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The biggest and best in the Northwest. Must be 21 and over. Please gamble response. Muckle shooter! So we're live, Jack.
We're live on cooking issues. First of all, I like this. I like standing next to you guys when you're doing it instead of like just having you in the other room. What do you think, Stas? Yeah, I like it.
Alright, so Stas, do you have the questions? Uh yes. We have some questions that were tweeted in about like uh you know things at the Bass Pro shop. Give me a proper intro, though. Yeah.
Alright. So like Ben. I forget what I normally say. What do I normally say? I can't even remember.
Really? Hello, this is Dave Arnold. I'm so used to like being okay. I got it, I got it, I got it. Hello, and welcome to Cookie Issues.
This is Dave Arnold, your host of Cooking Issues coming to you live from the Bass Pro Shop in Bridgeport, Connecticut! Joined as usual in the parking lot with uh Nastasia the Hammer Lopez. How you doing, Stas? How you been doing today? Good.
Doing anything what'd you do? What do you do? Anything fun? What do you do? Yes, we made work jobs.
And standing next to me, which I appreciate for the first time ever in the engineering section of the parking lot. That's right. We got Jack Isley, Jackie Molecules. How you doing? I'm great.
Nice. Alright, so Nastasia and I. Uh Jack didn't didn't get to go in yet, but Nastassi and I just got a sneak peek of uh the Bass Pro shop before they opened. So it's like a rare time to see the Bass Pro shops, but it's completely empty. Now, they didn't really want us like milling about on the inside, so we only really saw the kind of cooking area of the section.
But to give you an idea of what a Bass Pro shop is, for those of you that don't know about a Bass Pro, which by the way, we're not affiliated with the Bass Brook Shop in any way, shape, form. Nope. Any in any way. So it's like kind of like uh it's kind of like Disneyland mixed with uh with an outdoor shop. You say it's accurate?
Yes. All right. So for instance, they have a bowling alley where all the bowling balls, like some of them are like bass, like fishing themes, but they also have great white shark uh and they like and the ball returns are like sharks and octopi. Wow. Yeah, yeah.
It's pretty cool. And like the the overheads have like that kind of like 50s, like uh enchantment under the sea prom night action going on, but with like like some sort of like weird like animatronic fishing reef overhead. They have uh yeah, they have like uh they have a restaurant there that you can hang out, and like you know, they have a overflow traffic. They have a whole bar. Yeah, yeah.
And then we're you know, we're gonna go bowl a game later on after we're done with the show. And uh, but we're here really to talk about the fact that Bass Pro Shops has a very large selection of cooking gear in it, which is really kind of how this is happening why we're here. And it's a very interesting intersection, one that uh I know I'm interested in, and it's it's like half kind of hunter fisher, like preservation stuff, so a lot of dehydration and a lot of like sausage grinding, like you can get a pretty big sausage grinder here, uh, but then also just a lot of outdoor cooking in general. Tell them what you want. Like which part of what I want?
The one thing that you would really like to buy from here. But it has nothing to do with cooking. Yes, it does. You're talking about the pontoon. No!
The thing you saw today. Oh, the giant skillet? Yeah, yes. Or no, so no, so they so you so I saw the picture of that. That's a big skillet.
That's a big that's a big old skillet. Now, here's the weird thing. Apparently, that's for like a camping guys to do it, use it. Use it, but it's Teflon. So, like it was Teflon coated.
Who the heck is gonna put a Teflon coated pan on an outdoor fire? Because if you overheat the Teflon, done Dunski. You know what I mean? That's a good point. I would not, would you?
No. But it was Teflon, wasn't it? It wasn't. That's it. That's I think a product that needs improvement.
I love it. It needs some improvement. Needs to go old school, in fact. Needs to go back in time to an era where they just would season the hell out of their pants before they use them. Now they do have an in a very large cast iron section, which I appreciate.
I was talking to one of their uh product uh sales per people, like who, and I was trying to get a read off of the guy, kind of what is selling and what's not, like what's and uh apparently, and this is good news for us in general, um things like uh old old style cooking techniques like uh like Dutch oven cooking with the with the old not like what we're used to, but the ones where you actually have the uh the lip where you put coals on top of it and cook outdoor, like outdoor camp cooking in a in a in a cast iron Dutch oven. He says that's really coming back, making a resurgence, and they're gonna teach classes uh and whatnot here later on the outdoor kind of cooking. But what I want uh more to Anastasia's point is I've kind of had my eye for a while on this thing called a cowboy grill. You seen this, Jack? No, I haven't.
Stas, why don't you I know you explain it? So it's kind of like a combination fire pit slash uh slash outdoor grill. Oh, say that again. Can you say that on a road? We're on the radio show.
What brings you to what brings you to Bass Pro tonight, ma'am? Well I'm a bridgeport kid, grown birthed in Bridgeport Hospital, Bridgeport Hospital ICU Medicine. I'm a nurse. I opened a home care company, abundant care, right here in Bridgeport. Show.
