Today's program is brought to you by Patina Events at Brooklyn Botanic Garden, an idyllic location for weddings, corporate events, and parties of any style. Visit us at patinaevents.com. This week on Meet and Three, we get ready for Super Tuesday by looking at how food shapes elections both at home and abroad. People know that you don't order a Philly cheesesteak with Swiss cheese as John Kerry did back in the 2004 cycle. A young group of friends decided that they would put a website which told us which polling booth's head sausage prime minister David Cameron was pictured about a week after this incident, eating a hot dog in a bomb with a knife and fork because he was so afraid.
Tune in to Meet and Three, HRN's weekly food news roundup wherever you listen to podcasts. Join as usual in Nestas Hammer Lopez and Matt in the booth. Today we have special guest, Peter Punching Bang from the Museum of Food and Drink. How you doing? Hello.
Calling all your questions to 718497-2128. That's 718497-2128. How are you doing, Matt? I'm doing it. Whenever to whenever, Matt.
From whenever to whenever. Whenever we're new. We came up with a new radio show concept that will do it on me then. Just do it at me. Just do it on me.
Five times. Just do it without me. Do you want to talk about the new radio show concept we came up with? Indiana. Will you remember where these people live?
Stas, why don't you tell Dave about the radio show concept we came up with? The the clothing? Fashion? I want to interview that guy. I want to interview the server.
He looks really cool. Wait, he looks like this every day. He literally only owns one pair of clothes. He's dressing this pair of clothes every day. It's a pink shirt.
Factually incorrect. Factually. I feel like I've seen those orange, those orange camo, Harlequin camos like every day. Orange and yellow split hole. Nails are new.
His hair is always some shade of something. Right. That's a lot of work. It's all the same. It's a lot of work.
Essentially, it's gonna be Stas Issues, right? Starts at noon, ends whenever Dave arrives. Let's do it. It's a 33-minute long show. It's longer than cooking it's at this point.
It's great. Anyway, uh, are you familiar with the famous camouflage book put out by an English fashion designer who's anti-military? No. It's very expensive. It's hard to get.
I try to get a copy, but the author's Maybe you could be a guest on Stas Issues and talk about it. No, it's impossible. It's literally impossible. It is because as soon as I show up, cooking issues starts. Right.
So it's not possible to do that. I may run over, though. I may pull Dave Arnold and run over, and then you're gonna have to come on. Alright, bye. You should call in while you're walking.
If you don't like it, you can all suck it. I'll leave. No, I think our audience wants you here on time. Alright, well, yeah. No, what they want, apparently people listen, so what they want is kind of what they get.
This is what they get. Well, they do start asking where you are, like, you know, much earlier. Is it? You get what you get. Listen, you get what you get, and what's the second half of that?
You don't get upset. You get what you get, and you don't get upset. So but should Matt start getting here. I have an idea. Matt, Matt, I got a deal for you.
Yes. Like, every time Nastasia actually pays attention during the show, I pledge to be on time the next week. I'm okay. She's paying attention for this part. Yeah, yeah, yeah.
Well, because she's gets to make fun of me or make me try to feel bad, so yeah, she's gonna face it. No, no, no. At least back us up on that. I have to say. Whatever.
This is my goal. My Peter can be the judge. If Nastasi's actually like, you know. Alright, we'll make a call at the end of the show. Whether she has paid attention.
That's right. Well, it's only a 20-minute show, so it's not hard to not pay attention. Uh that's not even a chance. Actually, we do have to go to break. Do we have to not quite yet, but real soon.
You know what? It's like F all you. Hey, why don't we talk about cheesesteaks? Oh, yeah. What was that?
What was that? Why were they talking about John Kerry and cheese steaks in the intro? Uh they were talking about the the the risk versus reward of uh politicians eating while on the trail because he he looked like a fool when he ordered uh Swiss cheese on his philosophy. That's just because I mean, obviously, what so Peter and I were talking, and like it's just not what you do, right, Peter? It's not what you do.
But like, why are they talking about this now? Who did this? I mean, the classic to me is de Blasio knife and forking his pizza. Horrible. Horrible idea, right after he got elected.
