Today's show is brought to you by molecularecipes.com, the world's number one source for modernist recipes, techniques, ingredients, and tools. Hey, hey, hey, I'm Jimmy Carboni from Deer Sessions Radio. You're listening to Heritage Radio Network, broadcasting live from Bushwick Brooklyn. If you like this program, visit Heritage Radio Network.org for thousands more. Oh, you daddy.
Got me on this corner. And I don't know where I'm at. Supposed to meet my baby. You got my head all twisted. You're listening to Heritage Radio Network.
This is Dave Arnold. Hello, you're listening to Hello, and welcome to a late. Oh, hello, and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues. Hello, and welcome to Cooking Issues.
This is Dave Arnold, your host of Cooking Issues coming to you live on the Heritage Radio Network in the back of Roberta's Pizzeria in Bushwick Brooklyn. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live on Tuesday. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live every Tuesday from 12 to 1245.
Hello, and welcome to Cooking Issues 100th episode. Live on the Heritage Radio Network! Hello, and welcome to Cooking Issues. This is Dave Honor, host of Cooking Issues, coming to you live every Tuesday from 12 to 1245 on the Heritage Radio Network. Alright!
Tuesday, Tuesday, Tuesday, live at Cooking Issues on the Heritage Radio Network in the back of Roberta's Pizzeria in Bushwick, Brooklyn! Calling live at 718-497-2128. That's 718-497-2128. It's Dave Arnold of Cooking Issues coming to you live every Tuesday on the back of her birthday's Pizzeria in Bushwick, Brooklyn, here with Nastasha the Hammer Lopez and Jack and Joe in the engineering booth. How are you guys doing today?
Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking. Whoa! Nice. Wow.
Oh. Wow. Oh man. That's strong sauce right there. That's good.
Plus also. I have to thank Declan Christenberry, the intern here who put that together. That was pretty sweet. I don't even need to say it this week. This is the first week I didn't even need to say it.
I actually said it into the mic before I knew what was happening. Yeah, for listening. Because you can't see it, but the song was playing, and Dave thought his mic would come on at the time. It usually does. So I didn't started yelling and nothing happened.
Yeah, I punched into it. I was like the Hello! Punching into it. Wow. Well.
So uh this is our 200th episode. Apparently, uh champagne's gonna arrive. Oh yeah. Oh yes. And as you know, the surest way most of you know the many things, the many, many, many things that Nastasia hates.
What? Oh, just name it. You hate it. Yeah. Biscuits.
Puppies. But the one thing Nastasia does love, hey. We got Pow Pow here. Have a seat. Sorry, I'm late.
Oh, no problem. So the one thing that Nastasia actually does enjoy is champagne. I have to say. Is that true or false? Oh no, she didn't bring the shield.
That's alright. We'll get some from the restaurant. Jack said he'd get us some. Oh, yeah. Alright.
Here we go. Alright, so also we have some uh Just if you're talking to me, I'll be getting champagne. Oh yeah. Well well, how long is it going to take you? He's gone.
He's alright. He's already gone. And we have uh some delicious uh we have some delicious meats from the underground uh meats collective. What do we have here? Do we have uh they give us a list of what this is?
And then the other one is uh this guy. Yeah? No. Yeah. Yeah, what uh what uh what cheese did they send us?
Oh, and pickled beets, especially for you with your love of Jasmine, right? Okay. So uh Hello Pow, you got your mic here, you got your earphones on? How are you doing? I'm good, how are you?
Doing right, what are you up to? I haven't seen you in a long time. It's been a while. I live in Boston now. Yeah, it's a good town.
It's a good town. So but it's like it it doesn't really exist anymore, right? It's just been blanketed under. It's like Atlantis, but I was gone for most of February, so I missed all the snow. Yeah, it's good.
I mean, it's it's it's it's bananas there, right? Uh it's so I was gone for most of February, and I heard about all the snow, but honestly, when I got back, I was like, Oh, it's fine now. It's not fine. Why is everyone freaking out of it? I mean, I gotta like the fact that I mean, well, the guys up in Madison and like anyone we have that listens in uh Minneapolis or whatever.
Yeah, weak and puny, but you know, the mayor of Boston had to come out on the internet and say, you know, don't don't jump out of the windows. Do you see it? Like, because people are just jumping out of their windows. Did you see the guy doing a free f a freestyle swim in the snow? No.
It's pretty awesome. He didn't get very far, though. All right, listen. This is the 200th episode. Call in live to 7184972128.
That's 7184972128. You are mutilating this summer sausage. This is this is not. You're not the wrong knife. Yeah.
You're you're absolutely I have one. Oh, nice. Nice. And we have the pleasant Riz uh Ridge Reserve cheese. Nice.
We're having a pleasant little pleasant little 200 here. 200 is a freaking lot, Stas. Wait, tell everybody what you did last night. What did I do last night? You watched The Bachelor for the first time.
Okay, here's the deal. So I was I got caught in a snowstorm, actually. I couldn't make it back. I was supposed to cook dinner for the actually the fellow that makes the Sears all, like our factory contact in China on Sunday, and he uh Sunday, Sunday, Sunday, and he I couldn't make it because we spent like seven hours going what was normally a two-hour tour. Anyways, so uh we had to postpone it until Monday.
Stas like, well, we can do it Monday, but I'm gonna have to like turn on the bachelor. I was like, what? He's like, first of all, listen, where you come from, do you watch TV during dinner? Would you ever turn on the TV during unless it's Super Bowl? Super Bowl.
Uh or the news. I guess we can't watch the news. I don't know. But like we have someone coming from all the way from China to come over to the house for dinner there, right? You don't turn on the TV.
So then I had to record it for her, and then I had to watch it. Do you know that this show is is wretched? It's a horrible show. I know, it's terrible. Jack, do you like uh The Bachelor?
