Hi there. I'm Greg from Capal. Visit us at Kapow.com to check out our unique collection of everyday reusable products designed to help you do more with less. C-U-P-P-O-W.com. I'm Greg Blaze, host of Cutting the Curd.
You're listening to Heritage Radio Network, broadcasting live from Bushwick, 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 on the Heritage Radio Network from Robertus Pizzeria in Bushwick, Brooklyn. On time.
On time, you may call in your questions too, 718-497-2128. That's 718-497-2128. Joined in uh the studio uh as usual with Nastasia. The hammer Lopez. We got you gonna say anything?
Hi. We got uh we got J Mall Jacking Molecules, Jack Insley back in the engineering booth today. Whoa, there we go. Mike wasn't working. I'm back.
Yeah, yeah. And uh where where'd you go? Um should I tell this story now? This is actually a really good story. Yeah, well then wait, because you gotta wait till the show's over if you want to tell an actual good story.
And we also got uh we got uh Rebecca on uh on the mic, who is the uh the uh what's your title there, Rebecca? Um Captain of Social Media. Captain, huh? Is that Stas? Is that your idea?
I like that. No. Rebecca, that's he's Captain. Yeah, I just made it up. So, like then who's Teneal?
Is Jack Teneal? My Teneal. Oh, a good show name is Captain and Chenil, and she's like making quilts and stuff. Oh, that's very strong. Is that yours?
No, somebody else's. Yeah, Captain and Sh Captain and Chenille. But he's making the quilts. Right, yeah, that's right. He's the captain.
Yeah, the captain. Is he alive? Yeah. Yeah, all right. Uh is that a call?
We got a call, or is that just like someone ordering pizza? One second, Dave. Anyway. So we've got two callers on the line. I'm gonna make them wait real quick so I can get this story out of the way.
All right. So I was so I was flown out to Madison by the Wisconsin Milk Marketing Board to go on a cheese tour and towards some cheesemaking facilities. Uh they are a supporter of Heritage Radio. So I decided with an extra day in town to go drive over to Milwaukee. Nice just to check it out.
So I uh I drive to Milwaukee. I kind of do my my research, see what the best bar is. I go to this bar, Bryant's, which is like um, you know, a prohibition era uh bar that has like a 500 drink menu. You can't order, you just tell them what kind of spirit you like, they make you a drink, they won't tell you what's in it, that kind of thing. I ask the bartender for advice, and he's like, Oh, you should go check out this red light ramen thing.
It starts at 11 30. So uh 11 30 at night, I wait in line to go for ramen. The bartender finds me and he goes, Oh man, I gotta bring into the front of the line. So he introduces me to the chef. This place is called Ardent by day, and then red light ramen at night.
And the chef Justin is like, Holy shit, you're jacking the booth from cooking issues. Oh, nice. And the whole kitchen, apparently, uh, big supporters, big listeners. He points to a slushy machine, he's like, This is my old fashioned slushy. I called into the show, and Dave's advice is is why this drink is here.
How was it? How was the drink? It was damn good. Nice. I might have had a few too many, but it was it was damn good.
Um so lots of cooking issues, love in Milwaukee. It was pretty awesome. Yeah, major love to Milwaukee. Yeah. Milwaukee, nice place.
We like Justin, Aaron, and Matt there, all awesome. I've only spent in my life, and maybe it's Monastasia's yours as well, four four hours of our lives in Toto in Milwaukee. But they were a very good four hours. Right? Mm-hmm.
That was like the same for me. Yeah, it was really in and out, but it was really, really good. I like it. Milwaukee, nice town. And then a quick shout out, of course, to Johnny Hunter and all the underground meats people that I got to meet in Madison.
You never met them? You met Johnny? I met Johnny, but I didn't get to meet everybody else. They were all big listeners of cooking issues there. Yeah, they're they're nice.
They they're uh they got a really cool setup out there, too. Yeah, the beverage director at Four Quarter, his name's slipping away from me, but a big big listener, awesome dude. Just all around great stuff. Nice. I got to see them making their black garlic in a crock pot, too.
Yeah, well, Johnny was the one that told me that you can go higher than everyone said on black garlic, and it tastes like a little bit different, but it's like a boat ton faster. Yeah, exactly. You know, so he's doing his black garlic at a much higher temperature than other people. And like old beat up crock pot. Well, is there any other kind?
I guess they still make crock pot. By the way, I shouldn't we shouldn't keep the collar waiting, but listen, I gotta tell you this. There's like there's this uh like uh one of these websites that sells crap on the internet. In fact, they sell I think the egg thing, maybe that Paul gave us. But they also sell this thing called like uh Wolfwasher 360, which is a hula hoop with water that you wash your dogs.
But they have a cookbook they sell, get this dump meals. Oh, yeah, dump dump meals. Wow, you just want to dump it in, dump. Why would you want any meal called dump? I gotta go take a dump.
It's your meal. Right? Why would you ever want to do that? Yeah. Someone should try it though.
It's like literally, it's uh, what was the recipe that they say on the commercial? It is a pork shoulder, a Dr. Pepe, Dr. Pepper, Pepe Pepe, Doctor. Dr.
Pepe, I like Peppy. Well, it's what it is. It peps you, it peps it peps your brain and peps your butt. Dr. Peppy.
So they got the uh Dr. Pepper and I think barbecue sauce, and you throw it in, but no pre-browning, nothing. Just like a like an unbrowned pork shoulder in the in the crock pot. So we're about to take a collar, but before we take the collar, we have joining us now in the studio, uh Don Lee. Uh have a seat, gentlemen.
Don Don Lee, um, cocktail overlord, you say accurate, cocktail overlord. And a father Bill Daly from uh the uh Yeah from uh Notre Dame Law School Notre Dame, but also uh hold on a second here uh Don have a seat. Uh I mean I don't want to call I don't want to call you like I don't want to call you the cocktail priest, but you you do, you know, you you you know like all the major players in the cocktail world and you you know you don't overindulge in the cocktail, but you enjoy uh, you know, you enjoy the uh the cocktail, right? I enjoy it very much. Yeah.
I try not to overindulge. Yeah, well, and I've you know s I look, uh I have seen him many times at Tales of the Cocktail, our our yearly debauched down in uh in New Orleans, and I can uh say firsthand that Fat Father Father Bill always has control over the situation. But let me take a caller real quick before we get. I'd put them both on. Oh, they're literally both on the both ear.