Everyone face palmed their forehead. New Yorkers don't eat pizza. Nobody. With a knife and fork. Well, uh, in China, you use gloves to wear, which is very weird.
Right. You know, but like, I mean, uh everyone gets to do it their own way, but in New York, you're the mayor of New York, you don't need your and so like Carrie ordered Swiss cheese on his cheesesteak. Listen, if you're a politician, it's very easy. Just go and be like, give me whatever. Yeah, give me the usual.
Yeah, yeah. What do you make? Give me that. You know what I mean? And then that's what you get.
Yeah. And you don't get upset. Right. Nothing on the side. No substitutions.
Yeah. But John Kerry was trying to be a man of the people because he asked for Swiss cheese, something that he thought Americans would understand instead of Emman Toller. Right. You know what I mean? Some of that freedom cheese.
Yeah, there's so many different kinds of Swiss cheese people. Right. That, you know, to order that just, I don't know. Yeah. She's trying to dumb himself down.
I'm a whiz guy myself. I actually when I make cheesesteaks, I use Gruyere. So like Or Conte. Because, you know. Yeah.
You know, have you ever had the Louis Lunch uh hamburger? No. You know about Louis' lunch? I've never been. But you've heard about it?
Yes. It's like one, it's the New Haven hamburger joint where they have a vertical grill and they use white bread in a toast and they also have like a vertical toaster thing. And they're a cheese whiz. They're a cheese with on burger. What do you thought of cheese wig on cheese with on burger?
I love it. I actually I love processed cheese products in general. Yeah? Yeah. Nastasi, what do you think of cheese whiz?
Yep. See, not paying attention. Just said yep. Just said yes. I just I'm thinking about all the questions we have to get to.
Instead of actually paying attention to what we're talking about. So that's one that's that's one point against me being on time next week. Are we here? Next week you're not here though, right? Oh yeah.
You can come whenever you want. She's flying, she's flying to get herself some corona. Yeah. Coronavirus. Uh speaking of which, uh, I would like to hear from anyone whose business they think is currently suffering.
We haven't hit like I don't in New York, people aren't, I don't think, afraid to go out yet. I've, you know, it's not been a huge hit on us, but I don't know. Peter, have you have you noticed anyone fewer people going out yet? Matt? Well, Chinatown.
Yes. Well, that's just people are racist. That happened a while ago. Yeah, that happened a while ago. Yeah, but no, I mean, I went to I went to Jingfong on a Sunday morning and just strolled right in and got a table, and that just doesn't happen normally.
Right. But that's mainly racism. Yes. That's less or yeah, yeah, exactly. It's it I don't want to peck all of it on that, but misplaced fears.
So like ninety percent? Right, yeah, 90%. 95%. Speaking of uh racist and uh going to Chinese American restaurants, uh what's happening? We're about to take Chow down at uh Mofad.
You want to talk about that? Well, actually, Chow, we did our last day on Sunday. Wait, we're not you're not- I thought that the party was this you're not departing on Saturday? We are no, it's we're gonna be Saturday is the closing party, so people can come and see the exhibition for last time on Saturday. No Friday hours?
No Friday hours. Wow, it's over. Yeah. You've missed it, you jerks. Yeah, yeah.
When's the lease up? The lease is up end of June. But we are opening African slash American Making the Nations Table. And that's the tickets are just about to go on sale to the public tomorrow. How much are they?
The tickets for African slash American making the nations table. Yeah, but what aspect of it? Why don't you explain the procedures? Okay, so alright. Our new exhibition, which we've been working on for almost three years now, which will be, I think, fair to say, head and shoulders above anything we've done to date.
Uh it the tickets the it opens April 3rd and tickets go on sale as of tomorrow on MoFed.org.org. Uh so standard tickets are $17, and then we have an upgraded tasting that I can. Why don't you tell them where it is? It's at the Africa Center. Where is that?
110th Street and Fifth Avenue. Right, which is the Northeast Corner of Central Park. Sing the song, dude. The tippy tippy, tippy tippy top of Museum Miles. Also known as one museum mile.
