Assisted-by: Claude Opus 4.6 via pi

diff --git a/Rakefile b/Rakefile
index 3b91248..4395a2b 100644
--- a/Rakefile
+++ b/Rakefile
@@ -114,18 +114,6 @@ task :transcribe, [:number] do |_t, args|
   Rake::Task[text_path(i, ep)].invoke
 end
 
-desc "Move intermediate files from transcripts/ to cache/"
-task :migrate_cache do
-  EPISODES.each_with_index do |ep, i|
-    old_path = TRANSCRIPTS_DIR / TRANSCRIBER.name / "#{episode_slug(i, ep)}.json"
-    new_path = Pathname(transcript_path(i, ep))
-    next unless old_path.exist?
-
-    new_path.dirname.mkpath
-    FileUtils.mv(old_path.to_s, new_path.to_s)
-    puts "Moved #{old_path} → #{new_path}"
-  end
-end
 
 load File.expand_path("lib/tasks/site.rake", __dir__)
 
diff --git a/transcripts/parakeet/454-live-from-new-york-it-s-cooking-issues-at-rockefeller-center.txt b/transcripts/parakeet/454-live-from-new-york-it-s-cooking-issues-at-rockefeller-center.txt
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@@ -0,0 +1,646 @@
+[0:09] Hello, and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you alive from Rockefeller Center at the New Stance Studios for our very first recording at Nastasia's favorite place on the planet Earth, Rockefeller Center. So she wants me just for this one. We don't know where we're gonna continue doing. I'm gonna say who's on the show in Rockefeller Center voice.
+
+[0:29] No, we have an SNL voice. Oh, SNL, but that's that's all I watch from Rockefeller's. I mean, whatever. Nastasia the Hammer Lopez. How are you doing, Stas?
+
+[0:38] Good. We have John who How are you doing, John? Doing great. I'm gonna pronounce it the way my phone pronounces it. Gene Howl!
+
+[0:45] You like that? Great. Love it. And uh for his inaugural uh trip here with us. We're not sure, by the way.
+
+[0:51] We're testing everything out. So just so you know, if you're hearing this, we're testing everything out. We have for our engineer today, Joe Hazen. How you doing? Hey, I'm doing great.
+
+[0:59] How are you? All right. All right. But you get, but you know what? Whoever that announcer was, you told me his name.
+
+[1:05] He he doesn't ever pull back at the end. He wouldn't, he wouldn't cut that the N off of Hayes. It would be like, Joe Hazen. Right? You see the difference?
+
+[1:15] No pull back at the end. You don't pull back. You go the full hazing. Joe Hazen. Well, he doesn't do that.
+
+[1:22] That's not happy about it. He's never happy. No, he's Hazen. Anyway. How you doing, Stas?
+
+[1:27] How you feel? We're in Rockefeller Center for the first time ever. It's cool, right? Yeah, it's pretty neat. This is the first time we've recorded in a studio since uh the pandemic happened.
+
+[1:37] And we're all vaccinated, so that's great. Uh, you know, we uh I think you know, at this point, there's so many of us vaccinated that we're no longer vax holes by saying that, right? Yeah. Yeah. Yeah.
+
+[1:47] All right. So for those of you that uh, as yet don't know, uh, we are now recording at uh Rockefeller Center. By the way, a couple of things. We're not allowed, there's certain things we are not allowed to say in conjunction with uh Rockefeller Center, right, Nastasia? But yeah.
+
+[2:02] Like we can't make a a pickle crock and sell it as like 30 rock pickle croc, right? Right. Although, wouldn't that be amazing? Yeah. You know how many 30 rock pickle crocs we could sell?
+
+[2:13] I guess. You don't like fermentation though, right? No, that's John's uh John, would you have would you use a 30 rock pickle crock if we could do that? If it was reasonably priced, sure. I feel like that kind of name would carry a premium.
+
+[2:25] How much extra would you wait? How much of a premium would you pay for a cooking issues 30 rock pickle crock? And cooking issues branded. Uh I mean I don't know. Why would we do it without extra 30, maybe?
+
+[2:38] Whoa. Whoa. Whoa, whoa. An extra 30? How much are you willing to pay for a pickle crock?
+
+[2:45] Let's see. I've paid I think like 50 or 60 for my previous crocs. Well, how big a pickle crock is this? The one that you'd be branding? No, the one that you paid 50 to 60 dollars for.
+
+[2:57] Uh two quarts. Two quarts? Yeah. How how big is the it it I'm assuming it's stoneware? Yes.
+
+[3:05] Ceramic. Oh, geez. That's where we'll be selling. Etsy. Yeah.
+
+[3:13] Yeah. Every uh, so okay. Again, we don't know when this is going to go, uh, when you're going to be hearing this, but right now, uh Nastasia, John, and I are in the midst of fighting with every single selling platform on earth. We've already, you know, put out the had the problem with Amazon, which you guys are all familiar with. This is the first time you're listening.
+
+[3:36] They've totally hosed our business. And then uh eBay, Nastasia spends, how long do you spend setting that up? I don't know. Two days. No, no, no.
+
+[3:45] I mean, like the getting make getting the fulfillment ready, getting all this stuff. Yeah, yeah, yeah. Like months. Yeah, yeah, yeah. So we get this fulfillment ready.
+
+[3:52] We're like, because Amazon is still causing problems. We're gonna we're gonna sell on eBay. It's gonna be fine. Everything's gonna be fine. We set up this big, you know, thing with this company, this fulfillment company that is, you know, very good.
+
+[4:04] Uh, and then we go live, and eBay's like, whoa, whoa, whoa, whoa, whoa, whoa, whoa. You're selling too much stuff. We're turning you off. And they just flipped the switch and they turned us off. Right, Sas?
+
+[4:15] Yeah. So then I was on the phone because she wanted like a second set of ears because it was so crazy. They turned us back on again, and then we started selling again, and then they're like, whoa, whoa, whoa. Now we're turning you off permanently. Forever.
+
+[4:28] Forever. The good news is you can't talk to a person. We've erased your account name, so you we can't even open a ticket to talk to you about it. And also, uh, there's no, there's there's, you know, sorry, there's nothing. Nothing you can do.
+
+[4:44] There's nothing you can do. I didn't even know you couldn't open a ticket. That's crazy. They erased all our messages from Wow. Yeah.
+
+[4:51] Yeah. Yeah. The the fun part for any of you, uh, and people have responded to me on Twitter about this. The real fun part is they then sent an email to everyone who had bought something saying that from us, saying that we were scammers. Yep.
+
+[5:02] And they did this all for the safety, the safety of their community, apparently. Yeah. Yeah. Safety of their right now we're selling on Shopify, which is real. I mean, we're selling on Searsall.com through Through Shopify.
+
+[5:14] By the way, if any of you guys are investigative journalists out there, I think this is an interesting story because the the head of our fulfillment company, the CEO of our fulfillment company said that they've seen this like three or four times on eBay in the past couple of months. And we think also like our initial troubles in November with Amazon were based on some sort of uh attack, basically. So there's all these scammers out there, like uh quote unquote business people. And remember, anyone that sells a Searsol, it's not us, is is stealing our stealing RIP, stealing our patents, basically. Uh, and you know, taking food out of my kid's mouth and preventing Nastasia from getting these geese out of her TP, right?
+
+[5:55] And potentially even putting the user in danger, as two Amazon reviews said. Two people into the yard. Yeah, and you're the reason that, you know, John's healthcare sucks, okay? All right? It's you.
+
+[6:05] You're the reason. So uh so these people, these terrible, vicious people, uh they they complain, they know the algorithms that these big, you know, online merchants use, and they knock out their competition by complaining in a way that trips the algorithm functions for people like Amazon and eBay. And for a small player like us, they can knock them out and they can't be unknocked out because we don't have the resources, we don't have in Amazon. If you make more than do you remember what the number was, Stas, how many millions you need to sell a year? 20.
+
+[6:42] I don't even remember. It's above a certain um revenue amount, you then get an actual human being at Amazon that you can speak to that only gets fired once every two weeks instead of once every two hours, right? Because it's been as I said before, it's like when you call customer service at Amazon, if you accidentally get disconnected, that person's already been fired or quit. And so you need another i in another whole contact there. But like once you make enough money, you have a real contact.
+
+[7:06] And the same at eBay. If you sell long enough and you have an uh enough sales, you get a real human that you can talk to, and presumably then you can get around the algorithms. But for small players like us, boom, you're toast. So they can't toast us on Shopify, as far as I know. Let's not speak so loud.
+
+[7:23] No, is there any sort of actual wood product here? Knock on it. Uh so anyway, so that's what's going on uh with us. So we're gonna answer some questions and uh we're gonna answer some questions. We're gonna just treat this as though it's a normal show, even though we're currently talking with at Heritage Radio Network, because we're trying to figure out how our uh ongoing stuff is gonna work, which is why this is not live right now, right, Nastasia?
+
+[7:47] But for those of you that are listening, uh, we are gonna set up a Patreon. How's that gonna work, Sus? Do we know exactly 100%? It's set up already. It's set up, yeah.
+
+[7:56] We just don't know exactly. We what we think is gonna happen is this. We think that um, because it takes some time to edit and put the stuff down, we're going to uh if you sign up for the Patreon, you listen live and you get the the code so you can call into us direct, right? And then we're gonna put it up, uh, edited a couple of days later. We'll still take questions via email.
+
+[8:18] Um, and a Patreon is probably where the chat room is gonna live, right? Yes. Yeah, Patreon's where the chat room's gonna live. Yeah. And then we're also gonna maybe post video to the Patreon of the episode, and you know, maybe some extra unexpirated Nastasia.
+
+[8:34] Well, Nastasia's been dying for us to do some non-family shows since since forever. She believes that all of you out there want to hear us curse like the sailors that we are in the real life. Yeah. You know, John grew up in Connecticut, so he's a real life, like, you know, swamp Yankee sailor. He he can curse like a like an old school sailor.
+
+[8:51] I also spent 10 years of working in kitchens in New York City. That added a lot too. Oh, speaking of kitchens in New York City, what are you guys' reactions to the? So the news of the week is that uh Daniel Hum at 11 Madison Park decided to go all vegetarian vegan at vegan at 11 Madison Park. What it what what are what are your guys' thoughts on this?
+
+[9:09] Why why? But why? For environmental concerns that it's just like what the future of eating should be. Uh look, I'm I would love to go and taste it. I'm sure it's going to be delicious.
+
+[9:21] Is it already out? Happening? Uh it's been announced. I don't know if the menu's up. It hasn't reopened yet, right, John?
+
+[9:27] Or has it? I don't think so. It's gonna be three thirty-five including tip. 335. For vegetables.
+
+[9:37] Well, I've been cooking a lot of uh asparagus that costs more than most steak that I buy. So I've been buying that fancy belt uh Dutch uh white asparagus. Uh, you know, I was gonna put a see, so my book that I'm shooting, I'm doing in it has to be done by October. So anytime a season rolls around, I have to get all the stuff in the season because I don't have another crack at it. So someone was like, Are you gonna do ramps?
+
+[10:01] I'm like, nah. But when you but you're is what about like so you're just doing northeast season? Well, that's the one that I can get. Um no, I mean I'll ship other stuff, but like certain things like only have one season in the world because like for instance, like white asparagus, the real stuff, I don't think that they do a flip version of it in the southern hemisphere the same way that they do it in Europe. And so it's like if you don't get it then, you don't get it then.
+
+[10:27] Same like rhubarb. Certain things you can shoot out of season, especially because I don't know if you know this, you can't taste what they cook in a cookbook. You can't you can't taste it. So as long as it looks okay, it looks okay. That's that's an old trick I learned when I used to have to do food styling for people.
+
+[10:42] It's like, you know, you know how many of those turkeys that you look at in the food styling shots are cooked all the way through? Zero. Because you know what the you know what the photographer doesn't want to do? Wait around for that turkey to be done. You know what I'm saying?
+
+[10:53] So it's like you just make the thing bronze, you pull it out of the oven. You know, uh I mean, I've done it. Uh, but then the one time I had to I had to go outside of Atlanta and do a Thanksgiving shoot, an off-season Thanksgiving shoot. The turkey, we did it for food styling, but the the person whose house it was wanted to feed it to her kid. I'm like, lady, you can't feed that turkey to the kid.
+
+[11:18] That turkey is poison, it's poisonous turkey. She's like, but it looks good. I'm like, that's the idea. It's poisonous. So yeah, so for that stuff, Nastasia, I can definitely just I can go out of uh out of season.
+
+[11:29] Yeah. What kind of grill setup you have at the uh at your uh at your place? Just uh uh a trough grill, actually. Trough? How how large a trough?
+
+[11:39] Like, can a donkey no, no, like three feet by one foot. Three feet, three feet by one foot by how deep? Like eight inches. Oh, so it's like a small trough, a smallish trough. It's like a gutter.
+
+[11:55] Did I ever tell you uh about the in the hibachi style thing that was like a even smaller version, like a one, like one and a half by one and a half by eight inches that I did in my house that time for Jen's birthday to ruin her birthday? Did you know that if you buy an off grant a brand, one of those grills, that you can actually get it hot enough to light the paint on it on fire? No, yeah, you can. It sucks. Especially when your wife has had exactly one request.
+
+[12:21] You know what that request was? No fire, no smoke, don't ruin my birthday. Ruin the birthday, don't ruin my birthday. Can we can you tell the story of what happened last year? I mean, last week after 13 years.
+
+[12:32] So it's no, it's no surprise if you've seen pictures of me that I don't care what my hair looks like, right? And me too. Yeah, yeah. But what we do like is we do like a good head and neck massage, correct? So if you like head cheap for, oh, because are there any two cheap?
+
+[12:53] John, back us up. Who's cheaper than Nastasi and myself? I can't think of anyone cheaper than you. Yeah, there we go. All right.
+
+[12:59] So like we're the cheapest people on earth. But if you like cheap and you like a head and neck massage and don't care too much what your hair looks like, go to Chinatown. No, don't tell them where. I'm not saying where, but like, like the the hair salons, they're amazing. Like they're amazing.
+
+[13:15] So it's like uh how much? How much Nastasi? I think it's like $10 or something. For what I get, which is hair wash, blow dry. And it's a secret place.
+
+[13:25] We've been going. Well, I went to one place for like for like 20 years, and then they moved locations. And when they moved locations, I was like, Nastasi's like, you gotta try my place. So I go to her place. She used to go to my place back before she found her new place, right?
+
+[13:40] But I don't know if you know this from listening to the show. Nastasi and I, mmm, like when we're doing our own things, we really don't want to see or talk to each other. And also, like my favorite thing about the hair salons that I go to is that it's a zero communication situation. I do not speak the language of anyone else who's in the building with me at the time. And I love it.
+
+[14:02] It's the best. I hate talking to the barber. I hate talking to basically anyone. It's like the the the the worst thing about going abroad is not being able to make yourself known. And the best thing about going abroad is not having to make yourself known.
+
+[14:15] You know what I mean? So it's like, I show up, I have very they're like, water okay, yes. Shampoo. They change the station for me when I when I come in. What do you mean, change the station?
+
+[14:25] They put it on, like, I think they put it on some type of California radio. Okay, you say that? No, I fair. Okay, here's John. Not a spoiler.
+
+[14:34] Here's a spoiler. Here's a spoiler for you. Nastasia Lopez and I don't want to see each other during our hair salon things because I don't want to hear the English language and I don't want to see Nastasia. She does not want to see me. She calls me and says, I'm going to this hair salon on Friday.
+
+[14:50] Don't go on Friday. This is the level. We tell each other when we're going. I might be going on Friday. Don't go on Friday.
+
+[14:56] Says to me specifically, don't go on Friday. Now. We've been doing this for years, too. We tell each other when we're going to be. One time there was a family emergency, and we sent someone, she sent someone to the barber shop to deal with me.
+
+[15:07] I was like, what are you doing talking to me? They're in the barbershop. Anyway, so like she tells me, like, makes me swear on a stack of freaking Bibles, I'm not gonna go to the salon on the Friday. I have a photo shoot, as it turns out on the Friday. So I'm like, I'll go Thursday because I've got this like COVID wacky, like, you know, scientist hair going on.
+
+[15:28] And I go on Thursday. I'm sitting in the chair. She's sitting in the chair. She says they changed the station. I have to say, it's the same station they always play.
+
+[15:37] Okay. It's the same station. It's the same three freaking terrible fake Miley Cyrus songs they always play. And I tell my barber, that man, no, that man, no, that man, no. The barber says in Cantonese or Mandarin to the receptionist, God knows what he says.
+
+[15:56] And that they're speaking Mandarin. Yeah. Yes. But like, but like the but my they try to get Dave out. She basically no, they don't try look.
+
+[15:59] She basically tells them I'm some sort of molester. I'm some sort of like they should maybe call the cops on me or something. Meanwhile, I've been going there bringing you saving me from then she calls me from the chair. From the chair. And by the way, I don't use my phone when I'm there at all.
+
+[16:20] Because why? I don't want to deal with any other people who can communicate with me. So like she calls me, and she's about to be done. So she's like, I'm here. I'm like, what this is entirely your fault.
+
+[16:34] Which you said, yes, it was. Then she's like, maybe we could talk about the radio afterwards. I'm like, no, maybe you can get the hell out afterwards. You said no, thank you. But it wasn't, it wasn't no thank you.
+
+[16:45] It was no thanks. No, thank you. Yes. And then I had to tip them. So I had to go over to your lady while you were getting washed.
+
+[16:54] And I said, bye, Dave. And you just gave me this evil. Well, and that's before I knew that you had called me a uh, you know, a molester. You know, before I was like some stalker who was stalking you at the at the place. Jeez, Louise.
+
+[17:09] And then I tipped them extra to let them know that I was still top, top dog. Whatever, man. Whatever. If you want to get if you want to give your uh blow dryest, what is the term for a blow dryest? Is that a stylist?
+
+[17:22] Stylist, I guess. If you want to give them extra cash, that's that's on you. I'm happy that they, I'm happy that they got it. Uh Dave's too cheap. Yeah.
+
+[17:31] I I I texted him to let him know how much I tipped before he left, so that he could do the same, so that they knew where we were. Hell no. Yeah. Yeah. Friends.
+
+[17:40] Friends and quotations. Yeah. Frenemies. Co-workers. Okay.
+
+[17:46] So should we do some cooking related questions? Cook? Mm-hmm. Oh, by the way, you know what Nastasia is hoping for? So yeah.
+
+[17:54] Yeah. So look today. So Tuesdays, for those of you that don't know, Tuesdays are the Saturday Lives day where they do like a what you're right. All night long. All day, all night.
+
+[18:05] But the host shows up on the Tuesday and meets with the staff. Yeah. So you the person who's the host is Nastasia's uh like your favorite person. He's one of my favorite people. In terms of like what he's what he Elon Musk.
+
+[18:20] Nastasia is a is a musk melon freak. Loves Elon Musk. A lot of people hate him though. Like hate. Or especially right now.
+
+[18:27] I don't know why. Do you know why don't I'm sure no, but they do. Yeah. Why not? I think because he has a st on Mars.
+
+[18:33] And do you know why, Joe? No, I don't. What are your feelings on the on uh the Elon Joe? He makes a great car battery. Yeah.
+
+[18:42] Yeah. Dave bought the truck. So funny thing about the the car battery is is that lithium-ion batteries, I know a lot about lithium ion batteries where you know anyway, uh I can't talk talk about it. But like uh lithium-ion batteries, everyone worries about them being dangerous. And here's what's true.
+
+[18:59] Once those suckers get to burning, they get to burning. You know what I mean? These like uh if you anyway, I'm not gonna not gonna talk about the uh I think a lot of people are pissing him now in China because there was a a huge kerfuffle about the way he treated uh one of the customers who wasn't happy about the brakes, uh the break specs, and he was as dismissive of them as he is of everyone over here, only that doesn't play in China. And so he had to apologize, I think to the Chinese government because a huge segment of their market is in China right now, uh Tesla's market. And then right after that was the crash in Houston, where the true uh the uh car immolated after hitting a tree, and the claim was that there wasn't anyone at the driver's wheel, but it's contested.
+
+[19:47] In other words, no one knows what the hell is happening with it. Uh so maybe that's why. But Nastasia is is basically just constantly searching out the window for Elon Musk to be walking through the door. This would not be the building he would be. You never know.
+
+[20:00] Maybe they they you know, they take them, they take him through a separate building so that you know he doesn't uh, you know. Yeah. Maybe they need some wine. Right before, right before we we started recording, I was like, it's Elon Musk, and Nastasi was like, turned around. Yeah, I got you.
+
+[20:15] Ooh, boom, boom. Uh all right. Questions. Questions. Let me see.
+
+[20:20] All right. So from uh Alex via email. Hey, question for Dave. I'm interested in hearing more about uh the computer programming work I do with Arduinos and et cetera, uh, etc. What do I use uh custom code to do in the kitchen?
+
+[20:33] Uh, well, look, when I'm developing products, like for instance, when I developed the spinzall, the centrifuge, like I had to write some code to try to make it work so that I could show the factory in China how I wanted it to operate. I do the same thing uh with the current project that I'm working on that I we can't talk about. Um also uh you know, I've I've had uh I do whatever. I do a lot of random stuff, right, Nastasia? Mm-hmm.
+
+[21:01] Do a lot of random stuff. Uh most of the stuff that I do for kitchen, I use off-the-shelf controllers for. So not like Arduino's. Like most of the stuff I'll use, like uh, like the most complicated thing that I used on a re on the regular and in my kitchen was the the four controller oven where I controlled the deck and all that stuff separately. But I don't do a lot of actual Arduino work for the kitchen.
+
+[21:25] I once built for Wiley, my one of the first things I ever built for Wiley was uh a co-extruder where it it put one color and flavor of of goop inside of another color and flavor of goop and then set them into spheres. So that took a lot of programming and a lot of work, but he never liked it. You know why, Stas? Right. Because you remember, you remember the old when back when spherification was a big thing?
+
+[21:50] Yeah. So it made paisleys. Like they looked like little tadpoles. And he was like, Dave, can't you make them into perfect spheres? I'm like, Wiley, no.
+
+[22:02] It's like, you know, uh, I'm I'm building with with stuff that I'm finding on the street, and like, you know, no. He's like, I don't like the tadpole shape. I'm like, Wiley, it's a freaking feature. It's a tadpole. No one else has tadpoles.
+
+[22:16] You'll be the only person with tadpoles. He's like, nope. And then Farran, Adria, got uh a co-extrusion machine that was built for like the pharmaceutical industry that costs like, you know, you know, a hundred grand or whatever it was, and they gave it to him for free because that's how Europe rolls. And then Wiley was like, uh, not interesting anymore. What was the grimace?
+
+[22:36] Well, I can understand why they wouldn't want tadpoles, because that looks a lot like sperm. I don't know. That's what I think. But it's like, I don't know, the plating technique where you put the goop and then you spin the plate and get the tail. We used to call that little spermies.
+
+[22:47] You could that that was the technical kitchen term for them? Little little spermies. Yep. Is it actually little with the T T L E or Little? Little with with an apostrophe.
+
+[22:57] Probably with the apostrophe. Little little spermies. All right. Oh, wow. Okay then.
+
+[23:03] Uh, I think if you don't want to go to sperm route, if you just put in someone's mind paisleys. You know what I mean? Is Paisley that shape or is Paisley the whole pattern? I think it's the whole pattern. The whole pattern?
+
+[23:16] Oh, really? Huh. So the individual unit of a paisley is a sperm. There we go. Could be, or mitochondria, or I don't know.
+
+[23:26] No, no, no. Oh, you know what? All the mitochondria come from the uh mom. So there might be that I'm sure there's mitochondria in the sperm cell, but none of those things get transferred to uh the egg. A hundred percent, thank god, of my mitochondria, my mom's.
+
+[23:41] No, I'm sure my dad's mitochondria are fine. He's healthy guy. You know what I mean? But like, yeah. That's why they can trace, like, that's why they can trace through the mom's lineage with the mitochondrial DNA.
+
+[23:50] Really? Yeah, fun fact. And uh, yeah, the pais kind of look like the contractile vacuoles. Except for if I could get the actual vacuoles, I could have made them more spherical while he would have been pleased with me instead of you know kicking me out of his restaurant. Uh all right.
+
+[24:04] So I think I answered that question. Is that is that an answer, John? Satisfied, deleted. So uh Joe, for the since this is your first time with this, what happens is is that John gives me the questions, and then if he's not satisfied with my response, I see the question again the next week. And I'm like, didn't I answer that freaking question?
+
+[24:21] He's like, not to my satisfaction. And then if I answer it too much to his satisfaction, Nastasia gives me crap. Yeah, hey, now that we're now that we're here, hey, you know what, Stas? Now that we're like live, you can have an actual like one of those like no buttons. No, where you can just like like, you know, yeah, turn me off.
+
+[24:39] Yeah, I know, I know. Yeah, I know. Last week she tried to Joe, check this out. So here's the rule. See what you think of this rule.
+
+[24:45] So the rule is is that I give two minutes to all the questions people ask. Two. So then sometimes though, I'll go off on sometimes, every single time, I'll go off on a tangent. So then the question is if I say something that's unrelated during the tangent, does that count against the person's two or not? I would say no, but that's like an additional segment clock.
+
+[25:07] So we need like a tangent clock? How many stopwatches is Nastasi gonna have? Yeah, that's crazy. That's busy. Like we're like, we have like inception level tangents here.
+
+[25:16] Where it's like tangent inside of a tangent inside of a tangent. Yeah. Somehow we almost always make it back to the original question before they turn the microphones off. Yeah. Okay, next.
+
+[25:27] All right. Uh Michael Turkell wrote in. Uh, let me say, I've been a uh a fan of the show. Nastasi, you're gonna need some muffs. This is the guy that did the vegetarian book?
+
+[25:37] No. No, I don't think it's Michael Harlan Turkoff. No, it's a different interesting though. Interesting that they're yeah. Uh say, well, your greatest video, which is the office nacho video.
+
+[25:47] Do you ever were you w I was working with you? I don't know why I was. Yeah, because Rebecca said that, because you probably just didn't want to be around me. Probably. That was the most that no, weren't you there?
+
+[25:56] Only Rebecca. I have never gotten the dirty looks that I got ever since that shoot. We went to uh Complex, which is so complex, you know, the hip hop sneaker website has a food website called First We Feast. So I go to do a shoot there, and they have me make nachos from scratch from zero, in someone's lunch in their at their desk without telling the two coworkers on either side that that's what I'm doing. So I start, I start heating a an EC whipper, an ISI, like a with a blowtorch up to very, very dangerous pressure levels with a blowtorch next to this guy's desk, giving warnings like, oh hey, this is completely not cool, and this might blow up FYI.
+
+[26:45] And then so I start getting the dirty looks with that. Then when I pull out the liquid nitrogen and the liquid nitrogen's pouring all over the guy's desk because they have me make some sort of dessert. I thought this guy was gonna punch me in the face. Yep. I don't think that's my fault, though.
+
+[26:56] That sounds like a Rebecca thing. I'm not gonna blame. Oh, by the way, by the way, sad program note. She's not dead. She's not dead.
+
+[27:04] Uh uh Rebecca, the the boondoggler has moved on to to doggle other pastures. She's uh she's took a full-time job doggling somebody else's boons. She said she would still do events in LA with us, which I thought that was like her least favorite thing. Yeah. Once this pandemic's fully over, Nastasia's gonna force us to do a bunch of sub parties out in LA.
+
+[27:26] They're gonna be awesome. We're we're have you already copyrighted sub party? No, remember we tried, it was well, we tried to get the website, but it was $500 and he said that was too much. Yeah, we're not worth it. We don't deserve it.
+
+[27:37] We throw the best parties in LA. I don't know why, but we do. It's just a subjectively false. Uh we thought what did the last person say when they went to the Houdini? I don't know what that was.
+
+[27:52] I don't, I don't know. Because it made no sense. We had Harold McGee dressed as a uh fortune telling robot. Silter. Yeah.
+
+[28:03] We had it was just, it was, it was uh, it was it was it was crazy. All right. Uh so Michael wants to know I am designing a system, a carbonation system, all right, a seltzer system, all right, Nastasia, are you okay with it? Yeah, just go. Start your clock.
+
+[28:17] Uh I'm designing a system and have a mechanism by the way, does the clock start after I'm done reading the question? Yes, yes. All right. Uh I have a McCann carbonator. That's the one that everyone uses.
+
+[28:26] I'm in a house, uh, and I'm going to put most of this stuff in an unfinished basement under my sink instead of actually under the sink. But I don't want to use a cold plate and an ice machine. I would rather use a flash chiller. Do you see any uh issues with it issues with this approach? Uh can I use an undersink water chiller?
+
+[28:43] Would that work? I feel like everyone I reach out to has different answers, i.e., the kegman, which sounds like a Simpsons character, kegman, uh tries to sell a two uh a $2,000 setup. I just want the right answer. Appreciate your thoughts. All right.
+
+[28:56] Listen, I looked at the kegman's uh website. What they're doing, look, the standard house pressure is roughly between 40 and 60 pounds per square inch. You're and the fittings for those units are meant to operate at those pressures. When you're running a carbonator properly, that's carbonating water, you're running it up closer to 100, which is why there's all of these warnings on the thing about hoses flying off of these damn things when you're using them. And if you've never been uh in a situation where a carbonated water hose flies off under pressure, it is, as we say in French, a treat.
+
+[29:35] How do you say it's a treat in French, John? Ooh. I don't know. Just say like c'est marveilleux or something like that. C'est merveilleux.
+
+[29:43] C'est une surprise merveilleuse. Yeah, you go. There you go. Uh, it's like freaking Versailles. It's like water everywhere.
+
+[29:49] It's like, and all your CO2 is getting leaked, and everything in your house is getting ruined. So I would make sure that the unit itself can put up with the pressure. Make sure that everything inside the unit is uh stainless steel and make sure even though the keg man says not to worry about it, flared fittings. Flared fittings, buddy, are gonna be your friend. Uh lastly, the last thing I'll say about it is that the one way you could do it if you don't want to use an ice machine and uh and all of that is just by what's called a cold bank.
+
+[30:19] Look up cold bank, where it's basically a cold plate with a compressor unit that keeps the stuff cold. That's the way a soda machine runs in a restaurant, right? The one that you walk up to and go, am I being clear on what I'm talking about, Sas? You know that I know so you can hook one of those up without using their awful, without using that awful like uh dispenser that they use. You can use a cold bank.
+
+[30:42] So look for cold banks. That how was I 13 seconds left? Woo! All right. Uh Isabella De Giulio wrote in.
+
+[30:51] Uh uh, thanks for last uh oh, thank you for last week. It was great to finally get a question in. What question did she ask? I don't remember. I can look.
+
+[30:58] All right. I wanted to ask what Dave's favorite recipes uh are for fresh tofu skin. Uh I've seen it can be uh braised in things, uh used as noodles, et cetera. And also dressed as you would noodles for a cold salad. Cold salad.
+
+[31:10] I like that. I like that. See, I know what you mean. Yeah, if if you don't say if you just say salad, what is it? Green.
+
+[31:19] If cold, yeah. It's a cold salad. Do you know what I like? Do you like a German composed salad? I don't know what that is.
+
+[31:24] It's like the plate with like little little freaking things all over, and then you can mix it up yourself and you can eat. Yeah, it's nice. It's nice. But anyway, a salad without any modification is a cold salad. Mm-hmm.
+
+[31:35] Right? It's like a sandwich is not open-faced unless you say open-faced sandwich. You don't have to say a closed-faced face sandwich. I think the same's whole true for a salad. John, Joe, where are you with me?
+
+[31:48] Agreed. Agreed? Yeah. Yeah. All right.
+
+[31:50] Uh so I'll answer the question now. Uh Greg, because I uh yeah. Okay. When you make your own uh when I'm assuming fresh, I'm assuming you're gonna make your own. I highly recommend that unless you do the it's a pain in the butt to do it, but it's awesome, right?
+
+[32:05] Uh what I recommend you do is you just eat them. Just get some dipping sauce, keep them warm, eat them warm. Don't try to do anything that's gonna gild a lily, because you're going through all the work of making the fresh tofu skins. So just make some nice dipping sauce and try to appreciate the difference. Cause as you we we you have the the the soy milk, right?
+
+[32:24] Which is a rich soy milk for tofu skins. You have it in a a relatively large flat thing and you're pulling the skins off. As you're pulling the skins off, you're depleting the protein and the different things that are in the soy milk. And so they change. They change in color, like they go reddish as you as you pull them out, they change in flavor, they change in texture, they change in thickness.
+
+[32:44] So until you start doing this a lot, the only recipe I would do is to like, you know, salt them and eat them with a nice with a nice uh dip fresh, uh so you can get a uh a feel for it. And you know, frankly, that's that's all I ever do with them because it's such a pain to make. The same way that when I make fresh tofu, all I do with it is eat it with some light sauces and some like, you know, accompanying crudite or some crunchy stuff, uh, because I want to highlight the like kind of the kind of fleeting fresh flavors that you make with a tofu. Now, if you own an infinite amount of them, then you know, I like layer after layer of fresh uh tofu skin with crunchy stuff like uh sauteed mushrooms and uh scallions and whatnot and flavors wrapped up into a tube with some sauce over it and you eat it. That's delicious.
+
+[33:28] That's how that's how I do it. But um anyway, was that a yes? Am I okay? Yep. I told her to look at uh Brooks's cookbook too.
+
+[33:34] Yeah. Because he does so much with it, yeah. With fresh? Or is he? I think isn't most of his stuff uh rehydrated?
+
+[33:41] I don't know. I think he's mainly using like rehydrated Yuba, like that you normally buy. Like the fresh one that's never been dehydrated, I think is kind of a I think of it as kind of a different kind of an animal. Uh Marty Bodycoat wrote in, uh, hey Dave, I have a question I think that you might have the answer. Uh I constantly hear bartenders talking about scaling up cocktails and the danger of scaling up bitters.
+
+[34:04] The idea uh is that if I made one Manhattan with three dashes of Angostura, I wouldn't make two Manhattans with six dashes. It would have to come down to uh four or five dashes. I'll come down to four fifths of the number. Have you experienced this phenomenon and is there a reason behind it? Or is it pseudo-batching?
+
+[34:21] Uh okay. Listen, I think the problem is is that it is cocktail recipes that are done in a single dash is then when people try to scale up to like a lot of dashes, uh the the effects tend to add. So miss uh what am I misscaling or misrepresenting how big a dash is tends to be uh a problem. So, like, you know, if two dashes is too much, or how many did you put in? That's a lot of dashes, my friend.
+
+[34:50] How many dashes? Three dashes? See, I think that's your main problem right there. I would have started with two dashes. You do two dashes, see you're you'ready overdashing your your Manhattan.
+
+[35:01] That's your issue there, right? So the third dash is like once you start going even higher, and also think about this. If you're doing dashes, is your last dash really the same as your first dash? Your first dash is probably an abbreviated dash. Why?
+
+[35:14] Because you're worried about spilling stuff everywhere. So you're a little tentative with that first dash. You're like, oh yeah, and then your second dash is really good, and your third, you're pulling back a little bit. So you probably only have two real dashes. But if you're dashing six dashes, you have your tentative dash, and then you have one, two, three, four solid dashes, and then your last tentative dash.
+
+[35:33] So you've actually overdashed by a lot. What I do is when we're batching is we're batching in the Angostora by the ounce. And I have not noticed that there's any difference between the amount that you need when you're doing uh, you know, three bottles of written house, one bottle of Carpano, and I believe I can't remember whether it's three quarters of an ounce or an ounce of angle at that point, but it's no difference. And if you do the math based on, so if you sit there with a dasher and go bit bit bip bip bip bip bip bip bip bip bip bip for 50 dashes and count how much that weighs and do the division, and you do that three or four times to get the average dash. The it doesn't that number is correct no matter how you scale it.
+
+[36:10] So it has to be something with how you're operating the actual dasher. Good. How was I? How was I? Five seconds.
+
+[36:17] Woo, man, I'm on fire. Damn. What do you think, John? Great. Hopefully it lasts more than today.
+
+[36:24] Oh, geez, man. You know what? You know what? Fair. No, I mean, it just helps cut down on the five pages of questions we have.
+
+[36:33] Oh my God. Wow. So harsh. Uh also we're not sure in the in the in the future life how this is gonna work, whether we're gonna do like an extended version with the with the un unexpurgated and unedited for the Patreon. That might have more questions.
+
+[36:48] What are you gonna say to people when they're like, I don't want to pay for Patreon? What the hell? I don't know. What am I gonna say? I don't know.
+
+[36:53] I'm asking you. I'm asking you. Okay, John, what are you gonna say? Your customer service. I'm just gonna say that's the way it is, but it's also unreasonable of them to expect.
+
+[37:02] Like the amount of people that ask you questions, you know, it's a very generous free service that you've been providing for 10 years. And I think it's yeah. It's five dollars a month. Who sings that song? Some things will never change.
+
+[37:14] That's just the way it is. Don Henley? Don Henley at Daytleen, Diddleen, Diddle. Some things will never change. Bleedle ding, diddled.
+
+[37:24] But this is changing, people. So Henley was. We've done it for a pizza for 10 years, and now we're like, you know what? We worked for pizza, not even pizza for the last year. No pizza for us.
+
+[37:33] Yeah. We don't deserve it, Stas. Or we thought we didn't deserve it. But we do. Here's what you get for your jump rope.
+
+[37:41] No one wants a jump rope. Joe, let me ask you a question. Yeah. Would you pay extra to not receive a jump rope in the mail? Absolutely.
+
+[37:49] Yeah, me too. Yeah. I paid even more extra to not get glitter in the mail. Oh. Do you know what?
+
+[37:55] It's an interesting question. You're talking about the glitter bomb? You're talking about this MIT guy? I got hit by a glitter bomb some years ago, yeah. But we have a friend who's notorious for putting glitter in her like her greetings cards.
