This episode of Cooking Issues is brought to you by Bob's Redmill, an employee-owned company that has been offering organic stone ground products for decades. With Bob's Red Mill, you're not just getting quality, you're getting flavor-packed, healthy food that tastes great. Visit Bob'sRedmill.com to learn more and use the code Cooking Issues. That's one word, all caps, cooking issues for 25% off your order. Hello and welcome to Cooking Issues.
This is Dave Arnold, your host of KitKu's coming to you live on the Heritage Radio Network every Tuesday from roughly 12 directly 1245 from Bernard's Pizzeria and Bush Week. Nothing gets you going like hearing your well, you know. Oh, sorry, that was unexpectedly loud. People come to, you know, expect the crazy intro. Joined as usual with Nastasia the Hammer Lopez.
How are you doing, Stas? Good. So uh Nastasia, you remember a couple weeks ago, uh, Dave in the booth. How are you doing, Dave? Good, how are you?
Doing well. So you remember a couple of weeks ago we saw Cool Keith? Yeah. Nastasia during which what? Yeah, we saw Cool Keith in concert at the Blue Note.
Oh my god. 15 bucks. Great greatest deal ever. Is he doing Dr. Octagon stuff?
He did, you know, he has a new Dr. Octagon album coming out. But uh he's performing at the Brooklyn Bowl in sometime in April with Dr. Octagon. So Dan the Automator and um uh Hubert and all that.
But he did one or two old octagon songs, like he did Blue Flowers and uh a couple other stuff. But Nastasia honed in especially on Cool Keith's Mike, his his mic uh physical mic stylings, and was doing the cool keith as she was talking during the promo on the intro. We want you to describe that in a family-friendly way. I can't. I can't.
I can't. Especially because I don't have one. This is the real letdown. Let's just let it just stay there. So, like in Cool Keith has a very specific, let's call it a microphone pump that he likes to do.
Yes. That uh yeah, that Nastasia was doing for uh during the simulating something? Yes. Perhaps, yes. I see.
Yeah. Uh but it it works in concert though, right? Yeah. Because it's with the with the beat. Yeah, it's good.
So uh Dave informed me that he had a nasty train ride. So you wanna you want to talk about that? Uh it was just like, you know, the usual delays and then like just all the uh every like possible annoyance that you could expect to run into, like screaming baby, guy playing Sultans of Swing for like nine minutes, like just torture, complete torture. Wait, uh loud? Well the dire straits on?
Like playing uh with an acoustic guitar and saying Is he singing? Yeah. Yeah, yeah. Was he as good as Knoppler? Like my nightmare.
Did he uh are you you're wait, do we already go through this? You're not a Knopfler fan, you're anti Knopfler? Anti Knopfler. All right. Uh okay.
Uh you might enjoy this. On the way in, I saw this guy. Again, I was also delayed. I mean, I'm always chronically late anyway, but more delayed than normal. The subways are worse than normal, right, Stas?
Yeah. Yeah, yeah. It's worse than normal. Uh did I tell you uh the the thing I came up with because the F train has been so messed up recently that I was like, the MTA is officially changing it to the F U train just to be more accurate. Because it's just nothing works.
Yeah. But anyway, so I saw this guy and he was staring right into his phone, and I was like, Yeah, get your face out of your phone. And then right after I thought that he stepped directly in dog poop. But didn't even look up. Did he f must have felt the squish.
Yeah. But he didn't look up, and so he left that boot print of poop like all the way down the sidewalk. New York. New York. So uh this is the second week that oh, by the way, calling your questions two seven one eight four nine seven two one two eight.
That's seven one eight four nine seven two one two eight. So uh my son Booker uh went in for his second training session at uh Pasta Flyer. How'd that go, Nastasi? Well, yeah, I like him there. Yeah.
All right, so here's the interesting thing, and uh, you know, those of you out there who you know work for a living will appreciate this. So so Booker, right? You know, my son Booker, he's you know on the on the spectrum, right? Being a team player. So like we're we're walking into uh thing, I'm like, hey, Booker, listen, in a restaurant, everything is your responsibility.