I drove up and down the street for 15 years watching people get killed, literally with the potholes. I got nails, potholes, and Mayor Finch owes me a lot of money. But I'm down here now. Why don't you tell people what this particular neighborhood where we were was like before this went in? Oh my gosh, Carpenter's Steel.
Carpenter's steel right along the water, okay. Um Pleasure Beach, the boats, the docks, the ferry, Port Jeff Ferry. Okay, forever right in this area. Then you got Sea View, which will swing you right up to Bridgeport Hospital, right? Perfect.
Gotta get on and off, gotta get the EMTs out. And that's my story. But do you think but do you think that uh having something like this here is gonna bring a lot more people to the region? Absolutely. You know the jobs that they're gonna create.
I hear, I hear through the grapevine that Mario Batali is gonna come in to Main Street, the chew, right next to Ralph and Richie. That's gonna be cool. Let me ask. Do you think that's true? Is the Batali coming here to us?
That would be good. I heard that from the restaurant guy. Her boyfriend is the chef at Del Posto, which is one of uh Batali's the like flagship restaurants. I haven't heard anything, but that would be great. I'll drop it.
She said you heard it from the restaurant guys? They used to be on our radio station. That's right. Oh wow. Look at that.
Some big uh dinner tonight for a whole bunch of restaurant guys. La Collivere, uh Ralph and Richie. If the restaurant guy said it, I think it's gonna happen. I mean, can you imagine coming here? That would be amazing for Bridgeport.
Maybe maybe a culinary scoop here. That's right. I think we just got a scoop. Maybe a mil maybe we have a uh culinary scoop here on cooking your shoes from the Bass Pro Shop parking lot. You get Ryan Cinto to cook.
He's the best cook I've ever known, and he can cook. I know some pretty good cooks though. Yeah, there are some good. I'm a good cook too. I'm having an open house on Thanksgiving.
Sure, it's good for business, abundant care. I got the Napa reserve, I do. Awesome. I was in Napa in uh June. I was out there for uh my brother got sick, and my sister-in-law went out, she got sick, I drove a car, got lost in the valley, brought home 36 cases of reserve.
You heard it here first. Thank you for joining cooking issues. Enjoy. So okay. Not our normal.
That's great. Not our normal, but nice. What if that actually happened? What if we broke. I'm a nurse and I gotta take care of these kids around here.
Yeah, yeah. That's right. What if we broke the news of a new Mario Bitali restaurant? Pretty sure we just did from the Terry Lodge. I don't know.
Anyway, so uh back to what we were talking about. Yeah. So they have two, so so the thing that I want is this thing called a cowboy grill. And what it is, is it's a fire pit, but it has like a uh expanded metal grate over it so that you can cook on the fire print but you can rip the grate off. But the other cool thing is it's got like an old school swing arm, like for uh like a kettle that you can hang over it, and it's got a rotisserie on it that you could like hand crank.
So it's like kind of like one-stop shopping for cooking outside and for fire. My only problem is is that you know, uh like Miley Carpenter, my sister-in-law Wiley Dufrey and the chef, so they have a really kind of a nice fire pit, but their fire pit is like that kind of steel that like just rusts to a certain point but never rusts any more than that. Uh-huh. So it stays outside all the time. This thing is got that black paint on it, so you know it's gonna rust out.
They said it's gonna rust out. Well, what is it, yeah. It's what he said. Also, I mean, but listen, look, they seem like very nice people, but they were trying to convince me. You know you know you know what the top seller is right now, Jack?
Here? No. They call it oilless fryer. Oh no. Oiless turkey fryer.
What Stas is making her oiless fryer face, which isn't the vegan face, it's more like the what kind of nonsense is that face? It's kind of like smiling because obviously, like if you you if you put the words oiless and fry together, you've just lied. Mario Batali would not use that product. No, oilless fryer. And the guy's like, it's just like it's that you fried it.
I'm like, well, then you're frying wrong. Then you're frying wrong. See, like I like, right? It's just not right. Weird.
Do you know what I'm gonna do? How does it work? Do you want it it does it's just I think it's just a roasting, it doesn't. He the guy really liked it, but it can't. So can I talk about an invention that I'm gonna make?
Yeah. That I don't think I'm gonna we're gonna sell it ever. So I don't think it's gonna I don't know. I don't think I have to worry about patent it because I'm never gonna sell it. I am going to make the low volume oil, this is for turkeys and pigs and cows.
Ready? The low volume oil spray fryer. Right? So it's like a washing machine, but instead of spraying detergent and hot water, it's gonna spray freaking hot oil. So you can have a small amount of oil, right?
With like a like an intense little heater and fry anything that you can fit into a dishwasher. By spraying it. Well, it's just gonna be like, you know how like, okay, so the way that I finish something large when I don't have a deep fryer is I heat a thing of oil and then I'll ladle hot fat over it. So that's how like, you know, what if I have to do turkey like at my in-laws' house or at my mom's house, I'll go outside, I'll superheat the oil, put the oil on a grill to keep it at the right temperature, uh which is unsafe, please I don't want to hear it. And then like I'll ladle I'll like ladle the hot fat over the stuff to crisp up the skin.
