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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, Rocket Fellow Center, New York City, New Stance Studios. Joined as usual with John. How you doing, John? Doing great, thanks.
+
+[0:21] Yeah? Yeah? Yeah? Yeah. Are you in New York now?
+
+[0:24] Are you back in the Yeah, fully in New York, yeah? Working at Marquette. Working, chefing it up. Doing it all, yeah. Chefing it up.
+
+[0:30] Exactly. All right. Behind me, I got Joe Hazen rocking the panels. What's up? Hey, how are you doing?
+
+[0:34] Welcome to the show. Yeah, yeah. And uh, see, we do not have Quinn today, unfortunately. He is uh under the weather, so uh everyone wishes uh Quinn to get well soon. But uh fortunately, if you go down to the Los Angeles area, we do have uh Jackie Molecules.
+
+[0:47] Jack Insley, how you doing? Yo, good. Yeah, good. And of course, uh, as usual, Nastasia the Hammer Lopez, K-Pas, what's up? Hi.
+
+[1:13] Brodo, Mr. Bonebroth himself. How you doing? Hello, hello, I'm doing great. Yeah, good.
+
+[1:18] It's fun to be here. Yeah. Uh, and so, all right. So this uh, you know, since this is the first time on your show. Oh, and by the way, uh, should any of you be listening live and you want to call in a question to us or to Marco, call in to uh 917-4101507.
+
+[1:31] That's 917-4101507. And John, why don't you tell him uh, because they didn't need to be a Patreon member to do that. Why don't you tell them uh why and how? Go to patreon.com slash cooking issues. You've got a or you can find there a couple different membership levels.
+
+[1:45] Each membership level you get different perks, including access to the Discord, some you get access to the live stream. Um yeah, a whole bunch of things, discounts with the people that we work with, like Matt at Kitchen Arts and Letters, uh Nick at Groven Vine, and just a whole bunch of others. So check it out. Patreon.com slash cooking issues. All right.
+
+[2:02] Uh by the way, you're supposed to be, because Quinn can't be trolling, you're supposed to be trolling the Discord now to see if anyone's I'm in the Discord right now. I love it. Uh by the way, uh something so as I was rereading, this is not part of the week in in review, but as I was rereading the the Brodo book, which is your most recent book, right? Yeah. Over a little over ten years.
+
+[2:18] Yeah. 12 years. But uh so I was rereading that, and you're you're a mason jar fella. Like in like in the I'm a what fella? Mason jar.
+
+[2:27] Oh, mason jar, yeah. You're a mason jar fella. I also am uh, as they say, living that mason jar life. Although, like, I don't I'm not a mason jar cocktail. Like all those weird like things, but uh all of my stuff is stored in mason jars because I hate uh I hate pantry pests.
+
+[2:43] And you know what they can't chew through? Glass. You know what I mean? What's the other brand though that's kind of cool with the the glass lids? Oh, uh we'll see.
+
+[2:51] There's another one you're talking about. Starts with like uh what the heck is the name of the I like those things? Brooks Brooks uses those. I really're fancier. Yeah, they're fancy.
+
+[3:00] There's the glass top. There's Mason, there's Anchor Hawking, but those are both, and then there's uh it's not like Heckerling, right? Because that's Amy Heckerling. Uh I I don't remember. The metal clips aren't convenient, but you don't need it.
+
+[3:12] You just set the glass you know on top and you don't have to clip it. Oh, whack, whack, whack, yeah. Well, there's there's two, right? There's the old ones that have the flip top groshi thing of a jig, and then there's the one with the little metal clips. Yeah, but like people don't trust.
+
+[3:26] In fact, you're not supposed to screw the things down when you you're working. You're supposed to rely just on the lid to seal, and then the other thing's just a backup. You know what I'm saying? Oh, is that right? Yeah.
+
+[3:38] Well, once it sucks in, you don't need to. You don't need yeah, you're not supposed to. Yep, yep. So, like, you know, we used to use uh, I forget who makes those, but the the old style with the with the with the thick rubber and the pull thing, yeah, yeah. With the glass top and the and and you're sitting there to open it, you know what I mean?
+
+[3:55] And we used to use those in vacuum machines all the time, but now I have an attachment from my I had you know, a cheap like attachment for my vacuum that just fits over a mason jar without the band. So it's just a lid and the band, and I suck vacuums on it. So anytime I get grain in, especially rice, like all the fancy rices you get are full of weevils, and you shouldn't be upset about it. You know what I mean? Weevils.
+
+[4:16] Weevils, you know, little right granary weevils. Got it. And don't get upset. You know what I mean? That's just what happens, you know?
+
+[4:22] Sure. And so, like, uh, you know, don't don't hate life. This is what life is. Why would you hate what life is? No choice, no problem.
+
+[4:29] So uh so I suck a vacuum on those suckers because I don't have the freezer space to kill them that way. You know what I mean? Yeah. And uh and they die. You know, just leave them in there, eat them and they die.
+
+[4:39] But uh what I do have, and uh maybe you can buy these, but I have um what I hate is that I wish every mason jar was wide mouth. Yeah, I think I'd agree with that. But fewer and fewer people stock the wide mouth, and it's mostly people are doing the the narrow mouth. And for someone like me who's constantly I'm not the majority of my life isn't putting a knife into and getting jelly out of one. The majority of my life is putting things into them and then dumping huge quantities out.
+
+[5:06] So wide mouth, good. But anyway, so I I built a uh a 3D printed a funnel that fits both wide and narrow, but in a in a flat way, so it's not sticking way into the jar, so it's like a double lipped funnel. So it doesn't because you here's you need a funnel for a wide mouth. Yeah, because I'm pouring like flour in. Oh, got it's a good thing.
+
+[5:26] And like grain out of like big bags, so I'll get like 40, 50 pounds of grains in. Or even like, you know, if you're pouring, I don't know, let's say broth out of a you know, it because people are too stunatic to take a ladle, yeah. Right. And they're not taking a ladle and doing it like like a human. They're not holding the jar over the stock and then ladling it in.
+
+[5:46] They think that they can pour it from the pot in. I mean, you can't because it's fifty gallons at a time. It's a lot. But I like using pastry bags too, because you just squeeze it into the what are your feelings on deposit funnels? I love those things.
+
+[5:57] The sauce guns? Oh, yeah, those things are cool. I was given one by JB Prince, and I keep bringing it in to work. That little and then people, yeah, and then they they did they disrespect it. I'm like, that costs more than you think it does.
+
+[6:07] Yeah, exactly. Yeah. You know what I mean? It's like having kids. Working with people who don't respect the stuff that you bring into work is like having kids who don't respect anything, obviously.
+
+[6:15] You know what I mean? Tell they have to pay. Smallwares are constantly breaking in the restaurant, dropping this, dropping that. I can't. And then it's like nobody dropped it, but it's broken.
+
+[6:24] You know what? Just come and tell us. Yeah, exactly. You know? Yes.
+
+[6:28] Own it. Yeah. It's uh did you grow up you grew up in the you grew you were born Elizabeth. No, no, I'm upstate New York. Upstate New York?
+
+[6:35] Yeah. Oh, yeah. Wikipedia gets it wrong again. Yes, it does. I was gonna say though, but if you're Hudson Valley, you got New York City uh TV.
+
+[6:43] Yeah. So you remember you remember the Mormon commercials? Uh the Church of the Church of Jesus Christ of Latter-day Saints put out a whole bunch of commercials about not lying. I don't remember. Yeah, and they were constantly playing on Channel 5, uh which became Fox, and Channel 11, which is W P I X.
+
+[7:02] P-I-X. Yeah. And so like uh it was. Do you remember where your kids are? I love those old ones, too.
+
+[7:07] I am the kid, you jerk. TV is my best and only friend, moron. Of course I know where I am. Moron. Yeah.
+
+[7:13] It's 5 p.m. Have you done your homework today? I'm like, no. No. Anyway, like that's how it worked.
+
+[7:14] But there was you never you don't remember these Mormon commercials? I don't. Who broke my window? I don't. No.
+
+[7:25] Who broke my window? And then the kid comes up because they're playing stick ball, and the kid breaks his window. And the kid just comes up and goes, goes, and he goes, like, uh You knew I'd be angry. Weren't you afraid? You're going to have to pay for this mess you've made, but I'm proud of you, boy, for you have displayed honor.
+
+[7:41] Like it's amazing, right? It's like these commercials were great. You don't remember this one? How about you tell one lie it leads to another? You tell two lies to cover each other.
+
+[7:47] You tell three lies. Oh brother, trouble up to your knees. Oh man, Dave. Dude. My apologies, but no.
+
+[7:53] Not ringing bells. Did no one watch TV? And I spent a lot of time in front of that boob tube back in the day. What was it? Gilligan's Island?
+
+[8:02] Gilligan's Island, Three's Company. I mean, all that stuff. Three is Company too. Uh Barney Miller. Oh, yeah, dude.
+
+[8:10] Uh. Are any of those people still alive? Abe Vigo's gone. I do. What about Hal Linden?
+
+[8:16] We're showing our age, bro. Dude, dude, I don't care how old you are. Go listen to the Barney Miller theme song. Kick's bus. I mean, look, it's no, yeah, dude.
+
+[8:26] Anyway, all right. So back to the uh week in review. What do we got? What do we got for the week? What is food news this week?
+
+[8:36] Food news. Yeah. You're cooking, you started cooking again in a restaurant, dude. Yeah, I'm just, I don't know. I'm working the past, expediting, blading.
+
+[8:43] Oh, so you're just in this zone. Yeah, basically. So your mind is this. Yeah. I yeah.
+
+[8:49] It's it could it's wild how it's just like it's busier than most other restaurants I've worked at, and it's just such like a complete break from my personal life. There's no time to think about anything other than working. It's kind of nice. Yeah. My expediting days are very much behind me.
+
+[9:03] Yeah. I mean like do that. Like uh I don't know how people like do anything that's like intense for a long time anymore, but like every once in a while it's nice to just erase your brain. Because your brain has to be erased. Exactly.
+
+[9:15] Right? Yeah. It's like stuff is flowing in it. That's why back in college, when I, you know, and afterwards, when I used to play out music, it's the same way. Like when what I the way I always felt was that like I'm not even there anymore.
+
+[9:27] It's just like you know what I mean? Like zone, you get in the zone. Yeah, and you're meditative. Yeah. You know what I mean?
+
+[9:33] Yeah. Yeah. Or anyway. Yeah, no, exactly. Yeah, so yeah.
+
+[9:37] But you know, all the time is a lot. Yeah. I mean it's temporary until I open the next place. It's a burnout job for sure. Yeah.
+
+[9:43] Yeah. Only a couple months, yeah. Yeah. All right. Uh yeah, are you still about do you have time uh to work on the sanguinees on the side?
+
+[9:51] Not yet gonna start that in about a month. Yeah? Yeah. Sanguiche. You gotta are you gonna tell us are you gonna keep them a trade secret fool?
+
+[10:00] I don't believe in trade secrets, yeah. Bingo, yeah. Bingo. You know why? Because if they're willing to do the work and make it, God bless.
+
+[10:08] Yeah. You know what I'm saying? Um speaking of trade secrets, before we get out of well, we'll get into it later. Um Stas, what do you got for me? Uh I'm thinking still.
+
+[10:21] Come back to me. All right, right. Mr. Molecules, what was what was the week in review in Los Angeles? Um stomach is uh killing me right now because last night Kevin from Nomana and a few others went to Chengju Taste and uh went hard on the Sichuan.
+
+[10:40] Yeah. You went hard in the paint. Did you get the now? Let me ask you a question? I've never been to Chengdu Taste, but is it actually a taste of Chengdu because you've been to Changdu.
+
+[10:50] Yeah. Yeah, it is. It is. Pretty authentic. Can you get fresh green in the United States?
+
+[10:58] Do they ship it in frozen? The fresh green uh peppercorns. I don't know how they how they get it in, but we did have um like the fish in uh green chilies. Uh well, and I like the green, you know, the you know the sauce they make that's like swimming in s in green Sichuan peppercorns. Oh my god, I love that stuff.
+
+[11:18] Yeah. But I've never had that in the States. I've only had it in Shenzhen. I've never because I've never been to Chengdu, I've never been to actual Sichuan province. I've only been to Shenzhen, where of course, you know, all the billionaires pay all of the good shifts from all the other places to go, but I haven't even been to Shenzhen in years and years.
+
+[11:33] For all I know, Shenzhen's not even there anymore. I'm sure it is. I'm sure it's even bigger and better than it was in the past. All right, Stas, you got something for me at this point? Um food stuff, but um had to be food, I guess.
+
+[11:50] Yeah. Everything's food adjacent because if you don't eat, you die. Did you know that? Uh yeah. Oh, no, that was before that was Brooks.
+
+[11:59] Um, I went to the Benjamin with friends, supposed to be really good. It's fine. Oh man. Dude, when okay, so like who here actually uses fine to mean good? Has anyone you've ever met used fine to mean good?
+
+[12:18] No. No. Absolutely not. I don't know. Like this is uh here's another one that you'd have to know me to know this.
+
+[12:24] In my family, tasty is also bad. Means has taste. Not good taste. So my stepfather, Gerard, he's always like, that's tasty. I'm like, throw it out.
+
+[12:39] My mother-in-law says interesting. Oh, yeah, that's the worst. That's the worst. I mean, yeah. Someone says a drink is interesting, I th I pick it up and throw it away.
+
+[12:46] You know what I mean? It's like, no, interesting. There look, occasionally there's a product. Occasionally, there's a product where you don't know what you think of it yet. And so you can't come down on it.
+
+[12:58] There, you know, it's like when it's like for uh again, showing my age, but back when you used to buy an album, you're like, don't ask me about it now. I have to listen to it four or five times to see where it settles with me. You know what I mean? Yeah, I mean, I think interesting could be fine. Like I put some Anis hyssop into rhubarb for a rhubarb crisp, and it was interesting, and it was also quite good.
+
+[13:18] Yeah. You know? Yeah. So I think they could live side by side. Hyssipiss.
+
+[13:22] I have some. I just Anna's hyssop is so cool. I think came back from last year by itself. Yeah. Reseeded, yeah.
+
+[13:29] Nice. And it's pretty vibrant already. No work. Pretty cool. No work just came back.
+
+[13:34] Yeah. I love things like that. You know what I you know what's supposed to come back all the time, but I always had problems with rhubarb. Rhubarb never grew well where I was. Oh, really?
