[0:00] Today's program was brought to you by the Wisconsin cheese Cupid pairing app, available on

[0:05] android and apple devices. I'm Linda Pelaggio, host of a taste of the past. You're listening to Heritage Radio Network, broadcasting live from Bushwick, Brooklyn. If you like this program, visit heritageradionetwork.org for 1000s more.

[0:27] Hello and welcome to Cooking issues. This is Dave Arnold, your host of Cooking Issues coming to you live in the New Year, slightly late as usual on Heritage Radio Network, broadcasting from Roberta's Pizzeria in Bushwick,

[0:39] Brooklyn. Hey, how you doing? Got, as usual, in the studio with me today, Nastasia, other Hammer

[0:46] Lopez, direct back from her trip to Italy. How was Italy? It was okay. Ah, bad company, right? Yeah. Don't worry. your friends don't listen. Your friends don't listen. Your friends don't listen. We got Peter Kim, the director of the

[1:03] Museum of Food and Drink, talking about what's going on with the program there, what we have planned in the

[1:09] new year. And, of course, in the booth, Jackie Molecule, Jack Insley, how you doing, Jack? I'm great Happy New Year. Yeah, same to you, man. Yeah, so what do we got, what do we got going on? Anything good to announce from the Heritage Radio Network in this new year? Yes, absolutely. This is going to be slightly long, but worth it. All right. The cooking issues listeners came through so much for our fundraising drive that I have to shout all of them

[1:36] out. All right, shout away. ready for this? Are you ready for this? What's that? That's uh... The jock jams? Yeah, yeah, yeah. I'm like, huh, let's see. I'll put it over some music here. We'll put the theme song or something. Thomas Metcalf. Alex McLeod, Aaron Perez, Brian Garthwaite, Josh Withlam, Jason Molinari, Drew Lang, Greg

[1:58] O'Hara, Don Vo, Marcos Mokin McQueen, William Sabados, Chris Walker, Fred Schneider

[2:05] Eat. Sorry, Steve Terrell, Kenneth Yee, Andrew Fessler, Andrew Schultz, Jen Tom, Renee

[2:11] Kasper, Jonas, De Agnes, Justin Carlisle from Arden, Devin Maloney, Steve McLaren, Rich

[2:20] McDonough. Hey, Nastasio Lopez, Lee Crawford, Nicholas Devlin, Nicholas Siebert, Edward Denell, John Daragon, Catherine Alford, Chris Kaiser, Robert McCammont, Peter Spandy, Kim Dykman, Co-Miles, Kevin Scott, Mark Bledsoe, Jeff Mays, Yuri Maimon, Ellen, Elliot Papineau, Reuben Cable, Gene Nahal, Andy Milka, Ray

[2:45] Lis Locasero. Sorry, Jeffrey Gibbon, Nicholas Elliott, David Tassinari, Joel Esposito, Timothy Helmuth, and of

[2:55] course John Riper. There we go. Wow. Thanks, everybody. You really like the cooking issues team really made our fundraising drive like possible. Nice. But Nastasia put a note on my list of questions today saying I should handle the old questions first, but I don't have my old questions, so I won't be handling them first.

[3:15] someone can come up with them and then read them to me. But in the meantime, for some reason, I'm told that we're actually doing a live product demonstration on the air

[3:22] today of a product that I have never used before or seen before. So why don't you, Stas, why don't you tell us what this is? Some people from Drink, mate, send us a drink, mate. Well, why explain what it is? A carbonated drink maker. Mostly for sodas, beer, wine, smoothies, and coffee. So it looks a whole hell of a lot like a soda stream. It has the same form factor as a soda stream. It looks like it uses a similar cartridge. You haven't shown me the cartridge. The cartridge, yeah, it's the same. Yeah, exact one with the exact fittings that soda screen uses. So you can use a soda stream cartridge in it. Yes. Okay. Flip it around there, Peter, so I can take a look at it. All right. It uses what looks to be an identical bottle to the soda stream, at least identical in style. Now, the thing I'm a crap about this guy, as opposed to the other ones, is these people are saying that you can go ahead and carbonate an alcoholic beverage in it from the

[4:19] get go. Now, just with what that means, for those of you who have ever tried carbonating a non-water beverage in a soda

[4:28] stream, is that they must have recalibrated the overflow, the

[4:33] overpressured valve in it. That's the main reason why you can't carbonate alcoholic or

[4:39] anything, really, other than water in a soda stream, because there's the extremely distinct possibility that if you're not extraordinarily careful, you will clog the

[4:48] overpressure valve and lead to such amusing things as the bottle flying off in all directions and shattering a bunch of glassware in your house.

[4:57] In fact, I had someone, even though I explicitly said what the problem was. He was like, uh, maybe even a cooking issue, listen, I don't know. He's like, thanks, Dave, for ruining all the glassware in my house. I'm like, hey, man, you know, this is at your own risk kind of a situation. When you go off the instruction manuals and take heart, uh, sears all owners out there. If you deviate, the instructions are there to provide the safest experience possible. Anytime you deviate from the instructions, whether they're our instructions or the soda screen people's instructions, you're kind of taking your life into your own hands. You know what I'm saying, Stas? You agree? So the bartender here when I told them what was going down? He was like, oh man, it's funny you say that. I put milk in my soda stream. It was a mess. Oh, don't ever milk. milk's the worst. Of all the things you can try to put milk in there. Yeah, what was the urge? Well, aside from the fact that, like, if it depends on the on the milk and how it's pre-stabilized, but you can have issues, you know, with,

[5:51] but it's, it's a huge urge. People have to carbonate milk. Why? It just is. I guess you could make a better egg cream. Egg creams? No. There's no such. First of all, I'm going to get some angry calls about this. I've tried to love the freaking egg cream contains neither egg nor cream. I've tried to love it many times, many, many times. I've tried to love it. I have made it. I have purchased the official you bet foxes, syrup, which is the official egg cream syrup, which is like at one point maybe looked at a cocoa pod at some point, but that's about as close as it gets to being real chocolate.

