Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to live on the Newstand Studios from Rockefeller Center in New York City. Nastasia Lopez is favorite place on the planet Earth. Join with Nastasia Lopez. How are you doing?
Good. Why didn't we use this song for our kickster? Uh I don't think it's uh I don't think it's first of all it's indiegogo. Don't use the don't use the K-word. Don't use the K-word.
By the way, if you're listening live on the Patreon, call in your questions to 917-410-1507. That's 917-410-1507. Joined as usual with uh John from the customer service department. And now also our social media engagement crowdfunding Indiegogo. Maven, how you doing, John?
Doing great. Former professor. Former art history professor. Yeah, yeah. Creator of the Connecticut State Art Museum.
Yeah. Now he's answering your questions about tiny chunks of metal. Do you have any questions about tiny chunks of metal? Because John's your guy now. I'll answer them.
All of them. You know, this is John's fault, actually, because he got interested, he got interested in in uh food qua or or food qua art, right? Like, yeah. So like I never remember which way the quads go, right? You gotta get interested in food qua art.
And uh then that kind of drug you into this whole like uh poop smear of a of a world, right? Into your poops mirror of a world, I guess. Did bring me to the museum and that brought me closer to you and then ultimately to here, yeah. So there we go. Nice, uh appreciate it.
Love a good zing. Although remember, Nastasia, you still have to have at least one series. We'll see, we'll see if it comes. We'll see if it comes. Speaking of Poosmere, it's like it's like building up and then boom touch comes out.
Yeah. Yeah. You gotta pull out the yeah, all right. And of course, we got our uh we got our roving uh Mexican correspond well, not Mexican correspondent, correspondent in Mexico. Appropriating corresponding.
What he's just living in Mexico. Wow. Got Jackie Molikos, how are you doing? How you doing? I'm good.
I'm good. I'm great. And of course, here in the uh Rock Center booth, we got Hey Joe. Hey, he's in what's up? Hey, how are you guys doing?
You look good. Huh? Yeah. Oh, thanks. Listen, Joe.
So let's tell him the new news. Now, this week was your last week to come fishbowl us next to the Victoria's Secret on 50th Street. Uh is this 50 or 51? I can never remember that. 51.
51. It's your last chance. I remember it's we record next to the Victoria Street. Oh, yeah, across the street from the Victoria Secret, but you're currently missing the last chance to fish bowl us here. If you want to fish bowl us in the future, we're going back to our original uh newsstand uh location.
In an in a newsstand. In a newsstand, yeah, at one Rockefeller Plaza in the lobby. Yeah, but you can you you're allowed to go through the lobby and fishbowl us there, right? Yes, you can. Yeah, yeah.
Although it's not the same kind of people like like we don't get digital drool. No, we won't get any of that stuff over here. No drool, no uh I'm sure security would be quickly to uh to fix that. Oh, that'd be amazing. Although have we discussed this?
Where do they hire these Rock Center security people? They're too polite, they're not New Yorkers. What's wrong with those? I think it's Zoe, because I noticed at the Met Life Building, it's the same managing company, and they're super polite there too. I feel like um, you know how it when you go to Disney World, I don't know if you know this.
Have you been to Disney World? Uh yeah, I was well last time I was there was grad night, and I was on two hits of red ants, and they were what's what's a red ant? What drug is that? Do you know what? I've never taken, I've never taken any hallucinogenic drugs.
I've and they're the ones that interest me. Of all the drugs, they're the ones that interest me. I just feel like I might not come back. Yeah, I've done enough. I'm fine where I'm at now.
I do not need any more course change. Yeah, yeah. And also like, like uh, I feel that like uh inside, like I'm always like on this knife's edge of like just just keeping it together. You know what I mean? Like reality.
And so it's like if I if I took a hallucinogen, I feel like you know what I mean? Like it's only one way to find out. Like, you know, like I feel like I feel like I could take like something like a mushroom and end up like on PCP level nut nuttery. You know what I'm saying? That's what I feel.
I almost got uh I almost got killed in high school by a kid on PCP. Oh the strongest. Well, PCP's not much. Yeah, don't take that. Yeah.
The strongest kid in the high school was he's he's he wasn't like uh necessarily like a workout strong, he wasn't like an athlete, he didn't do any school sports, but he was one of those people that was just born like just a chunk of muscle. You know what I'm talking about? You know this kind of people? Like just one like thing of sinew, and like yeah, he was high, high, high on PCP, and four of his friends had to hold him down because he caught me out of the side of his eye, and like I was some sort of evil deal, and he almost and he he would have just sh shredded me to tiny pieces. I would have been, I definitely would have been carnet up.
He would have been like blah blah blah blah blah. You know what I mean? So and maybe that was why. Then I was like, oh, this stuff is weird. I might maybe I should stay away.
I don't know. Well, PCP. Yeah, but PCP looks completely different. Come on, come on. Who're doing that?
I don't know. I don't know. The one I never understood is uh is uh it because supposedly if you take ketamine, right? You don't remember what you did. Why would you take that?
Like why would you take something that literally is like I'm not even gonna remember that I did this? Unless it's like something can be said about alcohol when you get to a certain point. I don't think like no one's trying to get to that point. And you remember the stuff up to it. My point with the ketamine is is it is it one of these things?
I can't wait to open my presents on Christmas, so I'm gonna take some ketamine and forget everything from now till then. Is that how it is? I don't think that's how it is. No? I don't think so.
No. No. Yeah, I don't remember that. Zing. Zing.
Uh all right. So uh Mr. Molecules, what's uh what's the good word? Uh I saw you put some stuff on the on the social. What's the good word there uh in Mexico for eats over the past week?
Uh I had some Eskimole, which was delicious. Yeah. How did they prepare? How'd they prepare for it? Super buttery, super buttery.
Um and like with tortillas on the side. So it was just kind of a big pile of buttery Eskimole ant larva and some tortillas. They're delicious. No greenery, no herbs, no other sort of uh because I guess yeah, they're like a little bit of herbs in there, but not much. Not a lot.
What about acid? Did you acid that stuff? Did you squeeze any acid onto that sucker? Or was it like uh some lime on the side, yeah. Yeah.
Now for people who don't know, uh, we've discussed it on the show because uh Jack said he was gonna go get it, but the Eskimola are the ant larva, and they're bigger than you think. They're like the size of a small white bean. Yeah, they're huge. Yeah, I mean I don't know how big those ants are. I mean, they're huge for an ant egg, not huge for a bean.
