[0:00] Today's program is brought to you by heritage foods USA, the nation's largest distributor of heritage breed pigs and turkeys.

[0:08] For more information, visit heritagefoodsusa.com. This is Chef Emily Peterson, host of Sharp and Hot. You're listening to Heritage Radio Network broadcasting live from Bushwick, Brooklyn. If you like this program, visit heritageradionetwork.org for 1000s more.

[0:29] Hello and welcome to Cooking Agents. This is Dave Arnold, your host of Cooking Issues coming to you live on the Heritage Radio Network. Neat work? 1000 Neatwork, Jack. Network. How's that? I don't know. Roberta's Pizzeria in Bushwick, Brooklyn. How y'all doing? Got Anastasia the Hammer Lopez with me. Got Jack in the engineering booth. Oh, you remembered you, Jack? Oh, Jesus. Last week, like so much was going on. Apparently, I forgot to mention that Zach was at his usual post in the engineering booth. And then apparently what Nastasi's actually doing during the radio show as opposed to paying attention to what's going on is texting Jack. No, Jack and I were texting back and forth. I know, that's what I'm saying. Like, you know, you could literally just say that on air. You don't need to say, 1st of all, obviously, since I was talking to Jack throughout the show, just an oversight and not, you know, some sort of

[1:21] like some sort of like Jack no longer counts. Jack no longer counts, right? Anyways, calling your questions to a 718-497-2128. 718-497212. Hey, listen, you know what? So I'm going to do this like weather forecast out because I don't know anything for sure. But next week, I think we have like a 50% chance of McGee. Whoa, really? Yeah, 50% chance of McGee. may go up or may go down. You know, it's one of those things it's like the weather, like if a butterfly flaps its wings somewhere in Indonesia, we might not get McGee next week, but, you know, you never know. Why 50? he was coming. He's going to be in town and he suggested, hey, maybe I can, like, you know, hang out before and after the radio show. And so he didn't say he would stay during it, but, you know, assuming he doesn't hightail it out. He could, you know, hang out and then we could get some McGee style questions on the air. By the way, one quick thing before I get into it, even though I'm horrendously late. Was that a call I heard, Jack? Do we have a call? Nope. Okay. So I have this thing that really makes me upset. The people who do it aren't bad people, they're not like purposely enemies of quality, which by the way, Stas and I are still working on the shirt. We just have other problems we've been dealing with first. I hate, I don't know, tell me if I've spoken about this in the year before, but I hate seeing people in medical scrubs on the street.

[2:36] I hate it. Yeah. Have I talked about this, Jack, that you remember? No, not that I remember. I hate it. Why? Okay. So scrubs, right? Are the universal symbol that I'm about to do something to your body that requires me to be

[2:49] clean. So I don't want it to be, like, you know, they're designed for, like, in a surgical situation, right? You scrub up, you know, you completely try and scrub, this is me scrubbing. You scrub your hands, wash everything right, and you have these clothes on that are not your street clothes, right?

[3:04] You put on these booties over your feet, presumably, so that it's

[3:09] not like, you know, trampsing around in, you know, your sneaks that you've been, uh, uh,

[3:14] trapsing through like puddles of filth on the street with. And now I am about to do something to you that, like, you know, requires me to not be disgusting. That's what scrubs mean, right? So the opposite of the scrub for medical professional is the lab code, right? Or the a.k.a. the doctor's code. That is designed to protect my street clothes against the nasty stuff that might splash on me, right? See what I'm saying? See the difference? So when I see, and it's compounded by the fact that there's all these people now who have these jobs where they want them to look medically on making those quote-quotes with my

[3:44] hands, those air quotes. They want to look medically, so they make them wear scrubs even though they shouldn't be wearing scrubs as part of their uniforms. Like Dwayne Reed does this sometimes, right? And I just think it's filthy. You know, seeing that is feet. You know? And this the reason I'm bringing up on the show is because it also reminds me, how much do you hate when you see people walking outside in their

