Today's program was brought to you by Fairway Market like no other market, a New York City institution that sells the best local, national, and international artisan foods for prices that can't be beat. For more information, visit Fairway Market.com. I'm Chris Coosmi. And I'm Mary Izette. From the You're listening to Heritage Radio Network, broadcasting live from Bushwood, Brooklyn.
If you like this program, visit heritageradio network.org for thousands more. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live, late, but live on Tuesday, the Heritage Redon Network at Roberta's Pichuia. And where is it? Where is Roberta's Pizzeria?
Where? I think it's Midtown, New York City, right? Wow. It's in Bushwick, Brooklyn Joined as usual with Nistashow, the Hammer Lopez, Fresh and from Chicago. How was it?
Good. Oh, you gotta give me tips. I'm going to Chicago in a few weeks. Alright, right. All right.
Jack in the engineering booth. I'm sure she ate well. Oh, did you eat well? No. Because you were with your sister and you were avoiding any food style people.
Yeah. Yeah. Last time I was eating out in Chicago, uh two times ago, I saw uh uh a real dillweed in a uh in a Lamborghini who didn't know how to drive it and he was grinding his gears while he was trying to parallel park in front of a VEC. Oh man. Week don't buy a Lamborghini if you can't drive it.
Oh, you know what? This weekend she's going to Lollapalooza, which is in Chicago every year, and they have competing b not competing, but they have bands playing at the same time. So Paul McCartney's the headliner, and they have somebody playing at the same time as him. Which I'm like, why would you do that? Then they have Sam Smith playing at the same time as Metallica.
And she's like, I'm gonna see Sam Smith. Whoa. Speaking of Metallica. By the way, before so he can so he can so you can chime in. Obviously, did I already say Jackson Engineering Booth?
We got Paul Adams. The uh he's the overlord of Popular Science's uh web presence. Is that true? No. Not something like that.
Yeah. Or overlord is not the right title. Barron. Baron. You gotta is Baron as what's higher?
Barron's higher than Earl, right? I don't know. Duke is highest. He goes Duke, then King. I'm pretty sure.
Well, Duke Prince King. Anyway, uh wait, what do you talk about? Metallica. Wouldn't you see Metallica over Sam Smith? Dude, uh, Metallica, they hate their fans, right?
I don't know. I mean they're like they're they're aren't they the anti-piracy? Like the uh we're we're we're so we're so rebel, but don't download our songs. Yeah, plus I saw, speaking of D-bags and cars, I saw like a 30-year-old backward baseball cap, like khaki short wearing dude blasting Metallica out of his Ferrari, his brand new Ferrari in Connecticut. And uh he didn't turn the radio down when he's pumping gas.
Jeez. What do you guys think about that? It's not good. Yeah, it's not good. It's not good.
I mean, I'm okay with Metallica, right? But I'm saying, like, what if he's like next to someone that hates that stuff? Try this leaf. Tell us what it is. Oh, uh what?
We don't know. It's in the salad. How am I gonna know? I hate it. Paul likes it.
I like it. Of course, Paul. Paul also likes Sir Stroming. So what is it? Well, this is me chewing people's.
Oh, yeah, I know that flavor. That's uh it's it's not, but it's very similar to um this Mexican uh herb. Like Papalo almost? Yeah, I think it is Papua. Really?
I'll go look at the menu in a minute. Uh uh, it's very, there's a couple of herbs from Mexico and a couple of other ones that have that distinct taste. It tastes a little bit not like a, it tastes like part, it's got a burnt transformer taste to it. Like a phenolic kind of note. And so I always it hits me in my head, I think it's I think it's Papalo.
But there's also uh uh Oh Santa tastes a little bit like that, but with more of a saffron kind of a note. But uh anyway, that's what I think it is. Uh calling your question. Oh, what's up? What's up with the dropping knowledge?
Yeah, nice job. That's why you keep me here on the show. That's right. I also have a caller on the line. Okay, caller, you're on the air.
Yeah, hi Dave. This is Patricia Collar from Brooklyn. How are you? Doing all right. So I got two questions.
First question is really quick. Is that I'm reading your old post about foraging in the Pop Cut Bay. And you mentioned Yule Gibbon and a book specifically about that. I have stalking the blue eyes scallop, and I was wondering, are you referring to another one besides that, or is that the one? Yeah, no.
Uh somewhere I have the scans. Stalking the blue eyes uh scallop is uh an obvious classic. Uh which I I think that one came out after stalking. No, it was scallop first and then asparagus. Those are his two classic works.