+
+[13:42] Yeah, but I love rhubarb. It comes back like crazy. Yeah. You get you like uh how old is your rhubarb? Well, m my wife does the garden at her school where she teaches, uh, and it's a pretty large garden and um huge bushes that just come back.
+
+[13:57] I mean, she brings home bunches of it all the time. Nice and nice and fat and red. Yep, f fat and red, a lot of green too. Um, so I love the I love. Yeah.
+
+[14:08] I never forget when when um, because uh when I was at the French culinary, we the demo kitchen was rather price sensitive. And so I would be the Harold, our stock person. He would get like the regular rhubarb in. I was like, no. Like the imported red stuff, you mean the extra fancy stuff that looks like a crayon.
+
+[14:26] It's like so beautiful and like, you know, red and big, fat, juicy, you know what I mean? Yeah, where do those come from, though? They're like Holland, right? Like Holland peppers and barb? They came from the storeroom from Baldur.
+
+[14:40] Yeah, exactly. Where do they grow that? Baldur. Yeah. Yeah.
+
+[14:44] Uh Baldur's weird. Like sometimes it has amazing stuff, and sometimes they're like, no, I can't get it for you. What is that? I mean, I had I had a conversation with my Baldur rep the other day, and he said something that really kind of blew my head off, which is and it's it's kind of bizarre if you think about it. And I never heard somebody like actually put it into words.
+
+[15:04] But in the world of like farming and produce, he's he's like, it's sad but true. When the quality is bad and the yield is low, you pay more. And when when it's really a bumper crop and it's super great, the price goes down. Uh which is just bizarre. It's like pay more for the shitty stuff.
+
+[15:27] Yeah. Yeah. And he's like, I hate to tell you, but like, because I was moaning about the quality of the fava beans we're getting from uh California. And he's like, it's been really a rough year for favas, so they're very expensive and they're kind of shitty. So what's bad about a bad fava?
+
+[15:42] What's bad about a bad fava? By the way, is anyone actually allergic to favas anymore? Is that still a thing, Favism? I know you had that on a table. I heard of that.
+
+[15:49] Really? Yeah. Allergic to fava? Yeah, that's what they said. You sure they weren't just like pretending being a bigger phone.
+
+[15:54] I mean, I can't be sure, but that's yeah, you can't be sure. I I always question. That's a real thing though. It is I believe it. Yeah.
+
+[15:59] But uh you never hear about it anymore. That's like one of those ancient Greek maladies. Yeah. Dried favas too, it doesn't matter. I mean, you can't have favas, yeah.
+
+[16:07] So uh so uh what makes a for a crappy fava, other than I other than having to prepare and starchy and hard, you know. I mean, they're just they're just mealy and gross, you know. Uh so if you filled this whole room with in-shell favas, this entire newsstand with in-shell favas, was that two servings? Yeah, exactly. The yield is so low.
+
+[16:30] Yeah. And that's why I was complaining. It was like I'm overpaying, and then I'm spending all this time and energy to double shuck them. Uh, and then the yield is sh and then what I have is also sh and I'm paying a ton. And he's like, Yeah, that's sad, sad but true.
+
+[16:46] Like, that's the way it is in the in that world of produce. Sounds like you're winning on every front, man. I I was just like winning all day. Just to hear somebody say that, like you're gonna pay more for something sh. Right.
+
+[17:00] Well, there's something to be said, right? I mean, that's why like uh Nastasi used to shop there too, because she used to live in the we never lived there at the same time, but in Hell's Kitchen, we both lived. I lived in the Garment District, she lives in Hell's Kitchen. And there's uh a couple of cut rate produce stands there. I have some cut-rate produce stands down by me now, which by the way, New York City is an incredibly expensive place to live.
+
+[17:19] However, we do have like cheap cut-rate produce. Yeah. You know what I mean? Because when I mean the fruit vendors, yeah. Five beautiful mangoes for five bucks the other day.
+
+[17:28] Yeah, and they were incredible. So it's the outdoor vendors that we have, which by the way, if you want to know the history of it, why not go to the Museum of Food and Drink? Go to the Museum of Food and Drink and Empire Stores. Go learn about the history of vending. Because it's not just hot dogs, PS.
+
+[17:39] It's like also uh there's what we call like hand foods, which are things like hot dogs that you eat, but also like groceries, you know, and vegetables. Used to be a lot of that was vended out because, hey, PS, no supermarkets. Anyway. So um back to what I was saying, like produce can be very cheap here. Um, and sometimes pretty good because it's, you know, uh, for those of you that remember uh when uh the secret life of groceries were on, stuff is short coated.
+
+[18:02] So we used Nastasi and I used to go to a place called Styles. Remember Styles Stas? Yeah. Yeah, yeah. And they'd be like, they either don't have it at all or it's free.
+
+[18:14] Oh, interesting. So you would go there, and you know, I know Nastasia is a lover of uh artichokes, and were they the best artichokes ever? No, but you could walk home with enough artichokes to kill everyone in your building for n for almost nothing, and you know, prep them out, and you know, you know, boil them all down, and you know, you know, artichokes for days. Avocados, New York is the cheap avocado capital of not being in California. Of not being in California.
+
+[18:41] Well, you're cutting up what stuff? Oh no, did we have to do that? Nothing. There's a huge delay. Oh.
+
+[18:48] It's okay. Wait, you used to get what? I'm just saying that we can get artichokes here for cheap, but they're like delicious. Oh, me, me, me. Have you ever known when you receive Yeah, yeah.
+
+[19:01] Me, me, me. Um my dad used to tell me, what is it, Castroville is where the artichokes are? But they don't have the festival anymore, right? Or is it Castroville Garlic? I can never remember which is which.
+
+[19:13] Gilroy Garlic Festival. Gilroy Garlic, Castroville artichokes. We have them here cheap as well, but they're delicious. Oh, me, me. Yeah.
+
+[19:22] Okay, listen, you know what? It's like half of being in New York, nine tenths of being in New York, is about taking the punishment and coming out the other side. But it turns out you don't come out the other side, you come out in the box. You know what I mean? Good news is the bad news is we're all gonna die.
+
+[19:36] The good news is it's gonna happen. Stop worrying about it. You know what I mean? Yeah, it's coming. Yeah.
+
+[19:41] For all of us. Yeah. Ding ding. No one's made it out yet. Nope.
+
+[19:44] Yeah. Uh all right. So uh uh so Marco, you're saying you had some stuff this week. What do you got for me? You're doing some broto-related brodo-ness.
+
+[19:53] Um, you know, this has been a couple of years now that I've been obsessing over uh this little green drink thing I make at the at the Brotto window. Um and uh Lonnie's at the Union Square Green Market, they have an incredible variety of uh sauteing greens. Um and I probably get like 16 or 18 varieties of them. What's the worst one? Uh I don't love the red mustard, if I'm honest, but I throw it in there anyway.
+
+[20:22] But the Lamb's Quarter is great, and they have a thing called vitamin greens, and they have all the chards and kales, and it's it's just extraordinary, those guys, what they grow and the varieties. Um, and I basically just blanch them all with stems and all, even like the cavallanero. I use that stem too. I use the entire thing end-to-end. Uh blanch the hell out of them in salty water, shock them, and then chop them up and toss them like a salad, um, and then fill a cup halfway with these blanched greens.
+
+[20:52] Um, throw in a whole wedge of lemon, a big squirt of roasted garlic puree, a shot of good extra virgin olive oil, and some sea salt and some broth, and heat up the whole thing and then blend it in a blender and serve it hot in a cup as a as a drink. And I'd like to say it's like uh it's what AG1 wishes it could be, because it's just like incredibly vibrant and super tasty, and it just feels like uh your body's very happy when you take that thing into your gullet, you know. And it's green. Super green, like you wouldn't believe. So which broth are you using?
+
+[21:27] Not a not a roasted broth. Uh or the brown doesn't cover it up. It does the brown doesn't cover it up at all. I mean, there's so there's so much green matter in there, like nothing's gonna get rid of the green, and it's just it looks like it's uh glowing green, you know. It's pretty wild.
+
+[21:44] So I mean, you know what? I think uh people don't people don't you gotta shock those sons of guns. I don't still to this day, really, if I'm being honest, everyone's like, well, why does it set the color? I'm like, you know what? I don't know.
+
+[21:58] Like so, like part of it is like uh in f in f in like um vegetables that aren't gonna be blended, right? Uh that you're you know, you're blasting the air out, like the the quick, the quick heating in the in the water kind of um fills the what would be air with liquid so the green that's there, you don't degrade it because you shock it before the chlorophyll can break down. But you're somehow making it more present, almost like a fruit acid peel. You know how like people with tattoos they'll get the fruit acid peel so that their tattoos pop. It's kind of like that.
+
+[22:28] You know what I mean? You're just removing this layer of air to stop you from seeing it. But and I understand that you're protecting you know the chlorophyll by limiting the amount of heat, and you're also killing the enzymes that would make it go brown. Make it go brown. But I still don't understand like why it's like so much what it is.
+
+[22:45] You know what I mean? And how you know how you can take it, you know. I mean, if you don't know, who knows? I'm sure I'm sure every everyone, but I've just never researched it enough. I'm sure I could figure it, like, figure out a story where I actually felt like I understood it a hundred percent.
+
+[22:57] Like I understand what everyone says. Yeah. But I it's not like I feel like I understand it a hundred percent. But uh, yeah, the difference is incredible. Like, and the thing is like, you know how like um you're like, it's fine, it's fine, it's fine, it's toast.
+
+[23:10] You know what I mean? Like it starts once it's gonna go, it's gonna go. And so like I think people fall down, where they fall down is not doing the cooling. You know what I mean? They feel like it's gonna be fine if you just take it off.
+
+[23:21] It's gonna cool down in like 15 minutes, it'll be fine. Nope. And it's gonna go, it's gonna you're gonna lose it. You know what I mean? Yeah, they're never filling the ice bath with enough ice and water.
+
+[23:31] Like, I think people don't really understand the amount of energy of the cold energy required to like really cool down, you know, a big batch of boiling greens. It's so hot, you know? Yeah. Because there's cause there's a lot of attendant water still stuck on them and they're stealing off. So how about this?
+
+[23:48] When a chef agrees uh to get a cold draft machine because their bar program wants it, but then they realize it's their only ice machine, and then that's what they have to use to chill everything. Uh the worse the ice is for a bartender, the better it is for a chef. I mean, that's just what it is. You know what I mean? Oh, is that right?
+
+[24:13] Yeah. Yeah. You I mean, like, whenever I'm cooking and I want stuff to get cold fast, I want the I want small crappy ice. Yeah. You know?
+
+[24:21] Yeah. Melt and get the hell out of my strainer. You know what I mean? Like um, you know what I'm saying? Cold draft things, even the even if they melt all the way down, you're always fishing the last little pebble out of the freaking, you know, it's like, oh God, damn.
+
+[24:33] You know what I mean? Anyway. It's ice, is ice still having a moment. I mean, it really had a moment for a while. I feel like it's kind of gone away out of the conversation a bit.
+
+[24:42] Well, I mean, one of the things that I always kind of focused on was in my chunk of the bar world is kind of demystifying everything. Like try not to get too hyped up on anything, right? But I mean, ice needs to be I think ice is visually important. And there are technical aspects to ice that makes some ice better than others for certain applications. You need a big cube and a cocktail to get the texture where you want it.
+
+[25:08] But in general, frozen water is frozen water, unless it's from really bad water. You know what I mean? Like, you know, you haven't changed your filter in a million years and your ice cubes are completely cloudy, or the water is like super hard, and I don't know, maybe you live in Florida and everything tastes like like sulfurous swamps. No offense. Uh and like as cold as it could possibly be, where if you pour it into my coop uh and there's little bits of ice floating on top, like tiny tiny.
+
+[25:45] I love that. What is is that is that acceptable for a for a a cocktail geek like yourself, or is that a no-no? It's a complete matter of opinion. Okay. Right.
+
+[25:55] So it's not there's not a right or wrong there. There is a wrong. The wrong the wrong is anything that's unintentional. Oh, interesting. That's that's I like that.
+
+[26:04] Yeah. So it's like, you know, there are people who only double strain. When by double strain people, I mean so you're shaking, you have a hawthorn over the top, which fits over a strain. And then through a tea strainer. Yeah.
+
+[26:16] Uh and um there are people who do that because they hate ice crystals. And well, I just don't like when something looks messy on top and it they don't look like they did it on purpose. That's when I'm like, no, not okay. You know what I mean? I just get it this it's never cold enough.
+
+[26:29] And I'm like, shake the shake that thing like crazy. Okay, listen, you need to get uh your team on the juice shake. You know about the juice shake? No, tell me. So instead of using ice as your dilutant, you you write the specs so that you can use um ice cubes made of juice as the dilutant, right?
+
+[26:50] So you have to balance it differently because you're using like large quantities of juice. You need some dilution, right? So you do both? Well so in other words you can write the spec however you want. So you know it'll contain less like syrup, it'll contain less um it'll contain less syrup, it'll contain maybe a little less acid depends on what you're freezing.
+
+[27:07] And then you can freeze something like that you juice fresh. And those cubes, they stay good for a long time. We pre-weigh the amount that we need for the cocktail to get the dilution right. Usually we'll throw in one quote unquote hard ice cube because the nice thing about frozen juices are they're soft. Like you know when you freeze um broth or freeze anything that has a bunch of solids in it, the ice isn't very hard.
+
+[27:30] Right. Right. So when you put those in the shaker, they break up instantly they go they turn into a slush. They chill everything down. It's like honestly like when we do juice shakes we have to we have to wrap our tins in towels because our hands get so cold.
+
+[27:43] So the drinks just get preposterously cold. How precise can you get with the notion of dilution though? Oh very well surface area of the cubes matter a lot I would imagine. Um within reason no uh that's kind of the weird thing. It's like it's just the most everything is just driven by the alcohol level of the of the cocktail when you're starting and the and the beginning temperatures.
+
+[28:10] The the main things is if you have like really bad ice with a lot of water on the outside of it, like that'll um that'll dilute instantly. It doesn't actually dilute more as you're shaking. The dilution happens right at the beginning. Interesting. Or if you have one big cube with no small cubes, then the surface area is so small relative to the volume of ice that you're using that it takes a lot longer.
