[0:00] Today's program is proudly brought to you by Culture City, a four-purpose organization that provides a place of acceptance and support for all autism families.

[0:09] For more information, visit culture city.org. 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.

[0:31] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of cooking issues coming to you live on the Heritage

[0:36] Radio Network in Roberta's Pizzeria. Where is this house? Where is it? Where are we? Old radio questions. Yeah, where no, where are we? We're in Chelsea, Manhattan. That would be incredible. Bushwick, Brooklyn. So joined, as usual, in the studio with Nastasia of the Hammer Lopez. How you doing, Stas? Good. And she's looking up last week's questions that I missed. And Jack Jackie molecules back from his stomach virus. Yeah. Was it a virus or were you food poisoned? See, I was just talking to Styles about this before the show. Everybody pukes and they immediately assume they've been food poisoned, which is what I assumed when my girlfriend was puking all Valentine's

[1:11] Day weekend. either that or she was just like sick of me and it was, you know. Wait, you were both puking it up? No, so she was 1st all weekend. And then 2 days later, I got hit with the same thing in the middle of the night. That's virus. That's not that's not food poisoning unless she got it, cooked you something, didn't wash

[1:27] her hands. No, no, no, no. hit you with it. No, then she went back to work at a school, she teaches that in like half of the teachers had been calling out sick with the same thing. So. I hope she kept her mouth shut, that it was her that did it. No, it wasn't her. It was some kid in the cafeteria puked when she was working. So, of course it was a kid. Yeah, you know, they're a little virus. how do you tell, Dave, that if it's, you know, food poisoning or viral, I feel like everybody kind of jumps to that conclusion, right? They like, oh, it must have been that sushi ad or something. Yeah, I mean, usually, like, I only know it's food poisoning when, 1st of all, I very rarely have any of that kind of stuff

[2:00] happen to me, but, like, I usually someone else will get hit, like, because I can survive foods that, like, I've had

[2:07] my, my wife get knocked out by foods, like, like, puking, like, on the ground,

[2:11] unconscious, I've had, like, friends and family, like, get totally wiped out, and, like, I just feel like a little bit not

[2:17] as not good. But when I get knocked out, and then like everyone around me was eating with me, gets knocked out. pretty sure it was food poisoning. You know what I'm saying? Yeah, yeah. At the same time. Also, like, if you eat something that's just intensely stupid and you get hit pretty much, hey, you know it was the food. Like my wife once, she went, you familiar with it? I bet you're not supposed to tell the story. Fine fair. All right, never mind. Wait, what's intensely stupid food? Don't buy the week and a half old pre-made parfait at your local, like, you know, supermarket that was made by someone in the back. Got it. Don't buy the sushi that's been sitting there all day. God knows how long. You know what I mean? Like, don't like, don't buy sushi at a supermarket. You know what I mean? That has like raw products in it because all it takes is one knucklehead to not wash their hands before they

[3:07] uh, before they do it or to get some cross-contamination and you are host. You know what I mean? And it's not like, it's not, you know, it's, at least at a restaurant, right? You know, you assume that the people who are cooking have had some sort of training or there's some sort of cook there who knows what's right and what's wrong and is going to at least partially prevent,

[3:27] you know, the people making the food from completely destroying the clientele, but, you know,

[3:33] at the supermarket, Who the hell knows? You know what I mean? Supermarket sushi. Right up there with gas station sushi. You know, our good friend of the show, Peter Kim, once purchased a moldy sandwich made at a gas station and ate it and didn't die. Well, he took the mold off, and then when he was finished with the sandwich, he saw an extra piece of something in the

[3:51] container and he was like, oh, I'm not done. And then he ate the mold, forgetting that he had taken the mold. Yeah, now listen. The thing about Peter Kim lived like, like literally lived like in a hut in the jungle for years can eat, it has amazing pictures from Cameroon

[4:06] of like he was like teaching these little kids and they would draw pictures of people with like horrible intestinal

[4:12] diseases, like spraying fluids out of every orifice, intense stuff. So I guess he, you know, he has a strong personality in terms of his constitution. So, you know, he's like, what's Mole going to do to me? Although I'll tell you what. The problem with mold is you never know what kind of mold, if you're worried about what kind of mold you got, bad mold has the

[4:28] appletoxin, and then you don't know until you get the cancer like 20 years later, you know what I mean? You know what I'm saying? I stay away from it. Well, we'll check in with Peter in 20 years, right? For a number of reasons. Wow. That's rough. There's a caller on the hall. Okay, caller, you're on the air. Hi, Jeff, this is Andrew from Pittsburgh. How you doing? I'm doing well I'm a bartender and I just had a bunch of really fantastic USBG classes yesterday. Nice. One of them was a removes class, and the guy giving the class, um, talked

[4:58] about, um, forest roots, and it's, uh, its role in Jan, and he kind of described it as, um, He said it kind of helped lift the all the other ingredients. It doesn't really have a flavor by itself. It's just kind of bitterness, but it helps lift all the other flavors. Well, it's got a flavor. It's got like a kind of also like a vague kind of sweetness. I like Orris. I think Oris is good. You know what I mean? We were playing with Oris last week, so... Yeah, I mean, you don't want, like, you know, you don't want, like, I don't know that anyone's ever made a a plain orris root liqueur. don't think it would stand on its own, but you know what I mean? It's it's good. Anyway, so what do we got going with Oris? Okay, so I, I mean, that anything that is an additive effect to a lot of other ingredients always interests me. And so, um, you know, I looked up, tried to find as much

[5:48] as I could about it, all the usual suspects. I went to McGee, and he didn't have anything, and then I went to Jimmy Stewart, and he just had a very short little piece on it, um, and talking about how it was like affixative and

[5:57] how old fragrances or flavors in solution, like concurting some sort of missing compound, um, to keep them from, um, volatilizing.

