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[0:15] It's all at one incredible destination. So when you look for the best, look nowhere else, Muckleshoot Casino Resort, the biggest and best in the Northwest. Must be 21 and over. Please gamble responsible. So we're live, Jack. We're live on cooking issues. First of all, I like this. I like standing next to you guys or you're doing it instead of like just having you in the other room. What do you think, Star? Yeah, like it. All right, so, Stas, you have to call? Yes. We have some questions that were tweeted in about, like, you know, things in the bass pro shop. Give me a proper intro, though. All right. So, like, Ben, I forget what I normally say. What do I normally say? can't even remember. Really? Hello, this is Dave. I'm so used to like... I got it. I got it. I got it.

[1:10] Hello and welcome to Cookie Shoes. This is Dave Arnold, your host of Cooking, and she's coming to you live from the best pro shop in Bridgeport, Connecticut. Joined, as usual, in the parking lot with Nastasia the Hammer Lopez. How you doing, Scott? How you been doing today? Good. Do anything? What do you do? What do you do? Any fun? What do you do Yes, we made pork chops and standing next to me, which I appreciate for the 1st time ever, in the engineering section of the parking lot. That's right. We got Jack Insley, Jackie molecules. How you doing? great. Nice. All right. So Nastasia and I, Jack didn't get to go in yet, but Nastasia and I just got a sneak peek of the Bass Pro shop before they

[1:47] open. So it's like a rare time to see the bass pro shots, but it's completely empty. Now, they didn't really want us like milling about on the inside. So we only really saw the kind of cooking area of the section. But to give you an idea of what a bass pro shop is. For those of you who don't know about a bass pro, which by the way, we're not affiliated with a bass pro shop in any way, shape, form, nope, in any way. So it's like kind of like uh, it's kind of like Disneyland mixed with uh, with an outdoor shop. You say it's accurate? All right. So for instance, they have a bowling alley where all the bowling balls, like some of them are like bass, like fishing things, but they also have great white

[2:20] shark, and they, like, and the ball returns are like sharks and octopi. Wow. Yeah, yeah. Pretty cool. And like the overheads have like that kind of like 50s like enchantment under the sea prom night action going on, but with like some sort of like weird like animatronic fishing reef overhead. They have, yeah, they have like a, they have a restaurant there. You can hang out and like, you know, they

[2:43] have... They have a whole bar. Yeah, yeah. And then we're you know, we're going to go bowl a game later on after we're done with the show. And, uh, but we're here really to talk about the fact bass pro shops has a very large selection of cooking gear in it, which is really kind of how this is happening while we're here.

[2:59] And it's a very interesting intersection, one that, uh, I know I'm interested in, and it's, it's like half kind of Hunter Fisher, like preservation stuff, so a lot of

[3:07] dehydration and a lot of like sausage grinding. Like you can get a pretty big sausage grinder here. But then also just a lot of outdoor cooking in general. Tell them what you want Like which part of what I want? The one thing that you would really like to buy from here. It has nothing to do with cooking. Yes, it does. You talking about the pontoon, though? Oh, the thing you saw today. Oh, the giant skillet? Yeah, yes. Or no, so no, so they... What's on the picture of that? That was a big skillet. a big old skillet. Now here's the weird thing. Apparently that's for like camping guys to do it. Use it, but it's Teflon. So like it was Teflon coded. Who the heck is going to put a Teflon coded pan on an outdoor

[3:43] fire because if you overheat the Teflon, Don Donsky. You know what I mean? I would not, would you? But it was Teflon, wasn't it? That's, I think, a product that needs improvement. needs some improvement. needs to go old school, in fact. needs to go back in time to an era where they just would season the hell out of their pants before they use them. Now, they do have an very large cast iron section, which I appreciate. I was talking to one of their product sales people, like who, and I was trying to get a read off of the guy, kind of what is selling and what's not, like what's, and apparently, and this is good news for us in general, um, things like uh,

[4:21] old, old style cooking techniques like uh, like Dutch oven cooking with the, with the, not like what we're used to, but the ones where you actually have

[4:28] the lip where you put coals on top of it and cook outdoor, like outdoor camp cooking in a, in a, in a

[4:33] cast iron Dutch oven. He says that's really coming back, making a resurgence, and they're going to teach classes and whatnot here later. on an outdoor kind of cooking. But what I want, more to Nastasia's point is I've kind of had my eye for a while on this thing called a cowboy grill.

