Hello and welcome to Cooking Issues. This is Dave Earl, your host of Cooking Issues coming to you live on New Stam Studios from Rockefeller Center here in Midtown, New York City. Joined as usual with Nastasia the Hammer Lopez. How are you doing, Stas? Good.
Doing well? Mm-hmm. Yeah, yeah, yeah. We got uh John. We got John over here.
How are you doing? Doing great, thanks. Yeah? Yeah. We got Jackie Molecules over in California.
Hello. What's up? Hey, how you doing? And of course, as always, our Rockefeller Center booth magnet, Joe Hazen. How you doing?
I'm doing great. How are you guys? Doing great, doing great. I have we have two, we have two special guests today. One's coming on uh later in the show.
Uh should we announce them later when he comes on? We'll tell him now, right? Because you can call in your questions live if you're a Patreon subscriber too. 917-410-1507. That's 917-410-1507.
Uh we have today, I think. And um man, you've been you've been like a friend of the show since like the beginning, kinda. Yeah, since super early. Yeah, since like original Jackie Molecules days. I think so.
Yeah. I even wrote your intro song about it. What's up, man? Yeah. Hey, what's up, man?
Yeah, Nastasia would can't do the metal shit. Yeah. So I like that. What the metal? The metal the metal version.
Wait, well, we we you resurrected. We'll play it once. If you have it, you can can you play it just for like old time's sake. Oh man, I don't know. It would have to be some probably on an old hard drive at this point.
That was a long time ago. But we had a good good run of shows. Good run of shows with that theme sound. Yeah. Cooking issues.
Go! That's how it went pretty much, right? That was pretty much it. That's uh that's my my memory of it. Uh so a little bit of a technical issue uh here today, John.
For some reason it didn't update to my drive. I'll sorry, I'll f I'll find the questions, or you can find the questions and read them to me. How about that? Uh even better. And you know what?
Do you know what? If you read the questions, then I can't go off on tangents in the middle of the question. I don't believe that for a second. It's like me trying to tell you your things in the morning. You still go off on tangents when I do this.
Okay. Well, you know, it's important. We were discussing healthcare. That's true. That was just this morning.
Yeah. Wait, options for you? Yeah, I'm shopping around for healthcare right now. Yeah, well, no, but it's not that. It's like uh because like he's technically the only employee.
I don't know what the rules are now because you know it changes from week to week, administration to administration. But here in New York, it is not possible for us to buy no matter how much money we want to spend, it's not possible for us to buy health insurance. What? Well, you can get really crappy plans. Well, no, but that's just you personally.
Yes. Okay, yeah, yeah, true, true, true. But like you're right, you're right, you're right. Yeah, because of the fact that like I had to go on my wife's health care, then you need a certain number of people in a company who are going to for a plan to work. You can't just hire someone and be like, I would like to get you health insurance.
Right, right, right, right. No matter how much money you have for it. It's banana llamas. It's crazy it's it's nuts. Yeah, Connecticut's like age-based.
I don't know what it's like here, but you know, it doesn't matter what your income is. The health care premium is based off of your age. So if you have an older employee, the cost is super high. Well, you know what, I guess it's so hilarious because uh I guess it's like that we don't all plan or hope to get older. We're all betting on dying young.
We're all like, I'm gonna die tomorrow. In which case, why do you need to save your money? Just spend it on the healthcare then, right? I mean, if you're not gonna live to be, if you're not gonna live in order to need the healthcare later, right, then why bother saving the money now? Let somebody else use it, because you're gonna be gone, you know.
Sure, yeah. You know? If that's what your plan is, if your plan is not being dead, you know what I mean? Yeah. Oops.
Uh all right. So uh on to uh more uh so wait. So what brings you to New York today, Joel? And why don't you talk about your new projects? And we've discussed, you know, we've discussed many times on the show, your restaurant.
I think, you know, no offense to other people in the Chester area, but I think your restaurant, probably clearly the the you know, the destination restaurant for that entire chunk of the Connecticut River. Am I right? Um now that you said it, yes. Yeah. I mean, what do you think, John?
Yeah, agreed. I think John said it's the best pasta he's ever had. It's true. So that many times. Oh my god.
You're gonna you're everyone's triggering Nastasi here. Better than Italy, huh? You know you're not gonna be able to do it. Oh, geez Louise on a freaking stick. So we we let's just have this argument now so it can be out in the open.
I don't want to I'm not arguing. No, I'm not arguing with you. Yeah, yeah. No, but you prefer I'm not getting into it at all today. You don't want to you don't want to discuss pasta.
No, you can discuss your pasta. But I'm not allowed to discuss it with you. No. I'm not allowed to, even though you I I have learned that our listeners are very sensitive men, and I don't want to say anything that pisses them off, especially Patreon uh subscribers. Oh yeah, that was that was very unloaded way of saying that, Nastasia.
I I mean, like, okay, whatever. Please. You're getting a glimpse, people. You're getting a glimpse. Uh, all right, so you have the restaurant, and one you know, you you're, you know, of the of the ilk where you like to at least try to make everything at least once or twice.
And if you don't feel like you can do a good job, you let somebody else do it. Like you, we were talking, someone asks an ice cream question because later on we have Quinn who has a new gelato book out. He's gonna come on and talk about it. I was asking you if you had an ice cream machine. And you said, no, the people across the street make great ice cream.
Who across the street from you makes great ice cream? It's Honey Cone, and they do a fantastic job, and we can collaborate on flavors and all that kind of stuff. You must be relatively new, yeah. Yeah, within a year. Uh you still have that fancy handmade leather person up the block from you, or do you think that's a good thing?
Yeah. Yeah. Oh, he's he's super cool, Drew. Yeah. There's a so Chester, Connecticut.
The last time when I had to move out of Chester, unfortunately, uh person had been hired. So Chester is a small town. It used to, it has like a stream running through it that they used to run mills off of. What was it? Textile?
What were they doing there? Guns? Guns and Colt lived there for a while, right? So like they had guns and they had like, I guess, other sort of industrial stuff, like all of Connecticut. That neighborhood actually was where all so like all the people who were kind of like killed by the ivory trade and all the elephants that were killed by the ivory trade, a huge chunk of that ivory, which was really based on the misery and death of both humans and animals, ended up getting shipped to that little part of Connecticut to get turned into piano keys.
And so, like, literally, it's like Chester, Deep River, and Ivoryton, you'll have places, you'll have like a little statue of an elephant. You're like, oh, isn't that cute? No. No, it's not. And then they're like, they they have a uh a place called like the keyboard factory.
