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I don't know. Roberta's Pizza Read and Bushwick! Brrrrrr Brooklyn! Joined as usual with Nastasia the Hammerloppers. How are you doing?
We got Matt in the Booth. How are you doing? I'm doing fantastic. And we got uh semi-regular special guest, Jack Shram. Jack, the what are you, the nail?
The nail. The nail. Head bartender at existing conditions. How are you doing, Jack? I'm doing well.
Thank you, Dave. How are you? I'm doing all right. So uh Jack may or may not chime in early in the program, but I have him doing some uh I have him doing some work for our uh classics in the field segment, which I may do earlier because this may go long. Uh Nastasia is enjoying manipulating the headphones right into the microphone.
That is not mouth noises, people, so you need not be disgusted. That's just Nastasia manipulating her earpieces for no reason. When do we downgrade Jack from special guest to just guest? Wow. Whoa.
I mean, you've been around a bunch. I said semi-regular. All right. I maintain special status, thank you. Man.
I'm just saying I get used to him. I've gotten used to him. Is that a good thing or is that like a familiarity breeds contempt kind of a situation? The the latter, come on. Wow.
So uh so Booker, my son Booker, who doesn't listen, so I can say what I like. Uh, you know, he's he's well known for doing the shut up dad, which is now my ringtone. If Booker calls me, you'll hear it. He goes, shut up, dad. A listener very nicely made me that ringtone when he was on the air doing it.
But he uh, you know, he has when he was younger, he wanted to hang out with this person, but he had heard the phrase uh what is it called? Uh what makes the heart grow? Absence makes the heart grow fonder. So he thought the less often he spoke to this person, the more they would like him. It's a girlfriend.
Well, yeah, girlfriend ish, yeah. So he's like, he's like, I'm not gonna talk to her for like two weeks. Absence makes the heart grow fonder, right? I'm like, Booker, it doesn't work that way. Doesn't work that way.
That's not what that means. But the reverse of that, familiarity breeds contempt, is in fact what that means. Sometimes true. Yeah. Yeah.
Alright, all right, all right, I got something. Whoa, not yet. Well, you got something to talk about, not the book. If you talk about the book, I'll stab you. Okay.
Then I will save my book thing. Yeah, get the post it. That's why I've got so people, the way to do this, by the way, if you ever have to do something like this and you're too disorganized to actually write things out, i.e., you're like me, what you do, and this is if you come on this, if you are a writer of a book and you come on this show, please let me have the book a week ahead of time so that I can make sure I read it. Because I don't have books, I don't have people on with books that I don't read, right? And what I typically do then is I just take a crap ton of post-it notes and I write notes to myself and post it to the book so it doesn't ruin the book, and then I go through the post-it notes.
It's the fast way to find things on the on the radio. Uh call in your questions to 718 497 2128. That's 718-497-2128. So last week uh on Tuesday, Nastasi and I were not here because Nastasia and I were in Detroit. And I will say, and take note of this, people.
Uh they asked, uh I was a judge of a cocktail contest, but also Nastasia was a judge of a cocktail contest. Excellent cocktail contest, Judge. Excellent cocktail contest, Judge, right, Nastasia? Yeah, she's shaking her head, yes. Much to the surprise and delight of all of us.
Yeah. Yeah. Uh and I also have to say, had a uh had a good time in Detroit. And I I will say this in Detroit, for those of you that don't have never been to Detroit or don't know anything about that part of the United States, uh, for some reason, which is actually known but makes no sense, it makes as little sense as the fact that I call liquor and fruit blended together and spun out in a centrifuge Houstino, for about the same level of sense. They call uh hot dogs in Detroit Coneys.
Right? Because the story goes that there was uh there was a group of uh Greek immigrants who came to Detroit via New York, and they were like, this is like early, early, early 1900s. And they were like, uh, they were like, uh, well, they sell hot dogs in Coney Island. So when I get they don't talk like this because they were A, Greek and B, you know, but like, hey, uh, they call them Coney Island. Coney Island has hot dogs, so when they made it to Detroit, they started calling them Coneys.
And I have to say, Detroit people, please, if you visit New York City, do not go to Coney Island to have a hot dog. You will be sorely, sorely disappointed. Now, this is not an insult, I don't want to hear anything. This is not an insult to uh Nathan's hot dogs. Nathan's hot dogs are fine standard hot dogs, but the conies, as they call them in Detroit, are freaking awesome.
They have uh what uh uh Wurst Aficionados would refer to as snap. Now I am extremely pro-snap in a sausage, and you very, very, very, very rarely, if ever, these days, get a hot dog aka Frankfurter with some real explosive snap on that sucker. Jack, you like snap on it? Oh, you gotta have snap. You gotta have snap, but Nathan's doesn't have snap.
If you hand me a caseless hot dog, we're done. Wow, caseless caseless hot dog. Have you ever seen the videos which I highly recommend watching of the uh fake casings being stripped off of Casely Frank Caseless Frankfurters? It is disturbing and mesmerizing at the same time. Uh yeah, I've spoken on the air before about the uh the armor factory rancidity problem, right?
Probably. Probably. You're like, I don't know. So uh interesting story. I think I've said this before.
Matt, have I said this before? Not not with me in the booth, so I want to hear it. Alright. So uh hot dogs, aka Frankfurters, are a subset of, I can't believe I haven't told the story, whatever, are a subset of emulsified uh sausages where you you you make a batter, right? I had to have told the story.
You make a batter out of it, then the batter is uh pumped into used to be pumped into casings when it's the snap comes and cooked off. Um so now they they often uh strip off the casings that are used to make them, we make caseless hot dogs. So I believe it was, and in fact I know it was Armor had a giant plant that was um making hot dogs, and everyone loved these hot dogs. They redesigned the plant, and nobody liked the hot dogs anymore. They were no good.
And what they discovered, and they I forget who they hired, they hired someone famous uh to come in and do an analysis of the plant and try to figure out everything that was different in the new plant versus the old plant. By the way, this is good instruction for any of you out there that one are doing food on a on a commercial scale, or B, need to scale a process from one uh scale to another, or C, need to change where you're cooking, because a lot of these kind of uh commercial, industrial, even home processes are very finely tuned to the equipment involved. So, what they discovered was all of the processes were exactly identical, uh, except for in the old plant, there was a guy whose job it was to wheel the giant carts full of emulsified meat batter from the place where the emulsified meat batter was made to where it was pumped into the casings. And uh what what happened was is that during that transit time it took so long. I don't know whether the guy was lazy, I don't know whether the guy was, I don't know, whether it was a long way to go, I have no idea.