[4:02] whites? Right? They're walking outside in their chefs whites. What about the people who have to go outside because they're taking a smoke break? They don't even take their apron off and they're leaning with their, like, filthy apron and their chef whites against some nasty, like, uh, what are those things called? scaffolds that I've seen dogs piss on and people spin on constantly. And then they're smoking and that's what they, you know, they're spitting and smoking. This is like, you know, it's not, you don't want to see that, right? welcome to New York. Yeah, but my point is, is that like every employer should know to tell their folks not to let a customer see them in their whites unless they're cooking. You know what I mean? Because when you're cooking, you're usually pretty on point about not looking like you're like doing something disgusting. Like, but when you're outside, like, you know, who knows whether, you know, you're going to touch your face with your hands, which is revolting. There's all sorts of things that, you know, in terms of cooking. You know what I'm saying? Anyways, people need to get their, their, you know, their street clothes separate from their. Is it that people don't provide places to change? Maybe. Or, I don't want to carry it. I don't want to carry. Is that what it is? Maybe. I don't know. nasty. Am I right? You agree? For one, Stas agrees with me. Unusual. All right. We got a lot of questions to get to, so I'm just gonna start ripping and tearing. What about that thing Cliff showed us last week. Disgusting. I had no idea what that meant. This is disgusting. Just Google ripping and tearing, disgusting, disgusting. Okay, Jack, have you seen this? No, I'm about to, though. there you go. All right. Ken Colgan wrote in on martinis. Hello, Dave Anastasia. I've only just discovered the show and I'm going through the podcast in order. I'm up to number 21. Oh my god, so many more for him to listen to. Oh, geez. So I apologize if somebody's already asked this question. In the British newspaper, The Guardian, in March of this year, former 007, Roger Moore explains how he makes a dry martini. By the way, where does more fit in your pantheon of bonds? Anyone, Stas? No, none. You don't you don't care about Bob? Oh, jeez, you're such a poor quality human. Like, why do you not care about James Bond? You didn't like the movies growing up? No. never watched them. You've never seen a single James Bond? I am, but I just I didn't care for them. You didn't care for any of them? Jack? I've never seen the single James Bond. What the hell is wrong with you people? Oops. Never seen Goldfinger? That would mean you've seen one. don't know the characters, you don't know Jaws. Roger Moore, like one of the character bad guys from his era is Jaws, who's that giant dude who you might remember as the giant dude from

[6:28] Happy Gilmore. You've seen that movie, correct? Mm-hmm. Oh my god, you guys are such... You're just saying, get me off this top. I can't believe you don't know the different Roger Moores. I can understand. They are kind of absurd sexist weird movies with no plot, but like, you know, as a kid, seeing all this stuff blow up. Anyway, Roger Moore, did you see Cannonball run? Yeah, a long time ago. He played a character like him in the cannonball run stuff in like an old, whatever anyway. So, uh, wow, I can't believe I'm dealing with 2 people that I can't pitch anything off of. It's the kind of thing I would normally be like, oh yeah, yeah, of course, but I had to come clean and be honest. You know? All right. you're familiar too. Should we take the call? Yeah, all right. But you're familiar with the fact that James Bond asks absurdly for a shaken martini, right?

[7:15] Yes, this I know. All right, so we can get back to Ken's question after this. Yes, it's absurd, ridiculous. Call her, you were on the air. Hey, Dave, Nastasia and Jackie Molecules. This is Antoine from Boca Ratone. Hey, what's up? How are you guys doing? All right. Alright, cool. I had 2 questions. One was a simpler one. I was wondering if you've ever made a simple syrup with lactose, and if it's possible at all. No, here's why. You can add some lactose to it, but it's not, it's like very low solubility, so you can't get it up to the levels of sweetness that would be required from

[7:49] a simple syrup. You can dope some lactose in, but remember, like even in ice cream, if you use too much dry milk powder, as it freezes down, you'll get lactose crystallization, you get those nasty crystals.

[8:00] Okay, cool. And the other one I asked is if there's a more expedited way to make

[8:06] Tonka Tatsu for ramen. Oh, yeah, I don't know, what's the technique you use now? I've never had I never actually, sadly, never made it myself. what do you do? I was thinking of doing like a half pressure cooker sort of technique,

[8:22] perhaps, and then speeding it up some other way, but I haven't seen anything else

[8:27] on it. Yeah, I mean. I mean, like, like, 1st, like pressuring it, then drying it, then frying it? Yeah. I'm sure that'll work. I mean, I think the trick with the pressure cooking with it is you're going to want to use a super hyper concentrated stock, right? And then after you release it, you're going to want to pull it out and then you're going to want to let it flash off hot to get rid of some of the moisture on the

[8:52] outside, but not so hot that you flash the moisture out of the inside, right? But you're going to need to get pick up your pickup on the outside of the of the thing. So what's your typical, what's the typical dip on this panko, right? Panko with what, like an egg, what's the what's the dip on it? Is it flour, then some sort of egg dip, then panko? Pretty much. I mean, just sometimes they'll mess around with some milks, add in there as well. They're heavy cream or. I'll mess around with different ones each time, but pretty much around that. You might want to get some batter bind or some crisp coat in your initial flour dip to increase adhesion and stop oil penetration