The same way that like uh in a restaurant when you're cooking, uh, and this is the the secret that I don't know why home cooks haven't figured this out yet, but you have the hot pan with the fat in it, you tip the pan back with a spoon and you base the hot fat over the thing to get the other side warm and nice, right? That's that's how you do it. Which you never see people do that at home. You ever see people do that in home styles? But every single restaurant cook knows what how to do that.
Why doesn't everyone know how to do that? It's just so simple. I think it's because people don't put enough f uh fat in the pan when they're doing stuff anyway. So they don't have anything to like baste over the top. But anyway, uh, you know, if you're the one person who listens to this show that didn't already know that, congrats.
Like you're now you're part of the club. But they uh but the point is imagine if you did that in a uh in like in something the size of a dishwasher and it was just like spraying hot oil around. The real question is the safety interlocks, because imagine if you opened up the dishwasher style thing when the oil was still spraying, it's like ah that's not good. That's okay. It's got a lock.
It's got a well, it's got a lock and it's gotta take. So if you ever use a combi oven, Jack, those things like usually you have to pop it once, it turns off, then you pop it again to open it. Right. So that you're not like otherwise you could like just open it and the steam is like who right in your face. Which is bad, considered bad.
I'm sure it happened to the first few people, especially because like the rationale, which is like the first big combi oven that a lot of people got in the United States, it's like German. And so I bet they were like, well, the instructions say not to do this, so why would you ever open it when it's on? You know what I mean? Like I'm sure the early German ones, you could just like scald your face off because everyone who owned it just followed the instructions. Right.
Whereas soon as it comes to you know America, we're like, you know, I don't read any, I don't read any concern instructions. And then you opened it and you know, some dude scald their face off and looked like a peeled grape. And then they uh you know they had to like, you know, put all these safety interlocks on. Anyways. Anyways, hey, I have to jump in here and say that I'm I'm thrilled.
We're getting tweets that people are listening live. This is actually working. So people are actually listening to this live in the back. Okay, so good so his name is a moose Douche. Oh, I love that guy.
Twitter, yeah. Yeah. Listening with it. We're buddies, yeah. And so he says he uh he wants an autograph on a on a on a board like that.
I don't really know what this means. We don't wear it. I'd take an autograph maybe on a booze board to match the one I already have. I have one with me. But the um do you want a question?
Yeah. Okay, here's a Twitter question. Uh at Scooter Zachheim says I'm making a deboned injected turkey cooked over hot stuffing this week. Temp temperature thoughts 350, 375, 400 stuffing temp. Thanks.
Wait, mean for the finish? Presumably for the finish. Let me see, let me see this question. So I'm making a D-bone injected turkey cooked over okay, cooked over hot stuffing. Hmm so if you're not gonna low temp it at all but see usually what I'll do is I'll low temp it for a while and put it over to flash it up but yeah I think high is good.
If the stuffing is really nice and hot I think you could go high. Yeah I think you go on the higher side like in the fours, right? If you deboned it, you could probably go in like the the mid-fours and like throw it over the thing and just wait for the skin to crisp up and it should be good. I think it's gonna work Jack just got a little bit of a little safety question, a weird one. He makes food for his cat and he buys a vitamin bone meal mix that's meant to be mixed with raw chicken.
He gets his raw chicken from a bushwick grocery store. Bushwick yeah however so he's been shopping it into chunks and quickly frying it with the idea of killing any nasties hanging out on the outside. Is there a better way to do this that's simple and quick he's a cat that used to literally eat garbage in bed style so I don't worry too much about him but I always wonder if there's a better way to do this. This is a good question. So there's a whole school of thought on uh animal foods, and there's a whole school of thought specifically on uh food needing to be raw that you feed the animals.
And I've always wondered why, but I I don't know whether it's just animals don't get foodborne viruses or not. Um but the other problem is is did they say that they boned it out, or is it oh it's got bone meal mixed with raw chicken, but the chicken if you cook a chicken bone, it's really bad because then it starts splintering. So you have to be careful of that. So what are they doing? They're frying it.
No, there's no simple, I don't know of any simple way other than like a fast, like a super fast high heat. I mean you could just throw it like the chunks of chicken into like a five jillion degree oven for like you know 10 minutes and kill anything on the outside, but I don't yeah, I don't know if anything it's gonna be super. I mean, like because I don't know whether your cat's gonna enjoy it if you dipped it in bleach. You know what I mean? Like you could probably dip it in bleach, but I don't know if your cat's gonna enjoy that so much.
