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+[0:11] 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 Stand Studios, but gang is all here. We got the whole freaking crew in the studio today. Welcome guys. I'm gonna start from the back of the well, Quinn's not here.
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+[0:27] Yeah, but I'm gonna say Quinn's not here. He's in the upper left, though. Quinn, you there in the upper left. I am here in the upper left. You're holding it down.
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+[0:36] Well, sorry you can't be part of the part of the whole party down here. But we got Nastasi the Hammer Lopez in the back of the back. Hi. No, nice. Even when you're here, I can't hear you.
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+[0:46] It's nice. Yeah, I know. Is my mic rigging? Yeah, yeah, now. You're gonna you're gonna just lob bombs.
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+[0:51] See, this is what I miss. Like Nastasi just sitting there giving me the death stare, and then like lobbing a bomb over the top of my head. And then coming slightly closer to me, they got Jackie Milecules. Now listen, you uh so Nastasia is here tonight to today to do uh one of her West Coast dinners on the East Coast, and she looks excited. Oh yeah.
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+[1:09] Yeah. Mm-hmm. Yeah. Yeah. Yeah.
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+[1:11] You brought the you brought the nice weather with you. Mm-hmm. Yeah. Yeah, I love it. Uh she brings the rain with her.
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+[1:17] What's that? What's that cartoon character where there's always a cloud over the ego? Yeah, yeah. Strong. Nice.
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+[1:23] That's who uh my grandfather, nobody minds. Nobody cares. Don't worry about me. Yeah, yeah. Awesome.
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+[1:30] Good character. Oh, yeah. Strong. Martyr. Everyone loves martyr.
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+[1:34] Not true, people. Not true. Uh I got John right here. Pad. Yep.
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+[1:38] Back from the great state of Connecticut. Small state best day wearing, for some reason, I don't think he's changed his shirt since St. Patrick's Day. He's just been like he is wearing his St. Patrick's Day shirt, though.
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+[1:49] Yeah. Patty's pub for those who get it. Yeah, yeah. Yeah. And behind me, rocking the panels, Joe Hazen.
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+[1:55] Hey! What's up? Great to see everyone. Yeah, yeah. All right.
+
+[1:58] So if any of you uh out there listening on Patreon have a question for uh the crew, uh, you can call it in to 917 410 1507. That's 917 4101507. But before I start, I want to say, Jackie Molecules brought me a gift from Taiwan that is from the the museum. What's it? What's the actual title of that museum?
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+[2:20] The national museum. Yeah, it's a sick museum, right? Yeah, yeah. It's a crazy cool museum. It's a great, like if you're if you're ever in Taipei people, go make you know, go to the great bars, go eat all the awesome food, do all that stuff, go to the museum.
+
+[2:36] You know what I mean? If you have a spare second, go to the museum. Or more than a second. But he brought me what may be the greatest piece of museum swag I've ever received. Two of them actually.
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+[2:46] I don't know if you can see this. Where's the where's the camera? A refrigerator magnet of, and you've heard about it on the show before if you listen. The meat shaped stone. So this is the this is a representation of the meat-shaped stone.
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+[3:01] So to recap, I own meat meat shaped stone uh Instagram handle. I own that. That's me. And so uh what I want to have happen, but I never will. What I want to have happen, see, they discovered this stone in the shape of Tungpo pork, right?
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+[3:18] And so they have it there, and everybody stands in line, me included, Jack, I guess also. Oh, yeah. Yeah. It's like the big attraction. Yeah.
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+[3:26] And this is almost, I mean, it's a little bigger than this, but this is basically life size. But it's pretty close. Yeah. Yeah. It's it's a tiny stone that looks like pork.
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+[3:33] Yeah. And like uh like a good crispy pork belly. Oh, yeah. Yeah. And I think you know what's a soft top.
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+[3:37] It's a soft top. It's not like hyper crispy, it's a soft top, which I also enjoy. It's like before uh uh see uh finish, yeah. Yeah, well, or you know, like there's there's an honor to a soft, uncuous pork skin that is not meant to be crispy. We don't we don't understand that here because we're like, wow, he's not crispy.
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+[3:53] Same with the same like with us in apples. Yeah. Like as a culture, we can't tolerate it. You know what I mean? But uh, yeah, so then you go to the did you go to the restaurant?
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+[4:00] I forgot to ask you, did you go to the restaurant afterwards? No, I did not. They have a restaurant that serves the meat shaped stone shaped meat. Right? And so then my goal is just keep doing this.
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+[4:19] And see how many iterations on the Instagram we can do. I think it's gonna turn into a meatball. I think eventually it will turn into a meatball. Yeah, it has to. Like an artist will start rounding it out, and then the chef will just start making it more and eventually it'll go into a meatball.
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+[4:33] Well, if you don't tell anybody the reference, it could end up being lasagna. There's a lot of ways that somebody could like on the fifth copy iteration look at the photo or the drawing and say, is that what is that, right? Right. It's true, but I my feeling is that it will either end up being flat or spherical. Like one of those two things.
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+[4:54] I don't think that there's like I don't I don't think that they the odds are you're gonna get a cube. True. Although, you know what? I can see lasagna. You can see someone being like, this is a slice of lasagna.
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+[5:03] Right. That's what I was thinking. Yeah maybe. But anyway, if anyone wants to do this uh with us, I own meat shaped stone. So you have to go through me.
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+[5:11] Like there is no way to the meat shaped stone Instagram other than through me, unless you want to be like meat shaped stone one nine six at you know, hotmail dots not planted his flag there. Yeah, it's like, you know, that was as soon as I had the idea, I was like, I took it. You know what's weird? We can do cocktail hour at 5 30 on the west coast, but we have to start dinner here at like cocktails at seven o'clock here. Yeah well you know why because we work out here suckers yeah like imagine I try to imagine I'm like uh I go to my wife be like oh yeah we're gonna go to this uh we're gonna go get cocktails oh yeah when okay when um five what that doesn't sound good sounds yeah and we don't drink as much as you guys drink here so that's also true says what based on what when was the last time you guys went out here I mean this week yeah but you're you're going somewhere that's the thing you're going somewhere you're gonna be drinking more you know what I mean I think here you're like oh what are we gonna do tonight we're gonna drink you know says the person who goes for drinks at five yeah but it's I don't know it's different I Jack describe it I I I agree I mean you're you're like you're like bringing full Italian vibes we don't drink anything bring us another bottle of wine what are you an alcoholic bring me a bottle of wine your one cocktail makes you an alcoholic morvino full Italian anyway uh speaking of drinking uh last night I did again the chartreuse uh hot chocolate event which put was postponed twice because of vicious weather and I was like no one's gonna come it's gonna be spring no one's gonna want hot chocolate anymore and actually so it wasn't Nastasia it was chartreuse that brought the cold weather back to us so that we could have an effective hot chocolate and it was I was gonna say this is your spring this is winter yeah oh car it's true California people yeah.
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+[7:01] You know what I mean? Or he's in DC, which is like, you know, straight up malarial hellhole you know that's very fair. Yeah. Or, you know, like if you don't want that, if you don't want like that swampy DC action, don't they literally have a place called like swampy bottoms? Foggy bottoms.
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+[7:17] Foggy bottoms, yes. And then it's a terrible name. Yeah, terrible. And then uh, you know, if you don't want that, you can go to like the mall, which is like a dust bowl. Do they still have that like unpaved dust hole that you have to walk on so that your legs get all freaking dusty?
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+[7:30] Yeah, yeah. There's like DC's great. Uh-huh. I won't stand for the besmirching of DC. You will not?
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+[7:36] No. It's good city. It's Dana. Yeah. I've not been in years.
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+[7:40] You gotta know where to go. The last time I went, I s was when my kids were still pretty young. And uh, we took them to all the sites, and there's just too many people in the United States. So that the lines that were like 20 minutes long when I was a kid are now like two hours long. Just because there's like literally twice as many of us as there were, you know, in the 70s.
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+[8:01] Yeah, it's fair. But we did have a good time at Namek when we went. Remember? When was that? With Jessica, weren't you?
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+[8:06] Oh, yeah, yeah, yeah, yeah, yeah. Yeah, that's right. 2018, yeah. Yeah, yeah. So that's the most recent time I've been there.
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+[8:11] But we didn't I didn't stay. I didn't go out. We were in and out on the train, in out. That was a great tour. Who was the guy that gave us a tour?
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+[8:17] I can't remember, but it was absolutely exceptional. It was a phenomenal tour like this. I've ever had a lot of people. Yeah, you walk into a museum tour and you're like, oh, I'm gonna get a tour. Nice.
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+[8:26] And then you you're with a guy who's like, yeah, um, my my dad was yeah, like all these. This room down here is dedicated to my dad. Yeah, it was that's me with Martin Luther King. Yeah, it's nuts. Nuts.
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+[8:37] Yeah, great museum. Yeah. Uh anyway, all right. So uh you guys got anything to push a rep for the week? Quinn, since you're since you're alone out there in the in the ether, what do you got for us?
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+[8:50] I mean, not alone, but you know what I mean. You're you're not in the studio list this week yeah I'm I'm adrift in the in the void of the internet. Yeah, yeah um this week we did another uh emu egg preparation I think you might like this one Dave okay wait but let me ask you a question before you tell me are you are you single are you single handedly keeping this emu farmer in business uh no apparently he's they're selling like fertilized eggs as well now are those to eat or to raise more emu farms are like are likely to be popping up okay it sounds like a like an emu bubble their NFTs I mean for the first time we got eggs we were we were on a wait list wow never would have expected wait so wait so what I'm getting from you before you go to the prep because I I know I'm keep interrupting you I want to hear the prep but is like you're on like allocation so now when the farmer offers you the emu egg you have to take it or you're off the list. You're off the list it's like the old turtly wine list or like the you know like if you don't take if you don't take their babies in you don't get their reels in you just gotta stay on the list is that what it is so you take everything like fertilized egg I'll take it I'll take it no we we haven't taken that fertilized egg yet although I have tried to convince my dad and my brother just I don't know it would if it would be good but we could make a horrific the world's biggest balut. Yeah John yeah, John mentioned that.
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+[10:32] Uh having had balut, it actually it tastes good, but it would be horrifying at that scale. Yeah, it's a lot to take in. I feel like I'd be really juicy too. Or already juicy. Wouldn't it be better if it's brothable?
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+[10:46] I don't know. It it they're brothy. The the creepy thing about them is is that as the bird starts to grow, it makes like a weird calcified like nugget that you have to like pee, you know, like almost like eggshell like nugget inside the thing that you have to kind of remove, and you're like, I don't understand any of this. Creepy. My first balut I had was in Laos, and uh it had feathers on it.
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+[11:10] I think it was always a little little like you can eat them. But see, can't I had to pick some of these out, they were pretty much. Can't they be like uh prepared in different sort of like stages? Like mine felt more like a hard-boiled egg. Oh, really?
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+[11:24] Yeah, it was pretty done. I don't know how else to put it, but I mean it's like a I think I think I think it's there's like there's like I don't think it's called balut if it's fertilized, but like very early. I've heard that called something else, but I forget the term. Yeah, no one wants an in-betweener. No one wants an in-betweener.
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+[11:46] Telling you. I mean, you gotta be like on time with that too, right? Because uh an egg, a chicken egg is what, 20 days, 19 days, something like that? 21 days in that range, right? So if you don't have a long time, you'd be like, it's like avocados.
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+[12:00] You keep your you keep your fertilized eggs in the incubator on your counter till the exact day. It's the moment. Yeah, you don't want to mess that up. Then you have you have chickens running around your kitchen. Not okay.
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+[12:13] Not okay. Not okay. Oh my god, I once then, I'm not gonna get into it. I'm not gonna get into it because I'm gonna we're gonna get hate mail. But I I once contacted a hatchery about kind of this stuff, and the lady was horrified, and uh and I was like, You you sell birds that people raise to kill.
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+[12:31] She's like, Not when they're not when they're babies. That's horrifying. I'm like, what? It's like it's not horrifying to kill them after six weeks, but it is horrifying to kill them right away. What?
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+[12:43] What? Like, like the weird stories people tell themselves about what's right and wrong when they're literally selling animals to be mass murdered, and they're like telling me that I'm Dr. Mengela. You know what I mean? I'm like, that's not you know what I mean?
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+[12:58] Like you're you're Yep. Yeah. Yep. Yeah. Or like the time when I uh euthanized frogs for uh an art piece, and I got them from a place where literally anyone else who was ordering frogs, they would so if you it used to be I don't know, I haven't bought frogs in in years and years, but it used to be that you would go to the markets where they would have the frogs and they would be a a literal like uh tough boy trash can full of live frogs, like layers, layers, layers and layers of frogs.
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+[13:27] And you would order one, they would reach in with their hand, like three-finger grip, boom, the back legs, pull the frog out directly on the chopping block, chop the legs off, and then scrape with the cleaver the still alive body into a trash track. So that is what is actually happening. You know what I mean? And so then people gave me guff because I was being like, no, please don't, please don't. And then like taking the frog, chloroforming them, spiking the brain, euthanizing them, and then using the muscles for an art piece.
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+[13:56] This is a long time ago. And uh, yeah, I was like, you guys are all hypocrites. You know what I mean? You're all terrible people, hypocrites. You know what I mean?
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+[14:05] People. What else is new? That's true. It's true. So what do you guys what do you uh what else?
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+[14:10] What else we got? What did you do with the emuway? You didn't tell me yet. Sorry. Yeah, I yeah, we did a Spanish tortilla.
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+[14:19] So we did uh fingerling potatoes and just some lightly caramelized onions. We had enough for two like you know, decent sized, uh, I don't know how big the pan is, somewhere between like eight and ten inch pan. We did like one uh omelet that was a bit more shallow, a bit more cooked through for the people that liked that more. And then we did a second one that was a bit uh, you know, creamy on the inside. And what are you what are you?
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+[14:52] Are you a set are you a set man or a creamy man? No, you know, you know I'm a cream creamy man. Like that. Oh my god. Hey, listen, let me ask you a question about the Spanish.