[9:28] down. But there's no reason that won't work. Just use a very concentrated stock and reuse it a bunch of times to do your pressure

[9:33] cooking, and I think you're not going to degrade the flavor of it at all, and it'll be super quickety quick. Or you could just use, you know, one of the many cuts that's going to

[9:41] be like tender as is, and then you can basically just fry from raw, you know? Depends on what cut you're going to use, obviously. Cool. I don't know. I mean, you're always the man of cancer, so I didn't know if you had ever made it before, but it sounds good. Try that out. All right, let's know how it works. All right, thank you very much. Bye bye. All right. Back to this martini. So in the British newspaper, The Guardian, in March, I always forget, when you go on a British airplane, they offer you 2 newspapers, I can't remember what they are, right? But you always, what you always need to ask is you say, which one is the racist one? Because they offer you 2 and one's like some horrible racist drag? And yeah, yeah. And I can never remember which one's which. So I don't know if the guardian's the racist one or the not racist one. I don't know. Someone will tell me. They literally like, one time, the last time I was flying over there, the stewardess was like, and the guy next to me

[10:31] was like, oh, that's the racist one. Get the other one. I was like, oh, good. Thank you. You know what I mean? They all know. And the people who get it know, they're like, yes, I would prefer the racist one. Um, okay. In the British newspaper, The Guardian, uh, former 007, um, Roger Moore explains how he makes a dry martini. You have to be a Sean Connery kind of a person, no? Don't you like Sean Connery? Did you like Indiana Jones in the Last Crusade? Is that your favorite Indiana Jones? think so. Then you like Sean Connery. Okay. Put an egg cup measure of Noi Pratt driver muth into a V-shaped martini glass. First mistake. and swirl it around to flavor the glass. An egg thing. An egg cup? I had to look it up. An egg cup stores an egg. The British eat a lot of soft boiled eggs and then they break the tops off and you have to hold it an egg cup. Stas is making an egg cup face, which is like, imagine the vegan face, but with like just like a huge heaping side dose of derision. And like scorn for whole cultures. Right, yeah. Yeah. Anywho, an egg cup is about 40 mils, which is, you know, like an ounce and a quarter or something around there. All right? So you got that in your mind. First of all, it's a huge waste of, of, well, anyway, put an egg cup measure of

[11:48] Noi Prat, uh, driver muth into a V-shaped martini glass and swirl it around to flavor the glass. V shaped martini glasses, are kind of self-limiting drunk machines because like the drunker you are, the more you spill it before it gets to your face and it's like

[12:02] slash it around. So in a standing cocktail party. It's almost impossible to get 2 hose on a V shaped martini glass before it starts spilling everywhere and people send you home. That's the only good thing I have to say about that glass style. Okay, and swirl it around to flavor the glass. Then tip the vermouth into the cocktail shaker, swirl it around, and then throw away what's left. You just spent like, you know, an ounce and a quarter or so of vermouth. It doesn't take that much to swirl around a glass, but what if, what if, what if. Then put a couple of ice cubes into a shaker, add your measure of gin and so on and so on, and presumably shake and not stirred. So, uh, 1st of all, Mike, you know what my theory on shake and not stirred for James Bond is? That he, uh, because he's a super spy, like he doesn't want to get too wasted,

[12:48] right? Because he might have to shoot someone at any time, and so he

[12:52] like has his martinis horribly watered down. And he doesn't actually, he's probably like a little bit of a of a Nance and doesn't want like too much

[12:59] like, you know, flavor. So he's like trying to get rid of as much flavor as he can. So he's British, so he has to use gin. He can't go, uh, you know, like he has, Well, you know, I got James Bond, though. He does use vodka, gin. I always forget. Anyways, but, you know, Roger Moore, actual British, has to go, you know, gin, because it's British

[13:18] thing, and just shake it until there's like no alcohol or flavor left. And then you could pound a bunch of them and still shoot Irve Villages in the head. you know what I mean? Or like, you know, intercept odd job when he's throwing his super sharp hat at you. Anyways. That's my theory. Obviously, it's going to be horribly overdiluted if you cook it that way, but it will be cold as another thing. Anyway, someone in the comment section said, you may as well just drink a glass of neat gin, not true, not true.

