Today's program is brought to you by Whole Foods Market. For more information, visit Whole Foods Market.com. I'm Dave Arnold, host of Cooking Issues. You're listening to Heritage Radio Network, broadcasting live from Bushwick, Brooklyn. If you like this program, visit Heritage Radio Network.org for thousands more.
Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Itries coming to you live on the Heritage Radio Network. Well, not really anywhere near noon this time, huh? No. Like 1219 from reverse Pichuita in Bushwick, Brooklyn.
Pushing noonish today, huh? Pushing noonish. Yeah, yeah, noon-ish. You know what? I choose the same seat every week, Jack, and yet I hate the microphone at my seat because it will not point up.
It's gotta go Lemmy. You gotta go full Lemmy on this damn microphone. Point down. Go Motorhead for all you motorhead fans. Joined as usual, well, obviously with Jack since we're talking.
Hey Jack. Hey. How's it going? Pretty good. Yeah.
And of course, Nastasia the Hammer Lopez. Good. Good. Mm-hmm. You exist?
Good. Uh special uh guest in the studio today. We have Angela Garbitz. How do you actually pronounce it? Garbets?
Garbette? You said it right. Yeah. Yeah. One of my all-close to the mic there, Angela.
Garbits. One of my all-time favorite uh interns ever at the French Culinary back. By the way, do you call it the International Culinary Center? I d no. It's French Culinary.
Yep. Yeah. French culinary. She uh is from the great hails from the great state of Nebraska. By the way, I don't know if any any I don't know if we have any listeners in Nebraska.
Uh but Jack, do you know what Nebraska's Nebraska's motto is? I don't. Well, do you know let me put it this way? They have a new weak motto. What is a new weak motto, Angela?
Isn't it Nebraska nice? That's the worst motto in the world. It's the worst. Nebraska, man, it's nice. Like, what do you say, Scott?
What do you say about someone when you're like, uh, hey, d how how'd your date go, Nastasia? He was a nice guy. It was nice. That means, yeah, he wasn't like, like, you didn't want to stab his eyes out, maybe, but you did want to stab yours because you were so bored. Nebraska.
Nice. Whereas you know what it used to be, Jack. I see something here. I looked it up. Let's see if you have the same thing.
Possibilities endless. Oh. Endless. Endless. Interesting, because the internet tells me the Nebraska motto is equality before the law.
Whoa. Yeah. Yeah? Do you feel that everyone's equal before the law in Nebraska? I think there's a lot of recent legislation that would say that it's not.
Like what do you got going on in Nebraska? A lot of LGBT stuff that's not good. Really? Yeah. Are they are they they're going that that way?
Speaking of baking cakes, uh, we could talk about this in a minute, but they're not one of the anti-cake baking for gay marriage uh states, are they? I hope not, because I'm going to jail. Yeah. Yeah, yeah. Well, no, they don't say you can't.
They just say that you don't have to. Okay, I have no idea. You're allowed to refuse cake baking services for like s anyone who you see theoretically, right? If you can refuse to bake a cake for uh like if it for a gay way, couldn't you just be like, you know what? I don't like the cut of that dude's jib.
No cake for you. Actually, that would kind of be like that, I mean, like if someone was just a jerk in general and just refused randomly cake service to people, then it would become an internet phenomenon. It wouldn't be a that person would make billions of do not billions, but they would make a lot of money. Like it'd be really bad. This would be a bad idea, but but if they literally just randomly flipped a coin when you showed up.
Right. And we're like, no cake for you. Probably not for you. Not for you. Sorry.
Yeah. Yeah, no cake. So let's talk about cakes. So, Angela, you have opened a uh a a bakery. Almost a year ago, yeah.
Yeah. And so why don't you tell us about your baker? It's called Goldenrod Pastries. We do a lot of alternative diet stuff, and it's just a really kind of happy place to be. We do try to be very inclusive with what we serve to people and just try to make it a really happy, fun place.
So it describes me what an alternative diet is. Gluten-free, dairy-free, vegan, paleo. Oh my god. How do you do all of those things? Do you all at the same time or do you have different things to do?
Everything you do is all of those things? No, it's like you know, we uh probably 90% of what we do is gluten free. Yeah. And then you didn't you didn't never develop the gluten allergy yourself, did you not one of those you still eat gluten at home? I usually eat gluten.
Yeah, gluten is gluten, good stuff. It's so good. I uh don't eat dairy. Don't eat dairy? For the most part.
But I'm on vacation now, so I'm in international waters. Let me tell you something. Uh this is a little known fact, but Angela's dad like runs the Nebraska beef like board, like uh the publicity wing or the whole board? It's just the Department of Ag. Department of Agriculture.
But he's big on Nebraska beef. Nebraska beef, yeah. Yeah, yeah. We have good beef. So do you are that's the paleo section.
So do you make muffins entirely out of beef? It's just beef muffins. Like take it, take make a meatloaf and make a beef muffin. It's perfect. Yeah, that might be the only cupcake I would like.
We're across the street from uh Seventh day Adventist College. They would not eat the beef muffin. Oh, so you're catering to your neighborhood. I mean, everybody wants different diet stuff right now. Yeah.