[6:08] Is that true or is that just a theory? I have. I mean, I have no idea on this. So, I mean, I'm coming at it from hearing about this lesson 24 hours ago. Right. I don't understand why it would do that. Yeah. I mean, I mean, that's kind of my question, was if you knew more about

[6:26] it, and what you could do with it, or if it was possible to make a tincture that would, uh, that you could use to kind of act as a way to lift a bunch of other ingredients, or I mean, if that's even possible. or. Well, I mean, obviously certain flavors and also certain aromas and certain

[6:42] tastings, right, can push and pull other flavors up and down in the way that you perceive

[6:49] them, even if they themselves are not immediately perceivable. And so the obvious ones are, of course, vanilla and salt, right? So, uh, and, you know, it's entirely, um, possible, feasible

[7:03] that, um, Oris also has some of those uh, characteristics. I don't understand what would be in Oris root that would literally fix. In other words, make volatiles less fugitive. You know what I mean? Um, I mean, maybe, I don't know, maybe, I, the thing is, I've carbonated things with Lores before, and I don't notice it doesn't have

[7:23] any like, it doesn't really change the viscosity. It doesn't like, doesn't appreciably, I don't think, change the surface tension too much. So I don't know what, or in other words, I don't see anything that it would change that would stop stuff from volatilizing, but it might make

[7:36] volatiles more apparent to you. Now, what typically, like Nastasia and I literally, we did this like a week

[7:42] ago, or 2 weeks ago, you know, what you should do is, and I'm sure you have a local store in

[7:48] Pittsburgh, you know, we have a couple here. I know, you know, a couple where they are in Philadelphia, but, you know, everyone's got one or there's the internet. And, you know, just get a bunch of different things.

[7:57] And I would make a tea, a water-based tea. And then I would do an alcohol tincture and I would do one like hot, it depends on how much experimentation you want to do, hot, cold, and then ISI. And then you can kind of get a range because what happens is the different extraction techniques, i.e. in water or in oil, water or in alcohol will pull out different

[8:21] properties. And also, whether it's hot or cold or whether it's ISI is going to change the extraction

[8:29] speed, and usually the faster extraction speeds tend to reduce bitter components and increase kind of aromatic highlights, which is

[8:36] nice. And so what you do is you just make a whole boatload of these tinctures, make them one item, right? And then you can go about and mix them. So if you're very accurate, if you measure exactly how much product you put into your tinctures, like, you know,

[8:53] like I am doing 20 grams of orris into 500 mils of water, 500 mils boiling water, steeping it for 5 minutes and straining

[9:02] it, bang. Now you know, and you know, you keep track to make sure that the Oris root's always the same size all the time, so your extraction rate's the same, et cetera, et cetera. Then, you know, you're like, okay, I put 5 milliliters of that solution in and then, you know, 20 milliliters of mace, the solution and blah, blah, blah. And then you can go back and reconstruct your recipe. Now, it's never going to taste the same when you try to do all your extractions at the same

[9:24] time or you average them out, but you can get pretty close and you can really kind of fine tune your mixtures. Or, for instance, you could buy someone's gin and you could jack the Orris. You know what I mean? You can do a bunch of things like that. So it's a lot of fun. But, you know, in order to do experimenting, you really have to end up, how much of a pain in the ass is it? I mean, but but sorry, paint of the butt. Yeah, family show. But the, yeah, so you're sitting there with like, you know, 30 quart containers all

[9:50] labeled, and, you know, don't even bother tasting at the get go, just crank court containers out with different known solutions in

[9:58] them, and then just go out tasting. Teas are the fastest, right? I mean, like, and cheapest because you're not blasting through alcohol. So I think as a 1st approximation, alcohol is going to taste entirely different, but, you know, just for fun playing around,

[10:11] it's really fun doing, um, uh, teas. And then the great thing about teas is, is that you can use them for sodas. You know what I mean? So you can make sodas and non-alcoholic stuff. And then you can later kind of reramp those recipes for alcohol or bar, but remembering that if you do extractions in

[10:32] alcohol, you almost invariably pull more bitter components out. Okay. Um, and without using um, fresh ores or is that using the really overdried, or is that um, they do to get the iron

[10:42] to, like they, something oxide turns into Iowa? Uh, the only stuff I've ever used is that is like dried. It's like they almost look like very white wood chips, but they're small. Yeah, that's the only kind I've ever I've ever used. You've seen it fresh or? No, no, I haven't. I was just curious. if there was a way to use the press. The only one that I've seen and talked about was super, super dried, oxidizes a

[11:05] lot, so it, um, producing the iron. I mean, that's like the, I mean, the characteristic one I'm used to is that. And you remember, is that, you know, most of the time when people were making liqueurs and things like that, they were dealing with the dried article

[11:18] anyway because, you know, they weren't growing it necessarily. And if they were, they were stockpiling it and drying it. Dry stuff is a lot more stable. So, you know, like, um, if you're, you would never make, um,

[11:30] and there's a question later, we could talk about it, hopefully, that you never would make something that is intended to be stable with something unstable,

[11:38] right? And so, uh, liquors, uh, and liqueurs and

[11:42] and spirits and whatnot typically are meant to be relatively stable over a relatively long period of time.

