Today's program was brought to you by Consider Bardwell Farm in Vermont, a producer of award-winning handmade cheese from Goat and Cow Milk. For more information, visit ConsiderBardwell Farm.com's coming to you live! We're still playing the music, it's alright, on Heritage Radio Network in Roberta Spizzeria, where in Bushwick, Brooklyn. Joined, as usual, with Nastasia the Hammer Lopez. Hello.
We got uh Jack, Jackie Molecules, is uh sick today, like legitimately sick, stomach bug, not like hung over, right? And so today we have for the first time in the booth Dave, we're gonna call him Dave Id to keep him separately from me being Dave. Hey David. How's it going? Going alright.
If I if I'm Dave Idd, does that make you Dave Ego? Whoa. Like that. Like that. You know what the thing is, the thing about the ego in the id is that if some if you say someone has an ego, typically it means it's bad, but in the context of id, the ego's actually a good thing.
Yeah, absolutely. It's the one time it's good to be ego. Gotta have gotta have both. Yeah. Can't have the yin without the yang.
You're it all id. Me? Mm-hmm. Uh that's uh uh if since we're staying with uh psychological references here, that's what we like to call a projection. A projection.
Don't pull out psychological terms on someone that grew up with a shrink. I'm you know what I'm saying. I'm just repeating. My stepfather's a shrink, so it wasn't my uh assessment. No, anyway, like I say, projection.
She look, Jordana Rothman, friend of the show, friend in general, is just upset because I'm the only person that has been like, What are you doing? What just what's wrong with you? When she was shaking cocktails. Yeah. You know what I'm saying?
And we have uh very, very happy special guest, not Peter Kim. Better than Peter Kim. Better than Peter Kim. We have uh Dax Arnold. Dax Arnold.
You might know him from his name is the name of our bar. Uh but he is in fact my son. So if you have any questions to ask my son, uh by because there's no school today. I don't know, president. Winter break.
Midwinter. Yeah, midwinter break. So if you have any questions for uh Nastasia for myself or for Dax, call them in to 718497-2128. That's 7184972128. Uh, you know what uh you do anything good over the weekends does?
I saw hockey games. Oh, really? My sister's friend plays for the Yale club team. The Bulldogs? Yeah.
Well, but not the real, the club. Oh, what do you mean? They don't play in the in the large where do they play? Uh somewhere in Long Island. How does a Yale of Yaelys play in Long Island?
Do they have to take a ferry across the uh they drove? Okay, people, for those of you that don't know the geography involved here, check this out. Yale is in Connecticut in a town called New Haven. All right? Now, uh, right next to New Haven is a body of water called the Long Island Sound.
Now, Long Island comes by its name, honestly. It's like two hours long, three hours long to drive it, right? It's a long freaking island. It's like one of the longer islands attached to the United States of America, right? Long.
Anywho, so in order to get to in order to play hockey, bear in mind at Yale University, they have a very large, very famous ice hockey rank known as reserved for the non-club. Reserved? They don't play 100% of the time. I don't know. Anyway, so you have to drive from New Haven all the way down to New York City, which, you know, what is that, like an hour and a half, hour forty-five minutes?
Then fight your way through New York City traffic. Yeah, yeah. And you have to drive all the way back up to New Haven on the other side of the sound, and you can literally see across the sound there. Nightmare. Yeah.
Nightmare. But I loved hockey. That was my first game. Yeah? It was awesome.
Wait, your sister plays or your sister's buddy plays? My sister's buddy plays. You went all the way out to Long Island for your sister's buddy? Did they win? Yeah, they did.
Yeah? They did. Have you ever seen a game? Have you seen a game? Yeah.
Do you like it? Yeah, I was doing it. All the fighting? Yeah. Well, there wasn't too much fighting to do I saw.
Blood on the ice? No blood on the ice, but lots of pounding. Just pounding. Like fist pounding? Like slamming guys against the wall.
Did anyone throw the gloves off and throw a punch? Yeah. Okay, but no blood? No blood. Kind of sis.
Well, they still had their helmets on. Oh. Yeah. Uh yeah, I see. I see.
Well, it's nice to see that even in the Ivy Leagues, people still resort to uh little fists. Well, there was uh Yale versus Suffolk County. So who started the fights? Uh the staying cheerleader stereotypes. Well, Suffolk County, so it was an away game.
They went to Long Island because it's an away game in Long Island. Well no, the championships were in Long Island. Oh, this is the championship. Yeah. Champion chip game.
Nice. Did you cook any food over the weekend? Uh no. No. I didn't.
No. Did you? Yeah, so it was uh, you know, it was ridiculously cold here. It wasn't that cold. It was cold on Saturday night.
It was cold, but it wasn't like Mayor de Blasio, or the mayor of our fine city of New York, he's like, Don't go outside if you don't need he doesn't talk like that. Don't go outside if you don't need to. It's so cold. You breathe in your nose, your nose is gonna crack off. Don't do it.
Well, we were up, like, you know, we were going outside. Dax was freaking sledding in that weather. On Saturday night? Yeah. Wow.
Yeah. Throwing tomahawks. Dax now, you know, thanks to you, Nastasia. Has throwing tomahawks, and I have to say he's pretty good at it. Really?
Yeah, it's fun. Nice. What do you throw them at? Dead cheese. Oh.
Yeah. Anyways, so it was too cold to uh cook outside. So we did a uh we we have the that wood burning stove, but you can take the top off the wood-burning stove and cook in it. So we just did burger burgers inside the wood burning stove. That was your anniversary too.
Well it was Valentine's Day, which is the anniversary of me going out with my wife. 24 years. 24 years. And uh I also also uh we got a new Cuisinard pressure cooker, and I hacked it. I hacked it to get back up to the pressure.
