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We got everybody's, everybody's favorite punching bag. Peter Cam people. Peter Cam in the house. What's up, guys? I feel like um the fearless leader.
I feel like one of the bad guys on WWF. You know what I mean? If you're a bad guy, are you more of a Boris Badnoff, more of a Dick Dastardly, more of a like whatever? I'm thinking old school, man. Like, you know, Randy, Matuman Savage.
Like a wrestler, not like a cartoon. You definitely want to be. Yeah. Wait, but what about I mean, okay, that's a good choice. And I like choosing someone that's dead, but you also now have Rowdy Roddy Piper to choose from, as being as being your your favorite dead bad guy wrestler.
And what and you would choose Macho Man? Yeah, Macho Man. Alright, fair. Macho Man, Peter Kim. I like that.
That's very good. Uh got uh also, obviously, as usual, Nastasia the Hammer Lopez. On the phone as usual. Good. Yeah, she's sitting there tweeting away, whatever the hell is you doing.
She's managing your social media presence. Yeah, I'm not sure. Uh Nastasia Lopez has never ever gone. People think, oh, she No, no, she doesn't she doesn't handle any of that crap. What she's doing is buying shoes on Tablets.
That's not true. I hate having emails. I was like, reading emails? Why don't you give us a subject title? What's the point of deleting?
Annual board meeting for the Museum of Food and Drinks. So you're busy deleting emails. Just quickly so that I can focus on the show. Oh, that's a lie. Got Dave in the booth.
How are you doing, Dave? Good. How are you doing? Happy 300. Thank you.
Thank you. So 300, you know what that is? Entirely too many. You laughed and we just looked at each other. No, you're giving yourself too much credit.
Nastasi didn't look over at you. Oh listen, call in your 300 episode uh questions to 7184972128. That's 7184972128. Uh yeah. So what else?
By the way, people, we've mentioned this on the show before. Nastasia and I are anxious to try to we're gonna try to start a new show. We talked about this, right? Ruining dinner, like discussions that you can't have at dinner with people you disagree with, things like politics, religion, all this. The problem is Nastasi and I are also incredibly busy, and so we haven't had time to kind of book anyone.
So if any of you out there, yeah, well, if anyone has any suggestions of political suggestions, but you know what? It would be fun to get Rance Previs on after he got fired from being White House Chief of Staff. Connections. Connections, right? Like, you know, like you know, yeah, I would love to I would love to pick Rance Previs's brain over a couple glasses of wine over what that McGill was like.
Would you have uh the scaramooch on? Would you have the master mooch? For those of you that are listening later, like this episode is taping like right after the kind of 10-day whirlwind of vulgarity that was Scaramucci as the White House communications director, which was which was I mean, I think regardless of where you are in the political spectrum, just an epic performance on his part. I mean, just like an intense an intense ten days. Pretty special.
Oh, yeah. I mean, the guy, you know, I think during that 10-day period, he became communications director, like got filed for divorce, had a son. I had a son, yeah. Right, used the most crazy vulgarian language ever to come out of a communications department from the White House, like, you know, because remember, LBJ, when he was cursing at people and like making people take meetings while he was on the toilet, like with major flatulge issues, like that was in private. You know what I mean?
Like he did that to embarrass people in private, right? Like this is like a public thing, and then fired all in a 10 day period. It's the best. And he got two people he pushed two people out. Yeah, and threatened to fire the entire staff.
Well, amazing. Yeah. I mean, amazing. Amazing theater. Um, regardless of where you stand on the political spectrum, amazing theater.
Um, okay, so let's get you want to get to some questions? Yeah, you want to take a call? Yeah, call her. You're on the air. Um, how's it going, Dave?
Going well. Fans, first time caller. Nice. What do you got for us? Um, I got I I actually have like the first one is you I can't hear you too well.
Talk uh talk more into the uh into your mic. Is it can you hear me now? Yeah, yep. Is it possible to make um tahiti powder using entorbit and tapioca masyl djectin? Yes.
Uh there's no water. You said tahini, right? There's no water in tahini. The main issue with um the main issue with um enzorbit uh brand tapioca maltodextrin, the main mistake people make is they try to mix things in that have any sort of liquid. So any sort of when I say liquid, I mean water based liquid.
So like oils, liquid oils are okay, like olive oil works. So uh I've I'm not sure whether I've done sesame uh or not. Uh maybe have, like over the years. Um the main issue you're gonna have is uh, you know, tahini is like depends on what brand you get, but like tahini tends to compact into a very kind of dense puck. Don't worry about the solids.
Because remember, peanut butter works. So you but I wouldn't try to mix it by hand. I would pulse it in in uh in like a Queas Nart or a RoboCoup or similar, and you always have to get a lot more enzorbit powder than you'd think. Like a lot more. I mean, the whole point of Nsorbit powder is that it is a bulking agent.
So you requires vast amounts to make a relatively small amount of powder, but it should work. Nice. So I I got I got the four hundred gram pack from Mother News Pantry, so that should be plenty, right? Oh yeah. I mean, four hundred grams is like, you know, 400 grams.
Yeah, it's bigger than a football. I mean, 400 grams is a lot of enzorbit. I mean, like, correct me if I'm wrong, but it it probably looks like an orange juice container full, right? Yeah. Yeah.
So like I said, it like like there's one size of orange juice container, moron. So they but yes, this that should be like more than enough. But just so you know, in general, what you do is you you start the the uh the um the queas nart, don't use too much tahini at the g start so that you kind of get a feel for what's kind of going on. You need enough for the for the cuisinar to actually start working, and then start adding the uh ensorbit. At first you'll think it's not working because it's gonna turn into a thicker and thicker, thicker paste, and then all of a sudden it's gonna break from a paste into kind of a powdery thing, and then as you add more, it'll just powder more.
So it should work. Right. Perfect. That's on awesome. Alrighty, have it.
Yep. The second question was I have two daughters, and I would want I've been finding to find a way to make green eggs, like the green eggs and ham from Dr. Snooze. Sure. And on the application uh my wife has come with me.
It's like maybe try to inject some um some color to the yolk, some blue coloring to the yolk. I don't know if that's possible, if it'll break the membrane and it's gonna because I know you can make them like green green green eggs, campbell and ham, but I want to have like the white yolk, the white um egg white and the green egg yolk. Right. So I'll tell you a story very quickly. When I was a child, I read uh obviously, as we all did, green eggs and ham, classic.
