[0:00] Today's program has been brought to you by Kane Vineyard and Winery, a Napa Valley winery committed to respecting the

[0:05] soil and dedicated to the creation of 3 Cabernet blends. For more information, visit Kane 5.com. Hey, hey, hey, hey, hey, I'm Jimmy Carbone from Beer Sessions Radio. You're listening to Heritage Radio Network Broadcasting Live from Bushwick, Brooklyn. If you like this program, visit heritageraidernetwork.org for 1000s more.

[0:30] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live on the Heritage Radio Network from Avertis Pizzeria in Bushwick,

[0:40] Brooklyn, every Tuesday from, nah, you know, like 12 or so, you know. No big deal. No big deal, like 1250, something like that. Call in your questions too, 718-497-2128. That's 718-497-2128. Join as usual with Nastasia, the hammer. Lopez. How you doing? Good. Yeah. And Jack Jackie molecules in the booth. I'm here full of molecules. Oh, yeah, as are we all, as are we all. You know, again, not to belabor the point too much, but that was like the whole point of the flavor exhibit at the museum. We're all just big sacks of molecules. You know what I mean? Peter couldn't come today. He's going to Ethiopia tomorrow. Oh, Peter Kim, the guy running the food museum now. Headed off to Ethiopia, where his wife lives. Hopefully he'll bring us back some more delicious Ethiopian coffee and spices and whatnot. You know what you should bring back this time? He should bring back. Are you allowed to bring grains back? I don't know. Like uncooked grains? Teff. I'll look. I want some good tef because now, you know, I can I can tef it up strong now. I got the wet grinder. I can go crazy. And speaking of wet grinder. Uh, you did, did you taste the mustard that Johnny brought lesson? It's good, right? So we use that at our at the demo at the at MoFad. Uh, and big shout out to uh, Mark, Bystrom, who's the beverage director of the underground food collective, who made that mustard, and here's where it ties back in

[2:09] in a wet grinder, grinds it for like 3 days in a wet grinder to get the texture right, and the wet grinder is my new old favorite piece of equipment that I just got a new one

[2:19] of, and a question, if we get to it, you never know. A question will come up later in the in the podcast about wet grinders and whatnot. So, anything good or bad happening? No. How is your Monday night bachelor celebrations? Yeah. See, it's like a been a banner week for you. You had your Super Bowl. And you made Jack, check this out. Mark Ladner, right? Made the chili at Nastasia's Super Bowl party. Here are 2 facts. One. He has never made chili before. Really? He has never made chili before. Never. And fact two, he put cumin in it, which, as we all know, as anyone who, you know, anyone who loves life knows that you need cumin in in your

[3:13] chile or what is it, does? Or it's a beef tomato stew. Yeah, yeah, yeah. So Mark put cumin in it. And here's here's the fun fact of the day. Nastasia enjoyed it. was good. Wow. I feel like I think you were biased. No, I would not even know. It doesn't matter. Oh, please. Please, please. Nastasia, bias towards just like, oh, my boyfriend made it, so it's good. No, my boyfriend made it so it's bad. It has to be like 3 times. So that's more of a chance it would. yeah it would have gone the other way. I see you're saying. Oh, yeah. Right. You kidding me? So besides, you don't generally like chili, huh? I love chili. Oh, okay. I do. I don't like cumin. If I put it in myself, I would hate the chili. Not seeing it Yeah, but you know, the other thing is... like a taxi driver. What the hell kind of crazy racist bull crap is that? Like one taxi driver I had long ago. Sounds like that. People. Are you getting a little taste of what I have to deal with on a daily basis? Sometimes there's a smell memory that you just smell memory in my butt. All right, listen, here's the other thing. Is it, but back on the, you know, honestly, like Nastasi would have loved nothing better than to have hated the chili because it should have been

[4:28] like, big famous chef can't even cook chili, can't even cook chili, right? You would have loved that. Love, love. Love. All right. Got some questions. This one goes out 1st because I want I want the chat room to weigh in on this guy. Jarvis from Milwaukee writes in. Hey, Dave, and Stas, and Jackie Molecules. In a month and a half , my new wife to be, and I, wait, new wife to be, right? New wife to be, not new wife, new wife to be. The moment where you're able to, what do you say? Break off the marriage. Well, look, you know, it's I've said it like many, many times over many, many years. The worst thing in the world is fiance, right? That's like an open target. That's like, it's like deer season. You know what I mean? It's like, because look, here's the thing, right? One of them's, you know, popped the question, bought the ring or whatever, the other one said yes, right? Now you're in this moment. You're about to make this big, huge, you know, hopefully permanent commitment, but you haven't done it

[5:35] yet, right? You haven't walked down the aisle yet. So anyone, if they had the 2nd thoughts. That's when the 2nd thoughts, that's when they're creeping in. That's why, you know, I mean, I won't go into the actual personal people that I know this has happened to, but that's why, you know,

