looking little mint leaf into the thing. It has to basically this is expensive, but it has to look like like you're shoving in your nose into a bouquet of the herb, right? You know what I mean? Like it has to look absurd.
+
+[34:43] You know what I mean? So incredibly wasteful, but the aroma is nice, you know? Yeah, and don't poke people's eyes out with the straw. That's all. Uh all right, smothered.
+
+[34:53] Z Banks is should be happy. I don't know. If they're on, if they're on the McGillan now, they can let us know whether they're happy or not. Uh Elliot writes in. Uh Steph's uh Step Chef Steps uh has a Chaw on mushy.
+
+[35:06] Everyone likes Challamushi now. You notice this? Yeah, yeah. It's like I people be talking about to me about challenge all the time. You know what I mean?
+
+[35:14] Yeah, I feel like it's been coming up a lot the last like 10 years. Yeah, which is weird because mushy doesn't sound so good. Kind of fun to say. Chalamushi? Yeah.
+
+[35:23] Yeah. Uh where they where they have you put uh the custard into a mason jar, close it finger tight uh in uh scare quotes, not air quotes, scare quotes, for which they have a foolproof method, and that's what the question is about, and then submerge it in 80 degrees uh Celsius water for 30 minutes. I did that uh and it bubbled immediately when I submerged it, and when I took it out, I thought it was not terrible but too watery because it had taken on water right away. Uh okay, listen. Uh any method that requires you to uh gauge the tightness of a mason jar lid to allow some air out, but not other stuff in, isn't there is no such thing as a foolproof way to do that, in my in my opinion.
+
+[36:04] And I'll tell you why. Uh it might work with brand new mason jars, not jars. The jars don't matter. The jars are infinitely recyclable. The thing that's not actually infinitely recyclable are the lids, because as soon as one has been sealed and then unsealed, especially if you vacuum sealed it, it bends a little bit.
+
+[36:21] And so there's no real such thing other than cranking the hell out of it to guarantee that you have sealed it. And especially when you get uh water ingress, this happens to me all the time. The problem is you can't put a sealed mason jar into hot water, or you have a very, very, very good chance of blowing the bottom off of it. Like it'll like the air on the top will expand, boom, it'll blow the bottom right off the mason jar. I remember the last time that I did this by mistake because I wanted to get the timing exactly right, so I boiled the water.
+
+[36:51] I wasn't thinking, I put the mason jar in, bam, blew out onto the bottom of the thing. Nightmare. Uh so the solution is uh get get some waterproof gloves. Or you know what they actually make little grippy doodles that you can get uh jars out of the hot water. And you know what?
+
+[37:06] For as goofy as that sounds, if you're gonna do it a lot, they make sense. And uh, but get some then some mitts uh and bring them up to temperature without the lid on, right? Like in not that much water. Just like get them up to temperature. And you by the way, well, I guess that's 80, you do need to kind of almost submerge them, right?
+
+[37:26] Because they're what you know, they're not they're not gonna be bathed in steam. So anyway, get them close to temperature in not as much water, pull them out, then you can seal them safely, put them back in and close it and jack it, and then you're not gonna get any water uh into it. But that's really the only way to do it. There's no such thing in my experience as a foolproof way that only lets air out and not lets not let water in. Especially because look at it this way.
+
+[37:49] When air is coming out, now let's say there's some solids, even like a little grain of pepper. Let's say there's some solids in your in your custard, right? As it boils up, if anything spits up and hits the rim underneath where that quote unquote finger tight thing is, now you have water ingress. And the threads don't seal down until you crank them down. So no, I don't think there's a what do you think, John?
+
+[38:10] Anything? Yeah, no, I don't think so. Yeah, all right. Um anyway, uh, oh, and LA wants to know like, do you think that they meant it to be watery? No one wants it to be watery.
+
+[38:20] No. No, no. Uh, okay. Uh Azu wrote in. Uh I'm moving in the near future, which has made me reflect on how I've never felt like I've been fully using my storage space.