[4:47] You seen this, Jack? No, haven't. Stas, why don't you... So it's kind of like a combination fire pit slash slash outdoor grill. Oh, say that. So we're on the we're on the radio show. What brings you to Bass Pro tonight, man? Well, I'm a Bridgeport kid, grown versed in Bridgeport Hospital, Bridgeport Hospital, ICU, medicine. I a nurse. I open a home care company, abundant care, right here in Bridgeport. Sure. I drove up and down the street for 15 years watching people get killed, literally with the potholes. I got nails, potholes, and Mayor Finch owes me a lot of money. But I'm down here now. Why don't you tell people what this particular neighborhood where we were was like before this went

[5:28] in? Oh my gosh, carpenter steal. Carpenter steel right along the water. Okay? Pleasure Beach, the boats, the docks, the ferry, poor Jeff Ferry. Okay, forever, right in this area. Then you got Seaview, which will swing you right up to Bridgeport Hospital, right? Perfect. Got to get on and I've got to get the EMTs up. And that's my story. But do you think but do you think that having something like this here is going to bring a lot more people to their region? Absolutely. You know, the jobs that they're going to create. I hear I hear through the grapevine that Mario Batali is going to come in to Main Cheet, the

[6:01] chew, right next to Ralph and Richie. That's gonna be cool. Let me ask. Do you think that's true? Is it Batali coming here, sis? That would be good. Her boyfriend is the chef at Del Posto, which is one of Batali's flagship restaurants. I haven't heard anything, but that would be great. Did you say you heard it from the restaurant, guys? They used to be on our radio station. That's right. Oh, wow. Look at that. Dinner tonight for a whole bunch of restaurant guys. La Cole there, Ralph and Richie. If the restaurant guy said it, I think it's gonna happen. God, I mean, can you imagine coming here? That would be amazing for Bridgeport. Maybe a culinary scoop here. That's right. I think we just got a scoop. Maybe a maybe we have a culinary scoop here on cooking your tooth from the bass pro shop parking lot. Yeah, you get rice tinto to cook. He the best cook I've ever known, and he can cook. I know some pretty good cooks though. Yeah there are some I'm a good cook too. I'm having an open house on Thanksgiving. Sure, it's good for business, abundant care. You might want to come. I got the Napa reserve, I do. Awesome. I was in that one in June. I was out there for my brother got sick, and my sister and I went out. She got sick. I drove a car, got lost in the valley. Brought home 36 cases of reserve. You heard it here first. Thank you for joining cooking issues. Enjoy. So, well, okay. Not our normal. That was great. Not our normal, but nice. What if that actually happened? What if we broke? Listen, I'm a nurse and I gotta take care of these kids, bro. Yeah, yeah. What if what if we broke the news? of a new Mario Kali restaurant. I'm pretty sure we just did from... don't know. Anyway, so back to what we were talking about. So they have two, so the thing that I want is this thing called a cowboy grill. And what it is, it's a fire pit, but it has like a expanded metal grate over it so that you can cook on the fireprip,

[7:58] but you can rip the grate off. But the other cool thing is it's got like an old school swing arm, like for like a

[8:03] kettle, you can hang over it and it's got a rotisserie on it that you could like hand crank. So it's like kind of like one stop shopping for cooking outside and for fire. My only problem is, is that, you know, like Miley Carpenter, my sister-in-law, Wiley Dufray, the chef. So they have a really kind of a nice fire pit, but their fire pit is like that kind of steel that like just

[8:22] rusts to a certain point but never rusts any more than that. So it stays outside all the time. This thing is got that black paint on it. So you know it's going to rust out. You know, they said it's going to rust out. Well, what is? Yeah, he hits what he said. Also, I mean, but listen, look, they seem like very nice people, but they were trying to convince me. You know what the top seller is right now, Jack, here? No. They call it oiless fryer. Oh, no. Oiless turkey fryer. Stas is making her oiless fryer face, which isn't a vegan face. It's more like the, what kind of nonsense is that face? It's kind of like smiling because obviously, like, if you if you put the words oilless and fried together, you've just lied. Mario Batali would not use that product. No, oilless fryer. And the guy's like, it's just like it's that you fried it. I like, well then you're frying wrong. Then you're frying wrong. See, like, right? She's not right. Weird. Do you know what I'm gonna do? And how does it work? Do you want to, it does, it's just, I think it's just a roasting. It doesn't. The guy really liked it, but it can't. So can I talk about an invention that I'm going to make? that I don't think I'm gonna we're gonna sell it ever. So I don't think it's gonna... I don't think I have to worry about patting it because I'm never going to sell it. I am going to make the low volume oil. This is for turkeys and pigs and cows. Ready? The low volume oil spray fryer, right? So it's like a washing machine, but instead of spraying detergent and hot water, it's

[9:46] going to spray freaking hot oil. So you can have a small amount of oil, right, with like an intense little heater, and fry anything that you can fit into a dishwasher. By spraying it. by... Well, just can be like, you know how like, okay, so the way that I finish something large when I don't have a deep fryer is I heat a thing of

[10:03] oil and then I'll ladle hot fat over it. So that's how, like, you know, when if I have to do turkey, like at my in-law's house or at my mom's house, I'll go outside, I'll superheat the oil, I'll put the oil on a grill to keep it at the right

[10:13] temperature. Which is unsafe, please. I't want to hear it. And then like I ladle, like ladle the hot fat over the stuff to crisp up the skin the same way that like in a restaurant when you're cooking. And this is the secret that I don't know why home cooks haven't figured this out yet, but you have the hot pan with the fat in it, you tip the pan back with a

[10:30] spoon and you baste the hot fat over the thing to get the other side warm and nice, right?