I tested it, did some sweet sweet Humming eggs. Uh maybe I'll post out the picture of that. For those of you that don't know, the Cuisinard Pressure Cooker is awesome for a bunch of reasons because you don't have to use a burner. It like once it's done timing, it like automatically turns itself off into keep warm. You can uh you know, you don't have to adjust temperatures all the time because it just goes to the temperature you want.
I mean, really, it's nice to use, except for the fact that it's not set up to to go to 15 PSI, and I want everything. Oh, Booker, my other son, is just telling me he's gonna use the bathroom. He literally he walked in, looked in some lady's face at the restaurant, and screamed through the window, bathroom. It started pointing. The lady's like, I don't need to know if you're going to the bathroom or not.
She's like, totally, this lady's totally confused. She's also this lady, it's first of all, how cold if it's fifty, it's fifty-five degrees in Brooklyn today, all right? 55 degrees here in the studio in Brooklyn. This lady is wearing her like her knockoff freaking uh Canada Goose coat. I think she can hear you.
Well, she's sitting now whatever. That means she's listening? Hey, we have a caller on the line, you guys want to take it. All right, cool. Hold on one bit.
So the pressure cooker, all you need to do is uh add one resistor to it. It's very simple. Then it gets up to 15 PSI and it's pretty genius thing. You can get it for under 100 bucks. Okay, caller, you're on the air.
Hello, caller. Wow, what a deep voice. Oh, nice. Yeah, well, you know, gotta save it, gotta save it up. But not like Phil Bravo, other friend of the show who gets always has a deep voice.
We have to save up to use it. What's up? Um I'm I'm having some trouble hearing you there. Uh okay, maybe it's better now. Uh I'm calling about uh Solov Gonderma, the uh stretchy ice cream.
Very good. Um I read all the uh the posts on blog um about it, and um I want to make it. I haven't made it yet, but I was kind of just wondering how things kind of turned out in the end there. Because it seemed like um you uh originally tried to make it like uh Kent Kirschbaum and Ariel Johnson did with uh what is it, the conjac. And then that didn't work out so well, and then you you use potato ultimately, right?
Well, okay, so there's a bunch of different there's a bunch of different ways to to get that that texture. So the reason um and I forget, I think it's a glucomanin, right? So the the selep uh Don Derma, the the orchid like root powder, is uh a glucoman and conjac. It's either gluco or galacto. I think it's gluco.
Conjac is a similar uh glucoman, and so I think that they did that and one other um one other thing that they added to it, and they were able to get something that is the texture of uh Celep Don Derma. Now uh back when I did all those posts, I had not yet been to Turkey. I have now since been to Turkey, so I've had I've had the real thing, so I have a better kind of uh uh uh perspective on it. They say their conjac thing works. I don't know whether it was my conjac or what, but I'm sure that their specifications work.
The potato makes a similar texture, however, it's pretty finicky. You have to use like you know, regular standard US potatoes, they have to be cooked and cooled the way that uh it it's said, and then it doesn't last for a long time. In other words, the stretchiness, you can't save it for a while. And in fact, I noticed I brought some uh of the Selepton Derma, the real stuff back from Turkey in uh in a dry ice thing, and it in fact does not keep it stretchiness either. You have to re-beat it right before you eat it to get the kind of stretchiness back.
But um the the recipe that I actually use when I really want that texture is the gel-an gum plus guar gum recipe that is uh also on the blog. And you don't have to do like make it tea flavored or any of the other stuff like I did on the blog, but that that gel-an guar is pretty sweet, and you can light that stuff on fire, which is always nice. Um the potato, the potato is a little more finicky. I tried to make it once in uh South America using like a local potato variety that was more of like uh uh it wasn't as fluffy as a as uh as like you know, like a russet burbank, and it did not work. And then um, yeah, and plus even here with the potatoes that I know work, I'm pretty sure I used russets and not Yukons, but we'll have to go back and look at the post.
But then it it's it's fit finicky in terms of time. It's a make with liquid nitrogen and eat, not spin and ice cream. By the way, none of these things are really ice cream machine friendly because they um they're stiff. You know what I mean? Like they're really the ones that we did were better with um they're better with uh my brain's fries does better with uh liquid nitrogen.
Or if you have a real ice cream machine, draw it soft because it's as it starts uh firming up that it gets uh really, really uh um stiff and chewy. So you could probably take it to kind of a soft stir thing and then kind of harden it and beat the crap out of it. But it's uh yeah, those are my suggestions. That's what I that's what I ended up staying on. But Kent and uh Ariel swear on the you know on five stacks of Bibles that the conjack is gonna give you the right texture.
I only tried it once or twice to be fair, so that's not really fair to the recipe. And I didn't follow theirs. I just made a conjack-based uh ice cream. Uh so I didn't follow their exact specs, so like I'm not gonna say anything one way or to the other, but they're good smart people, so if they're if they say the recipe worked, I'm sure it did. Okay, so you're saying that Gillann plus uh guar recipe should should should yield pretty good results, and it won't have the issues with uh the starch, um what is it, uh retrogradation.
Definitely potato does. Right, exactly. Well, the thing with the starch is it's it's you need some exact amount of retrogradation, I think, to get it right, but it's just it's real finicky. The gel and guar is like bonehead simple, it always works, and those two but make sure you get the flavor-free guar. There's a couple places that have fra flavor free guar.
I think Modernist Pantry sells a flavor free guar. And by the way, they they texted me, Monarch's Pantry, they have Novo shaped back. So all of you guys that want to use uh pectin methyl estraase to make vegetables firmer without having to do uh, you know, uh use calcium hydroxide or any of those nasty stuff, it's back it's back online there. I want to go with the conject, is that the same stuff I can get at the Japanese market, or do I have to go through uh a source where I might get it get a little bit more of a pure product? I don't know.
