Today's program is brought to you by Whole Foods Market. For more information, visit Whole Foods Market.com. I'm Laura Stanley, host of Inside School Foods. You are listening to Heritage Radio Network, broadcasting live from Bushwick, Brooklyn. If you like this program, visit heritageradio network.org for thousands more.
Hello and welcome to Cooking Youth. This is Dave Arnold, your host of Cooking Issues coming to you live almost at 12 on the Heritage Radio Network from Roberta's Pizzeria in Bushwick. Brooklyn. Joined as usual with Nastasia the Hammer Lopez. How are you doing?
Good. Yeah, we got Jack Jackie Molecules in the engineering booth. What's up? We got ice cream sandwiches on the way. Sandges, we also uh I think David's over there in the middle of the floor.
Oh, did somebody say sandwiches? Yes. Well, we also have we also have Peter. Peter the Kim, Kim Master, Kim Wipe, the Captain Kim from the Museum of Food and Drink here for all of your food and drink. What's a Kim wipe?
A Kim Wipe is uh the laboratory version of Kimball and Clark Kleenexes that are used in laboratory environments. Kim Wipe. Yeah. Yeah. And uh Peter Kim just crossed the line, as usual, habitual line stepper and made an obscene gesture in front of the fellow who luckily is texting eating his pizza.
Oh man. Is there anything more depressing than a dude chugging a glass of red wine by himself with a pizza texting? It's like if you're just having the glass of red wine and the pizza. If it maybe if it were like seven o'clock, it'd be a little more for you. It's it's noon on a Tuesday.
It sounds like uh like a Billy Joel song. It's noon on a Tuesday. You should rewrite that. It's not it's not uh five o'clock on a Saturday. Whatever what was it?
I'm texting alone. Yeah. Peter Peter's using his uh flamenco skills. But many of you might not know because Nastasia, while she loves to share other people's personal information on the on the radio program, uh doesn't share her own. It was her birthday yesterday.
No, it was a Sunday. Same. So Booker. Every year. Oh, so you don't want this stuff.
That's from Booker, not from you. You don't want the stuff I got you? Okay. Yeah, yeah. Oh, oh.
So Booker, Booker wanted to get her Sour Patch Kiss, which then Dax wanted it on the action, so thank you. And then you know, Nastasia and I, our favorite um shopping area is the as scene on TV section of the local CVS. Well, Nastasia goes to CVS because it has close proximity to her. I go to a right aid because uh You know that Dad mentioned this already, the new Rite Aid, like the Right Aid, they've gone um, their buyers aren't local. I didn't buy this don't worry, but the they're like the in there's an entire section of garden tools in the in the lower Manhattan, like lower east side right aid.
There's a whole section of garden tools and like hose accessories for your pocket hose. Don't get me started. There's like a there's like a it's called a hose holder. Like yeah, yes, habitual line stepper, Peter. But I was like, who the hell's gonna like we're not in fancy parts of Manhattan like Nastasia, who's part of a community garden.
Ain't nobody needing hose hose implements, right? Actual garden hose implements down in in my neighborhood. But I saw something that actually I've always wanted to buy because it horrifies me, but I can't buy it for my own use, so I got it for Nastasia, and we'll talk about it. Oh my god. Yeah, yeah, tell them what it is, what is it?
It's the dump meal cookbook. I have got I purchased Nastasia, the dump meal cookbook. And luckily, luckily, folks, in that same section, because I know that Nastasia Lopez does not have a crock pot. Hold on a second. Oh no.
Oh. A New York apartment sized. Proctor Silex test improving. Oh my gosh. Right aid bought crock pot.
Oh my god. Perfect for two for you and Mark Stars. So like I want you like, well. Yeah, yeah. Yeah.
Yeah. So uh, you know, I think that like, and we'll see what the people in the chat room think. But so do the idea of dump meal, dump, dump meal. What's the lady's name who wrote dump meals? Kathy Mitchell.
Kathy Mitchell, author of Dump Meal, also had the uh other cookbook, Dump Cakes, dump. Like we gotta get her on the show. Yeah, so my point is that like it's kind of a horrifying concept. Buy buy like three cans of this and like a hunk of that, throw it in the crock pot, walk away, and then when you get home from work, you have a meal, right? I'm gonna try it.
So anyway, so I think that people might enjoy Nastasia highlighting a recipe maybe like once a week or something, making it like actually trying to eat it Nastasia Lopez style, then come and breaking down the dump meal for us. I mean, maybe look, maybe in fact I know this lady is making more money than we're ever gonna make on anything that we do with the dump meals, and you know, like, so why are we worried about like all like we're all worried about little nuances of flavor and production and stuff? It's like no. Have you had an idea as good as dump meals? Uh no, no.
Uh no, apparently I have not. Apparently I have not. The dump meal. So see uh maybe you can look through here while we're talking. Yeah, but no, you won't because you hate cumin.
Two bean chili. I thought when you give a number like that, it has to be an odd number. She has a two bean chili in there? Yeah, it's a two bean. Come on, there's no such thing as a two bean chili.
Three five seven, you know, or something. Yeah, how many beans in the salad? It's never like a two bean bean. No, four mean? No.
It's an odd number. Odd number of beans. This is like Peter. Same with beans and grains. Really?
Grains as well? Yeah, multi-grain bread. You have 11 grain, 13 grain, nine-grain, never like six grain. It's true. Yeah, that's true.
You know, but uh sometimes, in other words, like if you only had two grains in it, you just wouldn't call it out. No, of course. You would multi-grain, maybe. Right. Yeah.
No one has like duo grain. So here's one spicy orange chicken nuggets. So you put it all in the crock pot. Frozen popcorn chicken bites. Oh, teriyaki marinade.
Oh my god. Uh three quarter three-fourth cup orange juice concentrate. Uh some orange marmalade, sriracha, and orange peel. Orange peel? Why are you going all fancy on me?
All of a sudden now you can. That's as optional. We have a few things happening here. There's an ice cream sandwich delivery that just happened. And I also have Don Lee on the phone.
Oh, all right. We'll take some Don Lee while we're uh while we're getting the ice cream ready. All right, Don Lee, you're on the air. How's it going, Dave? Going all right, going a little better now that Nastasia's cooking up something in the dump in the in the dump pot.
