This episode is brought to you by Om Sum, your new pantry staple that brings proud, loud Asian flavors into your home kitchen. Hello and welcome to Cookie Issues. This is Dave Arnold, your host of Cooking Issues coming to you live on the Heritage Radio Network from Lower East Side of Manhattan. We got Nastasia the Hammer Lopez coming from me from a newly renovated power and internet cord, which is currently draped across her lawn, being pooped on by geese in Stanford, Connecticut. I actually we have Matt in I guess his Brooklyn booth, correct?
Rhode Island! Bro, have they changed the name yet? Have you lost the Providence Plantation yet? Or you still got the long name? I don't think that was an official thing.
That was like, you know, we live in the era of unilateral executive decisions. So that was a Ramondo joint. It's not the real like legal name of the state. Okay. And uh finally, uh I don't know where you are, John.
Where are you now? Are you you're not in Murray Hill now, right? No, I'm in Alpine, New Jersey. Ooh, Alpine, New Jersey. Uh not really aptly named.
No, no, not at all. I mean, you look out your window in Alpine, New Jersey, you're gonna see like other houses, like some trees. I mean, it's it's ritzy, it's nice, but like, you know, like you're not gonna see the yodeler from the price is right, which by the way, I can never, for some reason, I can never mentally you ever have songs in your head that you love them, but you can't mentally gel the tune. Like you can't whistle it, you can't sing it, but when you hear it, you're like, oh my god, yes. The price is right yodeler is one of those things for me.
The prices right yodeler? You don't know the yodeler? What? We built him in the lab, remember at the FCI, and he like climbed to the temperature of uh Sous vide cooking. Yeah, yeah, yeah.
So like we were trying to teach people like different temperatures and not going over and under, so we got the prices. We did a Nastasia, I think, printed out, we cut out the Prices Right Yodler. And the theory of the Prices Right Yodler, first of all, for those of you who clearly like you guys grew up like like in a sewage grate with the with the Ninja Turtles, the Prices Right is a television show wherein you try to guess the price of something. All right. For many years it was hosted by uh Bob Barker.
You might only remember him from uh that Adam Sandler movie where he beats the crap out of Adam Sandler on the golf course. But he actually was a host, The Price is Right. And they had little games that they would play where people would guess prices, and Nastasia and I, like one of our favorites is this Yodler. And what happens is is that you uh you guess a price, and if you're like off by like, you know, twenty dollars, it has to it climbs up the mountain and yodels as it does by like 20 units. I can't remember what he's actually does though.
I can't ever remember his actual yodeling tune. And then if you if you're wrong, if you go too far, then he falls off the mountain and dies, and you don't win, you know, your washer dryer combo, which is I guess what you're playing for, is your washer dryer combo. It's a great show. Oh yeah. Oh hell yeah.
Have you ever seen the documentary on the prices right? All right. All right. It's look, maybe not for you worth watching, but for me, definitely worth watching. So there was this guy, I forget his name, and there's a couple people who have done it.
Where what he did was he watched the prices right. Like he didn't have a job. He just watched the prices right, and he kept track of everything they ever did on Prices Right. He kept like a database of all the stuff that they had ever done on Prices Right. And so he kind of, and they would always kind of go back to the well and dip back in and always like choose something that maybe a little bit different, but with the same like uh suggested retail price.
And so he just knew what they were gonna ask, and he would stand out in the line every day trying to get picked, and then go into the audience every day trying to get picked. And it took years for him for you know, for come on down that'cause that's what they say. Come on down, you're the next contestant on the price is right, and you come down and you have to guess, right? But he'd never been called, so he showed up and he was there every day trying to every day he could be in California, because I don't think he lived in California. He would go and try to get on, and he finally got on, and he guessed everything like on the nose, like on the nose, such that people are like, what the what?
What the hell? You know what I mean? And I think uh like he almost got banned at one point. It was it's it it's interesting for those of you who like the prices right, but anyway, Prices Right Yodeler is a song that I can't keep in my head. And when you're in Alpine, New Jersey, you might look out and think you're going to see beautiful Alpine mountains, but you won't.
In fact, the closest thing that to a mountain you have is a cliff you can fall off of, but you can't see it from the New Jersey side. If you want to see the cliff, you have to go to the New York side and look across the river, and it's called the Palisades. You with me on this, John? Yes, you're very right so far. Yeah.
Although Palisades Park, you ever taken a walk up to Palisades Park? No, I haven't. Very nice. So, like the very nice. So, like uh, we have this weird, it's actually an interesting geological feature.
Not impressive for those of you that live I live in the mountains. I live in I live in the Rockies. But like for those of us that live in the relatively flat East Coast, like the Hudson River, like was here already, and the Palisades kind of rose up next to it, and so there's this cliff face that's cut through where the Hudson River comes through, and there's a park and you can walk along the cliff edge, which is a little bit gives me a little bit of agida, but they have like handrails and you can walk. Unfortunately, there's also like a car parkway right there, but it's still a nice walk. You should check it out.
John, what are you what are you doing out there and what are you cooking? So I am up here cooking for uh some US open tennis players specifically know that Djokovic um as he's gearing up for the US Open, helping a longtime friend of mine uh cook, he's the one who has worked with his family before and done this. I think this is his third year running now for the US Open. Um and yeah, it's pretty different than what I am used to. It's vegan gluten-free cooking.
The last time I cooked for him, actually two years ago, he was at least still doing fish, but no more, apparently. Huh. Um why do you think he does that, John? I have no idea. I'm trying to find out more about his dietary habits.
And so actually, Dave, we were just talking about this before you joined. What purpose would boiling nuts three times and then dehydrating them do? Who's gonna who which nuts did you boil? Any nuts. No, come on, dude.
These nuts anyway. Well, like no. Didn't think of it. Uh anyway, um who knows, man? Who knows?
Who knows? Like someone's worried about some what? He like this guy, he's in that movie that I told you about, the game changers, where they where all these athletes and these these people that like want to be at the top of their game, and who that guy that ran the Appalachian Trail or whatever, they all have the same diet. And and they believe that it makes them stronger and better and quicker, like at thinking. Yeah, and and Aristotle believed that if a if a woman exerted herself and did too much exercise that she might sprout a penis.
People can be wrong. Even smart people can be just wrong about things. You know what I mean? So it's like, yes, I agree with you, Dave, but then at the same time to also be with what Nastasia is saying, like, you know, these people I'm looking at this documentary now, the game changers like Lewis Hamilton, Novak Djokovic, Jackie Chan, like these old people at the top of their game. Is this guy good by the way?
