[0:00] Today's program was brought to you by Consider Bardwell Farm in Vermont, a producer of award-winning handmade cheese from goat and cow

[0:06] milk for more information, visit considerbardwellfarm.com.

[0:16] Here, coast owner, you get just coming to your live! We're still playing the music. It's all right on Heritage Radio Network in Roberta's Pizzeria, where in Bushwick, Brooklyn. Joined, as usual, with Nastasia the Hammer Lopez. Hello. We got Jack, Jackie Molecules is sick today, like legitimately sick, stomach bug, not

[0:41] like hungover, right? And so today we have for the 1st time in the booth. Dave, we're going to call him Dave Idd to keep him separately from me being Dave. Hey, David. How's it going Going all right. If I'm Dave Id, does that make you Dave Ego? Oh. Like that. You know what the thing is? The thing about the ego and the id is that if you say someone has an ego, typically it means it's bad, but in the context of

[1:05] id, the ego is actually a good thing. Yeah, absolutely. It's the one time it's good to be ego. Got to have got to have both. You can't have the yin without the yang. that you're it all id. Me? That's since we're staying with psychological references here. That's what we like to call a projection. A projection. Don't pull out psychological terms on someone that grew up with a shrink. You know what I'm saying? My stepfather's a shrink, so... No, anyway, like I say, projection. She, look, Jordan Rothman, friend of the show, friend in general, is just upset because I'm the only person that has been like, what are you doing?

[1:46] What's wrong with you? When she was shaking cocktails. Yeah. You know what I'm saying? And we have very, very happy. special guest, not Peter Kim. Better than Peter Kim. Better than Peter Cam. We have Dax Arnold. Dax Arnold. You might know him from. His name is the name of our bar. But he is, in fact, my son. So if you have any questions, to ask my son, because there's no school today. Bye. I don't know, president. Winter break. Midwinter. Yeah, midwinter break. So if you have any questions for Nastasia for myself or for Dax, call them in two. 718-497-2128. 718-4972128. Uh, you know what? Do anything good over the weekends, does? I saw hockey games. Oh, really? What kind of hot? His sister's friend plays for the Yale club team. The Bulldogs? Yeah. Well, but not the real club. Oh, what do you mean? They're not, they don't play in the, in the large, where do they play? somewhere in Long Island. How does he Yale? How does a group of Yale he's playing Long Island? Do they have to take a ferry across the... Okay, people, for those of you that don't know the geography involved here. Check this out. Yale is in Connecticut in a town called New Haven, all right? Now, right next to New Haven is a body of water called the Long Island Sound. Now Long Island comes by its name, honestly. It's like 2 hours long, 3 hours long to drive it, right? It's a long freaking island. It's like one of the longer islands attached to the United States of America, right? Long. Anyhoo, so in order to get, in order to play hockey, bear in mind, at Yale University, they have a very large, very famous ice hockey

[3:33] rink known as... Reserved? They don't play 100% of the time. Anyway, so you have to drive from New Haven. all the way down to New York City, which, you know, what is that? an hour and a half, hour, 45 minutes, then fight your way through New York City traffic. actually going, you're doing a V. Yeah, yeah. And you have to drive all the way back up to New Haven on the other side of the

[3:56] sound and you could literally see across the sound there. Nightmare. Nightmare. But I love hockey. was my 1st game. Yeah? It was awesome. Your sister plays or your sister's buddy plays? I have sister's buddy plays. You went all the way out to Long Island for your sister's buddy? Did they win? Yeah. They did. Yeah, they did. Have you ever seen a game? Have you seen a game? Yeah. Do you like it? All the fighting? Well, it wasn't too much fighting, I saw. Blood on the ice? No blood on the ice, but lots of pounding, just pounding. Like fish pounding? Like slamming guys against the wall. Did anyone throw the gloves off and throw a punch? Okay, but no blood? No blood. Well, they still had their helmets on. Oh, yeah, I see. I see. Well, it's nice to see that even in the Ivy leagues, people still resort to... Well, there was Yale versus Suffolk County. So who started the fight? Yes. Staying

[4:54] true, they're stereotypes. Well, so Suffolk County. So it was an away game. They went to Long Island because it's an away game in Long Island. No, the championships were in... Oh, this is the championship. Champion chip game. Nice. Did you cook any food over the weekend? Uh, no. No. No? I didn't. Did you? Yeah. So it was you know, it was ridiculously cold here. It wasn't that cold. It was cold on Saturday night. It was cold, but it wasn't like Mayor de Blasio, the mayor of our fine city of New York. He's like, don't go outside if you don't need, he doesn't talk like that. Don't go outside if you don't need to. It's so cold. You breathe in your nose, your nose is gonna crack off. Don't do it. We were up like, you know, we were going outside. Dax was freaking sledding in that weather. On Saturday night? Yeah. Throwing tomahawk stacks now, you know, thanks to you, Nastasia, has throwing

[5:43] tomahawks. I have to say he's pretty good at it. Really? Yeah, it's fun. Nice. What do you throw them at? Dead trees? Anyways, so it was too cold to cook outside. So we did a, uh, we, we have a, that wood burning stove, but you can take the top off the wood burning stove and

[5:59] cooking it. So we just did burgers inside the wood burning stove. It was your anniversary too. Well, it was Valentine's Day, which is the anniversary of me going out with my wife 24 years, 24 years. And I also, also, uh, we got a new Cuisinard pressure cooker and I hacked it. I hacked it to get back up to the pressure. I tested it, did some sweet, sweet, hamming eggs. Maybe I'll post out the picture of that. For those of you that don't know, the Cuisinard pressure cooker is awesome for a bunch of reasons because you don't have to use a burner. It like, once it's done timing. It like automatically turns itself off into keep warm. You can, you know, you don't have to adjust temperatures all the time because it just goes to the temperature you