Yeah, keyboard where it works. Yeah, yeah. You know what it was built on? Tears and death. Entire neighborhood built on tears and death.
And yet another one of those situations where we in the north are like, well, you know, our hands are relatively clean. No, no. I mean, like, not even a little bit. Not even a little bit. But yes, it's a nice place.
And uh do people in Chester still make fun of the Deep River people? Oh, of course. Yeah. So it's a slumminant in Deep River. Yeah, yeah, yeah.
Deep River, uh, who's the famous person from uh is it Gretchen Malls from Deep River? Anyway, someone like this is from Deep River. Um, and uh, you know, yeah, so the people in Chester, which is literally like a block away from Deep River, like do nothing but poke fun at uh uh you know, the Chester people poke fun. But the Deep River people, I don't think make fun of the Chester people, right? I don't think so.
I think they probably have a little bit more, you know, class. Yeah in that in that regard. I think they're more respectful. All right. I don't even know how we got on this.
So it's more of a blue collar, you know. Yeah. So like right up the block from him, uh, this this person opened right as we we left. Oh, I don't remember what it was. This lady was going around shooting a video for the town of Chester, being like, Chester's a walking town.
I was like, what? I'm like, walking from where to where? That the the middle of Chester is like a block and a half long, right? And it's lovely, and you should go. But yeah, you're walking that block and a half.
You walk further in an old school suburban mall than you walk in Chester to go from one side of it to the other. Yeah, that's true. Yeah. Uh hey, sorry, sorry, sorry, inside baseball people. Have you ever gone to the snack shack on Cedar River?
Cedar Lake Cedar Lake. You mentioned their the laps. I want to know whether it's just me. And for the price, I'm also one of these guys that when the price is right, I'm like, I could believe the food the price. I don't have lobster on my menu right now because it's so darn expensive.
Oh, I haven't been this year to the place, but obviously I haven't been checking out. Yeah. But um, but either way, yeah. So uh the restaurant is insanely busy, which is awesome. Yeah.
Um, we even had a record sales day on Saturday, so that'll give you some perspective. Yeah, yeah, yeah. Um lots of parties. Uh, but we're opening up two new businesses this year. Of course, the dried pasta I talked a little bit about.
Uh that's a little family business. Um, like how many pounds a day are you like how how do you measure what you're doing? How like what are the metrics? Yeah. So uh we're starting small.
So we're doing about 400 pounds a day. Um, and we're still in RD, so we haven't released a product yet. But we have the you know the boxes done and you know, the barcode stuff, and getting the state approval is kind of all made. It sucks, right? Yeah, it's a lot of it's a lot of money.
Yeah. It's a lot of money. So, like, what percentage I think people will be, I don't if you don't want to talk about it, you don't want to talk about it. What percentage of the money is the box of your cost? Not of what I'm paying, but of your cost.
What percentage is the box? Yeah, it's it's more than half. Bing ding. That's like a lot of liquor. The bottle is actually you know, the bottle is what you're paying for.
The liquid, I'll never forget. Uh I'm not gonna say who it was, but I was at a uh I happened to be at a meeting where a bunch of execs from uh a big liquor company, big one, big, right? And they were talking about this new liquor, and they were like, Well, we don't know how much it's gonna cost yet. I'm like, yeah, but don't I don't understand? It's like, you know, you know how much it costs to to make it.
They're like, oh, the the the liquid? Uh doesn't matter. It's free. You know what I mean? Compared to like the marketing and all the other hoo-ha that they're going.
I was like, damn. You know what I mean? It was just like a real eye opener, especially on the liquor side, how that some of that stuff works. I mean, some of the stuff is scarcity price, but a lot of it they get to choose. Yeah.
But for you, the box is like, you know, flour ain't that expensive. Flour and water is not that expensive. So are you buying a boatload of Durham or like, yeah. So so here's here's what we started with. Um, I tried to work with a, I'm not gonna name the company, with uh an Italian mill that's based in uh somewhere in the Midwest.
Okay. And they have their an Italian name in an Italian company. And uh we got their flour in, and it was complete garbage. And um the pasta was like tasteless. And I was like, well, I bought two pallets of this.
So for people to know how many pounds, how many, how many 50-pound sacks in a palette? Is it 50 pound sacks? 60, yeah, it's 50 pounds. I think it's 60 bags. Yeah.
Um but anyway, so we're gonna go just go back to standard General Mills for the majority of it. And you can't dump that much flour in Chester Creek. It's not that big. No. But we're gonna continue the drying testing with that flour because it, you know, it's not gonna change the the dryer itself, the process isn't gonna change much.
It's more of a flavor thing. So my impression is all the wheat, no matter where it's milled, comes from the uh the United States anyway. So presumably it's the milling that they've messed up. I don't know. Uh it's flavorless.
I mean, if you did a side by side, it's like clear as day. Yeah, but is is a hydration different? Uh yeah. Actually, this this one that said made for pasta, and that's how they talk me into it. Oh, everyone uses this.
I'm like, You didn't buy one bag first? I did, and then so I did. Yeah, I don't want to talk about that. So then I did. It's gonna get better when I get two pallets on it.
Yeah, yeah, it's gonna be way better. Yeah, but anyway, uh, so we're gonna switch to General Mills, uh, which is a consistent, fantastic product. Um, and then we're gonna start to mill in um some fresh mill product like rye and all the things we like to do. Well, it like the I'm trying to decide what the most boring part of my book is gonna be. Nastasia, you'll how many words?
Okay, okay. How many words do you think I'm shooting for for the book? Oh, I don't I can't, I don't know how to liquid intelligence with 127,000 words. Oh god, it double? No.
What am I, Kenji? No. This is like uh I'm uh I'm shooting for the same length of book. All right. Now okay.
I've written so far, the only section that's complete. You ready for how boring this is gonna be? Mushrooms. Mushrooms. Mushrooms.
I'm still missing a couple of recipes, a couple of TKs and the mushrooms. Mushrooms already clocking at about 12,000 words. It's a lot of mushroom writing. Considering that this book is not about like, it's not a lot about recipes. I'm not like, here's how to take a mushroom and turn it, you know, it's not that.
It's more just like, let's think about mushrooms. Here's some very simple tasting recipes, and let's think about the mushroom. You know what I mean? Like a lot of that. I yesterday wrote 3,500 words on BLT sandwiches.
Because they're delicious. Right? Wow. Now, forget all that. What's gonna be the most boring part?
