[0:00] Today's program is brought to you by Whole Foods Market. For more information, visit Whole Foods Market.com. I'm Dave Arnold, host of cooking issues. You're listening to Heritage Radio Network broadcasting live from Bushwick, Brooklyn. If you like this program, visit HeritageRadioNetwork.org for 1000s more.

[0:21] Hello and welcome to cooking issues. This is Dave Arnold, your host of Cooking, and just coming to you live on the Heritage Radio Network. Well, not really anywhere near noon this time, huh? Like 1219 from a Burst Peachuita in Bushwick, Brooklyn. We're pushing noonish today, huh? Pushing new inish. Yeah, nah, noon-ish. You know what? I choose the same seat every week, Jack, and yet I hate the microphone at my seat because it will not point up. It's got to go Lemmy. You got to go full lemmy on this damn microphone. Yeah. Go motorhead for all you motorhead fans. Joined as usual. Well, obviously, with Jackson, since we're talking. Hey, Jack. How's it going? pretty good. Yeah. And of course, Nastasia, the Hammer Lopez. Good. Good. You exist. This still exist. special guest in the studio today. We have Angela Garbitz. How do you actually pronounce it? Garbitz? Garbette? You said it right. Yeah. Yeah. One of my awesome close to the mic there, Angela. one of my all-time favorite interns ever at the French culinary back, by the way, do you call it the International Culinary Center?

[1:25] I no. It's French culinary. Yep. French culinary. She is from the great hails from the great state of Nebraska. By the way, I don't know if any, I don't know if we have any listeners in Nebraska. Uh, but Jack, do you know what Nebraska's Nebraska's motto is? I don't. Well, do you know, let me put it this way. They have a new weak motto. What is a new week model, Angela? Isn't it Nebraska nice? That's the worst motto in the world. It's the worst. Nebraska man, it's nice. Like, what do you say, Stas, what do you say about someone that when you're like, eh? Hey, how'd your date go, Nastasia? He was a nice guy. Yeah, he wasn't like, like, you didn't want to stab his eyes out maybe, but you did want to stab yours because you were so bored. Nebraska. Nice. Whereas you know what it used to be, Jack? I see something here. I looked it up. see if you have the same thing. Possibilities. Endless. Dot, dot, dot. Oh. Endless. Endless. Interesting, because the internet tells me the Nebraska motto is equality before the law.

[2:28] Yeah. Yeah? Do you feel that everyone's equal before the law in Nebraska? think there's a lot of recent legislation that would say that it's not. Like, what do you got going on in Nebraska? A lot of LGBT stuff that's not good. Really? Yeah. Are they, are they, they going that, that way? They haven't They're not one of the couple of states that just passed the, you're allowed to, speaking of baking cakes, we could talk about this in a minute, but they're not one of the anti-cake baking for gay marriage states, are they?

[2:54] I hope not because I'm going to jail. Yeah, yeah, yeah. Well, no, they don't say you can't. They just say that you don't have to. Okay, I have no idea. You're allowed to refuse cake baking services for like anyone

[3:06] who you, see, theoretically, right? If you can refuse to bake a cake for, uh, like,

[3:11] for a gay weight, can you just be like, you know what? I don't like the cut of that dude's jib, no cake for you. Actually, that would kind of be like that. I mean, like if someone was just a jerk in general and just refuse randomly cake service to people, then it would become an internet phenomenon. It wouldn't be a, that person would make 1000000000s of, not billions, but they would make a lot of money. It'd be really bad. This would be a bad idea, but if they literally just randomly flipped a coin when you showed up,

[3:33] and were like, no cake for you. Probably not for you. Not for you. Sorry. Yeah, no cake. So let's talk about cake. So, Angela, you have opened a bakery. Almost a year ago, yeah. Yeah. And so why don't you tell us about your bakery? called Goldenrod Pastries. We do a lot of alternative diet stuff and it's just a really kind of happy place to be. We do try to be very inclusive with what we

[3:55] serve people and just try to make it a really happy, fun place. So it describes me what an alternative diet is. Gluten-free, dairy free, vegan paleo. Oh my god. How do you do all of those things? Do you all at the same time or do you have different things? All at the same time. Everything you do is all of those things? No, it's like, you know, probably 90% of what we do is gluten free. Yeah. And then... You didn't never develop the gluten allergy yourself. You're not one of those. You still eat gluten at home. I usually eat gluten. Yeah, gluten gluten, good stuff. It's so good I don't eat dairy. Don't eat dairy? For the most part. But I'm on vacation now, so I'm an international. Let me tell you something. This is a little known fact, but Angela's dad, like, runs the Nebraska beef, like, board,

