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This is Dave Arnold, your host of Cooking Issues coming to you on the Heritage Radio Network every Tuesday from roughly 12 to roughly 1245 from Alberta's Pizzeria in Bushwick. Joined again this week as usual with Nastasia the Hammer Lopez. Good. We got uh Dave in the booth. Good.
We got Matthew sitting. Not our Matthew, though, right? No. Different Matthew. Different Matt.
Matt. Matt, what do you do for what do you do for a living in the booth over there? I just watched Dave move knobs. Yeah? Is this like in it like so that someday you can like have someone watching you move knobs?
Is that the goal here? No, my goal is to professionally watch him. Wow. That's a sweet job. Mm-hmm.
Yeah. Yeah. By the way, this is the last show before Thanksgiving, so call in your last minute. Although odds are, look, it's Tuesday. If you haven't planned your Thanksgiving, I'm not gonna say that you're host, but pretty much.
Your host. Your host. Uh call in your uh Thanksgiving or other related questions too. 718-497-2128. That's 718-497-2128.
But since this week is Thanksgiving, what does that mean for next week, Nastasi? Do you know? It means we will be knee deep in Christmas music. Nastasi and I go we go ape. We oh god, come on.
Come on. Really? Nastasia? I'm surprised. First of all, Nastasia gets to bring on her Christmas hat, which is one of the great hats of all times.
Have you s Dave? Have you seen? Of course you've seen Nastasia's Christmas tree. What is it, like a Santa hat? No!
It's a tree. It turns her head into a Christmas tree, and I await it every year with the same sort of expectation that other people wait for the Rockefeller Center Christmas tree. Wow. Every every year she threatens, she's like, I'm gonna I'm gonna light it up this year. I'm gonna guess some lights and like a battery.
But she never does. Yeah, that'd be good. She spends too much time on the wine Santa's. By the way, describe the head. Describe the hat.
You've seen it. It's just a tr a Christmas tree. It's that's lit that has lights, but they're not little balls. Yeah. It's got little things coming off of it and it's like pointed and tall.
And it and year after year it manages to never look to crestfallen like uh like you know, hemlock trees, not the stuff that, you know, uh what's his name? Uh Socrates, that's a small plant that he poisoned himself on, uh, or when you allowed himself to be poisoned with hemlock trees, they they the tip of them goes over to one side. That's one of the ways you know, A, that it's a hemlock tree and not like uh some sort of regular pine tree. And B, that's how you can tell the direction of prevailing wind usually because that's how they uh that's how they go over. But yeah, but Nastasia's tree, clearly always erect some sort of spruce or fir, or you know, like you know, sticking straight up in the air, you know what I mean?
Uh wow. You know, so anyway, so I'm looking forward, I'm looking forward to that. I'm looking forward to obviously Rudolph the Red Nose Reindeer, our favorite. Our favorite. Yeah.
Although I played the uh, you know, uh I think his name is Arlie Ermy, you know, the guy from Full Metal Jacket, the drill sergeant. Yeah, that's right. Yeah. So I played the version of his voice over top of the lead elf screaming at Hermie and and to and you know what? My Jen was not amused.
Really? Maybe it's because she thought it was inappropriate language for a 12-year-old to hear. But I mean, exactly. Of course he liked it. It's got all sorts of like horrible, like you know.
Do you know that they have this is totally not cooking related, but do you know that they have a difficult time now? Now, it used to be that like it was super easy for them to find drill instructors. A lot of people wanted to be depends on which branch of the service you're in, whether it's a drill instructor, drill sergeant, drill, you know what I'm saying? Yeah. Uh, but uh, yeah, apparently, like the rules now, because you're not allowed to personally insult people to the extent that you used to, it's harder and harder to find people because everyone wants to basically you know scream maggot at people all the time.
You know what I mean? Anyway, a little aside. I have no anyone who anyone who's currently in the service and is on the chat or you know, recently, you know, weigh in on uh way in on new school versus old school drill instructing, because you know what, it's kind of like it it goes back a little bit to what we've been saying about the kitchen, the way a lot of kitchens kind of run this way. Uh I think unnecessarily, because it's not the military, and you know, if you don't snap aren't at stake, yeah, lives aren't in stake. It's not like you have to, you it's not like you have to like you know blindly count on the person next to you, whether you loathe them as a human being, right, in the military, you have to count on them with your life like all the time.
You know what I mean? And kitchens, it's more like it's important that you not mess up the food. You know what I'm saying? I mean, I'm not saying it's not important, obviously. I you know, I base I base my professional life on not trying to not mess up the food, on trying to be a person of quality, but it's not the same.
I mean, let's be a little bit let's get a little bit of a low-quality individuals at the end of the day, right? That's true. But I mean, what I'm saying is let's get a little bit of perspective on on it. You know what I mean? Um can we talk about that the spinzalls are gonna be in Amazon soon?
Uh well, they're supposed to be there already. Nastasi and I'm not gonna hoard them. Some are gonna be there by Black Friday. That's a lie. I am hoping.
It's a lie, it's not gonna happen. People, I'm telling you, we're hoping for Cyber Monday, which is what a load of horse crap that is, right? Cyber Monday. Mm-hmm. And what do they get if they order it?
A spinzall. Is there anything special? Listen, listen, people, listen. I have to, those of you that already have it. First of all, we have one, well, we have a listener who said, I bought one, but I didn't tell my significant other.
And she already is like, why do you have this Sears all thing? And now, and it yes, it is a man, yes, has a uh a spinzall, wants to know what he can make in it to please the significant other, such that they will not think that it is that it is a ridiculous purchase. I was like, I don't know. What do they like? You know what I mean?
And and the thing is like, unless you really like clarify juices, I was like, make a lot of butter for them, because that's cool. Make Lodmate. Uh well, you uh guess your favorite. I think it's it's one of our one of our Canadian, one of our Canadian listeners. We'll talk about it later.
But if any of you guys have uh recipes out there to convince the significant other. I'm gonna send out a blast to everyone that has a spinzall, and I want to know how they're using it and if they're using it for Thanksgiving purposes. I need to make some stuff with Thanksgiving because we want what we're we're hoping to get like stuff. In fact, Nastasia wants to have a contest. We gotta see what we're gonna give people, but a contest for you know cool uses of the spinzall other than the stuff that we've already uh done.
So look for an email today. So what am I gonna do? Like uh t shirts, cocktail cubes, what I don't know. What? I don't know.
Why not the cocktail cube? I don't know. We could give a cocktail. You don't like the t-shirts? Well, if anyone has any opinions over what we should give as a prize uh that doesn't involve uh traveling across the nation.
Um you could give Dave a personal phone call. We no one wants a personal phone call with me. What do you think? No one wants a personal phone call. What are they gonna get?
