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+[0:02] ACast powers the world's best podcasts. Here's the show that we recommend. If you've ever dreamed of quitting your job to take your side hustle full time, listen up. This is Michaela Matthew Zakome, host of Side Hustle Pro, a podcast that helps you build and grow from passion project to profitable business. Every week you'll hear from guests just like you who wanted to start a business on the side.
+
+[0:27] You can't run a side hustle. You can't run a business. And so I started connecting with all these people on LinkedIn, and I thought Target Supplier Diversity was having office hours. Real advice. Procrastination is the easiest form of resistance.
+
+[0:41] And the actual strategies they use to turn their side hustle into their main hustle. Getting back in touch with your tangible cash and sitting down and learning to give your money a job, like it changes something. Check out Side Hustle Pro every week on your favorite podcast app and YouTube. ACast helps creators launch, grow, and monetize their podcasts everywhere. ACast.com.
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+[1:07] Now at QFC, your points add up to even more value with every trip. Use them your way to take dollars off groceries at checkout or save at the pump. You can even save up to $35 on your next fill-up. Same points, more choices. Because when quality is in your name, it's more than a word.
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+[1:25] It means giving you the flexibility to use your points where they matter most. QFC, love fresh, love local, love food. Restrictions apply. See side or store for details. ACAS powers the world's best podcast.
+
+[1:49] You have probably heard this phrase. Maybe you have even said it. But beneath the sort of light-hearted nature of this meme is something very real and important. A growing sense that staying in touch with our humanity and being present in our bodies matters more than ever in today's digital world. My name is Manush Zamarodi, and I am taking over as host of TED Talks Daily this week to explore what technology is actually doing to your body and mind.
+
+[2:20] In special interviews with scientists, doctors, parents, artists, and more. We're going to dig into your physical and mental health on tech. How we think about our bodies differently now, how we relate to new innovations that are amazing but also a little scary, and how we can live a healthier life in this high-tech era. Tune in on TED Talks Daily wherever you listen to podcasts.com. Welcome, welcome, welcome.
+
+[3:26] Yeah, thanks. Yeah, John actually uh is uh working on uh an opening now, so he's getting crushed. Where? Uh I'm not exactly sure. I'm gonna let him talk about it when he when he when he comes back.
+
+[3:39] I'll let him let him deal with it. But uh, and so like we're we're skeleton crew as far as our normal our normal peeps except for we do have in the upper left hand corner Quinn how you doing I'm good uh apparently I represent the entire left side today yeah yeah even though like even though you're like cracked off and floating in the in the ocean over there have you bought all of the emu from your emu farmer before he moves up and moves to uh our side of the uh of the continent but but I I have a very fascinating story they had an emu chick born with four legs you know what wait wait four legs and two wings yep it's like must must have been like an absorbed twin thing but apparently it's it's incredibly rare they usually die but he's uh he's still kicking yeah how's it uh so you you haven't tasted it yet no I don't think I'm gonna I don't think I'm gonna eat the precious four legged email what what else can I do with it anyway uh the uh before we go any further and before I talk about two headed cows and the Buckthorn uh buckthorn whatever the name of it is the famous taxidermy restaurant outside of Denver which has uh like so well let's talk about it now they have so much taxidermy if you ever wanted to go to a restaurant you're like I I want like you know, kind of standard steakhouse fare along with like, you know, Rocky Mountain oysters and other but but I what I really want is a whole bunch of taxidermy at the same time. I think it's called the Buckthorn I someone has to look it up. The Lodge I think. And one of the things they have uh the the owner I think was friends with uh you know dead president uh Roosevelt so I think there's even some Roosevelt shot stuff in there.
+
+[5:37] But uh they have a two headed cow. Hmm. Yeah. That he's like apparently they found it dead because, you know, like Quinn says four legs. I think two heads is even harder than four legs.
+
+[5:46] I would imagine. Yeah. Anyway, uh so uh intri introduce you now so you can enter the conversation not have an awkward silence. Uh special guest today, Greg Baxstrom with his new book Nothing Matters but Delicious. Right?
+
+[6:00] Is that true? Nothing? Some things. It's it wasn't meant to sound that nihilistic. Uh it was supposed to be more nonchalant.
+
+[6:07] It doesn't you know if it doesn't matter if you f up kind of a thing. Yeah, yeah, yeah. It sounds a little bit more uh scary than it's meant to be. Right. And you worked with uh now does uh Joshua Davis Stein he's been on the show before does he prefer J D S or does he go by the full I've known him for a handful of years now.
+
+[6:22] I still just call him Joshua David Stein. Yeah, because he's one of those people you can't really I've he abbreviates his what's it called? What are those things called that people substacts. I think it's J D S of it but like he he's one of those you always use all the name people. You know?
+
+[6:35] It sounds good. I think maybe he was like always in trouble at home and so they always used his full name. Yeah. You know? Anyway so uh was that fun writing the book or no?
+
+[6:44] It took him like I had a couple of writers try to help me get through the process. I had been trying to do it for a long time. But uh they just happened to be out of state and so sort of communicating the information that they wanted to get the book going was hard for me. I'm dyslexic. I have ADHD, I'm bipolar.
+
+[7:02] So Joshua just came and laid on my couch and would type while I made us food and talked, basically, and that's how that's how the book got done. That's nice. Yeah. Um he does food books and kids' books, but not yet a kid food book, right? I don't think so.
+
+[7:20] No. Weird, right? Like why keep your life so siloed? He's working on like a long format story right now. That that's it's like about a chef and apprentice and for kids or for adults?
+
+[7:30] I think it's for adults. Well I don't know. That's a good question. You know who's working on a kid's book is George Moats, the hamburger guy. Oh, yeah?
+
+[7:38] Yeah. About hamburgers. About burgers? Yeah. Like in the history?
+
+[7:41] Uh no, strangely. So it's the story is is uh there's a diner, and the the diner is going, you know, down the tubes. No one wants to go to this diner. And uh this kid is like, you need to make this hamburger that I want you to make, but it's some like weird preposterous hamburger. By the way, speaking of preposterous hamburgers, why is your hamburger bun upside down?
+
+[8:02] I think it's trending now. So we use we used to have this culinary director, Sherry. Uh she was just on the season of Top Chef. She just opened a restaurant called Cynthia in the West Village. And uh she threw that one together, and it people people really liked it.
+
+[8:17] And you know, it was it was like trying to be a smash burger, but it's not really a smash burger because we put butter in that beef. If you smash, you just kind of smush it on the butter out. Right. So we started smashing the bread instead. Huh.
+
+[8:29] I've seen it and I've seen it. And then you flip it upside, but do people flip it right side? They can't because you've already sauced the other side of the thing. You can't flip it. It's you're done.
+
+[8:37] You're you're stuck with it. And you butter it as well, right? Yeah. And it is true that the it is true that if you're gonna use a standard bun, the the the gly, whatever you want to call it, the crust side won't absorb butter properly compared to the bottom side. But it will maybe resist the SOG more.
+
+[8:55] Right. Yeah, yeah. What are your thoughts on that? I think it's just to be provocative. Yeah.
+
+[8:59] What are your thoughts on uh English muffins? For burgers, I had one at Olmstead and it was for brunch. It was a brunch burger and it was really popular. So I'm all for it. I like the there's they're called like the they're pork Portuguese English muffins.
+
+[9:12] Yeah. Like the port muffins, so they're bigger, they don't really have all the nooks and crannies. They're it's more of like a straightforward. But the actual Portuguese ones that are slightly sweet? There's they are definitely a little sweeter.
+
+[9:21] Yeah. And uh so we used to take like breakfast sausage and ground beef and marry them together, like a 50-50 mix. So it would kind of eat like breakfast sausage, but have the substance of a burger. And then we made like a tomato hollandaise and yellow mustard. So it kind of tasted McDonald's y.
+
+[9:40] Which white people by the way, people like McDonald's. I don't know if you know this. Yeah. I'm just figuring it out for myself now. I'm not sure if you're aware of pivoting.
+
+[9:46] Yeah, yeah. Uh all right, so wait, so let's finish let's finish the burger, which is in this book, by the way. So what's interesting is like a lot of the well-known items that you have had on previous menus and even uh at your place here in Five Acres here in uh Rock Center, are they in the book? You can make them. How similar are the ones in the book to the ones that you make make?
+
+[10:04] Uh during the process I was kind of convinced uh that if the recipe requires specialty equipment, someone's not really gonna make it. So I tried to edit all of them so you didn't really have to buy anything too fancy. So like there's the carrot crepe, which was very popular at Olmstead, but I made an easier version of it. And well, since you brought up the carrot crepe, well, let's finish well just remind me, because I want to go. You say well, f forget about we'll do it now.
+
+[10:32] So, like in the carrot crepe, right? You make a uh you hyper reduce the carrot. How do you stop the carrot from getting kind of you know how carrot juice, if you reduce it, can kind of get like weird and break? Like, how do you stop that from happening? You gotta keep whisking.
+
+[10:44] You gotta keep cleaning the side because you want all that pulp is what's gonna help make it orange. It it's not like an ugly color if you don't do it, but it will be much more orange if you keep whisking it and you don't let all the pulp go to the sides while it's reducing. Because you reduce it quite a bit. I reduce a quart into about a quarter of a cup. Then you add cream and reduce again a la Peterson in his original cream-based sauce book before he modernized it.
+
+[11:08] Yeah, yeah, and then a bunch of butter. And then a a boton of butter. Yeah. And the trick too is like once you mount the butter, you'll have what you expect, sort of like a burblanky looking kind of sauce. But if you put it in a Vitamix, a vita prep blender, and you you turn it on for like five seconds, you're kind of like whipping air into it.
+
+[11:25] It will thicken and be like more spreadable. Huh. And it's more forgiving. And that lasts longer too, or no? Well, what I get out of it is I could put it, I could put carrots and clams in that sauce in a pot and bring it to a boil and it won't split on me.
+
+[11:37] What? Yeah. Really? So you can kind of hammer it a little bit. Just that little bit of air or just the Yeah, it just like stiffen and you can like do more with it.
+
+[11:45] You could put a little mohawk on a plate and how much is the fact that you have, and I'm assuming that when you boil so if you if you don't read the recipe, I mean just go read the rest. Buy the book and read the recipe. You can go on Kitchen Arts and Letters, you can buy the book with discount from cooking issues if you're a Patreon. You buy the book, you make the recipe, then we could talk about it with you folks at home, right? Fair enough.
+
+[12:03] But the carrot goes in, it's drastically reduced. Then cream goes in, that's reduced by half, right? Which is kind of like you're taking that like all the way down. But does the cream stabilize the mounted butter as well or not? I would suspect, yeah.
+
+[12:16] Yeah. Because we had someone who wants it works well with like any any real root vegetable. I mean, I I've done it a lot. It was a per se thing. So we did it with like beets and kind of other root vegetables.
+
+[12:26] Well, so that's the other question I had. So in it, you're like, you could if you want to and you like beets because you have plenty of things. Is that a Brooklyn accent you're saying? I don't know. You could do you could do you you could use beets, you could use sweet potato.
+
+[12:37] Anyway, so like you do it. But the thing is that like uh does it actually change and it made me think that when I used to want colored pasta, I would just like add ketchup. If I wanted it red because you can't taste it in the pasta, can you clearly I think you're gonna taste it in the sauce. But can you taste the carrot in the crepe? Oh, because the carrot crepe, it's it's it's a crepe recipe that you just take the milk out and you replace it with carrot juice, so you for sure you can taste the carrot.
+
+[13:03] So it's not like colored pasta where basically it tastes like carrot. Oh, nice. Yeah, I guess because there's a lot more liquid. I don't know. I guess like you know, it's the majority of the weight of the recipe.
+
+[13:12] Yeah, do you agree with me? The most colored pastas taste like the base pasta. They you know they taste like sauce and salted water. Yeah. You know I mean no the ones I see a lot.
+
+[13:21] I mean, if you go to a grocery store, it's like the spinach ones or like the beet ones. Yeah. All right. Well, uh so while back on uh spinach, you do make a soup with where the broccoli and the spinach seem to be cooked for a relatively decent amount of time without shocking, and yet it is very green. Do you have any tricks on keeping that soup green?
+
+[13:41] Your your blended just serve it right away, you know. Like if you need to, you can make it ahead of time or cook it less, like you were kind of alluding to. But then you would have if you make it ahead of time, you gotta shock it and then you're reheating it. But if you just make it if you make everything else and you're just making that right before you're serving it, then you're just pureeing something, checking the seasoning and serving it. And you don't really need to worry about if it's gonna last any longer than when you're gonna consume it.
+
+[14:05] Right. No, no. All right, so back to the story of the of the girl in the diner. Because that's where we started this conversation on hamburgers. So she's supposed to have a hamburger, and uh the owner, of course, dismisses her because what the hell does she know?
+
+[14:20] She's a kid. And this guy, like a reporter or someone comes in, you know, some sort of like reviewing weasel comes in and uh, you know, wants something special. And so the kid finally convinces this person to make the burger and it's a huge hit, and that becomes their specialty burger. That's the That's a good story. That's the nutshell.
+
+[14:40] Yeah. Yeah. And that's that's gonna be geared towards youths or adults. Yeah. Ute.
+
+[14:46] Yeah. Uh from my cousin Vinny. All right. So uh wow, I can't believe I remembered to bring that back around. Joe, can you believe I remember to bring that back around?
+
+[14:55] I would not have been able to do that. I would have gone on another tangent. I mean, as I as I do. I think I thought we were talking about taxidermy again. Uh well, we were supposed to go back that, but I think we hit that one hard enough.
+
+[15:07] I think we're good on taxidermy. Uh yeah, I think we're Quinn, we good on taxidermy or no. I think so. Covered and smothered. Yeah.
+
+[15:17] Well, unless you think that your emu farmer is gonna make enough money on their four-legged emu if it's like their equivalent of Mike the Headless Chicken. You familiar with Mike the Headless Chicken, Quinn? Uh, vaguely. That was like the chicken that like survived a long time, right? Well, survived a long time after the person miss-killed it, left the brainstem on Mike the Headless.
+
+[15:41] Yeah, relatively speaking. Yeah. I mean, for chicken lasted a lot. For a chicken without a head lasted a lot. What were we talking about?
+
+[15:49] Like a year or two, two years. Yeah, yeah. And it was touring around, Mike the Headless Chicken, and they would just sh cause I think the crop was still there. So they would just shove like grain in the crop, right? Because the brain stem was miserable.
+
+[16:02] Yeah. Well, I mean, Mike, Mike didn't know any better. And the guy, I think, made a decent amount of money. Not so much that they tried to do it again. When I was bad, I can only imagine.
+
+[16:12] Yeah. Imagine how many chickens had to do it. And trying other animals. Yeah, Mike Two. Yeah, yeah, yeah.
+
+[16:16] I'm sure that got out of hand. Gets real, real ugly. I remember uh I found a microwave. When people throw away kitchen equipment, a lot of times it works. There's just something wrong with it.
+
+[16:26] Like this case, when I was in college, someone threw away a microwave and the cord was broken. I looked out, I was like, I gotta fix this. So I fixed it. I had a microwave, but I didn't really care about it, right? So I also found a crate of light bulbs and a crate of CDs.
+
+[16:37] Anthrax killer bees was the C D. It was a whole case of anthrax killer bees. And so that's when I, you know, kind of fell in love with microwaving light bulbs and CDs. You know, and so what's the result of that? Oh, CDs look like uh like lightning fingers from the emperor for a little bit, and then they start like humping up and getting all crazy because of the the so they look good, but the And you're trying to get like fumes to get high off of?
+
+[16:59] I mean, what's the case? No, no, just the visuals, just the visuals, you know what I mean? But uh the best is uh like incandescent light bulbs. You ever microwave an incandescent light bulb? I've hit my brother with incandescent light bulbs and fluorescent light bulbs.