+
+[38:05] Oh, jeez. But you but you didn't get hit by a glitter bomb because you're a porch pirate. No, no, no, no, no. No. It was just a weird kind of promo thing I got in the mail.
+
+[38:14] My wife opened it up in like the kitchen, the dog. Everyone was covered in glitter. Oh. Oh, yeah. Well, so a couple of weeks ago, you have no way of knowing this, but a couple of weeks ago, we were asking, does have you guys heard glitters canceled?
+
+[38:27] Do you know glitters canceled? No, I don't. Apparently, you know, fish, you know, regardless of what you might see on uh, you know, what was that Will Smith movie where he was a fish? Regardless of that movie, there's no disco fish out there. You know what I mean?
+
+[38:39] Like, they don't like all the glitter in the in the ocean, apparently. Um, get this, speaking of Porch Pirate. So there's a park near my house, right? It's on fourth between Forsythe and Christie. It's like uh there's something, something Roosevelt, it's like uh, I forget her name, some someone Roosevelt Park.
+
+[38:57] And it was built because uh at some point in the early you know 20th century, they knocked down all the tenement houses that were there. Some very famous bars were in that in that line. The triple deuce was in that line. A whole bunch of really famous bars were in that line. Anyways, so uh there's a park there, and it's become over the past pandemic year, now that people are playing outside again, it's bag, it's bag stealing central.
+
+[39:21] Like my son Dax uh got his bag stolen there, but the thief, thank God, is so old that he doesn't understand modern technology. So Dax goes, yo, to his friend, yo, give me your uh give me your phone. Gives a phone, traces his iPhone, walks the two blocks over to where the guy is sitting on the porch going through Dax's bag. Oh my god. And Dax is like, what the hell, man?
+
+[39:43] He's like, what? He's like, that's my bag. He goes, Oh, that's yours. Oh my god. And Dax is like, well, it's certainly not yours.
+
+[39:51] Yeah, so like, yeah. So he got his bag. And then, and then his friend, two days later, got his bag stolen from that same park. Same guy? Different guy.
+
+[40:01] Funny story, which for some reason Dax won't let me tell you. Hilarious story, but Dax won't let me tell you. Really? Yeah, I don't know why. He won't let me tell it to you, but it's hilarious.
+
+[40:10] Uh so like, but the the point is is like who knew that this was become this area was gonna become like the bag, because bag thievery. When I was growing up in in New York, you didn't put your bag down. Like, well, how do you play basketball if you don't put your bag down? We just didn't do that. You didn't, you didn't put your bag down anywhere, ever, right?
+
+[40:27] The assumption was if you blinked, it was gonna get stolen. It's gone. Joe, right? You're in New York. No, of course.
+
+[40:34] Yeah. You don't you just don't bring a bag. You don't bring a bag. Why would you bring a bag? Why do you think we have pockets?
+
+[40:40] So you put stuff in your pocket, you don't bring a bag. Now everyone thinks, oh, New York's safe. Ah, I can bring a bag. I can put it down. We're like halfway to the Netherlands where we leave bikes without locks.
+
+[40:50] No. No. When I was a kid, the if you didn't like double lock your bike, that sucker was gone. People used to walk around with like with like uh freezy sprays to break people's lock bike locks off and take them away. Remember this?
+
+[41:05] Anyway. Uh how did we get on that? We weren't even talking about that. Tangent. Tangent.
+
+[41:10] Segment clock. Segment clock. All right. Whoa, no. All right.
+
+[41:14] So David wants to know. He's writing in, uh, okay. I got turned on to the fried onion smash burger by George Motts recently. Uh okay. The question is, what makes this burger work?
+
+[41:24] One, it seems like it shouldn't. So, first of all, John, you're familiar with this internet phenomenon. Why don't you explain it? Joe, do you know this thing? No, I don't.
+
+[41:33] All right, here we go. I know Nastasti doesn't care, so I'm not gonna ask her. He's an unofficial burger historian. Uh he's got a lot of how do you get to be an un what would the official burger historian? What would that mean?
+
+[41:42] Like hired by McDonald's? Hired by Burger King? I can't I don't know, yeah. Who would be official? The McDonald's or the Burger King person.
+
+[41:48] Well, Burger King. Oh no, no, McDonald's, McDonald's, McDonald's, McDonald's, McDonald's, McDonald's. Yeah, yeah. I actually don't like Burger King at all. Whoa.
+
+[41:56] Well, there goes that sponsorship I've been working on for years. Sorry, Dave. No, no more frame flame broiling for us. We were gonna get them to buy the Sears Hall. Everything was gonna be great.
+
+[42:05] Now it's over. One slip of the tongue. Um didn't people used to say that Burger King had the good rings, though? Or they they have rings, but McDonald's doesn't have rings, right? Yeah.
+
+[42:15] Right. I will also say the what so dating a vegetarian, they do have the impossible burger at Burger King, which is good for for Anna. You mean like putting oh dating like like going out with, not like like carbon dating a vegetarian. No. Yeah, not that.
+
+[42:29] All right. So all right, so explain this uh onion smash burger thing. All right, so it's 8020 uh beef. I will also say this is uh throwing out the lingo there, John. Based on uh really famous burger uh from Oklahoma from Sid Steiner in El Reno, Oklahoma.
+
+[42:46] Okay. George attributes it every uh attributes it properly to that, but yeah, just want everyone to know. Um burger historian. Yes. We don't need unofficial anymore.
+
+[42:54] Yeah, he's officially now a burger historian. All right. Okay. Okay. Um so 8020 uh beef blend.
+
+[43:01] So for those of you that don't know what John's saying, 80% lean, 20% fat. When you go to the store, please don't buy the stuff that's like 90-10. Please definitely don't buy that 93-7 garbage or anything. Try to go for 80. It in a pinch, 85 works fine.
+
+[43:15] Please, please, please, people, please, please. If you don't want the fat in your burger, please eat something else. Please eat something else. Yep. Um, so that's the burger meat.
+
+[43:25] Then he uh takes uh Vidali onions, slices them super, super, super, super thin on the deli slicer. Yep. Um, then puts the little ball of meat. I don't know how many ounces, but throws it right on the griddle, uh, throws the onions on top of it, and then smashes the ever living crap out of it right into the griddle. Uh cooks it really hard.
+
+[43:44] So I don't know. Wait, so give me the steps again. I need this picture it again. Okay. So ball of meat on the griddle.
+
+[43:49] Well, you had me lost because I was thinking, does any other sweet onion work? Or does it have to be Vidalia? Only Vidalia? The ones from Florida don't work. Only the Georgian ones work.
+
+[43:57] And whatever. Okay, so it's Vidalia onions. Yep. Now I saw I saw a picture of it. Sliced deli thin, meaning w waffle thin, paper thin.
+
+[44:04] Like see through so thin people, if you're if you haven't gone on the internet to look this up, they look like they've been sweated already. They look like they've been parsweated in in the bottom of a pan, but they haven't. All right. All right. Okay.
+
+[44:17] So first thing is the ball. Yep. Salted and peppered, you said. Yes. Okay.
+
+[44:21] Then the burger. Then the onions, sorry. So wait, ball. But on your first prior to smash. Yes.
+
+[44:28] Okay. Then smash it down. So onions kind of get everywhere. They get a little bit in the meat. They also kind of create this little skirt on the outside that burn a little bit.
+
+[44:35] Umion skirt. Yep. Delicious. Good band name. What kind of music?
+
+[44:40] Onion skirt? Let me think about it. What is that? And like chains, uh, like um, what's a oh god now. The Scottish people.
+
+[44:49] Uh cheese marry chain. They're like the juicy marry chain. All right, go ahead. Go ahead. Okay.
+
+[44:53] Then smashes the burger once, you know, I guess whatever his determination of judgment is that it's done. He flips it over. Onions get a little more cooked underneath. He puts uh slice of American cheese on top, puts white or yellow. Yellow.
+
+[45:06] You know what? Booker likes the white ones. Why? What's the point? If you're gonna do American cheese, just put the coloring in.
+
+[45:12] Yeah. Agreed? All right. Oh, it's more natural without the color. No, it's not.
+
+[45:16] Then he puts the potato bun top right on top of the cheese, puts the bottom bun, bottom part of the bun on top of the top bun. And then I guess once the cheese melt is melted, he you know. Let's have this discussion right now. Wait, he doesn't whoa whoa whoa whoa. The potato bun doesn't put it in the grease next to it to get a little color before you do it?
+
+[45:31] Nope. Does not look like it. The nice thing about a potato like what where do you guys sit on the potato bun? Love it. Like it.
+
+[45:40] I love it. You know who hates a potato bun? Your son Booker. No, he likes potato. Yeah, he likes Martin's.
+
+[45:44] No, you frequent, former frequent guests, maybe we'll get him again. Your boy Jim Leahy says that they're trash can buns for trash can people. Hates them. What are your feelings on the large uh potato buns? Martin's, the big ones with the sesame.
+
+[45:59] I'm pro. Yeah. Yep. I think they're good. Tastes English muffin.
+
+[46:03] Burger size. All right. Listen, Joe, I think this is a good call. I also like the English muffin burger. And back when I was at the French culinary for demos, whenever we would do burger demos, we would make fresh English muffins.
+
+[46:14] Joe, have you ever had a fresh English muffin? No, I never have. You know what they are? Good, real good. Uh the problem with uh the Martin's potato rolls is they do toast very quickly if you're gonna do the bagel toast in in the uh toaster, which uh for those of you that don't know, I you should not toast both sides of a hamburger bun.
+
+[46:30] That's for jokers and buttheads. It's like only toast to one side if you're gonna toast it, right? If you're gonna toast it. But the nice thing about the Martin's potatoes is that if you put them on the griddle for any time at all with some fat, they'll brown up real quick, right? So they're good for things like smash burgers.
+
+[46:44] Don't you agree with this, John? Yeah, definitely. But he doesn't do that. No, not that I know of. Okay, he doesn't have to.
+
+[46:49] You don't have to. Uh he just likes the fully squishy burger. All right, so then what was the question? What was the issue with this? What makes this burger work?
+
+[46:57] It seems like it shouldn't smashing the onions into the patty, makes the onions mostly steam while only bits and pieces caramelize, and it blocks the side of the patty from getting a good sear. No doubt the patty gets some onion juice on the surface, but that seems like a porn fusion technique. Porn fusion? Poor infusion. Wow.
+
+[47:12] That's different. Yeah, Jesus. That's a whole different thing. Like when I was talking about Kant on the first episode. Oh Emmanuel.
+
+[47:20] Emmanuel Kant, guys. The philosopher. Kod. That's still that's that's the only nuclear word. No, there's two nuclear words.
+
+[47:34] Who I studied for two years. A lot of work. A lot of reading. You know what? We talked about this.
+
+[47:40] I oh God. Wading through the critique of judgment, you know. It's a lot. It's a lot. It's a lot.
+
+[47:48] You know, the Emmanuel Kant's critique of judgment is uh, I mean, you can read stuff that's more of a pain in the butt. You could read Hegel, you could read, you know, some of Heidegger's stuff, although, you know, did people stop reading him because he was a hardcore Nazi or not? I still had to read him in grad school as of 2013. Yeah. All right.
+
+[48:09] Uh anyway, back to this question, uh, David. So the Anastasia's timing it up. Um listen, I think people make a lot of how much sear you're actually getting on your Smash Burger. And in reality, most of the time, you're actually not getting that much sear, you're getting some. And those onions are sliced so thin that the amount of water they're adding is probably not that much more than the water that's going to be in the burger.
+
+[48:32] And since people seem to like it, I'm sure it tastes good, right? So like I think a lot of people just they make up a reason in their head why they think a smash burger is good, and then they're focus only on like the Myard or the or the crispiness of of the reaction, the sear, and less on all the other things about a smash burger that make it okay. And so if people like it, I'm gonna say it's probably good. You know what the good news about this is, is it's pretty easy to try. It's pretty easy for you to try it.
+
+[48:59] Yeah. Okay. Let us know. Done. Well, that wasn't two, was it two minutes?
+
+[49:02] No, you didn't go on, yeah. Oh, by the way, uh, here's another thing. Uh Joe. Nastasia, what Nastasia wants is for everyone just to do it on their own, but then we're out of a job. No, they I like people could Google the answer to these questions.
+
+[49:14] Not that. Who are they gonna go? They want to know our opinion. Yeah. But then we wouldn't have a show.
+
+[49:14] So then we wouldn't have a show. Well, he wants to know how to improve the approach and achieve similar but perhaps better net flavor. You know what's delicious? French onion soup. You guys like French onion soup?
+
+[49:32] Wait, you didn't, you're gonna get this question again, do you? No, no, I'm saying it's that's not I'm going, I'm finishing it now. Finishing it now. French, you like French onion soup? Yes.
+
+[49:38] So, like, if you wanted to, you could make a French onion soup mayonnaise, right? So you caramelize the heck out of the mayonnaise out of the onions, a little beef stock instead of water, make yourself a mayonnaise uh that way, or you know, better yet, even like use butter. You know, but do you guys does everyone realize that hollandaise is basically just mayonnaise, but warm with butter, right? I mean, that's that's why like people freaked out about like, oh, you can make a hollandaise just by like using egg yolks and hot butter. Well, and you can make it like a mayonnaise.
+
+[50:12] It is mayonnaise with with you know extra lemon. Am I wrong about this, John? No, you're right. Yeah. So instead of the extra water that you would add, why don't you do that with some beef stock and blend some onions in after saute them for a long time?
+
+[50:24] If you haven't, this is one of the great things about having an induction burner in your house is you can set it to 250 Fahrenheit. I can't automatically Celsius that. I'm sorry. And you can just throw a bunch of onions in them and they're never gonna burn. It is an onion making machine, an induction uh burner because you're never gonna scorch those suckers, right?
+
+[50:40] So, like all the old time uh French chefs who like, if you don't saute for exactly yeah, forget it. Just throw them in the induction, walk away, and you're good. Uh so I would blend that in, and then you could uh that's gonna up that profile. And then you could make it the way he does to get the texture that apparently everyone likes, but you're popping all those flavors you want from the cooked beef stock and from the the onion mayonnaise. What do you think about the onion mayonnaise idea, John?
+
+[51:01] That sounds really good. There you go. All right. French onion mayonnaise, French onion soup mayonnaise. And now I really want French onion soup before it gets too hot up in this piece.
+
+[51:07] Yeah, because we're gonna go from this to 100% humidity in like a week. Yeah, yeah. What do you guys like what what's unsatisfying about the French onion soup? Mm, the cheese, something about the cheese. That's unsatisfying?
+
+[51:22] Yeah, well, you know what it for me it is, is that like um when you break through the cheese crust on top, the the bread never self-mutilates in a way that's happy for me. It's like it's getting ripped around, and then of course I burn the hell out of my mouth. Yep. Burn the beejesus out of my mouth. And I always eat it first, so uh the whole rest of the meal is ruined.
+
+[51:42] But like I wonder, does anyone like score the bread before they put it in so that it breaks up nicely? They use a crusty first of all, they leave the crust on the bread so it can't tear, right? If you cut the outside crust off, had a disc and pre-scored it so that when you put your spoon in, it came apart in spoon-sized pieces, so that all of the pieces had a little bit of bread, a little bit of cheese, and some of the onion with the beef stock. I think that would be Maybe that's it I'll make for dinner. It's good, right?
+
+[52:08] Yeah. There's a Duques restaurant a couple blocks away that does onion soup. I like that restaurant a lot. Yeah. Such a weird guy, Ducas gets in a plane crash, hanging from a tree, decides he's gonna become like one of the greatest chefs in the world because he's hanging in a tree.
+
+[52:22] Weird, right? Yeah. I don't know what that's. I always wanted to get Tracy Morgan to do something with us. Unrelated, but true.
+
+[52:29] No, no, the car crash. Oh, car crash. But he didn't really change his comedy style as a result of the car crash. Uh, yeah, I guess not. His latest commercials, I think, are hilarious.
+
+[52:38] What is he in? I have no idea what the advertisement's for. It's some sort of insurance, I think, or something like this. But it's the it's the notion of certainty versus pretty sure. You've seen a set, right?
+
+[52:49] No. He's like, I'm pretty sure those mushrooms aren't poisonous. And then, like, you know, that everyone ends up dying. You know what I mean? Like, it's about it's.
+
+[52:55] Mo Bad wouldn't let me ask him to be a host. That is untrue. He co-wrote a cookbook with uh Nicole Taylor. Yeah. Really?
+
+[53:03] Yep. Let's get them both on. That's the end of a lifetime dream. You know, you're in Rock Center now. We can quit.
+
+[53:09] We can quit. Well, no, not until I make Jane and Juice for Snoop Dogg. And then I can quit. I literally said I would quit the business if someone would let that happen, and no one has let it happen, so I can't ever quit. Which sucks.
+
+[53:21] Will Feedham wrote in. Uh hey, Dave, uh, Nastasia, and distinguished guests. So, Joe, it's your since this is your first time. You're not really a guest. You're engineering this, but you're distinguished.
+
+[53:31] Sure. Thanks. Yeah. Now wait, we should talk. I know you don't want to be too much, but you're you're also like you you've done music stuff for a long time, too, right?
+
+[53:38] This is like sure have. Yeah. Anything, uh, anything you want to talk about? Anything fun? Anything fun.
+
+[53:43] I mean, I know for a fact. Give a fact to a lot of things. Okay. You ran a studio. You ran a studio that I used to walk past every single day.
+
+[53:50] I did. In East Village. Yeah. East Village Radio. Yeah.
+
+[53:53] Loved it. Yeah. Is that still there? No, it's gone. Dude, for any of you that like the East Village, even after it had totally gentrified, still had some cool stuff.
+
+[54:02] And one of those cool stuffs was you'd be walking down. Was it first or second? I don't remember. Uh, first and first. Yeah, but you walk, oh, right in your boilermaker.
+
+[54:09] You're walking up First Avenue and there would be a glass wall and like people doing radio. It was amazing. It was cool. Crazy guests in there. Like who?
+
+[54:17] I mean, just the top. I mean, Duran Duran. Oh. It's pretty big. Yeah.
+
+[54:21] So Duran Duran, during their that comeback album didn't do a lot of business, though, right? I mean, I love Duran Duran. No, I'm still a fan of the earlier work. Yeah, yeah. Come on.
+
+[54:30] What's what so what's your favorite Duran Durant? Are you more like view to a kill or more Rio or more hungry like a wolf? View to a kill is great. I love that track, especially because it was a James Bond film. Oh, yeah, yeah.
+
+[54:39] Reflex XXXX. It's a lonely child. Yeah. Yeah. Anastasia, you you've never talked to me about Duran Duran.
+
+[54:47] I've hung out with them in uh Costa Rica. Come on, really? How were they? Fine. Fine.
+
+[54:52] Fine. What are they drinking? Nobody was drinking at that time. It was during the It was during lunchtime. Uh well, so that's an interesting fact for you people.
+
+[55:03] Duran Duran, not day drinkers. No. Not day drinkers. What do people drink in Costa Rica? This was uh very long ago, 15 years ago.
+
+[55:12] Uh, I don't remember. Okay. We drank wine at night. I was at a at a festival with a band at someone I was dating. What's that drink in Costa Rica that drink that has nitroglycerin in it?
+
+[55:22] What? Is that real? Yeah. Uh John, get in, get your get your Google fingers going. All right.
+
+[55:28] Uh back to Will's question. Uh thanks for your years of work creating this awesome body of work. Well, I appreciate somebody. Somebody appreciates it. Uh, question Can I create fizzy water slash juice with nitrous oxide for my own use, not for sale.
+
+[55:42] So the legality of NO2 as a food additive is relevant. And also it's legal. That's what whipped cream charges are. Uh, do you have any advice about this? I do.
+
+[55:50] Um, nitrous oxide on its own is gross. It's gross. So, like, what I recommend you do is get your whipped cream maker and uh add uh just carbonate, quote unquote carbonate with nitrous. And it's when you swirl it in your mouth, it's sweet. It's weird and almost a chemically sweetness, right?
+
+[56:11] But what I do like is making mixtures of carbon dioxide and of nitrous. Or if you're doing coffee, because coffee is so bitter, the sweetness is like kind of mitigated a little bit. So you can carbonate with uh like coffee and nitrous. It's gonna get messy, but you can do it, right? Uh it's the same way that if you've ever made whipped cream by accident with carbon dioxide and it like curdles and gets nasty, it's terrible.
+
+[56:33] So you can do it. I used to have a rig that allowed me to precisely mix the amount of nitrous and carbon dioxide that uh that we would use um in our water. And I liked about 80% uh carbon dioxide and 20% nitrous, and that allowed us to up the gas level. So it's super lively, but not be as aggressive on your nose, because at those kind of carbonation levels, CO2 is extremely aggressive on your nose. Side note on this is that uh at the Starbucks at the Bazaar Mall in uh Mount Kisco, where it used to be called a Bazaar Mall, uh, they would tell the workers at Starbucks that they were using CO2 in their whipped cream machines so that they wouldn't huff the the thing, the whippets.
+
+[57:14] Dave, you made me do that once at the FCI. That's never true. Never is uh that is a hundred percent a lie because I have never no, it was someone else. Nastasia, I had exactly one rule. Yes, I used to have a lot of it.
+
+[57:26] I had exactly one rule and they don't huff the nitrous. And I have not work and you were not gonna do that. No, no, no, no, no, no, no, no, you're thinking of somebody else. No, I'm not. I have not done nitrous since high school.
+
+[57:34] You didn't do it. I won't do it, and I won't recommend anyone else do it. Nope. I said I had never done it. And you were like, you can try it, and we close the door of our trash room.
+
+[57:42] Oh no, I didn't tell you to do it. If you ever let it, I would never tell somebody. You never said do it. Do it. Do you think that's a good thing?
+
+[57:48] I would never tell anyone to do that. And like it was the one rule that I was very serious about because um the problem at the FCI was we had a nitrous tank, and nitrous tanks are extremely dangerous. People die all the time with nitrous tanks because not because they OD, but because they asphyxiate. They don't take in enough oxygen. So uh people put masks on and then they they suffocate.
+
+[58:09] Or if you leave the tank on in a small room and you pass out because you're so high, then you die. That's that's what ends up ends up happening. Uh so anyway, so they told these Starbucks people that it was uh CO2 because I was like, I'm doing a demo. I need some nitrous, no one's selling it. Can you sell me some of your cartridges?
+
+[58:26] Oh, these aren't nitrous. I'm like, buddy, they're nitrous. He's like, These things are nitrous. I'm like, yeah. He's like, our manager tells us they're CO2.
+
+[58:36] I'm like, I do this for a living, buddy. They're not CO2. That's nitrous. He's like, whoa. Yeah, yeah.
+
+[58:44] So I changed that. I changed that fellow's life. Um, yeah, nitrous. Uh what was the other nitrous thing we had? We had the we weren't allowed to hoof the nitrous.
+
+[58:54] There was another nitrous, another nitrous. Did you find the Costa Rican Jink, John? So, you know, I don't know if it definitely has nitroglycerin glycerin in it, but there's definitely some results that come up. So cacique or guaroak is affectionately called the gringo killer by the natives. And it looks really kind of like greenish.
+
+[59:12] I'm sure anything that kills a gringo is is affectionately known everywhere, right? So, like uh so what's in it? Uh let's see. Um the history and some comments. Uh okay.
+
+[59:25] Liquid distilled from sugarcane juices. It has a slightly sweeter taste and comparable liquors, traditionally, 60 proof or 30% alcohol, although recently 70 proof and 80 proof versions are produced. Uh popular in Costa Rica. On many places, the word guaranteo can refer to almost any liquor. So just vodka.
+
+[59:43] That's how another way to describe it. Yep. But it looks very green. Looks kind of like nitroglycerine. Yeah.
+
+[59:50] Uh Kyle Zimmer wants the recipe for the sesame sling. That is A.K. Hada's drink uh from existing conditions. So we'll uh Kyle, we'll get in touch with uh AK, or you can reach out to uh AK Hada on Instagram, I believe. What's her what's her Instagram handle?
+
+[1:00:06] I forget. I think it's just that. AK underscore, I think. Anyway, H A D A is her last name. Reach out to her.
+
+[1:00:13] Uh in general, I like to have the people who came up with the spec give you the spec because that's just what I like to do. So reach out to her. That's her spec. AK Hada underscore a K H A D A underscore. Yeah, and her uh her the the tagline is half a gun, right?
+
+[1:00:28] I think she got rid of that. Oh. Oh, from years ago. Whatever. I don't keep track of things.
+
+[1:00:34] Poodle Bears writes in, oh, that's a great name. I want poodle bears at Instagram, but poodle bears already took it with a Z. Yep. So strong. Poodle bears.
+
+[1:00:43] By the way, check this out. Do you guys do this? When I'm having a particularly bad day with my work, which is pretty much every day. I think that's why we went to the haircut at the same time. Because that that was a real bad day with eBay.
+
+[1:00:56] And I think we both were just It was a terrible day. I'm all and I'm having a lot of problems with this Sears all thing I'm working on. Anyway, not like a real thing, a real problem. Like a problem that I need to solve. Anyway, so what I do is I then take two random words and Google them together.
+
+[1:01:13] Do you guys ever do this? So like yesterday, my Google, you know, I'm Googling micro Dog. And if you do micro dog, you get these teacup dogs. You've heard of these things? They're gross.
+
+[1:01:25] They're dogs, Nastasia, that weigh two pounds when they're fully grown. Yeah. They're gross. There's this outfit in Korea that sells them for six grand and then airships them to you. Here's what's messed up about it.
+
+[1:01:39] Besides everything, here's what's messed up. Not one mention in the entire website of like the temperament of these dogs. I mean, cause because they're a fashion accessory. They have nothing to do with, they have nothing to do with, like, you know, oh, is it a good dog? Is it protected?
+
+[1:01:56] Is it locked to protect? It's going to protect a rice grain? It weighs two pounds. But anyway, I don't know. That's kind of crazy.
+
+[1:02:03] Micro dog. I thought I could, I don't know what I thought I would get. What do you think you'd get if you Googled micro dog? Like a like a small crappy dog. Oh.
+
+[1:02:12] Yeah. I don't know what I thought I was going to get. You know what another one? Like, I I for the past couple of months, I try various mutilations of the word Donkey Kong of the phrase Donkey Kong to see what I get. You never get what you think.
+
+[1:02:26] There's not as many Donkey Kong things as you'd think. Okay. Yeah. If you type in Donkey Conejo, you get the Shrek musical from the Conejo players and various people who have played the donkey, some of which pretty close to blackface. Oh, God.
+
+[1:02:43] Yeah. Yeah, not good. Uh, no offense to the Conejo players. I have no idea who you are or what's going on. Please.
+
+[1:02:50] Uh Jay Carter 197. Wait, did I answer the question? I didn't answer Poodle Blair's question. I didn't even read it. Nope.
+
+[1:02:55] Fan of the podcast. Uh, I just heard you guys talking about uh radio being pre-programmed. This is what Nastasia hates. Joe, what are your thoughts on the pre-programming of radio? Yeah, you hate it.
+
+[1:03:07] I hate it. You know who hates it? I don't mind doing it, but you don't want to listen to that crap. I don't really want to listen to it. You know what?
+
+[1:03:12] You know who just learned that radio is entirely pre-programmed? Who's that? This one right here, Nastasia. I had no idea. It's serious radio killing it for you.
+
+[1:03:23] They pre-programmed all that. None of that's live? Yeah, it's a lot of fun. But it was, it was live, wasn't it? At one time, I think everything was live.
+
+[1:03:31] And robots come up with the playlist and blah, blah, blah. I don't know if the robots coming up with a playlist. Definitely producer hosts, you know, coming in, punching in stuff like that. When I go to Key Foods, I love hearing the uh the pre-program, the pre-programmed uh radio programs, they're hilarious because the edits are terrible. Like what I mean, like like uh people cutting off words and like you know, and the music comes in way too fast.
+
+[1:03:50] Either some type of algorithm that's like is told to like music plays, fades in here, and you're like, you didn't finish what you were just saying. All right, so let me ask you a question. Are you familiar with the old pseudo group Negative Land? Yeah, of course. Yeah.
+
+[1:04:05] So you know the Casey Case of Negative Land, like with with uh Poodles, the dog? I don't remember that. So Negative Land did it say his name again? It was uh uh I Ian Zanaka? Uh yeah, I don't I don't remember, but when I was in college, he was on East Flood Radio.
+
+[1:04:19] Oh, really? Yeah, he was cool. They so Casey Kasem, who was a very famous DJ and also the voice of Shaggy, I guess, in Scooby Doo. Really? Yeah.
+
+[1:04:27] Oh, yeah. Yeah, yeah. Uh he he died actually, what, two years ago or something? Pretty recently. Casey Kazum?
+
+[1:04:33] Yeah. No, more than like eight years ago. Really? Yeah, of course it's all two to me. Uh, but the uh, you know, at this age, this AJ, he died like yesterday, right?
+
+[1:04:42] Uh so Casey Case him had a very specific radio voice that you know my generation kind of grew up with. And he would do uh the top 10, Casey Case in the top 10, and he'd have this show. And he used to also do a show where he would do shout-outs like dedications to stuff. And uh he had an outtake where he just goes completely ballistic on his engineers. Oh yeah, because the dog that died or something?
+
+[1:05:07] Yeah, yeah. So somebody's right. Yeah, I remember the blooper reel. Yeah, so someone snuck the blooper reel out. It's it's it's the unforgettable fire, you two, and he's like, and I gotta do this thing about this dog named Snuggles, and it and this dog dies, and I'm going into this song, and then here's my favorite part about it.
+
+[1:05:26] He goes, I'm gonna curse a little bit, because it's a quote, so that's why it's okay. This is what he says about you too. He goes, and these guys are English, and who gives a shit? I'm like, wow, Casey. Everybody gives a shit about you two back then, and Irish.
+
+[1:05:42] You know what I mean? Like, I mean, like, can you imagine? Like, like that was, I'm sure the biggest insult if they ever heard it. English. Snuggles.
+
+[1:05:50] And then and then Negative Land put it out with like this weird, like, you know, meeny me music in the background. And then you'd hear Casey Caseon going, diddly shit, diddly shit, diddly shit, snuggles, snuggles, diddly shit. Because it feels like a cut up, like yeah, yeah. It was early, you know, it was back when like you know, your sampler only held like you know, five seconds and stuff. So they would just sit there and redo it and then do it like on a four-track.
+
+[1:06:14] They would do it over and over and over. And then at the very end of the song, they leave the whole rant in where he's like, God damn, gives me goddamned intro, the goddamn dog dying. And he's going, and it's like it's classic. If you like radio and you haven't heard it yet, check it out. Uh okay.
+
+[1:06:34] I heard you guys talking about radio being pre-programmed, and I thought of a local radio station here in Minneapolis. Everything is, as far as I can tell, public access, and the DJs are unpaid. Well, pay those DJs. Pay those DJs. Something.
+
+[1:06:44] Pizza, at least. They have weekly shows like uh Balkan Jamboree, Bop Street, and Foobar Omniverse, which sounds cooler, uh like a cooler show than it is. It does. Foobar, uh effed up beyond all recognition, right? Is that World War II or is that Vietnam?
+
+[1:07:03] Foobar. I think World War II. World War II. Yeah. Uh Foobar Omniverse that are archived on their iPhone app.
+
+[1:07:10] The DJs again are a volunteers and are appreciatively, appreciatively amateur. I mean, you appreciate that they're amateur. Okay. Are there any good like local access networks still in New York? Real ones.
+
+[1:07:22] Uh I would say WFMU. Is that the NYU station? No, it's the one out in Hoboken. Hoboken? Great station.
+
+[1:07:29] All right. Is that the one that plays oldies in the morning? They play all sorts of really good stuff. Is college radio still a thing? Like KCR, like Columbia?
+
+[1:07:38] I think it is. It's live. And is it like, you know, that's people who are young and and aren't getting paid. And presumably you have to be a student as well, part of the Columbia University or wherever. Didn't NYU used to have a good station way back in the day?
+
+[1:07:53] I think they did. I'm not 100% sure. Yeah. All right. All right.
+
+[1:07:58] So I think that's all we have time for this week, which by the way, uh, we don't know how this is going to work because we haven't negotiated everything, but in association with the Heritage Radio Network, everything's still love dove, lovey lovey, dovey dovey. But uh this has been our first recording from Newsstand Studios at Rockefeller Center, the center of the earth, Nastasia's favorite place on the entire planet, right, Sas? One of, yeah. Yeah. Yeah.
+
+[1:08:28] On the East Coast, I think. Right? Yeah. Really? Yeah.
+
+[1:08:31] All East Coast. Yeah. Huh. Huh. Nice.
+
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+[0:11] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues, coming to you a pre-recorded. We hope this is the last time we're coming to you not live. We're coming to you from New Stand Studios at Rockefeller Center, our brand new location for the Cooking Issues podcast. Joined as usual with Nastasia De Hammer Lopez.
+
+[0:29] How are you doing? Good. Yeah? We got uh we got John uh but he's at we're all together, which I really love doing. Got John behind me, how you doing, John?
+
+[0:36] Doing great. Yeah. And it's so much better doing him. Right? It's a lot better, right?
+
+[0:39] So much better. And we got Joe Hazen on the engineering booth over here. How are you doing, Joe? Hey, I'm doing great. That's the last little bit of the Rockefeller Center voice.
+
+[0:46] I'm keeping for you, Nastasi. I know, yeah. You should just always do Joe's name. Do we do it like that? Uh it's a good name, like for that.
+
+[0:53] It's the right number of syllables. You know what I mean? Like some of the ones that it's not the same announcer anymore, right? But like if there's a lot of syllables or not enough, although some some It's gotta be a one-syllable first name, two syllable last name. Because Michael Che.
+
+[1:11] Works. I guess. Like it's hard when it's like a lot of like a lot of syllables and they have to carry that level of intensity across Maria Villa Senor! It's like long. You know what I mean?
+
+[1:22] Yes. That's her name, right? Melissa. Melissa. Sorry, apologize.
+
+[1:26] Uh anyway, Nastasia loves being here, especially on Tuesday, because she keeps looking out for to see whether they can see some of the people, but they never walk through here, right? No. Right, Joe? No, I never seen. I never seen.
+
+[1:40] But you don't really care, do you, Joe? I mean, yeah, I would if it was someone that I really enjoyed. Like a musician. Who do you really enjoy? If I saw like Liam Gallagher or something like that, something stupid, that would be like.
+
+[1:52] And would you would you be psyched to do that? I wouldn't say the scene, or would you punch him? Are you a are you a Gallagher Brothers hater? Or I mean, like you can love their music and hate them. Like, for instance, like Michael Stipe, giant douche.
+
+[1:59] However, REM, I like the music. Okay, wait, if Michael Stipe wanted to come on the show, because he's a food person, like he likes food, he would say no. You were say no. I wouldn't say no. I would be polite because I'm a huge fan of the work.
+
+[2:16] You know what I'm saying? Like I'm a fan of the of the man, but he's a well-known douche. You know what I mean? He's definitely a well-known fish. Is he really?
+
+[2:22] Yeah, huge douche. Why? What does he do? I only met him once and he was a huge douche. What did he say?
+
+[2:28] In retrospect, he was actually right. Here's the thing is like a lot of times, a lot of times people like are right but in the wrong way. Does that make sense? Yeah. So like I was in college.
+
+[2:42] Uh this was so like they had already REM, which is a band for all you youngins out there, uh like uh REM had already come out with what I consider to be the core of what made them like a great band. Like they'd already done like, you know, don't go back to Rockville and like all that early stuff that like only Southern people listen to, like you know, the Virginia kids listen to. They'd just broken out and become kind of huge national. This is 1989, or and uh they showed up at the school with KRS One from Boogie Down Productions, and at the time I didn't know much about KRS one, but I had spent a lot of time listening with my you know buddies to REM, and he was like, I'm not here to talk about me, I'm here to talk about KRS one. And I was like, douche.
+
+[3:27] And then and then I was like, that's the only reason. No, it's his whole attitude, and then we were all like there. It was like, it wasn't like a big thing. It was like, it was like a like a room with like, you know, 15, 20 people in it. We're like walking around and we're supposed to talk to each other.
+
+[3:41] It was one of these kind of situations, right? And I was like, and you know, we were all playing music at the time as well. And I was like, oh my God, you went from being like this kind of like small college band to going national. You know, what was that? You know, what was that transition like?
+
+[3:55] What was it like? Because like all of my friends at the time were interested in that same exact problem that they had just gone through. You know what I mean? I wasn't trying to like, you know, get any secrets. I was just curious, kind of what that he's like, it was just like signing a piece of paper, and then he turned away and left.
+
+[4:07] I was like, douche. I was like, man's a douche. And then like uh, but music, great. In fact, I owe I owe Michael Stipe my marriage because uh I went on this date with this woman. This is literally the day two days before I started going out with Jen, who I'm now married to.
+
+[4:27] I go out with this uh with this woman on a date, and she was like, Oh, I really like uh I really like REM. I'm like, I also like REM. She's like, I I love Michael Stipe. I was like, Michael Stick Stipes a douche. And he's like, he wouldn't be to me.
+
+[4:41] I would like him like, this is over, this date's over, goodbye. And I left, and then two days later started going out with Jen, and that's it. Here it is, history. Yeah. So thank you, Michael Stipe.
+
+[4:52] Yeah. Thank you, Michael Stipe. By the way, for those of you out there, uh, you're never gonna do this. I'm the only idiot that did this. I actually met that person, and I did not know she was a Michael Stipe fan.
+
+[5:05] And uh I met her drunk at a party, and instead of doing anything, I gave her my number and I said, I'll call you when I'm sober, we'll see whether this is gonna work out. And luckily, it didn't, and that's a good it's hold back, hold back. You don't want to have to deal with the Stipe fan the next day. You know what I'm saying? You know what I'm saying, Stas?