He's like, what? What? What is it? I was like, if you look, if the table is messy, because this is exactly the opposite of the way he works at home. He's like, not my problem.
Even if it is his problem, he's like, not my problem, right? But I'm like, everything in the restaurant is everybody's problem. I don't know whether he understood that. Do you think he did? You think I soaked in?
I think the biggest breakthrough was when you were supposed to show up at five, and he got his apron off, his hat off and was waiting for you by the door, and you were late. And at like 5.05, I went down to the door and I was like, Booker, you could be making money right now if you put your hat and your apron on until your dad gets here. And he was like, All right. Yeah, well, I have to say, although I am chronically late, I will say I got Booker there early because I was like, Booker, you need to be dressed and clocked in, ready to work on time, no effing about. Yeah, right?
That's true. Yeah, yeah, do as I say, not as I do, right? Hey, what no? Look, I'm not late for a shift. This is what do you call this?
Okay, that's a good point. Yeah. Doo, hey, well, we're not getting paid. Boom! Boom!
We are kind of with the thing. Now, but I wasn't late for that. Anyway, so uh also I know I'm super I'm super late to the game here, but I've been really getting into uh emoji rebuses. You ever do emoji rebuses? No.
Dave? What was that second word? I don't know what that is. Rebus. You don't know a Rebus?
Rhein's prebus? What? Rhine's Rebus. Uh it would be a hard Rebus to make. It'll be hard to make a Rhine's Prebus Rebus.
But uh a no, a Rebus is when you use pictures and spell things out. I'll give you an example. Ugh, I don't like that. So anyway, so you know, look, we may or may not be having a new bar. It may or may not open in spring of this year.
Anyway, so yeah, yeah, right. But I'm not allowed to talk anything about it. Anyway, so when we took possession of the space, the very, very first thing I did was uh the bathroom had a giant the ADA compliant bathroom had a giant sign across it that just said handicapped. I was like, what the hell? Rip that right off, right?
It's so unwelcoming. It might have even been worse than that. But anyway, I ripped that right up. But this there's one sign that we can't take off because it's too hilarious to us. On the control panel for the music system, it says, uh managers only, don't touch.
And then it says, because here's the thing don't write threatening, don't write threatening signs for your employees. It's just a bad idea, right? Like a warning sign is different because that's meant to help your employee, right? But like a threatening sign is just a crappy thing to do. What do you think, Dave?
Crappy, right? I agree. It's crappy. It's a crappy attitude, this adversarial relationship to set with your team. That's just unnecessary.
But if you are going to be a dumbass and write a uh a threatening sign, please get your grammar in order. Because it said, you will be fire. No D. You will be fire. So we all we all like occasionally will one around and whenever anyone does something wrong, we'll say, You will become fire.
Yeah, I'm fire every day when I come into work. I'm fire. So like that was my first of the emoji rebuses. It was the sheep, which is you, right? And then quail, the whale emoji, and then the the bumblebee, and then the fire.
But my uh a friend of mine just had a this is my this is no one's gotten this one yet. I sent this one out, no one's picked it up yet. So my friend just had a baby. He's a metalhead, right? So there's a lot of connections here.
Baby's name is Ozzie, right? So obviously, so here's what I sent. I sent a dead bat. No, I sent uh that's a great one. I said I sent the I emoji, right?
And then believe it or not, I believe there's a there's a yam emoji, a half of like a yam, yeah. A yam, right? And then the Iranian flag, and then the dancing men. So if you look at it real quick, if you read and get it looking, I am Iron Man. Cause you name your kid Ozzie, how metal is that?
But my wife's never gonna get it because A, she doesn't know really who Ozzie Osborne is, B would never connect it to Black Sabbath, C would never connect Black Sabbath to Iron Man. Because she's the one sending the information to my friend. She'll never get it. She'll never get it. Uh let's get to some questions.
Yeah, sure, call her. Call her, you're on the air. Hey Dave, it's uh that Luna check Judy from Alden again. Hey, how you doing? I'm I'm interested.