Well, speaking of speaking of bad business plans, I've got a business proposition for you that is worse than your deli belly plan. Oh, dude. Have I ever spoken about Deli Belly on air? Is anyone remember whether I was spoken about Deli Belly in air? Okay, okay.
For those of you who don't know, the idea is we go to places where there might be stuff in the local water that gives you severe gastrointestinal distress. We ship the water here to your locale and serve it to you in the comfort of your own home so that you can, you know, wrangle out your issues with your own toilet and your own doctor and then go travel with the impunity. That's the Deli Belly horrible, horrible, terrible idea. Alright, go. So we take this to the next logical conclusion.
Why get sick? Why not just have a fecal transplant? I call it super poop. Super poop. Well, uh, have you read Mary Roach's excellent book, uh, Gulp?
Yep. Yeah. So in there she discusses uh Mary Roach, excellent author, by the way. Her books are phenomenal. She's a very funny writer, uh, on science topics.
Discusses uh poop transplants, and that fits in Peter quite well with your farm to toilet kind of uh thinking for the museum. But you really so you actually want to make a business of this? Don't you still need to get people sick before you I think you need to take one for the team, go everywhere, drink all the tap water everywhere, and create the ideal flora fauna in your system, and then market your poop as the super poop. Wow. That is so hardcore.
Like uh that might be the grossest thing we've ever discussed. Yep. Do we have a do you have a bell for the grossest thing ever discussed on? I don't think I have a bell for that. I don't know.
Like a gross bell? I'm like, Wow. I just have this. Is there such a thing, Jack? Is there such a thing, Jack, as a sad cowbell?
A sad cowbell? I don't know. I'm trying to imagine what a sad cowbell it's. Let's see. Let's see if I can do it.
No. So it's still too still too like it needs to be like uh like muted somehow. Yeah. We'll work on it. We'll work on the sad cowbell for you.
Yeah, it's kind of juicy. That fits super poop. That's what you would say. That's more like a bowel movement, yeah. All right.
All right, Don. You got anything else for us? Otherwise, I gotta go eat some ice cream sandwiches. Uh I just want to do a quick rant to say that I'm really mad at uh all this native advertising I'm seeing. I just found out that uh Hellman's Mayo has uh trademarked the term strange witch and is getting celebrities to talk about weird sandwiches.
What? Hashtag strange witch. Wait, what? First of all, what the hell is a strange witch? Any sandwich that's odd?
Apparently. Do you put money? Do you put mayonnaise do you put mayonnaise on a Cuban sandwich? I I didn't know that that was a thing, and then I heard some people like, no, you gotta put you gotta put mayonnaise on a Cuban. What are your thoughts, guys?
Mayonnaise on a Cuban? Nope. I don't know. No? No.
I like standard. I like mayonnaise uh quite a bit. Uh I I I uh from time to time will purchase the Hellman's, which is uh known as um uh Best Foods mayonnaise for those of you who are west of the Rockies. Uh I think it's just west of the Rockies. Um yeah, I don't know.
I don't know what I think about that. I don't think sandwiches should be strange. I think sandwiches should be delicious. That's my feeling. Uh Twitter for strange you'll see a lot of advertising.
Most recently, uh Patrick Harris just posted some love guy, but why is he chilling for Helmans? I don't know. I like Neil Patrick Harris as well, so I'm gonna assume that he just likes the product. I will I will do some research Don on Neil Patrick Harris's uh sandwiching uh sandwiching stuff, but in my mind, uh Doogie Howser can do no wrong. I mean, from Doogie Houser to Starship Troopers, you guys are Neil Neil Patrick's.
No, you want to hear this strange witch he made? All right. Hellman's peppers, garlic, thyme, allspice, and coconut. Yeah, uh that's first of all, what kind of peppers? Well, first of all, what kind of peppers?
Does it matter? I mean it's kind of like a neut? What are we talking here? I can't think of any uh combination of those peppermint. I mean, think about you use that all the time in savory, right?
So what do we got here? What kind of peppers? I don't know. It's also worse than that. It's not bread.
It's on toastones. Oh, yeah, that's a bad idea. Yeah. Yeah, it's not a good idea. I mean, who knows?
Maybe it tastes good. Not a sandwich. Toastone is not a toastone is not sandwiched sized. It's a cracker sized. Peter, do you consider something between two pieces of cracker a sandwich?
You don't want to give me started on this, but uh no. Yeah, yeah. Yeah. I don't I don't either. I don't either.
Yeah. No. So are we adding leavening to the sandwiched. It is Oh, that's very strong. What are your feelings on do you require leavening for a sandwich?
I think there's a continuum, and I would say leavening puts it in a more sure camp of being a sandwich. Right. So in other words, there's a gray area of the side. Matzah. Yeah, but they didn't have time to make a sandwich.
They're running through the desert trying to escape. They didn't have time to make a sandwich. They didn't have they didn't have time to make bread. So it's easier to eat in the desert while running from the Egyptians. And you deny them their own.
I don't know. They they had to bake the bread within like 10 minutes of the water hitting the flour. They're not gonna have time to sit there and slice the pickles and put on the mayonnaise and all that other stuff. You know what I mean? I think you're like you're out, you know.
You're supposed to be if it's affliction, you're like sandwiches like a height of delicious, right? So like if it's supposed to be affliction, what the hell are you doing? You can't no, no, I mean, no, no. My point of view on the side. I like cream cheese on a matzo, though.
If you have unleavened bread, but it's but the shape of the way you're structuring this thing is actually a sandwich, like a slice of unleavened bread and then stuff that you would normally put in a sandwich and then a slice of unleavened bread on top. That could qualify as a sandwich. However, the other, but if it's wrapped around it, then I think you're starting to move into more like breeding. Here's another thing. Here's another thing I'm gonna add, right?
Like whether or not something is technically a sandwich is kind of mood. By the way, we need to get these ice cream sandwiches that are gonna go. But the the point is is that there are sandwiches that maybe are sandwiches, but they suck. And here's why. A sandwich, you should be able to pick it up, because remember, open face sandwiches are what?
