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+[0:00] This episode is brought to you by Progressive Insurance. Do you ever think about switching insurance companies to see if you could save some cash? Progressive makes it easy to see if you could save when you bundle your home and auto policies. Try it at progressive.com. Progressive Casualty Insurance Company and Affiliates.
+
+[0:16] Potential savings will vary, not available in all states. Summer's supposed to be the easy season. So why are so many people quietly Googling a therapist between summer Fridays? Because more daylight doesn't fix the hard stuff. Sometimes it just turns the volume up.
+
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+[0:50] The therapist you want takes your insurance on Grow. Grow accepts over 125 insurance plans. Sessions average $21 with insurance, and some pay as little as $0, depending on their plan. Visit Grow Therapy.com slash Acast today to get started. That's Grow Therapy.com slash Acast.
+
+[1:11] Grow Therapy.com slash ACast. Availability and coverage vary by state and insurance plan. Pop quiz. What's in your kids' lunchbox? At Whole Foods Market, they've already done the studying.
+
+[1:24] Over 300 food ingredients are banned from their shelves. No hydronated fats in the peanut butter, and no high fructose corn syrup in the cookies. And for sandwiches, there are no synthetic nitrates or nitrites in any of their deli meat. So you can pack lunchboxes with peace of mind. Get back to school ready at Whole Foods Market.
+
+[1:58] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan Rockefeller Center, New York City News Stand Studios. Got John here. How are you doing? Doing great things.
+
+[2:08] Yeah, got Joe Hazen rocking the panels. What's up? Hi, hi, hi, hi. Welcome. Yeah, I got uh Nastasia the Hammer Lopez and Jackie Molecules.
+
+[2:16] Nestas are you back in Los Angeles yet or no? No, I have another event tomorrow. Okay. Uh so I guess she's in San Francisco and uh Jack's in uh Los Angeles. How are you guys doing?
+
+[2:29] Yeah, good. Yeah, yeah. And uh got uh Quinn in the upper left-hand corner. How you doing? I'm good.
+
+[2:37] Good. So I'll start out this week. I just got back last night, like midnight thirty from Los Angeles. Did uh an event with uh bartender uh Han Suk Cho, who came on the show. Uh or you might remember her as look, she's a flute, like she's a classical flute composer, but she was like, listen, flute's not actually my favorite instrument.
+
+[2:56] It just so happens that like I got tagged for writing this flute instrument. She like wrote other kinds of music. Uh and um at uh Mora Hero Restaurant, which is uh Michelin starred Chef uh Morihiro Sushi Place on Gaffle in landed, had a delicious uh Omakase meal there, uh, and then uh did the pop-up the next day where we did the drinks of good hospitality with uh Han and her husband Kyle, who both work at the restaurant. She's a beverage director, so that was fun. And also fun to see the West Coast, not you, Quinn, because you're not on the coast, you're cracked off and on the island, but uh the lower west coast uh cooking issues crowd, because uh Monsieur Le Molecule and Nastasia and the poll cat, Aaron Polski, who's also been on the show came out.
+
+[3:38] So yeah, that's what I was doing this week. Uh what do you guys got? Just work. Oh, me, me, mr. Me.
+
+[3:48] What I was doing was work too, man. But I had something to say about it. Yeah. Plus also Han uh decided that we were gonna make a melon drink together. Anyone that like knows me personally knows I love melon.
+
+[4:00] Oh, I gotta hate melon so much. And it cantaloupe, which I'm not sure which one I hate more, cantaloupe or honeydew, because they both taste a lot like melon. Like watermelon, like it. You know what I mean? Yeah.
+
+[4:13] And uh I'll tell a quick funny story about because the idea was to try to see whether I could work on her, even though honestly the flavor combo was entirely her idea. I just, you know, we worked on the specs together. Um it was clarified cantaloupe, this fancy sugar cube cantaloupe from Weisner Farms, I want to say. Is that right, Stas? Do you know them out in LA?
+
+[4:35] No. No. So uh why why and so she had an interesting thing. Apparently, if you just blend cantaloupe and freeze it solid, right? There's enough pectin in the cantaloupe for it to form a raft on freeze thaw.
+
+[4:47] So she did a self-free-staw clarification of the cantaloupe. Uh, and it was very cantaloupe-y, and then Soler's and uh, which is a gentian flavor. So for those of you who don't know what gens like, the more common ingredient, I guess, is Sue's, but it has a very specific kind of dusty like dust, like like dirt, like dust. In a good way, note. Uh, and so that, and then uh a little coke Americano.
+
+[5:12] So those two house alpins products, and Ford's gin, because Ford's, you know, uh, you know, worked with us on the liquor for that project, uh, as a stirred drink. I can't remember whether we hit it with poly D and pre-chilled it, right? So pre-chilled it and stirred. And I added a little bit of champagne acid because otherwise it was intolerable to me. And I wanted this is where it gets, this is the important part.
+
+[5:31] So then I added more acid and I liked it better, but everyone else who likes melon were like, now it doesn't taste as much like melon. So I was like, Exactly. That's why it's a better drink. But uh we dialed it back to what the other people said. So you gotta know that this moral is know your own proclivities that like making it better for you isn't it making it better for everybody.
+
+[5:52] You know what I mean? All right, what uh what what are you what are you fools got? Nothing. I know Quinn's got I know Quinn's locked and loaded, ready to go. Oh yeah, I'm I'm I'm waiting, you know.
+
+[6:05] I like to give everyone else a shot. Listen, Radio Air hates silence. Unless you've just insulted somebody and like everyone's just sitting there with their jaws open, like taking in the massive insult that you just doled out to somebody. Radio hates silence. That's all.
+
+[6:21] Joe, back me up on this. Radio hates silence. Am I right? True. Yeah.
+
+[6:26] Yeah. Because they can't see you, they can't see like the boredom, the disdain, the hatred in your eyes over the air because we're not on their cameras unless you're watching the video feed on Patreon and then you can see it. So John, why don't you tell them why they might want to do that? Go to patreon.com slash cooking issues, whereas Dave just said, uh, you can get access to the live feed and video recordings of the show. Um we got all different membership levels for you to check out.
+
+[6:51] We get discount, you guys get discounts with our sponsors and friends of the show. Um and yeah, a whole bunch of other great things. So check it out. Patreon.com slash cooking issues. Yeah, and also access to all of my data, which is now live only for Patreon members.
+
+[7:05] So it's getting better every day because I'm working on on it. So the the actual backend calculation on some of the recipe side software doesn't work yet, and you can't enter your own ingredients yet. But you know, I'm working on it piece by piece, and until it's totally done and ready to rock and roll, probably with the launch of the new book or so. It's going to be just for our Patreon people. So you're the only people who can go to it, and you also get the ability to call in live too.
+
+[7:28] 917-410-1507. That's 917-410-1507. All right, Quinn, back to your week in review. Yeah, uh, let's see. This is the previous week, but I didn't talk about it.
+
+[7:43] I got another uh British Columbia produced example of a Parmesan style cheese. And it was actually pretty good. Okay. It had a good uh I would say it tastes sort of like a cross between farm, an Italian farm, and like a nice aged gruyere. So it's a bit different, but that's very different.