I know my dog who's incredibly picky would not, yeah, no bone. Oh, no one in the in the uh in the chat room verse can't like has some experience because I have to say I just feed my dog like you know, like store bug crappy store-bought food. Fair enough. All right, next question. All right Joe Hanley, New York City says, Dave, can you send out the name of the squid guts fish sauce you talked about at the Mofad Labs?
It's called Ishiri. So the fish gut sauce that we use is made exclusively from the guts and blood of squid, and it's called Ishiri. It's from Ishikawa in Japan, and it's carried by the Mutual Trading Corporation uh in Sea Caucus, New Jersey. And what you do is you just uh uh if you call them in advance, they will uh send it into their store in Manhattan. But if you go to mutual Trading uh Company, they can they can get it.
And I also found out that True World Foods carries my other favorite uh Japanese fish sauce, Ayu. And they can get that. So True World Foods. So those are the two sources uh for the ones. But go get some Mishiri because as I've said, I think on the show before, and I said live at the museum event, uh it is a dead ringer for the Garam Sociarum that was uh specifically made out of mackerel guts that I had I had the I had Sally Granger who as I said is the is the exp world expert on Roman fish sauces.
It was her personal stock of two-year-old uh garum that she had mixed uh to the recipes as best she could. Dead ringer, ishiri. So if you want to go Roman, go get yourself some sheer from Mutual Trading Corporation. Hello, sir. Welcome to the Bass Pro.
We're uh we're on a show called Cooking Issues that deals with uh kind of uh cooking cooking techniques and and problems. What pit barbecue? Oh, yeah? Oh nice, all right. So I've been doing it for for 40 years.
You can hold my mic. Oh, I'm talking about. Yeah, you're if you don't want your live. So what c so what brings you? Are you doing a barbecue here later?
No, no, I just came to see the shop. It's about time they have something like this in this area. It's amazing. People don't realize there's enough hunters and fishermen in Connecticut, and I think people would be surprised if the place is packed. I think a lot of people don't understand what Connecticut is once you get right off the highway.
You know what I mean? Yeah, uh, yeah, it's true. There's a large lot of forest land here and and everything, the lakes are great up north of uh Danbury, you got Candlewood and everything, so some great fishing. Uh Norwalk River goes all the way up to Danbury. Great trout fishing through there.
Yeah, so are you currently doing pit barbecue in Kentucky or is visible? Oh, you're Norwalk. I live in Norwalk right now. Oh, Kentucky aboriginally. So what's b pit barbecue from more than 40 years.
What's the style uh in Kentucky as opposed to let's say like a North Carolina or something like that? So what's the style of barbecue? Kentucky it's more of a western. I'm from Western Kentucky and West Kentucky, West Tennessee, which is Memphis. Okay.
So that's the style of barbecue you're gonna find. A light rub, uh when you uh pit smoke your meat, it's uh usually hickory and white oak or oak. Okay, and maybe some fruit trees would. And then what we do is we burn the wood offset and then shovel the coals underneath the meat, let the grease hit the hit the coals and it smokes up and it's actually a science to it. Now are are most people so I know that in the mid, I would say in the early to mid 90s, almost everyone who is doing uh professionally on the coast anyway, over in Carolina, almost everyone has switched over to gas.
And there's only a few holdouts left that were splitting wood and making their own, doing their own stuff. Do you feel that it's come back? That it's gone the other way, or is it just neighborhood to neighborhood? It's what it is is is area. Okay, you're not gonna find that gas down in Kentucky and Tennessee or Alabama or even Georgia really.
Uh you taste the fuel on the meat if you use the gas. You actually taste it. Uh there's a barbecue place up here in Fairfield. Okay, I don't I won't say the name, but you if when you eat is meat, you can taste the fuel. You know, my bar uh my pit in my backyard in Norwalk, I don't ever use gas or anything, I just use straight wood, and you never taste the fuel.
You taste smoke. Do you do it? Do you sell professionally or just do it for yourself? Uh I uh do it for myself and then people ask me to do it for them, and uh I I charge a little money for it. And I did 30, 31 turkeys last Thanksgiving, and probably more than that this year for pe for different people.
So you think like in places like Kentucky, those guys never switched over to gas? No, no, no, no. They won't do it. Nice. It's the way they are.
Deep South is like that. They won't touch the gas. Well, you know, like in eastern North Carolina, which is where I used to spend uh most of my time eating barbecue back in the day. Like I say, there were very few people that held on to it. Now I know like that area of North Carolina really kind of moved to uh use technology not just in that but in many things, like the way their hams are produced and stuff like that.
And I was just wondering, I guess luckily that never uh reached over. You uh you uh like Kentucky ham? Oh yeah, yeah. I like country ham, you know. Yeah, you like uh you like newsoms?
Uh don't know newsoms. Um who do you like over there? Broadbent. Oh, I like broadband, they're good. Yeah, broadband.
What about Finchville? You like Finchville? Finchville, and uh the you got tin uh in Tennessee, you got um uh and I can't think of name but uh I'm not sure if that's um Smith not Smithfield, that's a different that's another product. I can't remember it, but it uh down in Tennessee is a great place for hang country ham like that. But Broadbent, the where I'm from, yeah, is big.