[13:42] You may as well drink a glass of neat gin with a boat ton of water in it, right? Because you made it real watery when you did that. And I have to say that it looks pretty sensible comment to me. Hence the question, does the tiny amount of vermouth that would cling to the sides of the cocktail glass and the shaker actually alter the flavor of the

[13:58] drink if you then add something as strong as gin? Remember, his gin ain't strong anymore because it's been watered to hell because he's shaking that sucker and that's stirring it. Wouldn't gin shaking with ice be much quicker to make, and unless one has an incredibly refined palate tastes pretty much exactly the same, yours, Ken Colgan. No, you taste it. I mean, remember, it's just, uh, you know, water and gin, and so you would taste it. I mean like, look, the other famous classical rinse drinks. I don't believe in rinsing for martinis because I think you should just add vermouth. I think the reason people want such a small amount of vermouth is that they're using like really old oxidized vermouth and, you know, if you were to open a fresh bottle, um, you know, I don't use Nai Pratt in mind, but like if you were to open a fresh bottle of like a

[14:40] high quality vermouth or whatever you like the flavor of, uh, it would be good in a larger amount than that. But the answer is, yes, rinsing does make a difference. Most notably, the most notable rinse drink that human beings make who aren't super spies is the

[14:56] Sazerac, which has a rinse of, well, Arab sand or absinthe on the inside of the glass, and it's quite noticeable if you

[15:02] don't, if you, you know, it's quite noticeable. And so, especially on the aromatic side. So it does make a difference. I don't know about rinsing the tin with it. That just seems kind of, that just seems kind of dumb. It's the equivalent of adding probably like, you know, I don't know, 5 drops, 6 drops, something. We'll make a difference though. You know, I wouldn't make a difference if you were to do something that's incredibly strong flavor, but, you know, gin that's had

[15:26] the crap shaken out of it isn't not going to be a problem. Jeremy Gabbard writes in, I've officially caught up gang. What you think about that as a thing? Gang. gets all of us. I like that the last guy who called me Jackie Molecules. It's pretty strong, right? Well, you know him from Boca Raton. He calls it all the time. Yeah. I'm just liking the name switch here. Now, well, maybe as we're coming out of commercial, you can play the you can play the Jackie Molecules tone. Oh yeah. Jackie molecules. I'm officially caught up on the back catalog of episodes after discovering your podcast a couple of months ago.

[15:56] Man, can you imagine that? No. No. I'd like to dip my toe into low temperature cooking, but I haven't heard too much about

[16:02] circulators. Looking at the A nova precision cooker. Is that what they really call it? A nova precision cooker. Oh, a nova. Yeah, but like precision cooker instead of circulator? Why would you come up with a new name? I don't know. I mean, it does circle. don't. Precision cooker. Um, it's Sanser and the Nomaku. Namaku, famously made by Weepop. Bam, soupy pot. That's his actual last name is Sid Poppy. I love Bam. Bam's a good man. Uh, for home use, and as long as I take into account my water volume slash heating capacity, am I going to miss out anything that the pricier models offer, which the price your models, like, you know, I guess we're talking like

[16:44] the uh, the $800, um, um,

[16:48] Stop, help me out here. $800 polycience. Yeah, the P press makes. Or the slightly heavier duty one, the old lifestyle one. I still love my old metal style, uh, poly-science guy with the metal bottoms because I'm a very, I'm abusive and I sent, so we did the, we shot the

[17:07] uh, Thanksgiving turkey again. the one that, you know, we did, you know, have done a 1000000 times with the, with the, uh, the bionic turkey with the bone structure. And for that one, the metal guy really helps because it's easier to clean the oil out of the metal one and pipe the oil around inside of the bird, et cetera, et cetera. Anyway. Am I going to miss out anything that the pricer models offer? I've read Kenji Lopez Alt's head-to-head, which is a couple, like a year and a half old now, on Sirius Eats, about the different circulators, but I'm curious if there's any of the 3 that you particularly love or

[17:38] hate. Thanks in advance, Jeremy Gabbard. Okay. First of all, I went and read the Sirius Eats. head to head. And there's a couple of things that, I mean, look, any head-to-head that someone writes when someone is sent 3 circulators or 3 anythings, dishwashers, computers, whatever, you have to take with a little bit of a grain of salt, the evaluations that someone does right off the

[17:58] bat because they don't take into account kind of what's happening year in, year out, and also what happens with a number of different

[18:05] users use it. So, you know, you can all go read it, but I'll just comment on some of the things