Thanks. Cheers. Oh no, no, I don't like it. Yeah. Right.
It's a horrible show. I'm sure that people like it. Stas likes it for one. I do. What is it that you like about it?
Thank you. Cheers. Cheers. Cheers. Cheers.
Cheers. Cheers, everybody. Uh, what is it that you like about that program? Oh, it's a train wreck. You saw.
Yeah, but why do you because it's it's interesting. Plenty of train wrecks. Plenty of train wrecks. My own life. I don't need I don't need somebody else's train wreck.
Thanks, Jack. Ooh, beautiful. What are we drinking here? We are drinking, we're drinking a prosecco. You know this one, Papa?
Yeah, sorry, we went prosecco instead of champagne. What elves? It's only bubbles. It's got bubbles in it. Okay.
So Aaron Morgan wrote in uh at cooking issues. Can you discuss orchata issues on the show? Insoluble settling settling to the bottom of my otherwise delicious beverage. Well, you got a couple of problems here. You're uh, you know, so what we're talking about here is not the like choof and nut variant, probably but like the rice variant or chata, the beverage.
Uh well, I'm presuming that you have a decent blender you can blend the hell out of you. At the bar, uh, you know, we had some people working on um orchatas and uh of course we cheat, we spin it the centrifuge that gets all the particles out, but you know, you probably don't have one. Just saying, probably not. So, like uh most people I think you just need to strain it through something a little bit finer, like a cheesecloth, and it should get rid of some of that stuff. And if you're if you're talking about that's grit, if you're just trying to stop the settling out of starches, well, then you're a little more SOL, you're gonna have to stabilize it uh with um with a stabilizer, because otherwise, I mean that stuff will probably settle over time.
Um the uncooked starch will settle over time, so you just need to need to stabilize it. Anyway, uh oh, it's David again, uh Tasanari, uh I saw he saw an article. This is hilarious. Do you remember back when I said that Dax spilled wasabi oil all over the kitchen and then got it in his eyes and was running around going, My eyes, my eyes? Well, they have uh someone in Japan made a f uh a smoke detector that I guess I don't know whether it's for people who are deaf or whatever, that sprays you with wasabi oil so that you get up.
Oh my god. And you're like, my what the hell? Like, why would you do that to someone as a way to I mean, like, wouldn't it like electroshock be better? Like at least that's over. Yeah, I guess.
Would you rather get zapped? No. You'd rather have wasabi oil sprayed in your eyes? No, if you're sleeping. If it gets in your eyes, then you like you feel it.
I feel like you would wake up in a bad mood. You'd wake, well, you'd wake up, you'd blink, and you'd run around screaming about like your eyes burning. I mean, the stuff's no look. I mean, I mean, like, look, admittedly, your house is on fire. So you need to get out.
But like, how many, how many times? I let's uh a brief poll. How many times have you guys had uh fire uh alarms, fire like detectors go off in your house? How many times? Oh, a ton.
Ton, right? Jack? How many times? Not that many. Like more than one?
Yes, more than one. Okay. And how many of those times was your house on fire and you needed to evacuate? Zero. Okay.
So that's how many times you would have been sprayed in the eyes with wasabi oil for no apparent freaking reason. Not a good idea. Um regarding the uh croissant variants we were talking about, I think last week, uh Timothy uh Helmuth writes in would not a pork rind croissant be a chichirason? What do you think? Chichirrason?
Yeah, I like it. Chichon, yeah? I told him that's impossible to say five times fast. It can't be done. All right, here's one for me.
I as a professional. So uh let's go back here. We have uh question in Hi, Dave, Jack, and Nastasia. Uh what are your favorite farmers' markets in New York City? I'm moving to New York City soon and would love to live in a neighborhood that has a good market within biking distance.
Cheers Pierre. Well, I mean, look, Union Square. That's the one. That's the one. That's the one.
That's the one that you can guarantee that you can get what you need, and if you can't, you can call the folks ahead of time and make sure that they bring the stuff that you need. It's there more days a week than any other. You know, you know. But the good news is is that Union Square is biking distance from pretty much anywhere between like like the 40s, even where you are, Stas, right? All the way down to where I am.
Like I have like when it's tomato season, I live in the Lower East Side. So it's about oh I don't know, 40 minute walk from where I live, and about like a 10 minute bike ride or something like that. So I have my bag specially tricked out with a hard internal shell to store tomatoes, and then I have like special like like lofted blankets that I like interleave in the in the bag and then have it like. And then you ride erect, he said. Oh what?
You ride erect. Oh yeah, I ride like straight bolt erect like I'm from Holland. You know what I mean? Because I don't want those tomatoes to get damaged. So like I ride like a nut job to get to the place to get the tomatoes because I don't bike for fun, people.
I'm getting somewhere. And then like, you know, but then on the way back, I you know, I am merely a machine that carries tomatoes to my house. And like any other thing that I do is incidental to that. So I have to breathe and my legs have to move, otherwise the tomatoes won't work. Dave, why don't you grow tomatoes?
I think I might. I have some property in Connecticut. But I there's this most people's tomatoes, look, I mean, I've eaten at the Union Square Green Market, I've gotten a a scadge of tomatoes there, and there's really two tomatoes that I would be willing to um go to extraordinary measures to get, and they're both by this one farmer who's got this great dirt in old Tapan, New Jersey, and there's hardly any farmers there because the land's worth too much. And so, you know, they're like a holdout, but like no one else can really start a farm there. And so I I like their Aunt Ruby's uh German greens and I like their uh their st you know, German stripes.
And that I mean they have other good tomatoes and other people make good tomatoes, but like that's kinda like that's the tomato when I think I want a tomato right now. That's the one that I'm going for. You know what I mean? All others are second and third. And anyway, and I'm not one of these guys, because I stupid to say this is the best tomato.