This Djokovic guy is a good I don't know anything about tennis. One of the the best in in our in our time right now. So listen, we like something that I who I've heard of because of Nastasia, Tom Brady, right? Yeah. Now you gonna just go to the tomato thing again?
Like that's the only thing you cite with him. And like you need to get away. That's all I care about. I don't care about it. That's ridiculous.
Like, okay, tomato out and think about all the other stuff that he does. That it's the same diet that Jo that Djokovic is doing. It's just like maybe he doesn't like tomatoes, maybe someone gave him bad information. But like But yeah, that's the whole point. That's what I'm saying.
But you're just basing the entire like this entire thing that John just said and named off all these people, and you're like, but the tomatoes. Like Well, I I don't know anything about their diets, so I'm going to the one that we've discussed because I have some knowledge of what the person has said. And I don't know why you're getting, I don't really understand why you're getting so bent. There must be a reason, but okay. But my point is, if you let me finish my point, I think it's completely stupid.
And so here's what I think. Do I think that Tom Brady, because I don't know this other guy from a hot rock, because the world's greatest tennis player could knock on my door and hand me a package and I'd say thanks and shut the door in his face, because I have no idea who he is, right? So it's like the other good Tom Brady thing is he was in that uh show with uh with uh who is it Rudd. Did you see that show? No, Dave.
No. The premise of it is that you go to a spa and they they m they actually murder you and clone you. Living with yourself? Yeah, yeah, living with yourself. I'm not giving a lot away.
They murder you and they clone you, right? And so, and the idea is that you're telomeres and everything, you get like a baby's telomeres and all this other stuff. So you're like a fresh copy of yourself that hasn't been beat down. Like you have all your memories and everything, but you're a brand new, fresh physical copy of your current age self, best self, right? And so one of the jokes, and he played into it, which made me kind of like him a little more, is Brady is in it as like that's how he stayed kind of current by having himself like murdered and rebuilt like nine times.
He's like, I come here like every week. Yeah, anyway, classic. Uh so I'm gonna go ahead and say maybe it's that he's rich. Well, first of all, like genetically predisposed to being a good athlete, trains like a mother, has talent in the sport that they want to do, and just is rich enough to do whatever they need to do to train, and like works at it constantly because that's their job. I'm gonna say that probably that's the important part of it.
And having a crazy diet helps them focus on their body being the most important thing in their life, but it's not the actual diet that's doing it. It's just the crazy amount of focus, work, and money they're spending on it. Plus a lot of talent and like you know, good luck to have the genes to do that. I'm gonna go ahead and say it's that. I think it's a little more than that, I think.
Right, like I don't know. When you eat like a buzzers over the course of the case, how many beats am I gonna need today? No, use all the beeps. Dave, so like elephants and rhinos and hor like all the the uh the herbivore, like if you don't eat meat, then you should be a weak thing. Okay, listen.
Because you can't build muscle. Elephants are huge in plotting, right? Like Apex predators are what carnivores. Oh, ding! That's self-but that's of course they are, because you can't have your predator means they're a carnivore.
Matt, I don't believe what I'm saying. I'm just saying that Nastasia's logic is bad. Because I could easily present logic on the other side that says exactly the opposite. I think it's all horse hockey. John, go tell him that.
Go tell him that, and then you know, don't don't make that money. Yeah, yeah. This is why you're such a jackwife, Stas. This is why you're so done. John, he needs to be able to do it.
Never said not to go make the money. He needs to be done. No one said not to go make the money. Please don't. And I never said even though.
You're such a dirk. John, just just secret some meat in there and then tell them after he wins. By the way, you read that with the meat, and I only boiled your nuts twice. Never do that. Listen, if someone kind came up to me and said, listen, I only want you to uh I you can only use Fruit Loops.
That's the only ingredient. I'd be like, all right, let's see what I can do with Fruit Loops. I mean, I don't care. It's I'm not eating it. You know what I mean?
I I don't have any like issue with what someone else's diet is, unless, okay, give you an example. Here's why I'm pissed about the Brady thing. My mom and my stepfather believe it. And so now I have to deal with them changing their diet for something that's completely dumb. And they don't even have the support that Brady has or these other people have to do all these things.
And they believe it. You know, it's like it's it's like people make these decisions. Look, if you make the decision and you genuinely like having like a crazy diet and it actually like makes you feel more authentically whole as a person, then do it. You know what I mean? If if you like the taste of you know, not eating anything but triple boiled these nuts, then you know what?
Eat triple boiled these nuts. I'm sure John is making like amazing vegetables and stuff, and like that's okay. And I really think you could do without meat. I can do without meat. Anyone could do without meat.
Did I say you could not? No, but but it sounds like you're saying that if you choose to not eat meat, that's crazy. Okay, I'm specifically not saying that. Okay. That it doesn't make sense.
These diet is crazy. What I'm saying is this diet's crazy. Like, and and also like to say the argument that you hear where all of these high performance people who are part of a dietary cult, right? That is my issue with it. These people are high performing people in a dietary cult.
Non-high performing people look at them and think, if I do this dietary cult, maybe I will be a tennis star. You won't. No, I don't think it's that, Dave. I think that what they're saying is, yes, we are like superhuman species, and you know what puts me over the edge, that 5% not having this diet and not eating the meat that weighs me down. That's what they're saying.
Of course, these people are like incredible at what they do, but they they they did it one way and they did it another way, and they're like, I am 5% better if I cut out this thing, and that 5% matters. Um, okay. That's I'm just saying. We're not gonna agree on this. Okay.
So that's all mental. It's not all mental. It's they make a certain decision to take like to go crazy in terms of training, and it's part of that. It's overdetermined. None of these are controlled experiments.
This is all, this is all craziness. It's a cult. It's like when someone's like, Joyce, listen, raw food, right? And if you want to eat raw food, go ahead and eat raw food, right? If you read raw food cookbooks, some of them written by people that I like to hang out with, even some like what I'm not gonna name any names, right?
They all talk about the glow, the this, the that cult like language. Do you remember when we had Rangham on the show? The the Harvard professor who was like, yeah, like what makes us human is the fact that we cook food, like literally, you need to spend all day, every day eating food. It's another cult diet. It's all the same, it's another cult diet.
What do you think? Like, truly, what do you think? About what? About what Dave is saying. What am I saying?