Right. I mean, it's not like a you know, like a fava bean or something. By the way, does anybody I don't understand why anyone shells their own beans? Is there anything more depressing on earth than shelling beans? Really not fun.
It's the worst. Yeah. Yeah, it's not. I hate it. I hate it.
I remember once, like when I was really young, I went to the farmer's market, right? And I was like, ooh, I live in New York now. I'm going to a farmer's market. You know what I mean? I go to the farmer's market and I buy all of these fava beans, and I'm like, we're having favas for dinner.
And then once I busted those things down, favas, I think are the most depressing of all beans to because you take off the big old case and you're like, I still got beans, I still got beans, I still got beans, and then you take the envelope off from around the fava bean to get to the fava bean underneath, and it's even smaller than that. And like the pile of fava detritus fills your entire apartment, and then you have like like not even enough beans for you and your wife. It's not uh it's the worst. How did that even come to be a thing? I don't know.
Was it you, John, who said you don't like fresh limas? I like fresh limas. Someone I know said they don't like fresh limas, they're mistaken. Yes. I I will never I will never shuck them, but fresh limas, they're could they're quite delicious.
All right, so the Eskimoles, now the texture is also kind of similar, right? They're kind of soft. Yep, kind of soft and mushy. Yep. Yeah.
Now, so for this big old heap and helpin of ant eggs, uh, how much did you pay? It was like $14 US, which was expensive relatively. You know, it was like the most expensive thing on the menu. Right, but here I could buy like a standard taco for that. I know places I could go and get us for a standard taco and and pay that much money.
Yeah. Right, exactly. Yeah. So a bargain. A uh a a relative, a relative bargain.
Yeah. Yeah. So you you're uh you're eating you're eating a ri a rich man's ant eggs at uh at a reasonable price, which I which I appreciate. I had to carry my uh I had to carry my ant eggs around in a sack, uh a little plastic sack where they started to break down a little bit. So I don't feel like I've ever had them in peak condition, but even my temperature and time and physically abused ant eggs that I had were good.
So there you go. Did you ever figure out what kind of ant it is, like what they look like when they because you know there's many kinds of ants? Right. Um, no, I don't know, actually. I feel like this might be uh how long much longer are you in Mexico?
Um till Thanksgiving, basically. Well, well, why don't you f figure that figure that stuff out for us and uh you know we'll go from there? Figure out what kind of ant it is, or I could figure it out, I guess. Yeah. Um in the uh Booker and Dacks news today, we have we launched officially to our Patreon.
So if you're listening now, you you knew because we told you over the weekend, but we now have our Indiegogo campaign up for the the Sears All Pro. Get the professional version of the Sears All now running on map gas for a hotter, more even flame. Yeah. 50% more searing area, same weight though, John. Did you know that the Searzol Pro has the same weight, so it's no more of a tipping hazard than the original one was, and it heats up and cools off just as quickly?
But is it taller than the original one? No, no, no, no. Same height, same height, and yet 50% more searing area. Did you know that we have a patent pending uh conical inner screen, plate-coated inner screen that spreads the heat more evenly than ever before? It didn't.
That's pretty amazing. Yeah, yeah. And so that's why we can make the cone shorter than the original cone so that it's the same height and still increase the surface area. That's how that's how that works. That's pretty pretty neat there, Dave.
Somebody actually has a question about this. All right, go. Shoot. T Dubs says if it's not top secret, I'd be interested in the details of how the design, excuse me, cone mesh, et cetera, of the Sears All Pro progressed. Uh no, it's pet we're we have a patent out for it, so it's not a secret.
You can go look up the documents. Uh next. What? People are interested in how you do how they're. But why?
So part of the problem with the original Searsol, and this we this literally what happened is uh when we were developing the original one, is we put two pieces of pieces of mesh on a ring, and the ring was exposed, much like a uh mesh in lab, like when you're in high school and you have a Bunsen burner and you you have mesh and then the the beaker sits on top of it. So we did that, right? And we're like, ow. Oh, ow, that hurts. Because uh the Searsol, the mesh wouldn't just radiate forward towards the food, it would also radiate back on your hand.
And so you could only use it for a couple of seconds before your hand was just like it was a nightmare, really. So then the very first one we made that was encased, I made a round cylinder and and you know, welded a round cylinder, and it was real chunky. And it worked, right? Because we insulated it. So it first we didn't insulate it, and then the outside cylinder got too hot and was crazy.
Then we insulated it. And I still own somewhere the very original circular searzole. We should sell that. Yeah. Yeah, the very original Searzole with and the insulation on the inside's puffy.
And that's the one we used actually to figure out the safety. So uh I turned it on, let it get real hot, turned it upside down, and started dumping corn oil into it to see what would happen, whether or not we would get an explosion or some sort of horrible fire. Fine, turns out. I mean, made a bad smell, but it was fine. Uh so anyway, so then we started walking around the uh restaurant district in uh on the Bowery, and we found these, they're real goofy.
There was a time in the 90s when you could go to a like a like a mid-range, like uh a mid-range, I wouldn't say fast casual, but like a uh, you know, like a mom and pop Applebee's knockoff here in New York City, and you'd order a cocktail, and the cocktail would come in like you'd get the glass, and then you get a little mini shaker next to it. And you guys remember this phenomenon of the little mini shaker that comes with the glass. So you get that little bit extra, you get that little bit extra in the thing you can pour into your yeah. And uh, you know, it was they were gonna throw that away anyway, and so it's a way to make you think that you're getting more for your money, right? So I found some of these things.
And uh we took them back to our shop because we had a shop in on Eldridge Street at the time, and we used those as the cone. And so the original Searzole is literally built around the dimensions of a cocktail shaker, and it just so happened to work, right? Uh when we were experimenting on making the searzole front face bigger, what we noticed is is that uh as you increase the front, A, it got too big, but what happened is because the back of the uh cone was too large, uh, we got separation of the flame and we got a hot spot and we had some problems with turbulence on the inside. So we comp we it redesigned the inside to be more of a flame shaping um situation, and then we just burned through a whole bunch of different metals to try to figure out one that would work. We tried different kinds of cones.
The idea of the cone came because we're like, well, if we can impinge the flame earlier, we can make it spread in a cone shape out to the rest of the screen, and we can more evenly heat the rest as it combusts on the inside. And so the rest of it was just kind of figuring it out. The main problem with um the screen on the inside is that um on the inside of the searzole, it's what's called a reducing flame. Most people are used to thinking about oxidation, and we actually have the reverse problem. We have a reducing flame on the inside of the searsol, and so you get a phenomenon called metal dusting.