But there was a good bit of kind of fermentation and other kind of oxidative processes going on between the making of the batter and the pumping into the casings, and in the new factory, they no longer had that step. So it went right from making the batter into the casings, and nobody liked them anymore because they didn't have that funk from the uh from the slight whatever it was, fermentation, rancidity, whatever was going on. And so they had to engineer into the process that weight step to let the sausage go slightly off before they pumped it into the casings. And this is another version of one person's rancidity is another person's delicious, and you can go search because I know I've talked about Reese's peanut butter cups before. Uh anyway.
How the hell did I even get on that? Detroit. Detroit has amazingly good uh coney slash hot dogs with good snap. I will say this though. I said to the person, I said to the person, uh, give me this.
By the way, Nastasia, how legitimate did those people look? With the white t shirt? The hot dog slash coney people looked like that this store opened in like it's called Lafayette, was the place we went, and it opened in like 1913 or 1911 or something like this, 1914. And these people looked like they had been frozen in time sometime in the 50s, like with the the too tight white t shirt, the paper hat, like the kind of the awesome voice, the look of I make hot dogs all day long. All I do is hot dogs all day long.
They give you this look, they have a look in their eye. Like it's like they don't even really see you. They see straight through you to the billion other customers they've given hot dogs to before. You're just like, you're just like, in other words, like the hot dog is a constant. It's like a zen of hot dogness where it's just like there is no actual interaction anymore.
It's just, it's just you, space-time continuum and the dog. I think they're just immediately assigning a number to your human form, which is two hot dogs. Yeah, yeah. That guy's gonna eat two. Right, right.
One, four. Right, but like in other words, like I don't even think that they live in time. I think that they are suspended in space-time. The dog dimension. Yeah, yeah, yeah.
And like the hot dogs, somehow there's a flux in and out of hot dogs and people, but it's all kind of just agglomerated because they have this look in their eye, faint smile on their face. Dogs. Yeah, not like super happy, just a faint smile of like, this is how life works. Dogs. Anyway, uh, the one mistake I made was I said, I I said, how do you how do you have them?
And they put the they put chili on them, and I wish they hadn't had the chili. The chili was good. I wish I'd had one chili dog, and I wish the other ones had just been sauerkraut and uh and mustard. So you can experience both. So I could experience the both.
Yeah, that was the one. But uh also we were at the lady of the house. Talk about the winning cocktail. Why don't you talk about the winning cocktail? Well, it's surprising.
That's it. Yeah, but you're you're you're a judge, you're completely authorized to stop to talk about the hot dog. I mean, the the uh the cocktail, and maybe if you're talking into the microphone, you'll stop shaking the microphone table with your foot. I have slapped Nastasia in the leg about 30 times this show alone, for hitting the microphone so hard with her feet that they wobble a millimeters. I haven't heard a thing.
I don't know. No, no, no. It's irritating. You gotta slap harder, Dave, or the mics won't pick it up. Well, I'm trying to be, you know, I'm trying to be supportive.
Anyway, let's talk about the cocktails, Nastasia. First of all, talk about what the competition was. Chefs making cocktails. Okay, the microphone's here. Chefs making cocktails.
Well, you want to be a little more kind of effusive or demonstrative of what's going on? Detroit chefs making cocktails. Okay, normally in a cocktail contest, you have bartenders make Jack. You want to explain how a cocktail contest is. Well, usually in a cocktail contest, it's a bunch of bartenders that make a lot of drinks a lot of the time making drinks.
Right. And this was the twist was it wasn't gonna be kind of one of these cutthroat cocktail contests between bartenders, which are a lot about show. What percentage of a cocktail contest, Jack, is about the drink. Is there a number less than zero? Yeah, right.
Well, a lot of it is a who needs to win for whatever reason, whether they think they can sell the drink depending on the contest, and then how good your tap dance is, and how well that tap dance fits into whatever they're trying to push. And not to say that those things aren't important also for you know the various marketers who run these cocktail contests. Everybody's gotta everybody's gotta eat. Everybody gotta eat, which by the way is gonna come across in the uh in the in the book we're reviewing today. Oh, yeah.
Um but this contest was a little bit different, and you know, it's supposed to be kind of more lighthearted and friendly because you know, chefs were invited to do the cocktails. Now, I don't know why it would be more lighthearted and friendly. Oh, I know chefs don't respect cocktails, that's why. Ah, uh, burn. Actually, it used to be chefs didn't respect cocktails.
I think chefs are more and more respecting cocktails as the years go on. I think they realize that it's a it is that there are people in the cocktail world that spend just as much time thinking about cocktails as you know they think about other things. Anyways, so and it was for charity. So you, you know, you the chefs came in, they made their cocktails, and then they did charity. And we ended up voting for a uh uh a melon cocktail, which you know, Jack, I would not like, but it was a well-made cocktail.
If you are a chef, and by the way, it was uh Chef Kate from Lady of the House who was the person, former FCI grad. Yeah. She, it was her idea, she set it up. I think we're gonna try to do one in New York. What do you think, Jack?
Chefs making cocktails for charity at existing conditions, what do you think? Yeah. I think we're gonna try to do it in New York. Sounds great. It's gonna be fun, right?
Yeah. Yeah. So here's a word to- Oh, I can't wait to clown on these people, especially if I know them. Oh, delicious. All right, look, the chefs were in general were very good at coming up with kind of flavor combinations as they you'd think they would be.
Yeah, it's their job. Yeah. But here's what they are not good at. They had to make four drinks for the judges, right? First of all, chefs are terrible at wash lines.
They don't understand the idea of a wash line. So for those line on a plate. Yeah. Yeah. Although you they do understand if I give you the giant piece of short rib and Nastasi the tiny piece of short rib, then Nastasia is gonna get bent.
Yeah. It's an eight-ounce short rib. Yeah, yeah, yeah. Like, there you go. So, like, here's the deal.
So, a wash line for those of you that never had to kind of think about bar service, is where the cocktail hits in a glass. And if you serve me a very short pour and you serve Jack a very long pour, one part of me says, Wise, because he can consume more liquor than I can at this point in my life. Another part of me says, hey, I'm paying the same amount as this Jamoke, i.e. I eat zero at the contest, but hey, I'm paying the same amount. Give me the same amount of drinks.