[6:39] want. I mean, really, it's nice to use, except for the fact that it's not set up to go to 15

[6:46] PSI, and I want everything. Oh, Booker, my other son is just telling me he's going to use the bathroom. He literally he walked in, looked in some lady's face at the restaurant and screamed through the window. Bathroom,

[6:59] I started pointing. The lady's like, I don't need to know if you're going to the bathroom or not. She's like, totally, this lady is totally confused. She's also this lady. it's 1st of all, how it's 50 It's 55 degrees in Brooklyn today, all right? 55 degrees here in the studio in Brooklyn. This lady is wearing her like her knockoff freaking Canada goose coat. I think she can hear you. Well, she's sitting? No, whatever. eyes aren't moving. That means she's listening? Hey, we have a color on the line, do you guys want to take? All right, cool. hold on one minute. So the pressure cooker. All you need to do is add one resistor to it. It's very simple. Then it gets up to 15 PSI and it's a pretty genius thing. You can get it for under 100 bucks. Okay, call her, you're on the air. No caller. Wow, what a new voice. Yeah, nice. Yeah, well, you know, got to save it, got to save it up. Not like Phil Bravo, other friend of the show who just always has the deep voice. We have to save up to use it. What's up? Um, I'm having some trouble hearing you there. Okay, maybe it's better now. Uh, I'm calling about uh, solid gun dharma, the uh, stretchy ice cream. Very good. Um, I read all the uh, the posts on blog. about it and I want to make it. I haven't made it yet, but I was kind of just wondering how things kind of turned out in the end there, because it seems like, um, you originally tried to make it like, uh, Ken

[8:17] Kershbaum and Ariel Johnson did with, uh, what is it, the Conjac? And then that didn't work out so well, and then you use potato ultimately, right? Well, okay, so there's a bunch of different, there a bunch of different ways to get that that texture. So the reason, um, and I forget, I think it's a glucomannin, right? So, the, the, uh, Don Dharma, the, the orchid, like, root powder is uh, a glucoman and conjac. It's either gluc or galacto. think it's gluco. Conjac is a similar glucaman. And so I think that they did that and one other, um, one other thing that they added to it. And they were able to get something that is the texture of uh, select on dharma. Now, back when I did all those posts. I had not yet been to Turkey. I have now since been to Turkey. So I've had I've had the real thing. So I have a better kind of a perspective on it. They say their conjac thing works. I don't know whether it was my conjak or what, but I'm sure that their specifications work. The potato makes a similar texture. However, it's pretty finicky. You have to use, like, you know, regular standard US potatoes, they have to be cooked and cooled the way that it said, and then it doesn't last for a long

[9:31] time. In other words, the stretchiness, you can't save it for a while. And in fact, I noticed I brought some of the celept on derma, the real stuff back from Turkey in a dry ice

[9:41] thing, and it, in fact, does not keep it stretching this either. You have to rebeat it right before you eat it to get the kind of stretchiness back. But, um, the, the recipe that I actually use when I really want that texture is the

[9:54] geland gum plus guargum recipe that is also on the blog. And you don't have to do, like, make it tea flavored or any of that other stuff like I did on the blog, but that that

[10:05] gelann guar is pretty sweet, and you can light that stuff on fire, which is always nice. The potato, the potato is a little more finicky. I tried to make it once in South America using like a local potato variety that was more of like it wasn't as fluffy as like, you know, like a russet

[10:25] Burbank and it did not work. And then, um, Yeah, and plus even here with the potatoes that I know work. I'm pretty sure I use Russet and not UCons, but we'll have to go back and look at the post, but then it's finicky in terms of

[10:39] time. It's a make with liquid nitrogen and eat, not spin an ice cream. By the way, none of these things are really ice cream machine friendly because

[10:46] they, they're stiff. You know what I mean? Like, they're really, the ones that we did were better with, um, um, they're better with, uh, my brain's fried

[10:55] stuff, better with liquid nitrogen. Or if you have a real ice cream machine, draw it soft because it's as it starts firming up that it

[11:03] gets really, really stiff and chewy. So you could probably take it to kind of a soft serve thing and then kind of harden it and beat the crap out of it. But it's, uh, yeah, those are my suggestions. That's what I ended up staying on. But Kent and Ariel swear on the, you know, on 5 stacks of Bibles that the conjac is going to give you the right texture. I only tried it once or twice to be fair. So that's not really fair to the recipe. and I didn't follow theirs. I just made a conjak-based ice cream. So I didn't follow their exact specs. So, like, I'm not going to say anything one way or other, but they're good smart people. So if they say the recipe weren't, I'm sure it did. Okay, so you're saying that Jalan plus Guar recipe should yield pretty good results, and it won't have the issues with the starch, um, what is it,

[11:52] uh, retrogradation that the potato does. Right, exactly. Well, the thing with the starch is it's, it's, you need some exact amount of retrogradation, I think, to get it right, but it's just, it's real finicky.