[18:12] that the, and by the way, I don't have a boat ton of it. I own a Sanser, and I own, owned a Nomaku. Peter Kim stole it from me, but whatever. I owned one of the 1st generation, but I've not had any experience with the 2nd generation Nomikus, which are a little bit different. But I'll try to I'll try to go through. and they all work. They all heat water up and they're pretty accurate. But, um, what, uh, what Kenji said, uh, one of the things he said to worry about is, um, evaporation during

[18:43] cooking and therefore like how, how big a difference there is between the minimum and maximum water levels in, uh, in a

[18:49] circulator. So for those of you that don't know what I'm talking about, like circulators have a heating element and a pump. And if either of those things goes dry, then you're in deep, deep trouble. So they all have sensors in them to stop that from happening, but also all units have a minimum water level on

[19:05] the pump and a maximum. The maximum is to protect the electronics and the minimum is to is to prevent overheating or lack of circulation. Now, the thing that people don't list is how effective something is at circulating below its minimum depth.

[19:22] So for instance, if you were to put an immersion circulator into the ocean, it's not going to circulate the stuff at the bottom because the pump really only circulates the stuff at the top.

[19:32] So a factor that nobody takes into account is how well it circulates a

[19:36] bath. Let's say your bath was a stock pot, and your circulator's only hanging out in the top 6 inches or 7 inches of the stock pot, but the stock pot's got another foot

[19:44] below it. Well, how's it doing there? And especially a problem when you talk about that kind of circulation, is the fact that hot stuff rises. And so the stuff that you're circulating and keeping hot tends to tend to rise and the lower temperature stuff tends to settle to the bottom. So how effective something is at agitating a tall pot is going to be a problem, especially if you do a lot of your cooking in things like

[20:06] stockpots. But anyways, having a wide range of minimum to maximum depth is important if long cooking foods are on the agenda. 150 degree, this is Kenji Redding, 150 degrees, water and a metal pot with a 10 inch diameter, and 2 gallons of water will drop in height by about an inch every 8 hours due to evaporation in my apartment.

[20:26] And then he says, covering the top with foil or plastic wrap, don't use foilers, plastic wrap, covering the top with plastic,

[20:33] plastic wrap can cut this down, but the possibility that the water level will drop below the minimum line during

[20:38] an extended cook is a very real one. Not. Listen, you should never run a circulator for any length of time that's not

[20:46] covered. I'm going to go back and say this again. You should never run a circulator without covering it for any length of time. It's just really, really bad practice. Okay? So, I mean, like, and this is one of the 1st things I teach people. So for me, you know, like how much the water level is going to drop is not that much of an issue because I know that I'm always going to be running

[21:06] with plastic on the top. The exception being if you're running it during service. If you're running it during service and you're going to be going in and out, then, and you're just doing a retherm bath. And maybe you don't need to. But whatever. The other thing is that I thought was kind of a little bit misleading on

[21:24] the on the review there is that talking about the clips on

[21:28] the back of it. Kenji liked the screw clamp. You know, remember the old screw clamps that you used to use on the poly sciences? Yeah, I hate them, right? I like, that's why the newer poly sciences have this quick release, guys that pop out, because the, you know, Kenji's worried that you're going to, that the clip's going to fail and you're going to drop the circulator into the

[21:46] water. The only time in, you know, the well over a decade that I've been using circulators on a consistent basis, that I've ever dropped one in water, was because I was so angry trying to yank the sucker off because I had to unscrew the thing in back and

[22:00] I kept on catching on the lid of the on the backside of the rim of the

[22:03] canbro. I was like yanking on it because I was so angry. You know how I get stuff. I was yanking on it and I pulled it up, yanked it so hard that it tipped and fell into the water bath.

[22:12] And that's the only time I've ever dropped it and it was because it was firmly clamped. I regularly rip the clamps out of the screw things out of the back and just place it over the edge. So I'm not really worried about that. And the other thing that's not taken into account in the review that's very important is you have to ask yourself,

[22:29] what, um, what are you going to put the thing into, right? So, uh, one thing, one thing that, like, if you look at, for instance, the old metal style polycience versus the

[22:40] newer uh, plastic style polycience, uh, the newer plastic style one is narrower. And the nomiku is very, very narrow. And what that means is it takes up less space in your circulating bath. So you have to ask yourself kind of what you're going to be circulating in, and whether you're going to be pushing the limits of the

[22:55] bath, because the amount of space that the circulator takes up in the bath is a very real limitation for a lot of people who are cooking in smaller,

[23:03] like smaller vessels on their counter. Yeah? But they all work. Uh, I found uh, the sun Sarah doesn't like to run pure oil, uh,

[23:13] found that uh, when we were doing a Harvard lecture, um, but, you know, that's about it. But again, if you have the money and durability is the ultimate thing, then the old school metal polyscience guys, I think, are still pretty tough to beat. You know what I mean? Yeah. Got to call her. Call her, you are on the air. Hey, Dave, got a quick question. It's homebrew base, but it probably applies to a lot of cooking. It has to do with gelatin using it as a clarifier. Sure. I've been eye arguing for years with my fellow

[23:44] homebirds, and they insist that if you, you know, you dissolve it in some hot water before you add it.