And I told my grandma that I was gonna be fine with the green eggs in hand, that I wouldn't have the problems that Sam Iam had. And by the way, I'm not a picky kid, like I would eat anything like escargot, whatever. So after a lot of cajoling, she actually made me the green eggs and ham. And you know what? I was like, uh I can't eat that.
Like I looked at it like as a little kid. I was maybe like uh eight. I was like, oh man, I can't, I can't do that. I can't. You know what I mean?
I can't. Yeah. Um what I would do is if you want to do a fried egg, you can just drip food coloring over the top, which is what my grandma did, but it doesn't work so well. Um I'm trying to remember uh how like how well that stuff infuses. Clearly, if you're doing like a pickled egg into with beets, for instance, the red goes ver goes fairly deep, but you have to soak it for a while, right?
So in a raw egg, I'm imagining that your transport might be uh as long as it goes through the shell, which I think it will, um, or you could, you know, you could poke a hole where the air hole is and stuff and then like put the food coloring in and then just let it sit in some very saturated food color for a while, and it might permeate it. I don't know how much it will permeate it, but what do you think, Peter? You think it'll permeate? I think he's talking about having the egg white stay. No, he wants the whole thing green, I thought.
You want the white white, or you want the white green and just the yolk just a yolk. Right, it would be the yolk white and uh uh egg white white and uh yolk um green. Okay, here's what you do then. Separate the eggs, um, separate the eggs into whites and and yolks, then um macerate the yolks in uh concentrated green food coloring, right? Although technically uh you should be able to use just blue and get it to go green, but whatever.
Play around till you get a color that you like. Then put a ring on your griddle uh and pour like the appropriate amount of egg white into the ring, uh and then after it's starts to set up a little bit, but pretty soon because you want to cook through, gently with uh a spoon, lift one of your macerated egg yolks out. Uh take the bottom of the spoon, put it against a paper towel so that you're not gonna mar the white with any of the green from the from scooping it out of the solution, and then gently just poop right on top of the uh egg white. And then afterwards, finish it off with your sears all. I like the way you think, Fuel.
Um, there you go. There you go, bingo. Uh, you know, it might affect the color. I would t I would test first, uh, but that's definitely that's definitely the way to the way to do it. And the egg yolks should be fine for the amount of time it takes to uh macerate them.
Good luck getting your daughters to eat it though. I mean, maybe they will. Look, the way my grandma did it, it looked pretty janky, but something about it being green, just in your the reason the green eggs and ham is so bad is because it evokes spoilage. That's what it is. So, like, you know, and I had recently, it took me about 20 years to be able to eat cream donuts because I ate a moldy cream donut once.
I took a j and I eat very quickly, even when I was a kid, I ate very quickly. I ate a red beer loves mold. Ruined it. Ruined it. I took a giant bite out of a moldy cream donut, and the cream was all moldy on the inside.
And so I couldn't have cream donuts for 20 years. And like wretching thinking about you doing that. Yeah, and moldy things in general, things that evoked mold for a long time were very difficult for me. You know? Dave unhinges his jaw when he eats.
Yeah. Yeah. So like basically I can take down half it, even like as a small child. Like take down half a jelly donut in like one or two bites. So like by the time my brain registers.
Did it taste nasty? I I threw up. Yeah, by the time, but the problem is that like by the time you register, oh my god, something's horribly wrong, there's a bunch of it in your mouth. You know what I mean? Because it's like, you know what I mean?
And and like at the time, I still remember where it was. My mom was, I must have been very young, because my mom was in med school, so I had to have been like five, four, or five. And we got it in the crappy like cafeteria where all the med students bought the garbage food that they ate while they were staying up, and my mom was trying to study, and I just slot solid on went into this thing. It's like, oh man, man, bad news. Moldy, moldy donuts.
You know, still to this day, someone hands me a cream donut, I will eat it. I will never choose a cream donut. I will eat it. I will never choose it. You know what I'm saying?
No, not my thing. But anyway, so uh I now love cream donuts. Just because I have a problem. Yeah, naturally. Peter's just a taste.
Yeah, he has to. This is the way Peter is. This is why we this is why we love to hate him. This is why he's the he's the uh macho man Randy Savage slash Emperor Palpatine of the Yeah. Uh we got like the cold wrap.
Yeah, yeah, yeah. You know, Peter and Peter's just a low quote low-quality individual all around. He doesn't even have a shirt. I gotta buy you a uh a low-quality individual shirt, Peter. Will you wear it if I buy you one?
Of course. All right. Uh all right. So listen, uh, tweet on back to cooking issues. Let me know how the green egg yolks works out.
Yeah, take a picture and tweet it over to me, all right? I'm sorry, babe. All right, fine. I'll go one thing. You too.
Uh I'd like to uh shout out a thank you to uh Derek Bodkin for making the shut up dad ringtone a reality. So it's on my phone. Now, whenever Booker calls me, so Nastasia, have text Booker to call me and I'll leave my ringer on and so that you know we can hear the ringtone. And just in the middle of the show, you'll just hear him yell shut up dad via my new ringtone, which is awesome. So now I have Peter's uh amazing ringtone, which is no child wants to play with a Peter in the box.
And I have Nastasia's ringtone, which is You are Mean to Me. And then I have I have now uh Booker's ringtone. I need to get like specialized ringtones for everyone. I don't have one for Dax. Dax doesn't have anything mean that he does to me on like a regular basis.
I I remember you used to have that really sadistic one of me burning my hands on the puffing gun. That's for everybody else. That's for everybody else. And yeah, I remember your your kids asking me at some point, like, why does my dad like the sound of you in pain so much? I don't like that Oh nice.
There we go. Wow. Crazy time. I don't it's not that I like this, it's not that I it's not that I like it. It's just like it was a moment in time.
Right, Nastasia? That brings you pleasure because I was in extreme pain. It doesn't bring me any clear like a girl screaming. That's what I'm saying. No, no, like a young, like a young young girl.
Yeah. Yeah. Or it could be a young boy, because young boys and young girls sound very similar. Yeah. Pre-pubescent.
Family show. Yes, family show. All right. Another call? Uh, sure, call her, you're on the air.
Hey, Dave Nastasha, Peter and Dave. Happy 300th episode. Thank you. Thanks. We should pop this.
Uh let's see. So this is Chris Paul from BC. I have a question about fermentation and proofing. So I've been making a lot of yogurt, and I'm trying to I was interested in making that uh salt risen bread. Oh, yeah, nice.