Uh anyway, so that was the procedure. Was that a sounds good? Yeah. Yep. I remember those days in the lab.
Um no one is allowed to multi-task. And then the fun with the suppliers too, where they sent us one model that was supposed, you know, worked. The suppliers are the worst. Suppliers are the worst. Here's what happens.
Get get this. Get this. So, like we send them the CADs, right? So all this stuff is done in CAD, which is computer aided design, right? So, like you were like, this is the way I want it to look.
Because I figured I calculated the exact front face angle I want, because the front face angle also is like a little easier on your wrist. I calculated the it was all about not making it any taller than the original. I I wanted exactly 50% or more searing area on the front, and I wanted it no taller. All the other dimensions followed from that, and then redesigning the back end of it for flame shaping in the screen. So we get one and they sent that we we they they hand built the prototype, they send it to us.
This is m what a almost a year ago, eight, eight, eight, nine months ago. No, yeah, no, longer than that. Longer almost. I think about a year, yeah. They sent it, yeah, we were gonna release it last year this time.
Yep. That's right. So we say to them, we love it. It's great. We let's order the tooling, we're good to go.
Although emailed this one. We were gonna do it right when uh right when they um right when Amazon turned off the tap, we were ready to sell that thing last year, right? When they turned off the tap. And uh they're like, oh, we can't build it the way we said we were that you you wanted it. We're gonna do this other thing.
And any minor change you make to a Searsol, any tiny minor change can be the difference between it working flawlessly and the screen instantly like like turning to dust on the inside. Which is crazy because it was a cocktail shake, a random cocktail shake. The original one. Yeah, the original was a random cocktail shake. Well, you remember the original Searzol also they made a change right at the end that converted everything to dust, and that's why we had to do pre-seasoning the first time.
The original original didn't have to be pre-seasoned, it still made a smell from the insulation. Oh, yeah, the new ones are pre-baked, so they don't also smell when you when you fire them for the first time. But you remember we had a whole load of seersols in, then we had to figure out how to stop them from and that's when we had to come up with the matchstick. I don't even want to think about that time. What color is the flame?
Uh at the front? Yep. Orn orange. Orange. Yeah.
Blue to white. It well, so the the flame, if you just have the naked torch, it's blue, it's too hot, makes a nasty torch taste, right? Whenever I see someone torching meats, I'm like, uh, you know, creme brulee, yeah, torch that thing. But like uh meat, I'm like, uh, you want it to, you know, not be so intense, you know what I mean? Yep.
Um I was searing some steak last night with the Sears All Pro. Nice. Yeah. Yeah. Was it quick?
So fast. So fast. Um, all right. So uh uh Nastasia, I I I hear you say that there's an email. Yeah.
Awesome. And we both didn't really read it because it's 11 life. I don't know what that's 11 life. All right. 11 life, people.
All right. So visit us on uh And then our our first manufacturer was like, this is pretty useless. Yeah. So first of all, Charles, Charles uh at the company didn't like big dogs, so he came to my house, Nastasia was at my house, Charles was at my house for dinner, and my dog is there, and he's like, I don't like dogs. And then we're like, So what do you think about the Searsol?
He's like, nah, I don't see much use for it. Yeah. This is like the guy that we dealt with in China with our factory. Just the good news is the good news is is that if they don't see a use for if the factory that is making for you, they're not gonna copy it until they see that it sells a lot, and then that's what happened to us anyway. Zingy.
All right, what other questions you got for me, John? Other questions. Okay. In Patreon. All right, Brandon Byrd.
Hey gang. I know Dave has been putting the ANOVA precision oven through its paces recently, but he mentioned a few weeks back that his family wanted him to bring back their old countertopslash toaster oven. I've wanted the APO for a while, but I've been somewhat nervous about how user-friendly it might be to the less techie members of my household. What complaints did your family have? And did you ever manage to make decent toast with it?
All the best, Brandon Byrd. P.S. looking forward to your next book. Think you should consider offering a limited, special, limited special edition that comes with a waterproof silicone slip case. So that Nastasia can use it to separate wet foods from dry foods and not just cold from hot.
That's a good idea. The ultimate text on moisture management could itself be used as a tool for moisture management. Just a thought. Yeah. So I I think I'll probably have to make Nastasia a special silicone slip cover because I don't think you know Norton's gonna shell out for any fancy uh stuff.
And Nastasia will just ruin one and and then get another one from me, is how she'll do it. I've never gotten a second one. I left it at somebody's potluck and never got it back. What were you bringing? What were you bringing to my own?
Nothing hot that needed to be separated. I am the McDLT of authors. You know what? I'm so freaking dumb. I was I was writing the uh I was sitting there looking at the at the heat transfer section of my book, and I was just like, oh, why am I so stupid?
Why am I so dumb? I'm writing something. I have a mental block. I can't, I can't do hand waving. You know what I'm saying?
So like my wife, Jen, she reads this section, she's like, that's not clear. I was like, that's because I didn't want to have to bring this whole chunk of science into the freaking explanation. And then now it's all there. And I'm like, what the hell? So now I have to have all of these disclaimers.
First of all, it's not like hard, hard science, right? Like it's not, it's equation free, but it's just, you know, all the concepts are there. So now I have to have all of these TLDR freaking like uh uh disclaimers. I don't know. Um sorry to the dozens of you who will eventually read it.
Uh wait, but what was his question though? The question was about oh, the APO. The ANOVA precision oven. Okay, so Booker, my son Booker, uses the ANOVA every day. And he just turned uh in fact, I get I get uh what's it called?
I get uh notices from my phone constantly that he is cooking salmon in the ANOVA precision oven. And so more pounds of frozen salmon fillets have been prepared in that ANOVA than I think comes out of some rivers in Alaska on a yearly basis. Because all Booker does is use that sucker to make salmon fillets, uh, which he then finishes in a pan with way too much butter and way too much flour on the skin, when he then sits there with a spoon and eats the leftover quote unquote salmon roux, which is disgusting, uh while my wife and I are yelling at him that this is not a valid food stuff. So he finds it quite easy to use. Now, uh they all of them, all of them make toast in the Brevel.
All of them. I would say that if you have a family and you like to make toast, right, the Breville is very good at making toast, right? Also, like um, I mean, the the issue with the APO, like I've said before, is is power management. So it's it's um, you know, it it if if you ran it off 220 and it had like twice the power in it, I think it would uh it would just tear the roof off of it, but it's like running right at the minimum amount of power you need for an oven that size, because it's quite large. But what it's good at, it's really good at, right?