[23:49] And they say if you bring it to a boil. It's useless. It deactivates the gelatin. But I've always brought to a boil just to sanitize. I've never had a problem, and I figured you would be the one to say whether this is hogwash or not. What do you think? I would bring it to a boil herd it. how they make gelatin. Like, what's the argument about not boiling it? The homebrewers, I guess, in the old literature, and they still cling to it says that if you bring the water to a boil that's got the gelatin in, it somehow deactivates the gelatin and won't work

[24:20] anymore, that's crazy, right? I mean, it seems crazy. Is it some special gelatin? Is it some super hyper fancy gelatin? No, just regular Nox gelatin? Hogwash, right? Yeah, yeah, yeah. Hogwash. Yeah. I mean, I don't know. Look, look, look, maybe there's, I could see that there's some sort of like gelatin solution that you could buy that's not set, that is like, you know,

[24:43] the, where the gelatin is in some particular way, but then you wouldn't want to heat it at all because you'd mess with the configuration.

[24:48] Like the solubility of gelatin, uh, it solubleizes at a pretty low temperature, right? But then, you know, bringing to an extended boil. If you boil the hell out of it, you'll start to hydrolize it. But let's not forget, how do you make how do you make gelatin in stock, right? You boil bones and meat to break the collagen down into gelatin, right? I mean, that's what you do. I mean, I've boiled, you know, I mean, no, I don't think that's a problem. I think extended boiling in acidic condition, because you're boiling it just in plain water, right? Yeah, just plain water. Yeah. I mean, extended boiling and acidic environments will hydrolyzed the gelatin, for sure, but I've boiled gelatin many times and had it still set or, you know, I, you know, I, I,

[25:39] I don't, I don't, I don't get it. I don't get it. I don't understand. Is there any actual literature on it, though? Is there any like scientific literature on it? No, you know how home brewers, they often just pick things up from, you know, other related things like, you know, skimming the top off your beer because they do it with stock, you know, and they just, uh, I think just extrapolate it over and they don't really have any real reason to do

[26:06] it, and then they get told a couple of times and they just stick with it, whether it's, you know, never questioning it. All right. Well, if any pro brewers out there listening, uh, you know, um, don't send us in some information and we'll see. All right, thanks a lot. Let's take a quick commercial and come back.

[26:36] Hello out there. It's Steve Jenkins. I'm with Fairway Markets, White Leghorn, Red Wattle, Bourbon Red, Navajo Churro. Well, these aren't names you're likely to hear at a fairway butcher counter or any other counter today, but before the rise of factory

[26:52] farming you would have. And at Heritage Foods USA, you still do. Heritage Foods USA exists to promote genetic diversity. Small family farms and a fully traceable food supply. You see, we believe the best way to help a family farmer is to buy from them, and heritage foods is honored to represent a network of family

[27:13] farmers, and artisanal producers whose work presents an immeasurable gift to our food system, and to biodiversity. The meat we celebrate, whether it's heritage turkey, Japanese steaks, Berkshire pork, or Navajo churro lamb

[27:28] chops is the righteous kind, from healthy animals, of sound genetics that have been treated humanely, and allowed to pursue their natural instincts. It's a simple fact. Animals raised according to this philosophy taste better. And as we like to say, you have to eat them to save them. Visit us in heritagefoodsusa.com for more information. You have to eat them to save them. Hey, we're back. So what are we going to play Jackie Molecules on the way out since we're running out of time? Oh, yeah, we can do that. Yeah, when we leave, we'll just do an outro on Jackie molecules because it's the greatest thing that's ever happened. By the way, the now legendary ringtone, as I'm being told by listeners, we got so many emails this week for it. Oh, yeah. Taken off. going viral. Viral. It's better than better than my ringtones. Like Nastasius, you are mean to me. But I don't even need to like play my phone because it's just my voice saying you're mean to me. Anyway, Caleb Sexton sent us in some of these Super Jack. you can have some of these too. Super high bricks apricots. This new variety, I think out of California, and he dehydrates them, but they start out at like 20 something bricks, which is like super high

[28:39] sugar. Uh, and so you know what Salas Stas is eating? I know how super sweet they are at the end. But the thing is, I think what we should do before you dehydrate them to turn them into real flavor bombs is just throw a little more acid into it. What do you think, Stas? Don't they just dehydrate on their own out there in California now? You're from there. You tell me. Because of the, I'm saying, like, no water. Isn't it easier for them to like? No, I mean, acid, not for me, not. I mean, acid just. You're saying put lime on them? Well, not lime necessary. I'd have to look up whatever the acid base of apricot is, but I'm saying, like, in other words, the sweetness is so high that it could stand more acidity to back it up.