Uh it's funny that you mention, you know, the people who have to work for a living. Right. Because uh, I don't want to air out my furry laundry, but this medical leaf's absence worthy kind of depression. And as of a few weeks ago, I literally don't even have a job. So uh I have a couple of questions for you.
All right. I do not think you know the answer to the first question, but I think maybe the Harold McGee might know. Have you ever heard of Oshwagonda? Osh Oshwagonda? Yeah.
I I came across it in uh a local Indian supermarket. No, what is it? Like is there an English translation for it? Uh it's it's what Western cults like to call ayahuasca. Oh yes, sure.
Yeah, yeah, yeah. There you go. Uh you can use it as a rennet to make cheese. Oh and so that's how they get it into the country as not as a narcotic thing? Well well there's a very roundabout way.
Like it is used as a new age health thing and that's how it's marketed. But I I like to go off the deep end and research. So you I I don't think you would know how to make cheese from this stuff, right? No. But uh if it's like the stuff from you're talking about the stuff that's typically used in South America by like the Yanomamis and whatnot as a as a I have no idea.
Yeah. Like you know the only thing I think of when I think of cheese is paneer when we're talking about Indians. Right. So I don't know this product but look any time you're making cheese you're relying on one of several reactions. You're relying on um typically like an enzymatic reaction that causes um the you know the uh uh the casein to clot together, an acid reaction that's that's also uh shifting the pH condition and causing the the you know the um clots to form.
Uh I'm not exactly sure what it is in plant-based things like thistle that cause the clotting. I don't know. So like classic like European uh plant-based rennets are like cartoon and thistle related. I don't know what the clotting agent is them or the mechanism is is in them. So you're not you're trying to make cheese, you're not trying to have a hallucinogenic experience.
Um I I I alright. Well, uh I called you uh a couple of years ago, I told you, hey, I don't want to have the same career path as uh Christina Tozy, but uh I just heard 35 last Friday, and it seems like about time for me to write the great American novel, which I've always been designed to do. Well, a ton do a lot of research. Nastasia, look up ayahuasca is the stuff that I'm thinking of, right? Yeah.
So uh Yeah, yeah, but but people do not make it the right way and they do not drink it the right way. Which is well, I'm heard it's why people get I I've heard it's incredibly horrifying experience if you do it wrong. Yeah. Uh yeah, there's something something going on uh on on your end. So uh but do you have a question I do have the answer for or or uh Hello?
Did we lose her? Did we lose her? Hmm. She's hello, hey, how you doing? So listen, do you like uh I hope you I hope you're you know get yourself straight and feel better.
Here's let me tell you about as a 40. What am I about to be, Nastasia? 40. Oh, wait, wait, wait, wait. I have a real question.
Oh, okay. What do you what do you got for me? So uh the Friday before I tried to make pizza for the first time. Right? Pizza you said, right?
Uh based on Nancy Silverton. Right. Good person. I I tried to make two pizzas. The first one, I it looked pretty good until I caused a massive grease fire in my electric oven.
Right. Yeah. That happens. And then I just dropped it on the floor. Wait, you you oh you dropped it on the floor as a result of the grease fire?
What? As a result of the grease fire, you dropped it on the floor, or these were unrelated incidents. I don't know. I I think uh any first pizza will will suffer a terrible fate anyway. Yeah, yeah.
All right, that's fair. Then my with my second pizza, it turned out into like a deconstructed pizza. So I was hoping that you would tell me that I could practice by baking blanks. Yes, you can make blank pizzas, and in fact, there are pizzeria that do this almost exclusively. So p pizzeria's pizzerias that don't have like real pizza ovens will often do uh what I call like a griddled pizza, will where they'll they'll do the initial uh blank bake even in a pan and then uh just set it, pull it out, top it, and then throw it in an oven or under under a uh broiler or a salamander to finish off.
