[0:00] Today's program was brought to you by Fairway Market like no other market. A New York City institution that sells the best local, national, and international artisan foods for prices that can't be beat. For more information, visit fairwaymarket.com. I'm Chris Kuzmi. And I'm Mary Isaed. You're listening to Heritage Radio Network, broadcasting live from Bushwood, Brooklyn. If you like this program, visit heritageradionetwork.org for 1000s more.

[0:33] Hello and welcome to Cooking Nations. This is Dave Arnold, your host of cooking, and she's coming to you live, late, but live on Tuesday. The Heritage Redo Network, and Roberta's Peachwia, and where is it? Where is Roberta's Pizzeria? Where? I think it's Midtown, New York City, right? Wow, only. Sounds like Bush week. It's in Bushwick, Brooklyn. Joland, as usual, Nastasia. The hammer lopez freshman from Chicago. How was it? Good. Oh, you gotta give me tips. I'm going Chicago in a few weeks. All right, right. All right. Jack in the Engineering booth. Just a reminder there. I'm sure she ate well. Did you eat well? No. Because you were with your sister and you were avoiding any food style people. Yeah. Yeah. Last time I was eating out in Chicago. 2 times ago, I saw a real dillweed in a Lamborghini who didn't know how to drive

[1:26] it, and he was grinding his gears while he was trying to parallel park in front of a veck. Oh man. Weak. Don't buy a Lamborghini if you can't drive. Oh, you know what? This weekend, she's going to Lollapalooza, which is in Chicago every year, and they have competing, not competing, but they have bands playing at the same time. So Paul McCartney's a headliner and they have somebody playing at the same time as him, which I'm like, why would you do that? Then they have Sam Smith playing at the same time as

[1:49] Metallica, and she's like, I'm going to see Sam Smith. Whoa. Speaking of Metallica. By the way, so he can so he can chime in. Obviously. Did I already say Jackson in the engineering booth? We've got Paul Adams. The, he's the overlord of popular science is web presence. Is that true? No. Not? Something like that. Yeah. Overlord is not the right title. Baron. Baron. You got to, is Baron, what's higher? Baron's higher than Earl, right? Duke is highest. Forgotten. He goes Duke then King. Pretty sure. Well, Duke Prince King. Anyway, uh, what are you talking? Metallica. Would you see Metallica over Sam Smith? Dude, Metallica, they hate their fans, right? I mean, they're like, aren't they the anti-piracy? we're we're so we're so rebel, but don't download our songs. Plus, I saw, speaking of D-bags and cars, I saw, like, a 30-year-old backward baseball cat, like, khaki short wearing dude blasting Metallica out of his Ferrari, his brand new Ferrari in Connecticut.

[2:57] And uh, he didn't turn the radio down when he's pumping gas. What do you guys think about that? not good. that's not good. It's not good. I mean, I'm okay with Metallica, right? But I'm saying like, what if he's like next to someone that hates that stuff? Try this leaf. That's what it is. Oh, what? We don't know. It's in the salad. How am I gonna know? I hate it. Paul likes it. I like his Paul. Paul also likes Surstraming. I know, so what is it? Why does me chewing peoples? Oh yeah, I know that flavor. That's, um, it's it's not, but it's very similar to, um, this

[3:33] Mexican, uh, herb. Like popolo almost. I think it is popcorn. Really? I'll go look at the menu. It's very, there's a couple of herbs from Mexico and a couple of other ones that have that distinct taste. It tastes a little bit not like a, it tastes like part, it's got a burnt transformer taste. like a phenolic kind of note. And so I always it hits me in my head. I think it's, I think it's Pablo, but there's also, uh, uh, Ojasanta tastes a little bit like that, but with more of a

[4:01] saffrol kind of a note, but uh, anyway, that's what I think it is. Uh... Just Popolo. I just grabbed the pen. Oh, what's up? What's up with the dropping knowledge? Nice job. That's why you keep me here on the show. That's right. I have a caller on the line. Okay, caller. you were on the air Yeah, hi, Dave. This is Patrick calling from Brooklyn. How are you? Doing all right. So I got 2 questions. First question is really quick. Is that I'm reading your old post about foraging in the

[4:28] South Bay. And you mentioned you'll Gibbons and a book specifically about that. I have stocking the blue eyed scallop, and I was wondering, are you referring to another one besides

