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Find us at heritageradionetwork.org. Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live on the Otish Radio Network every Tuesday from roughly 12 to roughly 1245 from Robert's Pizzeria in Bushwick. Brooklyn. Joined as usual with Nastasia the Hammer Lopez.
How are you doing, Sas? Good. Yeah? Yeah. Got Dave in the booth.
What's up, Dave? What up? Uh quick shout out to Angela Garbitz of Goldenrod Pastries in Lincoln, Nebraska, who was on the network last week and brought me some great cookies and is a big fan of cooking issues. Whoa, whoa, whoa, whoa. She doesn't come to say hello.
Well, that was last week. She's back in Lincoln, Nebraska, I assume. Yeah, but I mean, like uh, you know, Angela was uh one of the uh interns, one of the tech interns at the French Culinary Institute back in the day. Oh, yeah. Like the hard, you know, the hardcore good crew.
You know what I mean? Like that was a good crew we had back then. Oh, gee. So if you're anywhere, so I don't think Martha Stewart has stopped by her bakery for uh for a pastry, but I know for a fact Martha Stewart once landed her private jet to pick up a sandwich. So if any of you have a private jet and you are flying over the great state of Nebraska.
Remember, the entire state is a runway. So all you gotta do is choose like a convenient spot somewhere near Angela's place, land, and get some pastries, right? Wouldn't you see think it's a good idea, Dave? Sounds good to me. Yeah.
Good idea. Oh, by the way, uh, calling your questions to 7184972128. Speaking of pastries. 784972128. What?
Your cake. Oh, we'll talk about that later. So uh Dave, the uh like the are the mics like super loud today? Because my ears feel like I'm blasting my head. Well, you sound really sick, so I turned it up a little bit.
Okay, so I was at a Dead Rabbit yesterday, and it was so loud because the Dead Rabbit was having their uh their ant like you know their yearly like you know, new menu anniversary party thing, and they're releasing a whiskey, the Dead Rabbit. Dead Rabbit's a very famous bar here in New York, for those of you that don't know famous bars. And I was there with some of our you know, upcoming bar team. I was there with Don and with Jack. And by the way, uh Nick Bennett and Jack Shram, two former bartenders from Booker and Axe.
Uh Nick Bennett is, of course, has his own program, Porch Light, and uh Jack's doing a guest shift there. So if you want to see two uh former BDX bartenders, uh head bartenders, uh behind the stick at the same time, go there tonight between uh seven and like nine, or until Jack decides to go. So anyway, so I met Dead Rabbit, and it's so loud I start screaming, and I was like, I know tomorrow morning it's gonna sound like I took up like a 12-pack a day habit. And it does. Yeah.
Well, the good thing about it is is I mean, the good thing about that is is that there's certain songs that would be really good for your singing career, yeah. Right. I mean, like there's certain songs that like even people like take uh this morning I was singing uh you know the song uh across 110th Street? By who? Bobby Wilmack?
Close 110th Street. Yeah. Anyway, so like, anyway. So the thing is is like, I'm like, oh man, I got the I I can do that now. You know what I mean?
Why? Because I was like, oh shit. Oh yeah. Oh my god. You gotta get it to the core.
You gotta let him say that. We can't afford that. That's a myth, actually. Dude. Really?
Yeah. Bobby Womack is not listening. Do you think his lawyers are listening? He is definitely. Somebody's always listening.
It's like the big brother of. You know what? It's like uh God. Why do you like that song? It's a great song.
It's a great song. Well Mac and Woman, I can't beat him. And I'll tell you something else. Uh it was featured in a movie. Uh I think that wasn't it.
Across 110th Street. It was like the theme song. And then that brought into my mind because on the way to the Dead Rabbit, I was listening to one of the all-time great movie soundtracks, Superfly. You know, Curtis Mayfield. And so like it was perfect, like on the way back with the Raspberry Voice, and in the morning I was like, I could just continue my kind of like 70s black exploitation film track thing.