But I've got nowhere to uh to keep these things where they're gonna stay at a consistent temperature for a long time, right? Right. So I was looking at uh maybe uh I was looking online for some sort of fermentation chamber, and I saw some stuff on the fresh loaf about converting a chest freezer, and some stuff about people using a cambro and putting a heating pad in it. But uh what do you think is the best way to do that? Some sort of DIY how much kitchen space do you have and how much you here for here's some examples.
For instance, it's not actually hyperaccur, but let's say in the future someday you might want to get into dehydrating. An excaliber makes a good uh excaliber dehydrator, makes a good off-the-shelf solution. It's not super accurate, but when you're doing salt risen bread, the trick is obviously you keep it uh like covered so it doesn't uh dehydrate inside of the dehydrator, but you can get fairly accurate temperatures. When I was doing it, I was doing it in an X caliber. Um you then yeah, I mean depends on like you know, uh converting a freezer says to me that you want to do this a lot.
And I don't know if you do want to do it a lot. I mean, the good thing about a freezer is is that in between things, because remember, when you're doing salt-risen bread, for those of you that don't know, salt-risen bread is actually the leavening, the leavening uh agent is Clostridium perfringens. So it's like a a um uh a pathogen. And so, you know, uh in fact, the original one of the original studies to study it uh literally took uh like gangrene bacteria off of a World War I trench victim and used it to make salt-risen bread. Uh and it has a very specific odor to it uh when it's kind of uh fermenting.
So uh you're gonna want to be able to thoroughly clean out anything that you uh do this. So freezers are good in that respect, but then you're gonna need, like you said, a heating pad or a heating element and some form of PID controller. None of that's extraordinarily complicated. I mean, it's been a number of years since I've had to, you know, recommend uh a PID controller to someone, but Aubur Instruments has a bunch of inexpensive ones that you could get away with. And really, if you have a like a heating element, you can convert any old box because you don't need a lot of uh power to do this.
You're only talking about taking it up to like I forget what the number is, but something approaching 90 degrees uh Fahrenheit, right? Something in that range. Um once you have one of these chambers though, you can do lots of other stuff. So you do yogurt. I really like uh doing like the the mixed mode rice fermentations for either like Korean or Chinese um beverages, those are good.
And also FYI, my dad used to call uh used yogurt making yogurt as uh the euphemism for pooping in children that were still of diaper age making yogurt. Um but um says put that into your heads, maybe you can't forget it. But uh, yeah, so any of those scenarios would work, but if you were ever gonna get a dehydrator and you don't want to make a lot of this, like you're making just a couple of loaves for the house, it's nice having a dehydrator around. I use it a case, you know, I'm not using it 100% of the time because I'm not one of these raw food people. Uh but um I like it.
I like having a dehydrator. But but it's a more expensive investment, but it's more versatile to have around than you know, this Canberra with a bunch of wires coming out of it, which is also a fine thing. Okay, great. Yeah, I'll look into that. Thank you.
Hey, no problem. Let us know how it works and send us a picture of your salt-risen bread. I actually really like salt risen bread. Um, but there's also a website, I forget the person's name who runs it, I forget what forget what who she is, but she's like somewhere down in Virginia or something like that. Has a whole website devoted to salt-risenbread.
Anyway. Um, cool, let us know what happens. Um we should answer some uh well, Dave, you just last week's questions. Jeez, Louise, Nastasia. Well, are you gonna open this?
You gonna say what we're doing while we get the next question up? Or are you just gonna sit there and eat grapes and answer emails? Why should the 300th episode be any different from any other episode? The grapes are new. The grapes are in case we didn't get wine.
Yeah, nice. All right. So Dave, just interrupt me if there's a uh there is a caller. Do you want to do an email question first? Or I think caller always gets pro uh.
Yeah. I'm another question. Peter, what the hell did you do? You froze the wine? I knew it.
Peter, what the hell? What the hell is that? I have no idea. Peter's trying to kill it. By the way, caller, I'm I know you're there.
Listen, so Dax did this thing that was really freaking me out the other day. He's doing been doing the vinegar and uh vinegar and baking soda stuff. And he was like, I'm gonna seal this in this little Poland Spring bottle. And I was like, Oh, there's uh there's no way it's gonna build up a lot of pressure, right? So I wasn't worried about it.
And then he showed me a video. This is just somehow the surface area that he did able to do it, because he put the baking soda into crumpled up uh you know uh plastic wrap, shoved that in, put the vinegar and sealed it, and something about all the extra surface area from the plastic wrap didn't let the baking soda clump, and that thing built up so much pressure that when he uncorked it outside, it sounded like a gun going off. And then when I felt him do it again, the bottle felt like it was like at full like inflation rupture strength. And I was like, Dax, that's awesome. You should do a how-to.
And my my wife, Dan was like, Are you fucking a nuts? Are you crazy? I was like, She was like, that's dangerous. I'm like, well, you know, it's mesodangerous. Don't point it towards it.
Kind of reminds me of when a certain somebody put LN inside a plastic bottle and sealed it. I did that for you, Peter. All right, caller, you're on the air. Or to you. Well, yes.
Caller, what's up? Uh, is this me? Mm-hmm. Yes. You're the caller.
All right. This is uh Marcel from the Hudson Valley. Hey, how you doing? Uh I'm doing great. How are you guys doing?
Alrighty. Hold on, we're just gonna cheer. Uh Dave's Dave's in the house for a week, uh, thanks. Uh podcast, but I'm finally listening live today. Oh, I like that.
Hold on a second, we're gonna just gonna cheers here. 300. Woo! All right, so I'm glad you're listening live. What's your question?
So my question is, I make a lot of uh bacon and panchetta at home. Um, and I've done two different methods before in terms of spicing it. Uh, one being actually adding all my spices to the cure mix, like so to the sugar and the salt, um, and curing it, and then at the end washing that off and having that be the finished uh panchetta. Or I've cured it with salt and sugar, and then once it's done curing, wash that off, then covered in spices and hung it to dry. Right.
And uh I heard on a past show sort of talking about whether spices are actually being absorbed into the fat or the meat or not. Um so basically based on that I'm wondering which method probably makes more sense in terms of having spice the spice flavor actually come through in the finished product. All right, so since I have not actually by the way, like if you are doing um I don't know, are you just doing a like a like old school? Or are you are you I forget, are you vacuuming it when you have the mixture on it to get better penetration or no? No, I actually haven't done that.
