[0:00] Today's show was brought to you by molecularecipes.com, the world's number one source for modernist recipes, techniques,

[0:06] ingredients, and tools. Hey, hey, hey, I'm Jimmy Carboni from Beer Sessions radio. You're listening to Heritage Radio Network broadcasting live from Bushwick, Brooklyn. If you like this program, visit heritageraidernetwork.org for 1000s more.

[0:25] Fishes, fish, vodka. Oh, you did, yeah. Got me on this

[0:37] corner, and I don't know where I'm at. Supposed to meet my baby I'm 20 minutes late. You got my head all twisted. You're listening to Heritage radio network. This is Dave Arnold. Hello, you're listening to hello and welcome to a late... Hello, and welcome to cooking issues. This is Dave Arnold, your host of cooking issues. Hello and welcome to Cooking Your Shoes. This is Dave Arnold, your host of cooking issues coming to you live on the Heritage Radio Network in the back of Roberta's Pizzeria in Bushwick, Brooklyn. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of cooking issues coming to you live on Tuesday. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of cooking issues coming to you live every Tuesday from 12 to 1245. Hello and welcome to Cooking Issues 100th episode live on the Heritage Radio Network. Hello and welcome to Cooking Issues. This is Dave Andre hosted cooking issues coming to you live every Tuesday from 12 to 1245 on the Heritage

[1:34] Radio Network. Tuesday, Tuesday, Tuesday. Lord, they're cooking issues on the Heritage Radio Network in the back of. Roberta's Pizzeria in Bushwick, Brooklyn. Call it live at 718-497-2128. That's 718-497-2128. It's Dave Arnold cooking issues coming to you live every Tuesday on the back of her board of 33 in Bushwick, Brooklyn, here with Nastasia the Hammer, Lopez, and Jack and Joe in the engineering booth. How you guys doing today? Hello and welcome to Cookie Issues. This is Dave Arnold, your host of Cookies. Whoa! Nice. Hello, hello, hello, hello, and welcome to cooking. This is Dave Arnold. Your host of Cooking Issues coming to you live on the Heritage Radio Network from

[2:13] Roberta's Pizzeria in Bushwick, Brooklyn. Wow. Wow. Wow.

[2:24] Oh, man. That's strong sauce right there. That's good. Plus also, 200, 20, 200 shows. Yeah, I have to thank Declan Christenberry, the intern here who put that together. That was pretty sweet. I don't even need to say it this week. Is the 1st week I didn't never need to say it? I actually set it into the mic before I knew what was happening. Yeah, for listening, because you can't see it, but the song was playing and Dave thought his mic would come on at the time it usually does. started yelling and nothing happened. Yeah, I punched into it. I was like the, hello? Punching into it. Wow, well, so this is our 200th episode. Apparently, champagne's gonna arrive. see it coming. Oh, yeah. Oh, yes. And as you know, the surest way. Most of you know the many things, the many, many, many things that Nastasia hates. Oh, just name it. You hate it. Biscuits. puppies. But the one thing Nastasi does love. Hey, we got pow pow here. I was like, have a seat. Oh, no problem. So the one thing that Nastasia actually does enjoy is champagne, I have to say. Is that true or false? Oh, no, she didn't bring the CFA? That's all right. Well, get some from the restaurant. Jackson, he'd get us some. Oh, yeah. All right. Here we go. All right. So also we have some, just if you're talking to me, I'll be getting champagne. Oh, yeah, well, how long is it going to take you? He's gone. He's already gone. And we have some delicious, uh, we have some delicious meals from the underground, uh, meats collective. What do we have here? Do we have, did they give us a list of what this is? Summer sausage. This one's a chorizo, and then the other one is the... this guy. Yeah? Yeah? Yeah, what cheese are they sent? Oh, and pickled beets, especially for you. with your love of Yasmin, right? Okay. So, uh, hello, paw pow, you got your mic here? You got your earphones on? How you doing? I'm good. are you? Doing all right. are you up to? I haven't seen you in a long time. It's been a while I live in Boston now. It's a good town. It's a good town. So, but it's like, it doesn't really exist anymore, right? It's just been blanketed under. It's like Atlantis. I was gone for most of February, so I missed all the snow. Yeah? Yeah. I mean, it's bananas there, right? It's so I was gone from most February and I heard about all the snow, but honestly, when I got back, it was

[4:46] like... Oh, it's fine now? I mean, I gotta like the fact that, I mean, well, the guys up in Madison and like anyone we have that listens in

[4:54] Minneapolis. Yeah, week and puny, but, you know, the mayor of Boston had to come out on the internet and say, you know, don't don't jump out of the windows.

[5:04] Do you see it? Because people are just jumping out of their windows. Did you see the guy doing a free a freestyle swim in the snow? It's pretty awesome. He didn't get very far, though. All right, listen. This is the 200th episode. Call in live two. 718-497-2128. That's 718-497212. You are mutilating the summer sausage. This is not right. You have the wrong night. You're absolutely. Oh, nice. Nice. Nice. And we have the Pleasant Ridge Reserve cheese. Nice. We're having a pleasant little pleasant little 200th here. 200 is a freaking lot, Stas. Wait, tell everybody what you did last night. What did I do last? You watched The Bachelor for the first time. Okay, here's the deal. So I was I got caught in a snowstorm. Actually, I couldn't make it back. I was supposed to cook dinner for the, actually, the fellow that makes the seersals. like our factory contact in China on Sunday, and he Sunday, Sunday, Sunday. And he, I couldn't make it because we spent like 7 hours going, what was normally a 2 hour tour. Anyways, so we had to postpone until Monday. like, well, we can do it Monday, but I'm going to have to, like, turn on the