+
+[8:13] Is it can you slice can you slice it without it shattering? I.e. it's like a gruyere, or does it break and you use a knife and you break off pieces of it? It's got like shattered crystals and like a that kind of a crumb like uh like a parmigiano. Is it more like a grano or more like a mountain cheese?
+
+[8:31] See Griera mountain cheese. I would Parmigiano Grana. We got a quarter of a small wheel. I would say there's a bit of a gradient in the texture from the edge to the middle. So you can get a clean slice, but toward the edge, it's a little more crystalline.
+
+[8:54] So would you consider it a dual paste cheese like Castelmagno? Okay, I don't know if the contrast is that extreme, but like it it it does slice decently clean, but it also grates sort of nice and fine and dry. So it works well in all the applications I've used it so far. And when you say small wheel, that's another indication. So now you're pushing both.
+
+[9:23] I mean, smaller than a Gruyere wheel. I mean Parmesan's a huge wheel. Parmigiano is a huge meaning you can't you can't make a mini Parmigiano. There's no bell small. Yeah, go ahead.
+
+[9:34] Imagine if they if they created tiny parmigianos in in in in wax like to eat them, like the baby bells, baby bell parmigiano, all of Italy would just would just instantly keel over dead. Yep. It's a crime, it's a crime, it's a criminal. No, it's it's only it's a it's a pretty big wheel, but it's obviously much smaller than a traditional uh parm wheel. I see, I see.
+
+[9:59] Uh all right. Wait, wait, so wait, how do we get to this? So you're just talking about the cheese? What do you what do you use it for? What do you use it for?
+
+[10:07] Um favorite dish of price. I made a riff on pasta allazona. So that's like the sort of amalgamation of all of the uh classic Roman styles of pasta. So there's tomato there is tomato, there's guacali, there's cheese, and there's a little bit of uh ground meat as well. Well, is this a pecorino or a cow cheese?
+
+[10:34] This is a cow cheese. Okay. Okay. Is it a riff? And how did it taste on its own?
+
+[10:41] One of the problems people have, especially like on you know, this side of the water when they're making uh granas style things and then they age them for a long time, is they add too much um lipase enzyme to it, and so it gets kind of a bitterness from uh fat breakdown stuff. Uh I guess sometimes protein. Like it's if it's over enzymed, like some of these cheeses can take on a bitter note when they get very aged. It was it bitter at all. No, I I I almost would have wanted it more bitter, but I've gotten an alpine cheese from a different producer previously that I thought was quite um grown up adino flavor, like a little bit of bitterness, but not too much.
+
+[11:25] So it was good. All right. Nice. All right. Any one of the lower, anyone of the Los Angeles slash currently San Francisco uh people got anything.
+
+[11:33] Did you see McGee in your travels or you haven't had time, Stas? I think she had to hop off. Already? She said nothing. Nothing.
+
+[11:45] Emergency. Um, I mean, I also was at the more hero uh. Whenever I say whenever you say emergency, you know what I go to first? Because the only real emergency is that you need to like use the restroom. Like what uh what else is gonna happen?
+
+[11:58] You're not at home. You can't go home and fix whatever happened. You know what I'm saying? Like the only real emergency that can happen when you're in a hotel room, is that you need to use the restroom or the building's on fire. Because you can't go do anything.
+
+[12:12] You know what I'm saying? Or am I wrong? I'm sure there are other emergencies, but that's where my head jumps first. Because that could be emergency. True.
+
+[12:20] You know what I'm saying? Yeah. It certainly certainly could, yeah. Yeah, yeah. Yeah.
+
+[12:24] Uh by the way, especially in these days. Speak speaking in America. Yeah, yeah. Right. Speaking of uh uh speaking of uh bathrooms though, I did maintain my my record.
+
+[12:34] I'm um even though I'm getting old, I can still do New York to Los Angeles, window seat, no restroom breaks. So look at you. And fully hydrating myself. Uh uh, because my wife, ever since I got my kidney stone, and and my son, Booker, whenever he looks at me, he's like, You got a kidney stone because you don't drink water, dad. It's because I insult him for drinking flat water, which I've labeled filth in my house because I think flat water is garbage.
+
+[13:00] So he's like, I didn't get a kidney stone, dad, and you did because you don't hydrate. So I have to drink on the plane. I have to offer, I have to drink liquids every time they offer it. Or I or I see my my son and my wife in my head, and I still don't use that restroom, baby. Yeah, dude.
+
+[13:17] Still got it. Now, if I ever fly to Asia again, we'll see if I can do that 12 hour that 12 hour no restroom. No, that's too much. Come on. Listen, who else here on window if you take if you take a window seat and you have to get up a lot, you've made an error.
+
+[13:37] If you take the window seat, you have to get up and you keep the window closed when there's turbulence. No. The reason I want the window seat isn't because I hate getting up for you when you need to use the restroom, although I do hate that. It's also that if there's turbulence, I like to look out the window. You know what I mean?
+
+[13:55] Yeah. Well, then you should get a window seat if you want that. Yeah, but you can't always get a window seat. Some other turd has taken the window seat from you. Well, what?
+
+[14:05] Sometimes they want to sleep. I hate window seats. Really? I always like an aisle because I like to push up the handle. Oh, have that one side free?
+
+[14:14] Yeah, that side is it's a secret. People don't know about that little latch on the bottom. Yeah. Yeah. Here's another thing for you, people.
+
+[14:20] The middle seat person owns both armrests on either side of them. They do. Yeah, I guess. That's a hot take. Where are they gonna go, dude?
+
+[14:31] Like I can lean against the window. Joke got his handle. He can like go out unless the cart's coming by, he can like sling a little bit into the aisle. Where's that middle freak gonna go? You know what I mean?
+
+[14:41] Yeah. You know? So I'm not saying they can put their elbow over into your space, but I'm saying they can put an elbow on either or both of those armrests. It's just true. Yeah, I don't know.
+
+[15:07] You know what I mean? Yes. Yeah. That's why uh if people still read magazines, right? I I I've said this on the air many times.
+
+[15:15] I wanted to invent middle seat magazine. It's like only the middle seat can get it. And you would read it. Like remember, what was the one that they used to, all the the airlines used to have that people used to read uh I forget the name of it. Airlines used to have magazines that you could read.
+
+[15:28] You know what I mean? But I wanted one just for the middle seat, special discounts. And then anytime, anytime the uh, you know, someone in the window or the aisle tried to read it, the flight attendant would be like, sorry, sir. Sorry, sir, middle seat only, like that. You know how they do with the trade tables and stuff?
+
+[15:42] Anyway, that's my dream. But it's over now because no one reads magazines. It's dead. It's dead technology. By the way, has anyone ever actually had the charger in an airplane work?
+
+[15:53] Yes. Really? Yeah. It never works for me. It's like a vestigial thing.
+
+[15:57] It's like six sign of USB. You know what I'm saying? And why is it that you can have your individual seat like TV screens be dead? Everyone else's works, and yours is frozen and they can't unfreeze it. That has happened to me.
+
+[16:11] That is the worst. But how is that? Oh, that's when you gotta get uh some compensation for that. At least get some sky miles back. Yeah, but like why don't they have like an ind- you know how like like our phones when they croak, there's like you can shut it off and reset it.