[4:40] that or is that the one? Yeah, no. Somewhere I have the scans. Stalking the blue eyes scallop is an obvious classic. Uh, which I think that one came after stalking. No, it was a scallop 1st and then asparagus. Those are his 2 classic works, right? I think it's asparagus. Asparagus is first. Classic, classic stuff. No, in fact, Yul Gibbons, for those of you that don't know, like, you know how there's a foraging movement going on now,

[5:05] people, everyone aware of this? Yes. Yule Gibbons was kind of doing that before anyone kind of like thought it was

[5:12] cool. He was he was kind of, you know, the man at the time. I think some, like, you know, like a real crunchy folks maybe kind of started making fun of him because towards the end of his

[5:21] life, he started doing pitches for grape nut cereal so you can find him doing old grape nut cereal ads. He was also in The King and I, right? No, that was Fuel Brenner. So here's how you tell the difference. Like the one is many parts of a pine tree are edible, Yule Gibbons, and no, I will not let your people go. Yul, uh, Brenner. how you tell them. But they both died of cancer, interestingly. Or not. Well, yeah, but yeah, Yule, unlucky name. Uh, so anywho, um, it turned out he did some, you know, you're familiar with the outward bound program?

[5:54] Yeah. So outward bound is, I guess it's kind of like a Boy Scouty kind of a thing where they take a bunch of kids and they threw them on these islands. So up in the Penobscot Bay up near uh, up near Deer Island there, uh, they would just take kids, like, like grains of sand or marbles and throw them out onto these islands and let them fend for themselves for a couple of days. And Yule Gibbons actually wrote the foraging manual for the

[6:18] outward bound thing in Maine. And I had, I never owned a physical copy of it, but I photographed it. Maybe I could try to put it now. You know, back then it was like, you know, I was using my 4 megapixel digital camera, but, you know, I could try to find it and put them up if you're interested. You know, it's, uh, he has some lines in there, actually, that I'd like to

[6:39] quote. Like, he, uh, he talks about forging wild strawberries. You ever guys have a Forge wild strawberries? Well, yeah, they're tiny, you know what I'm saying? And they're they're delicious, but they're tiny. can't get enough. And Yule Gibbons says in there, he's like, God certainly could have made a better tasting berry, but he certainly never did. But I disagree. I think I find other berries more delicious because to me berries become more delicious in mass quantities. Like what you want is like a face full of berry, in order to get the maximum berry kind of effect. But anyhow, in this, in this little pamphlet, you'll give them talks about, like, you know, picking wild rocket and, like, sandfire

[7:17] and, uh, muscles. Interesting brings up the point that you get sick of muscles really quickly. Have you ever noticed that? Have you ever eaten enough muscles to get sick of them really quickly? Not really. No? Usually one serving. Well, yeah, so like if you're on a beach and literally there are beaches up there that are like constructed of muscles on

[7:34] rock. You know what I mean? It's just like muscle on rock. like so it's either you cut your feet with them or you rip them up and eat them. those are the only 2 choices. And yeah, you get sick of those suckers fast, especially if you don't have anything to put on

[7:44] them but wild rocket, although the rocket is delicious. Anyway, but, um, did that answer your question or did you have a specific question about the Yule Gibbons? Well, no, Dad, I think I'll track it down. I'm going to be on Vinyl Haven, and it might happen in a library or something, but near enough,

[7:57] but it seems to apply to, I mean, in the same bay, but I assume that... Yeah, it's a live. So if you're looking for it, it's, it's pamphlet size, it's, um, it's non-standard. It looks like, uh, it looks like it's folded and stapled, uh, you know, like,

[8:13] um, what do they call, like oak tag, like card, not cardboard. You know what I mean? That like thick paper back. And it's folded and cut so it's longer. You know what's very similar to? Are you familiar with the, what's her name? Mary Thielgard books like, uh, uh, uh,

[8:28] Treefinder, Fernfinder? Trackfinder? No, no. I'm starting with Eul Gibbon. Yeah, yeah. Well, these ones, she's not a forager. She just is like a tree and other kind of ID, which they're awesome little books because they fit in your pocket, but it's kind of that scale. So it's kind of longer than it is. like, it looks almost like a reporter's notebook, but sideways, it's like longer than his wife when you're looking for it. But I'll try to post some pictures of it. You had a, you had a, I'll look for both. All right, cool. You had another question. 2nd question. It's kind of open-ended, but curious to get your thoughts. I'm trying to buy, uh, a stove, whether it's a rain, just, just the, the, a rain stop