[29:18] I like it like this. But I'm saying before it dehydrates, cut it, sprinkle at the acid, like kind of go into it. So you get to level exactly. You're saying you wouldn't want a little more acid? You like it just like this? Nice. Yeah. And what do you think about these as opposed to Blenheim's? See, I like blenheims because they're super high acid. Yeah, like these better. Yeah? Jack, you should come and try one while we're doing this. I can't talk because I'm eating apricot. Erica wants one, sir. That's it in. Pass it in. By the way, Jack, do you think sharp and hot should be said with like a Boston style accent? I think it should? Shut up. Shop. Yes. Yeah. Anyway. Ethan Kushner wrote in a while ago about lentil tofu. I think I talked about it. So if I forgot to talk about lentil, because we had so many weeks where I would start answering things and then stopped. If I've talked, if I've not talked about lentil tofu and the possibilities, please, just, you know, whatever, email us back and let us know. And we'll do it the same about, like, Alex from Toronto wrote in about carrots. I think I talked about that too, about like stiffening carrots and whether that's a known reaction in other vegetables. I think I talked about it, but it's hard to know because I can't tell. Uh, Elliot Papineau wrote in. And he wants to say, can Dave talk about the awesomeness of friendship penny? Friendship penny. You like that stuff, says? What is it again? That's the that's the... Okay, so you know how like, you're not a Marzipan fan, right? But like if you add eggs to it and other stuff to de-stiffen it a little bit and they make it pipeable, that's the stuff that's like inside of a king

[30:48] cake. You ever eat king cakes? You know what a king cake is, though? On, like, uh, like, Mardi Gras, like, before the king cake is, like, got the sugar with the colors. And inside of it is that kind of like more creamy almond crap that's not marts band. You like that stuff? I guess so. I love that stuff. I want what I want to do is start making things like that because his question came in. I'm like damn, you know what? Like we have the capability to grind this stuff down. We should do that with, uh, by the way, Caleb Styles is loving your apricot. She sitting here munchicating on them. Um, is we should do that with pecans. Wouldn't that be good? That'd be good stuff, right? Anyway. So, Elliot, I don't have too much to say because I don't make it that much myself. I think it's a good product, but I will, uh, now you've got me uh, stoked on the idea of, uh, of, uh, Marzipan.

[31:39] By the way, did we ever talk about the Agar noodles? Because I know there was an Agar noodle question, but I didn't get to it. Whoever wrote in the Agar noodle question, just write back to me and I'll see. Okay. Hey, cooking issues, team. I have a hydrocoloid question. My death row meal is spaghetti with chopped garden tomatoes. You hate tomatoes, right? Yeah, me too. Someone tweeted me in today and said, can you eat the blossoms of the tomato

[32:05] plant? And I was like, it might have too much of the tomato wean, which is, you know, whatever, the alkaloid that's related to, like, solanine or whatever, the

[32:11] Solanace-E style, uh, like alkaloid that's in tomato plants, which is why you're not supposed to eat a boat ton of the green tomato stuff.

[32:18] You know what I'm talking about? Why did you want to eat that? Well, that's my point. I was like, frowny face, every tomato blossom you rip off is one less tomato you get. Like who has that many tomatoes in their life? Not me. Are you how your tomatoes growing? Good. they're all green right now Yeah, nice. strong. Anyway, my death row meal is spaghetti with chopped garden tomatoes, basil, garlic, oil, and salt. I make this often in the summertime when perfect tomatoes are available. Part of the process involves chopping and salting the raw tomatoes to draw out moisture that would otherwise water down the pasta. What do you think about watering down the pasta sauce? Oh, good. Hate? hate. Watering down the pasta. The liquid drawn out of the tomatoes is quite tasty, and I hate that it is no longer part of the sauce. I figured if I could thicken thicken it, it would adhere to the spaghetti and increased deliciousness. My hydrocolid knowledge is essentially zero, but I tried Xanthan, and that's what I had. It thickened the tomato water nicely and also made me want to puke when I ate it because it was so snotty. That's a technical term, snotty. Yeah, I would not use Xanthe. Imagine like a Xanthan pasta. Nastasia is making her, I'm about to puke face with the Xantha and pasta. I also don't want a heat slash reduce the water to avoid losing the raw tomato flavor.