And it was like, it was good. It felt good. It's a good reason to have your. What is that 110th Street? Or what is it?
It is a street. I know, but why is it so? Well, you know, there's a couple of, you know, back in the 70s. Is that where the Central Park is? It is where uh Central Park ends.
Yeah, yeah. I mean, look, that neighborhood is mean nothing like it was back in the in the day. Anyway, whatever. That's not that's neither here nor there. But remember a couple of weeks ago, we were talking about how it's so sad that soundtracks now are, you know, that no one does these awesome either theme songs or soundtracks.
And then Kendrick Lamar and Crew puts out the Black Panther album. Can I cannot wait for that movie? You Dave? You you decide to see that? Yeah, sure.
Uh I don't really dig superhero movies that much, but that one looks cool. You know what, man? What? Do you live in Brooklyn? Is this a Brooklyn thing?
Like Killjoy, like Brooklyn Killjoy. No, I don't like Superhero. What are you accusing me of like being an aloof hipster or something? I mean, if the shoes are. I don't know if kids, I don't I don't care about Marvel.
Oh, doesn't like kids either. I said I don't have kids. Alright. I don't like them either. Do you you ever see Nacho Libre?
Uh no, actually. Oh my god. How do I work? People, how do I work like this? How do I work with this?
There's a character that we named a drink after at Booker and Dax called Escaleto, who's like this like super skinny guy. And uh one of his lines is he hates all of the orphans in the whole world. All of them. All of them. Anyway.
Yeah, that's fair. Wow. Damn. No, I got nothing against orphans. They're probably better behaved.
Ooh. Ooh. Wow. I see where you're going with that. Man, you guys are you guys speaking of uh babies.
So I uh Nastasia, like uh you enjoyed it. I put the tw the tweet up yesterday about the king cake with all the babies. And man, like a lot of millennials can take a joke. Yeah. But then like so many people get all bent out with the baby.
What was the worst thing? I don't know. First of all, okay, so I what I did was I baked a king cake, too completely traditional, by the way, completely traditional king cake, because today is Fat Tuesday, right? So, you know, I did the whole thing with the all three colors of sugar, that that garish looking like, you know, purple, green, and uh and yellow, you know, sugar on top of the of the glaze, all this other stuff. It's basically look, the king cake, if you've never had it before, it's basically like, you know, a mildly enriched dough, almost uh a little bit hotter than a cinnamon bun.
Anyway, but like so, like you do it, and then you roll up like pecans and raisins and brown sugar and crap, much like a cinnamon, and you form it into a ring, and then after you bake it, you shove a plastic baby Jesus into the bottom of the cake, and then you slice the cake up. Because Christianity. Because Christianity. Uh, and then you you slice the cake up. Well, you know what the thing is is that like, you know, everyone thinks of this is uh as a um, you know, like a New Orleans thing, but you know, I remember in you know in Spain uh getting uh you know cakes with those little tokens.
Anyway, whatever, it doesn't matter. So like you you you bake the cake, and then whoever gets the baby, they have to they have to get the cake next year. You see what I mean? So it's not actually a positive thing. But the funny thing was is that almost no one who was all bent out of shape about me making fun of everyone being a winner?
They're like f most people confuse like our generation with with uh baby boomers. I need to tell millennials that there is a whole group of people, us forgotten. What's what am I what am I, Nastasi? What's my generation? What are you ex?
X? Yeah. Yeah, we're not the baby boomers. Like we wish we couldn't destroy the environment. We wish we could have thrown you guys into debt, but you know, just we never had the power to do it.
You know what I mean? We're just we're losers that way. But like uh they didn't get the joke that you're just slackers, you didn't do anything about it. Uh yeah, fair. Fair.
Uh, you know, self-aware slackers, I think is what you know. Yeah, millennials are paying for baby boomers, awful decisions. Right, right, right, right. Yeah, but we but uh again, sorry, but you know, not my call. But they uh, you know, I wish.