[12:02] The Gelang Guar is like bonehead simple. It always works, and those two, but make sure you get the flavor free guire. There's a couple places that have flavor free guire. I think modernist pantry sells a flavor free guire. And by the way, they texted me Monter's pantry. They have novo shaped back. So all of you guys that want to use pectin methylesterase to make vegetables firmer without having to do, you know, use calcium hydroxide or any of those nasty stuff. It's back online there. I was supposed to mention that. If I want to go with the contract, Is that the same stuff? You get us a Japanese market or do I have to go through a source where I might get

[12:37] a get a little bit more of a pure product. I don't know. That's the thing, man. I think I use the stuff that you just get. I mean, the stuff, like, so there's the stuff that comes in the kind of like, that's like a solid that you have to repulverize. And I think that that's what I used with no luck. I'm sure Kent and Ariel used like some form of like purified powdered stuff, but

[12:56] I used the stuff that you get at the market, which maybe that's why I didn't have luck. I don't know. So it's, you know, I'm not sure. If their recipe specifies a certain kind, then I would I would definitely use that. You know what I mean? Yeah, yeah. Okay. And so one more question about, you know, just beating it right before I serve it. Um, so in in Turkey, don't they use like 2 metal sticks, I've kind of seen it. Uh, but, you know, you, so you're saying I could either try to do it in the, in the, in the

[13:27] mixer, or what was the other way? Well, the mixer, remember, the mixer is going to start getting like, it depends on how you do it, right? Like, depends on what your chilling technology is, but, I mean, the best way is to is to beat the, like, if you get it hard, right? Dax, you remember when I brought this stuff home from Turkey? Oh yeah. Yeah, and do you remember the one time I served it to you? It wasn't snap, and then I pulled it out of the freezer and I started hitting you with a rolling pin? A bunch. And then it got, got, that got that cool texture, right? Yeah. So I think it's any sort of thing. If you take it in a bowl and just literally like hammer the hell out of it with a solid

[14:03] pin or, you know, because the problem is, is that if you use a hunk of metal unless the metal is cold, it's gonna start melting the stuff out on

[14:10] you, right? Yeah, yeah. But you can get it pretty much most of the way there with a KitchenAid. You just got to be careful that you don't, especially because I, when I, when you make ice cream at a KitchenAid, I use the, uh, the beater that has the silicone little riblets on the side and they can break when they're that much

[14:27] force. But, you know, just don't don't use that much force. Okay. Oh, so maybe I'll use the rolling pen. All right, thanks, Dave. All right, tweet us on over. Let us know what happened. You got it. Bye. Celept on derma. Did you ever like any of those ice cream stuff? You don't like the texture? didn't like the tea flavor. I like the potato one you made. You like the potato one, which is weird because that's the more polarizing flavor, potato ice cream. Yeah, I don't add polarizing. We didn't like the tea flavor or even like the texture. I'm trying to get. texture. I didn't like the texture. Did you like the fact that we could light it on fire? I want you taught a class where literally, it was a hydrocollage class, which, by the way, I hate teaching. But I don't hate teaching it. It's just difficult to teach because unlike low temperature cooking. It's like there's so many different levels you have to teach to with it, right? And different people have different expectations of what they want. But, yeah, yeah, Stas is going, me, me, me, me, me, me, me. Which is like, you know, she's basically calling me out

[15:23] as me, me, me, me, me. But, um, we had one where we taught it where literally all anyone wanted to do is light things on fire. Like, can you light that on fire? So literally we'd had to keep the torch next to the thing and they'd be like, we would make any sort of recipe and they're like, okay, light it on fire. And we would like light it on fire to see what happened. That was actually kind of one of my favorite ones of teaching that class. Are you there for that one? Mhm. Yeah. Turns out, you can light a lot more things on fire than you thought. Where'd Booker go? Oh, Booker just wanted to use the bathroom. I invited him and Jen, by the way, my wife to come on the radio show. Yeah, but Booker was like, no. And you know, if Booker was here, if Booker was in this studio... Dad, dad, why are you on the radio? Dad. Dad. All right. Let's go through, um, let's go through some of the questions from a before. By the way, we have a question on Parmigiana. Are we gonna get Mark Ladder? Mark says he keeps calling. Why don't we call him? wouldn't that be easier? Uh, yeah. But I don't know how to tell them his number. Oh, yeah, over the air. All right, have Mark calling one more time. We're going to get a call in from Mark Ladner to answer a question from a listener, okay? All right David? All right. So, uh, we had lines... We had Liza right in last week and asked us his question, which I still don't know the answer to, but we'll talk about it anyway. Is it, what do you think of the gaps diet? G-A-PS diet, and would you ever, would you ever try it? Now, uh, The gaps diet is a diet design. I mean, I wouldn't try it. Not me personally, but that's not really the question. The question is, do I think it's efficacious or not? So it's a diet that's designed for, um, well, here's the thing. Here's my issue with it. So if you go to the gaps website. It's run by a doctor who I don't know that much about. But literally the splash page of the website is like a road, you know those road

[17:23] signs like you get in the World War II movies where they point in all different directions and it's like, you know, Brussels one way and all that. It's like that, but with a host of different maladies on it, right? And so, yeah, so the maladies include dyspraxia, which is, you know, I

[17:38] think like movement disorders, right? ADD, right? ADHD, which, you know, are those really the same? aren't those really kind of the same thing? Hey, we got Mark on the line whenever you guys are ready? All right, so you want to talk about gaps in a minute? I'll talk about gaps in a minute. Hey, Mark, how you doing? Hello? We got we got Mark Ladner, uh, chef of uh, Del Posto, also uh, gluten-free pasta maven of pasta flyer. What else you got? what else you got going, Mark. Everything's great, Dave. Thanks for inviting me onto team cooking issues. Yeah, night. Well, we got a question that I thought, you know, we can talk about it. you and I, Anastasia, but I'll read you the question first. This is right up your alley. This is the kind of problem that you have to think about a lot. Although actually, does he make this style of pasta? Did you even read the questions? I read to him. Okay. So, so the listeners, no, this is from Thomas. Fan of the show, but I still have an unanswered question, even though I've listened to most of the show. Sometimes I will try to make myself some buttered noodles as a quick meal, but when I add the

[18:49] Parmigiano cheese, it wants to clump up on me. I cook with real parm age 2 years, if that makes a difference. I was kind of hoping to get a Mornay sauce, but as a quick pan sauce instead. Any tips, I thought maybe I could use a stabilizer to keep the cheese from

[19:05] clumping and just a GOI instead of clumping any advice on what's going on here would be greatly appreciated. Now, my feeling is there's not enough liquid in the sauce he's trying to make to ever stop it from clumping because he's not

[19:16] pre-mixing the Parmesan with a liquid or adding it at the end when it's not getting mixed.