I'm not a huge fan of that technique, but that's the way I do it in the summertime when it's too hot to fire up the oven. Um it's it's a lot faster to do the bottom side cook off on a griddle or pan and do the top side cook off on uh uh under a broiler because you know your oven's only on for minutes at a time instead of for the hours it takes to get up to pizza temperature. But I don't think the results are as good as like a traditional um pizza would get. But another uh uh tip I will give you, and this one is uh a winner. Real pizza people disdain this, but this is the easiest way for a uh a beginner who's having trouble, especially if you're using a high hydration dough.
So a lot of people like using high hydration doughs this these days. Um they stick a lot, and so the a lot of people at the beginning will put too much crap onto their peels in order to make sure the pizza comes off and on. That stuff scorches and leaves an unpleasant texture on the bottom, unless you happen to like that, but most people don't, right size, you don't like that stuff too. Uh but a way around this is to get uh baking paper, so like Reynolds uh baking paper. Um it's not that cheap.
Then lay the dough directly parchment paper? Yeah, but yeah, parchment, make sure it's the baking kind, not wax paper, but the parchment paper that's meant for baking. Oh yeah, yeah, no, yeah, they know the difference. Yeah, and then you you stretch out the the dough directly onto the the paper, like on your peel. And then here's the trick take scissors or like a uh a knife and cut around the paper so that the paper doesn't extend past your uh dough more than about uh you know half an inch or so because any large pieces will will catch on fire, ignite.
But if they're in between the dough and the pizza, you'll be fine. Then you throw it onto your stone or whatever else you're cooking on, and as the pizza bakes, it will a hundred percent of the time separate from the paper. And in fact, um a good way to test like you you you want to test how the thing is doing, you can kind of lift it up and yank the paper out in but in the midway between uh the bake if you want as it as an indicator, but that's the way, and that's also the way if you're doing three, four, five, six pizzas and you're setting them all up, and you know, you're and you're not at a at a uh point in your pizza making yet where you can reliably set up five doughs, pick them up and put them in the oven properly. You can reliably, even like you know, you know, a long time in advance, like half hour uh in advance, lay out five pizzas onto parchment paper and get them into the oven and never have a problem. Oh I I wish I had a carrot space also by my kitchen is as far away as possible from any windows.
Yeah. So the other thing screwed. The other trick the other trick uh I would do for uh for for limited counter space is uh get a bunch of depending on your size oven. If you have limited counter space, usually your kitchen can't accommodate full sheet pans, even if your oven can. But like uh b basically just a 90 90 degree stack of uh half sheet pans.
So one pan, lay it down, next pan at 90 degrees, lay it down, and a stack of six pans is still only uh you know, like s like uh it's less than six inches high. It's less than an inch per pan, I think. So somewhere in that range. And so you can get a fairly dense stacking of uh of your stuff, and they're not that heavy, so you can swap in between versus kind of big pants. I mean, I'm lucky the very first thing I installed in my kitchen was a um was uh uh a rack, like a like a pan rack, because it doubles the amount of space you have when you're cooking more than doubles, because I can throw sheet pans into my rack, whether they're cooked or uncooked, your stuff just comes in and out of the oven.
But I don't know, the rest of the world hasn't caught on to that yet. But I'm just not quite at the stage of uh having building my ideal kitchen at all yet. But uh thank you very much, and maybe try to figure out the ashwaganda question for me. All right, now I'm supposed to talk to Harold soon. I'll get I'll give him a call.
And uh I hope you're of course. Yeah, I hope you're doing better. And 35 35 is nothing to worry about. I got 12 years, 12, 13 years on you. You know what I mean?
I'm very glad. Yeah. Alrighty, have a good one. All righty. All right.
Uh I think we need to take a break. Take a break and we'll be right back with more cooking issues. This episode of Cooking Issues is brought to you by Bob's Red Mill, an employee-owned company that has been offering organic stone ground products for decades. We have a question from a listener about Bob's whole wheat flour. Terry wants to know at what point in the production process do white flour and whole wheat flour become different products.