Whoa, all right, so start. Not a cocktail-y question. The other one is. Well, no, I don't care. We'll take all questions.
I mean, uh, you know, Don and Father Bill like to eat too. Right on. Mine's a turduck in question. Oh, nice, okay. Go ahead.
Where are you from, first of all? Uh from DC. My name's Jason. Hey, Jason. All right.
So last year was maybe like my fourth production, and did it roughly along the line of Kenji's method, which is uh, you know, chicken and duck and then in the water bath for a few hours, and then um try to render and crisp the duck skin and then put it in the turkey food and roast it for an hour. Um I took the duck I took the chicken skin off and had some pork and rabbit sausage in there too. So anyway, what I'm looking to improve is mostly the texture of the uh duck skin. Yeah, yeah. Yeah, you are.
Yeah. And is it worth taking it out completely? And then and then just I don't know, using some of the duck fat somewhere else in the thing. Yeah, I mean, yes. The p th you're never gonna I mean I always do skin I always do in my internal birds uh skinless because it's never gonna be crisp.
Now look, there are whole cultures that love like a highly rendered uh like nasty I wish that's not the way I don't mean to put nasty, like bird skin. Like think like uh Hanese chicken or something like this. It's gonna have a like a rubbery, gooey, gluey, and that's the deal. That's what but most Americans like I can I can train myself to love that because that's who I am, right? I can be like but it's the same way that Americans can't stand apples that have different textures from what they're used to, they can't stand poultry skins that have different textures from what they're used to.
That's especially the case with duck. Like especially the case with duck. So I think that pretty much you're gonna be hosed unless you you could do the old uh modernist technique of taking a dog brush to the duck and l instead of doing the um the low temp, you could do an actual roast on it, cool it down, then throw it inside the turkey skin. It won't be crunchy anymore, duh, but it won't have the giant fat cap underneath because it will have rendered out uh a lot of its uh fat. You know, you know, but otherwise duck skin is such an amazing thing, like to do anything like you know evil to it is like harmful to the world in general I think like um just duck cracklings put it in your uh stuffing mix it in there you go that's a good one render it out and sprinkle it on the salad that you serve with it because that's gonna be delicious right salt this yeah now is there any way to get uh of like the to get the transglutaminase to glue the the duck and the I mean the duck and the turkey together oh absolutely oh yeah do it I mean even after it's cooked so you're pre cooking your duck and then wrapping the turkey body around by the way like listen just from a technical standpoint you're overcooking the duck now that not as like not as far as like an old school European i is concerned but as far as like a modern person is concerned you're overcooking the duck.
Am I right? No it was well I mean I did it around 140 in the water bath it was pretty good. Oh sixty so you just did a really really rare chicken. Yeah the chicken was you know right the chicken was also not overcooked. Right no but the chicken for most people that's gonna be way under for a chicken is my point.
Most people aren't going to want the chicken until it gets up to about 63 but most people are going to want the duck somewhere between 57 and 58 somewhere in that range. Okay. Well by that standard the duck was probably overcooked a couple of degrees the chicken might have been under a degree. It's fine. Look it's all fine if people like the way it tastes but I just my feeling is that the chicken is going to be a little translucent still at that temperature is it?
Uh you know frankly I don't remember. I mean if you can stand a three stepper I would make a tube out of the chicken, do that thing at like sixty-three, sixty sixty-four, even 63, sixty-three, sixty-four. Then transglutaminates the outside, wrap the then you can do it when it's still warm. Wrap the uh wrap the duck around that, do that sucker at like fifty-seven, fifty-eight. You can do it at sixty, one forty.
It's actually a perfectly good duck, but it's it's no longer depends. If you want that really rosy red, medium rare duck, then you need to be at 57 for like an hour. Uh but if you want like higher temp duck is legitimate, and that's the way that like a lot of old school people will cook the duck, they won't have it rare anyway. A lot of old Frenchies don't like really rare duck. In which case, by the way, like the temperature you're doing 60, perfectly acceptable.
I don't want to, I don't want to be, I'm not trying to be a jerk. Like that's perfectly acceptable. It's just most modern Americans who are uh serving a duck breast a breast rosy rare will want it lower, right? Uh but but that's not what you're doing here. So ignore my other and so you can cook that uh at that temper.
I think sixty three or sixty four is a little high for it, though, right? So you could do the initial chicken at like sixty-three, or you could just invert them. You could put the duck on the inside. Sure. That's another option for you.
Anyways, and then yeah, I would cut the duck skin off, and then I would render it out as Don said, that was Don by the way, uh, in crackling form. And I seen Don put away many duck cracklings in my life. Many, many. Many, many. The many ducks have been have been uh slaughtered for to you know, not even say Don's duck crackling uh I converted a vegetarian of I think seven years back to meat uh cooking duck cracklings in college door.
That was uh John de Berry. John DeBerry was a vegetarian. When I met him, he was a vegetarian, at the end of the day. Beverage director of Mambafuku. Yeah.
Yeah. Anyways. Uh is this helpful at all? Bo, oh, gluing the transglutaminates. Can I put it in the fridge before I put the turkey food on it?
Or should I do it all warm still and not re-thirm it before I put the turkey skin on? Oh, well, okay. So as long as there's no way for product to get into it, it's fine if it if it's uh if it's you know, if you cool it down, because uh if you've cooked it long enough you've pasteurized everything in the inside of it. I mean the the the kind of real uh you know danger happens when um you have mixtures that can get recontaminated as they're cooling and then they cool down uh or if there's big air gaps or or whatnot. But um you know I think you should be you should be fine uh if it's all heated all the way through and and safe.
Like the super danger obviously is like the person who puts cold stuffing into a bird and then shoves uh said bird in the oven and it takes like four hours for the stuffing to get up to temperature and by the time that happens all sorts of nasty enter toxins have been created that you know you know that that's what you don't want to do. But I don't know if you can do that you're gonna be you're gonna be fine. Alright cool. I like the rabbit sausage. Uh yes and no.
Like if you're taking a sausage and you're um you mean like cube, not like once it's rendered obviously it's a nightmare, right? Unless it's an emulsified sausage. Are you doing an emulsified sausage? Well I no I was gonna make a chunky sausage and and stuff it in there with all the the rest of the meat. You can add some but just be aware that if it's been rendered already that it's gonna bleed out like quickly.