+
+[38:32] Considering that I live in a New York City apartment and I seem to have every any every appliance on earth. Any advice how to maximize home kitchen storage. I'm gonna leave, look at the video uh that got put up like a week ago that I did on the Instagram. I kind of show you where everything's stored, but uh I, you know, I'm pretty sure my wife would say that I don't do a good job of that because there's like stuff everywhere. I think the main thing with storage is is that you have to ask yourself, you have to ask yourself and anyone you live with, here's the things.
+
+[39:01] Anything that stays out has to be cleaned regularly because it gets dust on it, or if you have oil, it gets oil on it. So anything that's gonna be out, not only does it look messy, right, but it gets messy by being out in your kitchen. Anything that's closed away is a barrier to cooking. So there's always this is the main issue. So, like my counters almost always get I have to keep some prep area clean, but the rest of my counters tend to get filled.
+
+[39:25] And the reason I fill them is is that if a piece of equipment is put into deep storage, then it's not gonna get used, right? Regularly, especially something like blender. If I have to go get my blender out of a cabinet, then it's just a another barrier. I I really believe that the key to having fun when you're cooking at home is removing the barriers to do it. And that includes like having the right ingredients around, you know, getting your your mise en place out before you cook and having your equipment fast to hand.
+
+[39:54] You know what I mean? This is why you should never store uh like on unlike so that if you have to get, you know, that one pan that's underneath five billion other pans, or that one bowl that's underneath five billion other bowls. That's why I like I also hate, even though they're theoretically good, those you can buy those heavy glass bowls where it's like a giant bowl, a less giant bowl, a less giant bowl, a tiny all the way down to a tiny bowl. That's great if you're playing a game stacking bowls. But if you actually want to get a particular size bowl at a particular moment, what you want to do is grab the top one and go.
+
+[40:28] That's why I use thin, almost replaceable, infinitely stackable stainless steel bowls. Uh and that's it. Now I'm being forced uh to to you know move to glass storage for not, I mean, I don't mind glass storage for my dry goods stuff, but for my like leftovers, man, I miss core container land. There's nothing better than having, you know, like a hundred people's worth of storage in quarts, pints, half gallons, and uh the half gallons are the only ones with the non-standard lids, right? But you have some half gallons around, a bunch of quarts, pints, and eight, eight ounces stuff.
+
+[41:05] They're efficient in your fridge, they're efficient for storage, they stack like a mother. They can be used almost infinitely as long as you don't microwave the lids and blow them apart, like because the lids are a different material. But like I would highly recommend that for anyone who's not afeard of storing in plastic, right? You know, I I can't wait. Like I people are like, your brain is 1% microplastic.
+
+[41:26] I'm like, here, here. You know what I mean? Last forever. Yeah. You know what I mean?
+
+[41:31] True. Yeah. Like no one has said that the that's not true. I haven't looked it up. But like, like, is there research that shows that the microplastics that are in your brain are harming your brain function?
+
+[41:41] Or is it just scary because it's microplastic in your brain? I think the latter, but who knows? Yeah. But I'm basing that off absolutely nothing, I'll also say, and I'm just very dismissive about my health in general. So yeah.
+
+[41:55] Well, what about you guys on the on the West Coast? What do you guys think about the microplastics in your brain? No, I don't know. We're screwed anyway, no matter what. Yeah, there we go.
+
+[42:06] Yeah. It's just throwing up your arms. Yeah. I got bigger fish. I got bigger fish to fry, man.
+
+[42:11] Nice. Nice. It's true. Truly spoken. Quinn's got nothing but core containers.
+
+[42:19] He's like very far down the list of things I give a crap about. Oh man. Well, you know. Oh man. I'm all plac, I'm plastic strive.
+
+[42:30] All the way, I never stopped. Yeah. You get a you get a pass on these things though. You know what I'm saying? Also, it's can't it's Canada.