Well, Terry, that entirely depends on the method being used to make the flour. So there's two basic ways that this can happen. You have single stream milling, where you take your flour and you like create whole, like whole wheat, let's say flour out of wheat, and it never gets separated. But uh a lot of modern techniques use what's called multi-stream milling. And so what happens is everything is turned into white flour and all of the separate fractions of the flour, and then is later combined back to make a whole grain product.
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And we're back. It's really still as disconcerting to hear ourselves during the break. But I don't listen. I don't know why you listen. I don't know, in case uh in case I'm like, well, who's that is?
Just mentally prepare yourself for the next question. All right, guys. Collar, you're on the air. Hey. So I work at an Asian fusion restaurant, and we use uh uh katsubushi for our dashi and our ramen broth.
Yeah. Uh but the question is is Can I do that same technique for fruit? What do you mean? What do you mean? Like uh basically like is there a way to petrify fruit to make it into shavings to do a more uh uh like a base broth or something like that.
All right, so for those that's cocktails, basically. I'm sure most of our crew knows katsu bushi, but katsobushi are these uh I guess it's bonito uh like uh pieces that are steamed and like uh inoculated and dried and s and uh fired like alternately, and they they age them until they and you know repeatedly treat them until when you click them together they sound like wood, and then they're shaved traditionally uh, you know, over what amounts to a very fancy uh mandolin into the thin shavings that we buy as bonito flakes to make uh dashi. Um Dave Chang and his crew uh done a lot of work doing the inoculation and curing to pork uh to make pork katsubushi. Um the the issue is that I um I don't think you're gonna get I mean look, could you make a dried fruit flake that you then made a broth out of? Sure.
It's gonna, but you you know, I think you probably have a a fruit soup. The the the thing is is that you'd need to get, you know, part of it is a the the you know the kind of meaty substrate, um, and that's one of the meatier fishes too. But you the second is the protein levels, right? So it's gonna be a different kind of flavor when you're doing a sugar pectin carbohydrate-rich substrate as opposed to a protein-rich substrate, because part of the complex flavor of the katsubuchi is um the kind of amino acid breakdown. Like that's where like a lot of that kind of umami punch is coming from, is is like the long process breaks and stable breaks down the proteins, uh, and then also dries it so it's petrified and and stabilized.
But I think you're not gonna get a similar profile. But that doesn't mean that you can't get like an an interesting profile, you know. I mean, there's uh, but yeah, as far as that, uh you need some sort of protein base. So I mean I mean, is there like a like if I added like absorbic acid to the salt, or is there like if I added more pectin to keep the fruit structural structural while it was aging? Yeah, no, it's I think the your basic substrate is so different that I don't think I mean like you'd have to find a high protein, like I'm like there might be some vegetables that you could do this with.
Like I'm sure you could do a katsu, uh, you know, some sort of variant with uh soy blocks, for instance, or tempeh blocks or um, you know, something like this, something that's high in protein. But I'm struggling to think of a fruit that would get the same flavor to it. Now, if you just want to make sure that the stuff doesn't break apart, there's plenty of fruit that does or you know, veg and fruit that won't break apart in the soup, something that can be strained out uh afterwards, you know, and so for for that, most dried fruit, frankly, won't, you know, it'll rehydrate somewhat. And I guess you could do some stuff to kind of prevent that re-hydration, like uh like toasting it once it's um once it's uh you know dried, you might be able to prevent some rehydration, but um, you know, I don't think you're ever gonna get I mean you could get some weird funky flavors, like for instance, coconut aminos, right? So coconut aminos, I don't know how they're made, but you get some very meaty flavors out of coconut in the product coconut aminos.
I don't know what the aging process is. I think it's more akin to soy sauce. So there's like some sort of liquid coconut substrate that they then age and ferment to make coconut aminos. But you might look at something like I would think you might have good results with something like coconut, something that can shave easily and clearly because they make this thing called coconut aminos, something that would cause that, but it's again more akin to the soy sauce fla uh taste and not that kind of like like fish broth base that Katsu Bushi has. I frankly I don't even know if I have ever had Dave's pork uh katsuabushi.