Yeah. You know what I mean? So if you're you know if you're doing a uh a low temp one i it you know you you could get away with using other fat I mean look someone on tw in the in the Twitter universe over here like you know, write back and say that I'm wrong. You've done it eight billion times, and here's how to do it. Uh and you know, Rebecca and Jack can tell me whether anyone t you know chimes in on that one.
But um that's my that's my feeling. I've made duck. Josh says don't use duck fat and dry sausage. No bueno. Yeah.
Yeah. I I mean I I yeah. I've used portions of duck uh you know, I've made like duck hot dogs and stuff, but I usually supplement it with like pork fat, and I'm using unrendered stuff when I go in, or if it's emulsified, you know, you can get away with it, but not in a chunky uh sitch, I don't think. Are you tweet us back and let us know how it works? Okay, we'll do.
Cool, thanks. Thanks a lot. You know, we used to do an entirely second caller's still there. Oh second caller, you're on the air. They left.
They hate us so much. It was a long wait. It was a long way. It was too long to wait. That was my fault.
I'll take that one. Yeah, sorry about that. Uh we used to do a low temperature Turduckin uh but I think it was a little too low temp for everyone because it was kind of like on the rare side all the way through. The idea we when we were doing it was we lined up all the birds in the order they wanted to temperature wise be cooked to. So turkey wants the highest temp, chicken wants the next highest temp, duck wants the next highest temp, and we threw a squab in, which by the way, squab delicious wants the lowest temp.
And so like uh 'cause why stop with turducking? It's just because they don't have uh s squabs, I guess, much in in you know, Louisiana. They could. I mean they have all kind of small game birds. They could be shoving some sort of grouse in the middle.
That would be good. How about a little order lawn in the very center? Well, that's more French man. I guess they're French E, but they're not French. All right, we got the second caller back.
Second caller, you were on the air. Hi Dave, this is Andrew from Pittsburgh. Hey, how you doing? Um long time listener. Um I've got a couple questions.
Just stop me if it's too many. Um first question was like two or three years ago. Someone who was trying to do the the the caramelic little pieces that come out of a sweet potato, like the delicious brown pieces. Right. Oh, the little the little like I ever get back to you with how we figured out how to do it.
Because he I think he did it once but didn't remember how he did it. Wait, he wait, he's trying to harvest the little beads of syrup that get crunchy on the outside of a sweet potato. Is that what we're talking about? Yeah, but he had somehow figured out how to do it in like a pressure cooker, but he'd only done it once and never repeated the rest the results from what I heard. Did you did that strike a bell at all?
No, I don't I made once I uh my pressure cooker, like the one that I go to bed crying about every once in a while is I made a durian caramel in a pressure cooker once by accident and didn't record enough of the information to ever be able to do it again. Gotcha. And that I still uh you're making me sad even thinking about it because like if I could have nailed that recipe, like and that's why you should always write down what you do, but no, do Stas, is that ringing the bell in sweet potatoes? Must have been a long time ago. Yeah, it was a long, long time ago.
But yeah, I don't know. I was thinking I was thinking uh adding some amylase to it, um blending up the sweet potato and then pressure cooking it. Do you think that could and then possibly lowering the I'm sorry, raising the pH um to see if you could get like just to really jazz up the myart on it with that? Right, but I mean closer working? The crunchy stuff is mainly a sugars thing, right?
So they the adding the base is uh I forget what it's gonna do to the sugar, but it's definitely gonna up the myard if in fact it's my art that you're that you're shooting for. Um hitting a sweet potato with amylase will increase the sweetness to the detriment of the starch, but I don't know. I don't know what that'll I don't know what that'll get for you except for maybe increasing the yield. I look, I've tried to make sweet potato cocktails by jacking with amylase, and I've never had any luck. Uh never had any luck.
Don, you ever had any luck with sweet potato in the cocktail? Never worked with it in a cocktail. Yeah, I tried. Uh well, in other words, but that's my that's the only amylase thing. I've also tried I tried once.
Um I tried once uh using um the kind of endogenous amylae stuff in uh in a sweet potato, uh doing like the uh pre-cook, like the long low pre-cook. Again, I didn't feel like I made them that much sweeter. You know, you can make a carrot a good bit sweeter by cooking it below the pectin softening temperature for uh a long time. But I I never had a lot of luck with a sweet potato perceptively. In other words, I'm sure it did boost its s sweetness, but I wasn't like best sweet potato I've ever made my whole life.
You need to do this all the time. You know what I mean? When we say sweet potato though, are we talking like Asian sweet potatoes? We're talking American sweet potato here, Don. You roast it, you know, it turns really sweet.
You can you can even chop it up and deep fry it. It gets nice and crunchy, get a little mayard on the outside. Do you like sweet potato fries? Are you one of those people? Not the yellow American kind of sweet potato fries, but uh a traditional Korean Chinese hybrid dish uh as a dessert is chunks of the kind of the Japanese uh purple on the outside, white on the inside, sweet potato chunked up, deep fried.
Delicious. Yeah. I don't like I'm gonna go out on a limb here and get everyone mad at me. I don't really I I can eat sweet potato fries. I like two of them.
I tire of them quickly compared to a like, you know, a an Irish potato, we'll call it, even though they're not from Ireland. French fry. You know what I mean? I'm with you on that. Yeah, Stas?
Stas hates all French fries. That's that's it. She doesn't hate them, she's not a fan. She just needs some champagne to go with it. Yeah.
Yeah, then you then you'll eat it. Dave, how do you probably dipped in mimple soda? Healthy and responsible choice compared to regular fries. Because they seem more adult. Wait, what seems more adult?
I think people order them in restaurants because the sweet potato fry seems like, oh, that's uh something you would put on an adult dinner plate, sweet potato, as opposed to the French fry. But aren't you supposed to be it was Father Bill? Aren't you supposed to be like optimistic about human nature as opposed to so pessimistic that that's how shallow we all are? I guess they need to be taught. That's why you're a priest.
That's right. Instruct the ignorant. It's a it's a qu it's a spiritual work of mercy. Yeah, there you go. Rebecca, what were you saying?
Do you like to eat your sweet potato fries when you dip it in maple syrup? Because that's what I like to do. I'm sure that's good. Like you can make a good dessert, I'm sure, with a sweet potato. Here's the problem.
