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Brooklyn. Joined as usual with Nastasia, the hammer lopus. How you doing, Nastasia? Good. Got Dave in the booth.
Yo. Special guest, Don, the evil cocktail overlord Lee. How you doing? Doing well. I'm gonna stop fighting for you guys.
Yeah, yeah. Now, uh, well, well, you know, I mean, come on, let's face it. Like, you picked an outfit to reconstruct from Star Wars stuff, and it was a stormtrooper outfit. Yeah, bad guys doing good. 501.
I mean, bad guys doing good. What does that mean? Uh, the 501st, uh, the Imperial Legion, uh, Vader's Fist. We do uh charity work for children's hospitals, raise money for children's hospitals, visits to kids. It's bad guys doing good.
But there was no actual bad guy doing good in the movies. This is not canon, in other words. Well, you know, Han Solo was kind of uh, you know, a true neutral, uh, chaotic good. Yes, we all know he shot first. We all know he shot first.
That's true. I don't think we can use that. Uh, I think if it's only if it's less than a certain amount, or if you're um if it's clearly for other intent, you could do it. The party noise you hear in the background is in fact a party. We have nothing to do with it, and we can't uh neutralize it out because uh we never spent the money on thick enough glass.
Am I right there, Dave? That's right. Yeah, yeah. Well, cooking issues uh listeners, feel free to donate at heritage radio network.org slash donate. And do they get to say we want thicker glass?
Yeah, you can put it uh we'll we'll inscribe your name into it. Uh all right, so uh Dave, anything good happened this week? Anything good, anything bad? Food related, not drawing a blank. Well, all right.
Stuff. I saw you last night. That was not food related. Yeah. Anyway, calling your questions to 7184978.
7184972128, that's 7184972128. Let's start with a uh spins all update. So uh if you are somehow listening to this podcast by accident, or uh, you know, I don't know, you thought you were tuning in to Pod Save America or This American Life or something like that, and you got us instead. Uh or you know, if this is your first time, the spinzall is the centrifuge that Nastasi and I are making and trying to um sell to people so that they can use all the cool centrifuge tricks uh, you know, at their restaurant, their bar, in their home, should they so choose. So, uh update.
Uh Nastasia and I wish that we could fly like an eagle uh over the sea to Hong Kong and completely choke the life out of the people who are supposed to be shipping you your units. The vast majority of you in the United States have received your uh units and uh with and we're sorry, Matt and Mystic. Yeah. Oh, nice. Yeah, crazy hits.
Oh, yeah. Yeah, Nastasia Lopez, by the way, is like Steve Miller, who's that? What did he do? What did he do? He's never had any hits.
My dad claims to have smoked pot with him. Yeah. I hear he's an okay guy. Sounds like it. Like, for instance, he didn't rip off the uh big old Jed Airliner guy, you know, because he didn't write that song.
And so he ended up paying the writer of that song royalties, and apparently is the only thing that kept that that guy, you know, like basically sustained that guy, because he wasn't famous as Steve Miller was. Anywho. He didn't pull a Paul Simon on the guy? Well, what did Paul Simon do? We're talking about the senator or the musician?
The musician. What did the musician do? Isn't he notorious for ripping off artists, other artists? I don't know. Is that what Garfunkel says?
Isn't that like what Graceland was, basically? A big ripoff. Well, culturally a ripoff or actually ripping off songs. Like not paying the musicians who contributed to that. But who?
Like Lady Smith Black Mombazo? I I don't know. I don't know. I don't I don't know anything about the history of that. David Miller.
Yeah, I'll get right on that. Yeah. Uh speaking of which, somebody asked uh about the chat room, so why don't you tell them how to find the chat room? Uh if you go to Heritage Radio Network.org and listen live. Uh I think actually also though, you need to sign up for a Mixler account that's M-I-X-L-R.
That's what we use to stream. What the hell is that? Is that one of those Fred Flintstone characters? Is that that little guy that flew above your head in Fred Flintstone? No.
Um, the well, who's that guy? You know what I'm talking about? The green dude? It's the great Gazoo or something. It's the alien.
Yeah. Mixy Plizick or something like this. Anyways, so uh everyone in the United States has a valid tracking number except our good friend radio show listener Matt from Mystic. And I don't know why, uh, Matt, we're working on it, and I literally asked for the guy's number. In your unit is sitting in Carson City, California.
I got from FedEx the name of the company that is theoretically the shipper, but here's what they did. They didn't give their name as an actual name that's searchable on Google. I searched every variant of their company name in Carson City on Google. I called a few companies that aren't the correct company to see whether they were the correct company in disguise as that company to see if I could find the person that has your unit. And I was unsuccessful.
Is that Carson City, Nevada? Carson City, California. It's a suburb of or Carson, California. It's a suburb of LA. Yes.