Seventh day advanced college? Yeah. Huh. Are they good customers? They're great.
They're really nice people. Yeah. But they try to eat really healthy. Oh, yeah. Well, but why?
In other words, like if you believe if you believe that it's all about to be over, why eat healthy? I'm gonna tell you something. Stas, let's say you knew, you know what? You only got like a couple of weeks left. It's about to be over.
Are you gonna be cutting down on your uh saturated fats? No. No. You're gonna be taking like, you know, I'm gonna dive into like a swimming pool of fried chicken. Or something like this.
Easily. Yeah. Fried chicken all the time. Just munch through that stuff. I used to think it would be good to jump into a swimming pool full of seltzer, but then I think it might hurt your moist parts.
All of your moist parts. I think it would. Yeah. Yeah. Too prickly.
Yeah, but have you ever on a hot summer day been so thirsty that you wish you could just go open your mouth and just have it like seltzer just flow into it? Yep. That sounds great. Yeah, I mean, I can do that at home. Uh you know, too, the first approximation with my seltzer rigs.
Anyway. Maybe you need two pools. One with saltur, one with fried chicken. Oh my god. But they'll be so gross.
Like when you hit the fried chicken, smack, and then after the first like ten bites, like what do you got an earth your worm your way through fried chicken? That's just the nastiest. You just belly flop. You belly flop and then try to chew your way through the fried chicken. It's just not a pleasant.
I would do it. Yeah? Yeah. What is the food stuff that you could consume the most of in a row? Me?
In a row. I'm not saying like the most. I'm saying like would tire of the least. This is a great question. Jack, what do you got for me?
The first thing that came to my mind is like popcorn. Yeah, but it's not that much weight. It's not that much weight. You're not actually massing up with that. Right, right, right, right.
I once I ate 12 ice cream sandwiches. Wow. Oh yeah. They're delicious. I mean, probably fried chicken.
Or beef. Or beef. Bees. Probably. I hear the leaner the beef, the more you can eat.
No, it's pasta. I can like if that I could probably just like finish a pound plus in one sitting, you know, if no, if no one stops me. A po wait, a pound of dry freaking pasta? You cook it, you eat it? I could, I think, yeah.
I mean, I've I've You win hardcore, man. That's hardcore. I mean, like, you look down at your bowl and be like, should I have another bite? No. It's like, is my boredom level so high that it's actually better for me to take this next bite of pasta than to just sit here and stare at the wall?
I'd be like, wow, damn, that's hardcore. Yeah. You know what I mean? Back in the day though, like I don't like lean beef. I like my beef with fat in it unless it's dried.
But they used to say when they used to do the buffalo hunts when they were trying to exterminate uh the buffalo out in your neighborhood, actually. They uh uh you know that you can eat a huge quantity of buffalo meat. Huge, huge. Huge. Huge.
Endless possibility of endless buffalo meat. Sounds terrible. Well, apparently there's not like a lot of fat, so you don't get sated and it's so high in protein that I guess you you're always kind of just can just eat a little more and you're just like pounding it. So do you actually make beef muffins? Can you make a beef muffin?
Probably. How it's a paleo muffin. What's a paleo? They would love it. Really?
I don't know. What's a paleo muffin? You like get some like you rip grass out of the ground and like bake it? What do you do with the paleo muffin? Coconut flour, coconut oil, coconut milk.
Why is that paleo? Like what makes it paleo? That's a great question. How many paleolithic people were baking muffins out of coconuts? They just had so many coconuts.
Well, if you were in those neighborhoods, you can eat almost all coconut. Coconut is a miracle product. I love a coconut. Yeah. I love a coconut.
Why would a mu let me ask you a question? I know it's not your diet, but uh do like I need to I need to get more in depth with the with the paleo stuff. 'Cause people are like wildly some people are wildly pro pro paleo, right? But the thing is is there was no one paleolithic diet that anyone can point to. It's all very, very contentious.
We'll talk about this more, I guess, when uh Richard Rangham, if he ever comes back on the show. When do you say he's coming, Stas? May. I think it needs a new name, that diet. They should call it it, they just mean like don't use agricultural what what well they're all agricultural products now.
Yeah. Uh anyway, from when Rangum comes on, I hope any of the pro paleo people, if we have any listening, will call and and pepper him with questions about the paleo diet because that would be interesting. Yeah. Yeah. It's just a bad name for the diet, I think.
It's too confusing. Yeah. The diet's fine, but the name is not right. Yeah, what do you think? Do you have a you have an alternative name?
No. Fat diet. Fat diet. And so Angela, do you have a do you have the food that you could plow through the most of? I I mean, now all I can think about is fried chicken.
Fried? Oh, yeah, you did. You said fried chicken. That's amazing. Dave, what's your answer to this?
I think I'm just. I mean, I like ice cream sandwiches a lot. That's the real answer, is ice cream sandwiches. I mean, I like them a lot. And and like the the thing is I'm trying to think like some of my favorite things in the world, like, for instance, like uh bake bacon, poached egg, cheese, English muffin sandwiches.