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+[15:09] Not that you would know this, but don't you kind of think the Spanish at this point should be like, yeah, I know we had the language first, but like really a tortilla is a tortilla and not this thing. You know what I mean? I did what I did think you know what would be really delicious. Next time we do Spanish tortillas, I'm putting it in a tortilla. I think that would be a great uh that's called a that's called a breakfast burrito.
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+[15:36] You know what I mean? Like literally a wedge of Spanish tortilla with a little sauce of some sort, you know, tortilla, like that. Yeah, they have this place called Austin, and then this is what they do there. You know what I mean? Yeah, anyway.
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+[15:54] Uh sounds good. So uh again, I'll ask you the same question I asked you every time you've emo'd. Does it have any appreciable difference in taste between making it with that or making it with a chicken egg? Or is it just fewer but more difficult things to crack? Again, I I actually think again, I think the emu egg flavor is a bit milder.
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+[16:13] So it actually helps the like potato and onion stand out more. But again, it is a very viscous texture. So when you get that set outside and uh you know softer inside, it's a nice texture. But what do you mean by milder, like less sulfurous, less eggy? Yeah, it's less it's less egggy.
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+[16:40] Have you ever over overcooked it to see whether it goes green the same way, whether it has the same sort of like overcooked. I think maybe for science, you gotta do like a viciously overcooked emu egg, boil that sucker for like I don't know how too long, yeah. I don't know. I mean, remember that I mean every time you double the double the distance, you multiply by four the cooking time. So you would need to measure your egg diameter, and then uh, you know, it assume it's a sphere, right?
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+[17:09] Which it's not. Oh wow, and then multiply uh like whatever that d dimension is, and then multiply the cooking time that you would by four, right? Whatever the whatever the percentage is. I mean, would I be would I be able to overcook a like ramicin of mixed egg, or does it have to be strangely I don't think you can because I know for a fact I mean you could, I don't know if it's gonna give you the same information. I know that like separated yolks and whites cooked differently, and cracked eggs sometimes cook differently from eggs that are cooked in their shell.
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+[17:43] I don't know why, but uh, you know, I've had that happen. Because remember, in the 90s, sorry, 2000s, early 2000s, like chefs would do that all the time. They would break the yolks and the whites and cook them up separately. And once they've been broken, maybe if they're whole, it would work, but once they've been broken, they don't cook the same way anymore. Not the same temperatures, like nothing's the same.
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+[18:06] The AEA suggests that they need to be cooked for 60 to 90 minutes. What is the AEA? The American emu association. Are they also did now are you? They have a recipe for deviled egg up here.
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+[18:20] Oh my God. Like a single egg deviled egg with a giant piping bag. Here's the problem is the ratio is just not right. No one wants that much white in their deviled egg. Yeah.
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+[18:30] No. You know what I mean? No. No, it doesn't work. I mean, it's a good stunt.
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+[18:35] You know, there used to be the medieval stunt before they could get these things of like making like a fake egg and just like putting stuff in and cooking them like in like sacks, like pig bladders and whatnot, like making the double egg situation. All the a lot of the like, well, they're not really medieval. Most of them are early Renaissance, but they're all stunts. Anyway, what'd you say, Quinn? If you had a big enough egg like that, you could you'd have to like cut it up.
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+[19:04] And then you could get like a choice slice with a with the right amount of white. Down from the middle. Oh no. Like a like a watermelon slice of of devil of no. I don't know.
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+[19:17] Like just the idea of biting into a white that is any larger than a chicken egg white is like, no. I don't need it to be any larger than a chick, maybe duck. But no larger. That that's the most white that I want in, you know, poisoning my yolk. I do like sieved whites, actually.
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+[19:37] Like sieved whites and yolks together on a toast with the caviar. Yeah, I'm fine with that. Yeah. Yeah. Yeah, that works.
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+[19:44] Yeah. Anyway, whatever. Uh all right. So are you gonna continue in your emutastrophy? Are you you are you gonna like become like an emu farmer now?
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+[19:52] Is that what they're doing in Vancouver Island, emu farming? I mean, uh, we're we're we are not going to, but um, and you know, we'll we'll we'll get you know, we'll get an egg or two every so often and play around. Yeah. Uh you need to start eating cassawaries, the most vicious of all birds. The killer birds.
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+[20:14] They're the birds that have the super sharp like back claw that like can cut through car doors, and apparently every once in a while someone's like, oh, cathetery and then the cassowary murders them every once in a while. Anyway, like, you know, ostriches are big and dangerous, but no one's ever like, I feel like I'm gonna get murdered. Yeah. No. But like castwari, even though it's much smaller, mess you up.
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+[20:35] Mess you up. Anyway. Uh flightless birds. All right. So uh I'm not even gonna do anything.
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+[20:42] I did this. What John, do you got anything for the week? We can review? Not really. I mean, made some beans, did some braise lamb tasted.
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+[20:49] Rancho Gordo? Yes. Okay. Which ones? Tar bay.
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+[20:53] Let me ask you a question. Do you think that uh he has ever discounted a bag of beans? I know he has never discounted. Oh my god, that was the hardest colour on the radio. We're like, hey, would you ever give uh the cooking issues people a discount?
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+[21:05] Uh on he's like, I've never did he hasn't talked like that. I've never discounted a bag of beans in my life, and I never will. I was like, whoa, dude. I respect that though. I did.
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+[21:15] Yeah. And it wasn't like respect the beans. I wasn't like F you. I was like. Fair enough, right?
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+[21:14] Yeah. All right. Will you discount one of your jumbo things that you're saying? Ah, maybe. Yeah.
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+[21:26] Maybe. They're highly valued by everyone. So yes, I can discount them. Um anyway. Uh hey, you know who uh who's I got a book uh coming out again?
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+[21:36] Is uh George Moats. Uh his book is coming out like again right now. Bunch of new pages. Gotta get him back into hamburger this place up. Yeah.
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+[21:44] Yeah. Another people. Is it a re-edition of the same book? It is, but it's like extra stuff in the way that like Liquid Intelligence, should that ever happen, has a bunch of like extra stuff. Yeah, yeah, yeah.
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+[21:54] You know what I mean? Cool. Should that ever happen? It's it's gonna be too big for Nastasia. It won't be useful for her anymore.
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+[21:59] She's gonna have to keep the old one because uh, you know, and if it's too thick, it will squish the food underneath that she's trying to keep one hot and one cold. You know what I mean? I'm gonna make a styrofoam edition just for you, Stas. It's just like uh like imagine that they will never do this, but imagine if they did an audio book, right? Of it, and then I could just give her like a like a like an SD card in styrofoam, so it'd be super light and even better at keeping like her like McDLT of life separated.
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+[22:30] You know what I mean? I think that the McTeal the McDealT for those of you that don't know what that is, that's they McDonald's had this brilliant idea in the eighties, I guess, where they're like, the main problem of hamburgers is that the the lettuce and tomato wilt. That's the main problem in all of life. That's always what I'm saying. So they had literally the quote was we keep the hot side hot and the cool side cool.
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+[22:50] And so you had this double like styro clamshell where like the meat was on one side steaming up that side of the styrofoam, and then you had the shredded, like like lettuce and and tomato and the bun on the other side staying crisp. And then you opened the McDLT, like housed it in two bites, and then threw the styrofoam. And it's still there. You could put the styrofoam is probably still in the landfill. Oh yeah.
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+[23:15] Yeah, you can go find that stuff. But you know, that's so that's when, you know, Nastasi wants to bring the McDLT back with the new addition of liquid intelligence. When does that come out? Hey, it's not on me anymore. Oh no, but when but so when is it?
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+[23:28] Well, I don't have a date because uh what happened, what what happened was uh I handed all of that changes and edits in, and they were like, Oh, we didn't think you meant this much. Oh, and so they're like trying to figure out like Well, we should plan a bunch of parties, right? No. Okay. I am No I'm gonna like less that's one of the reasons I need to know relatively far in advance, is I need to go like drum up some liquor company fools.
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+[23:57] You're not fools, people. But you know what I mean? And uh like do do the old, I mean, I didn't do that the first time around because stupid. Because stupid, yeah. Yeah, you know what I mean?
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+[24:09] Like, but classic. Yeah, it'll be fun. Because like uh those parties are actually like book launch parties for uh cocktail books can be fun. Yeah. Yeah.
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+[24:17] Yeah. Sometimes they're not. A lot of times they're not. But they can be fun. Yeah.
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+[24:23] Yeah. We know how to make a good party or a weird party. That's true. Yeah, weird. Hey, so uh yeah, we said this, well, we've cook we've covered in some other this one, but like, yeah, any time Nastassi and I have a stupid idea and we're gonna be together, Nastassi's like, no, we're gonna do that dumb idea.
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+[24:37] And then we're sitting there doing it, and then people are like, Why are you doing this? And we're like, I don't know. But yeah, it's art. Somebody who was like, it's art. Yeah, Stas was once got berated recently, was berated by a friend of ours for for doing these things, and and was like, Nastasia, why the hell are you doing any of this stuff?
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+[24:55] And Stasi's like, What w I don't understand the question? What do you mean? Like, what like this is what we do. We don't know why we do it. Yeah.
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+[25:04] It's such a burn to tell somebody like, why do you do the things you do? Yeah. Why? Well, I think because they don't make money, maybe. Yeah.
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+[25:12] Well, I mean, my wife often wants to know what I'm doing because it doesn't make money. You know what I mean? It's a fair point. If it doesn't make dollars, it doesn't make sense, you know. Oh, is that your is that is that who who came up with that one?
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+[25:25] Um, oh I'm gonna forget it's a rap lyric from Oh man, I should know that. I'll have it by the end of the show. All right. Uh all right, so while you guys are thinking of uh crap, I'll just rip through some questions. Shall we?
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+[25:36] Yeah. All right. Uh our good friend Kevin uh wrote it is a million years ago. So I actually saw him in person when I was in LA, but I'll still read it because people might want to know. No.
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+[25:45] So uh with more and more kitchens moving to induction burners, we've been looking into high quality donabe pots that are induction compatible. Models we found use something they refer to as induction compatible coating on the outside of the donabe. Do you have any insight into what this is that makes it compatible, the longevity of the coating and whether it's possible to buy or make this coating uh or paint it? Kevin, unfortunately, and I know you did the research too because I spoke to you about it. This is all hokum.
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+[26:08] Here's what they do they embed an iron plate into the clay. So Danabe is like the clay bowls, and it would be amazing to be able to make anything like that induction compatible. Uh, but and uh you would think that they could make some sort of like super iron-rich clay that would work, or like maybe a glaze that was thick enough that was like had enough uh conductivity and iron in it that you could get it to work. But alas, no, they just embed an iron slug into the clay and well it's not they choose an alloy and a clay body that have roughly the same rate of expansion so that it doesn't shatter itself as it opens. How durable it is, excellent question.
+
+[26:47] Have no idea. But uh yeah, uh like would I trust one with an iron slug in it over an open flame? No, probably not anymore. You know what I mean? Whereas like low-fire pots, usually you can put them directly on a flame.
+
+[27:00] That's the awesome thing about a low-fire pot. Yeah. But uh, yeah, so that's unfortunate. Uh like I really wish uh and I've said this a million times, but I'll say it one more time in case someone's about to make the mistake. Don't buy one of those induction rings that allow you to put up a non-induction friendly pot onto an induction burner.
+
+[27:20] The reason you shouldn't buy them is they don't work. That's the reason you shouldn't buy them. Because what happens is is that that thing will get real hot, but then there's like a very big, there's a very big temperature jump between that slug. There's a big thermal barrier between that and your pan. So unless you had like if you went to a metal shop and had someone like compress and heat and sinter that slug onto the bottom of your pan, then it would work fine.
+
+[27:49] You know what I mean? But you can't, and they don't. And so what happens is that slug viciously overheats, viciously overheats, and it'll probably you could mess up your induction. It definitely is gonna be a lot hotter. It's gonna start stinking like burning electronics.
+
+[28:02] Like I I've had bad, real bad luck with them. I'm sure you guys have had bad luck with them. I've never done it. But if someone out there is gonna try to buy one and they're gonna be like, why doesn't this work? And the reason is because it can't.
+
+[28:11] And I've tried actually uh also to throw one of those slugs into a clay pot and cook by having the iron slug in the liquid on inside of the clay pot. I couldn't get it to work because it was too far. The the the iron that was too far away from the induction to have it effectively couple with my control freak. Anyway, someone could solve this problem, but they probably won't. Not enough money.
+
+[28:36] Not enough money for someone to solve it. Uh Lionel Hutz, I had a very interesting and delicious pizza the other day from a place called Truly Pizza in SoCal. You guys been to Trulie Pizza? Nope. No.
+
+[28:46] I mean Southern California is a big place. Yeah, that could mean anything. California's a long state. It is. Is there any state longer than California?
+
+[28:52] I don't think so. Long. Could Texas deceptively be long? I don't think so. I think California's still long.
+
+[29:00] I mean, Alaska's wide and tall. Alaska's freaking huge. Very big state. Big state. Yeah.
+
+[29:05] Yeah. Um, anyway. Uh the pizza had tons of micro blisters on the crust that provided a textural component to the pie that made it really satisfying and fun to eat. How do they achieve a crust like this? What causes the blistering in baked doughs?
+
+[29:16] And how could someone control the size and the amount of blisters? That's the last point I don't know how to control the size and the amount. However, uh classically the way to do that is a uh cold, uh cold ferment or cold long ferment in a fridge, uh like retarding the dough. What I don't know uh honestly is uh because I was thinking about this, is whether because people have different explanations for why the blistering happens. I've heard, well, because it's colder in the fridge, CO2 is more uh, you know, i is more soluble in the dough.
+
+[29:47] So the CO2 stays in the dough, and then when you heat it, it makes little blisters as it fleets. That's what I've heard. But my I'm trying to remember if you take a cold fermented dough and then fully temp it up to room temperature and like you know, before you fire it, I think you still get some blisters, in which case it's not unless it is true that you could you can have super saturated dough for hours or super saturated liquid for hours and hours and hours. I mean champagne doesn't go fully flat instantly, you know what I mean? So it could that could still be the reason, but I I don't know.