[6:24] And I just don't like them. I just don't like them. I do not like them. Okay. Do you like them? No, I don't. Do you like egg creams? No, I'm not crazy about that. Jack, egg creams? I'm not that crazy. Yeah, someone call me, someone call in two, 718-497-2128. Is that right? Yeah. 718-497-2128. And then tell me why 8 creams are worth even worrying about. Piper used to try to work on it all the time. And even he, he was dedicated to it. I think it's all he did when he went home, was work on egg creams, an eggnog, anything with the word egg in it. And uh, no, no good. No good. All right. So, I'm just guessing based on looking at this, you've overfilled the bottle. No, the Maxville line is... Maxville line for alcohol or max for the line for water? Did you actually read the freaking instructions? No faith in Stas. First of all, like Peter Anastasia have read the instructions. So, like, by Nastasia's own reckoning. That's like one person of like, you know, of normal care reading the instructions. All right, so let's go. Let's put, I'm going to put a mic, put a microphone. I guess. I don't know. do it in short bursts. I don't know how this happened. Wait, hold on. come video it. Peter, come on, just do it. Who's to define short, short's not a number. You made that up. You just lied. It said .25 seconds. It's a quarter of a second? It says maybe as short as .25 seconds. So this is an interesting technique that I've never tried with the soda screen before, to be honest, of this short burst technique. The idea, I guess, being that you can't build up a big head of foam with these short parts. Keep going. It hasn't gone through its overpressure yet. Yep, does it say to go tell it's bubbles? Sound is so funny. Yeah, tell it farts. Tell it farts. It's just like a soda screen. This is an interesting technique, people. I might have to revise. I'm not going to revise liquid intelligence. But this might be a revision. Oh, wait for it. Wait for it. Wait for it. Wait. I know, I know, I know. Wait for it to settle. Don't take it off. Do not take it off yet. Patience. Patience is not a virtue, but in this case, this is not patience. This is just waiting for God to not be angry. Now wait. God's still angry, Peter. Okay, I think we good. No, you're not. You are not. You are not good. You are not good. I will tell you when you are good. Yeah, yeah, I see it. I see. You are not good. These are what people, when you're doing this, it's like, it's like when I tell you, how many years have I been carbonating, Peter? Why would you doubt me when I say it's not good yet? You know what I'm saying? It's like, wait for the bubbles. You see all those little bubbles that are still in it? As soon as you release it, those will expand, create foam. It will overflow the thing. I'm just taking this off the top. You know what that will do? That will release the pressure. That will release the pressure. That's a separate thing that we're looking for. All right. Let's see. Oh, geez. Oh, geez. Oh, geez. All right. So you see? Now. All right. Did you supposed to shake the bottle before releasing the pressure? Whoa, whoa, why? To, it says it's what we're supposed to do. All right, do that or not? Go, go. All right. Gently shaking. Okay. And then place the carbonation and fizz and fear on level service, open the slow release. Not yet. Not yet, Dave, you've had your kids, man. Listen, stop. It's gonna ruin the beverage. Stop. All right, we're going to talk about something else until this thing, 1st of all, that was the weakest shake I've ever seen in my life. this thing. It says gently shake. Crap on them. This is carbonation Jedi training now. Now listen. All right. keep it away from Peter until it freaking settles out and looks clear. What? We don't they don't know. Oh, we are carbonating, right? Carbonating. Not milk. A, uh, mule forced. Riesling 2009. How much is this bottle cost? It's on Heritage Radio. It's on Heritage radio? Oh, nice. All right. 13.5% alcohol by volume, which is a good alcohol level for carbonation. Um, Does this mean your deed means in the place of said, in place of being saying? What does this mean, French speaking? I don't know. place, speak, right? Yeah, but I don't know. Play said mule forest. It's so weird. It's a random combination of German and French. That's what else is, I guess. Stars, isn't it great? Just, you know, 10 minutes of verbal hatred from Dave, a little heat down, vitriol. And then a relaxing beverage. Yeah, take the edge off. I don't see how we're going to have relaxing beverages unless we're taking polls directly off of the freaking bottle because there's no cups

[11:01] in geniuses. I'll take that one. All right, that's my bad. So now, Peter. It's a great drinking buddy. Now, Peter, you may gently open it. Wait, no, he has to release. But yeah, that's what I mean. Gently, gently. So, all right, but stop. See, look at the thing. Don't look at the instructions, look at the beverage. know. All right. Now, there are bubbles that are slowly rising to the top. Wait, wait. Wait. Wait. Now, you may fully release it. No, it says I supposed to close the slow release. Why? And then wait for the bubbles to settle before opening. I don't know. What's with the blue thing? You don't have to touch the blue thing. I don't know dude. Okay, so I can press the button for the fast release. No, no, no. Okay. Once. In in .252nd burst, Peter. Alright. All right, there, you're good. Okay, fully depressurized. screwing. Yes. All right. Now, here. You got LN Chili's glasses? I'm amateurs. These are the worst people in the whole world. I may say something else, Jack, Stas, and Peter, is that 9 times out of 10, this one's Jax. Nine times out of 10, um, still lines, although they taste good. Oh, where have you learned to pour? People, when you're pouring a not cold enough drink, which this wine was not cold