I I'm asking them what you're saying. I'm asking them, what do you think of what Dave is saying? No, no, no, no. What do you think I am saying? I'm not going to decipher it for them.
I'm asking them. I don't want to hear what they think about what I said until they tell me what they think I said. Because you say you're saying you're not playing a lot of you're not placing a lot of importance on your discounting food science. I'm not discounting food science. I think that it's nutritional science.
What? Nutritional science. I'm not even discount. No, like I am discounting cults. I am discounting cults.
Okay. Because I haven't watched a documentary produced by someone who probably believes in the cult. Okay. Like, I don't believe in cults. If it's real, great.
Sounds like a cult to me. I mean, listen, he's, you know, these people, and especially in this documentary, they're all athletes at the very top of their game. Again, like, yes, practice, you know, working out, money, all that definitely plays into it, but like you can't discount, I don't think, you know, that diet plays a hugely important role into that. And I agree with Nasafia. You know, maybe 5% is a little too much, but even if it makes them two or three percent better than the other people, you know, like in this case in tennis, then like do it.
If it seems if that seems to be the thing that's working and making the change, like I think there's something to it. And to perform at the level that these people perform at, again, like you can't just be shoveling random stuff into your body. It needs to be. Did I say shovel random stuff into your body? Did I say eat hot pockets, aka poo pockets?
Then what are you saying you should eat, Dave, to be at the top of your game? I don't know. I'm not an expert in that. I don't care. I'm not a cult leader.
And I'm also not like a performance athlete. But I just looked at the biggest. It's chicken breasts and eggs. And that's the fastest freaking good dude that that's lived in my lifetime. The man doesn't like broccoli, he eats it.
He's eggs. He would be faster. Maybe he'd be faster. No, maybe not. Maybe faster than the fastest.
What I'm saying is that this is this is just cult language. And 20 years ago, 30 years ago, it was a different cult. People were like, I need to eat nothing but beefsteak and protein. It's and they say that in this documentary. Okay.
The cults change from week to week. Okay. This is good. No, this is good. This that was bad.
Everything we knew before is bad. Do this. Like people need to make money. They need a new cult. Whatever.
And so and someone who's like an amazing person. But it's also good for the environment to not have all these cows everywhere and killing fucking like all of the the the um Why are you back on meat? It's not the only issue in this thing. Like meat is not the only That's the only issue I'm talking about in this because V. Well, yeah, but you're not that's not what we're talking about.
You want it to be I'm saying something against meat and I uh against vegetarianism, and that's not what I'm saying. So like you can't make me be saying that because that's not what I'm saying. Okay. I'm saying I don't like food cults. I think they are bad for the world.
I think they are bad for Americans, I think they are bad for our overall health, and definitely bad for our pocketbooks, because we spend all this money on crazy stuff. What he is is vegan. No, he's not just vegan. You have to bo you have to triple boil his nuts. He has a crazy dietary cultural boil his nuts and make sure that there's not all of these weird triggers in his diet.
That is not normal diet. That's a cult diet. David J. Foster's in chat, and I believe this is relevant to this. He says, he says, Dave, what do you think about oat bran?
Oh my god, trolling me. Is this a cult thing? Or is this a oh okay? I don't know what's going on. Yeah, like, so it's like there's a famous, famous thing from the 80s called the oat rush, where everyone, I think that's what you're talking about, where it was there was a very bad study.
I mean, no one's a bad study, but you know, it was like the too many conclusions were drawn from it, where and it's paid for by the oat people, that if you consumed X amount of oat bran, your cholesterol would go down. So like everybody like you know, was like you know, jumping out of windows trying to get oat bran into their into their um into their products, and it's called the Great Oat Rush. And it was it's all horse hock, it's all garbage. It's it's all it's all filth, it's all lies. You know what I mean?
It's like, is oat brand bad for you? No. I'm sure that like a diet containing oat bran is can be a great diet. Oh, there's I like oat brand, I like oats. You know what I'm saying?
But to build a cult around oats, that's bananas. Well, I do think that if you are an athlete, you have a nutritionist and a person that's constantly monitoring you, and someone that's on top of this and that, and a million people that have a stake in your game. And so I imagine that whatever they're doing, whatever they're asking for, they're asking for it because they've done some research on this human that supplies their paychecks. So there's that. I mean, look, I think that's 100% true, right?
So it's like if you if you have enough money to have full-time people and you're doing blood labs constantly, and you like know what your like, you know, what the glucose levels in your blood are all throughout the day, and you know all of your oxygenation levels, and you're doing all of these metrics that you know we do maybe once a year at best, and then they can like ramp individual things that you eat up and down so that you get those numbers exactly where you want it. Yeah, that's spending money for performance. Like that's like Formula One racing stuff. Like that's all true, right? However, it's like in in cooking, right?
One of the things I don't like about Cooks Illustrated and that whole theory of how things work is they're like the best brownies, the best cookies, as though there is one best way. The best way to have the optimum nutrition in terms of just using your body as a machine, is to have paid people sit around and do lab work on you constantly and tweak you up and down. But no one is saying that that's what we should do. Instead, they're convincing my poor parents to eat crazy cult food. Do you see the difference?
They're just saying that you're not going to be able to get that kind of care and lab work that these people are getting, but they but the people that are getting this care and doing the lab work at this level, the overarching theme is plant-based. Among this group of people, among this group of people. So who's the other group? Usain Bull. I just told you.
He's the first person I thought of. I was like, who's the best athlete in a field that I can ever think of? Usain Bull. And what does he eat? Eggs and chicken.
All day long. And pasta. He's pasta, eggs, and chicken. Okay. So what I'm saying is is that does this subgroup of athletes, do they believe it?
And believing something can make you better at something, by the way. We all know that, right? So it's like, sure, great. And you know, I'm sure that if my parents had the money to like have a team of doctors round the clock, like tweaking every blood level, and they didn't care about living their life like real persons and just wanted to turn their bodies into machines. I don't know why, you know, 60-something and almost 70-year-old person would want to do that, but okay, you know.
Meanwhile, I'll keep eating tomatoes and gluten, thank you, even when I'm not having meat. And I will eat my nuts as I like them, and I will not boil them. Great. Alright. Do we have me?
Uh listener questions. Oh, it's a cult. It's just damaging. It just really is damaging. It's also like I also hate like food as food as a as a proxy for morality.
I hate food as a proxy for um behavior. It's like food is food, right? If you're a like, like I say, like the equivalent of a Formula One car and human. Why don't you talk about your diet that you did many, many, many years ago? I've done that diet a bunch of times.