[19:20] But why don't you, why don't you talk about the the generalities here. It sounds like just fat, fat on fat, of course, is gonna clump. I think the 1st thing to recognize is that most often people tend to either overcook their dry pasta or undercook their fresh pasta.

[19:41] Uh, especially undercooked fresh pasta has a tendency to clump up because it wants to continue to take moisture from somewhere.

[19:49] Yeah, okay. Because but here's the thing. What we're honing in on here is that it's moisture, like moisture content is the main issue that this person's got wrong, right?

[20:02] Yes. All right. I would say so. would say so. So go ahead. explain the 2 different than 2 different things. So undercooking fresh pasta means it's going to absorb more water, meaning it's not going to have enough water to form any sort of stable sauce or

[20:16] emulsion and what's the what's the on the flip side with the with the dry pasta? With the dry pasta, um, I mean, there's a tendency that maybe the pasta itself could start to break down and thicken the sauce. Hmm. And so like trap more water because the pasta starch is breaking down, you think? surface area. I mean, what do you, in other words, if you want to do what this person wants to do, what would you do? Would you pre-blend egg yolks and Parmesan with a little bit of liquid before you toss it in a sauce if you wanted to add it early and get something that kind of creamy? Yeah, what I would tend to do, like, for example, what we what we do as a post, though, is we tend to like to use incredibly salty water.

[21:01] I wouldn't go so far as to say seawater is salty, but on salinity reading refractometer. We generally, uh, record it at between 10 and 10 and 12 PPP. Parts per. Parts per thousand? 10 and 12. I'd have to look up that. So that's that's 11 and one. 2%. Yes. Okay. So that would have a tendency to be too salty if you were then to try to add some of that

[21:33] water to your pasta, especially if it was, you know, combined

[21:39] with, you know, further reduction. Right. All right. So I prefer to use either like a clean neutral stock or broth or just

[21:50] just tap water? And what, so like, what would you do? to make the premix of the cheese, what would you do to toss with it? How would you go about it? Uh, you would add, uh, once you add the pan, once you add the pasta to the pan, which we're assuming already has maybe perhaps a tablespoon, uh, I guess it depends on

[22:12] the, the, the portion side. I'm speaking, uh, specifically for a 100 gram, uh, 3.5 ounce portion of pasta. So that would be like a single portion. So if you were to take a tenant sauté pan and you were to melt, uh, you know, a tablespoon of butter. Uh, we also like to use an equal part, an equal measure extra version olive oil. Which helps keep it fluid. All right. And then, and then maybe, uh, you know, a tablespoon or 2 of tap water. Um, do the do the pasta while it's in the pan. Now you have the butter, the melted butter, the olive oil, and the water, and you're trying to bring that to a simmer with the pasta.

[22:57] And then you add the cheese, once it's simmered up. The cheese, the thing with the cheese is, uh, it sounds like

[23:05] he's using the right stuff, 2 year old Parmesan, it's fantastic. Anything between pretty much 9 months and 2 years would be, would be

[23:13] fine, it'd be hard to find anything much older than that anyway, to the, at most uh, grocery store. Um, it's better to buy a block rather than free graded, which tends to be dry, and then has reduced uh, emulsifying capability. Right. Yeah, okay, go ahead. So would you have this in your pan? The important part is that... You should never be adding the keys over the heat because it has a tendency to string out then and

[23:41] cook to the bottom of the of the pan. Okay. So once you're adding the cheese, it should always be off the fire. Right. So, but if it's clumping, you think, what are your thoughts on, okay, let's say they're doing it like home style? They're going to serve an entire pound of pasta in a bowl, right? Would you ever consider throwing the hot, the hot butter in the, in the bottom of the bowl with the oil, tossing that, and then pre-blending the cheese with the liquid to make sure that the cheese was able to form kind of a stable kind of a situation, blend the cheese in the

[24:16] liquid, in a blender, and then pour it over and toss, or no? Oh, good. Yeah, I suppose you could. Like, like he had mentioned a Mornay saw. Yeah, but for that you need an egg yolk anyway, right? egg yolk is fine, but I definitely wouldn't be adding any flour. No, yeah, no, no, no. But like, would you add, in other words, but you'd pre-blend all of those liquids before you

[24:35] toss it with the oil first, then pre-blend the liquids, but you need, the bottom line is you need water because if there's only fat, you can't have any sort, it's

[24:43] gonna just clump into itself. The solids will clump and there's no there's no liquid to hold it, right? The bottom line, yeah. There's traditional carbonara techniques where you would take water and

[24:54] egg and pepper and cheese and mix that separately before adding it to the pasta.

[25:00] Yeah, I used to make that all the time. That's the only way I would ever make that stuff. But if he doesn't want to egg yolk it, you're saying, just make sure you add enough water so that the cheese doesn't clump up when you're doing it.

[25:11] But if you use hypersalty water, which is going to make the pasta taste good, don't add that because that's going to be too salty. Exactly, exactly. Okay. And I had one other thing with it. What was this, Stas? With the with the with the Parmesan with the with the with the pasta. I don't know. I can't think of it. Do you think it you think it's ever going to be as good? Big Bull family style? Probably, right? Why not? Do you ever use the, you ever use the cooking pot as a heater for the bowl when you put the pasta into it?