Uh I I don't have a food or any kind of vacuum sealer right now. Right. So most people, and you probably heard it from someone else on the show because I tend not to make pronouncements about this kind of stuff unless I've actually run the tests. Uh most people's opinion is that these sorts of things are relatively surface-based treatments. That said, uh, you know, it's like it's hard to deny when you eat speck, for instance, that you can taste the juniper, right?
So even if it is like uh, you know, fairly surface related uh uh thing, it makes it makes uh a difference. So as to whether you should do it before or after, I mean, if you've done it both ways, which one did you like more? Well, it's it's kinda hard to the funny thing is I find it hard to tell because bacon is so strongly flavored that sometimes when I'm you trying out these different spices, uh, it's almost hard to tell which one comes through more. Uh and I feel like I haven't done enough trials yet. Right.
So I was sort of hoping to not have to do too many more trials, but I mean the panchetta's gonna be yeah, the panchetta is gonna be the easier test. You know what I'm saying? Panchetta's gonna be an easier test because it's not well, presumably not smoked. You know what I mean? So you're not gonna have as much overriding kind of flavors.
Um but if you have a specific question like this, what I always do, because this is all about your taste, right? Is uh look, it's gonna be also like I do this. This is so this is something that I say to myself all the time, I worry a lot about uh, you know, every step of something, but the truth is is it's probably gonna be good either way. And so what you would do is is unless you're doing this commercially, like I would just break every batch into two. You know that they're gonna be pretty good, you know what I mean?
And so if you break every batch into two and just change one variable only, then you know exactly what that variable did. And it's easy enough on this one, cure like take half of your you know, batch this time and do it in uh in cure with spice, and the other half where where you add the the spice after the cure, and then and by the way, this is this goes for everything you uh you ever do, and the the you know that the best way to lock something down is to just do that, change one variable and then put the put them through the rest of the procedures together so that it's all same same and then you know what you might end up saying, you know what? I really can't tell the difference between these two. And if you really can't tell the difference between these two, and you should have someone else taste it by the way, and in reality, if you really, really care, you should do a triangle test. But the fact of the matter is is that what you're probably looking for is relatively large differences.
And so if at the end you can't you can't really tell the difference and other people can't tell the difference, or if you can tell the difference, but you can't decide which one you like better because they both have different things that you like about them, then choose whichever one's easiest for your workflow, your work process, right? But here's another thing about doing recipe testing that a lot of people uh miss. Um a lot of people, famous people make this mistake on a constant basis. And it's this that because you did a test and you altered one variable, you think that that variable is a hundred percent independent of every other variable, and that is not the case. So, for instance, if you're doing spices on something with it with a cure, right?
And then you you do a you do a test on uh which cut of meat you're using, to think that your tests on the spice a hundred percent correlate regardless of what kind of uh product you're making is an incorrect assumption, right? It's a good first approximation because you've built up your intuition to know that I like the spice at this point or at this point, but it's not a hundred percent. So this is why I say, like every once in a while, especially as your recipes change or you you know deviate a lot from your starting point, you should go back and retest earlier uh theories. And this is what does not happen very often when people are doing things like writing books, because it's very hard, it takes a lot of time and energy to go back and revisit things that you think you've already mentally litigated. Uh and so, you know, like the test that you run is valid for the test that you've run, and you can assume or try to assume that the results you get are independent of other variables that you're gonna manipulate in your process, but they're not necessarily, and so you have to be open to being wrong all the time.
And that's kind of how you grow is opening to say, okay, this is the way I think I'm going to do it now. This is what I think is going on. But be open to being wrong. Okay. Good advice.
Yeah, I think I think I'm definitely want to try and get some way to vacuum seal it because essentially what I want to end up with is something that tastes like the spices, but where when the person cooks it, they don't have spices around the outside. Sort of like when you get that that pepper covered bacon. Right. And then it has all the pepper around the outside. I don't want that.
So maybe you can also rinse some of that stuff off. I don't like overly pe I love pepper, like lots of pepper on something like a steak, but like that overly peppered where all you taste is pepper and you can't taste anything else. I don't understand why people like that. I don't understand it. Yeah.
But um a word of caution on in by the way, Greg Blonder from The Genuine Ideas, uh, he's done a lot of work on on penetration and stuff like that. And I don't always agree with his results, but his methods are very interesting, and you should always read his blog. He has some stuff on this. And I think when um uh when we're doing the uh the uh, you know, uh episode where he was on, I think we talked about it a little bit. But he um you go read what he has to say about it.
Um vacuum vacuuming something increases the penetration of rate, penetration rate of small things like salt, like nitrites. Uh but I don't know how it I mean, I don't think it's really going to I know for it for a fact it doesn't increase very much the penetration of FNDC blue number one. Uh and so like I don't think it's gonna necessarily increase uh the penetration of let's say fennel or caraway you know what I mean um but you know test you know test it for yourself and find out and then and you know read read other people's kind of opinions but take everything with a grain of salt because they all have their own um you know methodological problems as well all right great well thank you very much sure let us know uh tweet on on tweet on back let us know how it works out all right I will have a good day now you too uh speaking of uh curing we had a question in from Scott regarding smoke uh while ago we're actually getting to some of the older questions Nastasia not that she cares I care she cares only because she likes to you actually don't want me to get to the questions because you'd rather just torture me on a on a daily basis you always want to start with the newest questions right I think you should go back to all the people who have been waiting a long time well why don't you put their questions back on the thing then you always only give me the new ones uh I have an idea instead of answering questions why don't we talk about which kinds of questions we should answer and then never answer any questions. No Peter's so meta. Oh yeah you told the story I have how you didn't laugh at the comedian.
Oh yeah yeah Stoneface Peter King look I I feel like like I said I feel like you have negative obligations when you're going to see stand-up what do you mean negative obligations meaning that you're you should refrain from doing certain things the burden is on them. But yeah but I don't I don't have to smile I won't be I won't be a jerk right I'm not sure well you in fact were a jerk I was not a jerk. You were in fact a jerk. Look, if Nastasia says you are a jerk, then that's hardcore. Peter's front and center, not smiling, staring down the comedian.
Not smiling would be one thing. Just blank would be one thing. No, he he was giving the stink eye. But doesn't the comedian have to earn it? No stink eye.
No. It's hard enough to be up there, I think. Yeah, I mean, look it like looking at the street. So everybody gets a prize just for participating. You guys are both like, oh, you know, it's like it's you're not, you didn't pay 30 or 150 dollars to go see Dave Chappelle.