[4:37] like, the publicity wing or the whole board. It's just the Department of Ag. Department of Agriculture, but he's big on Nebraska beef. Nebraska beef, yeah. We have good beef. So do you, that's the paleo section. So do you make muffins entirely out of beef? It's just beef muffins. Can you like take make a meatloaf and make a beef muffin? It's perfect. Yeah, that might be the only cupcake I would like. We're across the street from a 7th day Adventist college. They would not eat the beef muffin. Oh, so you're catering to your neighborhood. I mean, everybody wants different diet stuff right now. Yeah. Seventh day advanced college? Huh. Are they good customers? They're great. really nice people. Yeah? But they try to eat really healthy. Oh yeah. but why? In other words, like, if you believe if you believe that it's all about to be over. Why eat healthy? I'm going tell you something. Stas, let's say you knew, you know what? You only got like a couple of weeks left. It's about to be over. Are you going to be cutting down on your saturated fats? No, you're going to be taking like, you know, I'm going to dive into like a swimming pool of fried chicken. Or something like this. Easily. Yeah. fried chicken all the time Just munch through that stuff. I used to think it would be good to jump into a swimming pool full of seltzer, but then I think it might hurt your moist parts. All of your moist parts. Yeah, yeah. too prickly. Yeah, but have you ever on a hot summer day been so thirsty that you wish you could just go open your mouth and just have it like

[5:57] seltzer, just flow into it? Yep. Sounds great. Yeah, I mean, I can do that at home. you know, do the 1st approximation with my seltzer rigs. Anyway, okay Maybe you need 2 pools. One with seltzer, one with fried chicken. Oh my god. It would be so gross. Like when you hit the fried chicken smack. And then after the 1st, like, 10 bites, like, what, you got, earth your worm your way through fried chicken, that's just the nastiest. You just belly flop. You belly

[6:18] flop and then try to chew your way through the fried chicken. It's just not a pleasant... Yeah? What is the food stuff that you could consume the most of in a row? Me? In a row. I'm not saying like the most. I'm saying like, would tire of the least. This is a great question. Jack, what do you got for me? First thing that came to my mind is like popcorn. Yeah, it's not that much weight. not that much weight. You're not actually massing up with that. Right, right, right, right. I want to say 12 ice cream sandwiches. Oh, yeah. They're delicious. I mean, probably fried chicken. Really? Or beef. I hear the leaner the beef, the more you can eat. No, it's pasta. I can like, if I could probably just like finish a pound plus in one sitting, you know, if no one stops me. Wait, a pound of dry freaking pasta? You cook it, you eat it? I could, I think. Yeah. I mean, I've, yeah. You win hardcore, man. That's hardcore. Be like, you look down at your bowl and be like, should I have another bite? No. He's like, is my boredom level so high that it's actually better for me to take this next bite of pasta than to just sit here and stare at the wall?

[7:26] I'd be like, wow, damn, that's hardcore. You know what I mean? Back in the day, though, like I don't like lean beef. I like my beef with fat in it unless it's dried. But they used to say when they used to do the buffalo hunts when they were trying to exterminate the buffalo out in your neighborhood, actually. They, uh, uh, you know, that you could eat a huge quantity of buffalo meat. Huge, huge. Huge. Huge. Endless possibility of endless buffalo meat. Sounds terrible. Well, apparently there's not like a lot of fat, so you don't get seated and it's so high in protein that I guess you are always kind of just can just eat a little more and you're just like pounding it. So do you actually make beef muffins? Can you make a beef muffin? Probably. How it's a paleo muffin? What a paleo? Probably just take it to CrossFit. They would love it. Really? What's a paleo muffin? You like get some, like, you rip grass out of the ground and, like, bake it? What do you do with the paleo muffin? Coconut flour, coconut oil, coconut milk? Why is that paleo? Like what makes it paleo? That's a great question. How many Paleolithic people were baking muffins out of coconuts? They just had so many coconuts. Well, if you were in those neighborhoods, you can eat almost all coconuts. Coconut is a miracle product. I love a coconut. I love a coconut. Why would a let me ask you a question. I know it's not your diet. But, uh, like, I need to, I need to get more in depth with the, with the paleo stuff because people

[8:44] are, like, wildly, some people are wildly pro, pro paleo, right? But the thing is, is there was no one Paleolithic diet that anyone can point to. It's all very, very contentious. We'll talk about this more, I guess, when Richard Rangam, if he ever comes back on the show. When do you say he's coming to us? I think it needs a new name, that diet. It should call it, they just mean like, don't use agricultural? Well, they're all agricultural products now. Yeah. Anyway, when Rangum comes on, I hope any of the pro-Paleo people, if we have any listening, we'll call and pepper him with questions about the

[9:15] Paleodic. That would be interesting. Yeah. It's just a bad name for the diet, I think. It's too confusing Yeah. The diet's fine, but the name is not right. Yeah, what do you think you have an alternative name? No. Fat diet. Fat diet. Android, do you have a? Do you have the food that you could plow through the most of? I mean, now all I can think about is fried chicken. Oh, yeah, you did. You said fried chicken. Which one? Stas, what's your answer to this? what's your answer to this? I think, I mean, I like ice cream sandwiches a lot. That's the real answer is ice cream sandwiches. I mean I like them a lot. And like, the thing is, is I'm trying to think, like, some of my favorite things in the world, like, for instance, like, bacon, poached egg, cheese, English muffin sandwiches, those are good. Really good, right? I once ate 10 of them and I didn't want to eat another one. Oh, man. When I made it through, like, the 11th, 12th ice cream sandwich, I was like, you know what? If I had another one on my plate, I would eat it. Where did you do this? In college when it's all free. You know, and it's all sitting around. It's not free. It's a sun cost. I remember, I still remember to this day, like I had this like pyramid of ice cream sandwiches on my on my plate. I nuked the 1st one. I figured the rest would temper out as I got, you know, down things. I like my ice cream sandwiches tempered, even when I was in college, you know,