[5:50] if you're going to make the move, that's when you make the move. Not that I, I don't think you should make a move on someone who is engaged. Never. I would never say that. That's a terrible thing to say. But what I'm saying is, is you're at that moment where you're about to dive in the pool. So you either get off the diving board or you dive in the pool, you pivot one way, you pivot the other, but it's like a momentous kind

[6:10] of a decision. You know? They're 2nd guessing. I'm not saying you're 2nd guessing, Jarvis, or your wife to be is 2nd guessing. I'm not saying about you personally. I'm not. Salas, come on now. Jack, you know what I'm talking about, right? Yeah. Yeah. It's like, because look, not everyone is meant to be together, but they still say yes. My feeling about this. But this is not a marriage show, but it could be. That's jack in my dream. Yeah, true. This is a marriage? No, that's like a personal show. Yeah, the show issues with Nastasia and Jack. Oh, okay, just regular issues. Here's here's a little fun fact for you. Most people I know who have gotten married and then gotten a divorce. Everybody said, they knew at the time it was the wrong thing to do. They knew when they were walking down the aisle that it was a freaking mistake. What are you supposed to do at that moment? Well, that's what I'm telling you. Don't get to that moment. Let me tell you. Here's the thing, right? Look, this is this is what is terrible about the whole Magilla, the wedding Magilla, right? Is that there's 1000s of, like, you start spending money. There's 1000s of dollars. All your friends are happy. Your family's happy. Everyone's happy. You're probably even happy, but you have this nagging thing in your head. And the people who break up... I have no idea. I don't have an egg. I been married over 20 years. I know, but what do you think these people? I have no idea. All I know is that, you know, I said, you know, you talk afterwards, you get the postgame highlights of the marriage, and they knew when they were walking down the aisle. They knew it. It's like going to see a movie you didn't really want to see, you know, and then it starts, you're there. And then your back of your mind, you're like, I knew I didn't want to see this movie. Maybe it's something like that. Because you have to stay. You have to go through with it. Yeah, yeah. Once you're in. At least it's dark. Anyway, so, Jarvis, this has nothing to do with you. Okay, so back to your question. Wife to be we'll be traveling to Seattle for our honeymoon. What a tangent. Oh, so you actually about to get married. Good. So in a month and a half it's going to be over. None of this fiance crap. Still hasn't let the math? It's also the only thing, you could be a boyfriend and a girlfriend or whatever. You can be going out with someone forever. I know, you know, look, look at you, Stas. How many years? I don't know. Yeah, like forever you can go out. You know what I mean? Well you're saying this moment. Well, yeah. Like, like married? You could do that until you die. You know what I mean? This fiance is like the least permanent freaking thing on earth. You know what I mean? It's like, it's specifically designed to not be a permanent situation. You know what I mean? It is inherently unstable. Yeah, anyway, back to the question. You're convincing him not to do. I'm not. I'm saying go through with the wedding. That's what I'm saying. I mean, with no other knowledge in my head. anyway. Seattle for our honeymoon. That's an interesting choice. Seattle for the honeymoon? What do you think, Stas? I think maybe it's based on cheapness. My friends chose South Carolina or something. Really? Because the flight was like $64 and I was like, my sister just got married. St. Lucia said it was amazing. Yeah, see, that's nice. I say, if you're going to do a honeymoon, just like go all out. I don't know, deal with it later. I was we went to Italy on our honeymoon. Italy. That's how my grandma says it. Yeah? Yeah, that's where we went. bottle, too. Yeah, because we had never been and it was, you know, life changing was awesome. Anyways, we are going to eat and drink as much as we can and wanted to know if you had any can't miss spots that you could recommend.

[9:43] We scheduled a tour of modernist cuisine and also chef steps reached out to us and said we can tour also. We will be doing some hiking, going to wineries, et cetera. I thought in the past episode you mentioned there was a place in the state of Washington where either apples or some fruit or something was being

[9:59] preserved and they have a museum there. Hmm, I don't remember. You remember that? Oh no. Portland. I mean, Oregon. Corvallis. Uh, they have all of the, all of the pairs, and uh, I think they also do, they do pairs and they do berries, but that's in Corvallis, which is a

[10:16] hike, uh, and don't, don't tell the Seattle people that you think that the, that the, Oregon's the same thing, or you'll be in deep doodoo with them. Um, where either apples or some fruit or something was being preserved and they have a museum there. I hope that makes sense because I can't remember and tried to go back to your old podcast, but can't find it because they're not in the database, Jack. What's not in the database? No one can search our old podcast. It hard. Here they can. Whatever. I couldn't find stuff I was looking for the other day. Yeah, whatever, fair enough. Whatever. Okay, so listen, I don't know. Is anyone, any of our people who are from Seattle. or thereabouts. Why don't you answer in on the chat room this question? Chef Tom Douglas. That's who you want to look for. He's got like a dozen restaurants, really cool guy. We've done some stuff with them before. Yeah. Nice. So look up Tom Douglas. All right. But also, if anyone has any wrecks, any recommendation, and they're in on the chat room, shoot them on over to Jarvis in Milwaukee.