I think I think it's paragraph first. Asparagus is first. Classic, classic stuff. Um, in fact, Yule Gibbons, for those of you that don't know, like you know how there's a foraging movement going on now, people? Everyone aware of this?
Yes. Yes. Uh Yule Gibbons was kind of doing that before anyone uh kind of like thought it was cool. He was he was kind of, you know, the man at the time. I think some like you know, like uh real crunchy folks maybe kind of started making fun of him because towards the end of his life he started doing uh pitches for grape nut cereals, so you can find him doing old grape nut cereal ads.
He was also in the King and I, right? No, I know that Yule Brenner Brenner. You know, so here's how you tell the difference. Like the one is many parts of a pine tree are edible, Yule Gibbons, and no, I will not let your people go. Yule uh Brenner.
That's how you tell them. But they both died of cancer, interestingly. Or not. Well, yeah, both yeah, Yule, unlucky name. Uh so anywho, um, it turned out he did some, you know, you're familiar with the outward bound program.
Yeah. So outward bound is I guess it's kind of like a Boy Scouty kind of a thing where they take a bunch of kids and they threw them on these islands. So up in the Penobscot Bay up near uh up near Deer Island there, uh, they would just take kids like like grains of sand or marbles and throw them out onto these islands and let them fend for themselves for a couple of days. And and Yule Gibbons actually wrote the foraging manual for the outward bound uh thing in Maine. And uh I had uh I never owned a physical copy of it, but I photographed it.
Maybe I could try to put it now, you know. Back then it was like, you know, uh I was using my four megapixel digital camera. Uh, but you know, I could try to find it and put them up if you're interested. Um, you know, it's uh he has some lines in there actually that I'd like to quote, like he uh he talks about foraging wild strawberries. You ever guys ever forged wild strawberries?
Well, yeah, they're tiny, you know what I'm saying? And uh they're delicious, but they're tiny. You can't get enough. And Yule Gibbons says in there, he's like, uh God certainly could have made a better tasting berry, but he certainly never did. But I disagree.
I think I find other berries more delicious because to me, berries become more delicious in mass quantities. Like what you want is a f like a face full of berry in order to get the maximum berry kind of uh effect. But anywho, in this in this little pamphlet, Yule Gibbons talks about like uh you know picking wild rocket and like Sandfear and uh uh muscles. Interesting brings up the point that you get sick of muscles really quickly. Have you ever noticed that?
Have you ever eaten enough muscles to get sick of them really quickly? Not really. No? Yeah. Usually one serving.
Well, yeah, so like if you're if you're on a beach, and literally there are beaches up there that are like constructed of muscles on rock. You know what I mean? It's just like muscle on rock. Like, so you it's either you cut your feet with them or you rip them up and eat them. Those are the only two choices.
And uh yeah, you get sick of those suckers fast. Especially if you don't have anything to put on them but wild uh rocket, although the rocket is delicious. Anyway, but uh did that answer your question or did you have a specific question about the Yule Gibbons? Well, no, that I think I'll track it down. I'm gonna be on vinyl haven, and it might have in a library or something.
But near enough that it seems to apply to uh I mean that's in the in the same bay, so I assume that's a good thing. Yeah, it's a five. So if you're looking for it, it's uh it's pamphlet size, it's um it's non-standard. It looks like uh it looks like it's it's folded and stapled, uh, you know, like uh what do they call it? Like oak tag, like card not cardboard.
You know what I mean? That like thick paper back, and it's folded and cut so it's longer. You know what's very similar to are you familiar with the um what's her name? Mary Thielgaard books like uh uh uh tree finder, fern finder, track finder. No, I'm starting with Yule Gibbons.
Yeah, yeah. Well these ones she's not a forager, she just is like uh tree and and other kind of I ID, which they're awesome little books because they fit in your pocket, but it's kind of that scale, so it's kind of longer than it is. It's like it looks almost like uh like a reporter's notebook but sideways. It's like longer than it is wide for when you're looking for it. But I'll try to post some uh some pictures of it.
You had a cool one. I'll I'll look for both sides. Alright, cool. You had a uh another question? Second question is it's kind of open-ended, but curious to get your thoughts.