Yeah. What are they gonna get? I'm uh look, I'm much worse. People, anyone that's ever had a personal phone call with me knows how they go. I'm either like I'm either just trying to get off the phone or I'm uh, you know, I don't know.
Like I'm like you and Nastasia scream at each other on the phone every day? No, not every day. Not on Tuesdays, because we know we're gonna see each other and then we wait until afterwards, but like pretty much every other day, one of us is had has had a bad time. And so, like, we will we we can't allow the other person to just go along with it. We have to speak of phones, uh, and like and by the way, Dak said, hey dad, uh, you gonna get to any food things this week?
Really? Yeah, he's like, he's already sticking it to me, a 12-year-old. Maybe I shouldn't show him that uh the drill drill sergeant stuff. Anyway, drill instructor stuff. So uh I was thinking about this.
I was in the in the grocery store, right? And I was watching this kind of you know, 20-something millennial person, like her face like connected to her phone as she was checking out at the grocery store such that the cashier, who also is usually face deep in a phone while she's doing her job, is like shoving the receipt like into this lady's eye. And I was like, I was like, you know, if I lived in if it if I pulled this kind of garbage of not knowing what was going on around me in New York City in the 80s, like I would have been naked. I would have I would have looked down and been like, where's my pants? They've been stolen, along with my, you know, oh my god.
Like if if I owned a car, I'd look over and like all the wheels would be gone. And if the thief was nice, it would be on cinder blocks, usually not. You know what I mean? Like, unless it helps them get the rims off, they're not gonna bother with the blocks. And I was like, what?
Like, like you would have been like, that's it. You would have been toast. Like I guess it's a like this whole New York City millennial phone self-absorbed thing would not have been possible back in the days before it was ridiculously safe here in the city. You know what I mean? Yeah.
People walk around like they're in their own wombs. You're also presuming that only millennials get lost in their phones, which is definitely not true. Well, no, that's true. But I mean, like I do it time to time. I have to admit, everyone does it time to time.
But as someone who used to walk around the streets having to like all you always had to look over your shoulder, you had your bag in a certain way on guard. I see people now with crap hanging out of their pockets, like dollar bills, and it's like in one way, like thank goodness the city is safe like that. But on the other hand, I mean, gracious, like what like when people travel, do we just get do we just get like obliterated in other countries that aren't safe because we just don't pay attention to the world around us, or do we suddenly get our kind of animal instinct back on and like learn how to not animal instinct Monday nights on Heritage Radio Network? Really? Yeah, it's a show.
What is it? What's it about? Animals. What about them? How they taste?
Instincts. No, no, no, no. It's it's how to hunt them? No. No, it's like loving and caring for animals.
Really? Yes. Like pets? Well, not necessarily. Like there was one about whales.
Um, you know. I have a uh I told you, like, I would never eat, I would never eat a uh a whale, right? But I have several old recipes for whale. And apparently, like in Norwegian whales, the big marker is like I I forget whether it's one ton or two ton. But it's so weird like to read old recipes for things that are horrific that you would never eat nowadays, but used to be out, and then you know, you ask yourself, what's it gonna be like in a hundred years?
Are people gonna look back and be like, ooh, hamburger? What you you know what I mean? If you had a beach house and a whale washed up on shore, would you eat it? Okay. Uh that's illegal.
Would you eat it? Uh and for those of you out there, uh, everybody should know that it's a long-standing proposition of mine that if my arm was severed and there was no possibility of reattachment, that I would of course cook it and eat it, because why would you not? Like, I wouldn't do it to somebody else's arm because that's gross and I think invasive, you know, to them. Wait, if it was already off and you were starving, you wouldn't do that? No, you know, he doesn't need to be starving.
Sorry. It's off. What are you gonna do? What are you gonna do? It's off.
Just don't want to waste the arm. Yeah. I mean, like, am I wrong on this? But what if there's plenty of food available? No, no, that's uh, I mean, like, why wouldn't you why would you throw it away?
How would you cook it? Oh my god. Well, for okay. So this is this is a well-known, uh, a well-known way to operate. So, in the same way that when you're testing whether something is poisonous or not, when you're testing something that you have a very finite quantity of it and you want to cook it, first thing to do is to research his and this is how this came up, because you're talking about whales, research historical antecedents.
This is something that people used to do, right? Uh, notwithstanding uh some scholarship from the early 90s uh saying that almost all cannibalism stories are overwrought and not true. I think that person was wrong. But you know, so uh this is a known thing. You know what I'm saying?
So uh look it up, first of all, and then small sm to small, small pieces to do some tests. You know what I'm saying? Fingers. No, like in terms of not in terms of like cooking ability. No, I know, I know, but you'd have to cook it.
I mean, obviously, I'd probably do immersion circulation. Now the problem is is that being a 40 uh being a 47 year old person, you know, my collagen is in such a state that the issue is connective tissue on older animals. If you've cooked older animals like uh like very old animals, like they it's hard uh it you to do the long uh low temperature stuff is somewhat difficult because um the muscle structure doesn't break down in the same way. Uh so it tends to be tougher overall, even throughout the kind of cooking process, but I haven't done enough tests on super old animals for super long. You're not a super old animal.
Well, compared to my life, I mean I'm like relative to the rest of humanity. Yeah. I mean, look, relative to back in the day, like I'm ancient. You know what I mean? Like, you know, when our average you know mortality age was in the 20s, like, you know, I've double that.
Yeah, this meat is spoiling. Yeah. So anyway, point being uh that uh my feeling is that a lot of older animals are pretty fussy in the cooking, and that the low temperature stuff that you would do with a normal uh younger food animal would not necessarily work exactly the same way on an older animal that you might go from a situation where it goes from tough to being mushy with not a lot in between. So you might have to go through some, as we in the trade call it, mechanical tenderization, some sort of jackarding of the situation first, and then with your one remaining hand. You know.
Happy Thanksgiving, people. Happy Thanksgiving. You wouldn't try to put it back on your body. What? You wouldn't try to put it on the body.
No, no, no. The the conceit of the argument, Nastasia, is that it is gone. There is no chance. Yeah, no chance of reattachment. No chance of reattachment.
Just jacquarding your own arm. With the remaining hand. I mean, the thing is, I mean, what would you do? You wouldn't? Dave, you're saying you wouldn't?
If I was starving to death, yes, I wouldn't do it just because it was laying around. What would you throw it away? You would just throw it in a dump? Well, so wait, if if I again have no option to reattach. You would just waste it?
You would throw it away? Yeah, I mean my first inclination wouldn't be to eat my own arm unless I was starving. You would just throw it away. I I guess so. Yeah.