+
+[42:38] You know what I mean? Like, uh, is Canada big on like how what's it like? What's the atmosphere up there like on this sort of thing? Are they this, you know, same as us, more eco or less? I mean again, we're we're I think I think we're all we're all oh definitely more eco, like relic bags.
+
+[42:54] I think plastic bags are like pretty much phased out of most, you know, stores and stuff. Yeah, yeah. Just chum them up and inject them into my brain. Just get them micro. Just make sure they're micro.
+
+[43:11] Um, all right. Uh ROC wrote in. What is that rock? Is that Rochester? It's not Rock Baker.
+
+[43:17] Is it a different person from Rochester? Or is it just ROC? Yeah. I know it's wrong, it's Rock Baker. All right.
+
+[43:22] Just uh throwing it. I have the biscuits hat in my in my bag right now, but no, I'm just showing you the big poof hair. If you're looking on video, if you're watching the Patreon, you can see the poof hair. Uh I recently purchased a whole uncooked country ham from Newsom's. Uh which I wonder if it's if Nancy Mahaffey is still uh I mean she owns it still.
+
+[43:41] I mean, I think she's still alive. I wonder if she's still doing the cure if she's passed it on to another generation. But love newsoms. Yeah. Uh here's the thing about Newsom's ham for those of you that uh don't know.
+
+[43:51] So Newsom's ham is out of Kentucky. Where the heck is she? Is it is she the one is she in Princeton, Kentucky? I forget. But anyway, so where she is in Kentucky is right near a swamp.
+
+[43:59] It's very humid where she is. And so her ha hams, not a hundred percent of the time, but like 60% of the time, used to anyway. I haven't had one in a number of years, takes on like a blue cheese kind of a note, in a good way, kind of a blue cheese note from the high humidity where she's where she's storing them over the over the summers. Uh and the only other hams I've really had that note in are like uh Jinhua hams from China. You know what I mean?
+
+[44:29] So it's like they're very interesting when they get that. They're always good, but they're very interesting when they get that uh when they get that blue cheese uh note. Question, but that's not the question. The question was, do I need to cook it? No.
+
+[44:40] All right, done. All right. Yeah, don't do anything to it, don't soak it, just enjoy as it is. Yeah, do I need to cook it? Do I need to soak it in water for several days to desalt?
+
+[44:48] Okay, so traditionally, if you were my grandma, what you would do is you would uh put it in water for a day, dump it a couple of times, almost like it was a baccala, like if almost like you were doing like Christmas Eve like fish's dinner with uh salt cod, right? And then you would get what's called uh a lard container, which is a five-gallon lard pail tin, right? You would put the ham into it, you would put in like uh like apple like apple juice or water, coke, you know, like your aromatics, whatever, and you would cover the ham, close it, and you would bring the lard pail up to the boil, then you would wrap it and let it sit and soak it soak the heat through it, right? Like almost the way that uh Danny Kay taught uh Jacques Papin to make uh chicken. You guys know that trick?
+
+[45:36] You take your you take your whole chicken. This is Danny Kay's chicken salad. You take your whole chicken with your aromatics, you put it in, you can start with stock or with water, you bring it up to a to a simmer, you cover the pot, and you walk away from it. You let it come down in temperature all the way to cold, pull it out, rip the chicken. That's the salad.
+
+[45:54] Now you also have like almost like a chicken corbouillon in it. It's a good way to do it. Whatever. That's Danny Kay, who is a famous actor, musician, conductor, and apparently uh cook who is friends with Jackie Peeps, the peep show. And uh, so that's what they used to do with ham, and that's a good way not to overcook it.
+
+[46:12] The way that we used to have it growing up was cooked that way and sliced very thin with things like eggs. Uh you know, red eye gravy is adding salt to the issue, so it's making it even saltier, but the the you it's tiny pieces. So city hams are eaten in giant chunks and country hams are eaten in in slivers for a long, long time. The modern way, which I'm not gonna say that like I was early pioneering on, but I was. Uh in fact, the first museum thing that we ever did was country ham.
