[0:00] This episode is brought to you by Jewel, the emerging circulator for sous vide by chef steps. Order now at chefsteps.com slash J-O-U-L-E.

[0:16] Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cookie Issues coming to you live on the Heritage Radio Network every Tuesday from roughly 12 to roughly

[0:25] one. Admiral Bird's Futuria here in Bushwick, Brooklyn. Joined, as usual, with Nastasia of the Hammer Lopez. How you doing, Stas? Got Dave in the booth as per. What up? How you doing? Got 2 special guests in in the booth today in the shipping container. We have, of course, you know, what are you? You're a regular, you're like a regular guest, right? Yeah, the regular regular guest. We got Ariel from formerly of Nordic

[0:53] cooking universe, formerly of UC Davis, and currently doing the food thing at the Massachusetts, Massachusetts Institute of Technology. It's true. True. Yeah. And what's your title over there? Director's fellow. Director's fellow. You're the director's fellow. So, like, is it, like, one step from being the fellow of the director to being the director, director of what? It's like being a familiar or something. Yeah, yeah, like I take on a cat shape and then like advise. Yeah, so for those of you not hip to uh, old school uh, sorcery, the familiar is

[1:29] the, is the person that the devil comes and uh, and no, it's the, no, it's the actual personification of the devil, right? The witch is the witch and the familiar is the personification of the devil on earth. Right. I mean, I was thinking about it more in an advanced dungeons and dragons format, or like Sabrina the Teenage Witch, because there was that talking cat in it. That's just what I... mean, that's me. That's like at me, you'd be like, oh, wisecracking... But technically, the familiar is the stand-in for the devil on earth, right? And wonderfully today, and it's unfortunate that you can't see it. But Ariel's with us in talking cat form today. Nice. So please, if you can just imagine that while listening. Nice. And the person that you're hearing chime in there is the one, the only, Peter Meehan. Uh, and I don't know, you tell me what your title, what you want your title to be. I'm just going to say food media impresario. I think that gives me too much credit. I am the editor of the currently doomed food publication Lucky Peach, which we're wrapping up work on right now, and I write cookbooks. And yeah, I'm just, I'm happy to be here with you guys to eat pizza. Currently doomed is a fantastic band name. It's a, yeah. And and then also an app description of the last 6 years of my work. Well, but the thing about, the interesting thing about, like, currently doomed is, 1st of all, like, we're all doomed. We are all doomed, but like currently doomed. like, it's like, it's like being on, I don't want to make light of, but it's like, it's like we know

[2:58] we're, we're getting the needle this weekend. It's like all of this days of execution are over. So I'm just at the point where I'm like, can I get 6 orders of McDonald's French fries and some ice cream on top of that? Thanks. Wow, so there's there's no governor to call. No, the, the, the, no, the governor's just going to come and watch when it happens at this point. You're in your, like, phase. Yeah. And the old Scott's marked for death, offense of the word. All right, so speaking of Scots, I know I talked a little bit about it last week because I was in Scotland like a week and a half ago or something like this. And it's a great what? And, uh, I'm learning bagpipes again. Wait, wait, wait, wait, let's rewind that again. Was there a time at which previously you had experimented with bagpipery? So like, yeah, 15 years ago, there was a 16. There was a society in like the Upper East side that was like... Don't try to make this sound fancy. No, no, no. They taught like cops and firefighters how to play bagpipes. So there was this like lesson that you could get. So then I went to said lesson. I bought, see, bagpipe is one of the very few instruments where no one allows you to play the actual instrument for a long time after you started learning it because it's just so

[4:11] horrific. The idea of you inflating that bag and just going to it is so horrifying to

[4:17] everybody that they don't. I mean, that statement alone is so... Yeah, yeah, yeah. So you have to learn on this thing called a practice chanter, which, believe this or not, Nastasia, sounds worse than a recorder. If there is possible to have an instrument that is more grating on the

[4:32] nerves than the recorder, it is the practice chanter. Wow. Which, for all intents and purposes, is a slightly quieter, real chanter is the thing that makes the notes on a bagpipe other than the drums. Okay. So, uh, I, you know, practice for like a couple of months on my practice channel, as soon as I get ready to get a real set of pipes, I laid into the bag

[4:50] once and Jen, my wife was like, absolutely not. This is over, it all got thrown away. Like, I was, I, thankfully, it was like a, to save our marriage? It was a worthless set of pipes anyway. worthless set of pipes. Anyway, but like, uh, that was a long time ago and I only had the apartment in New York. Then about 6 months ago. I was like, I'm going to learn again. And I hit the practice tanner once and my son Booker was like, I'm going to break that in half. You're an idiot. Like, this is, you're a bad human being. Why are you doing this? And Jim, my wife was like, yeah, he's right. You know what I mean? This is horrible. So, but then I went to Scotland, I was like, crap on it. So now I have purchased to practice with electronic bagpipes. Wow. Yeah. That sounds like a new genre. Yeah. Well, have you brought them with you today? I have. God, that was such a good natural buildup and reveal. Wow. That's it. These are the That's that's the size of an electronic, it's like, it's electronic, man. Wow. looks like a recorder. Yes, yes. Yeah. Or a small fight. You have to plug your ears into it and you don't blow in it or anything. dead silent. Oh, okay. So anyway, so the reason I'm mentioning this is that I need someone in New York City to,

[6:01] uh, I need to take some lessons because I need to get good enough at bagpipes to play a song when we open the bar, which is extremely aggressive since that, like, I hope to open, you know,

[6:11] sometime around August. So it's extremely aggressive to want to be able to play an actual game. don't have to do a good job. You just have to be confident enough to do it in public. A song. Right. I know a guy who knows a guy. Yeah? Yeah. All right. And speaking of this, last week, we were talking here, and I was describing how I had dinner with you, and, you know, the guy next to me happens to be the lead singer of

[6:35] Pavement, and I freaked out, and no one here had listened to Pavement. Just to show you kind of what kind of people you're dealing with. Like, these are the people you're dealing with. Wait, where was this? Here. I, you didn't know, was it you, Dave, who didn't? Oh, no, someone else maybe was in the booth. It wasn't fucking me. Didn't we talk about this in Scotland? I feel like this is a read. Maybe it was Scotland. Oh, maybe it wasn't on the radio show. Maybe it was in Scotland. And I was just so horrified at the quality of people that I was. I think I was one of those people. I wonder if Pavement never made it big in Scotland, but if it hasn't, your Scottish listeners should really tune in. Yeah, what do they just sit around listening to not garbage style, but just garbage the band, Scottish. Which is a good, I like garbage. Garbage and the proclaimers. Like that's it. Oh my god. So anyway, you had a music story as you were coming in here. You were saying you had to listen to stuff because your staff, before you send them on their merry way. Well, they're they're all listening right now when we'll probably bombard us with phone calls. So, no, I just, I was surprised when there was not a wide awareness of the works of public enemy.