+
+[28:32] Right. So, you know, uh you we you know recommend one big cube or something that looks like a big cube for texture, and then a couple of small cubes so that the dilution rattles along. But anything between shell ice and and a cold draft will dilute roughly the same in a shake and drink, not stirred. Right. And that becomes part of the formula of building that recipe.
+
+[28:53] Yeah, yeah. And it's remarkably consistent. Um, drink to drink to drink, it's just one of those things that, you know, thank God. Otherwise, imagine how much harder business would be. Yeah.
+
+[29:04] You know what I mean? Yeah. And people can taste the difference between a couple of mills dilution. You really can, which blew my mind. That's something I learned recently.
+
+[29:13] Uh speaking of learned recently, so Broto, you know, the the the the the the book that the book that broke people's minds on broth came out what, twelve, twelve years ago? Yeah, eleven probably because the window launched twelve and then it took me a year to get the book out. Right. Okay. Wait, isn't that crazy?
+
+[29:29] I know, dude. It's not so fast. Speaking of which, did uh Michael Harland Turkell shot that one? Yeah. Did you shoot all three of your books?
+
+[29:36] Or just that one? No, he did a good food day and then he did Brodo. And the first book was done by John Kernick, which is uh, you know, uh an o uh an old timer now. I haven't seen uh Michael in a long time, but he used to hang out at the Voldemort network where you know we used to uh He teaches at NYU, I think now. Yeah, he did, but on the photo side of it, I think, right?
+
+[29:57] Yeah, I think he was starting a vinegar company. That's why I ran out of it. That's right. That's right. He was early on the vinegar vinegar, yeah.
+
+[30:03] Yeah. Very early on the vinegar. Yeah, he's a good guy. I enjoyed working with him. Uh anyway, so back to uh Broto.
+
+[30:09] So what so for people, I'm sure peep you know, people have read the book. What uh what have you learned about broth in the past twelve years that is not in the book that you wish if you were gonna buff it, if you're gonna buff it up, what would it be that you feel that you learn change? Yeah. Or not change, but well this it's not that you were wrong. It's that you grow.
+
+[30:32] Otherwise you'd be dead. You know what I mean? Yeah. Um you know most of my learnings came around the process of like commercializing it because like that's just so mind blowing. Like that one of the best things about Broto is the fact that I started learning again because I was trying to bring this to market in a bigger way.
+
+[30:51] And like uh you know scaling up and doing it commercialization is like that process is pretty wild. Um in terms of like home cooking and making broth, I'm not sure it's like it's a very basic traditional process. So it's like I haven't I haven't learned a whole lot. I mean everybody overcomplicates it. It's just like you know what bone and is it stock and is it broth and like all these stupid questions that have come over the last decade that just frankly annoy me because it's just like you know this is a this is a very simple traditional thing making broth.
+
+[31:28] And like and it's very forgiving and you could do it with whatever the hell you want, you know? Like there's no, you know, like you said, there's no right or wrong thing. It's like what's intentional or not intentional. And it's like, I'll make a broth out of anything at home. Like I'll I'll empty my my, you know, all these rubbery vegetables into a pot, and like maybe there's a carcass and like, and it's gonna be fine.
+
+[31:50] You season it with salt and you know, steep in some herbs, and it's just like it's the possibilities are infinite, and there's no right answer. Uh, and people need to stop overthinking it. There are some wrong answers, though, right? There's not always a right answer, but there are some wrong answers. Sure, like you could uh of course, you know, like you could try to make a lot of broth with like one carcass of like a Costco chicken.
+
+[32:16] No, the students used to do that all the time. And it's just like, yeah, it's gonna be watery and it's gonna be gross, and it's not gonna show you gelatin, and it's not gonna have any like umami flavor that's gonna make you go, wow, that's so delicious. So of course you can mess it up. But um So the mentality of of this of the crews at the time who were doing their overly water watery, especially veal stock, right? Mm-hmm.
+
+[32:38] Brown veal stocks with standard, right? Not fully escopied out, like no tomato, like straight veal stock. You know what I mean? White veal or dark? Uh roasted or they would do both.
+
+[32:48] They would do both. I always found white veal to be weird. Pointless. It's like it's it's it's like it's like white pork stock. What do you think?
+
+[32:54] It's just weird. I don't like totally white socks. It freaks me out. I mean, except for chicken, which you call out is yellow because it gets golden though, right? Which by the way, do you think even unroasted bones in a chicken, it gets golden.
+
+[33:09] And maybe because of the carrot helps that too. Yeah. Uh, and if you put skins of the onion, obviously that helps as well. So is that your next band stuff? But here's the onion skins of the onion.
+
+[33:18] Here's one of the biggest pet peeves I uh of uh broth making that has been happening for a decade now, which is many people think uh beef broth should be made with marrow bones. You're like waste of the marrow? And it's just like it it couldn't be further from the truth because well, two things. One, those bones, it's very easy to strip the meat off. So typically they're super clean and there's no meat on them.
+
+[33:46] And then two, marrow is pure fat. So like you cook it and it ends up just floating to the top and getting skimmed off, unless you do a rapid boil to you know incorporate the fat into the broth, which I don't love either. Um so it's just like absolutely the wrong choice of bones, and so many people think that it's the right choice. Because it looks like a cartoon. I I'm not sure why, because I think they they they think marrow is healthy and bone broth means bone, and somehow they think bone broth made with marrow bones equals good healthy broth.
+
+[34:24] And it's just completely wrong. Do you uh do you think that the what they sell as stewing hens in um the Chinatown markets is old enough to get like an actual like old school, like Jewish broth? Uh I don't know because I never got stewing hens from Chinatown, but um there was an organic egg farm out in uh North Fork of Long Island, and they reached out to me and they were like, Do you want to buy all of our spent hens? And uh hell yeah, I do. Um, and I think I bought like a hundred of them or something and put them in the freezer because they freeze really well.
+
+[35:01] But boy, those things are are robust and they do make the best broth. You joined them before you freeze them. Uh did I do what? Do you mean you hack them up before you freeze them? No, I froze them whole, yeah.
+
+[35:12] And I cooked them whole too, because like I cook them overnight and it's like they take they take a long time to release their their gelatin and and break down so there'll be enough production and go down. You don't need to worry about the extra air in the totally in yeah the balloon concept yeah. Yeah I always like uh I never buy I wish I could I wish I had could have some spent hens to play around yeah it's hard they're hard to get that's what Steingarten wrote that whole thing on chicken soup like I don't know twenty something yeah 30 years ago or whatever. Well I'll have to find I'm not sure I know about in the first Steingarden book uh which I can never get the title of right but because I always say it's the man who mistook his wife for everything in a hat or whatever it is you know what I mean like I vaguely remember that's but anyway but like it's the man the man who ate everything I guess right yeah anyway so yeah so uh one of those is like him trying to make an actual legit stock now back then in the 90s you know like this stuff was even harder to get yeah because there's also no community there was no internet or no community no way that you could find like minded individuals you know what I mean totally I mean I think that's the thing that you know you know for all the ills of quote unquote ills of modern society just the ability to find people is I think an unqualified good you know what I mean um I've been trying to get a I've been trying to find spent hens for the actual production of Brodo because we we go through a lot of bones. And people go through a lot of chickens.
+
+[36:44] Yeah people and I was thinking like the organic egg market in this country is massive, and what's happening to all these spent hens. And I've been like, I've been really trying to find them, and I I can't manage to get a supply of them. And one thing I heard is they get sold to Canada and they get cooked and put into cans, and they eat canned cooked hens, which is weird to me. But I I just I heard they're all going to Canada. Listen, if anyone can hear, Marco's fool is here.
+
+[37:20] He needs suspense. He needs suspense. I need the spent hen. Don't send them to Canada. Quinn's not here.
+
+[37:26] We can talk crap about Canada. And I also I also heard that it's too expensive to defeather them and to get the eviscerate them. So a lot of times they just go to like some kind of pet food, something or other, because they don't want to spend the money to process them to then sell them. Right. Which is a shame.
+
+[37:45] So speaking of commercial, what's the biggest kettle you've ever used for the production? Uh 300 gallons. Oh man. Yeah, which is small. Yeah.
+
+[37:56] So like uh which is actually small. One of those it's just multiples. One of the my craziest uh memories of a was a non-working kitchen was uh I went to um oh my god, the name of it just went out of my head. The the famous, the famous uh hotel, the biggest one up in the Catskills, starts with a C, the biggest uh hotel, like you know, a borschtbelt hotel in the Catskills. They closed, and um I went to their auction, and uh you saw some big kettles.
+
+[38:27] Oh my god, they're so cool, right? Oh my god, it was like you steam jacketed, yes, but like those things are so powerful. Like 15 feet high, yeah. You know what I mean? And like there's like stairs.
+
+[38:39] I was to go look at them. I was like, oh my god, and that's what I was wondering. Like at a certain point, do you just like, you know, throw a whole cow into the kettle? I mean, like, I mean, they're massive. And uh one of the co one of the co-manufacturers in the early days, um, he didn't do tilt skillets because he said they always broke.
+
+[38:59] So uh emptying one of those, uh, that if it doesn't tilt, um, you know, the spent the spent bones at the end of a stock is like the yield is like less than 50% of broth. And then you're left with all this like hot spent bone and and and uh vegetable matter. Um, and get es you know, getting that out of the pot is like no small thing, it's a huge job. Um spent bones, their first album was hot. Uh yeah, and it's just it it's been fascinating because uh the things you don't think are gonna be hard are actually the hardest things, like putting the broth into a package is very difficult.
+
+[39:42] Uh you know, emptying the pot, it turns out to be very difficult. Do you package hot or post-pasteurized? Uh we cool it and then put it in and then put it in a retort. Yeah, pain, huh? Yeah, it's a lot.
+
+[39:54] I mean, so it's it's very manual. I guess that's right, because it has to retort. So what happens to the how much darker does it get on retort? Not not very. I was surprised, and and partly because uh the inside of our thing is aluminum, so it can it conducts heat quickly.
+
+[40:10] Uh and it's also a small amount, so the temperature it it rises pretty quick without a lot of intense heat. So it's one of the things that we're really proud of. It's like it goes up to temp, it gets washed with cold water, uh, and that happens really quickly. Unlike the the boxes, um, I forgot what the boxes are called, but Tetra, right? TetraPack, thank you.
+
+[40:33] Uh those require a lot more heat and a lot more time, and it has a negative impact on on the aroma and the flavor uh and the color. Um and what's uh cool about the small pouch of Brodo is that um it just doesn't get affected by that process. And like you could still look at chicken broth, hearth broth, beef broth, and veggie broth. And if you look at them all side by side, they smell different, they look different, they taste different. And that's kind of rare because in a in tetra pack world, um, everything starts to taste and smell the same.
+
+[41:07] Right. By the way, uh people who don't know what we're talking about, retort is is uh fancy word for pressure cooking in an accurate way. Yeah, like canning. Yeah, yeah, to kill uh to kill spore forming uh or ball jars, like you said. Like my aunt used to, you know, jar tomato sauce.
+
+[41:23] Yeah, but you know, a lot of people with tomato sauce, thankfully, fairly high in acid. Acid, yeah. But um a lot of people like if you're if you really want to be safe, you really should get a a canner if you're gonna do low acid stuff, because the one thing that you gotta make sure you do is vent all of the air out properly. So like the real ones have that like thing that go down in so that you can make sure you're purging all of the air from the top down through that that tube. Uh just because like pockets of you don't want to retort longer than you have to.
+
+[41:59] Because then you're affecting, you're not trying to cook it usually. You usually it's already cooked the way you want it, and you're you know, unless it's beans. And then you're uh you're you're trying to get it up as fast as possible. So you're timing it. And if there's pockets of of air that aren't fully steam that are left, which can happen if you don't do it right, then they don't get up to temp as fast.
+
+[42:14] And so your your uh numbers are skewed, but whatever. Arcane uh pressure cooking uh information. Uh so where broth back on broth. Okay. Uh in your book, fish fish broth.
+
+[42:38] By the way, I love how you're like, here's a vegetable broth recipe. Okay. Literally, that's almost like I'm paraphrasing, but you're like, here it is. Uh but uh I like vegetable broth. Yeah, you're like, I like vegetables as much as that.
+
+[42:51] I do. Mushroom, seaweed. Yeah. These things make great broths. Yeah.
+
+[42:56] Well, that's the one you're doing. So in the in the beginning of it, where you're like, you know, do uh an overview of like uh, you know, broths around the world. Uh you're uh yeah, you know, the one the one quick broth you bring up, I always think it's fascinating is Dashi, where you're shifting, you're shifting the burden of time from the stock to the ingredient, right? So like the katsubushi takes forever. Yeah, you know what I mean?
+
+[43:24] And so like the thin shaving and a quick steep and you're done. Yeah, but there's always time somewhere. It's just where you're gonna do it. You know what I mean? But um Yeah, that's a good point.
+
+[43:33] That's interesting. Here's what here's the one I was thinking of. It's like so in step one of uh your fish dock, right? Mm-hmm. Uh you know, clean clean the bones.
+
+[43:44] But like I would have made that step one, step two, step three, yeah. Yeah, that's all and step four. And I feel that like if you've ever like watched someone not clean the spine, yeah. Like it's a lot of blood and weird shape. Listen, people, when you have the fish, just put put put it to your nose.
+
+[44:07] Like open the fish, put it to your nose. If it smells like that iodine death from the blood that's on the back, or God forbid someone popped the bile sack into the thing. It's got that yellow smear in it. Cut the yellow thing out. Mm-hmm.
+
+[44:23] But take a knife. A knife. Scrape, scrape the inside of the of the spine, scrape it. Water. Copious.
+
+[44:33] I have a scrub brush I use and I f scrub it. I chop uh, you know, I chop them up small, put them in a big 22 quart bucket, and just run cold water over it for probably too long of a time. I'm wasting water, but man, just like letting that cold water run over it for, you know, over an hour uh until it runs clear. That's w that's how we mean that. We've been getting uh beautiful stripe stripers are running now.
+
+[44:59] And we're just getting these massive stripe bass, and it's so fun to break those things down and we're gonna. You ever get an infection from the uh you ever stab yourself? I have stabbed myself, not for a while, because now I'm super, you know, super conscious of it. For those of you for those of you don't know, the back fin on a striper is sharp. So sharp.