It's gonna be this starch damage part. However, I think it's the most, it's one of the more important parts. I don't think people think about starch damage. What I, you know, what I'm guessing happened to you, like a good pasta flour, right, is a Durham semolina. Semolina is gonna have lar relatively large ish chunks, uh, and not a lot of hardcore starch damage, and definitely not a I mean, some enough, and definitely not like a lot of uh a lot of protein, but not a lot of gluten forming ability so that it actually forms right.
So was it that they had too much starch damage and it was taking in too much water, and that's why it was flavorless? You know, um we we tested both in the side by side. We kept the same hydrations for both General Mills and this other unmentionable flour. Right. Um and we extruded, and they almost looked the same when they came out.
However, when they dried, the color deepened a little bit with the general mills. And the grain was a little bit coarser with the semolina number one. So the grain was a little bit coarser. But we kept the same hydration, the tests. And the other one, the one that you hated, still extruded properly at the same hydration.
Extruded properly at the same hydration. However, the texture on the general mills was better, um, just in terms of chew, um, with the same cook time. So we actually we t we did side-by-side tests for both. Yeah. Yeah.
And we just literally like everything about it. Taste, color, uh, structure, the noodle. Also, the more starch damage, the more uh enzymatic crap you're gonna have before the stuff dries out on you. You know before it dries. Yeah, and well, the the machine is actually taking a lot of tweaking to get right.
Um so it's uh it's we we run uh glycol through the collar to manage the temperature, and it's uh it has to be perfect around 90 degrees, 290 and 100 degrees to extrude properly. Well, it's southern Italian temperature. Yeah. Yeah. Uh but but basically um getting it out the dye, you're probably wasting 20 pounds to get it to the right um the right length and to come out of the dye evenly because the the way that it comes through the uh the auger, it's gonna come out of the path of lose resistance, which is the the the uh coarse in the middle, and the ones on the outside take a little bit longer.
So um you're kind of like burning a lot, and you can throw it back in, I guess, and re-extrude it, but I don't think that's a good idea. I don't think it's gonna help with cool. You know, you should sell factory seconds to to chumps. That's a great idea. Yeah, there you go.
You say, hey, chumps, you like factory seconds? Because you know I would buy that. Uh and so d do you mind talking about what kind of hydration you're shooting for? Or yeah, yeah. So right now it's way lower than I thought it would be.
Um we're about 24 or 25%. Um and I didn't think it would be that low. We at the restaurant extrude at 30%. Uh, you don't have as much force behind it, right? You know, and and for the drying purposes, this does help.
What we found is that when you tick up the hydration, it does help with the color. And I the only reason we care about the color, of course, is it's gonna go in a box with a window. And if your pasta looks all ashy and kind of white looking, people compare that to, you know, if you're gonna be in a box next to Barilla, you know, it's it's like dark, that darker yellow golden color. So that's the only thing that we're a little bit concerned about from the marketability perspective. And you never you never cheat, you never hit it with some alkali or something to yellow it up.
Should I? No. I'm just asking, like, like, you know, one of the ways to manipulate color is to cheat. You can add you can add things to it, you know, you can mess with the you can mess with the uh with the water slightly. I don't I don't even think it needs to go hyperalkaline.
I'm not talking about like yellow alkaline noodle yellow. I'm just talking like a little bit of a shift towards the basic will uh probably pop the color on it. Well, I mean, we're running the water for a filter. I mean, it's just a standard uh just standard water filter, like drinking food. Water over there is soft though, real soft.
So our water was. You know, and we we thought that could be a a a problem was the water, so we ran it through a filter and there was no flavor change and no texture change when we did that. So it to us it just kind of determined like, okay, how fast are you extruding? Because you can crank that machine up to eleven. It does go up to eleven.
Which is only for real? Yeah. Sweet. Spinal tap machine. Exactly.
So uh we found that keeping it super low at around four for the speed, you know, relative, whatever, is uh a comfortable uh kind of like rate to come out and cut. If you go too fast, I think it does it does ruin the pasta structure um a little bit, and uh it's not gonna cut properly, it turns into a mess. So you can't speed up production that fast, at least for rigatoni. It's first shape we're tasting. It's gonna be like, you know, the the flagship, you know, shape.
Yeah, Lieutani. And then we're gonna do orchiette and casterecche. Oh, orchietti, what a heartache orchetti is. But it's not gonna be the classic hand formed one, it's just it's gonna be the extruded version, which is kind of a cheat. But I told, I think I've said this on the air, I never order it ever, and I I won't allow anyone at the table to order it with me because I know it's gonna be a heartache.
I just know it's gonna be a heartache. I've had it happen to me before. It's gonna come out. It look, I love orchetti, and when it's good, it's great. But when they mess it up and they go too far on the Al Dante side and it's freaking raw in the middle, it's happened to us.
There's a restaurant, I will never go back to it. The chef is very nice. I like him. And it's been maybe 15 years since this happened, maybe 12. And you're still you're still feeling it.
I'm still feeling it. And Jen ordered the orchetti. And as soon as she ordered it, I was like, and it came, and they had like everyone else in the world, par cooked their orchetti, and then they didn't do it long enough on their finish, and it was raw. So this was hand-formed orchiette, like classic. I don't, that's it's been 12 years.
All I remember is I was like, and I was like, you know, obviously, you don't second if your wife doesn't like it, she doesn't like it, she doesn't want it, right? But I was like, let me try one. And so, you know, not double second guessing her, but straight up, she was straight up right. Stuff was wrong. And uh, and then I was like, and I had to get the server over, and then they argued with us.
Oh no. Yeah. Bad move. Yeah. You don't know, yeah, that's them telling you you you're right.
Yeah. Who cares even? Who cares? Turn it to freaking mush. Because if she took it back to the to whoever was cooking, right, they would have tasted it because they'd be angry at us.
They would have tasted it. It was pre-COVID. And then and then, like, you know, they would have been like, oh, my bad. Oh, snap. You know what I mean?
All of our servers at the restaurant can are more than welcome to come back and throw food in my face. More than welcome. I mean, I don't know. Well, so what we're gonna do at we're also opening up a gigantic market in Old Saybrook. So we leased the space on Main Street in Old Saybrook.
Um, and uh we're gonna do an Italian-style market, prepared food, all that all that fun stuff. Um, and then we're gonna have like a live pasta making situation for people to come in and view. What's real excited about? So with that, you know You're not gonna use a guitar though. I know you hate the guitar.