[11:10] I hope I didn't say anything bad about me. I didn't say anything bad about marriage. I'm pro-marriage. I know, I know, Dave. All right. But I wanted to get that one out 1st so people can write their recommendation to him. Ben wrote in. It was a couple weeks ago. We were just getting into it now on milk. I've been making the chef steps express espresso martini a lot recently. I hate, like, turning the S to an X, but sometimes, sometimes when it's worse, worse, people in my family do it. I don't know why. correct them? I don't, you don't correct your family, do you? You correct your family? Yeah, when they say espresso, this is what you do. just make that just make that noise. You know what, though? You know what I say? Nucular. New Q lure. Why? Because who wants to say nuclear? Nuclear. It's look, it's nuclear. Like when you're talking about the nucleus or like you're actually referring to something scientific, nuclear is fine. When you have a bomb, it's nuclear. Go nuclear. Do you go nuclear on someone or do you go freaking nuclear on them? I don't know. You don't know? I don't know. There's another one. coupon. I'm a coupon guy. Coupon. I clip my coupons. What about you? Are you a coop or a coop? I like to clip coupons. Jack, what about you? Coupon. It might be a Long Island thing. Oh, it's pinky out in Brooklyn while he clips his coupons. I think coupon comes from your parents. Pon-made, do you have any clipped coupons? You know what I mean? It's like coupon, though. that's different Coupons. Also, if you're cooking coupons. Like, you know, you're not trying to show your wealth. Coupon. All right, so here we go. I don't know, look, there's nothing wrong with saving money. How do you think rich people get rich? Yeah. Oh, that's yeah. Yeah. All right. Anyway, making the chef's espresso martini. I make it with tequila, along with the jalapeno stuff from Liquid Intelligence. I can't keep it in stock because whenever someone comes over, hear smell this results in whole bottle magically disappearing, I do like tequila with the with the jalapeno. ISI, I assume, which is the way I do it. This recipe has you, this is the chef's steps recipe, I guess. Has you milk washed the coffee booze. I've tried it with a few different milks and have had very different results. Cheap ultra high temperature milk makes small but distinct curds. You like that phrase? Smile. Regular, whatever else someone gets from the supermarket, makes bigger, still distinct curds. Um, A 2 milk, what's A 2 milk? Don't know. We should look that up. Jack, look it up. A 2 milk? A 2 milk makes one giant monster curd that looks like it might become sentient.

[14:04] I like a sentient. Just a company. Oh, uh, the yield is pretty flat for the 1st 2 types of milk, but the A 2 donated a bunch of extra

[14:11] liquid, hue, hue. What's actually happening in milk washing. How much booze is left in the Kurds and how much weight ends up in the final product? Thanks, Ben. Oh, here's another call out for the transcripts. PS, one of the main benefits of trans gifts would be a way to make a full list of all the things that you and Dave hate. Jack, has there already been anything that you hate? I haven't really gone. I feel like here and there. What do you hate? What do I hate? I'll have to get back to you on that. Like, like, like foods or just like things in general? Well, I mean, you can start with food. I just said espresso. hate that. There you go. All right. You got to start keeping a list of jackets. Okay, back to your question. It's interesting. I mean, obviously, what's going on here is the level of pasteurization is affecting the protein somewhat, and

[14:58] therefore, the, the, the clotting, uh, strength, because this, I don't know

[15:04] 100%, like what the actual reactions are. We should talk to a cheese person. I one time did a bunch of research on the effective pasteurization on

[15:13] cheesemaking and all of the cheesemaking blogs. Uh, talk about the differences between, um, uh, the different pasteurization levels of milk and the, the Kurds, but I can't, I forgot to look it up again before I came in today and I can't remember the exact uh, right uh, spiel on

[15:31] it, but what's technically happening in milk washing in general is this.

[15:35] You are using the casing to mop up the polyphenols and other weird things that are kind of either bittering or astringent in whatever you're doing, coffee, tea, whatever. Then you precipitate out, you curd, you make it curd. So in the case of coffee, a lot of times it'll curd on its own because coffee is a acidic. B, it's in alcohol, which destabilizes the proteins, and C, it's got a lot of things that can bind with

[16:08] destabilize the protein, the casing myself. So, coffee often will clot on its own. Um, And usually, uh, things that clot faster for me, uh, on their own like that make little small things that you didn't have to sweep into kind of larger curds, but whatever, that's just my personal experience.

[16:26] So that's what's happening with milk washing. Now, presuming that you get your, you know, the same amount of yield out, you should get almost all of the way out. It is true that I've had recently with milk washing where I've reheated in the presence of acid. a lot of whey precipitation, almost like making a ricotta, but that's only if the acidity level gets pretty high and it's still warm when you do it, which I assume you're not doing here.