+
+[16:24] Why don't they have like a little little thing you push on, you can just reboot just yours? You know what I mean? Dumb. Dumb. Dumb.
+
+[16:33] Good question. Yeah, life's life's small, tiny, miniaturized indignities. But again, that's my new year's resolution is to have more and more of these tiny indignities. You know what I mean? Just have them stack up.
+
+[16:46] Uh all right. Uh fuel it fuels your fire, babe. Right. Right, right, right. Without without friction, what are we?
+
+[16:54] Happy? Who wants that? You know what I'm saying? Everyone, like I think we talked about this a couple of weeks ago, but like everyone's worried that like the the internet and all this like social crap, everything is removing all the friction in our lives and all the AI. Who the hell feels like there's no friction in their life?
+
+[17:12] You know what I'm saying? Yeah, great question. Like it's taken away some friction, maybe, and maybe added some other friction, but who feels like they're like gliding like like like butter across a skillet in this place? You know what I'm saying? Yeah.
+
+[17:25] Doesn't make any sense. Uh people just need to choose their their call us if you feel that way. Yeah, call us if you feel like you know what. We want to hear from you. My life's too damn easy.
+
+[17:34] You know what I'm saying? No one feels that way. Um, oh, by the way, get this. So uh Han lives in uh Han and Kyle live in this neighborhood called Monterey Park, which apparently not related to Monterey the town, right? And like the next neighborhood over, right?
+
+[17:51] There was apparently a giant refrigerated warehouse fire weeks ago. By the way, LA, I got my actual LA as I was driving to the airport, there was a big fire along the side of the highway along the grass. I was like, oh, score. Yep. I was like, I well, I honestly I said I hope it doesn't spread.
+
+[18:06] I'm sure it didn't, or Jack will be telling me about it. But um, so this giant refrigerated warehouse that would like send meat, meat. The Dartanian one. Was it Dartanian? It's huge.
+
+[18:18] It was huge. And they, but they also shipped like Costco, big, big, big, big supplier. And the refrigerated warehouse went up, but then they had no way to get rid of the stuff. So the stuff is just they didn't do like full temple sacrifice and like just offer all of the meat up to the gods with it with its fine aroma. It's just rotting.
+
+[18:37] Uh so everyone in that neighborhood, the people had to move out. So I was like, Can you drive me by the warehouse? And so, like two blocks in every direction is fenced off with like, you know, but they're these poor people, it's a billion degrees there, and they have to have human beings standing there. And you can't wear a a face respite a full respirator. A mask isn't gonna do doodly.
+
+[18:58] And you'd have to wear an organic vapor respirator to not get hit with it. And they you can't do that all day in the LA sun. You can't. You know what I mean? And so like they're out there, like telling you not to drive into this area.
+
+[19:10] And I was like, we hit of course had the car on resurfac, we lower the windows, we're like, oh, you know what I mean? Because it's just, and they can't somehow get rid of all this rotting meat. Ugh, terrible. Terrible. And then the maggots.
+
+[19:24] Well, I'm gl I'm glad you said that. Like, and so around the neighborhood for like a mile, like you drop a compass and there's a mile, everyone has to put up fly paper now because the fly situation is just like banana llamas. You know what I'm saying? But of course, I mean, what company is set up to remediate something like that. So, like, I don't I don't know that you can like point a finger really, because I I if that happened to you, if you had a refrigerated warehouse, do you have a I'm stinking up the whole neighborhood contingency where you can't even go in with a truck, pick up all the stuff because it's burnt out and you can't get into it to get the stuff out before it rots.
+
+[20:03] I mean, what's the what's the protocol here? You know what I mean? Nightmare on the positive side. Right near their house, there's a twenty get this, a 24-hour a day rice noodle factory, right? Churning out rice noodles, Lee.
+
+[20:16] I think it's called Lee noodles, something like that. L E. And uh like rice noodles, all you know, different kinds, including like big thick one with like the shrimp and the and the scallions inside the noodle, like thick. I'm talking thick like a pipe, like like like like a plumbing pipe. Like if it was solid, you could hit someone with it.
+
+[20:31] You know what I mean? And um, but it's not just that it runs 24 hours, it has a retail presence 24 hours a day. So 24 hours a day, seven days a week, you can walk into this place and there's a just a guy looking as bored as you could possibly look, right? Just sitting there staring at his computer, and then next to him are our boxes with noodles that were just just made, but they're already in grocery store pack because all they're about to get sent out to all grocery stores. So, but they're like a third of the price that they are in the grocery store right there, and you're getting them, uh, Kyle said, sometimes still warm.
+
+[21:07] Like they're just done. You know what I mean, in the in their in their pack. And then behind that is yesterday's noodle for like a dollar less even than that. So I was like, what an amenity. Yeah, that's pretty amazing.
+
+[21:18] It's like getting crispy cream, but like noodles. Yeah, yeah. Hot now. Noodles. And then uh on the way home, you're like, Mama, get some fresh rice noodles.
+
+[21:26] Just do it. You know what I mean? And uh they also they took me to a taco place uh that was you know, it's been making its own masa for like 20 years, but it only does like um braised meats. I think it's good. I think it was called like you know, guisadas or something like that.
+
+[21:40] Very good. You been to that one, Jack? Yes, good. Yeah, you like it? What did you have?
+
+[21:46] Do you remember which tacos you got? Uh I got three of whatever Han ordered for me. They were all good. She got the she got the just this way. Yeah, she got the.
+
+[21:55] You're living life. That's frictionless, Dave. That is frictionless living. Like anyone that knows me knows that I'm f yes, I hate decisions, and I feel like I've earned the privilege to not make a decision in a restaurant, right? So we all have our privileges.
+
+[22:08] I feel like I've earned that. You know what I'm saying? When I when I go to a restaurant, just don't ask me any questions, right? I like almost everything but melons. So like we're good.
+
+[22:18] You know what I mean? Uh I didn't get the I kind of wish I she got the full on like pepper extravaganza, which apparently is just like a intensely spicy. That's what I was wondering if you had. She got it, but I didn't, and yeah, I was already full by the time I was done, so I didn't want to go in and order another one. Is it good?
+
+[22:34] Is it really spicy? It's a lot. Yeah, it'll it'll it'll mess you up. But it's good. Is it so spicy that it gives you the instant hiccups?
+
+[22:44] Yes. Yeah. For me at least. So for me, like uh I can take any level of heat. I don't mind the nose drip requiring a napkin, but I don't enjoy hiccups.
+
+[22:57] So, and I don't know why, like some sometimes like when you eat a spice a really really spicy thing too fast, it can give you the hiccups, but it certainly can. And nothing can cure me really. I gotta ease into it. I can't get cured of the hiccups just by like someone yelling at me or holding my nose or any of those tricks. Any of those tricks work for you, fools?
+
+[23:15] No, not really. That's old wives' tales. Yeah. Yeah. By the way, it it's old wives, like with a V or old Y's.
+
+[23:23] I always get it confused. Wive? Like a like like my wife, like wife? Yes, I think so. Yeah.
+
+[23:29] All right. Why though? Why them? Dudes, dudes don't have these tails. I guess not.