+
+[30:20] It would be interesting to see if you like let it sit out for a long time or like par heat it a little bit. But anyway, that's the explanation I've heard. I don't know whether it's true or false. Who knows? Uh all right.
+
+[30:29] Um I remember back uh during the transition from Contra to bar Contra, uh you mentioned the transition. You mentioned that you were testing to see if you could put my money where my mouth is and use the BDX cocktail cube for shaking drinks. Uh whatever came with this. Well, we do. Yeah.
+
+[30:44] That's what we do. We every shake and drink that we make, we use trash can ice and a cocktail cube. And it works great. But you know, but the problem is, as Nastasi and I know all too well, you can't make money trying to get some a factory who doesn't care about you to sell you something for too much money and then try to sell it at a reasonable price to someone in the United States at, you know, it let me tell you this. If a thousand people wanted them and you made three dollars a cube at the end of the day, you've made three thousand dollars.
+
+[31:18] Is that worth it? That's not capitalism. No, that's not how that works. This isn't like, this isn't like, yeah, monopoly era where you're like three thousand dollars, I'm going to buy my cigar factory. You know what I mean?
+
+[31:31] It's not how it works. You know what I mean? It's just not worth it. You we we would need to sell, even if you sold a hundred thousand of them, right? Then you've made three hundred thousand dollars.
+
+[31:40] Now, out of that, Nastasia and I gotta get we gotta get paid, we gotta pay insurance. We gotta do marketing. We gotta get we got all this stuff. So like, you know, unless you're making huge, if you're doing something inexpensive, you need to sell ska skascades of them. You know what I mean?
+
+[31:56] And then you gotta get multiple SKUs, right? So you gotta be like, well, what else can we use this for? And Nastasia, it always gets mad at me because I'm not willing to say it's useful for something that it's not useful for, right? And I'll be like, you know what? It's the world's greatest paperweight.
+
+[32:12] You know what? If you're a little bit of a prickly person like me, maybe it could be your best friend. It's a design object. Yeah, yeah. It's oh G, OG.
+
+[32:21] Oh j'y. Yeah. Uh yeah. I wish I had that in me because then you know, maybe Nastasia and I could have made some money. You know what I mean?
+
+[32:29] We still can. Zing. All right. Um, okay. What do you think the asterisk after nibble means?
+
+[32:39] It's from Nibble Asterix. What do you think the asterisk means? Like it's not. I put there. Because we've discussed this before, but it's marked to readdress.
+
+[32:53] Uh-huh. Oh, why? Why did I want it? This is about my hood, which still works great, by the way. Here's the one problem.
+
+[32:58] If you're if you're like me and you have a difficult time, because I was talking to Harold McGee about this. Harold McGee is also getting a hood, putting a hood into his uh into his apartment. I still love my new hood. Um, if you're like me and you have problems, uh, so it's not just low light situations that I'm not good with, and I think maybe a lot of older people have this problem. It's also like if there's a lot of light in one place and like not enough contrast in another, I can't see.
+
+[33:22] So like I can't see there's a dot. So it has these like, remember on old school stereo equipment, there'd be like a big silver knob with knurling on it and a small indented dot. Yeah. Yeah. I can't see that indented dot anymore because when the hood lights are on, like all I see is like a massive light coming at me, and I can't see the dot anymore.
+
+[33:40] So I have no idea which way to turn the knobs. So I'm gonna get like some nail polish. I was gonna say it's pretty easy fix. Yeah, but I just haven't done it yet. But like that, that's the main thing.
+
+[33:49] And you know how like remember my New Year's resolution, I don't know if you remember this, is like more small. What's it what's it called? Uh well, death by a thousand cuts, like more small irritations. Like, I just need more small irritants in my life. So I feel like not only do I not deserve to know which direction to turn that knob, but uh, I feel like it would actually make my life too much better to know what was gonna happen.
+
+[34:14] You know what I mean? So you gotta keep it the way it is. Keep it the way it is. Yeah, yeah. I gotta I gotta walk up.
+
+[34:19] Yeah, the best part about it is, and this is like me, me, me, me, right, is that like I have two motors with two independent switches. So I don't know which one I've turned, like I I can't tell which one's off and on necessarily because it's the same noise because it's going through this thing. So like I'm like turning, no, my problems are so hard. But uh but you need that little bit of stress every time. A little bit of stress, keep it there, keep it there, yeah.
+
+[34:43] Keep it there because I don't want to have to go to the BQE, because then if I if I have to if if if to increase my stress level, I have to get the car and go to the BQE. Now I gotta pay the $15 or whatever to come back to downtown. You know what I mean? Did you enjoy that driving through? No.
+
+[34:57] No? No. It's worse than LA traffic. Oh, give me a brain. Well, there's just more mysteries now with all the congestion toys.
+
+[35:04] Like, I don't I you know, um it is not worse than LA. It feels worse. It feels worse. No, because nobody needs to drive here. You can just get on a subway and that's fair.
+
+[35:15] There is nothing stopping me from getting on the Long Island Railroad. Yeah. Other than your hatred of the Long Island Railroad. Yeah, yeah. Yeah.
+
+[35:22] Yeah. Yeah. Uh no, that that whole getting in and out of Long Island thing is a freaking nice. Oh, yeah. Terrible apocalypse place to live.
+
+[35:32] Truly. So for those of you that don't know what we're talking about, we have this uh question. The question we ask anyone when we first meet them, one of the first questions we asked them is so you moved to New York, so what are your plans for the apocalypse? Like, how are you gonna get out? And so, you know, everyone has their different, like, you know, my I can't.
+
+[35:49] So here's the question. You I can't I'm not allowed to choose something that doesn't allow me to also rescue my family. Right? It's harder. Makes it much harder, right?
+
+[35:58] Because like what you want is just one of those parachutes with the with the propeller on the back. Yep. You just go up to the roof of your building, brrrrrr. Gone. Over any river.
+
+[36:07] Yeah. Climb every gone. Not my family, though. Yeah, not my family. Because you know, Booker would never put one of those things on his back and go.
+
+[36:14] Not ever. You know what I mean? I would have to knock him out like Mr. T, strap him to my chest, and he's tall. I wouldn't be able to see over him.
+
+[36:22] You know what I mean? He's light, but he's tall. But now you only have three people, the two people to take with it. Yeah, but Dax would not have been a problem. Dax would want to scrap the thing on.
+
+[36:28] He'd be looking for the apocalypse. The other good one, Zodiac boat. Zodiac boat. They in fact there we've talked about this before. There is a company where like super rich people who send their kids to live in New York and are worried about it, can rent a zodiac boat, and you it's yours, and someone sits there and maintains it, make sure the battery is working, make sure it's gassed up, make sure it's got a radio, make sure it's got like a lot of money.
+
+[36:52] You said you were gonna hot wire like any boat in the East River. Yeah, for sure. Oh, that's a good call. Yeah, hot wire a boat. That's a great call.
+
+[36:58] Yeah, but like other people who are better at hot wiring get there first. You know what I mean? So yeah, so like this company, I don't know if it's still there. There are more boats than there are people good at hot wiring. Yeah.
+
+[37:06] You think so? More boats than there are people better at hot wiring than you. But there's no yeah, but there's no boats right by my house. I'd have to go pretty far. I mean, boats aren't designed to not steal.
+
+[37:18] I mean, they're not like cars. You know what I mean? Like it's they're there for the taking. I mean, you know what I mean? Anyway, and like my point is that like you could you could get a rig, like an in-text with like like an in text small in text, not a real zodiac, but a small in text with an outboard, you could fit that in your house, probably in your apartment, run down to the water and be out.
+
+[37:40] But it wouldn't be a fast enough boat. You really want like what these guys, because they got like, you know, a f 200, 300 horsepower motor and they're pfft, they're out of here. Because how long do you have before the apocalypse sets in? That's I don't I don't know. Who who can say?
+
+[37:54] When I was a kid, it was a 15-minute problem. You had 15 minutes. From the time they the time they push cooked if in your New York, that's it. From the time they push the button, you got like 20 20 minutes or so before before the missiles hit. Yeah.
+
+[38:06] But you know, they know only after a couple of minutes, it takes them a minute to figure out the trajectories and stuff. So really maximum, if you were if you were on the phone with the president getting the note, you'd have 15 minutes. 15 minutes. So unless you have a helicopter, you're toast. No, the the move is to pick a good album then put it on and have a cocktail.
+
+[38:24] This is why I never thought I would live in New York City when I was a kid, because I assumed we would get nuked off the planet. Maybe it'll happen still. Hey, there is still time. Yeah. This service is still a thing, by the way.
+
+[38:33] Yeah? Yeah. How much does it cost? It's not saying, but plan B marine.com. This is inside.
+
+[38:38] Wow. Different types of boats, different sizes. PS people, they're not paying us. Here's the Today's show is brought to you by brought to you by plan B. If you can't steal a boat, go plan B.
+
+[38:49] If you really need to GTF uh GTFO, go to plan B boats on cooking issues. Uh but here's the messed up thing about it, because I I actually looked at it, right? Because why wouldn't I? It's the internet. Yeah.
+
+[39:02] Uh you're not allowed to go use the boat. Like for fun. Yeah. Oh. Well it has to be ready for the emergency.
+
+[39:09] Yeah, but if you're on the boat, then you can go. That's the thing that's so stupid. It's like if I'm paying all this money for a boat, that's why it's a scam. Because like if they if it was really my boat that was there for me in case of emergency, then why can't I just use it whenever I want? You're paying all this money.
+
+[39:22] The apocalypse comes, you call them, they're like, it actually doesn't qualify as emergency here. Apocalypse is not listed on the code. Yeah, yeah, yeah, yeah. No, Con Ed caused this one, so your insurance won't pay. Yeah, yeah, yeah.
+
+[39:33] Exactly. Uh by the way, people, that literally happened to us at Booker Index when uh Sandy hit all of the downtown businesses, all of our insurances, none of them would pay. None of our business interruption insurances would pay us for the time we were down Sandy because it was a human being at Con Ed who didn't flip the switch or they turned it off. Something there was something that someone at Con Ed did where the insurance is like, go sue Con Ed if you if you and we're like, Oh, you suck. What a world.
+
+[40:01] Yeah. What a world, what a world. Uh that's funny. But you know, I I I heard a very funny story about a CEO showing off a server building, and um, you know, where they keep all the servers and I you know, IT stuff, and he was showing off on on a big tour, and there's a huge red button. You would think the like hey he hits the freaking red button, the whole system goes down.
+
+[40:26] That's like uh that's Homer Simpson moment right there, if there ever was one. I basically am Homer Simpson, I think. You know. Uh I even live near a donut store. I live near donut.
+
+[40:39] I live right there. You know what I mean? Anyway. Uh all right. Carver M writes in.
+
+[40:45] I am curious. This is a question I can actually answer. I am I'm curious about the properties of ultra spurse and how it differs exactly from general corn starch or starches in general, and or any benefits or detriments to using it instead of cornstarch. Well, Carver M, ultra spurse. There's uh what's the other one?
+
+[41:02] There's ultra, you want spurse. There's also ultra-text. Yeah. Ultra text. Yeah.
+
+[41:08] So the the two the here's the both tex and spurse are what's called pre-gelatinized starch. And so they're like wandra flour, right? Which is pre-gelatinized flour. And what that means is uh unlike regular flour, which even though it you think it's soluble, there's parts of it are soluble, the proteins will actually kind of like bind with the water, but the starch itself doesn't. That's why if you take cornstarch and put it into water, it like settles down to the bottom over time because it's not really soluble.
+
+[41:38] Only the broken and damaged pieces and you know, it's a suspension otherwise, right? So what ultra-spurse and ultra-tex are are pre-gelatinized. And so what that means is they you can you don't have to heat them again. You can heat them, but you don't have to. So if you're not gonna cook it later and you just want to add some thickening, you use ultra spurse or text.
+
+[41:58] The reason you want spurse is is because of the word spurse in there, it's for dispersability, right? So it's what's called a pre-agglomerated starch. So if you look at tex, it like looks like powder. Whereas if you look at spurse, it looks like almost like grainy, like nutritionally yeasty like stuff. And so it won't clump as badly.
+
+[42:19] So if you need to, if you need to throw something in, uh use that. Or you can use wonder's another good one. Potato flakes are also like uh pre-gelatinized. The problem with potato flakes, potato starch in general, is that if you then uh beat it or whip it too much, it kind of can lose its texture. And if you overcook it, it kind of loses texture.
+
+[42:38] But still, like I've I've thickened things with potato flakes. Cool, you know, uh, because they're not as easy to get as they used to be, at least not in my neighborhood, without flavor. Because they all come like pre-buttered and buttered, yeah. You know what I've never cooked with? I was considering doing it because I have so much of it at home.
+
+[42:55] So like Booker and Dax, Dax, you know, he doesn't live in at home anymore, but like they call him popcorn Dax because he makes da so much popcorn. Booker used to make a lot of popcorn. So I store in my house, I have like, you know, you know, in case there's another situation where like the market shut down, I have a bunch of flavor call and I have a bunch of like butter-flavored coconut popcorn oil. You know what I mean? It's important.
+
+[43:15] Yeah. But the well, like I've never just cooked with the popcorn oil. You think it'd be good? Like, what else would you want cooked with movie flavor? This is a great question.
+
+[43:24] Like, would you want a pancake cooked in that instead of butter? That could work. Yeah? Or like what else would be I was thinking, no, biscuit, I don't think so, man. That's that's a good one.
+
+[43:35] No, because they have the solids, which I have used, but I now have the liquid one. We have a lot of it. I need to go through it. I can't just keep it there forever. It doesn't last forever.
+
+[43:43] What would that taste like on a like a steak or something? Probably terrible. Cook the steak in movie theater oil. Yeah. Put it on uh a corner in the cup.
+
+[43:52] Huh. Yeah. Yeah. You know what? I'm gonna do it.
+
+[43:54] Next time I do burgers, I'm gonna do them. Corn oil. Burgers and corn. Yeah, I'm gonna do it. I'm gonna do popcorn burgers, of course.
+
+[43:59] Yeah, popcorn burger. Call it moats. Safety skills. Um I'm sure somebody in in Mississippi already does it. Like he just did the Mississippi slug burger and I missed it.