So, one, they weren't focused on wash lines. Two, they hadn't practiced making four drinks. None of them had practiced making four drinks. So almost no one had the the two-handed like quadruple shake down. So they were almost all under shook.
Because no one had told them that shaking is actually doing something. It's not a it's not flair. So Jack is uh uh uh to my chagrin, loves a little bit of bar flare at the bar. The man cannot lift a bottle without spinning it. It's just not in his nature.
If there's a cap on the bottle, bottle gonna be spun, yo. Oh, yeah. And like, and the thing is is that I think people who don't do this for a living perceive all of this stuff as just flair. Oh, it's just tomfoolery back there. Yeah, shaking your drinks, stirring your drinks.
We had a couple of very, very lucky misses because when you're okay, so when you're shaking a drink, you take the two tins, one tin fits inside of the other, you hit it, and then you form a vacuum seal and you shake it. But as we all know, you could get a leaky well, we don't all know. As some of you know, you could get a leaky tin set, and if you have a leaky tin set, there will be no seal, and then if you're just holding the big tin and you shake it, the little tin can shoot off the back and stuff could go everywhere. So I saw a couple, I saw a couple no lockdown with the finger shakes, Jack. No explosion though.
Wow. Saw a couple towards the guest shakes, yes, which are hilarious when they go wrong, but no mishaps, no mishaps. Uh, and I thought the flavors uh very good overall. Very good. What do you think?
Mm-hmm. Talk about the one you didn't like. No, I'm not gonna call out an no Nastasia. I don't know, Nastasia has never been on the training on any of our uh uh any of our trainings, I guess, because and even if she was she wouldn't be paying attention. But it you never talk negative about another chef or bartender.
Nobody listens to the show, Dave. Just tell her. No, you never do. You never do. It's it's a rule we have.
You don't do it. It's hard enough in this industry to make a freaking living. Why would you take anyone down? Right? Now, I will take down certain there's like a couple of people that are on my list where I will take them down in public, where I will say bad things about them in public.
But it's a very, very, very short list, and none of them are chefs or bartenders. So anyway. Um I I like to try to go back. Oh, talk about the uh bar we went to that we enjoyed. The smell bar.
Yeah. Uh Pumato is the perfumery. I forget what they call the I don't remember the bar when they open it up, but it's an interesting idea. They had a perfume shop in um in Detroit, and it's in a basement, and they spent crazy amount of energy outfitting this per and it turns into a bar, but it converts in the way that a Murphy bed or the way that a motorhome converts from like driving or eating to sleeping. So like when they turn it from a perfume shop into a bar, like all the tables flip down out of nowhere, and all of a sudden they have all these seats and it's in this basement, and all of the the lamps are custom stained glass lamps that represent uh aroma molecules, and then there's like Morse code talking about uh aroma and flavor in the bar.
What was the quote? Do you remember? I don't remember looking. Anyway, amazing place. Uh husband and wife team run it.
Uh, and so what they do is they sell perfumes during the day, and then at night they have uh drinks that are all based on not using the perfume, which although we'll get to that later, not using the perfume, but based on the uh aromas that they make in their perfumery business. And so they'll they'll basically they'll spray either on the base of the glass or on the napkin, or sometimes on a tester strip, uh, the and they and they have a non-alk for each one too. So they do a non-alk pair and an alcoholic pair, and you have the scent and the and the drink at the same time. And I thought it was kind of a I thought it was a great place. I had a great time.
And they said that well, you know, it's very hard to get someone to show up at your perfume shop and spend an hour like thinking about the different scents and aromas that you make. It's just kind of the kind of in and they're kind of out. So the bar came to it because they were like, well, if someone's sitting in down and having a couple of drinks, I can get them to think about the aromas for a couple of hours. So, all in all, I have to say, a lot of cool and interesting stuff happening uh in Detroit. Uh, you have anything else to report about Detroit?
Anything about Motown? Oh, Stevie Wonder's favorite candy. I can't remember. Oh my god! So we go to Motown.
I'm gonna get in some big trouble here. This is something I probably shouldn't bring this up. I'm not gonna bring it up. The glove? Well, let's just say that in Detroit, it's still cool to be very pro Michael Jackson.
Apparently, none of them have seen the recent video. I'll just leave it at that. So, like it they're still at the Motown Museum, very pro Michael Jackson, and they started they have a glove there, one of his gloves, and the tour guide who is very how shall we say bouncy? Bouncy? Anyone who is short of stature, she called a shorty doo wop.
Any shorty doo wop, shorty doo wops. And we're like, whoa, whoa, you need to chill out. It's hot as hell in here. You must chill out. You know what I mean?
But like, so like uh right or wrong, Nastasia. Yeah, yeah, yeah. Is Dave a shorty doo-op? Uh no, I was a medium doo-op. Okay, okay, okay.
Yeah, but like like aggressively bouncy. And um, she shows us Michael Jackson's glove, and she's like, there's still DNA in that glove, and Nastasi and I immediately think this conversation's going a different way. We think it's going a different way. And she goes, so maybe we can clone him again and have another Michael Jackson. And Nastassian are like, that's not what we thought you were gonna say.
That's definitely not where we thought this was going. Yeah. Stevie. Anyway, so uh, and we saw the it, you know, the bet the best part about it, honestly, is you see the studio where so many amazing songs were uh were recorded, uh, all the way up through, I think they moved they moved out of that recording studio somewhere between 68 and 72 when they moved to uh LA. But just hundreds and hundreds of hundreds of amazing songs recorded in this studio, which is really it's a tiny little studio.
They have the drum kit that Marvin Gaye played, and they have the vibes that Stevie Wonder played, and the microphone cords are still hanging from the ceiling. Amazing. Uh it's a crappy little studio. I mean, compared to modern stuff, but it's just it just goes to show it's not crappy, but you know what I mean? It just goes to show what you you know, all this amazing stuff in this little place.
So here's the good story in the food-related story why this is coming out. So uh, you know, Miss Effusive tour guide was saying, so Barry Gordy put a candy machine in told the candy guy, when you refill it, you can refill it in any order you want, but just make sure that slot four is baby Ruth. Always put, always put Baby Ruth in slot four. And she goes, the reasoning, she pantomimes. This is how nutty she was.