+
+[17:13] Oh, fluorescents are the key. If I knowing what I know now about like how toxic the inside of a fluorescent light bulb is, but I remember once I found uh we had an entire loading dock full of they had taken the entire building where I was and taken all the fluorescence out and replaced them all. So the entire loading dock was nothing but those eight foot long fluorescents, and then like one of those giant full dumpsters on a loading dock. So we were just standing there, we were lightsabers. Of course.
+
+[17:43] Because like the sound of a fluorescent light bulb breaking. Yeah, shattering. It's just choice. Yeah. You know what I mean?
+
+[17:50] It really is. Just the noise and then like if you if you if you like javelin them, they if you hit just right, they kind of collapse in on themselves as they go. I mean it's just a good visual. Oh my God. And the poof and the noise and just because they're so thin and long the shatter you know what I mean?
+
+[18:09] And don't try to mimic it people A, it's not healthy, but with some puny little light, get you an eight foot fluorescent old school fluorescent tube. They're like an inch over an inch around. What's the color of the explosion? Oh in a microwave? No just out and just out in the street.
+
+[18:25] It's like a cloud. There's a little puff. Yeah, yeah, yeah, yeah. Yeah. But it's just the the noise and just like just like this thing going away so quickly.
+
+[18:33] You know what I mean? Just like disappearing into into nothing. It's amazing. Um I never hit people with them. Oh.
+
+[18:41] But that sounds like it was fun. It was. I mean we were 13 probably yeah. Uh but when you stick an incandescent light bulb in a microwave it lights up all different colors. And then what happens is like it like a plasma forms and then eventually and this is what you would wait for.
+
+[18:59] So we've we stole a box of uh of uh 300 watt light bulbs for like industrial you know two or three hundred watt light bulbs and with they were and they were clear no no frosting on them and they lasted quite a while which was amazing but occasionally uh so what happens is the plasma arcs to the side of the envelope, it heats up there, and then they blow up, they explode. So our microwave perpetually was just like littered with glass shards. We would take the metal chunks out, but it was just littered with glass shards. We didn't need anything out of it. I was just gonna say, like, but you would still use it for popcorn or is it a big thing?
+
+[19:31] No, listen, like we had a dining hall that was open like almost 50% of the time that I was in school. So like if we wanted food, we would just break into the dining hall and get cereal. You know, we knew how to break into the dining hall. It was like a butter knife problem. You know what I mean?
+
+[19:44] Like locks back in those days were no big deal. So, you know, every kid knows how to take a butter knife and go to the door and get in. You know what I mean? Anyway, so yeah, I didn't need it. And plus my roommate Tom would always like get funky and order a pizza on his mom's credit card.
+
+[19:59] So I didn't need any of this other stuff. So it was just for science. Yeah. So uh one time, this is where this comes. One time this happened, the plasma hit the the light bulb and it blew out and it formed like one of those edgerton like like splashes of glass and didn't shatter.
+
+[20:17] And we were like, whoa. And I was gonna save it, but I was like, it'll happen again. Never. No. Never.
+
+[20:23] No documentation, no photos of anything? No, this is like nineteen, you know, ninety, nineteen eighty-nine, nineteen ninety. There was like, you know, we waste film on this. I don't even think I had a camera. Right.
+
+[20:34] You know what I mean? Who had a camera back then? You know? I was four. Yeah.
+
+[20:39] Well, anyway, but those were the good microwave days. Yeah. How the hell have we got on microwaves? What happened? What were we even talking about?
+
+[20:47] All right, let's get back on food. Oh maybe soup. I don't remember what we talk about. Yeah. Uh Quinn, what do you got for me in the week in review for food?
+
+[20:57] Not too much. Uh this week. Uh may another gelato. This time I'm testing out a Japanese cane sugar. I was you know, mild, but when you say Japanese, do you mean like Okinawan?
+
+[21:15] No, it was no Okinawan, it was uh some other prefecture where they just have you know, historically for a while, ground cane sugar. I wanna say it was like also like even like traditionally boiled over fire, maybe things worse a while ago. Fire do that. You know what I mean? How is the how was the sugar too?
+
+[21:41] Do you like those like super funky black Okinawan sugars? Do you like those things where too much? Yeah. Too much. I find a dessert.
+
+[21:49] I don't like Chevy desserts like this was quite subtle. So subtle, okay. So if it was subtle, I mean my next question was it worth the money. When quality is part of your name, it's more than a word. It's the reason for everything you do.
+
+[22:07] And at QFC, quality inspires us to make everything we do better. Every produce inspection, every juicy cut of meat we display, and every partnership with local growers who help us get fresh food to your table faster. Because when food is thoughtfully chosen and handled with care, it just tastes better. That's value you can feel at every meal. QFC, where the Pacific Northwest comes to eat.
+
+[22:41] Hello, hello. It's Brooke DeVard from Naked Beauty. Join me each week for unfiltered discussion about beauty trends, self care journeys, wellness tips, and the products we absolutely love and cannot get enough of. If you are a skincare obsessive and you spend 20 plus minutes on your skincare routine, this podcast is for you. Or if you're a newbie at the beginning of your skincare journey, you'll love this podcast as well because we go so much deeper than beauty.
+
+[23:07] I talk to incredible and inspiring people from across industries about their relationship with beauty. You'll also hear from skincare experts. We break down lots of myths in the beauty industry. If this sounds like your thing, search for Naked Beauty on your podcast app and listen along. I hope you'll join us.
+
+[23:28] Um I probably wouldn't get it again unless it was easier to order. Again, I ordered like a bunch of stuff direct from Japan. Okay, hang on, I got the details. It's called Zarame coarse sugar from Kikeujima Island. Hmm.
+
+[23:51] Don't know it. But here's my here's my feeling. You know what's pretty good? Like just like bog standard brown sugar if you want. Like a less, you know, listen, I'm all for like you know, non standard, non cane, jaggeries, great.
+
+[24:05] Uh I like all I like many forms of sugar, but like especially in recipes. But my question is always in a recipe, did I need this fancy ingredient? Or am I hurting? In other words, like if there is something special about this ingredient, have I damaged it by burying it in a recipe, right? I mean, you have a tomato issue, we can talk about it uh, Greg does.
+
+[24:27] So you do a fried tomato thing because specifically you're like, any a-hole can just get me an heirloom tomato salad. Well paraphrasing. Yeah. So you do a fry on it, but to keep it crispy, there's uh I believe it's a breading, correct? Yeah, so I mean it's sort of like a fried tomato.
+
+[24:43] However, uh, so the idea was like I wanted the tomato to be the entree at Olmstead. I wanted it to be the vegetable entree. And uh you know, when you play around with it, when you cook it, it does just turn to mush. So the idea was to make this mixture of flour and egg and have that be what gets golden brown. Like that is what's taking on the temperature, and that's what's taking on the golden brown taste.
+
+[25:06] And then if you start with a room temperature, ideally never refrigerated tomato, it will then have warmed through. It won't be like piping hot, but it will be a warm through, and the the golden brown meatiness is coming from the flour and the egg caramelizing. And then to take it a step further, because it's flour, egg, and tomato, it can be a little sweet. So we make like a shallot butter with chives and like a lot of coarse pepper and salt, and we pour it over the top, and then it kind of turns it more meaty. And now in the pictures were some of those rubies, Ruby Aunt Ruby Germany, Aunt Ruby's green, were they?
+
+[25:37] No, it was uh what was the tomato? Where were you getting them in the real life? Well, for that I had to shoot it in the winter, so it was incredibly hard to find. I think I got them from Italy or something. Yeah.
+
+[25:49] And uh there used to be a company that sold fake pumpkins for photo shoots. Oh, really? Yeah. Yeah, that was like the hard one of the hardest parts. I mean, the book itself was I mean, I'm glad I did it.
+
+[26:00] I hope it does well and hope it leads to more things. But it was it wasn't my skill set. Like doing that was not my skill set. Even though every recipe I've ever done at all the restaurants are documented and there's photos, you would think it would be a no-brainer, but it's still like you have to convert them to make them more homey, and then you have to get like a recipe tester to test it. Uh oh and getting all the vegetables.
+
+[26:20] I mean, we did it in the winter, and it's a lot of vegetables in it, so it was hard to get my hands on it. What would you use in the real life, though? What kind of tomato? Just I honestly I just get I don't stick to one kind. I literally just try to get the ones that are like are as big as my fist or bigger.
+
+[26:34] So that way you can like the perfect one is what if it's like your two hands together and you can top and tail it and cut it in half and still get about an inch and you get two steaks out of it. Nice that that would be the ideal. So I wouldn't worry so much about I mean to be honest, like even sometimes like a nice beefsteak works because it can hold up to the heat better. It's not as romantic as using an heirloom tomato, but it does hold up to the cooking process better. A lot of heirlooms suck though.
+
+[26:59] That's true. Yeah. A lot of them are really sometimes they're too soft or it's a lot of water inside of them. Yeah, just a water bag. Yeah.
+
+[27:06] You know? I like honestly, like uh I mean, look, I have my favorite tomatoes. I'm waiting a couple of months, they'll start, you know, yeah, soon, and I'll, you know get a little bit of a little bit of a little bit greenhouse ones available now, but the green, like some friends or not there. Like a like just like a standard like Kampari tomato, they're fine. They're better than like a crappy heirloom, I think.
+
+[27:29] I agree. So what do you do with the tops and tails of the tomatoes? Family meal? Family meal, sycamin sandwich, tomato sauce. This is a ketchup recipe.
+
+[27:37] That's pretty easy to follow. I saw that, but you mean like look, so we had uh who's on recently who's on Faraday, yeah. And she's like, Heinz, which I kind of agree with. Your thing is the ketchup doesn't have to be just tomatoes, so it's like ketchup Yeah, I've done it large. Yeah, like so w at Olmsted we were pretty strict.
+
+[27:57] We had a lot I I had made up a lot of arbitrary rules about seasonality and stuff. So we would make ketchup a lot with green tomatoes or tomatillos because they were sort of a little bit more readily available. And uh but then that migrated into I I took all the tomato out and I just put cherries in it. And it comes out. I mean, it's me.
+
+[28:17] I mean, it's some hodgepodge alt and brown recipe with some other two recipes that I kind of just tinkered around with. And I'm not gonna say it tastes like Heinz, but it, you know, the point was to get it as close as I could to standard ketchup. It's not supposed to taste like fancy ketchup. It's it's supposed to taste like store-bought just you replace the vegetable. Right, right.
+
+[28:37] Fruit, you know. Uh is that one of the I can't remember. Is that the one where you you do the reduction with the vinegar and then you splash the vinegar back in because a lot of it volatilizes when you're doing the cook? Yeah, so it's it's like uh I mean at home I would just use corn syrup, but in the restaurant I would use it's equal parts glucose, sugar, and white vinegar, and then there's like a ratio of uh clove and allspice. And then you just take whatever you want and you robe coo it into a pulp.
+
+[29:00] So like tomatoes with onion and garlic or cherries or whatever, and you pour that equal part ratio over it and you just rock it down until it's half gone. You puree it as good as you can, and then because there's so much acid and so much sugar in it, like it just changes once it's cold. Like the taste of it changes and the viscosity of it. So I just like I throw it in the walk in or the fridge and then I recalibrate the next day and I add a little vinegar, like you just said, or maybe it needs a little maybe maybe it's a little sweet, so you add a little salt to it. On vinegar, Ms.
+
+[29:28] Get I'm gonna hit things as they come into my head. I apologize. So uh you're a fan of uh vinegar based pickles, right? Specifically the raspberries you call out two or three times. Do you pour the do you pour the vinegar over the raspberries?
+
+[29:42] How hot does it matter how hot the vinegar is? First of all, like, why do people always heat the vinegar? I would have guessed that it's pretty much dead. Is that just to dissolve this stuff? Are you trying to heat the I you know, despite doing this for like twenty five years, I am I'm like a very nostalgic cook.
+
+[29:59] Like I, you know, that pickle recipe is what I did at Alenia, probably 20 years ago. And uh, I mean, it's a it's sweet. Like now I would alter it and maybe like cut the sugar in half depending on the price, you know. I I tried to give a straightforward kind of universal recipe in the book. Uh but I do I do boil it so that way it can take on, you know, the spices that I put on it so it perfumes it a little bit more, but it's mostly to it's mostly just uh I guess sometimes it is to cook the product because like if I do ranches, I'll or radishes, I'll blanch them for one minute just to take the edge off, and then I'll I you know I don't want them to have that much snap, so I'll put them, I'll transfer it into the hot pickling liquid and give it a day, and they kind of curl up a little bit, but they'll imagine the raspberries having the liquid be hot enough would like knock fungus back so that you wouldn't get any sort of softening or growth before the pickling liquid could get to the raspberry.
+
+[30:51] That makes sense because like you know, McGee. I also wanted it to be broken down, right? Right part of that, like I wanted it to kind of be this slush of raspberries and pickling liquid. And oil on top, you say. Yeah, that was like an old uh you know, to save time at per se, like if we had a pickle like uh beautiful baby carrots, and maybe they were room temperature or colder than the dish, you would we would just like dress the top layer of the ninth pan or the pint container of the deli with a layer of oil.
+
+[31:18] So when you were taking it out, there's already salt, there's already sugar, there's already acid, and now there's oil. So it's like a dressed component that can just go directly on the plate instead of having to then like you know, it just saved a millisecond. But yeah, but you call it breaking, which is interesting. What do you think that comes from? Also, per se, fine dining.
+
+[31:35] Like, whenever if we had like a meat ju or something or a fish sauce, and we and it was emulsified and we intentionally wanted oil floating on top of it. Like we used to do this thing called aggrido, where it was a ratio of sugar, vinegar, a juice, and glucose, and we would same thing. We would just put that in a pot and reduce it by half. Glucose to syrup. Yeah.
+
+[31:55] Yeah. And uh you would be left with something the viscosity of honey or maple syrup of whatever flavor. So it could be like pink peppercorns or truffle or horseradish or something. And uh yeah, it was universal, you know, we were able to use it a lot. Yeah.
+
+[32:10] I used to uh drag like so. You're adding by dragging things in. I used to drag out. So when I would fry finished meats, I would drag them through broth to like knock the oil off the top. You know what I mean?
+
+[32:22] Like it's all about it's all about trying to save yourself some time. Yeah, I don't think there are any rules anymore. You know, like I just uh You know, I used to be so like uh about French cuisine and and a bit of a francophile, and now I don't think there's a right way or a wrong way to do anything anymore. Yeah. Although, you know, something you said a second ago, like you know, you you made all the quote unquote you know ridiculous rules for yourself.
+
+[32:45] But on the other hand, like without rules, like nothing's more frightening than not having some rules to follow. Oh, that the the toughest question I would get in my career before opening a restaurant, be like, so what is this restaurant gonna look like? What is your restaurant? And like I needed someone to put parameters on it for me to describe it. Like, is it in Chicago?
+
+[33:01] Is it in Brooklyn? Is it in Manhattan? You know, do I have a million dollars? Do I have four million dollars? Do I have a hundred thousand dollars?
+
+[33:07] Like, I I needed some context to then like I can solve that problem. But when it was too broad, I I can't answer that. I I need there to be some rules. Yeah, yeah. Yeah, I mean, rules are helpful.
+
+[33:18] Yeah, yeah. Uh if you're listening live, that means you're on Patreon. You can call in your questions to 917 410 1507. That's 917 410 1507. And if you want to be able to listen live, call in questions and get the discount on the book.
+
+[33:29] Nothing matters but delicious. Uh yeah, tell them how to join, Quinn. Yeah, you go to Patreon.com slash cooking issues. We have multiple uh membership levels. Uh the top two levels get you the video feed.