Anyway, Carson. Yeah, whatever. So then uh, okay, so that's that's the U.S. So, Matt, if we can't find that thing, we'll ship you one as soon as we get stock, which should be fairly soon. I apologize.
Uh we have the block of tracking numbers from these idiots in so everyone in the rest of the world, your units are in your respective countries, and now we're beating on their their heads via email, unfortunately not in person, to get them into the hands of the final delivery people. So I have tracking numbers which we'll send out, but they haven't picked up uh yet but for um uh Canada, for uh EU. I have some from Australia, but not and we're trying to figure out why we don't have all of the ones from Australia and the rest of Asia. So we're working hard, people. We're sorry for the delays.
Uh we spent like, you know, we thought we were like paying for a premium service to get you your units, and we're uh as Wiz Wesley Willis would say, I'm unhappy with it, and it pissed me off. That's what he would say for those of you who are Wesley Willis fans. Dave, you a Wesley Willis fan? Uh listened to him in college. Uh yeah, he's he's straight to the point.
Yeah, yeah. Uh what was it? I can't read that far. What's that guy's name? Great Gazoo.
Great Gazoo. Don with the knowledge. Alright, so uh also on Spin's all before we get into other stuff. Uh uh, if you have a spinzall, if you've received a spinzall and it is vibrating, uh, it's not supposed to vibrate. And so, like, we might have to uh get you a new rotor when we get new rotors in stock, we're not sure.
Contact Matthew, spelled like Matthew, at Booker and Dax.com. Don't forget the two Ds, because it's and Dax. Booker and Dax.com. If you use Ampersand, it's gonna go, it's gonna think you put a space or some crap in there, and it's gonna like you know, hose you, you'll be gone. You're not concatenating the words Booker and Dax.
It is B-O-O-K-E-R-A-N-D-D-A-X.com. Matthew at Booker and Dax.com, and we can troubleshoot you through it. Roughly speaking, if you download uh Decibel Ultra, which is a free uh decibel meter on your iPhone. Should you use an iPhone? I'm sure there's an Android equivalent if you're an Android-y kind of a person.
Uh at one meter's distance, running with a full spinzall with 480 mils of water in it, with the uh cap on it, uh, once it reaches full speed, it should be running in the mid-60s somewhere, uh DBA, and it shouldn't spike above 71 or so as it's coming up to speed uh at one meter. So contact us uh and we'll work on it because if it vibrates too much, it's not going to clarify uh properly. So we want to know if you have one that you know isn't up to your snuff, and we're gonna take care of it because we want you to have a good thing. Now, that said, also, we had I'd say a you know uh mediocre review in uh wired uh wired web. What do you call a magazine?
It's not a magazine. Online. Online. Yeah, wired online. Uh which is funny, not wired.
Like literally not wired, right? I mean, like who has wired anymore? Like why like why wired magazine, but you're not a wired person. I'm completely wired. You're wireless.
I'm wireless when I'm not connected to something, but at home everything is land cables. Really? It's much faster. Yeah, we're wired in here, actually. Yeah.
Always wired. All right. All right. So I stand corrected. I stand corrected.
I didn't realize I was working with a bunch of freaking moron Luddites, is what I didn't realize. It's faster. Faster on what? Faster for what? What is it that you're doing that is actually faster than you're talking about?
Streaming this show. Yeah. Yeah, okay. Look, streaming is streaming is one thing, right? Like, honestly, I appreciate that because you're streaming out.
But for the average knucklehead, right, once you can stream net once your Netflix doesn't glitch anymore when you're going over your uh wireless router, what's really the point? Uh it's called uh up and down speeds because if you're playing something on like a video game, you need to have both, you know, high bandwidth going up and down. You freaking guys. Anyways, anyways, people I would think you would be able to appreciate that, Steve. Of all people, I'm married to an architect who doesn't appreciate freaking wires going everywhere, and it's like super expensive to route a boat ton of uh cat six through your house, unless you want it stapled to the outside of your wall.
And again, it let that might be okay, you know, if you never invite anyone over or you don't like have friends or relatives who are architects, but in general, like stapling a bunch of cat sticks everywhere isn't like a valid option for me. Okay, all right. So you're cheap, is what you're saying. Um, also, if she's an architect, can't she come up with an elegant solution to this problem? There is none.
The elegant solution is to spend an ungodly amount of money to cut holes. Now, if you if you're building a new building, sure, run cat sticks everywhere, everywhere. But let's say you live in an apartment building in New York City. Let's say the walls are made out of gypsum block and concrete, right? Then now you have to route holes through that.
Or you could do a BS solution, you can buy this fake molding, and the fake molding pretends, but now you have some sort of like weird fake molding in your otherwise modern apartment that you're hiding your cat six under. And then what? It goes up from the there actually is an interesting solution, Dave. I'm glad you asked. There is a, it's not, I don't think 100% code everywhere, but there's what's called flat cable now that is like like literally sheetrock tapable over.