Is that what you want me to say? I don't know. I'm I'm curious. I think everyone who says that I'm terrible and disgusting or whatever, you know, I've been I've been likened to many like when I when I when I push what I believe is logical to the farest extent of what can be pushed, I am often referred to uh you know i with very unkind comparisons, let's put it this way. I was uh but I mean that the you know the thing is is that's why you gotta you gotta push push your belief all the way to the edge to see when we you know I hope that will never happen.
I'm not looking to lose I like having my arms that's not the issue. It's just that if I didn't need to eat my arm to survive, why would I? Because you want to know what it tastes like. But I no Nastasia's a little bit with me here. I'm a little bit I see that I would be horrified to lose my arm.
Of course you'd be horrified to lose your arm. So I guess I could put it on ice I'd put it on ice like a wedding cake. Yes one year later and then just like what happened to me what if your cousin goes into your fridge and eats it yeah terrible happy Thanksgiving um so anyway so back to Thanksgiving. Uh as I said this year I'm doing the two turkeys the two turkeys phenomenon and uh I'll report back but um I don't anticipate it being a problem. One thing, if you're going to do a two turkey situation and you break up the one turkey to cut into individual uh to to cook individually in individual pieces, I'm doing it, uh, my second turkey, I'm doing um, I'm doing chicken fried, chicken fried turkey.
So I'm cutting the, I'm cutting the pieces into manageable size pieces that people would want to eat as singular singular pieces. I'm going to do a milk, salt, sugar, um, I'm gonna cook them milk, salt, sugar, low, pull them out when they're still hot, let the skin flash off, then I'm gonna do flour, uh, then I do a mixture of uh buttermilk, eggs. So typically one uh egg, uh one large egg per cup of buttermilk with uh, you know, two eye, unfortunately I don't measure any of this stuff, baking baking um soda to counteract the um acidity and baking, because if you don't counteract the acidity in buttermilk battery people, this is a nice technical point for you. If you don't counteract the acidity in in a buttermilk um uh recipe, your crust will not get uh very brown. It'll stay blonde because the myard and the browning reactions that happen in the crust are accelerated by basic and but they're also inhibited by uh acidic conditions.
So if you've ever made pancakes, a lot of times what will happen when you're making a pancake with buttermilk, let's say, is you'll add a combination of both baking soda and baking powder. Uh right, the baking powder is the stuff that you know rises usually typically when it's heated, although double acting rises twice. And the soda makes bubbles right away, but the soda also um counteracts the or or neutralizes the acid that's in the buttermilk. And if you don't add the soda and you just do baking powder into your um buttermilk, you'll notice that all of your pancakes come out blonder than uh they would otherwise. And uh most people don't like their pancakes to have kind of a sallow tone.
So it can be it can be somewhat problematic. So, I mean i I don't think it'll affect the f flavor necessarily that much but a lot of people judge uh fried good based on its color when it comes out of the fryer and it is also a note that uh you know like unless you're doing tempura which is supposed to be like horribly undercooked and blonde people like a nice golden color anyway so the other program that we like is gonna be on soon too which one it's a wonderful life uh you watched that we never talked about that uh angel gets every time really yeah are you like ding ding ding really yeah it's so sweet what for real yeah yeah was a cannibal related question all right caller on the air well I had a real question but I wanted to throw a cannibal cannibal angle all right what do you got for me if you don't have the answer is that when cooked are and it's Thanksgiving related too or when cooked are humans white or dark meat or a blend of both or are they just red meat and all one color. But I'll throw that out there for thought. I don't know if that has an answer. But the real question I had um relates to um potentially a cranberry esque thought uh that I don't want to kill people with I have some raspberries that uh foraged in Maine in August that I forgot about at the back of the fridge that seem to have been living in the swarter free f mo colder zone not exactly freezer zone at the rear of the bridge.
They seem to have started fermenting, but they don't really taste on like alcoholic at this point. But they're not moldy either. And I'm just wondering if one, if they're just partially frozen, is that what's going on? Two, is there any good way to use these? And is some sort of cranberry sauce with some sort of funky flavor appropriate, or should I just toss them?
All right. So the the you've said some key things here, right? There's no mold on them. So that's good news. Uh if they were moldy, I'd say get rid of them, especially in a semi-liquid environment like um the uh any sort of toxins, mycotoxins produced by the mold can penetrate uh deeper than you can see, and especially in something where it's liquid like that, I you know, liquidy, I would definitely not um I would definitely not chance it.
I will now I regularly when I and this is by the way a tip for you if you know any spinzall people out there, when I clarify juices for an event and I have stuff left over, I keep it in the fridge and let it ferment. And so typically uh there's enough kind of wild uh stuff floating around, and typically the acid level of most of these juices is high enough uh and you're not sealing away um oxygen, so you're not gonna get in a situation where you have something unsafe. Uh you get some really nice kind of fermentations, and they happen over a very long period of time, almost like um lagering. And in fact, you'll get like a bottom uh often you'll get like a bottom sediment of yeast at the bottom of it, and they'll keep going. And what I typically do, it so if it was sealed in a jar, you should notice some gas puffing.
You open it, it puffs out. Um that they taste pretty good. Yeah, it's in in plastic, so it seems to have puffed up, but there's enough, you know, popping the popping the lid off that some seems to escape too. But it seems to be have you know, having exercise some pressure. How's it taste?
How's it taste? It tastes funky. I I haven't delved deep into it because I wasn't quite sure exactly whether it was it was safe or not, though. I was presuming it was safe. Yeah, I mean I'm I'm not a I mean, you know, fair warning here, I'm not a microbiologist, but uh I do this on a constant basis.
And that's how I figured out that I really liked fermenting clarified orange juice until it's dry. So now I pitch I actually pitch yeast into clarified orange juice to turn it full dry because I love it. You know what I mean? As kind of like a you know, like a it's I don't know what you would call it, because it's not a cider, it's not a beer. I don't know what the hell.
We call I call it like orange beer because it gets its bitterness back when you ferment out all the sugar, it gets its bitterness back, which is nice. In fact, I dope it with a little bit of extra sugar. Um so if if if I did a cooked preparation, like a cranberry sauce kind of thing with this, am I gonna lose the interesting stuff by bringing it, you know, by heating it, or is it still gonna retain whatever funk it has? Uh well, it'll lose m uh some of the alcohol and the chase uh flavor will change as it heats, but it'll retain in the same way that when you cook with uh well, beer is a bad example because it's got the hops in it as well, which interact strangely, but like when you cook with like uh white wines or um ciders or things like that, it'll I think it'll it'll maintain its flavor in the way that those will. They'll add something to it.
Um, but obviously it'll also change. So you're gonna use this in lieu of uh are you fan, by the way, of um are you a fan in your cranberry of adding orange because this could be in in you know instead of like orange? Do you like orange in your cranberry? Yeah, just acid? Yeah, yeah.