[25:36] Yeah. Yeah. Yeah, all right. There we go. All right. Anything else to add to help this person from stringing out or are we are we good? Do we give them everything they need? I would not use a not use a stabilizer. Add it back to the fire once you add the table. I would not use a stabilizer. You know what I'm saying? I would not try to... It's just not necessary. And it won't even help because what your main problem here is that you don't have enough liquid. And if you don't have enough liquid, a stabilizer is going to be useless to. I'm also a big fan of adding like a decent amount afterwards on the top along with the pepper. Do you like that or hate that? Yes, I do. I do I like that. Okay, cool. And pepper on that sucker too, right? Of course. Yeah. Jesus. Do you know what, am I bad, Mark? Because I've gotten to a point where it's almost impossible for me to eat pasta without crushed red pepper at home.

[26:25] I mean, when I'm out at a restaurant, I don't ask for it. If it wasn't intended with the pasta,

[26:29] like I would never adult poster, we'll go, hey, what's the crush with pepper with this? come on. You know what I mean? But, I mean, at home, I can't eat freaking pasta without crushed red

[26:38] pepper. Does that make me a bad man? No, it makes you Nastasia Lopez. All right, Mark. Thanks so much for calling in. Yeah, Helen. Cooking issue team. Well, you know, we're the team that always unscrews the crushed red pepper. Mark, if you ever have some sort of quick service has crushed red pepper, I know you were going to get the correct shaker for the crushed red pepper and not this abomination that's staring me at the

[27:04] face for the window here at Roberta's. Exactly. Yeah, we're working on that. Hey, did you know Roberto? Thanks so much for inviting me on your show. Oh, thanks. Thanks for Thanks for coming on. Bye. All right, take care, guys. Have a good day. You too. Speaking of quicksurve, you see Roberta's has the frozen pizza now? Have you seen it in the aisles? I've not seen it now. store do they sell it in? I saw it at food import and now, no, not... Food emporium. food, no. because food important went out of business because food important was the same thing as A and P. And P went out of business. You don't seem to, you're not broken up by it. No, I'm dead. I'm sad. It's real sad. It's like my, uh, so my my stepfather, uh, Gerard, his dad used to be like butchered to the mafia in

[27:51] in Boston. And so, uh, I forget they had to go to, like one of the main dons in Boston, the, the daughter who was a nurse died of, in quotes, asthma, right? And so, you know, I think Gerard or, you know, went to the funeral and they had one of those giant goons and he was like, 0 man, it's such a shame. The guy goes, yeah, real sad. And that's it. Like, you know what I mean? Like you imagine, you can picture it, can't you? Yeah. Yeah. real sad. Dead face. You know what I mean? Total dead face. All right, listen, you want to take a quick commercial break, David? come back with some more cooking issues? Yeah, let's do it. Will do. All right.

[28:38] Marks, I think he was in a deli. This one is Journey from Lime Rock by the Slow Roasters.

[29:03] We'd like to send a special thank you to our latest business member. Consider Bardwell. 300 acre considered Bardwell Farm was the 1st cheesemaking co-op in Vermont, founded in 1864 by consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, and Chris Gray are revitalizing the tradition. Their cheeses are made by hand in small batches from whole fresh milk that is antibiotic and hormone free. Only microbial rendies used in their cheese making. All cheeses are aged on the farm in their extensive system of caves. To learn more or purchase cheese, visit considerbardwell.com. To learn more about becoming a business member email us info@heritageradionetwork.org. All right. So we were talking about before the caller and before Mark came on, we were talking about the

[29:51] gaps diet, gaps diet. All right, now, it stands for gut and psychology syndrome, right? And it's got the road sign, and it's got, it's a natural treatment for dyspraxia, which we

[30:04] was talking about, is like, you know, problems with issues with muscular control movement. ADD and ADHD, which are those actually different? One is... No, attention deficit hyperactivity disorder. No, an attention deficit disorder. This is the same thing. It doesn't really deserve 2 signs. Someone call me in if I'm wrong, but like I've been called both of those things my whole life. And so I don't really see that there's much of a distinction. Schizophrenia is on that same sign. Depression on the other side of that same sign, dyslexia and autism. So we're talking here is what we say, a broadband shotgun of stuff that they're trying to fix with this diet.

[30:40] schizophrenia. First of all, like right off the bat, right off the bat. Now, I don't want to tread on anyone's. want to poop on anyone's parade too hard here, but, right? Anytime I see someone hitting this broad a spectrum of things with one

[30:55] thing, and I'm just going to say this because it's, you know, I have the same issue in my family like all over the place. So, like, you know, I'm not talking out of school here. Anytime you have a situation where you have a parent with a child and they're focused on some sort of issue that they want to kind of remedy and they're looking for any kind of remedy possible,

[31:15] right? Uh, you get in these situations that have a lot of, um, and again, I don't know anything about it, but a lot of bells start ringing in my head when I start seeing signs like this that they say

[31:26] they can fix this. Now this is, look, for instance, I'll read the spiel. The gap's diet was derived from the specific carbohydrate diet, SCD, created by Dr. Sidney Valentine Haas. I wonder whether they're related to the egg coloring people. Oh, it's pas. I like anything with 2 A's, though. You like that? The 2 A's? Yeah. To create, to naturally treat chronic inflammatory conditions in the digested

[31:53] tract as a result of damaged gut lining. Now that's can happen, right? You know, SCD grained great popularity after a mother, Elaine Gottschall, he did her own child of ulcerative colitis and became an advocate for SCD.