[6:05] Bachelor. I was like what? He's like, 1st of all, we're like, listen, where you come from? Do you watch TV during dinner? Would you ever turn on the TV during unless it's Super Bowl? Super Bowl. Or the news. I guess my son watched the news. I don't know. But like we have someone coming from all the way from China to come over to the house for dinner there, right? You don't turn on the TV. So then I had to record it for her and then I had to watch it. Do you know that this show is wretched? It's a horrible show. I know, it's terrible. Jack, do you like the Bachelor? Thanks. Cheers. No, no, I don't like it. Yeah. Right. It's horrible show. I'm sure that people like it. Stas likes it for one. What is it that you like about? Thank you. Cheers. ers. Cheers. Cheers. Cheers. Cheers everybody. What is it that you like about that program? Oh, it's a train wreck. Yeah, but why do you? Because it's interesting. Like, there's plenty of train wrecks. Plenty of train wrecks. my own life. I don't need somebody else's train wreck. Thanks, Jack. Ooh, beautiful. What we drinking here? We are drinking we're drinking at Prosecco. You know this one? Papa? Yeah, sorry, we went Prosecco instead of champagne. Whatevs? It's got bubbles in it. Okay. So, Aaron Morgan wrote in at cooking issues. Can you discuss or chat issues on the show? Insoluble settling to the bottom of my otherwise delicious beverage. Well, You got a couple of problems here. You're, uh, you know, so what we're talking about here is not that, like, chew and nut variant, probably, but like the rice variant, or chata, the beverage. Well, I'm presuming that you have a decent blender. you can blend the hell out of you. You just need to strain that sucker better. Look, at the bar, you know, we had some people working on, um, Orchard, as, uh, of course, we cheat. We spent at the center for you. So you get all the particles out, but, you know, you probably don't have one. I'm just saying, probably not. So, like, most people, I think you just need to strain it through something a little bit finer, like a cheesecloth, and it should get rid of some of that stuff. And if you're talking about that's grit, if you're just trying to stop the settling out of starches,

[7:56] well, then you're a little more SOL, you're going to have to stabilize it with a

[8:00] stabilizer, because otherwise, I mean, that stuff will probably settle over time. Any uncooked starch will settle over

[8:06] time. you just need to need to stabilize it. Anyway. Oh, it's David Dagen. Tasanari, I saw, he saw an article. It was hilarious. Do you remember back when I said that Dax spilled wasabi oil all over the kitchen and then got it in his eyes and was running around going, my eyes, my

[8:24] eyes? Well, they have, uh, someone in Japan made a, uh,

[8:29] a smoke detector that, I guess, I don't know whether it's for people who are deaf or whatever, that sprays you with wasabi oil so that you get up. Oh my god. And you're like, man, you're like, what the hell? Like, why would you do that to someone has a way to, I mean, like, wouldn't it, like, electroshock be better? At least that's over. I guess. Would you rather get zapped? No. You'd rather have wasabi oil sprayed in your eyes? No, if you're sleeping. If it gets in your eyes, then you like you feel it. I feel like you would wake up in a bad mood. You'd wake well, you'd wake up, you'd blink, and you'd run around screaming about, like, your eyes burning. I mean, the stuff's that's no low. sound like a good start to your day. I mean, I mean, like, look, admittedly your house is on fire. So you need to get out. But, like, how many, how many times, a brief poll? How many times have you guys had fire alarms,

[9:18] fire like detectors go off in your house? How many times? A ton. ton, right? Jack? How many times? Not that many. Like more than one? Yes, more than one. Okay. And how many of those times was your house on fire and you needed to evacuate? zero. Okay. So that's how many times you would have been sprayed in the eyes with wasabi oil for no apparent freaking reason. Not a good idea. Um, and uh, regarding the uh, croissant variants we were talking about, I think, last week. Timothy Helmuth writes in. Would not a pork rind croissant be a chichurassant? What do you think? Chichurasson? Yeah, like it. Chichroissant? yeah. I told him that's impossible to say 5 times fast. It can't be done. All right, here's one for. yeah, come on. I mean, as a professional. So, uh, since go back here, we have a questionnaire. Hi, Dave, Jack, and Nastasia, what are your favorite farmers markets in New York City? I'm moving to New York City soon and would love to live in a neighborhood that has a good market within biking distance. Cheers, pier. Well, I mean, look, Union Square. That's the one. That's the one. That's the one. That's the one that you can guarantee that you can get what you need. And if you can't, you can call the folks ahead of time and make sure that they bring the stuff that you need. It's there more days a week than any other. You know, but the good news is, is that Union Square is biking distance from pretty much anywhere

[10:40] between, like, the 40s even where you are stars, right? All the way down to where I am. Like I have, like when it's tomato season, I live in the Lower East Side. So it's about, oh, I don't know, 40 minute walk from where I live and about like a 10 minute bike ride or something like that. So I have my bag, especially tricked out with a hard internal shell to store

[11:01] tomatoes, and then I have like special like, like lofted blankets that I like interleave in the bag and then have it like... And then you ride a wreck, he said. A what? You ride a wreck. Oh, yeah, I ride like straight bolt erect like I'm from Holland. You know what I mean? Because I don't want those tomatoes to get damaged. So like I ride like a nut job to get to the place to get the tomatoes because I don't bike for fun

[11:24] people. I'm getting somewhere. And then like, you know, but then on the way back, I am merely a machine that carries tomatoes to my house. And like any other thing that I do is incidental to that. So I have to breathe and my legs have to move. Otherwise, the tomatoes will be. why don't you grow tomatoes? I think I might. I have some property in Connecticut, but there's this most people's tomatoes. Look, I mean, I've eaten the Union Square green market, I've gotten a scads of tomatoes there, and there's really 2 tomatoes that I would be willing to go to extraordinary measures to get, and they're both by this one farmer who's got this great dirt in

[11:59] old Japan, New Jersey, and there's hardly any farmers

[12:02] there because the land's worth too much. And so, you know, they're like a holdout, but like no one else can really start a farm there. And so I like their Aunt Ruby's, uh, German greens and I like their, uh, their, you know, German stripes. And I mean, they have other good tomatoes and other people make good tomatoes, but like that's kind of

