Hello and welcome to Cooking Issues, coming to you live from Newstand Studios at Rockefeller Center, and now to hand it over to my guest announcer. Phil Bravo. And I'd like to welcome everyone here today with Dave Arnold, Nastasia the Hammer Lopez, Joe Hazen, Jackie Molecules, John Nehoo, and again, special guest, Phil Bravo. Please. Phil Bravo!
How are you doing, Phil? I'm doing alright. How are you doing, dude? You're supposed to say, call in your questions too! 917-410-1507.
That's 917-410-1507. There are no chances. There are no chances. There's no stepping. It's just get this thing going.
Get it going. Wrap it up. See, people can't see us. Well, people on Patreon, if you if you're a member of Patreon, you can. If you really wanted to see us, you could.
Right? That's true. Did you announce Jackie Molecules? He did. I did, yeah.
Where are you, Jackie? How are you doing? How's uh how's California? Yeah? Yeah.
As uh delightful as ever. You sound you sound delighted. You sound like this is you. This is your droopy dog. Delightful as ever.
California. California got you down? You're doing a little bit of the Neil Diamond? You're gonna you're caught between two shores. LA's home, you know, LA's fine, but it ain't home.
New York's New York's home, but it ain't yours no more. Uh you're not a Neil Diamond fan. Oh my god. I'm not a Neil Diamond fan. We've been over this.
I'm I'm yeah. I just can't believe it. Maybe I block it out. Joe, you like Neil Diamond, right? Yeah, I like Neil Dabman.
Yeah. I mean, I don't understand. I understand how, like, I understand how, like, when you're a kid, I understand how like you're like 18 years old, you're 20 years old, you're like, I don't like Neil Diamond. That's like what my grandparents listen to. You know what I mean?
But then once you get to be like, you know, an old geezer like myself, you're like, that's what my grandparents used to listen to. Oh, yeah. And then you listen to it. You know what I mean? It's not like doo op music, which just is inherently bad.
You know what I mean? That's rough. Do up. Do up music is not inherently bad. Okay, do up music is good two songs at a time.
I'll give you a two songs at a time. A whole album of doo-wop, a whole show of doo-wop. I think you listened to bad doo-op. Okay, give me good do-op. I mean, now you're putting me on the spot.
Yes, I am. All right. Well, I'll buy by the end of the show. I'm gonna give you a playlist. All right, but a playlist where I want where a playlist where I'm like, I've already listened to eight doo-wop songs, and I'm like, I need a ninth.
I need a ninth doo-wop song. Like, do it to me. I'm gonna get I'm gonna give you the deep tracks. Are you? Are you?
Is it gonna be all hey Mr. Basseman? I mean, obviously. Yeah. So then I uh I was driving to uh the New Jersey.
By the way, for any of you who are in New Jersey, there's a shop in between like New York City and like the uh the the you know the tunnels and uh the Delaware water gap, where apparently all they sell is chocolate goats. Chocolate goats. And the store is called the Chocolate Goat Gift Shop. And I screamed in to the parking lot at like, it was a 30 mile an hour road. I must have been doing 60, and like, like, you know, drifted into the parking lot and like came to a stop next to like a grandma and a small child who are also trying to make it to the chocolate goat before apparently the hard clothes at 5 p.m.
on a Sunday. Missed it. I don't know if I'm ever gonna get a chocolate goat in my whole life. Not chocolate covered goats. Let's be clear.
These are molded chocolates in the form of goats in, to quote the website, various sizes. Right? I mean, that's kind of a win. I don't know. You can?
Oh. How do they look, John? I mean, like chocolate, like goats made out of chocolate. Oh, well, I want you people to know that they're multicolored goats, too. It's not just like it's a little bit of a milk chocolate goat, a little bit of a dark chocolate goat.
Oh we got the the different kinds of chocolate and the different sizes, seven, four, and one ounce. Okay, listen, I need I need different kinds. Oh, we just got fish bowl by uh by a tourist. Uh by a particularly angsty uh, you know, teen. Yeah, yeah, yeah.
This kid, this kid like had an entire thing of hair gel in his hair to make it look like he had never combed it. He's like, but Ma, it looks like I combed it. Get me another jug of hair gel. Go buy it for me at the Dwayne Reed. You know what I mean?
Anyway, that's that's our life people. Anyways, so uh what are we talking about? Chocolate goats. Do they have different varieties of goat? That's what I want to know.
Like, can I get like a cashmere? Can I get like a can I get like, you know, uh name a different variety of goat? I'm not a goat, a goat aficionado. That's just the one goat. It's always the one goat in various sizes.
It looks like it, yeah. Anyway, so I went to go pick up Dax, and this is the this is the cooking thing. Let's start with the cooking thing. The pr the people he had been staying with, his dirtback buddy Nico, who we've talked about on the show before, uh, so he's at his dirtbag buddy's house in the, you know, over on the Delaware River, and uh the mom who wrote a cookbook on soup, soup among friends, they had a soup club, and they every week one of them would make soup. The four people.
One of them would make soup, and then they would distribute said soup to everyone of the four of the four families. This way, you only have to have that soup one night because you make enough soup because you don't make like no one makes like like you know, soup just for like one family. Who the heck makes that? Unless you're doing like dashi or something like that. You have to make a big old thing of soup.
Am I right? Yeah. Yeah. So they divvied up this soup in their soup club and then passed the soup out to all the people, and that way every week they got a soup. One out of four, they made the soup, and they didn't have the leftovers on the soup.
That's not a bad idea. No, it's pretty good. If you have four friends, which I don't, I'm kidding. Anyway, uh it's like a family plan, uh, you know, for soup. It's like it's like a soup CSA.
Yeah. You also get no say in what the other person cooks, right? So you're like, nah. I mean, but I don't know. I think apparently they were all good cooks.
You know, I don't know. Anyways, so she's no shade, but I joined that club with no dietary restrictions, you know. Ooh, who you throwing the shade on? You think like uh like who in particular? Just be explicit.
Everyone likes explicit shit. I know that it's not supposed to be explicit, it's supposed to be like you know, it's like some people have legit dietary restrictions. No, no. These aren't like randos. It's not like you're going online and you're playing like online poker and you click a window that says, Would you like to join a soup club?
And you get like randomly assigned somebody's soup. It's like these are your friends. I think I think I'm hearing some shade about Californian uh dietary restrictions. Yeah. Yeah.
Yeah, you know what? You might be right. You might be right. Yeah. Okay.
Hey, uh, so, anyways, so she's growing, she grows a bunch of uh shiitakis, which she dries, and she dries those rishiri things, which I don't know what to do with because I never figured it out. But she also has all over her property wild chanterelles, and they were in spoopy-doopy McDoopy season. So she gave me this big thing of chanterelles, and I went bonkers. And it turns out that before I even knew I was about to get a bunch of chanterelles, I had picked up at DiPalos. Everyone knows Dipalo's other DePaulos.
They have the magic pork again. They had the magical pork with the injected fat in it. I put that thing, and this actually answers a question that somebody had. It was Wes Hendrickson wrote in from Patreon. It's like, why do you drop your temperature?