+
+[33:52] All of the levels get you the live audio feed, early access to the recorded episode, and to get access to discounts at Kitchen Arts and Letters and a few other uh, you know, friends of the show uh businesses that we work with. Yeah. Uh oh, my one cooking thing of the week uh that I didn't mention, it's I've actually had it for a while, is uh I don't know how remember how long ago, but uh JJ Johnson when his rice book came out, came on, and uh he introduced me to John John Mushrooms, the Haitian mushroom, which are delicious but expensive and hard to source. But apparently everyone uses so they're black, they're ink black. And what you do is you you make uh they come fresh or they're dried.
+
+[34:35] No, they're dried, and you don't eat the mushroom. So you make the you make like a broth and then you you squeeze out and discard the mushroom. Nobody eats the mushroom, it's just the broth. And it smells kind of it's one of those weird things that kind of like when you're making it, people are like, I don't know. They don't like the smell when it when you're starting to make it, but they all like the finished dish.
+
+[34:57] And so you make John John rice and you you know, anyway. But where is it from? Where Haiti. Oh, it's like wild it's wild crafted in Haiti. Got it.
+
+[35:04] And um, but it they're expensive. Even in Haiti, they're expensive and hard to get. So everyone uses uh not everyone, but a lot of people use these John John bullion cubes. And so I cool. Yeah.
+
+[35:14] So I finally I've tried the mushrooms, but you know, they're hard to get. So I bought a brick of the bullion, and it's not the same, but it is good. It you know, if you it's mushroomy, like it's like earthy and savory. Yeah, it's got a specific aroma. Yeah, try try you might like the f the actual mushroom to try once um or twice.
+
+[35:36] They're they're good. They're they're they're they're interesting. They're worth they're worth getting. You know what I mean? I'm a fan of b bouillon cubes.
+
+[35:42] Yeah. I mean I I use um, you know, like uh I the what I I don't use cubes as much as I used to because I I just have all of these um I have a lot of vegetarians I cook for. And so I I tend to use the I tend to use the uh better than bouillon, like their vegetarian versions of like chicken and or um chicken and or beef. I use them a lot. I don't actually use their vegetable because I don't care.
+
+[36:06] I can make my own veg stock. I can't make a chicken stock that doesn't have chicken in it. You know what I mean? So uh oh, speaking of onion soup. So your your mom's right, the gloop, goop.
+
+[36:20] Yeah. So you say that, you know, for non fancy days, right? You always ration the chips, but for non fancy days, you use the actual like uh Lipton's like soup mix. Yeah, sour cream, lipton soup. Yeah.
+
+[36:35] But when you make it yourself, you know, for you're you're using like uh uh I think it was beef stock, it might have been bouillon, but the key thing is that you don't use dehydrated and or cooked onions. They're actual just raw onions. And so talk about the difference between those two and the it's sort of like you know, the homemade version of what you're trying to achieve when you mix the Lipton packet with the sour cream. So it's like my mom's side family recipe, and it's just like the homemade version of it. So we, you know, you dice an onion.
+
+[37:02] You can grate it if you really don't want to dice it. And it's a combination of cream cheese and sour cream. And then you make this liquid of I guess you can use beef stock, but you kind of want the salt from the bouillon. And uh so you you dissolve a couple of bouillon cubes in some water and a little bit of wisheshere, and then you paddle that all together, and it's similar-ish, but it tastes a lot better. Yeah, I mean like I said, I go I'm like in a phase right now with bouillon, probably because I did this book and I put that in there.
+
+[37:31] But at Five Acres, we do like our take on a Chicago Italian beef sandwich, and we make beef stock, even though we don't really have the equipment to do it. We still found a way. But instead of seasoning it with salt, and that's what I put the the meat in, I season it with bouillon paste, and that's the salt, so it's making it beefier. So like it's homemade, but it tastes a little recognizable and artificial in like a familiar way. To me, it's like the best of both worlds.
+
+[37:58] Yeah, I mean, I like uh I was told by some of my friends actually that I was a bad person, but I like even um not the cues, but you know, the powdered ones. Yeah. On like French fries and stuff. I mean, like, you know, the vegetta is like this chicken based powder. Yeah.
+
+[38:13] It's good. I had a 10. Seasoned chicken with it sometimes. Please, yeah, chicken on chicken on chicken. Yeah, you know what I mean?
+
+[38:18] Sounds very Rzak. Yeah, like the uh the R you know I've never been to any of those restaurants. I've never been. Really? I saw them dehydrating octopus and seasoning octopus salt on octopus once.
+
+[38:31] Gotta go all the way. Yeah. You know, uh back at the SCI, we had a we had a dish that was like everyone wants at some point when they're cooking to just do a dish that's an ingredient all the way down. Like all turtles. All mean not turtles, because that was a very random word choice.
+
+[38:46] Well ingredient choice. That's the old it's not ingredient. Like, you know, that's the old thing where like someone walk up, walks up to a physical. Turtles five ways? Is that what you're getting at?
+
+[38:53] No, no, no. So like this woman's like the the earth rests on the back of a turtle and is talking to a physicist, and the physicist goes, what's underneath that turtle? And she goes, like another turtle, and then well, you think it's it's turtles all the way down. Okay. So when I think of these like multi-dishes, I think of it's turtles all the way down.
+
+[39:09] It's a Dr. Seuss story, Yurdle the Turtle. Is that what it is? Yeah, Yurtle the turtle is one, yeah. Yeah, and if you come up to uh what's there's there's there's uh there's a saying is like if a turtle was on a fence post, you kind of want to know how it got there.
+
+[39:21] It's true. And it got there because another turtle. This is a world view. Like it's it's like in ancient times, I don't know if it's still around, but it's like called like turtle world theory. Turtles.
+
+[39:37] Yeah. Listen, here's my point about turtles. The turtles that you see in the markets in here are probably not legal, so you probably shouldn't get them. Do not support turtle poaching because don't. And uh frankly, everyone says that they used to be delicious.
+
+[39:54] Greg, what do you think? Have you ever had like an amazingly deli where do you even know what turtle tastes like? I don't. I've had turtle soup, but if you ask me what is a turtle taste like, I'm like, I don't know. You know what I mean?
+
+[40:05] I don't want to get anybody in trouble. One time at Per se somebody came, I can't remember who, and we uh made turtle soup, and there was a whole slaughtering ceremony for it. And like because they were following some cultural practice, like they they were really trying to stick to the standard, but it was a big uh there was a big like knife and there was turtle blood everywhere. I have had it. Dave Barron cooked it when he was at Next when he was the chef at Next for like the French menu they did.
+
+[40:36] It's fine, right? Like are you hankering for a turtle? No. I mean, but like the way people used to write about it, the calapash and the calipia, all the different kinds of fats, and like it's like okay. I don't know, man.
+
+[40:46] You know what I mean? No. I don't know. You don't need that one. No.
+
+[40:50] Unnecessary. Unnecessary. Like what doesn't matter. What's the most unnecessary thing you've ever cooked. Now at QFC, your points add up to even more value with every trip.
+
+[41:04] Use them your way to take dollars off groceries at checkout or save at the pump. You can even save up to $35 on your next fill-up. Same points, more choices. Because when quality is in your name, it's more than a word. It means giving you the flexibility to use your points where they matter most.
+
+[41:22] QFC, love fresh, love local, love food, restrictions apply. See cider store for details. ACAS powers the world's best podcasts. Here's a show that we recommend. Hello, hello.
+
+[41:39] It's Brooke DeVard from Naked Beauty. Join me each week for unfiltered discussion about beauty trends, self-care journeys, wellness tips, and the products we absolutely love and cannot get enough of. If you are a skincare obsessive and you spend 20 plus minutes on your skincare routine, this podcast is for you. Or if you're a newbie at the beginning of your skincare journey, you'll love this podcast as well because we go so much deeper than beauty. I talk to incredible and inspiring people from across industries about their relationship with beauty.
+
+[42:10] You'll also hear from skincare experts. We break down lots of myths in the beauty industry. If this sounds like your thing, search for Naked Beauty on your podcast app and listen along. I hope you'll join us. It kind of looked like rice.
+
+[42:35] Oh how unnecessary or good. I didn't need to eat it again. Yeah, it's good. Here's what's sad about that. I had a lot of cod semen in my life.
+
+[42:44] Milt. Milt. Yeah. Doesn't get better. Uncle Milk.
+
+[42:47] As I keep trying it. Yeah. It's not like beer when I was younger, and I you know, grew to like it. I'm not, you know, I'm not there on my appreciation level. You're not building up a tolerance for octopus eggs or cod milk.
+
+[43:00] No. I've never been. I mean, I'll eat anything. I was just in China for like uh three weeks, a few months ago. I ate like a chilled beef bile soup just to try everything.
+
+[43:12] How bitter was it? It was pretty bitter. It w you know there was a lot of ginger covering up some flavor flavor, a lot of ginger and garlic. Well, are you using the bile for a health reason or because it's delicious? Anything that must be covered up.
+
+[43:24] Other people were ordering it, so I ordered it. So uh on the octopus eggs. What's sad about that is uh you know this, I'm sure everyone knows this, uh, is that the octopus stops eating and just guards her eggs and blows water over it. So that to get the eggs means you you go, you get them you dive, go get the the mother to be and then scoop up the eggs. It's like a whole family done.
+
+[43:54] I mean, you know. Uh it's that movie, My Octopus Dinner or whatever. Right. Yeah. Yeah.
+
+[43:58] Yeah. I think that was the movie. I'm pretty sure. My octopus companion. Some teachers.
+
+[44:04] Maybe not dinner. Dinner. Maybe not. Listen, I I've said this a million times. Yes, they are like this, they're the smartest invertebrate.
+
+[44:12] By far the smartest invertebrate. How far that goes, I don't know. But smartest invertebrate. You know, uh they if they could, if they lived longer, they only lived like three years. Oh, really?
+
+[44:25] That's the lifetime? Yeah. I mean, they're not living like a long time. The even the big ones. So they're not learning that much in three years.
+
+[44:31] They're still children. Ding ding ding. No, I'm just kidding. Ding ding. I had a uh, you know, yeah, uh, whatever.
+
+[44:37] They had the octopus vocabulary of a three-year-old. What's the exactly? Exactly. So, like, you know, they their future plans aren't that far in the future. Yeah.
+
+[44:45] You know? They're not getting their hopes up. Yeah. Uh all right. So uh I'd be remiss uh not to uh uh get into this.
+
+[44:53] The beginning of the book starts with uh a story of first of all, you worked for some tweaked out people back in the day, like hardcore chef tweaked, and you yourself describe yourself as a hardcore tweaked out chef. Yeah, they were pretty stable. I mean tweaked might not be the right word. I was probably you know torked, torqued, yeah. Yeah specific exacting, maybe.
+
+[45:17] Yeah, yeah, yeah. I mean, you know, I've met a good number of the people that, you know, uh, of course. By the way, here's the hilarious thing. So for those of you that have no idea, like, you know, I don't know. I don't know where I don't know your history.
+
+[45:27] Yeah, I don't know you. You're you're hearing a voice over the internet. The um Dan Barber worked at Blue Hill for like a two years. Two years, yeah. And so you do a Dan Barber.
+
+[45:38] Uh this is the funniest recipe I've ever read, because like you do a recipe that's like uh part of something you did there, and you're like, I couldn't get the re the um dressing to taste right until I just used sunkist orange juice. Yeah, and that is for anyone that knows the whole that's like such a boom boom. You know what I mean? Yeah, it tastes good with it, you know. It is not the same without a little extra zip, you know.
+
+[46:04] Zippity dood uh. Yeah. Um so but the the book, you know, is it is a history of uh, you know, your kind of culinary history, and um but you know, but also like how that delved into something like uh alcoholism and self-punishing behavior and kind of your road out of that, and that kind of feeds into the nothing matters but delicious title. I don't know if you want to mention it or talk about it or yeah. I mean, basically, you know, my my background is is almost exc my background is basically like ten or twelve years of three mission star restaurants and then ten years of Olmstead.
+
+[46:37] So like I, you know, I started at Alinia, was there for four years and then went to Spain, uh Moogeritz, Arzak, Louis for about five months, and then uh per se, and then I was the chef of Blue Hill Stone Barnes, and then I was around a terra for a minute, and then I met Flet Cardoz and I helped him open up a restaurant and I you know I kind of just was a mercenary chef for a while and I bounced around, lived in Norway for a little while. Yeah, how is that? Because you another recipe you're like winter is depressing, and yet you worked in Norway. Yeah. There's this, you know, this is this guy, Chris, he has a Michelin star restaurant.
+
+[47:08] He also owns a Chinese restaurant, that's why I went to China. And uh he's just one of those guys where it's like like life lesson, it's like why you don't judge a book by its cover. You know, he's a big guy covered in tattoos, he's got a fetus and a pickle jar on his arm, he's got a gold tooth, he's bald, but he's like the nicest guy in the world and most generous, knows more about wine than most Toms that I know and can cook really well. And so I you know, I just lived with him and his wife for like four or five months when I was getting divorced. The light months or the dark months?
+
+[47:38] It was the dark months. Yeah, yeah. And uh I've I've been there a lot. I I like it a lot. It's uh you know, it's this Bergen, so it's the other side, it's like the West Coast.
+
+[47:48] Very small, very walkable, very nice people. It's one of those things where it's like, you know, I still travel and I like to uh go places where it's maybe you know, I don't know how to order the coffee there or what's the custom, but normally it's like everybody there speaks English. There's every brand that I know, so it's sort of like I get to travel, but I get to see my friends, and there's and I don't have to kind of have my guard up as to like my surroundings. So I I and it's very beautiful, so I I go pretty often. So coming from the Midwest and also having spent time in Norway, you got any Lefsa information for me or no?
+
+[48:19] No. No. I mean no, no. Cause like I went down a lefsa hole, and like, you know, the rolling pins nowhere yet because it requires me deciding whether equipment's important or not. Whether or not do I need a grooved roll?
+
+[48:36] So for those of you who don't know what the hell I'm talking about, it's a it's a potato-based flatbread, uh Scandinavian potato-based flatbread. They make big ones and little ones, depending on what you're saying. When we opened, we made a potato one at five acres. When we were like trying to be fancier, we made it. And so you the small ones don't require like the the grooved rollers, right?
+
+[48:55] And then there's no we just did it with we didn't have the we didn't buy anything specific for it. We we took those that type of recipe and we just made a flatbread with it, basically. Yeah. So there's group, so the I'm I looked into it, I watched a bunch of videos because I'm a dummy. And the group because here's what's nuts, right?
+
+[49:11] Some people are like, you need to use a flat square roller. That's not a roller. That is a flat square. That's not a roller. That exists.
+
+[49:18] Yeah. Don't ask me why. And then there's the groove roller people, there's the regular roller people, and then there's the groove roller with socks. So they put a sock over it. And if so the the whole idea of the grooves, I think is to stop sticking.
+
+[49:33] So they people like they wipe a crap ton of flour into it so that it's kind of self-releasing rolling pin, which is also the purpose of the sock. But then some people roll use groove rollers with no sock. The whole thing's confusing. So someday it's do professionals do the sock trick? I don't know if I've even seen that since I made a pie with my mom.
+
+[49:50] I don't know. I've never I've never had a rolling pin sock. Yeah. I have rolling pins. Yeah, same.
+
+[49:56] Uh-huh. I forgot about the sock trick. Are you a are you a taper or a straight pin? For rolling things out. Do you what do you keep uh what do you keep around?
+
+[50:05] Uh what do I have in my house? I think it tapers. Yeah. I think it but I have to I've never been an equipment guy. I don't have amazing knives or amazing tools.
+
+[50:16] I I think I have a plastic ladle in my house. Yeah. I don't somebody send me something, I use it maybe, but I've never I've never been a gadget person. No. Uh I wish I I think it comes from my dad.
+
+[50:29] My dad is like this really skilled carpenter, but he buys like the cheapest stuff at Home Depot to use. And he just like he's just handy, so he can fix it and repair it. So he buys the cheapest thing and it gets 20 years out of something. I think I've kind of developed that. Like I've been told that it's impressive what I can do with a dull knife.