+
+[46:42] The modern way to do it is to bone it out without doing anything to it. It's very hard. It's very easy to break a knife boning out uh country ham. So carefully bone out the country ham. Uh you might need to take chunks of it off to get the bone out properly.
+
+[46:55] Uh Nancy actually used to have someone who would bone it for you if you asked her to. Uh and then uh bless whoever that was, and then uh put it on a meat slicer or hand slice it as though it were a uh a Spanish ham and eat it that way, like you would a uh, you know, uh uh Spanish or an Italian ham. That's the answer. Okay. Um Zach from Pittsburgh writes in, and I appreciate you, Zach, for saying how how how you're doing.
+
+[47:23] So you're giving us the yews instead of the yins, which I appreciate you culturally uh uh accepting us out here uh on the coast. Uh I just watched a 2021 Nicholas Cage Vehicle Pig. Uh have you guys seen it? I'd like to hear uh thoughts on it from people in the industry. I get that it's no big night, but dot dot dot.
+
+[47:42] So I know Anastasia was the first one of us to watch that. You love that movie, right, Sas. I never saw it. We just went to the opening party or something. Oh.
+
+[47:52] It was just a party you went to? How is the party? Yeah. I I none of the actors were there. Yeah.
+
+[48:01] So you didn't even have a good time, so you have nothing good to report? I've seen the movie. Oh, yeah, I've never seen it. But I didn't see it in the theater. So did you have the opportunity to go see it, but you're like, the hell with it, I'm just gonna go to the party.
+
+[48:15] I really don't remember. I mean, is it like a wedding though? I mean, I feel like it's not like a wedding where you're like, you're not invited. We does it normally you're invited to the ceremony, but you're not invited to the the party, or is it you're invited to the party but you're not invited to the ceremony? That's a John question.
+
+[48:32] Or do they not do that anymore? Like you're only invited to one or the other when you're getting you know how like sometimes people be like, you're only invited to one aspect of our wedding but not the other. Oh, Nastasia, I haven't even started planning my wedding yet. Um She's just enruning away to ask you this uh this question. Yeah, I have no idea.
+
+[48:48] I think you I don't know, depending if you're close to them, you get invited to the rehearsal dinner, and if not, uh no, the rehearsal dinner, you're only supposed to be the wedding party. Yeah. If you're not on the wedding party, you're not at the rehearsal dinner. Yeah. So I don't think.
+
+[49:00] Maybe they've changed that now. Who the hell knows? Uh okay. Um, but back to pig. Who, so who has seen pig?
+
+[49:07] I've seen pig. I've seen it. I don't remember. I remember not really enjoying it. What?
+
+[49:12] Yeah. I don't remember why, but yeah. Quinn, you saw it. Yeah. Yeah.
+
+[49:19] What do you what do you think? Did it get you Jonesing for uh for Vancouver Island Truffles? Uh I think I was already on that. That was a good movie. Well, like uh stunning.
+
+[49:34] But listen. Um I have an extreme love for late career Nicholas Cage movies, right? So, like, what is it? Like uh Willie's Wonderland? Is that the one where he doesn't say anything the entire time?
+
+[49:54] He's just like shows up, gets a janitor job, and like destroys a bunch of like demon marionettes without speaking a single word. Classic. You know what I mean? I don't care how bad the movie is, I'm gonna like it, right? Because you know, Nick Cage is Nick Cage, it's the best.
+
+[50:09] And I happen to think that Pig, although absurd in its premise, was uh fun to watch because it's just so over over the top, you know. I remember every meal I've ever cooked, every ingredient I've ever, you know, what whether you liked it, whether you ate it all, like like the whole spiel he gives to this person about why, you know, he quit the industry and why he's back and he just hanging his pig and he just wants his pig. He just wants his pig, right? I'm not gonna spoil it for people, but you know, basically for like a week afterwards, like I kind of wish that I had a pig someone stole from me so I could just be like, where's my pig? You know what I mean?