+
+[44:10] So anyway. Uh all right. Uh Wen Rick writes in, uh, just got back from Oaxaca, did a market tour where the guide asked any dietary restrictions. I answered no, but then the tour guide gave us a whole bunch of empanadas full of brains after I'd eaten them, is when they were told. Uh granted, I did not declare any dietary restrictions, but uh this happened to me too, where you just don't expect someone's gonna serve your brains.
+
+[44:30] You just don't expect it anymore. No. Uh and the question is um, you know, with prions and you know, bovine, spongiform, encephalopathy and all the different forms of encephalopathy that you can get. Uh, should we still eat brains? Would you guys eat brains?
+
+[44:44] I mean, I have, yeah. We have, but do you? Uh I'll order it if it's there. Usually you'll order it if it's there. Yeah.
+
+[44:51] If I see some veal brains on the menu, I'll probably order them. Yeah. Yeah. It's they sound better in French. Yeah.
+
+[44:59] Sure. I don't know. Sign me up for two of those. Yeah. Yeah, it sounds good.
+
+[45:02] I get scarcity mindset. So when I see something on a menu, I'm like, ooh, ooh, I usually can't get that. Yeah. Really? Yeah.
+
+[45:09] Yeah, I don't I don't eat those things. They're good. They taste good. Yeah. Don't eat.
+
+[45:13] Yeah. Uh because you just don't know. Like then the next Jakob's Kreutschfeld variant that's gonna come out that's gonna toast you, you just don't know what it is. And so I just stay away from stay away from it. You know what I mean?
+
+[45:26] Um, you know, maybe because it's also I don't love it. It's not like yep. What do you what do you think the risk level is of emu brain? Uh I mean, what is that? Like a teaspoon?
+
+[45:42] Like, how big is an emu brain? Like how big of a brain can an emu have? I guess I can find out. I don't know if you know this. Bird brained.
+
+[45:51] And here's another thing. Like, I don't think that they're on the list of smart birds either. Like crows, smart. Smart as hell. You know what I mean?
+
+[46:00] Parrots, smart. No one's like, you know, that bird is smart as an emotion as smart as an emu. Smart as an emu. This doesn't come up. You know what I mean?
+
+[46:09] Yeah. They look dumb. You know what I mean? Yeah. Yeah.
+
+[46:14] Um I don't know. I mean, like, I think the risk is relatively, I think the the as you go further and further away from human, well, I don't know, but avian flu can cross. Yeah. Right? So the, you know, I don't know what, but that's that's an actual like a virus.
+
+[46:29] I don't know how uh I don't know how the the the usually the brain problems are prions, which are like, you know, weird protein fragments that can somehow self-replicate in your head and cause problems. I don't know whether how transferable they are. So I don't know. What are the odds really? Yeah, I mean, I don't know.
+
+[46:45] Odds are incredibly low anyway. Yeah. Yeah. Although, like every culture who has a habit of of cons ritually consuming brains from people ends up getting pretty gnarly. Well, okay.
+
+[47:01] I mean Yeah. I mean, but it's a thing. I mean, like, not like, you know, it you know, has been a thing over you know, over over the history of humanity, it has been a thing and it has caused medical issues. You know what I mean? Don't eat.
+
+[47:13] Yeah. Don't eat, don't eat it of brains. Why? Do you are you uh considering buying all of this farmer's emu brains? Do you have them saving them in the freezer for you so that you can have like like a pate to emu brain?
+
+[47:26] Again, eventually we're gonna get access to emu meat. So I mean I have access to all kinds of meat, but it's no one's like handing me the brain. The only time I like usually like the only time that like it's actually a problem for me is when we get like the cup with cell where you had get the the lamb's head. And then you're like, okay, I have to now because you split the lamb's head in half. I have to eat it because it's part of the whole yeah face.
+
+[47:49] I guess that's the last time in in uh China I must have had uh rabbit, like the whole rabbit head. Yeah. Yeah. I guess I've had that brain. Yeah.
+
+[47:56] So like I'm not gonna be a jerk. I'm fine still. Yeah, I think. Well, that's the thing. You don't know until later.
+
+[48:01] I don't know. Yeah. Real quick, uh, Tyman on the Discord said he going back to the butter stuff, he made a very successful Papa John style garlic dipping sauce. Oh, yeah, that checks. You know what?
+
+[48:15] Booker freaking loves Papa John's pizza. Yeah. Oh yeah, make them make a mayo. Just make a mayo with the with the butter oil. A butter mayo?
+
+[48:25] Fake butter oil. I could try. I have enough of it. Like, I'm just trying to imagine convincing people at my house to eat it. You know what I mean?
+
+[48:38] Probably be good on French fries. Sounds like the kind of uh themed dinner party you Nastasia should do. Only only popcorn oil. I can't believe it's only butter. Uh flavor call.
+
+[48:49] Yeah. Can't believe it's flavor calls spray. Remember like when Fabio used to do the I can't believe it's not butters? Yeah. Yeah, dude.
+
+[48:55] Yeah. Guy has no sense of humor about getting hit in the face with a bird. None. None. Uh he's like, it's dangerous for the bird and for me.
+
+[49:03] I'm like, suck it. Suck it, Fabio. Uh okay. Um, Owen K. Uh Owen had K had a question about a WD 50 recipe for like, you know, Twizzler related things out of, but you know what?
+
+[49:14] I'm just gonna wait until Wiley responds. I'm gonna text Wiley the answer about the question in his cookbook, and then he can get back to me. He's in Vegas right now and doing some sort of Wiley related thing, probably about that TV show that he's on. Uh which I don't have Paramount Plus. So I'm like, I gotta go steal someone's Paramount Plus so I can go watch Wiley on the on the on the TV.
+
+[49:38] Too many services. And someone was like, can't you just turn on CBS? I'm like, I don't get broadcast TV. No, who does that anymore? I mean, do TVs even can you I do.
+
+[49:48] Do you have an antenna on your TV? Yeah, I have that old TV in my Oh yeah. That little black and white TV. Do they still especially have the bunny area antennas, right? Yeah.
+
+[49:56] Do they still I mean maybe in LA, do they still literally broadcast TV here? Yeah, I think they have to. Yeah. Really? Yeah.
+
+[50:01] So I could like sh put up an antenna and watch TV. Huh. Who knows yes? Like channels two through nine or something like that, right? Or 13.
+
+[50:11] I don't know what it is, but yeah. And that's why we still have an FCC. 13. Yeah, that's what it was. Okay.
+
+[50:17] Uh noted. But anyway, Owen, I'll get that to you. Uh as soon as he responds. Uh Michael L, my second A Nova oven version one has failed and it's out of warranty. Yeah, it's out of words.
+
+[50:26] I'll say it's out of warranty. Uh what do you recommend as a replacement? Sous vide is not a requirement. I can use my jewel for that. Umbi moisture management would be nice.
+
+[50:35] Nine times out of ten, I'm just making pizza, roasting veg, and using it as I would a typical oven. I actually don't love it for a pizza because uh it can't get that hot, right? It's like I use it constantly as uh a keep warm. So for me, like the the magic of that is reheating and keeping crap warm and at the right moisture level. So there is no inexpensive like sub-4,000 or sub-3,000 replacement for that.
+
+[51:04] My mom said she's gonna, I mean, I don't have the money or the electricity for it, but she might actually get the Gag now, in which case I can test it at her house and see whether or not the Gagnau combi is all it's cracked up to be for those of you out there who have that kind of cash to spend. Um but I have not found a uh a small, inexpensive thing that can do any of that. If you're not, if you're just gonna use it like like an oven, then if it's big enough for you, uh it'll do pizza. Breville makes a decent pizza standalone. Wiley actually likes it.
+
+[51:37] The issue with Breville's pizziolo uh uh oven is that you make one, then wait, then make the next, then wait, then make the next because it's plugged into a wall socket, and so even though it's very shallow, it there's a limited amount of energy it can suck out of the wall. So you have to let it recover its its uh thermal energy before you do the next and next and next, or just get three of them, plug them into three sockets and you know, round robin those suckers. Uh but you know, I uh my battery to cuisine uh is I have my real oven, you know, but then mostly during the summer, I'm using a Breville uh uh smart oven, the the biggest one they make, which can do a whole chicken and it can do, you know, pizza, it can do bread if you get the if you get the um cast irons that aren't too big where the handle's not too big. They make cast irons for this purpose that don't have a lot of like frippery and handles and crap sticking off of them. Those will fit into the Breville nicely so you can do good bread in it.
+
+[52:41] Um they work, they work fine, they're not that expensive. They're fairly robust. Um that's what I use. That and the ANOVA, but I would not give up my ANOVA. I bought another one used uh off the internet just so that I could keep that keep warm function because I love, love, love that keep warm function.
+
+[53:00] Um Mathman. Uh I want to get more into making fluid gels to use in cooking and baking. I'm interested in making a coffee fluid gel and would love to hear what kind of desserts might benefit from one. Would chocolate cookies uh half dipped in coffee fluid gel be interesting? I think you want a gel for that, not a fluid gel, right?
+
+[53:16] So, like the trick used to be you would do a gel-in gel and it would snap set, and then you could put that on the outside of something, but it's gonna make your cookie soft. You know what I mean? So to me, a fluid gel is more like it's like for plating, you're like shabloing, bam, and you can make like a line, and then it looks like a gel, but when you put it in your mouth, it eats like a fluid. So, another suggestion or question could you put it as a as a as a cookie filling? Sure.
+
+[53:42] You know what I mean? It's it's a little liquidy. It its main thing is to look solid but then disappear in your mouth. That's its main shtick. So any any, you know, like they're really good at uh making heat things that like are heat proof.
+
+[53:57] So like heat proofing, uh heat proofing, like you can add a fluid gel to a whipped cream and they become intensely stable. Um that's what that's what I use. At home in desserts, what I use them mainly for is non-gelat and stabilization of whipped creams. And you can also acidify a fluid gel, add it to whipped cream, the cream won't break and it'll just sit there forever. I mean, like, I did a test of stabilized whipped cream with a fluid gel, and I just shh I did it in my in my whipper, uh, my EC whipper, and uh I left it there for four days.
+
+[54:29] And it like it dehydrated and like everything, but it didn't sink, didn't die. Uh that's that's those are some ideas. See what you want more. A zoo writes in, I have a lot of free time now. Must be nice.
+
+[54:41] Uh I have a lot of free time now. Uh as I'm mid-career change sabbatical. I live around the corner from two very well regarded bars in San Francisco. I was interested in seeing if I could start uh there uh working prep part-time. Uh reading liquid intelligence and applying some of the techniques at home has been great, but it'd be cool to learn how to do these at a professional scale.
+
+[54:59] Any advice on getting started, just showing up with a resume pre-opening still work. Uh I have no professional bartend experience. So any advice for not making a fool out of myself or pissing off important people at bars, I like drinking at. Well, uh, first rule is make friends with these people first. Right.
+
+[55:13] Especially if you're remember that in something like prep, uh nowadays when everyone is getting paid to do things, they're actually investing money in you by hiring you and training you to do something and they need this stuff to work. So you have to get them to trust you. If if if you're coming into it and have been worked in the industry before, you have to kind of get them to trust you. But you could probably get a trail or two on on training, but just be get friendly with them. You know what I mean?
+
+[55:42] Like do a day or two of of trails, see whether you actually like making the same thing every day. See whether it takes a certain mentality to not just like want to do something, but want to like be like, oh, I already learned how to do this. Okay, great. Now do it that way every day the same way. I also wouldn't work at your favorite bar because then you'll hate it.
+
+[56:02] Yep. Wow. Good call, stuff. Yeah. Yeah.
+
+[56:05] I'd also say that just in getting friends with the bartenders and the staff there, even if there isn't an opening at that place where you want to work, they have friends at other places that they regard and might know of openings at where you can get your foot in the door. And this unless they're like me and have no friends. That too. Yeah. True.
+
+[56:22] But uh so Stas, what level of bar? It'd have to be a bar you're spec, but not a bar you like for you. Well, what if they end up hating prep? Then, you know, I would go for something that yeah, they don't really care if they screw over the person by leaving. And might might it maybe be easier to get uh an entry level job like that somewhere bad or kind of like lower brow, and then at least when you're having a conversation with the better places, you're like, well, I at least have this experience.
+
+[56:49] Uh you know, you're not coming from zero. Right, but I think this person wants to do it liquid intelligence cramp. Well, you gotta start somewhere, right? I mean start somewhere. It's like yeah, maybe you start like learning how to make regular cocktails and uh but they don't want to they don't want to be a bartender, they want to do prep.
+
+[57:07] Wow. Mo I mean most bars who like aren't doing the techniques don't have a lot of prep. Fair enough, fair enough, fair enough. Juicing limes. Well, that's something I mean, yeah, juicing the limes, juicing the limes.
+
+[57:21] That's where did we do breaking the law before we were on air or after uh so no one knows? Juicing the limes, that's a good one. Yeah. Uh huh. Uh good interesting uh variance of opinion here.
+
+[57:32] Um Timone writes in, uh, any ideas for how to pull off popcorn, pop in place popcorn. I have an idea for a spring themed meal where the first course is a steel wire bonsai tree with Sakura scented popcorn blossoms, and they want like to use heat guns to pop them on. And uh uh while this sounds like something that Shonda Rhymes would make, like you know what I mean? Like like some Bridgerton kind of like pre-thing, you know what I mean? Uh I I don't think this is gonna be possible.
+
+[57:59] You know what I mean? Uh I tried to heat gun. Uh I I I even have a tiny heat gun at my house for like solder reflow work, and I I put it on some popcorn this morning after I read this question, and nah. No, no dice. No.
+
+[58:13] No. I just don't think it's gonna work. I think like what else would explode? I had this idea. What if you put like little firecrackers into candles?
+
+[58:20] And everyone's like, that's a terrible idea. That's a horrible idea. Yeah, it's great. Even Nastasi was like, we can't do that. I was like, at the party, can we make candles where we put like little firecrackers and tie them in so that we don't know where in the taper they are, so like at a certain point.