That's the thing, man. I think I use the stuff that you just get. I mean the stuff like so there's the stuff that comes in the kind of like that's like a a solid that you have to re-pulverize. And I think that that's what I used with no luck. I'm sure Kent and uh Ariel used like some form of like purified powdered uh stuff, but I I I use the stuff that you get at the market.
Which maybe that's why I didn't have luck, I don't know. So it's you know, I I I d I'm not sure. If their recipe specifies a certain kind, then I would you I would definitely use uh that, you know what I mean? Yeah, yeah, yeah. Okay, and so one more question about uh uh about you know um just beating it right before I serve it.
Um so in Turkey, don't they use like two metal sticks? I've kind of seen it. Uh but you know, you so you're saying I could either try to do it in the in the in the mixer or what was the other way? Well the mixer, remember the mixer is gonna start getting like it depends on how you do it, right? Like depends on what your chilling technology is.
But I mean the the best way is to is to beat the like if you get it hard, right? Like when uh Dax, you remember when I brought this stuff home from Turkey? Uh yeah. Yeah. And you remember the one time I serve it to you, it wasn't snap, and then I pulled it out of the freezer and I started hitting it with a rolling pin a bunch.
And then it got uh got the the that got that cool texture, right? Mm-hmm. Yeah. So I think it's any sort of thing, if you take it in a bowl and just literally like hammer the hell out of it with uh with a solid pin, or uh uh you know, because the problem is is that if you use a hunk of metal, unless the metal is cold, it's gonna start melting the stuff out on you, right? Yeah, yeah.
Yeah. But you can get it pretty much most of the way there with a kitchen aid. Uh you just gotta be careful that you don't if you especially because I I when I when you make ice cream with a Kitchen Aid, I use the uh the beater that has the silicone little riblets on the side, and uh they can break when they're that much force. But you know, just don't use that much force. Okay.
Also, maybe I'll use a rolling pad. All right. All right, thanks, Dave. All right, tweet us on uh over and let us know uh what happened. You got it.
Celepton Derma. Did you ever like any of those ice cream stuff? No. You you don't like the texture, you didn't like the tea flavor? I like the potato one you made.
You like the potato one? Mm-hmm. Which is weird because that's the more polarizing flavor, potato ice cream. Yeah, I don't it polarizing. Good.
We didn't like the tea flavor or you didn't like the texture. This is what I'm trying to get. The texture. I said you didn't like the texture. Did you like the fact that we could light it on fire?
I once taught a class where literally it was a hydrocollege class, which by the way, I hate teaching. But I don't hate teaching it. It's just difficult to teach because unlike low temperature cooking, it's like there's so many different levels you have to teach to with it, right? And different people have different expectations of what they want. But yeah, yeah, Stas is going me, me, me, me, me, me, me.
Which is like, you know, she's basically calling me out as me, me, me, me, me. But um uh we had one where we taught it where literally all anyone wanted to do was light things on fire. Like, can you light that on fire? So literally we'd had to keep the torch next to the thing, and we they'd be like, we would make any sort of recipe and they're like, okay, light it on fire. And we would like light it on fire to see what happened.
That was actually kind of uh the one of my favorite ones of teaching that class. Were you there for that one? Mm-hmm. Yeah. Yeah.
Yeah. We can it turns out you can light a lot more things on fire than you thought. Yeah. Yeah. Yeah.
Where'd Booker go? Oh, Booker just wanted to use the bathroom. I t I I invited him and Jen, by the way, my wife, to come on the radio show. Yeah, but Booker was like, no. And you know, if Booker was here, he if Booker was in this video.
Dad. Dad, why are you on the radio? Dad. Dad. All right.
Let's go through let's go so through some of the questions from a before. By the way, we have a question on Parmajan. Are we going to get uh Mark Ladner? Mark says he keeps calling. Why don't we call him?
Wouldn't that be easier? Uh yeah, but I don't know how to tell them his number. Oh, yeah, over the air. All right, have Mark call in one more time. We're gonna get a call in from Mark Ladner to answer a question from a listener, okay?
All right, David. Alright. So uh we had Liza. We had Liza write in uh last week and uh asked us this question, which I still don't know the answer to, but we'll talk about it anyway. Is it what do you think of the Gaps diet, G A P S uh diet, and would you ever would you ever try it?
Now uh the Gaps diet is a diet designed I mean I wouldn't try it, not me personally, but that's not really the question. The question is do I think it's efficacious or not? So it's a diet that's designed for um well here's the thing. Here's here's my issue with it. So if you go to the the Gaps uh website, it's run by a doctor who I don't know that much about.
But literally the the splash page of the website is like uh a road, you know those road signs like you get in the World War II movies where they point in all different directions, and it's like you know, Brussels one way and all that? It's like that, but with uh with a host of different maladies on it, right? And so the maladies include uh dyspraxia, which is you know, I think like uh uh movement disorders, right? Uh ADD, right? ADHD, which you know, are those really the same aren't those really kind of the same thing?
We got Mark on the line, whenever you guys are ready. All right, so you want to talk about gaps in a minute? Sure. I'll talk about gas in a minute. Hey Mark, how you doing?
Hello. We got we got Mark Ladner, uh chef of uh Del Posto, also uh gluten-free pasta maven of Pasta Flyer. What else you got what else you got going, Mark? Everything's great, Dave. Thanks for uh inviting me on to team cooking issues.
Yeah, nice. Well, we got a question that I thought, you know, we can talk about it, uh, you and I, uh and Nastasia, but uh I'll read you the question first. This is right up your alley. This is the kind of problem that you have to think about uh a lot. Although actually, does he make this style of pasta?