Anyway, but the thing is is that like very few people got the full side of the joke, which is yeah, they all get the baby, so they all have to provide a king cake next year, so it's like double hosed. Anyway, whatever. But they're not gonna do it. No, of course not. No, no, please.
First of all, who the hell gets a king cake and actually uh eats it? Oh, that's delicious. I you don't like that? I don't know, it just seems like one of those things where it's all about the the ceremony and the spectacle rather than actually eating it. That's incorrect.
It is delicious. But but but you're thinking about it wrong. It shouldn't be called like a king cake. It should be called like a king coffee pastry. Like what you really want to do is have a slice of that, you know, when it's relatively fresh after it's gone stale, you know, garbage.
But like it was relatively fresh, uh with a with a cup of coffee. I mean, you like uh you like a coffee pastry, do you not, Dave? Yeah, of course. Yeah. All right.
Uh I'm sure Angela makes some coffee pastries, right, Angela? Uh do you have the address of the studio, Angela? Can we provide that for you, Angela? Coffeepastries.com. Um, all right.
So uh let me see. Uh let me call up the questions in the meantime. Uh because, okay, so today, Nastasia, I'm on the freaking train. Yeah. And they just decide to skip my stuff.
No, that's it's not a good look. It's not a good look on a subway station. But you would have been late anyway, so let's not let's not fool ourselves. You know, that is true. You know, it's like I get no love anywhere, no love.
Anyway, uh, okay, here's the questions. This is from uh Brandon Johnson in Charlotte. Um has a highball question. Do you like high balls, Nastasia? No.
What? I don't really like cocktails. What? You don't like cocktails. Doesn't like cocktails, doesn't like biscuits.
Let's just get it all. Doesn't like biscuits, doesn't like, you know, lemongrass, doesn't like fungus, doesn't like Wait, you don't like mushrooms? She likes mushrooms, she doesn't like like fungus growing on things. She hates like uh fungally induced uh leaf abnormalities. Like foot infections.
Ugh. Well you have to take it to foot infections. Um not a fan. Nobody likes a foot infection. Uh although that's why I don't shower at the gym.
I go home and do it. Although, interesting, I saw that. I just don't go to the gym. Boom! So the uh the the interesting thing about infections though is I we've mentioned this on the show before, but it bears repeating one more time that the so salt-risen bread, and we've talked about it before on the show millions of times.
Salt-risen bread is an interesting bread because uh salt is actually not the rising agent. The rising agent is the path, you know, the pathogen, the bacterial pathogen Clostridian, uh Clostridium perfringens, right? I think it's porfringens. And uh, so the classic study was printed right after World War One where they took uh the bacteria directly off of a gangrene sufferer who had you know received gangrene from a wound that they had in the trenches of World War One and dude baked bread with it. Oh my god.
And ate it. How about that? That's some hardcore business. Well, I guess I don't have to eat the rest of the day. Hey man, that person took it for you.
You know, I I like salt and bread. I think it's quite good. Real quick, somebody in the chat room sent a tweet that somebody directed at you in response to your millennial cake. Here it reads, Dear Dave, we're sorry you're old. Well, not really.
Instead of being bitter, exercise or something. Oh regards millennials. Signed on behalf of the entire generation, apparently. I mean, like, first of all, first of all, yeah. First of all, not at all bitter about it.
Like, I'm super psyched to be part of my generation. You know what I mean? I'm not super psyched with all the life choices I've made. Some of them really good. You know what I mean?
But like other ones not so good. But yeah, no. I mean, I hope everyone, when they, you know, I hope everyone's happy with every age they are in life. You know what I mean? Like, I had some really bad ages, like, you know, junior high, like really kind of blue chunks.
But I've been super stoked with every age. So, you know, there's nothing I'd rather not be right now. Nothing I'd rather not be. There's nothing I'd rather be less right now than like 22 again. You know what I mean?