[33:32] So what would you recommend? And in what percentage, to thicken the tomato water, so it can be added back to the chopped tomatoes on the pasta. Thanks, dreaming of summer meals with my favorite pasta, soon with more tastiness, Jason. I think you're kind of in like you're hoeing a tough road here, Jason. Because, uh, to thicken stuff appreciably, uh, you're going to have to add a, a boat, a boat ton of stuff. I would use, I would use pre-gelatinized agglomerated starch is what I would

[34:02] use. And then you're basically thickening it the way that cooking with a starch. Uh, so I would use uh, like ultra spurse. You want to get a spurse and not a text. The reason I would use starch is because you need to use relatively large percentages of starch, which means that it

[34:21] will diminish the flavor somewhat, but it's also super easy to dose in and dose

[34:27] out. You're not going to go way over. And if you use a, it takes a couple of minutes. You don't want to add it all right away because it takes a couple minutes to fully hydrate, but it's really easy to use and kind of

[34:37] cooks measurements, like just like sprinkling a pinch in and getting it to do what you want. Whereas most other hydrocoloids, if you were going to use like, you know, guar or an LBG, I think you're not going to get, we're used to starch thickened sauces, and so I think it's going to be, I think that might be the way to go in this situation.

[34:53] But still, I don't know if you're going to have as good a result as you would get out of, for instance, pulling the pasta a couple minutes earlier,

[34:59] doing, or, you know, a couple seconds earlier, doing a very quick drain, and then immediately tossing it with the tomato juice that comes

[35:07] out because that's tomato juice. remember, you salted it. It's salty too, right? So that's going to increase the salt level of your of your pasta. But if you just leave everything else out, like, you know, the tomatoes that you have out, toss the pasta in

[35:20] the in the straight tomato water, uh, like, and just pull it a couple of seconds earlier, I think it'll absorb a good, wouldn't you think it would absorb a good bit of that

[35:29] stuff? And so I think if you pull like, uh, like, you know, 30, I don't know, how long does a spaghetti cook? 8 or seven? Seven? Seven? Depends, yeah, for you and Mark, it's like it cooks for like 2 minutes. Yeah. But anyway, pull it like a good, like, I would say maybe like 30 seconds earlier than you normally would. Then make sure that you toss the stuff in, but keep it hot. Like I would put the bowl back. Something that I will do is I'll cook my pasta in a colander inside of my pot, right? Do you do that, Stas? So that way I can just pull the colander out? No I don't have that. Anyway, I pull the colander out. You do the fast drain, then you put it into the bowl, and if you keep the bowl warm, like over the water that's been boiling, it makes a starchy mess, but keeping it warmer as you're tossing in the tomato water will help it absorb more as opposed to when it, but

[36:21] let it flash off. If you cover it, it'll keep warm and absorb more, but it also won't flash off

[36:26] moisture. And their whole goal here is to add more liquid while it's flashing off moisture. Yes, Daz? Then add your tomatoes afterwards and go. The super baller technique. And this is going to be, I have to be the last thing I say. I still have to get to uh, I still have to get to Steven from uh, Moscow on uh, on ovens and, you know, he's trying to get the physiga, the uh, the thing. And Alex from San, it's too late. He already visited San Francisco, but McGee will be here so we can talk about it. And we'll finally get to Michael and his blown ziploc bags. But the most baller technique would be to go drop a cool 10 grand on a really nice roto app setup and just roto app that tomato stuff down so that you get real

[37:05] hyperconcentrated tomato, you know, like you can make almost like a puree out of it, in a roto app without ever heating it, cook the pasta and toss that in.

[37:15] It'll be the most tomato-y pasta ever. Cooking issues. Well, I'm going to play this Jackie molecules on the way out. Jackie Molecules

[37:36] Jackie Molecules. Thanks for listening to this program on HeritageRadioNetwork.org. You can find all of our archived programs on our website or as podcasts in the iTunes

[37:51] store by searching Heritage 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.

[38:19] Tell your mouth. You ain't coming home again. You got to tell your father. You gonna out with me again, yeah? When touch nothing now love

[40:17] I've been watching you.