[10:22] I'm not a freaking meanderthal. I like tempered ice cream sandwich. They're not as good when they're hard. It's not as good, especially with the crappy quality ice cream that they have, the texture that's just no good when they're hardened. Anyway. What about peanut butter cookies? That's the thing that you can really work your way through. Really? I think so. You think, I don't know. Anyway, so this guy comes up, walks to me, tries to take an ice cream sandwich off my

[10:41] plate, like I got it for the whole crew. I'm like, hey, hey, there's more back in the freaking kitchen. Go get your own. these are mine. You know what I mean? Yeah. But the 10th, the 10th, uh, you know, English muffin, uh, poached egg, bacon, cheat. No, I was like, ah, I'm done. I'm done. You know, I also once ate. you know what you're familiar with the Ben and Jerry's ice cream confection called the Vermonster. No. You have to go to the store to get the Vermontster. It's 20 scoops of ice cream, toppings of your choice. I won't take one of those by myself. Sounds like a nightmare. I had a very fast metabolism back then. How did you feel? Great. I don't do that stuff anymore. I've got kids and my wife really doesn't want me to, you know, Jen does not want me to imbue Dax. Booker's not going to do any of this stuff, but doesn't want me to like, uh, imbue the, um, love of, uh, this kind of eating feet on Dax. Thinks it would be a mistake. What do you think, Steph? Yeah, I can see Dax trying to do that. Yeah, but do you think it's a mistake? Um, maybe. I mean, you already teach them a lot of other weird crap. Speaking of weird crap. Wait, Stas, what's your answer to this question? Oh, I was going to say popcorn like you. Last night I ate a whole tin of caviar. Oh, nanny, nanny. It's free. Woo, nothing. I think I could eat that all the time. Really? Really? Really? Did you have a hangover from assault? Really? What do you eat it on? Crackers? You spooned it in your face? You know what? Oh, sushi. That's what I could just keep eating forever. You know why you think that? Because it just costs so damn much. That's why, you know what I mean? Like, I've had my fill of all you can eat sushi because that stuff has grown. That's not what I mean. Can you get sick? Yeah. I mean, like, you know, you get like a really good old makase. I could usually, I usually feel like, yeah, I'll run it back. I could do that all again, you know? Yeah, I know, but who could afford to ever... Right, if it were free. Have you ever been in situations styles where the sushi was unlimited and you had to stop because you weren't just sick of being in

[12:45] there? Stas like stops eating for like other reasons. Like, I'm sick of being here. I gotta go now. You know what I mean? Like, I'm like that, actually. Like, we've had this discussion before on the air, but see, Angela hasn't been here for that, but what are your

[12:57] feelings? As soon as I put the last morsel of food in my mouth, I am done. I want to be out of there. I want to be gone. Oh, restaurant. Out. Done. Done. Ozersky wrote something great about that once where he's like in the future, there will just be a chip in my head and I can immediately leave and I'd have to sit there in shame, you know, after the last bite. But why is it shame?

[13:16] I've seen I've seen Ozerski eat and actually it was shameful. He took me to, I swear to God, he took me to... I don't normally frequent these establishments, but he took me to a strip club that

[13:28] ser, Adam Prairie Lang was the chef there at the time, so it's real... Yeah, I swear to God, it was Penthouse Club. And like, and we're trying to have a serious discussion. Have we ever discussed this on air? We have? Yes. I remember what we did was a long time ago. I'm trying to have a, you know, Joshua Zorski, of course, died last year, fortunately. But trying to have a serious discussion about the tenderness of freaking steak while he's getting a lap dance. I'm like, what the hell? Like, how am I supposed to have a conversation? Was he able to have a conversation? Didn't seem to phase him. Didn't he like, I'm like, this is uncomfortable. Were you looking at the woman? I mean, like, I don't know, like, like, you're not supposed... What am I supposed to do? Like, Keith's not, you can't have a normal conversation with someone while that's going on. But were you looking at the woman? What do you mean, look into it? The woman and the Ozerski were in one unit. She was giving him a lap dance. Were you looking at Ozerski? I was kind of like trying to like talk and look at the steak while I'm talking about the steak. Just have a normal dinner, pretend it's not there. Yeah, but then that's rude. But where's the table with the food if they were able to get a lap dance? You have to push the chair back. Oh my goodness. It's like a normal freaking table. with like steak, and then all of a sudden a lap dancer comes out. And money exchanges, exchanges