So now but nowadays, like I was doing most of my bread in the APO, but it has a problem kind of venting off all that moisture. So if you want to do good bread in the APO, you have to do a lot of like propping of the door with like a rag in it to flash off some of the extra moisture after you get your initial steam hit. So, you know, there is no, like uh, like most of life, there's no winning. There's no winning. There's only there's marginal winning.
You know what I mean? It's not that hard to use. I occasionally I get problems with the um with the the Wi-Fi dropping and then it being a thing. And of course, Booker wants it to be in Celsius, and everyone else in the family wants it to be in Fahrenheit. So there you have it.
But luckily, he can convert on the fly. So I'm always like, Booker, what are you know? I ask ask him the question, and then he just shouts out from his room because he's only ever either in his room or eating salmon. And not with the family. What do you guys think about this?
It makes me so bent. He who doesn't respect the fact that I want the family to eat together. And so he's like, I'm 19, I'm an adult. I don't have to do what you want me to. I was like, well, but don't you live in my house?
And so he'll just like rip through the salmon and then go back in his room. I just don't think that's cool. I don't think that's right. Yeah. Yeah, but he's an adult now.
Yeah. But he doesn't have his own apartment. But you don't want him to have his own apartment. I would love to. I mean, like, if you could have his own apartment, I would, but the thing is, is that he's like, I don't know, it's just like if like what happened to it's not an onerous rule to wait five minutes and not like when someone's cooking you your meal, how disrespectful is it to sit there and wolf it down before everyone sits?
It's it's horribly disrespectful. It's like I hate crunching. I hate like when when when I'm sitting there, like I'm cooking the thing, and someone walks up behind you while you're cooking the meal that they're supposed to be eating, and you hear listen, get first of all, don't snack. Second of all, get that mouth out of my freaking ear. You monster, you terrible, terrible sack of crap.
I am standing here in the kitchen making you your food. You know what I mean? Anyway. Did we answer the question? Yes.
Yes. All right, what do we got? All right. Are two can are two control freaks and an ANOVA oven a viable alternative for a range in a home kitchen? Okay.
So I have a control freak. Uh and uh what do they say on the on the Amazon reviews? Uh was uh was given to me in exchange for nothing. Whatever, anyway, they gave me one, right? So I didn't pay for it.
They're quite expensive. Uh they are relatively large, right? So they are not, it it is not a it's not a dense way to do it, right? So like it, you know, you're the density of a real stove top is gonna be a lot higher in terms of the number of pans you can accommodate. So you need to ask yourself, do I ever need to use more than two pans at a time?
And you know, some people don't. I do. The other thing you need to do is you need to have a lot of power right there. So if you don't have two separate, uh I mean it'll run in a 15, but you're better with a 20. If you don't have two separate uh because the problem with running a 15-amp circuit, something like that off a 15-amp circuit is you plug something else into it, someone fires up a blender on the same circuit and your toast.
You know what I mean? So it's like uh it's better to have 20s for that. Definitely 20. Definitely 20. Everything 20.
Everything 20, all 20s. All 20s. Yeah. Except your light. It's better to have your light circuits to be on 15s because you don't want to have you don't want to have that much juice.
You don't want it to have to have that much juice in your ceiling before it pops. Well, yeah, for sure. And if you have if if you have LED lights on faders, forget it. Really? Forget it.
They make ones now. The dim to fades and I mean the fade that whatever it's called. The fade is not strong on the on the on the low, on the low side of the fade. What do they call that? They go gray.
They like they suck. Sometimes they flicker. I hate the flicker. They don't have to. The thing with the LEDs is that okay, okay.
So you want to get into any LEDs. The expensive thing about so LEDs, they can turn off and on like that, right? So in fact, the way that we dim LEDs, so the way that if you're doing a like a an electronics project, the way you dim an LED with a microprocessor isn't to actually dim the voltage. It's to it's to just turn it on for a less percentage of the time. So you're flashing, you're always flashing it.
And if you're flashing it so it's always on, it's always on. And then it's like strobing it almost, but super fast. The problem with um the LEDs, most of the cheap ones is they strobe at the 60 cycle, they strobe at the 60 cycle mains rate. And so you can see flicker, especially when you get lower. I think it's what's happening is it's only flashing on half of the on half of the.
Yeah, yeah, yeah. That's why you don't see when you when you see like a like uh a cameras or um uh uh you're filming something and you go to over, you pan over to a computer screen. And it's like it's like it's constantly flickering. You just don't see it at that that fast of a rate. Yeah, yeah.
And so they do get real crappy as they dim. Or like when you're a rail fan or they take pictures of the front of subways and and uh the newer subways, like they all like have demented fronts because they're not like persistent images. Anywho, uh so I would say, look, if you have a lot of power, if you have two circuits, it would be great. I I having one there, there w is is great. I I would get if you're if you're gonna spend that kind of cash, so you're looking to spend three thousand dollars,000.
I would plus the ANOVA. Right, right. But if you're looking to spend three, that's more power. If you're looking to spend $3,000 and you have uh 200 volt uh 220, I would just get a real induction top. You know what I mean?
With that's like got four burners and the density. If what you're saying is you don't have the power, you don't have the 220, then you have to have the power of the different of at least three different circuits. You're gonna require three different 20 amp circuits in your kitchen to run those three pieces of equipment. You know, so just keep keep that in mind. Uh was that uh okay answer?
Great answer. You want another thing about what weird thing about the uh uh control freak is so the control freak uh has uh on the center of it like a little belly button, right? Which is by the way, for those of you don't know what it's an induction burner. It's about three times it's about ten times the price of a cheap induction burner and about uh twice the size of a cheap induction burner, right? That's at a I I do love it.
Uh but it's got a belly button in the center, and when you put a pan on, the the pan reads the belly button temperature, and that's how it's working. The control freak cannot operate in anything other than temperature control mode. I find this irritating. I can't just put a power level into it and say I want a power level. I find this irritating.
This is a firmware problem. They could fix this problem. Uh, but they won't. Here's another thing. You want to hear another thing I got mad at Booker about?
Yep. Yeah? All right. So as I said, Booker cooks all this freaking salmon in the uh APO. And by the way, again, who buys the salmon?
Okay. Listen. Why don't you why don't you go ahead and raise an autistic scene and then come back and talk to me about it? Come back and talk to me after you've done it. All right.
Come back. Deal with deal with deal with the picking and deal with the picking and about it if you're buying him the salmon. Yes, I can. Because he won't eat. He does not eat.