Did you even read the question, Silas? I ran it to him. Okay. So the so the listeners know, this is from um Thomas. Fan of the show, uh, but I still have an unanswered question, even though I've listened to uh most of the show.
Sometimes I will try to make myself some buttered noodles as a quick meal, but when I add the uh Parmigiano cheese, it wants to clump up on me. I cook with real parm, aged two years, if that makes a difference. I was kind of hoping to get a Mornay sauce, but as a quick pan sauce instead. Any tips? I thought maybe I could uh use a stabilizer to keep the cheese from clumping uh and just a gooey instead of clumping.
Any advice on what's going on here would be greatly appreciated. Now my feeling is there's not enough liquid in the sauce he's trying to make to ever stop it from clumping because he's not pre-mixing the gr the parmesan with a liquid or adding it at the end when it's not getting mixed. But why don't you why don't you talk about the the generalities here? It sounds like just fat fat on fat, which is course is gonna clump. I think the first thing to uh to recognize is that most often people tend to either overcook their dry pasta or undercook their fresh fresh pasta.
Uh especially undercooked fresh pasta has a tendency to clump up because it wants to continue to take moisture from somewhere. Ah yeah okay because but here's the thing so we're what what we're honing in on here is that it's m moisture like moisture content is the main issue that that this person's got wrong right yes all right I would say so I would say so. So so go ahead so explain explain the two different the two different things. So undercooking fresh pasta means it's going to absorb more water meaning it's not going to have enough water to form any sort of stable sauce or emulsion and what's the what's the on the flip side with the with the dry pasta? With the dry pasta um I mean there's a tendency that maybe the pasta itself could start to break down and thicken the sauce.
Hmm and so absor like like trap more water because the pasta starch is breaking down you think the surface area. Yeah. I mean what do you in other words if you want to do what this person wants to do what would you do? Would you pre-blend egg yolks and parmesan with a little bit of liquid before you toss it in the sauce if you wanted to add it early and get something that kind of creamy? Yeah what what I would tend to do like uh for example what we what we do at the post though is we tend to like to use incredibly salty water.
I wouldn't go so far as to say seawater salty, but on uh salinity reading refractometer, we generally uh record it at between 10 and 10 and 12 PPT. Parts per thousand? 10 and 12. I'd have to look up that. So that's that's one one in 1.2%.
Yes. Okay. So like so that would have a tendency to be too salty if you were then to try to add some of that water to your pasta, especially if it was uh you know combined with uh you know further reduction. Right. All right.
Well what but what that's like so I prefer to use either like a clean neutral stock or broth or just just tap water. All right. And then what so like what would you do? You'd say to make the pre-mix of the cheese, what would you do to toss with it? What would you well how would you go about it?
Uh you would add uh once you add the pan, once you add the pasta to the pan, which we're assuming already has maybe perhaps a tablespoon of I guess it depends on the the portion size. I'm speaking uh specifically for a hundred gram or three and a half ounce portion of pasta. So that would be like a single portion. So if you were to take a 10-inch uh saute pan and you were to melt uh you know a tablespoon of butter, uh we also like to use an equal part, an equal measure extra virgin olive oil, which helps keep it uh fluid. All right, and then and then maybe uh you know, a tablespoon or two of tap water to the pasta while it's in the pan.
So now you have the butter, the melted butter, the olive oil, and the water, and you're trying to bring that to a simmer with the pasta. And then you add the cheese once it's simmered up? The cheese, the the thing with the cheese is uh it sounds like he's using the right stuff. To your old Parmesan, it's fantastic. Anything between pretty much nine months and two years would be would be fine.
You'd it'd be hard to find anything much older than that, anyways, at a most uh grocery store. Right. Um it's better to buy a block rather than pre-graded, which tends to be dry, and then has reduced uh emulsifying capability. Right. But when we okay, go ahead.
When so is you have this in a pan. You should never be adding the cheese over the heat because it has a tendency to string out then and uh and and and cook to the bottom of the of the pan. Okay. Now once you're adding the cheese, it should always be off the fire. Right.
So but if it's clumping, you think what what what are your thoughts on okay? Let's say they're doing it like home home style. They're gonna serve an entire pound of pasta in a bowl, right? Would would you ever consider throwing the hot the hot butter in the in the bottom of the of the bowl with the oil, tossing that and then pre-blending the cheese with the liquid to make sure that the cheese was able to form kind of a stable kind of a situation? Blend the cheese and the liquid in a blender and then pour it over and toss, or no?
Oh good. Um yeah, I suppose you could like like he had mentioned a mornay sauce. Yeah, but for that you need an egg yolk anyway, right? An egg yolk is fine, but I definitely wouldn't be adding any flour. No, yeah, no, no, no.
But like would you add in other words? But you'd pre-blend all of those liquids before you you'd toss it with the oil first, then pre-blend the liquids. But you need the the bottom line is you need water because if there's only fat, you can't have any sort of it, it's gonna just clump into itself. The solids will clump and there's no there's no liquid to hold it, right? Yes.
There's traditional carbonara techniques where you would take water and a and egg and and uh pepper and cheese and mix that separately before adding it to the pasta. Yeah, that I used to make that all the time. That's the only way I would ever make that stuff. But if but if he doesn't want to egg yolk it, you're saying just make sure you add enough water so that the cheese doesn't clump up when you're doing it. But if you use hyper salty water, which is gonna make the pasta taste good, don't add that because that's gonna be too salty.
Exactly. Exactly. Okay. Exactly. And I had one other thing with it.
What was this, Daz? With the with the with the parmesan, with the with the with the pasta? I don't know. I can't think of it. Do you think it you think it's ever gonna be as good?
Big bull family style? Probably, right? Why not? Do you ever use the you ever use the cooking pot as a heater for the bowl when you put the pasta into it? Yes.
