This episode is brought to you by Jewel, the immersion circulator for Sous V by Chef Steps. Order now at chefsteps.com slash J O U L Economic Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live on the Heritage Radio Network every Tuesday from roughly 12 to roughly one. Adrian's Pizzeria here in Bushwright Brooklyn. Joined as usual with Nastasia of the Hammer Lopez.
How you doing, Stas? Good. Got Dave in the booth, as per. What up? How are you doing?
Got two special guests in uh in the booth uh today in the shipping container. We have uh, of course, uh, you know, uh what are you? You're a regular, you're like a regular guest, right, Ariel? Yeah, the regular regular guest. We got Ariel from uh formerly of uh Nordic Cooking Universe, formerly of UC Davis, uh, and currently uh doing the food thing at uh the Mastit Massachusetts Institute of Uh Technology.
It's true. True. Yeah? Yeah. And uh what's your title over there?
Director's Fellow. Director's Fellow. You're the director's fellow. So like is it what like one step from being the fellow of the director to being the director director of what? It's like being a familiar or something.
Yeah, yeah, the the like I take on a cat shape and then like advise. Yeah, so for those of you not hip to uh old school uh sorcery, uh the familiar is the is the person that the devil comes and uh and no i it's the in per no, it's the actual personification of the devil, right? The f the the witch is the witch and the familiar is the personification of the devil on earth. Right. I mean I was thinking about it more in an advanced Dungeons and Dragons format, or like Sabrina the Teenage Witch, because there was that talking cat in it.
That's just what I'm that's I mean, that's me. Look at me, you think like, oh, why is cracking a town? But technically the familiar is the stand in for the devil on earth, right? And and and wonderfully today, and it's unfortunate that you can't see it, but Ariel's with us in Talking Cat form today. So please, if you can just imagine that while listening.
Nice. And uh the person that you're hearing uh chime uh in there is the the one the only Peter Meehan. Uh and I don't know, you tell me what your title, what you want your title to be. I'm just gonna say uh food media impresario. I I think that gives me too much credit.
I'm the editor of the currently doomed food publication, Lucky Peach, um, which we're wrapping up work on right now, and I write cookbooks. And yeah. I'm just I'm happy to be here with you guys to eat pizza. Currently Doomed is a fantastic band name. It's uh yeah, and and and then also an app description of the last six years of my work.
Um, but the thing about the the interesting thing about like currently doomed is first of all, like we're all doomed. We're we are all doomed, but like currently doomed, it's like it's like it's like being on I don't want to m make light of, but it's like it's like we know we're we're getting the needle this weekend. It's like all of this days of execution are over. So I'm just at the point where I'm like, can I get six orders of McDonald's French fries and some ice cream on top of that? Thanks.
Wow, so there's there's no governor to call there's no the the the the no the governor's just gonna come and watch when it happens at this point. Yeah, you're in your like Fay phase. Yeah. Yeah, so the old Scots marked for death sense of the word. All right, so uh speaking of Scots, I know I talked a little bit about it last week, because I was in Scotland like a week and a half ago or something like this.
Humble brag. And uh it's a great what? And uh uh I'm learning bagpipes again. Wait, wait, wait, wait, wait. Let's let's rewind that again.
Was there a time at which previously you had experience experimented with bagpipery? So, like, yeah, 15 years ago, there was a uh or 16, there was a society in like the upper east side that was like don't try to make this sound fancy. No, no, no. They taught like cops and firefighters how to play bagpipes. So there was this like lesson that you could get.
Okay. So then I I went to said lesson. I bought see bagpipe is one of the very few instruments where no one allows you to play the actual instrument for a long time after you started learning it because it's just so horrific. The idea of you inflating that bag and just going to it is so horrifying to everybody that they mean that statement alone is so horrifying. Yeah, yeah.
So you have to learn on this thing called a practice chanter, which believe this or not, Nastasia, sounds worse than a recorder. If there is possible to have an instrument that is more grating on the nerves than the recorder, it is the practice chanter. Wow. Which for all intents and purposes is a slightly quieter real chanter's the thing that makes the notes on a bagpipe, other than the drums. Okay.
So uh I, you know, practiced for like a couple of months on my practice channel, and as soon as I get ready to get a real set of pipes, I laid into the bag once, and Jen, my wife was like, absolutely not. This is over. It all got thrown away. Like I was I thankfully it was it like a save our marriage? It was it was a worthless set of pipes anyway, worthless set of pipes.
Anyway, but like uh that was a long time ago, and I only had the apartment in New York. Then about uh six months ago, I was like, I'm gonna learn again, and I hit the practice channel once, and my son Booker was like, I'm gonna break that in half. You're an idiot. Like, this is you're a bad human being. Why are you doing this?
Yeah. And Jim, my wife was like, Yeah, he's right. You know what I mean? This is horrible. So, but then I went to Scotland, I was like, crap on it.
So now I have purchased to practice with electronic bagpipes. Wow. Yeah. That's like a that sounds like a new genre. Yeah.
Yeah. Well, so have you brought them with you today? I have. Oh. God, this that was such a good natural build up and reveal.
Wow. That's it. These are the uh these that's the size of an electronic. It's like it's electronic, man. Wow.
It looks like a recorder. Yes. Yes. Yeah. Or a small fight.
You have to plug your ears into it and you don't blow in it or anything. It's dead silent. Oh, okay. So anyway, so the reason I'm mentioning this is that I'd need someone in New York City to uh I need to take some lessons because I need to get good enough at bagpipes to play a song when we open the bar, which is extremely aggressive since that like I hope to open, you know, sometime around August. So it's extremely aggressive to want to be able to play an actor side.
You just have to be confident enough to do it in public. A song. Right. Uh so I know a guy who knows a guy. Yeah?
Yeah. All right. And speaking of this, last week, uh, we were talking here, and uh I was describing how I had dinner with you, and you know, uh the guy next to me happens to be the lead singer of Pavement, and I freaked out, and no one here had listened to Pavement. Just to show you kind of what kind of people you're dealing with. Like these are the people you're dealing with.
Wait, where was this? Here. I you didn't know was it you, Dave who didn't? Oh no, someone else maybe was in the booth. It wasn't fucking me.
Didn't we talk about this in Scotland? I feel like this is a reading. Maybe it was Scotland's conversation I read. Oh, maybe it wasn't on the radio show, maybe it was in Scotland. And I was just so horrified at the quality of people that I was like.