[11:49] So in general, you'd be using things that are dried out. Now, I do the exact opposite a lot and try to make things that you wouldn't ordinarily have fresh. It couldn't be made that couldn't be made as a commercial product because they won't last. And that is really fun to do, right? So, like fresh turmeric, for instance, or fresh galongol, or, you know, things like this, that the, um, where

[12:11] the, you know, the, the freshness couldn't be really made into a commercial product, uh, but you can, because you're going to sell it right away. But the problem then is, if you don't sell it right away, you're stuck with a lot of product that costs money, but, you know, that's life in

[12:23] Big City. Yeah. All right, great. Thank you so much. appreciate it. Hey, no problem. Good luck. Wait, so what are we talking about, size? Food poisoning. Oh, yeah. So, yeah, just stay away stay away from stay away from the supermarket, sushi, right, says? Do you ever eat that stuff? What, is there anything that is, like, really, like stupid like that? that you like to eat? Hmm. Mark eats the tiramisu from Food Emporium. Whoa, not anymore. Food Emporium out of business, remember? Or fine fair. every night Whoa, whoa, whoa, whoa, whoa. Mark Ladner. Chef of Del Posto restaurant. It's the tiramisu from the fine fair. The fine, you don't even have fine fair. Wait, wait, people, for those of you that know, they shop at Big Apple Supermarket, which is Big Apple

[13:17] Supermarket, at least the roaches are refrigerating. I haven't dropped there in a while. Yeah? I used to like shopping there because they have the giant buckets of food, like the giant, giant buckets of food, like the giant thing of cheese, the government cheese

[13:30] blocks, and the giant cans. I forget what can I used to buy. There's some can, some giant can of food in the 15, number 15 that I used to buy there all the time for home. I loved it. You hate it? It's just a little further. Yeah, yeah. Okay. So, oh, Stas, another question, my maybe of interest. Did did I see that our patent provisional patent got put in or no? So we can talk about it now? guess so. You sure? I can recheck. Yeah, she's going to recheck and if we're allowed to talk about, if we're allowed to talk about our new patent, we can. Oh, and did we have we have a new product. It not like a big new product. Don't get excited, but we're going through beta testing now with some with some users. We hadn't heard anything back. Do people like it? Do they hate it? Yeah, Nick likes it. Trying to find how to use it with pebble ice. Huh. So how long until we start selling it? you think? Um I don't know, like 2 weeks? Okay, so for those of you that were listening, I don't know, we've talked about it before on the show, right? There's this, okay, listen, when you're shaking a cocktail, you want to shake with big ice, right?

[14:33] Why? Because the texture's better. That's it. The texture's just better. But a lot of times you don't have big ice, right? When I say big ice, I'm talking like 2 inches on a side, big ice. And something about that big cube rattling around inside of your uh, inside of your shaker um, makes the texture better. But the problem is you don't have that isolate. And even if you do have that ice, it's shake once and you throw it away, so you're throwing away all this

[14:55] ice, so your freezer is going to be full of these big ice cubes, you shake them once, you throw them

[14:59] away. wasteful, right? Waste, waste. And also, if you're doing an event, right? And this is why we came up with it. If you're going to do an event and you're going out to, let's say, let's say you're going to some, like, crap tank, you know, cater location. I'm not saying that all cater locations are crap tank. Many are beautiful, but you know what I'm saying, crab tank. So you go there and the ice they bring you is like the world's worst ice. It's like it like literally is like a soupy, soupy mess of like tiny shells and broken

[15:28] things. You know what I'm talking about, stuff. So that ice, from a dilution standpoint, as we all know from the fundamental law of cocktails, if anyone's read the liquid intelligence, like the dilution's going to be fine, as long as you shake off the excess water that's on

[15:42] it, because it's got a lot of surface area water on it, but the texture's not going to be good. So what you do is, is, uh, you, we made this fake, fake cube. What do we call it? The cocktail cube? Yeah. Doesn't chill drinks. Listen to me, please, very freaking carefully. It does not chill drinks. When do I freeze this cube? Oh my god. You're going to confuse the people, Stas. Seriously, not going to actually register in their brains until you say it 3 times. Okay, listen. Dude, listen. People are like, okay, so you put this in the freezer and you use it instead of ice cube. No. No, no. First of all, you need ice to melt to dilute the drink or the dilution will be wrong. Right? I mean, clearly you need ice to melt. And plus, we make this cube out of a polymer, it's polyurethane that is an insulator. It does not chill, nor does it heat your drink. Does it chill, it stars? No. Does it heat it? No. Should you put it in your freezer? No? Right, right. It neither chills nor heats. It's just there to provide texture. So you throw this into your shaker, along with whatever crap tanking ice you have at your event or at your wonderful house, and you shake it, and then you wash off the

[17:00] cube and you start again. Now, the one thing I have been told is that you should run. It's not in the instructions, people. But that you should run this polyurethane cube through the dishwasher once before you use it to, you know, because

[17:10] it's, it's, and we should have put it in the instructions, but it's a manufactured item, so you want to wash it before you use it.