Sweet potato fry never has the proper texture of a French fry. And it's got that sweet potato taste, which I find better as a kind of a roasted kind of a situation. Like I'm not hating on sweet potatoes. I love sweet potatoes. Uh I just don't think the fries that the best, it's it's like they very rarely have the right kind of crust to interior ratio.
They ha very rarely have the right uh um oil to potato ratio, and it I there's something deeply not the best about them. Um I also I'm gonna go on record and uh prep people everywhere will know what I'm talking about. I detest uh peeling and cooking sweet pot uh cutting sweet potatoes. I hate cutting sweet potatoes. I hate the noise my knife makes when it goes through a sweet potato.
I hate the way that like they shatter like right when you're like two thirds of the way through the freaking sweet potato. There's nothing about fabricating uh sweet potatoes in the kitchen that I enjoy. Nothing. That's because you're using yams. Use real sweet potatoes, and it's not a problem.
Whatever, man. You know what I you know what's the worst thing ever? Like my favorite Nastasia moment right after she started working with us was uh we had those uh those naimyo, those like long, slimy like sweet potato eat things, you know what I'm talking about, Don? Those yeah, nag what are they? Nagmo, nine, what are they called?
You grind up and then. Yeah, yeah, yeah, yeah. They're basically a mucilaginous nightmare. And let me just put it this way. Their shape is suggestive.
Suggestive. And so we had one peeled. It was all it was all it was a bunch of, it was one of those days when it was mostly dudes in the kitchen that day. And so we peeled one, and Nastasi goes to pick it up. It's all slime, it's all slimy, picks it up, shoots this suggestive thing across the kitchen because she squeezed on the tapered end of it too hard.
It hits the wall and shatters into a million pieces, and all the dudes were like, uh, I'm dropping the I'm dropping that last caller. We have a follow up. Rebecca's got a follow up. Okay. Yeah.
Um we had to ask you. What's going on? Um, hold on, I gotta get it. I'm sorry. All right, well.
So Sean Andrews wants to know how do you make the sweet potato fries crispy like you were talking about, and could you do it in the oven? I don't look, I'm gonna say I haven't worked on it enough to know. Uh, because like I had look, to take on a problem, I have to love the problem. Do you know what I mean? Like now this is a good problem.
Uh in the sense that like like I understand what you're trying to say. Was that Andrew wrote in? Uh look, I understand what you're trying to say. What you're trying to say is, hey, look, there is something to salvage, right? There is something savable, as Father Bill might say, in the sweet potato French fry.
I haven't seen a glimmer of it enough to devote the time and energy necessary to actually suss that out and figure out whether that is uh like r really there. There's a couple of problems. Generally, things that are deep fried, certain exceptions, donuts, blah blah blah, don't want to be as sweet as that because you can't get the crust formation without uh burning the sugars involved, right? So uh you you're gonna have a very high percentage of uh sugar on the exterior, but you not only need to cook it to a brown, which you know, trivial, you could do that with, but you need to dehydrate it to the point where you actually have a good texture. So, what I would do if I was gonna do it, and I didn't talk about my lace, by the way, I'm turning as I get older, I get lazier and lazier and lazier.
You know what I do now? On the weekends, first of all, it's gonna seem like I'm not talking about the same thing, but I am. Uh so my younger son, Dax, has decided that he is actually a child of the 1970s, and so requests baked potato bars as a dinner thing. Yeah, it's good, it's really delicious. And so I've been like slamming like the the big baking potatoes out of the oven, you know, prick it with a fork, rub it with oil, salt, throw it in the oven for an hour, like 70s.
You know, big pile of fix-ins to go with it. Strangely, Dax chooses vegetarian chili, but whatever, I'm not gonna judge. It's his 70s, you know. You know, I live the actual 70s, but you know, whatever, we'll deal with his version of the 70s. And uh, and so anyway, I've started just making an extra five potatoes when I do it.
And if you just take a properly baked sweet pot uh prop a properly baked regular Irish potato, Russet, Burbank, good old fashioned America, Idaho, and you uh throw it in the fridge. So remember, baking it, you haven't added any water, you've actually dehydrated it some, you've cooked all the starch out so it's fluffy, you put it in the fridge and let it sit for a day. Now you can cut it properly. That stuff fries up amazingly well. Like amazingly well.
So, you know, because you've done a lot of the moisture management and pre-cook when it's still in its potato form. And is it as good as my hardcore French fry stuff? No, but I end up just discing it, making home fries, and like that kind of a home fry, I have to say, they're uh they're really good. Now, back to your sweet potato problem. Could you do something like that with a sweet potato?
Perhaps. Perhaps you could roast a sweet potato whole, uh, chill it, fabricate it, uh, and now and let it dry let the outside dry off, like partially dehyd a little bit, like just in the air, and then fry it. Could you get a good result? I'm not gonna say you can't. You know how people get a good f result with sweet potatoes or what they call a good result?
They cheat and they batter those suckers, which is why there's so many battered sweet potato products out there, because then you separated the problem of trying to create a crust in an impossible place, the surface of a sweet potato, and you've instead shifted it to can I make a good crust on the outside? And obviously you can. Obviously, that's possible. I was just gonna say Japanese uh sweet potato tempura. Yeah, although don't get me started on tempura, all right?
Have you ever had tempura that was like a drop that sweet potato call and get to the next guy because we're backed up here. Alright, alright. But have you ever had a good uh you ever had a good uh tempura? Really good? I still haven't been to that new tempera bar like that place that just opened up here.
Here's the thing they're like, well, you know, you need to have it right away. No, why? No, no, it's just a uh no, no, tempura is delicious, but is it the is it the height of frying? It is not. It's the height of tempura.
It's height of tempura, it's its own thing. But I'm never in other words, like that like that like the the kind of Japanese ideal of like the incredibly blonde, non browned crust uh that's good for ex exactly the amount of time so like most and I've had good tenpura. Most of it by the time it's cold enough to eat with like it's already crap. You know what I mean? Anyway, we have a collar?
Do we have a code? What if you did a shoestring sweet potato? Hard to fabricate. That's what I'm saying. Like shoestrings are so hard to fabricate.
You could probably pulp a sweet potato and then make some sort of like Pringle esque kind of a situation. Are you a Pringles fan? Sure. Yeah. You can't stop.