[32:06] Elaine Gottschaw is the author of the popular book, Breaking the Vicious Cycle, Intestinal Health through Diet. Now, listen, there's been 100s of years of people worried about how their intestines work and like having various

[32:17] crackpot, like theories about, like how what we eat is eating is from the inside or that stuff gets trapped in your intest. Look, even today, Dax. Let me ask you a question, Dax. Did you see all the snacks at your house? That was not the question. I was going to ask, but yes, that's very nice. So how long does gum stay in your stomach when you swallow it? Uh... Would say it again? When you when you chew gum and you swallow it, what happens to it? Um, it goes down your throat. And then what? I don't know what happens after. How long do you think it's in your stomach for? Um, Until you digest it? See, now Dax has not been poisoned. See, maybe it's because he's my son. You know, when I grew up, it was like a year. It'll stay in your stomach for 5 years. Yeah, which is a load of garbage. I mean, you don't digest it. You poop it out. You don't you can't digest it. It's synthetic now and it's cheek clay anyway. You know it's a cheek lay. It comes from the same tree. Anyway, but like, uh, my point being that, like, it used to be that they would say that you digest it forever. And this is all part of this kind of nonsense. And then like people, there used to be people who would say that like everything is caused by worms and every time you poop something

[33:24] out, that you, whatever, it's a nightmare. Uh, so, Anytime someone says that they're going to link your brain health through your intestinal

[33:33] system. This goes back also so that's your gram was huge on this. So there's like a, it's a lot of weirdness involved with like linking up like your intestinal health with your brain health.

[33:46] Now, there's probably like some truth. I mean, we're all interconnected system or some interconnected system, but huge bells go off in my head. What about you, stuff? it makes you nervous. Okay, look, 3 years of research and clinical experience, this is a different person now. Dr. Natasha Campbell McBride, okay? Adjusted her protocol to fit the individual healthcare need of her patients suffering from a variety of intestinal and neurological conditions as a result of an imbalanced

[34:09] bacterial, says ecosystem within the GI tract. The gaps diet focus on removing foods that are difficult to digest and damaging the gut flora, and replacing them with nutrient dense foods to give the intestinal lining a chance to heal and seal.

[34:21] Now, I read more of like the outline and everything, and like I said, I haven't read any studies based on

[34:28] it. I don't know if she has any studies based on it or if there are any studies based on it. But it has the ring of 19th century reformers craziness, like

[34:39] all, like, smacking of, like, you know, autointoxication, which is another thing people used to say, uh, degeneration of your insight. Now, this is not to say, look, for instance, it is a well-known fact that there's a group of people on the autistic spectrum who have huge GI

[34:55] problems. right? Like huge. It's actually like a really big issue. So maybe there's some link, but I doubt that like fixing the GI thing is what is causing the brain condition

[35:07] to happen. It just, the whole thing seems kind of nutty to me. That's all. So I tend to stay away from things like that until somebody proves that they work. And anything that is supposed to cure that many disparate things just makes me a little bit, you know, a little bit what? That's what my friend Phil does. He tries all these diets to help with his brain stuff. Yeah, and that's what's wrong with America. Right? Not eating meat. No, I'm not eating this. No, not drinking beer. And every and every day. Is he still Phil? Does his fullness change? Does his does his innate fullness change? Now, look, there's another thing too, right? I think that, like, anytime that you think something works, there's, like, it helps you to work. I mean, if you think it's gonna work, it probably will help you to work a little bit, right? I mean, the mind is a crazy, awesome thing.

[35:56] So if you're convinced it's going to work. Maybe it will. Who knows? What do you think? No, I just agreed with you. Well, you can't shake your head because people can't see that on your radio. All right. What do you think, Dax? What do you think about crazy diets? Um, some are bad, some? Because people think they need it, but sometimes they don't. No they never do. Well, some people need to lose the weight, though. They eat like crap. Do you know what the... You know what the most effective way to, for Dax, are we allowed to say junk food in our house? No, no, you can eat. Was there a lot of junk food in your cabinets? Nastasia left a lot of junk food. Now, Dax, we're gonna have this out now. This has nothing to do with cooking. Sorry, people, but we're all in the same room. So some of the Nastasia stayed at my house last week, 2 weeks ago, right? She said to me that somebody who shall remain nameless, but it's

[36:50] Jordana Rothman, wanted to light the fireworks that we had at the house that were specifically

[36:55] Daxes. They weren't even mine to give. They were Dax's fireworks, right? And job down your tree. Which treat did they want shot? The one that you look like you're going to hit when you're on the zip line? Yeah, you don't 1st of all, even if she wanted to, those guys don't know how to chop down trees. They're New York City people, whatever. My point is, did you, in fact, light the wolf pack firecrackers? Where are the wolf pack firecrackers, Nastasia? We moved them all on the table to the hockey people. No, what is it? No, I would have... The Chinese New Year, firecrackers. Don't look like a belt of bullets? Mm. Nastasia. You know what I think happened, people? I think I think I think Nastasia came up on her dirtbag buddies. saw them light in the fireworks. Someone was like, what are you doing? Those are yours. you crazy? And they stopped after they'd already met in the wolf packs. Because that's what I would have done. I swear to you. I would have liked to have seen it. I've never seen this. Someone, or she took it home. We have to go to, but all I'm saying is we now have to go to the great state of Pennsylvania to get more firecrackers. Or New Hampshire. New Hampshire does not allow firecrackers. They sell them. They don't. Where did you get them the last time? Pennsylvania. Well, no, but for Fourth of July. No, no, no. Here's the rules. for anyone out there who lives on the Eastern Sea board here where we have all these crazy rules that don't let you blow things up. And by the way, I was talking, like, here's the thing, right? So like Dax is with his dirtbag buddy. Did you really think it was Jordana and curse her name this weekend? I didn't curse her name. I waited to talk to you on the radio about it. But like, here's the thing. So it's like, so when I was a kid, right, we would go to Canal Street, which is here in New York City, it's like, you know, now they sell fake purses and stuff, but it used to be