+
+[23:34] All right. Um our tales are just less believable, maybe. I see. So no, just no one takes no one takes them seriously. That like old old husband's tales are just BS.
+
+[23:45] Our tales are just talking about how big a fish we caught or didn't catch. Yeah, didn't catch. Well, well, I mean, I didn't catch the biggest fish in the world, right? We all didn't catch. It was in the water somewhere.
+
+[23:58] I didn't get it. You know what I mean? Anyway. Uh oh, they had Ayu, by the way. You know, any do you guys know Ayu?
+
+[24:06] I use sweet fish. So it's a freshwater fish in Japan. There's a delicious IU fish sauce that everyone should go instantly purchase if they if they can find it. Um but the sweetfish, what is cool about it is that classically, you kind of like uh grill it or lightly bread it and fry it, but you you skewer it before you cook it in the shape of a fish that's swimming. So like an S shape, and then you serve it as though it's still alive swimming.
+
+[24:32] And that's the classic. That's the classic way to do do the IU. Yeah. And also, I didn't get to see it, but uh at the at their restaurant, they they have a rice milling machine and they mill their own rice every day. So he has a warehouse like out like you know, a little bit further away where it's a little bit cheaper, where he he stores all of the rice, uh, you know, brown, and then they bring it in, they mill it mill it to his specs every every day.
+
+[24:57] And I looked at the inside of their mill, their rice mill, and of course, it operates very differently from the miniature home rice mill that I have. I really want to modify, I think his could probably also pearl wheat, right? Mine can't pearl wheat very well. It does a bang up job uh at home for rice, but it can't do wheat. Oh, here's one more thing about their restaurant.
+
+[25:18] Two more things. He he does, and I wish I could have seen it, but I wasn't there when he was prepping it. They they have a nago. I don't think they do, they're not doing they, but they get a nago in. He does the old school Japanese where you put a nail through its head and then like on the board and you pull it straight.
+
+[25:31] I wish I could have seen that live. I love that stuff. And I mean, not that I love seeing eels mutilated, but like that's the classic technique. And you know, I would like to see someone do it. I've never seen it live.
+
+[25:40] I've just seen it on on the video. Uh and he also makes a lot of his own ceramics, including some of their serviceware. And there was one other thing about uh oh, he also does uh sushi rice without sugar in it. Like vinegar, I think vinegar, some salt, like no, like like uh unsugared. I think he makes two different styles, but one of them is uh definitely unsugared, which I thought was interesting.
+
+[26:06] Uh and you know the stuff comes interesting. You should you guys should uh check it out. If I remember what the other what the other piece of information that uh to push out about it, I will I will bring it up later. Uh what about you, Jack? You went there for the pop-up.
+
+[26:19] What did you did you have anything to eat or were you just dranking? Yeah, they gave there's delicious snacks they served. It was like a bento. Um there were like uni and um I think a uh two and a hand roll and some caviar with Yeah, no, it was great. Very good.
+
+[26:38] Great job. Whenever anyone says tune a hand roll, in my mind, it's instantly to the tune of Little Deuce Coop. Which is pro which is a problem because it's not that I love that song, but now I have little deuce coop going through my head with two and a hand roll. You know what I'm saying? It's bad.
+
+[26:54] It's not good. I don't know why. Yeah, I agree. It's not good. Not a great song.
+
+[26:59] Oh, I know what else I did when I was over there. I saw a friend of the show, a personal friend, Mike Capo Ferry, uh from Thunderbolt Night on Earth, and now Semi Precious in Denver, where he actually lives now, uh at least for a year. But Garrett Richard, also friend of the show, on the show, uh Tropic Standard, uh, the uh what some folks might call tiki. He's obviously as uh Sunken Harbor Club here. He did a pop-up that I had also done, the tiki truck that uh they do out there in LA, where you get 14 people into a semi-truck that's inside of which is decked out to be a tiki bar.
+
+[27:33] And it was one of the partners who decked out the truck was an a is an imagineer from Disneyland. So it's it's done pretty well. So Garrett did uh uh you know a pop-up there, uh, which was of course great because Garrett and Mike know what they're doing, but I've never been to a tiki pop-up with like only tiki people there, and it's like Comic-Con. You know what I mean? Like tiki people are I like I've never been in a situation I've never been in a situation where the only topic of discussion was cocktails, specifically tiki cocktails, but not from an industry perspective, not like what do you do, what do you do, how do you do it?
+
+[28:12] Like what's what's your job like? What's your butt? But just like Comic Con style. I was like, wow. You know what I mean?
+
+[28:19] It was kind of fascinating. I was like, like, like what a cool built-in like base of like guests and fans, you know what I mean? For for for that culture to have. Anyways, uh, interesting. It's true.
+
+[28:32] It's it's serious. People take their tiki seriously. Oh my goodness. Yeah, I think more so probably more so over there than over here. I mean, people take it seriously here, but over there, people are like coming up from San Diego, which is I guess two hours, you know what I mean?
+
+[28:44] Like, it's interesting. Yeah. Yeah. Did you ever go to Smuggler's Cove in San Francisco? No, is it good?
+
+[28:50] I know it's famous. Is it good? Oh my god. Just it it's amazing, but that's really like ground zero for this. I mean, they have like a whole the the I forget what it's called.
+
+[28:58] It's like the someone in the Discord probably knows. It's it's like the uh there's a club, and um you move up in rank depending on how many rums you taste, and they keep track of it. And I happen to be at smugglers cove when somebody had hit whatever the big milestone was, so they get like a fancy Fez hat and there's a party for them and everything. It's all a whole subculture. Well, next time we're all up there, we'll go.
+
+[29:21] Uh hold on a second, we got a caller, caller, you're on the air. No, it's just me. I'm back. Oh, nice, yay. Okay.
+
+[29:29] Uh so we were what were we talking about? Tiki fans. Tiki fans. Nastasia, like uh, if you're ever at dinner with Nastasia, talk about anything other than going to the bathroom and food, right? Because otherwise you'll trigger her about like our crew and you'll trigger her about like the Italians, right?
+
+[29:48] Or wrong. Wait, what were you guys talking about? Oh, your tiki experience without us? Yeah, yeah, yeah, yeah. Yeah, without you.
+
+[29:56] And by the way, by the way, Nastasia, you are welcome. If you had been at that, I would have been hearing nothing about how I made you go to that event because you would have hate, hate, hated it. You would have been, you would have been texting me every 22 seconds about how I made you listen to Tiki stuff. You should be grateful. You should be thanking me.
+
+[30:18] I've gone. What? I've gone to it. I've gone to it twice. So uh well, you didn't listen.
+
+[30:27] I've also done it. So I know what it's normally like. This one was like they were the they were the hardest core of the tiki. Like they they were the core of the tiki. By the way, Garrett, what was he saying?
+
+[30:40] Garrett was telling me something interesting. He said he was has been worried he was worried before he opened Sunken Harbor. Uh or you know, that that's for a while that culture was considered kind of an aging culture. It was all people like 50s, 60s, and older. But he says that for whatever reason, like, you know, a a much younger crowd has also gotten into it to uh so it's like a whole new crew of people, so interesting.