[9:09] for an entire uh, range with ovens for a house upstate. immediately getting into the weeds of all sorts of conflicting information about varying

[9:19] products. And just curious your thoughts about what you actually need to buy to cook at home. And all I really want is firepower and reliability. Um, and I don't really care about anything else as long as it's not hideous. But it doesn't seem to be that there's that many products designed for people who just want to cook and have output that aren't just commercial

[9:38] ranges that will, that I don't have the opposite of doing because it would violate my insurance policy. Right, right. Are you, are you, is it propane, gas, electric, what? It'll be propane. Propane? And do you have reliable electric where you are? Are you one of those districts that goes out every 2 seconds? And if you do, do you have a generator? I think it's, it's supposed to be reliable and I have, I have, uh, 200 amp service. Okay. And are you going to get the big old propane tank? Are you going to use one of those weasly 100s? Oh, one of the big ones. Whatever the, whatever it needs, because it's also, it's going to, it's going to run the water heat. There's gonna be a lot of propane about. Oh okay. So you can kind of go ape on it. Because like I have propane in, you know, in my place, but I

[10:21] like always get nervous about using it because if it runs out. I ain't never used my stove. I exclusively use tandor, like the a griddle and like my oven. Those are the 3 cooking things I use up there. But I would go, I would go, if you have propane to like, well, to burn. I would, I would, uh, but you can't get commercial, huh? I don't know who's got the good high output, uh, residential uh, burners because they're all just so weenie compared to um, compared to a real... Well, do you think that there's some, there's some, some products that there's, most of them don't have open burners, but there's some, a couple ones now that

[10:58] offer open burners and are allegedly high, much higher output? My other issue is that the house has ceilings that are actually fairly low. So I'm just wondering at a certain point that I'm going to risk burning off the ceiling with a, it has

[11:13] ignorant about 8 foot ceiling. Are you gonna go, are you have outdoor space here? Yeah, obviously, because you have a big propane tank. I mean, like... What I what I maybe might do in this scenario is, I

[11:25] would, 1st of all, on your oven, I'd go electric, just because they're kind of more accurate, and then if you ever want to do any baking and stuff, you know, and then, you know, and then if you have half gas, half electric, let's say

[11:35] you're going to, then at least you always know you have one. Um, but the, the, I would go electric on the oven

[11:43] and um, for the stove, yeah, I mean, I just get kind of either the most powerful thing you

[11:48] can or consider going induction. Because especially if you're going to be doing like in the summertime, like any heating on that stove. I'd be doing that because, like, honestly, most of the time in the summer, you're going to be outdoors rocking the high heat. You know, that's what I that's what I'm that's what I find myself doing almost constantly. And you can go totally ballistic on the propane outside. If you're going propane. I'm all charcoal outside just because, you know, whatever I am, but not because I'm opposed to propane, especially if you were to put like a... Actually, it's not true. My deep fryers outside and that's totally fired on propane. But you can plum the propane over to like an outdoor kitchen area and then you can just go crazy, like you could do a fire pit with a propane start, you could do like a giant grill on

[12:31] propane. Um, you can even if you wanted. I like everyone knows I'm pro tandor, although the time you came, Paul, we didn't use the tandor. We use the deep fryer, though. Yep. Yeah. Now. Is this helpful at all? Yeah, it seems like, so there's not, it's sort of, it just seems like there's no good guidance

[12:49] for out there for cooks. There's all these, like, there's the ranges out there designed for for looks and for people that don't actually use them. Yeah, that's why I hate them. That's why, like, I just void warranties and get, go, go pro. But, um, inductions. Is that is that an option or is that stupid? Because, you know, so other people are renting out this house. I want them to burn the house. Oh, no, if people are going to rent it. Oh, no. No, no, no. You need to get boneheaded, simple. I didn't realize other people were renting it. Get a boneheaded simple. Get a boneheaded, simple propane fire. Don't go induction. someone will break it. They'll put the wrong thing on. They'll complain. They'll smash the pans down onto the glass lid of the induction and crack it. Propane is bulletproof. It's just most of them suck. But don't buy, like buy one that's, you know, obviously get like the highest

[13:35] end home one that you can get like, you know, whatever Viking or I think Vulcan Wolf also makes a fairly decent one. Viking makes a decent one. And then just make sure that they convert it right to the, um, uh, you know, to put the right orifices and the right uh, Bezos into to run the. And is BTU really, is it a good measure of the output or do you just really have to, is that, is it