So here's how I cooked it on the Sunday that I went uh to go pick up deck. Getting fishbowled again. Different teenage angsty kid. LA, different L. No, he's not really from LA.
It's not from LA. Shaker. He's not from LA. Too new a hat. Yeah, not from LA.
Anyways, you have to watch the Patreon video to know what we're talking about. Uh so I took the magic pork and I I peppered it, but I didn't salt it because I knew I was going to cook it for a long time. And the reason not to salt meat if you're gonna cook it for a long time, is there's a chance, especially if you're ever gonna chill it again, that it'll get a little bit of a cured texture. It also depends on the texture of the meat. So fine textured meats like a ribeye or like uh delicious magic pork chop, uh, you know, it doesn't have a lot of connective tissue in it.
And so those are the ones that are more likely to get hardened by salt. Anyways, so choose your maximum temperature. In this case, for pork chops, in my family, they don't like them too pank. They don't like the pork chop to be too pank. You know what I'm saying?
Yeah, yeah. What about you, Stas? I mean, like when you don't mind? You like it anyway? Joe, how do you like how do you like the inside of your pork shop?
Medium rare pank. Pank pank, yeah. But you don't like it like red. Some people like, I remember the first time everyone's like, you don't need to cook your pork that much because the trichinosis isn't a thing anymore. And then so like you would get these like hard, rare that almost look like raw chicken on the inside, pork chops, and you're just like, and you're like, you know, the point is that like not appetizing.
It's just not appetizing to me. Uh, if you're gonna do that with like the super rare pork, you gotta go thin on the pork. So there's just the the finest of that like like chicken-y looking pork on the inside, and then like a bunch of overcooked crap on the outside to have the nice texture. I digress as usual. So I put it in, I chose 60, uh, which is a hundred and uh 140 for you, 100 and for your Fahrenheit heads out there.
That's the one magic number, by the way. Magic pork, magic number. You should all remember that 140 is 60. 140, 60, just remember that peg it. My son Booker, who is uh spends every waking moment now in Staten Island collecting Staten Island railroad cars.
There are 61 different cars on the Staten Island Railroad. He has collected as of yesterday afternoon, 34 of them. I think he likes it because the Staten Island Ferry is free, and for some reason, even though we pay for everything that he does, he still loves to hunt for bargains, except for with sushi. Strange. Anyway, so I put it in at 60 degrees uh Celsius, which is 140 Fahrenheit, and you want to put it in at the high temperature just enough to get up to the temperature it's cooking.
Now, here's the point, and I'm literally writing about this right now in in the book, which by the way, Stas, you'll be pleased to know. I handed in a chapter to the editor, and I started handing in photos to uh, so it's like it's real now. So we can go to Disneyland. Uh once is done, lunch is done. Once I hand in the whole McGill, and it's like a huge weight off of my shoulders, and I have a different weight piled on my shoulder, like you know.
Didn't Didny Land. Uh anyways, so you want it to cook just through to the temperature because the the duneness, the proper duneness texture that we're used to getting to off of a temperature happens very, very quickly after you reach a temperature, right? The problem with proteins uh in meats is that as they ride at that temperature, they get firmer and firmer, right? So what happens is if you leave it at your final cook temp for infinity, right? It will get the texture of like maybe a degree or two higher as it cooks for hours.
So in general, I try to aim so that I just attain the internal temperature that I want. Just, right? And then I drop it by at least, at least three degrees. So if I'm doing a steak, I usually want it to hit just at like 54 or 55, which is what is that? That's 120 something, you know what I mean?
Like just hit 54, 55, and then I'll immediately drop it to 52, which is about the minimum you can hold. Listen, do not start cooking anything at 52 degrees Celsius. It's not hot enough and it's not fast enough to guarantee you're gonna kill everything in a timely fashion. So I think that's what happens when a lot of people get blow off bags and stuff like that. But if you're starting it, it's actually optimal to start at 57 or 55, and then immediately after you put it in, before it can cook through, drop the temperature down to your internals just to get a little bit of a a jump start on killing the crap on the outside.
Anyway, again I digress. So you have it drop down. So in the case of this pork, I dropped it down to uh 54 degrees, because that's entirely safe, entirely good. I dropped it from 60 to 54 after an hour, and then I let it ride for like seven hours while I was going to pick up DAX and do all my other stuff. And then uh I got back, threw a couple ice cubes in, which is the fastest way to drop a circulator temperature, just throw some ice cubes in.
Actually, like put the brakes on it. Because what what we're gonna do is drop the temperature of the pork chop to 50 Celsius now. And the reason we're doing that is so that we don't get any overcook on the um on the sear as it comes out, right? Uh and in fact, uh it's interesting if you look at um physics modeling of what happens with meat, if you have even just if you if you plunge it into something cold or drop the temperature even a little bit below what you want, it'll lower the temperature on the inside a lot faster. So I threw some ice cubes into the bucket, took it down to about 45, let the circulator come back up to 50, equilibrate at 50, sear it off.
Can I even say what I use to sear it off? Or not? I can't write stuff. No, I don't want to hear it. You don't?
No. Why? Why can't we talk about it? Because then we're gonna get all our nerds that are like, okay. I seared it off in fine style.
And it was uh d delicious. It was uh so yeah, magic pork and chanterelles. You mean it's hard to beat that. So, Dave, would you say that the summation of that last five minute story was simply drop it like it's hot? Drop it like it's hot.
Yeah, well, you know, when the when when the yeah, yeah, when the texture's getting a little too firm, drop it like it's hot. And also just to bring it back to the beginning, uh apparently the Chanterelles are a uh doo open out of New Orleans. That's true. Yeah. That's true.
Yeah. Chanterelle, uh, John and I were talking about this yesterday. So in the Pantheon of Tasty Mushrooms, I think Chanterelles are like right up there. I think they really are. You know what I mean?
I'm writing a mushroom section, but I'm not even gonna write a recipes for chanterelles. You know why? Because you should just cook them. You should just cook them as simply as possible and eat them. Because unless you're you know, intensely rich, you should just someone hands you a bunch of uh chanterelles, and you're like, yeah, yeah, I'm gonna cook those and eat them to highlight the chanterelle taste.
I'm not gonna stuff it inside of something else and then stuff that into something else and then pour goop all over it. I just want to taste the chanterelles. And we were talking, let's go around the room. Chanterelles or morels? What's what's what which which you choose one?
Which one's reigned supreme between chanterelle and morelle around the room? I'm going Chanterelle. Yeah. Chanterelle. Chanterelle, Joe.
Chanterelle. Really? Yeah. John and I had the same feeling yesterday. And what about you, Jackie?
You're not a mushroom head? What are you? You silent over there? You got some little Mr. No Dietary Restriction, doesn't have an opinion on Chanterelle versus Morel?
Anyway, I think Morel. I said chanterelle. I like a Morel, but uh yeah, I would always choose Chanterelle. Now here's the one. Chanterelle, fresh porcini.
I don't cook a lot with fresh porcinese because again, I am not constructed out of gold bricks. But like, what are your what are your feelings? Still chanterelle for me. Yeah. Yeah.