Well, it's uh it always strikes me as odd when people say, like, oh, college is the best time of your life. I mean, if that's true, then shouldn't you just kill yourself after college? If it's not gonna get any better, what's the point in continuing? Right, right. But you know what the other thing is?
So, like, so uh okay, it's not a food issue, so we shouldn't get into it, but like, you know, uh after life issues. Uh after the election, this is the one where I was completely dead wrong, right? So, like after the election, I was like, you know, the millennial, I was trying I was blaming the millennials wrongly, as it turns out, right? So I was like, the millennials didn't come out and vote, and that's kind of like, you know, and now ever they're all pissed about it. But when I actually look at the statistics, the the percentage of people from each age group, when I was that age, I also didn't vote, me as a group.
You know what I mean? So it's like everyone wants to blame the generation that came before, the generation that came after. It's just, you know, everyone's sure you should exercise, dude. Look, you know, and it is true the baby boomers wreck the economy and the environment, but yeah. Gotta read this book, Dave, called The Unnatural History of the Sea.
I don't know whether the scholarship is still good, but the the author's point was well taken, which is everyone thinks that what's happening, which is you know, it can be true, right? I mean, like, we could destroy the earth, but everything that's happening, like hasn't ever happened before is unprecedented, and then goes on and and like highlights all of the like basically as soon as humans have the ability to do something terrible, they do it. So there's no point in blaming any specific like group of people like baby boomers, right? Like as soon as we had the shipping capability and the and the fishing capability, we wiped out as much of the ocean as we possibly could. And it's generation by generation.
As soon as you have the capability to do it, you do it. You know what I mean? Yeah, sounds like a baby boomer cop out, but again, wrong generation, brother. My parents were the baby boomers. No, I don't mean from you.
I'm just saying, like that guy, whoever that is making the argument. I don't know how old he is. I don't know. I don't know. I would I would wager that he's a boomer.
Wow, all right. You know, maybe we'll find it. This is a weird episode. Anyway, so back to oh, but where the cocktails, by the way, uh Dead Rabbit Dead Rabbit has uh a spinzole, and so they're gonna be using the spinzall they set on the menu. And I was like, if you have a problem, you know, you gotta get in touch with me.
And they said, Oh, we will. We will. Do they need any Sears all? I know where to get them. No, indeed.
Because we don't. Oh, I thought Amazon, right? No. Man, Dave, why, man? Why?
Digging. They went off again. You know, it's a good thing. Let me check it right now. It's like fridge.
It's ridiculous. Uh speaking of, do you check the walk-in? Is there a ham in the walk-in for us to talk about? There are several fridges here, so no. I I did not get a chance to check them out.
All right. Brandon Johnson writes in about high balls. I was recently at a restaurant, ordered a Toki high ball. So this is like a Japanese whiskey highball. Uh they had recently they had a special uh tap machine/slash hookup from Sentauri that dispensed the cocktail.
Uh the results were extra fizzy with a ton of bubbles. Uh first of all, exercise does not make me feel good. Exercise makes me feel like garbage. I want you to do this class with me. Oh, please.
What kind of class anger? No, it's not, it's like kind of with exercise. I have enough anger. Okay? All right.
This is really good. This will help you get it out, yeah. Yeah. Right now it's building up inside of you like a pieces. Please, please.
I shouldn't have used this word. Please, please. Do you know what said toxin like some goop thing? Do you know? Yeah.
Like, do you if you wanted to lower the water table of my anger? Do you know how much you'd have to tap? Yeah, that's why you should try it and see if it's it. Yeah, hit the tap. Back to the highball.
The results were extra fizzy with a ton of bubbles. And you know what? You started, man. It's like, you know, whatever. Just get on the question.
You know, people like all the exercise, all these gym freaks, right? And then they're going two miles an hour up every stairway in the freaking subway. Yeah, you're generalized. Are you talking about the money? It's not all the people.