+
+[58:35] Surprise! Your face has been burned off with wax. Or just one of them, like a shoshita. Where's the hot one? Yeah, that'd be great.
+
+[58:42] Yeah, right? But then I was like, oh, that's a terrible idea. Well, because we're in a canyon. So if you start a fire, oof. I always forget, I forget California has a different relationship with fire.
+
+[58:53] New York, we love fire here. I mean, you know, it's just not as big of an issue here. Yeah, you know what I mean? Like we're it's not as triggering here. You know what I mean?
+
+[59:03] Uh all right, Desert Platypus, I do not have time to go into frozen drinks now, but I'll do it another, I'll do it on another session. So it's been uh good to have the crew in the room, you know. Uh unfortunately, I will never move to LA and you guys will never move back. So I might come back one day, who knows? Really?
+
+[59:20] Yeah, maybe. Huh. Who knows? And when you're it's sick of all that nice weather, yeah. All that chill, relaxing.
+
+[59:26] Well, I want more fire in my life. When you don't want to go out, you're so sick of going out for 5 p.m. drinks, and you need to wait until 7, you're gonna come to come to the great state of New York. I missed the 4 a.m. last call, yeah.
+
+[59:37] Yeah, yeah. Although you know what? I I think late night drinking here is actually coming back. You know, it was decent points, but it was dead for it was dead for a long time. New York wasn't not a late night town for a while.
+
+[59:48] Uh, but I think we're coming back. Who knows? Not for me. Hell with that. Cooking issues.
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+[0:11] Hello and welcome to Cooking Issues. This is Dave Harn on your host of Cooking Issues coming to you live from the heart of Manhattan, Rockefeller Center, New York City, New Stand Studios. Only people here in the studio today are me and my man Joe Hazen rocking the panels. How you doing? Hey, hey, hey.
+
+[0:23] Good morning. Good to see you. Yeah. By the way, for those of you that don't really understand how geography works, I'm gonna say he's north, but in fact, he's probably just due east of us. We got John in the great state of Connecticut.
+
+[0:32] What's up? What's up? Great, yeah, no, nothing much. Yep. People get confused about Connecticut, but Connecticut is fundamentally like an east-west thing.
+
+[0:40] When you think you're going north, you're actually going east-west. I don't think the average non-Kinnectic person thinks about this. Very true. Yeah. When you go to North Connecticut, it's like get your banjo ready.
+
+[0:51] You know what I mean? Anyway. Um bing ding ding-ding-ding-ding ding-ding. Uh no offense. I love the Yankees.
+
+[0:59] Yeah, I love them. I love them though. I love them. They're my people, but I'm just saying, you gotta know what you're gonna get into. You know what I mean?
+
+[1:06] Uh over there in this go upper left, we got Quinn on the great island of Vancouver. How you doing? Hey, I'm good. Yeah, yeah. And now I'm in the uh maybe soon to be Island of SoCal, we have uh Jackie Molecules.
+
+[1:20] How you doing? Yo, good and good and sick, but good, but I'm good. What kind of sick? F an F and cough, man. Oh, but like nothing you got from like eating poison food, nothing salacious, just a cough?
+
+[1:35] No, I probably got it from New York. Give me a break, dude. Blame everything on New York. Give me a big fat break. Maybe you got it from the small metal tube that you hurled in from like New York to California.
+
+[1:47] Maybe it's that little poorly ventilated like chunk of aluminum that they hurled through the sky that got you. I did. Yeah. How the hell would you know that? How the hell?
+
+[1:59] How the hell the timing is the timing, man. I don't know. The timing of what? You're an epidemiologist now? You know the exact timing of every cough that you get?
+
+[2:07] You had it freaking genotyped. Blaming New York. Day after radio. Hey, listen, those of us that live here get to blame it for everything, right? Once you hightail it out of our hellhole, like you can't say anything about it anymore.
+
+[2:19] Joe, am I right about this? Absolutely. Yeah. And that is No Tangent Tuesdays. Yeah.
+
+[2:25] On cooking issues. It's like, it's like, it's like I shouldn't talk crap about Jersey, because I haven't lived there since I was like in elementary school. I spent like eight years. And when I'm 55, that's not enough time anymore to still talk crap about Jersey. But you know what I mean?
+
+[2:37] You can always talk crap about Jersey. No, Jersey is a fair game for anybody. Well fine. From New Yorkers. It's mean like what would you do if someone from like Iowa started ranking on New Jersey?
+
+[2:46] No offense, Iowa. I'm saying I love uh I'm not against I'm saying it's not that I have anything against Iowa. It's just like, you know, New Jersey is like the little brother to us, so we can pick on it. You know what I mean? Right.
+
+[2:57] Right. Anyway. Uh and then uh you heard a little bit of her, but uh in the in the hills in uh no no humans land for internet in Laurel Canyon, the land of zero uh service, we have Nastasi the Hammer Lopez. Joe, why do you give my location? Hey, oh my god, guess where I live, people?
+
+[3:17] I live in the Lower East Side where there's eight billion people try to come find me. Laurel Canyon is the densest. First of all, like, unless you're an elite athlete, no way someone is gonna go around Laurel Canyon trying to find. And if they do, they're gonna find that weird little house where literally there's a house somewhere in Laurel Canyon. I don't know that I would give you the exact location, people.
+
+[3:38] I just don't remember it. Where to get your groceries inside, you have to go on to a tiny deck that was built in like 1960 out of non-pressure treated two by fours. It's a landmark here. Okay, okay, but there's the place you're describing the groceries. But listen, you're to no no, they're dumb.
+
+[4:02] To get in that house is gonna fall off the side of that hill, like seriously any minute. Because I don't care how landmarked something is, we had a landmarked, we had it, we had a landmarked um what's it called, synagogue in our neighborhood, and they didn't take care of it. And so you know what happened to it? It burned down, like burned to the ground. And it is extremely lucky that nobody died.
+
+[4:20] In the same way, you know what needs to be replaced even in a landmark building? Two by fours. Two by fours that are like from the 60s and all eaten and not painted, that are hanging over a precipice where literally anything that they take into that house is gonna fall off of that precipice. And you know, hopefully there's no one underneath it when it does. That's all I'm saying.
+
+[4:38] When that house slides off the side of the hill and those people take their last surf ever, I hope that they don't surf into anybody else. That's all I'm saying. Anyway, whatever. Speaking of tangents, I saw a couple of things on the way in. Nastas, this is only for Nastasia.
+
+[4:53] I saw someone right before I got to Rockefeller Center that looked like an exact cross between Cuba Gooding Jr. and Forrest Whitaker. And I stared at them so long, they gave me the stink eye. You know what I mean? Are you not allowed to stare at people that look like a cross between two famous people?
+
+[5:11] Is that not okay? I don't know. Yeah, I don't think that's okay. It's not okay. Yeah.
+
+[5:19] What if, though, what if they're like, I don't know. I feel like it's I feel like it was okay. He did give me the serious stink eye, though. So I had to like start looking around in all different directions to try to like remove attention from myself. Another one, I was biking down the street as fast as I could, and I thought I saw a kid spraying silly string, but then I looked over and I clocked that it was maybe the first time, because there was an older kid with him, teaching him how to convert a shaving cream can into a spray can of foam.
+
+[5:50] And I was like, you know, okay, nice to learn early in the year because Halloween's a long way away, but I didn't know New York kids learn that. Uh so for anyone, you shouldn't do this, but what you do is you get Barbasol. Has to be Barbasol because it's cheap, right? Barbasol cans have the the spray head on a barbasol shaving cream can looks like a tunnel, right? It looks like a like it's like a quantit hut.
+
+[6:13] It's like a half circle, right? So what you do is you get a pin, a straight pin, you stick it in that half circle, then you take must be a bit lighter, and you hold it underneath the tunnel until the plastic gets soft, then lick your fingers so they don't get burned and squeeze the plastic around the pin, let set, pull it out, that's it. And so I saw a kid learning this thing that I mean has probably been taught for as long as they've had Barbasol cans. You used to do this, right, Joe? Absolutely.
+
+[6:39] Yeah. And then you would see how good a job you did based on how far it was spraying, and that's what this kid was doing into the bike lane. So even though he almost hit me with shaving cream, I was like, hey, props. You know what I mean? Props.
+
+[6:50] Anyway. Uh one last tangent before we get into your guys' tangent. Stas, you'll you'll you'll have an answer for this. Now listen, because you're you know, uh a poetry, a poetry graduate. Um, I I get it.
+
+[7:04] It's it's it language changes. I'm not me, me, me, me, me, fine. I you know, I'm not trying to be classics and say language shouldn't change. My question is this: less versus fewer. Why is it that everyone's using less, even in places where there they otherwise are like bastions of standard American usage like NPR, why are why are fewer people using fewer, right?
+
+[7:27] No one goes the other way. No one uses fewer when they mean less. Like I really need to get fewer angry about these grammatical changes. No one says that. You know what I'm saying?
+
+[7:38] Why is why is fewer losing? I don't know, but I see it all the time. Tar it was in Target not long ago. I was like, why do you have a quantity with the word less? Yeah, yes, right, right.
+
+[7:50] Yeah, less is it is a a quantifier of degree, not of actual quantities. You know what I mean? So I don't know, Stas, what do you think? What do you I mean, am I just being super phoey here? Or like, you know, what are your thoughts on this?
+
+[8:03] I don't know. I I I don't know. That's the first time I've heard of it. I've given up on I've given up on um that makes me nauseous. I no longer make snide comments about nauseous versus nauseated because like you know, my biggest gripe m is like people using emojis and like just less words and fewer words in general.
+
+[8:24] You know? Yeah, actually, I know you for those of you if you really want to tick Nastasia off, do this. First of all, pull out of your inside jacket pocket a bananagrams game. She will then think you're a cool. Then proceed to play bananograms with Nastasia and only make two and three letter words to try to dump your your tiles.
+
+[8:45] And just wait to see what happens. Wait. Just wait. And if you really want to see a complete poop storm, like slide a tile on the ground and don't say anything. She'll see.
+
+[8:57] She'll see it. Right? I've seen tables flip. I've seen tables. Dave, Dave, you you've never you've never used LOL in uh text to me.
+
+[9:07] It's because I it's because I'm never laughing out loud. I'm not a liar. Text sometimes you are, I imagine, though. I mean, I mean, occasionally, occasionally, occasionally, yeah. Like occasionally someone will send me something that's so off-kilter that I actually like laugh out loud.
+
+[9:24] Most of the time when I'm laughing out loud, though, it's when I'm in person with somebody. It's when I'm in person with somebody that I'm laughing out loud. I don't say you ever say it in text. I will sometimes say it in person to just be like a moron, l like that. But everyone does that, right?
+
+[9:41] I think. Like what? Whoa. If they if you want to be a total idiot. Yeah, it is.
+
+[9:48] It's it's not pronounced. What do you here's Jack? Here's Jack. Uh I say L O L. No, you gotta because you gotta make fun of it.
+
+[9:58] The whole point You know what I'm saying? You gotta make fun of it. That's why you gotta pronounce it that way. Uh-huh. Right?
+
+[10:04] Notice I don't say lol. Lol. Like that. Anyways. Great.
+
+[10:10] I love it. Let's get let's get it to the weekend review on food. Uh let's start with Quinn. Quinza Quinn's what's what's the world of emu eggs doing? Brought to you by the emu Council of America.
+
+[10:21] It's emu egg time on cooking issues. What do you got? Well, we need an emu cancel of North America. I'm up here. Oh you're one of those.
+
+[10:31] You're one of those. You're gonna make it your eggs this week. No, no, em you eggs. First, you first you give me the Canada's America 2, and then you say you have no Emi wakes. You couldn't have led with no emo wakes.
+
+[10:41] I don't know where. It'll have to be lifting up this all of North America, not just America. Okay. So, you know, you gotta get Mexico in on that. I'm sure they've got emo farms.
+
+[10:54] I mean, why wouldn't they? You can grow anything in Mexico. That's what's so nice about Mexico. They have these giant mountains. So they can do the hottest things.
+
+[11:01] They can do the, they can do moderate things. The only thing they have problem with are things that need a uh a cold snap. You know what I'm saying? Like that's the only thing that things that require like large temperature variations over the year, the only things that they can't do better than we can, probably, you know. Mm-hmm.
+
+[11:19] All right, so this week I it's been a long time, but I made some homemade uh ramen noodles that turned up pretty good. I did a experimental sort of hybrid ramen. So it was uh thirty percent of the fresh red wheat, and then forty percent Durham. Okay. Hey, Stas, what's the telephone equivalent of stink eye?
+
+[11:49] Because I know you're giving it to us right now. What is it? Looking on a website, that has nothing to do with this conversation. Buying shoes on Zappos again, bringing back the old old style Nastasia, just like so for those of you that don't know, there's a there's a friend of Nastasia who like literally every time I open my mouth, she could not pay attention for even 20 seconds. So she was on Tinder and she was swiping left, right, left, right, left, right.
+
+[12:17] I'm trying to give her instructions on how to drive my truck that it turns out didn't have brakes, and the back of the truck wasn't attached to the rear axle, and yet Nastasia was gonna drive it up to Connecticut. True story. And I mean it had kind of had brakes, right? Stas it kind of had brakes. And I'm like, listen, I'm like the GPS.
+
+[12:29] The GPS is gonna mess you up in this one place. You have to pay attention, or you're gonna get vectored off into like a random place in the South Bronx, and you're not gonna know how to get back to the highway. Left, right, left, right? How long were you guys lost over in uh Hunts Point? Half hour.
+
+[12:49] Yeah, yeah. That's what happens. I think I think that there's one thing that doesn't sound accurate. I'm I'm pretty sure it would only have been left. Uh well, do you know who we're talking about?
+
+[12:59] Which one is except left or right? Which is accept. What do you think? I don't I don't know. Like I listen, I I do not know her.
+
+[13:07] This is by the way, seriously, it weren't this is not code for Nastasius. It's an actual friend of Nastasias. But I don't I don't know. I don't know her dating history. She's a she's a a no, always no.
+
+[13:16] I don't know. I mean by most people. Really? Yeah. Huh.