Not sandwiches. Because they're literally not sandwiched. They are a layered pro it's topped. It's like I don't know. Uh point is is that you should be able to lift a sandwich in the air and take a bite out of it without the without it shattering into a billion pieces and raining down onto your lap.
So matza doesn't qualify. Matza is like a big piece of shatter. It's just you crush it and it shatters. Yeah. It's not right.
Matza, peanut butter, delicious. Peanut butter and jelly on a matzah, delicious, not a sandwich. Matza pizza, not pizza, delicious, not a sandwich. Even if you snap it in half. You know what I'm saying?
Anyway, that's my feeling. Alright. Alright, alright. Alright. So we have some uh we have some ice cream sandwiches here from uh Milk Cult, Milk Cult DC, which are we've uh been following them on Twitter for a long time.
We've I've never actually met them, I don't think. I've I've I was actually gonna be in DC on um on Friday. I was gonna maybe stop, but I'm this is a Ziploc bag, Nastasia. I think someone pilfered some of the sandwiches. These are was sent to the show because uh we did a uh a session where we'll let's see how many you can eat.
Uh all right. Yeah, now go. All right, let's see what you got here. I didn't realize I was gonna go into that I was young, by the way. My wife doesn't allow me to do that stuff anymore.
Vanilla chocolate chip. Yeah. Now, uh, Jack informs me that in the trip, and I can see they were slightly melted and remelted. I would say there was like a 35% melt happening, you know. 35% meltage?
Yeah, and then and then we you know threw them in the freezer. So they're yeah. Yeah. The wax crystal y then. A little bit, not like all the way, you know.
Peter's always got to hate Peter's you know, Peter is like a big ball of season. That's uh like yeah, Peter. You we told that story on the air, right? We were at somebody's uh where were we? We were in a some we were in somebody's like favorite restaurant.
Where's somebody's favorite? Somebody's favorite restaurant. I'm eating, so Nastasi, explain this. And uh some professors took us out to their favorite restaurant. They asked Peter what he thought of the food, and Peter said undercooked and overseasoned.
Overcooked and underseasoned. Oh so people can see what it looks like. Uh no, thanks, Dave. I don't want any ice cream sandwiches. Good, I'm glad you don't.
What do you got? That's a thing of ice cream. I just discovered something. It's hard to talk while you're eating an ice cream sandwich. Nastash, you're gonna have to talk for me.
Explain what you're taking out of here. I took out a tub of vanilla ice cream, and now I'm trying to separate other sandwiches. I think you're gonna be able to do it. It's coconut kefir. Oh.
Uh oh. Um I don't want to spoil my appetite. What really? You were mailing an ice cream sandwich from freaking Washington. You were gonna eat it.
Peter, what flavor do you have? I don't know what I don't know what flavor this is. And Nastashia said that she's got the best one, the least melted one, the one that was closest to the ice back. Vanilla too. No, I see vanilla beans, but it could be vanilla bean matter, of course, right?
Well. Why don't you explain that little bit of nanny poo to the audience while I'm finishing my sandwich? No, I mean a lot uh uh this Dave actually loves telling this story. It's really your story to tell, Dave, honestly. But uh apparently in a lot of vanilla ice.
Pretend you're Dave and say I've got a factory. Hello, this is Dave Arrow cooking issues, and I want to tell you about my story about vanilla bean matter and vanilla ice cream. So it turns out so it turns out that a lot of the the little black specks you see in vanilla ice cream are not really they don't serve any flavor purpose. They're just uh this stuff called vanilla bean matter, which is just this byproduct from processing vanilla that has zero flavor, but it just has the the little brown specks of of uh vanilla bean in it, and you can put it in ice cream to make it look like it has more vanilla in it. And apparently Dave went to a flavor house, was it Yeah, yeah.
In fact, and I don't know whether we want to call them out, but they're they're uh one of um the people who um helped us um on the exhibit. Well now he's eating a sandwich we're talking. And so like I went and took a big spoonful of this stuff out of the uh out of the barrel, and it basically just tastes like kind of like a little bit like a tea, like a little bit mildly vegetal. Yeah. Nastassi, even this has nothing to do with anything, so I'm not I've already plowed through one sandwich, by the way, so that's how long it takes me to finish one.
I keep going, so if I have to talk, I'll eat one another one during break, uh, and then we'll talk about it. But uh Nastasi, you're following this, it's kind of food related, this lemonade thing. Uh, Jack has, Jack has put you know, being a musical style person is uh is definitely following it. I mean, yeah. Wait, this is coconut?
No, not the one you have in your hand. No, that one. I would rather eat that. No, the the what? I would rather eat that.
The bucket? Mm-hmm. All right, jeez. Do you have a spoon? We can make that happen.
We're so demanding. We're so so demanding. Um, by the way, uh it one more note on the dump meals before we go. Oh can't take this lady anywhere. There it goes.
Uh one more uh note on the dump meals. This this uh woman, uh what's her name again? Do you remember? Kathy Mitchell. Kathy Mitchell has slow cooker recipes for pork tenderloin in it.
That's all. You see how hammered that thing is tenderloin's what I ate at that restaurant. Here's what that's your fault for ordering it, fool. But like the thing is is like I think at the end of a slow cooking a whole pork uh loin, right in the in the cooker. I think what you do is dump the sauce off, eat the sauce, and then use the pork loin as a brillo pad to scour out your uh slow cooker because that's that's about how useful it's gonna be at the end of the.
I use it as a puppet stone. Yeah. Yeah. Oh my god, my uh my thing didn't modify. I don't have today's uh radio questions.
I'm gonna have to do it. I'm gonna have to do it by uh do you have the questions? There were just the one. No, there's two. Oh, the one I sent this one.
Yeah. What did you have about lemonade, Dave? Did you have something there or just wanted to know what you guys thought about it? I know Nastasia follows Beyonce and and Jay Z and uh you know Yeah, Stas, you're into that? No.
That's a lie. Like on Instagram, I do not. Oh, no, I mean in real life, you follow her, like you're like somewhere I was anyway. I had an issue because somebody I heard somebody the other day was like, yeah, Beyonce is like the new prince. I'm like, yeah, after she maybe if she learned how to play ten instruments.
Wow. Wow. I mean, come on. Yeah, this is the first episode we had after Prince. I couldn't believe that happened.