She pantomimes a blind person using the candy machine. And she's like, because little Stevie Wonder would come out, put in his 10 cents, and then she pantomimes him slapping the knobs and counting in order, pulls number four because Stevie Wonder's favorite candy, baby Ruth. Baby Ruth. Second favorite candy, Twizzlers. So if you ever get to meet Stevie Wonder, Baby Ruth and Twizzlers, at least when he was a young boy.
Favorite video game, Atari. Uh that's not a true story. There is a fake Stevie Wonder Atari 2600 advertisement on, which is amazing. And my other Stevie Wonder story, which I don't have a right to tell you, is that Nastasia knows for a fact that when you get Stevie Wonder on the phone, he likes to flap his mouth. Yes.
Right? Yes. Yeah, yeah. Stevie Wonder flapping his jaw. Uh all right.
So, uh Ken Ingber wrote in an essay about French service. But Ken, I enjoyed reading it. It is too long to read on the air. If if you want me to read, people, your thing on the air, you have to keep it relatively short. But the short of it is that he disagrees with Nastasia liking uh French service.
He prefers restaurants that are run by French people in non-French environments where they have a more relaxed service environment. And he talks crap about a restaurant, which is another reason I can't read it. He talks crap about a restaurant where I know some of the people that work there. Which restaurant? See?
Don't you wish you knew? It's the same exact voice I'm gonna use for the segment we're gonna do in a minute. Uh let me put my glasses in so I can read this question. My eyes just get worse and worse. Okay.
Hello everyone in the studio. Are there are essential oils safe to use uh on cocktail garnishes to add fragrance if properly diluted? Nastasia, can you stop spilling coffee everywhere? Sorry, it's her coffee. What coffee are you drinking, Nastasia?
I don't know. Well, Jack, when you got her the coffee, what was the what was the order? Okay, so Nastasia likes the worst possible coffee that you can imagine. Specifically, in the same way that my grandpa could blind taste the worst wine in the world. So I attempted to uh she likes whole milk and some sugar.
And it's like a specific ratio that I've managed to, I think, dial in at this point. But this place only had skim and cream. So I had to do a delicate ratio. Oh my god. Delicate ratio was not my band's name in high school, nor was it my nickname.
There's nothing about me that is delicate ratio. Um, alright. So, but it's well known that she likes bad coffee. No, yeah. Worst possible, especially if it's affiliated with the band.
Check out this. Check this out. Nastasia Lopez and I are in a diner. By the way, wasn't even that diner. The clique in Detroit.
And they had the we had like like huge piles of fried cinnamon rolls, and uh with with like goopy frosting all of them, good, these things called skillets. But Nastasia says, in the Midwest, no one gives you milk. So she said to the waiter, 89 times milk, milk, milk, milk, milk, milk, milk, milk, milk, milk, milk for the coffee. And then I'm like, Nastasi, what are you talking about? She's like, in the Midwest, they only give you these creamer things.
I was like, because of what? Like they have creamers on the coast too. It was just this weird idea about the spilled the milk all over me. She punched the milk into me, all over me. And I was like, something I don't care about is again causing me problems.
Alright. Interesting pilgrimage if you're in Southern California. The worst coffee of all time that I think could possibly exist. Like I it's it was it must have just been like old tea and darker brown food color. I don't know how they did it, but they made it.
What was do you do you remember the name of the diner? It's a it's a super cute really lovely diner really close to the airport. But how stale was the don't get coffee on my book, please. It's extremely valuable. It wasn't that bad.
It was great. No, it was well, she loved it. It was oh, it was perfect. It was exactly what we needed in the front of that van. What year was that coffee made?
Uh probably like 84. Yeah, yeah, yeah, yeah. 85, maybe. So, what this diner does is they buy the pre-ground, like you know, big number 10 cans, then open it and let it breathe for a while. For a couple years, yeah, yeah, and then they make it it was cheaper because we bought an open case, yeah, yeah, yeah, yeah, exactly.
Yeah, yeah. You don't like monsooned coffee, do you, Jack? It's not my favorite. It's not what I would drink. I don't think that people drink a lot of monsoon coffee.
I feel that was a thing like 10 years ago. You familiar with monsoon coffee? What it what is this? So monsoon coffee, what happens is is the the beans in their green state are left in bags and then you know kept over like a wet season in like storehouses and they swell and turn kind of yellow, and then you roast those, and then they have different kinds, and then a lot of people are like, yeah, it's the note of spoilage from the bags. Is this it?
But some people like monsoon coffee. I don't mind. I mean it's it's interesting, it's different. Anyway. Pans coffee shop.
I haven't seen a lot of monsoon coffee recently. Anyway. The food looked great at this diner. Did you didn't eat the food? We were picking you up.
We were picking you up. How did that work out? Great. It worked out. It worked out exactly how we wanted it to.
Here's the thing. You ever watch the TV show from the 70s, the banana splits? Yeah. Yeah. Na na na na na na na na na na na.
Anyway. So like, they're all in these little buggies kind of driving around. Right? And so good. And that was Jack and Nastashi trying to pick me up at the airport because they would just go in any other lane other than where I was to pick me up.
And so like I was just singing like the banana, the banana, you know, uh, you know, banana split song, and like watching them like kind of just keep tooling around the airport in their in their Westphalia minivan. All right. Are essential oils safe to use as cocktail garnishes to add fragrance if properly diluted? Are there any safety procedures I should be following? And what's a reliable source of information about the culinary uses of these extracts?
Um, because I would like to start using aromatic oils on cocktail garnishes. I thought this would be straightforward, because in my mind, these are just extracts of oils you eat all the time. Unfortunately, it seems that the alternative medicine, in quotes, community has saturated the internet with so many claims on this topic that I can't find a source I trust. There are two major categories of claims. One, essential oils can be used in place of medicine.
I don't care about these claims because I use real medicine. Listen, don't be judgmental, uh, although I agree. Uh that being said, it would be interesting to know what research has been done on the topic. And two, essential oils can be harmfully used in food. This is concerning to me.
The sites uh claim uh that these clump from don't seem reliable. No there are no reliable sites published by unless you see a reference. Look, if you want to spend a really crappy day of your life, go look at health claims for um for anything, for anything. It like they're so disconnected. Just dip your toes in the Dr.
Mercala waters of garbage health information on the internet. We should just, you know, it like if I would one day do an entire show just devoted to making fun of and debunking crazy butt health claims on the internet that have no basis in reality, except you could do it for about 36 hours in a row and not make a dent in the vast quantity of garbage information there is there on the internet. Uh and that's not like I'm not talking about things that I have opinions about. I'm just talking about logical inconsistencies and clearly misrepresented quote unquote facts uh that are put out there. Um but that said, uh I will say this.