[16:51] So the there shouldn't be that much of an effect on the way because you're not precipitating the way out with the technique in milk

[17:00] washing. However, uh, if you did, I'm sure it would affect, um, I'm sure it would affect it greatly

[17:06] because uh, heat really affects whey proteins quite a bit. Anyway, what do you think? Good. She just says that's, oh, shut up. That's what it is. Okay, Chris wrote in about China and chocolate. Let's hold that. We got a caller. Oh, color, you're on the air. Hey, Dave, how are you? Alvin Schultz from Houston, Texas. Hey, all right, what's up? How's how's Texas? Yeah, where do you guys come down and shoot? Anyway, I got a I got an update for you on an eggnog question that I wrote in about a year ago and a question about Nick

[17:37] Stamatics. Okay. Hey, hey, hey, stay on because I'm going to, Jose, Alvin Jose. Stay on afterwards because I have an eggnog question that came in and I'll read it and since you have some aging eggnog experience, we can talk about it together for a little bit, all right?

[17:51] Okay, cool. You want me to ask the nixomatic question then? Yeah, go Nixtomatic. Nixomatic. So in Mexico City, where do you buy it? Ooh, uh, man, I wish I could remember where it was, like, like, are you going on your own or do you have like a contact down there? I'll probably be going on my own. I know some people down there, but I don't know if any of the people I know are going to know where to buy an

[18:14] extematic. I forget the name of the neighbor. It was within walking distance of uh, the Almeda, and it was like between there and um, the, the market that's right near uh, Almeda. So it wasn't all the way down by Merced. And there was like a little cooking district there, cooking equipment district.

[18:35] And it like, that's, you know, all the shops. So if you see any cooking district, like on the map in Mexico City that's within, like, you know, like a mile or a mile and a half of like the Almeda area, that's where I went and you just walk around the shops and a bunch of different people have them.

[18:51] And so it's just a matter of haggling on the price. And they run about 250 or so? That's my memory. Yeah. I mean, I bought it. Yeah, in my head, whenever I really want a piece of equipment, I fudge the conversions in my head to make it seem like it's cheaper for

[19:06] me. You know what I mean? That's just like a mental. Yeah. So, like, what else would I get when I was down there? I got that. But it's a lot to carry. Obviously, like, you know, I wish if I had infinite strength and money to bring stuff

[19:20] back. I bring back a matate, a real one, just for the heck of it, just because I would like to have one, but I would never really use a matate, to be honest, because if you have the

[19:29] nixtomatic, then you could just get a wet grinder to do the rest of this stuff that's not like nixtomatic friendly. Like between the 2 of them, you can grind pretty much anything wet. You know what I mean? You're getting good puff off of your off of your muff. for tortillas out of the mixed thematic. Getting good what? Oh, your tortillas are puffing consistently. No, like they're getting better and better on that, right? But that's really a function of grind. Like the commercial grinders are like so big and it grinds so fine. The coarser your masa, like the less you're going to guarantee you're going to get a puff out of it. Now, you know, I know that, um, you know, some people prefer the, some people prefer that, like, really light, really fine grind,

[20:19] like tortilla, uh, you know, masa for tortillas, and some people actually don't mind if they're, if they're masa for their tortillas is a little bit, uh, you know, a little bit coarser, so you could still see, like,

[20:31] like, a little bit of, um, speckling in it. What about you, Stas? do you feel? My mouths are being speckled. You like a speckled? I don't know She doesn't care. I like speckling for tostados. Yeah, and obviously... Yeah, but yeah, right. Like, because they look better. Yeah. But I get your point. But my thing is, is that every time I use the nixtomatic, it gets better. So, you know, that's that's where I'll go there. So like the first, you know, the 1st like 3 or 4 batches you make,

[21:01] you, they will not puff, the straight up, I'm telling you, they will not puff. Um, you know, once you get past that, you know, like the more you use it, the more the kind of puff rate goes up. But you're not going to get like the out of the box performance with that thing that you would get with like a real stone grinder or like, you know, the ones that are like a 1000

[21:19] bucks. Like, I forget what model, like Alex Dupak got up here, or a couple other people have, you know, bought up here, but there's a... Yeah, the ones that Cosme, right?

[21:29] Yeah, like, you know, they're like mid-sized stone wheel grinders, but, you know, that's like the next level of horsepower motor up and like 3 levels up in price.