[14:00] very from the stove? I mean, what? I mean, it does vary. It does vary a little bit in terms of like, there are burners that don't have the ability to use their full BTU output properly because they spray the heat around the pan,

[14:12] but, um, you know, most like, like most burner technologies are fairly, fairly similar in their

[14:19] vast inefficiency. Um, the, you know, the things that I would look for are the ability to turn down, uh, the, um, turn it down low, uh, because a lot of burners don't have the ability to go both high and low because they sputter

[14:33] out, and also like a good flame pattern. Like a standard home burner with that, like, you know, with that little burner that's only like the size of, uh,

[14:41] like it's like smaller around than a tennis ball. Like that's like hotspot city. You know what I mean? Like, I hate those things. Um, but, but also, um, do not, and here's another reason not to go professional, a good reason to go electric. You don't have to worry about gas pilots. If you have an electric stove, like gas things are usually bulletproofs, but if you're up, sorry, not stove, oven. If your oven is electric, then you don't ever have to worry about the pilot having a problem in your electric oven. Electric oven's pretty bulletproof on that. For the for the top, I think the gas is very bulletproof, but don't get something with a standing pilot because then you have a problem if your pilot goes out and you're not there and somebody's renting it.

[15:19] Just get, you know, one of the ones with the click, click, click that can't be left on,

[15:23] you know, that have all the safety features in that because, like, you know, some other knucklehead, you know, every year I'm more and more astounded by how dumb other people can be, especially with your

[15:32] stuff. You know what I mean? Keep you barring analog, I got for cooking here that we're searching for. Yeah, and also, like, if you're going to do an outdoor thing, like, don't go, don't go something super

[15:45] bananoramas unless you can, like, lock it down and prevent someone else from... I think I think the outdoor, you know, that's a, you keep talking about all this stuff, and I think, like, curious as you as you go forward with outdoor stuff. Some of that, that longer term, but you know, doing, you know, stuff with wood or charcoal outside and crazy stuff, you know, it's going to take longer than selecting a stove, but I'm really interested in doing all that, want to sort of off

[16:08] limit, you know, beyond like the kettle grill or something if anyone's raping it. Yeah, yeah. And it's, yeah, it's a hard thing as, as, as I'm finding out, as anyone will, is that if you're only doing it like 2 days a week, you know, 3 weeks out

[16:21] of a, out of a month. It's hard to get anything like an outdoor kitchen built, but we're working on it. We let you know what happens. Yeah, yeah, I'm curious, because I think, you know, like, that's, that's the reason of, you know, cooking, cooking outside of state as opposed to a 94 foot kitchen in the city. Bingo. All right, well, thanks for calling and hey, Jack, Jack, do we have another call or should we take a break? Sorry about that. Yeah we can take a break. Oh, take a break. We'll be right back.

[17:04] Hi, I'm Steve Jenkins from Fairway Markets. I've devoted my idiot career to the old ways, the old recipes, the old tools, the old geography of where serious foods come from for centuries, and I've strived to make these wonderful things available to New Yorkers for 37 years, so it's a

[17:26] fete accompli, for us to support Heritage Radio Network. And I hope you will too, and I hope you'll keep tuning in. For more information, please visit Fairwaymarket.com.

[17:43] And we are back, Jack, but I can't come back without Jackie Molecules. Oh yeah, sorry. Well, I got nothing for you. I do have a caller. All right, all right, caller, you were on the air. Oregon calling. Hey, John, this is John Daragon. Everyone, everyone should be familiar with John Derrick now. Hi, John. Hello. I have a question about Tom Collins's. So I've been drinking a lot of them. I love them. But unfortunately, my house upstate. They want to charge about a buck apiece for a lemon, so it gets very expensive to me. And why is that good? Tom Collins is for a group. I'm curious about why is that the case? It's true. Why is it that citrus fruit is reasonably priced here in New

[18:26] York, and as soon as you leave, it's a freaking nightmare. Why is that? No idea. I'm bringing a ton of it up with me, but even then it's getting a little tiresome schlepping around bags of lemons. So my question is, can we approximate lemon with some acid

[18:43] mix, um, that I could use in the case when I run out of lemons? No. But no, okay, well, here's the thing. Look, you could, you could do like a, like a little bit. I mean, lemon juice for acidity is really just like a 6%, roughly 6% citric acid solution. So it's pretty easy, but, um, I mean, what I would do instead