Um oh, the one that you bring up is uh pretty dramatic claims like celery seed oil causing miscarriages, etc. etc. Here's the thing. Uh as uh is well known, and Harold McGee talks about a lot, and a lot of people talk about a lot, um, a lot of the weird things in plants are extremely toxic in high quantities in in high concentrations. Uh so a lot of the things that we take uh as flavor components, like like the flavor of mint, is put there so that bugs don't eat the mint, right?
It's toxic to bugs in like large quantities. So, because a bug, presumably, is gonna use mint as a hundred percent of its daily diet, it's getting a lot of that kind of carbone molecule that you're getting in rather small quantities. And as a test of how what it's like to be a bug, I encourage you to do this. Buy a hundred percent, only do this if you're really kind of a freak show like I am. Buy pure mint oil.
Put some on a spoon, and then put it in your mouth. Then you will know what it's like to be a bug eating mint in terms of concentrations. It is, shall we say, unpleasant. Oh, did I tell you my business idea? No.
You have you have two collars on the air, too, so uh, or not on the air, obviously, but yeah. Uh just to the business idea real quick. Uh so get this fireworks, okay fireworks that are when you shoot off fireworks, plastic crap is everywhere, little paper stuff, and it does it and it doesn't go anywhere, and you have to clean up. I know this because I was cleaning this up in the house I moved out of yesterday. So it's like paper everywhere.
So get this. Pyro degradable is the business. Pyro degradable. Now listen to this. So Jen's like, Jen, who is, you know, my wife is biased against people who shoot fireworks, because she's not a fireworks person.
So she's like, I don't really know. She doesn't talk like that. I don't really know that the demographic that shoots fireworks is the ch is the demographic that cares about the earth. And I was like, listen, here's what you do. You lobby to make it the law.
So that you have to shoot pyrodegradable stuff. So first thing you do is you create pyrodegradable, the company in the trademark, and then you lobby for it to be the law that all the fireworks sold have to be pyrodegradable. Boom. So it just burned to nothing? Well, so that it decomposes within like two weeks of like being out in the rain and the wet and stuff like this.
Right? No plastic particles everywhere, biodegradable dyes. Do you think that you'll have problems with safety of like the tubes, like the fireworks apparatus? I don't know if you know this. The internet is a series of tubes.
That's true. That's a fact. Yeah. Well, maybe the tubes take a little longer to degrade. Yeah.
But that's also the tubes aren't like the tubes aren't littered all over your lawn. You could pick the tubes up. Reuse the uh okay reuse the tube, Jack. Uh, P.S., don't reuse the tubes. Don't reuse the tubes.
Listen, listen, listen, fireworks people. If you're buying reloadable mortars, there are very specific tube requirements for reusing the tubes. Please don't reuse the thin cardboard tubes. Tell them our dream when we get rich, what we're gonna do. Nastasi and I have decided a new kind of rich, not necessarily helicopter rich.
Helicopter rich means that you can take a helicopter wherever you want, uh, so you don't have to deal with traffic. We don't want to be helicopter rich. We want to wanna be rich. Well, it's not the goal. The goal is to be Groochie rich, where we can hire the Gruochies, the fireworks family, the Gruochies, to make a fireworks display for us, and then we can stand right next to them and say like smiley faces.
No smiley faces. That's just garbage. Smiley face, smiley face and a fireworks demonstration. It's just a trick. It was good the first time I saw it ten years ago.
I never need to see one again. Never need to see it again. Not a good firework. Anyway, uh also, Nastassi and I, Detroit splits their fireworks money with Canada, believe it or not. So they don't do it on 4th of July because Canada Day is close to the 4th of July, but not exactly the 4th of July, Canada.
So like Detroit sets it off in between Canada and the US in the water, and they split the money with Canada, and so it's not on the 4th of July. So we also saw their fireworks. This episode is brought to you by Cart Driver, Denver's home for wood-fired pizzas, fresh oysters, seasonal market plates, cocktails, and conversation. Tucked in a 640 square foot shipping container space in the heart of Denver's Rhino neighborhood, Cart Driver is the perfect place to stop in for an Italian-style spritz, prosecco on tap, and a wide variety of tinned fish. Open for lunch, dinner, community hour, and late night seven days a week.
Cartdriver is here for you with fresh, domestically sourced ingredients, and above all, hospitality. Learn more at CartHendriver.com. Caller you're on the air. Love it. Okay, yeah.
So I think I have the same one. It's like a big fire print with a grill on top. Yeah. Have you ruined the grate yet? Yes.
Yeah! That means you're doing it right. Yeah, so I so on that. What would you do to it to uh crank out a whole bunch of pizzas? Uh so I mean, uh I mean, for like a pizza, right?
Like, the only way I've seen people do actual grilled pizza, unlike the egg grill pizza, is to have uh they put a stone on, then you can parse the dough on the stone, and then you um and then you top it and put it on. But the problem is is that the the way that I use the cowboy grill, you could do the cowboy grill is large enough so that you could just have the heat on the one side, build some sort of dome to go over it, and then dome it over. But I think you're probably much better off just getting one of these dedicated small pizza ovens like Kenji Keys pushing that I don't I've never used them. I've always wanted one. I no longer have an outdoor space because I no longer have a place where I have an outdoor space, but I've always wanted to use it.
You could get it done, but uh getting the top and bottom to be perfectly in sync on a cowboy grill. I mean, the good news, like I say, cowboy grill big enough to get a temperature gradient, but that means that you have to create the other side so hot that the radiant off the dome, which by the way doesn't exist because your cowboy grill didn't come with a dome, is enough to get the uh the pizza cooked on the other side. Does that make sense? Yeah, no, my question is gonna be like what materials you'd use to build a dome, but if that sounds ridiculous, it's ridiculous. Well, I mean, I mean, it's really big.
I don't think anyone like the biggest spit spun tops for like a walk, like, are not big enough. I mean, you could find, hey, you know what you could do? Go to a hotel supply place and measure your grill, and they make stainless steel bowls big enough for this. Yeah, that's where I was headed. I I walked in, I remember I did a thing at Denver, and I had to work in a giant hotel, giant hotel, and their smallest bowl was enough to toss several small children in.