[12:24] enough, into a not cold glass. It doesn't say it needs to be cold on the instructions, which is strange. Oh, I'm sorry that they don't really understand the principles involved. just letting everybody know. Listen, it's a well-known fact, it's a fact

[12:39] of physics slash chemistry, depending on how you look at it, that the carbonation level is directly, it's going to be wheat

[12:46] carbonation because it's underchilled. And because Peter touched it. Cheers, people. Let's see. Cheers. Happy New Year. Happy New Year. Happy New Year, guys. I hate myself It's nice actually. After all that, it is nice. It's under carbonated. I'm surprised. It's under carbonated for what I want. It's under carbonated for what I would do if I was carbonating, but it's carbonated well for

[13:12] a wine. And in fact, most wines you don't want over carbonated. So like one of the gripes you have with carbonated... This was my dental touch, Dave. I was, you were assuming I was making mistakes every step in the way, but

[13:23] I was, I was like, micro calibrating the carbonation. You know what the other thing is, is that this wine has a bit of a sherry note on the end, a bit of oxidation,

[13:30] which I like incarbonated beverages, but a lot of people don't because the

[13:35] oxidized nature of it kind of comes up. But I think that's just due to the age of the wine in this, in this case. Cheers. Good job, Peter. Is that what we need out of life? Is that what we need out of life, people? Get a good job, all the free money. What? Just what we use. I just want you to be proud of me, Dave. Yeah, you know what? You know what? I'm going to go give the bartender a taste of this because he wanted to. Brought to you by drinkmate, carbonated drinkmaker. A machina des babidas carbon carbonizadaas, right? It's not obviously they're not selling in Canada. Where's the French? Where's the French at? Yeah. We're being French. I wonder what a smoothie tastes like carbonated. Disgusting. I'm just telling you that right from the get go. Who, like, carbonating a smoothie. You know what that makes it taste like? Like it fermented, like it went bad, like rot, like stank. I don't like, ugh, carbonated smoothie. Well, get back to me. Maybe you people love carbonated smoothies. I don't know. Listen, I have my tastes. You have yours. What's that from, Stas? You carbonate your drink on carbonate, Mike. That's like, what's his name? Yukon Cornelius. Yeah, yeah, yeah, yeah, yeah. I'm better at Hermes than I am at. And I'm better at, uh, at, uh, what's his name? What was his name in the box? Oh, wow. It says on the box, 4 steps of sparkling, but forgets the sort of 3 steps in between those 4 steps of yelling at each other. human degradation. Hey, listen. Listen, people drink, mate, to the fill line. Listen, people, listen, people. Tell everybody else how worthless they are. People, people, people. People. Here's here's the New Year's resolution. Stop being an enemy of quality. And just do it right. Just freaking. He did it right. He did it right. And that requires me yelling, huh? That required me yelling at him. It's like, it's like, when I'm yelling, it's not personal. It has nothing to do. It has to do with the product. I just want the product to be good Everybody at Roberta is really loves this. They're very, very very impressed. Oh, good, good. But you know what my point is, is that all I worry about is the quality of the product. That's it. Well we know this. Yeah. You've ruined me too. You should hear the things I say to my girlfriend now. Wow, like what? Well, I mean, when things aren't done right, I just kind of lose it, you know? But I think that's good. I called her an enemy of quality once. never forgave me. That's a good thing. because no one wants to be that. I mean, that's the thing. Like, no matter what you do in life, you can either try to be better at it or

[16:06] not, right? Like, why be lazy? You have to live. Like, that's the thing. You have to go through life. Why would you want to do it in a haphazard and crappy manner? I don't know, Dave. sometimes I don't want to live sometimes. Oh, that's that's by the way, Peter's Patrick Martin's invitation. Taking, taking. No, no, no, but taken from a round table, a MoFad round table we did where Peter Singer, the philosopher kind of, you know, who started the animal liberation movement, was on the panel and basically calling Patrick out, you know,

[16:42] these, you know, these animals, oh, no, so someone in the audience, actually, these animals want to

[16:46] live and he's like, sometimes I don't want you to do it. No, you do it. can't do it. You're the Patrick imitator. Sometimes I don't want to live, you know? And then and then I'll say I'll say something. I'll be Peter Singer, which I'm not going to do in Australia because he has an Australian accent. But he goes, uh, he says, uh, what do he say? He said, well, all of your animals, even if they're treated really well, like, you know, they're all castrated, all the males are

[17:10] castrated. you know, what you know, what do you think about that? You remember what his response was? I was circumcised. Pretty brilliant, actually. Yeah, yeah, yeah. Well done, Patrick. Cheers to Patrick. Cheers to Patrick. Our our benevolent founder. of the Heritage Radio Network. Okay, by the way, before I get into it, by the time we get into it, it'll be over, but today is just one of those freaking days in New York City. Do you know what I mean? Well, no, it's like it got cold so fast that the crazies haven't made it home

[17:43] yet, so the crazies are still out, but it's like freezing. Like I had that guy on the subway today who is playing music out loud on his phone. Oh, worst. Worst. The worst. Makes me wish I was a giant hulking brute because then I could just pick up my phone and play