[12:20] like that's the tomato. When I think I want a tomato right now. That's the one that I'm going for. You know what I mean? All others are 2nd and third. And hey, and I'm not one of these guys because that's stupid to say this is the best tomato. This is my favorite tomato on the earth that I've ever had. So someone could give me a tomato one day that, you know, hit me in the head with a baseball bat and be like,

[12:38] well, you're an idiot. You've been thinking for the past, you know, however long you've been alive that you know what a tomato is, but in fact, it's this other thing, but it hasn't happened yet. But that said, Union Square is pretty easy shot via Subway. moving to Brooklyn. Does it say Brooklyn? Does it say Brooklyn? For some reason. All the subways are there. I think you have ACE and some numbers and the L. Yeah, but then a lot of neighborhoods have like one or 2 a week. Like Tompkins Square Park has like a fairly okay one, like a couple times a week. What about the one up by used to us? Hell's Kitchen. 43rd and 10. Yeah. But Union Square's the one. Jack, what about Brooklyn? Bring the Brooklyn home for us. Um, there's a, there's one in Greenpoint. the McCoric part. I have to find out the name. Is it good? Yeah, it's great. I used to go when I was hanging out in Greensburg. How many days how many days a week is that? I will get more information. McGorlick Park. that's it I hope this helps. But for those of you, like, for anyone that knows, like, Union Square is the Mac

[13:38] daddy of the green markets. Um, and it runs on Mondays, Wednesdays, Fridays and Saturdays. That's the other good reason. It runs so many days a week. Now, not all of them are big, but like it runs all those days. Okay. Uh, two, Dear Dave and the cooking issues crew. I like this stuff. Now you're just crew. Crew. I was hoping you could go over how to season stainless steel and keep it clean. I always try to season my pans on the stove, but they inevitably end up with a yellow ring of sticky oil around the rim of the pan.

[14:09] Have you encountered this problem? Oh, hell yeah. Of course. Have you kind of a problem? Also, how do restaurants keep their cookware so clean? A lot of freaking oboe grease. Like really hardcore dishwashers are scrubbing the hell out of stuff is how you, you know, if you're going to do

[14:22] it, is how you do it. Um, I usually use steel wool on my pants to try and maintain them, but oftentimes it's just

[14:28] futile as some black and brown spots seem to be burnt on so well that this doesn't help. Is this damaging to the pan? I seem to be able to handle cast iron seasoning cleaning, but stainless steel poses a much larger problem. Thanks so much. I think you've answered this question a long time ago, but I was hoping you could repeat it as I can't seem to find it. I'm working my way through the backlog. Oh my god, I can do that. Imagine working your way through this backlog. Backlog, I've only made it to about episode 160. Man, that's fortitude. Wow. So I hope nobody has asked you this question in the last 40 episodes or so. Love the show. Keep up the good work. Tyler Simons, UC Davis food signs. All right, Tyler, here's what I think. I just think you, like, it takes an unbelievable amount of like scraping with braces to get the, to get the stuff off. I mean, um, like a lot of times back when I was at school at the FCI, like once a week, they would take all the pans out and then spray them with a very highly

[15:18] basic like oven cleaning solution and then like let it sit and then soak the stuff

[15:23] off like they were doing oven cleaning. Now, do I recommend that you spray, like, I mean, I don't know, like maybe you have kids around the house, like maybe that stuff is obnoxious.

[15:33] Mr. Muscle. Yeah. but do you use that stuff anymore? Uh, we do a little bit. Yeah, but it's like, you use it like at the end of the week to knock the stuff off, but like, a lot of times our pots,

[15:43] like, they go in for a heavy soak, and then don't use the, don't use the cruddy, well, it's not cruddy for what it's good for, but don't use the thin or the Brillo style thin

[15:52] guys. And the reason is they work really well when they're very, very fresh, but then you have to constantly pull and

[15:56] retough them to get them. Otherwise they clog with the own grime that you're getting out and then you might as well be using something puny. I would get the, um, larger, uh, like the ones that look like they're made out of little razor blades, like choreboy

[16:10] guys, and, uh, they come in copper if you're worried about scraping things, but don't, I just get the stainless ones. get the stainless ones. The other ones that kind of rust out. But those ones that feel kind of like a hairnet made of razor blades, like those guys, when you soak, you scrape the heck out of it and you have to go over it a bunch of

[16:25] times and as a last resort, I would use a basic kind of thing that eats everything away, but that's, you know, that's kind of all there is. Another alternative. If you are gonna self-clean your oven, you can throw stainless steel, like a hardcore, good stainless steel riveted pan into your oven on self-clean and just, you know, because it's an even heat, so you're not going to warp it out. Although I've never done that because you know, I've never owned an oven with a self-clean. You ever own a number of stuff, man? I don't have an oven. Don't have an oven. I don't have a, no. In an oven? I don't have kitchen. No kitchen? Do you have like a hot plate? I have an induction burner that I don't use. I have a toaster oven that I use for frying. What? You have a toaster oven used for frying? Not at the appropriate use. This is a, how does it even work? You just stick the oil in the toaster oven in like a cup, wait for it to get really hot and then throw like 2

[17:15] franchising. I usually do dumplings, frozen dumplings, oil, the

[17:21] tray, and I just, pull my eyes and put it in there, and then I open the window in case it ignites, and my plan is to throw it out the window. Has it ever ignited? Not yet. It makes it's making sounds, though. I almost ignited. I almost caught my kitchen on fire today because, you know, I built the, I talked about it on the show. I built this coffee roaster and normally my coffee roaster, like, I can, I have to crank it. So I built a motor because, you know, I feel that I deserve to be able to walk away from my coffee roaster when it's roasting.

[17:49] So I have a whirly pop popcorn maker and I put a motor on it. Turns out I don't deserve that because someone wrote equestrian in and they were going to get to later and I got so engrossed, like reading the article that they sent me that I totally forgot that I, and so

[18:03] like, I'm like, that's weird. I can smell coffee and it smells really dark roasted and my hood's on. So something, and I walk in like the whole kitchen was like filled with smoke and they were all like little black kernels of nothingness.