It's like hyper flat and wide. And so you you adhere it to your wall, and then you run uh a thing of uh drywall um joint compound over it, feather it in, and you can paint right over. And apparently it works okay for like TV. I don't know if it'll do data, uh, but it does power. I don't know if it'll do data.
I don't know, I don't know. They say that you can do high voltage, but it might be kind of low voltage. Well, enough of this. Wire magazine, wire magazine is like uh, so they gave us a mediocre review, and what really pissed me off about it, I wasn't happy with it, and it pissed me off. And what it was especially was the dude used my own technique against me.
First of all, I will say this, people he should not buy one. He is not the customer, right? So he's like, and then like I read the first comment, and then I won't go back because it's crazy, right? The guy's like, the guy, so quick agar clarification, which you know, that's me, right? So like he's like, I found on Dave Arnold's blog where Dave Arnold says you don't need a centrifuge.
And okay, if you're gonna do lime juice once a year, twice a year, three times a year, yeah, don't get a centrifuge to do that. But remember, if you're gonna do agar clarification, you minimum you're gonna do 500, 600 milliliters of lime juice. It's a pain in the butt. It's like uh, you know, it's it's a hassle, it's finicky. Nastasia won't do it, she hates doing it.
This other guy's like, uh, he's selling a centrifuge just so people won't get their hands dirty on some cheesecloth. First of all, cheesecloth, not cheesecloth. If anyone actually read my post on this subject, linen napkins, muslin, cotton, whatever, use it use your freaking bed sheets, but what you call cheesecloth, I'm sure what these home people are calling cheesecloth is that vile, evil gauze crap, which you cannot use under any circumstance. That aside, using my own technique against me, galling. Then he's like, well, you can also make herb oil by just blend blending herbs and letting it hang over.
Sure, if you don't care about yield, if all you're trying to do is impress your family once by getting five drops of uh oil and you don't care that it was hanging overnight and that it's contaminated with water, and that you know it's been sitting in its own filth all night, like turning to garbage, and that you put in 200 mils of oil and only got 50 or 100 mils out, then by all means do it that way. You know what I mean? Then don't buy it. I'm not saying that everyone should buy this unit. I don't know.
I was just what do you think about it, Sash? I was a heaven with it, and it pissed me off. Oh, nice. What is that? That's Wesley Willis in the his well-known song, My Keyboard Got Damaged.
Yeah, yeah. I'm just surprised. I'm not surprised. There was the wife. It's not that what's like people, some people like think that maybe the wife's not even real, that the wife is uh a fictive.
But he's like our our target customer, technically. Except for he doesn't feel a need to do this stuff. He's reviewed all kitchen products. Yeah, but he apparently doesn't feel a need to do the what the spins all can do. I took his wife poisoned to it.
Whatever. Also, good luck, good luck using agar clarification on a Houstino. Good luck with that. Enjoy. Good luck with that one.
You know what I'm saying? Like if you want to, if you want to make liquors, like Hustino style liquors, and you want to use Agar, good luck. Alright, so uh like what do you think, Don? I think you know you're right. If you're not gonna be the target market, you know, not the target consumer.
If you're not gonna make the things you want with it, why buy why buy it? You know? That's right. If I only want to grill over charcoal, why would I buy an emergent circulator, right? That's right.
And you know what the problem is is that Nastasi and I made this error because what we thought was, hey, it is probable that our customer reads wired, right? But what we didn't think was, yeah, yeah, but not everyone who reads wired is our customer, and maybe the person who's reviewing it's not gonna be our customer. True. You know? They also they must have made some sort of like error or something, because it's because um in batch, he said that it wasn't as clear.
He must have been doing continuous mode because in batch mode, it's every bit as clear, more clear, with much higher yields than in uh in agar. Well, it's also questionable as to like what he was actually trying to clarify. If it was lime juice, right? We had that problem in Kansas City where they gave us some weird whack lime juice that would never separate. Right.
So if he did not use fresh squeezed lime juice and did it exactly correctly, then you know he would have gotten a bad result. That's a good point, Don. You can't blame the centrifuge for that. That is a good point, Don. Someone gave us some effed up lime juice that wouldn't clarify under any circumstances.
That's why you gotta look for the break people. If you don't see the break, it won't clarify. I had a good like Johnny Cochran saying for that at our last demo, Don. Do you remember what it was? Don't remember.
No. I go to uh the Curtis Bloat, these are the brakes. Ah, nice. Nice. Hey, you want to take a call?
Yes, caller. You're on the air. Hey Dave, it's uh Custom Green Zone in DC. How you doing? Do you have your unit?
Good man, I got my spins on. I'm pretty happy. Um although I haven't run it yet because I forgot to buy the Pectanex, which is on its way now. Ah, yeah, yeah. So my question, I have two questions.