Yeah, nice. All righty. So what is your name? Richard Dunn. Richard Dunn.
Richard Dunn. Well, thank you so much. Yes, sir. Thank you for letting me talk to you a little bit here. And yeah, if you ever need some advice about smoking or pit pit barbecuing, I I do it all.
I do uh salmon was one of my favorites. People love smoked salmon. I it only takes about four hours to do that one. Brisket shoulders takes a lot longer, you know, twelve, fifteen. Sometimes even if you get a full shoulder with the the butt and the picnic together, it takes about twenty-four hours.
Oh, nice. So I you know, I take my time, it's slow and slow. Keep it between one eighty and two twenty. Nice, nice, beautiful. Well, it does really well.
Enjoy the enjoy the store. Oh, I am, I am. Y'all take care, and great to have you around. All right, thank you so much. There we go.
All right, so what's the difference? We got a call? No, that was a different kind of call right there. So uh what are you all doing? Let's see, bag cost says no mushroom is under vac.
Is this only for botulism? Okay for cook, but not for hold? Yeah. Yeah. Exactly right.
So you would the problem with uh mushrooms in a bag is is it's fine. Is it mu look? Mushrooms are like the classic gonna give you poisoning botulism poisoning. It's the classic because they're typically if you're gonna can mushrooms, let's say, or or jar them, you're gonna do them at a relatively um it's not gonna be high acid, it's gonna be low acid product, right? Because do you like your do you like like high acid mushrooms?
Do you like I like pickled mushrooms actually, like really highly vinegar? I like them. But like a lot of times people can it, they want it to taste more like a mushroom mushroom. And so those things you have to can them pretty hard to make sure you're killing all the you ready for it, Stas? S Yeah, so you gotta kill all the spores on it.
And so like that's that's really what the problem is. And and when you do a vacuum bag, you're never gonna do that. So uh yeah, but it's not unsafe. It's just safe to treat it like it's been preserved. If you keep it in the fridge and you eat it within a reasonable amount of time, it's fine.
I will say this. I love cooking mushrooms in a bag because mushrooms are like sponges, and when you put it in a vacuum bag, you can inject the mushrooms with it with like a boat ton of flavor, and then when you do like you like low tip it for a little while in the bag, you pull them out. Oh my god, I'm taking on that guy. There it is. Pull them out, and you uh hit them with the uh you hit them in the pan and they still retain some of that flavor, even though a lot of the actual juice comes off.
So you can infuse mushrooms with a good bit of flavor. He's asking if he can ISI mushroom infuse them with vinegar too. Probably. He's also typing with his thumbs on the floor. You know what I mean?
If it's gonna be high in vinegar, but you could ISI. The problem with ISI infusion is uh, you know, go on Amazon and look on the section on IS uh on uh vacuum infusion in liquid intelligence because I believe that's in the look inside. And um the problem with uh with infusing in uh that kind of infusion is that the uh the ECs are really good when you want to get flavor out of something, but when you want to put flavor into something, you have to worry that when you're depressurizing, you're not pulling the stuff out. So we actually would have to stick the mushrooms in a bag with the flavor, shove that into the EC with liquid around it, and then inject the pressure in, and usually I have to do it twice. So it yes, it can be done, but for the technique to really get it done right, look at the look on the look inside in Amazon on the liquid intelligence, and you could you can see a full set of pictures to figure out how to do it.
I I I do it for the uh cute the cucumber mattini. But uh that's a new accent. What is that one? I don't know. That was kind of maltini.
I don't know if you know what that is. It's someone who enjoys what they're doing. They think it's very classy, the maltini. Ready? Yeah, sure.
What do you got? At Ryan S. Barnett says, could I use cal mexicana in place of lye for lye soaked eggs? No. Uh the so cal it is uh, you know, what is used for nix normalization, uh calcium hydroxide, and it you cannot get a high enough pH with that to do the lye eggs.
What they use is calcium oxide, uh, which is a much uh much higher strength base. You might be able to do uh you might be able to do the uh Harold McGee bake out of the baking soda to get a much more, you know what I mean, where you bake out the baking soda, you turn it from bicarbonate to sodium carbonate. That might be enough, but I'm not sure. I've only ever used straight lye. So but that what you're looking for is a certain pH.
So we published the recipe online, didn't we at one point somewhere in cooking issues somewhere on cooking issues backlog so if you I mean it would be possible to look up the molarity we used and then and then look up what the what the pH of that molarity of lie would be and to mimic that with um with c calcium uh carbonate not bicarbonate so I say calcium sodium carbonate not not or probably calcium oxide I think isn't it calcium oxide they use not calcium hydroxide I had to look it up I'm doing it off the top of my head but cal is not very soluble and can is never gonna reach the pH of the stuff that we were doing the lye eggs in is enough to like not want to dip your hands into. Whereas I'll put my hands into a container of Nixdamal anytime. Oh yeah and he wants to know what ratio to H2O for quail eggs. Where for what? For what technique I think he was at your moped thing.