[17:15] Yeah. I'd say dishwasher, right? Yeah, it's a very, like a rubbery polyurethane because we discovered that if we used a really hard one that you

[17:23] would, it would like kind of like make little flakes, but it's rubber works great, but it's not so rubbery. Did I talk about this next show ever? We made one so rubbery that it felt gross. Oh, speaking of, we allowed to talk about your sister's art piece? that your sister's art piece? No? All right, so we won't talk about it, but speaking of like rubbery things, it may or may not feel like they belong in an adult shop. Like, yeah. Uh, this art piece, it does, sent me a GIF of is uh, unreal. I wish we could talk about it because it reminds me of an art piece that I did. She doesn't know somebody who made it there. don't know. it's not hers now, unfortunately. Yeah. That's good to you, Jack. Okay. So call her on the line. Color, you're on the air. Hi. Hi, Dave, Natalia, and the whole gang. Um, I am a huge a huge fan of the show. I've been trying to make some veggie chips. So far, I've been experimenting with taro, sweet potato, rutabaga, and custava. I've been having a hard time getting the sweet potato and rutabaga to crisp up nicely. I was wondering if you had any suggestions. Right. So they're soft and they go brown too fast, right? Uh, yeah. Yeah. Are you soaking them a lot beforehand? So, um, I tried to um, 2 different things. Uh, one of them, I, uh, just like, I've been to Boston, like, cold water, and then one other time, I uh, salted them for a half hour beforehand, and both times, both things didn't really work. Yeah. So there's a couple issues here. Wait, what was the sweet potato? What was the other one you're having problems with? I'm sorry? Yeah, the sweet potato you're having problems. was the other one? Rutabaga. Rutabaga. Huh. Does Rutabaga have? Rutabaga does have sugar in it, huh? Yeah, it was pretty sweet when I like tasted it raw. Yeah. So the, I love rutabaga. I never had a rutabaga chip. I love it. I don't know why. Do you know why that the Brits call it Swede? No. Me neither. It's a delicious vegetable. Don't you find it an underused vegetable? Yeah, I mean, it tastes kind of like turnip to me. Yeah, but better. In other words, like, if someone said to me, hey, you could have a rutabaga or, hey, you could have a turnip, would you ever

[19:24] say, give me the turnip? Never. Rutabaga sounds so much better. Doesn't it, though? What do you think, Jack? It's obvious. I mean, yeah, obviously. Rutabaga. So, here's the thing. Sugar is doing 2 things bad to you. One. It's browning very quickly when it's frying, right? And secondly, as it cools down, the residual sugar, because it's, you know, hygroscopic, is going to be absorbing moisture and is going to make them soft and pliable, which are both your enemy, which is why, by the way, sweet potato

[19:58] fries, in general, fries, not chips, fries, hard to make taste

[20:03] good, and so I never order them. Ever. But the, uh, never. But the, so how do you get around this? One, if you soak to try and get as much soluble sugar out as possible. You're going to win somewhat. The other thing you're going to want to do is that you're going to want to get as much of the liquid out of the thing

[20:20] before before it

[20:24] goes brown. So start, are you starting with cold oil? Cold oil, I haven't been. You should. With chips. Here's the thing, right? So the common wisdom when you're frying something, right? Is you put the oil in, and you put it in hot, and you don't let the temperature drop too much, because God forbid, if the temperature drops, the oil is going to get absorbed into whatever you're frying,

[20:46] right? This is what we've all been taught growing up. right? Okay. In a chip, chips are supposed to be filled with oil. Anyone who tells you that a chip a chip is supposed to be freaking saturated with oil, like half the weight of a chip is the oil that's been absorbed. It's it's solely crust. There is no reason to not, um, you know, fully inundate a chip with oil. Now, you don't want grease on the outside, right? You want to like, you know, put them on a towel and get the excess grease. Greasy chips disgusting, but like they, like having oil in the chip itself, not bad. In fact, necessary. That's what a chip is. That's why those, quote unquote, baked chips are an abomination, enemy of quality,

[21:29] ridiculous, freaking things that should be banned. They should not call them. They should call them something else. Do you like those things, Todds? Jack, do you like those dang things? No, no, no. They're ridiculous. Like, the thing is, is there a joke? Why do people even, why don't they just call them something else? Do you know what I'm saying? They're not a potato chip. Okay, enough. But listen. If you start from a cold oil, what happens is, is that you can regulate the heat, you need to get rid of all of the

[21:55] water. That is your problem. You need to you need to get the water out of those chips before they turn brown.

[22:01] So if you go cold, then you can do that. So, for instance, some people do this by putting a vacuum on.

[22:10] So there was a people used to try to sell this thing called a gastrovac, which was, uh, it didn't really work, but

[22:15] they said it was a vacuum fryer, but the problem is, is that they put a vacuum pump on it that didn't have the cojones to really suck a vacuum while you were frying,

[22:22] right? didn't work. But people commercially use a vacuum fryer to make things like apple chips. So the apple chips, they want to fry them, but they don't want to absorb a lot of oil because, I don't know why, because they're, you know, low quality people. And they suck a vacuum on it so that they can get rid of the water at a low temperature without the apple browning because the apple's got a lot of sugar in it, right?