You know what I mean? I am gonna do that though. I also didn't force him to go up there. You're at a free comedy, experimental comedy. There's not even a two drink meant nothing.
Nothing, nothing. Experimental. Yeah. Yes. And there's you don't need to, you're you you have paid nothing.
You're paid not one thing. And someone's getting up there, and so I'm not like I'm just saying, okay. I listen. I don't, I'm not like, I'm not gonna heckle. You were on the phone.
You were not talking to other people. You were aggressively not smiling. Wow. You were like being aggressively stone faced. And you should go in the back of the room if that's your take.
You know, like that, you know, like don't you think? Because, like I said, it makes it worse for everyone. If you do something Peter, if you do something to cause the comedian to be less funny because you're throwing them off their game, you're actually reducing the utility of everyone else in the room just so that you have the pleasure of being stone faced. Oh, it's a pleasure for me to be stone faced. Oh, yes.
Oh, yes, it is. Yeah, but he got called out, so that's I think it's he didn't mind being called out. You didn't mind. Of course not. Because he's like he's like, he's like, all you're doing is pointing out how unfunny you are.
I mean, that's what Peter's thinking is. I'm gonna go more stone faced just so everyone sees how not funny you are. When really we just want to hear some funny crap. You know what I'm saying, Stas? Yeah, but the guy was just not funny.
That's the thing. I mean, like, that's that's an important fact. Look, look, look, he was funny at the way or disagree. By the way, chat room is agreeing with Peter right now. No, no, no, no, no, no.
Guys, guys, in the folks in the chat room, listen. This is a management style issue. Peter does not believe in playing to people's strengths. Just help the person be better. No, don't fake laugh, don't do any of that, but can't you at least, for the sake of everyone else in the room who doesn't want to deal with Peter enjoying making this guy's life a living hell by being as stone faced as possible, because it's not amusing for all the other spectators.
I wasn't trying to be as stone faced as possible. I was giving an honest reaction and it wasn't laughter. It wasn't funny. You don't have to laugh. Nastasia, just give the blank smile.
There you go. Blank smile. It's weird. It's weird. No, just go.
I don't like the idea of going up as a comedian. I wouldn't want to go up there again behind the mic and see everybody suddenly tilt their head and smile like some kind of dystopia. Peter, Peter, it's all about just being blank. Like if you just have like a random look on your face, even if it's this, or this one even. This is great for radio, by the way.
Yeah, yeah, yeah. So what I'm doing is I'm doing the third vo face. Like if you just have that face, right? Then as opposed to this, as opposed to uh as opposed to like this one. Uh Dave, let's.
Okay, here's the bad face. Alright, give me the give me the blank face that you think is okay. Because it's like Chat Room is making the analogy. If you went to a friend's house and they cooked you dinner and the food sucked, you should tell them. No.
No, no, no, no. They're doing you a lot of people. That is a lot different. That is a lot different. First of all.
You didn't know the comedian. First of all, people, there are different levels of telling your friend, right? So don't go effusive on how much you like their cooking if it blew. But you could do there's like, how'd you like the dinner? And you're like, ah, he's a kid, he's good.
Good. Right? That's all you need. Because they're like, oh, that says to them, this person didn't like what I did, but they're a human, and so they're being polite to me. You know what I'm saying?
Classic Peter Kim. We're out at a restaurant, they're like, this is our favorite restaurant in the entire freaking city. Town. Town. What town?
Small town. We're not gonna get into it. Not gonna get into it. And then they go, Peter, what do you what do you think? He goes, he goes, Overcooked and under seasoned.
And then literally, the guy, the guy next to him after that was like, I really college student, by the way, people. Was like, college student, young, impressionable. I I really want to get into kind of the you know, what you do in the food, but what do I do? He's like, give it up, kid. He was like, he said, listen, I just want to do I I just want to, you know, like what like what do you want to do before a career?
Uh I just like to be like Dave, you know, like do like food tech stuff, and bet things. Uh come on. Like, listen, I mean, the point is. You probably should discourage that. But you want to give people but you want to give people a reasonable advice.
And I told him, look, try to differentiate yourself and go like do something, learn skills that would be useful in the culinary industry if you want to work in the culinary industry. But like, if you're a good business person or if you understand like a certain product really well, if you specialize, so you can come back in. But like just trying to go in and be Dave. I mean, if Peter was a smoker, he would have flicked a butt in this guy's face. He would have been like, kid, get away from me.
Boom, you can't get away. I wasn't mean, but I gave him honest advice. Oh, come on, Peter. That was okay. I was okay with the advice.
Overcooked and underseasoned. That was a moment of candor, okay? And I think that was also 40 minutes after he walked in on you in the bathroom. So he was a little jump sold. We're not getting into that.
That is a very dark memory. Family show. Alright, so I'm tweeting out this right now. The stand-up comedy face. Okay.
So that's that apparently is what you view as being the okay face to give. Because it's just like the comedian's gonna look at your face and be like, there's something wrong with that dude. I'm gonna leave him alone. You know what I mean? Not like he's trying to mess with me.
Anyway. Scott writes. Alright, take a break, we'll be right back with 300th episode of Cooking Issues. Bob's Red Mill has been milling whole grains since 1978. One of the nice things about Bob's Red Mill is it's the only that I know of, national supplier that's easily available for lots of interesting, hard to get grains and other seed products.
So, you know, before Bob's red mill became widely available, you couldn't go get something like quinoa very easily, or you couldn't go get spelt easily in small quantities. But now you go to any one of the huge number of stores that carry Bob's Red Mill, and you can get smaller amounts of these really interesting fun things to play with. Learn more at Bob's Redmill.com/slash podcast. And we're back. I hear we have another caller, Dan.
That's a that's the best one yet. Am I right, Peter? Family show can't talk about it. Caller, you're on the air. Caller, you're on the air.
Hey, caller. Hello. Hey, how are you doing? Hey, Dave. Hello, the hammer.
This is Tom. This is Tom from Nashville. You don't get a hello, Peter. Cold dose. All right, go ahead.
What's going on in Nashville? Um not much. I'm on my lunch break. I'll under show. I figured I'd try and get you guys a call.
Oh, nice. Um I am an engineer for a plastics company. Ooh. And we have all kinds of neat equipment. Like I work in a lab environment, we have all this stuff, and I just look at it.
I think, man, I could cook something in that. And they won't let me, of course, I'd probably get in trouble. Weasels. Weasels. Yeah.