Across 110th Street? It's not though. It's on 110th Street. It's on 110 Street. So what you gotta do is you gotta buy your tickets to come and then stop by afterward at Taranga, which is Pierre Chiam's restaurant, Pan African restaurant, next door to the exhibition, and then go for a stroll around uh Harlem.
Go up to Marcus Garvey Park, hang out. It's a great neighborhood. Make for a good day. Alright. So uh here's here's some stuff that uh you know we have these arguments all the time when we're opening museum shows, and uh one of them is the whole selling tickets.
And here's what I want to let anyone who can hear right now. You don't need to buy a ticket. You can just show up. Now maybe in the first couple of days it's gonna be crowded, but you can just show up and buy one there. Maybe it depends on whether it's okay.
We have this, we had this problem also with Chow. We had these tickets, people are like, well, I didn't get tickets, so I didn't go. Right. You you can go. I mean, like maybe the first couple of days it's gonna be busy, you know, God willing.
We're actually hoping we're we're we're aiming to sell out, man. So we'll look on the internet and see if I'm so bad. I don't want people to take as a disincentive to go the idea that they don't already own a ticket. Or you know what? Like go on your phone and buy also.
Are you selling exactly as number of tickets as the fire department will allow us to get into that place? No, but we have a certain throughput that we can only have go through. Right, but my point is is that like are the tickets like timed? I think people are also people are worried when they buy a ticket for an exhibit that they don't know exactly what time they're gonna get to. Don't sweat it.
Just come. Buy the ticket online, buy it on your phone. No, that's actually not the case. Okay. Time tickets you can.
Hey, listen, what happened during Chow? This is gonna be different. What it's not gonna be, everyone's it's the same exact it's the same exact process, and you expect a different result. Absolutely. I do not.
I expect the same process to have the same result. No. It's not the same process. What's the difference in the process? Well, we actually are in a central location in Manhattan.
No, no, no, no. What's the difference in the process? We're actually planning to sell out. We're expecting high demand for the exhibition. That's right.
Yeah, yeah, yeah, sure. But what's the difference in the process? Alright, and this feels like a great place to take a break. Patina Restaurant Group offers unparalleled service in New York's most iconic locations, including Lincoln Center and Macy's Herald Square. Patina is also the exclusive caterer at Brooklyn Botanic Garden.
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But can they check on the phone if they're in the neighborhood and see whether there's still slots available? You can always try to walk in. It's it's quite possible there'll be spaces available, but if it's sold out, it's sold out. Is there a mechanism for someone who can't make it to switch their ticket to a different time? That's absolutely right.
Yes. There is? Yes. Alright, then follow the rules like good museum goers. Alright.
Um, anything else to say about the uh about the exhibit? No, that's it. You don't want to tell them why they would want to go? You don't want to tell them what we have there? It's gonna be amazing.
I mean, look, we have uh you're gonna get tastings. The first month is by Carla Halls. It's a chocolate, it's a potato chip, chocolate chip cookie. Uh that wasn't that wasn't a flatulence, that was Nastasia manipulating her microphone because. Yeah, we've got VR experiences.
We have massive quilt. Oh my god. Okay, listen. The centerpiece of the exhibit is the Ebony Test kitchen. The actual book.
Yeah. Is the Ebony Test Kitchen? We have the actual kitchen from Ebony magazine. That's kind of the focal center point of the exhibit. There's a large quilt displaying uh it's 400 blocks, displaying some of the 400 stories, some of them unknown, some of the many that's why there's an infinity sign on the back of it.
Yep. Uh like to show that we can't possibly talk about even close to you know the breadth of the contribution in a small exhibit, such as we large but still small compared to the breadth of the exhibit, breadth of the subject. And so the quilt is to kind of show kind of the the depth of the contribution. It's gonna be an amazing show. I'm very excited.
It can they still buy tickets for the for the pre-opening or no? Like, are we still selling tickets for that or no? It's over? That was just for tickets. They can buy tickets to the gala.
They can buy tickets to the gala. Yeah if you have some money. All right. Um on to the questions. Do you like Sasena?
I don't know what Sasina is. Dried beef. Mexican dried beef. I like dried beef all around. All right.