Those are good. Really good, right? I once ate ten of them and I didn't want to eat another one. Oh man. Well, when I made it through the like the 11th, 12th ice cream sandwich, I was like, you know what?
If I had another one on my plate, I would eat it. Where did you do this? In college when it's all free. You know, and it's all sitting around. It's not free, it's a sunk cost.
I remember, I still remember to this day. Like I had this like pyramid of ice cream sandwiches on my on my plate. I nuked the first one, I figured the rest would temper out as I got you know down things. I like my ice cream sandwiches tempered, even when I was in college, you know. I'm not a freaking Neanderthal.
I like a tempered ice cream sandwich. They're not as good when they're hard, it's not as good. Especially with the sh crappy quality ice cream that they have, that texture that's just no good when they're hardened. Anyway. What about peanut butter cookies?
That's a thing that you can really work your way through. Really? I think so. You think? I don't know.
But anyway, so this guy comes up, walks to me, tries to take an ice cream sandwich off my plate, like I got it for the whole crew. I'm like, hey, hey, there's more back in the freaking kitchen. Go get your own. These are mine. You know what I mean?
Yeah. But the tenth, the tenth uh, you know, English muffin uh poached egg, bacon. Not good. Cheat. No, I was like, uh, I'm done.
I'm done. You know, I also once ate, do you know what you're familiar with the uh Ben and Jerry's ice cream uh uh can confection called the Vermonster? No. You have to go to the store to get the Vermonster. It's 20 scoops of ice cream, toppings of your choice.
Oh god. I once ate one of those by myself. Oh my god. Sounds like a nightmare. I had a very fast metabolism back then.
How'd you feel? Great. Yeah. I don't do that stuff anymore. I've got kids, and my wife really doesn't want me to, you know, Jen does not want me to imbue Dax.
Booker's not gonna do any of this stuff, but doesn't want me to like uh imbue the uh love of uh this kind of eating feat on Dax. Thinks it would be a mistake. What do you think, Stuzz? Yeah, I can see Dax trying to do that. Yeah, but do you think it's a mistake?
Um maybe. I mean you already teach them a lot of other weird crap. Speaking of weird crap, uh Stas, what's your answer to this question? Oh, I don't I I was gonna say popcorn like you. Last night I ate a whole tin of caviar.
Oh nanny nanny! That's free. With nothing. I think I can eat that all the time. Really?
Mm-hmm. Really? Did you have a hangover from the salt? Really? Mm-hmm.
Did you what do you eat it on? Crackers? You spooned it in your face? You know what? Sushi, that's what I could just keep eating for forever.
Do you know why you think that? Because it just costs so damn much. That's why. You know what I mean? Like, I've had my fill of all you can eat sushi because that stuff is gross.
Yeah, that's that's not what I mean. Then you get sick. Yeah. I mean, like, you know, you get like a really good omakase. I could usually I I usually feel like, yeah, I'll run it back.
I could do that all again, you know. Yeah, I know, but who could afford to ever do it all again? If it were free. Have you ever been in a situation, Stas, where the sushi was unlimited and you had to stop because you weren't just sick of being in there? Stas like stops eating for like other reasons, like, I'm sick of being here, I gotta go now.
Although, you know what I mean? Like, I I'm like that actually, like uh, we've had this discussion before on the air, but uh Angela hasn't been here for the butt what are your feelings? As soon as I put the last morsel of food in my mouth, I am done. I want to be out of there. I want to be gone on a restaurant.
Whoa. Out. Done. Done. Ozerski wrote something great about that once where he's like, in the future there will just be a chip in my head, and I can immediately leave and not have to sit there and shame, you know, after the last bite.
But why is it shame? I've seen Os I've seen Ozerski eat, and it actually it was shameful. He took me to, I swear to God, he took me to I don't normally frequent these establishments, but he took me to a strip club that served Adam Perry Lang was the chef there at the time, so it's real. Get out of here. Yeah, swear to God, it was Penthouse Club.
And like, and we're trying to have a serious discussion. Have we ever discussed this on air? We have? Yes. Um, we did a long time ago.
We're trying to have a serious you know, uh, Joshua Zersky, of course, died last year, unfortunately. But uh trying to have a serious discussion about the tenderness of freaking steak while he's getting a lap dance. I'm like, what the hell? I like how am I supposed to have a conversation? Was he able to have a conversation?
Didn't seem to phase him. Didn't like I'm like, wow, this is uncomfortable. Were you looking at the woman? I call I mean like I I don't know, like you're not supposed I I what am I supposed to do? Like sit I can't it's not you can't have a normal conversation with someone while that's going on.
But were you looking at the woman? What do you mean look into it? The woman and the Ozerski were in one unit. She was giving him a lap dance. Were you looking at Ozerski?
I was kind of like trying to like talk and look at the steak while I'm talking about the steak. Just have a normal dinner. Just pretend it's not there. Yeah, but then that's rude. But where's the table with the food if they're able to get a lap dance?
You have to push the chair back. Oh my goodness. It's like a normal freaking table with like steak, and then all of a sudden a lap dancer comes out. And money exchanges exchanges thongs or whatever happens in those situations. Yeah.