Oh wow, it's true. What about you, Don Pringles? I like using the you can to make a cantana. What's a cantana? What's a cantana?
So Wi-Fi range ext extender? Holy crap, Don. Don Don, like Don is is his own Mofi. He plugs his phone into his forehead when he runs out of battery juice. What about you, Stas?
Pringles? You know what I don't like about the Pringle? I like them. They're good. There's something about the texture, like scraping on the roof of my mouth.
There's something about the texture. I know what you mean. They're good. I like them. And you know, that was one of the most fantastically expensive uh things ever in terms of food R D.
I think it was it was Procter and Gamble came up with the uh pr the patents on it and it apparent take forever. Whatever. Do we still have the collar that's been waiting? I don't know. Caller?
Collar. Are you caller? Are you on the air? No. Okay.
Oh, you're here. I was just gonna say thank you guys. Oh, hey, thanks. There's one thing that I can ask. Um eggnog's amazing, I love it.
But I was trying to figure out how to get a foam on top. Do you think metal cell has fifty? Wait, for for a foam on top of what? I couldn't hear you. Uh for eggnog.
So it's one of my favorite parts about winter is uh being able to drink eggnog. And I I mean I also love egg white drinks, so I was trying to think of a way I don't know I don't think egg whites would work on top of eggnog. I could be wrong, but I was thinking maybe methyl cell at fifty to to have a foam to go on top of an eggnog or some other kind of hot drink. Yeah, you could totally do it. I mean depend what do you want the foam to taste like?
Well I want the float to taste like? I mean, I would imagine if you could get the phone done, you could probably get it to taste like anything. I mean, I was thinking maybe you do like a either like a cinnamon uh or like a nutmeg simple and then get that to foam, or I might be wrong on that. You want some solids. You need some whipping, you need some crap in in the so methyl cell F50 is um it's gonna provide the the kind of structure, but you need some solids in there to back it up.
Like you things like purees work really well, or you know, something that has some like some some structure some like stuff in it, like clear things like simple syrups aren't gonna whip up so well. Uh methyl cell F50 may or may not work with actual milk products because they can be kind of they can be kind of uh uh a nightmare. Um you could also just whip the eggnog. How much does it hold? Uh long enough for you to finish the drink.
I mean, if it's not holding long enough for you to finish the drink, you're not drinking fast enough. You could also do like a hot ISI foam on uh on the with an eggnog base and just thicken it with something like if you want it to stay forever, like forever, like forever, uh you can make an agar fluid gel from the eggnog base. Um, you know, hydrate the agar in water, temper back in the eggnog base, uh blend the hell out of that, and then shoot it out of an ISI. That'll hold hot up to about 70 degrees uh Celsius. And then uh and then that'll hold till till forever.
But uh can you hold that for service in an ISI in like a um uh in uh in a circulator bath? Yep. Yeah. Okay. Yeah, but if you want like hyper dense on that, like uh along with the eggnog.
What well what what? What'd you say? What temperature would you hold um that during service? Can you hold eggnog during service, like in a uh in a circulator bath? Yeah, sure.
Okay. Uh, temperature like 57. What? Uh yeah, you just don't want to mess with the eggs. Right.
So anything below 57, I think you'll be fine. I don't think it's gonna. Uh well how much more Tom and Jerry, though. If you if you want a like a hot egg drink, that's that's a Tom and Jerry. If you want a cold drink, that's an eggnog.
I'd run a little test on listen, cocktail purist over here. Listen, uh, Mr. I don't want to make a hot and cold cocktail at the same time because that's uh that's not real mixology. Uh, you know what? Now he's getting me started.
Listen, to get back to this. So, like uh I want to you want to test to make sure that nothing's gonna break or curdle, but the egg should stabilize it up to uh you should be fine up to 57. You should be fine. You probably are right all the way up to 60, in which case, uh, you know, if the health inspectors come in, you're not gonna get in trouble. Okay.
Yeah. All right, thank you. And I guess I was just wrong on the on the eggnog versions. What did you say the name was for? It's called a Tom and Jerry.
Tom and Jerry, okay. Don just has to be, you know, prickly over here, you know what I mean? All right. Yeah. All right.
Thank you so much. Thank you. All right. Going to break real quick. All right, we're coming back with some more cooking issues.
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Even Nastasia will appreciate it. I promise. Give something today. Wow, what's going on back here? Did you have any uh So many?
Yeah. Cooking Issues listeners are coming through. All right, all right. Ready? Caller, you were on the air.
Oh no, no, no. That was for donations. Oh, for donations. Yeah, no, I don't have callers. I have donations, though.
We have you all geared up. Oh well. Geared up for donations. You they should donate. Hey, one more favor for Cooking Issues fans.
Like us on Facebook for Heritage Radio Network. We gotta up those numbers. So like us on Facebook. I'm done. Uh all right.
All right. So, uh is anything in particular you uh gents want to uh discuss? Just here to weigh in. Not particularly. Just thought we'd come crash your show.
Father built in town. Nice. Yeah. Anyway, again, so a Don Lee, uh, overlord of the cocktail world. And Father Bill, pretty much the sp spiritual sp a spiritual guide for the cocktail world.
What kind of law do you actually do? I'm the Sherpa to the Sherpa. I teach legal ethics. I teach philosophy of law. You're for it?
Uh most of the time. Legal ethics? You're pro? I'm I as with most people at ethics, I'm for it for others. Uh okay.
Uh Did you get to see the Pope when he came through? I did not. I was uh I was stuck in the Midwest. Yes. Okay, questions in.
Uh Hello people. I was watching a series of videos about portioning and freezing food. Uh in a video, the demonstrator was using two mil polyfill rolls and an impulse sealer and then freezing. Obviously, this is faster and way cheaper than vac sealing, but is this person shafting themselves by not removing air? Michael from Toronto, yes.
Yeah. Yep. Yeah. So uh, you know, are you are you going to like in in the short term you're fine? Like removing air, the problem is this.