I think I think I was one of those people. I wanna I wonder if pavement never made it big in Scotland, but if it hasn't, your Scottish listeners listeners should really tune in. Yeah, what do they just sit sit around listening to not garbage style, but just garbage the band, which is Scottish? Which is a good I like garbage and garbage and the proclaimers, like that's it. Oh my God.
So anyway, you had a music story as you were coming in here. You're saying you had to listen to stuff because your staff before you send them on their merry way. Well, they're they're all listening right now and will probably bombard us with phone calls. So no, I just I was surprised when there was not a a a wide uh awareness of the works of public enemy. So that's been no, but I b but it's not really office music.
Like it's office music when you're about to close. It certainly is. Right, like fear of a black planet is is really, you know, it's kind of a heavy soundtrack to like, let's make food stories. Yeah, well, you know what's even like harder, like the stuff that no one listened to is like uh um uh 1991, the uh enemy strikes black. Yeah.
That's like, you know, by the time I get to Arizona where they literally threaten the life of the Arizona governor. I mean, I think that that's how old are you? Forty-six. Yeah, I'm I'm gonna be 40 this fall, and I feel like for for dudes of our age, that was like the thing, like listening to NWA like growing up, but now I'm not sure. I still remember the you're not seeing my thing.
Yeah, you're not seeing my face, but I still remember the first time I heard straight out of Compton. This was it. You know, like I I'm doing the I'm doing the the Westchester White Boy, like the hands to the lips. But then it's allowed. But then you can put on like are they actually murderers?
Are they murdering people? Like that's you know, that's a Westchester white boy right there. Yeah. They're bad people. They're rapists and murderers.
I d I did not have that. They deal drugs. I didn't have reactions. That's what's well, you had a bad reaction to the wall. The wall.
Well, the wall, I was really young. No, what was that song? It came out when I was like eight. Yeah, or or nine. I had a I had a bad reaction to the wall when I said that.
I was like, what do you mean we don't need any education? Yeah. Well, I saw that movie and I oh, oh, really? Like you were like, I was like, this is a bad message. Wow.
You were like, kind of terrible music, too. Oh, now step back. Yeah. I just I had a better controversial opinion. If you don't eat your meat, Dave.
You can't have your pudding. How can you have your pudding if we don't get your meat? I did that to I do that to Dax all the time. He doesn't know what the hell I'm talking about because my wife hates the wall, and so I can't really listen to it. I had a waiter recently say that to my daughter at the table.
Um the whole thing? No, just uh, well, if you don't eat your meat, you gotta have your pudding. And I was like, you're an old creep, but I identify with you. Uh jeez. All right, so call in all of your either MIT technical questions, your uh how to uh shut down a magazine with style questions, your food media questions, your Nastasi Lopez questions, or any questions you have uh, you know, dedicated either to uh me, Dave, Arnold, or Dave in the booth, uh to 718497-2128.
That's 718497 uh 2128. We have a caller. There you go. Caller, you're on the air. Hello, Dave.
Hi. Hi. Hey, I'm trying to make a foam that's similar to the head of a Guinness that can sit on a carbonated beverage and not take on too much carbonation and bubble over. And I've added gelatins, damn, even marshmallow fluff to my base, but it's all overflows when added to the beverage. Marshmallow fluff.
I'm thinking of trying versus a wet methyl cellulose, F50 or even powdered egg white, but I wanted your advice. F fifty is great for that. That's what Sam Mason used to use. So F50, I mean, uh, he literally used to make a Guinness foam with uh F50. Sam Mason, for those of you that I don't know, were born yesterday, is like one of the great uh pastry chefs of all time, then went on to be an excellent savory chef at uh Taylor and now is like an ice cream magnate in uh Brooklyn.
Uh anyway, so he used to use uh F50, and whenever I was doing um uh things, I would I always gravitate towards uh methyl cell uh F50. Uh the one thing is remember you have to whip F50 for a long time. There has to be something in it that wants to foam, like uh some sort of like protein or whipping agent in along with the F50 to really help it along. And also remember you're gonna do that in a kitchen aid and you're gonna spoon it on top. You're not gonna try to put it out of an EC whip, and you're not uh you're you just you know, otherwise, yeah, it's gonna be a freaking nightmare.
If you try to inject the whole thing and have the foam rise to the top, your life is over. So that's a whisk don't cheer type of situation? Well, so typically for F 50, what you'll do is is uh is uh what I'll do is is I'll vortex it in in a blender, then put it into my kitchen aid and like do it. It the one thing it won't work well in typically is milk systems. Um people like VersaWhip.
I never liked Versawhip because VersaWhip sometimes even when VersaWhip's gonna work, uh it like takes its sweet time about it. So you'll be sitting there with the kitchen aid with the beater for like five minutes, and you're like, this crap's not gonna work. And then all of a sudden, poof, like the VersaWhip just like pops up. Uh speaking of Kitchen Aids, I just fixed a kitchen aid this morning. This morning, I fixed a Kitchen aid.
Have you ever reassembled an entire Kitchen aid and then looked down and you left one washer out of the exact middle of the gearbox? Sounds like you. In fact, is me. If you had done that, you would be living my this morning. Yeah.
Cheer, cheers to that. Does that make sense? Excellent. Thank you very much. No problem.
Yeah. So I mean, I don't know. What do you what you have any thoughts? Any any of you like I've spent too many years of my life sitting around making methyl cell at 50 foam. So I was just like No, but the the kitchen are you a fan of the KitchenAid stand mixer?
Yeah, why wouldn't I be a fan of the KitchenAid stand mixer? You have something against it? No, no. I had a friend who had a bunch of the five quartz burn out on her, and then I got what does she do for a living? She was a baker at the time.
No, she's doing something else. Um I got a Brevel stand mixer and I gave away my old KitchenAid 4.5 quart stand mixer and some sort of exotic strange buttercream yellow color, and now my wife is like bummed that we don't have it anymore, and I'm worried I'm gonna have to like Indian give that with my friend, just going with the swap for the Brevel. Have you tried the Brevel stand mixer? So here's what happened. Breville sent me a couple of years ago or a year ago, basically every freaking thing that they make, like stuff that I didn't even know like was a thing that you could make, like like a tea maker.
I didn't know that you needed a tea maker. But turns out you do, you do, you need a tea maker. Did not send me the stand mixer. I then tried to I was like, I'm gonna go get the stand mixer. And it that's the hard one.
They're not pushing the stand mixer very hard, so that's actually the more difficult one to like beg borrow and steal around. And I've had the kitchen aid for eight billion years, and then literally my mother-in-law was like, I have this broken kitchen aid. I was like, I know how to fix a kitchen aid. So like, you know, because like I do. You know what I mean?