It's just a strange combination. I think I want my I mean, I think I would want that, you know, like kind of divided, not like together. You know what I'm saying? Sounds like a tough time to eat a steak. Yeah.
Yeah. Anyway. Well Adam Perry Lang, of course. Uh the steaks are delicious. I mean, he's a good cook.
Yeah. You know what I mean? Uh anyway. Okay. I have a chat room question if we want to jump right to that.
Sure, jump to that. And if you have any live questions, uh call them a two. 718497, 2128. That's 7184972128. What's your chat room question?
Yeah, but this one's pretty live. It came in like just now. So from Kyle Alberta. Alright. That's right.
With a D. Question. I'm christening my new deep fryer with a big deep fry for everyone at work. Getting requests for candy bars and mot sticks. No.
Do the No. Do these need a liquid nitrogen dunk prior to the batter and fry? Wait, what's a Mot stick? A Mot stick? Mozzarella sticks.
Oh, Mot oh, Mott. Yeah. Uh okay, here's the thing. Here's the thing. Here's the thing.
Candy bars and mozzarella. Let me tell you, let me tell you something. The first time you fire up your deep fat full of all, I don't know what kind of deep fat fryer you have. So it's all a question of what kind of a nightmare situation you can uh you can deal with. But when you deep fry a candy bar, if the coating on that candy bar is not uh it does not stay intact during the frying procedure, it is going to uh you'll have like mostly a case, and then as this liquid on the inside, I guess there's not that much liquid.
Most of the stuff like with mozzarella, it will start pumping said product out of the hole into your oil where it will ruin everything. Now, mozzarella sticks, they're fine. I usually fry them from frozen though, right? I think I don't do I don't do a lot of you know what's really good to fry is uh queso de frier. It doesn't melt, but it's not as gooey as a mozzarella stick.
You have to eat them right away because they get squeaky. I never did a lot of fried mozzarella. I've done it. The worst fried thing, look, if you're gonna christen your just do freaking fried chicken and donuts. Do fried chicken and donuts.
And let me say this cake donuts, even though like, even though if God were to make a donut, it would be a cake donut, you should start with a yeast donut because they're incredibly forgiving compared to a cake donut. But like you make a good yeased donut and like a bunch of fried chicken and French fries, do a good job with the French fries, and everyone thinks you're a fry genius, even if it's the first time you've ever fried in your life. By the way, the easiest thing in the world to fry with your fried chicken, maybe not as impressive for most people, onion rings. Onion rings. I'll tell you why.
You can use the same batter for the onion rings that you use for the chicken, and for some reason people don't get pissed off. People aren't like, it's the same battery you're using the same batter on both. They don't get pissed off. You know? So what's your paleo fry batter, Angela?
Probably coconuts. Really? Coconut flour, probably. But can you fry? I've never I've never why why not?
Didn't they have animals with fat in them? You wouldn't be able to fry like with strict paleo, you couldn't fry with regular oil. You fry with uh rendered fucking rendered lard. Yeah. Yeah.
Fry with that. Yeah. I mean call her whenever you're ready. All right, we can get back to the frying in in a second. But yeah, I would freeze the candy bars and make it make sure you double dip and get a good coating on it so they don't bleed out.
Dude, if you do something like falafel, make freaking sure that it's not gonna leak apart. Do a small test in oil. I once had an exploding falafel ball situation where I put an entire thing of falafel into my fryer and it disintegrated into the fryer and settled into a cake on the bottom. Bad news. Alright, call, you're on the air.
Hello? Hi. Hi. Uh is this Dave Arnold? It is.
Wow, Dave Arnold, I'm a huge fan. My name's Mindy. Oh, Mindy. Also one of the best all time interns, and actually had Nastasia's job for a while. And what a great job it was, right?
Well, not so great. You don't have it anymore. Not because I wanted you to leave. You're like, I am done with this Dave Arnold dude. I am so Mindy.
I am the New Haven of bosses. New Haven. I'm New Haven, yeah. So New Haven is a town where everybody who's in New Haven wants to get out. But as soon as you leave New Haven, you're like, New Haven, not so bad.
It wasn't so bad. No, now that I have kids, I see how reasonable you are in comparison. Yeah. Nice. Nice.
Nice. So what's up? Are you just calling to call into chat or you got a question for us, Mindy? No, I'm just calling to say hi, because I really there were some great, great sound bites, you know, like I love coconuts, and you know, it's not as good when it's hard. So I didn't even hear that.
See, you you have a you have a good ear for these kinds of things. That was amazing. Yeah. Yeah. Yeah.
No, and and I had a suggestion. I mean, I can't exercise it, but instead of the crazy diet's like, I don't know, moderation, but I know that's like crazy. Crazy crazy clan I I believe in moderation for other people. I believe it's really good advice. It's just like it exists.
It exists. And actually that's the only sound advice really but you know it doesn't seem it doesn't seem to work for me. I you know Yeah I can't do it I've heard I can't do it. I've tried. I like but I'm more of like a when I binge on stuff it's like pure love.