Standard, some people hate it. They're a purists, they only use water. I also, you know what I add in my cranberry that is not standard? Some people like, some people don't? I add vanilla.
I had a little bit of vanilla to it. It's good. I think it's good. I'm a no nut in my cranberry. I don't want any I don't want any nuts in my cranberry.
I'm also I'm also a leave the skins in person. You? What about you, Carl? Are you skins or no skins? I like the skins.
Yeah. Oh, but I mean, I I I'm thinking that parenthetically, no one has done a has anyone done a hipster version of just the jellied, the jellied cranberry where it comes out of the can with all the canned dryations. You mean like buy a can, make your own cranberry and do it? Uh wait, but you said what I'm hearing you advocate is to make it strain it through a jelly bag and then and then set it in a can you have purchased for this purpose. I I don't think I will actually do that.
I'm just that that that that has not uh I've I have not seen that come back to the forefront since that was my primary cranberry experience for about the first 15 years of my life. Yeah, well, do you uh do you watch The Simpsons? Yeah. Do you remember the episode when uh Bart was uh trying to help with Thanksgiving and he's like, I want to help, I want to help, I want to help, and then like you know, pestering his mom to help, and then she finally, and then she's like, uh do the cranberry sauce, and he's like, Where's the can, where's the can, where's the can? Where's the can opener?
Where's canoper and where's the can offer? And but here's where they get it wrong. When he goes, when he finally goes onto the plate, it collapses. But my memory of Yeah, it stands. My memory of yeah, canned cranberry sauce is the sucker stands up.
Yeah. You know what I mean? It's basically a solid. Yeah. I mean, I think that there's a place for that.
Uh, do you like uh salad cranberry sauce in disc format, Nastasi? No. No? But could it be done nicely? Do you what do you like European pectin fruit candies, which are like that squared?
Yeah, they do. Like you like uh pâte fouilles and all that crap. I love that stuff. I think someone could do like almost like, yeah. Yeah, you could totally do it.
I mean, I think it's a lot of extra work to go through, seeing as how uh Yeah, I I I think I think I th I think I'll keep it simple. And then one last thing on this, you think something frozen, just like a sorbet would wor also work, or you're gonna is that gonna you know, again, are you gonna is it just gonna taste like regular fruit if you if you go down that? No, it's like wine sor like wine sorbets or like uh cider or beer sorbet, they retain uh some of the characteristics that they had. I mean, uh I've never done it with f with whole fruit before, right? But um, I mean I just serve the stuff.
Like I uh like a couple of weeks ago I served uh like a five month old uh fermented strawberry juice that was just really good. You know what I mean? Like when I was originally maybe even more than five months old, really good. People really like it. Um it depends on how dry it is.
Remember if you're making it's not that's so that's but it's when you're fermenting, you're short of making making it to the strength of wine. You you drink it before when it's in between. Yeah. You can drink it whenever you want. I mean, like the real question is is is um how much residual sugar is left, right?
So s so certain fruits as they ferment out their residual sugar, they uh are uh way too acidic, right? And so those typically need to be augmented or you need to do something with them. But other you know, other fruits um kind of almost get better as a drink as their sugars ferment out. And this is one of my classic gripes with people when they start first making apple cider, is is they taste their um they taste their uh apples and they're like oh this apple is balanced and then you know when they ferment it out it loses its balance because obviously the acid pops way the hell up. Is that an elephant?
What was that? Uh that was uh our fearless leader Patrick Martins calling me in the middle of our radio show even though he apparently should know that we're I mean like we've only regard for decorum when it comes to the radio we've only had this time slot for what five years, six years, something like that. So it's like anyway. So anyway so those are my those are my suggestions. The other thing you could do you could make a juice out of it and then I mean it's a little late to make it you could mash it and then and then clarify it later it'll eventually settle out if you mash it.
I don't know how much of it you have um but I would I would test a little bit just cook a little bit just do like a uh like a microwave test on a couple of them to heat them up uh so that you can do it uh you know in a finite amount cover it with um you know almost like steam it right so like you know cover it so it doesn't get desiccated microwave some of it and then uh taste and see whether you like the flavor. I think you'll probably like it. I mean I've never had one that I didn't think was at least uh had some merit. Okay. I'll I'll I'll let you know how it goes.
That's that's helpful. Alright cool thanks. All right happy Thanksgiving. You too. Oh and back to uh the uh original question thrown in about cannibalism well known well known fact that uh human beings are referred to as a long pig so my guess is is that we're closest to pork and if you're a fan of Patrick Martin's heritage pigs you know that the heritage pigs uh are not necessarily uh white meat.
You know what I mean? Anyway. Um, but I don't know if all you know, obviously we have different different muscle groups that do different things, so I I would bet that there is a difference in uh I mean it's we should stop talking about it. Stop talking. Stop talking about it.
Uh take another call. Uh sure, caller, you're on the air. Hey Dave, uh I was wondering your thoughts on Thanksgiving turkey. I'm gonna be doing low temp bird this year. Um, so I'm not gonna have traditional pan drippings, but I do have, of course, the carcass I can make stock, I can roast it, I could uh, you know, use some modern stuff like lessiston or xanthen gum.
I've got one dra. What is what do you do at your house and what are your thoughts on Thanksgiving turkey dinner? Okay, so what I do to uh typically is uh when you have the carcass, I'll rip out the carcass. I'll sometimes supplement it with some parts for gravy to get kind of uh more meat on it. Yeah, I roast it and then I make uh a stock.
Uh and so if you have a pressure cooker, uh I'll typically I'll make um sometimes a double stock. Sometimes I'll start with a chicken, like a light chicken base and then turkey it just to make it um even more so. But I I don't always, it depends on kind of kind of what mood I'm in. Uh then once you have that that base stock, you could you could really get like a uh a nice uh nice gravy, even in the because remember, when you're roasting off the carcass, if you roast off the giblets and all the other stuff, you can get a lot of the same stuff that you would get uh if you had your normal uh pan drippings, right? So you can get like a lot of that same effect as long as you don't lose the liquids that are in the bottom of your roasting pan, as long as you deglaze the bottom of your roasting pan and dump that in when you get the stock, and then when you pressure cook it, that those flavors get even browner.