This is my favorite tomato on the earth that I've ever had. So someone could give me a tomato one day that you know hit me in the head with a baseball bat and be like, oh well, you're an idiot. You you've been thinking for the past, you know, however long you've been alive that you know what a tomato is, but in fact it's this other thing, but it hasn't happened yet. But that said, Union Square is pretty easy shot via subway. Does it say Brook doesn't say Brooklyn?
Some reason. All the subways are there. I think you have uh A, C E and some numbers and the L. Yeah, but then a lot of neighborhoods have like one or two a week, like Tompkin Square Park has uh like a fairly okay one, like uh like a couple times a week. What about up the one up by you, Stas?
I like it. Hell's Kitchen? 43rd and 10. Yeah. But Union Square is the one.
Jack, what about Brooklyn? Bring the Brooklyn home for us. Um there's a there's one in Greenpoint, the McCormick Park. I have to find out the name. Is it good?
Yeah, it's great. I used to go great when I was hanging out in Greenpoint. How many days how many days a week is that? Uh I will get more information. McGorlic Park, that's it.
McGorlic. Anyway. I hope this helps. But for those of you like for anyone that knows, like Union Square is the Mac Daddy of the Green Markets. Um and it runs on Mondays, Wednesdays, Fridays, and Saturdays.
And that's the other good reason. It runs so many days a week. Now, not all of them are are are big, but like it runs all those days. Okay. Uh two.
Dear Dave and the cooking issues crew. How do you like this though? Now you're just crew. Crew. Uh I was hoping you could go over how to season stainless steel and keep it clean.
I always try to season my pans on the stove, but they inevitably end up with a yellow ring of sticky oil around the rim of the pan. Have you encountered this problem? Oh, hell yeah. Of course. Um have you encountered this problem also?
How do restaurants keep their cookware so clean? A lot of freaking elbow grease. Like it's really hardcore dishwashers or scrubbing the hell out of stuff, is how you you know, if you're gonna do it, is how you do it. Um I usually use steel wool on my pans to try and maintain them, but oftentimes this is futile as some black and brown spots seem to be burnt on so well that this doesn't help. Is this damaging to the pan?
Uh I seem to be able to handle cast iron seasoning cleaning, but stainless steel poses a much larger problem. Thanks so much. I think you've answered this question a long time ago, but I was hoping you could repeat it as I can't seem to find it. I'm working my way through the backlog. Oh my god, I can do that.
Imagine working your way through this backlog. Uh backlog and have only made it to about episode 160. Man, that's fortitude. Uh so I hope nobody has uh asked you this question in the last 40 episodes or so. Love the show, keep up the good work.
Tyler Simons, UC Davis Food Science. All right, uh Tyler, here's what I think. I just think you like it just takes an unbelievable amount of like scraping with the braces to get the to get the stuff off. I mean, um like a lot of times back when I was at the school at the FCI, like once a week, they would take all the pans out and then spray them with a very highly basic like oven cleaning solution and then like let it sit and then soak the stuff off like they were doing oven cleaning. Now, do I recommend that you spray like I mean, I don't know, like maybe you have kids around the house, like maybe that stuff is noxious.
Mr. Muscle Yeah. Do you but do you use that stuff anymore? Uh we do a little bit. Yeah, but it's like you use it like at the end of the week to knock the stuff off.
But like a lot of times our pots, like they go in for a heavy soak, and then don't use the don't use the cruddy well, it's not cruddy for what it's good for, but don't use the thin or the Brillo style thin guys. And the reason is they work really well when they're very, very fresh, but then you have to constantly pull and retuft them to get them, otherwise they clog with the own grime that you're getting out, and then you might as well be using something puny. I would get the um larger uh like the ones that look like they're made out of little razor blades, should like chore boy guys. And uh they come in copper if you're worried about scraping things, but don't I just get the stainless ones. Get the stainless ones, the other ones that kinda rust out.
But those ones that feel kind of like a hair net made of razor blades, like those guys once you soak, you s scrape the heck out of it, and you have to go over it a bunch of times. And as a last resort, I would use a basic kind of uh thing that eats everything away, but that's uh you know, that's kind of all there is. Another alternative, if you are gonna self-clean your oven, you can throw stainless steel, like a hardcore good stainless steel riveted pan into your oven on self-clean and just you know, because it's an even heat, so you're not gonna warp it out. Although I've never done that, because you know I've never owned an oven with a self-clean. You ever own an oven with self-clean?
I don't have an oven. I don't have an oven. Don't have an oven. I don't have a no. I don't have a kitchen.
No kitchen? No. Do you have like a hot plate? I have an induction burner that I don't use. I have a toaster oven that I use for frying.
What? Oh what? You have a toaster oven used for frying? Not at the appropriate use. This is uh well, how does it even work?
You just stick the oil in the toaster oven in like a cup, wait for it to get really hot and then throw like two french sizes in. I usually do dumplings, frozen dumplings, and then I oil the the tray. And I just close my eyes and put it in there and then I open the window in case it it ignites and my plan is to throw it out the window. Has it ever ignited it? Not yet.
It makes it's making sounds though. I almost ignite I almost caught my kitchen on fire today because uh, you know, I I built the I talked about it on the show, I built this coffee roaster, and normally my coffee roaster, like I can I have to crank it. So I built a motor because, you know I feel that I deserve to be able to walk away from my coffee roaster when it's roasting. So I have a worthy pop popcorn maker and I put a motor on it. Turns out I don't deserve that because someone wrote a question in and that we're gonna get to later, and I got so engrossed, like reading the article that they sent me that I totally forgot that I and so like I'm like that's weird.