The blunch diet. Yeah. The blunch diet. Talk about why you did that. And because I wanted to get thinner.
And what was it? Blunch? Mm-hmm. You all familiar with brunch? Yeah.
No. No. Okay, Stas. Here's being a joke. I'm not even gonna deal with you.
I don't even deal with you. Crap on you. I'm done with you. Go on. Talk about the diet.
Why? You're being a jerk. I'm not. Just talking about. You said you didn't know what brunch is.
Was joking, Dave. Everyone knows what brunch is. Apparently not. Go ahead. So brunch, and here's what I was looking for, and Nastasia wouldn't even do the setup, right?
Brunch is when you combine breakfast and lunch because you want to. Right? That's brunch with an R. Blunch is when you decide to eat only one meal a day other than dinner. So the blunch diet is all about my one my theory about uh dieting is uh in in terms of I have two theories about dieting.
One, and these are not these are not real. This is my own personal, this is like my own personal cult slash religious beliefs, but the it does work, right? In terms of if your only goal is to lose lose weight, right? Is if you can if you choose what you eat on a day-to-day basis, it's hard to stay eating kind of like it within a very like small pro set of parameters. Also, uh, if you have a lot of different things that you eat all the time, like you find it interesting, and so you tend to eat more.
If you just choose one thing that you can have for your uh your eat your your your blunch, right? And then that's all you eat all the way up to um to dinner time, right? Then you don't crave anything anymore, really, because you know what you're gonna have. So I've done like I've done it like two, three times, and the first time I did blunch, the blunch was an everything bagel with nothing on it. That was blunch.
And then that was all I had. Very effective. I dropped a lot, a lot, a lot, a lot of weight. And then at dinner, like 60 pounds. At dinner, right, you you can have, you know, you know you're not supposed to go crazy, but you eat with other people.
So the idea is that during the daytime, when you're not eating with other people, you just do blunch. And then at dinner time, you you eat whatever everyone else is eating, so you get to be social, right? And the theory there is is that your body really, you know, if if you're combining all of your eating into one section, your body can't process everything uh uh as effectively as if you ate over a like a long period of time, which is why people who want to have their food processed effectively space their meals out into lots of small meals. I don't want my body to process it. I want to poop out as much as is humanly possible.
In the and I've said this on the show before, like in the extreme, think about it this way. If you ate a gallon of oil, what you would do, if you drank it, what you would do is go directly to the toilet and poop out a gallon of oil. Your body would not be able to uh to process it. Anyway, that's neither here nor there. Blunch, like in my case, works.
I've done the bagel blunch. The problem with the bagel blunch was I also lost an immense amount of muscle mass during that. The other problem with blunch is that you um you get real angry around dinner time, like real angry, like very angry around dinner time. Uh later blunches, I do the two-eg blunch, the two hard-boiled egg blunch, and that works, and you don't lose as much muscle mass. And I don't believe in it because I don't yeah, I don't try to cotton to anyone that has an axe to grind in nutritional science, but there's a lot of people now who are into intermittent fasting.
So the blunch diet is now called intermittent fasting by people, and a lot of people do it and take special nutritional subs um what's it called supplements so they don't lose too much muscle mass during the blunch diet. But the blunch diet works for me. I don't advocate it for other people though. But there you have it blunch. Is that what you wanted me to say, Stas?
Yep. And why did you want me to talk about that? No reason. I'd rather do the vegan diet that I'm doing here than do that. That sounds miserable.
How do you even of course you're cranky by dinner time? You're not getting any nutrients. Well, I'm not doing it for performance. You don't get to like there is no actual diet wherein you eat whatever you want and you lose weight unless you like radically increase the your your amount of uh energy expenditure. No, there's not.
No, you no, no, yeah. I'm saying I'm saying, of course, I agree with you. Yeah, yeah. No, no, I there's not. Yeah.
So if you want to lose weight, hey, it's gonna suck. And then at least the advantage of blunch is that at dinner time you can be a normal once you get the first couple of bites of food in and your anger subsides, you can be a normal person. Eat whatever ever everyone else is eating. I'm giving up this, I'm giving up that. No, I'm giving up choice, and I'm giving up like eating normal meals during the day.
Boom. That's what I give up. Uh but I tell you what, two eggs, that's real cheap. I don't have to like sit there and like boil $50 worth of nuts and tuss the tuss toss the boiling water up. And I'm not recommending it for anybody else.
Okay. Lunch. But why do you want you want me to talk about that stuff? No reason. What we should instead talk about is a Jeff Deep Fryer.
Why would you want me to talk about it for no reason, though? What does that mean? There's gotta be a reason. Like what reason? I thought about that one.
I don't advocate it, but uh it does work. This episode is brought to you by Omsom, your new pantry staple that brings proud, loud Asian flavors into your home kitchen. Omsom partners with iconic Asian chefs to create rip and pour starters, which pack all the specialty sauces, aromatics, and seasonings needed to cook specific Asian dishes. No more diluted dishes, no more cultural compromise, just bold Asian flavors at your fingertips, sitting right in your pantry between the tomato sauce and the olive oil. Learn more at Omsom.com.
That's O M S O M.com. Um what are we talking about? John Cajun Chef Deep Friars. Is there any major benefit? Well, those on about deep friars.
Speaking of speaking, speaking of angry, so Nastasia Lopez made friends. No, Nastasia Lopez was gonna make friends with uh uh a crow, but she hated the crow, so she chased it off. Then felt she's making friends with some hawks, and then she's made friends with my least favorite of all birds. She made friends with some geese, unbeknownst to me. Unbeknownst to me.
Now, Nastasia Lopez, what? Never visit, so you wouldn't know. I talk to you every day. You how do I know about the how do I know about the hawk and the and the crow? I know because I talked to you about the geese too.
No, you didn't. Not until after this happened. No, Dave. I told you about the geese. Remember we had that bet.
You're like, I'm gonna come back in spring, right? With the babies. Oh, I you know, you said, why do you find geese so terrifying? Yeah, I said they're not that bad. I walk straight through their gaggle, I guess.
And I said, wait till they have babies. And I know I said they're super cute. And then you said you're gonna come back and do something to them. I forget what we're gonna do. We're like, anyway, the point is is that so like when I had a place in Connecticut, I had a uh a deep fry, an outdoor deep fryer.