[7:34] So that's been, no, but I, but it's not really office music. It's office music when you're about to close. certainly is. Right. Like fear of a black planet is really, you know, it's kind of a heavy soundtrack to like, let's make food stories.

[7:48] Yeah, we know what's even like harder. Like, the stuff that no one listened to is like, uh, um, uh, 1991,

[7:55] the uh, enemy strikes black. That's like, you know, by the time I get to Arizona where they literally threaten the life of the Arizona governor. I mean, I think that that's how old are you? 46. Yeah, I'm going to be 40 this fall and I feel like for dudes of our age, that was like the thing, like listening to NRA, NWA, like growing up, but

[8:14] now, I still remember the... Yeah, you're not seeing my face, but I still remember the 1st time I heard straight out of Compton. This was it. You know, like, I'm doing the, I'm doing the Westchester white boy. Right. Like the hands to the lips. But is this allowed? But then you put on like... Are they actually murderers? Are they murdering PayPal? Like that's, you know, that's Westchester white boy right there. They're bad people. They're rapists and murderers. I did not have that. They deal drugs. This is bad. That's was, well, we're, Dave, you had a bad reaction to the wall. Well, the wall, I was really young. what was that song? It came out when I was like eight. I had a bad reaction to the wall when I was like, what do you mean we don't need any education? Yeah. Well, I saw that movie and I, oh, really? Like you were like, I was like, this is a bad message. It's kind of terrible music too. Oh, now step back. Yeah, no. I just, I had a better... If you don't eat your meat, Dave. You can't have your pudding. How can you have your pudding? I said, don't get your meat. I did that. that to Dax all the time. He doesn't know what the hell I'm talking about because my wife hates the wall, and so I can't really listen to it. I had a waiter recently say that to my daughter at the table. To the act, the whole thing? No, just the, well, if you don't need your meat, you gotta have your pudding. and I was like, you're an old creep, and I identified with you. Jeez. All right, so call in all of your either MIT technical questions, your, uh, how to uh, shut down a magazine with style questions, your Nastasi Lopez

[9:56] questions, or any questions you have, uh, you know, dedicated either to uh, me, Dave Arnold or Dave

[10:01] and DeBooth, uh, to 718-497-2128. That 718-497, uh, 21, a 28. We have a caller. There you go. Call or you're on the air. Hello, Dave. Hi. Hi. I'm trying to make a foam. that's similar to the head of a Guinness that can sit on a carbonated beverage and not take on too much carbonation and bubble over, and I've added

[10:26] gelatin, some, even marshmallow fluff to my base, but it's still overclosed when added to the beverage. Marshmallow fluff. I'm thinking of trying versa whip, methyl cellulose, 50 or even powdered

[10:37] airquites, but I wanted your advice. F 50 is great for that. That's what Sam Mason used to use. So F50. I mean, he literally used to make a Guinness foam with F50. Sam Mason for those of you that, I don't know, were born yesterday. It's like one of the great pastry chefs of all time, then went on to be an excellent savory chef at Taylor and now is like an ice cream magnate in Brooklyn.

[11:00] Anyway, so he used to use F50. And whenever I was doing foams for, um, things, I would, I always gravitate towards a methyl cell, uh, F 50, uh, the one thing is,

[11:13] remember you have to whip F 50 for a long time, there has to be something in it that wants to foam, like, uh, some sort

[11:19] of, like, protein or whipping agent in along with the F 50 to really help it along. And also remember, you're going to do that in a KitchenAid, and you're going to spoon it on top. You're not going to try to put it out of an EC whip and you're not, you know, otherwise, yeah, it's going to be a freaking nightmare. If you try to inject the whole thing and have the foam rise to the top, your life is over. So that's a whisk, don't sheer type of situation. Well, so typically for F50, what you'll do is, is, uh, is, uh, what I'll do is, is I'll vortex

[11:46] it in in a blender, then put it into my KitchenAid and, and like, do it. The one thing it won't work well in typically is milk systems. Um, some people like versa whip. I never liked versa whip because versa whip, sometimes even when verse whip's

[11:58] gonna work, uh, it like takes its sweet time about it. So you'll be sitting there with the kitchen aid with the beater, for like 5 minutes, you're like, this crap's not

[12:08] going to work. And then all of a sudden, poof, like the verse clip just like pops up. Speaking of KitchenAids, I just fixed a KitchenAid this morning. This morning I fixed a KitchenAid. Have you ever reassembled an entire KitchenAid and then looked down and you left one washer out of the exact middle of the

[12:23] gearbox? Sounds like you. In fact, is me. If you had done that, you would be living my this morning. Uh, yeah, cheers to that. Does that make sense? Excellent. Thank you very much. No problem. Uh, yeah. So I mean, I don't know. What do you have any thoughts? Any of you, like, I've spent too many years of my life sitting around making method cell at 50 phones. I was just like, No, but the kids, are you a fan of the KitchenAid stand mixer? Yeah, why wouldn't I be a fan of the KitchenAid stand mixer? against it? No, no, I had a friend who had a bunch of the 5 quarts burnt out on her and then I got... What does she do for a living? She was a baker at the time. No, she's doing something else. not meant for that. And I got a Brevel stand mixer and I gave away my old KitchenAid 4.5 quart stand mixer and some sort of

[13:14] exotic, strange buttercream, yellow color, and now my wife is like bummed that we don't have it anymore, and I'm worried I'm going to have to like Indian give that with my friend just going with a swap for the Brevel. Have you tried the Brevel Stan? I said here's what happened. Breville sent me a couple of years ago or a year ago. Basically, every freaking thing that they make, like, stuff that I didn't even know, like, was a thing that you could make, like,

[13:37] like a tea maker. I didn't know that you needed a teammaker. Turns out, you do, you do, you need a teammaker. Did not send me the stand mixer. I then tried to, I was like, I'm gonna go get the stand mixer. And that's the hard one. They're not pushing the stand mixer very hard, so that's actually the more difficult one