[21:38] Like, you can't make an excuse to buy that and have it unless you're, unless you're using it pro. You know what I mean? Yeah, you can't place the conversion on that one, right? So I have a process that I'm getting pretty consistent pop on. So I'm grinding by hand with a corona. Uh, as, as fine as it'll grind, and I've, I've got probably 2 or 3 dozen batches through my corona right now, and then I'm taking that grind and putting it in the

[22:01] vitamic dry grain container. The only thing is, and I'm grinding the heck out of it in the Vitamix. Right. The only thing is every time I do it, I feel like I'm going to blow the fuse and then my vitamins be out of commission for a couple hours, but

[22:14] unfortunately I have two. So, uh, so if I blow, you know, it's the 2nd one that gets, that gets really nervous, but, but, uh, my, my tortilla's been popping pretty consistently. Well, let me tell you, if you're using the Corona, I can't believe that you're still alive. I hate using that thing so much. My right arm is really huge. I imagine. I imagine that, like, you know, you're like, uh, you know, like, yeah, your one arm is like a stick and the other one is like a, like, you know, like somebody else's leg, like John Cena's arm, because I hate the

[22:41] corona. Remember when we had long stars and I insulted his manhood and we made him grind all of that masa that night? Nightmare. Corona, oh, Corona is such a nightmare. You're going to love the Nixtomatic, brother. If you're using the corona, you're going to love the Knicks domatic. Just give it some grinding time. All right, now eggnog. eggnog. What do you got? You want me? I'll say the question I got, and then you can tell me about it. All right. You know, May May Kitchen friends in the show, Boston. They wrote in, here's what they said. I hope you guys are well. We made eggnog recently using 4 quarts of cream. One quart of El Dorado spiced rum, one quart of one to one simple, and 24 eggs. Holy crap that's rich. That's that's freaking rich. The eggs were separated. whites were whipped with cream, simple in booze, and then combined with yolks.

[23:29] After 2 weeks, the nog mellowed, no change after 4 weeks, after 8 weeks,

[23:33] and it turned into marshmallows, not. See video. I didn't get to see the video, but I believe you. Still tasted fine. How? What? Should we try to turn it into something weird and or delicious? is actually already weird, but not necessarily delicious. Thanks to folks at Meime. I think it's just, you think the water contest is all that fat? Like, what do you think's going on, Almond? I think, I think the, uh, the egg wives? I would save that, I would mix everything but the egg whites that just fold back in egg whites, uh, when you're ready to drink it and not age it with the, uh, the whites on it. So you think the whites are setting? You think it's like a low, like a low water thing and the whites are somehow setting over time,

[24:09] like alcohol denaturation? I think so. So what I was going to call in with my update is I made a batch of Roman's eggnog and also George Washington's eggnog at the very beginning of

[24:20] 2015 and I drank it over this past holiday season. I drank I tasted both. Romans doesn't really change much of the. I think I did the math and that's what I called it for a year ago, and I think the math on rule Vince came out to about 22%. Uh, Washington was about 12.5, 11.5, 12, 12.5 . And Washington was real interesting. It got sour, but not unpleasant at all. It had like these, uh, notes of blue cheese on the, on the nose, but then like almost like a, uh, tangy goat cheese, uh, on the palate,

[24:52] so I call it almost like an eggnog sour. Both were pleasant and both were aged at room temperature for the better part of a year. You're not really selling me on the blue cheese eggnog. It's like you got to come up. smells funkier than it tastes, but it wasn't unpleasant at all. I recommend, uh, you put it in a tin and take the, take the stuff out of it. Just, you know, just shake it up real good to, to, to, to dilute it back down and

[25:17] it's, it's pretty tasty. Yeah. So Nick Bennett did like a three-year-old eggnog, but I didn't get to taste it. Our former bar captain and now the guy at Porsche Stas, we tasted what, three-year-old? What do we think? Did we taste it? Or did we decide it smelled like poison? I think we decided it smelled like poison. don't know. Yeah, I'm trying to get to a vertical. So I made another batch of ruling, uh, this year and I'm I'm working, I'm, I want to, they inspired, uh, my batches, so I'm going to try to get the five-year vertical. Right. And so, so your your advice to May May is to hold the white back. I would hold the wife back. Um, I don't, I, I don't know what, what recipe she's using, but, uh, but I, what's Romans without the wife is, is, uh, is just fine after a

[25:57] year. It tastes boozy and nice. No funk at all. And the real question is gets funky. What are we going to do with this one that's already funky? Mix it into some sort of baked good? What are we going to do? I Yeah. All right. All right, very good. So you're going to keep track of your test and you're going to give us a call back and let us know how your vertical goes. Well, every year we'll come back as long as we keep doing the show. Every year, you come back and tell us how you're doing with