It wasn't an outdoor deep fryer like the Cajun Fryer that we're gonna talk about in a minute. It was an indoor commercial stainless steel fryer that I had fitted to run on propane. So it's not the kind of thing, honestly, that you should leave outside all the time uncovered, but what it is is a great kind of if you're gonna have an outdoor event that you're gonna run off of propane, it's a great fryer for that. And it's it's fairly easy to take any commercial gas equipment and retrofit it for propane. You just need the you know, a different orifice and you know, you need to change a couple of things.
Uh, and so, anyways, uh, so when I moved out of Connecticut, I was like, hey Stas, let's put this there in case we ever have parties or anything we can fry, and then we we never did. So Nastasia's like, get it the hell out. Is that what you said? Yeah. One way, you know, pretty much.
So I was like, okay. Yeah. So I came to throw it in my Subaru, and of course, I'm there. My two dogs, Booker, Dax, and Jen, my wife, we're all there, and everyone has some sort of opinion about how to like whether this fryer should go into the you know tr uh Subaru, whether or not it's okay to store it at my sister-in-law's house, whether I have permission to store it at my sister-in-law's house. And I'm like, I don't care about any of this.
I'm putting it in a car now, right? Was I wrong? Yeah, that fit. It fit. But like, why did I need a whole bunch of opinions at that point?
It seemed like in retrospect, it seems like I should have sat around and discussed people's feelings about how to get this thing into the back of the Subaru and where it was going to end up in life and what my long-term life plans were for the fryer. But all I had in my head is Nastasia Lopez wants this thing out of her house. I'm driving past her house, which I don't usually do. I have a car, I'm gonna shove it into the car. That's all I'm thinking.
Was I with that completely off base there, Sash? Should I have been like, should we have had some sort of like a sit-down? No. Right, right. So, as Nastasia pointed out later, was I in the best mood?
No. No. So these freaking geese are on Nastasi has a beautiful lawn, right? It's a beautiful lawn. It's like, imagine having like a mowed lawn that somebody else mows for you that is like right on the water.
It's like it goes lawn, rock wall, and you can fish right from the lawn into the thing. No pesky sand. You know I hate sand. No sand. Great lawn, right?
The only problem with it is what? The geese. So I don't know Nastasia's friends with these geese. I I I in retrospect now. I remember I made a bet that when they have when they have goslings, we can go, you can name it Ryan, and we can go and chase after it, and we can watch the mama.
Anyway, so I see these geese and I'm like, I I I hate you so like I was I hate you so much. I hate geese, Canadian geese. Not because they're Canadian, but whatever. And uh, yeah, so I tore after them and Nastasia's like, they're my friends, they're frightening them. Did they come back?
Are they still there? No, they did not come back. Nastasia, what are you making up lies for? Come on, really? Yeah, really.
Well, you know what, people? For any of you who've ever lived in Westchester or have ever lived in Connecticut, apparently you can hire me to show up on your lawn, and when I scare these geese, they stay scared because people spend like hundreds of thousands of dollars at airports, hotels, anywhere that has a big lawn to try to keep these geese away from their place so that there won't be all the squawking and pooping and pooping and squawking and molesting people. So if I solo person have enough anger inside of me to scare away these geese for good, I'm sorry that I did that to you because you want them there, but maybe that should be our business instead of selling torch attachments and and and centerfuges. Yes. Speaking of uh Sears Alls, why don't you tell us the latest news on Amazon?
Oh, well, they're back in stock, right, John? Yes. Well, back in stock and shipping out next week. Yeah, so they're not actually back in stock. Yeah.
You can pre-order them. Yes. Alright, all right. Uh do you wanna want to tell this about what? Why don't you just why don't you say it quickly?
Alright. I thought you wanted to tell. No, no, no. Just the the this usual thing. They don't know, they don't pay us on time because we can't prove that we put all the Sears alls on the boat.
So you might have the you might have the impression listening to this program that I'm the one who always gets angry. But nothing is more joyous than when Nastasia Lopez loses her cool on like the UPS, on Amazon, uh, you know, like a like a lot of it not repeatable on a on a family on a family program. And um so again, to reiterate, and we give the Sears alls to Amazon, which we did months and months ago, in uh at Shenzhen in China, and they own them from that point, and then they habitually don't apparently don't even ship them over here. I don't know why it's taking so long to get them into stock, but then uh they claim that they haven't received them in the United States, and they want proof that they ship them, right? Which is crazy.
So Nastasi and I were like like called our factory in China. We're like, I want you to take a video of you and pictures of you handing the pallets, and I want pictures, I want both of you smiling, holding the contract, and shaking hands. And if you're not smiling, I'm not paying, right? And then Nastasia then sends this to our Amazon contact, and our Amazon contact goes, We don't accept video proof of delivery. Like, you dumb bastard.
Like, like this is what we do with people. From So what what will they accept as proof? They want to see the bill that they signed? That they signed as proof. But they want actually proof that it arrived in the US, right?
Yeah. They want to see the bill of lading, the bill that that arrived at the warehouse that they signed. And I'm like, I don't know how to. I don't know. You work there.
And then I said, Dave and I are totally have the time to get part-time jobs in an Amazon warehouse, and he was like, that's not funny. You're like, no, but we'll do it. You're like, no, but we'll do it. But look, I'll give you I've used many analogies. Maybe people in the US get this one, get this one more.
It's like you went to the grocery store, right? They handed you the receipt, right? And then you got home, right? And you're like, you go and you're like, where are the Fritos? Honey, I bought Fritos.
You look at the receipt, the receipt says Fritos, right? They scanned it, and you're like, maybe they didn't put it into the bag at the store. So you drive back to the store, and you're like, you didn't put the Frito in my bag. And then they look at the video tape, and the videotape clearly shows the cash register person putting the Fritos into the bag, and you taking the bag of Fritos and putting it into your cart and going out to the car. And you're like, well, I don't know.
It never made it into my house, so I'm not paying for the Fritos. And that's basically what they're doing. Yeah. You know? So it's legitimate.
Maybe they didn't put the Fritos in the bag. We've all had that happen. I hope you eat Fritos, because Fritos are delicious. But we've all had it happen. But then when you go, when you show them the videotape and the receipt, and you're like, look, we clearly we scanned it.
It's here. Here's the Fritos. Nine times out of ten, by the way, you left a bag on the counter, which is what Amazon is doing. We hand them all the bags, we put it in the cart, they leave the bag in the cart, and they put the cart in into the cart bin and they drive away and they leave the Fritos in the cart. That's what Amazon is doing.