He only eats salmon. He is a bear. And he has autism. He is autistic. I cannot force him to eat things.
He is not you growing up who listened to what their parents said. You have no idea what you are talking about. Okay. Now, uh, so you get the APO, he's cooking this stuff at 52 Celsius, right? For like 30 minutes.
It's a thaw cook step in one. All right? Okay. Doesn't clean the thing out. Do you know what an APO smells like when it's never gone above 52 Celsius and it's above and it's at 100% humidity and all that it cooks is salmon?
Every once in a while I just fire that sucker up to a high temperature and just blast that thing clean. Because it just you open it and you're like, salmon. You know what I mean? And you put something else in it and you're like, salmon. Anyway.
So the first time I have all of these cast iron sizzle platters, right? Uh like the oblong ones, like steakhouse style, like fajita style thingamajs. Um I did a bunch of uh infrared images of these things on induction burners. And what happens is is remember I told you about the belly button in the middle of the thing? So the induction um induction burners have uh they make a round circle.
They're not much like a flame, how the flame coming up has an even round circle around it. They also make that circle, but cat and they they actually heat the metal. So the cast iron has a cold spot where the belly button is, and cast iron is actually not good at conducting heat. So if you look at an infrared camera, you'll see that if you set a uh um a pan, a cast iron pan up to, you know, 370 uh degrees Fahrenheit, it's actually getting up to like 450, like 500 degrees right where the induction burner is because it takes that long for the heat to make it to the center. So it is smoking to death, right?
So also remember I told you they're like fajita pans, they're real low. So Booker's been using these fajita pans, and remember I told you he uses all this butter and this flour. You can't, it's like butter and flour freaking everywhere because and it's like smoking. And and I said to him, I showed him I was like, look, here is uh here is an aluminum cord induction-friendly pan that's gonna be a real even heat. And then he won't use it though.
I'm like, look, it won't splash because it's got sides. He's like, he's like, the cast iron cooks faster. I'm like, it doesn't cook faster. It's just you're misreading the temperature because it's actually getting to be a hundred degrees higher than the temperature you're setting it to. But he just doesn't believe me.
I was like, Booker, listen, it's a it's a power situation. I only have the 1700 watts coming out of the freaking wall into the thing. There's only this much watts. That's all there is. So it's can't be faster or slower based on that.
You're just overheating the freaking pan. Anyway. Yeah. Okay. What do we got?
I'm going to splurge and get a coon Recon pressure cooker. Good move. What classic in the field cookbook should I pick up to best make use of it? Ugh. You know, I haven't looked at uh, you know who we should have on is the person who does the hip pressure cooking.
Like I know she has uh a lot of uh she has a huge like blog uh blogo bloggy bloggity blog. Lorna Sass is the original uh pressure cooker uh cookbook writer. Uh she has a number of them. But those books, I think Lorna Sass's last book that I have came out at some point in the mid-90s, I want to say. Um I don't know.
It's a good question. Um the Coon Recon is nice because it's actually a pretty well-made pan. It's got a very thick aluminum slug uh at the bottom of it. Uh and I've had uh pretty good luck with it, even though I've been very abusive towards it. Um yeah, I don't know of any good good books.
There's some, uh I've got to think on it. I mean, other than like I I don't actually have do I have the hip pressure cooking book? I'm not sure, but um and Lorna Sass obviously is there. The thing about pressure cooking, if you've never done it before, uh and and uh, you know, Capri Sun asked me, he's like, you know, where is there the information on why 15 PSI is better than uh than the lower PSI that the Instapot and all the electric pressure cookers make? And in fact, Nastasi and I once spoke to uh uh appliance engineer at Cuisinart, and he was like, Why do you want the 15 PSI when uh, you know, why do you want it?
And we're like, well, we've run the tests, and on the test that we ran, it tastes better. And we ran the tests, in fact, from uh zero uh from like five PSI all the way up to twenty-two PSI, which is a lot more than 15, which is what it runs. And the sweet spot was 15 PSI. Uh in terms of stock. We just it was a test on stock.
So results with other things may uh vary. Um who's got the good advice right now on pressure cookers? Go to the hip pressure cooker site and see what they see what they have to say. But the classic in the field is obviously anything by Lorna Sass because uh right? That's her name, right?
I think so. Yeah. Um, yeah. I've been doing a lot of pressure cook. I pressure cook constantly.
Are you guys pressure cook? Are you instapot any of you guys? Pressure cooker once in a while. Pressure cook. You pressure cook?
Yeah, my wife just actually pulled it out just this morning. Electric or gas or electric or regular? Uh electric. Yeah? Yep.
Which which would, if you mind me asking which one you have? Is it an Instapot style or one of the older, like pre-made only pressure cooked guys? Only pressure cook guys. Yeah, so like Queas and Art are similar. Um, you know, I want to say it was uh Keflon.
Oh, okay. Yeah. I mean, the the nice thing about those is that they're really convenient. They shut themselves off. Um, I think the reason they don't go to a high pressure is just because uh they are thermostatic and not pressure static.
All of the ones that operate on um stove tops are pressure static, and I think they really want really, really want to make sure that they don't go above uh a specific pressure, and that's I think why all of those are at a slightly lower pressure, and plus none of the people who manufacture those things has run the tests on what actually make things taste better or not. They're just you know, filth machines, people in general. Did I answer that question? Yes. We got anything else?
Is it too early to talk about Christmas? Most impressive menu for the least effort/slash hassle. I'll be traveling to stay with family and have to do all the cooking, have a Nova circulators, and there will be a standard range cooker. Could maybe travel down with a cool box with some stuff prepped, but would rather not, as I'll be on a train. Wait.
So this person wants to start thinking about Christmas. They're thinking about Christmas. Where they're going, doesn't have anything. They don't want to bring the food. They just want to bring equipment and rock it out.
There's a range, standard range there. But this person has two ANOVAs. Yes. Or well, circulators plural. So yes, at least two.
Yeah. Yeah. I mean, I don't know. What are they making? They wanted the way they want advice on what makes by the way, Stas, get this.
I was at Michael's craft yesterday because uh when the French Culinary Institute went out, right? I yoinked their anti-gridddle, right? Now originally I wanted an anti-griddle back when I had a bar because I wanted to make a uh a cloud chamber. You know what a cloud chamber is? Where you do it's where it's uh it's so what you do is is you put like an aquarium and you fill it with like an alcohol vapor, and it gets just at a point where when uh charged particles, like like cosmic rays and stuff, uh well, but no, but more like charged anyway.