[18:01] the, like whatever the polar opposite of what he is playing, it's always a dude. It's always a large dude who's never like, I don't know, comes from a place where no one's ever been like, you know, dude, that's like not cool. You know what I mean? Like, he's always been big, and so no one's ever like, you know, dude, you're kind of a, you're kind of an a-hole here. You know what I mean? And so like, but like if I was a giant human, I would just play the opposite and then be like, oh, wait, I thought it was just random, annoy your, you know, neighbor with crap music day. You know what I mean? But no, I'm not a giant. I can't even say when headphones are too loud. Never mind playing music. And then, and that, yeah, I know, right? Put headphones on. I mean, no one at the subway is trying to kill them. He doesn't need to keep his wits about him. I understand people on bicycles who play music out loud. Like, I don't particularly like it, but I understand my brother does it. I understand it because they're like trying to say, I am near you. Like, you hear moving music biker near you. I get it. You know what I mean? But like in the subway, what the hell? Well, you know, why do you need what, you know? And then when I get off the subway, I'm walking over here, you know, through

[19:05] the, through the, through the apartments, right? Through Bushwick Housing, I'm walking over through here. And the dude on the electric bicycle smoking a cigarette, doing

[19:13] delivery, delivery creeps past me on a sidewalk doing like 15 mile an hour on his silent freaking electric bike. hate that. hate that. Hate that. New York. Shastino, New York. Happy New Year. And everyone who went out and walked their freaking dog this morning. I'm a dog owner, by the way, everyone who went out and walked their dog this morning and forgot to bring their gloves with them didn't take the time to pick up the poop because their hands were too cold. I don't care about your fingers. Pick up the poo. You know what I'm saying? Anyways. All right. Hi, Peter. Hello, Dave. This Riesling is quite lovely, isn't it? It is good. It is good. You know, wait, these guys come up with a portable one too, that you can take. So when you go to Phil's house and you're like, who brought this crappy Chardonnay? Well, it's not portable. The lid could stay on. Well, no, it's a separate, it comes with a little CO2. What's the retail on this thing? What is the MSR penis? I have no idea. What is it again? By the way, okay, so I haven't seen you guys in a while, so I'll run through some of the stuff that's

[20:15] happened cooking wise over the break here. I made possibly the best prime rib of my life over the Christmas

[20:22] time and I hate to say it, but it's not wasn't like a reproducible thing. I started doing, I put, how did I do it? I wrapped my mom had like some old giant ziploc that did I even use that? How did I bag it? Huh. Because I did it low temp. I don't even remember. I think I bagged it like in like a trash bag. I don't know. I bagged it in something vile and disgusting. But I thought originally, oh, no, I know what I did. My mom, I told her to have the butcher cut the bones off, right? So I cut the bones off and every year I try to cook the bones and stuff and you're like, you know what? You don't need to low tempt the bones. You want the bones cooked high and you want that high overcooked meat with the fat and the gristle and crap around the bones,

[21:07] right? So like all of a sudden, and there's not a big piece of meat. So it's okay to presalt that for a long time ahead of time. So all of a sudden now I'm already on a winning path, a path to winning, right? And so I salted down the bones. Put them in the fridge, took out the roast, and then wrapped it in plastic wrap a 1000000000 times like we used to do

[21:28] with uh, with chickens, remember? Remember? The old plastic wrap roll. So I plastic wrap rolled it, which means it was super easy to get circulated it, but here's the problem. I didn't have enough time to, I didn't have enough time. because I started too late, right? So I was starting it at 55. I was going to do it all the way through, do a cool down, but then like, and, you know, when I only had a couple of hours left, I was like, ah, so I jacked it to 58, figured it doesn't matter if the outside's overcooked a little bit.

[21:55] And then when I rest it to cool it down, I'll get an initial bump into the inside, which was true.

[22:00] So after a little bit of that, I pulled it out and the initial was at 50,

[22:06] like four, no, like 4 in the high 40s, right? Celsius on the inside. So this is where my tandor training. And by the way, after the New Year's, I did tandor chicken. I am becoming much every time I use the tandor. I get better and better and better at the tandor. And the tandor is all about in and out,

[22:26] in and out, if you're a hoof fan. You're not a who fan? You don't like the who? No, it's a man. Now it's yeah, sorry about that. Well, you know, isn't that the squeeze box song? Anyways. So like what I did, I was like, ma, ma, have you already done cooking the potatoes or what? Can I have the oven? So she like pulls the potatoes out. I crank the oven to 500 and then it's in and out, right? So I'm like, in for 20, out for, out for 20. let it let it the outside cool down in for 20 until I figured that the the last rest would bring me inside. HS up to 55 and then the outside would have that overcooked thing that we all like. Oh, and underneath it, I just let the the rack roast until it was right, right? Threw it in for a couple minutes at the end, and then serve the whole thing. In fact, I cooked. In fact, I put the roast on the rack for the in and out. I wrote pre-roasted the rack and then put the roast back on the rack for the