I'm switching to porcini. Ooh, porcini. Is that the Italian uh section you still? Yeah. What if you have to sit with an Italian who talks about food while you eat the porcinis?
No, the chanterelle. No. All right. All right. Joe, you uh you got it, you got an opinion on this guy.
What about hen of the woods? Hen of the woods, great mushroom, a little like it's a great mushroom. Yeah, a great mushroom. I just I mean, like, of the I was also talking to John about this yesterday. It's like I find that it is a great mushroom.
I think it's a good value because it's not as expensive. Although, you know, John tells me that they're almost expensive as as expensive now as uh as a chanterella's. I don't know. You know what I like about a hen? Hen of the woods, in order for a hen of the woods to live, a tree's gotta be dying.
I love that. So what's the difference between the hen of the woods and the chicken of the woods? Oh. You know, they're different. They are different.
Yeah. I don't know. I know chicken to the sea. Right. Yeah.
Sunkist? Starkist. Uh Starkist, yeah. Stark uh is it Starkest? Yeah.
Starkest. Starkest. With Charlie the tuna? That is correct. You look kind of like Charlie the tuna, Phil.
You're welcome. It's the glasses. It's the glasses, I think. If you have a large smile. And my radiant smile.
Yeah, yeah, yeah. You look a lot like Charlie the tuna. Joe, what do you think? Charlie the tuna over here? Definitely Charlie the tuna.
Yeah. He needs that little. Doesn't Charlie Tuna have something red? Yeah, red camana or capital. Yeah.
Yeah, yeah. He's kind of like a like a beatnik, right? He's kind of like a beatnik tuna. He's got the glasses, right? Yeah, yeah, yeah.
In my memory, he does. My memory too. He's from South Korea. Charlie the tuna is from South Korea? What?
For real? Like the character of Charlie the tuna. The backstory of Charlie the tuna is that he's from South Korea. I mean, you gotta understand. He's a beatnik.
Dude lives in the ocean. So it's kind of hard to say. Like I'm pretty sure he lives in the international waters. So like how do you where exactly in South Korea is Charlie the tuna chillin'? You know, like looking at that hook and being like, nah.
Sarkist is South Korean. I mean, it's currently owned by a South Korean conglomerate. Oh, yeah, yeah. I mean, he he look, he plays for South Korea in the Olympics, for sure. You know what I mean?
But like, yeah, yeah. I would say he's from Chicago. The guy who made him is from uh Leo Burnett Worldwide, which is an ad company in Chicago. Catch uh catch a catch a lot of big catch a lot of big tuna in Lake Michigan, do you? Do you?
Anyway. I'm talking about the character's backstory. Uh the character's backstory. Speaking of Olympics, you guys watch any of this stuff? Yeah, I hate the Olympics.
That doesn't mean it's who hates the Olympics. Nastasia. Nastasia, because people care about it. But people don't care about it anymore, so you can like it now. That's not why I hate it.
Are you upset about nationalism? Okay, listen, listen. Uh did I tell it, did I talk about this last week or did I forget? Well, oh, I like how you can't even remember. Well, I don't know what you're gonna talk about, but probably did we talk about the Olympics last week?
Uh yeah. We didn't. You just made that up. He's like, what was I texting about? What was I texting?
What was I texting? Anyway, the um remember people can see you now. Anyway, the the whole point is Jen's uh Jen's employees, like boyfriend is an Olympic fencer, right? So now fencing, as you probably know, divides into foil, where you you you stab him, right? It has to be stabbed in the main chest area.
Epe, which is a stiffer blade, and you can just hit him anywhere, right? And Saber, where I think where you just beat the crap out of people, right? Isn't that how it works basically? It's waist-up, but you can hit them, but yeah, you it's like more slashing too. Yeah, yeah, yeah.
Anyway, I did not know this, but in fencing, men's and women's, you are encouraged to scream at the top of your lungs, but not while it's happening. So you'll sit there and it's like silent tink, tink, tink, tink, tink, tink, tink, tick, tink, tink, tink, tick, tick, tink, tink, tink, tink, tink, tink, ting, and then like their helmets will light up. There'll be a like two second pause, and then someone will do like anastasia Lopez anger class primal scream. Like, ah, and then back to composed. Ting, tink, ting, ding, ding, ting, ting, ding, ding, ting.
It's the weirdest like oral thing I've heard in a long time. So I recommend looking at it, and I recommend looking at the trampoline because it's bananas. Have you seen these trampoliners? No. They go like 30 feet high.
They're like jumping on trampolines 30 feet high. It's bananas. Anyways, that's all for the Olympics. Let's get to some cooking. All right.
So uh Wes Hendrickson had uh another question. Uh he said something we should do on the show is an is a dish to cook this week. So we should come up with an idea. What do you guys think of this? We come up with an idea, and then we challenge, I think this is what he means.
We challenge our cooking issues listeners to make it, and then they can come back and maybe tell us how it worked out. What do you think? Yeah, I don't know. It also sounds like he's just asking for what you do on the week on the weekly basis. I have a bone to pick with last summer.
So what's the bone to pick? I'm not gonna bring it up again. Again? Mm-hmm. Okay.
You actually just did bring it up. I know. But I will not I will not participate in this because of the phone. You literally caused it. Oh, uh, oh, but but this is for the whole everyone.
This is an idea that everyone can participate in, not just Wes that apparently you have a bone to pick with. All right. Wait, John, did you get your six-flower walk-up? No, thankfully. Wow, Style's just pulling out the paint.
Stas is like, Stas is like, I brought something up. I wish I hadn't, because then like it was uncomfortable. So I'm gonna make John feel uncomfortable. Like it's not uncomfortable. Yeah.
John was looking at getting an apartment here in New York City. For those of you that haven't had the pleasure of shopping around in quotes for a New York City apartment. No offense to the brokers out there. I don't really understand why you still have to pay brokers' fees in Manhattan because all the apartments are online. John's like, I'm looking at an apartment.
It's a six-story walk-up. So I didn't even think that was possible. It's I thought it was against code. It is illegal for new construction. Ah.
Yeah. Yeah. It's a lovely pre-war building. Yeah, exactly. Yeah.
Well, do you know what's funny is quaint. What's funny about New York codes, by the way, is that like literally architects are like, what code are we gonna file this under? You know what I mean? They're like, well, there's no way we're gonna get up to the current code. So we're gonna file it under the 1933 code.
You know what I mean? So they file under these old codes because buildings are like grandfathered in. So anyway, so I'm like, John, Nastasi and I the entire time stood about two steps behind John. We made John carry, he's carrying all this crap. I don't even know what crap you had, but it looked like he was carrying like Andy didn't want us near him and he wouldn't let us go up with him.
But we dogged him the entire way. We dogged him and we were like just cracking wise. We're like, we're like, John, maybe you should go have a couple of beers first and then walk up. And then we're like, hey, hand me your credit card, hand me your keys, walk all the way up. Remember you forgot them, come back, and then go back up again.