[13:55] to like beg borrow and steal around. And I've had the KitchenAid for 8000000000 years. And then literally, my mother-in-law was like, I have this broken KitchenAid. I was like, I know how to fix a kitchenade. So they're like, you know, because like I do. You know what I mean? It's like, and so you have the KitchenAid, why would you not, you know, uh, why would you not use the KitchenAid? The one I have has the metal gears, although I've heard the Brevels very nice. Do you enjoy it? I enjoy it as much as I use it, but I'm not the baker of the family, so I don't

[14:22] have like the day to day. Like, it gets a little bit jumpy with a hard dough on the counter, you know, like... Everything gets a little jumpy with a hard dough on the counter. Oh my god. This is a family program. Yes, yeah. Want to take another call? Sure, call her, you're on the air. Yo caller. Color. Color. Hello? Hey. Hi, Dave. I have a question for you that might applied to your upcoming sous vide book. I'm wondering if you have put much thought and attention into awesome things to do with sous vide bag juices,

[14:59] especially in the context of making pan sauces. Nastasia. I'm kind of guess here that you hate the word bag juices. She's making her, she's making her bag juice face. Here's some issues with bag juices. So, um, Typically because of... I create a chapter called bag juices. Bag juices. Well, that's, you know, honestly, like we all know I'm not allowed to call the book The Miracle of Moisture Management, but that's really what it's about. I have a I have actually a title for the book, but you know, I probably shouldn't give it out, but it's not going to be unfortunately the miracle of moisture

[15:35] management. But one of the things about the moisture that exits meat when it comes out of the bag is that it has a lot of uncoagulated proteins, which, you know,

[15:46] Ariel, you could probably... And what's good about an uncoagulated protein? Not much because when you try to make a pan sauce, it goes, and it looks like you have these nasty gray egg whites in

[15:56] it. Ariel, you're familiar with this problem, yes? Or you can understand it's like, yes. I am familiar So good news about that nasty business is that it is actually a clarification aid. So if you want it to be slightly clear, what I would do is put the pan juices, gently bring them up to a boil without losing too much of it, and then strain it through. First of all, everyone uses coffee filters. If I could go back in time and shoot everyone who I would not really shoot. But you know what I mean? Like, you know, like dissuade people from coffee filters are a nightmare. The hours of my life I've wasted trying to strain things through coffee filters when we ran out of like cheese clock. Yeah, yeah, horrifying. Just use a dish towel. days back. Just use a dish towel. Like dish towels are great. Just don't use one that you've worn through so there's big holes, but a standard dish towel, so long as it's clean and doesn't have any holes, drains like a

[16:45] mother and filters pretty well. Do you agree, Ariel? Oh, yeah, like... This child is even better than like the stuff that they sell as cheesecloth store. Yeah, because here's why I've never told anyone to go buy cheesecloth because they're going to go to the supermarket and they're going to buy what amounts to medical

[16:59] gauze. And that is that, what do you... Yeah, what are you straining? Pebbles? Like what the hell is that? Like that is a useless, it's useless. It's like it doesn't deserve to be called cloth. It's gauze. It's not. I mean, that's why they have the word gauze as a separate thing from cloth. You know what I mean? It's like, it's horrifying. Like we're not making mummies. We're trying to filter things. So you should definitely never use that garbage. So I would straight. I mean, as long as you don't use like the dish towel that your mother-in-law bought for you at like an exhibition or

[17:31] something and it would upset her to see a gigantic green stain on it. Depends on how you feel about your mother-in- law. Well, okay, yeah. a great way to send a message. Yeah, yeah, here's another thing. If you're using something that you also, if you're straining something that's green, that hasn't been cooked yet, it's also going to turn black, which is like, it depends on whatever greenery you're putting through it, but like, you

[17:53] know. It's like an oil that you've already. Yeah, nightmare, nightmare. Anyway. But the point is, I would use that. And I use that stuff 100% of the time. And then chefs are always like, aren't you worried about that? I'm like, no. Wait, what is there to worry about? They're worried. I don't know. They're all worried about the cloth. They're worried that it's been treated with some sort of something. wash it first. Thank you. Like, buy like 20 dishcloths, put it through the clothes washer, and then you have like a stack of like clean, usable

[18:18] filters for your house. So what else do you do with meat juice from the bag juice? So, yeah, bag juice. So here's the other thing. back to this, unfortunately. Here's another thing you need to know about bag juice in general. I myself with a lot of bag juice at this age. Well, okay, so like, let's say you're the kind of person who, um, who is

[18:36] doing uh, low temperature braise work. Let's say you're that kind of a person. I don't know that you are saying you are. We can say that. Okay. let's roleplay it. Right, right. I'm the sort of person who does a lot of low temperature braise work. Okay, well, one thing I'm going to tell you is that most of your guest slash customers will prefer a high temperature braise because it's going to have more meaty flavors, but low temperature braises have their place, their interesting texture, they're good for plating out,

[18:59] et cetera, et cetera. You can cut them. okay? for like the like rare short rib. Yeah, or even like, you know, like a medium short. Yeah, any of these things or like lamb shanks or any of these things that you're

[19:10] going to actually put a sauce in the bag with it, like or like cocazin or one of these kinds of things, right? And we're distinguishing here between bag sauces and bag juices. Well, juices being the undesired leftover juice at the end of the bag process. This is where it all comes back together again, Peter. So what you have is, is you have your bag, you try to put your sauce in because you put yourself, but people always make the freaking mistake. Always, always, always make the mistake of not reducing the bag sauce enough because they're not accounting for the dilution of the

[19:40] bag juices. And what happens is when you add, because there's no reduction in a bag, people. There's no reduction. Where would it go? There's nowhere for it. Is it gonna go? Where's the juice gonna go, buddy? There's nowhere for it to go. nowhere for it to go. Where's the bag juice going to? just going to stay in the bag. in the bag. So now all of a sudden the natural environment. Now, if you didn't reduce your sauce enough. when I say reduce, I don't mean, oh, a little more reduced, oh, a little bit. No, I'm talking like gelatin, ping pong balls, like reduced. It's going to taste like a freaking, like a freaking pot a feu, like a freaking poached piece of meat. And do you want a poached piece of meat? No, because if you wanted to post peach meat, what would you have done? You would have poached it, right? I would have low temperature poached it. Yeah, because that's who I am. I want to keep the role-playing. Right, there you go. All right. So my point being that if you don't want a poached meat texture, If you don't want that pate a feu texture, let's assume it's beef, then over reduce your stuff because you got to worry about the juices. Now, then you could take that stuff. You still have to hit it with some energy and strain it through a dish

[20:47] towel or you're going to get those nasty float floaty bits. But once you get those nasty floaty bits out, it's great for pan juice. So I should over-reduce my sauce to account for the bag juice dilution.