+
+[50:49] Because I just, you know, okay, when I was doing all that Michelin stuff, I you know, I would bring them home a sharpened every knife. Not that I don't know how to do it, but I you'll get clowned in the kitchen if your knife isn't sharp. I mean, I remember Chef when I got transferred from fish station to a canopy station, Chef Benno was like, There's no way I'm letting you cut the fish with that knife. You gotta go to corn and go buy something before you come in tomorrow. And corn's fun.
+
+[51:14] But I was, you know, getting paid $90 a day. I had to drop $200 on a knife. Yeah. Well, what's uh what era was that? Was that uh what were people buying then?
+
+[51:22] Was that a UX 10 era? What were you getting? There was a period where every chef had a Masono UX 10, and then it was I mean, I remember that era for sure. Yeah. I don't even remember if I have that knife anymore.
+
+[51:35] That was the one. You look, you're like, oh you're in the you're in the clear for sure. That was the popular knife. Yeah, yeah. I mean, I don't even know what is popular anymore.
+
+[51:44] I think it's like so diversified, and knives have gotten so fancy and so expensive. I don't even play that game. I haven't bought a new knife in years. I bought one two years ago. It was like six hundred dollars.
+
+[51:57] It's too heavy though. I don't know, and I don't know why I I bought it because the handle looked fancy and it was like an impulse buy. What's your what's your favorite length? It's too heavy, you know? Like ten and you know, you're a ten.
+
+[52:08] I like tens. I like tens. Yeah. Do you like a light ten? Yeah.
+
+[52:11] And you I don't want a big heavy knife. Do you do do you uh favor the uh so you favor like the Japanese Western light light blade? Yeah. Yeah. Do people still do the people still use Wushstoff and stuff?
+
+[52:24] Is that still around? I don't know. I still have mine. I still have mine. Macs and stuff.
+
+[52:27] Do people still No, I don't think so. I like I used to like Mac. I had a Mac Petty that I used for a long time. Yeah. Uh yeah, Mac Petty.
+
+[52:34] I used to rock that a long time. Yeah, yeah, yeah. But I haven't I haven't. I don't have like a series of knives. I I have like a petty and a chef knife, and I just kind of do everything with those two knives.
+
+[52:44] I have knives that uh I let my kids use or that I let people come into my kitchen use because I just don't want to have to deal with them throwing it against a piece of metal and chipping the thing. I just don't I want to deal with it. Yeah. I just bring my downgraded stuff to my house, and that's you know, it's no longer restaurant quality anymore. Then that it just gets degraded and used in my home, and I use that.
+
+[53:07] Like I don't have anything fancy in my house. In fact, I sort of regret it. When I was shooting this book, I had to do some of it at my house, and I was getting insecure that people were going to look at it. So I w I bought a whole bunch of maiden pans and a whole bunch of stuff, and they're great. I you know, they're really great pans.
+
+[53:22] But I had still had the Wolfgang puck probably under a hundred dollars set from Christmas when I was fifteen. That's what I had been cooking and using, and I threw it away to make room for the maiden ones, but I had them for twenty-five years. Now you miss them. I miss them. I'm very nostalgic.
+
+[53:42] I you know, like I'm sure you can get in touch with the dude and get get a set of pants. I feel like I let my family down by getting rid of those pants. You know, just for some photos. Just for some lousy photos, man. You know how it wasn't worth it.
+
+[53:54] I've never been to a California pizza kitchen. I have in Chicago. Was it good? I think I was like one of my first dates I went to Chicago, a California pizza. It was downtown.
+
+[54:05] All right. So on Chicago, uh, talk to me about the uh Chicago Italian beef sandwich and how it how it relates to the other pantheon of beef sandwiches served with liquids to dip them in. Well, here we have to be careful because people are not gonna want a big wet sandwich. And like if you're in Chicago and you go to like a real blue-collar place, like they'll still they'll put the beef sandwich. It will be dunked like you expect.
+
+[54:28] And then they'll even put the french fries on the same parchment and they'll roll it all together and it will become one big steamed mess. And that's how we eat it. I don't really know why, but like I remember like there's joy in that. There's joy in that. Yeah, you open up the whole thing, and you know, it's a mess, and it's the fries are not crispy anymore.
+
+[54:45] Right. Nothing about it is crispy. It's been steamed. So here, like here at the restaurant rock center, we we like you know, we acknowledge that we're like a tourist restaurant, and uh we've kind of come and go when we open, we had lobster three ways, and then I was like, I could see the writing on the wall that like this isn't what fits, so I you know, I put a Caesar wrap on, and I you know, I kind of just begrudgingly change the menu. And then again, I guess I'm an insecure guy.
+
+[55:10] Then I got I didn't like that, so I I redid it. Okay, there's still a Caesarette because that's kind of what people want. But we make like a bright green Caesar dressing every day, and we make rotisserie chicken and we roast 10 off in the beginning of the day, and we roast more off later on, and so now it's nice and I like it, and like even if Chef Ackett's came, like I would serve it to him, it's good enough. But with the beef sandwich, you know, it's something where we're in rock center, so our you know, we have bills to pay, so it is expensive, and we don't want to get like the eye roll, you're a tourist restaurant and it's expensive. So we at least try to make it worth it.
+
+[55:44] So instead of like top round, we use prime rib and we cover it in all these spices and butter and we roast it off and we slice it paper thin, and then that broth where we make our own broth, but we season it with the beef bouillon, and then you get the jardinera and the green peppers and stuff, but we put the broth on the side and we just tell people to pour it over it because we would get them sent back too often if if they were a wet sandwich. Do you do you do you tell the servers to tell them how it would really be done? You're like, if you were real, we try to, you know, there's a lot there's English is not the first language for a lot of my staff and for the customer. So I don't want them to like feel like they're getting lectured or something. I do try at lineup.
+
+[56:21] I go, remind them, pour it over the top. It's not it's not a French dip. You're not trying to dip it. Pour it over it. You know.
+
+[56:27] And uh same thing, you know, the bread is made by Bianqui. So it's like it's a nice product. Uh but it has to be edited for the masses. Talk to me about sport peppers and Chicago and how they differ from the peppers that I would otherwise get here. Uh they're sort of like a very abrasive Gandija pepper, if you were, you know, to make a comparison.
+
+[56:49] Um they're very vinegary. You know, there there are some that are tend to be spicier than others. Uh they're not my favorite pepper. I mean, I I would take a Spanish candida pepper over that any day of the week. But uh, in the same vein, we try you know, we tried to make it as valuable as possible.
+
+[57:07] So it has like we sp like it's shockingly hard. One to buy poppy seed hot dog buns in New York. So we have we have them Yeah, we don't do that. No, and one company did and they had it sometime, so we now we have them made for us, and so that checks that box. But like we s we we're apparently still okay with food coloring because if we get relish and it shows up and it's not neon green, we send it back until the right one comes.
+
+[57:30] And usually it's from some producer in Chicago, like Vienna or something. And uh and it has everything, you know, they say it's like running it through the garden where there's like tomatoes and celery salt and onions and dill pickle and and the sport pepper. I feel celery salt coming back. I feel celery seed and celery salt are coming back. I'm hearing it more, which is good.
+
+[57:47] I like it on a salad product. Yeah, it on a salad. It's good, it's good stuff. Uh my son puts it in tuna fish salad. I can see that.
+
+[57:52] Celery's in it. What's you know, that's not a good one. Well, he won't put celery in, but he won't put the celery seed. Hmm. Interesting.
+
+[57:58] Yeah. I had some question. Now it has gone out of my head. Oh, uh in the book you have a list of one okay. Roundabout, because I'm gonna run out of time before I run out of questions.
+
+[58:08] Oh yeah. Oh my God, it's almost over here. I don't cook. You have a pork tenderloin recipe wrapped in prosciutto that goes back to your early culinary school days, you say when you had some sort of a nightmare scenario dinner where everything got lit on fire. I did a dinner with Patrick Deep Dish Burrelletti, who's a competitive eater.
+
+[58:25] He's won the Nathan's hot dog. He was my roommate. And uh he was like some church auction for, you know, bid on this guy in culinary school and they'll cook dinner and I bailed them out. So I'm I you know, w it was the first time we ever thought about food. Yeah, ourselves.
+
+[58:42] Right, right. Outside of the confines of it. But so pork tenderloin, I don't like it. I don't cook it everywhere. Never like you like it over loin, like you uh you just don't like pork that way.
+
+[58:51] No, uh it's just like I I'm always nervous when I make it that it's gonna go that either it's gonna be under, and so I'll like it, but other people are gonna get squeamy deemy about it, or it's gonna be a little bit over, it's gonna dry when I'm doing traditional cooks. I mean, I can obviously low temp it, you know what I mean? But then I don't know, so it's like never because like as soon as it goes a little bit too far the one way, then it's yeah. So like it's just to me. I think that's like too porky, kind of like an overcooked duct taste.
+
+[59:19] Like when it's hammered like that. Yeah, to me, it's just like to me, it's it's future sadness. So like if you are It's very uniform. Yeah it is like, you know, once you do it once or twice, you can, you know, it clicks and then you can make it nice. You know.
+
+[59:34] So you're you're pro. Yeah. I mean, I you know, something I noticed I was just in Chicago doing a bunch of events, and it is interesting. It's you know, I'm sure it has to do with the Jewish population here but there is m way more pork on menus in Chicago than I see here in New York. Really?
+
+[59:50] Yeah like I don't think of you guys as a beef town. Beef, but just meat. Yeah you know meat's delicious. Like there's not a lot of seafood in Chicago. Less.
+
+[59:59] Makes sense. Yeah. I mean does anything come out of the lake that you eat? I mean back in the day I mean pe I'm sure like not off of Chicago but people get perch and stuff and walleye. Yeah I think some areas you still eat salmon in the lakes.
+
+[1:00:13] So here's a question for you. Smelt. Uh one of the things I like to do when I read uh people's cooking books is search for ingredients that come back again and again that aren't necessarily part of everyone's all the time toolkit. For you fennel seed you like fennel seed more than the average person but at least that was my impression. You know what's also weird is there's a lot of dill in this book which I have no I don't know why.
+
+[1:00:39] Really just to show it up well but the but you don't put fennel in your sausage mix. It's not that kind of sausage. That one I think is like a curry one or something. Right lamb with curry and if no fennel in it. And that's like uh I do I do the line dance people are on their sausage no sage in it even though it was breakfast.
+
+[1:00:53] So the the fennel thing like I so I I used to be the private chef for the Seinfelds back in the day and sometimes there would be you know I would really try to to make it as nice as I could but sometimes there would be like something on the fly and uh and I wanted it to stand out and not seem mediocre that guy wasn't trying. So I would I came up with this like whenever I use fennel, whenever I use black pepper, I use the same amount of fennel and coriander seeds. And I I make like a peppermint with it, or I just make a grind. And like using that in chili or or in a broth base or something, or like on hamburgers or a meat, like it makes it, you know, slightly different, but it's not changing it to where like you gotta worry about the crowd and if they're gonna want it or kind of a thing. Which is why it's in the book kind of a lot.
+
+[1:01:41] Like I it's just like my kind of lazy trick to make things slightly different without putting any more effort into it. Yeah, my go-to is not as neutrally in like coriander and cumin. I'm like you have and you have coriander cumin because you have a chili style thing in there, but like I'm always like coriander and cumin. I like coriander. Too much?
+
+[1:01:59] No, I like it. Oh, you do it. That's what I use. That's like, you know, if I'm gonna spice something, yeah, I'm gonna add coriander and cumin to it like all the time. You know what's uh uh the bad thing about coriander is like if I'm doing a bunch of it, I'll like pulse it instead of grinding it through a grinder.
+
+[1:02:16] And then if you get husks, coriander husks are so persistent if they're not ground well, and then you're like picking them out, and I hate that because I know then when I'm tasting something I've made and I get a coriander husk and I'm like, I know everyone is gonna be experiencing that, and then I feel deeply sad because now it's too late, I can't get it out. That kind of stuff is such a like I'll eat anything. I again I was just in China, I beef bile chicken, they just chop up the whole thing with the bones and everything. I'll I'll if I know it's there, no problem. But when when it's a like if there's a bone in something and it's not supposed to be there, it's like the biggest turn.
+
+[1:02:49] I know I'm a chef and stuff, but I I can't like I just like I'm done. Like this, it was built sold to me as deboned or boneless or seedless, you know. Yeah, and it's in there, it just like it turns me off. So when that little piece of cartilage from the thigh is not carved off of the chicken thigh and they don't if if if it's if you solve serve me a whole thigh, no problem. I'll totally, you know, I get it.
+
+[1:03:09] But when it's not in there, it just makes me question everything. That's so funny. All right. So in the book, things that are worth money and things that are not. Things that are worth money, butter, interesting for cooking or for eating?
+
+[1:03:14] Or both. I think eating really. More for eating, yeah. Yeah. Spreading on bread.
+
+[1:03:24] Yeah. You know, I always have. And what's your butter of choice? I mean, I wish Caragol would give me some some uh sponsored content room, but uh is that the McGuire side of your family going carry-go? Yeah, I did a 23andMe or one of those, and I I'm definitely mostly Irish.
+
+[1:03:39] Yeah, yeah. I'm northern Euro mutt. Oh, yeah. Yeah. But you know, I did find out there's like a little Norwegian in me, which I didn't know about.
+
+[1:03:48] Well, now you gotta get back on that Lefsa train. Let me know which kind of uh roller to use. All right. Not worth spending money on, presumably not because they're not worth eating ice cream sandwiches. They're delicious, but you say don't spend extra money on them.
+
+[1:04:01] Buy the cheap ones. Yeah, because they're good. The cheap ones are good. And the the black cookie should stick to your fingers a little bit. I've worked at restaurants where we made them, and because it didn't stick to your finger, we had to remake them.
+
+[1:04:14] Like you would and it was a fancy restaurant, you would think that would be good, but no, that the guy wanted it the stick. Yeah, because that's what an ice cream sandwich is supposed to be. And they need to be tempered right. They can't be too hard. They need to be.
+
+[1:04:26] And when you when you do it, the the the cookie on top and bottom should break in the exact proper way. That's right. But that should all be basically free. And they should be it, it should be the cheapest one that the bodega has. Yeah, yeah, for sure.
+
+[1:04:36] Uh back to the hamburger for one second. Do you think that shit because uh for those of you that aren't gonna read the book, you're a dummy, go get the book. However, uh, you grate frozen butter in the way that I would use for biscuits into the meat. Do you think that's a good way to take, let's say, like, let's say you're getting grass-fed at like uh like eighty-five or 90 percent meat fat in there. To get some fat in there and take it to like an 80-20?
+
+[1:04:57] Yeah, you don't want to do the smush thing, then you're just kind of you're trying to capture some of that fat and butter inside of it. Yeah. And get some of that on the bread, ideally. But yeah, I would I would think so. That's a cool idea.
+
+[1:05:06] We'll try. Yeah. We'll try. Uh we know how it goes. Yeah.
+
+[1:05:10] Uh succotash rule. If you're gonna have corn in it, the largest piece you can have is uh it's this way you cut the scallops in half. You're like, don't make the sizes crazy if you're gonna have corn. So the succotash is all a rule in proper size. There's something about eating a bunch of different things that are similar in size.
+
+[1:05:27] We can like feel the knife work and the shucking and all that. There's there's something luxurious about that. Yeah, yeah. All right, what am I missing? I'm missing a lot of stuff.
+
+[1:05:35] Oh, what about this? For those of you that want an exercise in being alone in your house, there is a recipe, I swear to God, for one cookie. Yeah. It's a controversial because it calls for a teaspoon or a tablespoon of egg yolk, which is wasteful. Okay, you could you could add it to your scrambled eggs the next day.
+
+[1:05:54] But uh the idea was like when I was getting sober, I was I had such a sweet tooth that I couldn't make a batch of cookies because I would eat the whole batch. So I developed a recipe that would make me one cookie. And uh we're out of time, but I'll say this because it's on it's on your menu now, I think, and it's in the book. Rehab nachos is specifically because of the like a better take on the kind of food that you would have during that time. Yeah, the first place I went to, like, they're not trying to get you to s be vegan and work out and stop smoking.