Because the six-floor walk-up is just brutal. Like seeing a six-floor walk-up, seeing a six-floor walk-up at like 1 p.m. on a Tuesday does not indicate what it's like to live in a six-floor walk-up. We're like, why listen, why don't you go to the grocery store, John, get like all your groceries, have them like have them either have the roll-y cart and be like or just carry like all six bags in your arms and be like, ah, have people try to get past you on the stairs, have the milk drug go b, bop, bup, bup, bup, bup, bup, bup, bup all the way down the stairs. Because that's what it's like.
Keeping in mind, when I met Nastasia, she was in a fifth-floor walk-up. So this is all just self-loading. Yeah, and I think that it was Dave and I that had to get like, can you get this asbestos fireplace? Oh, that's gigantic up the stairs that doesn't fit? This is all just you know.
Oh my god, Nastasia was the queen of incur by the way, and you're just messed up. Like we weren't even really friends yet. I was her boss. I was her boss. No, I think we bonded through, you know, shared pain.
She okay, here's another thing about Nastasia Lopez. She'll get you to move her crap out of her fifth story walk up, and she does not have the common human decency to take the drawers out of her dressers before you move them, or to take the clothing. She put extra she put extra things in the drawers because she's like, I just want to make it less of a trip. Yeah, yeah, yeah. So I think it was it was like I've moved her several times.
Was that the one that also Cliff was in on? I think so. Yeah. Oh my god. Uh don't you you haven't lived until you see me mad in a move, by the way.
Uh caller, you're on the air. Hey, yeah. Hey guys. I got a question of if you guys are interested in moving into the infomercial space now that Ron Popeel has departed. Well, he died when he parted the planet.
When did he die? Last week. Oh my god, Ron Popeel. Yeah. Huh.
Yeah. So I think moment of silence. Were there well the the interesting thing, the rotorbroil is was was not Popeel. It was Leon Klinghofer, who that Leon Klinghoffer, the one that was thrown off the cruise ship. So every everything else, I think, is is is Popeel, but you know.
But that one is actually Klinghoffer. Bizarrely enough. That's uh I thought it was it was might be noteworthy to note uh Popeil's passing and just curious when there's gonna be some uh infomercials issued on on behalf of Booker and Dax. The thing about infomercials is this we need to have products. Like we have products.
Like the thing is is that we we actually have products. It's just trying to get them made. Look, we have to do serious sales pitches, but I'm not uh I'm not opposed to us doing like dumb infomercials as well. I know Nastasia likes a dumb infomercial. I just want to see you.
Can you like can you sponsor uh like knives, but just like you'll get this nine foot katana blade and also this, you know. Only if we reenact the Odell, we're gonna need emergency s surgery in the studio. Oh, that got me. Oh, that got me real good. Uh oh, that's so good.
I think we're gonna need some. Well, I think that there's there's there's clearly a cooking issues, Tim and Eric uh collaboration for this that I think would would would would be really, really, really excellent and insane. Well, I don't know, I don't know whether we could get uh Tim on. I don't know if he's a food guy, but Eric's a food guy. Maybe we can get Eric on these days.
Yeah. Food and wine, food and beverage person. Yeah. I I at the very least we should uh I was gonna say at the very least, Dave, we should commit to cutting one of these uh infomercials for the podcast. That's something I can put together.
Well we okay, we did an infomercial for and someone actually wrote in. They they tried it. We did an infomercial for a beverage uh called uh muñeca. Oh yeah. Muneca!
And uh sorry, a little about the saturating the mic uh there, Joe. But uh Clayton Patterson wrote in. So the idea of Muneca was it was close to the beginning of the pandemic when we hadn't yet been accustomed to mask breath, to tasting ourselves on our masks. And uh so the idea is is that you're supposed to walk around, yeah, you're supposed to walk on he just did a uh a spinal tap, sniff the mask. Uh the you're supposed to walk around with airline bottles of uh rumpel mints and uh and lime wedges.
And so what happens is when you get home, you peel off the mask, you pound the airline bottle of rumpel mints, and then to wash the rumpel mints out, you chew up a whole lime wedge, including the peel, and the oils will wipe out your sense of taste for a good 20 minutes. I can tell you this for sure, because this is what I used to do at the bar all the time. But your mouth is clean. Clean. Why don't you just brush your teeth, Dave?
Brush your teeth. I gotta walk all the way to the back of the house. Uh, you know, I got one of those sonic characters. I got the rumplement right here. Yeah, and plus, you know, like like like today, they turned my water off.
Today my water got turned off. What are you gonna do? Right? What are you gonna do? So it's uh, you know, muñeca.
Muneca! And so like you just have it. So that's what you did this morning. Muneca! Yeah, made the bike ride real fun.
So, like, what you do is you have like, you have a coat, and then you have like, you know, one of those like, you know how like uh people used to sell watches? You just have your muñeca shots lined up in the inside of your coat and uh and you're good. You know what I mean? Yeah, yeah. Muneca, Bronco product actually, actually good.
Yes. I think that's yeah, I think so. I mean, I don't I don't buy that kind of stuff, but I think, I mean, like Was Ronco the like the dehydrator, like that was that, or was that somebody else? Ronpa Peel did a bunch of stuff, not just in the kitchen space, just like a bunch of like, you know, gadgets that you may or may not ever need. You know what I mean?
But like, I didn't know he died. So, like his passing is like on the order of Billy May's passing. You know, Billy May is God rest his soul, like, blew up his head with cocaine. You know what I mean? But like, there is like, I mean, isn't that what happened?
Didn't his head explode because he took too much cocaine and his heart burst a blood vessel in his head and and wasn't that what happened? In absence of any other data, I have to just trust you that that's exactly what happened. I mean, he was one of the greatest pitch people ever, right? Billy Mays for Mighty Putty. I mean, like that man could sell Mighty Putty.
Like, I don't even need Python. Okay, here's my question. It's not a cooking related question, but let's go around here. Flex seal guy or Billy Mays. Flexel.
You're a flex seal lady. I have to go Billy Mays because I don't have Flexiel in my head. There's a lot of useless information in there and a lot of late night TV. Flexel, do you I can't really do a good Pennsylvania accent. And so he's like, he's got like a hardcore, like, like Pennsylvania, you know, water kind of accent.
He's like, you know, uh, he'll he takes a cannon, fires a cannon through like a flat bottom like a Johnny boat, and then he seals it, and I forget how why he says it, but he says something about water, and he's like, and he's like sealed up on flex seal, or he'll like take a flex seal patch and like have a giant fish tank with a hole cut in it, and then just like slap some f flex seal on the side of the on the side of the fish tank. Oh, this is the guy who does the roofing stuff. He'll seal anything, Joe, with flex seal. Anything, man. Anything.
He's like in a boat with a boat with like, you know, a screen door on it, right? Sitting on the flex seal. Dude, dude, dude took, I think, like a car. I'm wanna say he took a car, coated the entire underside of it with flex seal, and then just like floated it in some random sorry, some random creek in like in uh in in in in Pennsylvania. Oh yeah.