I can smell coffee and it smells really dark roasted, and my hoods on. So something and I walk in, like the whole kitchen was like filled with smoke, and they're all like little black kernels of nothingness. Oh my god, it was awful. I had to literally, you know, once coffee gets to a certain temperature and it's roast, it just keeps on going like the pyrolysis. And so, like, it was just going and going, even though I turned it off, I had to put the doused to pan and water.
Nightmare. Nightmare. The inside total sludge. I haven't had coffee yet today. Whoa.
So yeah, so I'm in like I'm like champagne first, right? Champagne wishes, yes. Uh well, we're celebrating. I'll have coffee with lunch, you know. I'm uh I like to invert things.
I'm one of those guys, I'm not one of those guys we I can't have my dessert until after I eat my meal. Are you like that? Not at all. No? I have to have this very last.
Uh this is not the styles I know. I've seen you eat like 18 pounds of candy as an appetizer. I'm eating an almond croissant and alternating sips of coffee and this prosecco, so that's where I'm at right now. Jack, you are living the freaking dream, brother. Hey, speaking of living the dream, I now have a pickup truck.
How about that? Getting closer, getting closer and closer. More tomatoes in that truck. Yeah. All right, tomatoes, I got look, I got a Labrador, I got some forest land, I got uh a pickup truck.
I'm almost set. Very close. Shotgun. I need a shotgun and a uh and a pontoon boat, and then I'm good. Anyway, uh seriously, like what else do you need?
Nothing. I got an apartment in the city, a place out there, I got everything. I have everything you could ever want. All right. I don't know.
I'm curious. I have to wait until the show's over to figure out what it is. Okay. Dave, I purchased a Searsol and use it at my home in LA. Works really well.
Great product. Thank you. Question I have. I live and work in Tokyo and go home every few months. And I'm considering to purchase a second Searzole to keep at my apartment in Tokyo.
I can get one and a burns a matic in the US and bring it back with me, but would prefer not to carry a propane tank in my luggage. You should not do this. You should I just go ahead on record and say you should not put propane tanks into your luggage. Although I've said this on the air a bunch of times, like some of their rules are crazy, like that you can't bring uh the uh nitrous cartridges for whipped cream with you because every single seat is like has two or three of those uh of the CO2 versions in in the life vests that are underneath you. You know what I mean?
So the plane filled with compressed you know gas cartridges. Propane's different story, man. So yes, do not do that. Uh so when I search around in Japan, they have a butane slash propane mixed fuel canister um sold by Coleman. You know, Coleman's not really the manufacturer.
Coleman, like they license out their tank stuff, so like here, I don't know how whether I should get in this or not, but Coleman here in the U.S. tanks are actually made by Worthington, the parent company of Burns Mat. Whatever, you don't care. Anyway, it doesn't matter, nobody cares. Um so anyway, uh I see it uh as well as other Japanese camping brands such as Snow Peak, which are of high quality, but no propane only versions.
These canisters are squat, so seem equally sturdy to the U.S. ones. I also found an adapter that will connect the Burns Mag to these Japanese canisters, so all good there. Please let me know your thoughts on the butane slash propane fuel and whether that should be fine with the search all or will it cause problems with it, uh, e.g. with the mesh screen.
Um related note, I also have your liquid intelligence book. Very much enjoy both the well researched facts info as well as your writing. Thanks, Stas hates it. Stas will not read it. Uh yeah.
Uh I first come across your writing and cooking issues blog, so figured your cocktail book would be great. Thanks and best regards. Uh Leo Ishibashi, Tokyo, Japan, and La Canada, California. La Canada. Do you hear of La Canada?
Oh, La Canyada. Oh, La Canyada. La Canada. La Canada. Oh man.
A bunch of people in California are like crap on this dude. Bang. La Canada. Done. Anyways.
Okay. Here's my thoughts. As many of you know who have ever like had a corporate thing or a company, I cannot, under any circumstances, recommend that you use an adapter to attach a torch to another canister. I will say this on a strictly technical level, because I can't the reason I can't assess the safety, I can't assess anything. I can't assess any of it.
So I can't recommend, and in fact, I have to strongly urge anyone to not do it, right? That's just like my obligation as someone who makes things that have fire involved. I I have I have to tell you that. However, on a strictly technical basis, propane butane mixes should not hurt the screens in uh the searosols. Um if it actually is propane and not like the map gas stuff, which is like a different mixture, but the butane uh and propane shouldn't cause uh a problem um to the screens.
Uh however, I can't assess the safety of the rig with the adapter and the extra height and and or whether the neck see, like the series like the like Worthington uh and Burns and Matics specifically manufacture their torch like uh tank combinations such that if something dire happens to them, their failure mode is such that you don't blow up. And so I can't necessarily guarantee that that is the same when it's connected to a different canister via an adapter. I mean, I just can't guarantee it. So, you know, uh I always you know err on the side of going hyper safe, but from a strictly from a Willow Screens blowout, probably not. Yeah, fair?
Right. Okay. Did you am I gonna get in trouble for saying that? Am I right? Nope.
I I never know. Sometimes people are like, Why'd you say that, Dave? Anyway. Uh greetings from Madison. I'm sure you've heard about this by now, but just wanted to hear your reaction to this bit of news in in the quotes, the news quotes.
It's like your vegan face, the news quotes. Oh, someone's someone sent in a a uh have you seen this like cooking for vegans and other horrible people? It's this lady who has this like uh podcasting. No. But you should you should watch it because he you know kind of but she I don't cook for them though.
Well, I I know, but she just cooks for them but makes fun of them mercilessly the whole time. Anyways, um I'm sure you've heard about this bit of news. A study in nature. I tried to get a hold of the article, guys, but like I couldn't because the person whose password I steal to get like access to real articles. I couldn't get in touch with her uh to for the article, but yeah, well, I'm not gonna call my mom out that I'm stealing her.