[22:41] And so if you had a commercial system, which is, I think, how they do a lot of these kind of things commercially, you could suck a vacuum while you fry, but that's not really an option for

[22:48] you. For you, I would say, do an initial soap to get rid of as much of the sugar as you

[22:53] can, then start from cold oil and bring it up slow. Get the water out, and then at the last minute, let the temperature ramp up to do any additional browning that you want after they, after

[23:04] they kind of bubble the stuff out. You ever fried tortillas? Me, no, I haven't. You should, because yeah, because if you buy 1st of all, like buying tortilla chips, they charge too much for the tortilla

[23:16] chips, and I find them too thin. I don't enjoy the thin. Do you enjoy thin tortillas? I do not enjoy those. They suck. You want the thick ones. So, like, you know, I'm not a fan of, like, you know, the Maseca in general, if you can get the real Masa, but, like, for frying, they're fine. Just go buy like the regular like big stacks of tortilla, you know, tortillas. you know, I break them in half like a book, like, book, book, not break them, but like, fold them so that they separate and then, like, peel them all individually apart, put them down into a stack, chop them into

[23:45] 6, and fry them. But they're good practice for chips, uh, for potato chips because they're a lot more, um, forgiving than a potato chip. But you just want to look at a tortilla chip, right? And it's going to bubble like a lunatic for a while, stir them up. And then you're going to notice the bubbling start to subside, right? And that's when you know that you've gotten almost all the water out of the tortilla chip. Now, the mistake people make when they fry tortilla chips, is they pull them out too soon because they don't want them to get too dark or they have, but when you pull them out, you have that little circle on the inside of the triangle that's too

[24:14] white. Anyone know what I'm talking about? style. You know what I'm talking about? And then you tap it and it's not crunchy. And that's the worst. No one wants a sauce, unless you're making chilaquilis or something, nobody wants a soggy tortilla chip. not what you want. And the same goes true for potato chips, but I would practice maybe with tortillas on the frying because you can start tortilla chips also from cold. Uh, you don't need to and and bring them up. And you'll notice that the water, if you get that oil temperature right, the water will go

[24:38] away, and then you have like a couple, like, you have several seconds of window between

[24:43] that, and when they start over browning. I also don't like an over brown tortilla chip. Do you like that stuff? They start getting that burn over nutty flavor. No good. Tortilla chips, good practice for you, and very cheap, and everybody likes tortilla chips that have been fried at home.

[24:58] They just, they're just like, They're just so much better. They really are, right, Jack? I agree. All right. Give that give that try and tweet us back and let us know how it worked. We'll do it. Thank you very much. right, no problem. Hey, Jack, should we take a break? That's what I was just going to say. All right, buddy.

[25:19] Today's program is proudly brought to you by Culture City, a four-purpose organization that provides a place of acceptance and support for all autism families.

[25:32] This is Culture City's founder Julian Maha. Culture City was really born out of necessity. You know, it was born when my, you know, currently six-year-old boy was diagnosed with autism. His name is Abram and he's non-verbal. And even though my wife and I were both physicians at the time, It was really hard for us to find any resources at that point to help

[25:52] him. All the other organizations out there that we know of. They do phenomenal work, but their main focus is basically finding a cure for autism. Our main focus is basically trying to prepare the community to accept not only children with

[26:06] autism, but their families as well. You know, in addition to that, we also want to provide help to these families in the here and now. You know, so tangible things like, you know, iPads, for non-mobile kids, you know, financial scholarships,

[26:18] uh, therapy, scholarships, you know, art camps, and also some um, lecture series that can teach parents about, you know, dietary issues, um, you know, how to financially plan and things like

[26:30] that. For more information, visit culturecity.org. Sounds good. Are they good people, Jet? Oops, sorry, they are very good people. Yeah, in Birmingham. Very, very good people. Yeah. Yeah. You know, exactly, exactly right. I think the, you know, the attitude is like everyone, you know, focuses on a cure when you get hit with a diagnosis for your kids like

[26:53] that. It's like, oh, cure, cure, cure, but no, it's like what you want to do is have your kid be the best them they can be. The most have the most joy in life for what they, for what they want. You know what I mean? Absolutely. Yeah, that's what they do. That's the whole point of the organization. And yeah, they're great. And they also kind of like, they were a big part of the wave of getting like iPads and noise canceling headphones

[27:15] and restaurants and stuff. So, you know, like having things available for kids with autism and families that want to dine out or go out. They do tons of work, culture city with a K. Um, definitely check them out. Yeah, and you know, that's the other thing. If you see, like, look, parent, like people, people who don't like have, uh, haven't dealt with these kinds of issues, just be, uh, be, uh, what's the word I'm looking for? Be charitable to people around you. You're like, why is a kid doing that? Just shut up and leave him alone. You know what I'm saying, Jack? Absolutely Yeah. Uh, and uh, because there's a lot of things that you don't understand, like why kids can't, why this kid can't eat food that are

[27:55] mixtures. And look, I have problems with it too. Like, why can't kids? Who knows? But, you know, deal with it. That's that's life. It's a weird thing not liking foods mixed together, right, Stas? Were you like that when you were a kid? Uh, yeah, but not, yeah. Not like, you know, like... not rose or whatever. Yeah, like Booker can't have anything like mixed. He like, he wants his chicken broth by itself. Remember when you gave him a chicken breast and an egg and I said that's a bad idea because... I think you prompted