What's your favorite print song, Jack? Whoa, that's a tough question. Uh I've been listening to a lot of more stay in the time for the past week, actually. Oh, yeah. Yeah.
Uh what's the song? Uh 777 9311. I don't know if you know that one. That's good stuff. I'm a fan of uh House Quake.
You know that song? Yeah, that's good. I like House Quake, and I like the black album because I remember back when I in the in the 80s when I was in high school, we went, I think it was the 80s. Yeah. We went down to St.
Mark's place. There used to be a place that sold bootleg cassettes on St. Mark's and bootleg actually LPs. Oh, right. Uh I don't even remember the name of it.
We always it's like it was upstairs. You know what I mean? And we would walk up the stairs to the like second floory shop, and it's all these bootlegs, and we were like, you know, kids, you're like, oh my god, it's illegal. Why is nobody busting these people? Ooh.
And you buy bootlegs, and uh, Prince had a whole and at the time this blew my freaking mind, right? Prince had a whole album, the black album, which he just never released. He did it, he finished it, compiled it, never released it. I think he later did actually, I think later it was officially released. It came out like a few years later.
Yeah, but like back then it was like the idea that like someone would compose a whole album and then just be like, nah, crap on it, and then not release it. Was like like and the so there's a song in there called Bob George that I listen to a lot. Nice. Bim, ch bim bim, bim, ch bimp, bim, bim, chh, bim. It's all this crazy.
You know that song? No. Bob. I think Prince single-handedly triggered my entry into puberty with the song Cream. Whoa.
That's way a lot of information while you're sitting there pounding ice cream sandwiches and making lewd gestures. That's a lewd gesture. Before he totally made a lewd gesture. There's no leot gesture. That's a lew gesture.
No, it's not a loot. It's a total loot gesture. Every day I have to deal with this people. Please. This man runs a food museum.
Can you believe it? All right. Hey, cooking issues gang. Good luck on the centrifuge. By the way, we have the what they hopefully last prototype rotor before we can uh like figure out and approve what's going on.
So it should be some updates soon. That's coming what, next week? Next week. I can start testing with it. Oh, I do not envy any of you that have to make items across intercontinental item manufacturing, is oh such a joy, right, Studs?
Mm-hmm. Yeah. Good luck on the centrifuge. Uh I have my ducats ready to slap on the uh pre-order form. So my grocery store, so my this is now that here comes the question.
So my grocery store only sells cream in pints. And at the rate I go through it, I tend to only use half before it spoils. Any tip on how to keep cream fresher for longer or fresh for longer? I primarily use it uh for seasoning coffee, I guess lightning coffee. I would guess I would use about a quarter of a pint a week maximum.
So I need uh a pint of cream to last a month with quarter pint drawdowns. I've tried the room temperature stable mini have and halves, but the flavors overly cooked, caramelly, and not what I am going for. That's the gross. Stuff's straight gross. Gnarly.
Nasty. Fresh sweet cream flavor is the best. If there's nothing to be done, any recipe suggestions to use up the cream before it spoils every week or two. Thanks for the great content. Chris.
Oh, Chris, Chris, listen. Listen, first of all. Uh cream, at least in my supermarket, cream is actually uh vastly more expensive in the um pint and half pint uh things, and vastly cheaper in the full quart. So it's like you're paying only like if you're buying like a half pint to a quart, you're only paying double for the whole quart versus a half pint. Now, once you have a quart of cream on hand, right?
Then you can use some for your coffee, and then you can do all kinds of fantastic stuff with the rest. Butter, right? Making your own butter is fantastic it's delicious, it's rewarding. And you get the buttermilk for cooking with pancakes or whatever, muffins or whatever. I don't know what you cook.
Do you cook pancakes? Do you cook muffins? Any kind of baked good, right? The butter is delicious as butter, right? I don't bake with that butter, but that butter is great on bread and stuff like that.
If you have a kitchen eat, it's pretty easy to make. You just gotta remember when you're doing it, um, you want to uh coat the um you want to coat the put plastic wrap around the bowl so that you um put plastic wrap around the bowl because it's gonna spatter right as it goes, and use the um use the uh the cake mixing thing and not the balloon. The balloon is gonna become a kind of a I think don't I use that? Maybe I use the balloon. I think I use the cake because I think the balloon gets all nasty when the butter breaks and when it breaks and turns into a big ball.
Anyway, maybe I I can't remember. It's been a while. Uh try both. They should both work. Uh do it chilled that way.
Uh, another thing to do is whipped cream. Hello. Whipped cream is so freaking delicious. Who doesn't like whipped cream? Stas you like it?
Yeah. She's like, yeah, what am I? I'm not I'm not Satan. I know some people don't like whipped cream on things. Here's some things the whipped cream like whipped cream on ice cream, good.
People say, oh no, it's like it's like cream on cream. Yeah, good. You know what I mean? Whipped cream on cake, good. Whipped cream on I don't put whipped cream on my breakfast items.
Pancakes, oh, like pancakes. I don't. Yeah. It's not bad. I just don't do it.
I like whipped cream on cookies though, at nighttime. I like whipped cream on donuts at night time. Not in the morning. I like whipped cream on a spoon. I like whipped cream basically Dave Arnold's new children's book.
In any format. Now listen. Listen, listen, people, listen. If you're gonna make whipped cream at home, the the easiest way to do it is like uh spike it with some sugar that's gonna make it stay stable longer and put it in the E C canister under pressurization and it lasts a long time in the E C thing if you have a whipped cream uh siphon. And that's the easiest way to keep whip uh whipped cream around so it doesn't spoil, you don't have to re-whip it all the time because if you whip it and put it in a bowl, it doesn't last very long.
Now, another thing there are many different kinds of cream. You should look at the cream you're purchasing, okay? So the uh there is the best tasting cream by far is just regular pasteurized cream. But it's actually increasingly difficult. I mean, like well, I'm sure on pasteurized cream the best, right?