[10:35] That's how you do it, which you never see people do that at home. You ever see people do that in homestyles, but every single restaurant cook knows how to do that. Why doesn't everyone know how to do that? It's so simple. I think it's because people don't put enough fat in the pan when they're doing stuff anyway. So they don't have anything to like baste over the top. But anyway, you know, if you're the one person who listens to the show that didn't already know that, congrats, like you're now you're part of the club. But the point is, imagine if you did that in a, in like, in something the size of a dishwasher. And I was just like, boop, boop, boop, spraying hot oil

[11:07] around. The real question is the safety interlocks, because imagine if you opened up the dishwasher style thing, when the oil will still spray, it's like,

[11:15] ah, that's not true. It's got to walk. It's got a, well, it's got a lock and it's got to take. So if you ever use a combi oven, Jack. Those things, like usually you have to pop it once. It turns off, then you pop it again to open it so that you're not like, otherwise you could like just open it and the steam

[11:31] is like, whoosh, right in your face, which is bad. considered bad. I'm sure it happened to the 1st few people, especially because like the rationale, which is like the 1st big combi oven that a lot of people got in the United States, it's like German.

[11:43] And so I bet they were like, was the instructions say not to do this? So why would you ever open it when it's on? You know what I mean? Like, I'm sure the early German ones, you could just like scald your face off because everyone who owned it just followed the instructions.

[11:57] Where as soon as it comes to, you know, America, we're like, you know, I don't read any, I don't read any

[12:02] consarn instructions. And then they opened it and, you know, some dude scalded their face off and looked like a peeled grape and then they, you know, they had to like, you know, put all these safety interlocks on. Anyways. Anyways, hey, I have to jump in here and say that I'm thrilled. We are getting tweets that people are listening live. is actually working. So people are actually listening to us live in the back. Okay, so his name is a moose douche. I love that guy. Twitter, yeah. We're buddies. And he says he wants an autograph on a board like that. I don't really know what this means. We don't take an autograph. Maybe on a booze board to match the one I already have. have one with me. But the... Do you want a question? Yeah, give me a question. Here's the Twitter question. At scooter Zackheim says, I'm making a deboned, injected turkey cooked over hot stuffing this week. Temp, temperature thoughts, 350, 375, 400, stuffing temp. Thanks. Wait, you mean for the finish? Presumably for the finish. Let me see. Let me see these questions. So I'm making a deep bone injected turkey cooked over. Okay, cooked over hot stuffing. So if you're not going to low temp it at all, but see, usually what I'll do is temp it for a while and put it over to flash it up, but yeah, I think high is good. If the stuffing is really nice and hot, I think you could go high. Yeah, I think you go on the higher side. like in the forest, right? If you deboned it, you could probably go in like the mid 4s and like throw it over the thing and just wait for the skin to crisp

[13:26] up and it should be good. I think it's gonna work. There's one that Jack just got, what do you got question here? So he's got a food safety question, a weird one. He makes food for his cat and he buys a vitamin bone meal mix that's meant to be mixed with raw chicken. He gets his raw chicken from a bushwick grocery store. Bushwick. Yeah. However, so he's been chopping it into chunks and quickly frying it with the idea of killing any nasties hanging out on the outside. Is there a better way to do this that's simple and quick. He's a cat that used to literally eat garbage in bed sty. So I don't worry too much about him, but I always wonder if there's a better way to do this. That is a good question. So there's a whole school of thought on animal foods. And there's a whole school of thoughts specifically on food needing to be raw that you feed the animals. And I've always wondered why, but I don't know whether it's just animals don't get foodborne viruses or not. Um, But the other problem is, is, did they say that they boned it out or is it? it's got bone meal mixed with raw chicken, but the chicken, if you cook a chicken bone, it's really bad because then it starts splintering. So you have to be careful of that. So what do they do? They're frying it. No, there's no simple. I don't know of any simple way other than like a fast, like a super fast high heat. I mean, you could just throw it, like the chunks of chicken into like a 5 jillion degree oven for like, you know, 10 minutes and kill anything on the outside, but I don't, yeah, I don't know

[14:50] of anything that's going to be super, I mean, like, because I don't know whether your cat's going to enjoy it if you dipped it in bleach. You know what I mean? Like, you could probably dip it in bleach, but I don't know if your cat's going to enjoy that so much. I know my dog who's incredibly picky would not. No bone. Yeah, no bones. Maybe someone in the no bones. Yeah, maybe someone in the in the in the chat room verse can't, like, have some