We might. You hate the guitar. You've told me you hated the guitar. We might, but listen, the only reason I don't like the the guitar is that because it does make a really thick dense noodle, depending on on your life. I've been called that many times.
A thick dense noodle. Yeah, you know, in my family, there is a it there's a a saying that I can't find in English. He's a macaroni with no hole. Okay. That's like an insult.
It's like the opp it's like it's like the opposite of like he's a long drink of water. It's like he's a macaroni with no hole. Don't understand it. It's like it's up there with boss of the toilet. Nobody knows really where it came from.
Well, I've never heard of that. She's the boss. She's the boss of the toilet. That's what that like does that mean you occupy it longer? No, it just means that she's not the boss of anything.
She's what? She's the boss of the toilet. Oh, I'm not sure. You know what I mean? I get it.
Oh. Yeah. All right. I don't think I'll use that anytime soon. But Macaroni with no hole you should.
Well, the one you should use. This can if I'm using a direct quote, uh, can I use the sugar honey ice T word? You're the one that has the issue with the curse word. So you t are you asking? You can bleed me.
You bleep me. Ready? You can bleep me. So in my family, any sort of thing like if himself like that. And like, and it took me a while to say what that what does that mean?
It means the eh, if if if if if this if that's if this is pfft, you know what I mean? Just do it. You know what I'm saying? That sounds family friendly, though. It's a good way to do it.
Sayings from my the Boston boss the Boston Boston Italian side of my family. Anyway, Macaroni with no. Yeah, if it's a family saying, it doesn't count as a curse. Is that true? Those are the rules.
Those are the rules. I just made it up, but those are the rules. All right. So uh all right, so you're gonna do some live pasta. Wait, where are you building, where are you making all this dang stuff?
There's no room in Chester. Old Saybrook. Oh, your factory is an old Saybrook. No, that's in Guilford. Guilford, jeez.
Yeah, we're opening up two businesses this year. What are you taking over from Guilford is a town like on the other side of the highway. So you got like you have a highway, and on one side you have like Madison and the fancy weasels, and on the other side you have Guilford and the Guilford folk. And what Guilford has is Bishop's Orchard Orchards, which is like an old school pick your own joint. Uh are you taking over from then?
Do you chop down a bunch of apple trees and uh put your pasta there? No, we just we leased a little warehouse just for the manufacturing. But eventually we'll move it to a bigger space. So it was kind of just our get going kind of thing. But the the yeah, the big it's I'm right on Main Street on um in Old Saybrook.
So 7,000 square feet. No, cool. Uh and uh what about your experiments with uh drying? How's that been? That sounds like a pain in the butt.
Oh god. Uh not so much the process, the process is fun. The dryer itself has been a pain in the ass. So what size? Like you're not you don't have like a travel year size like no, it's it holds 50 trays, which it the max on it is supposed to be 500 pounds um of product.
Um but that's what it says the max is per month. And what's your cycle time per batch on that? You know, uh if you do 10 trays, it's eight hours. If you do the full bit, it takes 12 hours, maybe 15. It depends on the shape, it depends how fast you want to dry it.
Um slower drying does help. You dry too fast, your noodle cracks. We figured that out pretty quick. So you almost have to run full batches to get the machine to work correctly, um, which is why it takes so much flour and waste and throwing it out and all that stuff. Yeah, hard to do in small uh it can.
You need to do the real thing every single time. Yeah. So but uh, but yeah, so we basically have to get a moisture meter um and then take you crack it up in this little dealydo thing, it grinds it for you, and then you take the moisture meters from 15 to 20 percent you're shooting for. And what we found was that um when you when you go for the the dry, it goes through cycles and it has to be programmed. You know, it's on and off the the direction of the fan changes and events only when the humidity, the relative humidity gets to a certain point, and it goes in these stages, and it won't go to the next phase until the the humidity goes down.
So the heaters kick on, all this kind of stuff. The problem that we ran into was of no fault of our own. Um, but uh basically it wasn't uh wired correctly. They put a transformer on it that shouldn't have been there, and the thing blew up and almost got on fire. So that was cool.
Uh so then we had to be shipped new fans, installed, and poor Emilio had to deal with a bunch of yelling over the phone to Italy of why did you do this? All that kind of stuff. So, but now we're good. Now we're operational. Uh all right, listen, Quinn who wrote an ice cream book, Q Dragon, is gonna call in in a couple of minutes.
So let's, John, why don't you read some some questions there? All right. First, we got Jake, excuse me, Jake Nancaro. Hi, Dave and crew. I really enjoyed your YouTube video of the carbonation setup, especially interesting aspects of your kitchen.
You're the only one. I loved it. I'm an architect and I've designed plenty of kitchens, but mostly focused on aesthetics rather than pure function. I'm looking at redoing my own kitchen and wondering if you have j any general suggestions, tips, and tricks. Well, it's interesting that an architect uh asked because everything that I want, every architect would hate.
Like, in order to make a kitchen truly functional, and even like the the issue is this you want as many things out in the open as possible because you want things to be fast. And like, so I want I have my pants hanging in close proximity to my range. I have a bunch of stainless steel bowls, they're stacked. I have like my implements are on the counter because I don't want to go into a closet to get my kitchen aid to bring it out, to put it, to use it. So every one of those basic moves is complete anathema to most uh architects.
Um but I find that if something isn't to hand, then you just don't end up using it in a home environment. And a restaurant's a little bit different because you can just tell someone they have to use it and put it away, right? I mean, like that's because it's it's a job. But at home, that's just not the way it works. If it's not out, you know, it's not easy, you're not you're not gonna use it.
Some things I think that people could get from restaurants at home, speed rack. Oh my God. Having a speed rack at home, like a half, a half uh like a like a full sheet tray, half height rack under counter. I mean, it's not the prettiest thing, but I mean, oh my God, when you're doing like Christmas cookies and whatnot, or whatever your equivalent of Christmas cookies is, and you're like, and you can cool them off and then like throw them in the oven. You can like stage them out, money.
Also, like if you need to in a pinch, you can spread stack your sheets so that you have a big empty space and you can just dump your dirties in as they come in while you're cycling through your dishwasher. But I didn't say you should do that. But you can. Can I tell a quick dishwasher story? Sure.
So actually put in a commercial dishwasher in my new house. Oh my goodness. Terrible idea. Because it takes so much electricity? No.
Why? Uh, because well, the tank's got to heat up every single time you turn it on. But I bought a bar one. My wife is not happy. Um in fact uh named it the LPS, the little piece of shit.