Flex seal. I mean, gets a lot of negative reviews on the internet, flex seal, but I mean, um, Billy Mays, though, didn't just have Mighty Putty. Billy Mays was the original OxyClean pitch. I'm just saying. I'm just saying.
I'm still just I I like the idea that uh the Flex deal commercials was where Kate Winslit did her like uh you know accent study for Meredith Town. Is that really true? Uh in absence of any other data, I'm gonna say yes. She is she is she is great in that. That is a great show.
You do not, you know. Oh, don't sleep on that show. First episode, eh, very sad, but then who's gonna be able to do that? I have not found a show that I love that I love the first episode of. Most shows take a like a while to get into, except for Girls Five Eva, which is good from the jump.
You guys gotta watch Girls Five Eva. Girls Five Eva. Girls Five Eva, if you have any relation to like kind of it's like New York scene, but like it's about like a girl band that had one hit in the 90s and then gets brought back because a rapper samples their song and then like they try to get back together. It's like Is this a British show? No, it's uh the exec producer is uh Tina Faye.
Oh, all right. And um what's her name? Something Scardino is the showrunner. Yeah, it's good. It's got Paula Pell.
Everyone loves Paula Pell. Who doesn't? Yeah. Uh it's good business. You should watch that stuff, you know?
Because I can't watch, because Dax is not around, so I can't watch the second season of Ted Lasso yet, which is Is it out? Yes. Is it out? Where do you live? I'm don't they have the internet in California?
I've been in a camp with a hundred like teenagers for two weeks. Oh my god. Eating cafeteria food. This is why Phil was coming on to talk about cafeteria food. And are you teaching them recorder in the real life?
It was it was real instruments. It was good, good old-fashioned vinyl. You admit that the recorder is not a real instrument. The Dutch are gonna be very upset with you. The Dutch, they're so tall.
They don't even get oxygen to their brains because they're so tall. You know what I mean? What do they know? You know? Well, we have nice houses and we're tall.
Small amount of oxygen, so they have to play these little roots. We're an attractive people. Here's a recorder. You know what I mean? So uh what are you here to talk about before I uh do the next Patreon question?
I said sloppy joe's uh cafeteria food and using the Bank of Idaho code for your Hertz deals. Oh, those are my bull, those are my bullet points. All right, so here's my question on sloppy joes. Let's go around the room before we start. Who here grew up eating sloppy joes?
I'm raising my hand. Yeah, yeah. I grew up eating sloppy joe. Yeah. Uh Jackie, Vacky Molecules.
Of course. Yes, yes, of course. Of course. I didn't. Joe, nice.
Did not. Okay. So is it that they didn't serve them at your school or did you shun them? Uh I didn't. We didn't, yeah, the school.
I can't remember if we remember. I brought my lunch every day. Really? Yeah. Huh.
I don't think I brought my lunch once in like 12 years of school. Every day. I think I don't think I had a sloppy Joe until I was probably in high school. That's too late. Yeah, it was very late.
Because if the thing is, if you have a sloppy Joe that late in your life, you realize that it's not a good idea. You know what I mean? Tell my my mom, I past self that. Let me ask you a question. So, so who here thinks that they're like I have a uh uh I like it like it's a soft, crappy bun.
For those of you that don't know, it's like instead of chili ketchup. Like ground meat, it's like it's like a cross between a meatloaf and a chili. But it's like a hamburger helper, right? Like it's like. Oh my god, don't get that song in my head, Phil.
Here to help. Ah. We're gonna help her make a great meal. Anyway, like the worst, the worst jingle. Because it's the most sexist and dumb and crazy.
And like she's just waiting for this hand to pop out of the box and help her. Was there a jingle for Man Witch? Because I feel like that might be worse. Oh my God. Someone out there, please write us the man witch jingle.
Man witch being the brand name of Sloppy Joe, because apparently like the jello sloppy Joes. Apparently, women are too smart to eat this stuff. And so, like, you know. So, but here's my so Dave, this is the thing I noticed in in two weeks of cafeteria food. So there's sloppy Joe in like one of the early days.
How are the kids eating it? Um like a chump, or are they knife and forking this thing like Bill de Blasio's? It can't be picked up. Yeah. Look, I've I've never said anything nice about Bill de Blasio in my life.
Go knife and fork on the on the sloppy Joe. Just go knife and fork on a sloppy Joe. But do you know, like, do you remember like in elementary school when you learn about like precipitation and then it and then the rain evaporates, and then there's the cycle, like the water cycle. Watching the sloppy Joe go from like day one with sloppy joes, day two was like chili cheese dogs. And then day three, just the pasta sauce suddenly got a little thicker.
And it's like all of these, it is like a life cycle of uh ground beef over like five days. It's the circle of beef. Yeah, so uh the uh by the way, I didn't mean to get political there. I have nothing against Bill de Blasio. It's just everyone in New York knows he's a clown.
That's all I'm gonna say. Right? Guys, New Yorkers, it's not that we're against him, it's just clown, right? No. Clown.
Yeah, yeah. Sorry. Took too well to find the topic. Yeah, yeah, yeah. I mean, it's fine, it's fine, whatever.
You know, it's it's fine. It's good. It's all good. Anyway. Uh my favorite part of leaving New York is I don't have to have an opinion on Bill de Blasio.
Amazing. Yeah, yeah, but did everyone has the same opinion. Did you vote for him? Yep. What do you think about him?
Clown. Like everyone has the same exact opinion. Anyway. He just announced the best clown now. Plans to require proof of vaccination for indoor dining.
Oh, good. And we'll see how it works. We'll see how it shakes down. Uh I'll tell you a quick story about that, uh, about your uh circle of beef. So I am related by marriage to Lizzie Borden, the lady what took an axe and gave her father 40 wax, and when she saw what she had done, she gave her father 41.
How I just like where we're going from a uh little girl with an axe to sloppy Joe's. Sloppy Jew. So the the oh my god. But how? I know why.
Because you didn't like Sloppy Joe's Joe because your name was Joe, and you're like, I'm not sloppy, because you're not a sloppy guy. That's what happened. Oh, I didn't didn't think about that. I thought I thought Sloppy Joe was a hormel. Or is that different?
Well, uh Hormel might make the man which I don't know. Which is which is everybody's brand name of choice for Sloppy Joes. Anyway. Wait, how are you related to her? So the oldest, the oldest person that I ever is that true.
Yes. The oldest person I've ever met, he was born in the early 1880s. I met him when he was 100, was my great great uncle Mark. He stayed alive just because I said, Grandma, I wish I could meet Uncle Mark before he dies. And because he was about to, I didn't talk like that because I was a small child.
Anyway, and then uh, and you know, whatever, whatever. I lived in Jersey. Anyway, point is he like stayed alive. You know how people do that? He's like, he was like, they were like, he's gonna die any day now.
And my grandma and grandpa were like, oh, Dave's coming up, he's gonna, you know, he'll be up here in like a month. He lived a month so I could go see him and then died. Anyway, he married Lizzie Borden's uh cousin, and he had met Lizzie Borden. Whoa. Yeah, yeah, yeah, yeah, yeah.