[21:00] If you don't, you're a bad person. And then I need to strain it through a dish towel that my mother-in-law. Yes, after you heat the... So after it comes out of the bag, you have to heat it to coagulate the non-coagulated, globular,

[21:15] extracted globular proteins. Obviously. Duh, jerk. And then strain that through your mother-in-law's dish towel. And then as long as it's clean. And then what is the end result of that? Then you have something you can work with. Would you put it over buttered noodles? Well, you'd need to probably thicken it still again slightly with use some sort of liaison, maybe

[21:37] Bermani. Are you a Bermani fan? What about fluff? I would not use fluff for that unless it was a, unless you cooled it off and then just whipped it in. But that sounds super gross. Yeah. Sounds super, super gross. But, wait, I had some more things. Also, the stuff that comes out of a bag always needs brightening. So you need to kind of brighten it up. If you're doing a lot, lot of it, you can refreshen it with a little bit of fresh meat or you can just hit it with a little bit of acid or a little bit of, it's gonna need a little bit of something. It never comes out of the bag tasting like bright and fresh. Another thing I'll say about the, uh, the juice that comes out. What was I going to say? It was something. It was important. Oh my god, it was important. It was like the key thing. And now it's just out of my mind. It was the key to using the bag juice. It was the key to using the bag juice. Oh, oh, oh, oh, listen. If you're gonna use it. So, like, um, if you've had something in the bag for a long time and it's raw and you haven't cooked it yet, right? What happens is you develop something called kind of confinement aroma and you don't, you want to, you want to not have that in your, in your bag juice. And also, if you're bad, if you're using like dry aged meat with the bone still in it, the dry age funk from the bone can kind of make the

[22:54] sauce like really funky. So you just got to make sure that that's what you want. Is this making any sense, color? What are the worst things you've ever done with bag juice? Like I imagine you've tried and failed with bag of juice before. I mean, I've just heated it, it coagulated, and I'm like, oh, no, and poured it over the meat and then called it a day. I mean that's the absolute worst thing you could do. Bag juice, blender. Bag juice blunders, which is that's a chapter right there. Bag juice blunders in the... That's the episode... Yeah. Anyway, so you're going to have to correct it. You're gonna need some acid. Um, you know, you can do, uh, you can use like a small quantity of it and then mount it with butter. You can hit it with a bermanee if you want. I mean, I'm a big fan of mountain. The problem with mounting with butter is, um, you got to be careful and you have to, like, know that people are going to sit, right? That's like an aliminute, kind of a Sitch. If they're not going to sit, which, you know, you know, my family's not going to sit until I get so angry at them, that they're like, why do you always ruin dinner? I'm like, it is not me. Why are you never sitting? Like, why are you, why is my own family ruining everything I do and care about? Yeah, right. Right, right, right. Yeah, what else? Yeah, right? Like, why do you enjoy my pain so much? You know what I hate? I hate this is what I hate. It's like, I'm like, okay, I'll be like, I'll be like, in 5 minutes, I'm going to serve dinner. Five minutes. I'm going to serve dinner in 5 minutes. And then they wait until that. And then when it comes out, then they're like, oh, I need to light some candles. Oh, now I need to go get the napkins. Oh, now's the time I need to pee. No, I gave you the 5 minute warning. And then they bring up the bagpiping as an example of why you're a bad person. Exactly. Are you like, I feel like you've been at every dinner that I've ever had, Peter,

[24:35] because... It's going to end with bag juice in your bagpipe. Bag. no, you don't want it. Now, Ariel, you'll be pleased to know that newer bagpipes have

[24:42] a synthetic bags so that you don't need to like, it's not like some stinking rotting leather nightmare. But isn't that like part of the whole experience? Not for me. What was the old bag made for? Like just a leather bag. Like, originally it was... Like a sheep bladder? Well, not a bladder, originally. Like a stomach? The whole freaking, like, animal. Like you take a small animal and think about it. It's got like holes for 3 drones, a chanter, the

[25:08] blow pipe, and then one extra. You only got to sew up one hole, and then, you know, and you're good to go. You know, in fact, I saw a guy playing. I saw a guy playing a small goat skin bagpipe where you

[25:22] could see the outline of the goat in Greece when remember that in the stuff? Anyway, so I feel like your memoirs could be called. You only got sew up one hole. So one hole, baby. I mean, think about it. The guy's like, what am I going to do with this goat skin? Let's turn it into a bag. Hey, I got an idea. Harvey, I got this idea. What if we put a pipe in it? That's how this stuff happens. Anyway. Italian. American. I don't know, man. Your Scottish accent is amazing. So anyway, the new the new pipe bags have a zipper in them so that you can open them and air them

[25:55] out. and they're really, really, some of them. Do they fill with spittle? Well, yes, they do. And so this is no joke. They don't recommend it. I am not joking. They have moisture. It called moisture management things for the insides

[26:07] of... Oh, your ideas were stolen from bagpipery, weren't they? Totally, 100%. And nowadays, for those of you who want the convenience of a synthetic bag, but really like the feel of a

[26:18] natural who doesn't, but like the feel of a natural, like, leather bag, right? You want the convenience of the synthetic and the feel of the natural? I feel like you're describing my private life. strong enough for a man been made for a woman. Made for a woman. You know what I always say for that one for that for that roll on. I just, as soon as it's strong enough for men. Done, I'm buying it. They're like, but it's made for women. don care. You say it was strong enough for me. That's what I'm buying. Anyway, they make a synthetic bag coated with leather now. called a hybrid bag. Wow. With a zippa and moisture management. Although, I don't recommend you go for the moisture management. So am I right in assuming that bag teachers have a different connotation with back hype. Hanging in there. in your kitchen. I think you were exactly correct. Bag juices in a bagpipe are to be avoided, and bag juices in your meat are to be used. Hey, here's another one. appropriately shepherded Yes, I, uh, so like, uh, here's a piece of equipment that nobody has anymore. The gravy separator. Remember the gravy separator? Oh, yeah, it looks like a measuring cup of the little spout comes up from the bottom. That's right I've thrown away many of those. Yeah, yeah, yeah. many, many, many, right? I mean, with, with, I would assume that since your Twitter, uh, since your Instagram handle is grease trap, that you would have a bunch, enough that you could throw away 20 and still have some left. But, uh, but my point is, is that if you, if let's say you're cooking, let's say you're not using a vacuum machine. Let's say you're doing the Ziploc technique for sealing a piece of meat. You're always going to seal it in with a little bit of oil. Otherwise you're not going to get a good seal around it. And so there, you can separate the juices from the oil with one of those separator doodads. You know, Ariel's like, why don't you choose a separatory