[23:18] in-N-Out procedure so that you wouldn't get an overcooked section next to the bone where you don't want it overcooked, right? Right? Right? Great. So why is this not replicable? Because I didn't write down the numbers or anything like that. And the end effect was what? Delicious. Delicious. Delicious. Fiddler on the roof. Yeah, fiddler on the delicious. Yeah, anyway. There's still time to try out, Dave. Yeah, yeah. I have a caller whenever you're ready. Oh, call her. on the air. Hi, Dave. how's it going All right, how are you doing? Happy New Year. Good. Happy New Year. I'm going to try and follow in your footsteps. I'm planning on going to Mexico City in 2 weeks. And I think I'm going to try and bring back a Nick Stomatic. Awesome. And so I think, did you say you carried yours on? Like, what do I, what should I expect? Like, I'm just kind of nervous about, like, this big thing and then, like, not being able to take you on the plane with me kind of thing. Do you pack light? Um, I could. Yeah. I would pack light and then just bring it back as you're checked. Okay. Yeah, just leave it in the box, like overwrap the box and have it as you're checked. Now, let me tell you a little thing, a couple things about the Knicks domatic. Did I talk about this when I was making Christmas cookies? That I like, it would poof. It came back to life. I told you it came back to life. Don't grind almonds in it after you add sugar. If you add sugar to almonds. If you grind just almonds or any nut, it works like a champ, right? If you if you add sugar to it while it's grinding, the oil will get

[24:50] expressed and it will turn to a glue on the inside, clamp your plates together, and then that's when you're going to get the poof on the

[24:55] motor. So don't do that. Another, this lady just pulled a bottle of wine. Oh, she's tripping water on her pizza. She's dripping water on her phone on her pizza. That sounds so disgusting to me, like water on pizza. Oh, Jesus. Oh my god. I can't look. looking away. I turning the microphone and talking to you and I'm looking away from the woman. Um, so uh, where was I? Where was I? Nix Nomatic. The other thing you have to know is that the casting quality on the burrs isn't, she's done with the wine. I can look back Is it necessarily the best? And so what happens is, is the 1st 4 or 5 batches you make with the

[25:32] Nixtomatic of Masa are going to be fairly coarse. And you need to literally grind the masa burrs

[25:40] into into like a co-planar kind of a situation. And so the very 1st one you do, like, you know, obviously grind some dry rice to get most of the metal grid out. But I just don't worry about a little bit of extra steel getting into my masa for the 1st couple of runs around and my plates have gotten like a lot, lot better over time. You know what I'm saying? Okay. Okay. So like your 10th batch batch of masa is going to be better than your first or your 2nd or third. I don't know where it lets out. Yeah, yeah, yeah. It keeps getting better, in other words. But it starts out like not so great, but don't worry about that. Okay. Just buy a lot of rice. Yeah, or like I said, like after I went through a couple things of rice. I just started... I was like, to hell with it. And dude, you know, you're double grinding the mosset, right? So you're doing a double grind on it. And, uh, but yeah, it just keeps getting better. Okay, that's good. Yeah, just, I think for some reason, I was under the impression that there was, um, they might give you a hard time about checking, checking it, though. No, I mean, it doesn't have any lithium batteries in it. When I was in China, you know, they were like, you know, that's like literally the week I was in China. I dont know if I already said this, literally the week I was in China, they stopped allowing you to bring

[26:51] hoverboards on the plane, even in checked baggage because they kept blowing up, but there's no lithium batteries in this, so it's all good. Cool. No one understands corn grinder anyway. You got corn grinder. That's like I brought a, you know, when I went to Japan and brought back the toilet. They're like, you're bringing a toilet back. I'm like, yeah, yeah, I am. And what? course. Yeah. Yeah. Right? Well, thanks so much. All right. Hey, listen, let us know how it works once you get it. Have a good time in Mexico. I'm sure you, Hey, go to the, the, uh, the Merced. I think is the name of the market, right? Go there. And there's a lady. Squash blossom quesadillas. Get it. buy it. eat it. I've already listened. All right, good. Thanks. Thanks a lot. Thanks so much. All right. Oh, so the last thing I will say is because it is the season to be jolly for New Year's, I busted out our old mochi maker that we had like years ago and

[27:43] I made the fresh mochi, which is delicious and I'm here. I know this trend is like 10 years old, almost next year, this year, 2016. Uh, I think 10. Muffled. You ever had a mothole, Peter? Jack Mothel? Nope. Stas Moffel? Stas was like, why are you talking about food? This is a cooking show. Sorry for the 3rd time. That's not possible. I've only seen you once. I know, and in that time. One to me, one to Nick Wong. No, we were together talking about it. Yeah, well, I'm sorry that, you know, not everyone in the freaking world like can sit around and talk with us all the time. How many times I have to hear you talking about Daniel Krieger and banana grams and how you have disparate ways of playing with each other. Not once. I've heard it 3 freaking times already. And that's how something stupid, freaking how to play banana grams. People. Two letter Scrabble words are legit. I'm sorry that you don't like key spelled QI. I apologize for your lack of liking. Yes, young Jedi. By the way, it is not the same. I'm looking at it now. not the same as a soda screen bottle. It's not the same as a soda stream bottle. got little weird pegs on it. So they're not mutually compatible. I'm enjoying observing the acrimony, much like the emperor between Luke and his. Give me some electric hands, Peter. Uh, so the, uh, no, unlimited power. That's what he says, right? When he kills Mace Window? Uh, and I'm supposed to spoil the new Star Wars for Peter. No, don't do that. I would never do that. One of my friends spoiled it on Twitter. What the hell? I know. Why are they still your friends? They're not. over. All right, done. Anyway, so back to Mochi. So, turns out Fresh mochi is freaking delicious and I don't advocate that you go out and spend 219 bucks on a