[18:14] Oh my god, it was awful. I had to literally, you know, once coffee gets to a certain temperature and it's roast, it just keeps on going, like the pyrolysis.

[18:22] And so like it was just going and going, even when I turned it off, I had to put the doubts to pan and water, nightmare, nightmare, the

[18:27] inside, total sludge. I haven't had coffee yet today. I'm in, like, I'm like... Champagne wishes. Yes. Well we're celebrating. I'll have coffee with lunch, you know? I like to invert things. I'm one of those guys. I'm not one of those guys we, I can't have my dessert until after I eat my meal.

[18:45] you like that? Not at all. No? Play you, stars. I have to have dessert less. Uh, this is not the stars I know. I've seen you eat like £18 of candy as an appetizer. I'm eating an almond croissant and alternating sips of coffee in this Prosecco, so that's where I'm at right now. Jack, you are living the freaking dream, brother. Yeah. Hey, speaking of living the dream. I now have a pickup truck. How about that? Getting closer. getting closer and closer. More tomatoes in that truck. All right, tomatoes. I got to look. I got a labrador. I got some forest land. I got a pickup truck. I'm almost set. very close. Shotgun. Need a shotgun and a pontoon boat and then I'm good. Anyway, uh, seriously, like what else do you need? Nothing. I got an apartment in the city, a place out. I got everything. Everything you can ever want. I can think of things. Like what? can't talk about in the air. Yeah, right. No, no, I'm curious. I have to wait till the show's over and figure out what it is. Okay. Dave, I purchased a Sears all and use it at my home in LA works really well. Great product. Thank you. Question I have. I live and work in Tokyo and go home every few months. And I'm considering to purchase a 2nd seers all to keep at my apartment in Tokyo. I can get one and a Burns Mattic in the US and bring it back with me, but would prefer not to carry a propane tank in my luggage.

[19:59] You should not do this. You should, I'm just go ahead on record and say you should not put propane tanks into your luggage.

[20:06] Although I've said this on the air a bunch of times. Like, some of their rules are crazy, like that you can't bring the nitrous cartridges for whipped cream with you because every single seat

[20:15] is, like, has 2 or 3 of those of the CO2 versions in the life vests that are underneath you. You know what I mean? So playing fill with compressed, you know, gas cartridge. The propane is different story, man. So yes, do not do that. So when I search around in Japan. They have a butane slash propane mixed fuel canister, um, sold by Coleman. Coleman's not really a manufacturer. Coleman, like they license out their tank stuff. So like here, I don't know whether I should get into snap, but Coleman here in the U.S. tanks are actually made by Worthington, the parent company of

[20:46] birds, whatever. don't care. Anyway, doesn't matter. Nobody cares. So anyway, I see it as well as other Japanese camping brands such as Snow Peak, which are of high quality, but no propane only versions. These canisters are squat, so seem equally sturdy to the US ones. I also found an adapter that will connect the Burns mag to these Japanese canisters, so all good there. Please let me know your thoughts on the butane slash propane fuel, and whether that should be fine with the

[21:12] seresole, or will it cause problems with it, easy with the mess screen. On a related note, I also have your liquid intelligence book. Very much enjoy both the well researched fax info, as well as your writing. Thanks. Stas hates it. Stas will not read it. Uh, yeah. I 1st come across your writing and cooking issues blogs. I figured your cocktail book would be great. Thanks and best regards. Leo Ishibashi, Tokyo, Japan, and La Canada, California. La Canada. Have you heard of La Canada? Oh, La Canada. Oh, la Canada. La Canada. What, Canada? What, Canada? Oh, man, a bunch of people in California are like crap on this dude. Bang. Just lay logged off the show. Look Canada. Done. Anyways, um, okay. Here's my thoughts. As many of you know who have ever like had a corporate thing or a company, I cannot, under any circumstances, recommend that you use an adapter to attach a torch to another

[22:09] canister. I will say this on a strictly technical level. Because I can't, the reason I can't assess the safety. I can't assess anything. There's nothing I can't assess any of it. So I can't recommend that in fact, I have to strongly urge anyone to not do it, right? That's just like my obligation as someone who makes things that have fire involved. I have to tell you that. However, on a strictly technical basis, propane butane mixes should not hurt the screens in

[22:37] the seresols. If it actually is propane and not like the map gas stuff, which is like a different mixture, but the

[22:45] butane and propane shouldn't cause a problem to the screens. However, I can't assess the safety of the rig with the adapter and the extra height and or whether the

[23:00] next, see, like the, like Worthington, uh, and Burns and Maddox specifically manufacture their torch,

[23:07] like uh, tank combinations, such that if something dire happens to them, their failure mode is such that you don't blow up. And so I can't necessarily guarantee that that is the same when it's connected to a different

[23:19] canister vine adapter. I mean, eyes can't guarantee it. So, you know, I always, you know, err on the side of going hyper safe, but from a strictly from a will of screens blowout, Probably not. Yeah, fair. Okay. Am I going to get in trouble for saying that? Am I right? Nope. I never know. Sometimes people are like, why do you say that, Dave? Anyway. Greetings from Madison. I'm sure you've heard about this by now, but just wanted to hear your reaction to this bit of news in the quotes, the news quotes. It's like your vegan face and news quotes. Oh, someone sent in a, have you seen this like cooking for vegans and other horrible people? This lady who has this like podcasting. But you should watch it because, you know, kind of... I won't cook for them, though. Well, I know, but she just cooks for them, but makes fun of them mercy the whole time. Anyways. Um, I'm sure you've heard about this bit of news. A study in nature, I try to get a hold of the article, guys, but like I couldn't because the person whose password I steal to get like access to real articles, I couldn't get in touch with

[24:16] her for the article, but, yeah, well, I'm not going to call my mom out that I'm stealing her pet. Thank you. Stas, for calling my mom out on the air as allowing me to steal her password. She's like all nervous about it. She's like, don't tell anyone, they say, good job. We can believe. Yeah sure. A study of nature apparently has shown emulsifiers to be an issue in obesity and other health issues like chronic