I didn't use quail eggs at MoFAD. Then I have no idea. What do we what do quail eggs? What ratio do you have to do that? I got some quail eggs at I got quail eggs at home what should I do with them?
Oh what do you want to do with them? I don't know. They're like quail eggs are good. A dozen quail eggs in my case quail eggs are good like raw over like uh soba. That makes sense.
Or like uh I also they're fun like hard boiled hard boiled quail eggs or you could do like a like it's hard to the problem with quail eggs is that if you want to do like a fun soft boil thing they're really hard to peel because the membrane around the white is really tough. So what I do is I do I I have one of those little like cigar chopping quail egg cutters because I'm very fancy. As Thaz likes to point out I'm a very fancy man. And so, like, I have it. But what the trick with it is is you have to take the shell off of both sides, not one.
And then you take your pinky and boop boop right through it and knock it out. I'm not sure. I didn't use quail eggs at the thing. I gotta figure out what uh what what you're talking about. I I did Hamine eggs.
Right. Oh, so you could do how do you? We're doing cooking issues. You won't remember me, but uh FCI graduate. Oh, yeah?
2011. Oh, nice, beautiful. How are you doing? Well, yourself. Doing well.
So you like you have a restaurant here? Actually, I have a catering business out here. Yeah, nice. Right down the street, actually on the same road. Oh, beautiful.
Uh festive food caterers. Festive food caterers. So you're excited about the bass pro shops? You know what? It's been a long time coming.
I've lived here 33 years, and for the last 20 years, this was nothing but, you know, broken down, abandoned houses, and to have this here, it's amazing. I mean I haven't seen this many cars in this neighborhood in probably about 20, 25 years. Usually when you get four foot July, you'll get this many cars parked so they could see the fireworks. Other than that, it would have been a just a lot, empty lot. This is exciting.
I mean, I drive past here a lot and you see there's nothing. There's nothing. There was nothing here. I mean, it's it's so exciting. You know, living here 33 years and seeing it develop from what it was to what it became to what it is.
Now it's amazing. So you think it's gonna help in general, like bring us, is that gonna be good for business for restaurants or it definitely is. You know, I mean it's uh they actually called me for a couple of catering events. Uh Starbucks called me for one catering event. So you know what?
Before, who was I gonna cater to this empty lot? There was no one here. Right. So you know what? I mean, I might not get all the catering events, but at least I'm one of the ones that are getting the events because they're you know they're noticing that we're out here.
And uh I'm loving it. I'm glad you're out here. Oh, yeah. Well, well, we know we were like uh we saw the Bass Pros going up. We love Bass Pro, so we're coming to the opening.
Where were you? Are you in New York? Are you out here? No, New York. That's awesome.
Yeah, coming up from New York City. So we do our we do a radio show now called uh cooking Issues on the Heritage Radio Network. It's an extension of the blog that we used to do at FCI. Awesome. Yeah.
So my God, that's amazing. That's awesome. So give us the name of your catering place again. Festive Food Caterers. Nice.
Out of Bridgeport, right near the Bass Pro shops. So you know, when you come to Bass Pro, and if you're gonna have like a party or a tailgate or something, you need someone to come cater it, maybe. There you go. I already have a card with me. Nice.
There you go. Thank you, Chef. Thank you. And it's always a pleasure to see you all here. Oh, nice.
You're one of them. Oh, well, thank you very much. Thank you. Take care, guys. All right, bye bye.
Take care, Robby. So quail eggs. So you if you want to do a Hamin egg, maybe let's maybe they want to do Haminegg. Hamineg are like where you cook uh I've never done a Hamin quail egg. Anyway, Hamin eggs, for those of you that don't know, is uh if you cook an egg for a long, long time, the egg egg whites are more alkaline than most things that we eat.
And because uh alkalinity uh you know uh accelerates my yard reaction or like it allows my reaction to happen at lower temperatures, you can get brown toasty tasting eggs that are um that are delicious just by pressure cooking them. So uh I would say for a quail egg, because you're trying to do uh uh the Hamin thing, you would cook it as long as you would a chicken egg, which would mean about an hour. So I would put them in water, let them come up to temperature for you know uh uh to simmer so they don't get broken, put pressure on it for about uh 45 minutes to an hour, and then let the pressure come down naturally. Do not uh push it down. Anyway, all right, so uh we got any more questions?
Stas is trying to look up the questions on my phone. But the problem is my phone is also our connection to the outside world. It's not doing anything at all. Oh, do we lose the connection on our computer for questions? Oh no, we're good.
Alright, okay. So I'll just start yammering about other stuff at the at the Bass Pro. So, yeah, so they're saying that the big seller this year. Favorite Searsol camping application from Joel's Doob Stow. Oh.