[29:30] mochi maker. But if you happen to have one lying around. The tiger mochi maker, it is sick. And I did fresh mochi, which was really good. Like, we did it. I did Italian style because I didn't have any sesame oil or anything with me, but like they're like little gnocchi, but even more chewy, delicious. But then you just take a, and you pad it out thin, and it works the next day, Styles, which I couldn't have told you because I did this morning. And last night, you can take the hard, like, day old mochi. And I think even commercial mochi. And you just put it, you put spray grease in a waffle iron, and it just expands to fill out the waffle iron, and turns out like crisp

[30:06] chrysipe outside and like gooey inside mochi in the waffle iron, and that's hence mochi waffle, waffle, and they are

[30:15] like... Dude, that's the next ramen burger, man. It's got to be like, I don't like, pick up on this, people. Like start making this crap in restaurants here in the U.S. because it is a win. The only issue is, is that the texture, like all freshly done mochi, the texture tends to change pretty drastically and pretty quickly. So it's best as a quickly eaten item. And I saw some people online doing it and their stuff just looked like low, weak, weak. You got to make sure that the waffle goes on long enough, get it thin enough. And here's the other trick. You have to lift the waffle plate out a bunch of up, like 2 or 3 times during the cook to get the maximum lateral expansion of the

[30:53] mochi. But anyway, so I'm planning on playing more with Mochi as time wears on. The reason I got it out, not because of New Year's because anyone who's listening to the last episode knows that this year is going to be the year of starch research for me.

[31:07] Well, plus I'm supposed to write a book and get a centerfuge done. You hear her to hear first, folks. Yeah. Yeah. Well, let's take a really quick break, yeah? All right, coming right back with cooking issues.

[31:27] So today's program is brought to you by the Cheese Cupid app, which is a really fun and awesome app, which will pair cheese with a beverage. So don't be shy. Choose a category. What beverage compliments your cheese. What cheese compliments your beverage. Wisconsin cheese cubit has the answer. Simply choose the beverage of cheese in need of a soulmate, and Wisconsin cheese Cupid will do the rest. Feeling adventurous, pairing roulette will create a random yet perfectly delicious pairing for you. So visit cheesecupid.com, get the app. Check it out, pair your cheese and your wine. We'll be right back. You didn't see, uh, just Big Whoop Me? Wow. I learned Peter, Kim, has not seen Despicable Me. I haven't seen anything. The hell is wrong with you people? So that's that's, you know, that's just a whole list of cultural references. I can't use on you guys. Weak. Oh, wait, we had one last thing. What were we talking about? Mochi. Carbonation. Tandor. I don't know. It'll come to me. roast. No, yeah, no, not that. No, that's over. I'm done talking about. I'll never talk about it. I'll just get to some questions and eventually they'll come to me. Happy New Year. I have a cooking issue, which I would love to discuss on your podcast, and that is the issue of cooking for 01. Wait, just actually, we had this conversation last night, stuff. Oh, yeah. All 3 of us did. You think it's not sad. I'm the one who doesn't like cooking for one is so going out to eat by yourself is not sad. Cooking for what? I don't mind either way, really. I don't like, I don't like eating. My life lives in Ethiopia. can I say? I don't like eating. Yeah, she works at UN. What? What? said he has yet to meet her. Ethiopianwives.com, man. Yeah, man, yeah. The papers will come through any day now, Peter, any day. So, the point being, I don't like to eat. I don't mind, like when I cook for myself, and it's, this person's, she's going to get mad. But like, what I cook for myself, literally, it's always the same thing. It's poached eggs. And because I'm only doing three. It's traditional. It's funny that you choose poached eggs. Why not just like a sunny side up egg? I find that to be even easier. I like poached eggs and my wife doesn't like them. So like, it's not that she doesn't like them, but she should treat himself. Yeah, I'm treating myself to something that I can't cook in general for the family that I, see, the waitress, when she pours this freaking beverage for the person, wiped off the bottle so that it wouldn't drip all over every freaking thing. Low quality. Enemies, enemies of quality. Okay. Yeah, I don't like eating by myself primarily because I eat so fast that there's always a lot of sitting and staring at the ceiling and all this other stuff while I'm waiting for the next plate of food to come out.

[34:10] And I freaking hate being by myself waiting for a check. I freaking hate waiting for checks. Even when I'm with company. use the cover app. I don't know. Anyway, anyway. Under the question. On the question. It's not really a question. This is more of a statement. Even though single occupant households are the fastest growing demographic in the developed world, their needs are often

[34:30] overlooked. obesity and poor nutrition caused by overconsumption of junk food. I just call it junk, although you know what? I don't allow anyone to use in my house to wear junk food. don't allow it. We have a ban on that at MoFed, too. Because I was yelling and screaming about it or you have your own notice in general, yeah. I think it's terrible junk food, superfood. Anything that's just sort of on the... Any moralizing of food, I think, is a bad... And, you know, I tried to write a piece on that. We talk about junk people. Yeah, poor quality people. I think there is food. I think there's food that's just poorly made, but like the problem with junk is calling food junk is that it then sets it up as something that you kind of want.