+
+[31:06] Uh so uh how's San Francisco stuff? Anything good or you've been too busy? How have you have your dinners been going well? Yeah, everyone thinks that they're the greatest dinners ever, which is so nice. Um I have another one tomorrow.
+
+[31:22] Also in San Francisco, Susalito, which is a pretty place, right? I've I mean I've never I've only walked there. I've never like hung out there. Do people which is it just rich people? What happens to Sauceledo?
+
+[31:37] What? You invite I live in New York. You after I'd already after I had already bought my tickets to leave and come. You know what I mean? Like I'm not happy.
+
+[31:51] Uh well, but I don't know, I have any idea what the people in Sas Leto are like. I don't know. Like like I don't know. Uh all right. Um let's do some questions.
+
+[32:05] Oh, Nastasia, do you remember? I need to get the old podcast, uh not podcast. I need to get the old uh what's it called? Blog stuff easier, easier to look at. But I I was look someone asked a pressure cooker question, and I went back and looked at the at the old podcast stuff, and there's a picture of Nastasia like trying her hardest to care about the flavor differences between all of these pressure cooked stocks.
+
+[32:28] Do you remember all those dang tests, Stasia? Yeah. Oh my god. Yeah. Those were the days.
+
+[32:35] Uh what was your least favorite of all of them? I'm gonna I have a guess. I'm putting it in my head. You tell me of all of those mega tastings, what was your least favorite? I knew it.
+
+[32:46] Nastasia and I, for as much as we rank on each other, like brutally rank on each other. We could go on any game show and just wipe everybody out. You know what I mean? Like wipe them out. It's like it's like a dating game, but like or a honeymoon, whatever that's called.
+
+[33:05] But friends are called. Yeah. They don't they never made a honeymooners or friends. The newly divorced game, I think is what they call it. Yeah.
+
+[33:14] No, but like the thing is they don't have one that's just like like friends, coworkers, or siblings. You know what I mean? Like people who know it should be called like people who know more about each other than they should. You know what I mean? Like it's like I think I'll kind of watch that show.
+
+[33:29] Yeah, I'd watch that show. Producers take note. Send us a check. We would clean up. Oh, we would clean up.
+
+[33:38] Oh, yeah. Oh yeah. Oh yeah. For sure. Uh for sure.
+
+[33:44] Um, all right. So pressure cooker. Uh Carver writes in, you think Carver's their first name or the last name? If they say Carver M. Carver's their first name.
+
+[33:53] Yeah. Would think so. Yeah. Yeah. Yeah.
+
+[33:56] So this two like I wonder what is more interesting to have two first names or two last names. I mean, I grew up with two first names. It's not the best. You know what I mean? Because you have to hear about it all the time.
+
+[34:11] Yeah, two first names, huh? Yeah. You know you know what I mean? Like, but yeah, it doesn't bother me. Anyway.
+
+[34:17] Uh Carver writes in for a pressure cooker. Uh, what are Day's favorite recipes besides beans? Carver. Beans, I don't actually make beans in the pressure cooker unless I just need to get them soft real fast. Um, just because you can do them.
+
+[34:32] But the issue is you still have to kind of reduce down because beans need to be cooked in excess liquid. So if you want to make a bean soup, then a pressure cooker will work well. But if you want to make like baked beans or like, you know, beans that are a little bit drier, it's actually hard to do in a pressure cooker unless you pressure cook, release it, and then and then r reduce it down, just because uh I find that cooking cooking beans without excess liquid is is uh it's hard to get them perfect. Uh and also when you're adding flavors, you want to get reduction, stuff like that. But uh you can do it.
+
+[35:07] You know who else doesn't like pressure cooked beans? I don't agree with him uh uh on um everything. But San uh Sando from uh Rancho Gordo. Sando's name wrong. Anyway, Rancho Gordo.
+
+[35:19] You know what I mean? Anyway, Steve. Steve, yeah. Yeah. Uh okay.
+
+[35:23] And also, what's the difference between cooling uh by releasing the pressure or by the Kun Recon instructions of running the unit under cold water? Thank you so much. I, in general, I'll answer the second part first. I in general uh actually don't do either of those things. I just turn it off and let the pressure come down naturally.
+
+[35:39] Uh the issue when you when you rapidly um release the steam is you're you're boiling off a lot of stuff, so it can it can cause kind of violent boiling on the inside. So unless you want that violent boiling to happen, uh I would just I would say running under cold water is less violent because you're not actually making the steam escape. You're just cooling it, so it's probably not evolving as much from the liquid itself. But I would say uh if you have time to let it release naturally, just do that. I mean, do any of you guys pressure cook a lot?
+
+[36:13] Not really. No, I'm a natural release guy. Uh I'm a natural release guy. Although I do recommend anyone that's gonna pressure cook stocks because we have a pressure cooked stock, really go read. I Nastasia and and I and all of the interns did some exhaustive freaking tests on pressures and times and flavors over like three different long, absurdly long uh posts where you can read in depth about exactly what a pressure cooker does.
+
+[36:43] And so I would refer you to those rather than have me reiterate it and Nastasia be throwing me an intercontinental hate dagger for having to talk about it for too long. Um so what I like to cook in a pressure cooker, uh, I I mainly do braises and chilies with in a non-venting pressure cooker. And one of my favorites to do is Carbonade. My my boy John's uh Belgian uh Belgian Megilla. The trick with the with the pressure cooker, there's also stunt things like onions and stuff, but mainly when I'm busting out the pressure cooker, I'm doing like pork chili or some kind of braise or carbonade.
+
+[37:23] But the trick with it is is to get liquid in the bottom, right? You don't want to have too much liquid in because you don't get reduction in the pressure cooker. That's the main mental to make. So you want to get liquid in the bottom of the pan so it doesn't scorch before the pressure builds up. You also don't want to overload your pressure cooker because then it takes forever to get up to pressure, and you really have a good chance of scorching at the bottom.
+
+[37:44] So the reason why Carbonade is such a good recipe is you build your layer of onions. You put like a little bit of stock in the bottom. You put the beef that you've already so you do is you you you you start cooking your onions. Don't put any other vegetables in your carbonade. Don't.
+
+[38:00] John, am I right here? Yeah. No vegetables. This is why Dax likes it. He's like, this is this, this, this stew is blessedly free of vegetables.
+
+[38:08] And I was like, correct. So you like start sweating off the onions, and you don't need to go ape because you're actually if you brown them the way I do, like get the really caramelized brown flavors, it you're not gonna get those normally in a pressure cooker because the pressure cooker knocks the onion flavor down. So if you want that, you do have to pre-build that flavor by short long cooking. Anyway, so then you you flour up your beef, you, you know, you sear it, sear the hell out of it, uh, throw it in the pressure cooker on, you know, on top of the onions after they're done, then deglaze that with uh with beer, not hoppy, right? Not hoppy.
+
+[38:40] Not hoppy. Not hoppy. Then you pour that in. Now that's your pressure builder. On top of that, you put your bread and your mustard.
+
+[38:44] On top of that, your bread and your mustard. And if you're worried about the onions burning, you can pull the onions out before you put the beef in and get the liquid on the bottom with the beef, and then the bread wiped with the fan with if you don't have fancy mustard, just get a sharp mustard. Bread on top, and then as it cooks, it will uh it will kind of the bread will become like a mush instead on the top, and then when you open it, you stir it and done. But you gotta reduce the beer enough down to where it's almost where you want it to be. That's the trick.