[15:12] experience, because I have to say, I just feed my dog, like, you know,

[15:18] like, crappy store-bought food. Fair enough. right, next question. Joe Hanley, New York City says, Dave, can you send out the name of the squid guts fish sauce you talked about at the

[15:28] Mofad Labs? It's called Ishiri. So the fish gut sauce that we use is made exclusively from the guts and blood of squid, and it's called

[15:35] isheri. It's from Ishikawa in Japan, and it's carried by the Mutual Trading Corporation in Sea Caucus, New Jersey. And what you do is you just, if you call them in advance, they will send it into their store in

[15:50] Manhattan. But if you go to mutual trading company, they can get it. And I also found out that true world foods carries my other favorite Japanese fish sauce

[15:58] IU, and they can get that. So true world food. So those are the 2 sources for the ones. But go get some Ishiri because as I've said, I think on the show before, and I said live at the museum event. It is a dead ringer for the Garum sociarum that was specifically made out of mackerel guts that I

[16:14] had, I had the, I had Sally Granger, who, as I said, is the, is the world expert on Roman fish sauces. It was her personal stock of two-year-old Garam that she had mixed to the recipes as best she could. Dead Ringer, Ishiri. So if you want to go Roman, go get yourself some Mishiri from Mutual Trading Corporation. Hello, sir. Welcome to the Bass Pro. We're on a show called cooking issues. It deals with kind of cooking, cooking techniques and problems. barbecue. Oh, yeah? Oh, nice. All right. So I've been doing it for 40 years. You can hold my mic. Oh, I'm talking... Yeah, if you don't want your live. So what kind of so what brings you? you doing a barbecue here later? No, no, I just came to see the shop. It's about time they have something like this this area. Tell me about it. People don't realize there's enough hunters and fishermen in Connecticut, and I think people would be surprised if the place is packed. I think a lot of people don't understand what Connecticut is once you get right off the highway. You know what I mean? Yeah, it's true. There's a lot of forest land here and everything. Lakes, it's great north of Danbury, you got Candlewood. and everything. So some great fishing. Norwalk River goes all over to Danbury. Great trout fishing there. So are you currently doing pit barbecue in Kentucky or visiting Norwalk? Oh, you're Norwalk? I live in Norwalk right now. Oh, yeah. Kentucky aboriginally. I've been barbecuing from more than 40 years. What's the style in Kentucky as opposed to, let's say, like in North Carolina or something like that? So what's the style of barbecue? Kentucky, it's more of a Western. from Western Kentucky and West Kentucky, West Tennessee, which is Memphis. Okay. So that's the style of barbecue you're going to find. A light rub. When you pit smoke your meat, it's usually hickory and white oak or oak. Okay? And maybe some fruit trees would. And then what we do is we burn the wood offset and then shovel the coals underneath the meat, let the grease hit the hit the coals and it smokes up and it's actually a science to it. Now, are most people, so I know that in the mid, I would say in the early to mid 90s, almost everyone who

[18:16] was doing professionally on the coast anyway, over in Carolina, almost everyone has switched over to gas, and

[18:22] there was only a few holdouts left that were splitting wood and making their own, doing their own stuff. Do you feel that it's come back? It's gone the other way or is it just neighborhood to neighborhood? It's what it is, is an area. Okay, you're not going to find that gas down in Kentucky and Tennessee or Alabama or even Georgia, really. You taste the fuel on the meat if you use gas. You actually tasted. There's a barbecue place up here in Fairfield. Okay? I won't say the name, but if when you eat is meat, you can taste the fuel. You know, my pit in my backyard in Norwalk, I don't ever use gas or anything. I just use straight wood and you never taste the fuel. You taste smoke. Do you sell professionally or just do it for yourself? I do it for myself, and then people ask me to do it for them, and I charge you a little money for it. And I did 30, 31 turkeys last Thanksgiving, probably more than that this

[19:16] year for different people. So you think like in places like Kentucky, those guys never switched over to gas? No, no, no, no. They won't do it. Nice. It's the way they are. Deep South is like that. won't touch the gas. Well, you know, like in Eastern North Carolina, which is where I used to spend most of my time eating barbecue back in the day.