[38:37] all, like, equipment and and BS martial arts stuff, right? So, you know, my family who would never let me have anything like firecrackers or bottle rockets. By the way, I used to be able to buy firecrackers illegally in New York City before Giuliani was the mayor deck. So you kind of missed out on that. And used to be able to kind of blow stuff up in the city. Like I, back on the high line before it was a big park dax. I would blow up giant balls of popcorn with like, you know, black black powder explosions and stuff. I videos. You seen the videos of it. New York was a far different place back. you know, I think it's better now. I mean, you know, you know, we didn't need all of like the weird like heroin addicts hanging out on the highline all the time, but whatever. I'm just saying it's a different place. But Canal Street used to be able to go and you buy your throwing stars, your butterfly knives. Remember the butterfly knife styles? Those are the Bali song knives are the ones you have to flip around and you cut yourself whenever you try to use them. You're like, pap, pap, pap, pap. You never seen this? David, you know what I'm talking about, a butterfly knife, right? Yeah, I think so. Yeah, it's got the 2 handles and you go like, like, like, nunchucks, right? These are the kind of things that everyone wanted. But I wasn't allowed to have. So what do you do? You come into the city, you bought, you walk in, you're like, oh, yeah, got the towing stars, got the towing stars. They would say you that the red's part. Okay, got the thing, stops. They would say the throwing stars, and then you would hide them on your, on your person, and then you'd show them at home, and then when your parents went to work, you would start throwing the,

[39:59] the, the throwing stars around. That's how you did it. My feeling is, is just say you can use these things, just under my supervision. Isn't that safer? Yeah. Because that's, are you going to do something? So these throwing hatchets that he has. Are you going to do anything stupid with those hatchets? Because you know I'm watching, right? Yeah. Wait, you are going to say? No, I know you're watching. Yeah, so you're not gonna do anything stupid, right? No, I'm not going to do anything. There's a new article that says you should just let kids do whatever and when they cut themselves, they'll know not to ever do it again. But you don't want them to cut themselves. You don't. Well, you don't mind them cutting yourselves. your kid dying. Yeah. Yeah, or getting crippled. Right. Or maimed. Who wrote this article? This person with the article have kids? This person, they have kids? Did any of them die? It was just about like, no. Yeah. Well, don't they go talk to someone? No, it's like an anthropological thing of like what different tribes do around the world and how they raise kids and how our society is so

[40:52] helicopter about every little thing. Well, look, I mean, I'm all for letting the kid. That's what I'm saying to Dax all the time. But, you know, you don't have. But of course, was it safe that when I was 12, 11 and 12, I was deep frying by myself? No, but that you're alive. But only by straight freaking luck. Yeah, no, but how many people actually, what's the percentage of kids

[41:12] that like die from stupid kids get hurt all the freaking time. It's like it's like my buddy. I had another buddy who was doing stupid stuff and then he cracked his head open, got meningitis and lost hearing in his ear. You want your kid to lose hearing in his ear because you weren't watching. What was he doing? Being a dumbass knucklehead. You don't even know what he was doing. I know what he was doing. He was jumping off of rocks onto other rocks. Took a header onto a rock and cracked his skull. He was lower on the survival of the fittest thing. He's a smart kid. Ended up at your alma mater, Stanford. Maybe that made him even smarter. You never know. Being definitely? Yeah. All I'm saying is, look, we need to strike a balance. All right, I'm finally going to answer some of these questions from before. Aaron Morgan writes in about margaritas. Now answer this a little bit, but I'll go through it in excruciating detail for you, folks. A long time listener, I have tried convincing all of my friends to listen in with mixed success. That means nobody wanted to listen to us, which, you know what, is fair. I have memorized your phone number, but whenever I've never called in. What the heck? 71849721 today. Call in, right? I mean, if you memorize it, just call in. I can recite it to myself as long as I imitate Dave Shouting into the microphone. by the way, that's the only way I can say it. Like, I can't, like, if you said, what's the number of the radio show, I'd be like, I have to open up my phone and then scream it and then type in as I go, otherwise I won't be able to do it. Remember there was like a period of like a year before I could remember what the number was to us? Yeah, then I made you. I taught you to fish. The hell are you talking about? I made you memorize. Speaking of fishing, I cannot wait for shad season. Dax, you gonna go shad fishing with me? How many shat are we going to catch? Tons. Tons, tons. We're going to catch so much shad. Is that what's in the river? What? You don't have a boat. You can go right to the bridge. You can fish white from the bridge. And you can get like non-finite numbers of shad because they're going up there to die anyway. awesome. They taste so good. I'm gonna smoke the hell out of them. They're gonna be delicious. Actually, you all for this? Yeah. Yeah, they're delicious. They're oily and big. It's got a lot of bones. I mean, compared to like a herring, they're huge. They're like, I'm holding my hands maybe like, I think they're like a foot and a half or something like that. How big were the filets we were cooking, Dax? They were like a foot long with filets. Around there, yeah. Did you enjoy them? They were great. Yeah, see? See? Dax, by the way, Dax, on a scale of 0 to 100. picky are you? With 0 being the most picky? 0 being the most picky. No, no, 100 people. where would you place yourself? 45. I don't know. I don't know, Dax. So we had a contest where everyone was trying to eat these like super, like the ship brand mango pickle that I