No, I'm kidding. Um, it depends on what you're doing when you're camping, kind of how you're how you're rolling. So I, you know, I did uh I brought uh flour out with me, and so I was doing um we're doing pizzas uh and I really enjoyed being able to finish the top of the pizza off with uh searzole. Um also I had good luck with fish. Also, I was out on a river.
I had really good luck like doing like because like let's say you're you're you're uh have a camp and you're camping there for a couple of days, but then you want to go out and almost like kind of cook like picnic style, like on a river, you can bring like the Sears all with you. We did like um grilled cheese and and things like that. So that you know is the stuff we kind of had um we had a lot of good luck with. But when you're cooking over a campfire, it's a lot of times useful to have a directed small thing of flame that you can just hit. So it just it's something that comes up a lot when you're cooking over the campfire.
So for instance, like I was cooking pancakes. I think I talked about this on the show once, but I was cooking pancakes and the pan was too hot over the fire, and so they were cooking too fast on the one side. So I'd use the Searsol to rapid set the top of the pancake so I could flip it without ruining it. So, you know, stuff like that. It's good for it's good for stuff like that.
At nothing mark asks, what's the best wood for smoking beef? Jeez, I don't know. Like uh, I you know, like there's a huge school of thought saying that it that as long as you're not using a wood that doesn't have a high resin content, so for instance, like, you know, uh, well, any resinous wood, that you're gonna be basically okay. And so like you can't really as tell the difference between I don't know whether I believe this, but you can't really tell the difference between uh because I've never done the test between like a hickory wood, let's say, and a fruit wood like an apple wood. But then there are woods that definitely have their own uh flavor.
So if you're using a there's a big difference between using chips to make smoke and actually coals. I think once you're making something into a coal, then I don't think it's gonna be adding a lot of flavor on its own. But the chips clearly have different aromas. I don't really know. Depends on what you like.
Like what do you like? Do you like styles? What do you think? I'm surprised to hear that that guy said fruit tree wood. Well, fruit no, he's he's burning wood down to coals and using it.
He's not like using chips and smoking them. He's doing like coals that are providing smoke but also heat. So that's different. So I think that's kind of a fundamental like difference. Like when you if you're just using like uh dust or chips and smoldering them, it's a very different thing in terms of the quality of the s smoke or what it's what the smoke's imparting, as opposed to like what what I would call like clear coal off of that.
So for something like clear coal, like people like hickory, because hickory has a fantastically high uh uh fuel value per pound. Like it just is like a very uh has a very high um it's it's a good fuel. It's also good wood and a delicious nut. Right. Elliot Papanow wants to know, would you make trail mix over the fire?
You mean like when you say trail mix, what do you mean by trail mix? Like what do you think? Are you really thinking Chex mix? Because that you could I like Chex Mix is some straight up delicious stuff. Yeah.
Jack, what are your thoughts on Chex Mix? Oh, yeah, I love it. You love Checks mixed. I love Chex Mix, yeah. Well, that needs to come back.
I feel like it's gone somewhere. I haven't had it in so much. Muddy button. What's what's it? Muddy Buddy is crazy.
What's muddy buddy? It's like just chicks mix with like a shit ton of chocolate on it. Chocolate, peanut butter and white that powdered sugar. Whoa, whoa, whoa, whoa, whoa, whoa. So you buy Chex Mix and then you dump melted chocolate.
No, no, no, no, it comes like that. No, you know, you make it. Wait, what? They sell it. They sell it.
They sell it made like this. Well, Nastasia's mom tastes. Wait, Muddy Buddy Chex Mix was like a homemade thing before it was a prepackaged thing. Oh yeah. Okay.
So just wanting to describe the tech system. Did your mom make the checks mix? No, my friend's moms did. You like melt chocolate into the checks. And then checks mix, you got the the mix, the salt, the butter.
Straight checks, not check mix. Okay. Just into checks. Because checks mixed. Checks plus stuff and salt and butter.
Which is money. Check in the banks. And I think it's chocolate and um peanut butter. Butter and like uh peanut checks do you enjoy for this operation. I don't care, I guess.
Rice. Well, rice checks. I was thinking you're gonna say rice. Now are you a believer in the cereal crisp? Do you remember Chris Bex?
Oh, I used to eat that. Yeah, so it looks kind of like imagine if checks turned into an elongated stop sign and one half was rice and the other half was corn. Yeah. Crisp cr crispx. I used to like this.
I used to like it. Yeah, it's good. I like Chris Bex. Alright, so we should do one more question and then wrap up in five minutes. All right, all right, all right.
Give me some more questions then. Uh at Rem is buzzin'. If you co if you quick agar clarified juice and you massage the sack too hard, any way of rescuing juice with agar in any way of recipe juice with agar in the eye. Yeah. So I'm pretty sure that they so what we're talking about here is with quick agar clarification.