Wow. Um she hates it. So it's it's a good party story now. Well, my dream, which doesn't exist. Oh, you got Queen Call of the Hugo.
My dream, which doesn't exist is the is a home machine, a home washing machine with a uh with a supplemental boiler so that you could flip it into I need this cooked, I need this done fast mode. Because you know what I mean? So you like, so you could be like, yes, I'll do my two hour Bosch silent blah blah blah blah blah blah, you know, eco friendly thing, or I need these things done in the next five minutes. Because we don't need two two and a half minute or one and a half minute cycles at home. We don't need that.
But like a five or 10 minute cycle, even like a 15-minute cycle that was real on your home uh dishwasher would be free game, game changing. Well, well, that's that was the intention. I saw I sold it to her. I said, How would you like to wash dishes in two minutes? And she goes, Why?
I just load the thing up, and then when it's full, I hit on and then I walk away. I said, But you know, what if we have like company over? Don't you just want to be able to bang out a bunch of dishes and do this? And she says, No, you're gonna do the dishes. Wow.
So I lost. So now we're going to buy a brand new dishwasher. I lost. Yeah. So I don't know.
Now I have a bar dishwasher. I don't know what I'm gonna do. When you're installing a dishwasher, people, do not uh do not, do not not, do not not pay attention to the drain line recommendations. If you push your drain line further than they tell you you're supposed to, especially those just stupid crinkly things that come out. Ruin the pump, and you're gonna get backed up, and then it's just what a heartache.
You're constantly gonna be going in there and like just you know what? Just design your kitchen so that you did the dishwasher can drain properly. That's that's a piece of advice from me to you, and also, of course, foot pedals. I mean, duh, foot pedals and good ventilation. Foot pedals, good ventilation.
Uh, anyone who's ever had the foot pedals is like, they'd be like, I don't need a foot pedal. Then they come and they use the foot pedal, they're like, I need a foot pedal. Same with the Japanese toilet seat. Everyone who's used it, everyone's like, I don't know who needs it. Who wants to get sprayed in the butt with it?
And then they use it like I want to get sprayed in the butt. Everyone. Everyone. Quinn, welcome. Can you hear me?
Yes, hello. Hey, good to hear your voice. Long time. How's it going? I saw I uh thank you.
So now, uh, so Quinn, you have a new uh you have a new gelato book out. Give me the title again. Uh Gelato Obsession. There's a gelato obsession. And by the way, I appreciate on the cover, there's a Searsol on the cover.
I appreciate the uh I appreciate the push out. That's very nice. And it's people, you download it. It's only, I think it was five bucks, right? What was it?
Yeah, five dollars. Five dollars. That's the price. Yeah, five dollars. Uh and uh where do they get it?
Uh they can go to gelatoobsession.com. That's all one word, and that will redirect you to the uh purchase page on my website. All right, yeah, and it's it's a five dollar investment. And I I read it uh and I very, very highly researched, some but some interesting. So, first of all, like uh, you know, typically when you read uh a gelato or an ice cream book, at least old ones, right?
I mean, because remember I came up with the R Buckle, which was like R Buckle Ice Cream, which is now uh I forget who does that book now, but it's uh uh the it's currently being by that famous dairy person out of the University of Guelph. Uh is that how you pronounce that? Guelph? Is that Guelph? Is that right?
Is that how you pronounce that Canadian town? Yeah, yeah, Guelph. Yep, uh, yep. Uh Queen Quinn, what's the name of that book uh the book? What is that called now?
Is it still just called ice cream that book? Uh I'm not sure about that. Uh I think so. Anyway, but what's interesting is is that uh you've done a like a it's a very highly technical book. However, it is focused on using home equipment and is focused on using uh you you you did all the recipes to be dipped directly out of a minus 20 slash minus four Fahrenheit freezer.
So to have it be at dipping temperature directly out of a home freezer. And to me, that was like the biggest, like, what? And so, like, why don't you talk a little bit about that choice to not temper the ice cream? And two, I'm curious whether or not you're having issues with um with meltdown rate. Does it melt more quickly?
I mean, it's it's gelato, it's not ice cream, so it's very highly stabilized. And does that mean that it's fine to have something that is uh meant to be served directly out of the freezer? Why don't you why don't you tell me your thoughts on that? Yeah, I mean, I would say, I mean, I I hope it like timed it, it probably does melt a little faster. But obviously, I think the ideal for most gelato, anyways, is you serve a small portion to you know whoever's having it, and then you eat it quickly, and then if you want more, you go get more.
But I just thought, you know, how many people are going to put the gelato on the counter or maybe in the fridge, forget about it, and the top layer melts, and they try and serve it, and they put it back in the freezer, and then you get degradation really quickly. No, good point. I figure let's let's let's try and make it again. Some of the recipes do need like a little bit of tempering, but I tried to minimize it as much as possible. Yeah, and and so by and large, they're they're all fairly highly stabilized.
It looks like it you you mo a lot of them or most of them contain LBG Xanthan as the base as the base uh thickening units. Um that's gotta also help with the meltdown, though, right? Yeah, I guess a little bit. Again, some of them also, like the fruit based ones, anything with a high sort of additional water containing ingredient, I also hit it with a little bit of uh gelatin. Yeah, and with your acidic ones, you hit them with a little bit of citrate, and that really helps a lot with the anti-curdling, or is it I mean, I noticed you said that you don't mind a little bit of micro curdling in your in your recipes, and but the one you said that you seem to get the most problems out of was the grapefruit, right?
Yeah, again, the grapefruit one has the most straight up citrus juice. Um, and again, I think when I tested it, it did again sort of micro curdle. I was remembering uh your explanation of micro curdling from the milk syrup and a liquid intelligence. And so again, when I did the final blend with the citrate as well, it came out, you know, totally smooth. Let me ask you a question about because I've never added the citrate to try to fix it.
But um one of the problems that I've had with uh citrus based, like a lemon uh ice cream. I've never tried it with the gelato, but with like an ice cream base is that you churn it and it's fine, but then if you try to hold it for a day or two, it starts getting real kind of grainy sandy. Did you have that problem with that? Or does the citrate really help with that too? Again, I didn't notice that.
And again, when I'm using strong citrus, like lemon lime, uh that recipe within the book is way more about the zest flavor, and then there's only a little bit of juice. Oh, yeah, yeah, yeah. Yeah, that's true. Yeah, and the zest isn't gonna cause any uh any kind of those uh curdling issues. Do you have any with this?