I'm trying to buy uh a stove, whether it's a range just just uh the a range stop or an entire uh range with oven or a house upstate, and I'm immediately getting into the weeds of all sorts of conflicting information about varying products. And just curious your thoughts about what what you actually need to buy to cook it, cook at home. And all I really want is is fire firepower and reliability. Um I don't really care about any anything else as long as I'm idiot. But it doesn't seem to be that there's that many products designed for people who just want to cook and have output that aren't just commercial ranges that will that I don't have the option of doing because it would violate my insurance policy.
Right, right. Are you um are you do you is it propane, gas, electric, what? It'll be propane. Propane. And uh but do you have reliable electric where you are, or are you one of those districts that goes out every two seconds?
And if you do, do you have a generator? I think it's really it's supposed to be reliable, and I have I have uh 200 amp service. Okay. And uh are you gonna get the big old propane tank or are you gonna use one of those Weasley 100s? One of the big ones, whatever the whatever it needs.
There's gonna be a lot of propane in the L. Oh, okay. So you can kind of go ape on it. Because like I have propane uh in, you know, in uh my place, but I like always get nervous about using it because if it runs out, so I I've I never use my stove. I exclusively use tandoor, like the gr a griddle, and like my oven.
Those are the three cooking things I use up there. But I would go s I would go if you have propane to like well, to burn. Uh I would I would uh but you can't get commercial, huh? I don't know who's got the good high output uh residential uh burners because they're all just so weenie compared to um compared to a real well do you think that there's some there's some some products that there's most of them don't have open burners, but there's some a couple ones now that offer open burners and are allegedly high much higher output. My other issue is that the the house has ceilings that are actually fairly low.
So I'm just wondering at a certain point that I'm gonna risk burning off a ceiling uh with a uh it I think we're about eight foot ceiling. So are you gonna go are do you you have you have outdoor space here, yeah obviously because you have a big propane tank. I mean like what I would what I maybe might do in this scenario is I would first of all on your oven I'd go electric just because they're they're kind of more accurate and then if you ever want to do any baking and stuff, you know and then you know and then if you have half gas, half electric, let's say you're going to then at least you always know you have one. Um but the I would go electric on the oven and um for the stove, yeah I mean I just get kind of either the most powerful thing you can or consider going induction. Because especially if you're gonna be doing like uh like in the summertime uh like any heating on that stove uh I'd be doing that because like honestly most of the time in the summer you're gonna be outdoors rocking the high heat.
You know that's what I that's what I'm that's what I find myself doing almost constantly. And you can go totally ballistic on the propane outside. If you're going propane, I'm all charcoal outside just because you know whatever I am but it's not because I'm opposed to propane, especially if you were to put like a s actually it's not true. My deep fryer's outside, and that's totally fired on propane. But you can plumb the propane over to like an outdoor kitchen area, and then you can just go crazy.
Like you could do a fire pit with a propane start. You could do like a giant grill on propane. Um you can even if you wanted. I like everyone knows I'm pro tandoor. Although the time you came, Paul, we didn't use the Tandoor.
Next time. We use the deep fryer though. Yep. Yeah. Yeah.
Is this helpful at all? Yeah, it's it seems like so there's not it's sort of it just seems like there's no good guidance for out there for for cook. There's all these like very the ranges out there designed for for looks and for people that don't actually use them. Yeah, that's why I hate them. That's why I like I just void warranties and get go go pro.
But um induction is that is that an option or is that stupid? Because you know, if other people are renting out this house. I don't want them to burn the house now. Oh no, if people are gonna rent it, oh no. No, no, no.
You need to get boneheaded simple. Ah, he didn't say I didn't realize other people were renting it. Get a boneheaded simple. Get a boneheaded simple propane fire. Don't go induction.
Someone will break it, they'll put the wrong thing on, they'll complain, they'll smash the the pans down onto the glass lid of the induction and crack it. Propane is bulletproof. It's just most of them suck. But don't buy like buy one that's you know, obviously get like a the the highest uh end uh home one that you can get, like uh, you know, whatever Viking or uh I think uh Vulcan Wolf also makes a fairly decent one, Viking makes a decent one, and then just make sure that they convert it right to the um uh you know, to put the right orifices and the right uh bezos in to to run the I mean and is is is CPU really is it a good measure of the output, or do you just really have to that is it vary from stove to stove? I mean what I mean it does vary, it does vary a little bit in terms of like there are burners that don't have the ability to use their full BTU output properly because they spray the heat around the pan, but um, you know, most like op like most burner technologies are fairly fairly similar in their vast inefficiency.