And so he was there, like totally semi-zoned out, right? You know, a hundred, like laying in a bed. This is like, you know, 19, like, you know, 82 or something like this. And I'm like, Uncle Mark, Lizzie Borden. He just goes, she totally did it.
But the bastard deserved it. Wow. And that was it. Because, and this is where I get back to Sloppy Joe's. That was the last those were the last words.
He had the courtesy to stay alive while I was in the room. The story was is that one of the things that he would do is this guy was Borden, was from Borden, Borden family. He was rich, but he was so cheap that he would make them eat the same lamb and were tying it back to soup, the same lamb soup every day for like a week, it would get moldy on the top. He would make them scrape the mold off of it and eat the the the moldy lamb soup. That plus the I think I don't know whether her original mom died, but there was a there was a kind of a stepmom situation going on with the moldy lamb soup.
The guy was a apparently hated skinflint. And uh, so uh yeah, he was like, She did that, she did that stuff. If only he had uh gotten together four families to eat soup on one weekend. Could have all been avoided. Could have been avoided.
If only, you know, Lizzie Borden's dad, whose name escapes me, had been smart enough to start a soup club in I where is it, Fall River or Fort River, Massachusetts, wherever they were. Like, if if he'd only been smart enough to start a soup club, he might have died only a long time ago instead of a long, long time ago. Yeah. At this point, they'd all be dead anyway. Doesn't really matter.
And this has been your commercial for Man Witch. Man witch. Oh my God. We should do a Lizzie Borden Man witch. Man, this is gruesome.
What you're looking at the Lizzie Borden pictures? No, not the pictures, just the Were there pictures? I don't think they were. It's the dad on the couch. It's gross.
It's one of those things. If you grew up in the 80s, right? If you grew up in the 80s, c cable. No, you didn't. Yes, I did.
You were younger. You were too young. My age. Okay. I'm not your age, but like they they they needed to fill cable.
So they had like 18,000, they hadn't figured out everything yet. So there's 18,000 documentaries on things like Lizzie Borden, and it's all with the same three public domain photos, and then like a bunch of like imagine if Ken Burns really sucked. It's like all of that kind of documentary with like and and they hadn't even yet figured out the Ken Burns that you can like pan on the photo. So it's just like a still image of like real grainy picture that they took off of a newspaper of like dead boring dude. So basically like 90% of the history channel, uh you know the history channel when it started was only Hitler films.
Yeah, and we used to call it the Hitler Channel, and it was only like, yeah, it was just newsreels of like Hitler, you know, invading and and getting beaten back and winning. That's all it was, Hitler channel. Basically the entire documentary section of Netflix. Really? Yeah.
It's all yeah, yeah. It's true. Yeah. Okay. Sorry, we've taken a left turn here.
Okay. But you know what I used to watch? The documentaries I used to watch were the uh World War One documentaries. Uh I'm not gonna get into it. No.
Not gonna get into it. No. Not gonna get into it. Uh so John, what we're gonna say to uh to so Dustin Meldrum has this this idea of getting Michigan dogs and then doing uh Connecticut Michigan dog off. But the the thing is we're gonna have to do maybe like a cookout at Nastasia's at some point.
Then we're gonna talk about this after the show. We'll talk about whether we could do it for the show after the show, and I wasn't bringing that up or putting Joe on the spot, but you can because you just did. But the uh anyway, so like uh we'll we'll John Dustin Dustin, John will be uh in touch with you and you're gonna be. We totally want the the pawpause though, because I've never I've never had one. Neither have I.
I hear that you know what's coming out, guys? I think you actually you guys missed it. The May apple. If any of you have may apples growing in your gardens, they have a very distinctive leaf. They are poisonous, right?
But you'll in the it's I think we missed them already. I think it we're about a month late. But for next year, think about it. They there's these little green balls that grow on them. And then those green balls, they go from like over the course of a couple of days, they go from green to yellow.
And when they go yellow and start getting soft, they taste tropical, even though, oh, by the way, the seeds are poisonous. And the entire plant other than the ripe fruit is poisonous. Like poison poison, like not cool to eat, like poisonous. And the other problem is that when you harvest, if you don't if you wait for them to turn yellow, you're not the only person looking for them. Every rodent that lives outside, every vole, every chipmunk, every squirrel is like that tastes delicious.
And so they eat them instantly. So you have to pick them. A little little green, right, little green, take them inside. They are a climacteric fruit, so they will ripen on your counter. Let them ripen up, press the fruit out.
Don't eat the seeds. Although I hear the seeds aren't as poisonous and riper. But anyway, that makes a delicious jelly. I'm maybe too late for this year, and I apologize, but for next year, if you live in a temperate zone and you want a tropical flavor, get you some may apples. I like that your go-to rodent is a vole.
That's where you started. Started with vole? Yeah. Yeah. Well, you gotta go in reverse alphabetical order, right?
Always. As a guy whose name starts with A, I mean, you you you're pretty early with a B. A B. Yeah. It's like sometimes we want the alphabet to go the other way.
That's true, especially in terms of rodents. Yeah, yeah, yeah, yeah, yeah. Yeah. Although what's a what's an A rodent? Hmm.
Hmm. Uh all right. John Dunn wrote in. Hey, cooking issues people. I recently purchased a spedini maker.
Speedini is a fun word. No? Speedini. Did you? Yeah.
Right? Right? It acts like I'm with you. Um sorry, it's just very near and dear to me. Spadini is like something that my uh it was a it was like a family dish.
I mean, Spadini doesn't really mean a dish, but that's what my grandma called this thing she made. So I had a reaction there to the word Spadini, I'm sorry. I like that. I appreciate that. I really do.
I think I think we all do. Anyway, so uh John purchased a spidini maker from Concilio's Kitchenware. All right. Consiglio's Kitchenware. Uh it's 109 dollars, by the way.
I looked it up. So let me tell you what happens to it. Here's what it is. First of all, it is a freaking I watched the video. I watched the the lady make the make the meat.
So for those of you that don't know, these are those like these like long, like Italian kebabs that are cut as squares, but instead of it just being a long square of meat, it's like layers of meat, but the entire meat is cut into squares so it's kind of like having your own little mini Al pastore unit you know what I'm saying it's like flap of meat like with the with a skewer through all right and then you cook them on those uh what are those what are those grilly things called that you cook them on styles you remember I don't remember anyway Mark had one yeah but they they're they're they're they cook really quickly because they're they're only like you know uh they're like less than a half an inch on a side they're like you know 10 10 millimeters on a side anyways so this thing makes a hundred of them so you have to be like I don't want like five or six I want like a hundred so the video is this lady pounding out the meat then layering the meat into this giant meat cube it's a huge meat cube right then putting a like a like a a lid on the meat cube and the lid has a hundred holes in it then she has to take a metal skewer and jam it into each one of the hundred holes then take the wooden skewers that she soaked for an hour and she has a special like Speedini soaking bucket and then like places them in then takes her special Speedini knife because it's got like it's got like slots cut in the side so it's like can you imagine can you see what I'm saying the side of the cube has like slots so you could jam the spediti knife through it you with me on this so she jams the knife through and then cuts it so now you have an entirely speedinified meat flap Megilla and then another thing to like plunger it off. So the video was like a minute and a half I'm sure that took like an hour and a half I'm sure it took like an hour and a half. We had one how long did it take you to fill it? Long time. Like an hour and a half?