One, do I need to add pectinx to everything that I'm gonna put in there? Define everything. So, like, for instance, like uh, let's say like I know you're interested in uh spices, right? So, like uh even even though you're mainly doing cocktails, like you know, I know like let's say you're doing uh I used to do a lot of um spice oils, which suck to filter out, and those you just boom run them through and your oil gets clear as day and the spice like packs itself into the thing. So if you're gonna do like a like curry oils or any kind of oil like that, like it works fantastically without pectinex.
Obviously, like herb oils, if you're gonna make some of those and emulsify them in, those work uh fine. Uh also bitters, like settling the stuff out of bitters doesn't always require pectinx, although if you're using um what's the word I'm looking for? If you're using uh what the hell's wrong with my brain? Uh citrus peels. Citrus peels throw pectin into your bitters, uh, and those need some pectanex to clear out properly.
But if it's not a citrus heavy uh bitters, you can do bitters without it. Um also Moroccan preserved lemons, uh well, that's not true because you want to hit it with pectinex to break it a little bit, but you actually don't want those 100% clear because if you fully clarify Moroccan preserved lemon, it loses kind of like a lot of its interest and you can't shake with it as well anymore, but you don't want like as much of the solids going in. So that's uh see what else uh is a not a pectanex thing. Yeah, coffee. Most percolations and fusions aren't don't require pectinx.
Um things that don't have pectin, you're suggesting don't need pectinets. Wow, Don. That's very concisely put. That's very concisely put. Okay, the other question I have is if I spin something that has sugar, like a cloudy liqueur, is the sugar gonna precipitate out, or will the sugar be present in a clarified liquid?
Sugar will not uh sugar will not um uh leave. You'll still have the sugar. Now, if you if the solid the solids will also retain some of the sugar because the solids also have the sugar. So like if you if you take a really sweet puree, right, both the solids from the puree and the liquids from the puree will be sweet. Um but you know, but no, they this sugar, once once the sugar is in solution, it will never break something out of solution.
But if it's already precipitated out, you will separate it. Yes, if it's already precipitated out as a crystal, it will separate. Yeah, yeah. That makes sense. And um what happens if you put in liquor over 40% AVV?
It just won't clarify it. Uh you have an explosion hazard. So the what I did was is uh I wrote the manual and all the recipes around um the fact that I wanted the flash point of the uh liquor to be well below um room temperature, right? And so like if it's warm at all and it's higher proof, and by the way, it's usually not higher proof once it's um once it's uh you know you have your flavoring in it. But I'm just what I'm mainly worried about is just um explosions.
I don't want there to be a lot of uh vapor. And also, uh yeah, higher proof things, you gotta make sure you keep all the caps on and the lid and everything uh on the tube feeder so that you don't evaporate off your product. Yeah, of course. Okay, all right. Sounds good.
Thanks, bud. All right. Thank you. All right, so last thing I'll say about the spinz all, I hope that uh the shipping people get their fists uh out of their butts. That's the only reason I can assume that this hasn't gone is they've been spending their time seeing how far they can shove their fists up their rear ends instead of shipping uh the products out because there's nothing else.
What? Family show. I said rear end, I'm not allowed to I'm not even allowed to give that image. That's how angry I am with them. Questions.
Uh these are from last week, right? You want to take another call real quick? Sure, caller, you're on the air. Hey guys, this is Wes calling from Longview, Washington. I'm the guy whose kids like the blueberry soda.
Oh nice. Nice. Um hey, so I'm about to start doing some sweet potatoes or try to anyways, and some nut milk and stuff. But um, if I am I am a brewer as well, and if I I have normal brewing amylase at home, is that not fancy enough for any fancier amylae? Uh I've only ever used really fancy amylases, and I use kind of like a shotgun mix of them because remember, like I'm using distiller stuff and not brewer stuff.
So, you know, in a brewer stuff, um is like slightly different in a in a in a in a distiller's amylase is they have amylases that are meant to break down the initial slarch stirry that uh they're like thinning, they're it's like thinning agents, and then they have uh after that, so after and those are usually added during the cook of the starch uh so that they get a thin slurry, and then afterwards they add a um they add it like a like a sacrification one, which is probably closer to the one that's in the brewer stuff, right? Yeah so I mean your issue is just gonna be making sure that you get the viscosity kind of low enough and the pre-break on it so that it can then uh break it down. I mean I'm not saying it won't work but I work you know I use these ones that are basically meant to just convert potatoes into vodka. Um and but I don't use them in the correct way though, because I I'll pre-cook the potatoes or whatever uh and then sweet potatoes and then I'll spin them, I'll let them cool a little bit, I'll spin them with the enzymes, add a little bit of water and then uh spin it out. Now you'll know if it worked because if the juice is clear then you converted all the starch.