So I think that uh, you know, a lot of people's love of pan drippings is that obviously, you know, there's not there's nothing that tastes kind of like you know, that little piece of skin that goes down and then glues itself to that freaking carrot in the pan and gets all brown and crusty and coated with turkey fat and you pick it up and you eat it, I mean that's delicious as long as you salt it, as long as you salt it. But the um you know I think you get a lot of that same effect just by using the carcass. And in fact, like uh the the peace of mind I get by making my uh stock well in advance and having it basically gravy ready and not having to worry about it when you're pulling your bird out is a huge benefit to me. Huge, huge benefit to me. But now going back to the thickening I never use uh Xanthan uh in it except so Xanthan you should only ever think of Xanthan in these kind of situations as like um the the fine focus knob on a camera right you want to get your you want to get your coarse focus with uh kind of standard uh thickener so whether you're a you know whether you're a wonder person you know I'm I I've like re what I typically do that and you know is I tend to use regular flour I tend to use regular flour uh and you know sometimes I'll do a uh a roux if I'm you know and then if I if I'm too late to do a roux or I really messed up I'll just take a couple of cups this you shouldn't do this is a very bad idea but I'll do it I'll do a couple of cups and then I'll just vita prep the hell out of it it'll knock all of the the uh uh lumps back out and then I'll dump the vita prep stuff back into the into the pot and then you know you never get any lumps that way.
But that's really cheating. Like, obviously, I'm supposed to tell you the science behind it, whereby you're like, well, uh, starch will tend to clump if you put it into uh hot liquid. So you would make a slurry of it in cold liquid and then stir quickly the cold liquid slurry into your hot uh liquid so that it uh you know disperses before it hydrates. That's what I'm supposed to tell you. But in the real life, you're like, oh God, I don't have it, and then you just like throw some into the vita prep and boom and then dump it back in and everything's cop aesthetic.
Uh at the now, uh some people believe, uh, and I don't really know where I am on this, the old Escalfier thing whereby uh flour uh you know in a in a base to thicken should either be cooked almost not at all, just to the boil, or for like 20 or 30 minutes, and then anything in between gives a kind of a flowery taste. I don't really know if that's the case. Um, but there's there at the end, you know. Some people, if you need to thicken up at the end, that's when people usually get like their Burmani, right? So they'll they'll mash some.
I don't the thing is I don't know anyone that uses Burmani that doesn't just have it in the fridge, and I don't know anyone that doesn't that has it in the fridge unless they're professional, right? But Burmani is a really good way to thicken stuff up at the end. But remember, it also adds fat and sometimes can leave a like a sheen on the top uh top of what you're doing. Now, uh on whether you're gonna use uh at the end, the fine focus, right? If if you have the flavor of your stuff correct and you're worried that adding a little more uh like uh starch in the form of flour or whatever, if you're afraid that that is going to kill the taste or mute the flavor too much, right?
That's when you can add a little bit of xanthan, but you never want to add more than about you know a gram per liter uh of or two grams per liter. So that's like you know, less than a quarter, well under a quarter of a percent. And you only want it to kind of move, because you don't want your gravy as it cools off, gets kind of jiggly enough. So you don't want it to kind of look all like uh jiggly and and jelly. That's kind of unpleasant.
Although my gravies actually, when they cool, will set hard like a gel because I use very thick stocks. Like the stocks that I use as my gravy base gel pretty freaking hard. So my typically, like I have very, very strong stocks for my gravy, so they'll get almost like they'll get real hard when they get when they get um super cold. But uh Xanthan, you know, it can be problematic that way. So just don't use too much of it.
But to use it, like I say, as a fine focus. Another thing is this uh corn starch uh is unpleasant, I think, as the sole uh thickener in a gravy. It just doesn't look right. You know what I mean? It looks like cornstarch sauce.
However, you can add some cornstarch to a sauce at the end to increase its thickening uh without uh compromising um, you know, as long as you know your initial base was flour, it will add that extra thickening and doesn't need to be cooked off the way flour does because it's a pure starch. You get what I'm saying? Uh another another thing is if you're doing southwest flavors, uh seca, masa harina is an interesting uh thickener that tends to disperse rather easily and thickens in, but it doesn't fully dissolve. You'll sometimes see some little particles of it and it adds a definite masa flavor to your product. But um, you know, I'll use I'll use uh a little bit of masa sometimes in uh flour in uh I don't use it in tortillas because you know I don't, but I sometimes use it in pancakes and I sometimes use it in sauces.
I'll sometimes, if you're making a if you're making a pressure cooked gravy, I sorry, a pressure cooked chili. So, so you know, to go to because gravy and you know, the the sauce and gravy, when you're pressure cooking a sauce like that, they tend to be too thin because it's hard to get the uh full kind of chili texture in a pressure cooker because if you if you set your base that way, it might scorch in your pressure cooker. And so typically when you're doing those kind of pressure cooked things, you'll extract the the meat and whatever else, and then you'll uh thicken and or reduce the liquids and put them back together again. Or sometimes I'll just toss in a pinch of uh masa uh of massa jarina in that. But that's only if you're going on more of a southwestern gravy, which I never do for Thanksgiving.
But anyway, uh I digress. So that's um that's kind of what where I would go with it. Okay, awesome. Um when you do your roux, do you do like a butter roux or like use like pure turkey fat? Like what kind of how do you set that up?
I've done both. I mean, in general, I have like a lot of uh, you know, on Thanksgiving, I have a lot of turkey fat kind of sitting around, and so I will I will use it. I honestly don't think there's that much of a difference. You know, I just I don't uh like in the grand scheme of things, I just don't I I never consider it uh, you know, uh it's kind of whatever is at hand at the moment. I mean, because also you know, whenever I'm shopping for Thanksgiving, the first thing on the list is like infinite pounds of butter, like infinite pounds of butter, because you got mashed potatoes, uh, you got your stuffing, that all requires butter.
You know, um if you're doing a roasted turkey, I'll base the hell out of that. That's butter. So it's like, you know, it's like you know, if you make biscuits or parker house rolls, butter, butter, butter, you know what I mean? So it's like butter or butter everywhere, you know. So uh I usually have a lot of it lying around.
But turkey fat also good. Alright, great. Well, thank you. All right, and uh I also don't care too much on how dark my roux is, because often, you know, like I like I say, my sauce is significantly brown already. So um anyway.
See, people they won the spinzall video contest. They like doing personal phone calls with you. What? I don't know. Anastasia's ran.
Anyway. All right, take a break, we'll be right back. Happy Thanksgiving. Cooking issues. Bob's Red Mill has been milling whole grains since 1978.
When you mill whole grains, you get all three parts the bran, the germ, and the endosperm. The bran, or the rough edge, makes up about 14% of the whole grain. It's the outer skin of the edible kernel. It contains large amounts of B vitamins, some protein, trace minerals, phytochemicals, but most importantly, dietary fiber. The germ is only about 2.5% of the kernel.
It's actually the sprouting section of the seed, what's going to grow into a plant. It's usually separated during milling process because it contains most of the fat and therefore has a shorter shelf life. The endosperm is the main energy storage unit of the seed. That's where the growing plant gets its energy before it can start photosynthesizing and making its own. It makes up a huge portion of the grain, about 83%.