[28:25] him. So I didn't, I said it to you privately. He's like, dad, too much protein, dad. Not too much chicken. Not too much chicken protein because there was an egg. The egg and the chicken. It eats the same animal. Here's your dinner, kid. Here's your dinner. Well, look, at the time, he just wanted, like, all he wanted was chicken and eggs. So I figure I'll combine 2 things he likes separately on the plate. I don't know, whatever. Um, So, Stas, do me a favor. I had a question. I didn't get a chance to look up the recipe because I don't have it committed to memory. I've had a committed memory before, but I erase it from my mind. Can you look up a long island iced tea because we had a question about it and you can ask me. And meanwhile, hit another, hit another question here. This in from Benjamin Terry. My sister wants you to know that is not her art project. Uh, okay. There may or may not be, there may or may not be a rubber, there may or may not be a rubber male member attached to a servo motor that goes back and forth like a windshield

[29:25] wiper, and as it, as it's moving out of the way, a steak knife comes down and just misses

[29:31] it, right? And so that's the piece that Nastasia's sister said if she didn't make. But it reminds me very much of a piece that I actually made back, you know, before I went to grad school. Did I tell you about this piece? Maybe. I don't think I've told this on the air. It's stupid, but it involves with knives. It's one of the worst cuts I've ever received in my life. I've received some pretty bad cuts. So, uh, I was very interested in my artwork in uh, kind of um, machines and and kind of false, like spectacle where it looked like you were going to get hurt, but you weren't or like there was danger,

[30:03] but you know, you didn't end up hurting yourself. So I built this little, so I, you know, I built this little kind of machine that was supposed to be a tiny, like, amusement park ride, and you grab this handle with your

[30:14] hand, and as you spin the handle, a razor, like, I built this knife with razor blades all on, like, all real razor

[30:21] blades, and as your knuckle went down, the razor blade would accelerate over the top of your

[30:26] knuckle. So you couldn't like, it was geared, so you couldn't cut your hand, but it accelerated so fast around over your hand that it was like, boom, like, boom, blinding right over your

[30:37] knuckles. And so I would sit there and I would, I would crank it, g, g, g, g, g, with all these gears and it would be, boop, boop, boop, boop, boop, these razors right over your hand. It's kind of like freaky, right? So that was the whole thing, this like kind of little mini amusement park ride. So anyhoo, I'm going to, I applied to, actually went to, what got in, went to Columbia University for fine arts as my MFA grad school. So I'm like, you know, I'll bring an art piece with me. So it's I can show them what I do in the, you know, in the interview. And so I'm having this interview, Alan Hacklin, who is, he's an artist and he's the, he's the head of the program at the time. And so I'm talking to him, and you know how it's hard for me sometimes like to talk and do stuff at the same time. Yeah. So I'm talking to him and I had had to disassemble it to take it with me, right? So I'm assembling this thing while I'm talking to him in like pieces everywhere. And because I'm not paying attention, I assemble it, get ready for it, Jack,

[31:28] 180 degrees wrong. Oh, boy. And so what that means is, is that my knuckle is in the high position when the blade is over your

[31:38] hand. And so I'm like, and so you can never cut your... And like the razor blade embeds itself like all the way into my knuckle. I still have the scar and a blood just starts pouring out of my hand all over his desk in the

[31:50] middle of the interview. Well, and I kept on, like, maybe because, like, my reaction was, um, yeah, I

[31:56] pulled like a napkin off of his desk and wrapped it around my knuckle and tried to like keep as much pressure on as possible, blood like seeping out of it all over my lap. Yeah, they let me in. I could finish the interview, kind of scraped the thing under my one arm and like kind of walked out. Anyway. Wow. Yeah. So, okay. Long Island ice team. Let's see what you got, Styles. I got another one too. What's in the long? 2 cups, ice cubes, one ounce vodka, one ounce gin, one ounce

[32:22] white, one ounce white tequila, half ounce triple sack, 2 tablespoons, freshly squeezed lemon juice, half cup cola, 2 lemon wedges.

[32:28] What do you got, Jack? This recipe says sour mix, but I mean, I mean, that's, you know. Then there's the one rich variation. What's his? So one Dritch has a half ounce absolute vodka, half ounce beef eater gin, half ounce donkey white rum, half ounce Malagro, Blanco tequila, half ounce, fresh lemon juice, simple syrup, and, um, wow, you know, this

[32:50] is I wonder if Pineau Ricard paid for that recipe. Those are all for no those are all for no products. Yeah, and I have to ask you something, though. I've never been able to pronounce it's Quantro, right? Okay, good. Yeah. Quanch. The quanch. I love that stuff. You like Quantro? Yeah, yeah. And Coke. You have you have trouble with pronouncing curacao? Not anymore. Well, I mean, look, I pronounce everything wrong. I got a huge argument with my wife just a couple days ago because I was like, I'm, we talked about it on the air. We talked last week we talked about it. I'm going to say coupon. She's like, that's not what it is. Oh, a few weeks ago, yeah. Do you know what she gets really mad at me for? Like, uh, you know the word like uh, opaque? I say, I say it opaque. She's like, it doesn't have 3 freaking syllables. It's a pick. I'm like, no, I say it opaque. And like, I don't care. Like, I don't care. Like, I'll call it chicken if I want. I'm that character, like, you know what I mean? It's like, leave me alone with it. leave me alone. You know what I mean? Wow. Yeah. Well, if these are the only problems you have in a marriage, God bless you, right? Okay. Uh, so, uh, the question about Long Island ST, John from Dallas, and by the way, I tweeted out, do you know I saw J.R. Ewing's uh, hat at the

[34:01] museum, the moving image, which is a fantastic museum, and I, I, I did it on Instagram, but he had, he had a really not that expensive hat for J.R.