I like the Melanin. John writes in Greetings, everyone involved in cooking issues, and hello from Friends to Food Homestead. Recently I've been experimenting with making beef jerky in my smoker. So far, the results are fantastic, and I couldn't be happier with how delicious the product is turning out. I now have a stockpile of beef jerky and we're looking for a way to use it, uh, cooking day to day or even using it uh as a main dish.
Question, how should I rehydrate? And once rehydrated, what should I make with it? Can I simmer some to rehydrate, chop the meat, uh make a gravy with water to make a beef jerky? SOS. So SOS is you know crap on a sugar honey iced tea on a on a shingle.
I grew up eating this. Um, you know, any any quite although I've seen some internet websites call it same old stuff. It is it SOS stands for poop on a shingle. Yeah. Right?
And I grew up eating that stuff, and that is it's crimmed cream chip beef, basically, on toast is what it is. And it used to be made a lot for the military. Although I ate it a lot of times in the in the set in the 70s. I ate it, we ate it all the time. But my I looked on the internet, and what they now sell as chipped beef isn't what I remember.
I remember it being more shreddy, and now it looks kind of like just a dried beef bologna product, like a com you know, a ground meat pressed product. But anyway, uh, do you like do you like cream cream chip beef on toast? I love cream chip beef on toast. I don't know, I think I've had it. Really?
Mm-hmm. Do you think you would like it? Yeah, it sounds good. Yeah. So the way so like the way you make it is you either pre-soak or don't pre-soak, depending on how salty the uh the chipped beef is, right?
And then you make a best bechamel sauce, and then you you stir the chipped beef into the bechamel sauce, so it's kind of like a sausage gravy, but instead of sausage, it's chicked beef. And then you put it on toast, and that's delicious. But I'm gonna go ahead and say that uh the problem with most beef jerky is I don't know your beef jerky, but for uh something like that, it's gonna have to be shaved very thin. Most beef jerky is cut uh thicker, and some people when they cut beef jerky, cut it kind of the long. So, like, are you a beef jerky short fiber or long fiber guy?
I like it both ways. Yeah? Yep. Yeah. I think for this kind of recipe, you're gonna want a short fiber.
You're not you so you it rehydrates faster. The long, because they're gonna rehydrate along the fiber. So if you do the long fiber, if you you guys know what I'm talking about, right? Whether it's with the grain or across the grain. So if you do a long fiber situation, I think it's gonna stay chewy forever.
And it's gonna take a lot longer to dehydrate, whereas if it's mostly cross-cut, then it's gonna rehydrate faster. And I'm trying to remember, I think so. Other recipes you should look at are like Sassina tacos, where in a Sassina it's it's salted and semi-dried beef. So then you could do partial dehydration, partial rehydration, slather it with lard, and then like hit it on a comal to kind of crisp up the outside real quick, and then cut it and shred it into a taco, and it's gonna be a chewy, salty thing like that. But like I think Sasina is like halfway to beef jerky, so it's not like all the way to beef jerky.
So like a little bit of soaking, a little bit of lard, a little bit of ch ch ch on the kamal, slice taco. I'll add uh one of my favorite Himalayan dishes is beef sukuti, which is a beef jerky dish with chili oil and herbs on it. Hook me up. How do you do it? Do you partially rehydrate that stuff?
I don't know. I've never made it, but I've eaten a lot of it. Where's your favorite place? Uh in Jackson Heights. I've I couldn't name it, but uh play the place we play pool?
Well, there's a place, yeah, by the way. Yeah. The the one non-like Himalayan place. I went to Jackson Heights when the style, so we end up in an iris pub playing pool. Of course.
That checks out. Um yeah, beef secuti is great. Um there's a place called Mustang Takali in Jackson Heights is a good one. And then uh an Ethiopian dish, quanta furfurfer. They have they basically make uh a furfur, but with beef jerky mixed in with it.
It's delicious. It's just a nice, the textural context, uh contrast of the soft injera with the the yeah, the tougher jerkies. Do you like an all Tef injura? Of course. And pro tip is that most Ethiopian restaurants you can call ahead and have them make the full direct.
Yep. Really? Yeah. How long do you need to give them? Two days.