Remember when I used to come back and and drink two quarts of blueberries not blended not smoothie. You drank them no no quart container quart container of blueberries the the fruit they just fell into your mouth I'm like I've got to be a little bit you were like a bow constrictor you just like unhinged your jaw and you just sent them straight down without chewing. It was a little it was a little horrifying to watch. I couldn't eat blueberries for like a year. But that's no but good.
Hey going back to our other question I once ate a gallon of over a gallon of raspberries not juice the fruit a lot of raspberries. Well this is how you develop allergies Dave what about the cherries you ate like I did it bushels of cherry yeah that's true. The raspberries though I did it for a reason that I know Mindy will respect is that uh I'm cheap. I'm cheap. And I didn't it was a pick your own and I didn't realize how much it was going to cost.
I didn't realize how much it was going to cost. What? Oh my God Yeah rather partially I don't know I got it's the Scottish part of me I think that's like I love it. Anyway so like I ate a whole I realized what other people were paying in front of me. So you just oh my God I went back into the I went back into the uh pick your own area and feed baggedback a gallon of the stuff.
They had a sin bin. I dropped like, you know, like a couple of dollars into this, not really a couple of pennies, into the sin bin, and then paid for like our couple of quarts that were left. What would Mindy, what would be her ice cream sandwich? Yeah, Mindy, what what could you eat the most of of all times? Well, what was like what have I oh do you remember I ate those mangoes and I developed like a minor allergy when I like mangoes went toxic.
Yeah. I love those, I love those champagne mangoes, and I ate something like twelve of them, and then someone gave me that crazy Alfonso mango, and I broke out into like giant hives. My rem my memory was your face inflated like a balloon. No, that's just my face, Dave. Wow.
Wow. So I got face like proof and brioche. You know this. That's kind of good if you can get it to like do that and then push on it to see whether it's done. I'm so tender.
Tap on it. Tap on it, yeah. See if she how do you do it? How do you do your gluten-free brioche? How do you do that, Angela?
I would never. Some things are not some things it just doesn't. So where's the line? Like, where's the line? Yeasted stuff for me.
So you you don't you don't do any of these gluten-free yeasted? No. No. So you're like cookies. Cakes.
Cakes. Cakes. Cakes. Cakes. Alright, let's uh Mindy, why don't you stay on?
We're gonna hit some hit some questions here. Uh, because there's there's some opinion-based questions. Today's program is proudly brought to you by Whole Foods Market, America's healthiest grocery store with more than 400 locations throughout the United States. Download the Whole Foods Market app on your smartphone for recipes, sales, information, and digital coupons. Or visit Whole Foodsmarket.com to find a store closest to you.
We see. Kieran writes in. Sorry if you've covered this topic. I'm still about a hundred episodes behind, but catching up fast. Savory cocktails came up in a recent conversation.
I had a two-part question. Two parts. Ready for ready, guys? Two parts. I was wondering if you had any recommendations for savory cocktails that wouldn't be unreasonable to order at a bar.
Any by the way, I assume this means like a normal savory cocktail that you could order at a bar as opposed to as opposed to like, you know, like the Bennett's, like uh Nick Bennett's uh mushroom like champion Histino, which is like, you know, you can't walk into a regular bar and order that, right? So I'm presuming we mean regular bar situation. Uh and any recommendations that aren't explicitly meat-based, like a bullshot, that would be an unreasonable thing to order at most bars, by the way. Yes. Uh would be great.
I'm not vegetarian, but people seem understandably hesitant about meat-based drinks aside from the occasional shot of Worcestershire sauce. Which by the way, most people use fake Worcestershire sauce now that doesn't contain anchovies. Did you know that? Yeah, most people, like a lot of people, unless they're using Leon Perrin's, which is the real stuff. Like a lot of people, if they buy their wishes shirt a place like Whole Foods, they have anchovy-free, which to me it's not really Worcestershire sauce.
What's the point? It's not Worcestershire sauce. I mean, the only thing I can think of, then no, there's no, I mean, the the best savory drink to order at a bar is bourbon meat. You know what I mean? Yeah, right?
You know what I mean? Or something like that, or a scotch. Or like uh mezcal Negroni or something. Scotch got a sugar in it. It's not savory.
Yeah, that's true. But it can be, yeah. I mean, they're like say to me, savory implies savory foods can have sugar, right? Obviously. Duh.
Right? But if on a cocktail, if you're gonna say it's savory, to me, the overwhelming uh palate on it has to be things that are not on the sweet side, right? I mean, it sounds like a mezcal negroni's all smoke, you know? Yeah, but smoke and sweet, like like is uh is you know, are all those bacon candies not that I'm a big thing but uh those are you know you're still gonna get like the sugar feel in your mouth yeah it's true still need a sugar feel right it's the worst I mean the only thing you could order is a Bloody Mary yeah but that's really a morning drink so you know I mean you can't you can't reasonably walk into a bar and order a Bloody Mary in the nighttime right people do it not reasonable no they do that it's not reasonable but I think that's why we did the clarified one that you could drink at night. You don't want I don't want soup at the bar.
Unless it's soup. I like soup. Then it's cuspage. But I mean yes but I mean in other words like that's right. But I mean in other words like I like eating a soup.