Um, but anyway, one of the pieces uh that I was interested in is an it's an ultrasonic bath. Right? So basically, you know, it it holds a constant temperature and also like vibrates the crap out of whatever you put in there. And I was wondering if that would like speed up like a low temperature cooking application or something. Okay.
There have been tests on um application of ultrasound during cook steps in the bath, and I think most of them were relatively inconclusive. Um the only ultrasonic bath technique that I saw getting kind of wide press was uh Modernist Cuisine, uh when they first, you know, when the first set of books came out, uh recommended they did their French fries in an ultrasonic bath. So uh yeah, one of their steps in the all was uh ultrasonic basically to uh the the theory being to disrupt the um the surface the of the uh french fry to get kind of a better crust formation. I have one. I gotta be honest, I never tested it because it never seemed feasible for uh for chefs because no one has a bath that large to do a reasonable number of French fries, and at the time that that book came out, I was really only dealing with things that I thought might be kind of useful for chefs.
I think they might have even looked into getting a patent on that for like a larger uh ultrasonic uh baths. Um but that's the only I mean other than obviously I used to use it for cleaning all the time, and it's kind of fun to put your hand into. Uh you know, I uh but you know, a quick search, so if you you know, steal access to any like, you know, of the like Web of Science or Elsevier or any of those, yeah, uh it's been a long time since I've read them, but I think in general uh rather inconclusive. Now, a lot of people have done work with the high temperature, I mean sorry, the uh high power ultrasounds, right? The homogenizers, but uh and most of that, like I don't know that it's worth the effort, to be honest.
Uh especially because really irritating. Like, you know, they the new the new ones with the enclosures are not as irritating. But uh what you should steal is one of the pilot extruders. If you work in a yeah, yeah. Yeah, yeah, yeah.
We've we've got two of those, and they're uh twin screwed up. Tw twin screw extruders. 30 millimeter diameter, and I definitely couldn't put any fruit in that. Yeah, so someone, I'm pretty sure one of these days, someone's gonna break in and steal one, and maybe one ends up in your house. Like, especially if you're not doing it.
Or at the museum of food and drink. Yeah, you're familiar, obviously, with the you know that that the cereal industry actually took the twins uh the twins uh screw extruder from the plastics industry. So the entire modern cereal industry is based on uh the technology from the plastics industry. And also snacks, too. I I was just looking at a piece of Captain Crunch and it it looks just like a big size pellet of what we produce.
That is right. You need to steal that stuff. Listen, like what are you putting through it? Nothing that a good burnout won't take care of, right? I mean, come on.
Yeah. Yeah, I mean what we use is all pretty much inert, you know. So I mean, we'd have to clean the crap out of it, but on the Cap and Crunch point, uh we so we used to have a serial advisor, a technologist guy who used to work in the serial industry for decades. We don't have him anymore? Yeah, yeah, we still work with him.
All right, guys. Okay. Yeah, I don't know. Um anyway, um and so he talked a lot about the Cap and Crunch machine, which apparently is uh highly proprietary. Um and if you actually if you look at the cap and crunch shape, it's one that has is, I guess, considered to be one of the more special shapes.
It's sort of like two pillows that come together with this sort of gently crenulated uh texture. We've had Captain Crunchyroll. Okay, fine, fine, fine. All right. Anyway, but he's at at the at the factory where they're making it, they have a strobe light where they can stop the cap and crunch as it extrudes out from the machine at any moment, and they can dial it forward or dial it back just to see how the production's going, see if there's anything that needs to be fixed.
And he described it as we asked them what it what it's like to be able to do that and control the cereal coming in and out of the machine. It's like it's like looking in the face of God. Well, so like uh the way that the way that these things work, like for not they're not that expensive. So we when the museum gets an extruder, right? They these uh stroboscopes are set up so that you fire it from a certain point on uh like the axle every time.
So you're it's based on a on on a rotation rate of the thing coming out. But then you have all you have is a phase angle setting, so it can choose like when in that point it it fires, and so you can be really sickly accurate with uh getting stuff to go on lines because this is actually like the way to inspect things like high-speed bottling lines, or even you know, any piece of equipment that runs rapidly and you you don't you want to actually look at it in the real life, strobes with a phase adjuster. So we can buy one of those. We're totally gonna have that in the museum. Uh oh hell yes.
Yeah. Oh hell yes. But it really only works once you get up to um a fast enough uh rate such that like persistence of vision works. I mean, uh like if it's a slow thing and it's like poof, poof, poof, it doesn't have a good effect. It needs to be like you know what I mean?
Uh but it's amazing, amazing. I totally want one, and I want an extruder, so like if you need two people named Beater Bim and Mavid Marnold and maybe someone else named like Mastacia Bopez to come down with a truck and maybe one of your extruders disappears. Like, like you know, we can make that happen. You know what I mean? Uh just hypothetically.
If we ever de decommission one, I'll uh I'll give you guys a call that you know. Nice. Nice. Uh I had I had one other real quick thing um that I think is very interesting. Um plastic, if you want to paint something, you have to do some sort of pre-treatment or paint won't stick to it.
Sure. So we do uh a lot of people do flame treat, and they'll just take a blowtorch or some sort of machine basically and just run run the flame over the plastic real quick. One of the other options you can do is plasma treatment. And it it produces the same sort of um functionalization of the surface, but it does it at a lower temperature. And I was wondering if if you tried to search steak or something with plasma, if it would give you sort of the same results as flame, or if it would, you know, maybe change that uh the browning reaction a little bit.
Uh-huh. Well, I've never seen I mean, like when I think of pl plasma, is it look like the like the tip of like uh of a Tig welder? Like what does it look like? What does it look like here? Is it like uh what are you looking at?
It's basically it's not real big. It's probably the head is probably crap, maybe uh six centimeters uh in diameter, and it's round and it just produces like uh like a forced air plasma, uh kind of a bluish purple color. And does it does it have that ozone smell? Uh not really. Um I don't think this one, the one I have at least doesn't really produce ozone.
It doesn't say anything about loose using it in an enclosed area or anything. Well, I'll I'll look into it. Like uh, you know, if you at cook you go to at cooking issues and sh uh shoot me a uh a link to one so I can kind of see what it is. There is a uh maximum speed, there is a maximum searing speed above which things don't uh taste good anymore. And so I think that's one of the that's one of the things with like a a naked torch, for instance, on a piece of meat is that it's just too damn too damn much, too damn fast, and you get off you get off uh flavors.