If the juice is not clear then you didn't convert all the starch. But pectin X plus the starch breakdown enzyme, uh if you can get any liquid out of it at all, whether the liquid's clear or not, the liquid might not be as interesting, but that puree is ridiculous. And you've de and you've dewatered the puree so you get this kind of like super dense, super smooth uh puree that you really can't get anywhere else. But I'd appreciate it if you try it with like you know standard homebrew enzyme um let me know whether it works because the problem is is that uh to get Monitors pantry to carry it they'd have to order three different enzymes in pails, batch those liquids together and then have a big enough market to sell out. And so I just don't think we're kind of I haven't come up with enough killer apps for it yet that they're they really want to take that on at this point, which is not saying that they won't in the future, but let me know if like homebrew enzymes work on it.
I'll try. Because you know Kenji also has that like do the sous beat hold thing to do with some of the self-amyase stuff. So I wonder if some combination of that but brewer's enzyme have you ever had much luck with that? I mean I've used to do like precooks on a lot of stuff. The issue with the issue with using endogenous enzymes in general.
So like some of the endogenous enzymes that people are interested in using are pectin methylesterase, which is like if you ever are familiar with the um the Steingarden. The Steingarden, yes, the Steingarden potatoes which were then taken on by like Jules Robuson Wiley and Heston Blumenthal and all that. You know, you need to hit to a s you need to make it to a certain temperature because a lot of the enzymes that are endogenous enzymes in are only really available when there is some sort of cellular damage. And then the problem is is that then you're riding the line between where the enzymes are denatured and where they're just unavailable to their substrates. So you know I don't really know how much you know what gets sweeter?
What gets a t a boat ton sweeter? Carrots. Like if you put carrots in a in a bag and cook them for a long long time at a low temperature like in the 50s they turn bright orange and they get really sweet but stay crunchy. They're weird. But also remember carrots are high in calcium I don't know whether I don't know I don't know what well calcium would be more for pectin methylesterase not for the amyloid enzymes.
The answer is I don't know. I mean uh everything has endogenous enzymes in it but typically not enough otherwise when you cook sweet potatoes naturally slow they would that would happen to them and they don't you know what I mean now if you cook things for a lili lily long well no long time I don't know if starch is going to break down that well inulin breaks down very well when you cook it for a long period of time that's why if you long cook a uh what's the word I'm looking for a sunchoke it's not as farty as if you uh slow cook uh an artichoke and I don't know if anyone's done tests on pressure cooking starches to see whether but I don't think I don't think the starches break down in the same way inulin does. I mean they don't have to run and you need to break them down pretty well in order in order to spin them out. Cool. And then any Natrix I'm gonna do some nut milk tonight too.
Just blend them with some water and spin them? Yeah, the problem with nut milks is what you're what you want to do is try to keep the uh volume of nuts about the same uh like uh as the volume of the spinzall itself because you just want to retain the solids. You're basically using the spinzall as a nut milk bag and then percolating the liquid through it a couple of times, almost similar to the way coffee is. So you're gonna want to use a i i if if you want your yield to be reasonable, you're gonna need to use a fairly high uh volume of nuts and then just pass as much liquid through as as you want. It I don't know that it's as this is why I haven't pushed nut milk as much as other techniques because I don't know that it's as efficient.
I've gotten incredibly delicious results out of it. But uh remember the first liquid you push out are gonna be really watery because in general nut milks you're meant to pass a lot of solids, it's meant to retain solids. If I spin all of the solids out, then it's nut water, which nobody wants nut water. You want like nut milk. And so what you want to do is is force the lighter stuff out by like recirculating the liquid through a couple of times and keep the heavier solids in so that you still have a nice rich thing.
But it's all about getting the volume of the um the volume of the rotor fairly full with the nuts. Hmm. Okay. These nuts. Yes, let me know how it works.
All right, cool, thanks. All right, cool. Hey, you want to take the break real quick and then we'll come back? All right. Take a break, be right back more with more cooking issues.
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Learn more at heritageradio network.org/slash pets. And we're back. Timothy Timothy wrote in about minerals. Hey Nastasia, I'm 29, married, common law male. Uh partner said I could buy a spinzall, but I decided I'd rather spend the money on cheese.
Can't argue with that. I like cheese. Cheese is delicious. You could make cheese. Well, you can make curds, but you can also just drain curds.
Could Dave talk a bit about adding minerals to water before carbonating? I ordered all the minerals the Chymos guide talks about. You should also look at uh Art of the Drink Darcy's uh website because he was the first guy that really like Chymos, a lot of what Kymos, which I love, Martin Larish, is uh he does a lot of aggregating, but like a lot of that original research was uh, well, not original, I guess a lot of the bringing back of that information was by Darcy. His book that you can still purchase is called Fix the Pumps, correct? Yep.