+
+[45:18] It went right through uh it went right through a glove I had on like a big thick silicone glove, just shredded it right off. If it had happened a minute earlier, it would have I would have been coated in fry oil. It would have been the worst, but like they're nightmares. But they're beautiful. Uh stripers are my favorite fish.
+
+[45:33] Really? By a by a long shot, yeah. Like a like uh so. The cheeks. I mean, with the collars, the cheeks.
+
+[45:40] I found uh the other day I was butchering one, and like it's hard to explain with words, but like the collar goes like into like the bottom of your chin. Yeah, and they typically cut them like right here. Um, and there's this little nugget that came out of the thing. It looked like a blowfish. I'll show you a picture later, but it looked like a blowfish tail because it was the very end of one and the very end of uh another connected to like a bone that's like in the middle of the bottom of the mouth.
+
+[46:10] And I excavated this thing. I felt like that that crazy fish butcher guy on whoever that guy is. There's a company, the one from Australia whose name is gazed me. Yeah, yeah, yeah. John knows.
+
+[46:20] That's escaping me as well. Uh come on, man. What's the padding Paddington's is the name of the restaurant, I think. But yeah. This little nugget of meat that I mined out of the bottom of the chin of the striper, it was just like it was very joyous event.
+
+[46:34] Oh man. So like our stripers, I know that for a while the fishing limits were they're on slot limits because like they were having some issues. Is it is it back up now? Is it good this year so far? I mean, look, I'm not I don't I don't know.
+
+[46:47] I'm not tethered to that community and I don't really follow what the what those you know what that's all about. Right, 'cause they went from for years it was just a minimum. Mm-hmm and then because they were doing really well, and then they went to these slot limits where you know you had to be between certain numbers. In si size wise, or vol or volume both, right? Si volume and size.
+
+[47:10] Yeah, I mean I don't know about from boats, but I know from from surf casting. You know what I mean? But uh man, I haven't cooked a whole striper in a long time. I I love striper though. I also love blue.
+
+[47:21] I love blue fish too, especially smoked, yeah, as in a pate. Um I used to do your favorite fish, shad. My favorite local fish, shad. Oh really? Hudson River Shad?
+
+[47:29] Uh Shad Row? Well, uh I don't I think the row is fine. Yeah. But uh we used to get it from the Connecticut. Oh wow.
+
+[47:37] And uh but uh did I say this on air already? They got the so like they had a a person at this place that used to go River Provisions, which is right on the Connecticut, like maybe 15 miles up from the sound. And um right by the Good Speed Opera House, right near where the S16 train goes. And um I would wait every year. Even after I moved out, I would go back and get shad.
+
+[47:59] And uh the person retired. And they're like, we can't find anyone else because it's the hardest fish to to um fillet. Oh, interesting. Impossible to fillet. I don't think I've ever filled a shad.
+
+[48:09] It's got an extra set of bones. Mm, weird. Yeah, so you can't like no normal human can fill in. That's why everyone just takes the row and pitches the fish. But they're delicious.
+
+[48:19] The the bone structure of cod is pretty weird to butcher. I remember uh back in the Grammar Seed days butchering whole cods a lot and like the structure of that bone was odd. It wasn't it wasn't your typical flat fin fish uh structure. Um but yeah, butchering fish is one of my favorite things to do. Yeah.
+
+[48:38] Love it so much. Yeah. Is that it's so rewarding. Yeah, do you it's so zen, you know? It's just like it's the best.
+
+[48:44] It makes me nervous because it's like it's such a high value thing and it's so easy to f up. Yeah, we're doing Spanish mackerels now and that that meat is so like buttery and soft and and uh those are very tricky and difficult to do well because the the the muscle is is kind of it it just it's really soft and it tears very easily. And it's also sticky, so you gotta always keep your knife wet uh so you can slide through it instead of creating like muck. Um but yeah, that's that's been my like my fun, my fun time in the past couple of weeks, butchering fish. Uh you must smell great when you get home.
+
+[49:25] Exactly. It is hard to get that off. Oh, dude. Uh so uh we have a couple of questions in the past on lobster broth. And you know, we I have opinions on lobster broth.
+
+[49:35] So you cook the shells, you cook them off. Uh I feel that if you cook lobster shells too long, that it goes over a hump and gets bad. Do you do you notice that? Well, to be honest, like I don't even I just like using the the core of it. Like, you know, you you pull that outer shell off, right?
+
+[49:53] And there's not much to get out of that outer shell, in my opinion. And I think that if you use a lot of the outer shells to your point, that stuff breaks down and it starts adding like minerality and weirdness. And it's just like I just want to use like the legs and and that the core of the body that the legs go into, scrape the gills off, and like that's where the magic is. Yeah. What's the uh what's the worst broth?
+
+[50:22] Oh, that's a funny uh something made with a a big pot of marrow bones. Oh, yeah, yeah, yeah. It's the worst. Yeah. Well, it should be is it the worst because it's actually the worst or because it pisses you off the most?
+
+[50:31] Well, both, but it is actually the worst too. Yeah. Yeah. It has no flavor. It's just like, you know, you don't make broth with clean white bones.
+
+[50:43] That's not what bone broth is. Yeah. Well, that's the thing. So it's is a interesting um mentally, we're used to thinking about it's okay to basically cook an animal bone as long as you want or a a a mammal or it or a foul bone. That's my but that's my point.
+
+[50:59] I don't think things like lobster shells work the same way. They're not the same structure. I would argue same with bones. Like you can't, you know, this idea of like I cooked my broth for 48 hours. It's like bad idea, jeans, man.
+
+[51:12] No. It's not good. It starts tasting weird, acrid, and you break down the minerals and the bone and it's not what you want. All right. So what about this one?
+
+[51:20] Because uh I'm a hundred percent agree with you. You're like, don't overwater the stock at the get. Right. And by the way, use of the word uh remi for remouillage. Okay.
+
+[51:30] Everyone's yeah. Oh, and I also um that's not what this book is about, but do you also like a fortified doing doing a s like uh doing like a base stock and then another stock on top, like with the dump your squab into your chicken stock or whatever? Oh my god, yes. But you know, it's very uh you just have to be okay with like the yield on stock already is awful. You know, it's like a ton of work and you get very little, and then to take that very little and then do it again, uh so you just have to be really committed to getting that concentrated broth if you want to do like a double stock.
+
+[52:07] Yeah. But man, it is phenomenal. I love it. Well, we used to do again, like we didn't you know we didn't have to serve huge groups of people, so it was kind of, you know, I'm not gonna say a stunt, but it was good, right? Is like when we would uh like bone out like small birds like squabs, we would roast off those bones, but then we would bag them in stock so that you weren't having to use a lot of extra and you got really good contact with the bones.
+
+[52:32] Nice. And so you uh you got like a high level of extraction out of the bones, even though you were only using the squab that you were cooking. Yep. You know what I mean? Yep.
+
+[52:41] I just did that with uh I just boned out two whole rabbits to make rabbit balantines. Um, and then chopped up the rabbit bones, poured hearth broth over it, and then brought that down and make a gel A out of it and cut it into cubes and served it with the slices of the cold rabbit balantine. Uh and like, yeah, like super dense, and it just feels like candy in your mouth. It's like super like a gummy bear, but a good way. Before the show came on, you're telling me that the what's the what's the new trend with gummy bears that's no good?
+
+[53:14] Just like this it's like all these vitamins, and it's like it used to be you buy a powder that would check all the boxes of everything you need, like the AG1 world. It's like if you just do a scoop of this powder and drink it with water, it like checks all the boxes. It'll give you all the vitamins and all the probiotics and all the protein and all the everything you need as a human in this one powder. Uh and now it's everything you need as a human in this one pack of gummy bears that tastes like sweet candy. Yeah, I don't know.
+
+[53:50] I never tried these gummy bears, I'm sure. Uh, you know, um grooms is called, and they were like just acquired for like one and a half billion dollars because everybody's uh God bless, everybody's obsessed, and they need to get their uh they need to get their candy flavored gummy bears as a health food. Speaking of a billion dollars, how does it feel to be completely co-opted? Oh man. Because honestly, like you should be on a yacht like called Bonehead right now, just like sailing around doing whatever you want.
+
+[54:23] You know what I mean? Like in the book in Broto, I said I wasn't gonna last week I said I wasn't gonna do this, but here I am doing it. In the book, like, you know, it's like, in some small way, I've contributed to the hell of that, dude. Like, ain't no one was using the term bone broth like on the regular until you started doing that. And then all of like the whole foodie, arawani, and then all the way down to like freaking like target level and like you know, shop right level places, like have this stuff now.
+
+[54:54] Yeah. And if there was aisles, if there was uh if there was someone overwatching, you'd be on that boat. You'd have a private jet money. You know what I mean? Yeah, not quite.
+
+[55:06] Yeah. I don't know. So like gratifying, but also irksome. Uh what building building the broth business is like, or like how like not like somehow being able to protect a a wave that you still you know what I mean? It's like watching all the competitors come in.
+
+[55:22] Yeah. I mean, you know, I I don't mind that. I I the frustrating part is just like the marketing world around it, and it's just like it's the wild west with like labeling and like you know, so much broth is made with like pay. It's just there's so much weird shit going on in the broth space, and you can't expect a consumer to be able to understand it or navigate it. So it it's a little it it it's a bit of a uh it it's a bit challenging to like have people say the same thing that you say, but yet you know that it's done really differently, you know.
+
+[56:01] Um, but like ultimately it's like whatever. People like our product and they taste it and they could taste the difference, and that's what you know, that's what we're hoping is gonna make the difference, and like despite all the marketing claims, and this is called bone broth, and that's called stock and all this nonsensical madness out there. Um, there's no solution to that stuff. So we just keep on doing what we do, and hopefully it works. So uh a couple stupid questions before I answer the actual questions people have.
+
+[56:32] Anything in on the Discord, by the way? No, Roger. Okay, so um your your family, mom's side, Tuscan, right? Yes, yeah. Luca.
+
+[56:40] Yeah. Beautiful town. It is so gorgeous. I love it. I had an amazing time when I went there, like crazy stupid, like in that in that piazza.
+
+[56:48] And then like uh we had just gotten back from Pisa, which was terrible, overrun with towards like a nightmare, a complete freaking nightmare. I was like, get me out. I didn't even have time. I didn't even have time to get their chickpea pizza thing because I wanted to get it, but I was like, I must leave right now. Yeah.
+
+[57:02] So we left, we went back to Luca, sun was going down over that piazza, a bunch of burrs taking off, and it's some dudes like singing opera in the thing. I was like, get me a glass of wine and call it a day. You know what I mean? Like totally get me a cheap Al Virgo, I am done. You know what I mean?
+
+[57:16] Um, but uh amazing place. Uh so what's it uh do you hang like uh with the southern like most of Italians I know, like my you know, my family, southern Italian, like uh did the Southern Italian diaspora and the Northern Italian diaspora hang, or are you like nah crap on those guys? You know, my my dad's side is Calabrian. So that's yeah, it's uh um I don't. I mean, look, they're they're very you fight each other, you fight yourself.
+
+[57:42] I mean, the the Italians seem to be very, you know, they're they're the tribal, you know. It's like from floorida, you know, they're very like specific to where they're from, and like it's the only, it's the only place, you know. Um, but like I'm so far removed from that. I mean, I visited there a lot. I mean my mom emigrated here when she was younger and it's just like I'm I'm no authority on on you know what it's like over there well except you cook there professionally I did yeah uh all right so it looks like we're not gonna have time to get into you know what I'm gonna also so chef here was on the opening team started craft all the craft things with Colequio yeah yep you know I never have been to a craft and here's why it freaked me out I hate choice and I was told that there would be too much choice and I was like I can't I can't do choice they're like you're gonna make me choose what sauce goes on this no you choose and so I never went but I that changed a lot but now that was the opening year by the way quickly really because I was around for that people were telling me this it made me nervous.
+
+[58:46] Yeah and I stayed away. Yeah but I should have gone yeah it was it was fun back then you should go to Hearth which is you know yeah go to Hearth because it's it's fantastic. I've been there I've been there many times crazy a long amount of time to have a restaurant 2003. Yeah so let's answer a question uh from Spasco I'd like to lift the acid on my pizza sauce lift meaning increase uh I primarily run blitz can tomatoes with dry garlic oregano a small amount of sugar salt and MSG or fish sauce for Chicago style pan I cook the sauce I like to add the acid use a small amount of white vinegar I like the effect but it can add a bit of sog what do you suggest what's the answer John cook it more yeah cook it more and don't put sugar in it yeah but you know the thing is like people add too much people it takes a microscopic amount of vinegar to pop a sauce you know, or to pop a soup. And that's why like like I mean, I'm a squeeze a lemon guy.
+
+[59:35] I mean, same thing, right? Yeah, but it's a light hand yeah tiniest pit pops it it. It's a miracle. It's like salt in cocktails. It just takes a micro amount to be like, boom.
+
+[59:44] And people are like, what'd you do? Why did it suddenly get better? Sherry vinegar is my favorite for that. You know? Super bright.
+
+[59:50] You know when I dump into I dump sherry into everything, but just because I love sherry. Sherry's delicious. All right. Uh Sasha wants to know the recipe for what I we called a bodega cocktail on Eater in 2012. Dude, Sasha, that was never on the menu at BDX.
+
+[1:00:04] Maybe it was for a day. I literally just made that off the top of my head. I do not remember. I'd have to go find the eater video and think it was like a it was like a Michelada take. You know, but with a lot of clarified stuff in it.
+
+[1:00:14] Aaron S wanted to know, oh gosh, Aaron S has been asking about this drink forever. I'm gonna I I have the specs in my hand, Aaron. Maybe we'll put it on the Discord. Yeah. Anyway, all right.
+
+[1:00:26] Uh Chef, thanks for coming on. Come back anytime. Cooking issues.
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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 Stamp Studio. No one in the studio from the normal crew except my man Joe Hazen rocking the panels. How you doing? I'm doing great.
+
+[0:25] Who's on the phone? Uh do we have someone on the phone? We have no one on the phone. So as far as I know, the entire West Coast of North America has split off and sunk into the ocean. So we got no one over there.
+
+[0:40] Good news though. Good news. We have not just longtime friend of the show, actual longtime friend. Like how long have we known each other? Um 2008.
+
+[0:51] Nice. So almost 20. Yeah. Yeah, nice. Almost 20.