I can't. I don't assume I'm gonna be alive in two days. Yeah, we call it redstone. They have to ferment the stuff, but like, yeah, a lot of things. How much more do they charge you?
It's like I can't remember, it's a couple bucks per thing, but you have to specify how many you want. Which neighborhood is best for that? Do the people do the places up near Columbia University do that stuff? Maybe. Where do you go?
I like Queen of Sheba in Hell's Kitchen. Yeah, I was gonna say we should go there. That place is outstanding. Do they have any good mead there? No place I've been to has good meat meat.
The best meat I've found is in DC, just in like the little markets. And you want to find the stuff that's just like in crusty one-liter bottles, like not anything that's in a glass bottle. The glass is the no is the I mean, if it's in a wine bottle, it means it's just like it's not, it's not the real stuff. I remember once someone told me, this is a long time ago. They said, the wine in Italy, the food in wine is so hilly, so good in Italy.
You could just go anywhere and everything's gonna be delicious. So on my honeymoon in 1995, we were driving a car, we were outside of Florence driving on our way up to Emilia Romana, and we stopped at a farmhouse, and this little old lady with one tooth like stepped out of the farmhouse. We pull the cart, punto, fiat punto. So when we hit the brakes, the doors flew off of it. Lady comes out, she has a like half-gallon like thing, like plastic McGilla of wine, and I was like, this is gonna be great.
Little old Lee makes oh my god, was that the worst tasting pile of garbage I've ever had in my whole life? Just such awesome, just garbage. Like, like I felt bad pouring it on the plants. That's how bad it was. Did you tell her that?
Because that's what I what I would have done. That's what you would have done. Yeah, that's what Peter would have done, but have you ever had this kind of experience, Decision? Yeah. His grandma made wine in the basement and it was bad.
There's something to be said for knowing what you're doing. You know what I mean? Oh my god. Uh speaking of plants. Uh if you ever eat at Roberta's pizzeria, please bring a watering thing with you.
Go to the takeout place where the pizza is and water their plants. We forgot. And Nastasia, every like buys, well, buys the radio show, thank you, Patrick. Buys her a seltzer, and she shares half of her seltzer with a three-quarters dead plant that's inside. Oh my god.
It's sad. It's really sad. Yeah, yeah. Oh, also, they're busting on you. Uh, Nastasia.
In a past episode, Nastasia's mentioned that uh she thinks Mangalista pork is overrated and made it sound like it was bland or invalid as a quality product. Dismissive would be a good description of Nastasia's reaction. Get used to it, brother. Uh, I am getting into uh into specialized into producing pastured uh mangallista and would like to hear more discussion on the topic. Uh how much do you know about where the mangalizia you ate come from, Nastasia?
What age was the animal at harvest, what was the animal's diet? I have no idea. Was it grain fed or did it eat a diverse diet? Is the quality reflective of the breed or the producer of the pork you had? Oh my god.
Well, I have no idea. We have her attention. I have no idea what he's doing. I don't even remember eating it. I'm helping you out.
I'm trying to help you out. You are, but I don't know what he's talking about. You must have said something about it. Yeah, I must have, like, years ago. I don't remember.
I mean, it's perfectly plausible. Yeah. When did I eat this? When did we eat it together? I'm sure it was something where, you know, Patrick occasionally gets mengalista, and I'm sure he had it, and you're like, meh.
I'm sure that's what happened. That sounds like something you would do. It sounds exactly. How many nuts did it eat, please? Yes, and how many nuts.
Anyway, uh this is from John. He wants to see you guys to check him out and see all the piglets and sheep they're growing on at Friends to Food on the Oh, speaking of uh in Instagram, I put out on the Instagram. Uh Peter, you said you've never been to Belgium, right? I have. I've been quite a few times.
Who is it that said they didn't go to Belgium? Anyway, Steph, you still live in Belgium. Oh, so uh I like In Lies, in fact. Oh, Steph lived. I never got to go to Leggets.
Of course, because it's Francophone Liege. Yeah. It's Francophone Liege. Yeah, yeah. Right.