+
+[39:16] Anyway, all right. Uh ran out of time, said I'm converting a regular stock recipe, the second pressure cooker, I'm converting a regular uh stock recipe to pressure cooker. How long should I cook it? I found a recipe for uh chicken rice, which is you know that uh uh Hainanese chicken, I'm assuming they mean, uh uh calling for simmering the chicken bones and water for 24 hours. Uh I want to do something equivalent of pressure cooker, how long should I pressure cook it?
+
+[39:38] Um for an electric instapot. Instapots don't have as high a pressure, so you know you have to cook it a little bit longer. Uh I think cooking any stock for 24 hours. I mean, here's the thing. Uh I haven't had this person's chicken.
+
+[39:51] I doubt that you need to cook chicken stock for 24 hours. Chicken is famously fast, right? One of the reasons I like making chicken stock is that you extract almost everything out of the bones very quickly. Uh again, I refer you to our pressure cooked stock uh posts, right, where where we did it, where we upped the pressure to a higher temperature uh pressure, uh lowered the pressure, went for a long time, went for a short time. Uh, and I don't really believe there's any reason to do a chicken stock in a pressure cooker longer than 45 minutes, right?
+
+[40:24] That's my personal belief. Now, there uh for all of you chemistry nerds out there, there is a rule of thumb. And that rule of thumb uh is that for every 10 degrees Celsius that you increase the temperature, you double the reaction rate of uh of a chemical reaction. And that's only true for certain reactions that fit into like that rubric. But the fact of the matter is is that in a pressure cooker, there are there are reactions that don't follow that rule.
+
+[40:52] So there are reactions that happen very much faster in a pressure cooker, where like an hour is an hour will do more than 24 hours of regular cooking, right? And it all has to do, if you want to Google it, because I don't have time to explain the whole thing, uh, activation energy. So you look at it uh at the activation energy, especially with things like proteins and denaturation. Uh so things like my art happen much faster in a pressure cooker than they would ever happen at a conventional temperature. So there is no direct, there is no direct uh A then B.
+
+[41:25] Um I would do 45 minutes, see whether you like it. And then here's what here's the thing. Do one for an hour and a half, see whether you like it. Then if you like really like it in an hour and a half, better. But I encourage you not to look at the color.
+
+[41:40] Do it like I made Nastasia do it. Put a blindfold on, smell it, right? See whether the aroma has been deadened, right? I also recommend pressure cooked the pressure cooked stock aromas. You need a non-venting pressure cooker.
+
+[41:51] Vented pressure cookers, every time we tasted pressure cooker, and when I say venting, if your pressure cooker goes, pst, pst, pssst, pst while you're cooking, it's venting. And every time we've tested a venting pressure cooker against traditional stock, it loses. Every time we've tested a non-venting pressure cooker, one that's silent, like Coon Recon that doesn't vent, pressure cooking wins. However, the aroma is can be slightly muted in those things. So if you want to throw a little fresh herb or fresh veg in at the end to pop it after you release it, might help.
+
+[42:25] Right. Covered smothered or no. Yep. All right. Um T Y V Mush.
+
+[42:31] Uh, here you go. Here you go, Quinn. Any good resources for silky sorbet recipes that use commonly found ingredients with no stabilizers like dextrose or glucose, etc. But let me guess. Quinn has a book on the subject.
+
+[42:47] Well, yeah, I've got a few Sara Bay recipes in the new edition. As I have a few zur Bay calculators on my website, uh cookingwithue.ca. And there was also some discussion in the Discord forum about this question. The you know adversity to certain ingredients seemed to be more a like, you know, storage question in terms of like having a bunch of random things on hand. Um bay, especially, you can get away without dextrose sometimes, depending on the fruit, because some fruits are quite high in fructose and glucose naturally, although it is still useful to have.
+
+[43:47] Um but yeah, I would just bite the bullet and get gumacacia and Xanthan. Because you don't need that much, and they're not like giant bags that are gonna take up a lot of storage space. And for me anyways, I can pretty much get a surbey texture where I want it with just those two ingredients for texture. In general with hydrocolides I don't know what uh I don't know what the what uh mush's like issue with the stabilizers is if it's just like the cost and the ease of getting it I really recommend like building your hydrocolloid toolkit like one by one right so rather than buying billions of things, you know like Quinn says like buy like one or two and a lot of times you can get away with like just using the ones that you know. Chefs tend to use the ones that they know and then you read all these recipes and different things require millions of different stabilizers.
+
+[44:51] Anyone who's in a restaurant who puts a million things into their recipe sometimes you can get as good or almost good a result not using all those because their recipes were built up over years of adding like this or that from another recipe bringing things in from a bunch of different sources. So a lot of times they're they're they're putting like hundreds of guns into a situation where you really only need one bullet and and so I would say just try to you know tr try to use what's in your toolkit and then really get used to it and then start pulling other stuff in rather than you know trying to go spend hundreds of dollars on eight million different ingredients. What do you what do you think Quinn? Yeah and also in terms of they mentioned in the comments after the question that they may already have Xanthem gum. So again, for cold preparation sorbet, surbys if you have Xanthem, get gum accia.
+
+[45:41] I think that gets you like 90% of the way there. Um, in terms of like texture, in terms of like anti-freezing, if a fruit isn't high in sugar in general, or not as high in uh monosaccharides. I mean, you can do plenty if that's what you already have, and you give the flavor work. Um you can also do either the dried or the freeze-dried version of the same fruit, and that also gets you solids if you're blending that into a juice or a puree. Yeah, a note those are some a note on Xanthan, though.
+
+[46:24] A note on Xanthan in uh frozen things is you have to base your Xanthan numbers on the non-frozen portion of. So you have to look at your you have to look at the temperature that you're gonna serve it, and then look at the figure out the percent frozen at that temperature of liquids, not of fats. And that's the number that's gonna determine how chewy the drink is as a result of xanthan, because once the xanthan percentage in the liquid gets too high, it's gonna get chewy. Doesn't matter. Like you're you're you're gonna get a chew on it.
+
+[47:01] You know this, if you over xanthan a sorbet recipe, it's gonna taste chewy. Or if you over LBG uh uh uh a sorbet recipe, it's gonna taste chewy. And people base it on the thickness it is before it's frozen, and that's the mistake. Because when you freeze it, you're concentrating the xanthan, not in the solid phase, you're concentrating the xanthan in the liquid phase, right? So, you know, if it it's very easy in frozen applications to over xanthan something without knowing.
+
+[47:31] So, and also if you're not used to using a lot of Xanthan, you don't notice sometimes that you've made it chewy, right? Based on the Xanthan. So just I think it's something to be careful of. Whenever you're using Xanthan in any sort of like semi-frozen, not you can't solid freezer anyway, it doesn't make sense. But you know what I mean?
+
+[47:49] Like just be careful. Like what percentage are you using? In did do you do you calculate that? What percentage Xanthan are you using in base? Uh again, I vary it uh for each recipe because like also certain fruits, like a mango, for example, a mango is basically begging to become absorbed.