But uh of the stuff that you can normally buy, standard pasteurized cream is um the is the best tasting. But at least in the quart variety, which is the way that I buy stuff all the time, uh, you can't really get it because it doesn't last as long. Back, you know, if you work um a food service, you can get that kind and you go through it so it doesn't spoil. But when you're buying, and I I forgot, I didn't look at the small containers, but if you buy the quart sizes of of cream, fresh cream, uh they're a high temperature pasteurized, like uh you they're like ultra high temperature pasteurized cream, and they should last um uh a month. I looked it up, I I my my drop box didn't update uh so it didn't come through, but I think that those things will last a month, but now you have to go through a whole quart in a month instead of just uh how what do you what do you say, half pint or something like that?
Yeah. Yeah. Uh keep it in the back of your of your fridge and it should and it should go on. Now here's another thing. Uh you should start using cream in uh soups.
That is delicious. Yeah, that's good. Cream soups. And then people could be like, you're cooking with so much cream. Be like, shut up.
You're eating a whole thing of broccoli, it's a little cream in it. Suck it up. Right or wrong. Totally right. Totally right.
And then here's another fact. So there's a lot of argumentation. Argumentation? Argument. There's a lot of argument.
See, I hate that. Like I don't like the word utilize either. It's like a bunch of extra syllables. You know what, you know what a good way to say utilize is? Use.
Use. Use. Anyway. Jack, what are your feelings on that? Do you have any feelings?
On the use utilize debate? Yeah. Yeah, he'll go with use. You go use. Yeah.
Like Miley Carpenter, who's runs the Food Network magazine and is like, you know, the editor in the family, other than my wife who edits my books, obviously. My book. Is uh they that whole family hates uh the word utilize because it's just it's it it has no use. The word utilize has no use over the word use. Unless is there some is there some sort of like unless you literally mean I am taking something that was not a tool and turning it into a tool.
Yeah, that is a good use for that word. When does that come up? I'm utilizing my knowledge. No, you're using it. Yeah.
Anyway. Yeah, and that's a tool. Tool. I don't know. How would you use it in tool?
I wouldn't. I mean, I what we mean. Utilize a stick. I use I use a tool. I use I use a stick to beat you over the head.
Boom. Well. Beyonce uses a baseball bat to smash up that car. See? Doesn't utilize a baseball bat.
That's weak. Weak. Uh another one anyway. I'm not gonna get it. Later on, we can go into uh into uh magazine editors, uh grammatical uh pet peeves because they're kind of interesting.
Using using to from in things that aren't a range, hates that. Hates that. They have everything from chickens to French fries. And you're like, excuse me, not a range. Like what continuum has chicken on one side and French fries on the other?
It makes no freaking sense. You gotta have and they don't have everything anyway, you know. Well, that's how, you know. Anyway. So just stay away from those sorts of stay away from those sorts of statements.
How do we get into this? What are we talking about? I don't know. Now, cream. We're talking about cream whipped cream, whipped cream.
The problem with cream is that cream that you buy in the store, aside from whether how it's pasteurized, typically heavy cream, they know you're not going to use it very long, and they know you're going to use it for a lot of different things. They stabilize typically the hell out of it. So look at the box of cream on the side. And the stabilizers they use in the cream will radically change whether or not, and here's the important thing for you in particular for what you're doing whether or not the cream is a hundred percent freeze thaw stable. So cream, as it comes out of, well, after it separates, but cream as is given by the cow, right?
If you freeze it and then thaw it, the um ice crystals and so Harold McGee has a very good section on this in on food and cooking, where uh the as it freezes, the the butter fat will form kind of uh sharp butter fat crystals. The ice will f uh water will form ice crystals. These will mess with the fat uh globules. What are your thoughts on the word globule? Hate, hate, hate, globule, labule, the spores.
Right? Globules and spores. Like Nastasia, like this is like her skin is creeping. If you want Nastasia to have uh nightmares, send her pictures of like leaf fungi. Oh, I don't do that.
Uh yeah. Yeah. Well, I'm not saying that the the viewers here, listeners don't want you to have nightmares. I'm not gonna do that to you. Uh do it, do it.
The um you also have a whole phobia. There's you know, people who like can't look at like lotus roots, for example. Is that like the grid of holes? You have that problem? Mm-hmm.
Really? Is it ever since you hit that pot hole and broken? Like tripe, for example, also things at home with tripe cheese. The problem with the problem with Swiss cheese? No, it's Swiss, so you like it.
No, that's not true. Swiss cheese is a little better. Yeah? Yeah. Yeah.
Because it's more like a crater. Yeah. Because you can see the bottom of the hole. Makes you itchy? Yeah, that's the thing.
People who have this whole phobia, they get all itchy when they see all these holes. This is a real thing. Yeah, I I guess so. Is there a word for it? Yeah.
Where did the hell does that come from? Does it come from watching too much of a shia of the book? There's some theory about tripophobia. Tripophobia? Like you're gonna trip into T R Y Phobia.
Oh, really? It could be tripe. I don't know. Tripophobia. My problem with tripe is uh is like it's delicious, but that smell is so indicative of like slaughterhouse smell.
You know what I mean? Anyway, until you totally process it. Whatever. Back to cream. So uh so if By the way, I love that we're talking about cream after I'm said cream, you know, prints.
Get on top of cream, yeah, yeah. She's Peter always has to take it in an inappropriate place. It's a family freaking show. I don't know how many times I have to say this. Hey Peter.
I got I got something for you that you'll appreciate coming up in a second here. Alright, hold a second. All right, so cream. So listen. So what happens when you freeze cream that hasn't been treated.
Oh yes. Yes, yes, yes. Sorry, you can keep talking, Dave. I love it. I love it.
This is we are more scattered than even normal on today's show. Dave is now the Dizza. Oh, you're more scattered than even more. No, we can't get sued. Oh, is that the amount you can do without getting sued?
Yeah. That's what I just said. I don't know. See, you've made that up. You don't know if we're gonna get seen.
That's right. I just started cranking into it. Anyway, whatever. I was gonna try to explain cream at that point. But look.
Uh so if you don't add any stabilizers or whatnot, uh the uh as I said, the butter fat will form little uh thingamajugers that ruin the fat globules, and the um ice crystals will do the same because they're sharp. And you can read about this in McGee's on food and cooking. And uh when you thaw the cream back out, probably won't break, but it it won't have a a lot of the same properties. I don't know about the whipping, I never tested, but I know that that that that kind of cream is not gonna be as heat stable as it was before, so you're gonna get a lot of fat separation, right? Um by the way, uh well I'll finish before but the um but luckily f unluckily for some people, luckily probably for you, most creams that you buy, again, I haven't looked at the small containers, but the large containers, the quartz, are heavily stabilized, right?