The other thing I was a question with the stabilization is that you're a big fan, as you know, uh a lot of people are, of uh milk powder, right? You're using it both for the lactose as a as a s sweetening thing, and I guess also to just uh bulk up the solids content. But do you have you had any problems with the the old technical literature said if your lactose level goes too high, it comes out of solution during freezing and becomes sandy. Did the and they they call it sandiness, right? So did you have any issues with that with the milk powder or does the stabilization also help with that?
Uh I've only had issues with that in the recipes where I incorporated um toasted milk powder. I have a few the brown and butter recipe, the caramel recipe, and the apple pie. If you sort of so the technique involves pressure cooking milk powder in a jar to toast it. And if you go too far it can stay a little sandy. Um but with regular milk powder, again I would say I use it somewhat conservatively for some recipes.
So I I never found too much uh texture issues with that. Yeah the uh the other thing that was fun about it is that for you know you never see this for you know uh a a book intended to be for home. By the way the ice cream machine you use is a typical like you freeze the bowl in the freezer and you do it. So you're talking about probably for like really I was thinking was sixty dollars like eight years ago. Yeah you said that's what you said in the book 60 bucks.
I mean the issue with those always for me is that they have a long batch time like 30 minutes, but I would guess the stabilizers are kind of helpful so that you don't get giant crystals, even though your batch time is so long, right? Is that the theory? Is that one of the reasons why you did gelato? That's no, that's definitely I also pretty chill. I I bring all the bases to close to zero Celsius before the churn.
So how fast? What are your batch times looking like on that machine? Uh 1520. Oh, that's that's not bad. I mean, it's better than 2030.
1520 is a lot better than 2030. Yeah. Now now listen, which somebody should do is donate to you like a countertop professional machine so that you can test it in the in the in the other things. In fact, we have a question. You want to talk about your ice cream question there, John?
Yeah, from Brady, excuse me, from Brady Vickers. Are there any worthy worthy alternatives to the Carpaggiani LB100 that run on 120 volt power or maybe other approaches in a home environment that could result in pro-level product? It depends on how much money you have. I mean, all those professional level machines are over four grand, right? A Carpajani LB100, which I thought was 120, but at looking it up, I guess it was 220 back.
We had 220 plugs at the school back when I used it. We used to use Taylors and we used uh the Carpagani LB100, which I think they re-released. I think they stopped making it for a while and they re-released it. Fantastic machines. Uh four quarts, I think, right?
And four, something like that, four quarts. And uh they're great. They're nine grand. So, like, you know, if you're if you're rich, you know, if you have nothing but money bleeding out of your ears, then yeah, go get one. And Carpagiani makes a 500 mil batch called freeze and go, which sounds like really pleasant because it's a little, it's a countertop machine.
It's got a like an eight or nine minute batch time, and you know, it's awesome, vertical, which is nice. It's four and a half grand. You know what I mean? So it's like, how much money do you have? You can get Emery Thompson, which is the American one that's been around since 1909.
Some people love it. I've never used one for like four grand, you can get a vertical countertop two-quart that plugs into a 110 is air cooled. You know, but uh it's a many thousand dollar problem. And you know, to get the same batch time as what Quinn's getting, the only alternative really that some semi pro people use in professional restaurants is the is the is the musso or the lello, which you're talking about like a uh $700 problem. You can get it from like JB Prince, and that's like eight levels above the like standalone compressor thing that like Queas and Art would come out with, but it's still not like Carpegani level, right?
I mean, let's you gotta be clear with yourself that that's not gonna happen, right? The the energetics are kind of unfavorable, they have very good compressors, and they're they're heavy. Like the the carpet, the LB100 weighs, I think 250, 300 pounds. You know what I mean? And like uh even like the smaller two-quart Emery Thompson, and Taylor also does make a 110 unit that is just almost the size of the LB 100.
But again, none of the chefs I know who've used both Taylor and Carpagani. Taylor's fine, but they don't like it as much. And if you're gonna be spending four grand, do you really want to spend something on something that's you don't like quite as much, you know? Uh problematic. Uh, but anyway, I think someone, you know, Quinn should get you just one of these kind of machines so that you can test the difference and just be like, you know, because you've done all this work with with uh, you know, a certain kind of machine.
Wouldn't it be fun to have, you know, the uh the hyper fancy machine just to see how the recipe differs or how the texture is different? I mean it yeah, it would definitely be fun. I would worry about having that kind of machine permanently, because I mean I'm still developing new flavors and new recipes. And I mean, I would never want a recipe that only works on those really fancy machines. That's fair.
And also if you're if you're if your goal is to write smaller batch recipes, you actually are probably, and Carpigani makes one, uh Coldolite makes one, uh Taylor maybe Emory Thompson definitely makes one. Uh the smaller batch machines, even though they're commercial quality in terms of their speed, they're much smaller batch sizes. For a restaurant, the LB 100 was you know, for for like a 60, 70 seat restaurant, the LB100 was great because it was, you know, you you'd you'd spin a flavor and it's and it's you know, that's the right amount. You're not having to put like 8,000 batches of each flavor through the thing. Like, like that's the reason if I don't know if you've ever had a Paco Jetter equivalent, Quinn, but like the Paco Jet, you know, people would have like a bunch of Paco Jet containers, and then uh Neemox, an Italian, I think it was Nemox, Italian version of it made an even smaller one, and they were tiny and you had to sit there spinning all day, and it was kind of a nightmare.
So the LB 100 is a sweet spot for restaurants, but it's real overkill for home. Real overkill. You know what you can do at home, people rent a real soft surf machine. Just I'm s I'm serious. Rent a soft surf machine.
Uh you need uh 220 plug and uh it's gonna be water cooled. So what you need to do is you need to hook a garden hose up to it. Put it outside, hook a garden hose. This is what I did. I hooked a garden hose up, I found one on the street, and I wheeled it home.
It's nine nine hundred pounds, and I hooked a garden hose up to it into my bathtub to do the water cooling. And that is quite a party. A soft surf party is a party, a real party. And and I messed uh this is one of the first ice cream things I'd ever done. It was before I was working at the French culinary.
And uh I I had never made that much creme en glaze in my life. I'd never tried to make five gallons of creme en glaze. And you know what you should never ever do? Go from only ever having made uh uh like a quart of creme en glaze to then trying to make gallons in one shot because what you're gonna see is just cooked eggs, just float right to the top of your creme en glaze. And you can't uncook those eggs.
And I'm no Heston Blumenthal. So I wasn't like, I meant to do that. You know what I mean? With his scrambled egg ice cream that he's famous for. Uh, it sucked.