That makes sense because she's a f you know, Francophone. Anyway, I didn't realize until I got there that Brussels is the French-speaking wart in the middle of a Flemish-speaking region. Yeah. Anyways. So the Liege waffles, for those of you that don't know.
Beauty Mark. Nice. Bach de Bouti. So if you've never been to Belgium before, what we call a Belgian waffle is really a very bad version of a Brussels waffle. But the majority of people on the street in Belgium are actually eating something called a Liege waffle.
American waffles are batter-based, and what we think of as a Belgian waffle is batter-based, although the Belgian ones are yeasted. And what they eat in Liege are brioche dough. Brioche dough with sh like Belgian pearl sugar, which is bigger than the Swedish pearl like like pearl sugar that you get on top of pastry, it's much bigger. Uh and it's almost the size of tapioca pearls. And then they they meld it into the dough and then they put it into this thing.
But the problem is, and I don't have time to talk about it, but the waffle irons there cost $4,000. So I found a guy on Staten Island. I was able to get one at a minuscule amount of the price, and I finally used it, and I have almost achieved. Will you stop rifling for your purse, please? It's distracting me.
Or at least move the mic away. Like, like it's uh it's a life-changing waffle, people. There's a recipe for it on Instagram. Go to my Instagram and look it up if you need want the recipe. Anyway.
They're really good. Jordan Wrightson, longtime fan of the show, looking forward to it every week. I don't have a question, but I wanted to reach out in case Dave, that's me. Ever had trouble accessing scientific uh literature? I'm a food science graduate and student at Oregon State University.
I would love to go to Oregon State University to Corvallis and check out their pears. Although I was told that by someone that they don't have a lot. Stas. Yes. What are you writing?
It's so crinkly. Here, hold on a second. I'll help you out. Thank you. Um she's making fun of me on paper.
And so in order to make fun of me on paper, she needs to like move the thing. Oh, it's someone else maybe. So anyway, uh Jordan, thanks. Someday I will get to visit Corvallis. Although I've heard they don't have all of the pears like you can eat that I want.
I want to go see their pears and their small fruits program. And also, for those of you that need scientific papers and don't have access to them and don't mind stealing things, SciHub, S-C-I-Hub, U B. It switches from country to country. The current one right now is Psyhub.tw. What country is TW, Peter?
I don't know. Me neither. GW. I don't know. No.
So go to SciHub dot TW. But the problem there is you need what's called the DOI. So you go on the non-paywalled search things for scientific literature, and you get what's called the DOI number, and then you paste that into Sci Hub and it'll get you the paper. Okay. I also want him to teach us how to sachet.
His sachet we were talking about is so good. Okay, okay. Right, Pierre? You're crazy. He's a crazy person.
Uh Ashma Jatley writes in, hey Dave and Cooking Issues Gang, I'm 18 from Indian, a big fan of your approach to food, completed almost 300 episodes from the backlog. Oh my goodness. I want to know about how you sort scientific papers and research work from credible and useful to the just horse hockey. This is my first time chiming in. Really excited.
So first, read the, I read the abstract, usually the conclusion on the paper. I then you can check to see how many times it's been cited, which is a useful thing for older work, but it's not always indicative. Some very good papers are never cited and some aren't. Then look at it's uh look at its bibliography, then you read it, see whether it kind of passes the smell test for what's going on. Try to see whether you can uh if they have a good there's if there's not a good section on what they've done wrong in the study, then it's probably not a good paper.
They'll also tell you what their conflicts of interest are. Having a conflict of interest doesn't necessarily mean that this stuff is wrong, it just means you have to pay attention to what the axe they had to grind before they start. We all have an axe to grind, right? About I know I do, right? Oh, speaking of, did you see um did you see uh Public Enemy was gonna perform or did perform at a Bernie Sanders rally?
Who? Public Enemy? No. Bernie Sanders. The hip hop group.
Yeah, yeah, yeah. So Public Enemy is gonna perform at this at this Sanders rally in Los Angeles. And so Public Enemy, for those of you that you know are young, it like was like the conscious hip hop group from like the late 80s, early 90s in New York City, in New York. Anyway, so Flavor Flav, who is probably more famous for a younger generation because of reality TV, was one of the founding members, along with Chuck D, one of the two or three all-time, maybe top ten, let's say, great like like rap voices ever, maybe. Chuck D's voice, intensely good.