Then when they fly through it, they create a vapor trail. And so you can actually see the vapor trail from subatomic particles going through. Sick. And most of them are done with dry ice, but I wanted to build a a like a permanent one with an anti-griddle. But anyway, it turns out I don't have it a bar anymore.
Did you know that? Turns out I don't have a bar anymore, people. Anyway, uh but I yunked the the anti-griddle anyway, and because Booker is obsessed with mini melts, which is I guess a bootleg dipping dot, right? So a mini melt is a bootleg dipping dot, okay. And at his in his like uh college, the what's it called?
The um a vending machine sells these bootleg dipping dots, but they just up the price from four to five dollars. And he's like, that's too much. I'm not paying five dollars for the dipping dot four dollars, four dollars. So he wants me to make the cotton candy flavored dipping dots. So he's like, Dad, he's been pestering me.
He's like, Dad, how do you make cotton candy flavors? Like, well, we caramelize sugar and then we and then I looked it up, and it's like, no, they just they just use this stuff called like ethyl maltol or ethyl molatol, which is like, you know, like a caramel like flavor that they use for fake cotton candy flavor, and that's what the kid wants. He wants fake cotton candy flavor, he doesn't want actual caramelized candy. So I had to go to Michael's craft where they sell the concentrated fake flavor that my son desires for his pseudo dipping dot. Now listen, I primed them.
Because remember when I had to make Wiley uh Dufrain, I had to make him a I had to make him a uh a co-extruder to put liquids inside of liquids back during the spherification days, and they came out shaped like tadpoles like paisleys. And I was like, Wiley, man, how about a paisley? Ain't nobody making paisleys. And he's like, has to be round. And I was like, but paisley, right?
Like, differentiate yourself with the paisley. He wasn't buying it. So I had to tell Booker, I was like, listen, they're not gonna be round. They're going to be kind of like flattish dipping dots on this. And I got the okay, so we're gonna do it, and I got it.
But when I was at Michael's, and this is where it brings me to Nastasia, I almost bought you something. I was up to the register with it. Oh my god. And then I realized you wouldn't like it. I thought it was a Rudolph Pez dispenser.
Yeah. I was so stoked. I was like, oh, I was like, do they have the other ones? No, they had some sort of like bull crap other, like they had some sort of bunk Santa that wasn't even the Santa from that show. And they they had uh they had frosty, and as much as I love Jimmy Duranty, because I do love Jimmy Durante, right?
That frosty cartoon is just a wreck. It's just a nightmare of a cartoon, it's just not a good cartoon. Uh so like, and I got up there, and then as I was about to buy it, I was like, it's not Pez, it's some it's some BS lollipop that she's gonna hate. And so I was like, I was like, I was like, what's better? The fact that it's Rudolph or there's this thing she's gonna hate.
I was like, I was like, I can't decide, so I didn't get it. I was like, I don't know whether I'm gonna be like whether this is worse than nothing. You know what I mean? Oh, we should say what we're doing Friday, right? Oh my god.
And then are we gonna do Instagram live? You can't Instagram live from a show, though. No, no, rip your head. Pre pre. Like since we're all gonna be together, we can see the colour.
From the garden somewhere. From the garden? I don't know, a bar around the garden? I have no idea. What do you think, John?
Uh we can go to the Holland, which was my but they have such crap drinks. It's not about the drink. That's the only bar I've been a regular at in my life. It's not really close to MSG, though. It's on the block where I used to live, and I used to be within walking distance of MSG.
All right. Uh whatever, man. I mean I mean, we should probably go support somebody that we know, maybe. Like the one where my picture is literally on the wall. Like 20 years ago.
Like, watch out for this guy or no, like it, like, you know how like bars like over the years will have like different things. Like, so like like my picture, my wife's picture, like we're all behind the bar, like with all the old with all the old crew. It's me from like it's me from like, you know, 2000. You know what I mean? Like 20, 20, 21 years ago, and they still have the pictures up.
And you know, that's where I learned that a fruit fly is a viable garnish for uh for a bourbon. You know what I mean? Because like everything was garnished for flu fruit flies. Love it. It was the only place I've ever been in my life that smelled uh worse after the smoking ban.
Plus, we need to eat something before we get you need to eat something. You know how I am. You're gonna wait to eat with your family at midnight. Are you divulging what's going on this Friday? Or are we just gonna so you don't know?
Because I'm like, listen, it's not gonna be. Something's going on this Friday. We might meet at the hall ends. It's not gonna, it's not gonna happen. It's not gonna happen.
Because what's gonna happen is this. Nastasia Lopez for years was like, I'm gonna go see a Billy Joel concert. And by the way, and by the way, by the way, by the way, what was it they used to say uh at MTV, Tom Petty or Billy? What was it? What was the question?
It was always musician, Tom Petty, or who would you rather be Tom Petty or Billy Joel? And everyone picked Petty. Yeah. Everyone picked Petty. Yeah, anyway.
They had hair. Yeah. Yeah. Well, we guess again. Well, who got the last laugh?
Long Island boy. Long Island boy got the last laugh. Though he did yell at me, and I was out in the Hamptons visiting a friend, and I never go to the hands. I was trying to save a bird that got caught in his metal mesh fence, and the poor thing got like in between. It was very young, and I really tried to save the bird, but I couldn't.
It ended up being a bloody mess. And he's like, get out of my garden. He's like, That's my dinner. Probably, yeah. Oh my god.
Wow, that's awesome. I don't know. Wow. Wow. Did you tell them you were saving a bird?
He didn't want to hear it. He was in some weird robe. Is this before or after he gave up the sauce? No, this was just probably like maybe four or five months ago. Oh, so post sauce.
Yeah. Oh. It's bitter. I love that. I love that.
It makes for a better, I mean, it just makes for a better performance. Bitter Joel's the best Joel. You know what I mean? Sing me a song. Like real angry.
I wonder what he's gonna sing. This is his first time back at the garden since COVID. Really? Uh it's not gonna happen. Here's what's gonna happen.
Uh so like Nastasia had been wanting to go see. Well, we have the dirty toilet water ticket that we have. Yeah, yeah, yeah, yeah. She had uh, and no one's helped out. Thanks, people.
Thanks, thanks, thanks, listeners. Uh so we were supposed to go, or no, Nastasi was supposed to go. She'd been wanting to go for years. She's like, I'm treating myself, and then forgets what day it is, because she used to do that kind of stuff, and we're working this like vegan uh juice event. And uh, and then she's like literally like three quarters of the way through the juice event, she's like, I was like, what?