Thank you, Stas, for calling my mom out on the air as allowing me to steal her password. She's like all nervous about it. She's like, Don't tell anyone that you say, good job. We can believe that. Yeah, sure.
Uh a study in nature apparently has shown uh emulsifiers to be an issue in obesity and other healthy issues like chronic colitis. Uh here's the link. I haven't paid for it to read the full study. It looks like the researchers may have found some issues with carboxy methyl cellulose CMC or like cellulose gum and polysorbate 80. Uh of course, Time magazine and others have picked up on this and are implicating any and all emulsifying ingredients, including carrageen and xanthan and other gums, et cetera.
Pretty much my question is Is there any way of stopping science writers from being so bad at their jobs? Uh no. No. There's really not. And in fact, um, you know, I haven't had a I haven't had a chance to read the full article yet.
However, I read um some of the rebuttals online to this article. So here's what happened. They, as normal, uh the the researchers, uh, and there's you know, they seem to be very, you know, they're good research. It's in nature, which is one of the best magazines like there is in terms of peer-reviewed science journals. But they started with the hypothesis that um th that a lot of problems with um what they call metabolic syndrome, in quotes, whatever the hell they mean by that, but like things leading to obesity and uh like you know prop problems with uh with with your metabolism down there have to do with a disruption of the ability of the mucus line, like that's not mucus lining, uh, you know, down there to prevent the the bacteria, the naturally occurring and you know generally beneficial bacteria in your gut from being in direct contact with your uh with with your membranes, right?
So what they did was is they said, well, they posited that um emulsifiers maybe because they are surface active and can act uh you know, sometimes like detergents, but they have surface active properties, that somehow these are dorking with the uh you know, the the mucus uh you know layer that's you know that's generally beneficial and healthy, and therefore uh warping and or messing with uh the microbiota in your system, right? That's the theory. So what'd they do? They took some rats, a couple different kinds of rats, ones that were um uh predisposed to having problems and ones that were normal with the co-wild types, and they fed them, and I think this is what I I heard one per s either water as their who what her as their as their beverage of choice, or one percent solutions of carboxy methyl cellulose in water, or one percent solutions of polysorbate eighty, and lo and behold, the ones that were fed large amounts of polysorbate eighty and carboxy methyl cellulose, they had some problems, right? Uh but I haven't got a chance to read the article, so I can't comment on it.
But like all the things saying that emulsifiers might have caused the problems, they tested two specific, as far as I can tell, they tested two specific ingredients, uh, one of which carboxy methyl cellulose is extraordinarily thick, depending on which one they use, very highly uh viscous stuff at one percent. And so like part of the argument was that um part of the argument in one of the rebuttals was look at there was an increase in um there's an increase in mucus destroying uh enzymes in the guts of these rats. And of course there would be because you're drinking mucus. You know what I mean? Like you're like carboxy methyl cellulose at one percent, unless they had a very thin version.
I mean, I have to read, I don't know. In other words, I'm in the dark. What I'm not in the dark about saying is is that it doesn't seem like this one study is uh you know, says anything about emulsifiers in general. And it's one of these things where people are like, oh well carboxy methyl cellulose, which is a modified cellulose product, and polysorbate eighty, you know, which is another, you know, the synthesized thing. Well, what about less than?
What about eggs? No one's like, well, eggs will wipe you out and give you all this stuff, right? I mean, no one's against those things as emulsifiers. We eat emulsifiers all the time, all the time from natural sources and from you know uh added process sources. So there's a I need to do a lot of research.
There's a lot of hooha around it, but you know, uh short answer, no. No way to stop people from writing bad stuff because it's very easy to say emulsifiers are bad, put something out, and especially with ob when obesity is involved. Like whenever you have obesity involved or like bowel problems involved, people like are looking forever for w, you know, why why am I having this problem? Why are we having this problem? So if you could tack it on something, man, it's just gonna blow up like wildfire and say, no, you can't stop it.
Wish you could. Uh also, this Keith wrote that. Also, uh made your hops tincture recipe. Only cold infusion since my whipper isn't rated for hot applications, and made grapefruit gin hops cocktails, done some hops kombucha, and had hops candy. Hops candy.
Hmm. I think it'd be good. Depends how much. Any other good culinary uses for hops you can think of? Hmm.
I don't know. Hey, I actually have a caller on the line. You want to hold that? Yeah, sure. Caller.
Caller, you are on the air. Welcome to the 200th episode of Cooking Issues. Hey, congratulations. Thank you. Hey, this is Stephen Benfinger.
Uh, I I'm uh I've called like two other guys, but it's been a while. Um but I had a quick question about uh about a like I'm a home brewer. So it's funny. You were saying something about hops, so I don't have to say about that. Wait, but uh you cut out for a second.
What your home brewer, and I was talking about hops, then I and then I I missed a sentence. Oh, I was just saying, I mean I'm interested in in hearing what you have to say about that. Um I've had some hops that are pretty delicious. But um my question is I'm not going to be uh I'm also a med student, and I'm actually trying to do five gallon pulled press crop. Um and I want to have it um with beer gas uh CO2.
Uh but I want to try and make it but it has a um like art essentially, but it doesn't have uh in it so that it can go bad. Uh and I wanted to know what you what you thought of that and how you would go about it. You're cutting out a little bit, but let me see whether I can piece together what you're saying. You're gonna make a five-gallon batch of cold uh cold brew coffee, right? Yeah.
Okay. And you you want to put beer gas through it, but do you want it to be slightly carbonated or do you want to go with straight nitrogen? I think I prefer it as straight nitrogen, but I'm interested to see both, to be completely honest. I mean, the good news about carbon dioxide is that carbon dioxide is gonna provide a lot of the kind of bacteriostatic stuff. It won't wipe out yeast, obviously, but like it's gonna have some anti uh spoilage effects on it.