+
+[1:06:21] They just want you to stop whatever the shit you're doing too much of, you know. So and they're not well funded. So it was always hot dogs and burgers and nachos, like just in rotation for lunch and dinner, and I sort of got hooked up. Yeah. Well, and if and if nachos were too healthy for you, this one's uh cream, uh a cream queso base.
+
+[1:06:39] So, you know, if if nachos are too healthy, yeah, you can make the rehab nachos. Well, uh, Greg Baxstrom, nothing matters but delicious. Uh out at Fine Book Stores near you right now. Thanks for coming on Cooking Show Back to the show. Good to see you again.
+
+[1:07:03] Now at QFC, your points add up to even more value with every trip. Use them your way to take dollars off groceries at checkout or save at the pump. You can even save up to $35 on your next fill-up. Same points, more choices. Because when quality is in your name, it's more than a word.
+
+[1:07:21] It means giving you the flexibility to use your points where they matter most. QFC, love fresh, love local, love food, restrictions apply. See cider store for details. ACAS powers the world's best podcasts. Here's a show that we recommend.
+
+[1:07:42] Hello, hello. It's Brooke DeVard from Naked Beauty. Join me each week for unfiltered discussion about beauty trends, self-care journeys, wellness tips, and the products we absolutely love and cannot get enough of. If you are a skincare obsessive and you spend 20 plus minutes on your skincare routine, this podcast is for you. Or if you're a newbie at the beginning of your skincare journey, you'll love this podcast as well because we go so much deeper than beauty.
+
+[1:08:08] I talk to incredible and inspiring people from across industries about their relationship with beauty. You'll also hear from skincare experts. We break down lots of myths in the beauty industry. If this sounds like your thing, search for Naked Beauty on your podcast app and listen along. I hope you'll join us.
+
+[1:08:24] ACAST powers the world's best podcasts. Here's a show that we recommend. Go touch grass. You have probably heard this phrase. Maybe you have even said it.
+
+[1:08:41] But beneath the sort of lighthearted nature of this meme is something very real and important. A growing sense that staying in touch with our humanity and being present in our bodies matters more than ever in today's digital world. How we think about our bodies differently now, how we relate to new innovations that are amazing but also a little scary, and how we can live a healthier life in this high tech era. Tune in on TED Talks Daily wherever you listen to podcasts. ACAST helps creators launch, grow, and monetize their podcasts everywhere.
+
+[1:09:43] Acast.com.
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+[0:00] When quality is part of your name, it's more than a word. It's the reason for everything you do. And at QFC, quality inspires us to make everything we do better. Every produce inspection, every juicy cut of meat we display, and every partnership with local growers who help us get fresh food to your table faster. Because when food is thoughtfully chosen and handled with care, it just tastes better.
+
+[0:23] That's value you can feel at every meal. QFC, where the Pacific Northwest comes to eat. What makes a leader worth following? What should you really care about in your job as technology is changing so quickly? Is it just gonna be about machines talking to other machines?
+
+[0:39] I mean, should you quit your job and start something on your own? What would that take? What is success and risk look like when we're all at the starting gate together? These are the questions we answer each week on Lead Human with Jack Myers and Tim Spangler. Join us each week and subscribe at your favorite podcast platform and YouTube.
+
+[0:58] We'll tell stories, we'll hear from some of the best, and we'll try to figure this out together. Here's a show that we recommend. Go touch grass. You have probably heard this phrase, maybe you have even said it. But Beneath, the sort of lighthearted nature of this meme is something very real and important.
+
+[1:26] A growing sense that staying in touch with our humanity and being present in our bodies matters more than ever in today's digital world. My name is Manoch Zamarodi, and I am taking over as host of TED Talks Daily this week to explore what technology is actually doing to your body and mind. In special interviews with scientists, doctors, parents, artists, and more, we're going to dig into your physical and mental health on tech. How we think about our bodies differently now, how we relate to new innovations that are amazing, but also a little scary, and how we can live a healthier life in this high-tech era. Tune in on TED Talks Daily, wherever you listen to podcasts.com.
+
+[2:37] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues, coming to you live from the Heart of Manhattan Rockefeller Center, New York City, New Stance Studios. Joined as usual with John, how are you doing? Doing great, thanks. Yeah, I haven't had you in a while or two.
+
+[2:49] You've been busy with your opening. Oh my god. No, not even that, dude. It's just where we're at. There's just been staffing shortages like crazy.
+
+[2:56] It's been people calling out every day, dishwashers, welcome to the world. I mean, I mean, come on, you were in the world before, but you were out of it for like a month and a half, but then like once you're settled and you start something new, starting something new, it's like getting married. It's the worst. It's a lot. Yeah.
+
+[3:10] It's like, you know what? I'm not into it. Not so into you. No. You know what I mean?
+
+[3:15] But at least it's a summer in the slow season. So yeah. Hey, for those of you that don't hang out in New York, I know that like a lot of you come from hot climates, but there's something unpleasant about a New York City summer that I can't quite put my finger on. Because there are other hotter places, but there's just something about it. The grind plus the heat in the humanity.
+
+[3:33] It's not even that hot today. Do you know what I'm saying? Yeah. Yeah. Humid and gross.
+
+[3:39] Yeah. Yeah, it's gross. Just not, you know. Whatever. Whatever.
+
+[3:43] We have our good points. Uh got Joe Hazen rocking the panels behind me. How you doing? Hey, hey, hey, hey. Nastasia's gallivanting around the world, so we don't have uh the hammer with us today.
+
+[3:54] But in the upper left, we do have Quinn. How you doing? I'm doing good. Yeah, great. Right.
+
+[4:01] Uh, and uh holding down Los Angeles, we got uh Jack Inslee, Jackie Molecules. What's up? Yo, good to be back. Yeah, and today's special guest in the kitchen from all the way downtown at the Bangkok Supper Club, Max Whitawat. How are you doing?
+
+[4:16] Hi, I'm good. Good, good, good. First time on the show. First time. Nice.
+
+[4:20] Uh and if you guys have questions, you're calling in. I mean, sorry, if you have questions you're listening on Patreon, you want to call in live with questions, uh, to 917-410-1507. That's 917-410-1507. And John why you tell them why they might want to be on the Patreon if they are not. Well, you go to Patreon.com slash cooking issues to check it out.
+
+[4:37] Um, there are a couple different membership levels there. Every membership level gets you access to our Discord where you're surrounded, you know, gotta get to talk with everyone else who is there, which is like-minded listeners like you. You get uh to listen to the episodes before everyone else. You get to your pri your questions prioritized. Um discounts with people we work with.
+
+[4:57] I mean, just a whole bunch of great things. So check it out. Patreon.com slash cooking issues. Is there such a thing as a like-minded cooking issues listener? Or are we an inherently contrarian group of folk?
+
+[5:07] No, I think it's just a bunch of nerds who like talking about uh foodish issues. Yeah, they're there's quite a bit of agreement on something. Yeah. Yeah. All right.
+
+[5:17] Okay. Like what? Like what? The current topic in the Discord seems to be that bread prices are getting pretty steep. Oh my god, what's that?
+
+[5:28] And everyone's agreeing on that. What is this? 17th century Paris? Bread. You know what I mean?
+
+[5:34] Like, what the heck? Just for stealing a crust full of bread. Like, what is this? That's actually 19th century, but you know what I mean? It's like, uh, what the hell?
+
+[5:44] There's agreement. Hey, listen, let me ask all of you a question who think bread costs too much. First of all, go to the supermarket and buy trash can bread. It's basically free. Second of all, if you personally, you who are complaining, were going to get up at zero in the morning, actually the day before, and again at zero in the morning, right?
+
+[6:04] You were gonna buy high quality flour being milled by someone who gives a crap, right? Then you were going to make a loaf you cared about by you know, by hand, and then sell it to someone, ask what you would have to charge. I don't think they're complaining about the baker's charging that. I think it's just like the whole system, how everything's getting so expensive right now. Yeah, it sucks.
+
+[6:23] Yeah. Here's the thing, right? Uh for those who listen from America, we've been living high off the hog for a long time. You know what I mean? Yeah.
+
+[6:33] Yeah. I mean, I wish we could still do it. Yeah. But I know. Nope.
+
+[6:38] No. Sucks. Yeah. Yeah. Um.
+
+[6:44] Is anyone disagree with the fact that we've lived so well for so long because other people have lived less well? Is that like a up for debate? And maybe it is. Maybe I just have this as a worldview and it's wrong, or like it or at least debatable. You and I are aligned on that, but yeah, I don't know.
+
+[7:02] I'm sure other people maybe it's debatable. Who knows? Yeah. We don't need to get into this now, though. Yeah, I'm not saying it's yeah.
+
+[7:07] I'm not saying one one way about it or the other. Yeah, yeah, yeah. I'm just kind of commenting. Just comment. I don't have any feelings on it, one way or the other.
+
+[7:14] Uh all right. So what do you guys got in the last week for cooking? I'll start with one non-cooking thing. My old man glasses are in. I gotta go pick them up right after the show.
+
+[7:26] No, that's exciting. Yeah, dude. I'm gonna have my Oh boy. Do they do they look like old man glasses? Oh yeah.
+
+[7:34] Like a cross between like a cross between like a pit boss, like an LA talon agent, and like a tiny old man from the lower east side. Must be nice. Are you gonna look like Junior Soprano? Uh maybe. Yeah.
+
+[7:54] I can't remember exactly what his glasses look like. But if I look like uh Uncle Jew, I'll be super stoked. You know what I mean? I get my old man glasses. I'm just so like I'll tell you what, man.
+
+[8:04] Uh it's kind of liberating when you can lean into the old man. You know what I mean? You can't you're not trying to fight it. Going for it. Anyway, so I'm excited about that.
+
+[8:12] Uh and the other thing is um I got into hard tack. You guys familiar with hard tack? How did you get into that? AKA ship's biscuit. Yeah, what?
+
+[8:22] Why? Ship's biscuit. Well, explain what it is for us, because I don't think Max knows what it is. Okay. So uh most European navies, uh, the way that they and also soldiers, like the way that they would provision you is they because you couldn't eat flour right away.
+
+[8:39] Flour required cooking, um, you know. Is they would make uh what was called ship's biscuit or hard tack, which was no salt, just wheat flour and just enough water to make a dough. They would then mold it, and we're talking like 40, 50% hydration or lower. You would then mold it into into flat bricks and then look like a cracker. But instead of like being a normal cracker, it's like 12 millimeters to 14 millimeters, about half an inch thick, punctured with holes so that they wouldn't puff up, and then baked until they were stone dry.
+
+[9:10] And then you would like you could store them almost indefinitely, as long as you kept them sealed and bugs didn't get at them. And that's what they would send on ships' journeys. Now, sailors and soldiers require a huge amount of calories. So you would get a pound of biscuit a day. And everyone's like, oh, this must have been terrible.
+
+[9:26] They're delicious. They're delicious. But you have to use the right kind of wheat. If you want to make a hard tack, you gotta go get a soft wheat, right? Hard wheats are terrible.
+
+[9:37] Because I did a side-by-side test last week of hard tack made with uh I only had soft white, I didn't have soft red. I want to get some more soft red and do soft red. But so what you do is you you mill it fairly, you don't try to bear down on your mill, you mill it fairly coarsely so that you get some of the long bran out. So you want to when you go through a 50 mesh sieve, you want to get about 87, 85, 87 percent back out of it. You take the resulting flour there, and you just mix it with as little water as possible.
+
+[10:05] Just like they in the 18th century, I used a vacuum bag to get the hydration. No, I'm kidding. That's but it is what I did. I put it in a vacuum bag to do the same way a lot of people do with pasta doughs to speed up hydration on and reduce rest time on pasta doughs. And then you just make it flat, punch it, and then you know, bake it at like 420 for like 25 minutes, uh dropping oven down to 375, and then dry it out in a 220 oven for hours and hours until it's totally dry.
+
+[10:29] Delicious. Even without salt, it's the purest expression of the flavor of wheat that you can get. Uh so I'm for it. Well. Even if you had to eat it like every day for years.
+
+[10:42] I don't though. Yeah, that's fair. That's fair. You know what I mean? Like I think, you know, everyone like talking about I'm surprised you didn't add salt.
+
+[10:51] That's not what they would have done. Gotta have it. Gotta have it to lay. Yeah, well, I mean, as a bread, this is just I mean, like, again, this is not my daily bread. And also, it's not leavened and it doesn't have a crust.
+
+[11:06] So, like, salt isn't just make tusk lack of salt doesn't just make Tuscan bread taste bad. It also makes the crust terrible and the texture bad. So it's like matzah. What? Tuscan bread?
+
+[11:17] No, the uh this um well if if if masa was made with a more whole wheat flour and and if masa was half an inch thick. Were you given an orange to uh keep the scurvy away? Oh man. Uh you know, they didn't know for a long time what caused scurvy, and they had a lot of bad ideas. One, I forget which naval officer, British naval officer, thought that uh that frying hard tack in in what's called ready for this one?
+
+[11:46] Beef slush. So you had barrels full of salted beef and pork, and you were given huge rashmine allotments of these a day. Because like I said, you required a lot of calories to be on one of those boats. And so they would scrape the goop out of the bottom, the beef slush, which was like salty beef fat and goop, and fry their hard tack in that because you need something to soften it. You know what I mean?
+
+[12:07] It's real hard. Um a bunch of people thought that the it was the slush that gave you scurvy. It ain't, but yeah. Anyway. Oh, oh limeys.
+
+[12:18] More you know, yeah. The more you know, the less you know, right? Yep. But hard attack, uh I'm gonna recommend it as something to try. I'm not saying live on it.
+
+[12:26] Not saying eat a pound of it a day. Got it. Well, maybe you should make some type of cocktail and then you can serve the uh the whale sperm. Dude, as a totally illegal. Like the the Jew for the like look, notwithstanding Jackie Molecule's love of eating whale in Japan.
+
+[12:45] Whoa. Yeah. I'll eat it anywhere. Yeah, yeah. I mean, like, you know, he goes to secret whale clubs in uh in New York and like in LA, pounding whale, you know, secretly under napkins.
+
+[12:56] Notwithstanding that, uh, all whale products are illegal here in uh in the United States of America. Um, including, by the way, I th I'm not even sure if you're allowed to have um or traffic in amber griffs, even if it's old, right? Are you? Anyone? Anyone a CT's expert?
+
+[13:17] Anyway. No. Uh that went far afield. All right, what else you guys got. Uh I've been traveling a lot, but I do just want to give a shout out to Garrett at uh Sunken Harbor Club.
+
+[13:30] I came in through New York for a quick minute and um Yeah. I wish I could tell you about all the great technique things you told me about, but here's the thing about three tiki drinks. You know. Yeah. Yeah.
+
+[13:44] Did you have a good time at Bar Contra? Just kidding. You didn't go. You must have had a mind eraser, right? No, I didn't go.
+
+[13:50] Didn't go. Didn't go. I mean, no, I I was I was I was in Brooklyn, like really close. Yeah, sure. Uh so I I don't know if you know this, but uh sunken for those of you that don't know the geography of New York, it is true there is a river between Sunken Harbor Club and the Lower East Side, but it's the fastest of all of the cross river commutes.
+
+[14:10] It's literally one or two stops on like a subway that comes every five minutes. But whatever. It's not like Sunken Harbor Club is right next to the subway, except for that it is. Or that Contra is right next to the subway, except for that it is. It's fine.
+
+[14:23] I'm just giving you crap. Uh you don't have to come. I deserve it. I deserve it. It's fine.
+
+[14:28] It's fine. I I'm actually, I'm not I just am doing it just to give you crap. I really am fine with it. Uh yeah. Sunken Harbor Club Club is a great place.