[19:06] is, I mean, I would taste it, but you could, uh, you could citrusize orange. It would be a slightly different flavor, but you could just citrus size orange. So you would add 50 uh, 52 grams of citric acid to a liter of OJ, and that'll get you

[19:28] a lemon strength OJ. And then it'll have an orangey taste, but it won't have the lime taste because you're not adding Malik. It'll be like on the lemon side of an orange. And you could do that and that would be fresh. Or alternatively, when back here in the city, you can just take your lemon

[19:44] juice and boil it with sugar and do a lemon cordial and it won't taste like fresh, but it'll last, you know,

[19:52] forever. Let me see, what are the other alternatives? The thing is with acid is it just things taste like they've been made with acid if they don't have fruit to back it up. And I don't know that just squeezing a wedge of lemon in will work. But, um, you know, the, do you do it with the, with the freaking little bar spoon of

[20:09] sugar or do you do it with like, uh, old Tom Gin? how do you handle this sweet? you use simple like a human? I do old Tom and simple. Yeah, right. Yeah. You know, like all the, do you like those old school ones where people put like actual like granulate sugar into those things? It seems like a freaking nightmare to me. No, because even if they shake it a lot, you still, that last 2 sips, you're basically getting a mouthful of sugar. Yeah. And like, but they're supposed to be poorly carbonated, right? That's how it works. Like, it's supposed to suck. I mean, I mean, you know, suck. carbonation standpoint. I mean, I try to use a super heavily carbonated vintage seltzer, unless I carbonate myself. But the other option I thought if we did the acid, we could actually maybe do a carbonated one, but as you said, it would just end up tasting like an acid fizz at this point.

[20:52] Well, you know, you look, that you could do. You could just do like, uh, like, uh, but you're not using very much of the acid and then you're squeezing in like a little bit of lemon at the end, like just a

[21:00] wedge, that you could do. That you might be able to get away with. Because a carbonated drink typically has less acid in it than, um, you know, than if you were to, uh, because

[21:09] once it got in it, what's if Tom Collins has got a full half ounce of lemon, right? Yeah, I usually do like two, three quarter, half. Yeah, even more. So like, yes, but they, well, the point being that in a carbonate drink, it would have a lot less. And so the less there is there, the more you can augment with the wedge of lemon and have it have it be done. But try the cordial. Yeah, I'll try that. Because I could pick up a case of lemon's pretty cheap here in the city. Yeah, although, will someone please explain to me why that's the case, why citrus is so expensive up in the

[21:39] suburbs makes no damn sense, right? I don't know. I ask the produce guy next time I'm up there. I think it's because you can't win. I think like houses are cheaper there, but produce is more expensive and you're not allowed to win. That makes sense. Like if you can afford to live in the city, then you're allowed to have cheap vegetables.

[21:55] Does that make any damn sense? You're gonna grow lemons, right, Dave? Oh, well, Yuzu, probably. Cal, I'm gonna do, I'm gonna do rank per limes once they're back, the place I want to get them is not available. I have to learn how to do it. Everything takes years. you know this? Uh, Rang Perlimes, Yuzu, and uh, Kalamondans are the 3 that I want to do. Because I like of them. What do you do with Calum London? You make drinks. You know, like they think it's the same as Kalamanti's, right? Are they slightly different? Maybe they're slightly different. don't know I can't find it, like, what Nastasi and I were using in Tokyo. the Sudachis. If I could find a tree for that, that would be the balls. Yeah, Sudachi is great. Sudachi is delicious, but it's so expensive. Styles, remember we were using those things and they were like, when they told us how much they cost, we were both like, they were like,

[22:40] because they're the size of, they're smaller than pink. they're ping pong ball size, right? And they were like 2 bucks apiece or something like this? Crazy. Crazy. All right. Well, I'll try to cordial and I'll report back. All right, cordial face. Let us know what happens. Thanks guys. Bye. John Derek. Dave, this is for you. Oh, Paul brought some stuff, which he, because he said, what are we going to, what are we going to test? What are we going to do? missed your birthday. Oh. Do we have a microwave here? What I have in my hands, people. And is this going to be the new cooking issues of a jetty? Do you know that Vegetti has never paid us a dime? Do you know that fat, you know Fabulous? or his real name is Fabian Von Hosky and Jeremiah Stone of uh, Contra and um, Wild Air? you know, there are restaurants down there? Do you know, did they had a Wall Street Journal article where they used a freaking