+
+[5:22] You're like me. It's the same way. You know, I'm like you, and then I'm not like you when you say I'm not like you. Which we're not gonna get into that right now. I don't really understand what you're saying, but okay.
+
+[5:34] I will I'm gonna eviscerate you after the show, actually. About what? What we're just talking about. But go on, let's do the questions. So what about Michael Stipe?
+
+[5:42] No. Just do the questions. All right. So listen, before we do the questions, for those of you that don't know, if you're hearing us, I don't know how you're hearing us because we're not coming through live. This is one of the special secret Patreon.
+
+[5:53] Uh well, it'll be Patreon only, we think for a little while, and then it'll go live as part of the record. We're still negotiating with other people. So if you're hearing us, it means we figured this out, and I'm glad you're listening to us, right? Yeah. Okay.
+
+[6:08] Yeah. Yep. Yeah. Yeah. Yeah.
+
+[6:10] Also, uh when Joe, Joe's classic question uh to us when we're here, well, to John, really. He never he doesn't care what Nastasia has. He wants to know what John's had for breakfast. It's become a little bit of a running thing. All two times, yeah.
+
+[6:24] So I mean, two times, you know, two steps. 100% to run. Yep. Uh, you know, uh as long as as long as you're, you know, you're kind of not like heel toe heel toe, two steps is all you need. Yep.
+
+[6:37] Uh so what did you have for breakfast last time? Uh Dunkin Donuts, I think, uh blueberry glazed donut and strawberry frosted donut, unfortunately with sprinkles. Wow. Oh, unfortunately with sprinkles. No sprinkles.
+
+[6:51] You're a no-sprinkles man. Nope. That's I don't know. Yeah, I don't like to touch. I mean, I like sprinkles on other things, just not on my donuts.
+
+[6:59] You like sprinkles on other things. Okay. Did you know? Are you are you familiar with the crispy Kreme scan that they have? Not scam, but the deal they have going down?
+
+[7:06] Yeah. Vaccine and goes every day. Isn't the line really long? I don't know. Dax like has like a phone app.
+
+[7:13] He doesn't go here, he goes downtown somewhere. I don't know. And so like he goes and buys gets crispy creams every day. They gave him a hat the other day. He goes so often, he came home in a crispy cream hat.
+
+[7:22] That's cool. Yeah, it's pretty great. Yeah. Yeah. Anyways, uh also Dax comes to me the other day, and I know I'm going against my relatives and everything.
+
+[7:30] He goes, Does doughnut have uh a G or an N in it? I'm like, both Dax. It's dough, as in it's made of dough, and it's in the shape of a freaking nut, like you put on a bolt. It's a dough freaking nut, not a do nut. Where the heck would do nut come from?
+
+[7:46] What would where would D-O-N-U-T come from? Like, where would that word just drop out of the freaking sky? It is made of dough in the shape of a freaking nut. It is a doughnut. Obviously.
+
+[7:58] But that the thing that Dax did that really ticked me off was was it G or an N. What? On what world is donut spelled with a G without an N? Yeah. Yeah.
+
+[8:09] Dough. Dough Hut. Ooh. You want to start that business? What do we sell at the Dough Hut?
+
+[8:16] No. I don't want to start another business. Well, you had a dough hut. Yeah. Pasta Flyer was a dough hut.
+
+[8:22] Hey, do you see this new thing? Someone wrote a paper on you're gonna hate this so much. You ready to hate something? So they made this new pasta. They engineered a pasta, and the pasta is flat.
+
+[8:33] And they engineered little ribs into the pasta so that when you cook it, it goes from flat to a curled shape. Okay. So like, I don't know why you need this, but it makes like little boxes or it makes like little half tubes out of flat sheets. Huh. But I mean, I don't really understand.
+
+[8:50] I don't know whether it tastes good. That's not important. But here's what's funny about it to me. In the paper, in the scientific paper, they're like, as sustainability becomes more important, things need to pack into finer, you know, smaller and smaller places. So it's like this fake argument about trying to be more sustainable by having the pasta curl as you cook it instead of God knows how much energy, time, and thought they've put into making a pasta that goes from one shape to another.
+
+[9:14] Why don't you just say, we're interested in making something that's fun that curls up when you cook it? Wouldn't that be more? Yeah. Wouldn't that be more? Also, separate question.
+
+[9:22] Sorry, this is ticking me off. John, when you buy skate, right? Have you ever bought skate where they rip the skin off but they leave the cartilage wing in? No. Yeah, me neither.
+
+[9:36] Yeah. I went to the fish store for Mother's Day. Jen was like, I want skate. I'm like, okay, I haven't made skate in a long time. I'll go to get skate.
+
+[9:43] So I go to get skate, and I hate shopping for fish during the pandemic because it's that awkward moment where I'm gonna pull my mask down and smell the freaking fish. You know what I'm talking about, guys? It's like you need to smell, especially something like a skate, which can go that like iodine ammonia, like that ammonia smell. So I'm like, I'm gonna do it, but I feel a little bad. Do you feel a little bad doing that, John?
+
+[10:05] I mean, I've I've never done that at a fish store. Really? Really? You just take their word for it that it's good? Well, I try to go to only fish stores where I trust what they have.
+
+[10:14] I mean, yeah, I don't know. Like, what if you like so what happens then if you find it smells off? Like they put it back in the case or do they throw it out? I don't care what they do with it, as long as it doesn't come home with me. Uh Joe, speaking of this, uh, since John only goes to uh very uh nice fish stores and Nastasia only gets uh things like mustard when she uh flies in her private jet to places like Belgium.
+
+[10:34] Can we get newsstand studio monocles? Is it possible to get like monocles for these guys? Because uh, you know, and like maybe Mr. Peanut top hats for them because of the very fancy pinky out life that they like to live. Yeah, the monocle idea.
+
+[10:48] Yeah, yeah, yeah. We're gonna get some monocles up there. The red tint. Yeah, yeah, yeah. Rooking through the world through rose-tinted monocles.
+
+[10:54] I like it. Uh, anyways. We were on John's breakfast. Hold on, we're not there. We're good, we're gonna make it back.
+
+[11:00] Remember, that's how this works. How many years? So they serve me. I I was like, I look at the skate, I'm like, can you fillet it for me? Because I don't want to bother doing this.
+
+[11:10] And he's like, it is filleted. And I just looked at him. There's a giant bone running through it. I'm like, and I was like, you know what? Forget it.
+
+[11:17] And then I had to go. I haven't had to take skate wings off the bone in a long time. It's not hard, but I don't really like doing it. Do you like doing it, John? No, it's not.
+
+[11:24] I don't, it's not fun. I don't remember doing it, yeah. And like I was looking at all of the the skate wings because there's uh the way it works, people skate's a cartilaginous, flat, kind of like a disc-shaped fish, and they cut the two kind of wings off, and if they leave that, you can see a little bit of where the body was in the middle. And you put your knife, you cut along, and you cut then along the wing and you lift it. So there's four sides to it that you take off, two big ones and two little ones.
+
+[11:47] Anyways, uh so I was like looking at the cartilage thing, and I don't think there's anything you can do with that, is there, John? I mean, skate doesn't make great stock. You could make a stock, but it doesn't make great stock, it's not like a snapper or something like this. And uh, I don't think you could crisp it up Japanese style and chew on it, can you? I have no idea.
+
+[12:07] I haven't tried deep frying them. I don't necessarily I think that might work. I don't know. I pitched it, which is probably done, but I had so much else to work on that day that I didn't want to do it. Okay, back to your breakfast.
+
+[12:17] So donuts spelled with uh Duncan style. Yep. And then what do you have today? Uh Captain Crunch Crunch Berries. Oh, before the show, you couldn't remember the name of Crunch Berries.
+
+[12:28] You were like with the little like colored balls in it. Well, I I looked it up before this to try and sound smart, but I guess you just are you familiar? My uh my family were very familiar with uh all of the different Captain Crunch. Are you familiar with oops, all berries? Yeah.
+
+[12:45] No. Yeah. It's just a box of crunch berries. And and they try to pretend like they did it by mistake, and so that you're getting some sort of limited edition. Uh so they're like, oops, all berries.
+
+[12:55] Uh we I know we've had this discussion before. I don't know whether it was at newsstand or you know, elsewhere, but uh I find that Captain Crunch excoriates the top of my mouth in a vicious way. Just shreds the top of my mouth. Yeah, it's like it's like having toast. Yeah, yeah.
+
+[13:09] Like a dent from the from Denny's. Yeah. Oh, Denny. Did I ever tell you my Denny story, Nastasia? Probably.
+
+[13:14] Denny's used to doing all you could eat. And I showed up and I just kept on eating. And the and the server, she was like, I'm pregnant and you're making me physically ill. How much food you're eating? I was like, listen, I I mean, get a different job and bring me more pancakes.
+
+[13:33] You know what I mean? It's like, you know, it whatever. Anyways, uh, okay, so I'm assuming that the crunch berries were ripping the top of your mouth apart, so you had to wash it down with what? Uh well, milk, but then also half a chocolate covered entemans donuts. All right, now, now, first of all, entomins in my family.
+
+[13:53] I tried to enter, there was an entemans contest. Did we talk about this? There was an entemans contest to tell your entoman story, and I can't believe I didn't win. You were gonna win a year's supply of entomens, which in my house is an infinite entomens. I like the entomens with the little balls on top.
+
+[14:07] We call them rabbit turds because they look kind of like rabbit turds. With a brush with the sugar, the breath white sugar. Yeah, yeah, yeah. And those little turd things on top. Love them.
+
+[14:14] Love them. And my family now we buy the chocolate uh sampler, which is chocolate covered chocolate, rabbit turds, chocolate glaze. That's like the those are the money. That's the money. Isn't one of those the devil's food cake?
+
+[14:26] The devil's food cake is the one that has the rabbit turds on it. Okay, yeah, that one's intense. Yeah. It's very good. Yeah.
+
+[14:31] So, anyways, uh, so I've told the story before, I won't go too deep into it. But uh again, with going out with my wife, our very first date uh was on Valentine's Day. It was snowing. I went to a store 24, which is like a Wawa's ripoff, and I bought a the variety pack, the Entamans donut variety pack. And at 3 a.m., uh Jen and I on our first date hung out in the snow and ate the entire freaking variety pack.
+
+[15:00] And she ate her full four, and I ate my full four full four. So without Entemens and without Michael Stipe, no family. So it's like it's like a four different family. I I guess I would have it. I guess I could have a different family.
+
+[15:15] I'm assuming I would not have a family at all, and that I'd be wandering the uh wandering the leather man loop in my in my son to get away. I don't think so. I don't know. You didn't know me back then. That that you could have found somebody later in life.
+
+[15:29] I would not have. Okay. Yeah. Okay. It was then or never.
+
+[15:36] That was all there was. All right. So uh by the way, Nastasia likes chocolate flavored cereals. I don't like chocolate flavored cereals. John, you were trying to make a chocolate flavored cereal by mashing an entemin's donut into your crunch berries or what?
+
+[15:50] What? No. No, into his mouth. Yeah. The crunch berries were like the appetizer than the the donut.
+
+[15:56] Oh no. Yeah. All right. Donut was dessert. Yeah.
+
+[15:58] Yeah. Okay. Okay. Uh do you know? So, so I'm gonna ask Joe because I've done this before.
+
+[16:03] Joe, are you you're you like cereal, right? Because you're a person? I like cereal. All right. Are you more of a fruity pebbles or more of a cocoa pebbles?
+
+[16:09] If you have if those are the only two options. I don't really like either. They're too sandy. Fruity pebbles or cocoa pebbles. I don't know if I've ever had either of those.
+
+[16:18] What? Yeah, I know. We grew up in a uh non-sugared cereal house. Oh man, sorry. It's just yeah, we never also no TV.
+
+[16:27] Uh I was like, yeah, we had rabbit ears back then, so it was mostly like Doctor Who and you know what's unpleasant about Fruity Pebbles, besides the poisonous uh kind of like fake fruit flavor, which I enjoy, is the color of the milk with the fruity pebbles is just uh horror show. Yeah, it's a horror show. It's like it's like an aquarium you haven't cleaned. I did like uh uh uh what's the uh with the two can the um fruity pull. I saw some sick toucans at the zoo over the weekend.
+
+[16:57] Toucans are cool, man. Do you know that they use their beaks as uh thermal regulators? They're huge and very lightweight, and they're full of blood vessels, and so they can regulate their body temperature by pushing more or less blood out in their in their nose, which always knows. Uh Jay Carter, 1974, wrote in via email, hey Dave, uh what's the best vermouth for a Manhattan? Uh uh probably the one you'll like.
+
+[17:20] Right? I mean, right? The best vermouth is the is a fresh vermouth and one that you enjoy. Uh I've tried uh oh my gosh, you're gonna uh uh wait, CI is is CI is is is chi, right? Yeah.
+
+[17:36] Uh Manchinio and Del Pref and Del Professore, uh and local bitters and Luxardo cherries. I like using rye whiskey. I've had some good ones, but I'm in search of the ultimate Manhattan. Figured I'd run it by you. And your feedback would be appreciated.
+
+[17:48] Thanks in advance. All right. Jay Carter, listen. Uh first of all, like different vermouths are rat rat radically different, right? I would stick with there, so that I don't really think there is such a thing as an ultimate.
+
+[18:02] And also the amount of vermouth is gonna that you add to a Manhattan is gonna depend on which vermouth and which rye. So if you use like a really uh really like rye-y, kind of rough, like uh, you know, 50% rye like Rittenhouse, which is what I like to use, right? And you also want to use a really kind of like full big kind of like, you know, bomb of a vermouth like Carpano, which I still love, even though there was a kind of an anti-carpano backlash because all of us bartender people like loved it so much for so long, then you would shade back a little bit. You wouldn't do a full two-one. You would pull back a little bit on the on the vermouth.
+
+[18:38] Whereas, you know, if you were using like you could make an excellent Manhattan with some of the like kind of like lighter, fruitier vermouths like martinelli or one of these things, but you could you those you can do it a full day. So it's really what you like. And I think half of the fun of doing it is like just testing a bunch of different vermouths. They're not that expensive. And even if you don't like it in Manhattan, there's plenty of uses for vermouths other than that.
+
+[19:01] Like, for instance, like before dinner, why not just have like a little glass of vermouth? I like having a little glass of vermouth. John, do you like having a little glass of vermouth? I do, yeah. Yeah.
+
+[19:09] Nastasia, do you like a pre-dinner like uh no? Jess, just Rose. Uh no, I had a I had a cocktail last week. That's not what I'm saying. I'm saying like when you're in Italy, let's say you're in Italy in the North Vale, you'll have a little glass of something beforehand, right?
+
+[19:24] Yes, yes. Joe, what about you? You're you a dr well, what are you with drinks? We haven't we never talked about this. Love Manhattan's.
+
+[19:28] Love Manhattan's? Love Manhattan. Yeah, like very simple old style drinks. Yeah, yeah. Would have hated our bar.
+
+[19:37] You know what I made on Saturday night? I don't. Why don't you tell me? Uh Bacardi passion fruit with passion fruit puree. Wait, what is a party passion fruit?
+
+[19:48] What it sounds like. I mean, it's a rum with fake passion fruit in it. But then you added passion fruit puree. You found a passion fruit puree that you enjoy quite a lot. Yeah, you're right.
+
+[19:57] Um, I don't know, some Spanish brand. But like you get it at a store. Yeah. When you say Spanish, do you mean actually Spanish or do you mean like it's in Spanish? Like, no, I think it's actually Spanish.
+
+[20:08] Okay. So like from Europe. Mm-hmm. Huh. Interesting.
+
+[20:11] All right. Uh and it's the yellow one or the or the it's like yellow? Yellow. Yeah. Mm-hmm.
+
+[20:17] And somehow the real passion fruit rides up over top of the poisonous passion fruit paper. Yeah. Yeah. Nice. Yeah.
+
+[20:23] And they like a synergistic kind of a cinch. Yeah. Real good. And you make it like uh you make it. You pour it over a rock.
+
+[20:29] Oh my god, Jesus. Well, I mean, then you get like the crunchy passion fruit. Okay. Okay. Okay.
+
+[20:36] Joe, uh, I have a uh problem with gloopy drinks. I hate. And she knows this. She's just trying. She's not.
+
+[20:43] I love that you love it. I love that you love it. I like what I like. All right. Uh Nick, did I answer that Manhattan question sufficiently, John?
+
+[20:53] Is it gonna come off the docket? Deleting right now. All right. I'm trying to before when you would push the button real hard and we all knew the question you had to do. Yeah, I don't like hearing it.
+
+[21:04] Well, Nastasia hates hearing people type. If you ever have a phone meeting with Nastasia, and God help you if you do, uh I'll ask why who's tap dancing in the Vec. Yeah, of course, Nastasia's the queen of like leaving the radio on in the back, having friends playing violin in the back, all sorts of crazy stuff in the back and stasia's call. But God help you need to wash your hands or type something, then you're the bad person. Yeah.
+
+[21:29] We we give each other hell on the phone, though. I yell at you about that. You yell at me like, why can't you clean later? Yes, yes. Although I can you hear me when I'm going to the bathroom on the phone?
+
+[21:39] Oh God. Look. Can you though? God invented the mute button for a reason. So you mute me.
+
+[21:47] What? Oh. No, that's not the way mute works. That's called hanging up. You're a whatever.
+
+[21:55] All right. Uh Nick Robertson wrote in via email. Hey, I have a curious question. The bar I work for uses Argonne to help preserve wine bottles for our glass pour menu. Remember when we did that first test at Del Posto years ago with that Argon system with the fancy wines when Jeff Jeff came in and it at the post that we were all seated around and he was pouring single bottles in.
+
+[22:13] Yeah, yeah, yeah, yeah. It's kind of fun. Yeah. Yeah. Uh the bar I work for uses Argon to help preserve wine bottles for our glass pour menu.
+
+[22:21] Now this bar is closing to relocate. And would Argon be useful at all to help preserve the integrity of hard alcohol/slash liqueurs. Uh would it do more harm than good? It's not gonna do more harm than good, but it's gonna do a whole lot of nothing, right? On any hard liquor, I wouldn't worry about it.
+
+[22:36] The one exception would be uh things that are like below about 20%. So like your vermouths. Um most of your Amaros and stuff are gonna be fine as is. I would mainly worry about like your vermouths, and yeah, sure, hit them, cork them and hit them with the thing, and they'll be a little better when you move them over, and it'll it'll uh it'll mean that you won't have to refrigerate them as much. Like, oh, back to the thing on the vermouth question for a minute.
+
+[22:59] I know it's been deleted already and it's over. However, uh, do refrigerate your vermouth and do um and do, you know, use it fresh. So, like if you're not going to use a lot of vermouth, get the smaller bottles because you just need to use it fast. That's the main problem. Uh when I was a kid and no one used vermouth, I thought vermouth tasted like peanuts, but it was just like oxidized, crappy vermouth that had been sitting around.
+
+[23:24] So most vermouth is decent if it's fresh. You know, it's they're different. Some are better, some are worse, but you know, freshness is is the key thing there. You know what I do at home nostasia? No.
+
+[23:34] Uh I put the I pre-mix the vermouth and the and the whiskey, the rye in uh 20-ounce soda bottles, and then I squeeze out all of the air, cap it, throw it in the freezer, and then just mix it with ice water real quick uh at home that you can have instant, no stirring, no nothing. It's good. What kind of cocktail is that? Manhattan. Oh.
+
+[23:55] I put the bitters in too. But like the the key thing is that in a 20-ounce soda bottle, you can squeeze out all the air so it never oxidizes. And then if you don't water it beforehand, it won't freeze in the freezer either. So you can just you can just you know shake it a little bit because the vermouth will settle over time uh once it's with the liquor, and then you can just pour it into a glass. And I think it's two to one of that booze mix to water.
+
+[24:18] I think it's two to one. So like two ounces of that booze mix, ounce of water, uh, you know, give it a quick uh stir and should be already at the right temperature, ready to rock and roll. What I'm supposed to have a barbecue on Saturday. What should I make? Uh, what kind of people are they?
+
+[24:32] Are they more passion fruit uh Bicardi people or are they more Manhattan people? Uh mix. I think look, at a barbecue. It says it's that's a lot of work to do. At a barbecue, honestly, I would get like a bunch of like light, fun looking bottled beers.
+
+[24:50] And no, no, no, no, no, no. I'm not talking about cocktails. I'm talking about grilling. Uh how big's your grill again? We went through this last week.
+
+[24:58] It's like trough. Three by one. Uh hummel Hummel hot dogs. What's a Hummel hot dog? They're uh Connecticut made hot dogs that I think are the best.
+
+[25:08] Really? Yeah. Uh best what? Best Connecticut made hot dog? Boom!
+
+[25:12] Connecticut. Better than Sabret, better than Hebrew National. Better than Sabret is like saying nothing. Okay. So what's what's your favorite hot dog brand?
+
+[25:21] That's like commercially out there. Uh I forget then I forget the name of it, but that one that we had, I looked it up and I can buy it. The one that we had in Detroit was uh great. It was great. Uh I had one, I bought some from Katz's the other day, and I thought the skin was a little tough when I cooked it, but the one if you have it at Katz's, it's really good.
+
+[25:38] I mean, Sabret is caseless, right? So brett's not even it's caseless. Is the is the Hummel with a case or no? Yes. All right, so that's half the way to great.
+
+[25:46] You know what I mean? Like like uh all the good Connecticut hot dog places all serve Hummel. Connecticut has great hot dogs. I I know you said this. Someday we'll do the the Connecticut tour of hot dogs.
+
+[25:57] I have never had a Connecticut hot dog other than like at the Yankee Doodle, which was like a little lunch place at uh in uh New Haven. But I've never done the Connecticut hot dog. Why don't you describe to us all what the Connecticut hot dog is as opposed to other people's hot dogs? I think for the most part it's pretty much the same. I don't know.
+
+[26:15] The Hummel has a really good snap. It fries really well, it grills really well and done on the griddle really well. I don't know. That's just like the three hot dog places. I like how they do it differently.
+
+[26:24] Um but what I think like the one unique Connecticut hot dog topping is this kind of like pepper relish. That was popularized at this place called Blackies and Shesher. Um and yeah, it's just a bunch of peppers that are ground down and then cooked down really hard, and apple cider vinegar and then some other spices in it. But yeah, I don't know. And they're what, they're banana peppers?
+
+[26:44] No, I think bell peppers. Green b green bell pepper? It looks like confetti. I think it's all of the colors. Huh.
+
+[26:51] And can you buy this pepper relish? And is it from blackies? You can, yes. Does it honestly taste different from your standard sweet relish? Yes.
+
+[27:00] Yes. And different from like a pen Dutch Chow Chow. Yes. Bring it, bring it if you're coming. Yeah, I'll try.
+
+[27:07] Yeah, I'll try and get some. Stas is like put up or shut up. Get some of that. Are you a relish fan, Stas? A little bit.
+
+[27:14] A little bit on it, yeah. A little bit. A little bit. You know what I like? I like relish, but I really, really, really, really, really just like a boat ton of co of uh of um sauerkraut and a lot of mustard.
+
+[27:26] Yeah, a lot of mustard. I love has anyone figured out the problem of the bun getting soggy when you put in much much sauerkraut? Do you because you know what's not polite is to put your hands into the sauerkraut at the table and squeeze out the extra juice and then put dry sauerkraut on top of it? He uses a slotted spoon, right? It's still too wet.
+
+[27:43] I try and squeeze it with the tongs when I grab it with the tongs. For the amount of sauerkraut that I like to put on a hot dog, like I've never had it not soup out. Like when I do it by myself at home, I put it in a towel and I go sh brought in and I squeeze the extra juice out and then I put it on the on the bun. But I don't like when the bun gets pasty. Do you does anyone like when the bun gets pasty?
+
+[28:03] No. No. What are your guys' feelings on the top split bun versus the side split bun? Doesn't matter. What?
+
+[28:12] Top split. You like a top split? Is that a Connecticut thing? I don't know. Yeah, like top split.
+
+[28:17] Joe, side split, top split. I honestly don't know the difference. Um I'm assuming it's something that maybe which is the split you would usually get in a lobster roll. Ah, that's a great question. Yeah.
+
+[28:30] That's a fantastic question. So if they're buying, like standard Martin's is a side split like a standard American hot dog, but a lot of really good lobster places will use the top split because they don't break open. I like the top split then. Yeah. The good thing about a top split is the way they're cut, they don't hold as much unless you like push it open and push it down.
+
+[28:49] But when you're lumping crap on top of it, it's got that like shelf above the dog or the meat where you can put stuff, and they don't they don't ever break in half the way a side split does, right, John? Yep. Is that is that why you like it? Yeah, yeah. They're harder to toast if you're uh if you're a diner operator, the old way to do the the side splits is to fully open the side split and put it on the griddle.
+
+[29:13] And uh you can't really do that with a top split, but oh my god. They're the best lobster place, believe it or not, the best lobster roll I've had in the past eight years is not at the beach, it's at a lake called um Cedar Lake in Chester, Connecticut. I don't know where this guy, he's a teacher during the year, and in the summers, all he does is make lobster rolls at this shack, and it's just like a bunch of lobster with lobster butter that he makes from this stuff, and he just sits there, paints the butter on the top splits, and then tosses like the the, you know, he has the the claw meat separate from the tail meat. He takes the two pieces, tosses them in the lobster butter, puts them on the roll, done. So good.
+
+[29:53] Cedar Lake Snackshack? Yeah. Very nice, okay. Uh yeah. I mean, I don't know whether it's as good as it was.
+
+[29:58] I haven't been there in a year and a half, but uh man, we used to just go there all the time. It's not even that expensive. And he would just like load the, load the lobster on the thing. Because for me, I'm I'm all about just lobster and butter on my on my uh on my lobster roll. You guys?
+
+[30:13] Yes. Agreed, yeah. Yeah. I don't need gussying. You don't need to gussy that thing.
+
+[30:17] You know? Anytime you gussie, it means you're ripping me off. It means you're not giving me lobster. You could have given me lobster instead of gussying it. Yeah.
+
+[30:25] Some things just don't need to be messed with. Uh all right. Okay, interesting one in. Uh, I think. I don't know.
+
+[30:32] Uh David S. Rosenfield wrote in, who uh used to uh work at Blanca back in the day. Remember when Blanca. Did I ever eat there? I went for friends and family.
+
+[30:43] And then it was impossible to do that. Well, I wasn't invited, right? And then it was impossible. That was back when like I went out. Women and uh like it was like, oh, Dave does a radio show.
+
+[30:53] And then now, like everyone will have to be like, oh, but we have to invite Nastasia because female power and Hispanic power and all that stuff. What? Really? Yes, yeah. Well, yeah.
+
+[31:03] Uh good. Uh so anyway, so the uh then that was named after his mom. Remember, so like that was Carlos's mom was Blanca. Yeah. Uh from Panama.
+
+[31:14] Um, and then Roberta's who's whose mom was Roberta's. I don't know. I don't know. Anyway, uh, all right. So I'm reaching out because I recently came across a very bottle, uh very old bottle of back to Nastasia's favorite, Bacardi.
+
+[31:29] Made uh, so for those of you that aren't aren't familiar, like the Bacardi that we know isn't the original Bacardi. Bacardi is from Cuba. When Castro took over Cuba, uh, he nationalized the Bacardi distilleries. And so then Bacardi, the product, the family, uh, you know, they weren't part of that. They moved uh elsewhere, and so the Bacardi is no longer the Cuban Bacardi.
+
+[31:50] Okay. I recently ran across a very old bottle of Bacardi made in Cuba that was buried, I mean, like probably not literally buried, right? Probably not literally buried, buried in my late grandfather's wine cellar. It was either underfilled or lost a lot to evaporation. Weirdly, weirdly, the juice is a pinkish red color.
+
+[32:08] Any ideas what may have caused this? All right, so and then uh, you know, they sent me a picture of that also next to a picture of very old uh bowls, um, bowls Geneva. Uh so anyway, I don't know a lot about this, but my old partner at um existing conditions, Greg Boehm from Cocktail Kingdom, is a collector of uh collector and drinker of vintage spirits and vintage cocktail books. So I sent him the picture, uh, and he says to me, uh, hi, that that amount of uh angel share loss in the bottle is about the most I would tolerate before I would consider it not potable. The color is a bit of a problem.
+
+[32:44] It is probably oro, uh with you know, that style of uh of um rum, which should be slightly darker, but might have uh that but that color might have come from also partially from cork contamination. That bottle appears to be from about 1938, but I would need a clearer photo to be sure. Then I said to him, I said, Well, Greg, thanks. Uh what would happen if it had lost more? Uh was it just not enough alcohol to hold the flavor anymore?
+
+[33:09] And he goes, good question. And this is, he didn't elaborate further. He goes, good question. Vintage spirits drinkers consider uh that a bot that a bottle that has lost more than 10% of its volume to be dangerous to drink. Why dangerous?
+
+[33:23] I don't know. Maybe it's because it means that if it loses more than that, it could be contaminated the other way. I don't know. Does that make sense to you, Sas? Not really.
+
+[33:29] John, does it make any sense to you? Joe, anything? Any thoughts? Anyway, that's what he says, and he drinks a lot of it. He goes.
+
+[33:35] Also, during the war, World War II, I guess, or maybe the I guess. I think they mean when anyone says the war, it's World War II. Really? Mm-hmm. Okay.
+
+[33:45] Even nowadays? Yeah, I think so. Even though we've been in a war for the past 20 years. Yeah. Like, all right.
+
+[33:53] Also, during the war, there was a cork shortage and metal closures were used. In that case, the color could come from a little bit of rust. All right. So that's the interest that's the I thought that was interesting, John. Yeah, definitely.
+
+[34:05] Is that answered? Covered and smothered for you, John? Yep. Hit the All right. Uh from Bricks Percentage via Instagram.
+
+[34:12] Uh, do you have a recommended source for glycerin for use in drinks? Uh, do you have any podcast videos or any published info on your use of it? I don't know about publish. I mean, I talk about it a lot. Use vegetable glycerin, and it's a little bit unfortunate because uh some people, when they say glycerin, they mean mono and diglycerides.
+
+[34:30] So just a very quick version. So Nastasia, like Nastasia's playing a game that requires her to match numbers rather than listen to the radio show that she's thinking. Yes, I am. For those of you that like are my age out there, I encourage you to use the term zero tasking. Everyone says that they multitask, really they zero task.
+
+[34:49] Everyone does many things. Everything behind everything done. John, why are you making faces? Dave, you're like one of the kings of multitasking. I don't multi-zero task.
+
+[34:57] If I um I either do one thing well or many things poorly. Got it. So then you're doing many things poorly. Uh or not, or not at all. Yep, true.
+
+[35:09] Not at all. Uh oh no, what do you mean? Like I have a bunch of things I need to do, but really I only do one thing. This is why, like when people come to me and they're like, When you like, why haven't you worked on my problems? Like, when I work on your problem, I will work on your problem 100%.
+
+[35:21] But I'm not going to work on it even 0%. You're going to lose the game. Just stop playing. It's just spelling. It's literally just spelling.
+
+[35:27] Then you're going to you're going to lose it. You could spell it. How do you spell celibate? See, I told you you would lose. I don't know.
+
+[35:32] I starts like celery. Celibit. L E B A T. C E L E I. Oh, I, okay, then I can't.
+
+[35:44] It's really it's good, Sus. It's good. Impressive start to the new studio. Giving it the new go, trying to be more engaged in the radio program. I'm feeling it.
+
+[35:52] How do you spell celibate? I heard they got a new computer program. I heard there's a new computer program that can be crosswords. I can do the computer. N-A-S-C.
+
+[36:10] All right. So uh vegetable glycerin. So glycerin, aka glycerol, is the backbone of a triglyceride. So mono and diglyceride. So there's a fatty acid, three fatty acids on a glycerol molecule.
+
+[36:24] That's a that's a fat molecule, right? So uh if you take one of those off and it's no longer a triglyceride, it's a diglyceride, you take two of those off, and those it's a monoglyceride. Those things are emulsifiers. Glycerol or glycerin, as we call it by itself, is just uh you can you it it's like slightly sweet, kind of adds body and mouthfeel and thickness, and you can add it, don't add too too much, and just get it, it's vet get vegetable glycerin, right? That's what you get.
+
+[36:52] There are various differences among the ones. We once did a side-by-side tasting of the ones that you could get by the gallon on Amazon, but just get one of those ones by the gallon. You're gonna use it in such small percentages that the very minor taste difference you have between them shouldn't make that much of a difference. And you're using like literally like a couple of grams per per liter. Anytime your sugar drops below about eight percent, or in a soda, anytime your sugar drops below 10%, uh anytime your alcohol level drops below uh drops below about 11% in a carbonated drink or even a non-carbonated drink, consider adding a little bit of glycerin and it'll body it up.
+
+[37:29] So it's really good for low uh alcohol drinks and um for uh low sugar sodas. Was that was that a good enough answer, John? Oh delete, delete. All right. Uh from misplaced enthusiasm via Instagram.
+
+[37:44] I recently made the David Kinch pastrami. I haven't seen David Kinch in a long time. I'm just trying to imagine some. What was your your famous David Kinch phrase? Can't remember.
+
+[37:54] I can't, we can't like we can't remember. Uh so like David Kinch, he has three Michelin stars, right? So he finally got three stars. I don't know whether he still has, but he had three Michelin stars. But the the hilarious thing about Kinch is is that he always looks kind of sad, right?
+
+[38:08] Like you're like, hey, they just gave you three Michelin stars. Okay. You know what I mean? Like he just looks, he looks like he just, it looks like that wave just hit him real hard, like broke his board in half, and he hit the ground. He came up and he's fine.
+
+[38:23] He's fine, but it's like, you know, anyway. So that was in the phrase. I I didn't know, uh I don't know whether it was about kinch, but we were talking about people chasing stars. He got his three stars. And the phrase was wake up and smell the red Zeppy.
+
+[38:39] And it has no meaning. Has no meaning. John, does that have any meaning? No, not that. No, no.
+
+[38:44] But like it was like it was will you ever tell that story of when what happened in the meeting with our old investor? No. Really? No. No, I won't.
+
+[38:56] No, I won't tell that story. But there was a lot of yelling. All right, listen, Pete. I won't tell the story, but I will say this. Like, um, when you are uh dealing with someone who is partially reasonable, right?
+
+[39:14] Then you should not put them into the part of them that is unreasonable, right? So we were in a negotiation, and I thought I was being reasonable, and then someone accused us of not uh taking care of someone who was VIP, basically doing bad customer service, and then c started calling us that we weren't paying attention to what we were doing. And Nastasi and I had literally spent every waking moment trying to make sure that everyone had gotten their fulfillments on the Sears alls and had personally mailed the one that we were being accused of not mailing. Personally, I lost it. Is that not what you're talking about?
+
+[39:52] No, I'm talking about uh Oh, uh then I'll leave. That one. Yeah. Uh can't talk about that. It's so good.
+
+[40:00] We're it's so good. It's just there's no way. Like if we if the people would have to pay like a hundred dollars a month on Patreon to hear this story. It's too good. Yeah, we're gonna do like we're gonna do like the Patreon thing where you guys, like those of you that sign up.
+
+[40:17] Hey, by the way, this is a good idea. It's a good idea. I stand by it, as they say, and I think you should leave. Here's what we're gonna do, people. Like, we're gonna announce, and if you're hearing this, you already know about it, probably.
+
+[40:26] We're gonna announce uh a Patreon thing where you're gonna pay us a certain amount of money per month. We're gonna give you like the call in number here. You're gonna have an extension that allows you to call in during the show for the Patreon users. Also, you'll get the show live and early, and then we're gonna post a show for people who, you know, because you know, we're we're not about trying to withhold forever, right? We're gonna post on Friday, I think, right, S.
+
+[40:49] Yeah. Yeah. So, like, if you want to between Tuesday and Friday, and you want to call in and get special bonuses, you'll pay the $5 a month or whatever it is. But here's what since you're hearing this, why don't you guys tell us what you want out of a Patreon, and then we can add those things. Like a jump rope.
+
+[41:04] Nobody wants a jump rope. Everybody hates jumping rope. I don't know. Okay. What's worse?
+
+[41:10] Running or jumping rope? Uh, jumping rope. Yeah? Yeah. Joe, what do you hate more?
+
+[41:15] Running or jumping rope? Jumping rope. Yeah, John? Yep, jumping rope. That's that.
+
+[41:21] Yeah. Yeah. And there's nothing else you can use a jump rope for. I mean, what are you gonna use? As a garot?
+
+[41:26] What are you gonna use it for? Put up your teepee? What the hell are you gonna use it for? I oh, I made a fire in my teepee and it works well. Good.
+
+[41:33] Yeah. Got rid of the nest? Yes. Got rid of the nest. There was a gooseness.
+
+[41:37] Nastasia loves the geese until it decides to uh use her teepee as a windbreak. And did Dax get the birds out of his bonsai? Oh, so did I talk about that on air? I don't think I'm not. Okay, yeah.
+
+[41:48] So a pigeon, I live in New York, pigeon, dove, flies into Dax's bonsai container outside, which is like I built I built out of metal a bonsai holder to hold it outside so it could overwinter outside. Literally, all the outdoor space that I have access to in my life is about six inches by six inches, like a little piece of aluminum that I've illegally screwed to the outside of our window. Pathetic. Bird comes in, sits on his tree, plops an egg right next to his bonsai, and then Dax is like, yo. And then the bird flies away.
+
+[42:14] Jeez. Right? And then leaves the egg there. And I'm like, well, now you're its mom. Now you're its mom.
+
+[42:27] And so like I bring like an oven in, I'm like, here, you set this on proof. We can incubate this freaking egg, you know. And Jen's like, no, the bird might come back. I'm like, bird's not going to come back. So like apparently it takes a couple days sometimes.