It's like, and so you have the Kitchen aid, why would you not, you know, uh, why would you not use the Kitchen aid? And the one I have has the metal gears, although I've heard the brevel's very nice. Do you enjoy it? I I enjoy it as much as I use it, but I'm not the baker of the family, so I don't have like the day-to-day like it gets a little bit jumpy with a hard dough on the counter, you know. Like everything gets a little jumpy with a hard dough on the counter.
Oh my god. This is a family program. Yes, yeah. Want to take another call? Sure, call her, you're on the air.
Yo caller. You're a caller, you're caller. Uh hey. Um Hi Dave. I have uh uh question for you that might uh apply to your upcoming Sous vide book.
Oh nice. I'm wondering if you have put much thought and attention into awesome things to do with Sous vide bag juices, uh especially in the context of making pan sauces. Nastasia, I'm kind of guess here that you hate the word bag juices. She's making her she's making her bag juice face. Uh the here's some issues with bag juices.
So um typically because bag juices. Uh well, that's you know, honestly, like we all know I'm not allowed to call the book the miracle of moisture management, but that's really what it's about. Uh I have a I have actually a title for the book, but you know, I probably shouldn't give it out, but it's not going to be unfortunately the miracle of moisture management. But one of the things about um the moisture that exits meat when it comes out of the bag is that it has a lot of uh uncoagulated um proteins, uh which, you know, Ariel, you could probably what's good about an uncoagulated protein. Not much, because when you try to make a pan sauce, it goes fosh, and it looks like you have these nasty gray egg whites in it.
Uh Ariel, you're familiar with this problem, yes? Or you you didn't understand what I'm saying? Yes. I am familiar. So good news about that nasty business is that it is actually a clarification aid.
So if you want it to be slightly clear, what I would do is uh put the pan juices, gently bring them up to a boil without losing too much of it, and then strain it through. First of all, everyone uses coffee filters. If I could go back in time and and shoot everyone who did I would not really shoot, but you know what I mean. Like, you know, like dissuade people from coffee filters are uh are a nightmare. Like hours of my life I've wasted trying to strain things through coffee filters when we ran out of like cheesecloth.
Yeah, yeah, horrifying. Yeah. Just use a dish towel. Just use a dish towel. Like dish towels are great.
Just don't use one that you've worn through so that there's big holes. But a standard dish towel, so long as it's clean and doesn't have any holes, drains like a mother and filters pretty well. Do you agree, Ariel? Oh, yeah. Like a dish towel is even better than like the stuff that they sell as cheesecloth store.
Because I here's why I've never told anyone to go buy cheesecloth, because they're gonna go to the supermarket and they're gonna buy what amounts to medical gauze. And that is that what do you think? Yeah, what are you straining? Pebbles? Like what the hell is that?
Like that is a useless it's useless. It's like it doesn't deserve to be called cloth. It's gauze. It's not I mean, that's why they have the word gauze as a separate thing from cloth. You know what I mean?
It's like it's horrifying. Like we're not making mummies, we're trying to filter things, so you should definitely never use uh that garbage. So I would strain as long as you don't use like the dish towel that your mother in law bought for you at like an exhibition or something, and it would upset her to see a gigantic green stain on it than it's a good idea. Depends on how you feel about your mother-in-law. Really?
Well, okay, yeah. So you can you can't. It's a great way to send a message. It's a way to send a message. Yeah, here's another thing.
Like if you're using something that you also uh if you're straining something that's green that hasn't been cooked yet, it's also gonna turn black, which is like it depends on the on whatever greenery you're putting through it. But like you know, like an oil that you've already done. Yeah, nightmare, nightmare. Anyway, but the point is I would use that, and I use that stuff a hundred percent of the time. And then chefs are always like, aren't you worried about that?
I'm like, no. Wait, what is there to worry about? They're worried. I don't know. They're all worried about the cloth.
They're worried that it's been treated with some sort of something. Just wash it first. Thank you. Like buy buy like 20 dish glass, put it through the clothes washer, and then you have like a stack of like clean, usable filters for your house. So what else do you do with meat juice from the bag juice?
So, yeah, bag juice. So here's another thing. Here's another thing you need to know about bag juice in general. So I find myself with a lot of bag juice at this age. Well, okay, so like let's say you're the kind of person who is doing uh low temperature braise work.
Let's say you're that kind of a person. I don't know that you are, but saying you are. We can say that. Okay. Well, let's roleplay it.
Right, right. I'm the sort of person who does a lot of low temperature braise work. Okay, well, one thing I'm gonna tell you is that most of your guests slash customers will prefer a high temperature braise because it's gonna have more meaty flavors. But low temperature braises have their place, they're interesting texture, they're good for plating out, etc. etc.
You can cut them, okay? This would be for like the the like rare short ribs. Yeah, or even like you're the like a medium short, yeah, any of these things or like lamb shanks or any of these things that you're gonna actually put a sauce in the bag with it, like uh or like cocoa vin or one of these kinds of things, right? And we're distinguishing here between bag sauces and bag juices. Bag juices being the undesired leftover juice at the end of the bag process.
This is where it all comes back together again, Peter. So what you have is is you have your bag uh you you try to put your sauce in because you put your sauce. But people always make the freaking mistake. Always, always, always make the mistake of not reducing the bag sauce enough because they're not accounting for the dilution of the bag juices. And what happens is when you add, because there's no reduction in a bag, people.
There's no reduction in the bag. Where would it go? There's nowhere for it to go. Is it gonna go? Where's the juice gonna go, buddy?
There's nowhere for it to go. Nowhere for it to go. So where's the bag juice gonna? It's just gonna stay in the bag. It's just gonna stay in the bag.
So now all of a sudden. Now, if you didn't reduce your sauce enough, and when I say reduce, I don't mean oh, a little more reduced, oh a little bit. No, I'm talking like gelatin, ping pong balls, like reduced. It's gonna taste like a freaking, like a freaking pata pho, like a freaking poached piece of meat. And do you want a poached piece of meat?
No. Because if you wanted a post-picha meat, what would you have done? You would have poached it, right? I would I would have low temperature poached it. Yeah, because that's who I am.
Right, there you go. All right. So my point being that if you don't want a poached meat texture, if you don't want that pata feu texture, let's assume it's beef, then uh over-reduce your stuff because you gotta worry about the juices. Now, then you could take that stuff, you still have to hit it with some uh energy and strain it through uh a dish towel, or you're gonna get those nasty flow floaty bits. But once you get those nasty floaty bits out, it's it's great for pan juice.