+
+[0:54] Uh Nick Wong. Nick Wong is here. So uh for those of you that don't remember, he was famous for coming on the show once and back on the Voldemort days and saying nothing. Just sat there, said nothing. I asked him a bunch of questions.
+
+[1:10] He said nothing. I'm hoping that's not gonna happen this time because he actually has a restaurant to push. Yes. Yeah, yeah. So I don't think it's a good thing.
+
+[1:18] Also, Nastasha's not here, so she can't egg me on. Uh so uh if you have any, if you're listening live on Patreon, you can call in your questions too, 917-410-1507. That's 917-410-1507. And since I'm the only one here who can do this, uh, the reasons you might want to join the Patreon are you get discounts on things like uh Kitchen Arts and Letters. You get to listen live, you get your questions hopefully and I have to answer like a technical question on drinks later.
+
+[1:45] I apologize, Nick. You don't gotta apologize to me. All right. Uh you get your questions answered, you know, uh hopefully sooner or at all. Because I don't think we even look at other questions anymore.
+
+[1:55] Really, other than the ones that come in on on the Patreon. Uh and you know, occasional discounts, things like Kitchen Arts and Letters, uh, Edwards Age Meats, uh, etc. etc. Uh yeah. So anyway, there you have it.
+
+[2:07] So, Nick, I looked up on the internet and it says you went to this place called the French Culinary Institute. Fake news. Fake news. I looked up on the internet said that you were a director of culinary technology at the French Culinary Institute. Is that true?
+
+[2:25] No. Okay. All lies. All lies. So for those of you who don't know, before we get into, well, I guess we should we'll put it out there because I always forget, but we're gonna talk about the restaurant for a lot.
+
+[2:35] So, like uh, you have a new ish restaurant, Agnes and Sherman in Houston. Uh what neighborhood is it in? It's in the Houston Heights. Right. And how long ago did it open?
+
+[2:46] Uh just over a year ago. We opened April 17th last year. And one of the earlier reviews came in and said, so the theory of operation, correct me if I'm wrong, is it's like diner feel like Asian plus American writ large influences like together in like delicious food. This is wrong. Yeah, Masabanos.
+
+[3:06] Yeah. So so the argument, someone was like, uh, I love it, except for it's not open enough to be a diner. And then they were mad because they couldn't get your food all the time. That feels right. That feels like a criticism we've gotten.
+
+[3:18] Yeah, but then you now you're open for lunch. It used to be you started just dinner, now you're open for lunch and brunch. Yeah. But we're still closed two days a week, so they still hate us. Sweet.
+
+[3:26] See. Yeah. Well, you know, listen, if you does anyone do a high quality 24-7? But listen, I love you diner folks out there, real diners, like 24-7, like old school Greek diners, love them. But does you can't do a high food concept like that?
+
+[3:42] You can't. You need some downtime. I don't got it in me to do that. I don't think I was I don't know that people were, you know, claiming for everyone's like, oh, I want a late night spot. Yeah, you want a late night spot one day out of the week once a month, and then every other time, like, oh, there's nobody here at three in the morning.
+
+[3:59] Right. I mean, but here's the thing. I think you're right, especially for like, you know, food that you care about making, right? However, every like town in Westchester, not every town, but like within a 20-mile radius, there is a 24-hour diner, and it's usually has people in it, at least when I was a kid. You know what I mean?
+
+[4:34] Because they they're drawing from a huge reservoir. Like anyone who is like Jonesing at three within a 30-mile radius, that's the place to go. But Houston's not like that. There's some spots, but I mean, those are all those are all, you know, established. Right.
+
+[4:49] You don't know. You know the spot. I don't yeah. You don't have to do that. I don't want to do that.
+
+[4:53] No. I don't want to do that. All right. Uh another thing, and this is actually fake news. So it's not cool, whatever, you're not allowed to do it.
+
+[5:00] But like Nick came on. I met Nick because when he started at the French Culinary Institute, he joined what we had called the culinary technology internship program. And we probably did things that we should not have done. I don't know what you're talking about. Well, I don't know what you're talking about.
+
+[5:17] So well, just give you an idea. Like when Nick graduated, his gift to me was a set of throwing axes, and the Gurkha was then or the Gurkha was later. Uh I think I got you like a tactical hatchet. Yeah. Well, that was the one we could throw.
+
+[5:34] Yeah. Yeah. I don't know if I got you a Gurkha. I think you had the Gurkha already. So what so then we had this unused, because they hadn't built out the fifth floor yet.
+
+[5:43] So I had a hellhole. So like we were cooking out of a trash room on the fifth floor, and right up by that time and using the Italian classroom. And then we would go up to the fifth floor, which was completely empty, and just throw hatchets at like wooden blocks and use that as a proxy for learning how to cook. Is that accurate? Not quite.
+
+[6:07] We also threw knives. Uh there's a bull whip involved. Yes, yeah. There's some rebreakable karate boards. You know, I still have some of those.
+
+[6:15] So for those of you that don't know, it's incredibly wasteful to break pine boards all the time. But you can buy re breakable boards, and then when things go poorly, you can uh break them and then break them again and again, and they have a repeatable break force. And so you can kind of get a feel for, you know, how you're doing. And you start out with the lower level colors and you work your way up to black. And then you work your way up to multiple blacks.
+
+[6:45] And yeah, we probably shouldn't have done many of the things that we did. Here's another thing that you can't do anymore, I don't think, or shouldn't be able to do anymore. Like everyone the nickname thing kind of died out. It it used to be everyone had to have a nickname. And a special talent.
+
+[6:59] The special talent stayed for a long time. So everyone we felt it was kind of like a team. And so to come on the team, we we made everyone have a different special talent. Only a few people ended up keeping their nicknames, like gutter ball. But like the talents, like were real.
+
+[7:14] Like Nick didn't have a talent for a long time other than like working hard and cooking well. Which a what a stupid talent. So dumb. So dumb. Yeah.
+
+[7:30] So, you know, we had like, you know, like one guy's special talent was that he had is not, I won't even say. But anyway, like, so like uh point being, what was it? Was uh who did cartwheels? Was that Mindy? It was Mindy.
+
+[7:41] Yeah, Mindy could do cartwheels between rows of chairs. Yes, between a very narrow aisle of chairs. Yeah, correct. Yeah. Um, so Nick didn't have a talent, and we were riding him pretty hard.
+
+[7:55] Yes. And he's like, All right, listen, I'm gonna they would they had a hot dog eating contest. First annual, first annual hot dog eating contest. And I was like, yo, this is your chance. He's like, What?
+
+[8:07] I was like, You're gonna go win this contest. He's like, I will. I'm like, you win this contest or you don't come home. It was like basically it's like that is your skill or your toast. Of course, it wouldn't have toasted you.
+
+[8:17] Yeah, but you won. I was not gonna lose though. Yeah, you won handily, yes. You crushed them by like 30 seconds, yeah. You obliterated them.
+
+[8:25] And for the record, it was not a how many can you eat? It's how fast one 30-inch hot dog. That's how that that was. And you just obliterated people. Like after you left, because the program's only like six months or whatever, after Nick left, and he was already working at Sanbar full-time, I think.
+
+[8:45] Yeah, uh, they had the contest again. And I I had to go defend your honor on behalf of the team. By that time, they had moved to a how many can you eat in a fixed time limit, and again, we wet the floor. So showing that like our team does it when we need to. Yeah.
+
+[9:03] But you can't make people have a special skill anymore. No. It's like boarding on hazing. Yeah. I mean harassment at least.
+
+[9:13] Yeah. Like m yeah. But I mean, we was it in good fun? I think it was in good fun. For me it was good and good fun.
+
+[9:20] Yeah. I don't think we like no one actually had to leave because they didn't have a special talent. My special talent wasn't actually that I could eat the hot dog really fast. My special talent was I said I would win and I went to go win. I did the thing that I said I would do.
+
+[9:34] Right. That was my talent. Which is, by the way, incredibly important. And something I think people don't do anymore. Like I feel like ha like saying you're gonna do something means you're gonna do it a hundred percent isn't a thing anymore.
+
+[9:48] Yeah. I'm just I'm I'm doing this right now. Yeah. Doing it. Oh yeah.
+
+[9:51] If you're ever gonna go work for Nick, PS, like what he likes the best, his favorite thing is if he is doing something and then you ask him how to do the thing that he is literally doing in front of you right now. So if you ask him, how do you want these things chopped while he is literally chopping the thing? He loves that. It's my favorite question. My favorite.
+
+[10:17] Yeah. At which point he will say to you, I'm I'm literally doing it right now. You look, it I'm literally doing it right now. The one thing I will t say, I didn't I didn't teach Nick much except for this one thing. If you have a station and it's totally hosed.
+
+[10:34] Yeah. Like just like totally messed up. What is the proper thing to do? You leave and find a new station that is clean because it's faster. Just go to the next clean station.
+
+[10:46] Why do you what why do you have to worry about cleaning your old station when there's a brand new shiny one that you can get dirty? Yeah. Uh that's terrible advice, people. In case you didn't know, terrible advice. We have a call or call, you're on the air.
+
+[10:57] All right. Uh got a question about uh the spins all on continuous mode. Okay. Um, for like a large 20-liter batch or just a large batch, when you blend everything together and dump it into the camber. After you let the pec mix kind of set for a day, kind of striates into clearish liquid and then a big splop.
+
+[11:20] Are we meant to mix that back together before we process it? Or not matter. No, do not, do not. Do not like in fact, if you can wait, that's even better because all of that stuff that's clear, you've just been saved a whole bunch of work. Just stick the pump into it and pump it directly into your I'm done.
+
+[11:38] Or if if there's floaty crap on top, you can't, then you have to pour if there's floaty stuff on if there's floaty crap on top, then you have to like stick the pump in and just pump the clear stuff out without putting it through the rotor at max speed. If there's no crap on top, just pour all the clean stuff into a bucket, and guess what? That stuff's good. And then you only have to spin like half. Like most of the time I find that you you if you have the time to let it settle, you only really need to spin like a third to a half of the total batch because you can usually get a a a pretty hard settle out of it, and you should always take that win.
+
+[12:18] Cool. All right. Winning. This is the first time we've done straight just tech support, which I kind of appreciate. I'm sure your listeners also appreciate it too.
+
+[12:30] We have another caller. Caller, you're on the air. Hi Dave. Hi Nick, this is Angela. Who?
+
+[12:38] Angela Garbitz. Hi guys. What? Uh I don't no. No.
+
+[12:45] Wrong number. Who? No. Oh nice. What's up?
+
+[12:52] Hello. Um hi Nick. I was just wondering how many opportunities that Agnes and Sherman you've had to uh push any equipment down busy roads. All right for before you answer this, Angela Grobotz was on the show once for her when her cookbook came out and she runs a uh a popular inclusive bakery in uh in uh Lincoln Lincoln right Lincoln uh where possibilities are endless even though they have changed the motto of your whole state which is the reason maybe I haven't been there yet it's not for everyone is that really what the motto is now unfortunately it is yeah the motto of your state is it's not for everyone I am yes I think we talked about this on the last pod I think the possibilities unfortunately not for everyone but the possibilities are endless at Agnes and Sherman I do know that because I have been there. But hold up hold up hold up and I haven't I know that's a slight dig but listen hold second before we go into that so like you run an inclusive bakery that is for everyone in a state that is like says as their motto that they're not for everyone.
+
+[14:04] So is that a clash? The good thing is that the state politics also makes sure that the state is not for everyone. So it's nice that they're kind of in line with the state motto. Right. Right.
+
+[14:18] But yeah, the bakery's great. Colin rod's great, but I miss you guys, and I had to call in. Nice. Uh I told you uh a couple of months ago I biked past a place that said they were opening an inclusive bakery, and I don't think they gave you your your money. People need to hand you money.
+
+[14:32] It's like no one hands Marco money when they make bone broth. People need to hand you money. Yeah. What are you gonna do? I don't know.
+
+[14:40] I guess not get money handed to you. That's that money's not for everyone, you know. It's not for everyone. The money's not for everyone. Yeah.
+
+[14:47] So Nick and Angela were Nick and Angela were interns at the same time, and we would have to push heavy equipment at all. Have to? Did we have to? I mean we have to. I don't know if we had to.
+
+[15:00] But we did take, was it the was it the vacuum? It was the chiller. Did we take the there's a couple of there was a couple of scenarios. I once pushed a full size, like the huge multivax size vacuum from Del Posto to the FCI, uh on those crappy cobblestone roads full of anger and hate. But uh the one that I remember that we all did was we went to Taylor.
+
+[15:31] Yes. And we wheeled Taylor. We wheeled a chiller, a rotovap, and like a whole bunch of carts. And for those of you that don't know, if you've ever worked at a culinary school, here's what you are not allowed to take out of the building. You're not even allowed to like sequester them in your area, carts.
+
+[15:48] Carts are like money. Like carts and lexans are like money. If you have a cart, because a culinary school is actually all about getting food from point A to point B so that all the students can cook it. So if you take carts, you are widely hated. I'm gonna tell you this.
+
+[16:06] I was widely hated because we took so many carts all the time. That's the only reason. Do you think that that's why they put you in like a storage closet? I feel like I because they put me, it was I wish it was storage closet. It was a trash closet.
+
+[16:22] Uh I I I I feel like that also made me feel okay about doing things that I shouldn't ought to have done. Also, for those of you that know me, I'm not so good with uh what are those two like communication and admin? Would you say that's fair? Amongst other things. Yeah.
+
+[16:38] Yeah. Yeah. So I would just go into the storeroom and take crap. And they really hated that. I'm not talking about crap that they needed to order.
+
+[16:44] I'm talking about spices they had anyway. No, because you don't need to order spices. Dude, they have like 50 things of coriander, and I'm smelling them all to see which one is the good smelling coriander. And they're like, What are you doing? I'm like, Well, half of these are trash, dude.
+
+[16:58] I don't want the trash ones. And then they would give me the stink eye. You know what I mean? Yeah. All right.
+
+[17:04] So are there any communal storage closets that you can take from? Can you take do you wish that you just had a place like that where you could just run and get all his black beans? Literally, they're all his. Yeah. Everyone in Houston belongs to Nick.
+
+[17:22] No, you're like everything in his envelope is at his command, right? So like he would never walk up and short someone on some crap they needed for service, because in the end, that shoots him in the foot. But if he wanted to, he could be like, Get give me those scallions. It's a lot of power. By the way, it's a lot of power to wield.