And it's the main source that's used for white flour. When you make white flour, you get rid of the germ and the bran and just have the white endosperm left. It contains almost all the carbohydrates. It also contains protein and iron and some of the other B vitamins as well. It's kind of what you classically think of when you're thinking of flour.
So all that's there when you're milling with whole grains, but when you mill with whole grains, you also get the bran, which is the kind of rough edge and gives the that's what gives that that kind of color to it. Also gives you extra fiber that uh helps you to be regular, and you also get the germ, which adds the fat and the flavor, which we all like from whole grains. Learn more at Bob's Redmail.com/slash podcast. And we're back. And uh we're joined now in the studio with uh Heritage Radio founder, Patrick Martins.
Thanks for having me. So here's what he he caught, he literally walks in in the middle of the break, he's like, hey, listen, I know I called you during the radio, but he's like, you know, listen, you know how you can tell a heritage bird when you look at the picture? How is it, Patrick? High keelbone. High keel bone.
Round basketball breast, that is a ripoff, not heritage. He's like, he's like, he's like, I look at the magazines, they say they have a heritage bird, I look at the keel bone, not a good one. Why would it be like a basketball? Well, uh basically commodity, the broad-breasted white has been overbred for hundreds of generations to have huge breasts, huge big round basketball breasts. So if you see a round bird with a huge round breast and it's being sold as heritage, you know you're getting ripped off.
The other thing, birds over 24, 25 pounds, probably not heritage. Also, black pin feather marks is a sign that it is heritage, and also huge thick legs, where the legs are almost bigger than the breast. That's how you know it's heritage because they run around. So, Patrick, I hear I hear that are you gonna run a special uh in Heritage Meets for the after Thanksgiving? By the way, Turkey.
Turkey, I was talking to Dax the other day. I have two questions I need to get before we go, but I I was talking to Dax uh the other day, and he and they were learning about uh like you know, first contact, you know, Columbus and whatnot. I was like, okay, so Dax, name a list of things that we have we have here, like you know, in in the new world that they didn't have in the old ones, he didn't come up with turkey. Turkey is like our thing. Well, you know, Dax was more right than you think, you know.
You don't give him enough credit. Because actually, the turkey came, the turkey we eat today was brought back to Europe by the early explorers, bred there and kind of what they say improved, and then brought back to the US. And that Europeanized breed was bred with the wild turkey, which is the turkey we eat today. So actually, we eat a Europeanized turkey. If you have it, just be just because the turkey moved to Europe for a you know a century or two doesn't mean it still doesn't come from here.
Dax is more modern than you. He's looking at more current history. You're going way back. I'm telling you, man, wacalote, wakalote. Did he get the tomato?
Did he get corn? He got corn. Okay. He got the tomato, he got the potato, which I was happy with. That's good.
He didn't get chocolate and he didn't get vanilla. Oh, he still has stuff to learn, Dax. Yeah, yeah. He didn't get chocolate, he didn't get vanilla. Uh what else?
There's so many things that are for only from here. You know what I mean? Uh, what else? What else? Salmon?
Oh. Is that the same? No, there's more. No, there's ones over there. Uh most beans, most, or as Chesry would call them.
Beans. Beans. Uh anyway, so uh we're gonna keep uh Patrick here for a minute. I got a question, a couple questions I gotta get to. Micah writes in.
Hopefully, I can sneak this in for today's show, and so you have. Uh Turduckin, I want to do a turduckin using boned-out whole birds. What's the best practice? I've got meat glue and a circulator. I'm serving enemy of quality.
I'm serving enemies of quality, so a slightly overdone breast is the least of my worries. Cheers, Micah. Okay. Very important. So the the traditional um the traditional like uh Louisiana turduckin, right, is uh kind of uh backwards in terms of how it's assembled in for a modern palate and how we like to cook meat because the their duck, they're doing it simply based on size.
And to put a duck inside uh, you know, uh they it's arranged such that you have to overcook the hell out of everything to cook you know the stuff that's on the inside. You know what I'm saying? It's like stuffing. Stuffing elongates the cooking time of a heritage turkey, so you're not supposed to put stuffing inside the heritage turkey. You're not supposed to stuff any bird.
Yeah, anything inside anything else leads to overcooking. Well, it doesn't, you it only overcooks it if you want to cook the stuffing to a temperature that's safe. Right. Like, in fact, like a technique that I use sometimes is uh I'll use hot stuffing. So it's actually it's difficult to it's difficult to do um hot stuffing uh because it burns the hell out of you, but um one way to really do a fast cook on a bird is to is to make a log of stuffing, then um put it in the oven, cook the hell out of it, or put it like in a zippy, cook the hell out of it, then rip the you know, cut the backbone like you're spatchcocking the bird, rip the rip the all the bones out of the kind of breast and back area, and then lay that like lay it over the super hot stuffing, and then it cooks from both directions and cooks route r rather quickly.
But it's an advanced technique. I'm not gonna say you guys are gonna do it because you probably won't, but it's fast and and and it's pretty good. Uh but turduckins typically are arranged in a way such that you have to overcook the duck. Now, a lot of old school people love overcooked duck, especially if you're using um people just like some people just like overcooked duck. I mean, think about this.
You like not the breast, but you like the legs when they're comfy, right? Dark meat, yeah. Those are horribly, but those are horribly they're the that you love them even though they're technically overcooked because you cook them enough such that they're tender. Unless you separate them early on. Which famous football coach and uh yeah, and announcer put Turduccan on the national map.
It had always existed. But there was one football announcer that mentioned it and it became a real big thing after that. You could you could say any person and I would say, okay, that's a football announcer. John Madden. Oh, really?
Yeah, ex-raiders coach. He brought it up. It was a letter. Where the hell does he have to know about it? I don't know, but he brought it up.
Isn't he a California guy? Uh well, he was a Raider coach. I don't know where he was born. Anyway, so back to the Turducens. If you have here's the problem with Turducken.
Uh I've made many, many of them low temperature. So Nils and I used uh what we used to do is we would arrange the birds in the order that they want to cook. So we would do actually, we would we did uh a turkey, then a chicken, then uh a duck, then a squab, and we would lay them and we would roll them. The problem is is that it's hard to get the roll to be centered. And then what you do is you throw everything into uh like sixty-seven uh degree um and you put sausage layers in between, obviously in 67 degree uh stuff, and then you pull it when the center, when the squab gets to be like 57, 58, and then everything is kind of cooked properly through the tube.
But you need the tube to be not too thick. And actually, when you slice through a bunch of meat like that that's perfectly cooked, it's a l it's a little off-putting, right? Nastasi, you've had it can be a little off-putting. Like looking at it or taste-wise. You have a giant target of meat, like it's a giant target of meat.