[34:12] It was like I like shoved my face against the side of the of the display case.

[34:15] so I could look and see inside the hatband. and it was just a triple X beaver, which is like, you know, like an $80 hat, like a 70 or $80 hat.

[34:24] I have the same hat. But I've remolded, of course, into a planter shape because that's the only shape that I wear. whatever. So, John from Dallas asks, what affects the perception of alcohol in Long Island iced tea? The drink is almost completely liquor. Yet it's famous for tasting nearly non-alcoholic. It doesn't seem like it should work. Uh, well, I haven't had one in a long time, although Tristan, back in the day, used to, and Robbie used to make these carbonated Long Island iced teas,

[34:49] which, uh, they were just doing it for the acronym. But the, the, why it works. I think it has to do with any time that you mix Stas just getting on board. Anytime that you mix a boat ton of stuff together, everything tends to even out.

[35:06] You know what I mean? And you kind of just lose the ability to distinguish anything. So I think it's just the cola is probably watering it down in the lemon and then it's just a poop spray of ingredients. I mean, I think that's the only thing I can think of. I don't think it's a magical list. I think you could rejigger it with almost anything else in it and it'd be fine. I'll tell you what we did once at the bar. I get very, uh, I get kind of pretzled when, you know, the bartenders come up with drinks that have like 35 different ingredients

[35:32] in them. And so, uh, and I've said it on the air a 1000000 times. they call it like shotgun mixing. So I went to the bar once and I literally just went on the back bar and I took the 1st 15

[35:41] liqueurs and I just mixed them all in equal proportions. Just pick them all up, 15 liqueurs, bang. And they're like, yeah, it tastes fine, tastes like cocktail, tastes fine. Like, duh. Because if you mix a bunch of crap together, it just is kind of like uniform cocktail

[35:56] pablum. You know what I'm saying? And so I think something's happening there, the same thing with the with the ice team. Is there anything brown in it? No. Man, that's it. They sticking away. staying away from the brown. Okay. Benjamin Terry wrote in. I'm trying to figure out a vegan vegan. cola. The cola also cuts. Brown. Oh, brown, but not mean liqueur. Yeah. I'm trying to figure out a vegan replacement for egg whites in a cocktail setting. Lately, I've been playing with aquafaba, the chickpea brine, which we have a lot of people who are interested in the chickpea brine. Styles, I know. Rig and chickpea, Brian. And while I haven't noticed too much of a flavor or odor variation, it certainly isn't as frothy as an egg white. I'm mostly using the chickpea water from the falafel place across the street, cold soaked. Would heat change the chemistry and make it frothier. I bet it would. Yes, I would definitely, yeah, 100%. It would also taste more. Any tips for this process or for any other egg white replacements in your experience, I should try. Thanks. Well, most of the egg white replacements I've used actually are not vegan. So like milk washing, um, There are certain ingredients that are inherently frothy. So using those, here's the here's the thing, right? Okay, look, egg whites are doing 2 things in a cocktail. They're providing a texture and a foam froth, but also the proteins in the egg whites are binding with flavors in the cocktail and kind of muting them.

[37:19] So like one of the reasons that an egg white is really good in whiskey sour is because it deadens the kind of tannic nature of the wood in the oak.

[37:29] So there's a flavor thing happening there as well. So if you're going to substitute out. Now you can just go buy, by the way, I don't know if you're against this, you can go buy frothy. The problem with frothy, which is a cocktail frother. And I think it's, I don't remember whether it's propylene glycolalgenate or just propylene glycol, but with some

[37:46] emulsifiers, is that they also add the stupidly add flavor to it, like citric acid and like fake lemon

[37:52] flavor. don't know why the hell you would do that. Like, just sell me the freaking froth. You know what I mean, Stas? Don't sell me the froth plus some other BS. Just send me the froth. But I'm sure someone makes one that just has the froth in it. Um, but, you know, that adds the, the foam, but I don't think it's gonna, I don't think it's going to do that flavor change thing for you. Now, anytime you are going to put a foam on something, a lot of what times what people want to do is they want to add a stabilizer.

[38:16] So like your chickpea thing probably has some stabilizing stuff in it. I've tried various cocktails with Xanthan as a stabilizer. It's not a whipping agent. You still need a whipping agent, something like a pineapple juice or a cucumber juice or