[14:47] thongs or whatever happens in those situations. Yeah. It just a strange combination. I think I want my, I mean, I think I would want that, you know, like kind of divided, not like together. You know what I'm saying? Sounds like a tough time to eat a steak. Yeah, yeah. Anyway, what? Adam Perry Lang, of course, the steaks were delicious. I mean, he's good cook. You know what I mean? Anyway. I have a chat room question if we want to jump right to that. Sure, jump to that. And if you have any live questions, call them at two. 7184972128. 718-497-2128. chat room question? Yeah, well this one's pretty live. came in like just now. So from Kyle Alberta. That's right, with a D. Question. I'm christening my new deep fryer with a big deep fry for everyone at work, getting requests for candy bars and mott sticks. No. No. Dude, these need a liquid nitrogen dunk prior to the batter and fry. Wait, what's a mat stick? A mon stick? Mozzarella sticks? Oh, mon? Oh, mon? yeah Okay, here's the thing. Here the thing. Here is the thing. Candy bars. Let me tell you, let me some tell you. The 1st time you fire up your deep fat. of all, I don't know what kind of deep fat fryer you have. So it's all a question of what kind of a nightmare situation you can you can deal with. But when you deep fry a candy bar, If the coating on that candy bar is not, uh, it does not stay intact during the frying

[16:03] procedure, it is going to, uh, you'll have like mostly a case and then as this liquid on the inside, I guess there's not that much liquid.

[16:11] Most of the stuff like with mozzarella. It will start pumping said product out of the hole into your

[16:16] oil where it will ruin everything. Now mozzarella sticks, they're fine. I usually fry them from frozen though, right? I think, I don't do, I don't do a lot of, you know what's really good to fry is queso de Friere. It doesn't melt, but it's not as gooey as a mozzarella stick. You have to eat them right away because they get squeaky. I never did a lot of fried mozzarella. I have done it. The worst fried thing. Look, if you're gonna christen your, just do freaking fried chicken and donuts, do fried chicken and donuts. And let me say this, cake donuts, even though, like, even

[16:45] though if God were to make a donut, it would be a cake donut, you should start with a yeast donut, because they're incredibly forgiving compared to a cake donut. But like you make a good yeasted donut and like a bunch of fried chicken and

[16:58] French fries, do a good job with the French fries, and everyone thinks you're a fried genius, even if it's the 1st time you're ever fried in your life. By the way, The easiest thing in the world to fry with your fried chicken, maybe not as impressive for most people,

[17:10] onion rings, onion rings. I'll tell you why. You can use the same batter for the onion rings that you use for the

[17:17] chicken, and for some reason people don't get pissed off. People aren't like, it's the same batter. You're using the same battle on both. They don't get pissed off. You know? So what's your paleo fry batter, Angela? Probably coconuts. Really? Coconut flour, probably. But can you fry? I've never... I've never Why not? didn't they have animals with fat in them? You wouldn't be able to fry like with strict paleo. you couldn't fry with regular oil You fry with rendered fucking rendered lard. Yeah. Yeah, fry with that. Yeah. Call her whenever you're ready. All right, we can get back to the frying in a second, but yeah, I would freeze the candy bars and make sure you double dip and get a good coating on it so they don't bleed out. Dude, if you do something like falafel, make freaking sure that it's not

[18:01] going to leak apart to a small test in oil, I once had an exploding falafel ball situation where I put an entire thing of falafel into my fryer and it disintegrated into the fryer and settled into a cake on the

[18:11] bottom. Bad news. All right, call her, you're on the air. Hello? Hi. Hi, is this Dave Arnold? It is. Wow, Dave Arnold, I'm a huge fan. My name's Mindy. Oh, Mindy. Also, one of the best all-time interns and actually had Nastasia's job for a while. What a great job it was, right? Well, not so great. You don't have it anymore, not because I wanted you to leave. You're like, I am done with this Dave Arnold dude. I'm Indy. We discussed this on air. I am the New Haven of bosses. New Haven. I'm New Haven. Yeah, so New Haven is a town where everybody who's in New Haven wants to get

[18:52] out. But as soon as you leave New Haven, you're like New Haven, not so bad. It wasn't so bad. No, now that I have kids, I see how reasonable you are in comparison.

[19:01] Nice. Nice. Nice. So what's up? You just calling to, calling to chat, or you got a question for us, Mindy. No, just calling to say hi because I really, there were some great, great sound bites. You know, like, I love coconuts, and, you know, it's not as good one as hard. I didn't even hear that. See, you have a good ear for these kinds of things. It was amazing. It was amazing. Yeah. Yeah. No, and I had a suggestion. I mean, I can't exercise it, but instead of the crazy diet. Like, I don't know, moderation, but I know that's like crazy, crazy. Yeah. Yeah. I mean, like, I believe in moderation for other people. I believe it's really good advice. It's just... It exists. And actually, that's the only sound advice, really, but, you know, it