+
+[50:47] Where's my pig? Anyway, so I liked it. Uh I'm for it. But I don't know. So to put it on an absurd foot, let's compare it to the menu.
+
+[50:58] Because the menu is an absurd like food movie. Yeah. So what did you think of Pig versus Menu? I need to rewatch menu. I thought I didn't realize it was going to be such like a self-aware commentary on things.
+
+[51:16] Going into it. How did you not know that? You live in a cave? Yeah, I guess so. Yeah, yeah.
+
+[51:22] All right. So what about uh now we we can all agree big night's the best? Yeah. Right? Best.
+
+[51:28] Yeah. Yeah. Yeah. Okay. What about you?
+
+[51:30] Uh what about you, Quinn? You see menu. I haven't seen a menu now. What? Okay.
+
+[51:38] I know Nastasia's seen at least menu, right? Yeah. And what do you think about that? It's crazy. It was again.
+
+[51:47] Yeah. Yeah. Well, because you but you're like You're like, that's not even satire. What'd you say, Jack? I've got a I've got a more obscure food movie, just in case anybody's seen this, but it's called The Cook, The Thief, The Wife, and His Lover by Peter Greenaway.
+
+[52:02] That's considered obscure nowadays. I don't know. Is it not? Well, I'm not sure. I mean, you're you're that's like maybe maybe if you're in art school, you know.
+
+[52:11] Yeah, well, I literally was in art school. Like I literally did go to art school. Yeah, yeah. But uh uh that was not necessarily obscure in the early 90s. It was considered a hardcore gross out movie.
+
+[52:27] I need to rewatch it. Like I saw it as like a 19-year old, and so it was kind of boring, and I wasn't even that grossed out at the end, which I won't tell you what happens, but uh it wasn't like I always uh I was more of a at that time with you know with with a giant feast sort of movie, I was more of a Babette's feast guy. If uh if any of you have seen Pan Bats Feast. And then uh yeah. Yep.
+
+[52:51] Uh say say quail uh in a sarcophagus in French, John. Oh uh it's en Sarcophage. Yeah, what is it that I say quail? I can't remember. Thai or something like that?
+
+[53:01] Caillon Sarcre, maybe? Sarcophage. Sarcophage, yeah. Yeah, anyway. Uh that's a good movie.
+
+[53:07] Yeah, what's that? Bad Bats Feast? Yeah. I mean, I don't know if it still holds up, but long time. Yeah, of course you haven't.
+
+[53:12] Yeah. Old school. Yeah. Those are all the food movies. You got Charlie and the Chocolate Factory.
+
+[53:17] Uh you know you guys know Le Grand Beauf? No. So LeGrim. Oh, yeah. Yeah.
+
+[53:23] Yeah. Yeah. That's like that's a gross out movie. Oh yeah, hell yeah. That's I believe um uh Mastrahani's last film, right?
+
+[53:32] Yeah. I think so. So the then I'm not spoiling anything. It's uh a bunch of like people show up in uh t together to eat themselves to death. Oh.
+
+[53:44] That's why it's La Grande Beauf. That's I think from the sixties, maybe, maybe seventies. Uh another classic, I think. Another classic that if you're my age, you've seen 8,000 times because uh for many times it was the only thing ever on cable, right? One of those, so it played infinite number of times is Who's Killing the Great Chefs of Europe?
+
+[54:02] You guys seen this one? No. So Who's Killing the Great Chefs of Europe is about uh a group of famous European and one American chef who uh are getting murdered in the fashion of their signature dish. So, you know, uh, but uh you know, I'll tell you some of the signature dishes and you can figure it out. Ice cream bomb is one of them.