So I should over-reduce my sauce to account for the bag juice dilution. If you don't, you're a bad person. And then I need to strain it through a dish towel that my mother-in-law. Yes, after you heat the juice. So after it comes out of the bag, you have to heat it to coagulate the non-coagulated globular extracted globular proteins.
Obviously. Duh. Jerk. And then strain that through your mother in law's dish towel. Dish towel.
And then it's clean. And then what is the end result of that? Then you have something you can work with. Would you put it over buttered noodles? Are you a Burmani fan?
What about fluff? I would not use fluff for that. Unless it was a unless you cooled it off and then just whipped it in. Uh but that sounds super gross. Yeah.
Sorry. It sounds super, super gross. But uh wait, I had some more things. Also, the stuff that comes out of a bag is always needs brightening. So you need to kind of brighten it up.
Uh if you're doing a lot lot of it, you can refreshen it with a little bit of fresh meat, or you can just hit it with a little bit of acid or a little bit of it's gonna need a little bit of something. It never comes out of the bag tasting like bright and and fresh. Another thing I'll say about the uh the juice that comes out, what was I gonna say? It was something, it was important. Oh my god, it was important.
It was like the key thing. And now it's just out of my key. It was the key to using the to bag juice. It was the key to using the bag juice. You ever make it?
Oh, oh, oh, oh, listen. If you're gonna use it, so like um if you've had something in the bag for a long time and it's raw and you haven't cooked it yet, right? What happens is you develop something called kind of confinement aroma, and you don't you wanna you want to not have that in your in your bag juice, and also if you're bad if you're if you're using like dry aged meat with the bone still in it, the dry age funk from the bone can kind of make the sauce like really funky. So you just gotta make sure that that's what you want. Is this making any sense, caller?
What are the worst things you've ever done with bag juice? Like I imagine you've tried and failed with bag juice before. I mean, I've just heated it, it coagulated, and I'm like, oh no, and poured it over the meat and then called it a day. I mean, that's the absolute worst thing you could do. Bag juice blunder.
Bag juice blunders, which is that's a chapter right there, bag juice blunders in the mirror miracle moisture. Yeah. Uh anyway, so you're gonna have to correct it, you're gonna need some acid. Um, you know, you can do uh you can use like a small quantity of it and then mount it with butter. You can hit it with a Bermoni if you want.
I mean, I'm a big fan of mounting. The problem with mounting with butter is um you gotta be careful and you have to like know that people are gonna sit, right? That's like an Alaman Newt kind of a sitch. If they're not gonna sit, which you know, you know my family is not gonna sit until I get so angry at them that they're like, why do you always ruin dinner? I'm like, it is not me.
Why are you never sitting? Like, why are you why is my own family ruining everything I do and care about the world? Right, right. Yeah, what else is new? Yeah, right.
Like, why do you enjoy my pain so much? You know what I hate? I hate this is what I hate. It's like uh I'm like, okay, I'll be like, I'll be like, five minutes, I'm gonna serve dinner. Five minutes.
I'm gonna serve dinner in five minutes. Then they wait until that, and then when it comes out, then they're like, Oh, I I need to light some candles. Oh, now now I need to go get the napkins. Oh, now's the time I need to pee. No!
I gave you the five-minute warning. And then they bring up the bagpiping as an example of why you're a bad person. Exactly. Are you like I feel like you've been at every dinner that I've ever had, Peter, because it's gonna end with bag juice in your bagpipe. Bag oh no, you don't want to no now, Ariel, you'll be pleased to know that newer bagpipes have a synthetic bags.
So that you don't need to like, it's not like some stinking, rotting leather nightmare. But isn't that like part of the whole experience? Not for me. What was the old bag made for? Like just a leather bag.
Like originally it was like a sheep bladder? Well, not a bladder. Originally stomach? But the whole freaking like animal. Like you take a small animal and think about it, it's got like holes for three drones, a chanter, the blowpipe, and then one extra.
You only got to sew up one hole, and uh, you know, and you're good to go. You know, in fact, I saw a guy playing I saw a guy playing a small goat skin bagpipe where you could see the outline of the goat in grease when remember that in the start? Yeah, anyway, so we uh I feel like your memoirs could be called you've only got to sew up one hole. So one hole, baby. I mean think about it.
The guy's like, uh, what am I gonna do with this goat skin? Let's turn it into a bag. Hey, I got an idea. Harvey, I got this idea. What if we put a pipe in it?
Because that's how this stuff happens. Anyway. I don't know, man. Your Scottish accent is amazing. So anyway, the new the new pipe bags have a zipper in them so that you can open them and air them out, and the really, really some of them Do they fill with spittle?
Well, yes, they do. And so this is no joke. They don't recommend. I'm not joking. They have moist it's called moisture management things for the insides of bagping.
Totally, a hundred percent. And nowadays, for those of you who want the convenience of a synthetic bag, but really like the feel of a natural leather who doesn't, but like the feel of a natural like leather bag, right? You want the convenience of the synthetic and the feel of the natural. I feel like you're describing my private. Strong enough for a man.
But made for a woman. Uh you know what I always say for that one for that for that roll on? I just as soon as it says strong enough for men, I'm like, done, I'm buying it. They're like, but it's made for a woman. Don't care.
You say it was strong enough for me. That's what I'm buying. Anyway, uh they make a synthetic bag coated with leather now. It's called a hybrid bag. Wow.
With a zippa and moisture management. Although I don't I don't recommend you go for the moisture management. But so am I right in assuming that bag juices have a different connotation with bag pipes. Hanging in there. Yeah.
I think you are exactly correct. Bag juices in a bagpipe are to be avoided. And uh bag juices in your meat are to be used like well, hey, here's another one. Appropriately shepherded. Yes.
I uh so like uh here's a piece of equipment that nobody has anymore. The gravy separator. Remember the gravy separator? Oh yeah, the it looks like a measuring cup with a little spout comes up from the bottom. That's right.
I've thrown away many of this. Yeah, yeah, yeah. Many, many, many, right? I mean, with it with I I would assume that since your Twitter, uh, since your Instagram handle is grease-trapped that you would have a bunch enough that you could throw away 20 and still have some left. But uh but the my point is is that uh if you if let's say you're cooking, let's say you're not using a vacuum machine, let's say you're doing the Ziploc technique for sealing a piece of meat, you're always gonna seal it in with a little bit of oil, otherwise you're not gonna get a good uh seal around it.