If there's any space between uh your bag and the product that you're uh freezing, you're going to uh as your product um kind of goes through the uh the cycles of up and down in your freezer, you're gonna get recrystallization at the surface and you're gonna get uh you're gonna get freezer burn on the surface of that product. Uh there's also uh, you know, even though you're in a freezer, there's potential oxidation reactions that can happen. So you really want to get rid of the air. I mean, so I mean look, if you want if you want to have it like let's say you're let's say you're a prepper and you want to have a delicious steak, uh, you know, you have you have uh what are those things called? Solar cells, so that your freezer is gonna stay good even when the grid goes down, and you know, you've run out of shotgun shells, so you can't shoot anybody or anything left, but your freezer is still running, uh, you know, you're gonna want your stuff vaced down so that it stays in in good condition because twenty years after it all happens, you know, when no more plants or anything grows, you know, you'll be glad that you took the time to get the air out.
Uh if you want to use Ziplocks, you can do kind of you can do the old school, like you can get most of the air out doing a water fill where you're uh where you you know you you dip the bag under the water except for and then you close it and the water will exclude the air. If you go on the cooking issues uh old blog, this pictures are still there showing you how to do it. Uh and another technique that you can do makes you look really dumb, is you can stick a uh a drinking straw into the edge of a ziploc, seal all the way up to the ziploc and then pinch and pull the straw out, and then you know, that'll also get rid of some of the air. That's actually what I do for baked goods. You don't want to vacuum baked goods down because it uh crushes the baked goods.
Uh so and they're too light, they float, so it's hard to do the water exclusion on a baked good. So when I'm freezing down things like pancakes and muffins, I do the straw on the zippy. That's my that's my my trick. That uh that reminds me of a have you seen the movie The Martian yet? No, is it good?
It's uh it's right up your alley. But uh one of the ideas is that while the main character is stuck on Mars, he has to, you know, create some kind of food and he has these potatoes because they send them up there with potatoes as part of a Thanksgiving dinner. Uh but if you're actually going to space, you'd probably send cooked potatoes backpacked, right? You probably not wouldn't wouldn't send raw potatoes up there. I don't think you would send raw potatoes up there.
I don't think you no, but you know, if you were actually gonna go up for a long time, you'd need a food production unit anyway. It would probably be algae based. Well, they they were sent with uh just you know, like pre-packaged kind of MRE style food for everything else. Then that potato, look, let me tell you, let me tell you something. Let me tell you something right now.
Uh uh I don't know. I heard I heard uh on MPR I heard someone say that like a bunch of NASA people love the movie, so like they're not gonna nitpick. But I know for a fact one thing that you're not gonna send up on that is like something that might have a pathogen on it. So I would bet that they cook the hell out of everything that goes up on that on that on those birds because you know you know the Hassett, the system was designed for uh space program, right? Because you don't want you need to analyze every possible hazard because you don't want like an astronaut to get the the the runs in space or have like food poisoning in space because it's potentially a problem.
There's nowhere they can land. So, you know, the food uh and this is you know, the the food system that was developed for the space program uh was meant to have the same checks and balances for safety that the physical space vehicles had, right? Everything redundant, everything checked, everything verified, everything logged, so that in the event of a problem they could trace it back, etc. Hence HACCP was born. Uh and so my guess is that a raw potato in the food supply would be a no-love kind of a situation because it might potentially be contaminated.
Right. Well, the the idea I think there was that they take it up there and microwave it before they eat it. Yeah, and I'm just I'm just telling you, I just don't believe it. I mean, look, so someone from NASA write in and say that that you know, may I I'm I'm pr look, I'm sure these guys looked into this, and whoever wrote the book because it was a book before it was a movie, I'm sure they're remember if she dealt with it in the book or not. Do you remember, Don?
Uh so the idea was that normally they wouldn't take anything like that up there, but because they would be spending Thanksgiving there, they sent this special package that happened to include potatoes, which is why he was able to grow something there. So let me get this straight. So, in in you're in a space program that is costing billions of dollars with a bunch of lives at stake. And you wouldn't ordinarily do something for safety reasons. However, you did it because it's Thanksgiving.
I don't know. Isn't that like two thirds of your show? I guess. I guess I think you've done because it's Thanksgiving. Uh well, okay, yes, and my life in general.
But look, I haven't seen the movie, nor have I seen the book, nor am I, nor have I ever consulted with NASA in any way, shape, or form on any sort of food thing. So like I could be 100% wrong. Yeah, you should check out also. There's um a video that uh you know you know the guys from Testa.com. They went out to uh NASA to kind of see how they do the food stuff, and they worked on a project with Tracy Desjardin, the chef in San Francisco, using only the ingredients of things that are already prepackaged on the ISS.
What could you create that's new? And they came up with like a space burrito. And then Chris Hatfield actually made a space burrito in on the ISS. How was it? Uh he said it was tasty.
Yeah. Yeah. What are the wrapper? Oh my god, I had a wrap the other day. I ordered a freaking sandwich, and it came as a it came as a wrap, and I was already out of the damn place before I realized I'd ordered a wrap.
It was everything horrible that I thought it was. Did you set the place on fire? I have not yet been back to set the place on fire. However, I probably will. And I was like, maybe they cooked the freaking, maybe they cooked the freaking tortilla before they repped.
Oh no, they didn't raw flower! No. Hey Dave, I've got two questions. Yes. So this one's from Timmy.
Any updates on future equipment? I need a Christmas list. And the second question is from Nastasia. Who has Christmas lists? Oh man.
Stas, you're such a grown men. Aren't fans are man children. Man. Damn. Christmas list?
Ouch. Man. Why do you what do you hate on the Christmas list? Listen, Stas. Oh, it's like you're such a crap listen.
You know what people do? They say to me, they say, what would you like for Christmas because you're impossible to buy stuff for? But do you make a list? He checked a choice. Yeah.
Right. If you name two things, you've made a Christmas list. Oh Father Bill busting you wide open there, Stas. Yes, if you say to people, here is some things that I would like, that is a list. Okay.
What Stas is saying is she doesn't want you sitting down with a with a magic marker because that's what you'd be using in this situation. Jeff a colored magic marker. A colored magic marker. Hopefully it smells like grape or lemon. Those are my two favorites.
Orange was my you know, distant third in there. Yeah. And construction paper. Yeah, some construction paper and writing down the list. That's what she's reacting to.
But like, you know, Stas, like, here's what I want for Christmas. That's not a list. No, I mean, I don't consciously make a list. No. Dave's is on BuzzFeed.
Someone asked Dave Arnold what he wants for Christmas. Oh man. I stand by Tim, by the way. It's okay to ask for something for Christmas. Totally is okay to ask for something because you know what?