[35:09] It's like this like, 1st of all, guilty pleasure. Oh it's so decadent. Oh, my food is so decadent. I'm gonna put slices of cucumber on my eyes. I back and enjoy this decadent guilty pleasure. Yeah, guilty pleasure being sinful. No, it's food. Like either it's well made and it tastes good. It makes you happy, or it's crap, and garbage, and you shouldn't eat it. You know what I mean? It's like, uh, anyway, okay. Over consumption of junk food is on the rise. I believe single people are more like I'm back to reading the question. are more likely to eat prepackaged meals because they can't be bothered cooking just for themselves. I think that's true. But I don't eat prepackaged meals because I just eat cook eggs. As I like to say. Your pre-package meal is a block of cheese. As like I say, when... I don't know. I have nice cheese in my free fridge, thank you. But like, you know, when life hands you eggs, suck eggs. Right? Um, They need help. These are single people. Back to the question. I'm a single woman and want to help people who live alone, cook and eat good, healthy food, not just for their health, but because they deserve it. Cooking is something I enjoy. Is this clear? I don't know who is this? Louise Harper. Uh, now you made me lose my train of thought. like that's hard. Cookie something I enjoy. Be it for myself, for my friends and family. I want to inspire others to feel the same. Freshly cooked food using natural ingredients, although natural, I have my problems with the word natural. In fact, like I have huge problems with the word natural because if you buy into natural, right? The problem is, is that you think that the stuff that you're buying out that says natural on it is somehow what you want. What you want is people to go buy whole things like celery and make things out of it. Like something that is like celery flavored that is all natural, is just as kind of reconstituted and discombobulated as anything else.

[36:56] Look, even, like, Marion Nessel believes the word natural means nothing. And when, yeah. The problem with a word that means nothing that carries connotations with it is, is that people make decisions based on

[37:06] it, and they're being a bamboozled. That's the issue. Uh, yeah, everyone in the business like knows that it is an absurdity. And yet, like 1000000s of dollars are spent by people thinking that they're doing the right thing by themselves and their family, buying things that say

[37:23] natural, and it's a word with 0 meaning. I would say a good exercise is just in one day, look for the word natural in all the food that you

[37:32] eat, and just see where it appears, and that will, I think, kind of be illuminating, just doing that. Yeah. In fact, or if you want to know more about the subject, come to the Museum of Food and Drink on 62 Bayvard Street, but I was playing

[37:45] McKinnick Park in England. So you can see how the word natural has been perverted over the last 110 years.

[37:53] 06, right? No, 09. Was that all just a setup for a MoFAD ad? Basically, that was great. really good. I have my pseudonym, Louise. Yeah. Anyway, we're back to we're back to Luis. Harper. Anyway, my recipes are for healthy food, not health food. Here's the important part, and here's where we totally agree. Sharing, she says my, but sharing a streamlined approach to cooking with your listeners will help take a lot of stress out of

[38:18] cooking. So, uh, will my hand send tips on shopping, setting up a pantry of such central

[38:23] kissing tools. When your kitchen is well equipped and well stocked, cooking is way easier. Sincerely, Louise Harper, Herb, herb, blog is singleserve.net.au. So Australian. I have no idea what shopping I've never been to Australia. I don't know what supermarkets like there. But I think it's true. I think 9 times out of 10, the problem with people cooking in general at home is that

[38:43] they don't have a streamlined procedure. That's why, like, uh, if you want to use a piece of equipment. keep it out on your counter If you don't have space for it, just realize you're never going to use it again. Like, uh, I've said this a 1000000 times, but like once my pasta maker got taken off of the counter, my rollers, I stopped making

[39:01] pasta. And I had been making it for years at least once a week because I could see it there and my Kitchen A was right next to it and I knew how to like bust that stuff out. You know what I really want? This is, you know what I really want? I want the KitchenAid pasta rollers. But they're too expensive. Why do they cost 200 bucks? Someone out there, please tell me, for God's name, why is the KitchenAid pasta roller set $200 when an

[39:21] Atlas, like pasta roller with the same rollers on it that clamps to your counter,

[39:25] it's like, what do those things cost us? Do you even know? They're like 50 bucks. 799, Dave. What? KitchenAid pasta roller? Yeah. I got it for 80 here online. 199. How many rollers does yours come with? I don't know. This is bed Bath and Beyond. I need the roller and the cutter. I actually don't need the cutter. I really only need the one. I can cut pasta myself. I have hands. my fault. just the attachment. No, but that's all you need. But usually it comes with 3 attachments, 2 different sizes for the thick noodles and the thin noodles

[39:51] and the roller. Right. Yeah, that's 160 for all three, yeah. Yeah, I don't need all three, though. They sell just a roller? I'll find out. I mean, again, my hands work. I can cut. Uh, you think this year, because the year of Sarched, I should get back into cutting soba again. Remember when I was on my cutting soba kick, my soba knife sits unused in my

[40:10] in my lower drawer weird Japanese knife case. Yeah. Anyways. Uh, Okay. Hi, I've been listening to the radio show in the car or while I'm cooking or walking. which explains, uh, all things where it's a pain to stop and take notes. Also, from the show's notes, it's sometimes a bit tricky to remember which shows certain things happen. This is for you, Jack. I don't know if you saw this. This is a long way of saying, wouldn't it be cool if there were transcripts? If there are already transcripts and just ignore me for being a bit slow. If not, I had an idea. Transcripts could go onto the podcast and make them more searchable, Jack, or they could go on a