Um the you know, the things that I would look for are the ability to turn down uh the um turn it down low, uh, 'cause a lot of burners don't have the ability to go both high and low because they sputter out. And also like a good flame pattern, like a standard home burner with that like, you know, with that little burner that's only like the size of uh like it's like smaller around than a tennis ball. Like that's like hot spot city. You know what I mean? Like I hate those things.
Um but but also um do not and here's another reason not to go professional. A good reason to go electric, you don't have to worry about gas pilots. If you have an electric stove, like gas things are usually bulletproofs, but if you're up sorry, not stove, oven. If your oven is electric, then you don't ever have to worry about the pilot having a problem in your electric oven. Electric oven's pretty bulletproof uh on that.
For the for the top, I think the gas is very bulletproof, but don't get something with a standing pilot because then you have a problem if your pilot goes out and you're not there and somebody's renting it. Just get, you know, one of the ones with the click click click that can't be left on uh, you know, that have all the safety features and that 'cause like, you know, some other knucklehead, you know, it's every year I'm more and more astounded by uh how dumb other people can be, especially with your stuff. You know what I mean? There's some keeps you barn them analog I guess for for for cooking here that we're we're we're searching for. Yeah, and also uh like if you're gonna do an outdoor thing, like don't go don't go something super bananaramas unless you can like lock it down to prevent someone else from the state.
Well that's I think I think the outdoor, you know, that's a you keep talking about all the stuff, and I think like curious as you as you go forward with outdoor stuff, is some of that that's longer term, but you know, doing you know, stuff with wood or charcoal outside and crazy stuff. You know, it's gonna take longer than collecting a stove, but I'm really interested in doing all that. One is sort of off limit, you know, beyond like a kettlebrill or something if anyone's writing it. Yeah, yeah. And it's uh the yeah, it's a hard thing, is as as I'm finding out as anyone will, is that if you're only doing it like two days a week, th you know, three weeks uh out of uh out of a month.
It's hard to get any anything like an outdoor kitchen built, but we're working on it. We'll let you know what happens. Yeah, yeah, I'm curious. Bingo. Bingo.
All right, well, thanks for calling in. Hey, Jack. All right, Jack, do we have another call or should we take a break? Sorry about that. Yeah, we can take a break.
Oh, take a break. We'll be right back with cooking issues. Hi, I'm Steve Jenkins from Fairway Markets. I've devoted my idiot career to the old ways, the old recipes, the old tools, the old geography of where serious foods come from for centuries. And I've strived to make these wonderful things available to New Yorkers for thirty-seven years.
So it's a feta complet for us to support Heritage Radio Network. And I hope you will too, and I hope you'll keep tuning in. For more information, please visit Fairway Market.com. And we are back, Jack, but I can't come back without Jackie Molecules. Oh, yeah, sorry.
Well, I got nothing for you. I do have a caller. All right, all right, caller. You were on the air. Hey, John.
This is John Darragon. Everyone should be familiar with John Derragon. Hi, John. Hello. Uh, I have a question about Tom Collins's.
So I uh been drinking a lot of them. I love them. But unfortunately, my house upstate, they want to charge about a buck apiece for a lemon, so it gets very expensive to me. Why is that group? I'm curious about why why is that the case?
It's true. Why is it that citrus fruit is reasonably priced here in New York, and as soon as you leave, it's a freaking nightmare. Why is that? No idea. I'm bringing a ton of it up with me, but even then it's uh getting a little tiresome schlepping around bags of lemons.
So my question is can we approximate lemon with some acid mix um that I could use in the case when I run out of lemons? No. Uh but no, okay. Well, here's the thing. Look, you could you could do like uh uh like uh a little bit.
I mean uh lemon juice for acidity is really just uh like a six percent, roughly six percent citric acid solution, so it's pretty easy. But um, I mean what I would do instead is I mean I would t taste it, but you could uh you could citrusize orange. It'll be a slightly different flavor, but you could just uh citrusize orange. So you would add 50 uh 52 grams of citric acid to a liter of OJ, and that'll get you a lemon strength OJ. And then it'll have an orangey taste, but it won't have the lime taste because you're not adding malic.
It'll be like on the lemon side of an orange. And you could do that, and that would be fresh. Or alternatively, when back here in the city, you can just take your lemon juice uh and boil it with sugar and do a lemon cordial, and it won't taste like fresh, but it'll it'll uh last, you know, forever. Uh let me see, what are the other alternatives? The thing is with acid is it just things taste like they've been made with acid if they don't have fruit to back it up.