He liked it, but I even think he said it didn't taste exactly like katsubuchi, it was a different broth. Do you know what I'm saying? Yeah. I don't know. Does anyone in the chat room have anything, Dave?
Maybe they'll weigh in. Uh keep an eye out. Yeah, we'll keep an eye out. I'll think about it more. But there's gotta be, you know, I'll try to do if you send a question into cooking issues, just so I don't remember.
I'll try to do uh uh, you know, figure out whether anyone's worked on you interested in fruit specifically or just a vegetarian katsu bushi variant. I was wanting to do it more for like cocktail bases. Um so I mean I knew that like water was gonna be one of my major issues. Uh and keeping keeping the fruit from basically just crumbling during the process. But I mean, if I wanted to try like blueberries, I would have to find something to maybe like boost its structural while it was also breaking down at the same time.
Okay, now now I get you. Yeah, I mean like you could just instead of keeping the structure, you could probably just uh set the stuff into a gel that then won't reverse. Like uh I mean depends on how hot it needs to go. So you can do I mean the way that you make agar is you set blocks and then you repeatedly uh let it um kind of freeze thaw the liquid kind of drains out and you're left with agar, so you could probably like do gel and strips or agar strips and then let those age in block format and that might work for you. You know, something like that.
I thought you were trying to actually mimic like a like a like a soup with it, which is a different kind of well I mean I mean I guess like theoretically, yes, because I would want to try to use like whatever kind of funky flavors I could pull out of the fruits from it being aged to make like a a syrup or a tincture or something like that. Right. Yeah, and I'm trying to think of those some aged some aged fruits that uh I mean that you do other than pickling. I have to think about it more. Maybe someone in the chat room has some ideas.
I'll try to give it some more some more thought as to kind of what the an what the historical antecedents are. Alright. Cool. Uh thank you. All right, thank you.
You want to uh uh take another call? Uh sure. Caller, you're on the air. Oh, hey, uh, this is West coming from the Northwest. How are you doing?
I like that. West from the Northwest. It's got a good ring. There you are. You can never move.
Hey, oh. I want to build an outdoor rotisserie. Um, and it might just be over like some coal, or it might be over at Weber Grow, but I was curious if you have any experience with that and how to make it not suck. Uh invariably, if you use the rotisserie elements that you buy in uh big box stores, it's gonna suck. And I'll tell you why.
Well, it flops, it flops, like it's irregular. You already know the answer, my friend. That's the thing. They flop. And and there's no one, there's no one on God's green earth who's good enough at balancing any reasonable size uh piece of meat such that uh they're not gonna have the flop with those kind of rotisserie motors.
But the good news is there are motors that are uh quite good, right? So you want a you want a motor that basically has no uh backlash to it. Uh and so uh the the best rotisserie one I ever built, I built with an old uh like an actual like gear motor, like a really nice gear motor that was running at I forget what the magic rotisserie number is. It's somewhere in the area of like 4.5 uh RPM, right around there, I think. Uh I forget because I haven't built one in a long time.
But um, yeah, the issue with that is keeping it keeping it relatively cool, right? So you can chain drive them. Uh I think I would, yeah. Yeah. Another good way is uh did uh Mark like that uh that rotisserie unit he got Nastasi?
Where was that one from? Was that Turkish or Greek the one with the little spits? Oh yeah, you like that. That was Italian. That was Italian so it had like a whole line of mini spits so it basically did you know those mini spits that are you know they're only maybe like uh like a foot and a half long and they're made of a blade of uh they're a like a blade and you shove the end of the blade into like a spinning what amounts to a screw and then it just keeps spinning and then you lift it out and it spins on its own uh axis in the front does this make any sense to you know I'm talking about if you look up like Italian but that's miniature you're looking for a larger spit right I assume you're looking for a larger spit.