+
+[42:38] Bird comes back, looks at the egg, goes, nah, and takes off again. So there's still this egg here. I think it's probably dead by now. We could have incubated that, and Dax could have been the Dax. I mean, I think it's it's way late because I, you know, this is a time of year when if you look at the ground a lot, you see dead pigeons, babies.
+
+[42:54] Yeah. In your neighborhood, yeah. Yeah. So I've been seeing the, you know, the babies that fell out of the nest, or the, you know, the ones just like, I can fly. No, you can't.
+
+[43:02] No, you can't. Uh so anyway, so yeah, we almost had a baby, baby bird, and Dax could have uh baby birded that thing. Imagine. Actually, baby birding a baby bird. You at one point we did an event in at a person's townhouse, and they wanted you to make like classic cocktails in addition to three specialty cocktails.
+
+[43:23] Remember that that we brought? And we didn't have the tools or the uh product to do that. Sounds right. But they were paying us a lot of money. There are they had paid, they never pay us a lot of money.
+
+[43:33] They weren't paying portion of the origin item or something. Right, right, yeah, yeah. Somebody else got paid. And you had said if Jesus Christ came down and wanted you to baby bird feed him. Right?
+
+[43:43] Is that the phrase? That sounds like something I would say. You wouldn't do it. I would I said I wouldn't do it anymore. Yeah.
+
+[43:50] Uh you know, I'm not gonna argue about that because that is totally something that I could say. I would probably say it like uh slightly more animated. Angry and slightly more curse words. Yeah. Yeah, yeah, yeah, yeah.
+
+[43:59] Uh anyway. That was when what's her name was famously baby birding her her kid uh on on the social media. Ooh. Some actress was was like like well known grossly babybirding her her kid. I don't know.
+
+[44:18] Yeah. Anyway. For those of you that don't know, baby birding is you chew the food for your kid and spit it into their mouth. It's dag nasty. It's gross.
+
+[44:26] Um back to misplace enthusiasm. I recently made the David Kinch pastrami. So I'm trying to imagine David Kinch with that, like he's like, I found this pastrami in the ocean. It's like coming out. You know what I mean?
+
+[44:38] Yeah. That David Kinch look. Yeah. His food's very good, by the way. Manresa uh is very good.
+
+[44:43] And they did something here in New York, didn't they, John? Didn't they do the Chef's Club? Well, not Chefs Club, Intersect by Lexus or whatever. Yeah, yeah. What does that even mean?
+
+[44:51] Intersect by Lexus. Well, sponsored by Lexus. What does that mean? Intersect what? Who cares?
+
+[44:55] Don't give them free advertising. Go on. You know who liked Lexus? It is uh Biggie Smalls. Uh I recently made uh the pastrami once with short rib and once with with uh brisket.
+
+[45:08] Well, look, you can make up a stromaloid. You can make up a stromaloid with short rib, right, John? But you can't make up pastrami with short rib because that's not what pastrami is made out of. Am I wrong about this? You can make something that tastes like a pastrami, but it's not really pastrami unless it's the unless it's the brisket.
+
+[45:25] No? I don't know. I never thought about that. Is pastrami the end product or is that the process? I mean, I think it's the product.
+
+[45:33] It's like it's like it's like when someone says I'm making pastrami locks, what they mean is they're putting a lot of pepper on the outside of the locks, uh uh on the outside of the fish. No one's saying, here's your pastrami. You're like, no, you're not. You're having me friggin' salmon, right? I would say like pastrami short ribs.
+
+[45:49] I wouldn't say pastrami. Yeah, okay, that's fair. I'm pretty sure Nastasi doesn't care. What do you think, Joe? I don't care for pastrami, honestly.
+
+[45:58] Really? Yeah. Corn beef? Uh I eat corn beef, yes. Tongue sandwich.
+
+[46:06] Oof. I haven't had the right way of uh preparation, I guess, because I don't like it. A little too chewy for me. Liverwurst. No innards.
+
+[46:20] Uh I love liverwurst. Oh god, I love liverwurst. I'm surprised you don't like liverwurst, does. Yeah. It seems like something you would like.
+
+[46:29] My mom ate a lot of it from a can. So maybe it's you know what's gross from a can? Vienna sausage. I love it. It's like they're real pasty.
+
+[46:38] It's like, how do they get that meat that pasty? What do they do? All right, back to kinch. Uh and I need to cook the okay. Next time I I think I need to cook the brisket longer because it wasn't quite as tender as I wanted.
+
+[46:52] You know who says tender nicely? Is uh Jacques Papin. Thunder, thunder. Uh it wasn't quite as as tender as I wanted. Anyway, I was wondering if you had any recommendations on other things to cure with prague powder number one, aka instacure number one, aka a mixture of salt, pink food coloring, and sodium nitrite.
+
+[47:12] Not nitrate. The nitrate one is the long-acting one that you should really only use on hams. The nitrite, the answer is you could use it on a lot of stuff. You should try um if you're gonna do traditional smoking, cold smoking on something like a salmon, you should use that instead of regular salt. Uh if you uh use it to make uh make some cured uh do some salumi.
+
+[47:36] You know, make you make you some uh do you do you hate it when people pronounce it super sad stuzz? No, I don't care. Why don't you say it the way that like is some fancy way you say it? No, I don't know. Salt is that like uh if you like do something like that, or um even just like a quick cure on uh on pork.
+
+[47:55] Here's something that people don't think about. If you if you're gonna do like rip shin or pork chops, you can pre-cut your pork chops into kind of like uh serving sizes, then salt it with prags from both sides, and it'll cure through from both sides a lot faster than if you're trying to do like an actual like German-style ription where you're trying to cure all the way through the meat. So, like anything like that where you want that cured color, but just be aware that if anything that it touches is going to look cured. And so you ha it ha you can't be halfway, because if it's halfway, then people are like, this one's not cooking, it's rad. And then and then you get into into into problems.
+
+[48:34] But there's a lot of fun uses for it. Uh, just don't uh use it as regular table salt. Um that would be a bad idea. John, you got any good uh instacure uh not off the top of my head, but there's a Facebook group I'm a part of called the salt cured pig, which every post has to have a recipe, so I'd go poking around there and then uh like that's the rule? Yeah.
+
+[48:54] If they don't if you don't do that, they take the post down. Um even if you're responding, if you're like, I disagree, please. Oh no, if you're I mean, if you're responding in the comments, that's fine. But if you're posting a picture of your product, you have to include the recipe and process and all that stuff. Okay.
+
+[49:07] Um and then also the Michael Roman Brian Pulson book has a lot of charcuterie recipes. I mean, of you know, both instacured number one and two. Um Yeah. Really, there's not a lot of use for two unless you're gonna do the hams. Hey, you know what's a delicious product going back to salmon in my head?
+
+[49:23] When was the last time you guys were at Rust and Daughters? Summer. Summer? Yeah. They make a product called hot and cold salmon salad.
+
+[49:30] Have you guys had this? No. It's so it's like, you know the kipper, the hot smoke kipper? It's like that hacked up. And then also some of like the uh like Nova hacked up and like mixed up, I think bound maybe with a little bit of mayonnaise.
+
+[49:43] That's uh maybe not, even though maybe just bound by itself. That stuff's real good. Real good. The hot and cut the hot and cold smoked. Next time you guys go to Rust and Daughters, and if you've never been, smack yourself and then go.
+
+[49:55] Uh get the hot and cold. The hot and cold is the money. All right. Uh did I answer the uh the kinch problem? Yes.
+
+[50:02] Yep. I didn't hear the keystroke, John. There you go. Uh Peter Flanagan wrote in via email. Hey, TP crew, TP issues.
+
+[50:10] We're the teepee issues crew now. Yeah. No more issues. Nastasia had her friend murder the goose. No, he moved the nest.
+
+[50:17] Okay. Moved, moved. One person's aggressive move is another person's. Very gentle. Uh-huh.
+
+[50:23] Very gentle. How would you know? You didn't even want to look. I watched. I watched.
+
+[50:27] From how far away? Six feet. Oh. So you could get within six feet of the nest? Were the geese there complaining at the thing?
+
+[50:35] And did they give you this to hiss? No, they just watched. Just watched. Yeah. Huh.
+
+[50:41] I hate geese. Uh really enjoyed the cooking basics rundown with uh with your with your boy, John. Uh in in that vein, and considering the small spaces many of you have inhabited, do you have any suggestions for pot slash pan racks? I know this has been broached in episode 315. God, 315.
+
+[51:01] Man. Man. Man, oh man. Uh per the transcripts. But well, Dave's disdain for the all-clad uh rack offering is clear.
+
+[51:12] The path to DIY and Nirvana is shrouded with word salad mystery. If you could revisit this topic within the current two-minute threshold, it would be much appreciated. Thanks, Peter. For a small space, oven. You're God damn.
+
+[51:28] You know, you really just gone. It's not at all. If you store your pots in your oven, why don't you just store your head in your oven? What? It's like if you don't have any space, then don't have an oven.
+
+[51:44] Throw it away. Like it's no, because then when you got to use the stuff, you take it out. Well, that's what happens, Dave. That is what happens. But that they're asking, I think, for a good solution.
+
+[51:53] And like that is not it. Like it look what I always do is I go, there's a whole bunch of what's called um display stores that sell things for store displays, and they sell chrome pipes in them. And the the you can just you can also do it with just with like black pipe from the home depot, but it's just a little bit dirtier. And you get S hooks from also from the Home Depot. They're just like chain S hooks.
+
+[52:18] And you put them, like slide them over the chrome pipe. You have to go get some of the chrome pipe, bring a piece of it with you to Home Depot if you want to go really cheap DIY, because some of them fit, some of them don't, some of them have to be bent a little bit. And these display places make flanges and they make little um like elbows. And you just m make a rack and you you bolt it into your ceiling and your wall, and then you hang all of your stuff above your oven. Above your oven.
+
+[52:44] Same. Are you standing under your freaking oven, Stas? There's no, you're not. You're not. Your oven is here.
+
+[52:56] Your pans are above your thing. There's no I have done with the same problem. There's cabinets. If you have cabinets above your oven. Then you need to take those cats.
+
+[53:03] Anyone that has cabinet above their oven, why don't you just burn the house down? Why don't you burn the house down now? Oh no, a cabinets above ovens, unless you have no range, is the dumbest thing I've heard of in a long time. Oh well, even with the range is stupid. Mine the door, the door to my cabinet warped, I had to take it down, so now I just have this open cabinet.
+
+[53:21] Cabinet doesn't belong above an oven. Cabinet doesn't belong above an oven, no matter how big or small your kitchen is, cabinet doesn't above uh belong above an oven. What belongs above an oven is the ceiling or a hood. Right? For safety reasons.
+
+[53:36] And then what are you storing in a cabinet that's right above your freaking range? That's the only place for cabinets. Yeah, money bags. You guys are jokers. You guys are serious jokers.
+
+[53:50] Like all right, hang it above like what do you have? Uh like No, I I I do hate it, but it is it is the only place I can do it. It's unfortunately where like all my basic pantry items are. Like I have my salt yep, I have my salts, my oils, my vinegars, like and first of all, if there is a cabinet above your range, it's six inches deep. Because it extends all the way over your oven.
+
+[54:11] No, but it goes out. Like two thirds of the way. Yeah. Yeah. You went like this.
+
+[54:14] That's eight inches, what you just did. It's like this. It's definitely no, it's like this. Because I have foil, I have all the things. And it's where the um panel with the so when you boil pasta, yeah, you're boiling it directly into your plastic wrap.
+
+[54:28] Yes, yeah. Uh this is this is filthy and garbage. I I remember you were trying to get me to eat something and I wasn't eating it. I didn't look over there. I was busy trying to get my computer work the time that we did the thing.
+
+[54:40] So I have not I have not cooked there. But uh assuming that you have space above your oven, that's where you put it. The only problem with having it above your oven is uh you need to have it in a place that isn't where you stand because it will hit your head otherwise, right? So what I did when I lived in Columbia housing, which is smaller than any of the housing that any that I've ever seen you live in, Nastasia, so don't give me money bags. What I did there was I built a an 18-inch by 18-inch uh uh countertop because uh we had no countertop at all, and I put it like into like the walking area because I'd rather not walk and I needed that.
+
+[55:19] And then I hung the pots directly above that 18 by 18 inch thing. I created my own counter because I don't want to live like a jerk, even when I don't have any money and I'm living in graduate school housing and can't like you know do anything because I'm renting. So there are solutions for people who can't. I've I I've I tried, like I've tried to do your solution, and there's no good place in that place for it, really. But you also don't want to mess with the place.
+
+[55:44] I do, I do totally mess with it. But I tried your solution, and I there was how could you have tried it? Bada bar and with the S hooks, and I was like, there is no Well, if you have a cabinet there, you can't do it. No, but I try to put it like in a place where I thought nobody would walk, and people like Yeah, you can't it has to be above a work surface so that your head, so you're never trying to walk under it. You can't have pot hanging.
+
+[56:05] Here's another reason, people why you can't do it that way. Because if it's if it's in a place that you're walking in, that means it has to clear your head, but now you have to reach up and get it. Like the height of the pots has to be such that any person like who's going to use them can easily reach up and get them. So clearly they need to hang low enough for you to be able to grab them. Right?
+
+[56:25] Yeah. Yeah. So it has to hang low over a work surface. It can't be in the middle of your space. It doesn't work.
+
+[56:31] The problem with hanging it over your uh oven, to be honest, is that uh when grease goes up, it gets on the outside of the pots. That's the main problem. So it is better if you have it over like uh a work surface, like over a cutting board area. But I uh I don't have the space for it, stuff. So I have to hang it over my oven.
+
+[56:52] In my old place, I hung it above my sink, which was amazing. Because then they just drip onto your sink. Yeah and my stove was uh in the other place. That was the best. That was amazing.
+
+[57:03] But you know, you can't we can't all can't. If you have a styling thing once, I don't think I'll ever have a kitchen as good as my last apartment's kitchen again. Unless I unless unless our next product does really well and we make some serious Munaki. Or if anyone wants to buy the Sears all. Oh, yeah, by the way, we're on Shopify, people.
+
+[57:25] You can buy it on Shopify. No, you can go to SearsL.com and buy it, which is Oh yeah. So you don't know that you're buying it from Shopify, but that's what you're doing. Uh all right. So is that properly answered there?
+
+[57:36] Yep, satisfied. All right, by the way, for those of you that expected, since this is May 11th, to A be hearing this live and B to have Pierre Chom on this show. Uh, since we're still negotiating how this thing's gonna come out live and how the RSS is gonna work, we've pushed Pierre off to uh he the next time he can do it is in July, but we we wanted to give him like the fully operational battle station kind of a situation, right? Right, guys? Yep.
+
+[57:59] So he's coming on then. So part of this question from uh Isabella De Giulio is for Pierre, if I'm gonna save that. Uh she's asking about uh netatou, which is I he just sent me some in the mail. Well, we won't talk about it. Although, how do you like this word, ready?
+
+[58:16] Parquia big loboso. You like that? That's good, right? I wonder whether this parquia has big lobes. It's a leg, it's a leg a legume tree.
+
+[58:26] Anyway, we'll deal with it later. Um have I made savory cornbread? Yeah. What do you mean savory? You mean with zero sugar?
+
+[58:34] You mean southern style? What are we talking about here? What do you guys think this means, savory cornbread? Maybe zero sugar, yeah. Zero sugar?
+
+[58:41] Yeah. Uh made savory cornbread. Is there a trick to maybe subbing for no dairy? I saw Superiority Burger has soy milk and white wine vinegar in their coin cornbread. Uh have you read his cornbread recipe?
+
+[58:52] No. You're not much of a cornbread person, right? No. Uh I have seen some with egg and some savory and some sweet variations. I can eat minimal uh dairy, but lots of butter will cause trouble.
+
+[59:02] Uh you don't really need dairy in cornbread, to be honest. Uh the it's there, it's softening it a little bit, but like old school cornbread, the the really the structure in cornbread is coming from the eggs. So if you're not gonna use eggs, then you have to add some structure. But uh and the the reason the vinegar is there is I I'm assuming they're mimicking buttermilk, and so you need some acidity. Uh, but you could probably use coconut milk, you could probably use soy milk, you could probably use use anything.
+
+[59:26] It's probably good if it has a little bit of fat because that's gonna add some tenderizing to it. I'm assuming you're not using skin milk if you're using it. And um, you know, it's not like the buttermilk that we use has a lot of emulsifiers. It's really just a pH unit. So you should be, you should be fine.
+
+[59:39] Um and then the second more complicated question is in terms of ramen, I have been reading on how to make a good ramen. I've been reading in how to make good ramen that it comes down to mainly the fat you use to appreciate the noodle more. So like, John, I'm sure, I'm sure Nastasia, you don't care that much about ramen, right? No. Joe?
+
+[59:58] Not a really you you weren't part of the ramen revolution? No. You weren't going tonkatsu all down the block. I know John is a ramen. I know John likes the ramen fest.
+
+[1:00:07] Are you a tonkatsu ramen guy? You like an emulsified tonkatsu ramen rub? Do you like the little chunks of fat in it? No, not particularly. So you don't like it when they hack up little chunks of fat, but you do like an emulsified.
+
+[1:00:18] Yeah. So basically the the like I I think what you're getting at here is that uh is that in these kinds of like traditional tonkatsu broths, they're, and there's plenty of not just Japanese, there's Chinese broths that are like this. They're boiled for a long time, and the boiling emulsifies the fat in. So it's the exact kind of opposite of a traditional uh stock. And your question here is how do you do that uh vegetarian or or fish or or you know, and it's I don't think it's gonna be that hard.
+
+[1:00:47] I think what you're gonna want is there's no gel. The problem with those is they have a lot of gelatin. And it you're gonna have to mimic the mouthfeel of gelatin. So you can emulsify fat into it quite easily using ticloid, uh, which is a mixture of gum arabic and xanthan. Uh and if you're gonna do it on your own, like I wouldn't use uh, I wouldn't use uh too much Xanthan because the Xanthan's gonna make it kind of goopy.
+
+[1:01:12] But the gum Arabic isn't really gonna thicken it, but it's gonna add more body and mouth feel. So like a like a little bit of ticoloid plus extra gum arabic is gonna up the, it's gonna allow it to emulsify to emulsify the fat in. And it's also going to um, it's also going to uh add some viscosity and mouthfeel. Just don't add too much. I wouldn't add a thickener like guar because that's just gonna make it thick and it's more about uh uncuous mouthfeel and less about thickness.
+
+[1:01:38] Now, if you want to add those little fat particles and you want to do that from a vegetarian standpoint, uh I would take a look at a recipe I did for what's called um pican yokan, uh which is uh was an agar set uh pecan butter and oil, but instead I would modify it, I would use gel an because uh low acyl gel an because it doesn't melt. Uh and then you can it you can emulsify uh into into liquid of your choice, veg broth. You can emulsify in fat with again with a ticoloid powder, add uh gel and gum, boil it, set it in thin sheets, chop that gel an into little chunks, and it'll be fat chunks that you can throw into your soup and mimic those fat pieces. Last but not least, I'm assuming you know how to make the broth taste good. I mean, the answer is always gonna be some form of umami.
+
+[1:02:22] I was sent a vegetarian umami machine uh a while ago. Do you remember guys who sent that to me, John? Do you remember who sent that? Oh. Oh, oh, oh, let me.
+
+[1:02:33] But it's it's called yondu, uh vegetable umami, and I have to say it's good. I have to say it's pretty good. I like it. It is, yes. I do enjoy it.
+
+[1:02:40] Yeah. I have one quick follow-up to that. So Peter Kim once told me that he once made a ramen broth by, I think it was pressure cooking, an entire chicken until it was like completely falling apart and then just blending that entire thing, like bones, everything right into the water, you know, slash stock that was made. Is that something that would be good? Not like necessarily for this, but I mean, I think it depends on on what you do.
+
+[1:03:02] I mean, I think to me, like uh like there's a certain amount of boiling that I'm happy with, and then I don't like I like emulsified stocks. I don't like uh like calcium in my stocks. Okay. And I also uh uh I don't I actually I like stocks that are like fairly reduced, but I don't like like oil slicks that's set into gelatin on my lips. You know what I mean?
+
+[1:03:27] Yeah, I I like I find that you can go too far with those like hyper uncuous stocks. Um I don't know. Now listen, uh Alexander um Alexander uh Tailgart wrote in and they have a question that is for the 17th of May celebration. So maybe we'll just answer that one separately since we don't know if we're gonna be that's next week. So it's gonna be over by then.
+
+[1:03:50] So we'll try to get uh his answered in a different way. And uh this is our second episode at Rockefeller Center. Uh newsstand studios at uh Rockefeller Center. I guess I don't know what we're gonna say in the future, but follow at at Rockefeller Center on Instagram at Rock Center NYC on Twitter, follow us uh at Cooking Issues and what else? That's it.
+
+[1:04:13] That's it. See you next time. Cooking issues.
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+[0:09] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from Rockefeller Center on Newsstand Studios. How are you doing? Joined as usual with Nastasia the Hammer Lopez. How you doing, Stas?
+
+[0:22] Good. Yeah, we got uh John hanging out in Lyme, Connecticut on a separate uh feed. How you doing, John? I'm doing great, thanks. Sad not that you have past two weeks, you've been recording with us here in the in the studio.
+
+[0:32] Yeah, miss having you over here. I know. I'm hoping to be back next week. We'll see. Yeah, yeah.
+
+[0:37] And joined uh also as usual now for the past three times. Joe Hazen, how you doing? Hey, I'm doing great. How are you? Doing great.
+
+[0:45] Now, so listen, this is the first time that we're putting this uh up on Patreon for our Patreon subscribers first. Follow us on Patreon. How do they get to us, Nastasia? Patreon.com slash cooking issues. All right.
+
+[0:56] And then uh if you do that, you'll get access to the live feed. Next week, we're gonna actually go live. Uh plus you'll get it the same day instead of waiting until Friday. And we are for the very first time recording uh video footage. So you can we're gonna put that up as well, and you can.
+
+[1:12] I don't know why you want this, but you can see us here. You can look at Nastas, maybe you get an actual look at Nastasia's vegan face. They want you, Dave. Uh uh, listen. And John's really hardcore gulps.
+
+[1:28] Wow. This is like a barrel full of just like jerkiness this morning, Nastasia. Seriously. I don't know where you, you know. Oh, you're gonna like this.
+
+[1:39] So before and also maybe starting next week. Starting next week, Joe, we're gonna be able to do live uh calls. Yes. All right, so next week the live calls. Next week, the video.
+
+[1:50] Actually, this week we're recording video. Next week, live show. We're doing video every week. Yeah, that's part of the thing that they get. If they sign up for the certain level of Patreon, they get the video feed.
+
+[2:00] No. Not special. Not so special. We can also do videos that are special with cursing and whatnot, because everyone who signed up wants to know when we're gonna have the non-family when they get the full. No one wants the full, right?
+
+[2:14] I mean, no one wants the full. I mean, no one wants our actual full normal life. What do you think, John? Uh yeah, I can get pretty intense at times. Yeah.
+
+[2:24] Uh okay, so you're gonna enjoy this. So, for for whatever reason, I have no idea why. Like, construction is booming here in in New York. There's like a load of construction. I don't know.
+
+[2:32] Everyone's banking that New York's gonna come back and we need to build a bunch of stuff, so there's construction everywhere. Add to that, of course, like all the sidewalk cafes, which are gonna be a hundred percent good. Like, as the city comes back, like that extra outdoor scene is gonna we're gonna be like the Paris of New York, anyway. Um, but I saw what I was hoping was gonna be how I I thought I saw how I was gonna die, and it was gonna be amazing. Stas, get this.
+
+[2:58] I'm biking down like uh 48th Street, right? And there is a a bunch of construction. Oh, I know. I know, I know. Yeah, yeah, there's a whole bunch of construction.
+
+[3:08] I mean there's there's a giant plywood like what they do here in the city when they don't feel like anything is they put giant walls of green plywood in the street and then divert two normally crappy lanes of traffic into two like unsafe lanes of traffic. Anyway, so they did that, but then a fuel truck pulls up and parks in the thing, right? Now, another little piece of information that you guys don't know is that the sidewalks of New York, by and large, are hollow because people put basements underneath them. The sidewalks aren't solid. You're not supposed to.
+
+[3:37] So then a giant truck, huge, is like, I'm not waiting for this fuel truck and pulls off onto the side uh the hollow sidewalk, and I was like, please, please, please let this truck fall through the hollow sidewalk and then ignite the fuel truck. It would have been like that. If you gotta go, that's the way to do it. Right? No?
+
+[3:58] No. No? No, I guess not. I mean, it sounds like you're taking a lot of other people with you. Yeah, that's it.
+
+[4:06] It's not me. I'm not doing anything. I'm an I'm a bystander in this scenario. I'm just biking by. But I have to say, I paused a little bit.
+
+[4:15] I paused a little bit in case I waited for the guy to go around to see whether he would in fact collapse. But I have seen uh big trucks collapse the sidewalk. I haven't ever seen them go through the sidewalk, but I've seen them punch holes in the sidewalk. You ever seen that, Styles? No.
+
+[4:29] Yeah, yeah. It's sweet. Uh that's why you're not supposed to drive big heavy trucks onto the sidewalk. Uh also, this is an actual food note. I had last night like world-ending pork.
+
+[4:42] Joe, you like pork? Love pork. Yeah, yeah. Uh I know John likes pork. So I go to DiPalo's, which is my favorite cheese shop.
+
+[4:50] They've been in in Lower East, Lower Little Italy for like, you know, I think it's a hundred years or something silly now. I've been shopping there since the 90s, since when they were across the street when they moved. Anyway, recently they they reopened, and little known fact, DiPalos, for whatever reason, gets fresh meat. They get some fresh meat. So I go in there yesterday to get stuff or two days ago, and uh, and I'm like, uh Louie Louie, who's Louis DePolo, the guy who's, you know, one, you know, one of the owners, he's like, uh, I'm about to leave.
+
+[5:17] He's like, uh, Dave, you want any meat? I'm like, I don't really need any meat. What didn't he's like, I got uh pork. I was like, okay. He's like, Dave, this is the best pork.
+
+[5:26] I couldn't believe how good this pork was, this pork shop. I was like, how good could why are you wearing sunglasses? I decided I want to be like Howard Stern. You you want to be like Howard Stern? What does that even mean?
+
+[5:39] Well, hey Joe, why do people wear sunglasses when they record things? I don't know. Uh they're high? Like Phil Specter, or kind of like you know, like he's a murderer? Yeah.
+
+[5:50] I guess that's a cool vibe. No. I thought it was because of the light. Could be the light. What are you talking about?
+
+[5:58] Anyway, this is it. So go on. That's a good question, though. You're a big weirdo. Go on.
+
+[6:05] All right. So, anyways, so he pulls out this pork chop. And I and I have not, I'm gonna put it, I I didn't put it on the Instagram when I cooked it yesterday because you know, we had other things to worry about, the Patreon and whatnot. But uh, this is the best looking pork chop I think I've ever seen in my life. It was an insane pork chop.
+
+[6:23] I sent a picture to John. And uh, so then I did uh I did a low and slow on it. I did 60, I did I salt, tiny bit of sugar, tiny bit, a little bit, tiny bit, uh, and pepper in a bag. I did 60 degrees Celsius, which is 140 for all you Fahrenheit knuckleheads out there, uh, for about an hour, dropped it to 55 Celsius for another two hour hour, hour and a half, then dropped it to 52, seared the hell off of it. Stas got some beautiful slow-mo footage of searing it with the Sears all, like little blebs of of like fat and exploding fire, like all slow-mo, like real, like real like sizzlers, apple bees kind of footage.
+
+[7:03] You know what I mean? For us, because we're gonna start uh pushing that stuff out. Remember, you can buy Sears all's on the Booker Dacks website now. And nowhere else, because uh no one else will have us, pretty much, right? I mean, no one else will have it.
+
+[7:13] That's that's what it is. Anywho, uh, so I I make this pork chop. I made a mushroom gravy. You like mushroom gravy, John? Yeah.
+
+[7:21] Stasia, are you a mushroom gravy fan? Yeah, yeah. Like German style, like Jaeger Schnitzel style gravy. Uh Spetzel. I like Spenzel.
+
+[7:30] You guys are you guys down with the Spenzel? Mm-hmm. Yeah. Yep, Spenzel. Made some Spenzel.
+
+[7:34] And Dax was like, this is the best pork I've ever had. He's like, you can only you have to buy this all the time now. So you can get it only at DiPalo's, I think, from Sam uh Weichsel uh Meats. Uh they do it, and get this. They secretly inject these pork chocks.
+
+[7:49] You ready for this show? With duck fat. Sounds rich. It was stupid. It was so it was nuts.
+
+[7:58] It was nuts. And I cooked it to like regular, like, you know, American style. So, like, not too pink. I cooked it to just so 60 for there to just get it to where like, you know, normal Mo people would drink it, uh, eat it. Like, not like you don't need to be like a low temperature maven to eat it this way.
+
+[8:15] You know what I mean? Just on that line. You go anything below that, and some people are like, I don't think it's cooked. You know what I mean? You hate that, right, John.
+
+[8:24] People when people say that. Yeah, it was super annoying. Yeah, but you can't help it. That's what people do. No, yeah, exactly.
+
+[8:28] Yeah, yeah, yeah. I don't think it's cooked. You know what I mean? Anyway, so uh that pork was uh that was some world-ending pork. All right.
+
+[8:36] You guys have any uh other good uh any good food stories before we get to some questions? Anything? I had a good Connecticut style lobster roll from uh the lobster Landing the other day. Oh, how was it? It was really good as far as Connecticut style lobster rolls gone.
+
+[8:50] That place is really good. It's in Clinton's. Clinton, huh? You know who you know what's really good in Clinton? Their goodwill.
+
+[8:58] Oh really? A lot of people move over there or whatever. Or when they when they unload all of their stuff, uh, they they send it to the uh Clinton Goodwill. And I uh I like any like let's say you have, let's say you just are in the area and you're gonna have like 30 people over for Thanksgiving. This happened to me.
+
+[9:17] And uh I was like, I don't have that many dishes. You go to the Clinton Goodwill, you can get I mean they don't match, but you can get some nice stuff. I bought a piano there. Ready for this? I bought a piano, 25 bucks.
+
+[9:27] And then Nastasi and I had to spend five hours trying to get rid of it when I moved out of that house. It was a freaking nightmare. Uh but yeah, it's a good, it's a good uh it's a good goodwill. Yeah. Uh check it out.
+
+[9:39] Uh so what it makes a a lobster roll Connecticut style in your in your mind. First of all, why don't you give us, John, the different styles of lobster roll and uh how you see them? I mean, I really just see them as two styles of lobster roll. You've got well, three, I guess. I don't know, you got the main, which is dressed in mayo, and sort of colds.
+
+[9:58] Yeah, that's kind of weak, right? It's weak. Yeah, it's weak. Stas weak. Yeah.
+
+[10:03] I mean, I'll still eat it. Um stash, you put those glasses. Um the uh then you got the Connecticut style lobster roll, which is warm uh with just drawn butter on a roll. That's strong. That's the way to do it.
+
+[10:18] Yes, exactly. Yeah, it's the way to do it. And then the third way, I guess, is like some weird uh hybridization, bastardization of the two. How would you what? I've seen that.
+
+[10:26] Actually, I even went to a place in Maine in Kenebunkport that did a mayo and drawn butter lobster roll. Seems a little over the top to me. Yeah, I don't understand that. And uh did in Maine, do they put any sort of like like uh do they seafood salad it? Do they put like uh celery and garbage into it?
+
+[10:45] At a couple of the places I went to they did, but most of them it was pretty just straightforward, like either dressed simply in mayo on a roll or on uh on a hot dog button. Onions, no onions, no onions. So in a seafood salad, you like seafood salad, guys? Mm-hmm. Love seafood salad.
+
+[11:02] Yeah, I do too. I I'll make it like real, like with real stuff, or I'll just hack up sure me because I think that stuff tastes good. I like sere me. I think it's a I like a sure me. Yeah.
+
+[11:11] But for that, I always put a little bit of the celery in. You guys celery on that? Yeah. Love celery. I can't, I can't put raw onions in because Jen, my wife Jen doesn't like raw onions, so I usually make myself a little raw onion.
+
+[11:22] She can tolerate scallions, but not like raw onion onion. And I know Nastasia doesn't like raw onion because they give you nightmares. Yeah. We don't know why, but whatever. That's just true.
+
+[11:34] Here's the thing. Here's the thing about a nightmare. If you think you're gonna get a nightmare, guess what? You are. You know?
+
+[11:40] You are. I mean, there's no way around. I mean, like, it's in your head anyway, so if you think you're gonna get a nightmare, you most certainly are, probably. What kind of night do you don't want to talk about your nightmares? Yeah.
+
+[11:51] I had a we I had some weird nightmares. I can't, like, thankfully, I forget them pretty quickly. But when I wake up and I tell my n nightmares to people, like to Jen or to the kids, they're like, that's weird. You know what I mean? Do you feel like your nightmares are weird or scary?
+
+[12:04] Scary. Scary? How about you, John? Weird or scary nightmares. I don't really dream that I mean, I'm sure I do, but I don't really remember them if I am dreaming.
+
+[12:14] So yeah, I don't know. I can't remember any dream I've had in the last like five years. Wow. Yeah. Yeah.
+
+[12:21] Wow. Nastasi and I whenever whenever we figure in each other's dreams, they're nightmares, and we hold them against each other, which I think is good. Which is good. What about you, Joe? You more of a scary nightmare or more of a weird nightmare?
+
+[12:29] Weird. Yeah. Yeah. A lot more weird nightmares. Yeah, yeah, weird.
+
+[12:40] And so if they're weird, right, what makes them a nightmare? Because they're creepy. They're like a David Lynch film or something like this, and like it's bad, it's bad, but it's not like like asphyxiation terror. Like, that's like the the that that's the terrorist. But like I've never so like you you know when I how I think of we when I'm dreaming, right?
+
+[12:57] F first of all, like I have terrible circulation. Do you guys know this? So I have terrible circulation. So when I get up, when I get up quickly, like when I'm working on something on the ground, which happens a hundred percent of the time, and I get up, I basically I fall over. I like I timber because like I black out because like the blood doesn't get to my head fast enough and all this, and I'm always having to lean down to get the blood back to my head, right?
+
+[13:17] So also my my legs and my arms and stuff fall asleep really easily. So like by the time I get up from the stool at the end of this thing, my leg will be asleep, right? My whole life I've been like this. So what happens when I'm asleep, my limbs are always like under my body and they're asleep, so that they're like, you know, pins and needlies. And so in every dream, I think my body recognizes this, and so like it's always like I need to walk or run, but I'm really slow and my legs are like rubber.
+
+[13:41] Does that happen to you all the time? No. That's a hundred percent of the time in every dream I have, whether it's good or bad, I just assume I'm never gonna get anywhere fast because all of my limbs are gonna be rubberized. Anyway, that's too much information. That's too much information.
+
+[13:54] How about some food questions? How do we get on? Oh, the but we were on the lobster, we're on the lobster roll. By the way, we talked about the uh super old clams last time, right? I don't know.
+
+[14:04] We've never talked about old clams on this radio. I don't think so. Later, not this time. I'll save it. Uh I'll save it.
+
+[14:13] But again, of the three styles of clam chowder, there is only one you will eat, correct? New England. New England. Right. New England is the one that all you normal people think of as clam chowder.
+
+[14:23] Manhattan, it's the only thing that we have here that is bad compared to other people's version of it. Right? Yeah. Joe, you're not a Manhattan clam chowder person, are you? No, New England.
+
+[14:34] New England, right? Or Rhode Island, that weird Rhode Island thing. No one even eats that. Even in Royal Island, they don't have to. I was in Rhode Island.
+
+[14:40] They didn't even serve Rhode Island version of clam chowder. What do they call it? Rhode Island clam cheddar? I mean, maybe they just call it clam chowder, but I think most of those people eat clam chowder because they're not part of New England? They are.
+
+[14:49] That's the thing. But they have their own theoretical clam chowder, but I think it was made up by a marketing person. And it's like Brexit forder. I don't know. I don't know what it is.
+
+[14:58] Nobody eats it. You know what I mean? If you want tomato with your clam, why don't you just lions go to the West Coast and go all in and get like a Chapino or a bully base? And by the way, while we're talking about it, John, I'm gonna put you on the spot here. You could eat a bouilla base.
+
+[15:14] You don't get to be in Marseille, but you're eating a bouillo base, or you're having like a Chapino, which one do you take? Probably a Chopino. Yeah. Hell yeah. Hells yeah.
+
+[15:26] Stas, do you have a feeling on this? Yeah. Which one? Chapino. Yeah.
+
+[15:30] Joe. I don't know. They're both tomato-y fish stews, but one, you serve it with like the garlic bread and this and the half of a grilled sausage and it's spicy. The other one, you have to be eight million years old and be drinking little things of pastise while you're eating it. And if it doesn't have uh uh guna, is that my am I pronouncing that right, uh John?
+
+[15:54] That fish, yeah. If you don't, if you don't have this like weasley, by the way, not good tasting little fish, not bad tasting, but not great tasting little fish, then it's not a true bouillon base. So, A, you have to put up with some southern French person telling you that what you're eating isn't right. One, no one likes that. And then two, you have to uh not have it be spicy, not get the garlic bread and not have the sausage.
+
+[16:15] Chapinos a clear win, unless you don't eat meat. Unless you don't eat meat. Uh all right, here we go. Martin Lindstrom wrote in on the Twitter, uh, hey, thanks for the podcast. Many recipes containing citrus peel, i.e., candied citrus peel, lemon confie, et cetera, call for blanching it three times, changing bet uh the water between each time.
+
+[16:35] Why? Why uh would you not just boil it one time but longer? It would seem to break it down better. This is a good question, and one that I actually have the answer to. Uh, do you like uh candied citrus peel?