[26:24] the nog. Yeah, sound good. All right, brother. All right, see you. I have a good one. All right, we got 2 more callers on the line. So next caller. All right, call her. on the air. Hey, Dave, it's Matt for Mystic calling back about haggis. How was the haggis? It was amazing, man. Oh great. Yeah, it worked it worked like a charm, but it stunk the high heavens. The bung stinks. The bung stinks. That's your next album. The bung stinks. Yeah exactly. Well, did you do any like pre-soaking or like washing or scrubbing? I, yeah, I, so I soaked it for 24 hours beforehand, uh, and it didn't really, didn't really help. My kitchen. Uh, you know, it's still, there's still a faint aroma of bung every time I fire up the stove. Wow. I think next year I'll do it off site. That's, that's the follow-up album. Faint aroma of bung. Yeah, yeah. Well, we can get a trilogy out of it if we're careful. Well, I wish, you know, we were here for Johnny, which I wish Johnny. I wish this was last week when Johnny was here because I'm sure he's dealt with that kind of an issue before. There's got to be some sort of like pre-poach in milk that will help out. The thing is, you just don't want to have it shrink up too much and everything before you stuff it. That's the real issue, right? Yeah, that's what I would be afraid because, like, once you, once you get it in the, the hot liquid, it really uh, uses up nicely. Yeah, right. the whole point. Yeah, how could you, just a bunch of changes. It didn't impart any off flavor, honestly? Like, once, like, but during the, like the 1st like hour or so of the, of the boiling of it, it was like really gross. But like poopy or like tripe slaughterhouse smell? Uh, yeah, like sort of the combination. It's sort of like sort of like a halitosis uh note. Right. and some, you know, and some barnyard barnyard funk. But the oats worked, the oats came out great, so it was like totally permeable. And I did add a little bit more broth to the mixture, uh, than I normally do, uh, with, you know, with

[28:28] the lamb, meat, et cetera. But it came out great. Nice. How are the neeps and tatties? Oh, great. You know, we just, uh, we just, we must do like £5 beach at least,

[28:39] and uh, and they go look crazy too, so. Awesome. Awesome, awesome. Yeah, there was very little haggis left over, which is always a good sign of success. Do you like, hey, Jack, can people post pictures to our thing? Someone could put the picture on? If they send it to me. Yeah, send a picture. put it up on the thing of your haggis. I want see it. All right, cool. I will. Yeah. I will is it, can I tag you on Instagram with it? Yeah. It looks like it looks like the sandworm from Dune. Oh nice. That sounds cool. Those creep the hell out of me. Yeah. You know what freaked me out in Dune? That dude who, like, would always, like, have people's hearts plugged and then what would he do? drink their blood or something so gross. Remember that dude? Remember that dude, the dude who was on that chair that would float around and he had those people and he would unplug their hearts? Is that what would happen on Dune? I don't, it's not ringing a bell. Baron Harkonan? Look, it's been a 1000000000 years since I've seen Dune. I saw it when I was too young and it was, it was alternately boring and horrifying. But I was a kid when I saw it. So I don't know. I never read it. I got another caller when you were ready. But listen, send that stuff in. I'm glad it worked out Yeah, I will All right, cool. awesome. All right, cool. Call her. on the air. Hey, this is Scooter in Montana. How you doing? I got a, I cannot do that. I have a question about pressure canning. I'm in pressure, pressure canning stoop, um, and everything that I've read says you can't have hand pressure can, anything that's been pre-thickened with

[30:04] flour, and you can't do noodles. Uh, so I'm wondering, why that's the case, and uh, if so, how do, how do they get those sort of

[30:13] deliberately overcooked noodles in, in your, you know, can of candles, pick a noodle? Huh, that's a good question. Um, presumably what's happening is, is you're taking the, um, starch well, uh,

[30:27] because you know, like you cook starch, it absorbs stuff. There's a maximum thickness, right? And then after you reach that maximum thickness, then you get viscosity

[30:36] breakdown as you totally disintegrate the kind of starch, right? And so that's why, you know, if you look at a starch thing. That's what'll happen. So presumably they're saying that it'll reduce the thickening. Nothing terrible is going to happen. Have you tried it? No, I have not tried it yet. I mean, I would obviously, you know, I'm sure they like, they must just get the water balance exactly right, throw the pasta in, and then have

[31:01] it like all absorb and come out, you know, because come out like right where they want it. You know what I'm saying? Like the same way that like beans are so highly tweaked out that, you know, they know exactly how long they want their pre-soak. They know they know exactly everything. You know what I mean? And so that they, they put them in the, and they know they know the pH of their water. They know the salt content. They know everything. You know what I mean? And so they load them into those cans and they come out perfect almost every single time. So there's got to be some trick with with the pastas. But the pastas are pretty, they're pretty, you mean soft. I mean, like, I haven't had a spaghetti in a long time, but they're pretty soft. Oh, yeah. Oh, yeah. No, they're they're they're really soft and they're not necessarily ideal, but for some reason, I sort of love them. Yeah, you know, also, what if you're stuck only with pastas? Stas, what's the shape of pasta that's shaped like a rice

[31:55] grains real thick? Wait, Orzo or something? Yeah, yeah. Like something like that, I think, would hold up a lot better. Or like, what's the one that's like a really thick square that's like, you

[32:05] know what I'm talking about? They're like thick squares and they're meant for soups, but they're like, they're like pasta little bricklets. Those things would hold up. I think things that, I think thicker pastas are gonna,

[32:17] like, obviously stand up because they'll, it's gonna take longer for the inside to turn to complete mush. The outside will turn to complete mush. As for thickening, like thickened mixes with flour, I'm sure it's just a matter of they won't be as thick when it comes out. You're not going to get poisoned. You know what I mean? Yeah, I mean, some of the things that I've read have said that it does increase the botulism risk because it like slows the heating through the jar. Oh good point. Yeah. That's interesting. But that's okay. don't know. is there any data? In other words, like the people who say that, did they say this? In 1965, a family of full cooked soup with starch in it and they died. You know what I mean? Because that's like, that's what you need to say because the fact of the matter is, there's no, there's nothing in Canning that says, please measure the viscosity of your ingredients, right?