And I don't know that just squeezing a uh wedge of lemon in will work. But um, you know, the are do you do it with the with the freaking little bar spoon of sugar, or do you do it with like uh old Tom Gin? Like how do you handle the sweetness? You use simple like a human. I do old Tom and simple.
Yeah, all right. Yeah, you know, like all the do you like those old school ones where people put like actual like granulated sugar into those things? It seems like a freaking nightmare to me. No, because even if they shake it a lot, you still that last two sips, you're basically getting a mouthful of sugar. Yeah.
And like, but they're supposed to be poorly carbonated, right? That's how it works. Like it's supposed to suck. I mean, you know, suck. Yeah.
I mean, I I try to use a super heavily decarbonated vintage seltzer, uh, unless I carbonate myself. But the other option I thought if we did the acid, we could actually maybe do a carbonated one, but as you said, it would just end up tasting like an acid fizz at this point. Well, you know, you look, that you could do. You could just do like uh like uh, but you're not using very much of the acid, and then you're squeezing in like a little bit of lemon at the end, like just a wedge. That you could do.
That you might be able to get away with. Because a carbonated drink typically has less acid in it than um, you know, than if you were to uh because what's it got in it? What's it Tom Collins has got a full half ounce of uh lemon, right? Yeah, I usually do like two, three quarter, half. Yeah.
So like yes, but they well, the point being that in a carbonated drink it would have a lot less. And so the less there is there, the more you can augment with the wedge of lemon and and uh and have it have it be done. But try the cordial. Try the colour. Yeah, I'll try that.
I can because I could pick up a case of lemons pretty cheap here in the city. Yeah, although will someone please explain to me why that's the case, why citrus is so expensive uh up in the suburbs? Makes no damn sense, right? Yeah, I don't know. I'll ask the produce guy next time I'm up there.
I think it's because you can't win. I think like like houses are cheaper there, but produce is more expensive, and you're not allowed to win. That makes sense. Like if you can afford to live in the city, then you're allowed to have cheap vegetables. Does that make any damn sense?
You're gonna grow lemons, right, Dave? Oh, well, you zoo probably. Cal I'm gonna do I'm gonna do uh Rangpur Limes once they're back. Uh the place I wanted to get them is not available now. I have to learn how to do it.
Everything takes years. You know this? Yep. Uh rang per limes, yuzu, and uh calamondans are the three that I want to do. Because I like them.
What do you do with Calamondans? You make drinks, you know. Like they think it's the same as Calaman's, right? Are they slightly different? Maybe they're slightly different.
I don't know. I don't know the difference. I can't find it like what Nastasi and I were using in Tokyo, the Sudachis. If I could find a tree for that, that would be the balls. Yeah, Sudachi is great.
Sidachi is delicious, but it's so expensive. Stas remember when we were using those things, and they were like, how when they told us how much they cost, we were both like, oh they were like, because they're the size of they're smaller than ping well, they're ping pong ball size, right? And they were like two bucks a piece or something like this? Crazy. Crazy.
Alright. Well, I'll try the cordial and I'll uh report back. All right, cordial face. Let us know what happens. Thanks, guys.
Thanks. John Darrigan. Dave, this is for you. Oh, Paul brought Paul brought some stuff, which he because he said, what are we going to do? What are we going to test?
What are we going to do? I missed your birthday. Oh. So I got you. Do we have a microwave here?
What I have in my hands, people, and is this gonna be the new cooking issues, Vigetti? Do you know that Vigetti has never paid us a dime? Do you know that Fat you know Fabulous? Or his real name is Fabian Von Howski and Jeremiah Stone of uh Contra and um Wildair, you know, there are restaurants down there. Do you know that they had a Wall Street Journal article where they used a freaking vegetti?
Did you see that? They went all vegetti, Wall Street Vigetti. I think the vegetti is like the huge huge thing, you know? Wow. I think we're just riding the uh there's not a video, I think.
Oh, I don't know. I don't know. Uh, you know, I feel that like uh because of your buddy Claire there, we were we were riding the vegetti, well, I don't know, we're before. I think we're riding the wave. I think he hit it right.
You know, if you go too early when you're surfing, you don't go anywhere. If you go too late, you don't go anywhere. You gotta ride the wave. Anyways. Here we go on the egg master wave.