+
+[17:40] I watched a video of you showing someone how to make your scallion waffles. And do you actually slice your scallions backwards like a brute? No. Wait, what's backwards? Dark first.
+
+[17:57] Oh, yes. You slice dark first? Yes. Green first. Really?
+
+[18:02] Yes. Huh. Okay. I I don't want to make a tangent Tuesday out of Nick's time. So I'm gonna get off and let you guys go.
+
+[18:10] But I just want to say that we went to opening night at Agnes and Sherman, friends and family. It was incredible. And Nick, if you can't shout out one of your best friends on one of your mentors and best friends podcasts, when can you? Nick had been talking about Agnes and Sherman forever. And not the specific name, but the concept and the time and energy and focus and dedication that Nick put into that.
+
+[18:36] Incredible. I could never do it. Incredible. And that first night, you know, you always expect there to be like bumps and like it's gonna be great. That's why you do friends and family, it's people you love, people you trust.
+
+[18:48] There was not one bump from our side, it was perfect. It was amazing. It was so good. And I expected it to be good, but we were all blown away at the table. It was so good.
+
+[19:00] And I'm just so proud. I'm so excited and so happy, and I think it's great, and they're getting so much recognition, and they should. So that's mostly why I called in. Nice. So you didn't like it.
+
+[19:12] I thought that overall it could have been a lot better. Um there was not a Hot Wheels racetrack for my toddler. Um, but you know, other than that, I thought it was pretty okay. Nice. Thanks, Angela.
+
+[19:26] Room for growth, Hot Wheels. Trying to trying to be like you and be for everyone. Even when people tell us we can't be for everyone. I'm really happy for you. And Dave, thanks for giving us the opportunity to be friends and to build kitchens and communities and food that really try to be for everyone.
+
+[19:45] Well, uh I appreciated working with you, and like uh the best part about that job was the team that we created. So it was uh special. We had a really good time. Yeah. You were especially good team that that section, like that chunk that like we were running on a whole bunch of still special skill.
+
+[20:04] We were the best. Yeah, what was your special skill? I didn't have one, unfortunately. Come on. She did.
+
+[20:08] But she did have one. What was it? I don't know what it was. I could do the alphabet backwards, but um, making sure that you could take the class sometimes. Remember, your skill is you could drop it like it's hot.
+
+[20:18] Remember? That was your skill. Yeah. Yeah. Getting a little old for that.
+
+[20:22] But I do have somebody here prepping for a pop-up, so I should go. But you guys are the best. Nick, I wish I could be your pop-up there. Have a great time. I can't wait to listen to this episode.
+
+[20:32] Oh, yeah, I should mention I think his pop-up is sold out, but he's doing it or almost sold out. Uh it's at Golden Diner downtown with uh Sam, who we had uh on the show last year, maybe when he when he was opening Goldenhoff. So you s you slip. Okay. So you s you slice your things what I like.
+
+[20:52] I always go white first. You go green first. What do you do with the white? Then I cut the white. I cut the green, then I cut the white.
+
+[21:01] What do you do with the sad crappy part of the green? It's like all split and nasty. Cut it off, throw it away. And do you cut it as wide as she does you? Are you a wide flat?
+
+[21:12] I try to go thin thin flat, but also as I've gotten older and I'm less uh rigid in my thoughts. Different applications of different sizes of scallions are okay. Nothing they don't all have to be paper thin scallions. I see. I'm sure somebody on the internet is gonna be like, what a hack.
+
+[21:32] I made a made a potato salad the other day, and the person who was working with me in the kitchen, I I was putting some scallions in, and the pieces were big. And I was like, oh that's the wrong application of a big scallion. I was like, oh. But then I had to be okay with them being randomly recut into pieces instead of into you know, discs. Yeah.
+
+[21:57] Or moons. And you know what? It it was fine. Do you know what it tasted? Fine.
+
+[22:06] So like like my whole life like like inside, something deep inside was like, and uh, yeah, it was fine. You gotta let it go. Yeah. Do you know what I add to everything now? I said this on the air about a million times, but I'm gonna say one more time.
+
+[22:19] I add grated radishes to everything now. What what kind of radishes? You talk like daikon? No, no, no. Like, no, like standard, like euro garbage, filth salad radishes, not like fancy, not like you know, you know, red butter, like like ball-shaped, like in a bag, 89 cent radishes.
+
+[22:38] I s I grate them in my salad master so it's like, you know, like almost like a latka grate, and then like I can't cook with a lot of raw onion in my house. Because I have people who don't tolerate it. And so, like, where do you tolerate the raw radish? Yes. So where where because the raw radish doesn't like come out of your skin, it doesn't like affect like all of that.
+
+[22:59] Like it's not like a long term, it has like aroma and a bite, but it doesn't have a long-term presence. And so anytime that I want crunch and like some like spiciness, I'll add like a little bit of something like a scallion and then a bunch of grated radish. So my potato salad had grated radish in it. Don't hate me for it. You know what I mean?
+
+[23:21] I'll have to try it next time. I mean the grated rash and potato salad's new. What's not for everyone? What's the what's the nutritional value of uh of radish? I think probably zero.
+
+[23:31] Like black pepper. I think it's like zero. Yeah. I mean, it's like I think it's like one of those things where bigger water. Yeah, maybe it's healthy.
+
+[23:38] Maybe someone believes it's healthy. I don't I don't believe in things being particularly healthy for me or unhealthy. Yeah. So long. My earlobes now like on the floor, and I didn't even have to use those like stretchy, those stretchy earrings for it.
+
+[23:54] You know what I mean? It's like I'm like Dumbo. I can fly. I believe I can fly. You know what I mean?
+
+[24:01] All because of radishes. Someday I'll eat carrots until I turn orange, which wouldn't take much. I'm so pale. Like I'm already basically orange. Yeah.
+
+[24:09] You know what I mean? I have straight beta carotene powder, which is the strongest orange. I bet you two spoonfuls of that. And if it if it doesn't do something horrible, like put me in the hospital, I would go straight orange. I bet you I will go straight orange.
+
+[24:25] Maybe I'll do it for one of the shows. I have to look up whether it's dangerous. No, you don't. Just try it. Just try it.
+
+[24:31] Just do it. You're not a coward. Coward. Run, coward. We were talking about that before the show.
+
+[24:37] Anyway. All right. So I have some questions in for you. Let's get to questions first. First of all, Agnes and Sherman, as Angela said, restaurant named after your parents with your started business partner and friend, now fiance.
+
+[24:48] Yes. So what's that like? That was a very big surprise. Um, but it we've been friends for over 20 years. So it really feels like a big step, but at the same time, not like a crazy step, because nothing about our dynamic has really changed all that much.
+
+[25:06] Really funny. So, what made her want to be in the restaurant business though? Uh, she got burnt out of working in corporate tech. So I was like, and you know, since we've been friends since college, she's always said that she's she'd be willing to help me open up a restaurant when the time came. And then the time came, and I was like, Do you still want to do this?
+
+[25:26] She said, Yes. I was like, this is a very bad financial decision. This is the worst financial decision of your entire life you're about to make. You give me the money that you would want to invest in a restaurant, I'll put in a dumpster, I'll throw some gasoline on it, and I'll light on fire. And you can warm your hands by that fire.
+
+[25:41] That's the best thing that you can do with this investment. And she's like, I'll still I still want to do it. I was like, all right, I warned you. That is the best case scenario because then you get warmth. Yeah, you get warmth, and no one complains.
+
+[25:50] Yeah. You know what I mean? Everyone loves a dumpster fire. Oh, god, yes. Especially like outside, like if it's like not quite their neighborhood, if it's almost their neighborhood.
+
+[25:58] Yeah. You know what I mean? Yeah. You don't want it like right next to your house. Yeah, no.
+
+[26:03] No. But uh, all right, okay. So uh, did you know my theory? I know you do, because I've told you. Interesting thing about fiance is that it is the least permanent of all of the relationships.
+
+[26:19] So to me, I never used fiancé. I never said it. I said my girlfriend and then my wife, because I didn't want anyone being like fiance. I'm gonna try to, I'm gonna try to go for it. Because I feel that like people they hear fiance or the person's fiance, they're like they're like they're at that moment.
+
+[26:37] They've made the decision, but they're thinking about it. So it's a good time to attack. So I was like, nah. Who's trying to attack you? Not me.
+
+[26:45] Like, you know, like I I wasn't the catch, you know, in in this scenario. We're aware. Yeah, yeah, yeah. We're aware. So I was like, I was like, yeah, no, no.
+
+[26:52] I'm not gonna let I'm not gonna let on. I'm not gonna let on because I don't want anyone like being like, uh I'm gonna see how sure she is about marrying this dude. Because I know, you know, if it's boyfriend, you know, you don't really want to go in on that because like you don't know what's the dynamic is messy, whatever, right? Fiance, you know they're about to either like, you know, do their business or get off the pot. You know what I'm saying?
+
+[27:13] I do know what you're saying. That's the time. That's why. No. No.
+
+[27:18] And I know people that have done it. I know people that have gone down the finance route and they're you know what I mean? I won't call them out unless they tell me I can, in which case I'll come back and tell you who it is. You all know who it they are. It's it's like a it's people you know.
+
+[27:33] Anyway, so uh so nice. So uh are you gonna get married? Are you gonna use your kitchen to do the uh wedding? No, why would I do that work? You personally get someone else to do it.
+
+[27:44] It's still at work. The physical big thing. What are you gonna do? Don't know yet. We'll figure it out.
+
+[27:48] You know what Wiley did, Popeye's chicken. That sounds amazing. Yeah, I love Popeyes. He just they rented a big hall and they called Popeyes and they said, bring all the chicken. And they brought all the chicken, you know.
+
+[28:01] They had uh a friend of theirs make a cake, and then they brought all the chicken. I mean, that sounds great. Yeah, right. 'Cause like, especially if it's a lot of food weasels. What's one way to get them to shut up is to just give them something they all know what it is that they're like, oh, strong move.
+
+[28:20] But they're like they're not like it's it's kind of like a reverse flex. You know what I mean? Yeah. Yeah. Who's gonna complain about Popeyes?
+
+[28:28] A bad person. Well, they're not gonna be the wedding. Ding ding. No one that you would invite to the wedding would complain. Yes.
+
+[28:34] Yeah. Popeyes. Clearly the best of the chain fried chickens, I think. Yeah. And the winner of the chicken sandwich wars of 21?
+
+[28:44] Is is that a real thing? There's the big old like it was uh what? Chick-fil-A versus Popeyes versus like I think Wendy's or something like that, because Popeye's got in the chicken sandwich game. People were lining up and like getting like punched in the face for like cutting in line. It was like that swatch AP collab that just happened.
+
+[29:08] Someone got punched in the face? Amongst other things. Nice. I got punched in the face by a biker once. I remember this.
+
+[29:14] Wasn't about Popeyes though. Yeah. Although guess what? It was right in front of a Popeyes. Maybe it was about Popeyes.
+
+[29:21] Maybe it was about the Chick. Maybe they thought that you were cutting them in line for the chicken sandwich. It's like not today. Not today. Pow.
+
+[29:26] Yeah. So they beat Chick fil A. I mean, they both still exist. I've never had a Chick fil A sandwich because I don't think I have either. I'm not gonna go there.
+
+[29:35] I don't know. I don't I don't go either. I'm not gonna go because if you if you if you if you have to hate on people that I consider to be in my community, that I don't have to go. And am I wrong? Also, there's Popeyes.
+
+[29:46] There is Popeyes. Yeah. Um Chick fil A is weird chicken. Is it? Yeah, it's weird.
+
+[29:51] I've never had people love it. No, I mean it's good, but it's a little it's a little weird. The texture or is it what what's the it's like too young. Whoa. Whoa.
+
+[30:02] I'm gonna say a little too. You can't see not for everyone. I'm stepping back. It's not for everyone. Not for everyone.
+
+[30:07] All right. Uh all right. So I have a question in from Mike on the Patreon that's about hot dogs, but I think Michael's a little confused because a hot dog person, uh, she's coming on not this week, in a couple of weeks. Uh Faraday's coming on for with her hot dog book. June 9th.
+
+[30:21] June 9th with her hot dog book. And you you we will ask her the hot dog questions. Although I will tell you this as a spoiler spoiler alert, because I've read the book already. She does not recommend specific hot dogs, usually. Like unless it has to be something from a neighbor.
+
+[30:39] Like, she'll call out the fact that Vienna Beef is a a brand of hot dog in Chicago. You know what I mean? But I and I don't know, I'm gonna ask her about it when she comes on. I don't I think she wants to be more inclusive, so she doesn't want to make you feel like if you can't get the hot dog of note where this hot dog comes from, that you can't make this hot dog. So it's more about the the bun and the toppings list.
+
+[31:02] You know what I mean? Anyway. Anyway, I'll say that. So like we can ask. I'm sure she has tasted many of these hot dogs and probably has personal opinions, but you will not get them from reading her book.
+
+[31:13] Maybe another reason to tune in. Do you have a do they have any hot dogs of note in Houston? Nah, not that I can really think of. Is it a hot dog town? It's uh it's a big pho town.
+
+[31:26] Yeah. Becoming a big barbecue town, becoming a big pizza town. A lot of lots of good pizza places opening recently. Like good or good with air quotes? No good.
+
+[31:35] Yeah. Good period, no air quote. Not air quote. No hot dogs. I'm also not a hot dog guy.
+
+[31:41] I'm a burger guy. If it's burger's hot dogs, what are you choosing? You're at the barbecue. Don't do that to me. Do the barbecue.
+
+[31:46] You get you choose one. Who's doing the barbecue? Doesn't matter. You can't. That's that's not a condition.
+
+[31:52] I need to look and see what they're because like there are things people can do to burgers that make me not want them anymore. There are things people can do to hot dogs that make you not want them anymore. That is true. Like, what's your what's your what's the biggest crime? Biggest hot dog crime and biggest burger crime.
+
+[32:08] Biggest hot dog crime. I'm not a big blended meat, like a chicken pork if it's like it just looks weird. So you're like an all beef. All beef. Gotta be an all beef.
+
+[32:18] All beef. All right. Huh. But uh you don't care like that they leave it on the grill forever and like it turns into like basically like half jerky. That's not what bothers you is the fact that there's chicken in it.