If you don't ask, you know what you get, some crap you don't want. Do you know what I'm saying? That's right. Get a shitty sweater. My problem is that most of the stuff that I want is so specific that I take all the fun out of it for the buyer.
So I'm not like, you know what I need? I need a knife. I'm like, no, there is a knife that I need. You know what I mean? Like, and you can only buy it in this one place on a Thursday from this one lady in Stockholm.
Yeah, but see. You're you're like me in that uh this concept of shopping doesn't make sense. You research and then you acquire. You research and then you acquire. You don't go and shop.
You know, you don't go to a store and like, what do I need or want, right? It's you know what you need, figure it out, and then you get it. Yeah, I'll spend like five hours figuring out the exact the exact style of crap I want. It's like my wife. She's like, hey Dave, uh that we might have like a power outage, so I'm I'm gonna buy some flashlights.
So it's like, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa, whoa. No. You don't just buy a flashlight. You go on the Candle Powers forum, you see what the current technology is right now. Check out the 4 7's website.
Like, come on. Yeah. So are there plans for future equipment? Yes. Okay.
So, Stas, you want to talk about this after you've insulted the person who asked for our our stuff? It's the same as we said last week. We're gonna let them know when it's ready, right? Okay. Stas.
Isn't that true? This is why we call her the hammer folks. You're getting for some reason I don't know why the real Stas is actually coming out on the radio, which it normally never does. So this is like the actual way Nastasia treats people. Yeah, yeah.
I would call her on the line too. Alright, also let me say this. So uh we plan, our plan is on Black Friday, the uh Friday after Thanksgiving, Nastasia and I are gonna ruin another Thanksgiving. We're going to announce what product we're gonna sell, and we're gonna put it on pre-sale. You're not gonna wait for Cyber Monday?
No. It's on the internet, man. I know. It's so we can't. We don't believe in the we don't believe in the internet and not a valid term for something that you don't like.
Shout out to David Tassinari with a donation in real time. Oh, nice real time. Anyway, uh, so my point is is that on Black Friday we'll we'll we'll come out with what what we're doing. We don't want to announce anything right now simply because um did last week. Simply because we don't want to um we we we don't want to say like what the capabilities or anything like are until everything's completely hammered down, but don't buy a centrifuge between now and Christmas.
Right? And we're not gonna deliver it this year, by the way. There's no way on God's earth that we're gonna deliver it this year, right, Stas? That I can say for certain. And uh are we gonna have the cube available?
Yep. Cubes available. You know who likes the cube? Rebecca. Yes.
Rebecca, big fan of the cube. You know, we should have we should have a uh a contest for naming the cube. Is there we don't have a decent name for it, right? I mean Rebecca would be the leading name, maybe. You don't name the cube Rebecca.
You don't want to be you know you don't want to you know what I named after you? A hunk of polyurethane that I shake around on the inside of two pieces of metal and just beat the ever loving crap out of in order to froth up a drink. That would froth up a nice eggnog, though. Yeah, I guess it would. Yes.
Wow, John in Osaka says dank shaker nugs should be the cube name. Whoa. Oh, nice. All right, was that a caller I heard coming in or what? Yeah, I think this is the caller.
Here we go. All right, caller, you were on the air. Uh this is Jeffrey from Costa Mesa. How are you gonna do? How you doing?
Doing all right. Uh first just want to say thank you, uh sincerely to all of you there in the studio for the time and work that you uh put in. And you've inspired us to approach problems, not just cooking problems, but problems in general, greater thought and creativity and enthusiasm. So uh thank you for that. Thank you.
It's nice. It's very nice. Yeah. Um I have a question about another since we're talking potatoes. Uh I do a lot of French fries, uh, sometimes just tater talk from those scraps.
Uh so do the basic um uh technology for the hour, 14 minute blanch like what you put up put up on the blog uh long time ago. So the problem is uh maybe I'm just an ogre and I'm not handling things delicately enough, but after the blanch, uh so many of the fries fall apart that I'm not getting a lot of you know, whole nice long French fries. I'm wondering if I can blanch for a shorter amount of time and uh do a longer first fry, or what what what would you recommend? Yes and yes and no. So I yes, like in order to get a nicer looking French fry, uh you can blanch for less amount of time, but uh like I don't think the texture is gonna be quite as good and you might have to do more a little more dehigh dehigh uh between the um the blanch and the first fry to to get it right.
Right. But I don't think you're gonna do that. Right. Just throw them onto a drying rack, but that's kind of where it's tough to to get them back off into the fryer. Do you have a combi oven?
You know what I mean? Yeah. No. Hmm. Cause uh I've had good luck just steaming the ever loving crap out of 'em too.
You know what I mean? Really? I you know what I'm you know what I've never done? I've never done a short blanch. See the thing about the blanch, so when you're blanching a French fry in water, doing two things.
You're cooking the French fry, right? So you're affecting the texture. You're also putting the salt in the inside of the French fry, which is a very important step. I wonder what would happen if you did, I've never tested this. I wonder what would happen if you did a relatively short blanch, right?
To get the salt penetration that you need, pull it out, put 'em on racks, and then just bake them in a regular oven for a while to do like the overcooked thing, and then pull them out, let them cool off before you do the fry. I wonder what would happen. That'd be worth a shot. I think it might be good. I was thinking more of a hardware solution.
Uh just take your rack and then dip it into some food grade uh silicone, make it you know non stick. No, it's just really hard. Like it's just really, really hard when you're dumping these, when you're especially when you're dumping out of water, like when you blanch for as long as we normally blanch, like literally just even if you were to like ladle with a spider out of the out of the pot, they shatter on the spider. They're like the in fact, all the bottom ones get pulped, and the ones on top, like because they have the cushion of the of the just their destroyed brethren underneath them, manage to survive. But uh yeah, but I uh you know I I you know please I don't have the time right now uh to run a bunch of tests, but if if because I'm working on this like muse a bunch of stuff, like this centrifuge, the museum.
If you um try try like a uh like a uh a shorter blanch and then just like uh some bake time in the oven and see whether it's good. Let me know. That's a good idea. I'll try that. Uh I have to confess, that's my only question.