Uh and so there you can separate the juices from the oil with one of those separator doodads. Uh you know, Ariel's like, why don't you just use a separatory funnel? Because they don't have a separatory funny funnel, Ariel. Come on. And uh and then you can do come on.
And then you can use the oil for your garlic bread, and you can use and you know, where's garlic bread gone, people? Garlic bread is was like one of the great 70s staples. Where's garlic bread gone? It remains great. It's it's do you need to make garlic bread great again?
I think we need to make people great again such that they enjoy the garlic bread. When was the last time you went out and were like, I want garlic bread? Bring garlic bread to the table. It just doesn't happen anymore. It's not offered to the offer it here at Roberto's.
I could see getting garlic bread here. I mean, I love garlic bread. You know what the other thing is is you know what they buy now, the kids, the kids, the millennial freaks, they buy, they buy this thing called garlic knots, which is like you go to the guy at the pizza store. What do you got against garlic knots? Wow.
A guy at a pizza store, not to use the same accent again, but the guy at the pizza store is like, yo, I got all this overproof dough. What the hell am I gonna do with it? Tie it into a knot, paint some freaking grease on it, put some garlic pot on it, throw it in the oven for five minutes, boom, garlic knots. Bada bing. And you're already eating pizza.
What the hell do you need a garlic knot for if you're already eating freaking pizza? And the garlic knot is fundamentally useless without the marinara sauce, just eat another slice of pizza. But would you rather have garlic bread instead of the garlic knot? Is that what you're saying? Not when I'm having pizza, but when I'm having steak, garlic bread.
But nobody said you have to eat it with pizza. Well, I'm going to the pizzeria just to get freaking garlic knots and no pizza? It's not a garlic notteria. You know what I mean? And like 2017's hottest startup.
Yeah. Anyways. And like I remember the first time someone said garlic knots. I'm like, garlic nuts? What the hell are you talking about?
And he's like, no, not garlic knots. I'm like, what? I still can remember it. I remember to this day. It happened sometime.
The garlic knot thing happened. And I'm gonna want to say like mid-90s, I want to say. Have you ever used bag juices in the making of garlic knots? Or do you think that they could help them? No, but I have used it in garlic bread.
So to get back to like where we once started, let's say, let's say you're going to uh take a bread that's like slightly stale and you're gonna do I hate what's that Catalonian thing where they they mash up tomatoes. That stuff is terrible. It's bad. Like they love it. I don't like the bread and the tomato quality, unless it's the right season is garbage.
But they serve it all year. If you make it out of garbage, it tastes like garbage. But they serve it all year. Anyways, like you can use the meat juices for a situation like that to slightly moisten some hard bread in a rust situation to put some stuff on top of it, and it's good. I've done that.
And then the oil, if you're gonna you can use the oil for garlic bread as a separate thing. Anyways. Uh take a quick break. We'll come back with uh maybe some questions that people wrote in. I hope so.
Uh call in all of your uh questions to the cooking issues. This episode is brought to you by Jewel, the immersion circulator for Sous Vide by Chef Steps. If you're listening to this show, you're probably a pretty good cook. Maybe you already know that Sous vide is the best way to get a kick-ass juicy steak. And with Jewel, a new Sous vide tool from Chef Steps, you can do so much more.
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Or is it actually Dave? Is it brought to us by both people or what? Yeah, obviously. Usually brought to you means it's break brought to you. Like what of two people?
Like it's got two handles. Well, when you watch TV, do you only see one commercial between? Yeah, no, no, Dave, here's the thing, right? Imagine yourself on a litter and all of these brands are supporting the litter beneath you. So I'm like a pharaoh, and like there that means I need four people.
One at each handle for the children. You could you could work harder to bring that pizza you're holding right now? That's what that's what this is going toward. Yeah, but here Dave, here's the thing. Brought to you is like the old school 50s situation where like palm olive buys the whole show.
Nowadays it's like you wouldn't say that they brought it to you. I don't know I'll have to bring that up with legal. You know what I mean? It's not a bring situation, it's a help to make possible situation. Viewers like you.
Which is in fact how we work. Listeners like you. Semantics, Dave. Semantics, man. Life's all about semantics, Peter, especially for a writer.
Come on. All right. Maybe that's why my magazine is out here. All right, wait, uh Dave, we're that wasn't even me. Yeah, yeah, yeah.
We had dueling uh air horns here. The members told me to lay back on the sound effects, so really? Are they not a fan of like air horns? I don't know. So Dax.
Oh, Jesus. So Dax Dax has been doing this recently, has this, but he's he has the Wilhelm screen, uh, Scream as one of his uh air horn effects. Oh, nice. So he's been Wilhelm screaming me all the time. Speaking of Wilhelm Scream, um I'm slowly, and we talked about this, I think last week as well.
I'm slowly introducing Dax to the œuvre of uh Arnold Schwarzenegger. So we started with Terminator, which is a good place to start, not with Conan, because I consider that pre-the real Schwarzenegger. I mean it's good, right? Right. So, you know, or like Hercules in New York, not going there.
No, no, no, no. Like late 70s porno work he did. That's much later. Uh not in chronology, but in when you introduce her kid to that. So started with Terminator, and I was surprised to see Bill Paxton as one of the punks.
I was like, oh, Bill Paxton. And then, of course, what do you what do you introduce him to after the Terminator, everybody? The greatest movie ever made, come on. Uh Total Recall. Ooh.
Yes, but not that Commando. Oh wow. Wow. Commando is what I like to call not the best movie ever made, but it's a perfect movie. It's structurally perfect.
Oh, wait, no, I'm thinking of Predator now. Um, what happened to Commando? Commando, uh nothing really. He just goes around killing people. No.
No. I'm not sure. I can see why you flummed out a film. This is part of its beauty and its simplicity. No, no, no.
Here's what happens. Arnold Schwarzenegger. There's a lot of eye black, right? At the end. Arnold Schwarzenegger is leading an idyllic life.
You know what's another good uh the movie at setting up the ridiculous idyllic life is FaceOff, right? So like in like in Commando, they set up the ridiculous idyllic life that Arnold Schwarzenegger has with Alyssa Milano, who's Oh, yeah, seeing the beginning of the movie. Who's been hot the her the entire time because uh she's my age, so I'm allowed, you know, I was allowed to like think she was good looking when she was like twelve, and now well. Uh anyway, so they have like an improbable, beautiful house on a clifftop. That's right.