[19:48] doesn't seem to work for me. Yeah, I can't do that. I've heard it. I tried. Like, I'm more of like a, when I binge on stuff, it's like pure love. Remember when I used to come back and drink 2 quarts of blueberries, not blended, not smoothie. You drank them. No, no, cork container. Qu container. of blueberries. The fruit. They just fell into your mouth. I'm like, oh, you were like a boa constrictor. You just like unhinged your jaws and you just sent them straight down without chewing. It was a little, it was a little horrifying to watch. I couldn't eat blueberries for like a year, but that's, no, but good. Hey, going back to our other question, I once ate a gallon of raspberries, not juice, the fruit. It's a lot of raspberries. Well, this is how you develop allergies, Dave. What about the cherries? You ate like, I did it next. Yeah, that's true. The raspberries, though, I did it for a reason that I know Mindy will respect is that I'm cheap. I'm cheap, and I didn't, it was a pick your own, and I didn't realize how much it was going to cost. I didn't realize how much it was going to cost. What? Yeah, partially. I don't know. Asian? That's the Scottish part of me, I think. I love it. Anyway, so I ate a whole... I realized where other people were paying in front of me. I went back into the, I went back into the, uh, pick your own area and feedbagged gallon of this stuff. They had a sin bin. I dropped like, you know, like a couple of dollars into this, really a couple of pennies, into the sin bin, and then paid for like our couple of quarts that were left. What would Mindy, what would be her ice cream sandwich? Yeah, Mindy, what could you eat the most of of all times? What, what was, like, what have I? Oh, do you remember I ate those mangoes and I developed like a minor allergy when

[21:25] I like mangoes went toxic? Yeah. Because of those, I love those. I love those champagne mangoes and I ate something like 12 of them and then someone gave me that crazy Alfonso mango and I broke out into like giant hives. My memory was your face inflated like a balloon. No, that's just my face, Dave. Wow. Wow. So I got face like proof and brioche. You know this. That's kind of good if you can get it to like do that and then push on to see whether it's done. I'm so tender. Tap on it. Yeah, see if she. How do you do it? How do you do your gluten-free brioche? How do you do that, Angela? I would never. Some things are not, some things, it just doesn't. So where's the line? Like, where's the line? Yeasted stuff for me. So you don't you don't do any of these gluten-free yeasted... Nope. Now. So you're like cookies. Cakes. Cakes. Cakes. Cakes. Cakes. All right, let's Mindy, why don't you stay off? hit some questions here. Because there's some opinion-based questions. Today's program is proudly brought to you by Whole Foods Market, America's healthiest grocery store with more than 400 locations throughout the United

[22:37] States. Download the Whole Foods Market app on your smartphone for recipes, sales, information and digital coupons, or visit Whole Foods Market.com to find a store closest to you. Kieran writes in. Sorry if you covered this topic. I'm still about 100 episodes behind, but catching up fast. Savory cocktails came up in a recent conversation. I had a two-part question, 2 parts. Ready, guys? Two parts. I was wondering if you had any recommendations for savory cocktails that wouldn't be unreasonable to order at a bar. Any, by the way, I assume this means like a normal savory cocktail that you could order at a bar as opposed to, as opposed

[23:12] to, like, you know, like the Bennett's, like uh, Nick Bennett's, uh, mushroom, like champion Justino, which is like, you know, you can't walk into a regular bar and

[23:22] order that, right? So I presumably mean regular bar situation. And any recommendations that aren't explicitly meat-based, like a bull shot. That would be an unreasonable thing to order at most bars, by the way, uh, would be great. I'm not vegetarian, but people seem understandably hesitant about meat-based drinks aside from the occasional shot of Worcestershire sauce, which by the

[23:42] way, most people use fake Worcestershire sauce now that doesn't contain anchovies. Did you know that? Yeah, most people, like, a lot of people, unless they're using Lee and Perrins, which is the real stuff, like, a lot of people, if they buy their Worcestershire to

[23:52] place like Whole Foods, they have anchovy free, which, to me, it's not really Worcestershire stuff. What's the point? It's not Worcester sauce. I mean, the only thing I can think of. no, there's no I mean, the best savory drink to order at a bar is bourbon meat. You know what I mean? You know what I mean? Or something like that or scotch. Or like a Mezcal Negroni or something. Scotch, got sugar in it. It's not savory. That's true. It can be, yeah. I mean, they're like, to me, savory foods can have sugar,

[24:21] right? obviously. Duh. Right? But if on a cocktail, if you're going to say it's savory, to me, the overwhelming palette on it has to be things

[24:32] that are not on the sweet side, right? I mean, so... It sounds like a Mezcal Negroni's all smoke, you know? Yeah, but smoke and sweet, I'll like, like is, is, you know, are all those bacon candies, not that I'm a big thing, but like, those are, you

[24:47] know. You're still going to get like the sugar feel in your mouth. Yeah, true. So you need a sugar feel. Right. the worst. I mean, the only thing you could order is a Bloody Mary. Yeah. But that's really a morning drink. So, you know, I mean, you can't you can't reasonably walk into a bar and order a Bloody Mary in the nighttime. Right? People do it. Do reasonable? No. They do that? It's not reasonable. That's why that's why we did the clarified one that you could drink at night. You don't want I don't want soup at the bar unless it's soup. I like soup. Then it's gazpacho. But I mean, yes, but I mean, in other words, like, that's right. But I mean, in other words, like, I like eating a soup. Yeah. I like soup. I made some soup the other day. Delicious soups. Yeah, so I don't think Mindy, can you think of any? you still there? Yeah, no, I said, Scotch and salted peanuts, but I've ordered, I've ordered Bloody Mary's