+
+[14:35] I enjoy it. Yeah, delicious drinks. It's the only place I've ever seen you chug cocktails. He had look, his Pim's cup was ridiculous. Yeah.
+
+[14:46] You know, yeah. In a Pim's cup is a Pim's cup, like a gin and tonic, is a fantastic idea, but often disappointing. And by often, I mean almost always. Yeah. Yeah.
+
+[15:00] And Pim's, the liquor itself, vastly overpriced. Vastly overpriced. Max, have you been to Sunken Harbor? No, I never heard of it. Oh, you gotta go.
+
+[15:10] It's above Gage and Tolner. But you have to go to Brooklyn. And it's a beautiful bar, too. The interior design is amazing. I just said have to go to Brooklyn.
+
+[15:18] He's like, no, no. I love Brooklyn. Yeah. All right. Okay.
+
+[15:22] What is what does it call again? Sunken Harbor Club. Sunken Harbor Cup. Which is an interesting name because it's uh it's on the second floor. So it's kind of the opposite of sunken.
+
+[15:31] But whatever. All right. Uh what about you, Quinn? I know you got something. No, you got something for me.
+
+[15:37] Yeah, we've made uh nice forca. I made my standard uh raspberry cervey formula with a little bit of uh essential oil. Yeah. Okay, why essential oils? And now, of course, you have Raspberry Beret going through my head again.
+
+[15:54] You know you're gonna do this to me. You did it on purpose. I guess I did. Yes, yes, Dave. All right.
+
+[16:03] The fruit available in season here was just to get some in your hand. Well, by the way, if if it's fruit in season, what are the essential oils for? Oh they're gonna excellent flavor. Okay. Which is I did a little ginger and a little bit of bergamot.
+
+[16:21] Bergamot. Do you really think that bergamot essential oil tastes like bergamot the peel? I've never used bergamot essential oil. I've never worked with fresh peel before. Oh yeah.
+
+[16:39] Bergamot? Oh yeah. Oh yeah. Expensive. Good.
+
+[16:44] Yeah. Very like uh peppery, like bergamot. It's nice. It doesn't a fresh bergamot doesn't even smell like earl gray tea, really. It smells like bergamot.
+
+[16:58] And there are other citrus that have that when you scratch the peel and you sniff it, it's good. It's expensive. Uh I think I was told to say this before on the air. One of my bartenders once hired a forager and said he would buy some bergamot. So the forager showed up at the bar with a backpack full of bergamot and said, You owe me $400.
+
+[17:19] And we paid him, and then we had to immediately use all the bergamot in a way that preserved it. So we juiced it, we did an oleo, we did a cordial, we did froze everything down. We're not one ounce was wasted. When something's that expensive, it can't be wasted. You know what I mean?
+
+[17:42] Yeah. Spe speaking of this, Max, what citrus is very expensive here that is not expensive in Thailand, and so you have to completely change your mentality of how you use it when you come here. Right. The Makut Lam leaf. Yeah.
+
+[17:55] Makut Lam. Yeah. Yeah, yeah. Yeah. But you're so expensive.
+
+[17:59] How much are the I've never bought it fresh? Have I? No. I got it from the Thai farmer. It's a community in Facebook.
+
+[18:09] So there's Thai farmer all over the country here. And they grow uh they grow uh cafea lime in California. Yeah. So I have to order like what is it, like a dollar fifty per? No, it's uh the by power.
+
+[18:23] And what my price, what I got is pretty good. It's around fifteen per pound. Fifteen dollars a pound. And then how many, like so that's how many how many lives? I would say like ten.
+
+[18:36] So how much would that cost in Thailand? Oh my god. Like the whole basket can cost you like five dollar. Yeah, yeah, yeah, yeah. I remember uh I've never been to Thailand because uh I think uh because I'm stupid.
+
+[18:50] But the uh it's on it's on the list though, obviously. But uh so I've never I've been to other places over there, but like in terms of fruits, whenever I go someplace that has fruit, real fruit, you know, like I mean we have real fruit, but it's only like a couple of them. Like we do apples really well. You know what I mean? But like uh I remember I was with uh Andy Ricker in Thailand in um Panama and uh we just got like a sack of mangustines.
+
+[19:17] Oh, so good. Dude, when I say a sack, I mean a sack the size of a small child. It was this big. Not even a small child, like a four-year-old. Like a sack of magazines the size of a four-year old for like 10 bucks.
+
+[19:28] And we just sat on the roof of a building and ate them. You know what I mean? That's what life should be. Oops, I just broke your pen, Joe. Uh that's what life should be.
+
+[19:38] It shouldn't be like paying a million dollars for fruit. Fruit. I mean, that's what if you believe in this sort of thing, like fruit was given to us to enjoy. But anyway. Well, what about the cantaloupe in Thailand?
+
+[19:51] Is it good? Cantaloupe in Thailand's good. Candaloo? Yeah, I believe candle or musk fruit. Oh, um you have good melon?
+
+[19:58] Not really. No, I don't know. Where am I known for that? Oh, I'm sorry, my mistake. I wish I loved melon.
+
+[20:04] I'm gonna do an event in LA in like late July, early August with Han, who's been on the show, uh, who is a bartender and I believe flute composer. Yep. Yeah. Uh and she wants to do uh a Ford's gin and melon drink. Yeah.
+
+[20:23] And I said to her, sure, I don't like melon. But let's do it as a good challenge. Max, do you like cooking with things that you don't like as a way as a challenge to try to make something you like? Sometimes I find it hard. I'll give you an example.
+
+[20:38] My wife likes milk in her coffee, and I don't like milk in my coffee. So I find it hard to make her the best milk and coffee preparation because I can't judge it because I hate it. You know what I mean? Yeah. I think I have to like that ingredients, like the food, and then if I want to sell that to guests, I want to make sure every dish is to my liking.
+
+[21:00] Yeah. So, like uh for me at the bar, it's a little bit different, especially because I I'm letting like like other people's stuff is on the menu too. And so I have to be like, well, I I don't have to like everything. I have to think everything is good. I have to think everything is very good.
+
+[21:19] You know what I mean? Proper, balanced, delicious for people who like it. But I don't necessarily need to like everything. Yeah. But I don't know.
+
+[21:28] Like, I like to find out we haven't asked this in a while, but I do like to ask. What is something that you don't like? Every chef has stuff that they don't like that is like not like that other people like. I don't like fennel. That is crazy.
+
+[21:41] I know you're not asking me, but fennel seed or fennel the fennel? All of it. You don't like fennel seed. Any of that any flavor. Oh, oh, oh, oh, oh, okay.
+
+[21:50] I hate like rich, yeah. Italian sausage. Like I'll stomach it, but I won't eat it. Stomach Italian sausage? Well, thank you.
+
+[22:00] I just prefer it didn't have fennel seed on it. Yeah. Oh my god. Well, you know who is uh who's on last week? Someone who loves fennel seed was on last week.
+
+[22:09] Uh Greg Baxter. Yeah, Greg Baxtrom loves fennel seed. Yeah. That's his that was that's his go-to that uh in Baxtrom spice that he has uh that he loves fennel seed. Ooh, sure.
+
+[22:20] I mean listen, I don't like it, but I still have used it in my cooking and on dishes that I've put out, you know, like I understand when it should be used. Did you pull out your monocle when the time came and do the fennel pollen? Yeah, exactly. Yeah. Fennel pollen.
+
+[22:35] Fennel pollen's good, it's just you know, it's fancy. Uh so what do you not like next? Uh Julian. Really? But a lot of people here don't like it.
+
+[22:42] Maybe in Thailand it it's weird not to like it. I don't know. Is it weird not to like it in Thailand? I think it's 50 50. 50 50?
+
+[22:48] Yeah. So you're glad it when uh when people are like you're not allowed to bring that inside or no. Um I don't like it, but I don't hate it. I'm okay too. Like people eating it next to me.
+
+[22:59] Okay, so let me ask you this. So, as you're aware, when durian comes over here, it has to be frozen, and so it doesn't smell the same. Do you prefer American durian? Or well, if you don't like any of it, it doesn't matter. But for me, for instance, cantaloupe, the better it tastes to people who like cantaloupe, the more I dislike it.
+
+[23:19] So would you prefer a what an actual person would say is not good durian, i.e. the American one that's been frozen, or do you prefer the real one? The real one. Yeah, yeah, yeah. And to be honest, I haven't tried durian here in in your essay.
+
+[23:36] Yeah, yeah. It's not as uh I mean I've never tried it over there, but from all of the accounts I can get, yeah, the stuff here isn't as pungent, I think, because I'm pretty sure they have to freeze it. Like I know, like the reason why most mangoes aren't very good over here in New York is that they have to go through a hot water treatment to kill fruit flies before they're brought in. And that kind of arrests their uh further progression, and and so you know they're they're picked a little bit harder for shipment, and then they have to go through this hot water treatment, and so that's why they're not as good. Um papaya is terrible here.
+
+[24:08] I noticed you did a video where you're like, don't even bother trying to get a good green papaya, forget it. And you made a salad with cucumber. Yeah, right, right. Yeah. Is that a decent stand?
+
+[24:18] I mean, it's not the same, or is that your is like you'd rather have cucumber as a stand in than have like then a fake green papaya? That salad we have a lot of variety of that salad. Oh, and we do have cucumber sometam too. Yeah. So it's not something new.
+
+[24:33] Okay, okay. Yeah. So uh I I saw the video. You should get you should uh look up the video on your Instagram, and it's using also a clay mortar and pestle. Right.
+
+[24:42] Right, right. And you say that this one is not for fine grinding like the stone one, it's for just like light like a crushed. Yeah, yeah, yeah. And I noticed when you were doing the cucumber that you held the cucumber up. John, you should check this out.
+
+[24:57] Held the cucumber up. I sometimes do things like this and peep freaks people out. I don't do it for this because I don't know the technique, but you take the cucumber and you go, so I'm h imagine I'm holding the cucumber the long way so that the it's like I'm holding it up like it's a baby. And then I take my knife and I go bap directly into the baby's forehead and chest. And I rotate it and it makes like a like a cut, right?
+
+[25:25] Right. Yeah, yeah, yeah. And then crossway. Uh huh. Then into the thing.
+
+[25:30] I've never seen this before. Is that traditional or is that a you think? Is that traditional? To make it what, soak up on the side? Right, like crutch.
+
+[25:36] Uh like in Chinese cuisine, you have some crushed um cucumber, right? Yeah, yeah. Same same similar concept. So you chop, chop, chop, and then you uh slice it and crush it in the mortar again. So it absorbed more dressing.
+
+[25:52] Yeah, I'll try it. Because I normally like I buy when I'm doing things like this, I buy the small ones, and then I just do the you can't see me because you're only listening. But what I'm doing is having the cute small cucumber on my cutting board and I'm rotating it 45 degrees as I cut, and then it's mac smacks, max, smack. But I'm gonna try the rack attack tack with the with the but people freak out when they walk into your kitchen and you see things that are like clearly go against mentally what people think of as like okay knife ideas. But if you're used to specific motion, you're not gonna overgo.
+
+[26:25] The danger with knives is when you put yourself in force positions. Yeah. You know what I mean? Yeah. Anyway.
+
+[26:32] So you've never cut yourself doing that, right? No. You know what's I find dangerous for me, because I'm bad, is the Japanese, like uh uh the Japanese like peel cutting for Daikon where you just rotate the vegetable in your hand, and like I can do it, but the problem is, you know what I'm talking about? Yeah, yeah. The problem I have with it is is that like uh I never like pre-soak the vegetable, I never get the texture of the vegetable exactly right.
+
+[27:00] And so at a certain point, I know the knife's gonna stick. And then when it sticks, I'm like, do I give up? Or do I put that little bit of pressure on it? And I always put that little bit of pressure on it, and I know that I'm just one or two times away from quack into my yeah. What's the worst cut you ever gotten in the kitchen?
+
+[27:20] Uh from galango. Oh, wow. Because kalango is very it's so tough, right? Right, right. And then I try to like cut it, and I like use all my power to cut it.
+
+[27:32] And yeah, just the top of my nails. Yeah. But yeah, that's the worst one. Yeah, yeah. The worst for me was, and don't ever do this, it's so stupid.
+
+[27:43] I was on my cell phone, uh, you know, old school cell phone, so I had it up to my ear like this, and I was using a meat slicer, and I was like, I was like talking to someone, focusing on a third thing and using a meat slicer, and I put my thumb right into the meat slicer. Oh no. Yeah, yeah. Yeah, yeah. Not good.
+
+[28:00] How about Michael Um mandolin? Have you ever gotten that? Every one, right? Yeah, no, I never have because they don't, they freak me out. So I always just throw away the last little bit because I don't I never use them at the school or anything like that.
+
+[28:11] So like you've done a you've done bad mandolins. Um on what potato? I can't remember what I was using last was something stupid. Like it it yeah, I don't know, but like there was a flap on the tip of the thumb and it's just terrible. Yeah, I had to go to the yard.
+
+[28:26] Not fennel. Not fennel. That's right, Joe. Even thinly sliced, you don't like it, huh? Joe Joe's bringing up a good point.
+
+[28:32] Yeah, no. Even thinly slice. Is it that you hate things that are crunchy or you hate things that are refreshing? I hate things that are an easy liquorish. Yeah.
+
+[28:41] It's not shaming me. Hey, you don't know him well enough to shame him. That's what the thing is. Um yeah. Oh god, cutting yourself is a oh, speaking of mandolins though.
+
+[28:53] Does anyone make okay? So I had this argument. I have not got do you are you do you like French fries, Max? Uh I'm okay. Okay.
+
+[29:02] So, first of all, my son said something preposterous. He said the best French fries he has ever had were from Amsterdam. And I told him to get back to Connecticut and never speak to me of it again. Because obviously he's been to Belgium, weasel. You know what I mean?
+
+[29:16] Yeah. Anyway, so whatever. I was like, you were too young when you went to Belgium, that's the problem. Point being this. Both he and my wife were like, the best French fries are crinkle cut.
+
+[29:25] I'm like, what are you? Cracked? And they're like, no, crinkle cut's the best. And I realized, well, except for is do we not do we think that only because the only crinkle cut fries we've had are mass-produced crinkle cut fries? Like, the problem is it's so hard to make a large amount of crinkle cut fries for a food service because there's no machine that you can just go sh black, black, black, black.
+
+[29:46] Someone needs to make a a fast crinkle cut. Here's what I'm thinking, cooking issues, people. Someone has time because I was explicitly told by my wife I would not spend time building this. Imagine a V8 engine where you have a potato where the crankshaft would be, and you just have two sets of knives. You just go boom, boom.
+
+[29:59] And then the potato flies out. Boom, boom, boom, boom, boom, boom. And you can just dump dunk dunk dumm dunk dum dum dum. Crinkle cut fries. What do you think?
+
+[30:13] Yeah, sure. I mean, maybe I don't know. Like it has I need to see proof of concept that a crinkle cut fry is actually good first. Well, let me ask you this. For bagged frozen fries, would you rather have crinkle or would you rather have straight?
+
+[30:26] Straight. I would never choose crinkle. What about what about you? Quinn, what about uh Jack? What do you guys think?
+
+[30:34] Max is only so so on fries, so he doesn't necessarily have to get it. What I don't buy frozen fries. Oh, Jesus. All right. Well, you're right.
+
+[30:49] I like crinkle cut. I like crinkle cut. Yeah. All right. All right, there you go.
+
+[30:53] The question is, is it if you only if it's impossible to make large quantities of crinkle cut at home, so the only thing reference you have is bagged one versus bagged the other. That's the thing, right? And I've just never given, I've always thought that crinkle cut fries were kind of like for clowns. You know what I mean? But you know, maybe maybe I'm wrong.
+
+[31:16] That's the clown's choice. But I was like, I'm probably wrong. Yeah. What do you say? I'm a clown.