[23:30] veggetti? Did you see that? They went all Vegetti. Wall Street Vegetti. I think the Vegetti is like the huge thing, you know? I think we're just, I think we're just riding the, there's not a video, I think. Oh, I don't know. I don't know. Uh, you know, I feel that like, uh, because of your buddy Claire there, we were riding the Vegetti... Well, I don't know where before. I think we're riding the wave. I think you hit it right. You know, if you go too early when you're surfing, you don't go anywhere. And if you go too late, you don't go anywhere. You got to ride the wave. Anyways. Here we go on the eggmaster wave. What we have here, apparently, I looked this up after you mentioned it. One of the famous late night comedians, maybe it was Colbert or something, made fun of this a year ago, but I don't know if you ever used it. This is the Roley, the Roley vertical cooking system for eggs. Now, everyone here knows I'm a fan of vertical grilling when it comes to the tandor oven. But we have yet to see whether I'm a fan of, it's called simply perfect eggs. www.tryrolley.com. We have eggs here, but do we have a microwave? Does it require plugs in? It plugs in, we can do it live. Oh my god, it has its own heat source. Okay, so people, as I unbox this, as I unbox this, which is, by the way, the reason I own this is because Paul brought some drones up

[24:46] to my, you see that kid in Connecticut who hooked a gun up to his drone? Yeah. Anyway, he lost his drone at my place and I found it the other day. Is there a good culinary use for drones? Mythbusters used one to slice a chicken. What? With the rotor to prove that it can cut flesh. You need to be very good at your drone control to actually productively slice up a chicken to eat it.

[25:16] A cooked chicken. All right, raw chicken. A raw chicken with a drone. But why, and it maintained its altitude while it was slicing the chicken? I think it was just a disembodied drone rotor. Our drone rotor is powerful enough to cut flesh? Yeah, that's cheating though. I want to see the rotor fly and like decapit. don't want to see it decapitate, but like in a movie style, you would want to see it decapitate

[25:43] people like odd job style. Remember odd job? Okay. I'm holding it looks like an overgrown coffee thermos with a tube. Let me see whether it smells foul. It's rather to be neutral now. Has this ever been egged? has this never been kissed? Brand new. Brand new. All right, do you know the instructions on this? All right, Nastasia is reading the instructions. Paul? There's an outlet behind you. All right, I'll say. Crack open one to 2 large eggs directly into the cooking chamber. After I plug in or do I? No, plug it in. Plug it in. All right. Plug it in first. Yep. All right. And did this somehow know that I've... You have to turn

[26:20] the, uh, red light will indicate power is on. Okay. Green light turns on for the very 1st time, the rolling is ready for use. Did you just have Madonna's like a Virgin go through your head when you said for the very 1st time? Does it want butter? I brought a pat of butter. Everything wants butter. It wants a non-spick stick oil spray. No, it doesn't. It says... It says not to use butter? It says, no, it doesn't say, don't use butter, but I'm sure. This is bitter bol eat infused butter. Oh, we're going to... Okay, so Paul found these bowl leads. Now, as far as I know, most bow leads are non-poisonous, they're safe to eat, but he took it to a mycologist expert. No, I looked on the internet. Oh Jesus. And it says, if you have something that looks just like a Porcini, take a small bite. If it's vilely bitter, it's probably not a porcini. It's probably Telopolis Fellius, the bitter boli. that's what we had. The bitter bullied. That sounds like a really good band. Jack, would you be in a band called Bitter Bullet? Maybe I'd produce for them. What about Belitus Edelis? I like that Yeah, Porcini. But the, uh, isn't that a porcini, put bolina? Anyway, point being... Oh, it's stinking up good. smell this. It smells like an RV. All right, yeah. Or like a Mexican herb. No. Oh man. It's got that, it's got that, you know, you know when you like get like a bunch of vinyl crap and you're about to blow it up for the 1st time? You've never purchased anything vinyl like a beach ball? Oh, yeah. Blow it up as an inflated. Yeah, yeah, yeah, yeah. Yeah. Yeah, it's just what it smells like. Here, stots, put, give a whiff here. Yep. Yep. Well, we're waiting for Rolly to heat up. Maybe we should answer a question. Paul, maybe you can weigh in on some stuff. What do you think? Well, so wait, tell us about the bitter bol eat butter. You liked it? How long ago did you eat it? It's great. I ate it yesterday and the day before. And it's just the aroma, right? So there's no, there's no, even if it, even if you misdiagnosed it, there's no possibility of... I didn't let the bully come in contact with the butter, but I kept them in a jar