+
+[16:46] Yeah. Yeah. Love it. I love it too. And I like fruit cake.
+
+[16:49] So uh Miley Carpenter, my sister-in-law, who runs the food network magazine, started and everything. She wants uh the the fruitcake company in the United States is called Claxton. I don't know if you're familiar with the Clax Claxton, I believe. Claxton fruit cake. It's the fruitcake everyone buys and it's brick-shaped.
+
+[17:04] And this is like maybe 20 years ago. She called in back when you could do that, back when you could like, as a reporter, call in, be like, we need one of your fruitcakes. We're shooting it for a piece. And they sent her the fruitcake, and they're like, oh, someone's doing a fruitcake article, nice. And she was like, this is a gag gift that nobody actually eats, that everyone buys and gives it to people, and nobody likes it.
+
+[17:23] And the Claxton people were like, whoa, whoa, whoa, Miley Carpenter, people like the fruit cake. And she's like, no, they don't. And I was like, well, Miley, I mean, uh, I like fruitcake. I like fruitcake. Thin slice.
+
+[17:32] I think the problem is that if you eat it like it's cake, it's not cool. If you're having a thin slice of it, then it's good. You know what I mean? You don't eat it like you would eat like a birthday cake. Anyways, I digress.
+
+[17:44] So, like, uh, but it's useful for things like that or for Italian baked goods. I actually enjoy uh chocolate dipped candied peels and love chocolate dipped candied peels. And uh, there are some peels, if they're done really nicely, that I like thinly sliced next to a cheese plate sometimes, as long as you have some really salty cheeses. If the cheeses aren't salty, they're a little sweet. Anyway, back to your question.
+
+[18:07] It's bitterness. So what you're doing with the multiple blanching is that a lot of the bitter compounds that are in the white that are gonna stay in the candied peel. The w that the actual flesh is gonna stay in the candied peel. Uh, a lot of that white, you're trying to boil the bitter components out of it and you throw away the water so that when you add fresh water, you can reboil the bitter components back out. But the oils, which aren't as soluble in water and have a lot of the flavor, are gonna stay in the peel more.
+
+[18:31] So you're what you're trying to do is remove the water-soluble bitter stuff and leave the not water-soluble oil-based stuff in your peel. Then you do your syrup down, and then you you have your is that a good answer? Was that is that off the list there, John? Did I answer that adequately? That works, yep.
+
+[18:47] All right. Um, but it is a pain in the butt. You know what's even more of a pain in the butt? The traditional way of making uh like candied and glaciered fruits, because if you put a fresh fruit into a uh very sugary uh solution, the water will just boom go out of the fruit and it'll shrivel down because of osmotic pressure, right? So the old way of doing it is to slowly increase the amount of sugar over the course of like days sometimes to get the sugar level up to where you uh need it.
+
+[19:21] So you'll strain your fruit, add more sugar to the syrup, put it back in, you know, let it equilibrate. There's gotta be. Has anyone have you ever heard of uh someone figuring out a foolproof fast way of doing that, John? No. Yeah.
+
+[19:34] We'll be good though. Do you you ever you ever make the candy fruits? I don't, because it's a pain in the butt. Yeah, exactly. I made it once and that was sufficient.
+
+[19:43] Do you know what my kids don't like that's its own candied fruit? Kumquats. Can you believe that? I mean, just am I just that bad of a parent, Snaz? Yeah.
+
+[19:52] You know this. But like, why what's not to like about a kumquat? Like, why is it I mean, I know it's a terrible name, but like, how do you if how do you, if you like things that are tart, they're not that bitter, right? The skin is not that bitter on a kumquat. How do you not like them?
+
+[20:08] I think they can get pretty bitter, at least the ones I've had. I'm also willing to say that I feel like I'm pretty sensitive to bitterness, but are you a uh do you have you tried the prop strip? Are you a super taster? I have not, no. I'm not.
+
+[20:22] I'm not. I'm thankful, I'm thankful for it because uh I I like things that are uh bitter. Otherwise, how would I work with Nastasia for all these years? All right. Uh so we have a question in from uh Alexander uh Tailguard.
+
+[20:41] And uh we didn't answer this one. I thought, or did we answer part of it? Part of it. Oh, part of it. All right.
+
+[20:46] Uh I got a question, I hope you can answer. ASAP, because it's for the 17th of May celebration. What's the date today? Missed it. Missed it.
+
+[20:54] Oh, yeah. So we did did we oh, I said I was gonna answer it separately, and I didn't. Oh. Well, so it's a double whammy. A, I missed the celebration, so there's that.
+
+[21:07] And B, it's a carbonation question, so Nastasia's gonna love it. Uh, I'm gonna make a ginger cordial for a pre-made corny keg carbonated Moscow Mule, and was wondering about the best way to get it clear. My first idea is just blend the ginger with SPL and maybe a bit of hot water to thin it out. That will not work. Ginger has uh starches in it, and the starches will never clarify.
+
+[21:26] Ginger juice does not clarify with uh SPL. And then agar clarification is this would take uh uh forever. Also, I can't sometimes agar clarification also doesn't necessarily hold on to starch because it you like uh starch is a real pain in the in in in the behind. Um my first worry is uh would be uh my first thing is would it be best to squeeze out the juice with a nut milk bag or similar, just go directly to agar agar with the puree? Uh and is there better ways to make the cordial?
+
+[21:53] Uh listen, I want that proper ginger cake. What I do is uh the interesting thing about ginger, and everyone should do this, I don't know, or or not, you know, whatever. Do whatever you want. But slice, make some ginger juice, don't worry about clarifying it. Make some ginger juice and then taste it, heat it a little bit, taste it, heat it a little bit more, and taste it.
+
+[22:12] The taste of ginger changes drastically as it's heated to to different temperatures. So there's that, right? And I actually like the flavor of ginger that's been heated a bit, and it's still kind rather spicy, and and and people cheat, by the way, professionals cheat and add hot pepper into the ginger to make it uh more actual, like picante in the back in the back of the throat. Um, but the other thing that I typically do is I slice it paper thin, uh, and then steep it, and then you can steep it with or without heat. And that does not, if your knife is sharp and you're not bludgeoning your ginger, uh, that will make a very clear syrup, and you can do it that way, and you don't have to bother clarifying at all.
+
+[22:54] Did that properly answer that question there, John? Might work. Yep. Oh. Is that a sound effect or is that a real bell?
+
+[23:03] Sound effect. It's got a good ring to it. I appreciate Joe put some reverbs. We don't have our original uh Oh, yeah, should we talk about royalty-free what? Talk about what?
+
+[23:15] The move. The move to Maxon. Maxon's got the ticket to ride and it's hot. Yeah, okay, done. Next question.
+
+[23:22] Wait, wait, wait, wait, wait. Which move? The move to here? Yeah. We have did a little bit.
+
+[23:26] You want to talk more? Okay. Talk more. I mean, I'm uh we'll talk about it all day. We need people to sign up for the Patreon.
+
+[23:31] The whole point is is that we now have the Patreon where we can interact with you more. Like, literally, if you guys want something from us and you know, we can make it work, it's a good way for us to do that for you, right? Mm-hmm. So you go to the Patreon, you sign up. For now, for whatever reason, I don't know why.
+
+[23:49] I really don't. We have two RSS feeds, right? We have our, you know, native, you know, uh, Rockefeller Center, uh, Newstand Studio uh RSS feed that is goes with the Patreon, and then we're also putting the show up, the standard you know cooking issue show up on the Friday on uh Heritage Radio. But we're recording here at, you know, you know, you can't see around because the camera doesn't, but we'll take some pictures and put it out uh on the thing of what's going on. And and on the Twitter, you saw you saw my man uh Joe on that because I put him up.
+
+[24:20] But anyway, was that what you meant? Or is there more to say? Yeah. That's fine. That's good.
+
+[24:26] Okay, okay. Uh from certified uh, you think it's 10,000 and six or one thousand six? Is it two numbers or one number? I don't know. He DMs all the time, so we can ask him.
+
+[24:40] Yeah, all right. On Instagram, hey, uh just listening to your bagel toppings issue. Uh the issue, by the way, was that the onion and the garlic scorches, and Reinhardt's suggestion of pre-uh like rehydrating the onion and garlic was a freaking nightmare. A freaking nightmare. Uh gloopy mess.
+
+[25:02] Although, if I was gonna use it in something else, like if I was gonna fold it into a batter, it would be good. All right, I'll I'll say that. Um one wants the onion inside the dough, though. They want it only on the top of the bagel, right? Mm-hmm.
+
+[25:13] Yeah, yeah. Um, what about applying dry and then misting with a spray bottle before the bake? That way they're evenly coated and hydrated before going in the oven. I mean, I could try it. I mean, the other thing I could do is bake them halfway and then coat them with the onion, but I'm pretty sure that the people who do this for a living coat it like right out of the boil.
+
+[25:34] Boil, coat. You can't, you have to coat when when a bagel comes out of the boil, you have to coat it pretty quickly because uh they flash off fairly quickly, and then they don't hold as much stuff. So if you're if you go to a bagel shop, I'm sure you've all I mean, obviously we live in New York, you've all gone to bagel shops. You know how some bagel shops, like the the coating is sparse on the bagels, and some have the hyperdense coating on the bagels? Those hyperdense coating people are applying, I'm sure, right after the boil, almost like throwing them into the in into the spices right after the boil and then putting them out.
+
+[26:07] That's the only way that I know to get that hyper dense. If you wait at all, you get that sparse coat. Uh and I like the dense coat. What about you guys? Dense coat.
+
+[26:18] Dense coat? I don't like everything bagels. I didn't say everything, but you don't you don't like you like plain only. You don't even like sesame or poppy. So uh you're, you know, you can uh what's it abstain, abstain from this one.
+
+[26:30] Uh the one exception is I and this is just the way I grew up. I know that people a lot of people don't like them. I love a salt bagel. I freaking love a salt bagel. They don't hold that well, and the color on them's not usually as good as the other bagels, but I love a salt bagel.
+
+[26:46] Uh they have too much salt. The places that do the hypercoat, put too much salt on a salt bagel. It's like it's like I'm a deer and I'm chewing up a salt lick. You know what I mean? It's like so I I'll sit there and I'll scrape the I'll scrape the salt off.
+
+[27:00] And you do wait. And you don't like locks on your bagel, too, right? Is that what you're doing? No, I do. You like locks?
+
+[27:04] Tomato or no tomato? Tomato, yeah. Onion? Yeah. You, John?
+
+[27:10] Tomato, onion, lock? Joe? Yep. Okay, you said capers too? Yeah.
+
+[27:14] I love capers. And I like having capers next to my bagel. Okay. I feel they overpower the salmon. Maybe if you put too much on, I think a couple well-placed capers can do the trick.
+
+[27:27] I never order them with capers. I'll usually put it on with what I have in my fridge. You have all that stuff in your fridge at all times? Just capers, it's not. I have capers in my fridge, yeah.
+
+[27:37] All right, all right. Do you like capers and pasta sauce? Yeah, I do. I really like fried capers. Things are really good.
+
+[27:46] I never fry capers. Really good. Yeah. How much do you have to dry them off before you fry them? I would just roll them between a paper towel and from the day prior.
+
+[27:58] All right, let me ask you all a question on fr. I like fried garnishes, right? I'm not very good at as for as much as I fry. I mean, the issue is that like you like fried parsley and all those kind of garnishes? The oil, so oil for frot deep frying, which is what I like to do.
+
+[28:14] Oil for deep frying needs to not be fresh, super fresh. Like if the oil is too fresh, you have very bad heat transfer and it doesn't really taste fried. But the problem with like I think fried herb garnishes and probably also with capers is that you really don't want to taste the oil, right? Is there anything worse on a fried parsley where you taste the oil and it tastes like a fryer? So it's like almost like you need to have some sort of hyper fresh, like little thing of oil just to do those kinds of things.
+
+[28:43] You know what I mean? Mm-hmm. Yeah. Because like fried greens with like fried in the same oil that you're frying French fries in, oh, nasty. Now, see, this is maybe an application for air fryers.
+
+[28:59] As much as I hate air fryers, this might be an application for an air fryer where you can put just a fresh coat of very fresh oil on, throw it into the quote unquote air fryer in the impingement oven and get it to go. This might merit some testing. Because you know I'm not a fan of air frying in general. Yeah. Because why wouldn't you just fry?
+
+[29:17] Yeah. Baby, baby Jesus wants you to fry anyway. Holden trout uh via email. Hey Dave, I'm curious about how you go uh and calculate the acid used to adjust a cordial. So the problem we're talking about, for those of you that don't know, cordials, which I think everyone should start using because I think they're really good, not necessarily the one you buy in the supermarket, are where you take uh lime, lime or lemon or whatever, uh fruit juice, you boil it with the peel, so you get some of that peel note, uh, and sugar.
+
+[29:45] And so the sugar and the boiling both changes the flavor of and preserves for you know, for a long time, the flavor of that citrus. And it's really good. Let's say you, let's say you're gonna get scurvy. You ever look at the symptoms of scurvy stars? No.
+
+[29:58] They are up, they are messed up. They are real bad. Like your teeth fall out. Get this. You're gonna love this.
+
+[30:06] Old wounds reopen. Whoa, that's cool. Yeah, because yeah, I mean, unless you have it, because like it's a disease of the connect, your connective tissue starts falling apart. So the first thing that falls apart, like your scar tissue, old wounds open up. So can you imagine like a cut you got like 10 years ago, all of a sudden opening up on your hand or on your side and all your teeth fall out?
+
+[30:25] It's just like that's like that's messed up. So you don't want scurvy. And anti-scurvy things have one of my favorite English words. Ready for it? Anti-scorbootic.
+
+[30:38] Anti-scorbootic. It's a good word, right? Mm-hmm. Yeah. I mean, like, anyway.
+
+[30:44] So uh use that. You want to uh you next week I want all of you at some point during dinner to fit anti-scorbootic into your conversation. So um, anyways, so cordial was a way that you could bring things like lime juice on long voyages and they wouldn't go bad. And although you are destroying some of the vitamin C by doing it, presumably there's enough left to stop your teeth from falling out and your old wounds from reopening. So, cordial is good stuff.
+
+[31:12] Uh the problem with cordial from a cocktail balance standpoint is most of the drinks, most things that we like are balanced uh where the equivalent of simple syrup one to one and uh acid in the form of lime juice are pretty close to one to one. And when you make a cordial, you want the cordial to be at least 50% sugar. If it's not, it won't be preserved that well. The problem then is that there's not enough acidity, and so all the drinks end up being too sweet. So what we do is we add acid back to the cordials to make them the same uh acidity as the original juice was lemon, lime or whatever.
+
+[31:48] Uh and one way you can do this without adding acid is to just boil over boil your cordil down and add the sugar such that the weight of it is the volume of it is like let's say you start with a liter of lime juice, it's a liter again. But that's not the way we do it at the bar, we add acid. So the way you calculate it is really boring. And so I'm gonna try to do it very quickly for you. So uh oh God.
+
+[32:12] So if you take a kilo of lime juice, which we let's say it's a liter, and a kilo of uh sugar, and you add those two things together, now you have something that uh oh sorry, let's go, let's go back. Let's okay, let's do it that way. Now you have two kilos, right? But you have to divide that by 1.23, because that is the density of simple syrup, right? So now you have some number, which I can't do in my head, and that is the current volume that you have, right?
+
+[32:42] So that volume now is greater than the uh one liter of lime juice you started with. So you subtract one liter from whatever that number is, and you have some other number, I don't know what it is, like 600 and something, 700 milliliters, whatever it is. Now you need to add enough acid such that that extra volume is at six percent acidity. So you multiply that extra volume that you have by 0.06, and you add the acid. And if you're making lime, that acid is two parts citric, one part malic.
+
+[33:13] If it's lemon, it's all citric. Does that make sense? Was that fast enough? John, am I good on this? Am I done?
+
+[33:18] You're good, you're done. Was that semi-intelligible? Yep. All right. Aaron Chenault, oh, I love the ding.
+
+[33:25] I'm liking the ding. I do like the ding. Uh Aaron Chennault uh wrote in on Instagram. Hey Dave, uh loving liquid intelligence and plan on making some of the bottled Manhattans for a small shindig this summer. Uh I like the word shindig.
+
+[33:39] What do you what about you? Yeah. Uh I like my favorite thing, and if it's one word, maybe it's family friendly. You tell me. If not, we'll buzz it.
+
+[33:49] I don't have a family. You somebody else answer. I don't I've never been pregnant yet. I know what a pregnant lady looks like. No, but like, I'm also around a family.
+
+[33:59] And like the kids that I'm around, everyone curses. So you How old are they though? Two through six. It'll change. As soon as that kid starts cursing at their parents, everything changes.
+
+[34:09] Anyway, uh, I like shit toss. As a positive thing. Gonna have a shit toss. I like that. Like a like a party.
+
+[34:17] You don't use shit toss? No. Is that family-friendly? Joe? Family friendly or not family friendly?
+
+[34:23] Uh, shit toss. I never heard it either. Shit toss? Shit toss. Shit show.
+
+[34:30] Yes. Bad. Shit show this. Shit show. New York.
+
+[34:35] My life. Our life. Our life. Uh okay. Any thoughts on using argon for oxygen displacement versus liquid nitrogen?
+
+[34:43] We had a question on this. Uh, I know I use it a ton for uh finishes and such to prevent oxidation and can get small can called bloxogen. That's a good word. Bloxygen, because it blocks the oxygen. Bloxygen.
+
+[34:55] Uh cheers. Yeah, that'll work. I mean, the nice thing about liquid nitrogen, if you have it, is it gives you a vi visual indication that you are being uh you are successful. Whereas the argon has no visible indication that you are successful. Hey, speaking of visual indication, do you think this is a good idea in the book?
+
+[35:12] How many times for the frying section? Okay, you've deep fried, right? Mm-hmm. Okay. You've all deep fried.
+
+[35:19] I've I've done this to myself at least 10 times in my life. Uh, but I want to stop people from burning the hell out of themselves with tongs when they're deep frying. Everybody uses most people use tongs in the kitchen, and they're useful when you're deep frying because you want to go into the basket or to the fryer with the tongs and move stuff around. But what I think people don't realize or they're not thinking is that tongs are like chutes. They're like chutes and ladders for the oil.
+
+[35:45] So there's always, and the and the lips of the tongs are curved in a little bit to be able to grab on to whatever you're tonging, right? Is that the tongue? Is that the verb? Anyway, so what happens is you lift in and you pull up the stuff out of the thing, and then the grease, the hot grease runs down the tongue and onto your hands, and you can get really, really badly burnt that way. You ever gotten burnt that way, John?
+
+[36:09] I have, yep. Yeah. Like in the early days, yeah, yeah. So what I want to do for the for the book, maybe is is like get some tongs, put it into some fake blood and like lift it up and just show the flip fake blood going down my arm and like the with the anti-burner. You think that's good?
+
+[36:22] Mm-hmm. Yeah. And you don't need to wait for my book. That's a free tip from me to you. You're gonna do it, just be careful with your tongs if you're using your tongs in the deep royal.
+
+[36:33] October. Oh wow. And when it's done, it'll be Rocktober. You like Rocktober because you listen to all sorts of uh oh, those kind of radio stations. You know what I heard the best?
+
+[36:45] You know, there's always uh getting the lead out, right? At six or whatever. This is the best, the best uh channel in Connecticut. Stairway to seven. Oh wait, so wait, so they're seven o'clock.
+
+[36:59] Do they play this stuff before seven? Yeah. They play like 15 minutes, 645. It's 645, they play the whole thing as a stairway to seven. Stairway to seven.
+
+[37:09] Every night or just one night. I didn't, I don't know. I have no idea. They heard it once. I mean, that's strong.
+
+[37:14] Now I have that song going through my head. I coming in, I had Motorhead in my head. I've had Motorhead in my head for the past couple of days, but now I have that in my head with the seven. Hmm. Yeah.
+
+[37:26] Uh strong. You've had Lemmy on your on your brain since last week. Yeah, that was a good idea. Well, it's because uh I ride my bike here. And so like when I ride my bike, my my mental soundtrack is either like motorhead, rage against the machine, ministry.
+
+[37:45] Like I bike angry. I'm not a happy biker. I'm an angry biker. And so it's like that kind of not that motorhead's angry. It's not angry, it's just charging.
+
+[37:54] You know what I mean? So like that's the kind of stuff. I'm not like listening to like my mind isn't playing like, you know, uh Heartbeat City or you know, from the cars or something like that. Although I, you know, I do like that. I am a cars fan.
+
+[38:06] Uh I went through a period where I only listened to the cars. And then I went to a period where I only listened to Bob Marley. I was one of those kids that like would buy everything that someone had ever done and listen to only that for like a month or two or three or four or five or six. You don't know people like that? Oh, yeah, I was one of those people.
+
+[38:21] Yeah? Yeah. I mean, yeah. Yeah, well, good to know. So we have uh some similarities there.
+
+[38:27] It says a lot. Those kind, those kind of kids are are a certain kind of kid. Oh, for sure. Yeah, I wasn't kind of an addict. Of of different musicians.
+
+[38:34] Just musicians and record labels and finding like obscurities of tracks of, you know, oh, only released in Japan. Well, I know I know the track. Yeah. There's the only like trophy I got from it. Well, the the thing is this is that like back in the day, it took real work to know that stuff.
+
+[38:50] You know what I mean? Like, like real work. Like you had to haul your butt down to like, you know, uh, I know, um, what's it called? Um, St. Mark's or you know, A Street, go to one of those weird like bootleg record shops.
+
+[39:01] Sure. Go up, deal with that butt head who was working at the store, sift through all of the like Xerox copies on like blue and orange and green paper and like the back in the day, they had bootleg record presses, like vinyl. You would buy bootleg, not just cassettes, you'd buy bootleg vinyl. I don't even know how you do that. How did they make bootleg vinyl?
+
+[39:20] Someone's got a press. I mean, this like some regular, like some regular like jerk on the street just had like a vinyl press. I mean, those are those are not cheap. So, I mean, a lot of times they sound like shit. Excuse my language.
+
+[39:32] Yeah, yeah. They did, but uh I was happy to have them. Live, live recordings on vinyl. Oh, yeah. They were that anyway.
+
+[39:40] So now, you know, and also like as a kid growing up in the 80s, you know, I didn't have money, and like buying an album was expensive. So, like, you know, you had to know you like that album. You were taking a huge risk. I remember buying albums and being like, that sucked. I spent all my money on that.
+
+[40:00] Sucked. You know what I mean? Did I ever do you remember that size? Or were you just at the wrong age where you just could get all the stuff for free? Or because you got a job at MTV, you didn't pay for anything, it didn't matter.
+
+[40:12] I only listened to the albums my parents had. I didn't really buy records. What did they listen to? Classic rock. But like Beach Boys?
+
+[40:20] No. No. Classic rock. Well, like what is nowadays, classic rock. Steve Miller.
+
+[40:26] Okay. But like Abracadabra style, Steve Miller or a real Steve Miller? Steve. I had a copy of that album. That's a bad album.
+
+[40:33] It's a bad song. Steve Steve Miller, uh, that is a terrible song. Would you say that to him if you met him? I don't think he cares. I think for all I've heard that like he that they're not bad folks.
+
+[40:47] Like the person who wrote uh big old Jet Airliner, like he paid them, paid that guy, he's dead now, like a lot, like a lot of money, like more than he needed to. Like I hear he's a I hear they're not terrible people. Um whatever. Never met them. You wouldn't say that to his face, be like, yo, Steve, what about abracadabra?
+
+[41:06] I would say that. I'm gonna reach up and stab you. You know what I mean? Like, isn't that how the verse goes? I don't think so.
+
+[41:11] Oh yeah. Yeah, yeah. It's not a joker, right? Uh well, that no, that's different. So Abracadabra was their 80s comeback.
+
+[41:20] It came out, was it 80s or 70s? See, Billy Joel's, Billy Joel's uh Glass Houses, 77. I think I think Abracadabra was like 82 or something like that. We'll have to look it up. Not not their best work, not their best work.
+
+[41:33] But I listened to it on loop when I lived in Englewood, New Jersey. Uh Dear Cooking Issues Crew, this is coming in from Adam via email. Oh my goodness. This is a spins all question about clarifying citrus juices. We're gonna we're gonna go through this, John.
+
+[41:46] You want me to go through this on the air? You put it on the thing. That means you want me to go through it on the air. Yeah, I mean, look, you and I want to go through it later and then I can type it up for him, but like in what you're cooking or something. I mean, it's like it's a good one.
+
+[41:57] It's a lot of very specific things about water temperatures and enzymes. I mean, Joe, what do you think? You want to hear a lot about clarifying juice or you want to uh you wanna I think maybe we should do this in the customer service kind of a of a light. What do you doing? Maybe a DM, yeah.
+
+[42:13] Yeah, yeah, yeah. It's too specific. Here's the thing. I like answering specific questions, but if it's a very long, technically involved specific question that only one person is gonna ever like, like if Nastasia is gonna look at me after I answer the question and be like Why? Yeah, yeah, yeah.
+
+[42:33] Then you can put it on the Patreon, John. Oh, that's not a bad idea to answer like that kind of a question directly on pain for Patreon in written form. For the highest level. I don't know what if this person is. The most, the highest level.
+
+[42:46] Subscribe. I used to have a uh uh a friend of mine when I went to art school and he was from Bulgaria, and he used to say that everything from Bulgaria was like the best. I was like, who makes the best feta cheese? Bulgaria. Bulgaria is the highest level, Bulgarian feta, the highest level.
+
+[43:03] You would ask anything about Marie Aloy. Oh, yeah, she likes the Greek products. Whatever it is, you know, I'm sure, you know, she likes it's so funny. Like all the countries in that area are so like hyped up on their on their produce, and I love that, on their products rather, not the produce. Although probably also their produce.
+
+[43:19] Gosh, remember when we were in Greece, how hard it was to buy herbs in a store because everyone just picks herbs off of like, you know, wherever they live. We were like, we needed to go buy herbs to do liquid nitrogen drinks, and they're like, we don't buy herbs here. Yeah. We have them, we grow them, but like we just don't buy them. Yeah.
+
+[43:35] Remember when uh we had to take our shoes off because we were slipping and breaking our heads open on the Acropolis? We were climbing up the side of the Acropolis where we weren't really, I guess, supposed to go. And it's one big smooth marble mountain, and uh that's been polished by you know thousands of years of knuckleheads visiting it as a tourist destination. And Nastasi and I, I don't know why I had flats, because I'm I don't buy more than one pair of shoes at a time, and so they had worn down until they were slicks, like drag racing slicks. And it put a skim coat of rain on that thing, and I swear to God, it was the most dangerous hike I've ever been on was on a regular tourist hike because if you fall, you're falling down a mountain made of solid marble with like, you know, you know, 3,000, 2,000 year old steps carved into it.
+
+[44:24] It's good though. I mean, right? Mm-hmm. Uh oh, well, and uh I we answered all we answered all of the questions. Amazing.
+
+[44:34] What do you want to talk about? I don't know. What do you want to talk about? We have any more uh cooking related cli Oh my god, I have so many good cooking things, but I don't know what I'm supposed to say for the book and what I'm supposed to talk about live. Because if I if I let people know what I'm working on for the book, will will I get in trouble on the book?
+
+[44:51] Or if I'm late and then somebody else does it, what do you think? What are your thoughts? You don't care, right? Uh no, I care about what your publisher thinks. Yeah.
+
+[44:59] So it's the lateness, I guess that would suck. If I'm late and it could be, yeah. I have some good recipes coming up for this book, though. Also, we want to know what you want to hear us talk about, right? Now that we have control of it.
+
+[45:14] But we have control over what we said before. But now that we have more facets. Yeah. So on the Patreon specifically, like, we a lot of people requested that we do, like, like I said before, a non-family version of the show, right? And that's fine, but what would that mean?
+
+[45:34] Like, in other words, like, is it the kind of thing where like I'm the bear in the cage and someone just pokes me until I start cursing? I mean, yeah, I don't know what that means. I mean, like, I mean I mean, well, that we had that wine, rock star wine tasting, which people would some a lot of people did not like that though. But we could have one that involves that kind of stuff where it's just like there's actual kind of drinking taking place. How about this?
+
+[45:59] I was thinking that we would approach some of our favorite vendors in and and people and get discounts for our Patreon people. Do you think that's it? People would like that? Of course they'd like that, but like, you know, get people to come on. I don't know.
+
+[46:16] I don't know. I don't know. Uh I'm just shocked that we answered all the questions. I guess we don't have a lot of questions coming in because we people haven't had a radio show for the past three weeks, right? All right.
+
+[46:26] Yeah. So maybe we call this one at at 45 minutes, but we're gonna do the full hour. We're gonna have the video for the people who sign up for the video going forward uh and more fun stuff, right? Mm-hmm. All right, cooking issues.
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+[0:11] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from New Stan Studios in Rockefeller Center here today with Nastasia the Hammer Lopez. How you doing, Stas? We got John up in Connecticut somewhere at a secret location in Connecticut. How are you doing, John?
+
+[0:26] Doing great, thanks. Yeah, yeah. We got uh we got Joe over here. Joe Hazen in the booth. How you doing?
+
+[0:32] I'm doing great. How are you? Yeah, doing well. And for the first time in a long time, we are coming to you live with a telephone number. So if you're uh part of our Patreon, if you're not part of our Patreon, go to patreon.com forward slash cooking issues or whatever, uh, and sign up.
+
+[0:46] Uh was that wrong, John? Did I say the wrong thing? No, that's correct. That's correct. And call in your questions to 917-410-1507.
+
+[0:53] That's 917-410-1507. Nice to have another number. Nastasia and I, Joe, we're a little slightly, I mean, like, look, I don't want to imply that we're at all disappointed with anything you do because you're great. However, the all the ones and zeros, we can't spell anything. You know what I'm saying?
+
+[1:09] Can't spell anything. It's fine though. It's fine. 917-410-1507. It'll take me about how long will it take me to do that?
+
+[1:17] How long did it take me in heritage to remember that? A couple months. Oh, years. I had to write it on a piece of paper for years. Until people started like whatever.
+
+[1:25] It's cool to have a 917 number. Yeah, I know. Because we're well, you're not you never changed out of your California number. Yeah. You got like a Covina number.
+
+[1:33] Thank you. Like uh, you're like, I'd see that as a positive thing. Nice. Well, what is it with people never is it that they don't want to get a new number ever? Because when I was a kid, i.e.
+
+[1:45] like up until like you know, you just kept changing your number constantly whenever you moved, it wasn't like a choice. Now everyone keeps a number, right? No one wants to change the number. Yeah. I don't think it matters anywhere because of s iPhones.
+
+[1:56] You save the name. Yeah. Yeah. You ever bought a burner phone I never have I've always wanted to have a burner phone and then crack it in half and throw it away you ever done that you Joe I never had one no maybe maybe we should do more criminal activities it requires to have uh burner phone so uh I just gonna get this out now because I don't want this like every week I have problems with the bike on the on the way up with the city bike on the way up so today so for those of you it's funny it's the subway with heritage and now it's the bike where did I took the bike or okay well it's always transport but I was here early I was here early I was here way early I'm do I I'm gonna be on time people. I'm gonna be on time to this place.
+
+[2:36] So for those of you that don't know in New York we have these things called city bikes and you know you you you basically you pay a monthly fee you take it out and you have to dock it. Whatever. They're terrible bikes but they're they're very convenient. Uh the problem is is that like after everyone's coming back from COVID, especially because people are lazy. They don't take a bike during the winter right they only take a bike in the summertime uh or when it's warm.
+
+[2:58] It's impossible to get bikes now because no one wants to be back on the subways because they're still a little bit hinky dinky about the subways. So the bikes are impossible to like get sometimes impossible to park up here. So the the bike that I had to get on the way up get this the kickstand was loose. So every time I pedaled bop bop bop bop bop bop so like like a couple blocks in I see another set of bikes I'm like uh uh uh I can deal with it bop bop bop halfway up right I was about to like okay I can't I can't I can't deal I can't deal with this bike. I can't deal with this bike.
+
+[3:31] So then I I look over and I start to pull over where the bike is, and then right there, there's like a like a car, like a black car with like the red lights in the back, like it's like some sort of like policey style thing. And then there's a guy standing next to the bike lane with one of those like those special forces beards and those like thousand all in black with a rifle on his back. I'm like, I'm not gonna get him, I'm not gonna swap my bike here. It's not like he's gonna come after you. Okay, anytime you have a guy with a special forces beard and that look on his face and a rifle on his back, all in black, it's just not a good place to stop and hang out.
+
+[4:09] Joe, you with me on this? Yeah. Yeah. I mean, John, you'd agree with that, right? Yeah.
+
+[4:14] Yeah, definitely. Yeah, don't hang around. It's not not cool. Anyway, so and then like the next time I saw a space, I was within 10 blocks. I was like, well, now I gotta do it.
+
+[4:22] Now I gotta go the whole way. You know what I mean? And then of course you can't park up here. But I was thinking about it repetitive noise, like repetitive noise torture kind of things. And I I was thinking, like, does this happen to you?
+
+[4:34] Do you ever notice on your iPhone you you play a song and you think you've told it to play the whole album, but it plays the same song over and over again. But like you're in a shop, like cutting lots of wood, and you have like you're or you have gloves on, or you're like outside, or you're doing and you can't just pick up your phone and be like, stop, stop, stop. And so you listen to the same song for like an hour. No. This happens to me all the time.
+
+[4:56] All the time. I'll have to listen to the same song for about an hour. The last two times was Al Green, I feel good. Great song. Not for an hour, but great song, and uh uh share strong enough.
+
+[5:09] Hour, an hour of share strong enough. Anyway, there's not like one minute of free time in that whole hour where you could just go onto your phone and change it. Well, I also have a like a little bit of a mental issue. I mean, we know this, but I mean like specifically a mental issue where I don't like turning a song off in the middle. That's like why like when I'm in a car, like if I only hear like two seconds of it, I'm fine.
+
+[5:30] But I hate, I hate like rapid channel surfers. I hate I do that rap. I know. That's why one of the reasons I don't like being with you on car trips. Or like rapid moving around on on the radio.
+
+[5:40] It's like once I'm listening to a song, I want to hear the whole song. Like that's it. So like I need to have my hands free at the moment that the song stops. Because I don't want to like, I I'm not gonna cut it off in the middle of, you know, Cher telling me that, you know, you know, that uh, you know, that she's not, you know, ha, you know, not worth half of her. It's true.
+
+[6:01] She's telling you. I can't cut her off in the middle of that. You know what I'm saying? So it's like, I need to have my hands free at the moment that the song stops. I need to get over this.
+
+[6:09] I really it's also the same, like, I don't, I can't like watch like part of a movie. I don't like to do it. Jen Jen's like, yeah, we should go to bed and watch it later. I'm like, yeah, I'll watch it all now. Like I'm getting better with that because anyway.
+
+[6:21] Uh so what song, if you had to don't think about it. I don't want you to think too long. Saz, if you had to listen to a song for an hour in a row, what would it be? No, uh 10 years gone. By Led Zeppelin.
+
+[6:32] Really? Joe, what about you? I'm not sure. Um, Morrissey. Oh, Morrissey, huh?
+
+[6:44] Morrissey. Huh. I just heard something about someone that really hated. Oh, um, you ever heard of the group uh Warlock Pinchers? No.
+
+[6:54] Out of Denver. Great name. Yeah, they have uh the their best album name. I don't think they were a good band, but maybe they are. But their best album name was uh Circusized Peanuts.
+
+[7:04] Circus sized peanuts. Yeah. But they had uh an album that where the album, why do you always say album? I don't know why do I say nuclear and coupon. Uh the uh they had a uh like an anti-Morrissey album title.
+
+[7:18] Maybe someone could look it up for me. Uh I don't think it's safe for work title, but uh anyway. John, what about you? What song do you have? I've given you the most time to think about it, so you better have a fast and good answer, my friend.
+
+[7:29] Yeah, no. Well, I've already listened to the song for an hour when this album came out. It's I don't know if you guys have ever heard of the band Valfec, V-U-L-F-P-E-C-K. They're really another really great, but I listened to Animal Spirits in a long car ride just for an hour straight. Wow.
+
+[7:44] Uh no, what kind of music is Vik. Like, yeah, there's some there's some guys from Michigan, so I don't really get the name, but I don't know. They do like if you look them up on iTunes, they come up as like German hip-hop, even though I don't think any of them are German or have a German bone in their body. Um, but it's I don't know, very like contemporary kind of funk. It's I don't know, it's it's really enjoyable.
+
+[8:04] I'd recommend it. Vervpik. Oh, one last thing on repetitive. So when I graduated from college, the first thing I one of the first things I did was I bought my first car on my own. $400.
+
+[8:16] Pontiac, 1976 Pontiac Bonneville. A lot of work in the quarter panels, a lot of rust. $400. I could lay down in the trunk head to toe, no problem. Like three cigarette lighters all velour on the inside, blue, nice.
+
+[8:31] Uh so I spent that that first summer, you know, uh cleaning that up and deep fat frying uh habanero chili rennos while I was training myself for extreme heat stuff and just basically frying, watching Regis uh and Kathy Lee and all the ABC soap operas and Oprah and fixing the car. But that car, uh, so for those of you that you know are my age, we used to have cassettes, and we would rec like one person would buy the music, and then we would tape the, we would put all the music on cassettes, and they would have long cassettes, 90 minute cassettes, and we had these things called auto-reverse tape players. So you would stick it in and it would just you would hear it go click click and it would play the other side of the tape and it would go back and forth, back and forth. So my friend recorded Star Time, which is uh James Brown's four original four box set CD that came out in I think 1990 or something like this. And uh the last couple of discs he put on a tape and it got jammed in my car.