And that's you know, that's kind of what the the Sears all is doing, aside from just spreading it out. But you know, famously um, you know, Homaro Kantu used to use lasers to burn things and by all accounts made some terrible tasting things with the laser because it just doesn't taste good to sear things with the laser. What I really wanted to do, like in a major way, was uh to uh get like two beam spreaders so that you could take a CO2 laser with a known output, do a beam spread, right, and then you could do two things. One by by uh positioning a piece of meat at a particular place away from the spread, you know what the drop off of uh uh intense energy intensity per square uh centimeter is, and you could basically figure out what the what the optimum is on a continuous basis, but even more so then if you could like Q switch that son of a gun, you could sit there and flash it like and see whether or not a very high intensity, short duration uh like and you could really then just dial in all the parameters of what is going on and test it, but you'd need someone who had the lasers and had the optics and kind of was interested. You know what I mean?
But I think it'll be a really fun experiment to run. I've I've been wanting to run it for years and years, but just don't have access to it. You know, this is why what I should have done is become some sort of like professor of some bull crap at some large state school like Michigan where somebody has everything. You know what I mean? And but you know, that's not the way my life ended up.
Regrets. All right, well, I've had a few. All right, well, thanks for calling in. Thank you. Bye.
Too many to mention. Uh the uh we got one more caller. All right, caller. Caller, you're on the air. My on the air.
Oh, hey, hey, everybody. Uh I got a little bit of a cooking issue. I used to uh, you know, I used to cook with a lot of molecules, and now I can't find my molecules anymore. And uh I used to get my molecules from the show, you know, but uh you haven't had any molecules around lately. Is this Jackie Molecules?
Oh how's it going down in DC? Hey, things are good, man. I miss you guys. Yeah, nice. We miss we miss look, Dave, no offense.
We miss we miss Jackie Molecules. Everybody, everybody like loves the Jackie Molecules. How's the uh hey, you're in DC? Can you get us any uh people for this new idea for a show? You know a lot of politicians.
No, no. So here we're Nastasia and I want to start this new show. Here's the concept. I'll give it to you real quick. The concept is that people come in and ostensibly it's about kind of you know, talking about food.
So it's kind of like being at dinner, but we bring up all the stuff you're not supposed to talk about and then just have like knockdown arguments about like politics, religion, things you shouldn't really talk about, things that would ruin Thanksgiving. Like I've ruined so many Thanksgivings. So it's imagine that every episode is you're ruining Thanksgiving. So you'd have people who kind of either disagree with us or disagree with each other. And then we talk about food, but also any s any other kind of issue, kind of no holds barred.
Like a politician. So do you know some? Come on, DC. Yeah. I can't speak to that.
Really? He is he is like Jack spends all of his time inside the West Wing with the people, so you can't talk about it because he'll get nuked. He'll get mooched. He'll get he'll get mooched. Yeah, but not appropriate for dinner parties.
Yeah, yeah. It'll still be a family show, Jack. It'll still be a family show. I mean, like, you know, in general, I try not to curse too much at the dinner table because often my kids are there. I don't mind ruining the dinner, but you don't want to get, you know, your family mad at you for cursing in front of the kids overly much.
Unlike that time unlike that time that I gave a speech at a heritage radio event and cursed in front of your kids. I remember. Well, they you know, look, honestly, like uh as this is as this is as non family as we go, but that's like pissing in the ocean to raise the tide in my house. When you think of the number of times I've slid, you know, made a mistake in front of the kids, it's like the thing is that I believe, and I said this on the air before, that to really be good in the English language, you need to be able to like lay a string of curses and invectives like a babbling brook. And so you need to kind of ha have that.
Uh, but apparently, you know, we need to wait until the kids are of a certain age in order in order to do that. But Peter, do you do you you don't you don't want to deal with someone that can't lay down some curses, do you? Of course. Right? Yeah.
Yeah. Right. Yeah that's a that's a prerequisite for any job actually ringing endorsement from Peterkin yeah stone face stone face Peterkin sir anyway all right so man I I really do miss you guys and uh I would love to I would love to bring some DC people on the show I'd love to come back and visit and uh you are all welcome in DC anytime I'm actually calling though um because I want to remind listeners that they should be donating to Heritage Radio Network and not the spinz all amazing drive had to dust off the old molecule coat to uh remind everybody that they should uh keep the show going because what would what would the world be without cooking issues you know it would be yeah and low quality individuals yeah well yes exactly all right and I would second that yeah it's a great organization doing good stuff yeah heritage food good people good people and then donate obviously yeah you're done with heritage and while you're well while you're getting out your checkbook you can still buy a spinz all right now up until August 2nd you go August 4th you can still buy one it'll ship direct from China as long as you got your checkbook out the same yeah and if you got any money left over you can donate to the Jackie Molecules for President Foundation 2020. Yo we just have an announcement over Kanye 100% you know what I mean what about the rock ooh ooh the rock's tough I like the rock I like Jackie Molecules though maybe you guys could run on one ticket. Yeah I think everyone likes to rock rock molecules.
Oh, yeah, yeah. All right, we gotta Alright, brother. Oh, Nastasia's giving me one oh one-one. I didn't answer even one freaking question. Well, to next week's.
Alright, no, hold a second. Bye. Bye, Jack. Wait, can I get can I get one question here? Like, literally, are we gonna have to do a whole nother show?
You can do one question. Ooh, now which one? What uh what should I do? One of the ones from last week. Well okay.
Let's talk about uh the person who is Stan. Okay. Uh so Stan's got a competition coming up in September. Okay? He says, uh, thanks for the show.
Uh a question that might be a bit outside of your area of expertise. Uh I did register to compete in a baking contest in the fall. We have three hours, three hours now, all right, to produce an opera cake, right? You know what an opera cake is? No.
It's uh, well, here it says right here thin layers of sponge cake, coffee, buttercream, and chocolate ganache. And they're not allowed to use a freezer. Apart from practicing at home, including uh under time pressure, what advice could you give me? I'll obviously weigh and pack all the ingredients separately for the Mies before the clock starts. So for what this is telling me is that you get to bring your own Mies, which is interesting.
Um in general, what are some good practices for cooks participating in competitions or culinary school students preparing for exams? Many thanks, Stan. So uh if you look into an opera cake recipe, it's like it's thin layers baked in sheets. But they look here's the thing. It's not just about everything with a cake like this.
There are so many steps that involve like cooking, chilling, frosting, chilling, setting. The opera cake takes a lot of chill time, right? So if you don't have access to a freezer, my question is gonna be well, do you have access to a fridge? If you do have access to a fridge, are you the only person that has access to a fridge? Or do multiple people have access to the fridge?