And then in classic I have to give you credit on this one, you started to try to blame me somehow for it. And then you're like, you know what? No, it's me. You're like, no, you know what? It's me.
And then you go, uh we're gonna go for your 50th. I don't know what so then well, so then Nastasi's like, I'm never gonna see Billy Joel in my life because I don't deserve it. I don't deserve it. That's the Russian in her. Like, I don't deserve it.
I'm not gonna get it, right? And so then, and then finally I was like, you know what, Stas? You're you know, you made a mistake. We all make mistakes. You can, we can, we can do it.
I'll go with you. We'll go. It's fine. And we decided this last February. We decided it before the pandemic, right?
So we're like, okay, in March, you're turning uh actually that was my 49th, I think, right? We're gonna go for your or fifth, whatever it was. We're gonna go for your birthday, and then pandemic hit bang. Like you had we had tickets, right? And then the pandemic hit bang.
Because he used to play the garden every month, right? Once a month. Yeah, we were gonna go for your birthday in March. Yeah. And then uh, yeah, so now we're doing it, so it's not gonna happen.
So what's gonna happen? I'm sorry, Billy Joel fans, is he's gonna get hit by a bus between now and Friday. But he takes helicopters. And then his helicopter's gonna have a bird strike. It's just like there's just no way that we're making it to this concert.
You know what I mean? Oh man. I don't want it to happen. I'm not saying Well, if we do go, we are going to Instagram Live from somewhere. If his helicopter was going down, what song would he be humming to himself on the way down?
I don't know. Hmm, that's a good one. I don't know. Think about it. Whenever I think about musicians, I always think about like what song is going through their head during the worst time of their life.
Like I want to know, like when James Brown was in that pickup truck with a shotgun, going across state lines right before he got chucked in prison that time. What was on the radio? Or what was in his head? I always want to know this about musicians. Like that's the question I would always ask people.
Like, hey, well, what's the song? Well, what's the soundtrack to this part of your life? You know what I mean? But uh, yeah, I don't know. I don't know.
Did we ever finish the candy floss uh segment? Or uh excuse me, the candy floss. Um cotton candy? I think so. We did.
So I'm gonna uh uh he said I can make it flat. I'm gonna put this, I'm just gonna make a regular creme on glaze base. But the thing I didn't, I don't have liquid nitrogen anymore, right? So the question I had in my mind is is that when you're doing dipping dots, what you're supposed to do is get your like englaze base or whatever and and drop it into the liquid nitrogen, it forms a perfect sphere. Bop, you pull it out, you temper it, you eat it.
Uh is there any aeration in that? So I was trying to figure out whether I had to pre-aerate the Anglais base before I did it, and I don't think it's aerated. I think that's one of the reasons I don't like dipping dots, is because they're just solid little balls of like they're just not a dipping dot guy. Booker loves it and he's allowed to. That's his.
Do any of you guys like dipping dots? Okay. Yeah. So the whole, yeah, not for me. The whole reason that they they say, oh, they don't melt, right?
You ever heard of Oh, they don't melt as fast, right? Because they're basically like it's styrofoamed, right? You know? They self-insulate like that. But that's the reason why they also don't taste good.
That's the same reason. Like I want something to melt in a creamy, like I want like a large bolus of ice cream in my mouth that melts in a creamy fashion. You know? Not some pellets. You know?
Not a pellet, I'm not a pellet. Although an interesting idea, if it was aerated, would be, and I think people do this, is mix the dipping dots in with other ice cream bases as after it's frozen. That could be fun. That could look fun. Uh another thing, what are your what are your guys' feelings on the semifredo?
Other than I love the name. Semi Fredo? Yeah. Yeah. Yeah.
I do it. I feel like no one makes this is the home friendly ice cream. We still haven't gotten the ninja, right? But this is the home friendly ice cream style because you don't require a machine. It's not churned.
But I feel like no one talks about the semifredo. It's true. Yeah. Yeah. And Fredo, my favorite character from The Godfather.
I know. I'm smart. I love that. Whenever anyone does anything real dumb, or it's like, I'm smart. Anyway.
Oh, one more thing. I watched uh I watched an episode of this show. Uh, the only one I could watch for free, uh, with the the daughter from uh Shits Creek, the uh Kevin Kenneff himself show. You seen this? I know of the show.
So here's the thing about the show. It's it's difficult to watch because it puts you on edge, right? It's like it's like you're on edge the whole time. But they actually like m use a real town, Worcester Mass. And they portray Worcester Mass, I mean, some would say accurately, as a complete pile of garbage.
And I was like, I don't know that that's cool portraying a whole town like it's just one piece of filth. Like if you're gonna do it, base it on a town that you hate, and then call it like Buster or Nuster or Schuster. You know what I mean? Don't like call it, it's just not cool to like because people live there. Real people live there.
Yeah. Anyway, I don't know. What do you guys think? You're like, it's fine, make fun of them, crap on them. I mean, I get what you're saying.
On the other hand, I what moving to Worcester would is not on the top of the list. Definitely down on that list. Oh, yeah? Yeah. Yeah.
It's like what's what's below Worcester? Oof. I don't know. I have to give that some thought, but yeah. Yeah.
No offense to Worcester, had, you know, a couple pleasant times there. But yeah. I I I mean, like. I guess I mean I can think about like because I'm from Florida, so like I mean, I love Florida, but it's just too bad about the Floridians. You know, it's just like they're just the worst.
So I mean Worcester's the equivalent of Central Florida. They're amazing. Yeah. Like Rollins College over there. That's fucking great.
Never been. Oh, beautiful. I mean, it's flat, but it's like Do you know what I've never experienced in Florida? I've never experienced uh a cloud of June bugs that will clog up your radiator. You ever experienced that?
June bugs. Is June bug like a palmetto? No. I don't know what a June bug is in. So like in North Central Florida, my grandparents used to say to me, I'd be like, hey, can we go blah?
And they're like, I won't drive across this, I won't drive across the state this time of year. Like where they lived, because they would just get clouds of these things that that my you know grandma used to call June bugs or love bugs. Love bugs. Yeah, oh yeah, sure. I don't know love bugs, of course.
Love bugs. That's what it is, love bugs. And they would clog your car. Oh, yeah. Like that's why you see everyone uh that's uh but 60 years and older have those plastic plexi pieces in the front of their hood just to keep the love bugs from smacking their window.