So I looked up two different ones on the web. I looked up or uh I don't have it in front of me, but uh so do it from memory, organic uh horizon uh brand. Theirs is stabilized with gel-an gum, right? And so what gell and gum does is is they're probably forming a very light um a very light fluid gel with it to keep it uh stabilized. But I'm sh I haven't tested that one for free sauce stability, but um that might uh increase the free saw stability.
It depends a lot, depends on which gel an they're using and like and uh what ratio they're they're they're using, because they don't say what kind of gel and they're using, whether they're using high acyl or low low high or low acyl gel and but then I looked at Lando Lakes, Lando Lakes uh cream and Lando Lakes cream has a shotgun spray of stuff in it to stabilize it. So it's got uh polysorbate eighty, which is an emulsifier. It's got mono and diglycerides, which is uh another emulsifier. Monodiglycerides, I used to use it more, I haven't used it in a long time. It's uh so uh yeah, triglyceride is a fat, right?
So it's uh you know it's got three fatty acids on a glycerin thing, and it uh if you break and it's obviously it's lipophilic, it it likes oil because it that is a fat, it's an oil. If you break off one of those fatty acids, right now you have a little bit of a water-loving portion on where the uh fatty acid was attached to the backbone, and that would be a diglyceride. Break off two fatty acids and you have two of those um uh water-liking areas, and so you get this what's called ampophilic molecule of monodiglyceride that they can do some emulsifying. It is very heavily balanced in the favor of fat though. So you have to dissolve mono and diglycerides and fat.
And you can do all sorts of fun stuff with it, like thicken fats or make fat foams or all kinds of other things. But anyway, so it's got mono and diglycerides in it, which is gonna increase, which is probably gonna increase its whipping ability, the cream, probably gonna help it on the freeze thaw. Um I don't know if the polysorbate 80 is helping on the freeze thaw or not. I'm assuming it is. It's another emulsifier.
I don't really know as much about the functionality of polysorbate 80 because I've never used it uh as a standalone ingredient. Uh but lastly and not leastly, it has uh carragenin in it, and carragenin uh all you know in these levels like it performs a stabilization um similar to what Gel An's performing in the other thing. It's long story short, is with that poop spray of uh stabilizers in it, I bet you you can freeze and thaw that Landolak's cream uh and use it without without issue. The issue without issue, I didn't then I say there's an issue. Uh the problem is it takes a long time typically to thaw these things out.
You want to exclude air. So um it depends on how your freezer works. Uh, but like a lot of times, even with liquids, I'll put uh liquids in uh freezer zippies, and then I'll I'll get the air out with the zippy and I'll throw the zippies in because they freeze very quickly. And it's have you noticed, Stas, recently, that um some ziplocks are crappy? Mm-hmm.
I just noticed this recently. Like no, no, on honest to God Ziploc. I've had uh a couple side seals go bad on me. Remember were those brand ziplocks that time that we did the uh the um uh blender drinks with the uh I don't and remember we got Oh, they weren't, they were off brand. The the where they I've been having problems is uh the double seal on the top, you turn it on the side and it forms a little spout and it pours a little bit of liquid out of that top.
So always invert your ziplocks after you uh seal them to make sure that you don't have a good seal. Anyway, exclude the air, ziploc label. They freeze quickly that way and they thaw very quickly that way. So you can just put it in cold water running in the sink and thaw it out in a couple of minutes because if you just take a quart of cream and put it in your fridge to try and thaw it, good freaking luck. You know what I mean?
It's gonna take uh forever. Another thing I've noticed is that when you're thawing um when you're using um uh milk, or it I have this situation where I put milk that was already expired in a fridge, closed the fridge, went back a week later, and it was fine because the fridge hadn't opened or closed at all. So if you can keep your mil milk and dairy in the absolute coldest part of your fridge so that it's not uh going through a lot of temperature fluctuations, it will last a lot, lot, lot longer. That's another uh another point. Um I had another point on cream, but I don't know.
Should we go to a break? Maybe I can think about it. Yeah, and then I got a question for Peter that he can mull over uh the break. All right, so give me another one. Oh, not that soft.
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I gotta go through the backlog, but uh really appreciate that, everybody. And we're back. All right, so Dave is right now racing to see how fast he can eat a ice cream sandwich. Uh anyway, so we had a question about Mofad and sustainability, and yes, I mean, in uh, in short, sustainability is is right at the heart of what we're trying to uh do at MoFad. And I think the big challenge for us is that so far we've only been able to take on one exhibition at a time.
And the first thing we did was the puffing gun exhibit, which traveled around and looked at the story of breakfast cereal. And the exhibition we have up now is on the flavor industry. And so we've really only been able, and the way we approach things is we like to do take on really narrow stories and do a deep dive. And so we haven't had a chance yet to do an exhibition that looks at sustainability in uh in a big way, but we've been taking it on in our programs, and so we've done programs uh we did something with slow food, for example, where we looked at some endangered uh food species and highlighted them. And uh so yeah, I mean, that's stuff that's all incredibly important for us, and that's gonna come up in an exhibition very soon.
Peter, you got so political there, I like it. Yeah. It was good. I mean, no, it's serious. That's how you can tell you.
It's really serious. No, Antoine, so Antoine Dave, and then maybe we could take this later, but Antoine elaborated and he's like, Oh, can the Dave Dave and the crew in the chat room comment on interesting innovations in sustainability for avoiding food waste upcycling and repurposing, like making shrubs out of spent fruit or produce. Oh, shrubs. Yeah. I'm like, plants?
What are you talking about? Like shrubs like like uh drinks. Yeah. Oh. Uh speaking of shrubs, uh, another thing you can do with cream.
Uh just came up with a recipe uh last week for stabilized cream syrup to use in uh cocktails like grasshoppers, where it doesn't break no matter what you do to it. So you just add sugar to the cream, not a full simple syrup. I I gotta get the ratios. I I calculated it at the bar, but you uh you you sugar it, I think it was like 30% by weight or something. I gotta go look it up, and then you add a little acid to pre-break the uh the milk proteins a little bit.