Idyllic life, and he likes to fish and get ice cream shoved in his face and all this other stuff. So these people want him to kill uh this leader in another country. So they kidnap the daughter, put him on an airplane, and he has exactly 11 hours to find his daughter and kill everyone involved, or they find out that he's not on that airplane and the daughter dies. So it's got a time limit. He finds Radon Chong amazing, right?
Old school Radon Chong. Right. I mean, amazing. So and he goes to an island and kills every living creature on this island. So it's like perfectly contained movie.
There's a reason for everything, it's super tight from a movie structure standpoint. So I I introduce him to it, Dax to it, and then I realize that like Bitpart again, Bill Paxton is in commando. Maybe they were buddies back in the day. Maybe you should get them both on the show. Well, Bill Caston just died.
God, so maybe that's another reason my magazine is closing. When Radon Chong is not enough reverence for Bill Paxton, apparently. Right, when Radon Chong is uh flying uh twister demographic sure is vocal. The Coast Guard is like, you must land immediately, and that person was Bill Paxton, and then uh Arnold Schwarzenegger was like, just fly below the radar, and they fly below the radar, and Bill Caxton's like, I lost him, and that was it. So your order of great Schwarzenegger movies starts with Terminator?
Or is this for appropriateness of introducing to a child and how old is the child you're introducing these movies to. Well, okay, so he wasn't interested in Schwarzenegger until he saw at a friend's house kindergarten cop, which is a good way to get your feet wet. It's not the tuma. Great way to get your feet wet. Then he was like, okay, I'm interested in the Schwarzenegger thing.
So you gotta start with the breakout role of Terminator because I mean, come on. Terminator is a great movie. And how old is this Booker or Dax? Is his Booker doesn't like movies. This is Dax.
And how old is Dax? Twelve. Okay. So he can handle some of the themes of a Schwarzenegger movie. Man, you know, and when I know, I know when someone's gonna get a skewer through the head because I've seen the movie like a billion times.
Right. So he also saw Terminator 2, so I'm like, avert your eyes while you know T T 1000 like shoves his like metal finger thingy. Yeah, or whatever it was. That was my favorite movie. Yeah, my dad took me to see Robocop when I was about that age.
Oh my god, what a good movie. What a good movie. They remade that though recently, didn't they? Yeah, with a guy that I like. Disregard.
I like the guy who's in the new one. I forget his name, but I like him. He's a good actor. But yeah, first of all, like why would you redo Robocop? Right.
Okay, we should we should talk about food, but Dave, what's your favorite Robocop part? I have two. Wait, say that again. What's your favorite part of Robocop? Um there are two that stick right out, right out.
You have 15 seconds to comply. I like all the I like all the in-between, like the fake commercials, actually. Oh, really? I like it when the guy messes with the robot and he shoots the guy in the boardroom, classic. And the other when the bad guy gets coated with uh toxic waste.
Remember that part? Classic trope. Oh, yeah, the ball guy genre. Yeah. Well, he was bald after he got dipped in acid, that's for sure.
Anyway, let's uh don't even get me started with this with this era of movies. Yeah, you want to take call? Sure, call her, you're on the air. Hey David Troncole from Falston, Maryland. I have a question for you about soda stream and carbonation.
Sure. I've been going through the backlog for like the fast past four years and I've noticed that uh you like your uh water heavily carbonated like I do. The top of the soda stream says to three buzzes for a normal carbonation. But I like to do like eight to ten farts before I really get it up there. Yeah.
Um my question is, can you uh is there a saturation point with the water? Yes or can it handle all that? Am I wasting it by doing that much? Most likely, but it's a very satisfying waste. So like uh probably I would like to clear up one misunderstanding here though, is that Dave likes carbonated water more than any other human, and he likes his water more carbonated, more specifically carbonated than any other human I've ever encountered.
Maybe you can talk us through some of your carbonation preferences after you address the soda stream. Yeah, I mean, I'll say this. I don't stop at three because if there's even the chance of getting marginally more carbonation in, I will do it. But you know there's not. Okay.
There most likely is not. Uh here's the one thing uh I'm not a scientist, I can't actually say that I'm I'm I'm just a guy with the magazine who's closing. Here here's what I'll say about it. Uh one of the issues with the soda stream is getting the water as physically cold as is humanly possible. Right.
I'd when I fill up my bottle, I put I use a funnel then um put ice cubes in the funnel and then run water through the ice cubes into the bottle and then I carbonate it. All right, good, good. And yeah, good. All right, good. So you're following all the all the advice.
The soda stream people are like I don't know them personally, so I can't say that they are garbage. But the um like the rules that they have about um like cocktails and whatnot, if they had just designed the fart valve a little better, like you could have done so like they could have allowed so many um like better things. Uh here's what you need to do. If you're a carbonation freak, just buy the freaking adapter that allows you to adapt the soda stream to a 20-pound tank. And then you don't have to worry about wasting the farts on the on the thing because you're gonna have so much CO2 that you're not gonna know what to do with it.
20-pound tank is the way to go. Like, without question, a 20-pound tank is the way to go. And you should do that. Like, how much do you pay for one of those like weenie little cylinders? Um, I think they're like $15.
That's absurd. That's ridiculous. I agree, I agree. Yeah, how much do they weigh? How much how much gas is in one of those things?
I don't know. I could probably get maybe uh two, three dozen bottles out of it. That's an abomination. That's crazy. It's nuts.
First of all, carbonation should be free, just like the internet. It should just come like from God. It's a right to do it. Tap water should be carbonated. That's right, which is why I want to move to Saratoga Springs, where I never wrote uh by the way, I owe Peter uh an article, and so I was waiting until the magazine closed to say, hey, I'm gonna write the article now because then it's too late.
Strong. Strong move. Strong move. I respect that. Yeah, but so like uh the pictures you sent of me bathing in sparkling water springs will be indelibly burned into my mind.
There's a picture of me in a in I I you cannot tell that I'm naked, thankfully, but I am in fact, which I hate to be naked ever, but I am naked in the water because you have to be. Are you a never nude? I'm never nude. I'm an antibus. Yeah, yeah, I don't know, but I'm never, I'm never ever nude.
There's always like some scrap of clothing on me at all times. Cutoffs. I'm with you. Yeah, yeah, yeah. You know, I just don't feel I don't like I'm no one no, naked.
When I shower. Naked. Temporarily. We're getting them into the arrested development territory here. Yeah.
Yeah. Anyway. So they're never nude. Yeah. So anyway, so back to the question.
I don't know. I I don't think yes, I if I were you, I would buy the adapter. I don't think it costs that. Actually, come to think of it, it's funny. The person who I saw selling the adapter for the soda stream was charging an absurd amount for the device so that you wouldn't pay an absurd amount for your CO2.