+
+[54:25] Get it. Uh one of them is uh pressed duck, like and and they're all mimicking actual very fancy dishes, like this is basically a send the pressed duck one is basically a send up of La Tour d'Arjon in Paris. And so yeah, the guy gets killed with a duck press, and so it's this it's uh this American trying to solve who's killing the great chefs of Europe, but there's a whole bunch of 1970s era super high-end cooking in it, which is what makes it worth watching from a food perspective. You know, it's one of these kind of like comedy thrillers from the 70s. Maybe it was 1980, but anyway.
+
+[54:59] So those are the food movies that know. Anyone else got any good food movies? Uh uh also all right, top food series. I mean, the NBC Hannibal. Oh, yeah.
+
+[55:12] Right. Yeah, I mean everyone know who knows me knows that I I got that knife, that Porsche, not the car, but Porsche this uh other one knife, Porsche 301 knife, from because our boy Mads was using it in uh in Hannibal. Great knife. Everyone likes it. Everyone who picks it up likes it.
+
+[55:31] Great movie. Good food. Yeah, it's good call, Quinn. What else? What else we got?
+
+[55:34] One one more food movie, uh Tampopo. Oh, yeah, yeah, yeah, yeah. Classic. Tampopo is a classic. Uh also in the 80s sometime, right?
+
+[55:44] Because I I saw it was already pretty old. I'm also showing what do you say, Quinn? I was gonna say I'm showing my age, but like I grew up I was young when uh I mean Pixar's Ratouille. Yeah, I tell you, I said what I never loved Rat Tattooe. I don't know what it was.
+
+[56:05] Something about it, I just didn't I didn't hate it. I didn't love it. Maybe I was too old. Uh as I said on the air, there are a bunch of I said this, I don't forget how long ago, pretty recently, that there is a bunch of Brazilian knockoffs of all of the cartoons. They're called mockbusters.
+
+[56:21] I talked about this, right? And the one for Rat Tatouille is the one that we always reference in my family, and we talk about it almost every week, is called Aratatoing. Aratatoing. And the chef is Chef Marcel Toing, the rat chef. And so uh yeah, it's terrible.
+
+[56:39] Don't watch it. But uh yeah, rat tattooing. Uh but that's a good call. That's a good call on a on a food movie. And of course, food scenes.
+
+[56:46] You got uh uh Les Poissons, Les Poissons, how I love Les Poissons. Like every anyone who's ever cooked loves that from Little Mermaid. Yeah. You know what I mean? It's a classic.
+
+[56:55] It's the best part of that movie. It's so good, yeah. Rest of that movie. I got one more, one more real quick. What do you got?
+
+[57:00] Before I forget the uh discreet the discreet charm of the bourgeoisie. It's like a Dun Yell movie where basically people keep trying to have like a dinner and just get interrupted. It's I don't know if you know Dunelle. It's great. No, give me the name again, because I don't know that one.
+
+[57:17] The discreet charm of the bourgeoisie. All right. Oh, one more for you. Uh now wait, there's two movies. One is not this and one is so you guys have to tell me.
+
+[57:28] It's either Delhi or Delicatessen, where there's all the gross which one is it? Delicatessen? Oh, yeah, delicatessen. Yeah, delicate. Hardcore.
+
+[57:36] Squeaky, squeaky, squeaky, squeaky, squeaky, squeaky. Anyway, uh all must watch movies. Uh okay. Um ALD writes in, I have a long-running problem. My foamy drinks with egg white replacements, espresso martinis, et cetera, do not have the texture that my co-workers do.
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+[57:56] It's especially apparent with, say, a New York sour. So New York sour is imagine just like you do like uh a regular sour, but then you pour some red wine on top of it so that it floats in between the foam section and the drink section. So you have like a three-layer drink. All right? With me?
+
+[58:11] Okay. Uh New York sour because the wine will float on someone else's and just just sink through mine. This has been the case at multiple bars with both good and crappy ice, which all work fine for my coworkers. Mike Shake, Steams Feels looks good and hard otherwise. Any tips on what physical movement techniques you found produce good shaking would be helpful.