It thickens quite a bit, but it is stable as the day is long in a drink. And it is good. We're gonna be putting cream issues. Cream issues. Dave Arnold.
Is it creaming issues? Uh creaming is not a gross word. It's a technical freak and dairy term. Jerks, uh jerk. Jerk.
So how how quickly do you eat that uh ice cream sandwich? So, first of all, uh the question is how how fast, how quickly can I eat a milk cut cult DC uh uh ice cream sandwich while still enjoying it and making fun of Peter while he's talking on the microphone? And the answer is forty-five seconds. So I can I can eat one in forty-five seconds, still enjoy it, so I'm not like pushing it into my face at the fastest rate possible, and make fun of Peter while he's talking in forty-five seconds. Very impressive.
I mean, a shadow, a shadow of my former self. Shadow. Were you there at the uh at the uh French culinary hot dog eating contest? So they had a hot dog eating contest. And uh he did it in uh and at the time I was like smaller even than I did, but he did it in a lucha libre mask.
Yeah, El Santo. Yeah. But I had to, I had like like like Rocky style, I had to cut the mouth hole because the mouth hole wasn't big enough to shove the hot dogs in, so I had to cut the corners of the mouth hole. And like creepy. All these big guys were like, yeah, whatever.
I I hosed them. I like just ripped them. I went full Kobayashi. You know what I mean? The squeeze and dunk.
Squeeze, dunk, break, smash into face. I remember you telling me about in high school how you used to drink whole two liters of soda at the supermarket to be able to just hand the bottle back and get your deposit money. I'm cheap. Oh my god. I can drink a whole two liters.
How recently was that? That was no, I was in high school, man. I had no I had no money. So like, you know, you were I was at a summer program, and like, you know, the the fifty dollars I had was the fifty dollars I had. You know what I mean?
And so like, you know, after and I don't drink flat water, it's disgusting. I think I mentioned this. I I at the time I was drinking diet soda, so I didn't want to pay them their deposit, so I handed them the money, they took the deposit, I drank the entire two-liter in front of them, put it back down onto the counter, and got my money back. Wow. That's because that's how cheap I am.
But I I can't imagine you actually enjoyed that entire two liters. That's where you're wrong. I am the utility monster. I enjoy. I enjoy down to the bitter end.
I told you. Well, you weren't here. Uh but the the you know, the uh certain things. I've never like I can't have another. Like I could have I won't eat another ice cream sandwich now because it's like I'm older now and it's gross, and I've had two already, but uh it's not I'm not not eating the next one because I wouldn't enjoy it.
You know what I mean? Thank you by the way to Milk Cult DC for the uh sandwiches. Um's the ice cream ice cream. I don't like it very much. Why?
Because it tastes like um lemongrass. Oh, and you hate Asian. She hates lemongrass. It tastes like Asian. Well, for yeah, for those of you that don't know, Peter Kim is uh of the Asian persuasion.
I like him. Also, I'm having a slight breakdown right now. What do you mean? Because I looked up Tripophobia, and the first thing that comes up is just freaking photos and like inside right now. Oh my god, I can tell you're actually like scratching yourself.
Oh, she is she is not. She is scratching herself. Ooh, it's not a good Google search, I will say. Please don't send Nastasia Lopez crazy. Having a visible reaction to it.
That's crazy. I mean, it's a rough search. I don't know why you did that to yourself. I wanted to see what remedies there were. And then of course the first thing just like boom.
Yeah. Oh well, so the remedy apparently is not total immersion. Say here's the remedy. Boom. Yeah, all right.
So uh we had this in from uh John uh Vermylin who uh about actually we have an invite to go visit, he has a pasta factory. Nice. He didn't mention the name of it. I looked it up, but I'm not gonna mention it because he didn't mention it, maybe he doesn't want me to mention it on the they're like they do a lot of contract uh work. They make lots of funny shapes.
They make like uh the little pizza pizza wedge shapes. What are your thoughts on funny shaped pasta? I don't like it very much. What about for kids though? It's bad.
Like what it's bad. I think sh like. All regular pasta shapes are funny shapes though. Like, what do you what are your feelings on pre-stranglers? Strotto pretti.
I like those. Do you like it because it contains the word strangle or do you actually like the texture? No, I like the texture. Yeah? But you think the funny shapes are not texturally involved.
They're just they're just pictures. Yeah, and they usually break. You know? Yeah, yeah, yeah. Well, it's because people overcook them.
You know what else I saw? Because they're selling to uh commercial establishments, one of the things they sell is heavy wall pasta for retort applications. And I was like, because we've had actually people wonder about like, you know, how to put uh pasta into soups and stuff here. And it's like, well, the pros, I guess, buy heavy walled pasta for retort applications. We said use like ores.
Are you getting better? Yeah. You're recovering? Mm-hmm. I think I'm tryptophobic now after looking at that stuff.
That's bad. I have no idea no reaction to it. Really? Nastasia is like like some sort of chipmunk, like wiping her face off. As though there's a hole on her face that she can wipe off.
Yeah, this is crazy. I yeah, I've never seen such a reaction before. It's so gross to me, and I can't move. So that's I actually I actually feel bad for Nastasia now. And that never.
Yeah. Wow. Yeah. That's you know it's bad if I feel bad. It's true.
Uh I've been catching up on some cooking issue shows. Uh in the January 26th show, you mentioned a pest control fumigant. What about that word? Fine. Fine?
Well, you're like with what I'm worried about in my head, fumigant. Yeah. Um fumigant used for food manufacturing facilities. It's now banned because of ozone concerns. You're probably thinking of methyl bromide.
Yes, I am. Uh our pasta plant in Fairlawn, New Jersey now uses profume when we fumigate. Uh though it's unfortunately not as effective as methyl bromide. Our nemesis is typically this is remember, it was in a result because someone was trying to cure a bunch of hams in their house and I was worried about mites for them. Not as effective as methylbromide.