Fix the Pumps. Uh I incorrectly quoted it in uh recently, something else doing to the pumps, but it's fixed the pumps. Uh and uh he gives a lot of recipes for um minerals. Uh anyway, I ordered all the minerals from the guy, Chimos Guy talks about, his name's Martin, and followed his calculator after inputting what's already in my water based on some municipal website that I found, but I'm having trouble getting the additions to fully dissolve. I bet you are.
I'm curious too if there are some flavorslash experimental, uh experiential descriptions of the various possible additions uh Dave could offer. I I I like real salty water, so if he could offer a recipe or something, that would be amazing, uh, but perhaps I'm pushing my luck. Best Timothy. All right, so um I have never had any luck with those uh with those recipes, really. And to be honest, I've only really tried um mimicking the hardcore waters like Apollinaris or Gorolsteiner or these things like this.
Nastasia hated them all. She hated them all, right? Uh the issue is is that most of those heavily mineralized uh mineralized waters are produced at great depths, traveling through rocks under pressure with or without uh carbon dioxide. And so uh like solubilizing them in those situations is a different story from trying to add minerals. Now, a lot of the times what you can do to get them to soluble properly is I would read um Darcy's website on it and read uh I think there is a whole section on this in fix the pumps, right?
Yeah, there is a section on that. He's pretty active online too. If you message him, he'll probably get back to you. Yeah, he there's specific orders you need to add things in so that stuff doesn't precipitate out. And you need to keep it fundamentally, you need to keep the thing under pressure with CO2 while you're doing it because you need both the pressure and the acidity to uh to get the um to get all that stuff in solution, especially like the carbonates and all that kind of stuff.
So I mean that's really the the challenge. Most people when they're doing club soda really just add a pinch of bicarb to it, is what they're doing. They're adding like sodium bicarbonate or something to it. And even Nastasia likes although she says she hates it she buys the water where that's all they've done that alkaline water where they're just basically doping it with a little bit of baking soda. Nastasia loves a gimmick could you make a uh like a higher concentration solution dissolved in something else and then add it already pre-dissolved?
Well no a lot of this stuff is in there like close to its solubility limit anyway and then they kind of mutually precipitate. I mean like the the real issue is you know is this a it was you know if if it was made by nature it was you know and it's hard to get them exactly right. First of all if you look at the actual compositions of these waters like Don you and I have looked at the actual compositions of the waters at Lake Saratoga and they're much more complicated. Like and you know I've read some papers that you know like some of these trace trace things like strontium yeah they have a taste. You know who who the hell knows what that is?
I certainly don't you know what I mean? I don't know. Do you know? I don't know. I just know that that water tastes different you know what I mean?
Stronty. Stronti stronti. I don't know that strontium has a taste but I know strontium's in the water that I that Don and I have been looking at. Uh okay you want to take a call? Sure, call you on the air hey uh this is this is the other John Stewart out in Madison, Wisconsin.
Uh met you guys out here when you're offered the Johnny Hunter both pad uh thing um give you a Nastasia and Peter a ride home to your uh to your uh bread and breakfast at late late in the morning. Yeah um so to got the spins all got the CO2 rig I'm gicking out on all that now so definitely up some questions around that. Um and I will say on that whole agar agar thing, I mean, yeah, sure that works, but you know, I want instant gratification, damn it. I don't want to wait. I don't want to wait to freeze the damn thing and all that.
It's so much easier on the spinz law for sure. Sure, yeah. And even s even like freeze, like I say, even like quick where you're just doing it and breaking it, is messy, it's finicky. Oh, yeah. It's a pain.
Pain in the butt. Yeah. So I want a couple things about that. So one thing is, you know, I'm gonna be doing some um, you know, now that I've got it, I'm gonna be doing some cocktail co carbonated cocktails. One of the things, um, I know you're a your diet soda drinker, but you know, all of your recipes are um, you know, simple syrup.
I wonder if there's any I know with a shaken cocktail you have to worry about the texture, the the sugar, dissolved sugars affecting it. But in a carbonated cocktail, is there any effect that worry about? Can I just substitute Splenda and the equivalent amount of um you know water to make up or I guess just Splenda to make up for the sugar content? Um I would not also can you talk briefly about um how how long these fruit juices will last once they're clarified. It seems like uh definitely the lime juice didn't last at all longer than a regular squeeze lime juice would, and but it seems like the the grapefruit juice would last longer.
I mean, I get a carton of grape juice grapefruit juice from the grocery store and it sits in my fridge for you know a couple weeks fine. So can you talk about the age and and how how long we can use this stuff? Okay, some people are more sensitive to grapefruit aging than others. I am not that sensitive to it, so especially once it's clarified and like a lot of the Neuryn is taken out of it, like grapefruit juice does last for at least several days in peak condition um in the in the fridge once it's clarified. Orange juice, like I actually enjoy clarifying orange juice and then fermenting it into like you know, like an orange beer.