So, like, and then just drill a hole through that and put a heat proof handle on it, and then you're uh you're as we say, GTG. That's all you need for a loop, it doesn't need more insulation or anything like that. Nah. Nah. But if you want it to be reflective, I mean, think about it.
Like when you buy a lid for a walk, it's like spun aluminum. Like you want it to be relatively reflective because you want it to reflect the stuff back down. But I mean, you're not you're not making a retained heat masonry oven. You know what I mean? Right.
You could, if you want, like embed something uh in the coals, heat it up real hot, and then hold it over the pizza, old school salamander style, that will work. But you know what that is? That is a P I T A. Mm-hmm. Yeah, yeah.
In other words, at that at that point, I would just assume getting the small pizza oven. You know what I mean? Exactly. Exactly. All right.
Take care. All right, bye. Uh we have anyone else, or we lose the other caller. No, we lost that one. All right.
So, uh essential oils. So a lot of things are very harmful. First of all, some some essential oils are stuff that are not foodstuffs, fragrances that are not foodstuffs. Be wary. But things that, for instance, usionol, right?
You can buy usionol, like oil of clove, a little bit of it, very diluted in alcohol, like super diluted and alcohol and sprayed on, not gonna be a problem. You consume a lot of it and and real problems. Um the issue with them is that it's very easy to overdose. I would go, and I find that a lot of people that use these things, it's easy to over-overuse them. Uh, and also they are unpleasant when used in uh high quantities.
Uh so just I would just be careful of that. But things that are made from foods that are diluted down to this uh the especially like in general, I would say you're probably okay. I don't use them because I don't use them, but I know a lot of people use them. Audrey Saunders uses them. Mandy Aftel uh sells uh you know from Aftelier perfumes, sells uh fragrances that are completely naturally derived that are that you can be used in food systems.
All right. Okay. So since we don't have time for more questions, we're gonna go on to this week's episode of Classic Seed in the Feed. This week, we have uh let me tell you quickly how I got to this one, right? Because it's kind of a long journey.
So Karen Hess, irascible, now dead uh writer of kind of Americana and history of Americana books, uh, did a reprint of uh the Carolina Rice cookbook, which was put out by a Miss Stoney in 1901 called uh the Carolina Rice Kitchen. Now, uh the Carolina Rice Kitchen, I think the subheading was uh African influence. And interesting book. I read that. Uh that eventually led me actually to write right when it became published, a book you should all read called, although it might be outdated now by this point, Black Rice.
You know, the uh like an early history of how you know rice came to be in uh South Carolina. Anyway, so embedded in this book, and this is how I operate, embedded in this book, which came out in 1998, is uh a single thing about rice birds. Now, what happened was is that rice birds were this uh they're actually the bobble ink, which is a bird that still exists, they're a ground nesting bird, they're completely protected now. You cannot kill one for any reason, right? This is why I was interested.
Um, so rice is not not ancestral to South Carolina, right? It was it was planted by humans starting in the I forget whether it's late 1600s or early 1700s, but it was planted by people relatively recently in South Carolina. Uh so these birds, the bobble links, right? These uh aka rice birds, they were flying because they're what's called passerine birds. They fly long distances, they migrate from uh, you know, the north of the US, like New England, I think all the way up to Canada, and they migrate all the way down to South America.
And kind of when they make it down to South Carolina, they're hungry because they've been flying a long time, but they've never seen anything. They've never seen anything as rich as the South Carolina rice fields. So they would descend in giant swarms down and just eat and eat and eat and eat and eat and eat and eat, and they would get so fat and they were so numerous that the old legends were that if you took a shotgun and fired it into the air, that like 30 of them would fall down in one hit. And people would eat them, much like the ortalon, which is how I got interested in it. So the ortalon is a bird that's eaten whole, and it's also a passerine bird in France.
It migrates from uh north of Europe down through France, I think to Africa, and those are eaten whole. And that's the famous one where that was uh Mitteran's last meal, and that you have to cover cover your face. Hide yourself from God. Hide yourself from God to eat it, and they're roasted whole and you eat them bones in all. And those ones, because the French are, you know, they're kind of tweaked out a little bit, they they drown those in uh, I believe it's Armagnac.
I think it's Armagnac. I would go Armagnac. Could be cognac, but I think it's Armagnac. They drown them uh so that you don't lose anything inside. They roast them whole and then you eat them.
Always wanted to have one, never had one. Are there any birds that exist that are not endangered that you can eat like that? So the bobelink, not endangered, but well, maybe now. You can't eat it. You can't eat it.
Well, here's why. So anyway, so like the other thing was is that when one died and hit the ground, apparently they were so fat from eating the rice. So ordelons, they they they capture them alive and force feed them to make them fat. Feeding them and feeding them and feeding them. For those Wu-Tang fans out there.
And uh, so but this rice birds would naturally feed themselves to the same point that orderlines would be, so much so that when they hit the ground, they would burst. Or as they used to say when I was learning German, Ichplatzebald. So, like they hit the ground and like they kind of blow up. And anyway, so there's these these magic birds, and here's what happened. So uh like there was a hurricane that wiped out the rice crop.
Um aside from the fact that, you know, um rice in South Carolina had to be harvested uh manually because they didn't have machinery that could go in there and do it. So there rice really dropped down a lot. So then after this hurricane, it wiped out the rice industry in I think like nine in the early 1900s, and then simultaneously with that, they passed a law that stops you from shooting any birds other than specific game birds. And so they became illegal to kill these bobble links. Ironically, the majority of them are their ground nesting birds, are killed by lawnmowers now.
Like, so lawn mowers are pulping these birds on the regular. Now, when I found this book and researched it, I read, I I called every single country on the flight path, the consoles of every single country on the flight path of the bobble link from the United States to Brazil to figure out, including the islands, if any of these people still ate these suckers so that I could get a hold of one and see what it was like to have a rice bird. Answer no. Answer no. Uh but which one, which country has the most lax laws.
I don't know. I don't know. Well, because a lot of people have laws, but they don't really enforce them. You know what I mean? You can't just ask the consulate that question.
Hey, but yeah, but if I do this thing, am I in trouble? Who's who's asking? Who's asking? Why? That's like when I called the Secret Service once and I asked them when the New York.
I live in New York, right? So I told this? Last week. No, I told it to you personally. I never said on the air.
Did I talk about the Secret Service on the air, Matt? No. No. No. Stasi can't tell between her personal life and the radio show.