Our nemesis is typically the red flower beetle. Oh, I hate those mothers. You ever had um if you buy have I discussed this before? If you buy uh certain kinds of like small run or organic flowers or uh or like specialty flowers like chipati flour, a lot of times the facilities aren't as like like locked down as like the big milling concerns are, and so you can get uh like eggs from things like that, and then they will later get infested, which is why I freeze the hell out of all those flowers. You freeze those flowers, Peter?
No, I never thought about that. That's a good idea. Yeah, or like if you bring spices from another country, you should freeze those suckers. You know what I mean? Um if you're gonna store them for a long period of time, because who the hell knows what's gonna pop out?
Like you, you know, who knows? Maybe you could bring the next Asian longhorn beetle with you. Yeah. No, don't do that. Uh I wonder whether that's ever happened.
Usually they come like uh like pests like that come in on I guess it has happened. Uh usually they come in on things like crates and whatnot, but anyway. Because uh you're like spices aren't uh on the list of no brings, right? Well, yeah, but then anything brought in well, actually it's interesting. Yeah, I guess not.
No, no. Yeah. Um but stuff brought in commercially, it all gets fumigated. Yeah. Our nemesis is typically the red flower beetle, and profume just doesn't kill the eggs very well, so you have to just increase all your other pest management work, which is the right thing to be doing anyway, of course.
Hope this is helpful. Uh fan of your work and great to see MoFat on such a role. And this is a side note, Peter Kim and I actually had a good chat about pasta and noodles or Italian-American food history as a potential museum topic. Do you remember said conversation? Yes, of course.
That's John. I've been emailing with him. I would like to go see his uh factory. Yeah, I told him we we'd try to come out. He's in Philadelphia?
No, Jersey. Jersey. Fer where I don't know where Fairlon is. It's in Jersey. Yeah.
Um a couple of updates. I fired. I by the way, I told you last week, I think I told you that I brought this chicken gun into the city, but then wasn't allowed to fire it in the city. This chicken cannon that I built, I brought it out to uh back to Connecticut, took it back together, fired another chicken because Dax wanted to see it shoot. 250 mile an hour.
I launched it into the forest, it hit a tree, hit the top of a tree, and was still going up when uh at at the 300 foot mark when it hit that tree. Crazy, man. What's a chicken gun? We already went through yeah, but I'm not gonna go through it again. I see I thought I'd give people an update on it.
Um now, what was the question we had about sustainability and shrubs and whatnot? Oh, like repurposing old fruit. Is that is that what he said? Old fruit. Now you sound like an English dude.
Old fruit, uh spent fruit and produce, you know. Yeah, so food waste upcycling, repurposing. Like obviously, anyone at the anyone who is paying a lot, like in a commercial application, even at home, you should, but in a commercial application especially, you see a lot of waste and it and it and it bothers you, right? So you have uh certain things you just you have too much of, and there's never gonna be enough use for it. Like, you know, we have so many lemon and lime and grapefruit peels that like unless we literally opened another business making marmalades and weird things like that.
It's not even the right stuff in marmalade, uh, you'd have a uh a tough time. But uh I always enjoy finding um uses for for things. I mean, it's kind of uh you know, it's it it's a responsible, uh it's responsible to the your restaurant or yourself because you throw away a lot of money, and it's responsible, it respects the ingredient because you're getting the maximum amount of use out of it. And it's just responsible all the way around. And I think it's a really good mental exercise as well to try to reduce the uh amount of waste that you have.
Now, there's various ways you can do this. One is to take all of the scraps and just cook something disgusting and force your employees to eat it. And that's the what like used to be like the old family meal style. I remember uh uh Alex Guarnicelli once told me that when she was working at you know, some like two-star or whatever, two like three-star mission, I don't know, in uh France. What they would do is they would just collect up the raft from clarification, like all of the like the spent lean ground meat and spent egg whites and like foam and gunk and just serve that up.
Here's your family meal. Enjoy. Enjoy the raft. Stas would be like, crap on this. Like imagine Styles, what would you do if that like you'd be like I hate the raft.
Really? Yeah. Wow. Hate the raft. Anyway.
But there's a lot of like other obviously, like certain things can be composted, uh, any vegetable peelings can be used to make stocks, which can then be frozen. On fruits, I mean, um, when we have leftover juice, we try to reuse it for cordials. When we have peels, it's a little harder. Like I made a batch of grapefruit bitters once out of a bunch of spent grapefruit peels, and it was great, but I made a lifetime supply out of like one day's grapefruits. You know what I mean?
So it's hard to figure out uh a hundred percent use for all that because a lot of times you'll need a lot more, especially especially in a bar, right? So when you're ordering meat, it's much more responsible to design your menu such that you use up the right amount of each thing. But when you have a bar, it's hard to say, well, I'm gonna have a bar now, and so you're gonna have 35% peel-based things, right? So you're gonna have it's like, you know, half oleo saccharum. No, oleosacrum's great, but we don't go through enough of it, and people demand uh more fresh lemon juice drinks, and so I can't really know what I probably could if I had more more cojones, I could probably figure it out, right, Stas?
It's just a matter of not having the the will or the cojones to do it, right? Well, that's an interesting idea. It's hard, I think it's difficult in a bar with things like spent fruit. Luckily, that stuff's typically not as expensive. And when I am using really expensive materials like strawberries or like there's a new drink on the menu that Felipe made with no palis.
Did you have that? Did you like that? Rum and nopalis? Mm-hmm. That was good.
Uh things like that, we typically get very, very high yields because we're using a centrifuge, so there's very little waste. Uh, which is one of the reasons I like the centrifuge, and which is why Nastasi and I are gonna start selling uh more centrifuges. So, Stas, do you have a recipe picked out that you're gonna make for next week? I think I'm gonna do the chili. Or I'll do the slow cooked pork and sauerkraut.
Okay, Nastasi's gonna come back with her dump meal version of slow cooked port and sh uh sauerkraut. Shout out to uh Milk Cult. Uh thanks, Peter Kim for coming on to uh the radio program. We'll see you next week. Oh, next week is uh Rangum.
We got Rangum from uh Catching Fire, uh, How uh learning to cook made Us Human. I think that's the exact title of the book. We'll have to look it up. Call in your questions about how cooking made us human next week on to cooking issues. Thanks for listening to this program on Heritage Radio Network.org.
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