[28:26] together, so the butter picked up the delicious porcini-esque aroma of the bitter boli. Are any of the deadly poisonous mushrooms, do any of them have a good flavor? I mean, aroma rather? I believe they do. Green lights on. Erica says yes in here. Really? Yeah? Yeah. So here, like, you can make amanita. Here, let's do it. lets do it because they're gonna kick us off soon. Oh, don't don't eat the ones that stain blue when you touch it, she says. Stained blue. Now it smells like a mix of vinyl and bolete. You should swirl that around. Is that what it's supposed to do? Well, I mean, you don't have non-steak oil spray. Well, isn't this fundamentally the same as non-stick oil spray? Okay. Oh, now what? Chopstick it? You can use the packer. Due to hurry, hurry. it's cooking Oh, Jesus. Oh, wow. Did you see that? Did you hear the bloop? Hold a second. Use the packer. Use the, use the packer. There we go. Okay, to know, take it down now. All right, now it says wait 6 to 8 minutes. 6 to 8 minutes. That's the whole show. All right, I'm gonna put it down, Paul. Tell me when it starts working on something. I going to get these, uh, get these questions up. Well hit one on them. It says we're fully cooked eggs. So maybe we take it out at four. I don't think you take it out. I think it takes itself out. It rises from the mist. Okay. Yeah, downloading the uh, downloading the uh, the, the questions. Well, you brought something else to taste as well, no? Yes, I also brought some gelato. But this is, you said this, you want to tell people what this is? No, I don't. Oh, no, really? But they can't taste it, and then you tell them. All right, I'm not You told me, so I'm going to have Nastasia taste it. It's not ants or fermented fish. It's quite delicious. Of course, you find Sir Straming delicious. It's almost as delicious as Sir Straming. That is good. don't think she'll guess. I wouldn't have guessed All right, Stas. There's really vanilla at you. You're really vanilla E. Mozo. Mushroom. Oh, wow. Candy cat mushrooms. I've never actually had the candy cast before. Lactarius Rubitus, I believe. All right, so we're waiting we're waiting in the last couple minutes for our eggs to rise. Ron rides in. Hi, Dave, Hammer and the booth, and Paul, I guess, too, didn't know you were here. I recently cured Lardo that is now hanging in the walk-in. It was just now that I realized that I accidentally used insecure number one instead of insecure number two. What happened to my lardo? Is it safe to eat? Is there a way to recover? Thanks, Ron. Well, yeah, it's fine. You know, I don't really think nitrates, so what you do, they wanted you to use a

[31:02] nitrate, a nitrate, a longer-lasting nitrate, like you would use on a country ham for the lardo instead of the shorter acting

[31:09] nitrite that you would use on something like a bacon or a sausage. But the fact of the matter is that, uh, you know, you're curing the fat there anyway,

[31:17] like all you got to worry about is like a little bit of meat that's going to be on the outside, if you don't trim it. I don't think it's going to be a problem. You know, I looked up and I couldn't find a single case of botulism in Lardo, not a single

[31:30] one. I couldn't find it. And in fact, um, I think some people cure. I mean, I know people cure hams just with salt and it goes through the fat and it's fine. Uh, and so I think, uh, especially on a whole muscle or a whole fat. It's not really a whole muscle, right? Because there's no muscle in it. whole fat. Unrendered fat. Um, thing like that, I think are going to be fine. Um, I mean, listen, as my as my son booker says, if I die, it's your fault. If we're dead, it's your fault. I'm like, I can take that. I can do that. But, uh, you know, don't don't blame me if you're dead, but my feeling is is that I feel fine eating it. What do you think? Anyone? Yeah. Insecure number 2 breaks down into insecure number one. Right. The only the only problem would be is if you were to not have it there long

[32:16] enough. You know what I'm saying? because it breaks down so fast that by the time it penetrates to the middle of your product, it's not there anymore.