Anyway, so Flavor Flav sends a message saying, I will not be performing at the Sanders rally. I do not endorse Sanders or anything. So Chuck D fires Flavor Flav from Public Enemy. Fired him like a couple of days ago. It was just like I was like crazy.
It's crazy. I mean, like Chuck D was like, first of all, the idea of ownership of Public Enemy is hilarious, but he's like, I own it. I own the trademark, and I'm gonna continue with Public Enemy and Public Enemy Radio, which he did to kind of split off. And he's like, Flavor Flav is done, and was so dismissive of Flavor. Now Flavor Flav's got some issues for sure, but I mean, how are you having Public Enemy without Flavor Flav?
Right. You know what I mean? You need Chuck D. And Flavor Flav. And you need Flavor Flav.
The future holds nothing else but confrontation. Oh my god, public enemy. Well, how did I get into that? Who knows? It's just.
Well, he's contemplating his choice of living in the place he chose to live. Remember, there's no such thing as uh bad weather, just bad coats. I was told that by a dog sledder. Um, when I finally took an antihistamine, the swelling subsided quickly. I figured, uh, what is science without repeatability?
So 24 hours later I tried the tincture again. And guess what? The other half of my face got swollen. It's weird that it's like half and half. Uh repeat antihistamine all good.
I don't believe I'm allergic to hop. Maybe you're touching your face. Maybe you're touching your face, corona. Uh I noticed there is a decent amount of yellow solid matter that got through the chemex filter I used after the first rough strain. Is it possible this uh is just lots of pollen that is triggering a latent allergy?
How would you recommend I filter the tincture? Also, I managed to source quinine sulfate and cystenic acid and should be getting it excited to make my own tonic. Also, is quesadilla a grilled cheese sandwich? No. Peter?
No. No. Then he said in the Caesar sent an update. Uh thanks for forwarding my question. I just wanted to provide some additional information.
I spoke to a homebrew shop and they told me this is probably due to an issue with lupulin, which is the hop containing sacky sacks on the outside of hops. Uh I think it's it. I mean, he the he put that tincture in the freezer and it and it and it mellowed out. But I apparently I've I read it on the way in, and there are groups of people who are allergic to hop solids in or mildly allergic to hop solids in some of the cloudier kinds of unfiltered dry hop IPAs. I was not aware of this.
So just be aware that it could be a thing. And if your face swells up, either deal with it like I do, or you know, don't do that. You know what I'm saying? Yeah. Yeah.
Yeah. Uh I forgot to call up last week's question, but I remember somebody called up uh regarding the um you know Okara? No. Okay, you know the the the soy pulp that's left over? Uh nope.
You know, you know soybeans? I do know soybeans. Yeah, yeah. You know how you make tofu? Right.
Yeah, so you grind it up and then you strain out the the soy milk. Right. And what's left. Oh, it's called Okara. Okara.
Yeah, that well, that's the Japanese. So the the the the word was pop it's it's Japanese. The word was popularized in English by um you know Shirtleff and Oyagi, who wrote the book of tofu and the book of Miso in, I guess, the 70s. Anyway, so the okara is left over, and it's one of the main things that's left over when you're making tofu because when you're making tofu, you have okara, which are the hulls, you have the leftover whey, right? Which I guess you know you could use, they I think wash their pots and pans in it and feed it to whatever, you know, and then you have the the actual coagulant, the tofu, which is delicious.
Have you ever made your own tofu? Yes. And how it's delicious. Yes. Have you tried the new the tofu from the new tofu shop that reopened down uh in Chinatown?
No. You know the one I'm talking about? I love the old tofu shop, and I was really sad when it was gone. They reopened, I haven't had their tofu yet, but I have had their their like pudding thing. Yeah, yeah.
Anyway, uh if you've never had fresh tofu, you're really missing out. Do you like the Korean soft fresh tofu soup? Do you like Cho Dengal? I like Sundubu. Do you have you ever been to that restaurant, Chodangal, that makes their own tofu on 35th Street?