And I think in general, people would prefer to have like slices off of it that have like a little bit of each thing rather than like a giant, like like log like like arrow target of meat. I think it's and and especially if the middle of it is like rare, like squab, you know, 50, you know, fifty-seven, uh, you know, 56 uh because I when I'm cooking duck breast on its own, I cook it to 57 Celsix, which is 135. And then I'll crisp up the skin, and that's how I want my duck breast. A lot of old school Frenchies actually like it more cooked than that. When I'm cooking squab, it's lower, like 55, right?
But you want your turt, and then but turkey, all of that stuff is really moist when it's at like 66, uh, you know, so your ch your chicken in this case is gonna be at like 60 65, your turkey's gonna be like 66. All the stuff is kind of really wet and moist at that point, which is okay if you have a crispy outside and then a little piece. But when you're looking at something that's the size of your dinner plate and it's all that texture, it can be a little problematic. So uh one thing you can do is then cut the discs and fry the fry it so that those discs get like a crisp section all the way across, but maintain their cook section in the middle, and then make sure you have uh plenty of gravy. You can also comfy out the legs, mix them in with whatever sausage mixture you want and spread those in to get some textual variation, but it's all about textual variation in between.
Uh and just remember that you have to get smaller and smaller. Think about a sushi roll. The stuff that you put in a sushi roll, it looks like you're not putting enough into the middle, but then when you roll it, you realize that oh my god, I put too much in the middle, and now my nori doesn't close anymore. So when you're making a roll like that, you should look up on the cooking issues blog how to do rolling in plastic, because that's how you should do it if you're gonna do tube tube turduckins, which is kind of what we used to do. Um but anyway, that's how that's how we used to do it, and those are some of the things I I'd look out for.
I noticed in European, we have Americans make kind of value-added specialty meats for us, and Europeans do it. And the Europeans are always confident to put the various tastes and textures in different parts of a roast, like a porchetta, so that no one bite is the same. And if you want the kind of salty, meaty stuff, that's only every third or fourth bite. Whereas the Americans try to put everything all in one. So every single bite is like a home run hit, and it's not like as nuanced.
Well, all of Porchetta is flavored. It's just it's crispy on the outside. Well, it has like uh rings of different things. So you can't do it. Yeah.
I mean, like, wait, but wait, you have your porchetta has different things in the rings? Well, you can't get all the tastes in one bite because it's a big piece, and the Europeans will do that, whereas the Americans seem to mush everything together, and you do get one thing. I don't know about that. Yeah, I think I love Porquetta. Oh my god, I love Porchetta.
Well, porquetta is often ripped off because it's often like shoulder or just the loin, it's not the deboned pork metal wrapped around the belly. Di Paolo's uh Italian specialty foods store makes it a fantastic porchetta, I think. Do you like their porchetta, right? Nastasi is a picky, a picky lady. Porchetta.
And theirs is very simple, super simple. Am I allowed to ask about pasta flyer on there? Yeah, in one minute though. Uh so you're gonna have some turkeys left over? Uh, we're gonna have a thousand turkeys left over.
So people should be ordering uh birds for after Thanksgiving. People don't give the turkey. I think everyone's like, I was listening to NPR, and they're like, 'Oh, turkey, yeah, what do you do with it? Turkey's bland turkey is not bland. Turkey tastes like turkey, turkey is delicious, turkey gets a bad rent.' But people who don't think about life, they think they think they're The Wall Street Journal always dumps on the turkey too, because they think it's too expensive.
The heritage breed, so they try to say, Oh, uh, turkey doesn't really taste of anything. Inevitably, the Wall Street Journal will write an article every single Thanksgiving saying that the $200 turkey is a ripoff. What do you do to what do? What'd you do to them to uh to there? That's just their shtick.
And the New York Times goes the other direction. Their food section is always trying to say, oh, you know, you might want to pay for quality. The Wall Street Journal, that is their thing. It's anti-slow food. But I mean, in general, I like the flavor of turkey and don't find turkey to be bland or without flavor or I mean, I think it's difficult to cook because all whole animals are difficult to cook, and it's one of the only times we take on the challenge of cooking a whole animal is on uh well, chickens we do, but we're used to chickens and and on Thanksgiving with the turkey.
The taste of turkey that most Americans know is just added salt because it's the commodity turkey where they add salt to it to add flavor. But the heritage turkey is you know one of the best meats in the world, has a higher percentage of dark meat. So, Patrick, what do you think of commodity turkeys? Just messing with you. So are you gonna run a sale after Thanksgiving or no?
Well, we take $10 or $12 off. That doesn't uh it doesn't discount how much the turkey costs to grow. So I mean we can't discount it too much, but yeah, it's definitely cheaper. Yeah, because it's frozen. Yeah, and I think but I think that's what I'm saying.
People should think about the turkey as an all-year, for instance, if you want to make your traditional uh so these would be closer then to like something for a traditional like Wahalote for like a mole or something. Well, all seasonal meat should be eaten a lot of when they're in season. Turkeys are seasonal meat, ducks, geese, lamb, goat. All the other animals have sex all the time. They're available all the time.
Nice. Uh all right. I'm gonna take this question real quick and then we'll then you can do the pasta flour question. Ready? Yeah, then we gotta go.
All right. So uh I got it, we got a question in from Prashant. By the way, uh I had a good friend in high school named Prashant, and he was the guy who at our reunion came back and was not forgiving of anyone that had bothered him. He was the guy who at the high school reunion was like, You sucked in high school. I hated you in high school.
And he still held the grudge. Wow, 20, 30 years. So yeah, I was like, Prashant, man. That's impressive. I was like, What'd you do to him?
I never hold a grudge to graduate. No, he was my friend yeah. I was I was standing next to him, and like, you know, someone would come up who, you know, was a dick in high school, or and and he would be like, You were a dick. I don't forgive you. And then they would walk away.
I was like, you love it. I I love it, but it's like it's it's it's kind of like watching Veeep or or or meet Meet the Falkers. Like I've cringe a little bit, but I it's I love it. Are you still a bully to people? Or have you been?
It wasn't a bully. He was the guy who used to, he was Prashant is the reason for a lot of my musical taste. He would make me all mixtapes of like So this isn't you. This is really you're not just using a friend as an example because it was really friends. I had this friend who was really insecure.
It's not me. He wasn't insecure at all. That's my whole point. Dave, get to the question. Anyway, uh, this is Prashant.
And before I ask my question, I want uh to let you and Dave know that I am not a chef. I just cook for myself. Being Indian using a lot of spices, I have been wondering about the science behind them and how they interact/slash change during the process of cooking. Is there any resource appropriate for my level you could direct me to? I'm looking to improve the flavors of my dishes and was hoping that knowing the science would help.