+
+[31:23] Yeah, I'm a clown. All right. Uh let's talk about Thai food. All right, Thai food. Thai food.
+
+[31:30] All right. Uh okay, first of all, I was looking at your Instagram, and I don't think I've ever seen this before. This is not a Thai food question. It's just a, I can't believe I've never seen this before because it seems like such genius. Your uh, your strawberry rhubarb with uh the ice cream and the Thai basil, like uh is that an oil or a s or a sauce?
+
+[31:48] Oil. Oil, yeah. Looks good. But have you seen this picture, John? No.
+
+[31:52] Okay. You ready? Ready. I don't think so. Are you ready?
+
+[31:56] Not anymore. I don't know, yeah. Okay. So there's a it there's like a a flat, like like like a like a tart cakey tart thing with with strawberry, right? Then on it is the scoop of ice cream.
+
+[32:09] It what what's the flavor of the ice cream? Um creme fresh. You're not then imagine you put a thing in it like it's a scoop of mashed potato, and then you put the the oil, the green, the Thai oil into it like it's gravy in a mashed potato. Love that. I have and all the 55 years I've been pounding this rock, right?
+
+[32:36] I have never seen someone, I've been to Germany, I've had I've had ice cream in the shape of hamburgers, I've even had ice cream in the shape of French fries, I've had ice cream in the shape of spaghetti. But the concept of using ice cream as a mashed potato visual analog, genius. Now, is this something that other people have done, or is this just you guys? I think I have seen it before. I've never seen it.
+
+[32:55] Have you seen it, John? No, I haven't. I think, I don't know, maybe you should trademark this. This could be if if no one else has done this, this could be your cronut. Have any of you fools over there seen this?
+
+[33:04] Or no? Ever? Anyone else do this? Get nothing from this. Well, you're the ice cream man, Quinn.
+
+[33:12] Have you have you seen someone treat ice cream like mashed potatoes visually? Like use the back of the spoon to like make a well and then put the oil in the middle. Yeah, that's so old school for like that's like that's like so like America, like growing up, like just a scoop of mashed potatoes, take the spoon, go, and then put the put the gravy in the well. So classic. You know what I mean?
+
+[33:40] Yeah. So when I saw the dessert, I was like, I'm a jerk. This is something that should be obvious. But you say you've seen it before, but I don't think I've seen it. And maybe I'm just not paying attention.
+
+[33:50] But I think I would have noticed. Is it a good dessert? I'm sure it's a good dessert. Yeah, it is. Yeah, I'm sure it is.
+
+[33:55] Uh also, do you guys have because I've seen it? What? Don't you think we should introduce who this gentleman is? We did at the beginning of the show. No, you did not.
+
+[34:03] We did. I said we have special guest, Max Widawat from the Bangkok Supper Club. Yeah. But do it again. All right, Max.
+
+[34:10] No, let's flush it all out a little more. All right, all right, right. Okay, okay, okay, okay. So you're originally from Bangkok. You cooked in Bangkok a lot.
+
+[34:19] You worked with uh Ian Kiddechai here in the US, right? Not in Bangkok or in Bangkok. In Bangkok, okay, okay. And uh I've only met him once or twice. Seems like a nice guy though.
+
+[34:28] Yeah, he is very nice. And then the first restaurant you opened here was Bangkok Supper Club in what 2023? 2023. And it's like uh it's like like I don't know, it's very cool, like refined. I haven't been yet, but like I've looked at very like refined, high-end, tweaked out, but like a lot of takes on what would be uh considered street food concepts, right?
+
+[34:51] Behind am I correct so far? Yeah, and you just released actually, which I recently this idea of a tasting menu at your in the in the kitchen. Uh how's that going? Is that fun or not fun for you? In the beginning, I was um scared because I I don't think people are gonna like sitting in the kitchen with the five feet um fire uh chakal is so hot in the kitchen and it's so loud, the dishwasher is banking the pond pans and pots.
+
+[35:20] But yeah, because and the in the first year we treat that seat as a a la carte, and sometimes when people got seated there, they ask, oh, can we sit in the dining room? Like it's on their first date. They want something more intimate. It's not a good first date, maybe concept. Yeah, yeah.
+
+[35:35] But after that, when we do uh the testing menu, people really like it. Every time when they walked in when when they see it, I always hear, oh, this is so cool. This is the word that I hear almost every night. And how many seats do you have there? Is it four or six or something small?
+
+[35:49] Four, four. Four, we uh do three rounds per night. Oh, so okay, so you get like three turns. Okay, so then and do you mostly sell it as two twos or mostly as a full four? Two two, yeah, yeah.
+
+[36:00] But now even the guests in the dining room, if they want to do the testing menu, we we okay with that too. Now the way the website says it's almost like greatest hits from the restaurant, the tasting menu. Exactly. So it's all the most celebrated uh dishes. Yeah.
+
+[36:15] So we make everything smaller size. You can get to try almost everything in the menu now in one shot. I'm not saying that you dislike any of your guests, but is it a problem if you have a guest that you don't like who's in the kitchen with you? No. No?
+
+[36:29] I mean, I'm just it's a mean thing for me to ask. What do you guys say? Yes, one. One time? One time.
+
+[36:34] They're bringing their uh laptop and work during the testing menu. Uh oh my god. And then have to say, oh, this will taste better if you eat it right away when the temperature is right, when this gonna get sulky. So yeah, yep. Would you like to try it first?
+
+[36:51] Tap tapping on the on like on the keyboard. Oh my god. Yeah. Oh my god. I hope they were making their billions of dollars or whatever they were doing.
+
+[36:58] Very important. Yeah, yeah. Why go to a restaurant like that? I know, right? Why?
+
+[36:59] Uh well, thank God it's only happened one time. Yeah. Only one time. Yeah. All right.
+
+[37:09] Uh and it's actually not that bad a deal, this tasting menu. Right. It's a good deal. It's $150. 14 course.
+
+[37:15] Yeah. Yeah. Yeah. You're sitting in the kitchen. I guess the issue is, right?
+
+[37:19] You make it reasonable so like people who want to enjoy it can do it, but at the same time, they have to line up because there's only 12 slots a night. Right. Right. So it's like in the one way accessible, but in the other way not. I mean, it's accessible in the sense that you're not overcharging, you're you're giving people good value, but it's hard to get.
+
+[37:39] Yeah. Yeah, yeah, yeah. Um so uh Joe, did I gotta run out of? So let's go over some of these things. Give me oh uh actually, let me do the question.
+
+[37:51] I have a uh listener question from the Patreon, and if I don't get to it, they will murder me. And rightly so, by the way. Um from Elliot, what would you say is important for the optimal Masaman curry? In particular, are fresh macroot limes important? And if so, where do you get yours?
+
+[38:09] We talked about that a little bit, uh, if you don't mind sharing. I can find leaves, but not the fruit itself so far. Would you rather have frozen cilantro root or fresh cilantro stems? Uh do you end up with uh big bits of chili skins in your final paste? If not, do you do anything in particular to avoid that?
+
+[38:25] Uh do you chop rehydrated chilies finely first before pounding, for example? Okay. The first question, uh the macro lime, kaffia lam. Yeah, we've mentioned about that already. I got it from the Thai farmer from California.
+
+[38:41] And we have to order once a year. We peel the skin, put in the ziploc bag, and then freeze it and use throughout the year. We always buy like 50 pound. Wow. Yeah, that's a lot.
+
+[38:53] Like the whole restaurant smell like in Thailand, that smells smell like Thai toilet. You know why? Oh, you haven't been to Thailand. No, no, no. Have you experienced that?
+
+[39:04] I'm sorry, explain. So in Thailand we have so much uh makroot lamb, right? And in the bath, in the urinous. They cut the makrout in half and then put it in the urinal. Just to smell the nice fragrance whole.
+
+[39:20] Yeah. Huh. But people still like it in food, unlike lavender here. Right, right. Right.
+
+[39:26] Wait. Okay. But before you finish the question, uh you wanna tell people about Masaman curry in case they don't never had it just explained roughly Masaman curry like red potato. Explain what it is. Oh yeah, so Massaman curry it's uh more like uh like central Thai cuisine and it's very very spice forward like katamam, cinnamon, and these that you don't like.
+
+[39:54] Clove. Yeah, so it's more like a spice forward curry. And it's not too spicy. It's sweet, sour from tamarin and sometimes macro too. Yeah.
+
+[40:05] Yeah. All right, so okay, so that's your source of the uh macroot limes. If you wanna uh find it on Facebook, it's called Thai Farmer. Thai farmer market. Yeah.
+
+[40:17] And do they do will they sell to people or only wholesale? Oh yeah, two people, two households too. Okay, yeah. Good to know. But it's a private group, so I don't know.
+
+[40:28] Oh, so you have to they have to want you. Um I think they just except like Jimmy Jimmy Joe jerk can't go there and get it. They have to like you enough to want to send it to you. Maybe. Yeah, okay.
+
+[40:41] Elliot, not that you're Jimmy Joe jerk, but I'm just saying. Uh okay, cilantro root versus stems. Oh wow, this is very good question. Uh but I want to tell everyone about the cilantro root first. Yeah, yeah.
+
+[40:54] Okay, every every chef, every restaurant, does anyone if anyone wants some cilantro leaf, let me know. Because we throw away cilantro leaf almost every other day. Really? Because we use a lot of root, and we use a lot, like because root in Thailand is like four inches, but root here is like quarter inch. Huh.
+
+[41:15] So same taste though? No, like way different. But still, we have to use so much the that tiny root uh to make our curry um dressing, marinate, sauce. We use a lot of cilantro root. So even we try to use the leaf, how much as how much we want, but still at the end of the day, it's go bad.
+
+[41:37] Huh. Yeah, so let me know. If you want to trade, oh please, yeah, trade. Let's trade. Yeah.
+
+[41:44] Just give me the tiny like bottom part that you throw away. I will uh bother with the cares of cilantro leaf. Is it they so I see a business here where someone just buys the thing and then splits it and sends one to the restaurant that doesn't use the bottoms and one to the you know, I had a similar problem once because um I was using celery leaves, like uh European celery leaves, not uh not like what we call Chinese celery, and uh and not lovage, celery leaves. And when I was a kid, you could get them. You know what I mean?
+
+[42:17] Like they would sell celery and the leaf would be on top. But no one sells it like this way anymore. Yeah. So in order to get it, I had to buy I had to buy uh a like a bunch of flats, like this, like I'm now it's like four feet, like four foot high stack of flats because the farmer who is literally throwing them away, yeah, wouldn't sell me just like a flat at a time. You know?
+
+[42:41] I tried to ask the vendor to that, can they serve it for me? I would pay like the same price as the yeah, the the whole thing. Yeah, they didn't because they don't they don't want to bother people. It's so strange, right? Right.
+
+[42:53] And so like I thought I was like, oh, I'm a genius. I'm taking stuff that people are throwing away and I'm gonna use it. And instead, it's like people don't want to go outside of their distribution concepts. Right, you know? Yeah.
+
+[43:03] And to answer this that question, I prefer the frozen root. Frozen root. Yes. To frozen root to fresh stem. Or frozen root to fresh root.
+
+[43:13] Frozen root? Oh, the question is frozen root and fresh stem fresh. The question was can they substitute the stems for the root? Oh, the yeah, yeah, we do that too. Because we cannot use the whole yeah, yeah, yeah, yeah.
+
+[43:26] We we use the stem as well, but it's not as good. I would say like 50%. And the color, sometimes we don't want green color in that sauce or the curry, but the stem has color. When we blend them together, when we power them together, there's some like a little bit green uh color in that sauce. You like the frozen one though?
+
+[43:50] Yeah, I prefer the frozen root. Because we're gonna blend it, we're gonna match it anyway. So I don't mind the the frozen. If we get the actual like white root, yeah, I prefer that. It freezes well.
+
+[44:02] Because you know what I've had frozen, it's not the same, obviously, but I don't like uh the frozen galangle I've had I don't like very much. No, that's not good. Yeah. I was like, someone's like, you can buy I was like, I need galango, and they're like, we only have frozen. I was like, uh I'll buy it.
+
+[44:16] You know what I mean? I don't like it. It's not good. It was like spongy and I think they already soaked in some chemical, some salted water. Uh huh.
+
+[44:25] Yeah, but if it's real. I I ordered uh galango from the Thai farmer too, and I freeze it, and it's come out the same. But not from the package. Yeah. If it's from the package, I think it's been treated already.
+
+[44:38] Is that why it's bad? Because I was juicing it and the juice didn't taste right. No. It's not good. No, not good.
+
+[44:44] No. Uh but fresh one and you freeze it and then refreeze. Yeah, that's good. Do in Thailand do they use the other galango, the one that they use in like South China, the s the sand ginger, the with the lesser galangol, they use both, or they Yeah, we use use both. Yeah.
+
+[45:00] What's the difference between the two? Because we only get the one kind of galangle here, the kind of like bigger. Uh the lesser ginger, you mean the more yellow color? Yeah, we don't get no, we get like so I know that there's at least two galangles, but we only get one. So I don't know the difference.
+
+[45:16] I don't know the other one. I thought that maybe it's not a galangle. The one I'm thinking of is sand ginger, which is a different ginger, the one that's used in the in the chicken uh in South China. Well, I don't remember. I didn't I didn't look up my ginger ballast like before I came.
+
+[45:31] Like it showed, right? Yes. So, but uh anyway, I don't know where I was going with that. Um, talk to me about you have a a dish and I'm looking for it where you use what you call beetle leaf. But the beetle leaf in and it's like a duck breast and a beetle leaf wrap.
+
+[45:50] The beetle leaf that you use in Thailand, I looked it up, I don't I'm asking, is not actually beetle leaf, right? It's one from Thailand that's not the same as the one used in India for wrapping beetle and pond, right? It's its own pepper leaf. Right. It's different.
+
+[46:06] Yeah. Where do you get that? Uh like local local supplier. Here? Here.
+
+[46:12] Can you get it on the street like at like Bangkok Market or something? In Bangkok? Yes. Yeah. No, no, no.
+
+[46:16] Bangkok Market in New York. The one on Moscow. Oh. Uh. Or like who's who can I go to here?
+
+[46:22] Does SEA have it? S A South East? Yeah. Yeah, that's uh isn't that the name of We got it from uh Eshen Bokshoi. That's the name of the spire?
+
+[46:33] Yeah. I'll get it. Is it good, this leaf? Yep. Have you had the Mexican?
+
+[46:37] Okay, so for those of you that aren't following what I'm saying, because no one is the pepper, the genus pepper, peper, has in it the things that we use as spices. So black pepper is a pepper. Uh long both long peppers are peppers, cubebs, pepper. Those are the ones where we're using the fruit, right? And in black pepper, that's also green pepper.
+
+[47:01] It's all that's all the same plant. In the leaf side of it, there's actual peeper beetle, which is the the beetle leaf, which is used in like you think of it for either chewing beetle nut, uh, or you think of it for pawn, the you know, and that one has a kind of a very strong, I've made a drink with it once, a very strong, like almost like phenolic taste, like very like you know, like the very there. The one in Mexico is Oja Santa, which is also a uh pepper, um softer leaf. That one I use in cocktails, but now I want to try this one from Thailand. Lola?
+
+[47:39] It's like also in Vietnamese? Yeah, uh that's Vivian's a lola. So it's quite so like the wrap bolalo? Yeah, yeah, yeah, yeah. But that's the name of the well, okay.
+
+[47:47] So I'm looking on the internet because I didn't do nothing about it. Pepper lolot is the there's pepper lola and pepper sarmentosum, which I guess are the same species that are used in like that whole region of Asia. And it tastes like what? Tiss very like it's not bitter, it's like nutty. Um yeah, I would say it's nutty, like leafy, and yeah, there's some like uh distinct flavor.
+
+[48:21] You think it would make a good drink? I do. Yeah, I'm gonna try some. I'm gonna get some. I should have brought some today.