Uh you you put it through like a a like a a filter, like a a linen napkin or like a very fine gray. I I even hate I hate the words coming out of my mouth, cheesecloth, because I know that someone's gonna go buy that rancid stuff big whole rancid stuff that they sell. Yeah, it's useless. I don't even think that stuff's holes are small enough to keep freaking flies out. I think that it's a fundamentally useless nonsense piece of crap.
I don't know why they sell it. I don't know what it's good for. I think it like I think it's good just for making me angry and for nothing else. How many people's food in the world over the years have been ruined by buying that crap that they think is cheesecloth but is not? Cancer.
I don't know, it's not even good for gauze because it's not sterilized, it's useless. It's without use. It makes me angry. I don't know if you can tell that. It's good for crafting.
For what? Ghosts. Uh yeah. Um like mummy? Yeah.
Like mummies? Okay. All right, all right. Rehabilitated. If it but it should say fake mummy fabric on it.
And nothing else. So, anyways, so uh if you have massage, so what you do is is you make an uh like an agar, uh you make an agar, set agar gel, uh two two up 0.2 percent two grams per liter, not 20. I've had people do that a million times. You break it up into a into a curd, you put it into what we call the sack, and then you get the clear juice out. But what you have to do with your hands is hear that?
Can you hear that? No, not not on this mic. I'm massaging the sack. And so what it is is is you have to gently, ever so gently and gingerly hold the sack and massage the sack to clear the pores such that the clear liquid can drip out. But if you squeeze the sack, you squeeze it, what's gonna happen is you're going to extrude the agar through the sack, and then not only do you have a damaged sack, which nobody enjoys, but you have cloudy juice, which also nobody enjoys.
Uh now the question that we have here is can you can you somehow re-filter the agar out of the cloudy sack? And I gotta say, I don't know. Like uh you could try putting it through a straight coffee filter at that point, but I have a feeling that you might be in trouble. What you can do is just let it settle for a couple of hours and maybe rack the stuff off the top. But you might you might be, as my good friends say, S O L.
That's right. Yeah. And I have a or you can wait a couple of months and buy one of our centrifuges, buy one of our centrifuges, then it will be clear. There you go. Right?
Yeah. Yeah. So uh at Mr. Chris Wright says, Do you know anyone who might be interested in a free centrifuge? The unit has been displaying a lid error and needs some work.
What kind of centrifuges is this? No explanation. But if anybody wants to know, just tweet him at Mr. Chris Wright. That's W-R-I-G-H-T.
Mr. like M R. Like M R, yeah. Cool. Yeah.
Uh I mean look, Chris, don't give up on your centrifuge. Like, let me know the what are you what were you singing? What song were you? With the Starsky and Hutch. Oh, how does it go?
I don't know. Is it is never give up part of the lyrics? Don't give up. Don't give up? Yeah.
See, because I was having I was Rick rolling myself in my head when I was saying never gonna give, yeah, never gonna give you up, because that's what I've got centrifuge. Rick rolling yourself in your head. Yeah, so the the video is playing in my head right now. As opposed to the normally what's playing in my head is is the elves jumping into the wood chippers. Yeah, yeah.
So I think I'm tuning into my own head and seeing the elves jumping into the wood chipper over and over again, and instead I tune into my head and then Rick Astley is there. Which is I mean worst. Worst. Although you know who likes Rick Astley? Booker, my son Booker.
Really? Because his his girlfriend, friend who is a girl who maybe someday will be his girlfriend, likes Rick Astley for some like unknown reason. Strange. I mean, his voice is not bad. Rick Asley's voice is not bad.
No. Anyway, so back, but I gotta finish this before we go. Do we have any more questions? No, we should go in and interview some people, which we could. Alright, hold on.
Before we sign off live though, uh, so they have this thing called an oilless fryer. Okay. We already talked about this a little bit, but I'm gonna go investigate. Should we buy one of these things? Ooh.
Yeah. Yeah, I think so. It's not expensive, it's on sale. Now would be the time, right? Now would be the time.
What? And they have Patrick at Heritage. By the way, there's still time. Let's get to order a Heritage Turkey. Yeah.
There is still time. From from Heritage Meats. And I've cooked them uh many times. They're good. I mean, like we should just get like a butterball.
Oh, another thing for Bass Pro Shops before you mention, yeah, do it with a crap. I'm not saying that no offense to the Butterball Corporation. No offense. Uh another thing I'll say is they do carry outdoor deep fryers here, made by a company that I've heard is very good called Cajun. Uh like Cajun, something.
Oh my god, it's out of my head. But it is in fact a semi-professional deep fryer with a cold zone. And it's meant to hook up to a propane tank, and it's meant to live outside. So anyone who's interested in the idea of having a fryer outdoors, as I and now have had for several months and can endorse now is a good idea. They sell them here and they have a pop-down lid on them that covers them up so that the oil gets covered up.
So give it a try. Come on down a bridge. And I hear it's a good company. Come down, come down, uh Bassbro shops, and uh we'll catch you later on. Cooking issues.
Woo!
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