[40:45] Wiki or something and get cross-referenced and link by cooking issues fans slash nerd. It might even be a lazy way to write a book, which I do need to write a book on. You know what, Father Bill daily, Father. He, you know, he, he's the cocktail. He thinks I should write cocktail priest. He thinks I should write a book called Useful Rants, Rants. Oh yeah. Rants by Dave Arnold. Not Rance Prebus, Rance. Okay. I've been getting all nerdy about getting things transcribed through rev.com recently. They do a pretty good job and cost $one a minute, but if there are 231 episodes, then that's a shade over 10

[41:21] grand, Jack. 10 grand. It's a lot of money to find out of nowhere, but think of Kickstarter would make it easy. If one of the reward tiers was $50 and you get your name at the top of one of the episode transcripts, it'd be easy. With that much volume, you'd probably get a good discount on

[41:34] transcription too. Anyway, what do you think? do you think? What do you think? Manage it. I think we should have an intern do it by hand. Yeah, Erica just said that here in the booth. Damn. Get the get the Oompa Loompas doing it. that's right Can we get to sing the songs? Yeah, yeah, exactly. Like when we're doing stuff? Can they just say that like if we were giving good manners, we would go far? You know that little storage room in the basement we have at Mofad? There a murder room in Mofad, you have to walk down to. That's where we keep the Oompa Loompas. The oopalooas are great. And one of the many reasons why, although I love Johnny Depp, that the more recent movie is a

[42:07] travesty because of the way that... Oh, man. Where have you been? I've been building the... Oh, oh, no, that's a lie. This movie came out like in like, in like 11 or 12. Liar, liar, just a twinkle in your eye at that point, the museum that is. Okay. Two minutes, 2 minutes, 2 minutes. Oh, geez. Hope you're well, it's been a long time since we've seen each other. This is from Chris. I'll cut right to it. Although he does mention the last time I had the pleasure of seeing you, I believe you accidentally,

[42:37] in question mark, shot subzero vodka in my sinus with a syringe of tails of the cocktail. I may not be remembering it correctly, but either way, I've got some seriously clean sinuses. I listen to the podcast often, usually when I'm out in the run, it never fails to teach me something. I'm working now and opening a new beer spot in Seattle called No Anchor, and

[42:55] finally I have time to focus on some finer issues in a beer bar that I've never gotten to properly tackle.

[43:00] Green design, further the exploration of beer cocktails, et cetera. To save on time, water, energy, and labor. The only cocktails we were doing will be draft and bottle cocktails that use beer in some way. For bottling cocktails that use beer, especially those that feature beer, in which we are concerned with maintaining hot qualities, we will ideally be using glass that blocks the proper wavelengths of light.

[43:17] Brown as opposed to clear or green. Should I be concerned with whether a brown beer bottle can withstand the pressure of a carbonated cocktail? Do you have any experience with doing corked in cage, cocktails in large format? No, although I want to, but I would be using probably champagne style bottles because they're designed to cork and then cage, and you can fairly cheaply get

[43:34] a champagne corker to do it. I don't think those will fit standard beer bottles, but you probably could use a brown beer bottle that's meant for a Belgian style

[43:42] one that's bigger, right? One that's more of a 750 format, in which case it's fine. They will handle those larger bottles will easily handle like up to 4 volumes and you're not probably going to get above 4 volumes in a beer cocktail anyway, so they should.

[43:55] The lighter, cheaper beer bottles, right? capping them and trying to get them to go in. Some of them might have rupture problems when you're getting into the four, 4.5 volumes range, but most of the time they'll be okay. And if you let them come up to room temp after you've bottled them and put them somewhere. Just like once you chill them down again, they're definitely safe. So they might explode, especially if you get secondary fermentation inside of one

[44:17] of them, which is a distinct possibility because you're adding sugar. That's where you're going to look out, right? So you're either going to want to kill off fermentation, so that there's no more yeast that's alive in it, or you might run into problems with explosion if they're left at room temperature. If you leave them at fridge temperature, they will build over time. You might still get some explosions, but you never know. But it's something to be aware of when you're bottling cocktails for a long period of time that they're going to change over time if there's live yeast. And even if there's not, unless you add something to actually destroy yeast, right? Like a preservative that kills yeast. You're going to have issues with yeast in the stuff, fermenting and reducing your sugar levels as well as increasing your carbonation levels.

[44:54] Second, as oxygen is the enemy of beer, and there are any methods you would suggest, testing when transferring beer from a keg into a corny keg for a draft cocktail, are the effects of light and oxygen going to be moot, once we roll the beer up into a full cocktail, it'll be served within a week,

[45:05] are there small steps I can take to get that extra little pop jazz hands? Thanks for your time. Chris Elford, who's a certified system run, which is a beer thing. Okay, you're not going to get a lot of oxygen during the transfer simply because it's already carbonated. So if as long as it's already carbonated before you do the transfer, it's continually effervescing, and because it's continually effervescing, it doesn't have a lot of time to do a lot of oxygen uptake to it, and it kind of forms its own barrier, you can pre-purge your kegs and everything with CO2 to make sure that you're not, you're not dumping into oxygen and getting some mixing there, and you can then postcarbonate again into the keg and do a couple flash offs to make sure you've gotten any oxygen

[45:43] out and you have primarily CO2 in there. But hopefully that works. So I'm being told that we're out of time. Next week, I'm going to talk to Alex about Cook's Illustrated review of black or blue, depending on how you talk about it, steel pans versus cast iron. And what I think about cast iron and steel pans, and that's 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 questions at any time at info at heritageradionetwork.org. Heritage Radio Network is a nonprofit organization. To donate and become a member, visit our website today. Thanks for listening.