+
+[48:11] Like it the there's a lot of good natural texture. Um example. But I think I'm generally at like 0.2% maximum. Well, that's a lot though, because that's that's my maximum for in a liquid. But you know, I don't know, maybe, maybe I don't know, maybe you like it chewy.
+
+[48:33] You know what I mean? Like when I'm using, when I'm doing a frozen drink, let's say, I assume that half of my drink is. I'm also doing I'm also doing like I want a gelato texture in my survey. So I'm sure someone could dial back the uh. Yeah, because gelatos kind of can get chewy.
+
+[48:54] So the amount of xanthan. Yeah. Anyway, just something to look out for. Um I assume like in a frozen drink that half the liquid at least is going to be frozen. And so to keep the liquid percentage at around two, I'm usually like 0.125 like as a round number.
+
+[49:10] 0.125, not 1.25, 0.125 as as you know, in full base. By the way, Monty, Monty Z, wait, Mont Monte, yeah, Monty Z0 question. Have you stopped using plastic with your immersion circulator? I'm guessing the bags. No.
+
+[49:29] I see a lot of people commenting in on Instagram about like their anti plastic. You know, I don't know what to tell you. No, I haven't. No one, I've never seen a decent silicone bag solution that can handle the rigors of uh that A, I can put it in a vacuum machine and seal a real vacuum on. And if there's any air left in one of those bags and you take the temperature high, they blow open.
+
+[49:57] So once a a real vacuum bag thing, if you're vacuuming it, it's not gonna inflate with air, right? So the silicone bags, it's hard to get enough air out of them such that when you heat them, they don't get some puff. And if there's any positive pressure at all from inside one of the silicone bags that I've used, they open, and that's catastrophic uh for low temperature work. So would I use those, even though is there anything less pleasant than trying to clean out the inside of a bag? It's not fun.
+
+[50:25] Yeah, it's it's not fun. Yeah. I try to reuse my ziplocks, and like everyone knows you can rinse them out, you turn them inside out, they stay greasy. It's like, you know, you try to throw them in your dishwasher because you think it's gonna do a better job than you are, and then they just get splattered all over all your things and your bowls don't get clean. It's just I don't know of a good solution.
+
+[50:42] Would I be open to a good solution? Absolutely. Would would I welcome a new solution? Would I would I would I go on the hilltops and be like, huh? Of if yes.
+
+[50:51] But no, I have not. I mean, I don't know. Also, I'm gonna say this, I'm gonna get a lot of flack. I I don't worry about it that much. Maybe I should.
+
+[50:59] I'm kind of the same. Yeah. I mean, uh, there are plastics I worry about, but you know, the uh the inside layer of most of these bags is polyethylene. Uh you know, the outside layers sometimes aren't as friendly for food contact. But if you're using these and you don't the temperatures aren't that high, you know what I mean?
+
+[51:25] Um, so there are plastics I worry about, but in general, the ones that like polypropylene, like good polyethylene without a a boat ton of like uh excess plasticizers, like I would never let PVC touch my food. You know what I mean? Yeah. Um, but you know, I could be wrong about it. Um also, here we go.
+
+[51:50] And I'm assuming this is also ice cream base, also from uh TYV mush. I was wondering if it makes a huge difference if yolks are tempered or just blended and heated from cold with the entire base. I've never noticed any real difference other than having to stir longer. Also, can base, I'm assuming ice cream base mellow in the freezer, or does the fat crystallization only occur in refrigeration? I.e., do I need a chill in the fridge or can I just chuck it in the freezer using a creamy?
+
+[52:12] Um well, I mean, I'll let Quinn say what he says, but like there are variances of opinions. Like what you're trying to do is um let the fat crystallize in a way that makes uh the churn better. So I don't know if it's gonna make that much of a difference in the creamy, but there are also people who believe that there is a window such that if you can do it very quickly, it's okay. And if you can it otherwise you have to age it for a long time. So there might be a bimodal curve of excellence on how long you have to age.
+
+[52:44] Uh, but that was in conversations I had with an ice cream, like a large ice cream manufacturer, like uh 15 years ago, because what these those guys did is they made a uh they made a machine that flashed pasteurized and instantly froze. And so their argument was everyone is like if they either need to age it a long time or if you take it up and instantly freeze it like in the same machine, but I've never done a side-by-side, so I can't tell you without doing the side by side whether they are correct or not. What do you got, Quinn? Yeah, I have done a age custard base uh over in the fridge or direct into the freezer comparison. Obviously, the one thing is if you are going directly into a creamy container into the freezer, you still want to get the liquid base like room temperature or even close to fridge temperature rapidly, um you know, before you put it in the container, because it is the most like thermally active container.
+
+[53:52] So if you put like a warm liquid into a creamy container, I think that would be bad. So you do need to like still chill it down. But I didn't notice the big difference in texture, you know, having it in the fridge overnight versus cooled rapidly and put directly in the freezer. Yeah, also let's not forget that creamy slash Paco Jet, all of these technologies are fundamentally different from churning, right? So they don't produce it in the same way.
+
+[54:25] So I would be extraordinarily hesitant to say that a result that you would obtain in a churning situation would be the exact same as the result you would get in a creamy situation over what the confirmation of the fat crystals has to be before you make it, right? Uh so I mean these are some of the advantages. Although I I'm also I'm also pro not tempering, like unless you really need to infuse the milk with the flavor, later infusing cocks, and then you're adding your eggs. I don't really see a point in tempering. Yeah, yeah.
+
+[55:02] I I don't have all I don't see. You just be gentle. I don't see a point in tempering either. But um the other thing I'll say uh is it churning, heating, I don't remember. Doesn't matter.
+
+[55:14] They're they're they're they're different techniques. Oh, also the more you stabilize something, the less any of this matters. So if you're doing heavy stabilization, like the the less like you know, you need to worry about the exact fat crystals because you've just jacked it with a bunch of texture modifying stuff. Um anyway. Uh and they also want to know what's the most effective method of purging clams.
+
+[55:33] I've heard adding salt, cornmeal, blah, blah, blah, uh, metal spoon in the water. I wouldn't put a metal spoon in the water. You cla it really depends. Most things don't work. If you throw them in salt water, you might be able to get them to feed.
+
+[55:45] You might just wash the sand out, you might kill them. Uh, you know, oysters and clams specifically need to be at a particular temperature. If it's too cold, they won't feed. If it's too warm, they'll grow bacteria in them. I think most of these tricks, I've always used to add cornmeal because my mom told me to add cornmeal and her mom told her to add cornmeal, but I don't think you know, like when was the last time a clam in the ocean had access to cornmeal?
+
+[56:11] Never. Never. Ever. Not ever. You know what I'm saying?
+
+[56:16] Uh, and I we when I was doing my old tricks where I was forcing oysters to feed such that they would turn uh orange on the in the so we I used to feed oysters carrot juice with like spices in it with cardamom and salt, so I would make it isotonic to the I would make it ocean salt levels and then like put flavors in, and then you would shuck the oyster and open it and it would be with sauced already, right? And it had filter fed it. It was like living in the sauce. Uh this is because of the movie Night Shift. Uh, the Michael Keaton character pulled out a tape recorder and was like, note to self, feed the mayonnaise to the tuna before you kill it.