+
+[13:22] D does the app keep track of how many times you swipe right? And it's like, loser, you swept you you you you're too uh you're not picky enough. You're booted. Does it no? Yeah.
+
+[13:35] Yeah, it would be. You have to do a certain number of no's or you get nuke. It's kind of like, remember when I don't know if they still do this, but Spotify used to be like, you can't skip that one. You can't skip it. You're listening to all of Foo Moon Full Moon Fever.
+
+[13:46] You cannot skip it. Remember? Anyway. They don't do that anymore, do they? I don't know.
+
+[13:52] I don't use Spotify. All right, back to wheat. Quinn. So you were milling the dorm and what kind of red wheat? That's like over half the wheat in the lower.
+
+[14:02] No, the the dur the Durham was a store bought, like not semelina, but like a finer uh durum flavor. Oh, yeah. Well, why? Why Durham? Why dorum and not semolina?
+
+[14:17] The texture is like I mean, uh, I think for like especially a rolled, the rolled noodle, I think the finer flour uh gets you a better texture. I mean, the whole point of Durham in Italian pasta, to my knowledge, of of semolina specifically, is that it doesn't snap back, right? Because it doesn't actually, it's not hyper uh it's extensible but not highly elastic. So it doesn't snap back. And also, even though it's extremely hard and has a very high, it's the hardest of all the wheats, physically hardest.
+
+[14:51] Um, it and and you're breaking it, so normally you get a lot of damaged starch because you're doing semolina, which has no fines in it, it doesn't absorb that much water. So you can make an easily machined dough with lower hydrations that are better for things like pasta. That I mean, that's the real reason to use Durham, not just because it sounds good to say Durham Semolina, right? I mean, that's the purpose of it. So when you're using a flour, I would think it would take on more water.
+
+[15:17] Now maybe that's not as big a deal in ramen because you're not, I don't know, maybe you just don't care as much, right? But I'm just asking, like, you just and which red wheat were you using? Uh it's a local air of the variety, it's called uh catepla. Ch ch what? Uh spelled Kate, K-A-T-E, P W A.
+
+[15:43] Right. But it's a northern it's a northern wheat, so it's a it's a spring wheat. Yeah. So interesting fact, all of the things ninety percent of the wheats that we consider heirloom in North America actually weren't popular before about 1880. So I guess like for me, I've met people from the 1880s.
+
+[15:59] So to me, that's just like life. You know what I mean? But like, uh, yeah. I know like in other words, I think people are like, oh, and I'm not saying you're like this, because I know you're not like this. We've had this discussion, but I'm saying people are like, ooh, for instance, people who think that somehow like new wheats are somehow like less healthy than old wheats.
+
+[16:19] I mean, these things that we call heirloom wheats, it's not like like they're the first things that were found in the Fertile Crescent and like someone scooped them up. You know what I mean? That's mean they have wheats that are like that, but these aren't those. Let's just be clear on that. Uh so what kind of consway did you use for the bounce?
+
+[16:36] Um, just uh sodium bicarbonate. I mean not bicarbonate, sodium carbonate. You cooked it? And I do have uh potassium, yeah, yeah. I do have potassium bicarbonate that I'm gonna cook for next time.
+
+[16:50] But yeah, I didn't have time to do both. Uh-huh. Do you prefer a real like alkaline smelling noodle, or do you prefer a less alkaline smelling noodle? Well, again, this this one I'm going for like a little bit like again in between a pasta and a ramen. So this one was a low, a lower alkaline, but it's not as low as I've seen in some other recipes.
+
+[17:16] So low end, but not like but not below. Speaking of alkaline, uh apparently, wait, are we gonna have uh are we gonna have Jorge on anytime soon, or are we we're waiting to reschedule because there's the new uh taco time? I don't know a date. Yeah, because I'm interested in knowing over the past when was the last time he was on? Like three, two years ago, three years ago?
+
+[17:35] I'm interested to know uh how much because I think for a while, people who were doing nixdomalization like were like to prove that they were nixdomalizing their corn, were like wicked califlates are like so cowed that it was like, oh my God, alkaline, you know what I mean? Whereas I wonder whether that's snapped back. Now that more people are doing it, you don't need to stamp everything with the signifier. I've done my own nixtimalization. You know what I'm saying?
+
+[17:59] I think the same thing happened kind of with uh a ramen explosion, like maybe like seven, eight years ago. I think Nastasia, we went to like a ramen thing like this, and like some of the ones that people were making, they were just like so heavily alkaline because they're like we're making our own noodles, so they're highlighting the alkaline nature. Whereas like once people get over that hump, they're kind of like they pull back on it. Like kind of like giant American, United American states of America, Cabernets used to be like you know, huge fruit bombs because we could do them, and then people were like, we don't want the huge fruit bomb. I actually still like those huge fruit bombs.
+
+[18:31] Anyway, you get what I'm saying, Quinn? Yeah, also I we one of the questions that came in is sort of related to my uh ramen making. Let me go back to the sheets. Yeah, well, we'll get to it because we're gonna get to all we're gonna get to all the questions. But uh in the meantime, what do you got?
+
+[18:51] What do you got for me? Uh other West Coast, what do you got, Stas? Oh well, it was your birthday. I want to know how it went. Oh, my actual birthday was yesterday.
+
+[19:02] So uh I got to meet a a nice uh young man from Safe Light Repair and Safe Light Replace, where I had to wait from you know the entire morning blocked off so that I could wait for him to come replace my cracked windshield. So that was fun. Uh, you know, then I got to wait around another two hours to take the tape off said windshield. I got to change my windshield wiper blades. That was awesome.
+
+[19:24] Uh had some failed particle analysis tests. That was kind of fun. You know what I mean? So in general, like, you know, uh, just uh awesome, awesome birthday vibes. You know what I mean?
+
+[19:35] Standard birthday vibes. Uh that's all you did. I I had other disappointing things. I mean, I'm living up to my new year's resolution, like just more tiny failures. You know what I'm saying?
+
+[19:48] So uh I did I did one, I did one uh kind of uh interesting thing. I didn't get a chance to bake it off yet, but I'm gonna bake it off. So uh I built even a newer sifter. I don't know what got posted so far, but I built an even newer sifter, and I'll I you know I'll try to get around to putting the plans. But I don't know how many people who are on our Patreon actually have like 3D printers and stuff that can actually build things if I give them the specs for it.
+
+[20:13] But this sifter actually works really well uh compared to any other sifter I've used. And so I typically sift with 60 with a 60 mesh, uh, which is 250 micron sieve, and then but when I'm doing that, I'm I'm grinding my wheat all the way down as fine as it goes. So it's really gets damaged darts. So I tend not to ferment for a long time, not for like, you know, 24 hours. It's more like I'll I'll do overnight on my on my uh starter, you know, refresh, and then I'll I'll just make bread in like six hours.
+
+[20:42] So uh I'm running a series of tests with um a 50 mesh where I'm adjusting the extraction. So I have a 92% extraction, 86% extraction, a 70% extraction loaf right now that I've uh retarded in the fridge overnight. When I get home, I'm gonna bake them off to see how much of a difference there is between those flowers. So that's birthday fun. No, that's just like says birthday all over it, doesn't it?
+
+[21:05] Oh, yeah. Yep. Yeah. I mean, like, you know, what else could you hope for in life other than trying to figure out the minute differences between the performance of different flowers ground to uh different finesses and sifted through the same mesh? I mean, it doesn't get better, Stas.
+
+[21:23] It's downhill from here. It's downhill from here. That's it. This is the high water mark. Anyway.
+
+[21:30] Uh what do you got? Me, I went to Mozilla last night and had Elizabeth Elizabeth Faulkner was popping up and did a one-night uh takeover there, and it was really good. Oh, yeah. Now you have that a bastardized version of I'm popping up going through my head. I'm popping up.
+
+[21:50] That's what that now that song is that fake version of that song. Is AI good enough yet where I can just tell it what lyrics I want to go to the original song and just have it just redo it for me with the original person's voice? Is it good enough yet? Oh no. Probably.
+
+[22:04] Oh yeah. I just need to pay the right people. Uh all right. Definitely. Uh and uh speaking of uh well, we'll get to it later.
+
+[22:13] Uh and what what do you got for me, Jack? Uh I haven't done all that much this week. Because that's sick. I got a cough at it in New York. Uh oh, you know.
+
+[22:25] I did. Um I took Jessica Harris to Muno when I was out there in New York, a Korean restaurant. Um it's great. I don't know. I don't have too much to say about it.
+
+[22:35] But how's Jessica doing? Very good for the New York listeners. She's great. AKA Dr. Harris, how's she doing?
+
+[22:41] Yeah? I haven't seen her in a while. Nice. Oh, good to know. Doc Harris is do June Bryant, very good.
+
+[22:46] Yeah. All right. All right, John. What's what's the great state of Connecticut telling me? I have not done too much lately, but getting ready for Easter weekend.
+
+[22:55] I'm gonna do need to buy a spiral ham somewhere. I think Hummel does one. I'm a big fan of their hot dogs at all. Oh come on, man. Come on, dude.
+
+[22:59] Go to Milford. Go to the Honey Baked Ham Corporation. They literally invented the spiral ham slicer. You do not need to go buy anyone else's spiral ham, dude. I was looking at them too.
+
+[23:19] Honey baked ham. I was looking at them too. Yeah. Okay. Yeah.
+
+[23:24] Um don't let them sell it. Don't let them sell you on the BS one. Don't let them sell you on the BS one. Get the get the full ham. You'll you're gonna use the leftovers.
+
+[23:33] If not, you can freeze it. You want the whole bone so that you can make soup later. You gotta get more professional at this man. Yes, definitely getting that. Yes, yes, yes, yeah.
+
+[23:41] Also, do you do you what kind of oven do you have? Uh some bosch thing that I'm really not a fan of. Here's the issue. Uh everyone knows this. I don't know why I'm telling but I'm gonna tell you guys anyway.
+
+[23:55] The honey baked hams, all those hams, they're already cooked. So as you're heating it, you are destroying it, right? Unless you heat it very carefully, you are ruining the ham that you just paid for, right? So the best way to do it if you still have a working A Nova APO oven or you have one of the new 2.0s, is to like like leave it like covered wrapped and just like slowly, like over the course of many hours, heat it up to just warm. Like I'm talking like 55, 56, 57 Celsius in that in that range, like 130s, like below 140.
+
+[24:32] Just get it all hot there. It's gonna weep a lot, but then you can have a whole hot ham and you're not gonna destroy it. But don't like throw it into an oven for like a regular oven at two hours at like 350 and just ruin it. Don't ruin it. Don't don't be that.
+
+[24:46] You know what I'm saying, John? Yeah. Gonna try and do my best. Yeah. Alright.
+
+[24:52] What kind of biscuits? Uh TBD, I guess. Gonna see what uh what my mom wants to do. Well, what is her style of biscuit? I'm not sure actually.
+
+[25:05] She's all of a sudden very opinionated on it, so we'll see what she says later. How does someone like who is like old enough to be your mom all of a sudden get a biscuit opinion? Dude, it drives me crazy. She's trying to like fancy up her tried and true recipes. I got really upset with her a couple months ago because she added turmeric to mashed potatoes for some reason.
+
+[25:30] You're like turmeric. Yeah, because some recipe said to do it. It's like, what the hell? You're like, the anthlocinate of note in mashed potatoes is carrots if you want it to be orange carrots, not turmeric. Is that what you said to her?
+
+[25:45] And you started crying? No, that's not what I said. I was just like, what is the point of this? Like your make your regular mashed potatoes are great. You don't need to change it up.
+
+[25:53] Um, but yeah, so yeah, that's the answer to that. Um the mac and cheese, and then we're gonna do eggs benedict as well. Ooh. Are you gonna do traditional or uh circ? On the Benedict for the eggs.
+
+[26:06] How is how's the circ? Oh no, circle, uh no, no, uh traditional, traditional. Yeah. I I have to say, like uh, you know, for service, nothing beats a circulator because obviously you can keep them in their shell. Nothing.
+
+[26:21] But the minute I learned you could just crack all the eggs into a bowl or a colander and dump them into the water and poach them all at once. I was like, what? Why have I been alive so long? What is wrong? Exactly.
+
+[26:33] You know what I mean? It's like it's like, you know, like uh when Galileo was like the uh the the sun, like, you know, we're not the center of the of the universe. People are like, what? You know what I mean? It's like that with the poached eggs.
+
+[26:47] You know what I'm saying? It's like such it's just I feel so stupid. Like for the first whatever it was, 40 something years of my life. All right. And uh, are you getting uh what what what hammelow?
+
+[26:58] Oh, you're gonna use leftover spiral ham for your Benedict. You're not gonna go get like pea meal bacon or something like this. All right. Okay. And what was the what was the last oh, is your mom uh gonna do grated grated frozen butter?
+
+[27:12] Because I do think that's quite good in a biscuit. Yes, that I don't I don't really care what she thinks about that. That I am going to do, yes. Buttermilk as liquid. I'm sorry?
+
+[27:23] Buttermilk as liquid. Uh I think she usually does milk, but I'm gonna try and get more milk. Soda plus powder. I uh haven't I only done soda actually. I haven't done plus the powder.
+
+[27:40] Yeah, I always did powder and then a little bit of soda to counteract the the buttermilk. The other one that's nice a little bit is um you know, if you're not gonna grind your own flour, which you're not, because who is, right? Uh a little bit of like shapati flour, a little bit of atta gives a nice hoe wheatiness to biscuit without really. Yeah, my my favorite commercially available whole wheat flour. Now remember, it soaks up a lot of water because they grind it extremely fine and they heat the hell out of it.
+
+[28:11] So it's got a lot of starch damage. So it becomes like kind of a water hog, but uh atta, atta flour. Um crush anyway. Uh yeah, it's fun. Fun to mess around with.
+
+[28:22] Uh, nice. Am I missing anyone? Did I miss anyone? No, good. Uh Desert Platypus writes in.
+
+[28:29] I'm wondering uh if you guys can go into the I'm not gonna go too far into the weeds, Desert Platypus, because otherwise, you know, stars will send stink eye over the over the waves and and uh and kill me. Um by the way, platypuses, they're a water-based creature. What would a what would desert platypus be, you think? I don't know. We'll figure it out.