+
+[48:28] Well, I didn't tell you. But it's like uh we have this drink where we where we you know use liquid nitrogen to smash up the the I've done it with beetle leaf and not good poisonous, but I did it with oh santa, which is the pepper thing, and we do it with um we do it with uh you know agave spirits or or sotol, but it's uh oh now I gotta try the I gotta try the Thailand one. But so you what are you doing with it with the duck breast? So this is original dish from Thailand. So in in Thailand we serve that leaf with all different components, like ginger, um, shallot, uh, dry shrimp, toasted coconut, uh, cashew nut, and uh the sauce.
+
+[49:09] So it's like DIY dish. People when you eat it in Thailand, you just wrap the leaf into a cone and then put a little bit of everything the chili, lime ride, and the sauce, and wrap into a a parcel and then eat in one bite. But here uh I put some full grass terin and uh smoked duck breads on top to give more like mouthfeel. More, more yeah, yeah. I was giving you the Hannibal Lecter there, John.
+
+[49:36] So if you know I thought I was busy thinking about the foreground duck, and that sounds delicious. All right, so uh on your on your Instagram you have uh a lot or a lot of people posted this uni and crab tartlet. Yeah. So I looked at it uh on the on the list, and you also, this is actually nice. I think people should do this more often.
+
+[49:55] On one of your Instagram posts, you you have it before it's assembled so people can see the constituent parts, which I think is nice. Uh not just like here's the finished boob. But you call it on the menu out as a limestone tartlet. Does it have lime water in it? Why is it a limestone tartlet?
+
+[50:11] What does that mean? Uh there is a paste. Oh, you just mentioned about the paste that you eat with the butter leaf. Yeah. Uh when Indian culture, when they eat the the there is a limestone paste.
+
+[50:21] Right. It's pink color. You use the pink one? Yeah, the pink one. So what we did is we soak the paste into water, let it sit for check it well, let it rest, or the the clay sink now, and then we scoop the clear water and put into the battery so that battered limestone uh water help.
+
+[50:43] Uh all the crispy part, I think it's alkal make it alkali. Yeah. So all the crispy batter stay lasts longer. So uh I remember I I bought this stuff once because I thought it was lime like the fruit, and then I discovered that you had to do this stuff with it. We used it for bananas.
+
+[51:00] Oh yeah. Yeah. When you cook it, it's not break. Yeah, yeah, yeah, yeah, yeah. But what's the difference?
+
+[51:04] So for those of you that go to Thai markets, they make a red one and they make a white one. What's the difference between the red one and the white one? Why you would use one or the other? Is it just a color or that? I'm not sure.
+
+[51:17] But I in Thailand I have I always seen the uh the red one. The red one, yeah. Yeah, it's more common. I think also maybe the red one is good because you can see when it's settled out. Right.
+
+[51:28] But I don't know whether it's actually different or not. But they had both, and I've used both, but they both do the same. They make the banana hard. Yeah. For those of you that want it, but what does it do?
+
+[51:39] I've never used have I used it in batter. In the batter, it also makes it just super crispy because it's alkaline. Yeah. That's crazy. So these don't know, you just literally you buy a small plastic jar of it.
+
+[51:51] You mix it up with the water and it settles out. And you could do it again and again. Yeah. How do you know that it's no good anymore? The color of the water will no, I think it's lasts forever.
+
+[52:05] But because every time we use it, some some part will like go away too. Like in container, we s we will see the clay on the bottom, like keep like go less and less. So you just add more add more water and then add more clay. Yeah. And just keep it going.
+
+[52:21] Yes. Yeah. In Thailand, they they make the in the clay pot, like big clay pot in the back of the house, and then they keep using it for everything. What do they make it from? Are they getting it for like from the ground or do they bake off shells for it?
+
+[52:36] Because I know like lime, like cow, like you can either like roast off shells that are very, very high temperature to like make them into lime. I think it's like so amazing that there's all every cult not every, but like many cultures around the world use some form of alkaline thing. I'm gonna try it in a batter now. Yeah. Anyway, people love this dish.
+
+[52:55] Yeah, they do. That's it's our first bite in the testing menu, too. So the the crab meat in the middle, uh in Thailand, we eat that as uh relish. We eat with the cucumber, green mango, white turmeric, like a dipping sauce, and then yeah. I've never used the white turmeric.
+
+[53:15] How is it compared to the yellow one? It's milder. Yeah. Yeah, and a little like it's refreshing, fake grand, and doesn't stain your hands as bad, I know. Oh yeah.
+
+[53:32] Yeah, but like uh, you know what I hate? I hate we I've never bought the white turmeric, but I hate it when they give me the you know, the regular turmeric, and it's not the color's no good. It's like in between. It's like it's like not orange, it's like yellow, pale, worthless. It's in between.
+
+[53:52] Choose one way. One way, right? Go white. Is it the same plant exactly? The white and the yellow and the orange one, or is it like is it raised differently, or is it just a different cultivar, you think?
+
+[54:03] That I'm not sure, but I think it's different. Yeah, yeah. I mean, like uh, yeah, all those things are good. Uh okay. So, okay, so the limestone, by the way, if you use too much of the limestone, does the flavor of that come through?
+
+[54:16] Do you have to be careful with how much you use, or is all the liquid in the batter if the limestone water? No, it's just the like let's say one quart of batter, we put like one tablespoon. Right, a little bit. Because if it's too much batter, I remember with the banana, yeah. If you soak it too much, we used to use a vacuum to inject it in because I'm very lazy and very impatient.
+
+[54:35] Uh and if you did too much, it's like you know what I mean? Yeah. Or if you let it soak too long before you cook it. John, have you ever tried that technique? No, I've been meaning to.
+
+[54:45] Dude. Yeah. Dude. Sounds fun. You can take a ripe banana and firm it up, and then in the pan, you could just beat the hell out of it.
+
+[54:54] Not gonna break. Not gonna break. It's nuts. But it still tastes ripe because it is ripe. Yeah, you've just made it firm.
+
+[55:00] Right. It's crazy. Yeah. No, I need to try it. Yeah.
+
+[55:03] We use it for uh sweet potato too. Not not here, uh, but back in Thailand when we have some uh dessert that it's like ice, crush ice with dust, uh candied sweet potato. So again, we don't want to uh break it, and sometimes Thai people like to do more like cut uh vegetable coving, make it look like a rose of flour, and then all the at the edge, it's thin thinner than the the middle part, right? So if you don't soak in the uh limestone water, the the edge of the flour petal is gonna like break. Right.
+
+[55:39] But then yeah, we the technique is with the limestone water, and when you candy with the syrup, it's not gonna break. Huh? But uh, do you let the limestone water go all the way through or do you let it stay soft in the middle, but like just hard on the outside? All the way through. All the way through?
+
+[55:54] Yeah, we soak it for how long like hour? Huh? Yeah. All right. That's so cool.
+
+[55:58] I'm gonna look it up. Do you is there any use besides for funerals of the of the wax candles with the aroma? Yeah. Are they good? I tried to buy one once, but I couldn't make it taste good.
+
+[56:09] I couldn't do anything, it tastes good. I got it from Thailand. Like it's really good. Like it's you like it or you hate it. It's smoked, but it's a lot of figurants in there.
+
+[56:21] That's coffee, cafe alan. It's a lot of spice in there. Use it at the restaurant? We use it uh for special menu. Testing menu event, but not all the time.
+
+[56:33] Yeah, yeah, yeah. Anything like that, I'm like, I wanna have someone who knows how to use it make it for me. I think you need to have someone who knows. You know what I mean? Right.
+
+[56:44] If it's too much, it's gonna be too like overwhelmed. Like there's a lot, a lot of things that I've tried myself that I don't like. I don't believe that I know anything about them yet. Like uh uh chunyo from Peru, the freeze-dried potatoes. I've tried making them twice.
+
+[57:01] Terrible. Terrible. Terrible. But I'm not gonna say that they're bad because I don't know how to use them. I gotta go to Peru, which I hope to do this summer.
+
+[57:10] Uh Thailand first. I gotta get uh an event. Um uh natto, like Japanese natto. Yeah, always hated it. Went to Japan, was like, okay, I don't like natto.
+
+[57:24] Please make natto for me. That is delicious. And they did, and it was delicious. You know what I mean? So it's like I can't judge something until I've had it the way that it's supposed to be, you know?
+
+[57:34] Yeah. Um, I had a question also on your menu. On your grilled beef tongue, you call out coulantro. I've never seen someone call out coulantro on uh a menu. Do you guys use that in Thailand?
+
+[57:44] Yeah, huh? Because to me, like uh for those who are Americans who don't like cilantro and you think it tastes soapy, coulantro tastes even more soapy. You know what I mean? I like cilantro and I like coulantro, but I'd always use cilantro instead of coulantro. So what do you guys use the coulantro for as opposed to the cilantro?
+
+[58:03] Coulantro, by the way. Is that it looks like longer, yeah, yeah. Uh do you also use the other one, the uh the the delphinium style uh cilantro over there? Like the finer? Yeah, yeah, yeah.
+
+[58:14] Yeah, we do. Yeah. Oh, we call it uh Mexican cilantro? Yeah, cilantro. Yamacho, yeah, yeah.
+
+[58:19] Yeah, yeah, yeah. You use both? All three. Both. All three.
+
+[58:22] Three. So what do you use the coulantro for as opposed to because I never end up reaching for it? Like I always use just standard cilantro because again, not smart. It's similar, but I wouldn't say it's the same. It's I think it's like more pungent, but there's some texture to shoe too.
+
+[58:42] It's more that leaf is thicker than cilantro. So we use it as a uh in the beef tatar, we dice it in the beef tartar. Also on the beef tongue, we slice it and uh garnish on top. Do you think it's kind of funny that you're throwing away all these cilantro leaves, but then you buy coulantro? I know.
+
+[59:03] You're like you're like, you're like, you know, I really want coulantro on this, and then you have this pile of cilantro leaves, you just have to like not look at it. Just don't look. We're gonna find someone. Someone who's listening to this wants the cilantro leaves. You know, let's try it.
+
+[59:17] Do you know? Dave, you should start you should start a uh cilantro butcher. Yeah. Do you know uh I'm I use a lot of cilantro. You butcher it.
+
+[59:27] My standard my standard meat sauce, like uh uncooked meat sauce, is like 50-50 cilantro parsley, lemon rind, lemon, oil, sugar, pepper, salt, garlic. You know what I mean? Plus some hot pepper. Like that's the standard, like, you know, just like 20 seconds in out. Um, but I'm not using that in in a restaurant, so it's I can't go through restaurant quantities.
+
+[59:54] But it it eats a lot of cilantro leaf that way. A lot. Yeah. Very green. Um, our beverage beverage director used to make the cilantro cocktail too.
+
+[1:00:04] Yeah, we had a cilantro cocktail. They're good, but you can only use so much. Yeah. You know what I mean? You can only use so much.
+
+[1:00:10] Still, still not enough. Yeah. Oh, speaking of pounding things, I saw you wrote somewhere or were quoted somewhere, you are definitely team mortar and pestle as opposed to blending certain things. So, and I've heard this before from traditional Thai chefs. So, talk to me about the difference between blending and using a mortar and pestle for something like a paste.
+
+[1:00:32] Right. We have two minutes, don't worry. Okay. Yeah. Uh so the grinding is, you know, when you grind it on the stone, it's kind of break the all the fiber, and also break, uh bring out that brings out the aroma in the herbs too.
+
+[1:00:49] So you cannot get that from the blade. Yeah, you really, but you think you could so if someone handed you something, you're like, this was made in a blender and I don't like it as much. Like, like you know, I don't think no one can in other words. You think you can tell that like like if if someone pounds it, it's not just you think you could definitely tell the difference between uh like a pounded product versus a blender product. For for the dressing, yes.
+
+[1:01:14] You can see the fiber, the the powder, the powder, the sauce is thicker, more fiber, but the blender is more like liquid. But for the curry paste, yeah, when you cook with the outer component with the coconut cream, you you wouldn't see it. Uh talk to me about coconut. What's the best way to for people do you have to make it, or is there a good way to get coconut? Can you even make good coconut here by buying coconuts?
+
+[1:01:36] Or can you even get the good coconuts for making coconut milk? What do you do? Uh at the restaurant we use so much, so we use the can. But if you want to make it, yeah. We make our own uh coconut chips.
+
+[1:01:48] It's the same kind of coconut. You break it and then you blend and squeeze the juice out. But what can do you think is good? Who's got the good one? R I D.
+
+[1:01:57] Yeah, I would use that one, so good. Uh nice. And talk to me about the toasted rice. How do you pronounce the toasted toasted rice? Kaukua.
+
+[1:02:04] Kaukoa. Now, I've seen on the internet like all different uh how finely it's it's breaking up. What like what's the difference between people who leave it coarse or make it super powdery? Well, which one do you do? Is it depend on the application or no?
+
+[1:02:17] And it's sweet rice only, right? Can you do it with other rice? Uh sweet uh gluten rice. Uh sometimes if you don't have that, you can use the jasmine rice too, but it's not gonna come out the same. But the techniques that I really want to share before we run out of time.
+
+[1:02:31] Yeah, you do do it. Toast it so like sometimes toast it just like brown. No, it's not enough because the all the the inside is still white, you need to like roast it until almost like dark brown, almost burn before you break it or after before you break it. And at the end of the toasting method, you put the galango, lemongrass, and coffee a lime at the end, like two seconds, and the remaining heat going to like uh dry all the herbs, and then you blend everything. Uh blend all pot everything together.
+
+[1:03:04] And how fine we are you looking for? Uh you want to like sand. I would say sand. Sand. But still like a little bit, a little bit crunchy.
+
+[1:03:12] You can still feel it. Yes. And then how long is it good for? Oh, if you keep in the dry storage. Oh yeah.
+
+[1:03:19] Up to three months. And this is definitely something you should make yourself and not buy. Yes, please. And it's easy to make. Tastes much better from stallboard.
+
+[1:03:27] Oh, cool. All right. Well, listen, uh, I need to we need to go over to the bank. Bank out supper club. Yeah, dude, we have to.
+
+[1:03:32] So stupid. We're so stupid. Yeah, we need to go. All right, Max Widowat, thank you so much. Come on anytime.
+
+[1:03:36] I look forward to tasting your food live in person. Cooking issues. When quality is part of your name, it's more than a word. It's the reason for everything you do. And at QFC, quality inspires us to make everything we do better.
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+[1:04:09] Every produce inspection, every juicy cut of meat we display, and every partnership with local growers who help us get fresh food to your table faster. Because when food is thoughtfully chosen and handled with care, it just tastes better. That's value you can feel at every meal. QFC, where the Pacific Northwest comes to eat. Howdy howdy ho, and welcome to Fantasy Fan Fellas.
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+[1:04:32] I'm Hayden, producer of the Fantasy Fangirls podcast, and your resident lover of all things Sanderson. And I'm Steven, your bookish internet goofball, but you can call me the Smash Daddy. And we are currently deep diving Brandon Sanderson's fantasy epic Missborn. But here's the catch. Steven here has not read Missborn before.
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+[1:04:50] That's right, hey hey. So each week you'll get my unfiltered raw reactions to every single chapter. And along the way, we'll do character deep dives, magic explainers, and Steven will even try to guess what's next. Spoiler alert, he'll be wrong. News Flash, I'm never wrong.
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+[1:05:03] Episodes come out every Wednesday, and you can find fantasy fanfellows wherever you get your podcasts. ACast powers the world's best podcasts. Here's a show that we recommend. If it's okay to drink coffee on an empty stomach, whether it's possible to retrain your sweet tooth, which ultra processed foods you might actually want to include in your diet. We take a closer look at diet trends, fact check, sketchy claims, and track down the science so that you can feel more confident about what's on your plate.
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+[1:05:50] New episodes are released every Wednesday. Find Nutrition Diva on Apple Podcasts, Spotify, or wherever you're listening. And be sure to follow or subscribe so you don't miss a single episode. Acast.com.
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