It's not all the same people. It's some of the same people. Or the people walking half a mile an hour with the freaking yoga mat in the freaking city, hitting me in the face with their freaking yoga mat. So, real quick, there was this great joke on Seth Myers around the holidays where uh he said, like, oh no, it's that time of the year where tourists come from all over the world to look at all these things like the middle of the sidewalk and the top of the stairs. It's totally true.
It's totally true. I love it when people stop at the top of the stairs and look around. Don't you love that, Dave? Yeah, it's the best. Then you should do it in front of them.
No, the world is not about the world is not a tit for tat situation. Sometimes it feels good. Just do what's right. Sometimes it feels good. Just do what's right.
Okay, so we have an extra fizzy high ball here that Brandon was dealing with. Uh, and he said, What is the highball machine doing to give all that extra fizz? Is it mix mixing whiskey and soda as it's dispensed like a fountain drink? All right, uh, I gotta be honest with you. Uh I don't know, but I doubt it, and here's why.
I took a look at the tap, I could saw a picture of it, and the tap looks like a dedicated tap. So what they're probably doing is carbonating the mixture and getting it super cold. The key to super carbonation, first of all, uh they probably do relatively low alcohol. So the lower the alcohol percentage, the easier it is to get ripping ripping bubbles. Now, there are people on the internet uh who are reviewing this uh phenomenon of the uh highball on tap who are they're clearly lying, clearly lying because they said something absurd like it has four times or five times the carbonation of soda and one and a half times the carbonation of uh champagne.
But if you do the math, what that's saying is that uh, you know, so that champagne has over two and a half or three times the carbonation of soda, which is not the case, right? Like in terms of actual grams of CO2 per liter of beverage. So the math doesn't even add up on its own page, right? So don't believe the hype that they write on the internet. But what the truth is is that the higher the alcohol, the more CO2 you need to get into it for a certain level of bubbles.
Also, the more it's gonna foam up because the more alcohol is in it, the lower the uh the uh the higher the viscosity and the lower the surface tension. So what happens is you have this phenomenon of foam. So in order to get a very high kind of uh bubble amount, you need to get the temperature as low as possible. So what they're probably doing is mixing uh carbonating under under high, high pressure, and then uh cooling it to almost uh almost a point where you're gonna get crystals. As soon as you get ice crystals in your drink, uh they form nucleation sites and you get massive amounts of bubbling, right?
So that's the first step that they're probably doing. They're probably chilling it to a very accurate temperature, they're probably doing a relatively low percentage of alcohol. If I had to guess if you wanted really ripping carbonation, I would guess somewhere between 11 and 12, no more than 13% alcohol on it. Um maybe they do less. I don't know.
I haven't tasted their their mix. Then the trick is dispensing it. So where most people go wrong with tap carbonated cocktails is they use a relatively crappy uh tap. Uh, for instance, like a beer tap is meant to allow a certain amount of uh foam, and beer taps are relatively bad at compensating between the very high pressure that you're carbonating at, right, which is much higher than beer, much higher than beer, and the relatively low pressure of atmosphere. Also, if the lines are are are still for a long time and there's any leak or anything at all, I mean it happens no matter what, you get little bubbles in the line.
And as soon as you open the tap, uh as the um drop in pressure propagates backwards in the line, you start getting foaming in the line. So as it comes out of the tap, it's already starting to foam, it hits the atmosphere, it foams even more. So to kind of stop that, what you want is a like a very like kind of long cold laminar flow of stuff. It's not gonna create a lot of turbulence as it comes out, a very good uh compensator valve that uh uh that lets the stuff stream out nicely so you're not throwing the the bubbles everywhere. The gun taps that mix uh right at the thing, like a soda machine does.