+
+[32:30] It's the it's a weird texture flavor thing. You know what's a weird texture favorite thing is cutting up hot dogs and putting it into your burger meat and trying to make a hamburger out of it. Oh. Oh. Who does that?
+
+[32:40] I tried it once. Oh. Didn't work. Needs the meat glue. Uh Nick, can you meat glue your face to your hand?
+
+[32:48] Yes. Yes, you can. Dave, how would I go about meat gluing my hand to my forehead? Oh, it's very simple, Nick. What you do is is you uh you take a whetstone or a sandpaper, and you rub it on your forehead until you're bleeding.
+
+[33:03] Then you do the same to your palm, then you apply meat glue to both surfaces. Then you put your palm on your forehead and you have someone wrap a an ace bandage around it, and you wait for four hours. Then you're good. Yep. So we used to do, we can't actually say the real thing because it's a family show, but like we used to do demos.
+
+[33:24] Like w one of the most fun things about the intern program was is that we've had a crazy unlimited budget to do demonstrations for students to show off like what can be done. And so we were uh we had also great chefs coming in and doing demos from their actual kitchen restaurants, but like so like the interns, we would get together and we would try to figure out like cool, fun things to do with fundamentally unlimited budget. So like, you know, live live king crab, like just crazy stuff, ekigime, like with nuts. Anyway, so uh we use meat glue a lot, which is as you know, anyone who listens to this knows is the is the enzyme transglutaminase that can bond meats together. And so always a new student, because you get a new crop of students all the time.
+
+[34:09] Like a new student would be like, Can you accidentally make all your hand to your to your forehead? And like the Nick would always like if no one asked it, he would just ask it. He was just ask it. And then we had the standard response. The other one, which we can't say, we could do a clean version.
+
+[34:25] Yeah. You're like raise do a clean version. So like I'm a plant in the crowd at your demo. Right. Yeah, right.
+
+[34:30] We plant so everyone's wearing their whites anyway, so it's fine. Like he you can't tell who's a student and who's working if you don't know. Any questions? Yeah, I got a question. Oh, yeah, well, what?
+
+[34:41] Are you frigging kidding me? Are you freaking serious? Yeah, and you have to say it at the end of the demo, and that's it. And you have to have a real angry look on your face and like uh oh, we always wanted to do it to someone else too. We never did.
+
+[34:54] It's so rude. It's so messed up. Yeah. Are you serious? Are you serious?
+
+[34:59] Yeah. And that was it. That's the only question. Are you kidding me right now? Yeah, yeah.
+
+[35:03] It's like everything you've done is trash. It's filth. I do remember my most memorable demo with you when I was a student was it was during New York Food and Wine. It was being hosted at FCR or one of the events, and you're showcasing how to use a rotive app, the one that you had built and Frankenstein's off of eBay parts. And maybe 10 minutes before your demo started, you realized that the gasket had broken.
+
+[35:28] So the seal on the rotive app was not working. And like, well, we can't find this very bespoke piece that you found on eBay. And what you did is like, I'm in a French culinary school. What do I have available to me? You know what I got?
+
+[35:42] Tempered butter. So you slathered tempered butter all around the seal and it held. It held long enough for you to complete the demo. I was like, this is insane. This is next level MacGyver.
+
+[35:54] We got stuff done. We just got stuff done. Which is, I guess, also semi-a good lesson. Yeah. Get it done.
+
+[36:01] Yeah. You but like that's like during that time was when I developed what I hope is just the right level of anger to make you fruit, make it through those situations. Yeah. My wife hates it when I get in that mode. She's like, you're in that mode where you're just gonna get it done.
+
+[36:16] I'm like, yes. Yes. You know what I mean? I I call mine spite mode. I'll do this just to spite you.
+
+[36:23] Yeah. I'm gonna get it done. Uh also, funnily enough, I was talking um to somebody about this a while back of like of all the mentors and bosses and chefs I've ever worked for, you're the only one that I actually still like keep in contact with on a very regular basis because believe it or not, you're the least problematic, which is hilarious. I have different kinds of problems. Yeah.
+
+[36:48] Different kind of problems. You know what I mean? It's fun to deal with people who have different kinds of problems. Yes. Um.
+
+[36:54] All right. Danny G wants to know. So we're gonna go over. I I I took the liberty of printing out your menu, and we're going to go over it and uh just like shoot the breeze on the menu. But uh Danny G wants to know can you ask Nick, how can I make the cheeseburger fried rice at home?
+
+[37:10] That stuff is wild. It's like eating a cheeseburger. However, it's rice. But make it rice. But make it rice.
+
+[37:17] Also, can you ask about the scallion waffle, so crispy and delicious? What waffle iron you use? We use the Carnival King Belgian waffle maker. It's the double waffle maker that you see like at like a hotel brunch. Right.
+
+[37:33] We've burned through like four of them. With a timer? There is a timer, but we don't really it the timer breaks within like a couple weeks of us opening a new one. Dude, you have to try. It's not worth it for the money, but you have to try one of the HVDs.
+
+[37:48] What is this? What's an HVD? It's a $4,000 waffle iron. Okay, I think this is the Waffle House button because I looked up. Surely Waffle House must have like some sort of tank of a waffle iron.
+
+[37:58] I looked it up and it's like, it's like $4,000. Like, ah, no. HVD is God's waffle iron. It's four grand. It's CNC cast iron.
+
+[38:07] Like, not just cast, CNC cast. So they cast it and then they CNC it, so it's perfect. It weighs 90 pounds. The waffle iron for a single unit weighs 90 pounds. Just just the metal.
+
+[38:18] Or do you mean the whole unit? The whole thing, but it's not like a bank of them. It's just the one, 90 pounds. Uh the second level from that is uh Krampus makes one that's like 1,200. But like, I've never used the cramped one, so I don't want to talk smack about it.
+
+[38:37] But like if you go to Belgium, the one they all use is the HVD, I have the A57. But like I have it in one 110. It's not quite fast enough. So you need to wait in between, but if you have the 220 version We go through waffles so fast that we don't we can't make them we have to we have to cook them a little ahead of time in the flash but it actually works out better. Flash them in the oven.
+
+[38:58] Could we crisp them up? Yeah. That's why so uh Danny that's why they're so freaking crispy dude. We also replace part of the flour with cornstarch. I saw that.
+
+[39:08] And I also noticed you have both baking soda presumably to neutralize the buttermilk and yeast. They are a yeast risen. So at least you're doing a yeast at least you're do you're doing a yeast risen waffle and I love the flavor of yeast in a waffle. Yeah. The the yeast really helps with the just the flavor development and then also kind of like eats it away a little bit so it's like a little more tender.
+
+[39:29] I now do you do any like uh pre-areation or do you zap the batter with a with a blender to get air into it so that the yeast has like pre-bubbles to work on? No. We just mix it all up, let it hang out, it does its own thing. And then we finit we finish yeah four to six hours or you know we can also get it and just leave it overnight to ferment. Well okay I was gonna say like how long's the window like but if you're sandbagging you can kind of get like a bunch done are you still making them throughout service or do you sandbag the whole service?
+
+[40:00] You mean cooking the actual waffles. Yeah. Uh throughout service like we don't I'm not we sell a lot of waffles so it's like you know we're maybe like four five waffles ahead. Okay so Agnes and Sherman is doing a pop-up I mentioned this I think already at Golden Diner downtown my neighborhood, uh uh, you know, Sam who's on the show, that they're known for their giant pancake. So are you gonna have giant pancake versus versus Skyin waffle?
+
+[40:24] Well, it's gotta be versus why can't why can't they just hold hands? Uh that's not how things work. We're for everyone, Dave. Uh I don't know if you know this, not for everyone. By the way, Danny G, the hamburger fried rice tastes like that because we make a hamburger tate to season the rice.
+
+[40:39] So we cook a bunch of ground beef and deglaze it with some tamari, reduce it down a little bit, let it sit, and then strain off all the fat and meat and use that as the seasoning for our fried rice. So the beefy flavor comes through. When do you add it? Right at the end. Just like you're making fried rice, whenever you add soy sauce, we add that.
+
+[40:57] And what rice do you use? Uh just jasmine. And do you cook it the day before and then use it the next day, or do you do it fresh? We cook it like a couple days before and just let them hang out, dry out in the fridge. Now, do you break it up beforehand or break it up right before you fry it?
+
+[41:10] Break it beforehand. Yeah. Before it, yeah, because like don't you hate when there's a clump left? It's like it's like a a rock. Yeah, it's and then like you try to break it up and it shoots out of the yeah, it's a pain in the butt.
+
+[41:22] Hate. Now egg in, egg with both. Egg in? Hmm. I start it goes eggs, then onions and cooked ground beef, then rice, then the hamburger tate and the iceberg lettuce.
+
+[41:41] Iceberg is a good product, as we all know. People who hate on iceberg lettuce, they need to they need to rethink their life choices. It's like, you know what, people who I love icebergs. People who hate on butt button mushrooms, why are you hating on button mushrooms? They are delicious.
+
+[41:55] Just because they're common doesn't mean that they're not good. Take this one. Uh do you agree with me or disagree with me? All mushrooms. I love all mushrooms.
+
+[42:04] Right. Why hate a button mushroom just because they're there all the time? Sounds like a skill issue. They don't know how to use the bunchrooms. Right.
+
+[42:09] Or it's like one of these people, it's like it's like the kind of people that like hate everyone around them. They think that everything that they don't have is good. You know what I mean? Just because you have it doesn't mean it's not good. You know what I'm saying?
+
+[42:19] They're not for everyone. Not for everyone. Well, they are for everyone. Button mushrooms are for everyone. Now, on the rice, back to the rice.
+
+[42:26] Uh, Mindy, who was uh, you know, the person who was uh a student and then ended up like you know running the the program, the culinary program with me. She always wanted to know what format the egg was going to be in a fried rice. So she wanted some that was kind of mixed in like a glue, and she wanted some that was like omelet shreds. I like in at the beginning, and then you throw all the rest of the stuff and it breaks up the egg. But are they still recognizable egg or does it become that like thready?
+
+[42:59] It's not gluey. No, it's not gluey. It's discrete pieces of egg. Alright. And uh wait, was there cheese on top?
+
+[43:07] I don't remember. Cheese on top. Cheese on top. We scored a little patty melt sauce on top, put two pieces of American cheese and some sesame seeds on, throw it in the cheese melter. What's patty melt sauce?
+
+[43:16] Is that ketchup with onion in it? Pickled onion, some paprika, mayo, garlic powder, onion powder, some other stuff. I don't really remember. Cooked onion? Uh pickled onion.
+
+[43:26] Pickle, pickle, pickle, pickle. Blended. Pickled red? Yes, pickled red. Man, we went through a lot of pickled red onion back in the day.
+
+[43:35] What was your least favorite thing we did at the French Culinary Institute? Um You weren't there for ketchup chocolate, right? Uh I I heard about ketchup chocolate, ketchup chocolate. That was everyone's least favorite. Who was there at that time?
+
+[43:52] I don't know. Of the stuff that we did, honestly, the the gelatin uh clarification, just because it's just kind of boring. Like you said it and it's like, okay, now I get all the stuff thought. It does suck, especially if you have to do a lot of it. You have to like take up a whole bank of refrigerators just for the space.
+
+[44:10] Can we talk about pressed duck or can we not talk about pressed duck? We can talk about it. Can we, though? I think we can. What's the statute of limitations on that?
+
+[44:18] Uh so at the French Culinary Institute, it's French, P.S. Uh was. Was French. They had a duck press that Daniel Bellou had given, I believe, to I think like Jacques Papin who gave it to the school. So we had this duck press in the library.
+
+[44:37] And no one used it. So for those of you that don't know, in uh in a this famous restaurant, uh Tour d'Arjon in Paris, they get ruined from ru I don't even know how to pronounce we don't have John here, so he can't pronounce it for us. They get these ducklings. They this is how they do it. Don't get mad at me about it.
+
+[44:56] They asphyxiate the duck when it's young, the Kennetons duckling, so that the blood stays inside because what they want to do is par roast the duck and then put it in this press and squeeze all the juices out of it, and then then they well, first they cut off the breast, then they cut off the legs, then they put the carcass in, they squeeze it, and then they make a sauce from the stuff. And so students wanted to do it. Is this accurate so far? I don't know if the students want to do it, because I don't think they knew that it existed. Well, people.
+
+[45:25] Someone someone said what's this duck press for? But I could not be involved with it. We got in big trouble. I I don't remember. I think I was already graduated by the time you did this.
+
+[45:33] I thought you did. I thought you were there with Ross going to get the duck. I think you I I don't know. I didn't I didn't go. I know that it had been acquired.
+
+[45:44] But I didn't I I was not a part of the case. If you weren't if you weren't there, we will not discuss it. We will not discuss it if you weren't there. Um save that for the patriot Patreon. Yeah, yeah, yeah.
+
+[45:53] Also, Danny G wants to know when are you going to get me down to Houston for another event like you did at UB Preserve back in the day? Uh have I even been to Agnes and Sherman? All right, don't rub it in, Danny G. Don't rub it in. I don't know who this Danny G person is, but apparently he's an OG at UB Preserve.
+
+[46:10] Yeah. So all right, are we ever gonna do a a thing? Are you gonna come and do a thing with us? Yeah. That's up to you.
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+[46:18] I already invited you. You already forgot. No, we need to find some sort of liquor company who will pay for it. If you're listening out there, liquor companies, Dave Arnold, the liquid intelligence man himself is looking for a sponsor to come down to Texas and to do maybe Texas Cocktail Week at Agnes and Sherman. When's Texas Cocktail Week?
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+[46:37] September, I want to say. Hmm. Depending on when. I'm I think I'm around. I think I'm I don't know if you know.
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+[46:43] You're kind of a big deal in the cocktail world. No. Kind of a big people enjoy seeing you. No, no. No, not true.
+
+[46:49] Fake news. All right. So let's go on to the Agnes and Sherman Emani. Well, let me let me answer this one question first because speaking of cocktails. So uh Aaron S.
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+[47:00] wrote in a long time ago. I owe Aaron an answer. Hey Dave, hope you're well. Try messaging you a couple times on the cooking issues chat and on Instagram. Listen, I I'm not so much with communication or admin.