Anyway. How many of them box stas? Do you remember? 27. I know.
Uh God, like when you were at Stanford, did you ever think like that someone would ask you how many units in a palette? And you'd be like, oh, 27. No. And that ass hat at Amazon was like, you know, I know this is really hard for you guys, but you use your Stanford brain to get around Amazon. Oh man.
And that's why I named one of the invoices F U Amazon. So we had another incident, semi-food related. So, like, we it turns out that if you do business with Booker and Dax LLC, the I guess parent company of uh along with Heritage Radio of the Cooking Issues program. It's a company affair here. Um, you like odds are eventually you'll get a nickname.
At first it'll be because I don't remember who you are, or maybe it's because you've done something crazy. I'm not gonna say what it is, right? Or maybe it's because you've done something crazy, or maybe it doesn't have to be any of those. It could just be like whatever, it just happens, right? And so then, and by the way, this is separate.
Like, like in the real life, when you meet Nastasia Lopez, you will get entered into her phone along with a descriptor. And so, right or wrong. Yeah. Yeah. So, like, mine says Dave douche, right?
No, there's just a picture of your head on my buddy. The my buddy doll. Anyway. Uh so, like Peter Kim, like Nastasia's known him for like what, like 10 years now or something like this? Yeah.
Still Peter Lawyer in the phone. He hasn't been a lawyer in like eight years. Anyway. Um, where were I say? So you have a nickname.
So then what happens is is that like I I'm writing like an email, you know, like semi serious email, and I I use the nickname in the thing so that everyone will know what I'm talking about. And it's not a bad nickname. It's like we have some bad nicknames, right? It wasn't one of the bad nicknames. Not offensive nicknames, just not, you know, pleasant.
You know what I'm saying? And but this one's fine. It's there's nothing. And Nastasia forwards it to him, right? Yeah.
Well, that's when I didn't have internet, and it was just easier to get the answer by forwarding the em the email with the question in it. And the guy was like, What is this? He's also the guy that I accidentally sent a naked picture of Dave to. So not actually a naked picture anymore. Dave's head on Daniel Radcliffe's naked body.
So and I did not create this photo, neither did I send it. I was not involved in the creation. And if you were around. I I was uh I'm alive and I work with the people who did it, but I never once forwarded this or created this or had anything to do with it. I just want to be clear that everyone who can hear me right now, that I had nothing to do with the creation or promulgation of this.
You can just stop now, because this section of the show never made it into the final cut. No matter what you say right now, it never got set. I'm just saying I had nothing to do with it. And it got forwarded to a work contact. So that there that happened.
That was, as we say, en français, the real life. So did the person totally blow up about the nickname? Well, so it so happens that it wasn't just he wasn't the only person CC'd, his entire law firm was CC'd. This is really one other person. And so, like one of his co-workers is like, Hell you talking about?
And so then we had to explain to everyone if you work with us, you'll probably get a nickname. If you don't like this, we'll change it. But then, as I think it was Nastasia said, but just remember, the next one may be worse. No, I did not say that. Right?
Anyways. Uh, all right. From Daniel uh Wallingworth via the Instagram. Hey Dave, I'm looking to get a Cajun deep fryer. Is there any major benefit in getting the six-gallon fryer over the four-gallon?
Daniel, two gallons, baby. Uh, I don't know. I forget Wiley has one and he likes it. The um unlike the fryer that I was talking about before, which is made of stainless, this one is uh the ones that he has not made of stainless. They are painted to be outside, but what they have that a regular fryer doesn't is an integrated watershedding cover that covers the vents and covers the oil so that you can walk away from it and leave it outside uh and it works.
So a larger fryer is going to give you a uh a bigger batch size uh to be able to fry effectively without getting too much uh oil temperature drop, but you're using uh you're using like 50% more oil per time you load it. So, you know, if you're doing smaller batches, right? Like normal human being-sized batches for like a family of like 10, right? Four gallon is well, what do I normally run? Mine was I I don't think in gallon, I think in pounds.
Like I like a an a good small size fryer is 40 pounds of oil. I don't know how many gallons that is, right? A 40-pound fryer. So in a in a 40-pound fryer is a good size, even to feed up to like 12, 13 people, because you're not also abusing it at home, right? Because you're only frying for an hour or two.
Uh but it but the thing is is that at home, if you're not filtering your oil properly or you're not taking care of it, your oil's not gonna last very long. So it's gonna get a lot more expensive if you're using a six-gallon fryer and you don't need it because you're gonna be throwing your oil away pretty much just as often as if you had a four-gallon fryer, but you're just gonna be throwing away an extra two gallons each time. And so kind of that's that's what I'd say about that. The other problem with the problem, the other issue to realize uh uh about the Cajun fryer is that um a real commercial fryer, right, has a uh a thermostat on it, and you can set the temperature and it fires up and then turns off, right? Uh Cajun Fryer does not.
Cajun fryer is just got like a throttle on it, and you have to tune it up and down just like a pot fryer on a on a stove, right? And it's shaped like a commercial fryer, like it has the fryer shape, the uh fryer kettle, but I can't remember if it's a tube fryer or not. I think it is. Anyway, Wiley likes his, but just remember it's not thermostatically controlled. Uh, and uh, you know, anything over 40-pound fryer, unless you're frying commercially for large groups of people, is gilding the lily, in my opinion.
Uh Sergio Torrin wrote in via Instagram. Hope you guys are good and experiencing what quarantine joy is left. Oh, joy, right, Stas. You're loving it, no? Loving it.
Loving it. Loving it. What is it? Vegan, celibate, sober. This one's for you.
Uh, what's his name? Tennis player? No. Djokovic? Who?
No. Can't remember his name. Do you remember John? No. You know what I'm talking about.
How many of those are by choice? Just a vegan? Yeah. Yeah. I guess sober too, right?
Well, that's just because I told you that, like, whatever. Anyway. Um. Uh, where would I start looking into info for any books you could recommend on how to use starches in cooking? I know you're not writing that book anymore.
No comments, Nastasia, please. Haven't you been mean enough to me already today? I'm over it. It's never gonna get written anyway. See what I'm saying?
You couldn't help yourself. Is it gonna get written, John? I doubt it. I doubt it. Guys are the worst, man.
You know what? You know what Nastasia said that about? Liquid intelligence. She said the exact same thing. You had Maria on your ass.
You had no choice. You know what? I'm not, I'm not like, I'm not Dax. I'm not like, you know, his responsibilities to turn in the It's not Welching. It's not Welching.