So I ended up driving to the Bronx, driving to the Mr. Softy uh warehouse and just walking up like I was a Mr. Softy truck. What are you doing? Who who are you?
I'm like, I have a soft serve machine, I just want to throw a potty, Mr. Softy, I love Mr. Softy. Can I buy it? He's like, I'm okay.
And he sold me like a couple of crates of Mr. Softy. What a party. That's a good way to do a party. But you know, if you don't have thousands of dollars and a lot of countertop space, I you know what's really fun?
And Quinn, I'm surprised that you didn't uh try this. The old ice uh and salt machines are fantastic. And in thrift stores, if you can get someone to go search for it for it, um find them, you can find rival. So, like the the the classic uh homemade ice cream machine is White Mountain. White Mountain has wooden dashers on it, and it's old and classic, and I I like it, the hand crank.
The Rival from like the 80s has like a much better fitting plastic dasher system. And so I found that the ice cream I got out of my $2 thrift store rival with the uh with the motor on it, uh, ice and salt, because you can you can cheat and add more salt than you're supposed to and get very fast batch times. And if the dasher's just right, you can get extraordinary ice cream out of one of uh those things, but they are messy. I do in fact know a restaurant that actually does that because when I was a pastry cook, I don't know, f uh uh 12 years ago, that's how I made ice cream. In the in uh in the restaurant.
Yeah, in a ri in one of those salt and ice rival things. Yeah. What a pain in the ass. They worked though. Those old rivals.
I liked it better than the White Mountain. The White Mountain is the is the marquee brand, and I thought the rival was much better ice cream. Yeah. He still uses it 12 years later. You know what you do with the rival, right?
The it's so funny. The way that the the I love this kind of design slash hate, right? So the the way it runs is they're like, uh it's done when the motor stalls. You're like, what? It's like you keep putting stuff in, and then you're supposed to wait for the motor to be like and then you stop, right?
Crazy. I could never get it at the front, because we'd be doing it in August, you know. No. And like you put it in the sink in the kitchen and just sweating everywhere. It's just you would get half ice cream out of it.
I think he's he's dialed it in by now. But I remember I remember struggling with it. It's such a mess. And then you and then you're supposed to pull the motor off and then pack more salt and ice on it and then like cover it with a whole bunch of towels and let it harden in the in the Well, what happened is you get like you put the ice in with the salt, and then that layer between the, you know, the the the bucket and where the salt and the ice is, it starts to melt. So you don't get full contact with it.
Yeah, yeah, yeah, yeah. So it's never like enough. So I don't know. Well that's why you're supposed to crack it, but who's got the energy to sit there and beat all of that ice and your hands are freezing? I enjoy it.
I I honestly I miss that rival. I wish I had never gotten rid of it. I wish I had never bought the White Mountain. But Quinn, but you could play with those. Those are fun.
Uh I to do a couple times. It sounds awful, to be honest. But like you can get a fast freeze time out of it. I'm just saying. When I need an ice machine or lots of bags of ice.
Oh, yeah. No, it's a definitely like a two five-pound bag of ice situation. You know what I mean? Um, anyways. So what's your what's your what's your favorite recipe?
Why don't you choose one of the recipes that you want to uh focus on and and uh Quinn and let us let us know. I know it's like choosing it's like choosing uh which one is most instructive for people for you to talk about, not your favorite. Which one do you think is most instructive to uh discuss with people? How about that? That's a better way to put it.
Okay, I well, or I'm gonna, I'm gonna say two. Okay. I think the berries and yogurt is I think it's my favorite from a technique perspective, because the recipe is 50% fresh fruit. And I mean, I don't know how many other fruit-based you know, ice cream recipe are gonna pack in that much fruit content, but then still achieve a good texture. Um and just to be clear before you say like in the book, you're very clear that this recipe is not a frozen yogurt, it is a gelato that contains some yogurt.
Yes. And perhaps sugar than standard uh frozen desserts, and this is not that. Yeah. So and uh so how do you so what does the yogurt do to help you achieve the texture and allow you to have the high fruit uh base? We're gonna call for a Greek yogurt, so it's strained.
I make my own, of course, because I'm like that. Um again, that is incorporating a lot of protein without you know having to worry about dissolving a bunch of milk powder. Right. And do you have a lot of things? You have do you have a lot of problems with the milk powder dissolving?
Is that why you like you often preheat half of your I I mean, I know you're preheating half of it because you're using LBG, which needs to be heated to to get in, but is that also help with the milk powder? Well, again, most of the recipes you heat the entire thing, specifically with the fruit flavor. I keep half of it real because I want half to taste raw of the fruit, uh, specifically. So again, there's a pretty small amount of like actual liquid that you're cooking. So I just didn't want to risk you know, the milk powder not dissolving, but in general it's fine.
And uh that flavor in particular. Right. What's the what what's the uh what's the other recipe you wanted to highlight? I would say that the first recipe, which is the dark chocolate. Yeah, now you gotta refresh me.
It's zero cream, all the extra fat comes from the chocolate, and presumably that's to not mask as much of the chocolate flavor, correct? Yeah, and again, I think I I you know, I just it play was the most iterations to get the flavor dialed in. And I'm just you know, really happy with it. I like that you know, there's a full tenable or you know, different percentages of dark chocolate. I think it demonstrates balancing flavor well.
And you know, I'm just really happy with how it turns out. Like speaking of chocolate, maximizing chocolate flavor. I know it's not part of the book because you didn't do this, but I love chocolate sorbet, like super intensely chocolate sorbet. Remember? Well, I I would say I would say that, you know, my recipe is basically a chocolate sorbet.
I mean, again, the base liquid is milk, but like you don't taste milk. Let me tell you. Is it is it quin, is it kind of like fudshickle flavor? No, it's dark chocolate. Oh, that's good because I hate fudge chickle flavor.
I mean you hate cocoa, but yeah, cocoa powder like flavors. No, it's chocolate. Yeah, he's awesome. I don't I I don't I don't use any chocolate powder in the book. Yeah, plus the texture of do you also hate brownies that are mixed half chocolate, half cocoa powder?
No. You just don't like it in an ice cream situation. No, because I just have I don't know, I don't like fudgeles. All right. You're allowed to hit a fudgical Joe, it's fine.
It's fine, man. I just I was just curious. Ain't nobody judging you except for I Joe's judging over there. I just I don't know what Joe's fudgical. That's good.
Well, I want to try that now. Yeah. Well, you know what? The book's only five bucks. I'm gonna get it.