[33:14] I could take... I could take an entire brick of pork, slam it into a

[33:19] can and like, and like follow the freaking canning procedures and I'm okay. You know what I'm saying? So like, off the top of my head, I just don't believe, I don't believe it. But, I mean, I see what they're saying that you're inhibiting the convective forces that's going on,

[33:37] but, like, in the absence of some data where someone followed good canning procedure,

[33:44] right? And maybe you have to increase the time, I mean, it's been a long time since I've looked at canning procedures, but like maybe for something that's not a lot of liquid, you have different

[33:51] thing. But, uh, I have to say I doubt it. from a safety standpoint. Okay. Yeah, that's kind of what I was thinking, and I'll... know how it turns out. Yeah. All right, cool. Let us know what happens. Pick the line. All right. should we go to a break? No, no, let's, let's, we're gonna, this is the home stretch here. Oh yeah? Yeah. We're ripping through. Who the sponsor? Ripping through. Kane, Vineyard, and Winery. I was going to put an ad in later, but I will say that Chris from Kane is a really awesome dude. Great nap the winery. Yeah. A lot of interesting stuff. I do have another caller if we want to take that. Yeah, sure. Call her. on the air. You know what? hung up as soon as I picked up. Never mind. Keep them moving. Man. Maybe they were, yeah, too bad. Sorry, caller. So you've had the wine? It's good. It is, yeah. I had his cuvet. Do you know who's never had the wine? You? Yeah, Nastasia, have you had the wine? Where's the wine? Ooh, Erica's in here and she visited the winery. Stas, have you visited the winery? Nope. I'll tell you something, here's something, Estasia, Nastasia does not hate. Wine? Visiting wineries? Drinking wine? drinking wine. I don't know. Do you like visiting wineries or you just want the wine? Are you like my stepfather? He doesn't care about, kids want to talk about fishing? You just want us to fish. Doesn't care, doesn't want to talk about wine, cigars. You? Me? I mean, wineries can be pretty, but like, yeah, I like

[35:13] the drinking the one. What are your favorite wines? I don't really like being in Napa because it's hot as hell. Like, well, obviously, style. I really don't know enough. Styles has got to be like nebula. No, style, style. champagne. All right, see? Love that. Love that. So if you're at a restaurant and you open the wine list, like where did the 2 of you go? No, I mean, yeah, what am I eating? don't know. A lot depends on what I'm eating. It wasn't a fully formed question. It says, like, what's the temperature outside and what am I eating? And how much money does the person who's buying dinner for me has? Right. Like, so if the person if the person buying dinner has a non-finite amount of money, I

[35:51] I start out the meal with a glass of vintage champagne because duh. money. No, but like, and then like, like, let's say we're Italian. I like, I like to have, if you can call ahead and the person has infinite money, they open a bottle of Amaroni, like a really nice old Amaroni, let it air out for you. wouldn't that be pleasant? I'm a fan of Ammo. You know, I'm a very simple, like, I

[36:17] don't, I'm not saying, you know, I'm not like out there on a limb. Like, I like stuff that everyone likes. I like Barolos. I like Amaroni. I like champagne. I like, you know, I, hey, people, like, I don't want to have a big American wine all the time, but I enjoy that, like, you know, 90s

[36:33] style big, big butt, like U.S. infandel. Like, I love that stuff. You know what I mean? I like everything. I like everything if it's good. What about you, Stas? If it's good, I like it. Okay. Uh, ahem. Jared wrote in about orange water, orange flower water. I've never thought about orange flower water. Here's what he says. Lately, I've been enjoying the addition of orange blossom water to my daily tea so much that I've been running through it at about a cup per day, a cup of orange flower

[37:03] water. It's a lot of orange flowers. That's a lot of freaking orange flowers, a lot. It's become rather costly habit. I'm wondering if there's a more cost-effective way to simulate the pleasant aroma in my beverages, maybe through the use of essential

[37:16] oils with that work. As far as I know, oil and water don't play well together. So I'm hoping it provide a way to emulsify the 2 that won't drastically change the viscosity of the water.