[38:28] versa whip or anything that has kind of a whipping ability to

[38:33] it. But a little bit of xanthan can stabilize the foam so that it lasts longer. Um, Problem is, is that remember we did that test with all those Xanthans, and you could kind of taste it. It was kind of like, let that be kind of... Don't remember that. Yeah. Anyway. Uh, so I don't have anything, uh, 100%, but try the frothy. I'll try to think about it more. Anyone on the on the webinots on our chat room there can crank in on it too. Okay. So what should we talk about in the few minutes we have left? Should we talk about the patent? Should I have got flowers on Florage? I just wanted to double check with him and he hasn't written me back. All right, so we'll talk about it next time then. But we got the patent in working on the centrifuge, hard, as hard, as hard, as hard. Um, it's uh, it's a long road. Once we, once I can talk about the patent, I'll talk about because someone asked me, what's it like to try to make a product in China? And I can talk about it. Did I say China like Trump? Did I just do it? Did I just use Trump's accent when I say China? China? China? Uh, he has a weird, weird way of saying China, right? China. very strange. Um, I'll talk about when that gets back. All right, so then, did you have any questions from last week? I need to hit or should I hit this other one? Um, you had one about, Did you talk about the pineapple and the series, all pineapple drinks? Here's all the guy wanted you to acknowledge? No, it's nothing. it's not a question. Oh, all right. YouTube videos. Oh, all right. Well, what's who was it? When we say go look at their YouTube video of pineapple. I like it, I like that. I like pineapple Alex here. While you're looking for that, I will read this. My wife works as an assistant winemaker and is planning a blind tasting of wines doped,

[40:13] doped, with different floral components to taste through with a group of winemakers where she works.

[40:18] We have done, by the way, we're doing a centrifuge teaching seminar today, right? You are doing that today. Yeah. Look, when we talk about the patent, I'll do a little bit about how centrifuges

[40:29] work and, you know, et cetera, et cetera. Okay. We have done similar experiments with fruits and herbs, and it is fairly herbs, and it is fairly straightforward to extract the

[40:38] characteristics. However flowers are more of a challenge. There are issues getting all the flowers fresh, extracting floral aromatics versus the green

[40:44] character, among other concerns. Yeah, so that people like pick the calaxes off of flowers. Dealing with flowers is a pain in the behind. I don't have the list of flowers at present, but I'm sure it includes jasmine honeysuckle

[40:56] violets, roses, et cetera. Are there specific, are there specific methods for making extracts or central oils that are food safe and can be added into wine directly and are stable for weeks to

[41:04] months? This would make finding all of the flowers fresh at the same time less of an issue. If so, what would be the preferred liquid to perform our own extractions that we can later add to wine. Okay, from Bobby. So, I would definitely get in touch with Mandy Aftel, the perfumer, because she deals with this kind of stuff all the time, but in general, flower essence,

[41:25] flower essence is, to me, they don't really, they're not necessarily the same as the actual flower

[41:30] itself. Sometimes they're pretty close, right? Like Rose, like Rose, Rose can be pretty close. Uh, but you don't want to do a straight extraction into most of the

[41:39] time, if you try to do a straight extraction of a flour directly into alcohol, it gets that disgusting soaked flour flavor.

[41:47] You know what I'm talking about, says? That grows soaked flour flavor. So typically the kind of essence is

[41:53] made in one of several ways, but steam distillation is the easiest, kind of the cheapest way to do it, but a lot of

[41:59] flour aromas are, and then they're fixed in alcohol or other things. And you can get them and they're stable and you can get them food grade. I mean, some flowers are po- some, not sunflowers. Some flowers are poisonous, and so you should stay away from them. Remember we were going to put some poisonous flour into a drink and I was like, come on, it's a little bit okay? And they're like, no, really poisonous. No, kill you. Some iris variant. No. Wasn't it you that we were looking to sell? Yeah. Anyway. But some flowers can't be done that way. So like the hardest one is like tuberos is really difficult to do distillations because the flavor breaks

[42:33] down. Now, we used to do tubros in the roto app. Remember, Stas, that was a pain in the behind. We would rotovap the tuberos because it was all at a low temperature, so it wouldn't break down. Do you like tubros? That's the one that grows on the beach. Uh, no, it's the one that they make Hawaiian lays out of, and it's got that, like, a rome. hard to do. Anyway. The classic way to do flowers that are difficult to do via distillation is a technique. Sam Mason used to play around a little bit with, but, and, you know, but it kind of got superseded by fat washing in general, but is

[43:02] an enfourage. And so when was that movie styles about the perfume guy with the enfleurage where he was like, there's his perfume, yeah. Yeah? This is called perfume? What was he doing? Killing people and getting their aromas? What was he doing? Yeah, that was it, yeah. Yeah. So anyway, the way on Florage works is that it's labor intensive is that you take

[43:20] the the aromatics and the flowers are soluble in fat. So what they do is they take typically for these. They take a solid fat, spread it on glass plates, and then put the flowers onto the glass

[43:30] plates, and then stack the glass plates up so that the aromas are just constantly wafting in

[43:35] these in these crates of glass plates through the fat.

[43:39] And then, like, after a specific amount of time, like a while. They'll rip the old flowers off, slap another layer of flowers onto them, and basically get these like hyper aromatic flour fat things. the reason you leave in there for a long time is that the flowers, you pick the calyx off, by the way, the green part. So it doesn't have those green things, aromas. The flower keeps on making aromas until it starts to break down. And so the flower, like the, rather than just getting like a, like a couple of minutes or a couple, you get like a long period of the flour producing these aromas that you absorb into the fat, then you wash the fat with very high proof ethanol to take the flavors out of the fat, but you're not pulling any of the weird, bitter, crappy stuff out of the flowers because you've already removed the flowers from the equation by the time you put the alcohol

[44:23] in. And that is how Amfolorage works, and that's the way I would go. 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

[44:42] 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@heritageradionetwork.org. Heritage Radio Network is a nonprofit organization. To donate and become a member, visit our website today. Thanks for listening.