Yeah. I like soup. I made some soup the other day. Delicious soups. Um yeah so that I I don't think Mindy can you think of any are you still there?
Yeah no I said uh Scotch and salted peanut but I've ordered I've ordered Bloody Mary's any time of the day. Really? Had you just woken up from a nap I mean you know some people will be like if you go to like a crappy bar and you're like I want a dirty Bloody Mary or how about that? How about like a dirty martini? That's very savory.
Alright I'll give you that. Mindy makes a good Bloody Mary. I'll give you that I'll give you the dirty Bloody Mary. It only is like a hundred and twelve ingredients but it's a lot of ingredients. It's good.
It's really good. Alright and then the second part of the question is can you think of a reason why savory drinks haven't become more common or have I just uh not looked hard enough I'm not much of a bar fly, but renewed interest in mixed drinks and gastro pubs seems like the perfect environment for something less sweet on the drinks list. I'll also be sending this question to Kenji uh Lopez Alt since it's vegan month and seems like it's an interesting thing. So I don't know what Kenji came up with. But I just don't think it's the thing that people I've made savory cocktails before.
Uh and usually my response is that was really good sip of drink. And then you don't want to think about it this way. Your average cocktail is oh, somewhere between once it's all made, somewhere in the neighborhood of five ounces, five at our bar, five, six ounces. You know what I'm saying? So think about that.
That's uh five or six uh ounces is like you know, a third of a pound of stuff. You know what I mean? And so you're pounding that much of savory. I don't know. It's a lot of savory.
It's a lot of savory to have, you know. I don't know, I just I don't know. I don't have a good answer for this, so I feel bad, but I just can't think of a I I I I can't I would never order that stuff myself. I like dry, but I like I say I don't consider bourbon or scotch. Okay.
Yeah. That's true. You know what I told you the grossest thing I ever uh the grossest things I've ever made are savory, drink wise. The grossest, most disgusting drinks I've ever made, savory or I mean uh drink wise are savory drinks. What was the worst?
Oh, without a doubt, the recarbonated uh centrifuged uh burrito in in beer. Yeah, it sounds terrible. Oh man. It's freaking nightmare. Sounds like a lot of work to put a burrito in a sort of thing.
It was the worst. Mindy, were you there for that shoot? I just don't even understand why. That was the worst. Was it Nastasi?
Were you there for that shoe? It was me. That's the worst. It was right around that switch over time. It's worst.
Worst. No, it's two years in, yes. Really? Then uh we have uh I made I I've made some good, very good, but they're beef broth based, where you kill the gelatin and beef broth, you nuke out the gelatin, and it's thin and but they're short shot situations. Also, I think you don't want a lot of your say the savory drinks are better a little bit on the warmer side, which also takes it against what people I don't know.
You made beef shots? Oh, yeah. So much better than a bullshot. We used to we had this old enzyme called coralase, and coralase literally ate the gelatin out of stock. So you wouldn't have to two ways to do it.
You can do gel clarification by taking uh a stock that has a certain amount of gel in it. You know, you have to do a fairly light stock, just set, right? Freeze it, thought, stuff drips out, it's clear. Now you can reduce that down without the gelatin resetting because there's no more gelatin in it. You've leached the gelatin out.
So you can make these very, very, very concentrated, very savory. I think we did like beef and clarified tomato, which is good. You know what I mean? That sounds good. It was good.
I would do that. Yeah, a shot. You don't want a glass of it. Your beef though. Was it Nebraska beef?
Uh well, of course. The possibilities for Nebraska beef are. Endless. Uh no, they changed that. Ask Angela, they changed it.
Dude, we went through it at the beginning. It's the worst. It's the worst. I missed it. It's the worst.
Nobody wants uh nice. How is the beef from Nebraska? It's nice. Nice. Nice.
Nice. Anyway. Uh, and uh the other way to do that, of course, the other way to do it is to use the enzyme. The enzyme is awesome. I wish I could get coralase.
I've never had a good result with um, I never had a good result using meat tenderizers to wipe out the gelatin, regular meat tenderizers to wipe out the gelatin. A, they seem to add a little bitterness when you wipe out the stuff, and B, for some reason, uh when you try to do agar clarification off of uh something that you've hit with uh that has uh the broken up gelatin from the stuff, you get the you get this grainy, nasty texture. We were never able to do anything, we're never able to do anything good with it. But yeah, that coral lace was so awesome. I can still picture the mounds of already reduced like gloss just melting under that coralase enzyme.
But for some reason it never got um popular. No one ever picked it up. No one ever and that Coralise enzyme was specifically built to break the uh gelatin down into non-bitter units. So a lot of times when you break down proteins into like very small polypeptide chains, you'll get a lot of like bitter notes. That's why like a lot of hydrolyzed protein if it's not like good quality stuff can have a little bit of bitterness to it.
But this corallase stuff that dead neutral the polypeptides that came out of it were like freaking not like not ruining Christmas which was nice about them. What was it the bitterness came from like free amino acid when it broke down? I certain shortchange polypeptides are just bitter. They have different flavors. There's you know they're just have a in general a lack of bueno.