Yeah. Yeah. All right. There we go. All right.
Anything else to add to help this person from stringing out, or are we uh are we uh are we good? Do we give them everything they need? I would not use a st I would not use a stabilizer. Add it back to the fire once you add the cheese. Right.
I would not use a stabilizer. You know what I'm saying? I would not try to that's it's just not necessary. And it won't even help because what your main problem here is that you don't have enough liquid, and if you don't have enough liquid, the stabilizer's gonna be useless to you. I'm also a big fan of adding uh a like uh a decent amount afterwards on the top along with the pepper.
Yeah, do you like that or hate that? Yes, I do. I do, I like that. And pe pepper on that sucker too, right? Of course.
Yeah. Yeah. Do you know what? Am I bad, Mark? Because I've gotten to a point where it's almost impossible for me to eat pasta without crushed red pepper at home.
I mean, when I'm out at a restaurant, I don't ask for it if it wasn't intended with the pasta. Like I would never adult postal being like go, hey, what's the crushed red pepper with this? Come on. You know what I mean? But I mean at home, I can't eat freaking pasta without crushed red pepper.
Does that make me a bad man? Uh no, it makes you nostasi a little bit. Uh all right, Mark. Thanks so much for calling in. Yeah, Helen.
Yeah. Yeah. Well, you know, we're the team that always unscrews the uh crushed red pepper. Mark, if you ever have some sort of quick service as crushed red pepper, I know you were gonna get the correct shaker for the crushed red pepper and not this abomination that's staring me at the face through the window here at Roberta's Yeah, exactly. Yeah, we're working on that.
Thanks so much for uh inviting me on your show. Oh thanks, thanks for thanks for thanks for coming on. All right. All right, take care, guys. All right.
You too. Speaking of quick serve, you see Roberta's has the the frozen pizza now? Have you seen it in the aisles? I've not seen it now. What store do they sell it in?
I saw it at Food Import, and now it no, not Food Emporium. Food key food now. Key food, because food and pouring went out of business. Because food emporium was the same thing as a A and P. A and P went out of business.
You don't seem to you're not you're not broken up by it. No, I'm sad. I'm sad. It's real sad. That's like my uh so my my stepfather, uh Gerard, his dad used to be like butcher to the mafia in in Boston.
And so uh I forget they had to go to like one of the main dons in Boston, the the daughter who is a nurse, died of in quotes, asthma, right? And so, you know, I think Gerard or you know went to the funeral and they had one of those giant goons, and he's like, Oh man, it's such a shame. And the guy goes, Yeah, real sad. And that's it. Like, you know what I mean?
Like you imagine, you can picture it, can't you? Yeah. Yeah, real sad. Dead face. You know what I mean?
Total dead face. Alright, listen, you want to take a uh quick commercial break, David, come back with some more cooking issues? Yeah, let's do it. We'll do. All right.
And this one is Journey from Lime Rock by the Slow Roasters. We'd like to send a special thank you to our latest business member, Consider Bardwell. 300 acre Consider Bardwell Farm was the first cheesemaking co-op in Vermont, founded in 1864 by Consider Stebbins Bardwell himself. A century later, Angela Miller, Russell Glover, and Chris Gray are revitalizing the tradition. Their cheeses are made by hand in small batches from whole, fresh milk that is antibiotic and hormone free.
Only microbial rennet is used in their cheesemaking. All cheeses are aged on the farm in their extensive system of caves. To learn more or purchase cheese, visit ConsiderBardwell.com. To learn more about becoming a business member, email us info at heritage radio network.org. And we are back.
Alright. So we were talking about before uh the caller and before Mark came on, we were talking about the GAPS diet. Gaps diet. All right. Now, now uh, it stands for uh gut and psychology syndrome, right?
And it's got the road sign, and it's got it's a natural treatment for dyspraxia, which we were talking about is like you know, uh problems with uh issues with uh muscular control movement. Uh ADD and ADHD, which are are those actually different? One is human. No, attention deficit hyperactivity disorder, and no, and attention deficit disorder. This is the same thing.
It doesn't really deserve two signs. Someone call me in if I'm wrong, but like I've been called both of those things my whole life, and so I don't really see that there's much of a distinction. Schizophrenia is on that same sign, depression on the other side of that same sign, dyslexia and autism. So what we're talking here is what we say a broadband shotgun of uh stuff that they're trying to fix with this diet. Schizophrenia.
First, first of all, like right off the bat, right off the bat. Now, I don't want to tread on anyone's, I don't want to poop on anyone's parade too hard here, but right. Anytime I see someone hitting this broad a spectrum of things with with one thing, and I'm just gonna say this because it's you know, I have the same issue in my family, like all over the place, so like you know, I'm not talking out of school here. Anytime you have a situation where you have a parent with a child and they're focused on some sort of issue that they want to kind of remedy and they're looking for any kind of remedy possible, right? Uh, you get in these situations that have a lot of um, and again, I don't know anything about it, but a lot of bells start ringing in my head when I start seeing signs like this that they say that they can fix this.
Now, this is look, for instance, I'll read the I'll read the spiel. The GAPS diet was derived from the specific carbohydrate diet, S C D, created by Dr. Sidney Valentine Haas. I wonder whether they're related to the egg-coloring people. Oh, it's pause.
Haas. I like anything with two A's though. You like that? The two A's? Yeah.
Haas. To create to naturally treat chronic inflammator inflammatory conditions in the digestive tract as a result of damaged gut lining. Now that's this can happen, right? You know. SCD grained great popularity after a mother, Elaine Gottshaw, heated her own child of ulcerative colitis and became an advocate for SED.