Yeah, of course. So we should just open source that sucker. And what about when you were doing the whole nitrous CO2 mix? I'm gonna do that, I think, again at the new bar. The problem is getting the nitrous.
There's only one company in New York City that will give me like bot bottles of nitrous. And the nitrus price has gone up a lot in the past. Is that because of the Hell's Angels? Why? Are they using a lot of nitrous now in their in their bikes?
No, they have a the Hells Angels Clubhouse on Third Street has a uh nitrous line up through the wall into a number of the rooms. So there's just a spigot so you can. Have you been inside the house? No, I have a friend who went. Look at me.
Would if you were a Hells Angel, would you let me into one of your parties? No. I don't know. Hunter Thompson got into all the Hells Angels parties. Yeah, but he seemed like a good time.
I'm just like a wet blanket with a closing food magazine. So uh anyway, the nitrous, I plan on doing it again. Um I think the way I'm gonna do it, instead of trying to use the gas mixer like I used to use, I think I'm gonna pre-mix 20-pound bottles of gas and then just use that on a separate carbonation line. The problem with um the problem with carbonating out of a mixer is that the mixer can only do up to about 60 PSI, which is enough to do uh ice cold water. But if you want to go into a carbonator, I'm probably gonna need the max the carbonator can do, which is about 125 PSI.
And so it's uh it's a little bit a little bit wonky, but I hope to bring back that water. Yeah, it was a 25% nitrous, uh 75% CO2, maximum bubb bubble, fizzy lifting drink kind of a situation. You remember that stuff is great. It was amazing because the sweetness of the nitrous in the sparkling water was yeah. It was just so lively.
Yeah. Such a lively bubble. Back when you were young and your water was lively. Back when I was young and I hadn't had the the life beaten out of me by actually like working like a service where the people are like, yeah, it's like you know, you know, it's like to get the life beaten out of the bottom. Now you're just an old portion of bag juice.
Do you know who helped turn me into just a sack of bag juice? You're looking at her right here. I feel like she's the only thing that's kept you from turning into full-on bag juice. Full on uncoagulated bag juice. I think there's a whole show that that this could be devoted to.
Bag juice. No, no. Well, yeah, you're your change into a bag of juice. Bag of juice. Not even like not even good juice.
Are there any other home carbonation systems that you would recommend? Yeah, buy a freaking 20-pound tank and get the liquid bread caps. And then so that's what I do. I use a bag and bot uh so like I have a in my home in New York City, I have carbonation on tap, because duh. I have an ice maker, and in the ice machine is my coal plate, and it just runs and it's on tap.
I have a very nice tap. But um up in Connecticut, I have um I just have 20 pound tanks with a with a hose and a and a bag and box connector off of it and liquid bread caps. Now occasionally people complain. They're like, eh, this is I want to use a snowstream. It's too hard to pull on the little gray thing.
Oh god! Come on! It's like you know what? If you're too weak to get the bubbles that way, then freak freaking die of thirst. Can you say that in Arnold Schwarzenegger's voice, please?
Oh, I can't too angry. I like I can't actually channel him when I'm angry. Okay. Wait, that reminds me. One more question, if I may.
Yes. Over the years I've loved the voices that you do. Your Brooklyn guy, the New Jersey guy, I love them all. Have you ever been approached by anybody to do cartoon overtones or anything like that? No, if you know anyone, send them a little vo a little voice work acting.
Do you know Nastasi and I at one point were contemplating doing the Jersey Bible, where the entire Bible would be read in New Jersey. But then we thought that some people might get offended by it, and so like we never pursued it. That's awesome. You would totally take ass on family guy, dude. Well, you know, that's hey, hey, as like I say to everyone else, like, here I am to sell myself.
Just send someone who wants to buy. Uh but that's uh right? Anyway. All right. Hey, I got a question from the chat room for Peter.
It's a little controversial. Uh-oh. Uh let me read this word for word. Who took Lucky Peach from the slightly serious but a casual feeling to a lot of stunt food type content? Me.
Wait, so stunt food as a pejorative or I I assume. I don't I don't know. I'll t I'll take that hit. All right. What's what's a stunt food?
I don't know. I mean, I am interested in um I don't I don't think that we're doing anything stuntier now than we did back in the day. I've always been interested in uh things that are so smart they're stupid. So um you know, I feel like the in the final issue where I'm going to be. Yeah, you know, like what that we're working on right now.
Um Ariel and I were talking about she was working on something for the the website, and it turned in from like a 400-word like answer a simple question thing into like a 3,000 six months later? Yeah, six months later research piece about how we taste wine, and the last issue of of new content we're doing is the suburbs. And I was like, I was like, this is so good. I wanted to, I want to put it in the last issue. And so I've made uh uh a new front of book section for our last issue called Wednesday Night Wine Club, and it's gonna be populated with uh Anna Heasel, who's now at Taste, who's written Deranged Crafts for Us, did a tasting of all these brands of mommy wines, and then uh mommy wines?
Yeah, like mommy's timeout and Kathy's. What does that mean? It's a thing. It's a whole marketing segment. What does mommy like to drink that I don't like to drink?
It turns out that I don't want to spoil it. White in uh Ridge made a white zin for a little while that was kind of a cool thing to find. But he apparently makes one. I haven't had it yet. Uh button the really oaky Chardonnay that the kids at UC Davis would call cougar crack.
Yeah, but you you put a couple ice cubes in that and some sparkling water. I don't know. Like I can find any reason to drink any wine. Is a cougar a specific age or a specific age going after a younger dude? Can you like can you be a cougar and be age appropriate or not?
No, no, no. It's always it's always a younger man. Okay, just curious. So the prey determines the predator? I suppose in that case, it's a very like phalloc view of things.
Yeah, sadly. Yeah. So I was just never clear on that. Dave, you're a cougar to me, is all I want to say. Sounds like a song.
Dave, you want to take one take one more caller before we go? Oh man, we got okay, okay. Zero question. Uh oh, by the way, people, I just want you to know mine because I'm not here on Monday, so you can go through all them. I mean, Tuesday Nastasia's birthday is next week.
So you can send your happy birthday wishes to Nastasia Lopez, who will be chilling in Rome on the Spanish steps, you know, hopefully violently ill. Who kids? Not really. Not really. I'm just messing with it.
Drinking White Zinfandel, enjoying herself. Imagine go to go to Rome, be like, you got any white zin over here? Come on. You know what I mean? Like, imagine?