Um you know what I mean? Yeah lack of bueno. Lack of bueno lack of bueno. So do we even have time for a break or we're not gonna take a break today Jack. I'm gonna insert it after.
Oh you're gonna insert it after all right. We'll fix it in post. Fix it in post. By the way speaking of post uh I have a oh I had a question oh I I'm working on a new cocktail that the bartenders are not gonna like and uh because it's too simple. But I'm testing this our centrifuge prototype stars which apparently I'm told by our lawyers that until the prototype on the rotor is finalized we can't publish any photos of it or not.
That was right. Alright uh but um check this out. Clarified orange juice, right? So, which as we know, clarified orange juice by itself tastes like sunny D, it's not the best, right? Clarified strawberry juice, right?
And then uh I did uh I did some rough calculations on it, and I'll give you those calculations now. So OJ is roughly 11 to 12 bricks, right? So 11 to 12% sugar by weight. Strawberry is about eight commercial Driscolls, about eight percent uh by weight, titratable acidity is like 0.75 in strawberry and 0.8 in OJ. So they're fairly similar, right?
So I did uh 400 grams of Clary strawberry, 500 uh grams of clary uh OJ. I did 16 grams of citric and 20 of malic to jack the the lime up to sour mix base because sour mix would be 50-50, right? Simple syrup and uh and what's it called? And uh what's it called? And uh 300 grams of uh sugar.
I think we might have been 600 grams of OJ. I gotta look at it. Anyway, 600 grams of OJ juice. And then uh put that all together, and then that's delicious. That's what we have right there.
That is strawberry orange cordial, unheated. That stirred into tequila is freaking delicious. Looks beautiful. It looks more orange when you stir it down. But uh I need a name for it though.
What do you think? It's not really it's not a margarita, it's stirred. But bartenders aren't gonna like it anyway because it's gonna it tastes really simple, it's like super simple. I like it like that. You know what else I developed with the in the center fuse styles that you might enjoy?
What? You actually you wouldn't enjoy it, you don't like gin. Angela, you like gin, right? Definitely. Yeah.
Blueberries, back to blueberries. Clarify I did a blueberry Houstino, which ordinarily is not very stable because the blueberries add a lot of liquid. Uh, did the calculations on it and then just carbonated it. So it was like blueberries, tiny bit of sugar, tiny bit of acid, uh, actually just in the water, because the blueberries are about the right uh acidity and sugar range for the gin, but I just needed to up it a little bit, and it's just like dark purple gin blueberry carbonated thing. Good sounds amazing.
Good. My bartenders will never go for it. They would hate it. Whatever. Anyway, if anyone in the chat room can come up with a name for that drink, that would be uh pleasant for me.
And we got this in from uh Ken. Remember Ken Ken Ingbert? Yep. Yeah. So he came in with I will read his comment because I didn't get to it uh uh last time.
Um this is back when we were talking about sandwiches with uh Peter Kim. Uh as you know, I also have deep platonic inspired ideas about the sandwich, but there's a much overlooked aspect of the sandwich, namely it's delivery. This is from Ken. Uh when I become a maximum ruler of the universe, uh this will change, uh this will change among many uh implemented in sandwiches. At random time, sandwich inspectors will require lunchtime counter prep workers who make and wrap sandwiches to reverse roles and while wearing their favorite pants and the shirt that their mother gave them, eat the aforementioned made and wrap sandwiches at their desk, experiencing the implausibly inexpensive aluminum foil permanently affixed to melted cheese and the mustard coated sprouts that cascade onto your lap and the excess tomato sauce whose sole purpose is extrusion.
You should not be having sprouts on your sandwich. That should be. I get what you the mustard, Ken, but you should not have any sprouts on your freaking sandwich. Do your freaking customers order sprouts, Angela? Do you have sprouts in your place?
No. Okay. No sandwiches. Secondly, I thought the group was unnecessarily negative on bad house guests. Maybe, well, okay.
Nastasia is not unduly negative on her bad house guests. She needs to like Nastasia. I like her friends, right? I like them only because they are her friends and not my friends. But you know, Nastasia's the kind of person where, like, on a regular basis, people will rent out their apartments to like use as Airbnbs, and then they will sleep on her couch and not kick her any of the Airbnb money.
That's like Stas's life. Plus trick plus, they'll bring her a bottle of yellowtail and they'll drink her good stuff. That's the kind of that's the kind of that's what Nastasia deals with on a regular basis. Am I wrong about that? Yes.
Mindy, were you trying to say something? Mindy has a. Oh, Mindy has an what do you got, Mindy? At that? Sorry.
I'm like, why don't you have your mom? She's she's having she's she's dealing with the home front. So well I'll fit I'll finish Ken's thing. Secondly, I thought that the group was unnecessarily negative on bad house guests. Some years ago, a large contingent of my family came to Boston to see my children perform in the national tour of a well-known musical.
My wife and I prepared and served a very nice meal at our home to all of them. And she and I were standing next to each other at the sink washing the dishes uh that we had cleared. I said to her, Well, this proves beyond a doubt that I come from royalty. She asked, how so? I replied, 15 people sitting around that table, and not one person lifted a finger to help.