So like then that lasts a good long time because you're fermenting it. Um strawberry juice again lasts a long time. A lot depends on refrigeration, what your initial load of yeast and mold is in it when you're making it. You know, the things that don't last are the things that just destroy themselves. Like lime juice destroys itself.
Like uh lemon juice destroys itself. Whereas stuff like uh orange juice and grapefruit juice just like their quality is reduced over time by natural spoilage. So it's a different kind of uh it's a different kind of uh of a situation. You know what I'm saying? Um, how long would you use lime?
Like how well from the time you squeeze it and clarify it, how long would you do it to be good product? That day. But you make cordial with it, and now it lasts forever. You know what I mean? Like you make a cordial with that.
So you you you do whatever you're gonna do fresh, then you make a cordial with the rest of it, and then you know you can give that as uh holiday gifts from people because it's gonna last forever. You know what I mean? Right, which is what I would do because who the hell needs that much cordial. But uh, you know, um I was thinking of doing that at the bar, and maybe Don and I'll do that at the at the at the next place. I don't know, maybe we'll give cordial out to people, you know, as a you know, thank you or whatever.
I don't know, because we'll be able to make a boat ton of it. Because whenever I have leftover Clary Lime, it's like when I'm gonna do this. I don't want to throw it away because that's you're an enemy of quality if you throw it away. So make a cordial, you know. Um have a bunch of good cordial recipes.
Now, to your other question, look, soda is roughly 10% sugar, okay? A 10 to 11% sugar in that range, the average soda bricks. Now, uh I drink seltzer water primarily when I was a kid, I was a diet soda drinker. But remember, I was using soda as hydration, right? So I was drinking liters.
Let me repeat this. I was drinking liters of this stuff every day. So if you were, if you're drinking liters of sugary beverage, that's just it's just too much. You know what I mean? You can't do it, right?
Which is why you either go seltzer or you go diet or whatever you're gonna do. Uh, but you know you can't drink that much, you should not drink that much sugary beverage. Now I'm not an anti-sugar guy. Now first of all, okay you have that. So you're looking at a 10% 10 to 11% sugar by weight beverage and and and if you're me you're drinking a whole crap ton of it.
When you're moving into alcoholic cocktails, remember the average alcoholic cocktail is balanced so that is it is as if that 10% product was then diluted with alcohol right and by a little bit of water from the ice. And so in actuality carbonated cocktails have a lower sugar by a good chunk than um than sodas do. Anywhere between on the super dry side like my gin and tonics are super super dry and they're on the order of like four percent sugar four and a half percent sugar on the higher side like seven percent sugar. So they're a lot drier. In fact once you go drier than that you need to rebody it by adding a little bit of glycerin.
So the sugar is you need the sugar and the sweetness there to provide some body and some fullness to the flavor and if you don't have it you need to add glycerin to rebody that stuff back up but because there's not nearly as much sugar in a cocktail as there is in a soda and because God help you if you drink as much cocktail as I was drinking diet soda or as much as God forbid I drink seltzer now. Nastasi you see me drink seltzer before? Yeah. What's it look what's it look like? Like an animal it disgust you you can't even look at me right like I can like I'll have like I'll uh I'll drink like a quart in like in like what seconds, right?
I mean, like it's crazy. And if you did that with with uh, you know, cocktail, that would be very, very bad. You know what I mean? Very, very bad. And so, like, I'm uh not because of the sugar.
Right. I'm uh right. I mean, not because of the sugar. So, like, I like my my feeling is is that keep the cocktails at like their quality level. Now, if I had grown up drinking cocktails full of Splenda, maybe I would like them better.
You know what I mean? Like I grew up drinking diet soda, and so I don't mind it. I'm pretty sure that if I had never had a diet soda and someone handed me a diet soda right now, I'd be like, what the hell is that? You know what I mean? Because I'm sure I would hate it.
But because I grew up the same way with Stevia, if you train kids to like that garbage from a young age, maybe they will. I don't know. But to me, it's garbage. You know what I mean? I grew up drinking garbage.
I grew up drinking saccharin, right? Saccharin is garbage. You know what I mean? When I taste saccharine now, I'm like, I used to drink that. You know, you know what the last drink to have saccharine was?
Anyone, anyone? Test. Anyone, what's the last soda to contain saccharin? Peoples, peoples? Tab.
Tab? Tab. Uh diet tonic water. Although Tab was quite latent. Diet tonic water, because it has quinine anyway, the producers were like, look, who cares if it gives you cancer?
Because you're not drinking that much of it anyway, then no one's pounding it like a drink. You're gonna drink it a genotonic. And quinine's so bitter that we might as well keep the saccharine in, and boom, it adds a little more bitterness to it. You see what I'm saying? Save me some money on the quinine.