[27:56] funnel because they don't have a separatory funnel area. Come on. And then you can... Come on. And then you can use the oil for your garlic bread, and you can use, and you know, where's garlic bread

[28:07] gone, people? Garlic bread is was like one of the great 70s staples. Where's garlic bread gone? It remains great. It's it's, do you need to make garlic bread great again? I think we need to make people great again such that they enjoy the garlic bread. When was the last time you went out and were like, I want garlic bread. Bring garlic bread to the table. doesn't happen anymore. It's not offered. Did they offer it here at Roberta's? getting garlic bread here. I mean I love garlic bread. You know, but the other thing is, you know what they buy now? The kids, the millennial freaks, they buy they buy this thing called garlic knots, which is like you go to the guy at the pizza store. Well, what do you got against garlic knots? A guy to pizza store, not to use the same accent again, but the guy at the pizza store is like, yo, I got all this overproof

[28:50] doha. What the hell am I gonna do with it? Tied into a knot, paint some freaking grease on it? Put some garlic powder on it, throw it in the oven for 5 minutes. Boom, garlic knots. And you're already eating pizza. What the hell do you need a garlic knot for if you're already eating freaking pizza? And the garlic knot is fundamentally useless without the marinara sauce. Just eat another slice of pizza. But would you rather have garlic bread instead of the garlic knot? that what you're saying? Not when I'm having pizza. But when I'm having steak? Garlic bread. But nobody said you have to eat it with pizza. Well, I'm going to the pizzeria just to get freaking garlic knots and no pizza. It's not a garlic, not a rhea. You know what I mean? And like, 2017 is hottest startup. Anyways. And like, I remember the 1st time someone said garlic nuts. I'm like, garlic nuts, what the hell are you talking about? And he's like, no, not garlic knots. I'm like, what? I still can remember it. I remember to this day, it happened sometime. The garlic knot thing happened. I'm going to want to say like mid-nineties, I want to say. Have you ever used bag juices in the making of garlic knots? Do you think that they could help them? No, but I have used it in garlic bread. So to get back to like where we once started. Let's say let's say you're going to take a bread that's like slightly stale and you're going to

[29:58] do... I hate, what's that Catalonian thing where they mash up tomatoes? That stuff is terrible. It's bad. Like, they love it. I don't like the bread and the tomato quality, unless it's the right season, is garbage, but they serve it all year. If you make it out of garbage, it tastes like garbage. But they serve it all year. Anyways, like you can use the meat juices for a situation like that to slightly moisten some hard bread in a

[30:20] rust situation to put some stuff on top of it and it's good. I have done that. And then the oil, if you're gonna, you can use the oil for garlic bread is a separate thing. Anyways. You want to take a quick break? Okay, quick break. come back with maybe some questions that people wrote in. I hope so. Call in all of your questions to the cooking issues.

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[31:40] For more information and to order yours now, visit chefsteps.com slash J-O-U-L-E. Contrary to what you just heard, today's program is brought to you by Modernist Pantry, providing magical ingredients for the modern cook for free videos, recipes, tips, and tricks, visit blog.modernistPantry.com. Or is it actually Dave? It brought to us by both people or what? Yeah obviously. Usually brought to you means it's brought to you, like, what, 2 people, like it's got 2 handles. When you watch TV, do you only see one commercial? The show is very heavy. It has a lot of mass. Yeah, no, Dave, here's the thing, right? Imagine yourself on a litter and all of these brands are supporting the litter beneath you. So I'm like a pharaoh and like they're, that means I need 4 people. One of each handle for the two. You could work harder to... That pizza you're holding right now? That's what that's what this is going towards. Yeah, here Dave, here's the thing. Brought to you is like the old school 50s situation where like Palm Olive buys the whole show. Nowadays, it's like, no, you wouldn't say that they brought it to you, you know? I don't know. I have to bring that up with legal. You know what I mean? It's not a bring situation. It's a helped to make possible situation. Viewers like you, which is in fact how we work. Listeners like you. Semantics, Dave, semantics. Life's all about semantics, Peter, especially for a writer. Come on. All right. Maybe that's why my magazine is in there. No, that wasn't even me. Yeah, yeah, yeah. We got dueling air horns here. The members told me to lay back on the sound effects, so. Really? Are they not a fan of like air horns? don't know. So that... Peter. Dax has been

[33:32] doing this recently. has this, but he's he has the Wilhelm screen, Scream is one of his air horn effects. She's been Wilhelm screaming me all the time. Speaking of Wilhelm Scream, I'm slowly, and we talked about this, I think, last week as well. I'm slowly introducing Dax to the Ouvre of Arnold Schwarzenegger. So we started with Terminator, which is a good place to start, not with Conan, because I consider that pre- the real Schwarzenegger. I mean, it's good, right? Yeah, you go back when you're aware of his works. Right. So, you know, or like Hercules in New York, not going there. No, no, no. So that like late 70s porno work, he did. That's much later. Not in chronology, but in when you introduce your kid to it, yeah. So started with Terminator, and I was surprised to see Bill Paxton as one of the punks. I was like, oh, Bill Paxton. And then, of course, what do you what do you introduce him to after the Terminator, everybody, the greatest movie ever

[34:22] made. Come on. Total recall. Ooh, yes, but not that commando. Oh, wow. Commando is what I like to call not the best movie ever made, but it's a perfect movie. It structurally perfect. Oh wait, no, I'm thinking of Predator now. What happens to commando? Commando. Nothing, really. He just goes around killing people. No. No. I'm not, I'm not saying it's a bad movie,

[34:47] but like, no, this is part of its beauty and its simplicity. No, no, here's what happens. Arnold Schwarzenegger. There's a lot of eye black, right? At the end. Arnold Schwarzenegger is leading an idyllic life. You know, it's another good movie at setting up the ridiculous, idyllic life is face off, right? So, like, in, like, in Commando, they set up the ridiculous idyllic life that Arnold Schwarzenegger has with Alyssa Milano, who's... Oh, yeah, I've seen the beginning of the movie. who's been hot the entire time because she's my age, so I'm allowed, you know, I was allowed to, like, think she was good looking when she was, like, 12 and now, well, anyway, so...