No. Like an hour? Forty-five minutes. Forty-five minutes? Did you enjoy it?
Mm-hmm. Did you ever put any non-standard things into it? No. Okay. That sounds about right.
Okay, because uh anyway, so like if you have a hundred, how many of those do you think any average person eats? Five? Yeah. Right. So you need twenty people to come over.
Right? Or I guess you could freeze them. I guess you can freeze them. Yeah. Uh so that's what that's what happened.
Oh, there you go. It's basically a metal cube you fill with layered meat. Traditionally, goat. I love goat. I like to eat goat.
You guys like to eat goat? Not really. Really? Why not? Why do you not like to eat goat?
Mentally? No. Just the smell of goat is not. So the smell of a live goat i imprints your mind so that when you have the meat, you don't want it? No, the smell of the meat.
It's it's gamey, but it's tasty. It's no chocolate goat. Yeah, so good. No chocolate goat. I I must I I will say again, that store does not sell chocolate covered goat.
It sells chocolate in the shape of goats. Um I like goat meat, but goat meat used to be really cheap. It's not cheap anymore. It used to be so cheap. I used to, you know, I told you, I used to do racks of goat.
You know, like rack a goat. If you have a butcher that was that used to do whole goat, like do whole goat stuff, most of the meat was just cut up into stew meat, and you could get a rack of goat for almost nothing back in the in the nineties, you know? Back in the nineties, rack of goat was what you got. And by the way, just flannel and goat. Yeah, that's it.
Yeah. Yeah. We're all listening to Fugazi and you know, frying racks of goat, you know? You deep fry a rack of goat, right? So you do like a quick low temp and then you throw, you throw the entire rack into a deep fryer, right?
And then you you you wash off the l the small layer of uh fry oil with like a stock or even like it doesn't even have to be stock to be honest. You could cheat. You could do like you could do water. I've done tests. So, um Tim Robinson, you know, season two, okay, has a skit called sloppy steaks, where they go, they're they they grease their hair back and they go to restaurants and they order steak and then they pour water all over the steak at the table.
He doesn't know it's actually a good cooking technique because if you deep fry something like a rack or a rib roast, you get an amazing crust around the outside. But you get a little bit of that oil flavor from the fryer that doesn't taste like meat oil, it tastes like fry oil. It's off putting. You just rinse that stuff off, you go sloppy steak on that thing, and oh my goodness, it is genius. And you get a real nice crust around it.
Just saying. That was a secret, just between me and anyone else listening. All right. So, uh traditionally with goat. I've done it with lamb with great results.
Well, because lamb is like lamb is like goat's less evil cousin. Like a lamb is like my eyeballs, like my pupils don't go the wrong way, so I'm not evil. So so goats are just a more evil lamb? Uh yeah. Like the pupil in a goat, it was designed by the devil.
There's a reason why, like, like the goat and the devil are linked, like in, you know, symbolism. It's the gamey flavor. I mean, if you look in a goat's eye and you're not afraid, there is something wrong with you. Goats are frightening, I mean, they're not like geese, they're not like inherently mean. The only animal that ever headbutted, the only animal, which I hate to say it, on its way to slaughter, that my you know, my stepfather's father was a butcher, that okay, so he used to go get the animals for butchery, like in New Hampshire, take them down into Boston where they would slaughter them for the butcher shop.
People don't get bent at me. This is what happens when you eat meat, the animal has to get slaughtered. Somebody has to do it, right? You know, you you can't pretend that that's not what's happening with your meat, so I don't want to hear about it. So they would get the the the you know the stuff.
And so my stepfather shows up is like, oh, a goat. And the goat goes, and just like headbutts him and like sends him flying. Like I imagine like you know, my stepfather's small boy, just being like, and to this day, he raised me knowing that goats were the devil. With those little, with those little horns that are curved just enough to like pow to get you like, you know, get you going. You know what I mean?
I mean, in the goat's defense, he was about to be slaughtered. Yeah. I mean, he kind of had a point. Yeah. Yeah, but you know, I'm not sure.
Just take it, goat. Is the Yeah. I mean, uh I mean, like, I don't know. I don't know. This is first of all, it's not like this wasn't like assembly line slaughter.
Like they would go with their canvas truck, like pick out some, you know, this was like 19, you know, late 50s, like early 60s, like old school butchery. So, like, you know, it wasn't like, you know, rin dick, you know, heads off, like, you know, or like, you know, Bart Simpson, knife goes in, guts come out, knife goes in, guts come out. It wasn't like that. Yeah, yeah. Uh all right, so back to this question.
Sorry. Uh I've done it with Lamb with great results and was trying to come up with other things I could speedinize, speedinize or speedinize, speed speedy speediniate. What do you guys think? Spadinize. Spadiniize?
Yeah. Spadinify. Spadinia tait. Hmm. One idea I had was Spadiniate.
Spadiniate. Spadiniate sounds like uh Spadiniate sounds like something a lawyer would do in a courtroom. Um idea I had was Al Pastor using layers of marinated pork interspersed with layers of pineapple. The flavor came out. Oh, so you actually did it.
It wasn't just an idea, it was actually executed. He's just bragging. Wow, Stas is so rough on people, man. You know what? I hope you guys enjoy it because this is like our lives all the time.
All right. Am I right, guys? Yeah. Anyway. Well, you gotta yuck his yum.
Yeah. Come on. Yeah. Well, is there a question? I mean, we make his yum.
We make his yum. Is there an actual question? Wow. The uh flavor came out great, but I had an issue with the pineapple falling off the skewers while cooking. I think this is due to the small size of the pineapple at one by one centimeter.
Do you have any idea on how I might make the pineapple layer that I could use that will hold up the grilling? I'd like to maintain some of the pineapple texture, so I don't want to have uh something that would be like a totally smooth gels. Any other idea of what I could use this for? Thanks, and good luck on the Patreon, John in Denver. Yeah, you know what the problem is is that like in general, things that have to be like cut into layers like that, that's why, for instance, the pepper strip in the middle of an olive is a nasty gel.
It's because the only way they can guarantee that it's not gonna shatter or break along, you know, its inherent, you know, lines of breaking and force is uh by turning it into a dag nasty uh heat-proof alginate gel. And pineapple in particular, because of its structure, if you if you mentally picture a pineapple, right, it has rays going through it. And they even you know, if they're unripe, you can see they they break along those rays. But a ripe one, you know, is compliant enough that if you stick a skewer through it, it will stay, but they lose their structure rather radically when they're cooked, and then it will just instantly fall apart along those rays. So, you know, it's almost like it would be like trying to keep a braised uh a one centimeter cube of braised short rib on.