I think that's what they were saying. So diet tonic water was in fact uh the and I think maybe you can still get it that way with saccharine in it, but it was one of the last drinks to still maintain uh saccharin as its uh artificial sweetener of choice. Anyways, my feelings on uh artificial sweeteners. But you got if you're gonna do it, you gotta body it up. And people, if you're doing uh low sugar drinks in general and you're gonna carbonate them and you don't want them to taste like some sort of vile-flavored water, uh, you gotta add a little body to that crap.
Now, the professionals don't use glycerin because they have other things to add as body bodying agents, but the safest, cheapest, easiest thing that we have is glycerin. Huh? All right. Awesome. Alright, cool.
Good luck. Let us know how it works. Good luck with it. Thank you. All right.
Got time for one more. Uh Jesus. Uh, okay. Uh well, I'm gonna read some of these things. Uh Nastasia, what what should I do?
Should I do the the query, the people who are writing in? I'll do some of these. Uh these are some of the people that answered Nastasia's query about who are you? Uh 34 34 male Pasadena, single in dating, have a Sears all, bought a spin saw, looking forward to it. And if I ever do any events in LA, we should uh we'd love to go see it.
So that's Glenn. That's him writing in who he is. Female 64 separated, can't buy a spinzall yet because my ex spent all my money. Oh, snap. Now that brutal.
That's a listener right there. That's a listener right there. Peggy Mull. Love it. Dedicated.
Hello, Nastasia. Male 28 unmarried. First started reading the blog and listening to the show when I was 23. Since I'm emailing you, I'll also provide a topic for the new podcast. Food in the bedroom, edible underwear, and whipped cream bikinis.
That sounds like a terrible idea. Terrible. Terrible idea. Yeah. That's the stuff that looks good in the movies, but is a nightmare in the real life.
Also, how would you make a whole podcast about that? Well, you could do one. You could have everyone send in their like edible, their like kind of like racy food stuff. We could do in one of our not family show versions of it, and then just like like talk about the the we could actually, you know what? I have a really gross one.
It would be funny to get them all in get some experts in here and then actually review them as edibles. Like like review them the way we would review actual food and or drink. Like, you know what I mean? Like as whether it's a good thing. Like Rockstar Wine Day, but a lot less fun.
All I'm gonna say is that there you could use natural fruits. You know, people have techniques. You can, you know, look on the YouTubes if you want. Uh the last time I thought about this seriously was in the in the 80s or 90s when uh Tampopo came out. Remember that movie?
Great movie. Great movie. Uh two minutes. I'm 37, uh woman, black and single, to be fair to Dave. Uh I hate the taste.
Uh oh no. I have the taste of middle-aged white men and music. Have or hate? Have. Have the taste of middle-aged white men and music, food and all.
So based on listening to the show for years, uh, and interactions you've had with your audience, I agree with you that the persona the average listener is a middle-aged white married man who loves kitchen gadgets. That's Zoe. Zoe writing in. Uh I'm Ellie. I'm 25, female single graduate student at RISD.
Go Risdy. RizDee, you know what you want to have a say about RISD students? They are some hardworking people, man. RISD students, I went years ago to a crit uh at RISD, and I looked at the work they were doing, and I was like, if everyone in the country worked as hard as these people, we would be doing so well. Not like those lazy cowards like you know, pottheads.
No, I've never been there. We're not like those lazy weasels at Brown. I'm talking to you, Peter Kim. Um BS in computer engineering. No offense, Brown.
I eagerly await the arrival of my spins all. Uh if you are not uh already uh so insensitive to a stop reading, I have general questions. Uh, what goes on? Oh, what about making Slurpees carbonated? Is there hope for us at home with alcohol and um what is the oven toaster microwave you see everywhere now used as subway for sandwiches, 7 Eleven for pizza, mozzarella, blah blah blah.
Ellie. Okay, so Ellie, uh I have more that I can do next time. Uh um I'll tell you about I'll give you one more. 35 male married. The wife won't let me buy a $200 3D printer, let alone a centerfuge, Anthony DeGeorge.
All right, back to this. Back to the carbonated. So uh remember, you can only carbonate uh liquids. You can't carbonate ice. And so what happens is is that in a slushie, you have uh still roughly somewhere like 30 to 40, 30, somewhere 30, 40% of the liquid is unfrozen.
And that is what's carbonated. Because it's very cold and sugary, you can carbonate it to a fairly high level, but those machines are under pressure. The closest thing you can get is to over-chill your product, like carbonate it to hell, over chill it until it is like slushy and keep overcarbonating as you go and then expel it out, and you can get kind of a carbo slushy effect, but it's hard to get it exactly right. You've done that, right, Don? But if you hard-freeze it, you are, as we say, SOL.
Uh all right, so we had all these questions we didn't get to about fermenting in Norway and um oh my god, so many questions. Oh, so many questions. Next time, cooking issues. Thanks for listening to Heritage Radio Network. Food radio supported by you.
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