[19:34] Like I say, there were very few people that held onto it. And I know like that area of North Carolina, really kind of moved to use technology, not just in that, but in many things, like the way their hands were produced and stuff like

[19:45] that. But I was just wondering, I guess luckily that never reshoveled. You like Kentucky Ham? Oh, yeah. I like country ham, you know? Yeah, you like you like Newsoms? Don't know Newsoms. Who you like over there? Broadband. Oh, I like broadband. They good. You got Finchville. You like Finchville? Finchville, and you got in Tennessee, you got, and I can't think of the name of

[20:07] it. I'm not sure if that's, no, it's Smith, not Smithfield. That's end of the product. I can't remember it, but down Tennessee is a great place for country ham like that, but Broadbent, where I'm from, is big. Yeah nice. All righty. What's your name? Richard Dunn. Richard Dunn. Well, thank you so much. Yes, sir. Thanks for letting me talk to you a little bit here. If you ever need some advice about smoking or pit barbecue, I do it all. salmon was one of my favorites. People love smoked salmon. It only takes about 4 hours to do that one. Brisket shoulders takes a lot longer, you know, 1215, sometimes even if you get a full shoulder with the butt and

[20:49] a picnic together. It takes about 24 hours. Oh, nice. So I, you know, I take my time and slow and slow. Keep it between 180 through 20. Nice, beautiful. Enjoy the, enjoy the store. Oh, I am. I am. Y'all take care. Thank you. Great to have you around. All right, thank you so much. There we go. All right, so what's the different kind of call in, huh? We got a call? No, that was a different kind of call right there. So, uh, let's see, bag cost says no mushroom is under VAC. Is this only for botulism? Okay for cook, but not for hold. Yeah. Yeah. Exactly right. So, what the problem with mushrooms in a bag is it's fine. Look, mushrooms are like the classic gonna give you poisoning, botulism, poisoning. It's the classic because they're typically, if you're going to can mushrooms, let's say, or jar them. You're going to do them at a relatively, um, it's not going to be high acid. It's going to be low acid product, right? Because do you like your, do you like like high acid mushrooms? Do you like? I like pickled mushrooms actually, like really highly vinegated. I like them. But like a lot of times people can't, they want it to taste more like a mushroom mushroom. And so those things, you have to can them pretty hard to make sure you're killing all

[21:56] that, you ready for it, Stas? Spoons. Yeah, so you got to kill all the spores on it. And so like that's that's really what the problem is. And when you do a vacuum bag, you're never going to do that. So, yeah, but it's not unsafe. It's just safe to treat it like, like it's been preserved. If you keep it in the fridge and you eat it within a reasonable amount of time. It's fine. I will say this. I love cooking mushrooms in a bag because mushrooms are like sponges. And when you put it in a vacuum bag, You can inject the mushrooms with a boat ton of flavor, and then when you do,

[22:28] like, you, like, low tip it for a little while in the bag, you pull them out. Oh my god, I'm taking on that guy. pull them out and you hit them with the you hit them in the pan and they still retain some of that flavor, even though a lot of the actual juice comes off. So you can infuse mushrooms with a good bit of flavor. I was asking if you can ISI mushroom infuse them with vinegar too. Probably. He's also typing with his thumbs on a vinegar, then you're going to be safer. You know what I mean? If it's going to be high vinegar. But you could ISI. The problem with ISI infusion is, you know, go on Amazon and look on the section on

[23:00] ISI on vacuum infusion in liquid intelligence, because I believe that's in the look inside. And the problem with infusing and that kind of infusion is that the

[23:11] ECs are really good when you want to get flavor out of something. But when you want to put flavor into something, you have to worry that when you're depressurizing, you're not pulling the stuff out. So we actually would have to stick the mushrooms in a bag with the flavor, shove that into the EC with liquid around it, and then inject the pressure, and

[23:28] usually I have to do it twice. So yes, it can be done. But for the technique to really get it done right, look at the look on the look inside and Amazon on the liquid intelligence. And you can see a full set of pictures to figure out how to do it. I do it for the cucumber martini, but that's a new accent. What is that one? I don't know. That was kind of... I don't know what that is. It's someone who enjoys what they're doing. They think it's very classy. The martini. Ready? Yeah, sure, what do you got? At Ryan S. Barnett says, could I use Cal Mexicana in place of lie for lie soaked eggs? No. Uh, the, so, so, so, Cal, it is, uh, you know, what is used for nixtamalization, uh, calcium hydroxide, and you cannot get a high enough pH with that to do the lye

[24:15] eggs. What they use is calcium oxide, which is a

[24:19] much higher strength base. You might be able to do. You might be able to do the Harold McGee bake out of the baking soda to get a much more, you know,

[24:31] anywhere you bake out the baking soda, you turn it from bicarbonate, the sodium carbonate. That might be enough, but I'm not sure. I've only ever used straight lie. But what you're looking for is a certain PH. So we published the recipe online, didn't we at one point? somewhere in cooking issues. Somewhere on cooking issues, backlog. So if you, I mean, it would be possible to look up the malarity we used and then and then look up what the what the pH of that malarity of

[24:53] lye would be and to mimic that with with calcium

[24:57] carbonate, not bicarbonate. So I say calcium, sodium, carbonate, not, or probably calcium, oxide. I think, isn't it calcium oxide they use, not calcium

[25:07] hydroxide? I had to look it up. I do it off the top of my head. But Cal is not very soluble and is never going to