[24:40] colitis. Here's the link I haven't paid for it to read the full study. It looks like the researchers may have found some issues with carboxy methyl cellulose, CMC or like cellulose gum. And polysorbate, 80. Of course, Time magazine and others have picked up on this and are implicating any and all emulsifying ingredients, including

[24:56] Kerry Gain and Xanthan, and other gums, et cetera. Pretty much my question is, is there any way of stopping science writers from being so bad at their jobs? Uh no. No, there's really not. And in fact, you know, I haven't had a, I haven't had a chance to read the full article yet. However, I read some of the rebuttals online to this article. So here's what happened. They, as normal, uh, they, the researchers, uh, and there's, you know, they seem to be very, you know, they're good research in nature, which is one of the best magazines like there is in terms of

[25:29] peer reviewed science journals, but they started with the hypothesis that, um, that a lot of problems with, um, what they call metabolic syndrome in quotes, whatever the hell they mean by that, but like things leading to obesity and like, you know, problems

[25:46] with, with metabolism down there have to do with a disruption of the ability of the mucus line, like the mucus lining, uh, you know, down there to prevent the, the bacteria, the naturally

[25:59] occurring, and, you know, generally beneficial bacteria in your gut from being in direct contact with your, uh, with

[26:05] your membranes, right? So what they did was, is they said, well, they posited that emulsifiers, maybe, because they are surface active and can act, you know, sometimes like detergents, but they have surface active properties, that somehow these are dorking with

[26:20] the, uh, you know, the, the mucus, uh, you know, that's, you know, that's generally beneficial and healthy, and

[26:27] therefore, uh, warping and or messing with uh, the microbiotic in your system, right? That's the theory. So what'd they do? They took some rats, a couple different kinds of rats, ones that were, um, uh, predisposed to having problems and ones that were normal with the koala types. And they fed them. And I think this is what I heard. One person, either water, as their, as

[26:48] their, as their beverage of choice, or one% solutions of carboxing methyl cellulose and water, or one% solutions of polysorbate 80, and lo and behold, the ones that were fed large amounts of

[26:58] polysorbate 80 and carboxing methyl cellulose, they had some problems, right? Uh, but I haven't got a chance to read the article, so I can't comment on it, but like all the things saying that emulsifiers might have caused the

[27:10] problems. They tested 2 specific, as far as I can tell, they tested 2 specific ingredients, one of which

[27:16] carboxing methyl cellulose is extraordinarily thick, depending which one they use, very highly viscous stuff at

[27:22] one%. And so, like, part of the argument was that, um, part of the argument and one of the rebuttals was, look at, there was an increase

[27:30] in, um, there's an increase in mucus destroying, uh, enzymes in the guts of these rats. And of course, there would be because you're drinking mucus. You know what I mean? Like carvoxine metal cellulos at one% unless they had a very thinned version. I mean, I have to read. don't know. In other words, I'm in the dark. What I'm not in the dark about saying is, is that it doesn't seem like this one study is, you know, says anything about emulsifiers in general. And it's one of these things where people are like, oh, well, carboxymental cellulose, which is

[27:57] modified cellulose product, and poly sorbet 80, you know, which is another, you know, the synthesized thing. What about less thin? What about eggs? No one's like, well, eggs will wipe you out and give you all this stuff, right? I mean, no one's against those things as emulsifiers. We eat emulsifiers all the time. All the time from natural sources, and from, you know, added process sources. So there's a, I need to do a lot of research. There's a lot of hoo-ha around it, but, you know, uh, short answer, no, no way to stop people from writing bad stuff because it's very easy to say emulsifiers are

[28:30] bad. Put something out, and especially when obesity is involved. Like whenever you have obesity involved or like bowel problems involved, people like are

[28:39] been looking forever for, you know, why am I having this problem? Why are we having this problem? So if you could tack it on something, man. It's just going to blow up like wildfire? No, you can't stop it. Wish you could. Also, as Keith wrote that. Also, I made your hops tincture recipe, only cold infusion, since my whipper isn't rated for hot applications, and made grapefruit gin, hops, cocktails, done some hops, kombucha, and had

[29:01] hops candy. Hops candy. Hmm. I think it'd be good. Pens. How much? Any other good culinary uses for hops you can think of? Hmm, I don't know. Hey, I actually have a color on the line. You want to hold that? Yeah, sure. Caller. Caller, you are on the air. Welcome to the 200th episode of cooking issues. Hey, congratulations. Thank you. Hey, this is Stephen Benzinger. I've called like 2 other times, but it's been a while. Um, but I had a quick question about, um, about a, like I'm a homebrewer. So, you were saying something about Hopkins, so, like, we have to say about that. Wait, but... You cut off for a second. Your home brewer, and I was talking about Hobson, then I missed a sentence. Oh, I was just saying, I mean, I'm interested in hearing what you have to say about that. Um, I've had some options. They're pretty delicious. But, um, my question is, I'm actually, uh, like, I'm also a

[29:57] meditative, and I'm actually trying to do 5 gallons, old press cops. Um, and I want to have it, um, with gear gas, uh, like, in an EO2, uh, but I want to try and make it, but it has, um,

[30:12] like, essentially, but it doesn't have, uh, in it so that it's so bad. Uh, and I want to know what you, what you thought of that, how you would know about. You're cutting out a little bit, but let me see whether I can piece together what you're saying. You're gonna make a 5 gallon batch of cold uh cold brew coffee, right? Okay. And you want to put beer gas through it, but do you want it to be slightly carbonated or do you want to go with straight nitrogen? I think it's referred to straight nitrogen, but I'm interested to see both, to be clearly honest. I mean, the good news about carbon dioxide is that carbon

[30:47] dioxide is going to provide a lot of the kind of bacteria static stuff. It won't wipe out yeast, obviously, but like it's gonna have some anti spoilage effects on it. Uh, but it's gonna taste carbonated then. There's no way around it, you know? Whereas, I don't think, for instance, like what would be delicious would be nitrous. And I'm not saying that since you're a med student, you can get a hold of nitrous, but I'm telling