They put the the syrup and the um carbonated water through very fine nozzles and then mix them in a larger nozzle. It's incredibly turbulent and causes a lot of bubbles. That's why when you hit a soda fountain machine, you see that like Niagara Falls, like foamy look that comes out of that like thick nozzle. And that right there, in a carbonated water carbonated beverage, you can kind of deal with because it'll settle down really quickly, and whatever the CO2 loss that you've lost, you know, kind of you know, you just take that hit and you deal with it. But if you kind of if you take that hit with an alcoholic beverage, you typically um it's just it's it's all freaking over.
It's like you've lost so much of the bubbles that it's you know almost like what why try? Which is why most people, if they're doing carbonated cocktails on tap, unless they have a dedicated machine like this, um, you know, first of all, remember there's no particulate matter in there's no juices, there's no nothing. There's nothing in there other than the whiskey and the liquid, so it's very water, so it's very kind of uh you know, finely titrated. But most people who do it need to stick with kind of low carbonation drinks. But I'd like to try one of these things, and I'm not a huge fan of whiskey and soda, uh, but you know, I'm down to down to try.
You know what I'm saying? Yep. Yeah. Here we go to break. All right, right back with more cooking issues.
Today's program is brought to you by Corin, supplier of Japanese chef knives and restaurant supplies. Corin is proud of their Japanese culture and traditions, but they want you to know that their products are not just for Japanese restaurants. Their knives and tableware bring out the best qualities of food from every culture and fit into every restaurant, from French to pan Asian to American, and that is why they're located in New York City, where people from every country in the world come to eat. Corrin's unique store in Lower Manhattan is home to perhaps the most extensive collection of Japanese chef knives in the world, including Japan, plus the rarest natural sharpening stones and exquisitely designed tableware. They also host special events such as knife sharpening demonstrations and parties with New York's most famous chefs and restaurateurs.
Corrin is dedicated to this ideal. Bringing the implicit and elegance of Japanese culture to your table, be it in your home or in the finest restaurant. For more information, visit Corin.com. And we're back. Is this the uh first time Corrin's been the uh sponsor?
Uh I think so, yeah. That's great. Yeah. Love Corinne shout out to uh Salaryson running that thing. Corinne, you know, I like I am a customer of Corinne.
Like I have purchased, I don't purchase knives anymore because I'm on a spending freeze on the on the knives. But as I've said on the show many times, I'm a giant fan of traditional Japanese knives. You ever use those things? Does Mark like those things? Uh I don't know.
Yeah, I think so. Does he have you say you ever see him use them? No. What does he like to uh cut with at home? I don't know.
He cuts with your knives. What do you have? Uh crappy. Like how crappy? Like what level of crap?
Like the ones that they give you in the starships bag. So you just picked up a swag bag and that became your cooking knives? Nastasia. Hardcore enemy of quality. Like super hardcore enemy of quality.
You know what the things I think, you know, look, whatever. Do you keep it sharp anyway? No. So what do you mean you can't even cut through a tomato? So what do you use?
You Nastasi's like, I use the back of the knife to cut through a tomato because it's sharper. You know what? Like what like why do I even bother? Why do I even bother? Why do you bother?
Why do I bother? What about you, Dave? What do you s what do you slice with at home? Uh honestly, I don't know the brand name. Hey, well, thanks to Corin for sponsoring our video show today.
If Corrin would want to send me over a set, I'd be happy to use them and talk about them. Oh, come on, man. I would be more than happy. They're not, it's not a set. Look, when you go to Corinne, it's like you have to go, so you should if you look, you should go to Corinth, right?
Just the same way that you should go to JB Prince and check JB Prince out, because they're two like kind of gems of of stores. You know, they're high priced, right? But if you go there, it's just it's cool. You know what I mean? Like they're cool to go to.
But when you go to Corrin, it's more like going to like a pet adoption center and like picking like a puppy out. You know what I mean? You gotta like pick out like what kind of knife you want. You know, first you gotta make the decision, like what's your maximum price range? You know what I mean?