[25:40] anytime of the day. Really? Had you just woken up from a nap? No, it's like, I mean, you know, some people will be like, if you go to like a crappy bar and you're like, I want a dirty bloody Mary. Or how about that? How about like a dirty martini? That's very savory. All right. give you that. Mindy makes a good bloody Mary. I'll give you that I give you the dirty bloody Mary. It only is like 112 ingredients. Bloody Mary's, but a lot of ingredients. It's good. really good. All right. And then the 2nd part of the question is, can you think of a reason why savory drinks haven't become more

[26:11] common, or have I just not looked hard enough? I'm not much of a barfly, but renewed interest in mixed drinks and gastro pub seems like the perfect environment for something less sweet on the drinks list. I'll also be sending this question to Kenji Lopez Alt, since it's vegan month. It seems like it's an interesting thing. I don't know what Kenji came up with, but I just don't think it's the thing that people, I've made savory cocktails before. And usually my response is, that was really good sip of drink. And then and then you don't want to think about it this way. Your average cocktail is, oh, somewhere

[26:45] between once it's all made, somewhere in the neighborhood of 5 ounces, 5 at our bar,

[26:50] five, 6 ounces. You know what I'm saying? So, think about that. That's 5 or 6 ounces is like, you know, a 3rd of a

[26:59] pound of stuff. You know what I mean? And so you're pounding that much of savory. I don't know. A lot of savory. It's a lot of savory to have, you know, I don't know, it's just, I don't know, I don't have a good answer for this. I feel bad, but I just can't think of a, I can't, I would never order that stuff myself. I like dry, but like I say, I don't consider bourbon or scotch. What about a Michelata? Okay. Yeah. That's true. You know what? I told you the grossest thing I ever, the grossest things I've ever made are savory, drink wise. The grossest, most disgusting drinks I've ever made savory, I mean, drink wise, are savory drinks. What was the worst? Oh, without a doubt, the recarbonated centrifuge burrito in beer. Yeah, it sounds terrible. Oh, man. This freaking nightmare. Sounds like a lot of work to put a burrito. It was the worst. Mini, were you there for that shoot? I just don't even understand why. That was the worst. Nastasia, were you there for that shoot? It was me. That's the worst. It's right around that switchover time. worst, worst. No, it was 2 years into us. Really? Then we have, I made, I've made some good, very good, but they're beef broth based where you kill the gelatin and beef broth. You nuke out the gelatin and it's thin and, but they're short shots situations. Also, I think you don't want a lot of your savory drinks are better a little bit on the warmer side, which also takes it against what people. don't know. You made beef shots? Oh yeah. So much better than a bull shot. We had this old enzyme called correlates and correlates literally ate the gelatin out of stock.

[28:36] So you wouldn't have to, there's 2 ways to do it. You can do gel clarification by taking a stock that has a certain amount of gel in it. You know, you have to do a fairly light stock just set, right? Freeze it thought, stuff drips out is clear. Now you can reduce that down without the gelatin resetting because there's no more gelatin in it. You leaves the gelatin out. So you can make these very, very, very concentrated, very savory. I think we did like beef and clarified tomato, which is good. You know what I mean? That sounds good. It was good. I would do that. Yeah, a shot. You don't want a glass in it. Your beef, though. Was it Nebraska beef? Well, of course, the possibilities for Nebraska beef are. Endless. No, they changed that. Ask Angela. They changed it. Dude, we went through it at the beginning. the worst. the worst. missed it. It's the worst. Nobody wants nice. How is the beef in Nebraska? Nice. Nice. Nice. Nice. Anyway. Uh, and uh, the other way to do that, of course, the other way to do it is to use the enzyme, the enzyme is awesome. I wish I could get correlates. I've never had a good result with, um, I never had a good result using meat tenderizers to wipe out the gelatin, regular meat tenderizers to wipe out the gelatin.

[29:45] A, they seem to add a little bitterness when you wipe out the stuff and B, for some reason,

[29:50] uh, when you try to do agar clarification off of uh, something that you've hit with uh, that has the broken up gelatin from this stuff. You get this grainy, nasty texture. We were never able to do anything. We're never able to do anything good with it. But yeah, that correlates was so awesome. I could still picture the mounds of already reduced, like, glass, just melting under that correlation enzyme. But for some reason it never got, um, popular. No one ever picked it up. No one ever. And that correlate enzyme was specifically built to break the gelatin down into non-bitter

[30:23] units. So a lot of times when you break down proteins into like very small polypeptide chains, you'll get a lot of like bitter notes. That's why like a lot of hydrolyzed protein, if it's not like good quality stuff can have a little bit of bitterness to it. But this correlate stuff, dead neutral, the polypeptides that came out of it were like freaking, not like not ruining Christmas, which was nice about them. What was it? The bitterness came from like free amino acid when it broke down. Yeah, certain shortchange polypeptides are just bitter. They have different flavors. There's, you know, they just have, in general, a lack of bueno. You know what I mean? Yeah, lack of bueno. Lack of bueno. Lack of bueno. So do we even have time for a break or we're not going to take a break today, Jack? I'm gonna insert it after. Are you going to insert it after? All right. We'll fix it in post. Fix it in post. By the way, speaking of post, I have a, I had a question. Oh, I'm working on a new cocktail that the bartenders are not going to