[35:20] like an improbable, beautiful house on a cliff top. That's right. idyllic life and he likes to fish and get ice cream shoved in his face and all this other stuff. So these people want him to kill this leader in another country. So they kidnap the daughter, put him on an airplane, and he has exactly 11 hours to find his

[35:38] daughter and kill everyone involved, or they find out that he's not on that airplane and the daughter dies. So it's got a time limit. He finds Radon Chong. amazing, right? Old school radon Chong. I mean, amazing. So, and he goes to an island and kills every living creature on this island. So it's like perfectly contained movie. There's a reason for everything. It super tight from a movie structure standpoint. So I introduce him to it, Dax to it, and then I realized that, like, bit part again, Bill Paxton is in commando. Maybe they were buddies back in the day. Maybe you should get them both on this show. Well, Patrick just died. Was he in commando? God. Okay, so... Maybe that's another reason my magazine is closing. not enough reverence for Bill Paxton, apparently. Right. When Radon Chong is flying... The Twister demographic sure is vocal. The Coast Guard is like, you must land immediately, and that person was Bill Paxton. And then Arnold Schwarzenegger was like, just fly below the radar and they fly below the radar. Bill guys was like, I lost him. That was it. So your order of great Schwarzenegger movies starts with Terminator? Or is this for appropriateness of introducing to a

[36:47] child? And how old is the child you were introducing these movies to? Well, okay, so he wasn't interested in Schwarzenegger until he saw at a friend's

[36:55] house, kindergarten cop, which is a good way to get your feet wet. It's not the tuma. Great way to get your feet wet. Then, uh, he was like, okay, I'm interested in the Schwarzenegger thing. So you got to start with the breakout role of Terminator because, I mean, come on, Terminator is a great movie. How old is this Booker or Dax? Booker doesn't like movies. It's just Dax. And how old is Dax? 12. Okay. So he can handle some of the themes of a Schwarzenegger movie. Nah, you know, and when I know, I know when someone's going to get a skewer through the head because I've seen the movie like a 1000000000 times. Right. So he also saw Terminator 2. So I'm like, avert your eyes. Well, you know, T T 1000, like, shoves his, like, metal finger thingy. Yeah, whatever it was. That was my favorite movie. Yeah, my dad took me to see Robocop when I was about that age. Oh my god, what a good movie. What a good movie. They remade that, though, recently, didn't they? Yeah, with a guy that I like. I like the guy who's in the new one. I forget his name, but I like him. He's a good actor. But yeah, 1st of all, like, why would you redo Robocop? Okay, we should talk about food, but Dave, what's your favorite Robocop part? I have two. Wait, say that again? What's your favorite part of Robocop?

[38:04] There are 2 that stick right out, right out. You have 15 seconds to comply. I like all the I like all the in-between, like, the fake commercials, actually. Oh, really? I like it when the guy messes with the robot and he shoots the guy in the boardroom, classic. And the other when the bad guy gets coded with toxic waste. remember that part? Classic trope. Oh, yeah, the ball guy? genre. Yeah. Well, he was bald after he got dipped in acid. That for sure. Anyway, let's... Don't even get me started with this era of movies. You want to take call? Sure. Call her, you're on the air. Hey, David, John calling from Falston, Maryland. I have a question for you about soda stream and carbonation. Sure. I've been going through the backlog for, like, the fast four years, and I've noticed that you like your water heavily

[38:49] carbonated, like I do. The top of the soda stream says to 3 buzzes for a normal carbonation, but I'd like to

[38:56] do, like, 8 to 10 farts before I really get it up there. Yeah. Um, my question is, can you, uh, is there a saturation point with the

[39:04] water or can it handle all that? Am I wasting it? Am I doing that much? Most likely, but it's very satisfying waste. So like, uh, probably... I would like to clear up one misunderstanding here, though, is that Dave likes carbonated water more than any other human and he likes his water more carbonated, more specifically carbonated than any other human I've ever

[39:26] encountered. Maybe you can talk through some of your carbonation preferences after you address the soda stream. Yeah, I mean I'll say this. I don't stop at 3 because if there's even the chance of getting marginally more carbonation in, I will do it. But you know there's not. They're most likely is not. Here's the one thing I'm not a scientist. I can't actually say that I'm I'm just a guy with a magazine who's closing. Here's what I'll say about it. One of the issues with the soda stream is getting the water as physically cold as is humanly possible. Right. When I fill up my bottle, I put, I'd use a funnel then put ice cubes in the funnel and then run water through the ice cubes into the

[40:04] bottle and then I carbonate it. All right, good, good. And yeah, good. All right, good. So you're following all the all the advice. The soda stream people are like, no, I mean, I don't know them personally, so I can't say that they are garbage, but the, um,

[40:19] like, the rules that they have about, um, like, cocktails and whatnot, if they had just designed the fart valve a little better,

[40:27] like, you could have done so, like, they could have allowed so many, um, like better things. Uh, here's what you need to do. If you're a carbonation freak, just buy the freaking adapter that allows you to adapt the soda stream to a £20

[40:40] tank. And then you don't have to worry about wasting the farts on the thing because you're

[40:46] going to have so much CO2 that you're not going to know what to do with it. £20 tank is the way to go. Like, without question, a £20 tank is the way to go. And you should do that. Like, how much do you pay for one of those like weenie little cylinders? Um, I think they're like $15. That's absurd. ridiculous. I agree, I agree. Yeah, how much do they weigh? How much gas is in one of those things? I don't know. I could probably get maybe two, 3 dozen bottles out. It's an abomination. That's crazy. It's nuts. First of all, carbonation should be free, just like the internet. It should just come like from God. It's a ripe. Tap water should be carbonated. That's right, which is why I want to move to Saratoga Springs where I never wrote, by the way, I owe Peter an article. And so I was waiting until the magazine closed to say, hey, I'm going to write the article

[41:34] now because then it's too late. Strong move. Strong move. I respect that. Yeah, but so like... The pictures you send of me bathing in Sparkling Water Springs will be indelibly burned into my mind. There's a picture of me in a, I, you cannot tell that I'm naked, thankfully, but I am, in fact, which I hate to be naked ever, but I am naked in the water because you have to

[41:54] be. Are you a never nude? I'm never nude. I'm an anti-in nude. Yeah, yeah, I don't know, but I'm never, never, ever new. There's always some scrap of clothing on me at all times. Cutoffs. I'm with you. Yeah, yeah, yeah. You know, I just don't feel, I don't like, no one, no, naked. When I shower. Naked. Temporarily. We're getting into the arrested development territory here. Yeah, yeah. Anyway. Bias with a never nude. Yeah. So anyway, so back to the question. I don't know. I don't yes, if I were you, I would buy the adapter. I don't think it costs that, actually, come to think of it, it's funny. The person who I saw selling the adapter for the soda stream was charging an absurd amount for the device so that you wouldn't pay an absurd amount for your

[42:36] CO2. Yeah, of course. Someone just open source that sucker. And what about when you were doing the whole nitrous CO2 mix? I'm going to do that, I think, again, at the new bar. The problem is getting the nitrous. There's only one company in New York City that will give me like bottles of nitrous. And the nitrous price has gone up a lot in the past. Is that because of the Hell's Angels? Why are they using a lot of nitrous now in their bikes? No, they have a, the Hell's Angels Clubhouse on 3rd Street has a nitrous line up through the wall into a number of the rooms.