And it's a difficult question because uh I think a lot of people when they focus on the science of spices in particular, it tends to quickly devolve into a discussion of this particular chemical or that particular chemical. I would say in general, obviously, anything that Harold McGee writes is something you should look at. And uh he has a couple segments in um Mind of the Chef that you know I I would look to. Um there's a couple of books that are about pairing on a quote unquote molecular level, and uh as a thesis, I find it problematic at best. I think, you know, we should, instead of focusing, I think sometimes the chemistry can be very interesting, but focusing on the chemistry, I think really uh turns off kind of what you're uh, you know, what's going on in your palate and your mind.
I think there's certain things that you know are very useful. Like I say to keep in mind that, for instance, like if you know things are sulfur-based, you know that they're gonna react, you know, rather violently with heat, change a lot. I mean, with heat, like alliums, onions, things like that. Um, but I don't know. I would check out, I mean, obviously, if you don't have on food and cooking, go buy on food and cooking.
His next book might address this a lot more because it's gonna go into chemical compounds, like how terpenes work, how things like this work. But I think most people tend to just throw around words like terpene and not actually use it to help them become uh a better cook. Look at what you can look for um you know what Mandy Aftel and uh and um you know Patterson have done recently, like uh, you know, that's got some interesting stuff on how this stuff interplays and some of the science behind it, uh, you know, because he's it he's interested in those things and she's interested in those things, but it is rather uh difficult. We always get we should get err when Arielle's on the show next, we'll ask her for, you know, she's our our flavor, she's not a flavor chemist, that's a different thing, but she is she's a chemist who studies flavor, right? But she's not like she's not a flavorist.
Yeah, it's a different thing. She does not live in New Jersey, she's at MIT. But we'll have her on uh maybe we'll we can have her on before the uh before the she's coming back in December? All right. So Patrick, you had a question now.
Pasta fire. I mean, how are all the Italian restaurants in the city dealing with how this pasta is so good and so cheap? I mean, do you think it's gonna drive down the pasta at restaurants around the city? Because I mean, for seven dollars, you get a pasta that's as good as basically almost any other restaurant. I mean, Italian food is supposed to be cheap.
So when people charge a lot of things, what is this supposed to be? I mean inexpensive. Why is it supposed to be inexpensive? I think Italian food is basically just seasonal things, simple. So you go to Massimo Botoro's restaurant and you're like, oh, supposed to be inexpensive over here.
Well, that's the thing, yeah. Il Molino, these expensive restaurants where you're eating, you know, spending forty-five dollars for a pasta is, you know, now Mark is doing it for seven. So I mean, it's unbelievable. I mean, he's basically proven that pasta should never cost more than eight or ten bucks. Whoa, whoa, whoa, whoa.
Well, I mean truffles is what yeah. I I disagree with the premise because it's like food isn't just about like any one particular dish. Like food at a restaurant, like I think look, I think the problem is is that we put so much emphasis on high what's called a high-end uh cooking that we kind of the the flavor of a dish is different from the ingredients that you use and the staff that you have to pay for and the time and the stuff you're throwing away. I mean, it's not always about the skill of execution of a particular dish, you know, and you know, because you know, Pasfire, you know, Stasia can talk about it, you know, they spent a boat ton of money on the back end to get the stuff such that because they know they're gonna do it in huge amount of bulk and they've erased the need for a hyper skilled person at every second to be looking at it. Like that's where all the money is spent, but that doesn't mean that the money where someone charges at a restaurant is valid because they have different overhead, they have different a different expectation of uh, you know, the service you get at the table, a different expectation for all of that stuff.
That's true. That's true. I just think it's uh it's basically saying you can have a world-class quality pasta for seven bucks. I think that's a good thing. Yeah, but Nastasia's not illegally butchering a rabbit in the in the back of pasta flyer and making like you know, but they spend a lot of money on other things.
They spend a lot of money on equipment and all that, and they do have a big staff. I mean, it still requires the staff to run the fast food trap. How fast is it? How fast is the pickup stuff? How fast is the register takes more time to pay than it does to get the pasta?
That's how quick the boss is. Yeah, the pickup is like instant. And when I take it to go on the L train all the way to Brooklyn, it's still exquisite. Yeah, these guys are the these guys are the Clarence Birdseye of pasta. Oh, I mean, yeah, the frozen peas right there.
Clarence Birdseye. Yay! Yo, hey, yo, whoa, hey. It's amazing. The pasta flyer pasta is amazing.
It's so delicious. Everybody says it. Italian people I work with, everybody. It's unbelievable. You work with Italian people?
Yeah. I speak five languages. Right here. Nastasia, you? I used to speak Italian well.
I do not speak it well anymore. You speak Dave Davish. I speak Dave Arnold very well. Oh, come on, please. Please.
Hey, you know what we need to bring back? Use. Use guys. Use use. You mean young people?
No, use. Not youth. Those are the can't you speak English? It's yet? Like, how do you say sandwich?
You gotta we gotta bring back the sandwich. Sandwich. Sandwich. Sandwich. Sandwich.
Sandwich. Anyway, like uh I was I was watching the Vietnam documentary and listening to the um this is not this is this this is about to get political. No, no, no. I was listening to the New York accents from the they they were interviewing protesters on both sides in in the seven in the six sixties and seventies in New York, and we just don't have those kind of accents. Everyone sounds a little bit like Bugs Bunny because Bugs Bunny's original accent was based on you know a New York, like a hodgepodge of New York accents, and most of those accents, those like kind of awesome kind of I mean, I like them.
Like working class, like New York accents. You know what I mean? Yeah, no, regional dialects, regional accents are all being phased out. Yeah. You know, it's sad.
Yeah. Languages. Uh you know, well, well, it's not necessarily sad. I think it's sad. Uh, you know.
So do you have something happy to end with on Thanksgiving, Patrick? Anti-homogenization menu uh um idea. Uh, yeah, well, it's a Thanksgiving. It's the one holiday that everyone celebrates, right? I mean, who doesn't celebrate Thanksgiving?
Foreigners. Well, yeah, I'm saying. In America. Dak says to me Native Americans. Dak says to me, ooh, well, that's Dak Dak says to me, who goes to 7-Eleven on Thanksgiving, Dad?
I was like, hey, we have plenty of foreigners here who don't care about Thanksgiving and they need somewhere to go shop. Right? That's true. You know? Hopefully they're going to Dean and DeLuca or something, but yeah, 7-Eleven, maybe.
That's sure that's everyone's first stop when they get to New York. They're like, uh, Brandon Cook, Dean De Luca. All right, final thoughts. Uh Thanksgiving. Happy Thanksgiving, everybody.
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