That's really sad for her. Uh so what happened is that like the president was coming to town. This was, I guess this was Clinton, right? So, like when I was living, you know, just moved to New York, and I had a car still, and the president would come to town and they would tow all the cars in the path, but they wouldn't let you know what the path was for security reasons. So I called the Secret Service and I'm like, hey, if you tow my car because the president comes by it, one, do you how do you let me know where you put it?
And two, who pays for the toe? Because I don't really think it's my fault. And the guy's like, why are you asking? I just want to know who pays the toll. I don't know, and if I knew, I wouldn't tell you why you ask it.
I'm like, hey, the guy was being so aggro. I think it's a legitimate question. Who pays for the toe? Dave, you didn't get toed. But he could have.
But I could have. And I think it's an interesting question. It is. That's that's fair. I mean, New York City is such an affront on everything.
When someone, I mean, I've had human waste like wiped on my car when they, you know. I've had like, anyway, New York. So I came upon in my studies a book called The Market Assistant, uh, written by Thomas F. DeVoe, uh published in 1867. Now, he originally wrote he originally wrote a book uh called, I think just uh The Market, published in 1862, just prior to the American Civil War.
But he wrote a book called The Market Assistant Um in 1867. And the very first thing you notice, if you've ever seen The Gangs of New York, seen the gangs in New York? Yes. You familiar? Nastasia, like Nastasia and I have kind of a love love not wanting to be friends with uh what's his name?
Um Daniel Day Lewis. We love the idea of Daniel Day Lewis, but don't want to be his friends. I want to look at it. Yeah, yeah. He has to play like a normal father.
Just a guy. Just like a guy. Average dad. Yeah, yeah, yeah. In Hohokus, New Jersey.
Mawa. Let's have a catch, son. No, no, no, we need another take. That's not what it's like. It's not working.
Anyway, so like one of the memorable things about that movie was uh was Daniel Day Lewis playing a character named Bill the Butcher Pool. And Bill the Butcher Pool wore a very distinctive top hat. And I always thought this was some sort of affectation. But no, but certain butchers used to wear top hats. And when you see a picture of your boy DeVoe, who was one of the best known butchers in uh New York in the middle to uh late part of the 1800s, you can see him in his top hat.
And there are other pictures of butchers in top hats uh at this time, which is kind of cool. The top hat was invented in the late 1700s, and uh people who wanted to, even people who were, even though it was a lot of times aristocrats and higher end people who were wearing higher class people who were wearing them, people who wanted to show authority of all classes would wear them. So certain police officers, postal people, and as it turns out, butchers. All right. Do you think New York smelled worse then or now?
Oh, gotta be then, but I think you don't notice it. It's just that's that's just the air. Yeah, but yeah, I don't know. So by the way, this book, you must look it up. This is one of those must lookups.
It is uh available on the Internet Archive, it is available on a couple of university websites, it's available in Google Books to download. The Market Assistant, containing a brief description of every article of human fool food sold in the public markets of the cities of New York, Boston, Philadelphia, and Brooklyn. Notice Brooklyn's its own city, including the various domestic and wild animals, poultry, game, fish, vegetables, fruits, and etc. and etc. With many curious incidents and anecdotes by Thomas F.
DeVoe, author of The Market Book, etc. And then in uh quotes, the subline is What We Eat. Uh printed in New York in 1867. And this is, by the way, an intense book. So uh all the sketches in it, he drew sketches and then hired an engraver to make them.
He's just hardcore. He was an historian, he lived to be 80 years old. He was born in uh the Yonkers, and from the early part of the he was born in 1811, I think, in Yonkers, and he started his butcher business in the in the 1830s, and remained a butcher in Jefferson Market, which was one of our original markets on Sixth Avenue and Christopher Street, a big market. Now, nothing. There's a place called Jefferson Market, nothing, nothing.
Yeah. Uh, but it was a huge market. He maintained his stall there until I believe the 1870s when he became the head of markets for New York City. Wow. And he was a sick dude.
Um, uh he let me see what it uh this book was written, so he wrote the first book about the market, which is a history of markets in New York and the East Coast, which is also a must-read, right? And he's like, I got interrupted right in my second book by the American Civil War, which he just calls the rebellion. And he's pissed off because his first book came out the day that Fort Sumter was fired upon that started the Civil War, and so he's a little bit pissy about that. But uh, anyway, so he decided he had so much information that he was gonna divide his book into historical and fun facts. That was gonna be volume two, which I don't think he ever came out with, and useful.
That's why it's called The Market Assistant, which is book one. So this book is entirely how to shop in New York City and environs in the 1860s and what you can get there, and how it tastes and how to cook it. It's 1860s on food and cooking. It's 1860s, like kind of on food and cooking mixed with Cook's catalog, mixed with everything. He has recipes, he has poems, uh, and I'll just say, what I deem useful is gleaned from the daily wants, the common expressions of the day, something to eat.
What shall we have today for dinner? This is what he was writing about. What is there in our markets fit to eat? What kinds of meats, poultry, games, fish, vegetables, and fruits are in season? What names are given to different joints of meat, and what dishes are they severally and generally used for?
We've had roasts, stakes, and chops, and chop steaks and roasts until we are tired of them. Now do I say, what shall we have for dinner? These, with many other exclamations, are daily discussed, and no one has the answer. We have reclaimed for this book a comprehensive answer to all questions of this nature. So he sets himself up to be a pretty badass book.
And I have to say he delivers. So um, and in it are some poems. You should look up, uh, he has a poem uh credited to which I don't know the reference to, Eaton, in a review of New York in 1814, about how markets are places where everyone of all classes meet. The place where no distinctions are, all sex and colors mingled are. And then a long sort, like a long poem which you have to read, but the one section I like is um uh nothing more clear.
I'll tell you why all kinds of folks must eat or die. Objects of honor or disgrace are all seen at the marketplace. So this is the kind of poetry you can read in this book, along with other uh interesting stories. In his section on beef, which of course he's an expert, uh, he writes, um section on bee. He has a section on what different nationalities eat.
I don't think we have time to get into it. You know, classic 1800s. Like liking, but of course semi-racist, because anyway. Uh he has an interesting section on how kosher butchers operate in it, like very specific. I told you a story about my great grandpa and kosher butchers, right?