[25:14] reach the pH of the stuff that we were doing the lye eggs in is enough to like not want to dip your hands into. Whereas I'll put my hands into a container of Nick Stamal anytime. And he wants to know what ratio to H2O for quail eggs. Where for what? For what technique? I think he was at your mopad thing. I didn't use quail eggs at most. Oh, really? Then I have no idea. What do we what do? Quail eggs. What ratio? I got some quad eggs. I got quail eggs at home. What should I do with them? What do you want to do with them? don't know. They're like quail eggs are good. A dozen quail eggs. Quail eggs are good, like raw over, like, soba? That makes sense. Or like, I also, they're fun. hard-boiled. Hard-boiled. Or you could do like, like, it's hard to, the problem with quail eggs is that if you want to do like a fun soft boil thing, They're really hard to peel because the membrane around the white is really tough. So what I do is I do, I have one of those little like cigar chomping quail egg cutters. Because I'm very fancy. Styles likes to point out. a very fancy man. And so like I have it, but the trick with it is, is you have to take the shell off of both sides, not

[26:20] one. And then you take your pinky and boop. Okay. right through it and knock it out. I'm not sure. didn't use clay legs at the thing. I got to figure out what you're talking about. I did Hamin eggs. Oh, so you could do... How do you? we're doing cooking issues You won't remember me, but FCI graduate. Oh, yeah? 2011. Oh, nice, beautiful. How you doing? Well, what's doing well. you have a restaurant here? Actually, I have a catering business out here. Yeah, nice. Way down the street, actually, on the same road. That's beautiful. Festive food caterers. Festive food caterer. So excited about the bass pro shops? You know what? It's been a long time coming. lived here 33 years. And for the last 20 years, this was nothing but, you know, broken down, abandoned houses and to have this here, it's amazing. I haven't seen this many cars in this neighborhood in probably about 20, 25 years. Usually when you get 4th of July, you get this many cars parked so they could see the fireworks. Other than that, it would have been just a lot, empty lot. This is exciting. I mean, I drive past here a lot, and you said, there's nothing. There's nothing. There was nothing here. I mean, it's so exciting. You know, living here 33 years and seeing it developed from what it was to what it became to what it

[27:30] is now. It's amazing. So you think it's going to help in general, like, bring us, is that going to be good for business, for restaurants or? It definitely is. You know what I mean? They actually called me for a couple of catering events. Starbucks called me for one catering event. So, you know what? Before, who was I going to cater to this empty lot? There was no one here. Right. So you know what? I mean, I might not get all the catering events, but at least I'm one of the ones that are

[27:51] again the events because they're, you know, they're noticing that we're out here. And I'm loving it. I glad you're out here. Oh, yeah. Well, you know, we were like, we saw the bass pros going up. We love bass pro. we're coming to the opening. Where were you? Are you in New York? No, New York. That's awesome Yeah, coming up from New York City. We do a we do a radio show now called Cooking Issues on the Heritage Radio Network. It's an extension of the blog that we used to do at FCI. Yeah. Oh my god, that's amazing. awesome. So give us the name of your catering place again. Festive food caterers. Nice. Out of Bridgeport, right near the Bass Pro shops. So, you know, when you come to Bass Pro, and if you're going to have like a party or a tailgate or something, you need someone to come cater it, maybe. There you go, everybody have a card with me. Nice. There you go. Thank you, Chef. Thank you. And there's always a pleasure to see you out here. Oh nice. You know, there's only a few people that can remember for me, say hi, and you were one of them. Oh, well thank you very much. Thank you. Take care, guys. All right, bye-bye. Bye. Take care, bye. So, Quail X. Get lots of work. So if you want to do a Hamin egg. Maybe they want to do hamine egg. or, like, where you cook, I've never done a Hami and Quail egg. Anyway, how many eggs for those of you that don't know is if you cook an egg for a long, long time, egg whites are more alkaline than most things that we eat. And because alkalinity, uh, you know, uh, accelerates my yard reaction or like allows my

[29:08] reactions to happen at lower temperatures, you can get brown toasty tasting eggs that are, um, that are delicious just by pressure cooking them.