Yeah like I want to do chickens and stuff. Yeah so just ignore those motors that they sell um you know if you have any fabrication skills you can attach it to your to your own bracket. I'm trying to remember what I I used to use these uh Bowdoin motors which was I think Bodine was the brand but they were real pricey but you could buy them used and they had zero backlash you know what I mean and it's like zero. So like it was just like you just completely just you know driving it 100% of the time. Another way you could do it is you could do uh a chain you know a chain drive for uh and then that'll also take up uh because it's your motor is spinning more than your object is so if your motor is spinning a lot more than your object is you're reducing the effective backlash on it because uh you know because they're probably accepting the same amount of angular backlash in the um in the in the um output shaft regardless of uh its RPM so if you say back yeah, like give essentially like a uh amount of flop.
Right, amount of flop. Right. So the the fact of the matter is is that is that any motor, right, that has tolerances, typically, like if you like uh if you've ever used a machine tool, right? You're when you're threading something forward, uh you're pushing on it, and then even the smallest, you know, uh increase always pushes it forward. But then as you back off, it takes a little bit of time for the thread to re-engage, go in the other direction.
So that's the play, right? The play. Yeah, and that's what's causing the flop. And the flops your enemy because it just gets worse and worse because then meat not being rigid, right? The more it's flopping during the during the process, and we showed it.
The more hey, the more it will uh kind of tear itself to pieces and get it'll get crappier and crappier as you spin. Now, a lot of this also is just designing uh good, and I don't mind them actually, the square things that hold on the uh the square things that that you know go over your rotisserie rods to hold the meat on. I don't mind that. And but you know what? The ultimate thing is honestly, like, you know, you you want to cook, right?
Do you want to spend your whole freaking life balancing a freaking pig on a stick? No, you want the thing to spin the freaking pig regardless of how well you balanced it. Like an ideal rotisserie, you shouldn't have to balance that thing at all. It shouldn't care. You know what I mean?
Like, like why doesn't anyone make a decent freaking motor for this? So you I would buy an oversized motor, one and what you want to want to look at is the number of um the number of uh inch inch pounds uh or foot pounds that it can do, and that's gonna let you know how off center your load can be and still have it effectively drive it, right? So you know, like uh, well, you can look it up, but like that, like the amount of torque that it can provide is gonna provide, uh, it's gonna tell you kind of how effectively it can spin it. But the like I say, the way a lot of people do this is they buy weeny teeny motors and then they gear them with these crappy gearboxes that have a lot of play in it, and then you end up with crappy rotisserie. Here's the other thing about crappy rotisserie with the flop.
Even if it didn't ruin your meat, you always have one section of the meat that's in your fire for less amount of time. Because as it flops, it just goes. And that part where it's going as it's spinning around is a blonder piece of meat. Who the hell wants blonde meat? No one.
Nobody. Nobody. All right. Anyway, let us know what motor is at, tweet us back and let us know what what uh what happens. Hey, am I allowed to ask an unrelated question?
It's a quick one, which is just kind of bugging me for a while, which is you can ask, but Nastasia will hate you. That is true. All right, go ahead. Okay, well, all right, I'm just pondering this. Why is mayonnaise so delicious?
Like it's more delicious than the sum of its part. Is it because the oil gets dispersed by the emulsion and it spreads out over your taste buds? Well, it's it's kind of an interesting question. I mean, first of all, you and I clearly believe mayonnaise is delicious, but there are people who do not like mayonnaise. Jimmy Fellard.
Revolting. Uh wrong. Wrong. Anyway, but like the point is that mayonnaise it is delicious, and it's because you've solidified the oil. I'm pretty sure it's just the fact that you've solidified oil into, you know, along with uh vinegar and salt, you've solidified this oil into something that you can then uh spread.
So if you like drizzling oil over things, how can you not like mayonnaise? You know what I mean? It's just like a easier to apply form of that. And first of all, you don't like mayonnaise? Every salad dressing is made with mayonnaise.
Do you not like salad dressing, Dave? You're telling me that like a vinegar and oil, salad dressing. You only drink vinegar and oil, salad dressing, he's like, hey, I take this Italian thing seriously. I owe but it's not even Italian, that Italian dressing. Don't even do it, don't give me that stuff.
Why you gotta make it about my my ethnicity? Because I always gotta go there. I always gotta go there. But like, look, you're telling me you don't like any creamy dressings, Dave? No, I I don't like completely hate mayonnaise.