Wow, rough. That's rough. So after I cook though, I don't want to clean. Do you want to clean? I uh he cooked and cleaned, which is the worst.
I usually do that. I I can't do it. I have to throw everything in the sink and then wait for the next day. I can't do it. I try to clean while I'm finishing up.
Yeah, I try to clean while I'm while you're finishing, then you eat dinner, and then you just have like everything from dinner left over. Yeah, that's the best way to do it. I'm a firm believer also in front of the house, back of the house, so it's like classic like roles. Like one person, if you're a couple, like one person has to do all the front of the house stuff, and one person does all the back of the house stuff, like get the plates ready. I hate hate when the plates aren't ready when the food is.
I hate it. Do you hate that? I don't know. Do you do front of house or back of house? Does your husband uh we we definitely collaborate?
Yeah, he's you can collaborate in the kitchen? Not at the bakery, but at home. We can. Really? So you're just a better person now.
You're a nicer person. I'm with you, dude. Yeah. Yeah. No.
Split it. Alright, so here's what I have to do before the next cooking issues. I have a chute. I can't talk about the shoot, obviously, because it hasn't happened yet, I get in trouble. But over the weekend, I have to build a chicken gun.
What? A chicken gun. A gun that can fire chickens. Dead chickens. Chickens come out of the gun.
Chickens come out of the gun. Why do you want to do that? Uh that I can't I can't talk about too much. But uh my uh the Mythbusters did one did one once, but they didn't they okay, so back in the day, okay, when they were used to test uh windshields for uh airplanes and other things, they would literally fire, it's a huge problem. They would fire birds at windshields and through engines and at fuselage parts and stuff like that.
And so the uh the uh Air Force, I think it was the Air Force, actually built a you know, a compressed air cannon that could fire uh birds into these into these things, right? And the chicken cannons, chicken guns. And so Mythbusters did a bunch of um of stuff on it, but they didn't do the key thing. My grandpa, who was a radar tech, a radar designer, he designed like airplane radar uh for Westinghouse. Um he said that when he saw them run it, the janitor used to come and pick up the birds and take them home and cook them.
So that is what I'm interested in. Interesting. Like what's like after you take a bird, full bone in bird, regular bird, and like hurl it at a couple of mile a couple hundred miles an hour at like a windshield. Like, what can you do with it from a culinary standpoint? What do you think?
I mean, do you think it's basically pate? Is it gonna have some sort of like I mean, is it gonna have any structure left at all? Is it gonna be useful? I bet you're the only one who's ever thought about this. I know my grandpa has.
You know, it's it are you gonna shoot a a live not a live chicken? No. Not a chicken with feathers. No. I would shoot a chicken with the feathers on.
That would be more realistic. However, they're also more expensive and harder to source. Okay. So like you're gonna shoot a like a p a Purdue? I don't know that I'm gonna use that brand, but yes, that style.
Yeah, but like a roaster? Not a roaster. I don't think I can build a gun big enough to do a roaster. I'm gonna have to I'm gonna do like a three. How big's a roaster?
I'm gonna do like a 3.75 pound chicken. Okay. That's small. Has to fit into a six-inch gun. Six-inch gun.
Wow. Six-inch diameter gun. Yeah. Yeah. Yeah.
I need to get it up to a couple hundred mile an hour. Do you need a like the small Darcanian one? No, I'm not gonna do a I'm gonna I have a piece of Lexan already. No, like a medium, you know, like a small chicken. Like what I forget what those ranges are called.
But you know, like a crap, like the ones we used to break apart at the French culinary. You wanna know the really you want to know the really funny part? I'm not gonna tell them I'm gonna shoot it inside at the French culinary because that's where the shoot is. Get a heritage bird. I'm not gonna fire a heritage bird at the Hey Patrick, can I have one of your like really nice heritage birds?
I'm gonna fire it at a uh at a uh three-eighths inch thick piece of Lexan. Yeah. And then we're gonna eat it. It's free advertising for heritage Foods. I'm definitely gonna eat it, and kudos to that janitor who did not waste all of those.
Those birds did not smash into the windshield in vain. For nothing. For nothing. We gotta wrap up. You were saying after World War II.
My grandpa design actually was on the team that designed the radar at Pearl Harbor, the one that was ignored. No, he he became, I think, the head uh of that department uh after the war and all the way up through uh through through and beyond Vietnam. Like he did the radar in the uh F4 Phantom. And uh yeah, he's a you know he's a big radar guy at Westinghouse. That was his daily.
Right. And and my grandpa and my dad also worked for Westinghouse when he was young before he you know went out uh uh on his own, you know, as like summer jobs. So both of them have radar freaking skills, and you know my grandpa's still alive, he's like 96 or 7 or something like that. 97 this year. And uh they will not help me build my room-sized microwave oven with an old uh uh magnetron from a radar.
You guys know that story, right? They are so unreasonable. My God. Right? Right?
I mean that they are just so unreal. Like the old age. Yes, and so I will leave you guys with that. Thanks everyone for coming. Lifetime disappointment cooking issues.
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