[31:12] you as a med student, you can get a hold of nitrous. Please don't abuse the nitrous. By the way, the vast majority of people, you can't really OD on nitrous. The way you kill yourself with nitrous is you put a mask on, and you pass out with the mask on your face, and then you don't have enough oxygen, and you asphyxiate yourself. That's how you die with it. So like, you know, like the, the, you know, the classic bag huffer is not going to take themselves out this

[31:38] way. But, uh, nitrous. Nitrous is great for pushing things and for making things really creamy and bringing kind of body back to coffee beverages. I use it in coffee beverages all the time. And you can get small med tanks of it. And you, I know this from experience. You can attach them to corny kegs, and you can pump out with nitrous. Now, I don't know because I've never studied it because I never try to do it for long-term storage. I don't know if nitrous has any of the same kind of uh, bacteriostatic properties that, um, CO2 does. Now, another thing, which I think you alluded to, is that you could just add crap to it to kill stuff, right? Um, so most of the things that you add, that kill things, and, you know, they, uh, I'd have to go

[32:26] look because uh, Piper was doing all the research on that on like the little bit of uh, Benzowit and the, um, but you can kind of taste that crap. You have to use a small one. agree. And actually, when I when I make beer, all you do is make sure that you have a completely sanitary practice, so you're reducing the number of bacteria that actually go into the end

[32:44] product. So what I was thinking, I don't know if poppy and the affinity, if it would actually

[32:50] expect, do you, uh, bacteria acidic, but I'm not, I'm not 100% sure. Well, I know that, look, I mean, clearly, if you've ever,

[32:58] if presumably, you, as a med student, have experienced a cup of coffee that's been on a desk for 2 weeks.

[33:06] So you know that you know that things can grow on top of coffee. But in general, there are molds. So it's like the molds in the yeast, things I think you're going to have to worry about. So you just have to make sure that whatever environment you have is not conducive to those things growing. And so I don't, like, I don't know if, like, a, you know, a nitrous environment or a pure nitrogen environment. The other thing is like, would it hurt it? Like if you if you kegged it, right, you can kill that stuff at a fairly low temperature, but is that going to kill your flavor to heat it up to the temperature where you pasteurize out and kill your

[33:39] yeast and molds and stuff? Because that's what's gonna get you. You know what I mean? Right. And I was wondering, refrigeration temperatures, if I would even have an issue with that, because, yeah, I've definitely seen stuff grow on coffee, but with the acidity and with the low temperature and things like that, I was curious

[33:54] if I would be able to get away with it. I don't see the reason why I'm not adding milk because I know that I'm going to have bacterial issues with that. Well, if you're going to keep it in the fridge, I mean, I would love to have someone who has more experience

[34:06] with like long storage of, of, uh, cold brew, but I think you're probably going to be okay. I mean, how fast can you drink 5 gallons of coffee? Well, I have a lot of med students that come over and study with me, so probably pretty quick. Yeah. I would say you're fine. What do you guys think? Okay. I mean, I don't know. Tal and error. Trial and error. Well, I mean, in other words, like, you know, I don't know what's going to grow. I think in general, something like that, I'm fairly confident in saying that it will become unpleasant before it will kill you.

[34:36] And so, uh, you know, I mean, yeah. And so, again, I would love for someone to correct me and point out where I'm wrong because I don't want to steer someone in safety advice in the wrong direction, but I wouldn't worry about it, but I would try to get a hold of some nitrous to push that stuff

[34:52] through. I think you will be pleased. Okay, I'll give that a shot, and I think actually, uh, nitrid. Well, well, it's considered anaerobic, right? So, uh, any Arabic bacteria. Is it? I don't know how available the oxygen is and I don't think it's very available. I mean, because it only becomes available like in cars when you're combusting it. You know, I don't think it's generally oxidizing. You know, I've stored stuff with nitrous for a long time and I don't get oxidation in fatty things, for instance, in whipped cream canisters in my fridge for a long time. They don't, you know, get those kind of oxidized flavors. Remember, though, when you're doing, when you're doing the nitrous, what I would do is attach it to

[35:35] the wrong side, attach it to the liquid draw, just for... Yeah. And then pull pull the Sicorny kegs for those you that haven't had one before, have a pull ring safety vent on the top. You have to make sure it recedes. Otherwise, there can be kind of touchy, especially on old used ones, but just, you know, vent

[35:58] it and then bubble through the bottom, so you're forcing and bubbling all of this, you know, stuff out of the coffee into the atmosphere, then let it go, then do your

[36:07] hardshake to nitrous carbonate, and then it should push fine. you can push it whatever pressure you want. Okay, excellent. And, and, um, uh, one more one more comment. The only, with the nitrous, the only thing I, you said that you were available the oxygen was? I'm just curious if there are any bacteria outside that can actually metabolize. I don't think so. Nitrous? I don't think so. I've never heard of anything I mean, look, CO2, not only is the oxygen not like, you know,

[36:35] going to get, it just, it also like it itself, its presence is, is, you know, harmful to many beasties. You know what I mean? So, whereas I don't know about nitrous. I mean, it's not going to support aerobic growth. I'm fairly confident in saying that. I mean, I'm 100% common saying that, but I don't know that it has any beneficial destructive properties to

[36:58] things, the way CO2 does. Right, CO2's bacteria is idol and nitrous might not be. Okay, excellent. Would you like me to post any pictures, uh, on, like, the tweet them out to you or anything? Yeah, tweet them on over. I love that stuff. love seeing things. Sweet. All right. Thanks a lot. Thank you. All right. Oh, taking a course break? Coming right back with cooking and juice. Hey, what's up, guys? It's me, Jack. as in Jack from Cooking Issues, as in the guy that's probably been talking. on this show. So, here on the break to tell you about molecular recipes.com, which is not only an awesome website and store and resource, but

[37:38] also they support us, which makes them even that much cooler. So I know Dave gives you plenty and plenty of information on the show, but should you need further