[29:17] So I would say for a quail egg, because you're trying to do the Hamin thing, you would cook it as long as you would a chicken egg, which would mean about an

[29:26] hour. So I would put them in water, let them come up to temperature for, you know, to simmer so they don't get broken, put pressure on it for about 45 minutes to an hour, and then let the pressure come down

[29:37] naturally. Do not push it down. Anyway. All right. We got any more questions? Stas is trying to look up the questions on my phone. But the problem is my phone is also our connection to the outside world. not doing anything. Oh, do we lose the connection on our computer for questions? All right, okay. So I'll just start yammering about other stuff at the Bass Pro. So yeah, so they're saying that the big seller this year. Favorite series is all camping application from Joel Stube. Oh, no kidding. Well, depends on what you're doing when you're camping, kind of how you're rolling. So, I, you know, I did, uh, I brought flour out with me, and so I was doing, um, we're doing pizzas, uh, and I really enjoyed being able to finish the top of the pizza off

[30:21] with uh, Searsol. You know, also, I had good luck with fish. Also, I was out on a river. I had really good luck like doing like, because like let's say you're, you're, you're, have a camp and you're camping there for a couple of days, but then you want to go out and almost like kind of cook like picnic style, like on a

[30:39] river. You can bring like the sears all with you. We did like grilled cheese and things like that. So that, you know, was the stuff we kind of had. We had a lot of good luck with. But when you're cooking over a campfire. It's a lot of times useful to have a directed small thing of flame that you can just hit. So it just it's something that comes up a lot when you're cooking over the campfire. So for instance, like I was cooking pancakes. I think I talked about this on the show once, but I was cooking pancakes, and the pan was too hot over the fire, and so they were cooking too fast on the one side. So I'd use the sears all to rapid set the top of the pancake so I can flip it without ruining it. So, you know, stuff like that. It's good for it's good for stuff like that. At nothing Mark asks what's the best wood for smoking beef? Jeez, I don't know. Like, you know, there's a huge school of thought saying that as long as you're not using a wood that doesn't have a high resin content,

[31:31] so for instance, like, you know, well, any resinous wood, that you're going to be basically okay. And so, like, you can't really tell the difference between, I don't know whether I believe this, you can't really tell the difference between, because I've never done the

[31:44] test, between like a hickory wood, let's say, and a fruit wood, like an apple would. But then there are woods that definitely have their own flavors. So if you're using, there's a big difference between using chips to make smoke and actually coals.

[31:56] I think once you're making something into a coal, then I don't think it's going to be adding a lot of flavor on its own, but the chips clearly have different aromas. I don't really know. Depends on what you like. Like, what do you like? Do you like stars, what do you like? surprised to hear that that guy said fruit tree would. Well, fruit. No, he's he's burning wood down to coal's and using it. He's not like using chips and smoking them. He's doing like coals that are providing smoke, but also heat. So that's different. So I think it's kind of a fundamental like difference. Like when you, if you're just using like dust or chips and smoldering

[32:28] them. It's a very different thing in terms of the quality of the smoke or what

[32:33] it's what the smoke's imparting as opposed to like what I would call like a clear coal off of that. So for something like clerical, like people like hickory, because hickory has a fantastically high fuel value per pound. Like it just is like a very, uh, has a very high, um, it's a good fuel. It's also good wood and a delicious nut. Elliot Papineau wants to know, would you make trail mix over the fire? You mean like, when you say trail mix, what do you mean by trail mix? Like, what do you think? Are you really thinking checks mix? Because that you could... I like checks mix is some straight up delicious stuff. Jack, what are your thoughts on checks mix? Oh yeah, I love it. You love check mix, right? checks mix, yeah. Well, that needs to come back. I feel like it's gone somewhere. I haven't had it in so many, but I haven't. Muddy Buddy is crazy. What's money buddy? It's like just checks mixed with like a shit ton of chocolate on it, right? Chocolate, peanut butter and white. that powdered sugar. Whoa, whoa, whoa, what? So you buy checks mix and then you dump melted chocolate? No, no, no, it comes like that. Whoa, whoa, you buy? No, no, no, no. make it. Wait, what? They sell it. They sell it. They sell it made like this. Well, really, Nastasia's mom tastes. Muddy Buddy checks mix was like a homemade thing before it was a prepackaged

[33:50] thing? Oh yeah. Okay. So just want to describe the techniques. Did your mom make a check mix? No, my friend's moms did. You like melt chocolate into the checks and then... Whoa, whoa, whoa. Checks mix. You got the mix, the salt, the butter. into checks, into checks. Straight checks, not checks mixed. Yes. Just into check. Because checks mixed, checks plus stuff and salt and butter, which is money. I think it's chocolate and peanut butter. What kind of checks do you enjoy for this operation? I don't care, I guess. Rice? Rice checks? I was thinking you're gonna say rice. Now, are you a believer in the cereal crispex? Do you remember crispex? I used to eat that. Yeah, so it looks kind of like, imagine if checks turned into an elongated stop sign and one half was rice and the other half was corn. Yeah. Crispex. I used to like it. used to like it. Yeah, it's good. I like Chris Becks. All right, so we should do one more question and then wrap up in 5 minutes. All right, all right, all right. Give me some more questions, then. At Rem is buzzing. If you if you click agar, clarify juice, and you massage the sack too hard anyway of rescuing juice with agar in... Anyway, a

[34:56] recipe. Yeah. So I'm pretty sure that the, so what we're talking about here is with