Elaine Gottshaw is the author of the popular book, Breaking the Vicious Cycle, Intestinal Health Through Diet. Now listen, there's been hundreds of years of people worried about how their intestines work and like having various crackpot like theories about like how what we eat is eating us from the inside or that stuff gets trapped in your intestines. Look, even today, Dax. Let me ask you a question, Dax. Did you see all the snacks at your house?
Yeah. That was not the question. I was gonna ask, but yes, that's very nice. Uh so how long does gum stay in your stomach when you swallow it? Uh again?
When you when you chew gum and you swallow it, what what happens to it? Um it goes down your throat. And then what? I don't know what happens after. How long do you think it's in your stomach for?
Um until you digest it? See, now Dax has not been poisoned. See, it's it maybe it's because he's my son he's like. Five years, it'll stay in your stomach for five years. Yeah, which is a load of garbage.
I mean, you don't digest it, you poop it out. You know, you're you can't digest it. It's synthetic now, and it's chicle anyway. You know, it's chiclay, it comes from the same tree. Anyway, but like uh my point being that like it used to be that they would say that you digest it forever, and this is all part of this kind of nonsense.
And then like people, there used to be people who would say that like everything is caused by worms, and every time you poop something out, they you would yeah, whatever, it's a nightmare. Uh so any time someone says that they're gonna link your brain health through your intestinal system. This goes back also Sylvester Graham was huge on this. So there's a like a it's a lot of weirdness involved with like linking up like your intestinal health with your brain health. Now, there's probably like some truth.
I mean, we're all interconnected system, we're some interconnected system, but huge bells go off in my head. What about you, Stas? It makes you nervous. Okay, look. Through years of research and clinical experience, this is a different person now.
Dr. Natasha Campbell McBride, okay, adjusted her protocol to fit the individual healthcare need of her patient suffering from a variety of intestinal and neurological conditions as a result of an imbalanced bacterial ecosystem within the GI tract. The GAPS diet focus on removing foods that are difficult to digest and damaging the gut flora and replacing them with nutrient-dense foods to give the intestinal lining a chance to heal and seal. Now, I read more of like the the the outline and everything, and like I said, I haven't read any studies based on it. I don't know if if she has any studies based on it, or if there are any studies based on it.
But it has the ring of 19th century reformers craziness, like all like smacking of like you know, auto intoxication, which is another thing people used to say, uh degeneration of your insight. Now, this is not to say, look, for instance, it is a well-known fact that uh that there's a l-there's a group of people on the autistic spectrum who have huge GI problems, right? Like huge. It's a it's actually like a really big issue. So maybe there's some link, but I doubt that like fixing the GI thing is what is ha causing the brain condition to to happen.
It just the whole thing seems kind of nutty to me, that's all. So uh I tend to stay away from things like that until somebody proves uh that they work. And anything that is supposed to cure that many disparate things just makes me a little bit, you know. A little bit what? That's what my friend Phil does.
He tries all these diets to help with his brain stuff. Yeah, and that's that's what's wrong with America, right? I'm not eating meat. Now I'm not eating this, now I'm not drinking beer. And and every and every day, is he still Phil?
Does his fillness change? Does this does his innate fillness change? Now look, there's another thing too, right? I think that like uh any time that you think something works, there's like it helps you to work. I mean, if you think it's gonna work, it probably will help you to work a little bit, right?
I mean the the mind is a crazy is a crazy awesome thing. So if you're convinced it's gonna work, uh maybe it will. Who knows? Um what do you think? I disagreed with you.
Well, you can't shake your head because people can't see that on the radio. All right. What do you think, Dax? What do you think about uh crazy diets? Um are bad, some because people think they need it, but sometimes they don't.
No, they never do. Well, some people need to lose the weight though. They eat crap. Do you know what the diet? You know what the most effective way to for Dax, are we allowed to say junk food in our house?
No. No. No, you can eat is there a lot of junk food in your cabinets. Nastasia left a lot of junk food. Now, Dax, we're gonna have this out now.
That this has nothing to do with cooking, sorry people, but we're all in the same room. So some of the pe Nastasia stayed at my house last week, two weeks ago, two weeks ago, right? She said to me that somebody who shall remain nameless, but it's Jordana Rothman, wanted to light the fireworks that we had at the house that were specifically Dax's. They weren't even mine to give. They were Dax's fireworks, right?
And job down your tree. Which tree did they want to chop down? The one that you look like you're gonna hit when you're on the zip line. Yeah, you don't first of all, even if she wanted to, that those guys don't know how to chop down trees. They're New York City people.
Whatever. My point is, did you in fact light the Wolfpack firecrackers? No. Where are the Wolfpack firecrackers, Nastash? We moved them all on the table to the hockey table.
No, what is it? No, I wouldn't have to be a big thing. The Chinese New Year firecrackers. The one that looked like a belt of bullets? Mmm.
Nastasia. You know what I think happened, people? Maybe now it's a good thing. I think Nastasia came up on her dirt bag buddies, saw them lighting the fireworks, someone's like, What are you doing? Those aren't yours, are you crazy?
And they stopped after they'd already litten the wolf packs. Because that's what I would have done. I swear to you. I would have liked to have seen it. I've never seen this thing.
Someone she took it home. We have to go to but all I'm saying is we now have to go to the great state of Pennsylvania to get more firecrackers. Or um New Hampshire. New Hampshire does not allow firecrackers. They sell them.
They don't. Where did you get them the last time? Pennsylvania. Yeah. Well no, but for 4th of July.
Ah no, no. That was New Hampshire. Here's the rules. For anyone out there who lives on the Eastern Sea board here where we have all these crazy rules that don't let you blow things up. And by the way, I was talking, like, here's the thing, right?