First of all, I need to know this. Is Welching a slur against the Welch? Oh, I didn't even know it was related. I don't know, so I'm asking. Is it Well Shing or Well Ching?
We say Welching in my family, not Welshing. Welching. Ching with a CH, right? Someone just wanted to look that up for us. Well, actually, it's Welsh, but in the present part present participle, Welching failed to honor a debt or obligation incurred through a promise or agreement.
Yeah, yeah. Yeah. No one likes a Welcher. They're the worst. I'd rather have you, I'd rather have you be uh, you know, uh almost anything.
But like, is it uh isn't it like a a crack against the Welsh people? That's what I'm asking. Uh okay. You know. Yeah.
Someone else someone will find out. The dictionary speculates, maybe, but it says it doesn't know. So it's unknown origin. Yeah, right. I I I I believe etymology is like I believe in dietary cults.
Uh like nine times out of ten, they're horse crap. You know what I mean? Not nine times. Often they're horse crap, especially in the food world. John, you you have to agree with me there, right?
Yeah, yeah. I'll agree with that. Yeah. Uh all right, on starches. So I don't know what your uh kind of technical bent is, uh, Sergio, but um, they're somewhat outdated, but the Egan Press uh books are fairly easy to get uh online uh and they are a fairly good um uh what's the word I'm looking for?
Uh introduction to starches and the terminology of starches. Uh and then there are some fantastically expensive books on starches. Um I forgot to look them up in in advance of this, but a lot of them can be kind of, I'm not gonna say illegally downloaded, but they can be illegally downloaded. Um but I would start with the Egan Press books um because they're you can absorb it in like an afternoon, and once you absorb the Egan Press book, you'll be able to read all of the technical literature. And then uh I can't remember what National Starch changed their name to, but they have a bunch of online documentation about individual starches, and they actually used to point you to the Egan Press book.
So even though those books are now probably 15, 16 years old, I mean, starch has changed, hasn't changed that much. So I would go look at that. It's a good like hundred page, like, you know, nicely laid out introduction, as are most of their books, by the way. So like um, and by the way, when they're doing starch, they're not doing flour, they have a separate book on wheat flour. Uh that a good enough answer or no?
Yeah, yeah, that works. They can always follow up if they have uh more questions. All right. Hey Dave. All right, hey Dave, you don't know me.
My name is uh Maite Cabrera, I'm from Chile. I've never been to Chile. You guys ever been to Chile? No. Oh, no.
I've always wanted to go, never been. Where am I gonna go? Anyway, I would love to go though. Uh uh I work in a bar, I'm reading your book, Liquid Intelligence, and I still cannot understand how to measure how much water uh of dilution to add to a cocktail to cocktails by the pitcher. For your example, you're in Manhattan.
Uh I don't have perfect perfect English, so maybe the answer is in the pages, uh, but I still can't find it. Can you help me find out? Thanks for your time. And sorry if it's too weird to ask. Uh thanks.
It's not too weird, and as um as my wife tells me, my like if you I wish she did this for a living because she's so good at it, but the problem is she's good at her real job too. But she's like a fantastic editor, my wife. And so she's like, uh, she says, if, you know, if you can't understand it, you probably shouldn't blame yourself. You should probably blame the writer. Probably my fault.
Um, you know what I mean? Because I didn't explain it well enough. Uh, otherwise it would have been clear. Um, and I didn't get a chance before the show to go reread the the section. But uh back when I was writing, I was writing that book probably, it came out in 2015, I was probably writing it in 2013, right?
And uh at that time, a lot of people had kind of they would drastically radically underestimate the amount of water that was in a cocktail, like by a lot. Uh and because people were throwing around numbers. They would just use the word dilution and they would say this has 20% dilution, which is a standard thing people would say. And and I was like, what does that mean? Does that mean I'm taking the base recipe and adding 20% to it?
And no one would know. You would ask people and they wouldn't even know what they said. So what I did when I was writing the book, and what you can do when you're trying to figure out uh dilution, and if you don't care about being a hundred percent accurate, I'm gonna give you the simplest, because in the book I remember writing it, I was real really complicated. And I went into like all like because you have to worry about how much liquid is left on your ice cubes, you have to worry about like, you know, these weird thermal effects and all this. Just do this.
Like uh take your drink, pour it, you know, take take your the the drink that you've made, right? That before you dilute it, right? A standard way for Manhattan. Let's say just mix a Manhattan, right? Then weigh it.
Then stir it how you normally would tell you like it, and then strain it, but be very careful. Try to get as much liquid off as you can off of the ice, right? Then weigh it again. And almost all of I mean all of that is water. Now, again, there's some difference because some of the cocktails still left on your ice cubes and whatnot.
But water is very interesting because one gram of water is also one CC, is one milliliter of water. So you can very easily, if you just if you if you do your initial recipe in milliliters or ounces or whatever you want, uh, and then you weigh it, you can figure out how much water was added to it. And even without doing any sort of like complicated math, you're gonna be within five or six percent of the correct answer, like right away. And then just make one with the water, make sure you chill it first before you taste it, otherwise it won't taste right, and see whether you're right. And what I always do is I'll I'll do it, and then I'll add a little bit more water to the drink that I've already made to see whether or not I like it better, more diluted.
And as Tobi Cicchini said, and I believe him, uh, the older you get, like the more diluted you tend to like your cocktails, which is an interesting fact. Straight spirits, I still want to be straight, but as I get older, I do like things a little less uh a little more diluted. I don't know. Uh you got none of you guys are old enough to have this phenomenon have happened to you yet. Um, as far as I can tell.
But have you have you guys noticed a difference in your preferences over time in your of your life? No. No, not too much yet. I also like things drier than I do. I like things drier.
I like things uh things drier, and um I like things slightly more diluted than I used to. But in general, with cocktails, especially if you're a bartender, like you tend to like things on the less diluted side. And so it's a good idea to try stuff with a little extra dilution, just add a splash of water, see whether it changes it for better or for worse. If nothing else, you're gonna learn whether or not your recipe is robust enough to stand a difference of dilution. Uh from oh, by the way, I want to give a shout out.
Uh when I was in the Berkshires, I forgot to mention this like weeks ago when I was in the Berkshires. I was gonna give a shout out last week, but then Nastasia Lopez's house was knocked down by the big bad wolf. What was that? What was that tropical storm called? Ooh.