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+[47:10] Did we already establish this? Yes. Okay. Uh I'm interested in how you arrive at your specs for the Catamarva Dakalak. Now here's what happened from my Compari Academy event that I did in Los Angeles.
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+[47:22] So, first of all, the title of that comes from the the the rich boys, you know, just bought a Cadillac, throw some D's on it, right? Throw some throw some D's on that. Yeah, throw some D's on it. Yeah. Just bought a Cadillac, throw some D's on it.
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+[47:37] Throw some throw some D's on that. Yeah, yeah, yeah. Which, PS, Dayton Rims. Yeah. Uh and the thing is is that what happens is is we had to make a margarita.
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+[47:49] And in my mind, anything like that, any shaken sour drink is a daiquiri. The period. And so like I have the numbers for what's in a daiquiri, and I have the num what I have in my daiquir. So my daiquiri is uh two ounces, uh 60 milliliters of white rum, then um three-quarters of an ounce, 22.5 milliliters of uh fresh lime juice, a couple drops of salt, and crucially a flat three-quarters of one-to-one simple save, 20 mils. How many Ds?
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+[48:19] Uh well, you need four, otherwise, I mean you're not gonna have three. You know what I mean? What are you gonna put three? Two? Just one?
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+[48:26] By the way, speaking of rims in Houston, you ever you ever want to get the big elbows on your car? Called Swangers. You gonna get them? I can't. You don't have a slab?
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+[48:36] I have a I have a Prius. What? Can you put those rims on uh can you put those things on a Prius? That'll be sick. I mean, I think I'd have to get them gifted to me.
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+[48:46] I listen, that culture's not my costume, you know. Can you tilt can you tilt that has Paul Wall been to your restaurant? No, Paul Wall, if you're listening, please come. Dude. Johnny Dang, if you're listening, please come.
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+[49:00] Oh my god. You know, I hear that the that they still have a grills business. Yes. I hear he's a nice guy. He is.
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+[49:09] Dude, Sitting sideways is a great song. Imagine you come into Houston for Texas Cocktail Week. Paul Wall, liquid nitrogen. There's gotta be some sort of cocktail. Get a styro styro cup with full of that oil.
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+[49:24] Yeah. Yeah. All right. Frosty. Stay frosty, you know.
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+[49:28] Yeah. I hear the guy in the last couple of years who sings uh I want to be a baller shot collar, 20 inch blades on the impala diet. That's sad. That's one of the best all-time hooks. No?
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+[49:41] It is. Yeah. Houston's got some good stuff. Yes, it does. Anyway, uh, so uh I've turned it into uh into a daiquiri.
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+[49:48] So that I happen to have done the calculations for uh how much sugar is in Grand Marnier. Grand Marnier is actually less sweet than you think it is based on its aroma. And so what I do is I said, okay, I peg the amount of uh alcohol, acid, and sugar, and then you just need to juggle them to get them to be the same numbers as a uh as a daiquiri. And so the answer there, and I also I try to base things around, I try to base things around a certain number of whatever you're looking for. So if I'm looking in this case because it's compari, I'm looking to highlight uh Grand Marnier because they own Grand Marnier.
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+[50:23] So I'm gonna put a full three quarters of an ounce of Grand Marnier in, right? So you have to peg one number, and then once you peg one number, then you can work backwards and get the alcohol level right. So the answer for that when you do all the math is three quarters of lime juice, three quarters of Grand Marnier, uh 45 milliliters, an ounce and a half of uh Espallone, and to actually get the sugar where you need, here's where people mess up, you need uh a quarter ounce of simple syrup, and that will get you uh at the targets that you no, that's what they use. Sorry. What you should use, sorry, is actually more simple syrup than that.
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+[50:59] It's 22 and a half of Gram Marnier, 45 of that's an ounce and a half, of uh Espalone, that's because it's compari, that's what they own. A little salt, fat, three quarters of lime juice, 24.375 mils, and almost a half ounce. That's how less sweet grandma is than uh than you think it is. That it takes 13 mils of simple syrup to get it up. That's how you do it.
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+[51:23] You just do math. Anytime I'm doing a cocktail, I have a computer program that does it for me now, but like I just write, okay, this many mils has this much alcohol, this much sugar, this much acid, do the math, do the sum, and then I just juggle until it's right. Always. Catamarga Dakalak. You have to say it like that, or I won't serve it to you.
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+[51:44] Throw some D's on it. Yeah. Have you ever had a uh I've always wanted to do and I've never had the the stones to do a menu item that if someone doesn't order it the way you want, you tell them they can't have it. Like you come up with a dumb name, but if they don't say it the way you like, they don't order it. You can't do that.
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+[52:02] Should yeah? Are you a coward? Because it's not for you. It's not for everyone. If you can't say it right.
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+[52:08] Yeah. You know what I mean? So we have a we have uh one of our bartenders, Daniel, we call him Dancing Daniel because he's also a ballet dancer, like an actual professional ballet dancer. And so he was talking telling us about dance notation. So it's like, you know, it's like a a way to write how to dance on paper.
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+[52:26] Dance notation, like music notation, but for dance. And so I was like, yo, you should come up with a cocktail and we'll write it on the menu in dance notation. And if they can't do it, they can't order it. But like I'm if they say with these squiggles, I'm like, I don't I don't know what you mean. You don't say no, you're just like, I don't understand.
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+[52:44] Yeah. But we can't do that. What if people can't do it? What if they can't do the notation? What if they're physically not able to?
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+[52:52] Then you get them, you let it slide. Yeah. Anyway. Alright. So on your starters for dinner, you have chilled cucumbers, and then you have tomb, which is basically just a way to make someone look up what aioli is, right?
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+[53:08] I mean, is it any different from aioli? No, there's no isn't it garlic? Isn't tomb garlic and oil? Isn't it just like an aioli? Lemon juice.
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+[53:16] Oh, and there's no lemon juice in a standard aioli? No, but it's just garlic and lemon juice. There's no oil. You just you whip it and it's flow. Oh, no, there's oil.
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+[53:24] Yeah. But it's not like it's not creamy like an aioli. Not the same creamy. There's no egg. There's no.
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+[53:32] You don't need egg and an aioli, though. Did you use egg to make your I thought you just needed the garlic. No, no. Mayo, yes. But like if you're just doing like a you don't, because like the whole point is that the garlic will emulsify the oil without the need for the egg yolk.
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+[53:46] I don't know. I don't know maybe maybe I've never made a problem. We need to have all three of these side by side. We need to have like, you know, the aioli queen, the tombmaster, the tomb raider, and and yeah, and you know, Monsieur Lemonnaise. I think mayonnaise is the god of condiments, though.
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+[54:03] Because it's not just a condiment, it's a dressing, it's an ingredient. If I I love mustard, I love ketchup. I love mustard the most, but if I had to only keep one, I would keep mayonnaise. Yeah, I think that's fair. Yeah.
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+[54:17] That's fair. Uh and is salsa matcha just a not chili crisp, chili crisp. Yeah, more more more Mexican, less Asian. Right, but it's like if chili crisp had come from Mexico. Yeah.
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+[54:33] But I I feel like salsa matches tends to be like spicier than I never find chili crisp very spicy. It's more just like savory. Yeah. And texture. That's why people are like, why are you putting so much chili crisp on?
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+[54:43] I'm like, it's not spicy. It's not spicy. You get you want more of it. Yeah. I I what are you straight up La Gama or what do you what do you chili crisp?
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+[54:55] I I like the OG La Gama. Yeah, me too. I don't need it. I don't need I don't need a different one yet. Even if people try to trademark it, but that's another one.
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+[55:05] I don't want we're not gonna get into that because we have history. So okay, so all right. So uh on your wedge salad with uh Chinese sausage ginger ranch and Chinese donut, is that just a standard curler? Yeah. How old?
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+[55:18] Is it croutinized? Uh they get deep fried before service. But like fresh deep fried or like oh no, uh pre par pre pre-service fried. In other words, is it the change? We use them like croutons.
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+[55:33] They're like croutons. Yeah. So they're not like they're fried, like they we slice them up and then fry them. Oh it's not soft. They're fried, cut.
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+[55:40] Okay. Instead of crouton. That's what I want. Instead of crouton. Wet salad.
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+[55:44] So and so the Chinese sausage is taken to place of the of the bacon. Now, how does the ginger rally scallion ranch take the place of blue cheese? Does it work? It doesn't. It's just a different sauce.
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+[55:54] I really just need an out for the scallion, the ginger scallion sauce, because the waffle was the first dish that we that I came up with for the restaurant. And I was like, oh, let me just sub all the fat for scallion oil after I scaled all this ginger and scallion with this blazing hot oil. This is the oil that I don't want to use for my waffle. I was like, I've got a bunch of ginger scallion solids left, so I gotta figure out what I'm gonna do with this. It's like let me let me make some ranch out of it.
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+[56:21] Make some ranch on it. Throw some ranch on that. Yeah. Throw some ranch on it. See, that's good thinking right there.
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+[56:26] Do people notice that you're double dipping? Do they care? I care. I'm I'm happy about it. And that then yes.
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+[56:35] And it's great. But do you think the average person, like I worry about it? Like we went our opening menu, I think over half the drinks had some form of plum in them. And I was like, oh crap. No one noticed.
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+[56:46] I mean, I I've this is it's a diner concept, and I feel like at other restaurants I've worked, like, oh, you can't repeat the ingredient. You can't repeat the flavor profile in multiple different. I'm like, mm, I don't really care about that as much now. Do you have a way to make wonton chips not fragile or do you like them as fragile? They're so fragile.
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+[57:05] They're very fragile. My son loves it. There's no special secret. But you're using like regular wonton skins, fragile as hell when you fry them. My son loves that crap.
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+[57:13] Loves them. He I have I'll always have one in my fridge, freezer frozen. And he's like, would you make the I'm like, no. No. I'll tell you when.
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+[57:20] That's why I say to him, I'll tell you when. Even though they're easy as hell, I gotta bust out of deep fryer because I don't have a deep fryer like set up in my house all the time, like I did when you used to come over. Anyway, uh pork gravy. Talk to me about pork gravy. What kind of pork gravy is it?
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+[57:33] Because most people, pork gravy is not what people normally think of when they think of gravy. It's more of a uh take on like the Taiwanese I'm gonna butcher the pronunciation, lurofan. Luruofan. Oh. Nice.
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+[57:46] Alright. Now, your crispy shellon shrimp. What kind of shrimp you use? Uh 20, 24, twenty-five. And shrimps.
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+[57:58] And how do you what's your technique to get the uh the shell edible crunchy? It's a one-to-one rice flour, tapioca flour, deep fry. See deep finishing the walk. Deep fry, then finishing the walk. So I was also gonna ask your salt and pepper fries.
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+[58:12] Do you fry them till they're done and then hit them in a walk? Yeah. Well, the the aromatics. Like the Right, but you know what's like they could they just get like they're like garlic fries, you just toss them all together. Right.
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+[58:23] But in other words, like you take the fry that someone else might just eat, and then you toss it in and ch chuck. Yeah. And is that also add some crispiness or no? No. No?
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+[58:31] Just but Christmas crispiness is coming from the fryer. What's your fry technique? Dump them in the fryer and lower the basket. No, but you don't you don't do like a double or get a frozen fries, Dave. Dude, what's the Cisco?
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+[58:42] What kind of walks do you use? Uh I don't are there different kinds of walks? We got we got we at one big dog walk, it's like twenty-four inches. Right. And the other ones are like eighteen inches.
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+[58:54] The other ones are long handles so that you could do the shaka shaka, or is it all spoon work? It's all yeah. No, they got the handles. We normally like using the spade over the the spoon because I don't got the skills like that. Right.
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+[59:05] But then the big one's like sick for doing like, you know, big prep projects like big batch. And do you do you have like the the swing over water arm and the runaround? Yep. And the waterfall in the back. Yes, nice.
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+[59:17] I wish I had one of those. Uh and does the average person eat the actual shell of the shrimp, or do they not know what to do when they peel it off and you look at them, give them stink eye? You know, a lot more people have been adventurous and going in on chomping right through the shell. Some people still do peel it off. They's a little bit weirded out, but you know, we've gotten a lot of people that are like, I'm this is the first time I've ever had the shell of a shrimp.
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+[59:38] Eat the shell. It's got all the flavor. Yeah, please. Alright, so I got two questions. Sorry, Joe, we're gonna have to do this.
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+[59:44] First of all, I love that you only sell a JV sweater for your merch. Listen, we can't all be varsity, you know. Right. Varsity's not for everyone. Exactly.
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+[59:52] That is a power move. Is that you? It's my dad. My dad only made JV, so it's his sweater. Sick.
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+[59:59] Is that real? Yeah. It's a it's actually a cardigan. It's hanging up at the restaurant. But you can buy one.
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+[1:00:04] We have other sweaters available. You can't buy his. Alright. And I'm gonna go out with uh a friend of uh all of us who's on the uh in our team at that time. You have something called Eng Su's chicken.
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+[1:00:15] Eng Su Lee was uh one of the great interns of all time. Yes. I regret that I never went to his restaurant before he died in uh Singapore, where he I think literally bought a coconut plantation so that he could have the coconut milk that he wanted, or the coconut cream that he wanted. So what is Eng Su's chicken? It's his recipe for the chicken marinade, and it's basically a lot of like gongal, turmeric, onion ginger.
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+[1:00:40] Um I tried to get around it because I didn't want to fry just like marinated chicken raw in the fryer. I was like, oh, maybe I can souve eat it or I can park it and it's like it doesn't come out the same way. And he he told me, like he gave me the recipe, he's like, it's gonna mess up your fryer. And I hate it because it messes up my fryer, but it tastes so good. Can you can you par fry it in like a pot and then hit it in your fryer without it messing up your fryer?
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+[1:01:05] No. I mean, we just kind of just eat it. We're like, we're gonna have to change out this fryer oil very frequently. Yeah. People like it.
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+[1:01:13] Yeah. It's hard, like, it's hard to keep up sometimes during service because like, you know, you gotta drop a half a chicken. It's a 12 minute pickup. And you can only fit a few chickens in. But it's angry at once.
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+[1:01:24] But Seng Su. So you have su. All right. So listen, uh Nick, uh pleasure as always. Hopefully, I can make it down to Houston Cocktail Week and congratulations coming up on a year, and hopefully, you know, you get this fiance thing straightened out so that it goes into a more permanent situation.
+
+[1:01:38] Cooking issues.
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