[35:03] quick Agar clarification, you put it through like a, like a filter, like a linen napkin or like a very fine

[35:10] grain. I even hate I hate the words coming out of my mouth, cheesecloth, because I know that someone's going to go buy that rancid, big hole rancid stuff that they sell. It's useless. I don't even think that stuff holes are small enough to keep freaking flies out. I think it's a fundamentally useless nonsense piece of crap. I don't know why they sell it. I don't know what it's good for. I think I think it's good just for making me angry and for nothing else. How many people's food in the world over the years have been ruined by buying that crap that they think is

[35:39] cheesecloth, but is not. Cancer. I don't know. It's not even good for gauze because it's not sterilized. It's useless. It's without use. It makes me angry. I don't know if you can tell that. It's good for crafting. For what? ghosts. Oh, yeah. Like mummy? Yeah. Like mummies? Okay. All right, all right. Rehabilitated. But I should say fake mummy fabric on it. nothing else. So anyways, so if you have massage, so what you do is, is you make an Agar, you make an Agar, set Agar gel, 2 up, 0.2%, 2 grams per liter, not

[36:16] 20. have had people do that a 1000000 times. You break it up into a Kurd, you put it into what we call the sack, and then you get the clear juice out. But what you have to do with your hands is hear that? Can you hear that? No, not on this mic. I'm massaging the sack. And so what it is, is, is you have to gently, ever so gently and gingerly hold the sack and massage the sack to clear the pores such that the clear liquid can drip

[36:41] out. But if you squeeze the sack. You squeeze it. What's going to happen is you're going to extrude the agar through the sack. And then not only do you have a damage sack, which nobody enjoys, but you have cloudy juice, which also nobody enjoys.

[36:56] Now, the question that we have here is, can you, can you somehow refilter the, the Agar out of the cloudy sack? And I gotta say, I don't know. Like, uh, you could try putting it through a straight coffee filter at that point. but I have a feeling that you might be in trouble. What you can do is just let it settle for a couple of hours and maybe rack the stuff off the top. But you might, you might be, as my good friends say, SOL. That's right Yeah. Or you could wait a couple of months and buy, one of us sent a few just by one of our centrifuges, then it will be clear. There you go, right? Yeah, yeah. So at Mr. Chris Wright says, do you know anyone who might be interested in a free

[37:37] centerfuge, the unit has been displaying a lid error and needs some work. What kind of centrifuge does it say? No explanation. But if anybody wants to know, just tweet him at Mr. Chris Wright. That's W-R-I-G-H-T. Mr. like MR? Like MR. Yeah. Yeah. I mean, look, Chris, don't give up on your centerfuge. Like, let me know the, what were you singing? What song are you? With the Star Sea and Hutch. How does it go? Is never give up part of the lyrics? Don't give up. Don't give up? See, because I was having, I was rick rolling myself in my head when I

[38:13] say never gonna give. Yeah, never going to give you up because that's what I said of you. Rick rolling yourself in your head. Yeah, so the video is playing in my head right now. As opposed to the, normally what's playing in my head is the elves jumping into the woodchippers. And it just got interrupted with... Yeah. So I think I'm tuning into my own head and seeing the elves jumping into the

[38:30] woodchipper over and over again. And instead, I tune into my head and then Rick Astley is there, which is, I mean, worst. Although you know who likes Rick Astley, Booker, my son Booker. Because his his girlfriend, friend who is a girl who maybe someday will be his girlfriend, likes Rick Astley for

[38:47] some, like, unknown reason. I mean, his voice is not bad. Rick Astley's voice not bad. Anyway, so back, I got to finish this before we go. Do we have any more questions? No, we should go in and interview some people, which we could. before we sign off live, though. So they have this thing called an oiless fryer. Okay. We already talked about this a little bit, but I'm going to go investigate. Should we buy one of these things? Ooh. Yeah. Yeah I think so. It's not expensive. It's on sale Now would be the time, right? That would be the time. What, and have Patrick at Heritage. By the way, there's still time to order a heritage turkey. From Heritage Meats, and I've cooked them many times. They're good. I mean, like, We should just get like a butterball. Oh, another thing for bass pro shots before you mention. Yeah, do it with a crap. I'm not saying that no offense to the butterball corporation. Another thing I'll say is they do carry outdoor deep fryers here made by a company that I've heard is very good called

[39:40] Cajun, Cajun, something. Oh my god, it's out of my head. But it is, in fact, a semi-professional deep fryer with a cold

[39:48] zone, and it's meant to hook up to a propane tank, and it's meant to live outside. So anyone who's interested in the idea of having a fryer outdoors, as I now have had for several months and can endorse now is a good idea. They sell them here and they have a pop down lid on them that covers them up so that the oil gets covered up. So give it a try. Come on down a bridge. And I hear it's a good company. Come down, come down, bass pro shots, and we'll catch you later on. Cooking issues.