So like Dax is with his dirtbag buddy, uh Did you really think it was Jordana and curse her name this week? I didn't curse her name. I waited to talk to you on the radio about it. But like here's the thing. So it's like so when I was a kid, right?
We would go to Canal Street, which is here in New York City. It's like, you know, now they sell fake purses and stuff, but it used to be all uh like equipment and and BS martial arts stuff, right? So, you know, my family who would never let me have anything like firecrackers or bottle rockets. By the way, you used to be able to buy fire crackets crackers illegally in New York City before Giuliani was the mayor Dex, so you kind of missed out on that. And you used to be able to kind of blow stuff up in the city.
Like I on the High Line before it was a big park dax, I I would blow up giant balls of popcorn with like you know, black black powder explosions and stuff. I video, you've seen the videos of it. New York was a far different place back, you know. I think it's better now. I mean, I know uh you know, we didn't need all of like the weird like uh heroin addicts hanging out on the high line all the time, but whatever.
I'm just saying it's a different place. But uh Canal Street used to be able to go and and you buy your throwing stars, your butterfly knives. Remember the butterfly knives? No. Those are the what Bolly Song knives are the ones you have to flip around and you cut yourself whenever you try to use them, you're like pap.
You know, you never seen this? No. David, you know what I'm talking about, a butterfly knife, right? Uh yeah, I think so. Yeah, it's got the two handles and you go laggagga, nunchucks, yeah, right?
These are the kind of things that everyone wanted, but I wasn't allowed to have. So what do you do? You come into the city and you buy, you walk in, you're like, yeah, it's got the throwing stars, got the throwing stars. They would sell you the thing, but it's probably like the thing stats. They would sell you the throwing stars, and then you would hide them on your on your person, and then you show it home, and then when your parents went to work, you would start throwing the h the the throwing stars around.
That's how that's how you did it. My feeling is just say you can use these things just under my supervision. Isn't that safer? Yeah. Because that's are we are you gonna do something I so these throwing hatchets that he has?
Are you gonna do anything stupid with those hatchets? Because you know I'm watching, right? Yeah. Wait, you are gonna No, I know you're watching. Yeah, so you're not gonna do anything stupid, right?
No, I'm not gonna do anything stupid. But there's a new article that says you should just let kids do whatever, and when they cut themselves, they'll know not to ever do it again. But you don't want them to cut themselves. You don't. Well, you don't mind them cutting yourselves.
You don't want your kid dying. Yeah. Yeah, or getting crippled. Right. Or maimed.
Then you have to take care of it. Who wrote this article? This person with the article have kids, yeah. This person with they have kids. Did any of them die?
Yeah, well, why don't they go talk to someone? No, they it's like an anthropological thing of like what different tribes do around the world and how they raise kids. And how our society is so helicopter-y about every little thing. Well, look, I mean, I'm I'm all for letting the kid I that's what I'm saying to Dax all the time. It's like, you know, you don't have but of course, was it safe that when I was 12, 11 and 12, I was deep frying by myself?
No, but you're alive. But only by straight freaking luck. Yeah, no, but how many people actually what's the percentage that of kids that like die from stupid kids get hurt all the freaking time. That's like it's like my buddy. I had another buddy who uh was doing stupid stuff, and then he cracked his head open, got meningitis and lost hearing in his ear.
You want your kid to lose hearing in his ear because you because you weren't watching. What was he doing? Being a dumbass snowhead. You don't even know like what he was doing. I know what he was doing.
He was jumping off of rocks onto other rocks. Took a header onto a rock and cracked his skull. He's a smart kid. Ended up at your alma mater, Stanford. Maybe that made him even smarter.
You never know. Being definitely? Yeah. Whatever. All I'm saying is look, we need to strike a balance.
Yes. Yeah, whatever. Alright, I'm finally gonna answer some of these questions from before. Aaron Morgan writes in uh about margaritas. Now I answered this a little bit, but I'll go through it in uh in in excruciating detail for you folks.
A long time listener. Uh I have tried convincing all of my friends to listen in with mixed success. That means nobody wanted to listen to us, which you know what? It's fair. Uh I have memorized your phone number, but whenever I've never called in.
What? What the heck? 7184972128, call in. Right? I mean, if you've memorized it, just call in.
I can recite it to myself as long as I imitate Dave shouting into the microphone. I have recently by the way, that's the only way I can say it. Like I can't, like if you said what's the number of the radio show, I'd be like, I what would I have to open up my phone and then scream it and then type in as I go, otherwise I won't be able to do it. Remember there was like a period of like a year before I could remember what the number was, Daz? Yeah, then I made you.
I taught you to fish. What the hell are you talking about? I made you memorize it. Speaking of fishing, I cannot wait for shad season. Dax, you gonna go shad fishing with me?
Yeah. How many shad are we gonna catch? Tons. Tons, tons. We're gonna catch so much shad.
That one's in the river. What? You don't have a boat. You can go right to the bridge. You can fish right from the bridge.
And you can get like non-finite numbers of shad because they're going up there to die anyway. They're awesome. They taste so good. I'm gonna smoke the hell out of them. They're gonna be delicious.
Dax, are you all for this? Yeah. Yeah, they're delicious. They're oily and big. It's got a lot of bones.
Compared to like a herring, they're huge. They're like uh I'm holding my hands maybe like I think they're like a foot and a half or something like that. How big were the fillets we were cooking, Dax? They were like a foot long, the fillets? Around there, yeah.
Did you enjoy them? They were great. Yeah, see? See? Dax, by the way, Dax, on a scale of zero to a hundred, how picky are you?
I don't know. With zero being the most picky? Zero being the most picky. No, no, no, like where do you where would you place yourself? 45.
I don't know. I don't know, Dax. That's a little so we had a contest where everyone was trying to eat uh these like super like the ship brand mango pickle that I have. And Dax, did you chicken out or did you eat it? No, I ate it.