+
+[9:25] So my car radio was always on and only ever played the last disc of Star Time for like three years. So, like that car was the James Brown mobile. And eventually, when it needed a new paint job, I just bought a bunch of gold cryon and gold and spray painted the entire car gold. And at one point I had uh zip tied a uh cow skull to the front of it. We were driving around with a cow skull.
+
+[9:49] You know how that thing diets does? Yeah, I do, but I don't remember. Okay. Well, first I'll let you know this. The night I got engaged, it was snowing.
+
+[9:56] Snow had snowed. Uh, and I pulled the car into a snowbank because I'm like, I don't care about the car. So I pulled it into a snow bank. The exhaust pipe goes into the back of the snowbank, builds up pressure, boom, blows the muffler off. So like I'm driving to the dinner, very fancy dinner, where I'm gonna get engaged with, you know what I mean?
+
+[10:14] And I get pulled over, of course, while I'm getting engaged. Nightmare. But eventually, so I I kept on tying the muffler back up. And at one point, the muffler fell down again and hit the pavement while I was driving and pretzeled itself, turned itself, and then I tied it up and had Jen hold the muffler in the air from the passenger side as we were driving, and she's like, That's it. It's over.
+
+[10:35] This car's done. We're done with this. It's over. I was like. Didn't she have to pay for her engagement dinner too?
+
+[10:41] No. No. What the hell's that? I remember something about you having to have her pay. No.
+
+[10:47] Because you're not going to be able to do that. No, no, no. What happened was this. No, no, no. What happened was is prior to the engagement, we, you know, obviously we, you know, we weren't married, so we had different bank accounts.
+
+[10:57] We were living together. And so, you know, we would go, like, I would pay for something, she would pay for something, I would pay for something, she was paying for something. When I bought the ring, that was all my money. So I didn't have any money, but I had this ring burning a hole in my pocket for like a month and a half. Why'd you wait so long?
+
+[11:12] Because I knew the day that it where I was gonna propose. You have to buy the ring when you buy the ring. This is not crap you have to worry about. This is a what happened. So anyway, so like I had this time where like I had a I I you know, I had this no money, and so Jen was like, Why don't you have any money?
+
+[11:27] What's wrong with you? What do you spend your money? I'm like, no, no. So like for a while, like beforehand and then afterwards, she's like, Oh, now I see why you had no money. That's what it was.
+
+[11:36] That's what you're thinking of. But I like how you turned it into a negative thing. No, I just remember I yeah. All right. Yeah, yeah.
+
+[11:41] I like how it just for some reason, like me trying to do something positive becomes a even that becomes a negative thing. Uh all right. Question for people who uh are on our Patreon can hear this. I like having shortcut things at home, and I don't feel bad about it. Here's some things I don't feel bad about.
+
+[11:59] I don't feel bad about using bullion cubes. You feel bad about using bullions? No, right? I don't feel bad about using bullion cubes. If I was serving you a soup and it was like a bouillon, I would feel bad about it.
+
+[12:09] Right, John? You with me on this? Yeah, I agreed. Right. But if if it's just like a base for something else, like I'm gonna be cooking a whole bunch of like uh beef uh into a chili anyway, and I could use water or I could use a bullion cube to start it.
+
+[12:24] Like it's like it's like salt plus plus. Am I wrong about this? No, no, definitely right. All right, how about this? Here's ones that I also, even though I know how to make it, I'm not I'm not opposed to getting taco spice.
+
+[12:37] No, me neither. It's great. Yeah, taco spice is good, right? John, thoughts? Agreed.
+
+[12:42] Yeah, taco spice is delicious. Yeah. Pre-made curry powder. You do not need to feel bad about not making your own curry powder because curry powder is good, right? Now, like, especially if you get a good one.
+
+[12:52] Especially if you get a good one. I'm gonna go even one further. You can buy ranch powder, which by the way, ranch is easy enough to make on your own, but ranch powder is very convenient for putting on things like French fries and chips. Yes. And popcorn.
+
+[13:04] Ranch powder good. I'm gonna go out and say that like no one should feel bad. No one should feel bad about using those things. Anyway. Uh, but if you guys disagree and feel that you have to make your own freaking ranch powder every time you want to.
+
+[13:19] Hey, Nastasi and I had to do this for a living, and it sucks. Like, back when we were doing snack foods, remember this? And we would have to make all of our own flavoring powders from scratch. You know how expensive that is to go buy all the different powders so that you can like mix them into the one powder. Is it marginally better?
+
+[13:33] Can you tailor it to your own taste? Yes, but come on, man. Remember? Mm-hmm. Yeah, come on, man.
+
+[13:38] Come on. Uh all right. Now, we got some questions in. Uh no callers yet, so I don't know what that, I don't know what that means. Man, if people don't have any questions, they don't know how to call in.
+
+[13:48] Remember, it's 917-410-1507. And we're still working on this, so we're hoping that we're hoping that it works out. We hope someone calls in, I think. Nastasia herself is going to answer the call. And drop it.
+
+[14:01] Wow. Call it and drop it. Drop it like it's a oh, Nestal, because the the hammer has the button. I know. And you're gonna go ballistic if you're gonna be able to do that.
+
+[14:09] I'm not. I'm always a bad guy. I'm always a bad guy. Joe, I don't know if like this is a theme that you probably already honed in on. I'm always a bad guy.
+
+[14:16] Joe and John when I drop the call. Joe and John. Super stunned. Dave's not gonna go ballistic. All right.
+
+[14:23] Uh can you if you do it, can you do the book or goodbye? No, I'm just gonna drop it. You're not gonna say goodbye. If they start on the second question, drop. Are you here that people?
+
+[14:33] So if you call in, make your first question good. And if there's a follow-up to the first question, drop. Are you gonna wait for them to say follow-up so you can have the pleasure of dropping after they've said follow? I'm gonna drop. So you are kind of like Booker, where like as though the happy birthday song was singing.
+
+[14:50] Yeah. Yeah. So Booker used to practice listening for the beginnings of the happy birthday song, and then, you know, mime spraying you in the face with pepper spray. And he kept on asking for his birthday for pepper spray so that he could pepper spray anyone that tried to sing the happy birthday song to him because he hates the happy birthday song so much. And we're like, Booker, you can't, you're not allowed to first of all, no one's gonna sing the happy birthday song around you because they realize that you can't tolerate it.
+
+[15:15] And secondly, like even if they did, like pepper spray is not a proportional response to the birthday song. You know what I mean? Mm-hmm. But you have the same kind of reaction. They're like, and uh eye.
+
+[15:29] I feel like if you don't say uh goodbye, or there's not some sort of like doubt, well, whatever. It's up to you. It's your thing. Josh Sieberg wrote in via Instagram. Do you also hate via or do you like Via?
+
+[15:38] Don't care. But you don't like the way I say uh what was the word album. There's no L in it. There's an L an album. There's one.
+
+[15:47] Album. Yes. Album album. And by the way, I know I've said this before. I'm very freaking pro album.
+
+[15:55] It's one of the things that I I hate to see go. I don't think people listen to albums anymore. I really don't. It's sad. Uh Nastasia does disagree with me when I say this, but uh back when I used to have to pay $14.95 for an album.
+
+[16:10] Uh like I bought it for one song, but it was never ended up being my favorite song. My favorite song was always a different one. And I don't know that that would happen nowadays. You know what I mean? Mm-hmm.
+
+[16:20] Um anyways. Uh okay. Here's another question. Congrats on the new digs, by the way. Your breakfast got me thinking.
+
+[16:28] Well, what do you have for breakfast, John? Oh boy. Uh this morning I had a sausage egg and cheese, but sausage egg and cheese, shepherd boy. Right? Whenever anyone says sausage, egg, and cheese, I have to sing Little Shepherd Boy.
+
+[16:41] Sorry, go ahead. Sausage, Jake, and cheese from where? Uh coffee market in East Lime. Coffee market. Okay.
+
+[16:49] I don't know. You've you've traveled in line, so I don't know if you knew what it's like. How was it? Pretty good. Pretty good.
+
+[16:55] Sad place. Yeah. Sad or rad. You just say sad place. Did you say it was great?
+
+[17:02] No, no, it's a good place. It's a solid. That's all you had. Uh yeah. I'll tell you something.
+
+[17:09] Yeah, this morning was a little boring. I'll tell you something. I love sausage patties. I love sausage patties. And I never make them.
+
+[17:17] Do you make those things back when you you know do that stuff? No. You like a sausage pattern? I do, I do. I love a sausage pat.
+
+[17:23] I've had someone staying with me and they make me breakfast every morning. In a good way or a bad way? Amazing. Give me give me the breakfast. Oh my god.
+
+[17:31] Yesterday when you saw me on the thing, I had they made French toast with a persimmon and passion fruit compote on top. Yeah, and uh a salad with avocado on the side and then bacon. Amazing. Wow. Every morning it's like that.
+
+[17:49] Wow. I know. Wow. Is this here in New York or in Stanford? Both.
+
+[17:53] Follow me around and make me breakfast. Well, and you're like, hell yeah. Are you familiar with the uh are you familiar with the House Guest Olympics? No. So when you have and you should have done this back, especially because you, you know, you always for some reason have someone staying.
+
+[18:06] No matter how small your party is. Oh, all right. Let's try this. Let's try this caller. Wait.
+
+[18:11] What? Caller, you're on the air. Hello? Hey. You are our first caller in a year and a half.
+
+[18:23] Congrats. What's going on? Yeah, yeah. What's up? Yeah.
+
+[18:27] Um, so I had a uh a question. So I'm I'm looking through uh modernist bread and they have a recipe for pressure cooked uh potato broth sourdough. Okay. And uh I'm wondering so part of it calls for juicing a potato, then putting it into a centrifuge for an hour. And I'm wondering if that could be done in the spinzall.
+
+[18:45] Um, so the the centrifuge, I don't know what they're trying to do. Do they get all the starch out of it? Uh let's see. So they uh peel the potatoes, cover them in cold water. But I mean, what is it?
+
+[19:00] What does it look like? So in other words, like if it's clear, the answer is no. Those guys, like uh both, you know, Chris Chris Young and those guys at Chef Steps and also like Miravold and Magoya and all those guys, they use super speed centrifuges, which get up to like uh like 30, 40,000 thousand g's. And so all of the recipes for the spinzall are designed around what would have been like a a 10,000, 8,000, 10,000 G benchtop unit, even though it doesn't do that many G's it's designed to get the same results as those but um none of the kind of regular bench top non super speed guys that you know we would use it you know the the lab kind of the bucket kind none of those do a high enough uh g force to get starch out so if they're trying to spin the starch down out of it right then it's not gonna it's not gonna do it so if you look if they have pictures and you look at it and the and the liquid is clear then they've gotten the starch out and then that we can't do. But if you um lightly lightly cook it like not enough to um like cause the starch to like swell too much but enough to wipe out the enzymes um or if you add something just to knock out the enzymes then uh you can let it settle and it it'll settle but it's gonna take you like a like a couple days.
+
+[20:22] Anyway go ahead so was it clear or not um I don't think it's clear and it says uh centrifuges juice one hour at 1000 RPM so it looks like that should be something the spinzall can do right 1000 RPM and then they shouldn't give an RPM for it they should give a number of G's but go go ahead well what's the purpose of centrifugation what are they trying to do? Uh looks like they they take it uh then they put it in like a pressure cooker and they pressure cook the potato broth and they use that as the liquid base for the sourdough. But what are they are they taking the liquid or the solids from the centrifuge? Uh just liquid. Yeah I mean you you can get some of it, but you might not get all of it.
+
+[21:02] Give it a shot. Let me know. Okay. Well, sure. Nastasa's gonna kill you right now.
+
+[21:06] Oh wow. Nastasi. See, I thought the buy was nice. Yeah that they I thought the buy was nice. Um, all right.
+
+[21:13] Josh, back to your question. It's good to get calls again. It's nice. What do you think, Sas? Anyway.
+
+[21:19] Uh Nastasia loves controlling. John was when John's in the studio, the thought was that John was gonna control it because that's what the thought was. But I think Nastasia likes this as her role. I think she's relishing it. She's got it.
+
+[21:31] This is a good way. Uh just you know, the fact that we're doing it isn't enough to pay attention. No? All right. All right.
+
+[21:38] So back to Josh Sheberg. Uh John's breakfast, John's like love of donuts for breakfast, got Josh thinking. Uh he lives in Southeast Virginia, a a place where they grow superior strawberries. Did you know that? You know anything about Virginia strawberries?
+
+[21:54] How about you, Joe? You know anything about Virginia strawberries? No? Joe? He's he's busy.
+
+[21:59] He's real busy today. I shouldn't pester him. What about you, John? You heard anything about Virginia strawberries? I have not, no.
+
+[22:04] This was the first time hearing about it. Me too. I don't know. What is it about Virginia that makes good strawberries? I know Nastasi and I had some of the best strawberries I've ever had and uh from the Santa Monica farmers market.
+
+[22:14] Those things were ridiculous. No offense to us up here, but they make our I like our green market strawberries up here fine, but no comparison, right? No comparison, no comparison. Like you walk, you walk near. You know how what we something we do really well here, Concord Grapes.
+
+[22:30] When you go to the the farmers market, right, Stas? Like during Concord grape season, first of all, freaking yellow jackets everywhere. Bees everywhere, right? You're you get at least one in your bag. Yeah, yeah, yeah, yeah, yeah.
+
+[22:42] So, like with at the bar, I would bring sacks of them in and people would start cutting open the bags. I'm like, whoa, whoa, whoa, whoa, whoa. Are you allergic? Yeah. Yeah.
+
+[22:49] Because like they're like, what do you mean, allergic? Ah, bees everywhere. Booker would hate it. Anyway, but the smell of the Concorde graves throughout the entire farmer's market is like a huge win. And the strawberries that this you remember the name of the place in Santa Monica?
+
+[23:04] Mm-hmm. Uh so like that place has these super aromatic strawberries where if you're anywhere near that strawberry stand, you're just like, strawberries. So I'm interested to know what uh Virginia strawberries like. I heard Virginia was for lovers. They still have that as their freaking thing.
+
+[23:22] Yeah. Yeah. Why? Why lovers? I don't know.
+
+[23:24] There we go. Uh what would the what what would be the way to make the all-time best Duncan-inspired strawberry frosted donut? Picking up 12 quarts of berries tomorrow. Now, John, you with me? Yeah.
+
+[23:38] All right. Yeah, I'm here. So the strawberry frosted is a yeast donut, right? Yes. Okay.
+
+[23:45] So you are in luck, uh, Josh, because yeast donuts are by far easier to make than cake donuts. So, like, you can yeast donut, all you gotta do is make a decent yeast dough. And when you fry it, the dough skins over. And so you don't have to worry about it just dissolving into your into your oil, which is a problem if you mess up the cake recipe. And you don't have to worry too much about grease getting into your uh donut, right?
+
+[24:15] I mean, it's gonna get a little bit greasy, but you don't have to worry about it nearly as much as with a cake donut. So get yourself a decent yeast donut recipe. And Wiley, by the way, even though he makes yeast donuts now, is a big cake guy because he likes the challenge of cake donuts. Cake donuts are just far more challenging to do, right? Which is why 999% of people who make cake donuts use a mix.
+
+[24:36] That's just letting you know. Uh in fact, there's a company called Belshaw, the Belshaw Donut uh depositing company. They also make the donut robot. And um years and years ago, like 15 years ago, uh maybe even longer, 18 years ago, when I first uh contacted them to get what's called a donut depositor. Uh I got one and I asked them for the recipe that they said was good, cake recipe that was good with their donut depositor.
+
+[25:02] And they're like, I don't know. We don't make a recipe, so we don't have recipes, we use a mix. I was like, there's no one. You're the company that makes all of the freaking donut depositors, and you don't have a single from scratch recipe for freaking donuts. And they literally found a guy who was, I swear to God, in the basement.
+
+[25:17] And that guy had an old recipe that he like emailed me that was like, you know, that old type font that's been mimeographed a billion times, Nastasi, that's like purple and stuff. That's what they sent me. Uh, anyways, so go yeast. Uh, a little thing you might want to think about is uh on the glaze, popping it with a little bit of acidity. That's one of the things Wiley does is he adds some acid to the glaze to make it uh a little acidic.
+
+[25:40] But uh John, you got any other uh I for if I were you, I would just make donuts with like kind of like an oak, like a decent strawberry kind of thing, and then uh and then just eat those damn strawberries. I mean, strawberries are so good. Like to me, like I take uh like a an okay strawberry and process. Also, Dunkin' whatever. What?
+
+[26:01] Well, the Dunkin' Donuts donuts are really good. Yeah, don't hate on the strawberry donut. No, no, they're really great. So yeah. All right, listen, let's just have this out now because this is gonna come over again and again.
+
+[26:12] Like Nastasia, like I don't think you appreciate this aspect of it. And let's let's talk about this for real and for serious. Okay. Um, a lot of things people want to be able to do it once or twice so that they can appreciate all of the variables involved. They don't need to do it for their whole life, but it like they learn more and they appreciate the things that other people make when they have gone through the process of figuring out how to make something themselves, what the problems are, how to approach it, and to do that.
+
+[26:46] So it's not like they think that they're gonna necessarily even do a better job in X, Y, or Z, but I I guess I I feel like that what you just said is what I imagine people are trying to do, not what you're trying to say that people are what the what? I think when people ask these questions, they're trying to make a better X, Y or Z. And you're saying they're just doing it for the learning process. Well, I'm saying I think that they want to do the best job they can. They want to try to control the variables as best as they can.
+
+[27:15] And there are things where there are things where you can do a better job at home than you can do on an industrial scale just because they have to make certain cost cutting things. Many things. When was the last time you had the best burger at a fast food restaurant? Oh, well, yeah. I mean, what I'm saying is there's a lot of things where there's cost cutting involved in like most cakes that you buy are garbage because they use garbage ingredients because they're cheap.
+
+[27:37] You know what I mean? So, like, there's a lot of things where you know, because of cost cutting measures, you can do a better job at home than you can do bide, right? Like stews in a can. You can do a better job at home. You know what I mean?
+
+[27:49] And and there are things where it's like the people with the professional equipment have an edge on you. Have you have you seen Daddy's home with uh Mark Wahlberg and uh Will Farrell? No. So uh one of the running gags in it is is that uh Mark Wahlberg uh is constantly going into the oven and pulling out cinnamon buns that look just like and smell like cinnabons. And Will Farrell's like, you can't make them, you can't make Cinnabons, you need a special oven.
+
+[28:14] And then at the end, Mark Wahlberg admits that he's been buying Cinnabons and taking them out of the oven. And he's like, You can't make Cinnabons, they have a special oven. I happen to not really like Cinnabons because they're just so intensely sweet. They're just so incredibly sweet. Did I tell you about the time that I had to drive an hour and a half to get Dax a Cinnabon because he wanted to try and we never had them?
+
+[28:35] And he was like, oh my god, this is sweet. You know what I mean? Even a kid. They're good. I'm uh whatever.
+
+[28:40] I'm I'm not saying anything negative about the Cinnabon Corporation. But uh what I'm saying is that there are things where like waffles, like making like the best waffle, like the waffle irons are really good. Like commercial fryers are very good. Uh so it's like it's like potato chips, commercial potato chip lines are very good. It's hard to make uh as good a potato chip as a commercial processor can.
+
+[29:01] But doing it once, twice, three times, or learning what the variables are, I think A is fun and can help you appreciate other people's work. Answer. Hello, caller, you're on the air. Hey everybody, uh congrats on the new setup. Thanks.
+
+[29:19] This is uh Josh from North Dakota. Oh, how you doing? How you doing? What do you wait wait? First of all, are you allowed to hunt this time of year or no?
+
+[29:26] There's no hunting in the summertime, right? Uh turkey season just got over, but there's uh there's always something you can hunt, but uh right now most people are fishing and stuff. You have turkeys in North Dakota? Oh, yeah. Now, turkey, now let me get this straight here because this is something I never understood.
+
+[29:46] We like oh I you know, here in the New York area, we have turkeys, you see them all the time, like wild turkeys like on the sides of parkways and and whatnot. But these suckers, they sleep in trees. How come I've never seen a turkey in a tree? Yeah, usually uh before dark, they always had to their trees and roost, and then in the morning they come down and that's when you're ready to hunt them. But have you ever seen a turkey in a tree?
+
+[30:12] Oh yeah, yeah. I mean, I feel like you would notice this. I've seen like eagles in trees, I've seen owls in trees. I've seen, but I you think if you look up, I mean, turkey's a big thing. You think you'd notice it in a tree.
+
+[30:23] They must be, I hear they're a lot smarter than we give them credit for, too, right? Aren't they hard to sneak up on? Yeah, they can be really hard to hunt depending on where you're at, or lots of times you'll get ones around here that are just going into like feed lots on farms and feeding there, and those can be pretty easy. But yeah, if you get the ones out in the wild, they're actually pretty hard. And it's hard to say if they're smart or if it's just they're really random.
+
+[30:50] Yeah, because you know good vision, though, they got really good vision. Because turkeys, you know, the turkeys when I was growing up, everyone said that the turkeys that they would grow, you know, raise for farms were like renowned for being stupid. And then when I started reading like, you know, hunters' accounts of them, they're like, no, they're not they're not as stupid as everyone makes them out. When I was a kid, you ever hear the old thing, Stas, where they say that turkeys are so stupid that when it rains they look up in the sky and drown? That was a th you know, that was a thing they used to tell us.
+
+[31:16] Anyways, uh sorry, sorry, sorry to uh go ahead. You had a c you had a question. How you doing? Yeah, good. Uh I was gifted a bunch of paddlefish eggs recently, like three pounds of them.
+
+[31:28] And I don't know good caviar at all, but I figured I heard that paddlefish eggs are like second best next to sturgeon, so I figured I'd make some caviar. But it turned into a complete disaster. Well, what happened? Did you mean you would during the salting process it turned into a disaster? They broke.
+
+[31:45] Just trying to separate the eggs from like the egg sack, and I tried a few techniques. I tried using like a drying rack to kind of scrape them off, or then just my hands with water, and they were just falling apart like mush. And I'm thinking they were just too old. I don't know exactly how properly they were taken care of from the fish. Are they like in the refrigerator for five days?
+
+[32:06] I think by the time I got them. So how big are the egg sacs on those things? Large. And like all the eggs were connected, it seemed like it wasn't like other fish I've seen where you like open up the egg sacks and they kind of fall out. Yeah, I mean, like um I've never, you know, like here, like the the egg sacks that you get.
+
+[32:27] I mean, we like here on this I don't really only have experience with uh shad, you know. So and those eggs are of course are like super tiny, you know what I mean? And in terms of dealing with the whole with the whole egg sack. Um yeah, I don't know. Maybe it was old.
+
+[32:42] John, have you ever had to try to cure caviar at all? No, I haven't. I know Jeremy Romanski has done that a lot at the larder, and he has some posts about it on Instagram. You wait, maybe we can uh get him to call in and uh give us uh give us his technique and maybe specifically address this this mushiness problem. Were they previously frozen, Josh?
+
+[33:04] No, I don't think so. I couldn't hear John. Oh, yeah, sorry, yeah, you can't. So uh he said that uh uh Jeremy Umansky has uh done some uh curing at larder uh and he's done a couple of Instagram posts on it, and then I was saying maybe we can get him uh maybe we can get him on to answer your answer your question. Um but I mean I wonder whether pre-salting it would help, you know?
+
+[33:29] You think salting it beforehand would help some and I uh sa three percent salted them and let mix, let them sit for a while and then drained it and the flavor was fine but they just didn't really have any like texture at all. They were just kind of soft and I don't know. I didn't find anything too special about 'em anyway. But all right. Well well John's writing down that we're gonna find uh an expert whether it's Jeremy or someone else and we're going to get to the we're gonna get to the root of the problem whether there's a trick that we don't know about or whether or not uh it's uh you know something with the actual fish.
+
+[34:03] I know that in the real life they add additives to firm them up like borax and stuff but I mean obviously you you don't want to do that they don't do that anymore, right? You don't let that do that anymore do they I have no idea. Anyway um anyway we'll check into it. Thank you bye. Even even people who sent whoa wow by the way that Josh the reason he's the one who sent the pronghorn and the doves and all that stuff.
+
+[34:28] Cool. So you know very very important uh I didn't get any of it so well I asked you and you're like and you said no I'm gonna what am I gonna cook? I'm by myself I'm by myself what am I gonna cook? That's what you said. Now that you have someone cooking for you every day now you probably want the stuff.
+
+[34:41] It's true. Yeah. Persimmon compote huh? Unexpected I wouldn't have eaten it. You don't like persimmons?
+
+[34:50] No, not really. Were they like really give me the were they par dried or were they just like persimmon flesh in sugar like cooked like I didn't even ask. Well, you looked at it. You ate it. They were they were most they were like a compound.
+
+[35:05] They were juicy. Okay. So like fresh. Yeah. Fresh.
+
+[35:10] Yeah okay. But not a stringent at all. No. Okay. Um, I've never had a uh like an American like native persimmon.
+
+[35:21] I've only ever had the commercial ones, the wild persimmons. I hear they're fantastic. You know what else I've never had? Pawpaw. Never had a paw.
+
+[35:28] I was gonna say I haven't had that either, and I'd really like to try it. Yeah. If any of you guys, oh, you know what I had uh shipped to me? Uh a bunch of real expensive shelled hickory nuts. Man.
+
+[35:38] Shelled hickory nuts. Oh, Stas is looking at someone who uh was in the full, like Cruella. Yeah, yeah, yeah, yeah, yeah. All white, super high heels, maybe trying to get high heels. Her, but like her her heels were like maybe like up to my knees, and the dr the coat still hit the ground.
+
+[35:57] Yeah, basically. Well, maybe this literally was Cruella de Ville. Maybe I'll see a bunch of dead Dalmatians. Uh did she ever kill the Dalmatians or did she not get a chance to? I don't know.
+
+[36:10] I don't know. Probably not. No one uses Dalmatian for why would she want to kill the Dalmatians? I mean, it's because it's nonsensical. So yet another nonsensical thing.
+
+[36:20] Yeah. Um, all right. So uh Alex Goden wrote in, hey Dave, congrats on the new studio. I'm wondering if you had any issues with your liquid bread caps cracking. Uh liquid bread is the carbonation caps.
+
+[36:32] It was never an issue uh in the past, but the last three or four I bought have cracked big time and developed leaks. They still work, but it's messy. Do you have an alternative you recommend? No, you can go metal. Uh I've had that happen.
+
+[36:45] So when you're going off on, off on, off on, try not to like angle it. We had uh uh a bartender, uh Kendra, who we used to call the Incredible Hope, because she could she could crack a cap like nobody's business. I I had never had it happen before either, but they would they would happen occasionally. We we moved to metal, but the problem with metal is they have a gasket on the inside. So just be a little bit gentle when you're taking the thing uh off and on.
+
+[37:07] Uh, you know, just you know, try only straight up and down. Try not to do any sort of like uh what's this rocking motion as you go off and on. All right, is that fine? Great. Yeah, great.
+
+[37:18] From Johnny via Instagram. Uh hey Dave, I'll be brief. Uh I consider liquid intelligence as a Bible. Very nice, very nice. Uh I'm trying to emulate your vision and approach uh using uh every ingredient in in uh different ways, um, analyzing it and playing with uh all the shades of its properties.
+
+[37:34] In 10 days, I have to send a concept for the patron competition. Patron, do they pay the rappers to put all the rappers into the patron thing? Or do people just like the rappers just like it just ends up in a lot of rap songs? I think it just ends up just ends up in a lot of rap songs. All right.
+
+[37:52] Uh Patron Competition. I have an idea, but there's a wall between me and the realization, and that's the color of coffee. I want the same texture, notes, and properties and feelings of a cup of an Italian of Italian espresso, but clear. Uh, so like, you know, water-looking but powerful as espresso. I need it to be clear for the color of the final drink, but no idea where to start.
+
+[38:12] Can you help? Thanks a lot. You have chosen, Johnny. I'm sorry to say, an impossible problem. I have tried to make clear coffee uh through distillation.
+
+[38:21] I have tried to make uh it just really has never been done. You can you can't, it's like if you even if you distill coffee, like coffee without the bitterness is just not, it's just not coffee, right? Espress especially like espresso, like you can texture it up by putting uh things into it, but espresso is an emulsion, so it's got oils in it, and that's gonna make e even if you just emulsify a different oil in, it's going to get you know cloudy. You could buy some of the acids that you have in espresso, but you're never gonna get kind of those those bitter notes. I would say, as much as you probably don't want to do it, there's got to be someone.
+
+[38:58] Does anyone make a clear coffee flavored liqueur? I don't know. I mean, most of the coffee flavored liqueurs I know aren't clear, but flavor houses do this, right? On a professional level, but there's no actual natural way that I know of to make coffee clear. That I mean, I just don't have a good answer.
+
+[39:13] Is that all right? It's fine. Yeah. Uh like clear Pepsi. Clear Pepsi.
+
+[39:17] Clear pe they still make that stuff? I don't think so, but it's kind of the same idea that we're looking to do, right? Well, except for like Pepsi's all made with like caramel compounds anyway, and they add caramel color to it. Yeah. Coffee, like you make coffee.
+
+[39:30] The problem is that any separation that gets rid of the color in coffee is also gonna get rid of getting rid of all the color, I'm saying, make it clear, is going to get rid of probably the bitter components, the stuff that make it characteristically coffee. And the the renons of coffee? Yeah. Well, yeah, all of the all of the like the burnt plant compounds. That's what it is.
+
+[39:53] You know what I mean? And so it's like it's hard. John, have you ever had a good clear coffee thing? No, I don't know. I don't think I've ever even had any clear coffee thing.
+
+[40:03] I mean, cold brew can be limpid, i.e., you can see through it, but uh, but it it it still is brown and not, you know. You should just get a flavor thing. Do they make that? Probably. You're uh the problem is is in a in a competition like that, you need to have a good story for the ingredients.
+
+[40:26] Why are we doing these ones first? I didn't see the way it was done. It didn't go that way. That was the okay. All right.
+
+[40:33] All right, all right. Jordan Bunting wrote in. Can people with the video access see Nastasia's vegan face? Yeah. There she is.
+
+[40:41] There I am. Yeah. Uh she's hiding behind sunglasses in some sort of camp hat, and she tries to inch off the screen so that you can't see her, even though the whole point is that you can see her, even though that's what you're paying for. But yes, you will occasionally catch like some of the vegan face and the relish. If you want to see Nastasia being really happy, look to the parts where she's hanging up on the collars, and then you can see what Nastasia looks like when she's super stoked, right?
+
+[41:08] All right. Tyler Chambers wrote in uh have you explored using a pressure cooker or the uh simpleton civilian type, the Instapot for concocting cocktail syrups and fusions and ingredients. Uh, I thought I had a good idea for a quick lime cordial, but the first round came out tasting cooked. Though it was indeed cooked, I was hoping to avoid that flavor. Is there uh such a thing as a pressure cooker that does not use heat?
+
+[41:30] Uh I know I could use an EC Whipper, but I want to do larger batches and ultimately a delicately cooked citrus stock. Well, okay, so there's a couple of things here. When you heat cordial, the reason to heat cordial is to give it a little bit of a cooked flavor because that's the flavor that's stable. Now, you don't need to pressure cook it. In fact, just bringing it up to a simmer is all you need to do, and you don't need to simmer it for that long.
+
+[41:56] So I would try just doing that. That's like standard cordial, and that's the only way to get a stable flavor. If you want to get, if what you mean is is that you want to get the peel flavor into uh the thing and have it be fresh, here's what you do. You peel the citrus uh the day before, you take the citrus peels, but make sure that you don't let the citrus dry out after you peel it, because that's what's gonna happen. But anyway, then you you smash up the peels with uh sugar and you make an what's called an oleo.
+
+[42:24] Then you wash that oleo with the fresh juice, which you can clarify if you want, and then that's gonna give you a lot of the peel notes as well as the uh citrus notes, and you have to titrate exactly how much of the peel you you want in there. That's gonna be fresh, but it's not gonna last. If you want it to last, you gotta bring it up to the simmer, and when you bring it up to the simmer, it's gonna taste somewhat cooked. But I definitely wouldn't pressure cook it because in a pressure cooker, uh, it's gonna go from being like, you know, citrus colored to being extremely brown because you've elevated the temperature even, you know, that extra amount above boiling. Is that a good answer?
+
+[43:00] Yeah. Also, Jack, who's running the chat room right now, says that Sargon found uh clear coffee liqueur. It's rollingriverspirits.com. Rolling River Spirits. Go there.
+
+[43:12] Yeah. Moon River Rock. I don't know if you can use someone else's spirits, but thank you. Uh James McCulloch wrote in, hi, I'd love to suggest a new mini segment, classic wheat night me uh weeknight meals. So it's like classic weed night meal.
+
+[43:25] Well, weeknight. I can't say weeknight. Why am I saying weed night? Classic weeknight meals here. Like that?
+
+[43:30] Yeah, yeah. Uh to the tune of classics in the field, which is I'm used to saying. We're gonna bring classics, by the way. John, when are we getting uh Matt from Kitchen Arts and Letters back on? I believe it's June 15th.
+
+[43:40] All right, so remember, for June 15th, people, get ready to uh ask all your classics in the field questions, because we're gonna have the in the studio, by the way. Yeah, Joey's coming into the studio uh answering all of uh your classics in the field questions. So the idea is classic weeknight meals. Uh James would like to hear what uh enjoyed hearing my story about what I do with baccalau when I need to do a quick meal. What are the go-to recipes we use for feeding the family when you've only got 10 to 40 minutes?
+
+[44:07] Uh thanks and congratulations on the new digs. What do you what do you what do you want to feed the family? Um when you used to you used to be every day you would leave and you'd be like, I gotta get home. I have people in my house in 10 minutes, and then you'll go on the cookie. I think pasta.
+
+[44:20] So this used to be like an ongoing thing. Nastasia would say, Why don't you make pasta tonight? And I would say, I'm not making pasta tonight. And Nastasi would say, Why do you hate pasta? And I would say, I don't hate pasta.
+
+[44:30] Yeah. I would do I would do like sausage and broccoli rob it was easy. You like broccoli rob? Mm-hmm. You like the bitter?
+
+[44:38] Or do you blanch it first? I blanch it first. Yeah, in water? Yeah. What about you, John?
+
+[44:43] What about you? Do you blanch your broccoli rob? Uh no. I just put it in the pan with some olive oil, a little water to steam it through and some red pepper flakes and salt. Yeah.
+
+[44:53] And do are other people like, uh, it's unpalatably bitter? A little bit, I guess. I don't know. I haven't cooked that for anyone in a really long time. But we used to do it at the breastlin, and I was just like, if I can just get away with doing it this way, why would I blanch it?
+
+[45:07] Well, because I think some people are much more the broccoli rob is one of those interesting things where some people are much, much more sensitive to it than others. And so, like, I can eat it just like you're doing it. In fact, I prefer it that way, but then there are people who just can't tolerate it uh unless it's been water blanched first, you know? Joe, you have any feelings on it? Joe, you have any feelings on the broccoli rob?
+
+[45:30] I love broccoli rob. I love anything bitter. Love ridiculous and broccoli rob together, even double the bitterness. Any beverages bitter? I just have the fancy freaking like uh what's it called?
+
+[45:42] Treviso ridicchio one where you like just lightly hit that some gun. I I was ruined. I think I've said this maybe even when when I was here, I was ruined because in the 70s, the Ridicchio was such garbage that I grew up hating it because everyone bought it, but it was just such low quality ridiculous that like that's what I thought ridiculous was. So it took me a long time to learn to appreciate it again. You know what I'm saying?
+
+[46:06] Yeah. So uh going to things that have the word broccoli in it. Here's another problem, I think. The broccolini people buy this thing called broccolini, which looks a little bit like broccoli raw, but isn't it so? They're like, oh, I like that.
+
+[46:16] And then they buy the broccoli rob and they make it the same way, and no. No. No. Uh wait. So back to this.
+
+[46:24] You guys also like a hot pepper on your broccoli rub, right? You can't have a broccoli rob without a little bit of the hot pepper flakes, right? Yeah. I mean, it's sad otherwise. All right.
+
+[46:32] So I'll tell you one of my fast things that is a complete mutilation of a Giuliano Buggiali. Giuliano Buggiali uh recipe. And I told him about it once and he smacked me in the face. So uh he does this recipe where he makes uh what amounts to like a roux, like a bechamel, uh, but instead of he uses a stock instead of you know, like a milk thing. So it's like roux and stock.
+
+[46:56] Uh I think he saute some onion, not garlic. He gets real bent when you use garlic when you're not supposed to. Sautaze the onion uh with flour uh and butter, and then uh stock and then uh steamed asparagus and then put through a food mill because of course he puts it through a food mill, and then he gets all freaked out if you add anything different to it. So by the time I'm done with it, one of my fast things to do was I would just take uh uh a head of broccoli, I would cut off the the very bottom, I'd cut the florets off, and then take the stem. If I had time to saute an onion, I would.
+
+[47:29] Sometimes I would add garlic because I'm not a purist at all, obviously, because I'm not even using asparagus. I'm using broccoli. And then I would just throw stock, like either canned or bullion or whatever, in a pot, then throw in the big stalks, turn it up to a boil, then throw in the uh, you know, a couple minutes later, throw in the florets so they don't get like super overcooked. And then literally in the blender, I would stick some cheese, some egg. I think I just do yolks or a mixture, boom.
+
+[47:57] And then uh you don't need cream, but you can. It's kind of gilding the lily. And then you just put once it's done steaming, you blend the whole thing into a sauce with uh pepper and you correct for salt. That stuff's delicious because it's super creamy. And if you if you want to make a real bechamel, you can, or you can just you use eggs to thicken it like they do with some pasta sauces, which is a lot faster.
+
+[48:16] Uh and uh yeah, yeah, that's uh that's one of my go-to fast meals. Okay, keep going. You know, you know, you don't like it? Good on a creamy, I like do you like thin pastas like creamy pastas? Not really.