[37:26] For dietary reasons, I'd rather not use alcohol or sugar-like substances. Fats and acids are okay. Jared and Vancouver. Well, you know, gum Arabic is what you want to use. You typically, I don't know why, but in soda formulations, when people are using gum Arabic,

[37:43] they'll, 1st you put the gum Arabic into water, and they literally, they always, like, literally,

[37:48] say add a drop of alcohol, you know, or like a couple

[37:52] drops. And I don't know why. I don't really know why, to be honest. The reason you use gum Arabic is because the it dilutes well, the suspension dilutes well. So then that's how you typically emulsify oils like oil, like if you're doing a cola, like cinnamon oil or, you know, citrus oils. And you can look up on Art of the Drink, Darcy O'Neill on Art of the Drink, it's hard to search for, but you can find it. has something on putting essential oils for sodas with gum

[38:21] Arabic. And if you look up that article, that blog article, and the art of the drink, you can see the basic procedure for suspending oils into

[38:30] emulsions. But I don't know that orange flour, essential oil, because I haven't even seen that. I've seen orange essential, essential oil. Do they make the essential oil of the flour too? I don't know. But that's the way to do it. So you should write in and tell us what's going on. Okay. i.e. tell us if it works. Um, Man, we got a lot to get to. Okay. And you got 5 minutes. Okay, Chris wrote in. Thanks again for the show. wrote into, hey, Anastasia, Dave and Jack. I'd love to hear thoughts and lessons on food in China, as well as developing cooking products in China,

[39:05] I.E. what it's like to develop cooking products in China, style, what's it like? Not. Hard, hard. I mean, look, if we're like, I'll let you know when the next product is ready to come out exactly how hard it is,

[39:19] but it's challenging in ways that I didn't expect it to be challenging.

[39:26] It's simpler in ways that I thought it was going to be more challenging, but it's very challenging in ways that I didn't

[39:32] expect in terms of, yeah it's just really hard. But, you know, again, I don't know. I probably shouldn't go too much into depth on that, right? Stas is shaking her head. She's giving me the shut up shake of her head. But on food, I mean, I was, you know, I was mainly in

[39:52] Shenzhen. Shenzhen's interesting because people from all over, you know, China come to

[39:57] Zen to work. Um, but the local uh, food, you know, is, you know, from that kind of Canton area. So it's very not spicy. Um, very nice. Is that even English? It's not spicy. Uh, I had a lot of steamed uh, seafood. And yes, they really freaking like crunchy just killed fish there, which is totally antithetical to like the way we normally eat fish.

[40:25] I had like a whole bunch of steamed, you know, different species of carp

[40:32] that were all extremely crunchy. But love the fresh, they love the fresh killed. I mean, it's not necessarily my cup of tea, but you know, there you have it. The, um, did I talk about the manta shrimp here? I did, right? Yeah. Anyway. So, like, I should think more. I should try to condense in my mind more of the lessons, I learned on food there so I can come back. But anyway, here's another one. I've recently from you. I've recently started doing dark chocolate in a wet grinder. See, I told you wet grinders are going to come back with nibs and sugar. I'd love to hear about your tips, tricks and riffs on chocolate making. Well, don't make ketchup flavored chocolate, which is what I started with because nobody, I was the only guy that liked to catch a flavored chocolate, right? You hated it? did not like it. It was better than the mustard chocolate. Yeah. So the whole point, the reason I started in the wet grinding thing was because I wanted to create the texture of chocolate, which is mainly a phenomenon of cocoa

[41:32] butter completely surrounding very, very fine solids particles in the absence of liquid, right? That's what it is. And so, like, I was trying to get different powders, uh, very, very fine powders, and I was pre-blitzing those things and putting in the cocoa butter, adjusting the sugar, adding some less

[41:49] thin, and hoping that it could turn into something that had that, uh, texture. But it's very hard because nothing can have kind of water in it, you know, nightmare that way. When we were making actual chocolate, you know, I frankly learned from reading the Chocolate Alchemy website, which is, I think, the 1st website on making your own chocolate,

[42:08] at least the 1st one that I had ever seen. Um, so, yeah, there you have it. And we would put the nibs through a champion grinder 1st to get them pre-ground, which worked very well. And then we would just, uh, you know, we would use, uh, I, do we use confectioner sugar or what kind of sugar do we use? Do we not care? I don't remember. Or did we blitz it? I don't remember. I probably knowing me, I like tweak everything, so I probably use something fine. I don't know. And then just let it run, but we'd have to let it run a long time. The question is like opening and shutting the lid, you have to keep it open so liquids don't condense because it warms up, but then you lose aroma. So it's all back and forth. But we would grind for days to get the texture right because, you know, the bigger grinders can do it quickly and then you conch for however long you

[42:53] want. we, you know, we couldn't do that. So it was like a very long melange thing. It was days, several days, and you have to keep tasting it. Anyway, uh, Aaron wrote in. We're basically at the end here. Oh, Aaron, I've totally solved your margarita problem. We'll get to it next week. I'll give you a hint. Just increase the simple syrup a little bit, increase the lime. You need to double your lime and multiply your simple syrup by

[43:17] another or add another half ounce of simple syrup, but double your lime and your alcohol number should come down. You can add the lime earlier, and get it going, and you should be better, but I can go into it in more detail next time. Liza wrote in about the gaps diet, and we still haven't gotten to the Frigging Thai

[43:33] basil question, presumably the type is. Oh, we will next time, I promise, on 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

[43:49] 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.