Uh but it's gonna taste carbonated then. There's no way around it, you know. Um whereas I don't think, for instance, like what would be delicious would be nitrous. And I'm not saying that since you're a med student you can get a hold of nitrous, but I'm telling you, as a med student you can get a hold of nitrous. Please don't uh abuse the nitrous.
By the way, the vast majority of people you can't really OD on nitrous. The way you kill yourself with nitrous is you put a mask on and you pass out with the mask on your face, and then you don't have o enough oxygen to and you and you asphyxiate yourself. That's how you die with it. So, like, you know, like the the you know, the classic bag huffer is not going to take themselves out this way. But uh n nitrous, uh nitrous is uh great uh for pushing things and for making things really creamy and bringing kind of body back to uh coffee beverages.
I use it in coffee beverages all the time. And you can get small uh med tanks of it and you can I know this from experience you can attach them to corny kegs uh and you can pump out with nitrous. Now I don't know because I've never studied it because I never tried to do it for long term storage I don't know if nitrous has any of the same kind of uh bacteriostatic properties that um CO2 does. Now another thing which I think you alluded to is that you could just add crap to it to kill stuff right um so most of the things that you add that kill things in you know they uh I'd have to go look because uh Piper was doing all the research on that on like the little bit of uh benzoit and the um but you can kind of taste that crap you have to use a small I completely agree yeah and and actually when I when I make beer the all you do is is make sure that you have a completely sanitary practice so you're reducing the number of bacteria that actually go into the end product. So what I was thinking I don't know if coffee and the acidity if it would actually uh bacteria but I'm not I'm not a hundred percent sure.
Well I know that look I mean clearly if you've ever if I'm presumably you as a med student have experienced a cup of coffee that's been on a desk for two weeks. So you know that you know that things can grow on top of coffee. But in general they're they're molds. So it's like the molds in the yeast are the things I think you're gonna have to worry about. So you just have to make sure that whatever environment you have is not um is not conducive to those things growing.
And so I don't like I don't know if like a if uh you know a nitrous environment or a pure nitrogen environment. The other thing is like would it hurt it? Like if you if you kegged it, right? You can kill that stuff at a fairly low temperature, but is that gonna kill your flavor to heat it up to the temperature where you pasteurize out and kill your your yeast and molds and stuff? Because that's what's gonna get you, you know what I mean?
Right. And and I was wondering at refrigeration temperatures if I would even have an issue with that. Because yeah, I've definitely seen stuff grow on coffee, but with the acidity and with the low temperature and things like that, I was curious if I would be able to get away with it. And that's the other reason why not adding milk because I know that I'm gonna have bacterial issues with that. Well, if you're gonna keep it in the fridge, I mean, I would love to have someone who has more experience with like long storage of of uh cold brew, but um, I think you're probably gonna be okay.
I mean, how fast can you drink five gallons of coffee? Well, I have a lot of med students that come over and study with me, so probably pretty quick. Yeah. Uh I would say you're fine. What do you what do you guys think?
Okay. I mean, I don't know. Look again error. What? Trial and error.
Well, I mean other words, like I I you know, I don't know what's gonna grow. I think in general, something like that, I'm I I'm fairly confident in saying that it will become unpleasant before it will kill you. And so uh, you know, I mean I believe that. Yeah. And so uh again, I would love for someone to correct me and point out where I'm wrong, because I don't want to steer someone in safety advice in the wrong direction, but I wouldn't worry about it.
But I would try to get a hold of some nitrous to push that stuff through. I think you will be pleased. Okay, I'll g I'll give that a shot. And I think actually uh nitrate will well it's considered anaerobic, correct? So uh any aerobic bacteria.
Is it? Uh I don't know how available the oxygen is and I don't think it's very available. I mean, it because it it only becomes available like in cars when you're combusting it. You know, I don't think it's generally oxidizing. Uh you know, I've stored stuff with nitrous for a long time and I don't get oxidation in in fatty things, for instance, in whipped cream canisters in my fridge for a long time.
They don't they don't, you know, get those kind of oxidized uh flavors. Remember though, when you're doing um when you're doing the nitrous, what I would do is attach it to the r the uh wrong side, attach it to the uh liquid draw just for the bubble through the bottom. Yeah. And then pull pull the uh so corny kegs for those of you that haven't had one before, have a pull ring uh safety vent on the top. Uh you have to make sure it reseeds, otherwise they can be kind of touchy, especially on old used ones.
But just you know, ps vent it so uh and then bubble through the bottom, so you're forcing and bubbling all of this uh, you know, uh stuff out of the coffee into the atmosphere, then let it go, then do your uh hard shake to nitrous carbonate, and then it should push fine and you can push it whatever pressure you want. Okay, excellent. And and um uh one more one more comment. Uh the only uh with the nitrous, the only thing I'd so you said that you were how uh available the oxygen was? I'm just curious if there are any bacteria out there that can actually metabolize nitrous.
I don't think so. Nitrous? I don't think so. I've never heard of anything. I mean, look, CO2 not only is the oxygen not like, you know, gonna get it's it also like it itself, its presence is is, you know, harmful to many beasties.
You know what I mean? So whereas I don't know about nitrous. I mean, I it's uh it's not gonna support aerobic growth. I'm fairly confident in saying that. Uh obvious I I mean I'm a hundred percent confident saying that, but I don't know that it has any beneficial destructive properties to things the way CO2 does.
Right, CO2 is bacteria title and and nitrous might not be okay. Excellent. Uh would you like me to post any pictures uh on like tweet them out if you already do it? Yeah, tweet them on over. I love that stuff.