[37:46] resource, should you want to get some of the things he's talking about. Molecular recipes.com has recipes, techniques, ingredients, tools, all in the world of this

[37:56] modernist thing we love so much on the show. So, you know, explore the world of foams and spheres and invisible foods and mind blowing cocktails, all that awesome stuff. There's a community of over 400,000 chef, scientists, and food lovers sharing their favorite recipes, tips, and tricks. Cool photos, tools, gadgets. Again, this is everything you'd be into, all in one place,

[38:18] molecular.com. And just for being a listener of this show, you'll get 10% off any of their popular

[38:26] kits just by using the promo code heritage at checkout. That's promo code heritage. So again, check them out, molecular recipes.com, tons of really awesome stuff there. Definitely right up your alley. That's the Jackie Molecules. Jackie music right there. Jackie, do like Jackie Molecule says. Go to molecular recipes.com. Jackie molecules. You're going to start a band. You going to be the front man? going to be Jackie molecules? Definitely. In the molecular band. Great name. Yeah, and Jackie Molecule. All right. So, finishing out the thing about hops, Keith was saying that he couldn't do the hot hops, tincture with the, so what I do in my hops, tincture as I do, a hot one 1st to extract the

[39:11] bitterness, right? And then I do a cold one that gets more of the aroma. So I get kind of like the similar, you know, similar to, you know, similar to like how you make beer, if you're going to, you know, um, ad hops afterwards. So, um, good news for you is that all of the ISI whippers, assuming you have

[39:28] one of the professional ones and not the white ones, the ones that are

[39:32] stainless, um, they're all fine with heat. The ones that are insulated, they say it are for hot foods. It's not that they're stronger, it's just they're insulated so that they keep temperature longer. In fact, they're a detriment to you when you're trying to do hot work because the heat doesn't transfer from the simmering pan as quickly as it would with

[39:53] the, um, uh, you know, as it would in a regular one. So assuming you have an actual AC branded unit and not an off brand unit, you can go hot. So just don't worry about it. I mean, like, I saw, when I was in Austria, I saw the tests on their, on their units, when they actually hook them up to like, like, large amounts of pressure and blow them

[40:14] out, and there's like a, the bottom indense 1st and then, then all sorts of untoward things happen to it before it ruptures. So there's a lot of safety involved in it, regardless of what you may have seen when I put a blowtorch on one when I was doing that nachos

[40:28] thing, which I don't recommend. Remember that? Remember how angry that guy was? I wasn't there. You didn't go to that ship? you and Rebecca? You didn't go? Anyway, so like, you know, I kept on saying that I might blow up the guy next to me and he was not happy. He was not, because the guy was just trying to write something about hip hop. He was trying to write about hip hop or sneakers at complex. First he feeds that complex. And so the guys, like, literally, like, I guess, because they, what are they? They have hip hop, they have sneakers, what else they do? Hey, Jackie molecules. What do those guys do besides like hip hop and sneakers? and 1st we feast, you know? That's about it. No, I don't know. It's a website and yeah, that you pretty much nailed it. Yeah, you know what? Like, I was trying to explain it, Dax, like, old, old hip hop from when I was a kid. and like versus like the stuff that started coming out, like, um, in the late, late 80s and early 90s. I was like, it was so much more innocent. It was just like, you know, my sneakers, my sneakers, my sneakers, my sneakers. And he was like, and so now he thinks that's like an actual rap song. I was like, no, it's just like, you know, my sneakers in my tracksuit. Like, that's what was important back in the day, you know? I'm teaching a wine class at the end of this month, and it's called maps on wraps on maps, and it's taking the idea of the concept of terroir, and how

[41:37] can how is a wine supposed to express where it comes from, and using hip hop as the

[41:42] analogy, because we know where all of these hip hop artists are from, because they announce it over and over and over in their music. So I'm taking that format, taking it apart and teaching it as a way to introduce the idea of terroir.

[41:53] So where are you going to teach this? Uh, so a friend of mine and I are putting together a wine festival in Boston called BTG by the glass and it's uh, taking place in Kenmore Square in Island Creek

[42:05] oyster bar and then actually at the restaurant that I am at right now, which is Rabelle in Brooklyn. So, yeah. It's a weekend of fun, forward thinking seminars, followed off by a sherry salon, and the next day we're doing like a

[42:19] Smalley SmackDown brunch, a rebellion. And yeah, for those of you who have not, uh, hung out with Somaliers. Don't start. And then like, this don't start. awful bunch. Well, it's not that awful. It's just like, if you can't listen, you got to roll hard when you roll with

[42:36] Somalias, they're crazy. Like, there's no, like, bartenders think that they're a hard drinking crew,

[42:43] Somaliers are like bananas. Am I right? Probably. Yeah, there's nutty. Hey, Dave, so I have April on the line that wants to say hello real quick and then a question after that on another line. Cool, howdy. Hey, Dave. How you doing? I'm calling from Charleston, West Virginia. I'm doing great. and I hear you're celebrating your 200th anniversary, our episode

[43:03] anniversary. It's awesome. Yeah, thanks. Just calling for congratulations or do you have a question for us? That is primarily the same. Giving a little shout out to you. That's nice. I appreciate it. Thanks, April. What's it, what's it good? What's it like down there now? Do you have snow down there now or are you good? Has she gone already? What's it like down there now? It didn't have a snow belt going off through there? I don't know. We have another call. My grandma was waiting, Virginia. What? Uh, caller. on the air. Hey, congratulations, Dave. Again, um, this question's more so about uh, creativity and uh, when you're, you know, I have liquid intelligence. It's a, it's excellent and I love it. And uh, when you're looking at, you know, solving problems when you're looking at, you know, coming up with the ideas. How does that start? You know, like when you're saying, do you start with the alcohol? Do you start with the problem or do you work backwards or, you know, how do you approach creativity in general? Well, I think it's a good question. Any any and all of that stuff. So, um, you know, like a lot of things come up because someone will say, hey, you're doing an event with X,