I have to confess I was the person who called a few weeks ago with uh too many questions and initiated, so I apologize for that. I did I did as a as a as a friend said, uh present myself as a ham uh as a nail upon which uh magnets lopez could could hammer so. She does. Well she does now I I don't know if you can hear because you were calling in, but you see the kind of roughness she sprays on people? This is her normal self people.
That's what is necessary. All right. Well, let us know how the fries work, all right? We'll do. Alright, cool.
Thanks. Hey, I hate to hate to say it, but uh we're we're nearing the end here. Because I gotta get you to we gotta do a MoFAD ad, too. So we have What? Yeah.
Let me see what I'm saying. I see unethical, Father Bill would say, for you to not have us talk about these. Oh, wait, here we go. Oh, I don't even know the answer to this. Maybe I'm gonna throw this out there and uh someone I should know this.
Uh oh, Nastasia, are uh Sears all uh steak decorators ever going to be available outside of the U.S.? Steak decorators? No. We do we still have any on Amazon? Yeah.
So you could probably convince because Amazon, they say they won't do everything, but you could probably go on Amazon.us and order it from Amazon.us, and they may or may not ship to you depending on what kind of a mood they're in. There's also third-party shippers you can send it to. There you go. If you Google for it, I'm sure you can find something. I was I know Canada does that.
Like they ship a bunch of stuff to the Canadian border and then you drive to the border and pick it up. But it's all so random. I hate I really, really didn't realize how much I would hate uh how export rules work. What about you, Stas? Yeah, yeah.
Uh and a radio broadcast uh broadcast question. Recently, I bought a uh store-bought lobster bisque. Bisque. What do you think about the word bisque, Stas? It's fine.
You're okay with it? Mm-hmm. Bisque. What do I want to say like that? You don't like bisque it's.
So maybe I thought you didn't like bisque. Bisque quick? What about bisquick? You know who likes bisquick freaking pancakes? Booker.
He's like, can you make I don't want your pancakes, Dad? I want bisquick pancakes. I was like, Ingrate. In great. Uh recently bought lobster bisque at a store, and on its ingredients, it states in quotes lobster extract.
What is such an extract? Lobster carapace boiled down, or is it an industrial rotive app use? Uh best uh 80 from the UK. I guarantee you they did not use a rotovap. That's for dingity dangity, sure.
Uh I I bet you they just uh like took all like the stuff left over from lobster and and you know boiled and crushed it. But you know what? We're doing a um an exhibition on flavor, and I'm sure we'll get some flavorists coming through. I'll ask. I'll I'll look uh all I know is this everything that says extract is very finely tweaked.
It would not be a roto vap because that would be too expensive, and you're not gonna get the stuff across. But I'll figure out what it is. I'll try to next time I speak to an actual flavorist uh who works on savory side stuff, I'll uh I'll I'll try to get that. And then uh the person who called in uh Jeremy about the Christina Toze uh cake recipe with the Fondant. It worked.
Thanks for the answer. The cake was a huge success. 110 Fahrenheit for the Fondant was uh still a little cool. 115 seemed to work perfectly. I've since made several other recipes from Miss Toesy's book.
All of them were amazing. You guys should have her on the show someday. What do you think? Oh, yeah. Yeah.
That'd be fun. Yeah. I have a caller who's gonna like squeeze a question in so quickly. Here we go. Caller, you're on the air.
Hey Dave, uh Nastasha, Jack, nice to see all of you. Nice to talk to all of you. Uh quick question. Um nitrogen in a keg. How long does it take to infuse it into a liquid phase?
Oh, nitrogen will never go in. Nitrous. No, nitr nitrogen, like so like when you're like like a Guinness style like head. Right. So what those guys are doing is in I believe it's been a long time since I've looked at the widget patent, and Don will know about this.
Uh you use nitrogen in beer gases to push without adding extra carbonation, but also injection of nitrogen into the bottom will create seed bubbles that cause the head thing to come up. So what you want to do that is uh you need an injection at source when it goes down, but it's never going to appreciably solubilize in the in the in the in the drink. But you could make like you could you could get like a carbonating stone, like a centered stone that was only going to be used on Guinness, like put it onto a nitrogen hose, and then in the bottom of uh of a you know a thing of Guinness, you could just go and it would like foam up to the top, I would guess. But you wouldn't want that in the you'd want that outside. So it couldn't be in the keg, it would have to be outside the keg.
I don't think there's a way uh uh you could in you could put a foaming, you could put something that would cause a boat ton of foam to happen in your beer lines, but it would wreck your beer lines for like a glass. So in other words, here's what I here's what you could do. How about this, Don? I don't think anyone's ever done this. Ready for this?
You could have a regular beer line, right? That you left clear, and then you could emulate the beginning and end of a keg where it gets like air interruption in it with nitrogen and have a separate line that's just like crappy foam. Yeah, that would work. Where you're pushing, where you reverse the push, where the air push that goes in actually goes in at the bottom through a carbstone. So every time you're pushing, it's like you're pushing from a new keg.
And then you would have a uh you'd pull your your your normal beer without like making it nice, and then you go and just pour foam out of your foam line. What would you do? What if uh you just took the um the the end of the tap basically and just like kind of ran uh like a steel wool inside just to create more surface area to create more uh nucleation sides. Oh, that's a good idea without having to have a separate thing on the inside of the keg. Or or you could really you could also just put like a little nitrogen uh or it at the air at that point, because who cares?
It's not staying in contact with the beer more than five minutes, injector right at the tip, right at the flow to just crap it out. You know what I mean? Like almost the way a uh a soda gun craps it out. That's the easiest. There you go.
If you were not serving on like pint glasses and small glasses, you could actually even also just uh sand the inside of the glass to create more nucleation sites, but you would eventually yeah so you'd have to drink it fast. So if you made small like you know pony glasses, you know the real baller thing, right? Check this out. Here's the real baller thing, right? You can have a button on the side of the thing so that you pour it and then at the end you're like and it just injects right at the like right in the tip at the end, blasts some air into cause nucleation sites.
And then you could do it all from kind of uh one one tap. Yeah. Right? That would work the advice you gave me three months ago about the uh about the uh coffee on tape perfect oh nice amazing yeah last like a month and a half no mold no nothing no worries at all oh beautiful you guys are gonna beat me oh what were you cutting us off yeah all right we're being cut off thanks for uh Don Father Bill everyone else cooking issues and red light ramen
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