+
+[58:29] Okay, listen. Without seeing your actual shake, it's very hard to tell what's going on. It might not be the shake. It might, it might be something else. I think what you should do is just literally sit at a bar, have someone who makes the best one that you know, make one, and just watch every movement they do and try to figure out what it is that they are doing differently from you.
+
+[58:57] I wouldn't focus on assuming that you're putting enough energy into it when you're doing it, I wouldn't focus on the energy in their shake. I'd focus for everything they did both before and after. How long did they dry shake it? Did they, or did they shake it afterwards, like a pre or post like shake without ice? Because you got to do one or the other, right?
+
+[59:16] You can't just shake like an egg white. These are egg white drinks, people. So you can't just shake them uh or egg white replacer. You can't just shake them in the tin. You either need to shake it beforehand or shake it afterwards, right?
+
+[59:27] But here's some things that maybe you're not thinking about to look. When after they pour it, first of all, are they pouring it directly through the hawthorn into the glass or are they pouring it through a double strainer? Some people like to pour egg white drinks through a double strainer to make the bubbles very, very small, break up big bubbles, which could be part of your problem. Uh, because even though the wine that you're gonna float on this drink is gonna go underneath the foam, like maybe a denser foam like stops it a little bit before it hits the top and spreads out. So I would look at that.
+
+[59:57] Uh I would look at how long they let it sit before they do the float. Because one of the issues with egg white drinks is it takes a good 15 seconds or so for the foam to fully form because all the bubbles are fl are forming, then floating to the top and forming a cap. So if you try to pour right away, you don't have any sort of layer. And in fact, there's a lot of mixing going on as the bubbles are coming up that's gonna churn the wine into your drink and stop you from floating it, right? So maybe they're waiting longer uh than you are.
+
+[1:00:26] Um but look at those things, but just look at exactly what they're doing and think in your mind what you are doing differently, and I guarantee you you'll solve the problem. Good answer? Yeah. All right. Vincent wants to know any chance uh I've given the ratio I use for Joy Almond Base.
+
+[1:00:39] Joy J-O-I is the uh is the quick orjat thing that we use. It's uh almond milk paste. Uh and so I'll tell you what it is. Uh super almondy Joy Orjat, 150 grams of joy almond milk base, 525 grams of hot tap water, 650 grams of sugar, uh, two grams of salt, three grams of gum arabic powder, 0.8 grams of xanthan gum, and optionally three grams of methylcel F50 and almond extract to taste, put everything in a blender and hit go. Although, if you're gonna add the uh methyl cell, maybe blend that with a little bit of the sugar and stir it in afterwards so it doesn't get uh too foamy.
+
+[1:01:13] If you want to make that into a raspberry orjot, like we use at the bar, it's 150 grams of uh almond milk base, 250 grams tap water, 400 grams seedless uh jam, three grams salt, eight grams gum arabic, 1.5 grams anthan, and optional four grams methylcel and almond extract, blender and go. Uh Eddie wanted me to publish the juices, but we did that. We spoke about that before. Math Man wants to know uh why the vegetable oil they're sauteing sucks and makes bad smells. And the reason is you are using oil with linolinic acid, not linoleic, linolinic, which when it's overheated or goes bad, smells like fish, and that fish film never goes away.
+
+[1:01:51] Flaxseed oil, perilla oil, canola oil, soybean oil, and walk you shouldn't heat walnut oil because it's also high in linolenic. There are soybean oils that are treated to get rid of the linolinic acid, like fry oil specifics, but any bog standard canola that hasn't been properly treated, or any bog standard uh soy that hasn't been treated to remove linolinic acid, gonna stink, stink when you overheat it. Uh we'll get to the rest of the questions next week when we have another no tangent Tuesday on cooking issues. So whether you're picking out your first policy or just looking for something that works better for you and your family, they make it easy to see your options. Visit progressive.com.
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