[43:55] have, and Dak, did you chicken out or did you eat it? No, I ate it, remember? Oh, yeah, booker chicken down? Yeah. They're delicious. Your friend, Ethan. Yeah, Ethan and I He was stone cold. He was stone cold Steve pickle leader right there. He like, yeah. Yeah. Well, are they bad? They're delicious, but they're very... extreme flavor. Extreme. All right, back to the margaritas. I've recently purchased liquid intelligence. you know, my cocktail book. And I'm trying to convert your 7-Eleven style daiquiri recipe to a margarita. Last time I tried the following, which is for 2 servings, 8 ounces of tequila, 40% ABV, one play, 5 ounces of quantro,

[44:34] at 40% AVV, one. 5 ounces of simple syrup, 8.5 ounces of water, water. By the way, Dax, what do you like better? Hot rod or Talladega Nights? Hot rod. All right. I haven't seen either. You haven't seen hot rod? David, you seen Hot Rod? No. Do you have Netflix? I do. What is wrong with you? You tell me. I don't know. Go watch Hot rod. Do you not like, are you not a Sandberg fan? No, I just never, you know, never got around to it. I know Shad, though. There's a shadfest in Philly where I'm from. Really? Oh, yeah. Do you enjoy Shad? Of course I do. I love the oily fish. Italian. There you go. That's the thing, but like for years, nobody would eat that, everyone was like, go the row. eat the row. The row is good as well. It's like anchovies. They get a bad rap, but they're great. Yeah, yeah, but they're delicious. And basically cooked any which way. You could smoke it. You can grill it. You could do anything to a shad. They're delicious. You've got to learn how to bone them. But listen, you gotta go watch. Do you know that show eastbound and down with that guy whose name is out of my head, the guy? Uh, yeah, what's his name? Kenny Powers or? Yeah, something like that. Anyway, he has the funny, like the funniest lines in hot rod. And so you have to see it, though, to get it anyway, whatever. add it to my list. Wait, you mean the guy with the trailer scene? Yeah, yeah, but don't ruin it for people. It's totally my hat Anyway, you'll get it after you watch it, people. Okay, Ziploc bag, put in freezer overnight. It's still not frozen, so then you added a one. 5 ounces of lime juice that brought the ABV down and it froze after 3 hours and blend. The texture is good, but the flavor was not limey enough. This reminds me of my professor of philosophy, Raymond Boyce in college, who, when I was asking him, he's like, your ideas are good.

[46:20] Your writing is bad. That's what he said. And so I had to wait until I had my, my, you know, my wonderful wife who, you know, can edit me properly. Um, Texture was good, but the flavor was not limey enough for my Central American wife, broken-hearted for my failure. I drank both servings myself. So what do you make your wife in instead? You made her a regular margarita or what? What does she have? Maybe she was so angry she walked out. Whoa, Stas, bringing the harsh. I like that. What can I do to improve this recipe? And apparently your marriage? Uh, I tested my freezer and it is an average of -14 C. It's not quite cold enough. I hear you say. I know this is probably not cold enough to freeze my cocktail before adding the lime. Can I simply substitute lime juice for water? Won't my lime juice go all crappy on me overnight? What acidity level should I be looking for in this type of drink? I would love your insight on these problems. I'm totally up for more experiments. Worst case scenario, I would just have to drink more double margaritas myself until I perfect the recipe. Aaron Morgan, Oklahoma City, Oklahoma. First of all, get your freezer down a little bit. You can probably change it a little bit, and there is 0 advantage to having your freezer on anything but the coldest possible setting.

[47:29] Hear me? 0 advantage. Anyone that any manufacturers out there do not allow people to set their freezer to anything but maximum coal. The only time, the only time, that's the way my philosopher professor used to talk to, Raymond Boyce. The only way, the only time. That's how we would talk. that you want to change that temperature is if you have an ice cream shop and you want it to be

[47:53] a dipper temperature and you are not doing that out of your home freezer. So anyway, turn it low. Anyway, I put your numbers into my, so my standard kind of daiquiri style specs for frozen stuff. It's about 16% alcohol, 8.6% sugar and 0.8 to 0.82% acid. Okay? I plugged your numbers into my database, and you're at 18% alcohol, which is high, even with the

[48:20] lime. 6.3% sugar, which is low, but 0.43% lime juice, which is way freaking low. So I just rejiggered the things a little bit. And here's what I did. I did 90 used your same numbers, but instead of the amount of lime you added, I added 95 milliliters of lime, which is roughly

[48:40] 3.4 ounces. Uh, and a full 2 ounces of simple syrup, 60 ounces, uh, 60 milliliters of simple syrup instead of uh, one. of simple syrup. Uh, and my numbers came in at 16.4% alcohol, uh,

[48:57] 7.one%, uh, uh, sugar, and 0.82% acidity, which is going to be a lot closer to uh, the numbers that you

[49:06] want. Okay? Hey Dave, we're going to have to wrapped up then. All right, so do that. and that should work for you. And just make an Excel table where you plug in all of the numbers so you can kind of figure out what you want. And then since we're wrapping it up. I will unbelievably have to put off the Thai basil one more freaking week. I'm freaking believable. But anyway, Dax, thanks for coming on cooking issues. Hope you enjoyed it. Yeah, I did. All right, see you next week with cooking issues. Bye bye. Looking at shoes.

[49:49] Thanks for listening to this program on heritageradionetwork.org. You can find all of our archive 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 anytime at info@heritageradionetwork.org. Heritage Radio Network is a 501 C3 nonprofit. To donate and become a member, visit our website today.

[50:16] Thanks for listening.