[43:06] So there's just a spagot so you can... Have you been inside the house? No, I have a friend who went. Look at me. If you were a Hell's Angel, would you let me into one of your parties? No. don't know. Hunter Thompson got into all the Hells Angels parties. Yeah, but he seemed like a good time. I'm just like a wet blanket with a closing food magazine. Anyway, the nitrous, I plan on doing it again. I think the way I'm going to do it, instead of trying to use the gas mixer like I used to use, I think I'm

[43:35] going to pre-mix £20 bottles of gas and then just use that on a separate carbonation

[43:40] line. The problem with, um, The problem with carbonating out of a mixer is that the mixer can only do up to about 60

[43:50] PSI, which is enough to do ice cold water, but if you want to go into a carbonator, I'm probably going to need the max the carbonator can do, which is about 125 PSI. And so it's a, it's a little bit, a little bit long. I hope to bring back that water. Yeah, it was a 25% nitrous, 75% CO2 maximum bubble fizzy lifting drink kind of a situation. You remember that stuff was great. It was amazing because the sweetness of the nitrous in the sparkling water was, yeah. It was just so lively. Such a lively bubble. Back when you were young and your water was lively. Back when I was young and I hadn't had the life beaten out of me by actually like working like a service where the people were like, yeah, it's like, you know, you know, it's

[44:30] like, get the life. Now you're just an old portion of bag juice. Do you know who helped turn me into just a sack of bag juice? You're looking at her right here. She's the only thing that's kept you from turning into full on bag juice. Full on uncoagulated bag juice. I think I think there's a whole show that this could be devoted to. bag juice? No, no. Well, yeah, you're you're change into a bag of juice. Bag of juice. Not even like not even good juice. Are there any other home carbonation systems that you would recommend? Yeah, buy a freaking £20 tank and get the liquid bread caps. And then so that's what I do. I use a bag and so like I have a in my home in New York City, I have carbonation on tap because duh. I have an ice maker, and in the ice machine is my cold plate, and it just runs, and it's on tap. I have a very nice tap. But, um, up in Connecticut. I have, um, I just have £20 tanks with a with a hose and a bag and box connector off of it and liquid bread caps. Occasionally, people complain. They're like, eh, this is the name, I want to use this donus flame. It is too hard to pull on the little gray thing. It's very hard. Oh, God, come on. It's like, you know what? If you're too weak to get the bubbles that way, then freaking die of thirst. Can you say that in Arnold Schwarzenegger's voice, please? I can't too angry. I can't actually channel him when I'm angry. Okay. Dave, that reminds me. One more question, if I may? Yes. Over the years, I've loved the voices that you do. You're Brooklyn guy, the New Jersey guy. love them all. Have you ever been approached by anybody to do cartoon overtones? or anything like that? No, if you know anyone, send them, send them a little voice work acting. Do you know Anastasia and I at one point were contemplating doing the Jersey Bible, where the entire Bible would be read in New Jersey, but then we thought

[46:17] some people might get offended by it, and so, like, we never pursued it. That's awesome. You would totally take ass on Family Guy, dude. Yeah, well, you know, hey, hey, as like I said to everyone else, like,

[46:28] here, here I am to sell myself, just send someone who wants to buy, uh, that that's, uh, right? Anyway. Hey, I got a question from the chat room for Peter. It's a little controversial Uh-oh. Let me read this word for word. Who took Lucky Peach from the slightly serious but a casual feeling to a lot of stunt food type content?

[46:48] Me? Wait, so it stunt food as a pejorative or? I assume? I don't know. I'll take that hit. All right. What's a stunt food? I don't know. I mean, I am interested in, um, I don't I don't think they were doing anything stuntier now than we did back in the day. I've always been interested in, uh, things that are so smart, they're stupid. So, um, you know, I feel like that in the final issue, we're... Yeah, you know, like where that we're working on right now, um, Ariel and I were talking about, she was working on something for the

[47:31] website and it turned in from like a 400 word, like, answer a simple question thing

[47:36] into, like, a 3000 Yeah, 6 months later, research piece about how we taste wine and the last issue of new content we're doing is the suburbs. And I was like, I was like, this is so good. I wanted to I want to put it in the last issue. And so I've made a new front of book section for our last issue called Wednesday Night Wine Club, and it's going to be populated with Anna Hazel, who's now at Taste, who's written