Like what's the maximum you're gonna do, right? That's your first choice. Then you have to choose what style you want. There's two ways to go this. You choose style in terms of Japanese Western or uh or traditional Japanese, and then like the shape of knife, and then you just go from there.
But they have so many choices of e of each one that you just gotta mess around. But you always end up spending more. You at Corinth, you always end up spending more. And then they have you know the master knife sharpener, sharpening. Should that be their slogan?
You always end up spending more. Look, man, like the next time that uh the next time the yen takes a nosedive, right? Like, you know, the next time that when they're whenever the dollar is doing really well against the yen, that's the time to go shop at Corin because the knives are from Japan, and so you have to deal with like whatever the whatever the economy in Japan is doing at the time. Um so I remember I bought a set of uh not a set, but I bought like a like a really nice Deba and a nice Yanagi, and then the year after that there was a big swing in the dollar. This was years and years ago.
And the knives like went up 50% in one year just based on the exchange rate. Finally I win. Yeah, finally. Um hey, speaking of this, uh uh, you know, again, uh I'm not involved with this stuff, but uh I'm at this place called New Lab, which is you know where I'm doing prototyping for the next Booker Index uh piece of equipment, which honestly, Nastasi, when are we gonna announce that you think? I hope spring.
What announce that it when it should be coming, right? You're talking about Yeah, like like May. Like, hey, anticipate this coming. Anticipate? Yeah.
Okay, I'm gonna say f look, we're we're gonna try to get our next product on sale by fourth quarter of this year. But anyway, when do you want to say what it is? I'm saying May. What is it? We can't say can't tell you what it is.
This is the first time we're taking on a market where someone else could just do it. We're not as I have to figure out what kind of patent protection we have first on what's going on with the stuff. Oh, also if you want to hear Dave talk next Tuesday at Tesla. Or you could just listen to the eight billion episodes of the and have cocktails and yeah. Jack Shram is making a cocktail.
All right. Uh at Tesla on 14th Street. Do you know do you know uh Dave that Nastasia is almost the owner of a Tesla? Yeah, you were talking about this last week. Yeah.
All right. Uh so you want to take a uh phone call? Yeah, sure, caller. You're on the air. Hello?
Hi. Hey, how's it going? Uh I had a question about fermented orange drink that you've mentioned a number of times in the past. I thought on your Instagram. Sure.
I was curious if you could give us the a procedure to uh make that drink. Sure. So I would click, you know, clarify the orange juice. Yep. And then, you know, do it however you want.
I recommend you use a spinzel. Then you just Oh, don't worry, I have one. Nice, nice. And then you know, try to try to get it as clear as you can, right? So let it sit for a while before you spin it so that you get like the you know most kind of solids out of it.
Um because anything it's left over is going to be a nightmare when it uh once it once it carbonates up. And then you have to the this is where the choice comes in. Now you have to choose uh what uh you know ABV you're gonna want to have with it. So you um I think I took it up, I forget what bricks I took it to. I think I took it to like 14 bricks.
I I I have to remember you just go online and you look up um you know bricks to eight to bricks to potential ABV, and when you're doing this, you're gonna ferment it basically dry. So you can just uh I forget also the standard bricks of OJ. It's it's somewhere like 11, right? So you add uh just enough sugar to it to take it up to the bricks so you're your alcohol level at the end. I think I shot for like 8% alcohol, somewhere in that range.
Um and then uh I used uh just like you know, cheap old Red Star champagne yeast uh and pitched it and you know put an airlock in it and fermented it dry. I was doing like small, I think like a gallon batch or something. I uh yeah, I forget what size carboys I was doing it in, the little ones though. Uh and as as soon as it stops bubbling, uh you can pull it, then you can bottle it and you can krausen it with sugar, which it I've done, or you can force carbonate up to you. It generally, I think tastes best fairly soon.