+
+[48:29] I think that sauce, because it's so creamy, is good on a thinner pasta, which uh which I kind of like. I don't I see it as a different you you like you don't like them at all, or sometimes you're okay with it. Ooh. Uh I'm okay with it. Rich McDonald.
+
+[48:44] What would you say oom about? Apparently there's a super blood power moon tonight, it said on app on iTunes or something on your thing. What is a super blood power moon? But I guess I gotta go back to Connecticut. Why?
+
+[48:59] We don't have the moon here in New York? You don't see it like rise out of the water. Well, is that what it's gonna do? It's gonna rise out of the water. Sometimes the moon's out in the daytime, but this blood moon comes out of the water, that's how it works.
+
+[49:12] I've seen how where it is right now, and it's gonna tonight it will rise out of the water. Do you know that Booker is very good at remembering like whether it's waxing or waning by which side of the moon has the knot? Yeah. Can you do that? I always forget which one's which one's waxing.
+
+[49:27] It's going away, right? Yeah, but I don't know which I don't know which direction it goes. I can never remember. And then every time Booker's like, Dad, you're an idiot. And I've told you this a million times, but it's just one of those pieces of information that I can't keep in my head.
+
+[49:38] You know what I mean? Anyways. Uh definitely, like if you put me in the middle of the ocean at night, I'm dead. Like I am not finding my way home. Nothing.
+
+[49:51] I think I'm good at that stuff. Oh, yeah? Okay. Please don't try. Also, like, like, I can't tread water.
+
+[49:58] Like, if you put me in water and I try to tread, I corkscrew down. For some reason, like the more I try to stay above the water, if I do nothing, I'm fine. I'm floating. Oh my gosh, we have to do the class here. You have to do it.
+
+[50:11] Remember, you said you would do it once with me. What? My class. Oh, Nastasia's anger class, which is a c like she needs help. No, it's generating anger.
+
+[50:22] That's why you need so and you said you'd do it once, and it's coming to Rock Center. So I think you remember that if like if my internal, you know, my internal anger subsides. When did I say you said I was gonna do it? No, Dave, you promised me some bet we had, and then you have to. No, this you've made this up.
+
+[50:39] You're just trying to make it seem like I'm gonna be a Welcher. If by the way, Joe, we're we're anti Welcher. Yeah. Uh see you just as you know. All right, Rich wrote in.
+
+[50:50] Uh Rich McDonough, uh, mood therapist. Um question. I'm trying to make a sweet almond air, essentially homemade uh orjah diluted uh with almond milk to top a drink. Needs to be light or it gets too sweet. Worked fine the first time using soy lecithin and an aquarium bubbler, but the second time it wasn't anywhere near as stable.
+
+[51:09] Tried a few variations and even added uh half a percent of Xanthan to help it hold. Uh better, but not great. Any suggestions? Needs to be foolproof for service. Well, I mean, the original Moog Reeds uh kind of airs, if you're actually trying to get those kind of bubbled airs like with an aquarium.
+
+[51:23] I'm not sure exactly sure what texture you need in terms of light. Those aquarium bubble air things with the bubblers, those things are usually done with uh egg whites or or with some other things. But if you want like stable, like almost like Guinness head, like uh Sam Mason uh back at WD50 would be F50, uh methylcel F50, whip it up, and then every once in a while maybe he would have to we whip re-whip it during service, but like a little bit of Xanthan with some methylcel F50, and that stuff holds like a demon. And he used to I I've actually tested it, but it's it's not it's light, it's super light, but it's it's dense and light. Does that make sense?
+
+[52:02] Dense and light? It's like a like a like a head of beer. But let me know whether you're the the Moogaritz ones, like I say, egg whites or or things like that with a bubbler, but those are the giant bubbles with a lot of air. And then if it wants more like not shaving cream dense, but like Guinness head dense, try methyl cell F50. I've had better luck with it than I've had with Versawhip, but I've never done it with almond milk.
+
+[52:21] Um I used to do it with passion fruit, that stuff was good. Uh done it with uh orange, real good. Um anyway, let me know. Uh William Sabados wrote in Hey, hey cooking issues crew, it's a pleasure uh to help support you after years of entertaining content. Thanks.
+
+[52:37] I've got a question about my newish Coon Recon pressure cooker. Somewhere along the way, I picked up the notion that Coon Recon made ventless pressure cookers. Well, I mean, I've said that for years, so I mean hope. Yes. Anyway, so by the way.
+
+[52:49] All right. Well, I'm gonna read the question and then we'll get into it, right? I'm gonna try to read the whole question what you think it does. Fine. We don't have a lot of time left.
+
+[52:55] All right. Meaning if you control the temperature properly, you should never have to listen to the hiss of steam escaping the pot. However, my Coon Recon hisses all the time, even if I'm riding in the target pressure as indicated by the red lines between the valve stems. So on a Coon Recon people, what happens is is that as the pressure goes up, there's a s there's like a uh like a plug with a with a shaft and it comes, rises out of the lid. And there's first line is first ring, which is five PSI over pressure, and then it rises up and there's a second ring, and that's the 15 PSI over pressure, and then you can actually make it go up even further, and then it really starts uh hissing.
+
+[53:29] And that's how a Coon Recon works. That's why it's ventless as opposed to like the Fagors or other ones where they actually regulate by the only way you know it's at pressure is if it starts hissing. So you actually wait for it to hiss, or the old what are called jiggler ones where there's like a little weight on top of a on top of a hole, and when you hit the right pressure, it goes chch chch chch and it makes a jiggle and it jiggles back and forth, and they're called jigglers. Uh so okay, so that's that's what we're talking about. Uh I suspect that the hissing is because there are three silicon nubs on the bottom of the silicone seal on the inside of the lid.
+
+[54:04] Uh, was I misinformed about the magical ventless properties of the Coon Recon? Everything seems to work properly, and I use the pot all the time. However, when I hear the hiss, I can't help but dream of a hissless pressure cooking experience. Thank Bill, uh, thanks, Bill in uh Huntsville, Alabama. Okay, Bill, here's the issue.
+
+[54:18] So uh open your pressure cooker and look underneath it, okay? There, the Coon Recon has uh three or four different I I whoa, I can hear myself in a barrel. Uh safety, safety mechanisms. So one is the actual uh seal itself, the silicone seal on the outside, the big one, the ring. Make sure that things clean all the time.
+
+[54:38] It's gonna be a world of hurt if it isn't. You'll notice that in your lid there are little slots cut out. That's a safety mechanism because if it ever goes super over pressure, the uh seal will extrude itself out and vent down the sides, right? So that's safety number one. Uh well, no, that's one of the safeties.
+
+[54:55] The actual steam uh the pressure thing that with the rings on it, if that goes too high, it will vent. That's actually safety number one, right? Now that one shouldn't make noise. If it does, it's leaking. You can try to tighten it uh a little bit.
+
+[55:07] You could take the little silver plate, the hat off the top and tighten that a little bit. Now, also you need to make sure that uh you tighten from the inside the spring mechanism, it's all good. But where you're leaking is a little thing there, it's got uh it's blue, as you say, silicone, and it kind of rattles back and forth a little bit. And what that thing does is it prevents uh uh a vacuum from going one way, but it also is meant to leak a little bit as it comes up to temperature so that it's venting out uh the product, and then only after you reach a certain pressure is it supposed to steal and be quiet. So what you'll hear is you'll hear if it's working properly, you'll hear shh, and then it'll turn off.
+
+[55:51] What you're getting is is you must have gotten some grit or dirt underneath that blue silicone thing, uh, or it's gotten hard from uh age and you can uh replace it, right? Or clean it. Now, here's what you should never do. I'm gonna tell you this: never do this, okay? Uh Piper, Nastasi and I were chilling at the Eldritch Street Lab back when we had the Elder Street Lab.
+
+[56:14] The Coon Recon was making a little bit of noise. So I walked up to it to that little thing that you're talking about from the top, and just took a spoon and was like clack, clack, clack to try to seed it to get it from stopping making the noise. And I hit it so hard that I punched it through the lid. It went into the lid, and then my 15 PSI of stock started shooting straight out of the pot, straight up into the air. It flew.
+
+[56:39] It hit our 10-foot ceilings and then geysered and versa its way all over the thing while we're running around like like like like slaughtering like chickens to the slaughter, getting coated with burning greasy stock. You remember this, Doz? Poor paper. Good times, though. Good times.
+
+[56:56] Anyway. Okay, one more question. Two minutes go. Nicholas uh Scoovitz wrote in, hey folks, really glad you're doing Patreon thing. It's great, uh, it's a great idea.
+
+[57:04] Two questions for the show. Sorry, she might cut you off. No, no, no. First one is about bread. Sorry again.
+
+[57:09] Uh what are the important qualities to look for when evaluating uh wheat for milling uh and final purpose? Protein content is definitely one, but gluten as well. How is a gluten content and quality reported? And do you have any good resources for finding out these values? I have Adam Leonte's book, but living here in Australia, I don't have any access to the varieties he mentions.
+
+[57:26] I have other interesting varieties, but now I failed at making flour water pasta. Uh, don't get started, Stas. I failed at making flour water pasta twice, and I suspect it's because the protein and the gluten content of my wheat isn't where I think it is. But I have no real way of telling. Uh and so and also because what's how do you source something that's hard ingredient?
+
+[57:44] I'm thinking things like, well, I can't get into the sourcing of Neonata because she's gonna kill me. But so we've answered that before. But to your question, what? For whole wheat, whole grain durum, uh, apparently they grow a lot of it in Australia, but he can't get a hold of it. All right, here's the problem when you're when you're milling.
+
+[57:57] First of all, for pasta, everything people tell you about protein is it's not that it's wrong, it's misleading, right? They're the hardness of the wheat is gonna determine its milling properties. But wheats can be very hard and not necessarily have uh that much gluten. They usually go hand in hand, but not always, because the actual uh proteins that are making the wheat hard, which is what the important thing in milling is, are different from the gluten proteins. Also, you can have a lot of gluten proteins, but the glutins are different.
+
+[58:31] So that really what you're worried about when you're milling, and the reason you haven't had any good luck is because you have a lot of damaged starch. So when you're making pasta, uh what you need is to make semolina. Semolina does not have any fines in it, and durum is very hard, so it shatters into these particles. They get rid of the fines, and the semolino, because it has no fines, does not have that much damaged starch. If you have too much damaged starch in uh a flour that's meant for pasta, when you starch absorbs almost no water.
+
+[59:03] This is why if you take uh corn starch and water, right, it gets soupy very, very quickly. If you were to take corn flour and add the same amount of water, it would make a very stiff dough because damaged starch from milling uh absorbs 10 times as much water as undamaged starch does. Also, if you're drying pasta, right, damaged starch uh enzymes will activate it and it'll darken. So if you try to make your own pasta and it's not a nice bright yellow, it's because you have too much damaged starch and the amylase enzymes were reacting with it as it as it as it dried out. Now, uh, so first thing you're gonna want to do is if you're trying to mill your own, is you're gonna try try to get a hold of some uh Durham, some Durham because Durham is not only very hard, so it makes a good semolina, but also it has a lot of gluten, uh glutins in it that allow for it to have that nice hard texture after it's done.
+
+[59:53] However, the glutins that are in Durham are very um, they're not elastic, they don't snap back, right? So they allow you to stretch out, they give good stretch, but they're not super elastic, so it doesn't snap back. So it's very hard to make decent water pasta with regular flour just because one, you have a lot of damaged starch, so you're adding too much water to it to get the right consistency of dough. Uh two, the glutens in those things tend to snap back, and so they don't react well necessarily for the kind of pasta that you would normally think of for uh water pasta. So you have to think about uh your particle size.
+
+[1:00:26] You're gonna have to change up how you sift things. Think about damaged starch. Damaged starch is the unsung uh thing that's going on with a lot of different uh flowers, regardless of the gluten content. So we could talk more about this later. And uh I was gonna talk, but Nastatia says I don't have time.
+
+[1:00:42] I got a new french fry recipe for you guys that I developed for the French fry. And John, when are we doing the French fry uh premiere? You're doing that June 11th, I believe. Alright, so on June 11th, I'm doing the uh fries uh premiere that we they recorded before the pandemic. It's got Harold McGee uh doing some like crazy.
+
+[1:01:02] Well, kind of. He's like on he's on like a floating French fry thing on a on a pool of oil, and then he's discussing the science. He uses the word parallelopi pin. Can we say that I have to be in LA in September? Can we say that maybe we'll do something in September in LA?
+
+[1:01:17] See you in September. We're gonna do some LA September stuff. Yeah. All right. Yeah.
+
+[1:01:23] All right. All right. Yeah. I don't care. Okay.
+
+[1:01:25] Whoa, whoa, whoa, whoa, whoa, whoa, whoa. We're also gonna be re like pro maybe, I guess, releasing a product, and maybe we can dovetail, maybe we can dovetail the by the way, everyone always asks when we're gonna announce the new product that's not the one that we always have. And it's probably September, right? September in that range. We are hoping to stay on screen.
+
+[1:01:44] All right, so I didn't get a chance to tell you about French fries or salmon temperatures, but maybe next time. What? Oh, in studio? Oh, we have a special surprise guest, and longtime listeners will know who it is next week on cooking issues.
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+[0:11] Hello and welcome to Cooking Issues. This is Dave Earl, your host of Cooking Issues coming to you live from News Fan Studios at Rockefeller Center here as usual with Nastasia the Hammer Lopez. How you doing, Stas? Good. Good.
+
+[0:23] Good? Doing well? Yeah? Yeah. Got in the booth.
+
+[0:27] Joe Hazen. How you doing, Joe? I'm doing great. How are you? Yeah, doing well.
+
+[0:31] Hey, I hear you do a decent uh me impression. Really? Yeah. I've I I mean I hear that's what I hear. Can you I like that?
+
+[0:42] I like that. That's like a mix of me and like uh uh like Grover, a cooking monster or something. That's good. Stretching my throat. Appreciate that.
+
+[0:50] And uh we have uh for the last time in a while, actually, and we'll talk about that later. He's not going anywhere permanently, people. We got uh John here, your your favorite customer service representative. How are you doing, John? Doing great, thanks.
+
+[1:02] Good to be back in the studio. Yeah, nice, yeah. Back in New York. And for longtime uh listeners of uh cooking issues, we have special guests in the studio today. And they'll come over and wave into the video feed at some point.
+
+[1:15] Because we right now we're baby steps, right, Stas. Right now we can just have the picture of you and I up, but eventually we'll be able to do this. Anyway, we have Jackie Molecules! How you doing? I'm great.
+
+[1:27] I showed up late today just to pay you back for all the years of you being late. I know it's rough. I people, people, people. For those of you that are on the Patreon, we appreciate it. If you're listening live, you're on the Patreon.
+
+[1:39] I was sitting here, Joe, back me up. I was sitting here in my seat, mic pointed at my at my face at at noon on the dock, correct? You were here. I was here. You were here.
+
+[1:51] Uh was anyone else here? Just me and you. Yeah. Wow. Yeah.
+
+[1:55] How times have changed. Hey, listen, I've always felt whatever. I'm not gonna listen. If you're interested in listening to this uh live, then go and even if not, you need to like join our new RSS feed. Go to uh go to Patreon.com.
+
+[2:11] I'm I'm told that the kids no longer know what a backslash versus a forward slash is. You just say slash. Slash. There's only one. There's only one slash with the hat and Brett's right.
+
+[2:21] Guns and roses. Thank you for picking that up. Yeah. Who is by the way? Apparently, Slash is friends with Buckethead.
+
+[2:29] Huh. No beef there, huh? I don't think there's any Buckethead slash beef now. That's good. For those of you that don't know who Buckethead is, what's wrong with you?
+
+[2:36] How do you not know who Buckethead is? Good question. Right? I mean, like, how do you how do you for the last like what is it, 20 years now? Walk around with a with a with a KFC bucket on your head and like that, like whatever else he's wearing, and not you know, make an impression, right?
+
+[2:53] I have to say, I don't really like any of Buckethead's albums, but I appreciate Buckethead. What about you? Who listens to I don't know. I mean, I know of Buckethead. And you know what?
+
+[3:03] I'll say this. Anytime somebody's played me something from Buckethead, I'm like, you know what? That's pretty good. I mean, but I I don't know who seeks out Buckethead albums. I mean, I I think everyone can agree Buckethead, good musician, great musician.
+
+[3:14] Sure, but I mean, not the stuff when you're like, oh, I need to get some work done. Let's listen to Buckethead. I mean, name one song. I can't. Exactly.
+
+[3:22] But but like, Joe, what about you? What uh what what are your feelings? I can't name a song either. No, but what do you mean like do you have the same general feelings we have about the buckethead? I have no interest in Buckethead.
+
+[3:31] Wow. What about do you but you like fried chicken? Yes, I love fried chicken. All right. Okay, okay.
+
+[3:38] See, for me, I have different categories of music that I like to listen to. Like, I'm like uh I have the the 3 a.m. I'm about to pass out and I still need to do a lot of welding music. That's like ministry, or sometimes like James Brown. You know what I mean?
+
+[3:52] I have the I'm driving and I don't want to get into a car accident music. That's like, I don't know, like James Taylor. I don't know. You know what I mean? Like a different different.
+
+[4:00] Imagine getting into a car accident while listening to James Taylor. Oh my god. Oof. Oh my God. That would be terrible, right?
+
+[4:06] Really melancholic, yeah. Okay, I'm sure Nastasia thinks about this all the time. Do you think about it? I'm guarantee you think about this, and we've never discussed this. Ready?
+
+[4:13] Yeah. All right. I have a feeling that you and I are exactly the same like this. Uh every once in a while I'm listening to a song, and I think about what if something horrible happened to me right now and this song would be ruined forever. Yeah.
+
+[4:27] Yeah, yeah. You think about that, right? Yeah. Uh-huh. All right.
+
+[4:30] By the way, for those of you that are on our Patreon, the call-in number is 917-410-1507. That's 917-410-1507. What do you think? That's a good way to put it. 410 1507?
+
+[4:42] Not 1507. What kind of idiot says that? 1507. 1507. Sounds like uh like a like your first apartment when you when you you got your first apartment.
+
+[4:50] Yeah. How do people find roommates, by the way, nowadays? How does that how does that work? I don't know. Like, let's say if my son needed to find a roommate, how's that work?
+
+[4:57] I don't know. All right. It's gotta be an app for it. Yeah. Oh god.
+
+[5:01] Yeah. Gotta ask for everything now. Yeah. No God. Uh before we get into it, just so you just so you know, uh, we're recording this on the hundredth uh anniversary of the uh Tulsa massacre, which unbelievably, John, I first learned about.
+
+[5:18] I don't know how much you knew about it beforehand, but that was my first time too. What's that? It was only three years ago, right? Yeah. It was only three years ago.
+
+[5:24] Two years ago, maybe two years ago, two or three years ago. Uh, we got a tour uh by uh John Franklin, who's the the grandson of a survivor of the of the of the massacre, and whose father is a famous historian uh at the uh Namac Museum in uh in DC. And I couldn't believe that the my entire life, all of the classes I've ever taken on American history, and there have been plenty, right? Uh I'd never known about it. I'm assuming that kids are taught this now, right?
+
+[5:56] Hopefully. What about you guys? What about the what about the three of you guys? Have you guys heard about this growing up? Did you no?
+
+[6:02] Can you believe that? Yeah. I mean, I can believe it, unfortunately. I mean, but can you believe a an entire neighborhood was fire bombed and no Oh, that I can't believe no. No, no record.
+
+[6:13] Anyway, so uh didn't want to just gloss over that we're recording that today uh uh on that day. Anyways, uh so the other news is uh, like I said, John is not gonna be here for about a month, right, John? Yeah, like three, three and a half weeks. Yeah, so why don't you you want to tell people what you're doing? Yeah, on Monday, I am leaving for Italy.
+
+[6:34] I'm gonna go to Rome for a couple of days, spend a day or two in Naples, and a day or two in Pompeii, and then two weeks in Sicily. Um so if anybody has food recommendations or drink recommendations or things like that, please send them to me. Wait, wait, wait, wait. But you're staying how long in Pompeii? One or two days.
+
+[6:48] Isn't that yeah, Pompeii's like a one and done, isn't it? I think so, yeah. I mean, there's a lot of good food around there, but I mean there are a lot of a lot of good places around Pompeii. But I mean, I mean, you could you go see where the people got incinerated and then you know? Yeah, I don't know.
+
+[7:01] I mean, it's gonna be pretty cool to look at all that, you know, archaeological digs and see what uh what's there. Yeah, Sas, you ever done the Vesuvius? Mm-hmm. What do you think about it? I thought it was fun.
+
+[7:09] Was Pompeii a one and done? Yeah. Yeah. All right. You know what?
+
+[7:12] Like, oh, I'm not gonna get into it. Anyway, so for those of you that don't know John personally, here's a good reason to be nice to John and get to know John personally. Ain't nobody research food for trips like John does. When I told John uh, you know, right before the pandemic, I was like, hey John, uh I'm going to uh I'm going to Belgium. Uh you got any good places?
+
+[7:37] He sent me a 24 page typed manuscript, city by city, category by category, name of place, links, what to get there and what with a very heavy, very heavy uh what's it called? Um well, no, very heavy uh like uh like layered towards food, but also like you know, John's not opposed to a UNESCO World Heritage Site, right? No, yeah, big fan. Yeah, you know, I set up the the tables, you know, and the leftmost column, it's like the day that I'm there, then the next column, it's like the sites I want to see, and then the next column break it down by all the restaurants that are around that site. So like that if I'm around that site and I get a little hungry, there's a couple places right nearby, and then the column next to that I put what deep there.
+
+[8:23] Yeah, but it's like it's like snack, snack lunch, snack, snack dinner. Yep. You know what I mean? So he's like, go here. He's like, you need to go.
+
+[8:30] So it you know, i if you're doing uh Brussels, he's like, you need to go here for the speckaloos and then here for the waffle, and then you need to go here. You're like boop blah blah here for the tiny shrimp. You know about the tiny shrimp, right? Talk about the talk we have we talked about this on here, John? About the about your you you having to rake up the tiny shrimp.
+
+[8:46] Go give me some tiny shrimp. Yeah, so they're called Covet Gris. Um, and speaking of UNESCO recognized things, fishing for them is a UNESCO like recognized and tangible cultural heritage practice. So in the on the Belgian seaside near Ostande and the Han, um, just you know, right across from the UK, you can see it from from one side to the other. But they take these big, I think they're Clydesdale horses, and they essentially like rake through the shallow waters for these little tiny gray shrimp that are in there.
+
+[9:14] And so as a kid, when I'd go visit my grandmother, we would do, you know, my brother, sister and I, we would uh go out there with our little nets and kind of go through it by hand and bring them back to our grandmother. She would peel them for what seemed like forever. I mean, these things were tiny, maybe the you know, a little bit longer than a fingernail. Um, so yeah, my grandma was shelling away, and then we'd cook them, toss them in mayo, and then put them uh in a hollowed out tomato essentially. Yeah, the the uh the the problem area there is the tomato, right?
+
+[9:44] I mean, I had it, shrimp was great, all that tomato was complete garbage. You know what I mean? Because they're putting it into a tomato in like when was I there? February or something like that. And you know, just saying that but it that that's the thing.
+
+[10:00] Like I I told you guys about Booker, didn't I? Did I tell you guys about Booker and Tomatoes? No. So my son Booker eats so much tuna that he's gonna go full like Jeremy Piven, like, you know, Mercury poisoning. Yeah, for those of you that don't know, Jeremy Piven, who I think is, you know, a good actor, I enjoy him, but like a well known kind of a butthead, right?
+
+[10:21] And like went total like loon boons on somebody and blamed it on the excessive amount of bluefin tuna sushi that he was eating and that he got mercury poisoning. Now, if there's ever a way to say that you're an a-hole, it's that you eat so much bluefin that you got mercury poison right there. Right there, you're like, hey, uh, well, I mean, I'm saying I'm an a-hole. You know what I mean? Doubling down on it.
+
+[10:41] Oh, yeah, yeah, triple even. That's like so hardcore, right? So anyway, so like that was the argument. So I get worried because Booker, you know, who's like, he's six foot like two now. He literally weighs a hundred and like twenty-eight pounds.
+
+[10:57] He's like a stick figure. You know what I'm saying? He's like uh, he's like uh like what that character from Nightmare Before Christmas. He's like a head and like a long body. You know what I mean?
+
+[11:07] Uh he needs the sewing skills, though. He needs the sewing skills. Doesn't skill and Jack have good. Oh, he hires someone. Oh, that's that's Sally, right?
+
+[11:14] Sally's got the sewing skills. So what does he do? Sings and dances. I don't know. Oh, that's a good skill.
+
+[11:18] It is. It's a good skill. Anyway, so he was eating like two, three cans of tuna a day. And I was like, Booker, first of all, you don't have enough body mass to be eating like top chain predator bioaccumulators. And that was all he was eating, was just like mercury on mercury on mercury.
+
+[11:34] So so much so that I have to buy him. How is he affording all of this? Well, what okay, Nastasia? Let's get your amazing parenting skills on record. So I should starve my child?
+
+[11:47] No, no, if you're not going to be able to do it. Okay, no, no, what about getting poisoning? I like how is he getting all of this stuff? I don't know if you know this. Tuna fish isn't that expensive.
+
+[11:54] And we have these things in New York City called supermarkets. So he buys it, okay. Anyways, so it's like he's eating like two, three cans. I find him in the trash because he's terrible at hiding things. So I had to like to try to not have too much poisoning, I had to go get him uh the mercury, like the low mercury tuna, which they test each can of mercury uh for mercury.
+
+[12:15] But you know how they get low mercury tuna, don't you? No, yeah, they kill young tuna, right? So it's actually like not a good idea. Like the low mercury tuna, it's like I'm kind of damaging the earth to save my son's brain, right? Which I I guess is a win.
+
+[12:31] I guess. If you have to pick one. So you know separate separate story, separate story. So he basically he he says I'm a grizzly bear and he only eats fish products, right? So uh I was for the book.
+
+[12:45] I was doing some salmon, I was shooting some salmon for the book, right? And so in the house, I had a piece of salmon that I was cooking, and I had a fully cured side of salmon, right? Fully cured side of salmon, and then another side of salmon I was curing. And when I went away for the weekend, he didn't come with us, gone. Gone, gone.
+
+[13:06] He ate an entire side of salmon in one day. And that's in addition to the tuna and stuff he said. But how do I get out of that? Oh, so he was buying tuna fish sandwiches from Subway. By the way, and we have discussed this.
+
+[13:19] Booker knows every menu at every Subway restaurant on Earth. Because what he does, one of his hobbies is he looks on the website and tries to find the most expensive online subway sandwiches he can get anywhere, and also the cheapest. So he found once in some place in Brooklyn some like set of things you could like click that has a uh a glitch whereby the sandwich was free. He once found a glitch where he could buy a Metro North ticket for uh eight thousand dollars. Metro North is our local commuter rail.
+
+[13:52] The most you can spend is probably 30, 40. He he found an $8,000 glitch. He finds all the glitches, so he'll find the most expensive subway sandwich, which I think was somewhere in Europe. He found an incredibly expensive Subway sandwich, and he'll find the cheapest Sunway sandwiches. He says he might want to work there from his experience working with you, Nastasi.
+
+[14:09] He wants to go back to the side. I told you what the problem would be. Yeah, yeah, the cleaning. Anyways, so like he he won't put mayonnaise or anything on a sandwich. So this is why sandwiches are terrible for him, because they're they're they're dry.
+
+[14:21] So he decided he likes tuna fish salad. Won't eat chick, we'll eat chicken, won't eat chicken salad, we'll eat tuna fish salad. Why? Only God knows. But he wouldn't put any vegetables on the tuna fish salad, on sandwiches.
+
+[14:32] So I finally convinced him. This is where the story was coming from. I finally convinced him to get like lettuce and tomato on the uh on the on the subway sandwich. He was like, oh, it's good actually. It's good.
+
+[14:43] It adds crunch. And I was like, oh, good, great. So then when he was making sandwiches at home, I bought him decent tomatoes, right? So I slice it and he's like, Dad, these aren't, these tomatoes are not good for sandwiches. They're they're wet.
+
+[14:56] And I'm like, what do you mean? He's like, I want the Subway style tomatoes. Like they have to be kind of crunchy and dry. They should like a tomato should be dry. Like, why is this one so bright red and wet?
+
+[15:10] I was like, well, that saves you money. I guess, but I'm not gonna, I'm not gonna buy those styrofoam tomatoes and have them in my house. Stas got money on the mine today. Money on the mine. How so you're affording that tuna fish?
+
+[15:27] Anyway. By the way, also uh to go back to where this came from, to finish uh John's story about tiny shrimp. John now has the story, the song Tiny Shrimp Superstar going on in my head to the tune of Jesus Christ Superstar. And uh, just gonna leave you there. You can sing it in your own head.
+
+[15:42] So, okay, so John. Yep. Aside from the tiny shrimp, what have you racked up so far? I know you haven't fully finished your research yet, but you said you've done some of the stuff for uh some of the places you're going, so why don't you hook us up? Yeah, so in Rome is where I've done most of my research so far, because that's where I'm gonna leave on Monday night and then get there uh Tuesday morning and don't want to miss a second of everything I can eat.
+
+[16:05] So the one thing that I'm really looking forward to eating is the fried artichokes. How do you say it, Dave? Uh uh Cartofi ala juda. Uh Judah, that's right. Yeah.
+
+[16:13] Yeah. It's it's the season, right? So you're hitting it right at the right time. Yep. You ever had that in season sauce?
+
+[16:18] Yeah, I thought it was late April, though. Doesn't it extend? It's like it's like uh it's like weeks. No. I'll probably still have fit to it.
+
+[16:26] Did you like it? Yeah. Crunchy and smash? Yeah, yeah. Yeah.
+
+[16:29] Really good. Yeah. Uh they have a bunch of different car trophy things, so that's just the famous one that's over here, right? Yeah. Yeah.
+
+[16:35] Yeah. Anyway. Okay. Uh, what else you got? What else are you gonna eat over there?
+
+[16:38] You are you gonna do the coffee stuff? You're gonna do all the famous Roman coffee stuff. I wasn't planning it. I was gonna try and do a bunch of gelato though, because I feel like that will also be the season. Yeah, you know the secret of uh Italian gelato, right?
+
+[16:48] No. Stabilizer. Whatever. It tastes good. I'm for it.
+
+[16:52] Yeah. I'm not against it. Yeah. I like some dense, stabilized stuff. That's my whole life is dense and stabilized.
+
+[16:57] Well, kind of stabilized, kind of not. Um, what else? You're not gonna do any of the, you're not gonna go see the famous, like uh, what's the famous one again, Stas? Cafe San Stacchio. Oh, I don't know.
+
+[17:06] There's a famous, I think it's Cafe San Stacchio, where they do some little, they do some little like weird secret McGillakudi in the in on the thing. So when you go to order it, they have like a blind, you can't see the actual barista. And it's it's there's two famous ones. I forget which is the one that does this. And they they do something funky with the milk or something like this, and and you don't get like a straight, even they're straight, like espresso, they do a little something, something to it.
+
+[17:33] And I was like, Can't you just give me a normal espresso and let me watch you make it? They're like, no. I'm like, okay, whatever. Uh, when you're here. And there, I think that's also the place.
+
+[17:41] I could be wrong because I haven't researched it in advance today. Like I should have. They're the ones that uh wood fire their roasters, and they have that weird, like yellow container. Anyway, so you should check that stuff out. What else are you gonna eat?
+
+[17:53] Uh wanna go check out the markets, the mercatoon fale, hopefully I'm pronouncing that properly, and the nuevo mercato testacio. Uh they both sound like really cool kind of open air markets and see what all kind of produce and meats and fish are being sold, and then obviously as much pasta as my body can handle. Oh, yeah. How much how much pasta can your body handle? Pretty solid amount.
+
+[18:12] So I'm gonna um, you know, I'll let you know when I come back how much uh what the what the limit is, yeah, how many plates a day. All right. Okay. Uh wait, but you're not going north all. You're going from Rome and going south, right?
+
+[18:21] Yep. Yep, exactly. Huh. If I if I was going right now, I would before most of the tourists, because I think like like they're open for business, but I think like they haven't, it's not fully full yet, right? They just opened like two weeks ago, even.
+
+[18:34] Yeah. Oh my god. If I could go there right now, I would immediately go to uh the gardens. I would check out the uh Villa d'Este and the Villa Lante and Bo Marzo, which is like crazy in the forest, like messed up sculptures out of rocks of like soldiers getting crushed by freaking elephants and giant mouths ready to eat you. It's a crazy place.
+
+[18:58] Yeah, it's crazy. And ain't nobody going to Bo Marzo. A lot of people go to Tivoli to see the the Villa Desta, because it's amazing. Uh, and a lot of people go to Banya to see the the Villa Lante. Uh I like gardens.
+
+[19:12] Anyway, so like, but Bo Marzo, which is a cemented garden in the in the forest, nobody goes to it. And it's watched over. So this crazy violent, like not really, well, in 95, which is the last time I was there, it wasn't really well maintained. Like a lot was cracked open, it was kind of like really rustic. It hadn't been like fully touristified yet.
+
+[19:32] Was it when you visited, was it fully touristified, or was it still rustic? It's still kind of, yeah, it was rustic. But the town where it is, Bomarzo, is like built on like this like piece of rock coming out of the ground. It's like and then and then on the on the top of it is this like kind of village made of rock where the Orsini, which were the kind of enforcers, you know what I mean? Like the Cardinals Enforcer family, was like living on the top of this rock.
+
+[19:57] So it's just like one big you know what I mean? It's good. It's super cool. Yeah, yeah. And then he's going down to uh wait, Joe.
+
+[20:05] Aren't you uh aren't you part Sicilian? Yes, Sicilian. He's uh he's ending his trip in Sicily, but he hasn't done the research yet. Do you have anything for him down there? I was over in the Aetna area.
+
+[20:17] Never been to Palermo. I was in the southeast corner. I went to go see my my mother's home in Pozzalo. And um I loved Sierracuse. Phenomenal.
+
+[20:29] Oh, yeah? Yes. Oh, never, I mean, I've never been. It's an underground spring fed city, and uh you can go out to the spring that's in the ocean. It's that sounds sick.
+
+[20:39] Yeah, I want that. It's beautiful. I want that. I've never been south of Rome. And the blood oranges are phenomenal.
+
+[20:45] Yeah. I've never visited uh my stepfather's uh ancestral uh area, which is kind of a pathetic. I wanted to go back with him. He's never he's never he's my again. My stepfather loves COVID.
+
+[20:57] This is like he there's nothing he enjoys more than not having to see anybody ever. It's just unfortunate for my mom. So like he's holed up right now on Cape Cod. All he's doing, drinking wine and fishing for stripers. You got two modes.
+
+[21:11] Well, three things. He sleeps, fishes for stripers, drinks wine. Those are the three things. Sounds great. Yeah.
+
+[21:14] Yeah. He gave he gave up cigars for the COVID because of all the potential lung problems people are having with it. So that was the that was he used to have four things. Now he has three things. When you say stripers, it's like white bass, right?
+
+[21:30] The stripe bass, yeah, yeah. Big ones. So like he's uh he's a surf caster. He doesn't like uh he doesn't like going on boats. So I wanted to shoot one for the book, so now he's like uh he's he's gonna get me some.
+
+[21:39] We'll do some full, we'll do some full stripers. Um I forget, I don't know what the limit is this year. It changes year to year what the length of striper you need for the surf casting to keep them. Uh he hasn't gotten that many blues. It used to be that like he prefers like stripers, I think, just because when you fish for bluefish, like they bite through the leader so much that you have to run steel leaders on them.
+
+[22:02] And I just don't think he likes having that kind of kid around. And he focuses mainly on, he focuses mainly on stripers. So like his main enemies on earth are besides other people, right? Seals. Seals.
+
+[22:16] He freaking hates seals because this you're it used to be, I'm not advocating shooting seals, but it used to be that you would get a on the Cape, you would Cape Cod, that is, you would get a bounty for every seal that you kill, right? You'd wow. Yeah, you get a bounty for it. Because the fishermen are like, no, we don't want these seals. Now, because obviously you're not allowed to kill the seals anymore, a seal will go up, take a fish off your line and laugh in your face.
+
+[22:43] And you're not allowed to like, you didn't do anything. You're just there dealing with it. But you know who is allowed to kill seals? Sharks. Great white sharks.
+
+[22:53] You are correct, Nastasia. Ding for the lady who lives on the water. And it's like, so the great white shark attacks in the Outer Cape have gone like, I mean, going through the roof means like, you know, two a year as opposed to none. But it's like everyone's worried about the great white sharks now because of the uh because there's so many friggin' seals. Someone had to pick up the slack.
+
+[23:13] Well, I mean, for all I know, seals are the tastiest damn thing. I don't oh, actually, that's not true. I do have seal recipes. You should get to some questions from our Patreon people. Uh, all right.
+
+[23:23] All right. So we have anything else, uh, John on the trip. Before we go, we got to talk about the Connecticut product that you brought that we're all gonna taste. Oh, yeah, I brought the Connecticut style hot dog relish. Yeah, yeah, yeah.
+
+[23:33] Well, we'll we'll we'll we'll talk about it. We'll talk about it. Uh all right. Okay, so we're we're to encourage people to join our Patreon. Well, it's it is what it what they get.
+
+[23:46] Well, they get to listen live, but we're gonna make it their question first. Questions first, yeah. Is that what we say? It's like sky priority. Oh, you know?
+
+[23:53] Is that deltas? Yeah. Yeah. What do you get now? You can't even Nastas and I were saying, one person gets their teeth knocked out.
+
+[24:01] Now none of us can drink on a plane anymore. You know what I'm saying? When I was a kid, I wrote a song about this. Uh, there was a guy, I forget his name. He is, of course, he was a finance guy.