Yeah. Uh the oh yeah, I have another question. Oh, the other interesting thing about the book is that it's uh a lot of it's tabulated, which I appreciate. You want to talk about uh uh anti-freeze power, and so like all of his you know, all of your recipes, Quinn, you're like, you're just you're you're basically saying this ingredient has this much anti-freeze power, this much anti-freeze power, and then you tally it and you're shooting for a specific number because that's what's gonna give you your the right texture out of the freezer, right? So you're like, this many units of alcohol has this much anti-freeze power, this many units of lactose, you know, uh, you know, you talk you also interesting is that you know, back when I was hanging out with pastry chefs all the time, it was all syrups and trimaline and invert and stuff like this.
And you're like, to hell with that, it's easier just to use the straight dextrose powder, which interesting. I never even thought about that way, but it's true. If you want a whole bunch of monosaccharide that's not that sweet, why not just buy the powder? You want to talk about AFP and uh dextrose? Yeah, I mean, I think it's that's the real key.
Like again, even if you were prepping this for a professional setting where it's going to be served warmer, you still need a lot of extra anti-freezing power compared to using um, you know, just plain sucrose. And I think it's really easy to get, it's really cheap. Um, I sort of introduced it a little bit in chapter two, but then I would say if you go to the end of the book, chapter 13 and the appendix, that is sort of the culmination of explaining how the different types of sugar can interact when making a recipe. And I just think it's you know, it's the key ingredient, sort of for making you know a very serviceable frozen dessert. Uh is uh has anyone else like uh has anyone else just like tabulated their recipes with like this kind of additive like AFP anti-freezing properties?
Or is that is that is that your innovation or actually I uh no I thought that in uh really old school uh gelato senza grata by Angelo Carvito, which is a pretty old school but relatively you know influential gelato book. Yeah. Cool. And they they tabulated that. Well, some of their numbers, like I say, are crazy.
Well, like uh like what what what do they get wrong most? Well, they they they say honey one for one has the same properties as a dry dextrose. Yeah, that's not that's that's incorrect. Uh for those for those of you that don't know kind of what we're talking about, I'll give you the I'll give you some shorthand, right? So sucrose is a uh is a disaccharide.
It's got two monosaccharides in it. You got your glucose and and your fructose linked up into a sucrose, right? Now, uh glucose, if you break it up glucose, uh less sweet than sucrose on a gram per gram basis. Fructose, the sweetness is dependent on the temperature which it served, but it's higher than than it. Now here's here on a gram per gram, gram per gram basis.
But here's the thing. Remember, sucrose weighs roughly twice on a on a molecule basis. It weighs roughly twice what either dextrose or fructose weigh, right? And colligative properties, if you guys remember from chemistry, your colligative properties, right? The temperature, the freezing point depression depends not on how many grams of something you put into solution.
It's how many molecules you put into solution. So if you're using uh dextrose, which has roughly twice as many molecules in it per uh gram as sucrose does, and yet is less sweet, right? You get a lot of freezing point depression without making a lot sweeter. Quinn, am I uh am I on the right track there? Yeah, and I would say one more thing that I would like to point out in the book that uh I'm quite proud of and took a lot of time, is that for all natural sources of sugar, so honey, all the fruits, um, both in the recipe and at the back of the book, I do give a estimated, calculated sweetness and AFP based on average composition of sucrose, glucose, and fructose.
I mean, average is the best, average is the best you can do. It's the best you can do. All right, let's uh let's uh let's keep all of our brains together here. And John, do we have any more questions we have to get to today? Because we're we're about to run out.
Nope, not from Pitrium. No? Anything else that's apropos from the uh other list? And while we're waiting, I'm looking out here at the hot dog cart that's outside of our of our window. What is this cheese pretzel?
When did this happen? That's not a thing. Cheese pretzel? What is that? It's like instead of a pretzel, it's like a New York pretzel, but someone who didn't understand what a pretzel was looked at it and was like, hey, how about we take the salt off of it and just put some garbage cheese on it?
I feel like I've seen that in restaurant depot in the freezer section. Really? Yeah. Doesn't look like a good one. Well, it finally caught on.
Yeah? All right. So you have no more questions. We can just get, we can just have uh these guys say that they're their last pitches for the uh for the thing. Yep.
All right. Who's gonna go first? Quinn, you want to get give them the pitch for the book. It's only five dollars, people. Self-published.
Yeah, it's uh five dollars. You have 27 flavors. Uh, but within that, there's probably more recipes or variations, uh, as well as two chapters of information and one chapter on how to make your own flavor. Well, it's definitely, it's definitely five dollars worth of, it's more than five dollars. It's definitely worth the five dollars in terms of the information and the research uh that you uh put into it.
And kudos to anyone who's gonna put the time in to go do uh a self self published thing. So uh and uh they're gonna they're supposed to go to gelato uh obsession.com, and uh that's where they it links off to to to get it and it it comes in a in a in a PDF format, right? Yep, it's just you get a brief you purchase it and you get a an email to download it. It's all DRM free, so it's just uh a simple PDF once you buy it. But yeah.
There you go. See, he's not even he's not even trying to beat you over the head and not let you use it across all your platforms. And no trees were murdered in the making of this book. So there you go. You know what I mean?
Although, although there is there is a print version on the way. Well, you know. Well, that'll come. You know, kill kill a tree, save a tree farmer. You know what I mean?
Uh all right. Well, uh, Quinn, thanks so much for uh for coming on. Joel, what do you got for us? What's your what's your last licks? So um soon to hit store shelves.
I don't know where, but maybe maybe just Connecticut to start. Gargano Pasta, the family brand, family owned, family operator. Yeah. It's gonna have so it's gonna be family owned. Oh, yeah, it's gonna be one of those.
But it's gonna say it on it. Oh, yeah. All that stuff? Uh on the bottom, it's gonna say the Gargano family. Gargano, hey.
Yeah, yeah, yeah. Hey, which I've never heard you say, which would be funny if you started. By the way, you're so old school. I know you were here a lot, but you're so old school, like Connecticut. Like you worked, didn't you used to work?
Where did you work in New Haven? It wasn't Leon's, right? Way back in the house. No, no, no, no, no, no, no. I worked at like a corporate corporate kitchen in New Haven.
But my family owned a bakery in Brantford. And we made all the cannolis and the and the like. Yeah. Nice. Yeah.
Nice. Old school. Old school Connecticut. All righty. Uh Quinn, Joel, thanks.
See you guys next week. Cooking issues.
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