I just think when overdone, it is disgusting. What does that mean, overdone? Do you eat a BLT without mayonnaise? Um I've I've been known to, yeah. Heathen!
BLT requires mayonnaise! Do you eat a turkey sandwich without mayonnaise? Uh I like mustard. What? Yeah.
I put mustard on as well. You know why? Mustard is delicious. But mayonnaise is what you need for the sandwich. You don't need both.
Incorrect. Just, you know, minimalistic. Minimalistic. Minimalistic. Look, turkey, uh a normally American cooked turkey has which predominant characteristic?
What comes to mind first? Uh dryness. Yes. Bing! And what is the miracle condiment that fixes dryness, everybody?
Mustard. Mayonnaise! Mayonnaise. Mustard does not fix dryness. Mustard fix a lack fixes a lack of piquancy.
Or actually, horseradish. That would be really good. Oh, now you got an orange radish. I also like horse radish. Oh, wait.
If I can't quote ludicrous, what world do we live in? I'm pretty sure he used that. Or maybe I wanted him to use that and he didn't use that rhyme. Maybe that was the only rhyme he didn't use. Anyway, I don't know.
Mayonnaise is, you know. Caller, sorry you had to come between us like this. Yeah. Sorry, yeah, sorry. Anyway, all right.
You know, we'll think more about it. If anyone, if anyone can explain to me any reasonable reason other than they they they have a mental issue with the fact that it's the texture and/or the what they think the theoretical, well, well not theory, the actual ingredients of mayonnaise are. If anyone can actually argue mayonnaise on a flavorslash function point, like I'm I'm here for it. I bring it on. Anyway.
Got time for one more. Uh wait, so Quiet Michael wrote in from Toronto. In regards to meat, does crust formation uh inhibit heat penetration? Uh all right, Michael. It's a it's a multifaceted question here because um as you heat the meat as you form a crust, right?
It loses water. As it loses water, it does in fact uh create have heat penetrate less quickly, right? Because the water is a better conductor of uh heat than the dry meat product. However, uh it can also get to a much higher temperature, and therefore uh it can it can you know get up to the temperature of the fry oil or up to the temperature of your oven and therefore can push uh you know can be a higher temperature. So I don't know where the answer is.
I used to know because I had to research this uh for my book, which I was supposed to write a year, you know, over a year ago. I'm restarting again with the writing. So uh Nastasia, don't get me started. I met with my publisher yesterday. You know, Nast Nastasia likes to pester me.
Um task. Do I have time for a quick one or no? No. Uh how quick? Like you have to do it in 30 seconds.
30 seconds. Well, I have a question from uh Devin uh in Seattle about uh juice and FDA, which I guess I'll have to get to next because it's not uh you know, not that I can't do I can't do any of this. But you are gonna start with these next week, right, David? No, next week we have a guest. We have Jim Leahy.
No, I thought No after that is the next one. Oh, so we have guests in next two weeks. Jim When he's coming in about bread. No, about whatever he wants to talk about. Well, what do you what are people gonna ask him about?
The price of freaking eggs? Jim Leahy, master bread baker, is gonna be here next week. And the and uh and who do we have the week after that? Oh, Leahy's coming in. Amazing.
Remember, if if anyone has a problem with family shows, it's gonna be Leahy. So, like right. It's always good to have a solid master baker on the air with us. Exactly. Exactly.
Family program. Remember, he was the only guy that we couldn't stop from cursing on the radio. Hey, we're just gonna have to go with it. And they're gonna have to. How fast are you on the bleeps, Dave?
It is the internet, so it's okay. It's a family show. Well, allegedly. What? Anyway, I had lots of questions here I didn't get to.
More we'll get we'll get to them along with all your bread questions next week with Jim Leahy on cooking issues. Thanks for listening to Heritage Radio Network. Food radio supported by you. For our freshest content and to hear about exclusive events, subscribe to our newsletter. Enter your email at the bottom of our website, heritage radio network.org.
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