It's not something you want to lay down, so it's not like apple cider where you know it's just gonna get better and better. So I would say after it finishes fermenting, you just give it like, you know, you know, like a week or you know, a couple days rest to you know mellow out and finish whatever it's gonna do, unless you're gonna krausen it and add uh uh you know, you're not gonna force carbonate, you're gonna krausen it, in which case, you know, you gotta wait for the uh CO2 to build up inside of it. But yeah, it's super easy. And uh the nice thing about it is is that uh as the sugar goes away, the the orange profile and the little bit of bitterness it's left really comes up, and so it it goes back to being something kind of more complicated. But when that when there's all that sugar in there, it's like it's relatively simple as a beverage.
Uh and you know, it's kind of useless. And then once it ferments dry and is bubbly, uh it's quite, you know, I like it. Give it a try and let me know what you think. I you know, I like uh I like it. That's awesome.
Yeah, you've mentioned a few times, and I've been uh wanting to try it. So cool. Thanks for that. All right, cool. Let us know how it works.
And uh by the way, Dave, uh I'm gonna take uh I'm gonna take the uh comment from that entire generation earlier in the show in good fun, as I hope they also took the king cake comment, right, Nastasia? I hope you don't talk about it ever again. You're the one that brought it up. I wasn't gonna say anything. Oh, you Nastasia, how can you sit and lie?
You say, sit, talk about the cake. Talk about the cake. Oh, yeah, no. All right, all right, so forget about it. Don't talk about the the chat room thing.
Uh uh. So the uh never speak of it again. So here's an interesting little bit of food news. Did you see that you know blockchains, bitcoins, which is why I was talking about New Lab. Uh, because like half the people there, they're you know, everyone's blockchain now.
It's the thing like you know, it's m money making. You know what blockchain, you know what blockchains are, right? You see that they're applying it to food? No, yeah, so that like because it's not so much of a problem here in the US, but you know, in in other countries, food counterfeiting is a huge, huge deal, right? And so you you know, they have these um uh now they're using blockchain technology to identify food so that you can go check the authenticity of your food and it can't be faked.
Cool. You're Nastasia's like, I don't care. I I don't ever have a fake food problem because I live in New York City and spend my money on only good foods. Oh, come on, your own pasta flyer. How's that going?
Good. Yeah. Oh, speaking of uh I'm supposed to go into Nastasia's place by the way. Oh, yes, when are you doing that? This is gonna be so much fun.
Nastasia Lopez sets up a restaurant. Dave, you'll enjoy this. Alright, we gotta get going then. She puts the trash can like that was not me, like five feet tall. You have to be freaking a basketball player to throw food away at her place.
It's so stupid because whoever designed this, like we have a handicap lift. Like our like that's the entire restaurant is based around this lift, yet the food the trash receptacle. And you know, and it's it's everyone knows who your partners are, right? No. Anyway, she's got someone with money behind her.
Yeah, you know what she's Dave, come in and saw, saw the trash thing down. Come in with your hand jigsaw and saw the trash thing down, crazy person. Oh, I have-not are you doing that? I have gas back at my place. I was gonna go into the whole story about gas, but I'll have to do it next.
What'd you say? Gas. Oh wow. Uh so I finally got gas back yesterday, but uh day's gonna pull me off the air. So we'll talk about actually I won't be here next week.
I'll be flying back next week. All right. So in two weeks' time, send in your questions, and I'll talk about the travails of gas and what I've learned about the lies that plumbers tell you. What I've learned about gas regulators, what I've learned about gas supplies and orify. What?
Sounds like a fun show. You know what, Nastasia? People like people who actually, you know, are interested in cooking. I think they want to know how their equipment works and how they can make it better. I was also gonna describe, by the way, how you what you should never do from a safety standpoint.
I was gonna describe my history of manipulating gas-fired cooking devices and different ways of doing it, like solenoid versus bypass. Oh, I think I'm gone that week. Uh you're such a jaguar, such a jaguff. Anyway, uh cooking issues. Thanks for listening to Heritage Radio Network.
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