What we have here, apparently, I looked this up after you mentioned it. Uh one of the famous uh late night comedians, maybe it was Colbert or something, uh, made fun of this a year ago, but I don't know if he ever used it. This is the Rolly, the Rolly vertical cooking system for eggs. Now, everyone here knows I'm a fan of vertical grilling when it comes to the Tandoor oven. Yep.
But we have yet to see whether I'm a fan of it's called Simply Perfect Eggs. W W dot Trirolly.com. Oh, we have eggs here, but do we have a microwave? Does it require it? Fire plugs in.
It plugs in, we can do it live. Oh my god, it has its own heat source. Okay, so people, as I unbox this, as I unbox this, which is by the way, the reason I I uh I own this is because uh Paul brought some drones up to uh my do you see that kid in Connecticut who who hooked a gun up to his drone? Yeah, yeah. Anyway, uh he he lost his drone uh at my place and I found it uh the other day.
Is there a good culinary use for drones? Mythbusters use one to slice a chicken. What? With the rotor to prove that it can cut flesh. You'd need to be very good at your drone control to actually productively slice up a chicken to eat it.
A cooked chicken. A raw chicken. A raw chicken with a drone. Yeah. But why and it it maintained its altitude while it was slicing the chicken?
I think it was just uh disembodied drone rotor. Our drone rotor is powerful enough to cut flesh. Yeah, that's cheating though. I want to see the rotor fly and like decapitate. I don't want to see it decapitate, but like in a movie style, you would want to see it decapitate people like uh odd job style.
Remember Ajob? Okay. Yep. I'm holding it looks like an overgrown coffee thermos with a tube. Let me see whether it smells foul.
It's relatively neutral now. Has this ever been egged? Is this never been kissed? Brand new. Brand new.
Alright, do you know the instructions on this? Yeah. Alright, Nastasia's reading the instructions. Paul. There's an outlet behind you.
All right, how's it going to crack open one to two large eggs directly into the cooking chamber? After I plug it in, or do I um plug it in? Plug it in. Alright. Plug it in first.
Yep. Alright. And did this somehow know that I've that I've that I've You have to turn the uh red light will indicate power is on. Okay. Green light turns on for the very first time.
The rollie is ready for use. Did you just have uh Madonna's like a virgin go through your head when you said for the very first time? Does it want butter? I brought a pad of butter. Everything wants butter butter wants uh non strict stick oil spray.
No, it doesn't. I brought it. It says not to use butter? No, it doesn't say don't use butter, but I'm sure it's a bit of a big drive. This is bitter bolit infused butter.
Oh, we're gonna ruin it. Okay, so Paul found these uh these uh bolids. Now, as far as I know, most bolits are non-poisonous, they're safe to eat, but he took it to a mycologist expert. No, I looked on the internet. Oh, Jesus.
And it says if you have something that looks just like a porcini, take a small bite. If it's vilely bitter, it's probably not a porcini. It's probably tilopolis felius, the bitter bolit. And that's what we had. The bitter bolit.
That sounds like a really good band. Jack, would you be in a band called Bitter Bolete? Uh maybe I'd produce for them. What about boletus edulus? I like that.
Yeah. Porcini. That's good. But the uh isn't that porcini? Put bolitos edulus?
Anyway, point being. Oh, it's stinking up good. Smell this. It smells like uh like an RV. Or like a Mexican herb.
Yeah. Oh man. It's got that, it's got that uh you know, you know when you like uh get like a bunch of vinyl crap and you're about to blow it up for the first time? You've never purchased anything vinyl like a beach ball? Oh, yes.
Blow it up as in inflated. Yeah, yeah, yeah, yeah. Yeah, yeah, this is what it smells like. Here's Stas. Give it a whiff here.
Yep. Yep. Well, we're waiting for Rolly to heat up. Maybe we should answer a question. Paul, maybe you can weigh in on some stuff.
What do you think? Well, so wait, if tell us about the bitter bolit butter. You liked it? How long ago did you eat it? It's great.
I ate it yesterday and the day before. And it's just the aroma, right? So there's no, there's no, even if it even if you misdiagnosed it, there's no possibility of Right. I didn't let the bowl he come in contact with the butter, but I kept them in a jar together, so the butter picked up the delicious porcini-esque aroma of the bitter bowlite. Are any of the deadly poisonous mushrooms, do any of them have a good flavor?
I mean aroma rather. Green light on. I believe they do. Green lights on. Erica says yes in here.
Really? Yeah? Yeah. So here, like we you can make ammonita. Uh here, let's do it.