Mm-hmm. I don't know if I've heard it, but we can do that off the air. Alright, right. Uh, if anyone wants to hear my great grandpa, my great grandpa was uh one of my great grandpa and my stepfather's side was a butcher, and they used to cheat, the they have kosher inspectors, and so one of the things they would check for was that the pleura of the lungs wasn't attached to the chest wall. And so they used to make an incision where the inspectors wouldn't look, go in and make sure it was separated because they had to pay for kosher inspection no matter what.
In other words, you're paying the guy a amount of money to inspect whether it passes or not. So they wanted it to pass. Yeah. Yeah. Because they could sell kosher meat at a higher price because it had gone through the inspection.
So here's a story. This is in the beast section, and there's amazing pictures of all the beef cuts that are made, which are sick. But this is a story that other people have mentioned, but I'll say it. The origin of the name Porter House Steaks took place about the year 1814, which remember is in his lifetime, in the following manner. Martin Morrison was the proprietor of a long-established and well-kept porter house, in quotes, located uh and known at that period at number 327 Pearl Street in New York, near the old Walton House.
We introduced him uh in 1803, where we find he opens a porter house at number 43 Cherry Street, which became a popular resort. Um, blah blah blah. And the porter house in those days was not so devoted to tippling dram drinking in the common nest for the loafing or the manufacturing of politicians or corrupt officials as they are at the present day, but rather to accommodate the hungry and thirsty travelers, old and young bachelors, seamen, and others, with a cold lunch after the English custom of a pot of ale or porter and a bite of something. Some porter houses prepared a hot meal of one or two dishes, along with which was Morrison's, who must have been quite famous for his excellent dis dish of broiled beef steaks, which were universally called for at his place, and hence the porterhouse steak. And it just goes on and on with different um stories like this.
Uh, but I will read his uh he also uses the old term for beef of beeves. Beevs. Beeves. So he talks a lot about um uh standard animals, but then he has a section on wild animals, which I will read you uh the bobble link, which is how I got to this book and why we're talking about it. Bobble links, also called reader rice birds.
And by the way, every weird bird, like kingfishers, are in this, every weird vegetable, every weird meat. Uh, this bird, um, under the name of Bobble Link is frequently exposed for sale. This is what you don't understand. Like all of this weird stuff was available for sale in markets prior to us having uh kind of rules for safety and health and conservation, which I'm for all of that, but like you could buy anything at these markets. Uh the bobble lake is frequently exposed for sale alive or in cages in our markets, but seldom killed for the table until they are found feeding on the wild rice uh and the south under a new coat and name when they are fat and fine.
He also talks about robins, like Robin Redbreast selling them. So I had uh, oh also, I I thought Nastasia might enjoy this. White winged dug, white winged dove. It's actually white winged coot, which is I guess more of a duck, but I wanted to sing white winged. This is a very indifferent bird for the table.
Its flesh is dark colored, strong, tough, and fishy, and they feed entirely on shellfish. The young birds, however, are much better eating in season from October to April. So if you ever want to eat a wild animal, this dude tells you exactly how that stuff tastes. So, Jack, while I'm uh while I'm talking more about this, you want to look through some of the ones you've chosen to tell us about? Yeah, yeah, yeah, yeah, yeah.
You have to look this book up, people. It's so good. Yeah, what do you got for me, Jack? Alright, alright, alright. So I have a quick quiz for you.
Oh, jeebus. Alright. Which of these uh these following names are a uh the are common names for a herring. Okay, alewife. So.
Moss bonker. Ooh. Whitefish, bony fish, hardhead, menhagen, or Panhagen. Manhattan is definitely a herring, right? No?
Is it Manhattan a herring? And I think uh Porgi and Bunker are not are they all? Is this one of those all? All. All.
Although I never call uh I never call a herring a whitefish, but does he include does he include Alewife? No. It's more of a Boston thing. Oh man, yeah. Moss Bonker.
Moss Bonker is my new band. Sake cured Moss Bonker. I'm gonna get Damon Harjeri Roger from Infinity Shred, who's still on tour. You can see him to write a song for us called Moss Bonker. What else you got for me, Jack?
Oh, I just had a page of the the names of the plants on this page are Mangelwertzel. Ooh. Martinia, Milkvetch, and Maskell plant. So give me, give me uh give me give me some uses and or and or uses for this stuff. Uh Maskell plant is another name for a morel.
Uh I I let's see. Pokewed is the milk vetch. You have to be very careful with poke. I mean, uh let me I got one more for you to read. Okay.
Do you see? I'll I'll I'll turn it to you, I'll let you read it. So the interesting thing about this is let's say you have let's say you're not so much with kind of rules or laws. Not so much with. Not so much with rules or laws.
Uh and you have this particular pest in your uh in your yard. You see it? Skunk. Yeah, read read us some skunk. The flesh of this most detestable animal is, I am told, when properly prepared, as good as raccoon.
I have heard of it. I've had raccoon, I don't like raccoon. We should look up what he says about raccoon. Uh, I have heard those who have eaten it say it was very sweet and savory after it had been dressed. I never saw it for sale in our markets, although I have heard of it being dressed and sold under another name.
Uh but the skins of the striped uh and black skunks are often for sale, the latter being the most valuable. That's surprising to me. Do you know what they call horse meat uh purveyors and the slaughterers of horses for meat? Well, knackers. See if you can look up raccoons, because I've had raccoons and they're terrible.
Otter. Jeez. Otter, I'm sure it's badger and muskrat. See, it's gotta be before that. Porcupine, possum, woodchuck, groundhog, wildcat.
Woodchuck has woodchuck taste. Great. But here's raccoon. A raccoon, read me raccoon. Uh these animals are occasionally seen in our markets for sale, both alive and dead, usually more plentiful in the fall months.
The full grown or old raccoon will weigh from seven to twelve pounds, the flesh of which is quite quite rank and strong. Ah, that's what we had, Nastassi. That thing was terrible. That was old. Terrible!
The young are better, but I think them inferior eating, and I must confess that I was not in a situation to give them a fair trial when I ate of them. I love this guy. Yeah, this guy's the best guy ever. Yeah. Best writer ever.
So good. All-time best food writer. He has a whole section on when and what kind of bears to eat. All I'm saying is this book is a must read. So if you have a different classic in the field, Nastasi and I are gonna do maybe Appleheads later.
You gotta let me know on cooking issues on the Twitter what kind of things you want to hear for classics in the field. I have uh the Bull Moose cookbook, uh, I have I have a bunch of things that we have that we can do classics in the field. Let us know what you want to hear. But for this week, this has been Cooking Issues and Classics in the Field! Yeah.
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