Love seeing things. Sweet. All right. Thanks a lot. Appreciate it.
Thank you. All right. Oh, taking a commercial break, coming right back with cooking issues. Hey, what's up, guys? It's me, Jack, as in Jack from Cooking Issues, as in the guy that's probably been talking on this show.
So, here on the break to tell you about molecularecipes.com, which is not only an awesome website and store and resource, but also they support us, which makes them even that much cooler. So I know Dave gives you plenty and plenty of information on the show, but should you need further resource, should you want to get some of the things he's talking about? Molecular recipes.com has recipes, techniques, ingredients, tools, all in the world of this modernist thing we love so much on the show. So, you know, explore the world of foams and spheres and invisible foods and mind-blowing cocktails, all that awesome stuff. There's a community of over 400,000 chefs, scientists, and food lovers sharing their favorite recipes, tips, and tricks.
Cool photos, tools, gadgets. Again, this is everything you'd be into, all in one place. Molecular recipes.com. And just for being a listener of this show, you'll get 10% off any of their popular kits just by using the promo code HERITIGEG at checkout. That's promo code Heritage.
So again, check them out. Molecular recipes.com. Tons of really awesome stuff there. Definitely right up your alley. That's the Jackie Molecules.
Jackie Mulley music right there. Jackie, do like Jackie Molecules says, and go to molecularecipes.com. Jackie Molecules. You're gonna start a band, you're gonna be the front man, you're gonna be Jackie Molecules. Definitely.
In the molecular band. That's a great name. Yeah, Jackie Molecule. All right. So uh finishing out uh the uh thing about hops.
Keith had was saying that he couldn't do the hot h uh hops tincture with the um so what I do in my hops tincture is I do a hot one first to extract the bitterness, right? And then I do a cold one that gets more of the aroma. So I get kind of like the similar, you know, similar to do you know, similar to like how you make beer if you're gonna, you know, um add hops afterwards. So um good news for you is that all of the ISI whippers, assuming you have uh one of the professional ones and not the white ones, the ones that are stainless, um, they're all fine with heat. The ones that are that are are insulated, they say they're for hot foods.
It's not that they're stronger, it's just they're insulated so that they keep temperature longer. And in fact, they're a detriment to you when you're trying to do hot um work because the heat doesn't transfer from the simmering pan as quickly as it would with the um uh you know, as it would in a regular one. So assuming you have an actual EC branded unit and not an off brand unit, you can go hot. So just don't worry about it. I mean, like I saw when I was in Austria, I saw the tests on the on their units when they actually hook them up to like like large amounts of pressure and blow them out, and there's like a the bottom indents first, and then uh then all sorts of untoward things happen to it before it ruptures.
So there's a lot of safety involved in it, regardless of what you may have seen when I put a blowtorch on one when I was doing that nachos thing, which I don't recommend. Remember that? Yeah. Remember how angry that guy was? I wasn't there.
You didn't go to that shoe? You didn't go anyway. So like, you know, what uh I kept on saying that I might blow up the guy next to me, and he was not happy. He was not because the guy was just trying to write something about hip-hop. He was trying to write about hip-hop or sneakers.
At complex. First week features at complex. And so the guy is like literally like, I guess, because they did what are they? They have hip hop, they have sneakers, what else do they do? Hey Jackie Molecules, what do those guys do besides like hip hop and sneakers and first week feast, you know?
That's about it. No, I don't know. It's a it's a website, and yeah, that you pretty much nailed it. Yeah, you know what? Like, I was trying to explain to Dax like old, old hip hop from when I was a kid, and like versus like the stuff that started coming out like um in the late, late 80s and early 90s.
I was like, it was so much more innocent. It's just like, you know, my sneakers, my sneakers, my sneakers, my sneakers. And he was like, and so now he thinks that's like an actual rap song. I was like, no, it's just like, you know, my sneakers and my tracksuit. Like that's what was important back in the day, you know.
I'm teaching a wine class at the end of this month, and it's called Maps on Raps on Maps, and it's taking the idea of the concept of terroir, and how can how is a wine supposed to express where it comes from, and using hip-hop as the analogy because we know where all of these hip hop artists are from because they announce it over and over and over in their music. So I'm taking that format from taking it apart and teaching it uh as a way to introduce the idea of terroir. So where are you where are you gonna teach this? Uh so a friend of mine and I are putting together a wine festival in Boston called BTG by the glass, and it's uh taking place in Kenmore Square in Island Creek Oyster Bar, and then actually at the restaurant that I am at right now, which is Rebelle in Brookline. Nice so yeah it's a it's a weekend of uh fun forward thinking seminars uh followed off by a sherry salon and then the next day we're doing like a smaller smack down brunch at Rebelli.
And yeah for those of you that have not uh hung out with Somaliers don't start like this don't start an awful bunch. Well it's not that they're awful it's just like if you can't listen you gotta roll hard when you roll with uh Samalias they're crazy like there's n like bartenders think that they're a hard drinking crew but somaliers are like bananas am I right? Uh probably yeah this nutty hey Dave so I have April on the line that wants to say hello real quick and then a question after that on another line. Cool howdy Hey Dave How you doing I'm calling from Charleston West Virginia I'm doing great and I hear you're uh celebrating your 200th anniversary episode anniversary that's awesome. Yeah thanks just calling for congratulations or do you have a question for us?
That is primarily the thing um I love that giving a little shout out to you that's nice I appreciate it. Thanks April what's what's it like down there now? Do you have snow down there now or are you good? Oh she gone already what's it like down there now? Did it have a snow belt going all through there?