[31:16] like and because it's too simple, but I'm testing this, our centrifuge prototype styles, which apparently I'm told by our lawyers that

[31:23] until the prototype on the rotor is finalized. We can't publish any photos of it or not. right. All right. But, um, check this out. Clarified orange juice, right? So, which, as we know, clarified orange juice by itself, tastes like Sunny D. It not the best, right? Clarified strawberry juice, right? And then I did, I did some rough calculations on it. And I'll give you those calculations now. So OJ is roughly 11 to 12 bricks, right? So 11 to 12% sugar by weight. Strawberries about 8 commercial Driscoll's about 8% by weight, typradable acidity, is like 0.75 in strawberry and

[32:04] .8 in OJ. So they're fairly similar, right? So I did uh, 400 grams of Clariet strawberry, uh, OJ. I added 16 grams of citric and 20 of Malik to jack the lime up to sour mix base because sour mix would be

[32:21] 50-50, right? Simple syrup and what's it called? And what's it called? And 300 grams of sugar. It might have been 600 grams of OJ. I got to look at it. Anyway, 600 grams of OJ juice. And then put that all together. And then that's delicious. That's what we have right there. That is strawberry orange cordial. unheated. That stirred into tequila is freaking delicious. looks beautiful. It does, it looks more orange when you start it down. Stasi would like it. looks like an orange wine when it's stirred down. But I need a name for it, though. What do you think? It's not really, it's not a margarita. It's stirred. My bartenders aren't going to like it anyway because it tastes really simple. It's like super simple. I like it like that. You know what else I developed with the in the center few styles that you might enjoy? Actually, you wouldn't enjoy it. You don't like gin. Angel, you like gin, right? Definitely. Yeah. Blueberries, back to blueberries. Clarif, I did a blueberry hostino, which ordinarily is not very stable because the blueberries add a lot of liquid, did the calculations on

[33:18] it and then just carbonated it. So it's like blueberries, tiny bit of sugar, tiny bit of acid, actually just in the water because the blueberries are about the right acidity and sugar range for the gin, but I just needed to up it a little

[33:31] bit. And it's just like dark purple gin blueberry carbonated thing. Sounds amazing. Good. My bartenders will never go for it. They would hate it. Whatever. Anyway, if anyone in the chat room can come up with a name for that drink, that would be pleasant for me. And we got this in from, uh, Ken, remember Ken Ken? Yep. Yeah. So he came in with, I will read his comment because I didn't get to it. last time. Um, This is back when we were talking about sandwiches with Peter Kim. As you know, I also have deep platonic inspired ideas about the sandwich, but

[34:06] there's a much overlooked aspect of the sandwich, namely, its delivery. This is from Ken. When I become a maximum ruler of the universe, This will change. this will change among many implemented in sandwiches. At random times, sandwich inspectors will require lunchtime counter prep workers who make and wrap sandwiches to reverse roles, and while wearing their favorite

[34:27] pants, and the shirt that their mother gave them, eat the aforementioned made in wrap sandwiches at their desk, experiencing the implausibly inexpensive aluminum

[34:35] foil permanently affixed to melted cheese, and the mustard coated sprouts that cascade onto your lap, and the excess tomato sauce, whose sole purpose is extrusion.

[34:43] You should not be having sprouts on your sandwich. That should be, I get what you, the mustard can, but you should not have any sprouts on your freaking sandwich. Do your freaking customers order sprouts? Angela? Do you have sprouts in your place? No. Okay. No sandwiches. Secondly, I thought the group was unnecessarily negative on bad houseguests. Maybe, well, okay. Nastasia is not unduly negative on her bad house guest. She needs to like, Nastasia. I like her friends, right? I like them only because they were her friends and not my friends. But, you know, Nastasia is the kind of person where, like, on a regular basis, people will rent out their

[35:17] apartments to, like, use as Airbnbs, and then they will sleep on her couch and not kick her any of the Airbnb money.

[35:25] That's like Stas's life. Plus, plus, plus, plus, they'll bring her a bottle of yellowtail and they'll drink her good stuff. That's the kind of that's the kind of that's what Nastasia deals with on a regular basis. Am I wrong about that? Mindy, were you trying to say something? Oh, Mindyism. What do you got, Mindy? At that? Sorry. I'm like, why? She's she's

[35:49] she's she's dealing with the home front. I'll finish Ken's thing. Secondly, I thought that the group was unnecessarily negative on bad houseguests. Some years ago, a large contingent in my family came to Boston to see my children perform in the national tour of a