And when I and I literally was just uh uh a guest judge in a baking competition show uh that hasn't aired yet uh a couple of weeks ago, and I observed uh a lot of mistakes so what what you have to do is completely analyze the recipe and figure out what the time bottlenecks are gonna be right that's first and then accomplish them and multitask in the correct order such that they're gonna get done this is the classic thing you see people do they'll forget something until the end and then and if they've done this recipe at home a bunch of times but they never actually sat down and figured out this needs to happen at exactly this time or it won't be ready in the future like that is especially if you know in advance what the recipe is going to be this is what you need to focus on. The other thing is is that if you're not if you're gonna bring your own ingredients that's one thing you don't have to worry about but I had a discussion with Bobby Flay once about being an iron chef and he said that the iron chef has a tremendous advantage in uh what's it called chef stadium? Chef stadium whatever it's called kitchen stadium whatever they call it has a tremendous advantage just because they know the kitchen. What I would do is I would do what I said I would plan out exactly what needs to happen when what the time bottlenecks are figure out where your pinch points are going to be right and I guarantee you it's gonna be like you got to figure out a way to cool that cake down fast. So like whether it's you're gonna use parchment paper instead of silpats because it's gonna cool faster the closer it is to the aluminum tray you know whether it's any one of these things, you know making sure that uh if you are going to stick it in the fridge that it can vent off a lot because it's gonna be evaporative cooling that really gets the cake cool as fast as so you want maximum surface area in contact, flashing off.
So it's like whether it's uh you know steps like that figuring out uh or not, practice in somebody else's kitchen. Just so like take whatever you know you're gonna have, make sure that they get whatever it is that you're gonna have uh uh available to you, go to their kitchen and make it because there is so much time saving. This is good something like if if I ever write a book about this subject, which I never will, but I should probably is um one of the reasons I think that people in general don't cook, right? Or can't cook, is because it takes a long time for them to cook. And the reason it takes a long time for them to cook is a recipe will say something simple like, get a bowl, right?
And so for me, even though my kitchen's a nightmare mess all the time, I know exactly where all the bowls of every size are, and within half a second, I can have that bowl in my hand, right? And if you need another one, I I know exactly where that same size bowl is because they're all stacked, I go for it, I get it in my hand. Someone, and if you've ever had this experience cooking in someone else's kitchen, they're like, you walk up to them, and what do you say? You say, Can I help you cook? I never do this.
This is why I never do this. Can I help you cook? And they're like, Um, yeah, okay, uh, dice up uh, you know, dice up the this carrot. Where are your knives? Where's your cutting board?
I don't have anything to put it into. Can you put it by this time I could have cut the freaking carrot myself? This is why I don't have anyone help me do it. Because it's like, is it the irritation of like having to ask and explain where every freaking implement in the kitchen is. So you're saying that stand-up comedian deserves a smile.
No. Yeah. Bring it all up. Somebody who's helping you in the kitchen. I'm giving you my internal dialogue.
This is my internal dialogue. I don't push my internal dial. I'm letting you I'm letting the listener know what's going on in my head. What comes out of my mouth is the knives are in that drawer over there. You know what I mean?
But then the other thing that's horrifying, this is another problem too. Is like this is why it's fun. It's fun having people over to your house that you cook with a lot because they know A, your house, and they know B, like kind of what you're like and you know what they're like. But it's like when people come there new, and then like if a chef comes, right, they try you know, they're all like, just show me one and I'll make the rest, which is kind of good, right? There's show me one, make the rest.
So you get the carrot out, you get the knife, you get the board, you put it down, you do one thing, and then they bust out the rest. The problem with a chef is is that they'll dice every carrot in your fridge. You're like, I needed one carrot. I needed one carrot, and the chef will just go through every carrot you have because they're pretending that it's me's for a restaurant. You've had this happen, right, Stas?
Anywho. My point is is that uh go to someone else's uh kitchen because you are vastly less efficient in a kitchen you don't know the layout of than you are at home. So I've seen this a million times. Well, or more like ten. But like don't like don't practice practice in your own kitchen, figure the stuff out, but then please go practice in somebody else's kitchen.
And that is a basically kind of a uh a tip from me or from Bobby Flay through me. Right? Uh and we have a whole bunch of stuff. I was gonna talk to about Stan and his safety with his smoking. I was gonna talk about uh D and uh, you know, the outdoor cooking that they're gonna do when they move to New Jersey, which I guess we'll have to get into next time.
And then we just had we had so many good questions. We never got to. Uh, but I guess we're gonna have to get to them next time. Do you think we should. We had someone actually from Toronto, Michael, write in about searing and sealing in the juices.
So we maybe maybe we'll get Harold McGee to come on and talk about that. You want to do that, guys? You want to get Harold McGee to come on and talk about that? Oh yeah. Or maybe we'll do that too.
Maybe we'll do that next week. We had some questions about uh room temperature ice cream. I can definitely do with that. So we'll get it back next time on the 301st episode. Oh, by the way, next week, I might not be here.
I might not be here for the next two weeks. I'm not sure. I might not be here. I might be away for two weeks. I'm not sure.
Low quality individual. In which case. I'll let everyone know on the on the Twitter storm what's going on. Peter Kim guest host. Ooh.
Hello, and welcome to Cooking Issues. This is Peter Kim coming to you live from Roberta Speech 3 in Brooklyn. Brooklyn! Too loud, Peter. Too loud.
Too loud. Yeah, you gotta work on that. Too loud. Too loud. Do you know that when I'm in the car, Dax will sometimes say, do the cooking issues intro.
I'm like, why? Why I can't. Just turn it on the turn on Heritage Radio. Like, why would I, you know? He also like, last time he was on the show a while ago, and he like, he's like, do the vo do the voice of like, you know, what like uh whichever moron I'm doing, Harvey is one of them, you know what I mean?
I'm like, you know, I gotta feel it, man. I gotta feel it. You know what I mean? Oh, also, if you have any recommendations, I'm building a meme cabinet with Dax next week. Uh so if you have any uh if you folks have any suggestions on specific games or whatnot in the MAME cabinet, tweet them on to me.
I'd appreciate your advice. And we'll see you next time on the 301st episode of Cooking Issues. Thanks for listening to Heritage Radio Network, food radio supported by you. For our freshest content and to hear about exclusive events, subscribe to our newsletter. Enter your email at the bottom of our website, heritageradionetwork.org.
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