You ever you ever get caught in a love bug uh storm? A love bug fest, yes. How how nasty is it? Disgusting yeah, it's disgusting. You can't because the w the wipers just make a mess.
It's just murder. Yeah, literal bug murder. Bug murder. Yeah, yeah. Exactly.
Yeah, no, I guess a june bug is a beetle. I don't know. So I've never seen one of these love bugs, but uh if it's anything as messy as hitting a big drag juicy dragonfly. No, they're not that big. They're about as big as fireflies.
They look very similar to fireflies too. Yeah. But do not have the phosphorescence. If anyone out there who can hear me, can anyone explain to me why fireflies, and I've said this on the air before, but why do fireflies uh west of the Mississippi not light up? Or is it west of the Rockies?
West of the Rockies. I didn't know that. Yeah, so like in where Nastasia grew up, fireflies didn't do diddly squat. They have them. I didn't know them that we had them.
Yeah, you have them. They just don't light up. That's why you don't know you have them. And pfft is like it has to be the humidity or something, right? I don't know.
Probably. It's one of the best parts about being like East Coast, we have Good Falls and we got fireflies. What else? Yeah, I didn't experience fireflies to looking up here. Oh, they don't have them down down south?
Mm-mm. I think it's with uh that's why they're called love bugs. You know, Mick Jagger only has two million followers. Uh wow. Wow.
Uh propos of nothing. Yeah, but you'd think he'd have more. Um I don't know. Maybe it's actually a fake account, and that's how many even this fake account gets. How many think Billy Joel has?
Well, let's see. I don't think he has an account actually. I just did. How many? How many minutes?
Instagram? Oh, uh Billy Joel's not much of an Instagram guy, I bet. More or less than 400,000. 400,000? That's it?
And all 400,000 of our Nastasia's bot accounts. That's crazy. Hey, you know what we should do? We should buy some of those bot. Why do people buy fake followers?
What does that what does that get you? Maybe because then you get uh like advertising, right? You can get like ads. But advertisers can't tell that they're fake followers. No cool.
Oh, yeah, that's that's stupid. It's just like yeah, yeah, yeah. Self-fluffery. Yeah, we're the opposite. Empirically, you have great numbers.
Yeah, yeah. Yeah, yeah. You have like two posts and it's just you with that selfie with that selfie face. I gotta learn to make uh my wife hates my dumb face. And I'm like, people are used to my dumb face.
Which face is that? There's a lot of things. I have so many dumb faces. My wife hates all of my dumb faces. She's like, I don't understand why you have this ability.
Anytime someone points a camera at you, your face, just goes into dumb mode. I could do it instantly. If someone pulled a camera out outside, like this lady, I would be like, I would pull the dumb face. I could do it. I can hold it forever too.
You think you can point a camera at me and then wait for the dumb face to go away, but guess what? Dumb all the time. All dumb all the time. Oh, uh, so can I tell you guys something I want to build? Can I tell you?
Okay. I mean, I mean, I'm not giving you much more choice. But do you have another what? Do you have another? All right.
So uh here's the thing. You familiar with the pharynograph? No. All right. You ever look at uh technical baking literature and see like the thing with the squiggling lines that looks almost like a Richter, like a like a like an earthquake thing.
So what what it is is it's a measure of uh flour, uh the strength of flour. And you take a pre-measured amount of water and flour, and you put it into this little mixer, and the mixer is measuring the actual amount of force that it takes for the mixer to go around, and it's a measure of the strength of the dough and how long the dough lasts and all this. So I'm gonna try to convert, I'm gonna try it with a bunch of the parts that I have lying around my house to see whether I can build a bootleg uh pharynograph, see where I can get any accurate kind of information out of it. So uh it's all gonna be Arduino friendly. I'll keep you guys posted if uh if if anything comes of it.
Um I have all of this measuring equipment that I end up not using. I have the ability, I have the ability to shoot infrared pictures in my oven. I bought an infrared window that allows me to shoot infrared pictures inside of my oven, and then I realized just for the book, and I realized I no one cares. You know what I mean? So I built this whole system, it's that was like, I built all the equipment to do something, and then by the time I built the equipment to do something, I'm like, I no longer care about the problem.
That's the problem with doing things to do things instead of doing the thing itself. Right. That's why cooking is good. You do the thing itself, not the thing to do the thing. Yeah.
We got a question. Yeah. From Coleman. So the other day I had some leftover lemon/slash lime syrup, 50-50 juice, sugar heated together. Uh we call that cordial in the business.
Yes. I tried mixing it into some whipped cream I made, eight-ounce heavy cream with two to three uh tablespoons of the syrup. The texture was fine, but it tasted like spoiled milk. Why did this happen? Is there a way to make a citrus juice-flavored whipped cream?
Yes. Uh are you familiar with the group Suicidal Tendencies that then disbanded and then became infectious grooves for an album or two before they went back to being suicidal tendencies again? No. Are you familiar with the fact that my wife in Germany when she was there passed out into a men's bathroom at a suicidal tendencies concert? Kind of a good story.
Coleman wrote in, right? The answer for you, Coleman, is uh make make a fluid gel. So uh I don't know that you're gonna be able to do it with the syrup that you had, but in the future, uh make an agar fluid gel of your citrus, right? Uh, I would say in and around like a percent, like uh three quarters to one percent. Uh so you you make a hard gel with the stuff, then blend that gel into a fluid gel.
So you need at least enough to actively blend it in a in a blender. You don't want little shreds and flakes. If you mix that fluid gel in with the cream and then put that in with sugar in an EC whipper, the fluid gel sequesters the uh the acid enough such that the cream won't break and it's stable as and it won't. You're talking about a whipped cream, right? Not a liquid cream.
Yeah. It's super stable and doesn't taste grainy. That's what I would do. Nice. All right.
Well, with the limited time we have left. Everyone, please share the Sears All Pro campaign with all your friends, family, everyone, help get the word out there. We really need these sales. Even enemies. Even enemies, yeah.
Everyone should get a Searsol. So please spread the word, get the word out there. Yeah, because if we don't make our goal, we toast. We toast. Uh you know what I mean?
We need we need we need it. Plus, it's a good product. Anyway. All right. So you uh so next week we're not recording in our normal time, right?
We'll be on Friday at noon. Usual time. Thank you. Visual time with sand or cats. With sand or cats.
So this is your last week, people, to get in all of your fermentation questions. We're gonna have sand or cats, but it's on Friday because he can't record on the Tuesday. So we're gonna do it live for the Patreon people on Friday. All right. Cooking issues.
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