+
+[28:50] About to die. Oh, good point. Good good point. Are they endangered anyway, platypi? Is that an endangered species?
+
+[29:00] I don't know. Weird little, weird little suckers. Um, I was wondering if we can go into the weeds on frozen drink machine cocktails, use of additives such as poly D, which is polydextrouse people, uh, Xanthan, uh, methyl cell, etc. etc. ABV, sugar, and dilution targets.
+
+[29:15] Uh alternatively, any resources out there that might be worth looking at. Well, when the update to my book comes out, there will be several thousand words on this subject. But if you can't wait for that, um on poly D, I use poly D in general. Um, you know who uses poly D a lot in frozen drinks is Mike Capaferi over at uh Thunderbolt Night on Earth, and he swears that it um has a freezing depression effect. I don't really know why, because it's polymerized.
+
+[29:44] And so freezing depression usually has to do with uh the size of the mouth. Hold on, then I'll let you I'll let I'll let you debunk me in a minute. However, uh, when you're adding it, there are steric effects. So even if it's not actually lowering the freezing point per se of the mixture, something that has like a uh an actual botting or steric effect can affect the crystal size and make it appear to have a freezing uh depression. What were we gonna say, Quinn?
+
+[30:14] Um at least uh well the one I got from modernist pantry, they have like a spec sheath, and there's a pretty detailed breakdown. There is a little bit of uh regular dextrose and a few other compounds that are like in the mix. So I think I ran the numbers. It's about 15% relative to regular sugar or uh the uh freezing point depression. Well, which well, which polydextrose are you using pantry?
+
+[30:54] Yeah, because they're also all different. How neutral is modernist pantries? Is it dead? Yeah, I mean again, I don't I I'm used it a little bit more in uh uh frozen desserts. So I haven't used like you haven't tasted a lot of it, but yeah, it seems it seems pretty neutral.
+
+[31:13] Yeah. So listen, the way freezing point works, it's it's a colligative property, and it's literally based on the number of moles of something you dump in. So like actual number of atoms that are being they're being dissolved into your into your substance. So as a highly the more highly polymerized the the dextrose is in polydextrose, the ones that are like, you know, dozens of dextrose molecules long, obviously, and well, I don't know. I don't know what I don't know how long they are.
+
+[31:40] Let's say it's 10 long, right? At 10 dextroses in a row has one tenth for a given weight, one tenth of the anti-freezing power that uh a single dextrose would have. So everything depends on the degree of uh polymerization of the dextrose, the average degree of polymerization, and it changes from polydextrose to polydextrose. In any event, like, you know, it it's gonna have some effect, but I wouldn't know that that would be the primary effect. It might also have an effect on crystal structure based on just the fact that you're adding a bunch to it.
+
+[32:14] But so anyway, Mike would be the one to talk to because he's experimented a lot with polydextrose in frozen cocktails that he doesn't want to be uh sweet. For xanthan, the thing we want to be careful with in Xanthan is that when you're taking a uh, first of all, you know, the way that I construct frozen drinks and the way that I recommend everybody construct frozen drinks is to um is to choose an alcohol content, a sugar content, and then an acid content, right? First choose whatever your alc usually your alcohol is, and then add the alcohol numbers to get to where you want, then add the sugar numbers, choose a batch size. So like I'm gonna make a thousand like grams, a thousand mils, right? You know, roughly similar.
+
+[32:58] And uh you're like, okay, how much alcohol is it gonna take to make you know a thousand mils the level that I want? How much sugar will that take? So you're some of your alcohols are gonna have sugar. So then you add sugars in. You figure out how much of those other things already have acid.
+
+[33:11] Then that's the last thing you adjust, and then you just add water to a thousand. That's the way you do it. When you're freezing, uh, you're freezing a lot of the water that's in the uh mix into ice. And so when that happens, right, your concentration of things like Xanthan gets much higher. Now, typically in a frozen drink machine, you'll have like probably half of your water frozen.
+
+[33:32] And so you need to be careful because if your uh Xanthan levels are too high, even close to too high, the drink will get chewy, especially because sugar's also getting concentrated and alcohol is getting concentrated as they freeze out, and so you'll get a chewy result. So what you know, your mileage may vary, but uh I tend to shoot for about 0.08% Xanthan. So that that that's like uh a a little under a gram of Xanthan per kilo of mix. You can go up, you can go down, but I really don't like my frozen drinks to get chewy. And the advantage here is you have usually have enough water that you can just z you know, zip it into the water and let it hydrate for as long as you want.
+
+[34:12] It's not like when you're making a blender drink and you don't have time for it to fully hydrate. You have time for it to fully hydrate. If you're adding things like methylcel to it or any whipping agent, like uh coconut milk, and if you're gonna use coconut milk or coconut, you know, there's a reason people use Coco Lopez. It's very, very highly stabilized, right? So, like a lot of coconut coconut fat is extremely hard at frozen temperatures, and so it tends to separate pretty badly.
+
+[34:35] That's why if you're gonna do it, unless you're really good at what you're doing, just get the pre-stabilized garbage that everyone uses, because that's the reason we all use it. But all of those things tend to aerate. And when you aerate something, right, you're putting the air acts as an insulator. So that's another way to reduce the uh first of all, it makes things look nice and fluffy and they taste fluffy. It's gonna taste less cold on your mouth, but it will melt slower because you've whipped air into it.
+
+[34:59] So uh same with ice cream. Like the denser the ice cream is, like uh probably the more melt you'll get because you're not getting the insulation from the from the air cells. So those those are the main um, those are the main things uh on those. What I tend to shoot for is I shoot for about 10% uh alcohol. Uh my old recipes uh are like 14 and they're delicious, but they're cold as hell, so they'll give you a little bit of a brain freeze and they melt really quickly.
+
+[35:24] So right now I shoot for between 10 and 10.5% alcohol, sometimes down to about nine, and uh about a point lower in sugar. So about uh nine to you know nine and a half uh percent sugar, uh, and then somewhere in the area of like 0.7 to like 0.8%, 0.8% acid, like usually like point 0.75 point 0.8 acid. And those are the numbers that I try to hit out. And uh there you go. Also remember, if you're using something like honey, uh even though alcohol, I forget what it is.
+
+[35:56] Quinn will remember because he thinks about this all the time, but alcohol is I think roughly like seven, four, five, somewhere in the area of five to seven times eight. Yeah. More uh freeze uh by math, pure pure ethanol is nine times uh antifreezing uh sugar. Nine, there you go. But it doesn't really work out that way because alcohol also makes things melt faster than sugar does.
+
+[36:22] Yeah, that's the thing that the AFP people don't tell you is that like higher alcohol stuff just melts, tends to melt faster. Uh and I think that's an entropy situation, but uh I don't want to get into it. So anyway, so that's how I do it. Was that enough in the weeds there, Quinn? We good?
+
+[36:35] We covered. Yeah, I guess so. Oh, what are numbers if you are using methyl, like you gave the 0.08 for the Xantan? What's the rough range for methyl methyl? Oh, I don't know.
+
+[36:54] I'd have to go look, not much. It doesn't take much. Like uh, I mean, I wouldn't go over uh I wouldn't go over a quarter percent. Uh I'd have to go look at how my I didn't look that up. I'd have to go look at what my my general methyl goop is uh Morse is Xanthan plus methylcel uh, you know, goop.
+
+[37:17] Uh I have to go look at the what those numbers are in a cocktail, but it doesn't take much. But remember with methylcel, always use F50, nothing else, only F50. And what you want to do is is uh you can just whisk the methyl cell into uh hot water, especially if you're making a big batch, whisk it into hot water, it will disperse because it's completely insoluble in hot water. Then when you add it to your main batch, as it cools down towards room temperature, it will go clear and start to hydrate. You just don't want it to clump up, which it will if you put it uh directly into uh cold water.
+
+[37:50] All right. Uh Rock Baker says, I'm macerating fresh sliced strawberries and a bit of sugar. Is there any way to preserve their color for more than a day or two? Uh well, I guess it depends on what you mean. Like you mean you're losing the color because you're leaching it out, or it's actually browning, you're getting oxidative browning.
+
+[38:05] If you're getting oxidative browning, try adding some ascorbic acid to it or any form of acid. Um, if you don't want it to taste acidic, ascorbic acid's a good choice because it doesn't taste as acidic as things like say citric, uh things like this. And it's also an antioxidant in its own right, aside from the acidity inhibiting the enzymes that are naturally present uh in a strawberry. If you I don't know, have more time and energy or don't mind getting non-food safe stuff, you can also get sodium um, I'm gonna say it wrong. You can get spa down, whichever it's uh hydrochloric it's uh sulfuric acid with one uh with one hydrogen taken away.
+
+[38:41] Um, hey, did you guys read that somebody was dumping a bunch of arsenic into a food supply and poisoning a bunch of people recently? Someone was terrible. It was they were using so they were using something that had been treated with sulfuric acid that had arsenic as a uh as a byproduct manufacturer because they weren't sourcing food grade stuff on a commercial level. I'll I'll I'll it'll it'll come back to me. It'll come back to me.
+
+[39:07] But yeah, you use food grade stuff. Um anyway. Um I have a quick side note just so we can get some upcoming things in. Uh so everyone knows we got some great upcoming guests coming on. Next week we've got George Motes coming on to talk about his new edition of his burger book.
+
+[39:24] Oh, that's next week? Uh yeah. Nice. Yep, exciting. Uh we're gonna have uh Farida come on and talk about her new hot dog book soon.
+
+[39:33] We got Greg Baxtrom coming up to talk about his new book. Wait, wait, who uh who wrote who wrote the hot dog book? Farida uh Quinn, do you remember her last name? Does does Robert Sy does Robert Simonson know can we get them to come in and do a jello mass like wrestling match? That'll be amazing.
+
+[39:54] I don't for her. She's uh very frequent on the munchies media empire, and so you've got her own. So what I'm what I'm imagining is, right? There's these there's publishers, and they're like everyone on their desk gets the hot dog book pitch. And then it's a mad race to get the hot dog book out to be the person to plant your flag in hot dogs.
+
+[40:22] Yeah. You know what I mean? And she's there. She's the women to George boats of hot dogs, yeah. Yeah.
+
+[40:28] Yeah. Yeah. Yeah. Well, you know, uh listen, w how how far how long from now is that gonna happen? New weeks, yeah.
+
+[40:40] Two weeks? Yeah. So we we need to figure out if we can source and we need to figure out if we can source some of these hot dogs then. Speaking of hot dogs, it's a one-day chili dog event uh at uh at hamburger America, I think on Thursday, but they're using Sabret, so they're not using some rare hot dog that New Yorkers can't otherwise get. You know what I mean?
+
+[41:00] Bummer. Yeah. I mean, you know. Um and then last upcoming guest, I'll need to confirm the date, but uh listener Alex Hawk, who is the manager of culinary innovation in the US and Canada for Burger King. He'll be coming on with his uh colleague Zach Young, the director of culinary and commercialization at Burger King's.
+
+[41:21] I think that'll be a pretty cool conversation. Nice. Sounds good. All right. So a chalkful, and uh by the way, if you want to ask questions of these people, uh, what should you do?
+
+[41:36] Email us, DM us, uh ask on the Patreon. Right. Patreon.com joining. Yes, join the Patreon. That is what I was looking for.
+
+[41:44] Ding ding-ding-ding. Uh all right. Uh make sure we we're gonna make sure we get the their book, their books on uh our kitchen arts and letters uh discount by so that people can buy it from someone who is not part of an evil empire. Um Rock Baker wants to know. Sometimes I just can't get a nice crust on my creme brulee.
+
+[42:05] It ends up very uneven, burning in spots, and pale in others. There doesn't appear to be a visible moisture on the surface, uh surface. So um, you know, even I use a naked torch on creme brulee because that's what you need to do. I would say, Rock Baker, just pull back. Just pull back a little bit.
+
+[42:22] Over it. You don't need to go that fast on the creme brulee. I don't think you're going to melt out the creme brulee. If you get enough sugar, if you get a nice even sugar coating across the top, you're not gonna melt out the uh custard before you get a nice crackle. So just pull back a little bit.
+
+[42:37] You got anything, John, on that, or is that what you would say? No, I'd say that same thing. Yeah, just toy with the distance between the flam and the sugar. Yeah. Yeah.
+
+[42:46] Because the issue is as soon as it starts to melt, as soon as it starts to melt, as soon as it starts to brown at all, it becomes more absorptive. Uh it becomes more absorptive of uh the energy. And so once brown, browner it becomes. So you want to kind of move away from areas that have started, you want to get it all melted before anything starts to brown, and then quickly brown it, and so you can move around and not stay on one spot and scorch it. You know what I mean?
+
+[43:14] This is why you ever had microwave bread. What did they need to? You can you can get it done in one shot. You know what I mean? Like, you know, maybe imagine if you're doing a hundred of them.
+
+[43:27] You don't want to keep doing, you know what I mean? It's like i i uh true. But like you here's an interesting phenomenon. You ever go to a place and they serve you a sandwich and the roll has these weird spots that are intensely chewy in it. Does it ever happen to you?
+
+[43:42] Yeah. What that is is it's another microwave phenomenon where as soon as a portion of the bread dries out, right? Uh it'll brown and get all crunchy and weird. So, like a a roll that was unevenly microwave to either thaw it or refresh it after it had gone stale, you get these characteristic hard spots because um it will all of a sudden go from being fine to being like crazy effed up like that. Anyway, uh, which is weird because anyway, whatever.
+
+[44:12] Um Sazarik wants to know uh I'm trying to achieve silky. This is more triggering stuff for Nastasia because we got more fresh pasta stuff going on. She's getting it from all sides today. Uh I took Nastasia uh uh she was in in New York last week. She was on the on the radio program live here in the studio, and uh just to be mean, I walked her because she she didn't want to chill at my bar because there was a buyout.
+
+[44:37] So we went to a different bar. So in order to be meaningful buyout error. But in order to be mean, I walked her next to a fresh pasta place where the fresh pasta was right in the window, and I was like, and she was like, I want to vomit and then break their window with a brick. Anyway, uh what did you say? Something very much like that.