I don't know. We have another call my grandma was away in Virginia. What uh caller you're on the air hey congratulations Dave again um this question's more so about uh creativity and uh when you're you know I have liquid intelligence it's uh it's excellent and I love it and uh when you're looking at you know solving problems when you're looking at you know coming up with the ideas how does that start you know like when you're saying do you start with the alcohol do you start with the problem or do you work backwards or you know how do you approach creativity in general? Well I think it's a good question any any and all of that stuff so um you know uh like a lot of things come up because someone will say hey you're doing an event with X, Y or Z product I'm like really okay and then you have to figure out something that you like with it. Or it can start with um it can start with uh you know I have a particular thing like I don't think gin and tonics are as good as they could be and then you start working on that.
Or it could be um a lot of times you know when when you're working you notice um little differences that happen when you change a recipe and then you exploit that and push that in a direction. And then sometimes it's like I'm walking down the aisle in a in a store and I'm like I have no idea what this tastes like I'm gonna buy it and then I'm gonna figure out like what this can do that that I f I find interesting. Or other things are like problems like um I don't like a lot of uh a lot of tea drinks because of the stringency in the back so how can I mitigate that using knowledge I already have so it's kind of it's everything the the important thing is to kind of always approach approach things um like in a problem solving manner. Very rarely are you able to wake up and say I need to come up with some new crap today and then you can come up with that new crap. It's more uh it's more like um someone will present something to you and once you go down the step of kind of analyzing what you have and where you need to go that's when you kind of figure out new ways uh to get there.
Or if someone shows you something if you have enough experience so with um with um rapid infusion with the uh with the EC with the nitrus you know it's because that's that's a great technique. Oh thanks well somebody sh you know somebody sent me a video where he was using carbon dioxide in a soda bottle to inject marinade under pressure into uh into chicken strips the guy's name was mr fizz I believe on YouTube and um uh you know but looking at it you know in my mind I saw the exact kind kind of an exact um you know analog to what happens in vacuum infusion and so uh you know for me it was like oh because I was just I was looking at that trying to figure out exactly what's happening and then you can cross so it's a it's about it's just about um paying attention keeping track and like following things in an analytical way it's very very very rare that you're just like I'm gonna come up with some new crap what is it in fact I've tried to do that all the time it doesn't work. I'm like I need a new technique what I ask people I'm like give me some problems I'll fix them. But you know well as a as a chef you know I uh I go through and you know you look at things from the past you look at you know you you try to think of future things and uh you know I'm trying to think you know systematically put together uh thoughts on creativity and thoughts on where ideas come from and for me it's kind of a it's always a process of everything that you know you see taste here but I just didn't know if you had a a method or technique or you know it's like uh I've been to uh Booker and Dax and enjoyed cocktails there and some of the things are just mind-bendingly awesome so just want to say thanks a lot and congratulations. Oh thank you and you know what you know it's a good movie to watch I mean no one can accomplish it because me, he's like the best at at this kind of stuff.
But in terms of organized uh creativity, remember that El Boole movie that we watched? I can't imagine wanting to watch that movie if you were not a cook. Yeah. But if you were a cook, like watching the way that those guys just kind of like very methodically tackle being the most creative cooks, like it I thought was really interesting. I like left and I was like, I'm a schlub.
You know what I mean? Like, remember that? I left, I was like, Stasm, man, we're schlubs. You know what I mean? And then but but I think it's good to watch just um, you know, we can't, you know, obviously, you know, very few people can attain like uh because the structure and the organization that he has around um kind of codifying and and and being able to capitalize on the creativity of the people around him.
That's also super important. That's I think why one of the reasons that Wiley was so uh successful, is so successful rather, what what he does is that you know he'll break a you know, he'll break a stick over your head if you don't record what you do because then you can't repeat it. It's wasted, you know, and it's wasted work. So I think it's a good thing. So I have one more caller and we are wrapping up, so it's no jeebus.
Yeah. All right. Caller, you're on the air. Hi, uh, thank you. Taking my call, Dave.
Congratulations. Oh, thank you. Um, I had uh was curious about using map gas with the Sears all. I'm like, uh what's the uh I haven't really I was looking online, I didn't really see much about that. Well, a couple things with map gas.
So m map gas, or actually map pro, uh has a couple of problems. One, uh the tanks are the wrong size, so for safety reasons I can't recommend that you use uh map gas. I actually got a combo with the TS eight thousand that had a sixteen point nine map gas tank, which is why I'm asking. Whoa, really? So it's it's a fat map gas?
Yeah. Those guys are worthy and holding out on us. How long ago do you want to do a link because it's from the home depot? Yeah, how long ago did you buy the Searsol? Um, I got it from a pre-order.
Okay. Your screen will undoubtedly burn out. This that Searsol is not designed to have uh map gas, and that extra like couple hundred degrees that can hit that screen will burn out that that rear screen. We're working uh like look, we're not approved on uh map gas. We're working on a rear screen that will withstand it, uh that will withstand map gas.
Um and we theoretically, Stas am I right? We might sell the the map gas rear screens. Yeah. Yeah. And you know, once we feel comfortable with the unit handling map gas, then we would have to also sell a foot to allow you because most people I think only have access to the like the skinny map gas.
We would have to sell a foot to make it so that I feel that it's safe to use it. 100%. All right. Well I use it with the propane, and it's uh amazing uh amazing device. Well, thanks so much.
I appreciate it. Thanks a lot. All right, and I guess Jack's saying we're wrapping up. I'm gonna have a say your goodbyes. I'm gonna have a bite of Johnny's summer sausage.
Johnny Hunter's summer sausage. Do you like this? You haven't this? And thanks for joining us. Two hundred episodes of Cooking Issues.
Thanks, Pow Pa. You're welcome. Bye. Thanks for listening to this program on Heritage Radio Network.org. You can find all of our archived programs on our website or as podcasts in the iTunes Store by searching Heritage Radio Network.
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