[36:01] well-known musical. My wife and I prepared and served a very nice meal at our home to all of them, and she and I were standing next to each other at the sink washing the dishes that we had cleared. I said to her, well, this proves beyond a doubt that I come from royalty. She asked, how so? I replied, 15 people sitting around that table and not one person lifted a finger to help. Wow, rough. That's rough. After I cook, though, I don't want to clean. Do you want to clean? He cooked and cleaned, which is the worst. usually do that. I can't do it. I have to throw everything in the sink and then wait for the next day. I can't do it. I try to clean while I'm finishing up. Yeah, I try to clean while I can. while you're finishing, then you eat dinner and then you just have like everything from dinner left over. Yeah, that's the best way to do I'm a firm believer also in front of the house, back of the house. So it's like classic like roles, like one person, if you're a couple, like one person has to do all the front of the house

[36:50] stuff and one person does all the back of the house stuff, like get the plates ready. I hate, hate when the plates aren't ready, when the food is, I hate it. Do you hate that? I don't know. Do you do front of house or back of house? Did your husband cook? We definitely collaborate. Yeah. can collaborate in the kitchen? Not at the bakery, but at home. We can. Really? So you're just a better person, I am. You a nicer person. Done with me, dude. Yeah, no. Split it. All right, so here's what I have to do before the next cooking issues. I have a shoot. I can't talk about the shoot, obviously, because it hasn't happened yet. I get in trouble. But over the weekend, I have to build a chicken gun. A chicken gun. A gun that can fire... Chickens. Dead chickens. Chickens come out of the gun? Chickens come out of the gun. Why do you want to do that? Dad, I can't, I can't talk about too much, but my, the Mythbusters did one, did one once, but they didn't, they, okay, so back in the day, okay, when they were used to test windshields for airplanes and

[37:48] other things, they would literally fire. It's a huge problem. They would fire birds at windshields and through engines and at fuselage parts and stuff like that. And so the Air Force, I think it was the Air Force, actually built a, you know, a compressed air cannon that could fire, uh, birds into

[38:06] these into these things, right? And the chicken cannons, chicken guns. And so Mythbusters did a bunch of stuff on it, but they didn't do the key thing. My grandpa who was a radar tech, a radar designer. He designed like airplane radar for Westinghouse. Um, he said that when he saw them run it, the janitor used to come and pick up the birds and take them home and cook them. So

[38:31] that that is what I'm interested in. Interesting. Like, like, what's, like, after you take a bird, full bone in bird, regular bird, and like hurl it at a couple

[38:40] of, a couple 100 miles an hour at, like, a windshield. Like, what can you do with it from a culinary standpoint? What do you think? I mean, do you think it's basically pate? Is it gonna have some sort of like, I mean, is it gonna have any structure left at all? Is it going to be useful? I bet you're the only one who's ever thought about this I mean, I know my grandpa has. You know? Wait, are you gonna shoot a live, not a live chicken? Not a chicken with feathers. I would shoot a chicken with the feathers on. That would be more realistic. However, they're also more expensive and harder to source. Okay. So like, you're gonna shoot a, like a Purdue? I don't know that I'm going to use that brand, but yes, that style. Yeah, but like a roaster? Not a roaster. I don't think I can build a gun big enough to do a roaster. I'm gonna have to, I'm gonna do like a three. How big's a roaster? I going to do like a 3.75 pound chicken. Okay. That's small. Has to fit into a 6 inch gun. Six inch gun. Wow. 6 inch diameter. 6 inch diameter. Yeah. Yeah. Yeah. I need to get it up to a couple 100 miles an hour. Like the small dark canyon one? No, I'm not going to do a... have a piece of Lexan already. No, they're like a medium, you know, like a small chicken. I forget what those ranges are called. you know, like a crap, like the ones we used to break apart at the French culinary. You want to know the really? You want to know the really funny part? I'm not going to tell them I'm going to shoot it inside at the French culinary because that's where the shoot is. Get a heritage. Get a heritage bird. I'm not going to fire a heritage bird at the... Hey, Patrick, can I have one of your like really nice heritage birds? I'm going to fire it at a 38 inch thick piece of Lexand. And then we're gonna... It's free advertising. I'm definitely going to eat it. And kudos to that janitor who did not waste all of those. Those birds did not smash into the windshield in vain for nothing. We got to wrap up, Dave. World War II, you were saying? After World War II. My grandpa actually was on the team that designed the radar at Pearl Harbor, the one that was ignored. No, he became, I think, the head of that department after the war and all the way up through

[40:52] and beyond Vietnam. Like he did the radar in the F4 Phantom. And, yeah, he's, you know, he's a big radar guy, Westinghouse. That was his daily. And my grandpa, and my dad also worked for Westinghouse when he was young before he, you know, went out on his own, you know, as like summer jobs. So both of them have radar freaking skills. And, you know, my grandpa's still alive. He's like 96 or 7 or something like that. 97 this year. And, uh, they will not help me build my room sized microwave oven with an old, uh,

[41:23] magnetron from a radar. You guys know that story, right? They are so unreasonable. my god. Right? Right? I mean, that they are just so unreal. Must be old age. Yes, age. And so I will leave you guys with that. Thanks everyone for coming. Lifetime disappointment, cooking issues.

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[42:16] Thanks for listening.