Remember? Oh, yeah, booker Chicken Down? Yeah. They're delicious. Your your friend Ethan.
Yeah, Ethan and I he was stone cold. He was stone cold Steve Pickle Eater right there. So Luffy Boston, yeah. Yeah. Well, pick it up.
Are they bad? They're delicious, but they're very extreme flavor. Extreme. Alright, back to the margaritas. Um I recently purchased uh Liquid Intelligence, the you know, my cocktail book, and I'm trying to convert your 7-Eleven style daiquiri recipe to a margarita.
Last time I tried the following, which was for two servings. Eight ounces of tequila at 40% ABV, 1.5 ounces of cointreau at 40% ABV, 1.5 ounces of simple syrup, eight and a half ounces of wooho woo ho water. Uh by the way, uh Dax, what do you like better? Hot Rod or Taladega Nights? Hot Rod.
Hmm. All right. I haven't seen either. You haven't seen Hot Rod? David, you seen Hot Rod?
Uh no. Do you have Netflix? I do. What is wrong with you? You tell me.
I don't know. Yeah. Go watch Hot Rod. Do you not like uh are you not a Sandberg fan? No, I just never, you know, never got around to it.
I know Shad though. There's a Shad Fest in Philly where I'm from. Really? Oh yeah. Do you enjoy Shad?
Of course I do. I love the oily fish. I'm Italian. Oh, there you go. That's the thing.
But like for years nobody would eat that, everyone was like, go the row, eat the row. The row is good as well. It's like anchovies. They get a better app, but they're great. Yeah, yeah, but they're delicious and basically cooked any which way.
You could smoke it, you can grill it, you could do anything to a shad. They're delicious. You've got to learn how to bone them. But listen, you gotta go watch uh do you know that show Eastbound and Down with that guy whose name is out of my head, the guy? Uh yeah, what's his name?
Kenny Powers or Yeah, yeah, something like that. Anyway, he has the funny like the funniest lines in Hot Rod. And so you have to see it though to get it. Anyway, whatever. I'll add it to my list.
Wait, you mean the guy, um with the trailer scene? Yeah, yeah, but don't ruin it for people. It's totally my hat. Anyway, uh you'll you'll get it after you watch it, people. Okay.
Uh Ziploc bag, put in freezer overnight. It's still not frozen, so then you added a one and a half ounces of lime juice that brought the ABV down, and it froze after three hours and blend. The texture is good, but the flavor was not limey enough. This reminds me of my professor of philosophy, Raymond Goyce in college, who who uh when I was asking him, he's like, Your ideas are good. Your writing is bad.
That's what he said. And it's so I had to wait until I had my uh my uh, you know, my wonderful wife who, you know, can edit me properly. Um texture was good, but the flavor was not limey enough for my uh Central American wife. Brokenhearted from my failure, I drank both servings myself. So what do you make your wife in its stead?
You made her a regular margarita or what? What does she have? Maybe she was so angry she walked out. Whoa, stas bringing the harsh. I like that.
Um what can I do to improve this recipe? And apparently your marriage. Uh I tested my freezer and it is an average of negative 14 C. That's not quite cold enough. I know this is probably not cold enough to freeze my cocktail before adding the lime.
Can I simply substitute lime juice for water? Won't my lime juice go all crappy on me overnight? What acidity level should I be looking for in this type of drink? I would love your insight on these problems. I'm totally up for more experiments.
Worst case scenario, I would just have to drink more double margaritas myself until I perfect the recipe. Uh Aaron Morgan, Oklahoma City, Oklahoma. First of all, get your freezer down a little bit. You can probably change it uh a little bit, and there is zero advantage to having your freezer on anything but the coldest possible setting. Hear me?
Zero advantage. Anyone that any manufacturers out there do not allow people to set their freezer to anything but maximum cold. The only time, the only time that's my uh that's the way my prop philosopher professor used to talk to, Raymond Goyce. The only way, the only time that's how we would talk, uh that you uh want to change that temperature is if you have an ice cream shop and you want it to be at dipper temperature, and you are not doing that out of your home freezer. So anyway, turn it low.
Anyway, I put uh your numbers uh into my so my standard kind of daiquiri style specs for frozen stuff is about sixteen percent alcohol, eight point six percent sugar, and zero point eight to zero point eight two percent acid, okay? I plugged your numbers into uh my database, and you're at 18% alcohol, which is high, even with the lime, 6.3% sugar, which is low, but point 0.43% lime juice, which is way freaking low. So I just re-jiggered the things a little bit, and here's what I did. I did 90, I used your same numbers, but instead of the amount of lime you added, I added 95 milliliters of lime, which is roughly three and a quarter ounces, uh, and a full two ounces of simple syrup, 60 ounces, uh 60 um uh milliliters of simple syrup instead of uh 1.5 uh of simple syrup. Uh and my numbers came in at 16.4% alcohol, uh, 7.1% uh sh uh sugar, and 0.82% acidity, which is going to be a lot closer to uh the numbers that you want.
Okay? Hey Dave, we're gonna have to wrap it up then. All right, wait. So uh do that, and uh that should work for you. Uh and just make an Excel table where you plug in all of the numbers so you can uh kind of figure out what what you want.
And then since we're wrapping it up, I will unbelievably have to put off the tie basil one more freaking week. Unfreaking believable. But anyway, Dax, thanks for coming on Cooking Issues. Hope you enjoyed it. Yeah, I did.
All right, see you next week with Cooking Issues. Bye bye. Bye. Thanks for listening to this program on Heritage Radio Network.org. You can find all of our archive programs on our website or as podcasts in the iTunes Store by searching Heritage Radio Network.
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