Uh no. I I'm sure you know a different. I love like but you like a good Korean tofu soup. Yeah, of course. Yeah.
Uh but that's kind of more of a cloudy floating in the soup kind of a situation. Yeah, yeah. That's amazing. When you make your own tofu, do you like more of a silk silky or do you like more of a firm? I like both.
I mean, it just depends on your application. Right. So they were calling and asking what do you do with okara? Back in the day, I used to save it and then I would try to do everything, basically all of the things you do with the okara are hiding it, right? So you can mix it into pancakes and they make them kind of moist and dense.
And if you add only up to a certain amount, it's fine. Do they make the pancakes better? No. You like could take uh and you can mix it into muffins, right? And and up to a certain percentage, they make it moist and the muffins are fine.
But do they make it better? No. So it's like I've never had a situation where you're like, oh my god. And apparently you can take the Ocar, you can mix it with sugar, you can press it into cakes, you can dehydrate it and make like a cookie out of it. I never did that.
I'm sure that my opinion of it is that it would be fine. But I've never had anything with it that I thought was amazing. Now, if you were gonna be like uh a rich uh she or a new mansky, you know, someone of these koji kind of characters, maybe you could koji fy it and get something decent out of it. And I think some people do press it, cogify it, then crumble it. This maybe you could make something kind of decent out of it because there is residual protein and other things for you to kind of chew on in it.
Well, if you're uh if you're aspergillo, it's something for you to kind of work on, uh, but I've never tried it. But the question was about the uh nutritional uh aspects of it. Uh it was hard to do a quick Google search on it, but it is, and I couldn't find it because the book is so big. But this brings us to today's Cosics in the Field Yeah is uh the book of Tofu and Miso by William Shirtleaf and Akiko Ayagi. Now, uh these books were written, I think, in the either late 70s or early 80s, and back then there was no information.
So, like when I was first interested in tofu, there was no information. When I say no information, zero. In the past couple of years, uh Andrea Nguyen came out with her book uh Asian Tofu, which is kind of a it's a really it's a good book, I recommend it. But if you want to see what it was like to have to deal with things before there was internet, um you gotta check out, and for like decades it was the only book available. Now, the problem with this book with the tofu and miso is one, you have to sift through if they're evangelists.
They are soy evangelists, and uh they run something called the Soy Info Center in California, and eight years ago, you know, when Nastasia still had belief in human beings, we start we're working together a couple years after we started working together. I called up them. So he might be dead now. I don't think he is. I looked it up.
I think he's still alive. He picked up the phone. And this is when I realized that he hates people like me. Because remember, I talked about this on the show years ago. I asked him whether you could make a tofu from Edamame.
I was trying and failing to make tofu from Edamame. This is back when I was experimenting with uh tofu from peas and tofu from uh tofu from um peanuts, uncooked peanuts, all kinds of legumes before, you know, before there was a lot of experimentation in this kind of field and trying to do it for real, not just setting them with agar, which is how everyone cheats to make quote unquote tofu. Ain't real tofu though. Uh and he basically said, you're wasting something that God has given you, and was like, you should not do that, and and hung up on me. You're putting Swiss cheese on the cheesesteak, so to speak.
Yeah, he's like, why would you do that to Edamame? That's such a waste of resources because they are in, they still believe that they're going to save the world with soy. I'm sure that they, you know, like, and that's really what their mission was is to save the world with soy. And so there's a lot of that. But they spent um a lot of time researching this decades studying it, and still to this day, it's like the most unparalleled research library of soy information and bibliography that exists.
So if you want information on the nutrition or the history or techniques, go to the soy info center. Pick up a copy of the book of Tofu and Miso. They were two separate books uh by Shirtleaf and Oyagi. Uh, and the thing about it is you have to be careful of is at like any true evangelist. Uh, uh they want to get the information to as many people as possible.
So they made a lot of extremely cheap editions of the book. And some of the cheap editions of the book were hacked and mutilated and and reorganized, and whole sections were left out. So try to get older original editions, try to make sure that you don't get abridged ones. The giant book of Tofu and Miso bound together, I believe contains all of the information and was how I got started with it. Anyway, still a classic cooking issues.
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