[32:21] But there's no botulism in there because it's a whole muscle cut. Right. Yeah, anyway. Uh, and there's no meat there anyway, whatever. Hi, Dave, Nastasia and Jack, this is Chris from the Bay Area in California. I made it to Booker and Dax last time I was in New York and was the highlight of the trip. Very nice. you. I recently discovered the show. We been enjoying it every week. Thanks for making the time to share what you have learned. I'm a home cook and I like to batch my lunches each weekend. I can generally invest a bit more time on the batch and then eat better than average food for the rest of the week. I'm having a problem with this strategy, though, when using lean meats like pork loin and chicken breasts. 1st rules, don't use those meats. You wouldn't have a problem with pork loin if you didn't use it. You know what I'm saying, Paul? That's true Stas, what do you think? Did you ever order that stuff when you're out the pork wine? Never. It's always overcooked and dry, right? Always. What do you think, Paul? Yeah, I avoid it. Yeah, yeah. Anyway. I'm not saying I'm not saying it can't be good because it can be good. I'm just saying it's mostly like mostly it has issues. How are we looking on those eggs? They're they're coming up. be done in like, they'll be done in time. They be good. If everything's going to come together. Everything's going to be perfect. Everything is awesome. Okay. I can usually get them pretty tasty. Oh, here. After cooking them, I let them come to room temperature. Oh, here, yeah. I typically brine them with salt, which you need to, because they're dry. And then season and grill or broil them after cooking, I let them come to room temp for 30 to 45

[33:41] minutes, and then I refrigerate. I can usually get them pretty tasty the night of cooking and sometimes the next day, but by Friday, the cold slash warmed over slash leftover flavors are nauseating. Uh, do you have any advice for pairing or holding lean meat uh, for 5 days at a time? Yes. Vac it. Like what year the oxygen is oxygen? Oh, I've read the off-flavors has something to do with fat oxidation. occasionally it seems like a starch thickened sauce coat does help. I found experimentally that fattier cuts such as chicken thighs don't seem to have as much of a problem, but it seems contrary to the fat oxidation thesis. I know what you mean but it is true. It does seem contrary, but I know what you mean. You know what I mean? You know what I'm saying? Yeah. I think it's because there's no other flavors there to back it up, so the fat, anyway, whatever. Um, I do like fattier cuts, but also cook a fair amount of lean cuts. Also, what projects are in the works? I'm guessing the centrifugion. I looking forward to it, more news soon, right, Styles? My Pectinex clarified juices are nice, but massaging the sack is getting old. Massaging the sack never gets old. Never. Also, is there some way to funnel money to you guys more directly? I assume that buying books and other products only result in a relatively low margin, making it your way. Thanks, Chris. Well, Styles and I will definitely think about ways to funnel more money our way. But on your lean cuts problem. I suppose since you're doing lean cuts, you don't want to submerge them in oil, which is a good way to do it, right? Submerge them in oil in a bag and evacuate all oxygen, and you're going to be good, or backpack, or if you do, if you pre-slice backpack or like zippy with like some sort of sauce and then like freeze them out, then they can thaw really

[35:11] quickly, like inside of like a couple of minutes. What do you think, Paul? You got any good suggestions? Mm, I would just VAC as is. That as is. It's a vacuum storage problem in opening and closing. I would pre-portion what you're going to use and then, um, and then bag them down and use them during the week rather than

[35:30] up close up, close up, close up, close, and you definitely don't want to reheat, unheat, reheat, unheat. That's going to hose you like mega fast. It's like portion by portion, kind of a, kind of a sitch. You know what I'm saying? But in the long run, use fattier meat. In the long run, the long run solution is to use, is to use fattier meat. Okay, listen, we're getting we're getting kicked off the air here, but so we're going to have to grab something. The egg has got the egg's got to rise. Steam's coming out. Rise. Do I have to do anything to its sides? Have you written the instructions? It's gonna do it on its own. Why isn't it rising? Did we not? It has been 6 minutes. Did we not beat it? It's got here, Paul, hold this. I try the candy cap stuff. Should we take a video of this? Another time. Another time. Well, we will discuss the results. On next week's cooking issues. Thank you, Paul, for coming. And we'll come back. I'm just looking at these eggs. It's not going to make it in time. Come on. It's going to be horrible. We didn't solve it. It's gonna be the worst thing in the world. This is an enemy of quality. Paul has given me a machine that makes me the enemy of quality, which I appreciate.

[36:35] I'm sure it does for tubular egg, like tubular egg craps. Pre-mixed crackers with the eggs. I believe that's one of the recipes. Oh, like, oh, may I? Anyway, all right. they really are kicking us off the air here. But we will give you the results. Thanks, Paul, for our roly egg machine, cooking issues. 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 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@heritageradionetwork.org. HeritageRadio Network is a 501c3 nonprofit. To donate and become a member, visit our website today. Thanks for listening.