Let's do it, because they're gonna kick us off soon. Oh, don't eat the ones that stain blue when you touch it, she says. Now now it smells like a mix of vinyl and bolite. You should swirl that around. Is that what it says to do?
Well, I mean, you don't have nonstick oil spray. Well, isn't this fundamentally the same as nonstick oil spray? Uh wait, dude, oh okay. Oh, now what? Do two chopstick it?
Uh you can use the package. Uh do two, hurry, hurry, it's cooking. Oh, Jesus. Oh wow. Did you see that?
Did you hear the gabloop? Hold on second. Use the packer. Use the use the packer. There we go.
Okay, did no one take it out now? All right. Now it says wait six to eight minutes. Six to eight minutes? That's the whole show.
Alright, I'm gonna put it down. Paul, tell me when it starts working on something. I'm gonna get these uh I'm gonna get these questions up. We'll hit one on that. It says we're fully cooked eggs, so maybe we take it out at four.
I don't think you take it out. I think it takes itself out. It rises. It rises from the mist. Okay.
Yeah. Alright. Downloading the uh downloading the uh the the questions. Well you will brought something else to taste as well, no? Yes.
I also brought some gelato. Mmm. But this is you said this, you want to tell people what this is? No, I don't. Oh no, really?
They can't say taste it, and then you tell them. All right, I'm not well, you told me, so I'm gonna have nostasia taste it. It's not ants or fermented fish. It's quite delicious. Of course, you find Sir Stroming delicious, so it's almost as delicious as Sir Stroming.
Thanks. That is good. I don't think she'll guess. I wouldn't have guessed. Alright, Stas.
It's really vanilla E. You're really vanilla-e. Mushroom. Oh wow. Candy cap mushrooms.
I've never actually had the candy calves before. Blackterius rubitus, I believe. Alright, so we're waiting, we're waiting in the last couple of minutes for our eggs to rise. Ron writes in. Hi, Dave.
Hammer and the booth, and Paul, I guess too, didn't know you were here. Um I recently cured Lardo that is now hanging in the walk-in. It was just now that I realized that I accidentally used instacure number one instead of instacure number two. What happened to my Lardo? Is it safe to eat?
Is there a way to recover? Thanks, Ron. Well, uh, yeah, it's fine. You know, uh, I don't really think nitrates uh so what you do they wanted you to use a nitrate, a nitrate, a longer lasting nitrate like you would use on a country ham uh for the Lardo instead of the shorter acting nitrite that you would use on something like a bacon or a sausage. But the fact of the matter is that uh, you know, you're curing the fat there anyway, like uh all you gotta worry about is like a little bit of meat that's gonna be on the outside if you don't trim it.
So I don't think it's gonna be a problem. You know, uh I looked up and I couldn't find a single case of uh botulism uh in um in Lardo, not a single one. I couldn't find it. Uh and in fact, um I think some people cure, I mean, I know people cure hams just with salt and it goes through the the fat and it's fine. Uh and so I think uh especially on a whole muscle or a whole fat, it's not really whole muscle, right?
Because there's no muscle in it. Whole fat, unrendered fat, uh thing like that, I think you're gonna be fine. Um I mean, listen, as my as my son Booker says, if I die, it's your fault. If we're dead, it's your fault. I'm like, I can take that.
I can do that. But uh, you know, don't blame me if you're dead. But my feeling is that I feel fine eating it. What do you think? Anyone?
Yeah, yeah. Insecure number two breaks down into insecure number one. Right. The only qu the only problem would be is if you were to not have it there long enough. You know what I'm saying?
Because it breaks down so fast that by the time it penetrates to the middle of your product, it's not there anymore. Yeah. But there's no botulism in there because it's a whole muscle cut. Right. Yeah, anyway.
Uh and there's no meat there anyway. Whatever. Um, Dave, Nastasia, and Jack. This is Chris from the Bay Area in California. I made it to Booker and Dax last time I was in New York and was a highlight of the trip.
Very nice, thank you. I recently discovered the show. I've been enjoying it every week. Thanks for making the time to share what you have learned. I'm a home cook and I like to batch my lunches each weekend.
I can generally invest a bit more time on the batch and then eat better than average food for the rest of the week. I'm having a problem with this strategy though when using lean meats like pork loin and chicken breasts. First rule don't use those meats. You'd be you wouldn't have a problem with pork loin if you didn't use it. You know what I'm saying, Paul?
That's true. Stas, what do you think? Did you ever order that stuff when you're out the pork loin? Mm mm. Never.