+
+[45:02] I'm paraphrasing slightly. Slightly. Uh by the way, so like someone said, so Nastasia and I want you to buy Sears All Pros from Monero's Pantry. Because frankly, the Sears All Pro is better than the Sears All. I mean, it just we redesigned it, it's better.
+
+[45:20] We never because we got hosed by Amazon, yada yada yada, Crimea River, they never we never sold as many of those as we should have, but they are actually a superior implement. You need to use map gas with them to get the benefit, and you need to use like uh uh, you know, a um TS8000 grade torch with like 14,000 or higher BTUs putting out, and they scream, they're monsters. They're awesome. Anyway, so you can buy them now in Monarchs Pantry. They cost more than I want them to, but you you should buy them anyway, because they are worth it even at the ridiculous price that we have to charge because of how much we're being charged for it.
+
+[45:50] That's not the point. What was I even well how do we even get to that? Well, what are we even talking about? We're talking about me being mean to you, you being Oh, yeah. So we we did we're recording a video, and we did it outside of uh well-known funeral home in the East Village, and uh saying, you know, our business will be dead if you don't um if you don't do it.
+
+[46:11] And someone was like, if you watch the video without sound on, it sounds like you're making fun of dead people. And it's like, what? First of all, there are so many dead people. I don't know. I don't get it.
+
+[46:21] There's so many dead people. How can I make fun of them all? There's so many more dead people than there are live people. You know what I mean? I can't possibly make fun of them all.
+
+[46:29] Oh no. What? Oh no. What are you now watching without the sound? That's not good.
+
+[46:35] Yeah. I don't know. You know what? You can't win. You just can't win.
+
+[46:39] You know what I'm saying? But hey, that's that's my New Year's resolution. Many, many small losses. Uh Sazarik is trying to achieve silky tell you at home. Uh, can I cheat the eight you eight yolk requirement by using olive oil instead?
+
+[46:56] And is it okay to let my kitchen aid uh roller do 90% of the needing for me after I just bring it together? Well, on the latter part, I'm gonna go ahead and say yes. By the way, I forget his name, but uh the person who did the uh who teaches the uh culinary arts to uh the people in the prison outside of Detroit was on the radio show maybe two years ago. Uh and they did a documentary on him. I watched that documentary, and that's where I learned for the very first time, in a similar way to the egg thing, that you can you can oroboros your pasta dough and like turn it into like like like a one continuous loop and then just keep it going through the rollers and you never have the stupid ends.
+
+[47:40] Right? Now, that's not gonna work for the kneading, because with the kneading, you're gonna want to fold it. You're gonna want to keep folding it. But once you're and so if you're quote unquote kneading in your f in your rollers, right, then what you're gonna do is yeah, you get it together and then you keep folding it and putting it through the rollers until it looks homogenous. But then you want to oroboros that thing so that you can like get a nice uh, nice, perfect, perfect uh sheet.
+
+[48:05] Um was that was that cold water prison? Not cold water, was it? Maybe. Okay. My memory for names of things just goes out of my head, but my memory for things I've learned about pasta machines does not.
+
+[48:18] You know what I mean? That like I believe the documentary, what's called cold water kitchen. Yeah, it was. There you go. That's true.
+
+[48:25] Yeah. But like, you know, like they're gonna like the last thing they're gonna do before they put the before they jack me at the end is gonna, they're gonna be saying, what about pasta? I'm gonna be like, you can join the sheets and then I'm gonna be dead, right, Saz? That's how it's gonna work. Uh as for the yolks, uh, I would say, can you treat the eight-yolk requirement and use olive oil instead?
+
+[48:48] Uh olive oil, no, I'm gonna say no. I'm gonna go ahead and say no. You can use olive oil, it's gonna make the dough softer. It's not gonna make it. Yeah, you're not gonna it doesn't work, yeah.
+
+[48:58] It will be softer, right? It will inhibit gluten formation. It will make it easier to roll out. All of that is true. Is it it it doesn't have any of the emulsifiers and the phospholipids and stuff that uh egg yolks are gonna have?
+
+[49:13] It also doesn't bring any extra protein to it. It's also, you know, yeah, it's it, you know, probably will leach out in the water. Um, so and it'll tear quickly too when you start getting it out to the thinness that you want for for certain pastas. Yeah. So I'm gonna say no.
+
+[49:29] You with me? You with me, John? Yeah, 100%. That's a no. Okay.
+
+[49:35] Uh TYV mush uh says, why is it and I'm gonna I'm gonna push back on you, TYV. Uh, why is it so easy to overhydrate a dough, e.g., pasta? Why in other words, why is it easy to put more water than you want, but it is nearly impossible to add more flour to fix it. Is there a is there a trick to quickly bringing the hydration back down to a workable level? It all depends on how and what equipment you're using to mix.
+
+[50:03] It is there's nothing easier on earth than getting flour into a dough when you're working it by hand, right? So uh, you know, I would say uh, you know, if you it it it certain machines have an issue. So for instance, my ancarcerum is good at putting flour into doughs, but that that you have over hydrated, but not good at putting um, but not good at putting moisture in because it just slaps it around, it doesn't get the moisture in. Kitchen aids might have the opposite problem. So I think it really depends on whatever technique you're using to to to do it, but your hands can always kind of fix this problem.
+
+[50:41] What? Yeah, I I was gonna say I actually intentionally do this with the rollers in my ramen dough. Because ramen dough is like incredibly like stiff even relative to its hydration compared to like a non-alkaline dough. So I make a dough with a higher hydration first. Yeah, well, maybe that's also because you're using Durham flour, Mr.
+
+[51:15] Starch Damage. Mr. Damaged Starch Durham Flour. I I I've had this effect with other ramen dough. I'm just messing with you.
+
+[51:25] I'm literally working in a specific amount of flour with the roller to bring the hydration back down. One other thing I will say about working things in. Certain things are very hard to work in later. I mean, the the for instance, um salt, kosher salt, very hard to work into a dough once it's already been fully hydrated, right? Because it just is.
+
+[52:07] Yeah. Yeah. So like in the pizza book, which Katie Parla wrote, uh, you know, he does the, you know, what they call an autolized step, but he basically makes the full dough, lets it sit for, you know, 30 minutes, half hour to like kickstart like what's going on, and then puts the salt in, does it all by hand. And that has a tendency if you use diamond kosher like I do to clump. So you want to powderize it.
+
+[52:32] So you I I put my uh I have a little bullet blender that I, you know, I just happen to have it because I used it for testing frozen drinks, actually. And so I'll I I powder my salt and then I can put it in, and then you can just put it in by hand and it it goes in quickly and doesn't leave any lumps or any problems. Flour doesn't have that problem because it's flour. So you can get it to go in if you just dust it and kind of work, knead it in as though you were kneading dough by hand. I find it more difficult, other people find it easy.
+
+[52:59] I find it more difficult to put water in when you're working by hand because it has a tendency to slip around. So for that, I do the thing where you push your fingers into it, you make the little dimples, and then you squeeze a little bit of water into it and then you loop over it and you go back and forth, and eventually you get it in, but I don't know. You know what the ant carcerum? Maybe someone can tell me. So I have a Swedish mixer and carcerum, which kicks butt for bread, kicks butt for most things for rolls and stuff like that.
+
+[53:23] The one thing that I have a real problem with is getting butter into brioche style things because it just slicks up the outside. So the Kitchenade with the way that it moves, or even the Bosch, which the with the way that it moves, it always folds the dough in a way where the butter gets to the inside of the dough quickly, and then you know, it it can incorporate. Whereas the incarcerum has a tendency to just like smash the butter into the outside of the dough ball. So what makes it very gentle with your doughs and not overoxidizing of your dough, and so you get a lot of higher rise out of certain things. Also, I think it makes it more difficult for brioche, but maybe someone can tell me what I'm doing wrong.
+
+[53:58] Um anything else on this? Are we good? Good. Good. Yeah.
+
+[54:06] Why are monkey rights? Uh, do you have a good resource for finding the nutritional information of nuts? The context is there was a shop in Oakland that made Paco jut Paco Jet Nut Sorbet recipes that were like nothing I've ever had before or since. By the way, people, we're gonna be talking about pistachios. So, like I know when I was reading this, maybe when you're hearing me talk about it, you're like, well, there's a lot of different kinds of nuts, Dave.
+
+[54:30] What nuts are we talking about? The recipes that we're gonna be discussing here are pistachio. Okay. Just saying that. Um, okay, like nothing I've ever had before or since.
+
+[54:40] And the owner apparently used a very specific ratio of fat, sugars, waters, and so water and solids for uh his recipes. Yeah, but who doesn't use a very specific ratio for everything? If you're not using a very specific ratio, you're just shooting in the dark, are you not? Everyone has a specific ratio. Anyway, uh I tried one of the adapted and approximated recipes available on the ninja creamy.
+
+[55:00] And the result was, and I'm gonna think I think there was a typo here, I think uh WireMonkey meant to write, and the result was not as good as I remembered. So I like to try and wire monkey wrote as good, but I think they meant not as good. So I'm gonna assume that's what they meant. Uh as I remembered. So I'd like to try and recreate uh the his ratio if possible.
+
+[55:18] When I looked up the nutritional information on the USDA database, uh it has information on water and fat, but not sugar specifically, just carbohydrates generally. I know refractometer would probably be the best way to get sugar info, not really on nuts. Here's why. Uh everything that's in that this is why you can't use a refractometer on milk, because milk has all of these, uh all the fats in it, all those things mess with your refractometer reading viciously. So it's almost impossible to measure uh things with fats or with other random crap in it, right?
+
+[55:48] So once you're beyond things that are very easily characterized, like make sure that sugar or alcohol on its own or salt on its own, uh, it becomes very, very difficult. So refractometer is not gonna be your friend in this case, except for on individual ingredients before the nuts go in. Okay. Um bum bum bum. Where was I?
+
+[56:09] Oh yeah. Uh I know refractometer will probably be the best way to get the sugar info, but one, I'm on a tight budget at the moment, fair. And two, trying to get an overall sense of how this person made his sorbet so that any of all the information I get towards that end would be helpful. All right, so the one that you didn't like was uh take seven point uh take uh 390 grams of water, 130 grams of unsalted pistachios, 98 grams of sugar, and 2.8 grams of salt, throw it into a Vitamix, uh blend it all to hell and gone, freeze it and creamy tate it. That's that that's the recipe that was used.
+
+[56:44] Now I looked at the website that was linked to. It was joyofblending.com, and I'll have to say this. The color on that was uh uh uh uh ugly, right? So what that leads me to believe is that they were using pistachios that still had the husk on the outside of them. So if you the easiest way to get really delicious pistachio is to go buy Italian pistachio puree because it's green as all get out, and it's delicious because when they do it, they steam those suckers, they rub off all of the all of the skin on the outside of the nut, right?
+
+[57:22] And you get a beautiful puree, right? And you're paying the money for it, but guess what? That's delicious. Another thing you can before this is before we talk about ratios. I said this before, but I'll say it again.
+
+[57:32] If you're buying shelled pistachio nuts, nine the ones that we get in the number 10 cans, I'm not gonna say it's basini, right? But probably it's basini in a number 10 can. It has a bunch of them in that aren't as good. And if you blend that whole thing together without looking first, right, you're gonna get some of those. Very few things taste as bad as a bad pistachio.
+
+[57:53] You know what I mean? For as good as a good pistachio is, a bad pistachio is just it's it's make you cry for like 10 minutes. It's so sad, right? So you gotta look through all the pistachios. Um that said, uh, all of those things, all of those things said.
+
+[58:09] Uh, and I'm sure Quinn on the way out will have something to say about uh the actual specs of the recipe here. But the issue of you not being able to find the sugar, and by the way, this pistachios have roughly 7.7 grams of sugar uh per 100 grams of nuts, which is higher than most other nuts. Uh cashews come in around six, and almonds about 4.4, although almonds are very variable depending on which cultivar you're using. Here is a main and crazy problem. When you went on the USDA database, you were looking in the foundation section, because it sounds like all of the information would be in the foundation database.
+
+[58:41] And for some unknown reason, the USDA has many databases with different food things in. You want to look in the legacy database. If you look in the legacy database, if you search pistachio and then say it says, oh, there's one foundation record. That's where you went. No information on the sugar.
+
+[58:57] If you click the legacy button, it will take you to a different record where they will tell you exactly how much sugar is in a pistachio. So that's the answer to that. Uh Quinn, you got any uh info uh for the sorbet before I hit one thing on the way out. Yeah, I mean, I think uh honestly, yeah. Find reliable data like Dave said by checking the different USGA sources, you will search if there's any just recent papers that are analyzing on the spec itself, on the spec itself.
+
+[59:29] You're Mr. Spec. Yeah, I would say there's probably not enough anti-freezing power weight. Okay. Because the sugar seemed kind of low.
+
+[59:42] All right. Now, Danny G had a question for me. I have a question back so I can answer your question. Danny G has had bad luck with my off on, off on, high heat uh grilling method that I like and John likes. It's always coming out kind of crappy and with a sallow crust, kind of overcooked, all sad in general.
+
+[59:57] Danny, I need to know this. I'll answer your question. I my guess, and John, you can back me up on this. My guess is that your your heat is not high enough that you're thinking like normal human being grill. When I'm doing off on off on cooking, I want to make my grill hotter than the surface of the sun.
+
+[1:00:13] You want hot, hot, hot, hot, hot, hot, hot, hot, hot, or you're not going to be able to get the on off off on to work. John, do you agree that that's probably the problem, but we need more information from Danny G? Yeah, you want like really high steering temperatures every single time. So, Danny, get back to us. Get back to us with your setup.
+
+[1:00:27] What? I think your protein is too thin. Well, yeah, but you could do it to anything. I do it to chicken thighs. I do it to things that are pounded thin.
+
+[1:00:36] It like it does like it all depends on what your incident heat, what your incident uh like radiation is off of your heat thing. So we need to know your setup, Danny. Then we can troubleshoot you. All right. This has been cooking issues.
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