That'd be amazing. Like, uh, yeah, enough with the enough with the smash stars. I want my smashed artichokes, but I won't white sin with them. You know what I mean? You like the smashed artichokes?
Yeah. Yeah. What is that stuff called? Carchofi what? I don't know.
Carchofi like a Udia? Well, it is a Jewish. I mean, yeah, all those things are, but like, doesn't it have like another name or not? I thought that was the Roman name for it. I don't know.
You're gonna be pounding the salting boca over there? You don't like salty boca? That's a personal question. You don't like salty boca? What the hell?
You have a caller and then. Caller, you're on the air. I'm so angry at Nastasia for not liking salting boca uh that I'm it's hard for me to concentrate, but go ahead. Salting Boca's delicious. How do you not like sage prosciutto veal where you lightly flower it and then like saute that mother in butter?
I don't think I've ever had a good one. Caller, you're on the air. Did we lose you, call it? Wait, uh, am I on the air? Yes.
Hello, caller. I have a three-part question. Uh first. Go ahead. First, I should say first time, long time.
But um, my first question is um, do you guys have a favorite film in the alien series? My second question is do you guys have a favorite um comedic Arnold Schwarzenegger film? And my third part is Peter. Would you mind if I as an employee of yours went home at around two today? No, no, I know, I know you Peter at it about that hour, so no, that's totally cool.
Um in terms of the alien. What's he gonna do? Fire you? My new sign off for emails is you'll never work for this magazine again. Oh, that's so awesome.
Uh I've I've never personally seen an alien movie, so I can't. I was I I don't know. I lived a sheltered ex- I don't have an excuse. There was a new subway ad. They keep making them, though, right?
The original has both the the guy playing Mumble D peg with the with the uh with with the knife. No, no, that's aliens. Yeah. No, that's the first one. That's alien.
No, Lance Hendrickson is an aliens, the second one. Wow. Because it's Bill fucking sorry. Oh, family show. I like the one with Game Overman!
Yeah, I like Game Over! That's Alien. And they're playing the Mumble D peg. That's the best one. That's aliens.
The worst is Alien versus Predator. That doesn't even count. No, it stops after Alien 3. Okay. And comedic Arnold Schwarzenegger.
Uh Twins? Okay, so is are you a twins person or like a kindergarten cop kind of a person? I've never seen kindergarten copies. And this is why your magazine is closing. Like have you seen uh have you what about the one where he's pregnant?
That's the only one I haven't seen. I haven't seen the one when he's pregnant. I haven't seen the one where he was pregnant. I think it's called Look Who's Pregnant Now or something like this. I swear to God, this movie happened.
It's called Junior, according to our communications director. Nice. Yeah, I have not seen it. No, but now when you say junior, when you say junior. I'm really glad I didn't know about that during the pregnancy of my Jewish elderly because I'm not sure.
I have the line ruined everything. What's the Beastie Boy song where at the end he goes, Junior? You know that time? It's on uh I think it's on ill communication. Anyways, um I would have to go with Twins is probably the best.
Twins is probably the best. Kindergarten cop has a lot of good lines in it, but probably twins. And it's a heartwarming family show, like this show. Everything with Danny DeVito is a heartwarming family show. I like his I I emulate his uh the way he parents from Matilda.
That's my parenting style, is Danny DeVito from Matilda. Have you ever tried his Lemoncello? I have not. Have you? He has his own brand of lemon cello.
I'm not a huge Limoncello guy. Who's a huge lemoncello guy? There are no huge lemoncello guys. Except for Danny DeVito. How is this lemoncello?
I haven't had it. Compare it to like Polini's. Or compare it to like Cabo Wabo. Like, let's do it. We should have a celebrity liquor tasting here.
Okay, we did celebrity. Well, we did celebrity wine. We did not do celebrity liquor here. We could get Soderbergh. That was the therapist I've ever been at Heritage Radio.
Let's not talk about that. We could get the same crew back, plus Cater. Doesn't Santana have a tequila? I hope. If you were Santana, wouldn't you have a tequila?
Oh, absolutely. Cheech has a tequila. A mezcal, actually. Cheech is a very smart man, by the way. Cheech, very smart man.
Oh, we could drink Crystal Skull. Uh Dan Aykroyd's beverage? No? No? No, why not?
Wow, Dave. Harsh. Hating on Dan Aykroyd or on the Crystal Stall? Or on Herkimer Diamonds, aka Quartz. Maybe a little bit of all three.
I could use a couple more like glass skulls on top of my bookcase. Everybody could. Yeah. You know what I looked up on? Alright, they're gonna kick me off.
I answered no questions, so please send in no new questions because I have all the questions. Nope. I have closing. I have a bunch of questions to answer next week. Um, so we'll deal with all that next week.
No new questions because we did all callers. Uh, I've enjoyed having you on, Peter. I've enjoyed being have on. Uh, and if anyone's if any of you want the celebrity liquor thing, I'm sure we can make that happen, but you have to like tweet on in or tell Nastasia that you really wanted to have it happen because she's the one who gets things done around here when she's not hanging out in Rome drinking white Zen. She's the only person.
Why are you checking luggage to Rome? You're only bringing like three changes of you know, one change of clothes. I know Nastasia. She's like all the white Zen. Had to check it.
It's liquid. Uh but, Dave, do I have to read this mid roll on the way out? No, didn't you read that already? No, I read the pre-roll. Oh, dude.
Yeah, read the mid roll. All right. Modernist Pantry was created by food lovers and cooking issues fans just like you. JD Chris and Modernist Pantry family share your passion for experimentation and have everything you need to make culinary magic happen in your own kitchen. Professional chef, by the way, uh, circular breathe when I'm doing bagpipes.
Did you know that? You gotta like circular breathe sometimes. Maybe you don't. You also do that when you're playing like clarinet bass recorders. Do you know how you do it?
You're gonna be the Ornette Coleman of bagpipes. Yeah. Uh uh I. Dead. Wow.
Harsh, Dave. Keep reading. All right. Professional chef, home cook, food enthusiast. No matter what your skill or experience, Modernist Pantry has something for you.
They make it easy to get the ingredients and tools you need and can't find anywhere else, so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences. Visit modernist pantry.com today to discover why cooking issues listeners call Modernist Pantry the cook's secret weapon. Be sure to check out their new kitchen alchemy blog at blog.modernistpantry.com for free recipes, tips, and tricks. And don't forget to follow Modernist Pantry on social media to keep up with what's new and exciting in the world of culinary ingredients and tools. And yes, they called you a culinary tool, Nastasia.
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