It's always overcooked and dry, right? Terrible. Always. What do you think, Paul? Yeah, I avoid it.
Yeah. Yeah, anyway. I'm not saying I'm not saying it can't be good because it can be good. I'm just saying it's mostly like mostly it has issues. Anyway.
How are we looking on those eggs? They're they're coming up. They'll be done in like they'll be done in time. They'll be good. Everything's gonna come together.
Everything's gonna be perfect. Okay. Everything is awesome. Okay. Uh I can usually get them pretty tasty.
Oh, here. After cooking them, I I let them come to room temperature. Uh oh here. Yeah. I typically brine them with salt, which you need to because they're dry, uh, and then season and grill or broil them.
After cooking, I let them come to room temperature 30 to 45 minutes, then I refrigerate. I can usually get them pretty tasty the night of cooking and sometimes the next day, but by Friday, the cold slash warmed over, slash leftover flavors are nauseating. Uh do you have any advice for preparing or holding lean meat uh for five days at a time? Yes. Uh vac it.
Like what you're the oxygen is uh oxygen uh oh, I've read that off flavors have something to do with fat oxidation. Occasionally it seems like a starch thickened sauce uh coat does help. I found experimentally that fattier cuts such as chicken thighs don't seem to have as much of a problem, but it seems contrary to the fat oxidation thesis. I know what you mean, but it is true. It does seem contrary, but I know what you mean.
You know what I mean? You know what you know saying? Yeah. I think it's because there's no other flavors there to back it up, so the fat uh anyway, whatever. Um I do like fattier cuts, but also cook a fair amount of lean cuts.
Also, what projects are in the works? I'm guessing the centerfuge, I'm looking forward to it. Uh more news soon, right, Stas? Yeah. Uh my pectanex clarified juices are nice, but massaging the sack is getting old.
Massaging the sack never gets old. Never. Uh also, is there some way to funnel money to you guys more directly? I assume that buying books and other products uh only result in a relatively low margin, making it your way. Thanks, Chris.
Well, Stas and I will definitely think about ways to funnel more money our way. But on your lean cuts problem, I suppose since you're doing lean cuts, you don't want to submerge them in oil, which is a good way to do it, right? Submerge them in oil in a bag and and and evacuate all uh oxygen and you're gonna be good. Or VAC pack, or if you do if you s pre-slice vacpack or like zippy with like some sort of sauce and then like freeze them out, then they can thaw really quickly, like inside of like a couple of minutes. What do you think, Paul?
You got any good suggestions? I would just vac as is. Vac as is. It's a it's a vacuum storage problem in opening and closing. I would pre-portion uh what you're gonna use and then um and then bag them down and use them during the week rather than op close open close oplows open close.
And you definitely don't want to reheat, unheat, reheat, unheat. That's gonna hose you like mega fast. It's like portion by portion kind of a kind of a sitch. You know what I'm saying? I know the egg.
But in the long run, use fattier meat. In the long run the long run solution is to use is to use uh fattier meat. Okay, listen. We're getting we're getting kicked off the air here, but so we're gonna have to grab something. The egg is got the eggs gotta rise.
Steam's coming out. Rise it. Do I have to do anything to it, Saj? You read the instructions. It's gonna do it on its own?
Why isn't it rising? It has been six minutes. Did we not? It has been six minutes. Did we not beat it?
You don't have to beat it. It's got here, Paul. Hold this. I'm gonna try the candy cap stuff. Hmm.
Should we take a video of this? Another time. Another time? Well, we will discuss the results on next week's cooking issues. Thank you, Paul, for coming.
And we'll come back. I'm just looking at these eggs. Ah, it's not gonna make it in time. Come on. It's gonna be horrible.
We didn't solve it. It's gonna be the worst thing in the world. This is a this is an enemy of quality. Paul's giving me a machine that makes me the enemy of quality, which I appreciate. It has a little recipe, but I'm sure it does for tubular egg, too, like tubular egg craps.
Pre-mix crackers with the eggs, I believe that's one of the recipes. Oh, like, oh, may I? Uh anyway, all right. They really are kicking us off the air here. But uh, we will give you the results.
Thanks, Paul, for our rolly egg machine cooking issues. Thanks for listening to this program on Heritage Radio Network dot org. You can find all of our archived programs on our website or as podcasts in the iTunes Store by searching Heritage Radio Network. You can like us on Facebook and follow us on Twitter at heritage underscore radio. Thanks for listening.
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