If you did it low temperature, you you could get it to work because you know the structure would be maintained, right? But you know, once it's been turned into a friable thing, it's kind of no no luck. So you could put chunks of it in a gel, I guess, but it's still gonna be a gel none that none none nonetheless. I mean, you might be able to get something with the flavor of pineapple. Um but yeah, I don't think you're gonna get cubes of pineapple to stick together uh that way.
You guys have any ideas you think there's any anything. You should make an alginate. They're gross. He knows they're gross. You know they're gross.
That's why you have a like that look on your face. By the way, if you are gonna make a nasty alginate gel, I will tell you this. You gotta make it, then you gotta wait a day. You make it, then you wait a day. If you don't wait, it'll be too brittle.
It'll get a little more compliant, but it's not gonna taste any better. It's still gonna taste dag nasty, but it will get a little more compliant. So you have to age them before the machine goes p-pow and shoves those little fake peppers into uh into the olives. Who here is a fan of the fake pepper? No.
No fan? Huge fan. Huge fan of it. Cuban food. I love my like the yeah, I'm a big fan.
Yeah. Not kidding. Yeah. You should make a cookbook called Flowers for Al Algernet. F flowers for Allergenate?
That's great. I like that. Flowers. What was this theory of that one? Is that the one with that uh That's the mouse that gets super smart, but then the guy it was Charlie was the movie.
Oh, right. Ernest Borgnine? Yeah. He's crazy like psychedelic scene at the end. Are you a Borgnine fan?
Who's not? This is an accurate statement. For those of you that don't know who Ernest Borgnine is, look it up. Um else we got here. Uh Miguel Kunz wrote in.
Hey, in past week's episode, you briefly mentioned how oil works to desiccate the surface of something that's being sauteed, and therefore assists in achieving a crispy texture. I'd love to hear how you uh you get into the weeds uh more on the mechanism of crispiness. I guess this will take up a large part of the miracle of moisture management. I promise to buy the book, even if you discuss it on the radio beforehand. Thanks and bone epit.
I don't remember what I was talking about. Does anyone I know Nastasia doesn't remember what I was talking about? No, next time figure out exactly what it is I said, and I'll try to only go into the weeds on like one specific thing because otherwise I'll have to hear about it later from Nastasia. Okay. I know all the other things.
No, just has to go look for the section. Yes, Staz. You know. Geez. Doesn't make it more fun, but yeah.
Dave calls John and is like, where's the radio show? I forget what address and what streets and John's. That's not the case. Not in this space. Yeah, in the other one.
So instead of for the first couple of times. Oh, first of all, Nastasia, instead of Googling what? Rockefeller Center, go for it. You can't find an You can't find anything in Rockefeller Center. I love Rockefeller Center, but it's like yesterday I was like, you just have to say go next to the Victoria's Secret.
Because Victoria's Secret has the big sign. We're talking about the the other space. The other one. The other one, it was just confusing as to which because the building is also through. Yep.
And so sometimes we would be like, we're going on from this street, sometimes we'd go on this street, ba beep, ba-boop. And you know, Nastasia just likes me to flail around. So she just doesn't even think. Does anything be making me fail in? Like that was such a weird.
Oh, you know what? Tell me, tell me where it is. Yeah, it's so weird. So weird. Weird.
John, do you agree? A little. It took a couple of times, but it's okay. Okay. You figured it out.
Yeah. Yeah. All right. Well, that was. We're all here.
Cool story, bro. Nastasia brought it up. Oh, she's the bro. Okay, okay. You looked at me when he said that.
All right. Well, all right. Uh Punch Ruck Glove on Instagram wrote in, uh, we don't have any more Patreon questions, right? Yep. All right.
Uh later this month I'm doing it's probably too late now. I'm doing a fried chicken pop-up. Um, I'm going to a sue Suz VD. I'm going to sous vide the chicken and let them dry in the fridge for a couple of hours. I was wondering if you had any tips that might help me achieve the best uh sous vide fried chicken flour type, deep fryer setting, et cetera.
Well, got good news for you, punch drunk. Uh the good news about sous videing the chicken beforehand is the fryer temperature can be whatever you want, because you've already cooked the inside of the chicken. The problem is going to be this you need to let that chicken come up to temperature. I made the mistake once of uh going direct from fridge to fryer, and then you need to get the center of the chicken warm before you're before you know you you you're you're doing anything, and that negates a lot of the uh uh the benefits of going uh sous vide beforehand, right? So I think like the worst offense you can do with uh finishing a sous vide product is to do a cook chill and then give somebody a product that's cold in the middle, right?
We've all had that happen. It's nasty. But you the how long you cook it is completely dependent on the on the breading system you use. I can't stress this enough. There is no one single breading system that works because it's all about the exact moisture content and the exact type of starch and whatnot you use, whether you use leavening, whether there's a base in it, whether there's an acid in it, all of that's gonna affect both adhesion and crust color.
What I do when I do sous vide chicken, I do uh I go into flour. I I I first of all you unbag them hot so that they can flash off on the skin and some of the excess moisture on the skin will flash off. So you don't let them cool in the bag, you unbag them hot. Uh and then I do flour and then I do a buttermilk, egg, soda, and powder. The soda will make it brown more.
So if you're having a problem with it coming out too brown, omit or reduce the soda up to powder a little bit to get leavening. The powder is there to create leavening. If you don't leaven your batter slightly, and this is actually why people use things like uh beer or seltzer or something that creates bubbles, if you don't slightly leaven your batter, it's good for all frying, or cause it to be leavened, uh what happens is is that the violent water boiling out of the meat as you as you fry it tend to blow the crust off. So if you're having crust blow-off problems, it's actually a lot of times has to do either with poor adhesion, and you're gonna help your adhesion by, like I say, predusting with flour, not using a liquid-based batter and letting it flash off hot. Uh, but also your leavening isn't quite right, and so you're getting massive bubbles that are just blasting the crust off of the chicken.
Is that a good answer? Am I done? Good answer. Drink mixed craft via Instagram. Uh I was reading up on some of your old stuff on clarification, was hoping you could clarify, no pun intended, but you did intend it, because you wrote it.
Uh I believe you mentioned that milk milk washing would make the cocktail have an extremely long shelf life. Is that specific to milk washing? Uh, or uh does it apply to centrifuges, agar, et cetera.? No, milk washing won't increase the lifespan. Uh in fact, if you're gonna use milk washing for shaking something, uh, it only lasts a week, like whether it's refrigerated or not, and then it loses its shaking powder power.
What is true is that milkwash stuff doesn't spoil. So it will, it has an infinite shelf life. So you're not using milk washing to extend the shelf life. It's just you needn't worry when you milkwash something that it's going to go bad on. You're gonna spoil.
Is that an okay okay answer? Good answer. Time to go. What? It's time.
All right. So uh I will get to uh it's 2 a.m. and Kevin Steadmeyer's questions next week. Phil Bravo, you got any stuff for us on the way uh on the way out? I think uh just thank you, everyone.
This has been Dave Arnold, Nastasia the Hammer Lopez, Joe Hazen, Jackie Molecules, Jean Nihul. Close enough. I know. I tried. I looked at it and I get snuck up on me.
Bravo. Thanks, Dave. Cooking issues.
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