+
+[24:13] No offense, finance people. And he got liquored up to get on the airplane, got on the airplane. This is like, you know, decades ago. Got on the airplane, requested more liquor. Flight attendant was like, No, you've had enough.
+
+[24:32] Why don't you just go to your seat? First class, obviously, finance guy. Jumps up on the drink cart, drops trowel, and poops. Oof. And so we wrote a song about him called Drink Cart Crapper, which I have a recording of somewhere.
+
+[24:50] And the choruses seemed like a good idea at the time. Seemed like a good idea at the time. And then what was he thinking? He had been drinking. Yeah, drink our crapper.
+
+[25:01] Yeah, drink our crapper. Wow. Yeah. So anyway, so back then they weren't like, oh, one guy takes a crap on a drink cart. Uh, you know, so now no one can drink on a plane anymore.
+
+[25:13] They said, oh, guy takes a uh crap on a drink cart, guy's not allowed to fly anymore. Which seems to me to be a more reasonable response. Yeah. Because some of us, I don't know if you know this, some of us get afraid on airplanes, and we don't necessarily want to take like hardcore, like, like, like, uh, like mind-altering stuff. We just want to take the edge off of the fact of it's either that or rip the seats apart with our with our with our fingernails, right, Stas?
+
+[25:37] You and I are bad for the city. Oh my god. Really both of you, huh? Don't ever fly next to Nastasia because I used to take um benzodiazepines to fly. And I did it until when my when my wife was pregnant, I once took, I think I told this on air, I took two flights in one day.
+
+[25:54] And I took it on the way there, and I took it on the way back because I didn't understand like the biological half-life of these things. So I showed up at the Lamas class completely drugged out, to the extent that like the teacher was asking my, you know, my wife, hey, are you okay? Do I need to call somebody? Blah, blah, blah. I was watching the the video of the of the birth.
+
+[26:18] I'm like, this is boring. Uh like I'm I'm tired. You know what I mean? I was it was a nightmare. So anyway, so I tried to, I we I was able to successfully wean myself off so I can fly without doing anything now, right?
+
+[26:29] However, it's nice to have a little something to take that edge off, right, Stas? Yeah, yeah. Yeah. Yeah. Yeah.
+
+[26:35] Yeah. Anyway. Yeah. Okay, questions. We have 30 minutes.
+
+[26:40] All right. One more thing. One more thing. Do you know the story about the picture of my wife? Probably.
+
+[26:45] So for the for the people that have for the people that have video. So when I first went to visit my uh in-laws family in uh we weren't married yet in Arizona, they uh I was 23 or 22. They had the pictures of the, you know, the kids. My wife is one of three sisters out there. And I took a picture of my wife from junior high, and I kept it in my wallet for years.
+
+[27:12] And when anyone asked to see a picture of my wife, I would be like, here's my wife. And I would show the picture from junior high. And Jen got so mad at me that she took it and threw it away. And then she came across the same photo in at her parents' house. And now that you know, we're 50, she's like, you can show people the junior high photo.
+
+[27:33] So there it is. My wife. Yeah, yeah. But that's only for those of you that are paying for the video fee. All right.
+
+[27:41] Wow. That's it. Strong, right? Look at that. That's some serious perm on that, right?
+
+[27:46] She's got that whole, like, you know, this is back when we were all listening to Eddie Van Halen. Valerie Bertinelli was like the top of the top. You know what I mean? So yeah, yeah. Oh my god.
+
+[27:56] How's that for Patreon access? Yeah, if you don't become a member now, I don't know what'll do it. You're never gonna get to see Jen's awesome like pink and blue dunkie blouse. What is that? Blouse.
+
+[28:09] Blouse. You you guys don't know about the dunkie sandwich? That's when someone that wears the double denim double double denim? Dungy sandwich. Yeah.
+
+[28:16] My laugh. Anyway, so like uh yeah, little little bonus for the people. Uh Nicholas Scuvis wrote in, hey folks, glad you're doing the Patreon thing. Uh it's a great idea. Now, we answered some of his questions last week, right?
+
+[28:30] Because the questions were about flour and but specifically, John thinks I did not answer, well, he thinks I didn't answer the sourcing. So so Nicholas wanted to know about sourcing. How do you source? And I have to say, if you wanna source products, right, uh you have to get really crazy about it. You have to get really jazzed about it.
+
+[28:52] You know what I mean? It's like, I remember when I was a kid, I really wanted a sword. And when I was a kid, all you had was the yellow pages, right? With there was no internet, there was no nothing. There was the yellow pages, and there was like walking around New York City.
+
+[29:06] So you just had to sit there and think about different categories of people that might sell swords. And just keep calling everyone in the phone book that was in that category and then asking them whether they knew someone that sold some. I was like, you don't sell swords. Do you know who does sell swords? Wow, yeah.
+
+[29:22] You know what I mean? And that's how you would like, and you you would eventually find it. Yeah. But the same thing holds true a little bit for the internet, right? So, like, and it's all about who you get on the phone.
+
+[29:32] You can't be afraid to pick up the phone and call somebody. You know what I'm saying? So it's like, here, I know you're in Australia. Uh, don't get nostalgia started. But like who are you?
+
+[29:42] Hey, but like uh, so like the I don't know how it works there, but here we're very fortunate that there are a bunch of companies that cater to people at home who wanna do stuff that's normally big player stuff. So like they'll they'll buy 50-pound sacks of wheat, take them down to like a couple of pounds to let you try, or they'll buy like a whole lot of uh green coffee, or they'll buy a whole lot of cacao nibs and then bundle them down for you to. So I'm sure there's somebody in Australia who's doing the same thing. Uh it's just a question of like just literally it's like keep noodling around until you find it and like, yeah, it's had to run down a bunch of rabbit holes. And for me, actually, actually, remember what I always say?
+
+[30:24] It's not a rabbit hole, it's a rat's nest. Gross. Uh, but like uh the point is is that for me, half the fun is kind of burrowing down. Like, so for Nastasia, right? What I like, what what I like to give her that I think gives her joy is trying to get a hold of some random person.
+
+[30:40] Like that's what she's good at, right? Or that because you enjoy it. Right? For me, like finding some random product, Nastasia doesn't care so much about that. So she leaves that to me.
+
+[30:50] Like the time that we had to go find uh uh Sturgeon spinal cord. Yeah. And we're like, where are you gonna find Sturgeon's? Like, where do we got a lot of Russians? You know what I mean?
+
+[31:00] And so we would like, we literally like went to a neighborhood where there were a lot of Russians, and we would go into all the stores and be like, spinal cord. Spinal cord. You know what I mean? Yeah, that was one of our first things. Yeah, true.
+
+[31:12] We eventually got some. Mm-hmm. Yeah. Because eventually someone's like, eh, sure, fine, spinal cord. You know what I mean?
+
+[31:17] Mm-hmm. Anyway. I'll also chime in. I think, you know, if you're Nicholas, if there's a good restaurant that you like that makes the good pasta or something like that, just call them up and ask to speak to the kitchen. You know, like a lot of chefs' cooks don't mind sharing information.
+
+[31:29] That's not proprietary. They want people to cook good food, so no harm in asking. And also, this is a great point, John. This is an excellent point. You have given a good service, and I don't have to say, this is the same kind of service he gives as a customer service representative, by the way.
+
+[31:39] Thank you. Yeah. But don't expect fast answering for the next month because he's going to be in Italy getting stories to tell you. They don't care. What do you mean they don't care?
+
+[31:44] They care if the healer responsible on customer service. But I'm the yeah, I'm gonna field, I'm gonna field the customer service questions. Oh, geez. Listen, you better pray you don't have a problem with your booker and tax problem probably for the next month. You better pray.
+
+[31:59] Uh unless you're a Patreon. Yeah, yeah, yeah, yeah, yeah. Even so, even so. Come on. Uh so uh the other thing you can do at a lot of places, uh like small bakeries and whatnot, they realize that you're not gonna take their business away, that you just wanna try it once or twice.
+
+[32:14] They might even sell you some. You know what I mean? Like, you know, take a pound of this, who cares? You know what I mean? They'll they'll they'll sell it to you.
+
+[32:20] I mean, don't abuse that though. Like, so like if you go to someone and someone's nice to you, don't abuse it. Like I used to with the the scrap yard that I used to go to in New Haven, where I would get all my stuff for sculptures, and eventually the guy's like, kid, I shouldn't even let you on the yard. What are you doing? Why are you talking to me?
+
+[32:36] Just buy this stuff and get out. I was like, okay, okay, okay. You know what I mean? Mm-hmm. Yeah, just because you can get the Durham from them doesn't mean you can ask them to start ordering you like dried steaks and all that other kind of stuff.
+
+[32:45] Yeah, and it doesn't mean that you can get dorm every day. Yeah. Yeah. Anyway. Anyway.
+
+[32:50] So back to the important qualities to look for when evaluating a wheat. Uh I think I said a little bit about this before, but it was at the very end. So I'm gonna get a little bit more uh into depth, or as Nastasia says, a little bit more into Snoozville. A lot of the problems with specifications on flour. And if you read Adam Leonte's book, which you said you did, there's a lot of really confusing specifications for for flour.
+
+[33:13] And there's also uh a huge difference between whole wheat flour, fresh whole wheat flour, and and white flour. Uh and so the things you have to worry about are this. One, uh, the harder the wheat, regardless of its gluten content, regardless of the ability of the proteins in it to form a good gluten network, the harder the wheat when you mill it, the more damaged starch you will have in it, and therefore the more uh the stiffer a dough will be at a certain water content, right? Now that is super important. And in fact, like that's the damaged starch, right, is the overlooked thing that most people uh aren't thinking about in their flowers, right?
+
+[33:57] So a soft wheat has very little damaged starch. So if you're milling a soft wheat and you're gonna try to use it in a recipe, it you either have to add a lot less liquid or you have to hit it with a little xanthan to absorb up uh the extra water. And the reason is is that broken starch absorbs 10 times more water than uh unbroken starch does. And if you need to see uh this in action, just take wheat starch, which is wet milled and unbroken, and add the same amount of water to that as you do to a flour, where a portion, so in a hard flour, maybe it's like 18, 19% of the starch is damaged starch broken, and just see the difference in how much water it absorbs. So there's just a different level of moisture holding between damaged starch.
+
+[34:46] So that's hugely important. And the other thing with freshly milled wheat is the enzymes are so much more active. So all of these people who are doing these like dough with their AP flowers and with their bread flours, where they're letting it sit for like two and three days, like the enzymes in whole wheat are so active, which is what the falling number was that Adam Leonte talks about in his book. They're so active that the dough goes slack because the enzymes will just eat all the broken starch and like make the dough slack. So those are the two things to look for.
+
+[35:15] All right. So whether you have a specific protein content, get a high protein content if you want to do bread. Uh do yourself a huge favor if you're milling your own wheat and get you some soft wheat, because that's the kind of stuff that is really a game changer. Get the soft wheat, get a little xanthan for when you if you're doing like cakes with soft wheat, because you're not gonna have the water holding capacity of a bleached uh cake flour. All right.
+
+[35:40] So I would get some soft, get some hard, then get some like specialty wheats that are good for specific tasks, like get some Sonora White if you can get the US stuff to learn why the flour tortilla was developed, because the flour tortilla was developed around a specific um product that specific product because it has a high protein content, so it's got good bite, but low uh elasticity, the same way dorum does, so it doesn't snap back when you're making tortillas. Anyway, so is that sufficiently answered, John? Yep. Covered, smothered? Covered, smothered, good.
+
+[36:10] All right. Ooh. From David Steinberg, hey gang, I made uh pasta a la herbe from a bugiali on pasta. Uh I don't own this book, uh, David, so but I was able to find uh the recipe and and look at it. So who we're talking about is uh Giuliano Buggiali.
+
+[36:29] We've done him on Classics in the Field in the past. Of course, that's an old RSS feed so gay, you know. Oh, tap by the archives. For those for those of you that don't know, before I finish this question, I think I can say, Jack said, so Jackie Molecules is gonna take an ongoing role going forward in cooking issues. I'm back.
+
+[36:46] Jack is back. Yes, the molecules is back in. Well, he's not literally back in town. He's back in town today, but he's gonna be living in LA. But I do live in LA, yeah.
+
+[36:54] Yeah. I mean, he's gonna continue to live in LA. Maybe. Maybe, you know, see how long it lasts. But I'm here.
+
+[37:00] Yeah? Yeah, I'm here, back in the squad. What's your favorite ex-New Yorker LA song? Is it more Randy Newman, more Neil Diamond? My favorite ex-New Yorker LA song.
+
+[37:10] That is what? Um, it's got to either be the Neil Diamond song. So LA's fine. Sunshines most of the time, the feeling is laid back. Oh, okay.
+
+[37:19] I see what you're doing here. Right. Yeah. Palm trees grow, rents are low. But sometimes you keep thinking about finding your way back.
+
+[37:27] That's pretty perfect. Yeah. That's Neil. Right? Whereas Randy Newman is just like, I love LA.
+
+[37:33] Right. I love it. You know what I mean? So which are you? I'm somewhere in the middle of those two.
+
+[37:39] Yeah? I think I'm more towards Neil. More more Neil? Yeah. Yeah.
+
+[37:42] So anyway, uh, yeah, I'm I'm I'm I'm here helping out. Um, you know, overseeing some of the Patreon stuff. Nice. And you're uh you're handling the chat room and Nastasi's handing the today non-existing calls. That's right.
+
+[37:55] Nice. They got scared off by her last time. Oh man, she's brutal. I love it. Yeah.
+
+[37:59] It's kind of good though. It's like people can kind of sense what it's really like. Like it's like Nastasia is not like this is not a role, Nastasia. This is just what's her. Just her.
+
+[38:07] Just her. Well, I mean, I want the radio show to move along. It's not a personal phone call with you. You know. You gotta pay a lot for that.
+
+[38:14] I was very forgiving back in the old days. Yeah, you do not want a personal phone call with me, by the way. Yeah, they do. No. Anyway.
+
+[38:21] Hey gang, I made pasta a la herbe from a bujali on pasta. Uh, and Bujali said to shell a pound of pea. So, first of all, uh, and soak in cold water with a teaspoon of flour, then drain and cook the peas with other vegetables in a little stock. Like a chicken stock or something. Uh, basically making a uh pasta primavera.
+
+[38:43] Any idea what's going on with this teaspoon of flour? Best and keep up the excellent work, David. So, David, uh first of all, you should know Bujali was all about reading old recipes and then not changing them at all. And then having a big smile on his face while he called you Satan for messing with recipes. At the end of this recipe is classic Bujali.
+
+[39:06] So Bujali is Bujali is um uh oh my god, his name just went out of my head. Primo and second uh from uh big night. Oh, I don't know. Shalub, Tony Shalou. He is Tony Shalou from uh Big Night, right?
+
+[39:22] Or was he dead now. But like he was that guy. So like at the end of the recipe, it says, please add no cheese. You know what I mean? Add no cheese to this recipe.
+
+[39:34] Anyway, so that's very like bujali of him. But he got this recipe from a like Renaissance Florentine recipe. And if you know anything about like that area and and the food, like peas, like fresh peas are a big deal, right? Which goes to show that he's not like buy peas, he's like get fresh peas and shell them, right? Now I wasn't, I don't speak Italian, so I couldn't look it up.
+
+[40:00] Uh I couldn't find any information, uh any modern information on um soaking a fresh. Some people have so some peas are are taken, um they're dried a little bit, or they're allowed to, I would say mature in the pod, right? And so they're a little dry, and even after you shell them out of the pod, they need to be soaked a little bit to pick up on the stuff, or they're semi-dried, like uh, but but I'm pretty sure that Bujali is talking about fresh, like young peas, like the ones that you make the rice and peas with. You like that stuff, Sus? Yeah.
+
+[40:33] With the ham and the Yeah, it's good, right? Anyway. Uh so I'm pretty sure with the stock and the ham. I'm pretty sure that's what he's talking about here. Uh so I couldn't think of any reason to soak them because they don't need any extra moisture.
+
+[40:45] Here's the one thing I was thinking of. See what you got what you guys think. Okay. Maybe, because it's an old, old recipe, they're worried about uh bugs. So like you uh this is just a speculation.
+
+[40:57] There used to be, you know, you would get things and there'd be all kinds of weevils and bugs in them. And I know that um peas, especially when you're planting seeds, they would try to figure out ways to make sure that you weren't getting one with so maybe it's like some like old tale, like the way that you remember how when you were a kid when you got clams, you put the cornmeal in the water to get rid of the sand, even though it doesn't work. Am I the only one that was taught this? I was not taught that. I wasn't taught that I thought.
+
+[41:21] Anyway, so like maybe it's I don't know, some weird, like it's not just my family, but it used to be told that you get the clams, you put them in the in the in the water with cornmeal, and they would spit up the sand. It's a lie. It doesn't work. It's a lie, it doesn't work. I'm just saying, but that's what we were taught.
+
+[41:36] But that was the reason. So what I'm guessing here is maybe the flour is there because it's rinsed off, right? So it's and nothing is there's no there's no thing in the flower that could talk to the pea. So what what uh you know uh in the absence of information, what I am getting is that some Renaissance Florentine person was like, I'm gonna coax at the bug out of the pea with the flour. You know what I mean?
+
+[41:57] That's what I'm getting. That's my mind. I like that. Hidden context of all these old recipes, right? There's there's always something.
+
+[42:02] Always something, yeah. No one ever doesn't look stuff wasn't free. So no one ever did anything for no reason. There was a reason. We just don't know what it is.
+
+[42:10] Maybe misguided, maybe completely unnecessary, but right could could be mean m most things totally wrong, right? But there was a reason. Well, it's funny you say that about the bugs because that's not the only incident instance where I've heard about bugs and Italian food. They say that also with Sambuca, when you're pouring out the drink, you're supposed to put the three espresso beans in, which is very Italian to save for the Trinity, but not the locals. The locals believe that the coffee beans are there to distract the bugs from getting into your drink because the bugs notice there's already three other bugs inside, they don't want to go in.
+
+[42:48] So awesome. I don't know if I believe it, but it's a good story. I love that gel. I like that a lot. That is good information.
+
+[42:56] My uh have you have you guys the maggot cheese is up north, right? Have you guys ever tried that? No, I thought it was in uh Sardinia. Sardinia. Maybe a couple people do the maggot cheese.
+
+[43:06] My my uh my stepfather's father, the butcher, he had the maggot cheese, or he didn't have it. He was there and saw the people soaking up the maggots with the bread and eating it. I don't know. I mean, like, I want to say I would do it, but I don't know. What about you guys?
+
+[43:18] I don't know. No, no, no. No maggots for me. No maggots? I do for me.
+
+[43:22] You do it? Yeah, why not? Would you enjoy it? Or would it be the kind of thing where you're like into your mouth? I mean, I also ate the fermented shark in Iceland, so I'm that wasn't so bad though.
+
+[43:31] Oh, come on. Yes, it was. Oh, that was nothing compared to the surstroming, dude. That the surströming, the Swedish surströming. I put that into my mouth and I was actively pushing my entire gut back into my body.
+
+[43:44] I was like, getting it down. And I might have the same mental problem. It's like, it's like, uh, you know, I'm sure it's delicious. I don't want to eat dog. I would have a tough time eating dogs.
+
+[43:54] Right, right. You know what I mean? Right, right. And yes, it's hypocritical because I eat animals that are as smart and friendly as dog uh as dogs, but what can I say? Uh I'm not saying that I'm logically consistent all the time.
+
+[44:07] At least I hope I know when I'm not. Let's get to some more questions. Yeah. Uh all right. There's another bug thing though.
+
+[44:13] There's another bug thing. So you had the three bugs. Oh, my favorite bar, uh, the Holland Bar, I'm sure it's different now, but when I used to go like 20 years ago, every drink was garnished with fruit flies. Yeah. Did it say it on the menu?
+
+[44:28] It didn't. It was a no-charge situation. And I told you guys, like literally when I when I went there, my favorite taqueria in the in the 30s, uh, you know, on 9th Avenue over there at the time, because it was all it was all sweatshops. And so there was some decent, you know, for New York, decent like taqueras. We like from the other everyone was from Puebla, all the people who ran it from Puebla.
+
+[44:46] And a friend of mine came in from LA, or from uh he's in Oakland now. Anyway, so like he came in and he was like, and he got the postole, and it was full of bugs, going back to bugs, full of bugs. Uh, you know, the dry, dry goods are stored and bugs get into them, you know. And he goes, uh to the guy, he goes, Hey, this is full of weevils. And the guy's like, literally, it's so strong.
+
+[45:09] No judge. And that was it. Of course, it wasn't with that accent because they were both speaking to each other in Spanish. But you know what I mean? It's like, anyway, I mean, how strong is that?
+
+[45:18] That's awesome. No charge. Not no charge for the food, no extra. Like, right, right. He didn't take back the money that my buddy had already paid.
+
+[45:26] Yeah. That place, you ever um you ever do the the telecoyos, like the really big kind of triangular fried masa stuff with the stuff on top? They're good. But they would make them, and with that place was always hit or miss because they wouldn't, they would nuke reheat their stuff. And if you ever nuke reheat starch and you get the edges wrong and it dries out and you have that like hyper chew.
+
+[45:46] You ever done that? No. You ever none of you have ever nuked bread and had the one section turned into like a rubber ball? Yep, yep, yep. Weird, right?
+
+[45:54] Gross. Super weird. I hate that so much. Uh Devin Patel wrote in. Hey, I want to ask about peeling citrus.
+
+[46:01] My peeler usually grabs a lot of pith, which uh, you know, the technical word for the pith is the albedo. Oh the albedo. And the uh colored part is called the a flavito, flavido. Wow. Yeah.
+
+[46:14] Which you obviously, if you could choose one, you want the flavido and not the albedo, right? Totally. But whenever I hear the word albedo, I think Lyle Alzedo. Okay. Who for those of you, you know, who are young, Lyle Alzedo was like a football player, like well-known kind of like also like actor, like, you know, big rough and tumble guy, and one of the first people to he died really early from cancer, and he blamed the steroids before he died.
+
+[46:43] Oh, really? Yeah, Lyle Alzado. Old school. Uh, I wanted to ask about peeling citrus. My peeler usually grabs a lot of pith.
+
+[46:50] Is there a peeler that cuts closer than others? Uh now I have that song, fudge. Closer to the bone, sweeter is the meat. Last slice of Virginia ham. It's the best that you can eat, Sas.
+
+[47:01] Don't talk about my baby. She's slender, but she's sweet. You know the song? No, but you should answer questions. Uh, or is some bitterness from the pith a good thing in a drink?
+
+[47:10] This may look like two questions, but it's not. He's afraid of you stuff. I know, yes. The answer is this. Uh, some people that you can get peelers that have different bites, right?
+
+[47:20] In general, like uh, you know, I use the coon Recon wise, and there are peelers with a lower bite, but the problem is really that that's a good number. Like there are, I have a peeler that's way more, has way more of a bite, and I wouldn't want to do that. Um, but you can't have a like a one size fits all peeler because also all the citrus are different. So, like if you're peeling a lot of citrus, you'll notice that some citrus has a softer uh rind on it, and it can get pulped if the if the bite's not big enough on the on the peeler. But here's the other thing is that uh some people will peel the citrus, right, then flip it and take a knife and take the albedo, the Lyle albedo off of the back of the peel, so that you have just a like a waffer thin, uh just you know, colored peel.
+
+[48:06] And I do that sometimes when I'm candying. But in a drink, and here's the secret, Devin. Here's what here's what you know, maybe no one's telling you is if you don't have that pith that white to back up the Flavito, when you squeeze it, there's not enough bending force to get the oil to come out properly. So if you want to get a good oil expression on your twist, you need to have a decent pith backbone so that it goes hubouj when you when you for those of you that are looking at the video, huh boosh, and like the the uh the the mist of oil is coming out of it. And if you don't get that mist, there's no point in putting the twist on.
+
+[48:45] It really, yeah. I mean, if you could listen real close, if you were up to the book. I've mic'd it up, but that's that's accurate. Just like that. From Tent, uh question regarding shelf stability of fat wash spirits.
+
+[48:57] Planning to make the Benton's bourbon for home use. So this is uh, you know, uh, I don't know all the people who worked on it, but like Don Lee, I think John Deragon worked on it. And the the way the Bentons, so Alan Benton uh from Tennessee makes uh Tennessee, yeah, makes uh he makes ham, makes country ham uh makes the smokiest bacon I've ever tasted in my life so it's like it's smoky so smoky that you're like if you're eating it just as a bacon you're like that's a lot of smoke you know what I mean but like if you're cooking with it then money right so it's like it's a lot of people's favorite like bacon high-end restaurant cook it's not cheap it's not like you're like you know it's not like you're putting it into your into your sauces by the way Stas what are you thought what are your thoughts on using uh American bacon and pasta sauces yeah you already because it tastes good even though it's not right it tastes good right I'm glad I'm glad to hear you say that yeah me too uh anywho so uh what would happen is is that at Sambar uh back in the day they would were ripping through uh Benton's bacon tearing through it and they would save the fat as they do and so PDT where Don and John were they would take the fat and they would fat wash uh bourbon with the Benton's bacon fat because it's so smoky. So you get a lot of flavor transfer. And I guess what the reason I'm bringing this section up is please don't try to use a fat that doesn't have good flavor a lot of flavor because then what's the point, right?
+
+[50:29] That's why the Bentons is that's why it's Bentons and not some other bacon. Another little tidbit is that if you have overcooked your bacon and it's like I I'm pretty sure when they were doing the the the they were cutting it like kind of big almost lardone and rendering it and so the fat was still high quality. If you're doing slices in a pan at high heat and you've broken the fat down and it smells and tastes nasty, guess what your liquor's gonna taste? Nasty. Nasty.
+
+[50:55] Nasty. So if if it's gone rancid, if there's been a lot of oxygen touching it, it's going to go rancid. That's gonna be your problem. Now, to your specific question. I'm planning to make it.
+
+[51:04] Some sources say it can be kept indefinitely. These sources are correct. Uh I mean, there might be some oxidative changes over time, but uh others say only a few days in the fridge due to botulism risk. What has been your experience? I do not see how on God's green earth you're gonna get a botulism risk by taking something that's at least 40 proof, adding it to an anhydrous, which is uh it's this is not hydra, the bad, the bad people.
+
+[51:33] What who what what what universe has hydra the bad people in? I don't know. Is that Marvel or DC? I can't remember. Anyway, anhydrous means no water, right?
+
+[51:42] So you're using a rendered fat with no water, right? And then you're adding uh 40, at least 40 proof liquor to it, and then you're removing the fat. So there ain't no way that botulism is gonna grow. Your main problem is again, uh oxidative rancidity, which ain't gonna kill you, but it's gonna make it taste bad, right? So, and also you're removing the fat.
+
+[52:07] So, where are you gonna get botulism from? Where are you gonna get botulism from, Sus? Out of nowhere. Out of nowhere? I mean, I said nowhere.
+
+[52:15] Oh, nowhere. I like it out of nowhere. I like that. Wouldn't it be amazing if like if they jumped out of the bottom, botulism? Surprise.
+
+[52:23] Surprise! Botulism. Marvel, by the way, Captain America. Oh, Cat's in America. I haven't watched the new stuff now that they killed them off or whatever.
+
+[52:31] I don't know. I don't know anything about it. Same. Yeah. Uh all right.
+
+[52:35] So now, now we're answering the questions that are not how much time do we have left? We have right there. What? So that's exact exactly the amount of time I have remaining? Do you remember in uh Wizard of Oz when the Wicked Witch of the West, who by all accounts was a really nice lady.
+
+[52:51] Yeah. Yeah, all accounts, really nice lady. Uh, she ended up doing the uh Maxwell House commercials as well in the 70s. So it's the same person, Wicked Witch of the West, Maxwell House commercial. So uh anytime someone like points to a timer that goes down, I in my head, what I see is the Wicked Witch of the West turning that hourglass over and saying, that's how much longer you have to be alive.
+
+[53:14] And it isn't long, Terry. It isn't long. And then she leaves. Do you ever have that in your head? That's how you feel right now, huh?
+
+[53:21] Well, I just that's that's what goes in my head. Yeah. It isn't long, it isn't long, and then she leaves. Because, you know, if you can you picture this? She tries to get the slippers and she can't, right?
+
+[53:32] And then when she gets it, and then she's like, when she's there with the hourglass, she's like, this has to be done delicately. Remember? And then she yeah, she's great, but what's the scariest thing in the Wizard of Oz, Nastasia? Monkeys. Those freaking monkeys.
+
+[53:45] Those freaking monkeys. And where I used to sleep when I was a kid when I was watching that, I uh my room was in the attic, and we would also get those freaking paper wasps. And so, like, and it was around the yeah, I would get the paper wasps and the monkeys. They're not the same time of year because because uh what's it called? Wizard of Oz was a Thanksgiving thing back before we had VCRs and all this.
+
+[54:08] Yeah, Wizard of Oz was Thanksgiving and paper wasp was more of a summer thing. But that window was a year-round source of terror for me because it was either a paper wasp was gonna come out of that sucker, you know what I'm saying? Or or it was gonna be one of those freaking flying monkeys, you know? Yes. That was the scariest part.
+
+[54:25] In retrospect, don't put your only child in the attic by themselves as their room because especially if you have a carpenter ant problem. That's the other thing. It's like the ground wasn't safe because there was a carpenter ant problem. The window definitely wasn't safe. You know what I mean?
+
+[54:42] Mm-hmm. And then with, you know, throw the monkeys into the mix. It's all over. It's all over. Uh yeah.
+
+[54:49] All right. Patrick McKay wrote in. Hey, uh, now this is not that it's not a question about carbonation. Okay. You alright?
+
+[54:57] Looking at it. Are you triggered? It was a leak, yeah. You're okay with the term leak? No, it's fine, but fine, just to get through it.
+
+[55:04] I set up a CO2 rig to carbonate cocktails based on the instructions and liquid intelligence. Everything has worked really well and quietly for a few months up until recently. Now, every time I pressurize uh a bottle, uh, the tapright regulator makes a loud honking squealing sound for about a second that is loud enough to wake up my partner in the other room. Have tried and made sure all the connections are tight and there doesn't seem to be any leaks. Looked around online and can't find anything on how to fix this.
+
+[55:30] Any advice? Uh also love the classes on Gush. I'm looking forward to the rest of them. Well, thanks. Uh for those of you that go on uh my Instagram and you can see the classes on Gush, et cetera, et cetera, where you can get more of this if you actually want it.
+
+[55:40] And we we should do classes and fun stuff. We should do some fun stuff on Patreon for our Patreon people. Yeah. Yeah. Uh again, if you want stuff on the Patreon, let us know.
+
+[55:50] Let us know. We're here for you. Anyway, so um I'm trying to figure out. So you say for what it what what do you say, about a second? So a lot of times what will happen is you'll you'll you'll turn it on.
+
+[56:03] There's a there's a primary that's at like 800 PSI, and then they're pressurizing the diaphragm and the safeties. So a lot of times it'll go, like that. And that's okay, right? But you don't want to because if it if like all the stuff is taking too long to seat, you might eventually get a leak. So that the there are kind of two places you can leak.
+
+[56:32] The safety can leak in the back. I've had that happen to me, but then you would have a whistling sound, right? All the time, right? You can hear it leaking. Uh the other problem is sometimes the diaphragm, the diaphragm can go bad in several ways.
+
+[56:43] Like sometimes you can get some leaks, usually out of the front, sometimes out of the front where the the knob is. Uh, but also it can leak in a way that it can leak in a rather frightening way where the pressure just keeps building up. So like the pressure will like will go and just spike itself. And that's frightening. Um, but the good news is is all this stuff can be uh rebuilt.
+
+[57:04] So you can go on uh the on the web and look up the tap right regulator and you can see the um the parts. You can buy a diaphragm rebuild uh and see if if that's the problem. But in general, like if you uh the longer the line you have, that line has to come up to pressure, right? So it what's happening is is that you're putting um 800 psi into the primary, and then it has to pressurize the secondary side of it all to the pressure you've chosen, and that the flow rate is generally pretty low. So it's gonna take the amount of time you're gonna that it takes to fully pressurize the the other side of your system, you're gonna hear that noise.
+
+[57:41] So is that good enough? Yes, and we should what? No, well, one one one won't, because I got my two LA people, ready? All right, John Robert Chandler wrote in. Hey, uh, any Los Angeles recommendations.
+
+[57:55] I've never been to the West Coast and don't know anybody out there. Any spots to hit? Thanks in advance. All right, all right, uh West Coast people. Go.
+
+[58:02] No, I don't have anything. What? What the hell? I don't know. What food food recommendations?
+
+[58:07] What neighborhood? LA is so sprawled out. It's kind of hard to say. Um I like the Thai food in LA. Um, Jitlada's cool and love to eat Thai and night market, of course.
+
+[58:18] We've done events at night market. Yeah, they're great people. Good wine over there. Gras makes a good pizza. It's called gra.
+
+[58:25] Uh-huh. Like bra, like gra. G-R-A. Um. You had their pizza stuff?
+
+[58:30] No. No? No. What do you have when you're on lockdown? Kencho.
+
+[58:34] You got food. No, I cooked mostly. Ken Show is uh is a good little isakaya spot up in the hills. Ken show. Like Kencho.
+
+[58:42] Yeah. What about before the lockdown? We like Trios Donuts. Yeah, trios donuts. If you go to Trios Donuts, get the machete donut, right?
+
+[58:48] Uh juice uh we go. Uh what's your favorite treehood note? Mostly cooked. What's your favorite treehood? You should go to, I don't know.
+
+[58:56] I had the vegan one. Uh why? I don't know. I was hungover and really angry. Um for the party?
+
+[59:02] Yeah. Uh we go to the farmer's market and cook. That's kind of what I do too. So that's a recommendation. Go to the Santa Monica freak and farmers market.
+
+[59:12] That's a good idea. That is a good idea. So you've just given advice that is like super helpful. If you're not, if you've never been to the West Coast before, and you live here on the East Coast, and you're like, my farmer's market, blah blah blah, then go to the Santa Monica farmers market. What days is it?
+
+[59:27] I think Wednesday and Saturday. I believe that's both the good days. They're both good days, right? There's no, yeah. It's like if you come to New York, everybody knows the Saturday market's good.
+
+[59:36] The Saturday market's the best. The Monday, Monday, and Wednesday, Friday, okay, Saturday, the best one, right? Yeah. Yeah. And then you can contact me uh at Jack Insley.
+
+[59:45] I'll have better ideas when I have time to think. Uh Jack. Yeah. That's all the time. Hold on, hold up.
+
+[59:52] Before we go, uh you don't ever listen to interviews that Nastasi and I have done about this radio program, right? No. Okay. Good. You don't.
+
+[1:00:03] Because we've completely reintegrated. We may or may not have mentioned that you guys. It was we said it was we. It was we. You brought it up.
+
+[1:00:14] We may or may not have mentioned that you guys didn't want to do the jello wrestling in the kitty pool of Merlot. Why do we have to say this on air? You're just saying, I'm saying it got worse, Jack. Oh God. I was kidding around.
+
+[1:00:28] If this is a way to drive up Patreon subscribers, then keep the bit going. But otherwise. I just want you to know. It could be right here. Like we I mean, it could not be, but how do you know, Jack?
+
+[1:00:41] Really? I mean, Joe has some sway, dude. Okay. I mean Jesus. The music in this whole structure.
+
+[1:00:48] This whole McGillo. Yeah. And I'm looking, I'm staring across the way at some fabulously. What if it was just like I'm staring at a wine shop? I'm literally people right now.
+
+[1:00:58] If you ever come fishbowl us here at Rock Center, right? Uh fish bowling means looking at us while we're talking and not saying anything and like making us nervous, which is like what people used to like to do at Robertus. They just look at us like we are fish in a tank, which I guess we are. I'm looking at, what is that? That's uh that's a how much is that?
+
+[1:01:14] That's a $2,000, a $2,000 double magnum or something, but I can't read what it is. I'll I'll wrestle in a pool of that. Really? If you if you if you get the good stuff. Oh.
+
+[1:01:24] The good stuff kids go for it. But you're you would be fine wrestling in it and like drinking or like chomping on. Of course I don't want to do any of this. Come on. I think.
+
+[1:01:34] All right. Well. All right, Josh, I'll get to your KitchenAid stuff uh next week. And traveling boy, I'll get to your uh your thermal mix questions next week. Uh and uh Jackie Molecules.
+
+[1:01:46] You're gonna be back in uh California next week. I'll be back next week, but I'll be popping in here every now and then. All right. So but he's he's running the chat room. So if you guys are on the Patreon and running the chat room, you're talking to the original, the real, the Jackie Molecules, right?
+
+[1:02:01] And we got Joe here. We got we're like, like, look, we're giving you so much. Two talented engineers. We got Nastasia hanging up on people if they call. Like, what is not to want to listen to live people?
+
+[1:02:14] And you know what? Let's do this. This should be something we do. Sorry, but really quick. Everybody that's subscribed today should get a nice little shout out, right?
+
+[1:02:20] So we got Jeff, we got Brandon Byrd. We got Ooh, Brandon Bird, Tad, and we got Jacob Pope. These are the new Patreon subscribers today. So thanks to them, we should we should be shouting out more of these subscribers. Oh, yeah, we used to do that back in the day.
+
+[1:02:33] Yeah. When people like donated to Heritage and whatnot, we would shout. Yeah, we're gonna do it again. Shout out to you guys. Shout out to you guys.
+
+[1:02:38] We appreciate it. We appreciate your support. Don't forget to tell us what you want. And as always, uh, this episode will go free on Friday because we're not about holding back on information. We just also don't want to starve.
+
+[1:02:50] Am I right? Yeah. All right. Cooking issues. Apple back.
+
+[1:03:11] Apple battery.
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