[44:12] Y, or Z product. I'm like, really? Okay. And then you have to figure out something that you like with it. Or it can start with, um, it can start with, uh, you know, I have a particular thing. Like, I don't think gin and tonics are as good as they could be. And then you start working on that. Or it could be, um, a lot of times, you know, when

[44:31] you're working, you notice, um, little differences that happen when you change a

[44:36] recipe and then you exploit that and push that in a direction. And then sometimes it's like, I'm walking down the aisle in a, in a store, and I'm like, I have no idea what this tastes like. I'm going to buy it and then I'm going to figure out like what this can do that

[44:49] I find interesting or other things or like problems like, um, I don't like a lot

[44:55] of, uh, a lot of tea drinks because of the extringency in the back. So how can I mitigate that using knowledge that I already have? So it's kind of, it's everything. The important thing is to kind of always approach, approach things, um, like in a problem solving

[45:10] manner, very rarely. Are you able to wake up and say, I need to come up with some new crap today, and then you can come up with that new crap. It's more, it's more like, um, someone will present something to

[45:22] you. And once you go down the step of kind of analyzing what you have and where you need to

[45:27] go, That's when you kind of figure out new ways to get there. Or if someone shows you something, if you have enough experience. So with, um, with, um, rapid infusion with the, uh, with the EC, with the

[45:40] nitrous. That was because, that's a great technique. Oh, thanks. Well, somebody, you know, somebody sent me a video where he was using carbon dioxide in a soda bottle to inject marinade under pressure into

[45:54] chicken strips. The guy's name was Mr. Phiz, I believe, on YouTube. And, um, you know, but looking at it, you know, in my mind, I saw the exact kind of an

[46:08] exact, um, you know, analog to what happens in vacuum infusion. And so, uh, you know, for me, it was like, oh, because I was just, I was looking at that, trying to figure out exactly what's happening and then you can cross. So it's about, it's just about, um, paying attention, keeping track and like following things in an analytical way. It's very, very, very rare that you're just like, I'm going to come up with some new crap. What is it? In fact, I've tried to do that all the time. It doesn't work. I'm like I need a new technique. I ask people, I'm like, give me some problems. I'll fix them. Well, as a chef, you know, I, uh, I go through and, you know, you look at things from the past, you look at, you know, you try to think of future

[46:46] things, and, uh, you know, I'm trying to think, you know, systematically put together, uh, thoughts on creativity and thoughts on where ideas come

[46:54] from. For me, it's kind of a, it's always a process of everything that, you know, you see tastes here, but I just didn't know if you had a method or

[47:01] technique, or, you know, it's like, uh, I've been to, uh, Booker and Dax and enjoyed cocktails there, and some of the things are just mind

[47:08] bending and awesome. So just want to say thanks a lot and congratulations. Oh, thank you. And you know what? You know, it's a good movie to watch. I mean, no one can accomplish it because me, he's like the best at this kind of stuff, but in terms of organized creativity. Remember that a bully movie that we watched? I can't imagine wanting to watch that movie if you were not a cook. But if you were a cook, like watching the way that those guys just kind

[47:32] of, like, very methodically tackle being the most creative cooks,

[47:37] like, I thought was really interesting. I like left and I was like, I'm a schlub. You know what I mean? Like, remember that? I left. I was like, Stas, man, wishlubs. You know what I mean? And then, but I think it's good to watch. Just, um, you know, we can't, you know, obviously, you know, very few people can

[47:53] attain like, uh, because the structure in the organization that he has around, um, kind of codifying and and, and being able to capitalize on the creativity of the people around him.

[48:04] That's also super important. That's, I think, one of the reasons that Wiley was so successful is so successful, rather, what he does is that, you know, he'll break a, you know, he'll break a stick over your head if you don't record what you

[48:18] do because then you can't repeat it. It's wasted. You know, it's wasted work. So... So I have one more caller and we are wrapping up. So let's... Oh, Jebus. All right. Color, you're on the air. Hi, thank you. Take my call, Dave. Cratulations. Thank you. Um, I had uh, was curious about using math gas with the Sears all. And like, uh, what's the, uh, I haven't really, I was looking online. I didn't really see much about that. Well, a couple things with map gas. So map gas are actually map Pro. Uh, has a couple of problems. One, the tanks are the wrong size. So for safety reasons, I can't recommend that you use map gas. I actually got a combo with the TSA 1000 that had a 16.9 map gas tank, which is why I'm asking.

[49:05] Whoa really? So it's a fat map gas? Those guys are worthy and holding out on us. How long ago do you buy? It's from the Home Depot. Yeah, how long ago did you buy the seers all? Oh, I got it from a pre-order. Your screen will undoubtedly burn out. That Sears all is not designed to have map gas, and that

[49:27] extra, like, couple 100 degrees that can hit that screen will burn out that that rear screen. We are working, uh, like, look, we're not approved on, uh, map gas. We're working on a rear screen that will withstand

[49:43] it, uh, that will withstand map gas. Um, and we theoretically, Styles, am I right? We might sell the map gas rear screens. Yeah. And, you know, once we feel comfortable with the unit handling map gas, then we would have to also sell a foot to allow you, because most people, I think, only have access to

[50:03] like the skinny map gas, we would have to sell a foot to make it. So I feel that it's safe to use it. Yeah, well, I use it with the propane and it's amazing. An amazing device. Well, thanks so much. I appreciate it. Thanks a lot. All right. and I guess Jack's saying we're wrapping up. I'm going to have a... I'm going to have a bite of Johnny Summer sausage. Johnny Hunter's summer sausage. you like this? You having this home summer hush? And thanks for joining us. 200 episodes of cooking issues. Thanks, Pop Pow. Bye. Thanks for listening to this program on Heritage Radio Network.org. You can find all of our archived programs on our website or as podcasts in the iTunes store by searching Heritage

[50:49] Radio Network. You can like us on Facebook and follow us on Twitter at Heritage underscore radio. You can email us with questions anytime at info at HeritageRadioNetwork.org. Heritage Radio Network is a 501c3 nonprofit. To donate and become a member, visit our website today. Thanks for listening.