+
+[56:56] You know what I mean? And and so I was like, yeah. And so I was like, I can do this with an oyster. And so we talked to an oyster biologist, and they were like, Yeah, your temperature window needs to be like in a place where they could grow bad stuff to get them to actually feed. And so you basically can't win.
+
+[57:13] So put them in some water, see if you can get them to open up salt water. Uh, but what do you what do you think, John? You got any good purge? I usually do salt water and then alternate temperatures, like between ice cold and then like tap colds. For how long?
+
+[57:27] Five minutes at a time, and I'll do like four rounds. Yeah. You know, two rounds of each basically. I do hate sand in a clam. Yeah, it's so unpleasant.
+
+[57:36] Hate. Yeah. Yeah. Uh, do you do do you do the thing where when you steam them, you steam them over the liquid, let it go into the liquid, and then strain the liquid? That's what I do sometimes too.
+
+[57:47] Sometimes, yeah, not always. When you can. I think it's if you can get away with not steaming the clams directly into the finished object, but like steam the clams, remove the clam, like steam the clams into like the the shallots and the or whatever, the allium and the and the wine, right? And whatever oil, steam them into that, then strain that mixture into your finished object and then add the clams back, is a good way to not have as much sand in it. Yeah.
+
+[58:16] Yeah. Also forget. I know we've gone this over a bunch. How many of you are leave the shells in versus get rid of the damn shells and don't make me do the work? Get rid of the shells.
+
+[58:26] I never want to do work. Right. Right? Are you and I the only ones who are like this? You know what I would rather have than the shells to suck on?
+
+[58:34] Bread. You know what I'm saying? Yeah, absolutely. Yeah. Like then the sauce that you would be like like getting your fingers and dipping the shell in and like spattering your shirt with the juice when you're sucking out, you could just dip your bread in it and then eat the bread.
+
+[58:48] 100%. Right? Correct. What about you, Stas? Are you a with or without shell in your in your stuff?
+
+[58:57] Gone again. Jesus. Quinn, I I'm assuming, I'm assuming because you like to be traditional, you're contrari you're you are a contrarian for the traditional in a sometimes, unless it's British Columbian cheese. Uh are you a leave shell in the uh in the pasta or no? Uh I've got a confession.
+
+[59:17] I've never had uh your with clams. Whoa. Quinn. You know why? It's because he doesn't live near the ocean.
+
+[59:28] Uh good point. Yeah. Can't get shellfish. Oh, Quinn, you should try it. It's uh it's classic for a reason.
+
+[59:35] It's great. Yeah, it's delicious. Yes. Yes. Yeah.
+
+[59:39] Okay, listen. Do not come back on this show next week until you've had it. So simple. So simple, so good. I don't know.
+
+[59:50] The only thing I'll do is shell the I don't know what. I don't know if it's a good clam cheese in here. Oh, too warm? Possible. Yeah.
+
+[1:00:02] Uh all right. Maybe Elliot from Berkeley writes in I've been approximating uh the Sirius Eats uh Masubi recipe, except uh I put the spam on top instead of in the middle. So there's a whole thing about Masubi here, which I want to answer your question, and I've only got two minutes and 30 seconds to do it. The main problem is this. In this recipe, they take the but for those of you that don't know what masubi is, it's like it's like imagine it like an onigiri, but kind of a square rectangle with uh spam in it.
+
+[1:00:28] Is that a good accurate description of it? Yeah. Or if you don't know what onigiri is, imagine like a giant sushi in a triangle form, but this one's rectangular. So far, accurate? Yeah.
+
+[1:00:36] Yeah. Okay. So uh it's Hawaiian. It's Hawaiian. It's good.
+
+[1:00:40] It had a real moment in New York a couple years ago, and then it tick tock exploded recently. So in this recipe from Sirius Eats, uh they they saute the spam, but they soak it in the saute pan with uh soy sauce and sugar. And the problem then is is that if you want to do multiples in the pan, they're caramelizing it in the pan, the pan gets gunked up, and then it starts burning. So the solution to this is actually uh Elliot, quite simple. Uh make a hyper reduced soy sugar glaze, right?
+
+[1:01:08] And then keep the short soy sugar glaze hot, and then just fry off all the spam until it's crispy, and then sh right before you build them all, because you want to make a whole bunch of them right at once, baste them with the glaze, and then you're good to go. That's the answer. Hey, they're gonna serve you in general, like separate. There's no reason why the ham and the and the and the soy need to reduce together. Yeah.
+
+[1:01:31] You know what I'm saying? And you'll be able to get a harder sear on this band before it burns. Uh see. Anything else I'm missing, Quinn, did I get anything? Oh, Danny G on the way out.
+
+[1:01:40] Danny G says, uh with all the food movie recommendations that you made, I was surprised that nobody mentioned the taste of things with Juliet Benoche. To me, it is by far and away the number one food movie of all time. Have any of you guys seen it? I have not. I have not.
+
+[1:01:53] Jack? No, it's on my list though. Thanks for reminding me. Yeah. Apparently Pierre Gagnier was the culinary advisor, so I'll go check it out.
+
+[1:02:00] Uh and Dave Chang just did a podcast on it recently. Benoche! Uh for say it with the French accent, John. Binoche. Yeah.
+
+[1:02:09] And for TV shows, uh Danny G would recommend uh Midnight Diner. It's about a late night chef who solves people's problems with food in her tiny diner in Shinjuku. I'll see that too. Uh, you know, when I have uh time to watch. That's my mom's favorite show, actually.
+
+[1:02:22] Really? And you haven't watched it? Yeah. Oh, all right. No, I'm a bad son.
+
+[1:02:26] Yeah, all right. Well, that's good. Good to know. Good to know. Good to know uh I don't raise the only bad children.
+
+[1:02:30] I'm just kidding, I love my kids. Uh Patrick C wants to know the canonical way for layering a club sandwich. Now I don't have time to go through it now, but I want everyone to think, anyone who can hear me, I want them to think about the best way to make a club sandwich. Because in my mind, club sandwich is one of the top ten sandwiches, right? Or sandwiches, as they would say.
+
+[1:02:48] Like like, is there a there are sandwiches that are as good as a club sandwich, but is there a sandwich that's better than a club sandwich? Yes. What? I can't think of it right now, but I mean I mean a bunch of other things. Top top sandwiches.
+
+[1:03:03] Like cheese. Dude, dude. Come on. Club. Uh torta, Mexican torta, Cuban sandwich.
+
+[1:03:11] Uh BLT. Really good grilled cheese. Anyway, but we can go through it. Top ten, top ten power list. And I'm sure we have more questions.
+
+[1:03:19] We don't have a guest next week, do we? No. So we're another no tangent Tuesday. Send your questions or questions uh about anything. Two cooking issues.
+
+[1:03:26] Top ten sandwiches. Relax and let QFC delivery handle your grocery shopping. It starts in our stores where items are stocked with the fresh standards you trust. We'll review your list and hand select each item. Then we pack it up and deliver it in as little as 30 minutes.
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+[1:03:55] So you can feel confident it's what you ordered. And right now you can save $30 on your first online order. Plus get free delivery on your first three orders. QFC, love fresh, love local, love delivery. Restrictions apply.
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