[48:02] Derange Crafts for Us. Did a tasting of all these brands of mommy wines. And then... Wait, mommy wines? Yeah, like mommy's timeout, and Kathy, it's a whole marketing segment. What does mommy like to drink that I don't like to drink? It turns out that I don't want to spoil it, but... Hey, Ridge made a white zen for a little while that was kind of a cool thing to find. apparently makes one. haven't had it yet. The really okay Chardonnay that the kids that UC Davis would call cougar crack. Yeah, but you put a couple ice cubes in that and some sparkling water. I don't know. Like I can find any reason to drink anyone. Is it cougar a specific age or a specific age going after a younger dude? Can you like, can you be a cougar and be age appropriate or not? No, no, no. It's always a younger man. Okay, just curious. So the prey determines the predator? I suppose in that case, it's a very like fellow centric view of things, sadly. Yeah, so I was never clear on that. Dave, you're a cougar to me is all I want to say. It sounds like a song. want to take one more call before we go to go. Oh, man, okay, okay. Zero question. By the way, people, I just want you to know. It's fine because I'm not here on Monday, so you can go through all them. I mean, Tuesday. Nastasia's birthday is next week. So you can send your happy birthday wishes to Nastasia Lopez, who will be chilling in Rome on the Spanish steps. you know, hopefully violently ill. Okay, not really. I'm really, I'm just messing with you. I'm drinking white Zimfandel, enjoying herself. Imagine go to Rome, be like, you got any white zin over here? Come on. You know what I mean? Like, imagine? That'd be amazing. Like, yeah, enough with enough with the smash star. wine shame her for what she loves. I want my smashed artichokes, but I want whites in with them. You know what I mean? You like the smashed artichokes? What is that stuff called? Cart trophy what? Car trophy, like a Udia? Well, it is it is a Jewish... I mean, yeah, all those things are, but like, doesn't it have like another name or no? that was the Roman name for it. You're gonna be pounding the salty Boca over there? Do you like you don't like salty Boca? You don't like salty Boca? What the hell? Collar, you're on the air. I'm so angry at Nastasia for not liking salting Boca, that it's hard for me to concentrate, but go ahead. Salting broke is delicious. How do you not like sage, prosciutto, veal, where you lightly flour it and then like saute that mother in butter? I've ever had a good one. Call her, you're on the air. Do we lose your color? Hello, am I in the air? Yes. Hello, Carl. I have a three-part question. Go ahead. First, I should say first time, long time. But my 1st question is, do you guys have a favorite film in the alien series? My 2nd question is, do you guys have a favorite comedic Arnold Schwarzenegger film? And my 3rd part is Peter. Would you mind if I have an employee of yours went home at around 2 today? No, no, I know I know you Peter at it about that hour. So no, that's totally cool. In terms of the... What's he gonna do? Fire you? My new sign off for emails is you'll never work for this magazine again. That's so awesome. I've never personally seen an alien movie, so I can't. I was, I don't know. I lived a shelter because I don't have an excuse. What? There was a new subway ad. They keep making them, though, right? The original has both, the, the guy playing

[51:24] Mumbledy Peg with the, with the, uh, with the knife on the table. No, the aliens. Yeah. No, that's the 1st one. That's alien. No, Lance Hendrickson is an Aliens, the 2nd one. Wow. Because it's Bill fucking, sorry. Oh, family show. I like the Game over, man. Yeah, I like game old, man. That's alien. They're playing the mumblebee pig. That's the best one. aliens. The worst is alien versus predator. That doesn't even count. No, it stops after Alien 3. Okay. And comedic Arnold Schwarzenegger. Twins? Okay, so is are you a twins person or like a kindergarten cop kind of a person? I've never seen... kindergarten comedy. And this is why your magazine is closing. have you seen what about the one where he's pregnant? That's the only one I haven't seen. I haven't seen the one when he's pregnant. I think it's called look who's pregnant now or something like this. I swear to God this movie happened. It's called Junior, according to our communications director. Nice. Yeah, I have not seen it. But now when you say junior, I'm really glad I didn't know about that during the pregnancy of my Jewish children. I have the line. What's the Beastie Boy song where at the end he goes, Junior? You know that time? It's on, uh, I think it's on ill communication. Anyways. Um, I would have to go with twins is probably the best. Twins is probably the best. Kindergarten Cop has a lot of good lines in it, but probably twins. And it's a heartwarming family show. Like this show. Everything with Danny DeVito is a heartwarming family show. I like his. I emulate his, uh, the way he parents from Matilda. That's my parenting style is Danny DeVito from Matilda. Have you ever tried his lemon cello? I have not, have you? He has his own... I'm not a huge... a huge lemon cello guy. There are no huge lemon cello guys. except for Danny DeVito. How is his lemon cello? I haven't had it. Compared to like Pellini's. Or compared to like Cabo Wabo. We should have a celebrity liquor tasting here. I think we did. Okay, we did celebrity. Well, we did celebrity wine. We did not do celebrity liquor here. We could get Soderberg. We could get Soderberg. I've ever been in Heritage Radio. Let's not talk about that. We could get the same crew back, pussy Peter. Doesn't Santana have a tequila? I hope so. If you were Santana, wouldn't you have a tequila? Oh, absolutely. Cheech has a tequila. a mezcal, actually. is a very smart man. by the way. Cheech very smart man. Ooh, we could drink crystal skull. Dan Ackroyd? beverage. No? No? Wow, Dave. Harsh. Hating on Dan Ackroyd or on the Crystal Stole? Or on Herkimer Diamonds, a.k.a. Quartz. Maybe a little bit of all three. I could use a couple more like Glasgow on top my bookcase. Everybody could. You know what I looked about this taste? All right, they're going to kick me off. I answered no questions. So please send in no new questions because I have all the questions. No, I have... Grand opening grand closing. I have a bunch of questions to answer next week. So we'll deal with all that next week. No new questions because we did all callers. I've enjoyed having you on, Peter. enjoyed being have-on. If any of you want the celebrity liquor thing, I'm sure we can make that happen, but you have to, like, tweet on in or tell Nastasia that you really wanted to

[54:38] have happen because... She's the one who gets things done around here when she's not hanging out in Rome drinking white

[54:42] Zen. She's the only person. Why are you checking luggage to Rome? You're only bringing like 3 changes, you know, one change of clothes? I know, Nastasia. She's like, all the whites in. Had to check it. liquid. But, Dave, do I have to read this midroll on the way out? No, didn't you read that already? No, I read the pre-roll. Oh, dude. Yeah, read the mineral. All right. Modernist Pantry was created by food lovers and cooking issues fans just like you. JD, Chris, and modernist pantry family share your passion for experimentation and have everything you need to make culinary magic happen in your own kitchen.

[55:17] Professional chef. By the way, I need to learn to circular breathe when I'm doing bagpipes. Did you know that? You got to like circular breeze sometimes. Maybe you don't. You also do that when you're playing like clarinet. Bass recorders. You're going to be the Ornette Coleman of bagpipes. Yeah, i.e. dead? Wow. Harsh, Dave. Keep reading. All right. Professional chef, home cooked, food enthusiasts. No matter what your skill or experience, modernist pantry has something for you. They make it easy to get the ingredients and tools you need and can't find anywhere

[55:47] else so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences. Visit modernestpantry.com today to discover why cooking issues listeners call modernist pantry the cook's secret weapon. Be sure to check out their new kitchen alchemy blog at blog.modernistpantry.com for free recipes, tips and tricks, and don't forget to follow modernist pantry on social media to keep up with what's new and exciting in the world of culinary ingredients and tools.

[56:12] And yes, they called you a culinary tool anastasia. Thanks, guys, cooking issues.

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