Um Isaiah, wasn't it? Yeah, something like that. Yeah. So like literally the reason Nastasia left was not merely because she was disgusted with me, but because her power was completely wiped out for a full week, right? So uh the first week that she left, this was two weeks ago, I guess.
Like, she left in like in the last five minutes because like her house just completely turned off in this windstorm, right? And then the week after that, she was just starting to get stuff back, and some idiot knocked over her uh internet, and that's why we didn't have it last week. And then this week she told me before we got on air that her internet is like someone has taken like an Ethernet cord and run it all the way across Stanford, like to her house, right? Is that what happened? It's true, yeah.
There's like a cord going across your lawn. Yes, it's so crazy. Anyways, so uh I wanted to give it a shout out to uh Aaron Auster, friend of ours from uh formerly from Chesare's World and the French Culinary and the Italian program. I went to his place AOK uh barbecue in the Berkshire's right by Mass Mocha, right when Mass Mocha opened, and uh had a good time. So I wanted to give him a shout out.
Check him out if you are in the air. He's actually in the parking lot of Mass Mocha. And so what's nice for him, I guess, uh, is that um is that that kind of that whole parking lot of Mass Mocha, they're not really having people park there. They've turned that entire front parking lot into outdoor dining, and so it's kind of cool. Anyway, um uh what is this?
Uh what do you think this is? What do you think this person's name is? How do I break? Is it Joe Accord? Joe Art I think it's Joe Covander.
Joe A Covander. All right. Uh I've taken the science and cooking Harvard course uh where you participated. I have a question in respect to the egg cooking section where you show that a at 54 degrees Celsius, the egg maintains uh its form. Uh I don't think 54, I do 57, but yeah, the egg maintains its form, i.e.
it's raw form. And then you add that uh and you add that that egg is uh been freed of salmonella issues. Have you got an article webpage that provides more information about it? Because I couldn't find much info in my country. Uh science food in in in my country's uh food science department tell me that 71 degrees Celsius, and my cooking school tells me you use greater than 65 degrees Celsius.
If you look up the thermal death curves for Salmonella, there's no thermal death curve for Salmonella that uh I mean I I wouldn't say 54, 57 is what is what I do. And um 57, if you look at the thermal death curves for Salmonella is plenty to kill Salmonella. Those higher numbers for killing salmonella are um because they want you to reach it and only hold it for 15 seconds. Uh I am holding uh this temperature for like 45 minutes or an hour, at which point it's pasteurized. Um so if you just look up at the FSIS, if you look up their salmonella thermal desk curves, and again, they're using things for uh meats, which are actually more difficult to kill salmonella in than an egg because the temperature distribution is harder to get uh right across it because in general it's easier, I think.
My memory serves, is general it's easier to kill bacteria in very highly aqueous solutions. Um my other question is if the structure at 54 degrees, remember 57, uh if the structure of 54 uh Celsius keep uh keeps the egg uh into its regular composition or form, is it changed in any way? At 54, it shouldn't change much. At 57, after an hour, it's slightly thicker. I've done tests where I have uh used uh pasteurized eggs done this way in cocktails and then unpasteurized eggs, and there is a slight, slight difference, but it's very slight.
So uh obviously its composition reform has changed in some way, but in a very, very uh slight way. You can't cook it at 57 degrees Celsius forever. It will eventually start setting up on you, but if you do it for an hour, it uh should be good. Uh from Interlude Coffee and Tea, um this is in reference to Jack Shram from existing conditions, posting on bottling with liquid nitrogen. So, what we do at the bar is we take our bottles and then we pour or like we're gonna put a Manhattan in, for instance, because Manhattan's oxidized, and we pour a little liquid nitrogen in.
We put the cap on top, don't seal it, and then we let the liquid nitrogen boil off, vapor comes out, it looks really cool, and then as soon as you stop seeing the condensation come out, you cap it, and the the liquid nitrogen by boiling off has uh gotten rid of the oxygen. So that's what we're talking about. Um I'm thinking about bottling some coffee and for my cafe coffee for my cafe, and I was wondering if you'd be able to recommend equipment that you're using for bottling. We're just using a hand capper. Specifically, how should I go about safely dosing liquid nitrogen in the bottles?
We just literally use a thermos. We sometimes use uh a sauce gun, a depositing funnel, uh, which I love. Uh they do leak uh a little bit, but in general, we just pour a little bit in with a thermos, and it's totally fine. You only need a little bit, and the main safety thing is just never cap it while there's still liquid nitrogen. Never cap it while they're still liquid.
Also remember with coffee that oxygen is not the only enemy of coffee. So I'm assuming, you know, you know what you're doing. Uh, you know, one of the advantages I think that people ha think about when they think about cold brew is that cold brew is a relatively stable coffee product, right? John, that's what do you like cold brew stash? Yeah, me neither.
You, Matt. He's gone. He's not thinking about it. No, my god, I just couldn't find the mirror button. Yeah, yeah, I'll do.
I do like cold brew. I know you are not a fan. Not a man. I'm fine with you drinking it, going back to the early thing. That's like it's not my thing.
John, what about you? Cold brew? No cobra. Cold brew, yeah. Yeah, yeah.
And so one of the advantages of it, right, is that it it it it doesn't um break itself down, right? It lasts. Yeah. Yeah. So um so that stuff I could see, like if you had some other products that were gonna oxidize, that doing this process with a cold brew product, you you might, you know, have like a lot of luck.
The problem with coffee coffee, hot brewed coffee, is that even, and I I can't remember, but I think it was Ely did the studies um, you know, years and years ago. And I I can't remember whether it was in the chemistry of quality, one of their not the not the popular book that well, popular in big air quotes, but the the technical book that they wrote. Uh I can't remember whether it's in that or whether it's in um one of the papers that they wrote where they talk about oxygen is not the only enemy, that coffee will break itself down even if you kind of package it well. And so just run some tests and be aware that purging oxygen might not be enough for a regular brewed coffee thing to maintain it the way that you that's all. What do you guys think?
Is that it? Is that a good answer? Did I answer this? Yep, all right. Alright.
Alright. So uh I feel like we spent like I feel like we spent two thirds of this thing talking about, let it go. I don't know. You're like trying to hold on to something here. What?
I don't know. What? You tell me it's a weird. Well I gotta let it go if you don't even know what it is. Let go of the ending of the show is what I'm saying.
Fair. Bye. Cooking issues. Cooking issues is powered by Simplecast. Thanks for listening to Heritage Radio Network.
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