Hello and welcome to Cookie Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from middle Manhattan and Rockefeller Center on New Stan Studios. We'll be joined in a little bit with Nastassi the Hammer Lopez, who is caught in traffic. But we do have Joe Hazen rocking the panels. How you doing?
I'm doing great, man. How are you? You're looking smart. Oh yeah? Yeah.
I I made it a little bit earlier than normal, so I've already dried out. That's what it is. Um what I did was I took the dogs for a shorter than normal walk today, and I figured, you know what? I'll be home in time. I can walk them.
You know what I'm saying? Copy that. Yeah. And then uh on our California panels, we got uh Jackie Molecules. How's it going, Mr.
Molecules? I'm good. How are you doing? Doing all right. And get guess what?
Guess what, Jack? What? So uh uh John. John uh decided that he liked Seattle so much, he was traveling to Seattle that he would get the COVID so he could stay there for an additional ten days. How about that, right, John?
Wow. Yeah, it's it's great. Yeah, you loving it? Yeah, there's no better way to see a city than to get COVID and have to lock yourself in a box for 10 days, am I right? Exactly.
Modern traffic so much fun. Yeah, yeah, it's sweet. Yeah. Uh uh. Well, so like did you did you you were in San Francisco first and then Seattle, so did you eat or and or drink anything interesting before you uh before you got quarantined?
Yes. In so didn't haven't done anything interesting in Seattle, unfortunately. But in San Francisco, we got drinks at the store called True Laurel, which was really delicious. Uh they even had a spin-ball, which was exciting to see. Cool.
Um yeah, just really delicious cocktails. I don't know. The menu descriptions seemed odd. Like what? But they every drink I I don't know, just like things that I didn't expect that I'd be into, and then the drink at the table and you know, it was like you at uh at Sun Harbor chugging Garrett's pins.
Um they were just really really delicious. Well that was delicious. Garrett Garrett is gonna call in later this time, by the way. But but give be more specific, dude. Like I don't I still don't have a handle on what you're on what you mean.
Like give me a drink that you thought was not gonna like, but you ended up liking. So hold on, there is this something with pistachio. Let me pull up their menu. Pistachio pistachio, one of the best Italian words. A pistacchio.
Yeah, good word. Yeah. Okay, so the Maio Mai, which is blended rum, lime, pistachio or job, curacao, coffee rum float, and milk washed. Oh, you had me until you said coffee rum float. You had me until you said coffee rum float.
It I know, but it was really, really good. Like really good. Uh here's here's the thing about coffee. Love coffee. I make coffee-flavored beverages for other people.
Here's two things I don't like in my coffee milk or sugar. And so like uh I don't really end up liking coffee flavored things. You know what I mean? I like a little shot, you know, like you know the old time secret of you put a shot of espresso or back in the day it was instant coffee into chocolate cake mixes to kind of like punch them up a little bit. It's it's a thing.
Uh that I'm okay with, you know what I'm saying? But like, yeah. Yeah. You know? Like no no Manhattan specials for you?
No. Although uh I know uh so Manhattan Special Soda, for those of you that have never been to New York City, is a soda that I don't think they sell outside of New York City. And it doesn't actually come from the island of Manhattan. That's that's a mistake that people make. It's from Manhattan Avenue in Brooklyn, is where is where it's from.
That's where it was made. And it is like a coffee soda, all right. And the people who like a Manhattan special freaking like the Manhattan special. It's an old school soda, not my gem. Are you a Manhattan special man?
I grew up, my father was from Brooklyn, so we had Manhattan specials all the time. In Florida, that you can find Manhattan specials. Really? Because of all the uh new Brooklyn expats down there. Yeah.
That's real. I don't think that I mean, like, I I think maybe it's contracted. I I've I have never seen it outside this. I'm glad that you can get it in Florida. But along with um, along with Dr.
Brown's celery, those are like the two ray. Celeray soda, by the way, I just have to say this. I'm just gonna put this out there. I I don't like cherry soda. I don't, right?
So like I never liked the Dr. Brown's cherry. But celery soda is the greatest soda flavor that is, in my opinion, is my favorite soda flavor that I've ever had. Also, Wiley Dufresne, who's gonna come on the show, his favorite soda flavor. And it's not celery, the the stick, it's celery seed.
Celery seed soda. And Dr. Brown, and so like maybe I'll I I think Wiley developed it once, but since uh it's getting harder and harder to find celery soda. You know, I've never, I don't think, made for money, in other words, at any of the bars. I've never made uh celery seed syrup to do like carbo cocktails.
Is it because I'm stupid? Is that why? Probably because that would be so intensely delicious. Like, so like, you know, like um, if if you take a look at the book Liquid Intelligence, uh, the coriander syrup that's in that that's that is used in the Cliff Old Fashion was originally developed for uh a ginger ale substitute because like coriander seed plus uh hot pepper kind of hits the same kind of like like flavor love buttons that like ginger ale would hit, right? Uh but celery soda is different, but it's also in that category of kind of like vegetal awesome bracing uh product.
So like maybe maybe that's uh maybe that's the next uh thing, you know. Well, I'm not really working on cocktails. Hey Dave, in in the Discord, we we got we had a little chat going on here. Josh says cheer wine is one of the great American products. I have to agree with him.
You're not a cheer wine guy? Uh I mean it's just not from here. I'm from here, so like I'm not against cheer wine. I'm not against it. You know what I mean?
But I'm just it's just uh, you know, uh it's just not cherry soda, really? I I've never met anybody who doesn't like black cherry soda. I don't yeah. Wow. Uh so you know what you know what's a really dumb regional soda in uh from Massachusetts is uh Razcal.
You ever have Razcal? No. No, we're never even heard of it. I mean, it's fine. There's a rabbit on it, and their their motto is nobody famous drinks it.
So if you drink it, you're guaranteed to never become famous. At least according to the bottle. Nobody famous, or you have to stop drinking it. Your ego shrinks? I guess.
It uh like it doesn't say nobody who is currently famous, in other words, it doesn't say that famous people have never drunk it. It just says famous people don't drink it. So like once maybe you can become famous and then you just can't drink it anymore. But you know, yeah. Uh I don't know.
Well I want to chime in with a little burn here. So Dave, did you chug that stuff growing up? Oh hell yeah. No. But only when I was in Massachusetts.
Only when I was in Massachusetts. Okay. You know what I'm saying? It's like you gotta get a regional soda when you're in a regional location. Uh the other one, what's the other uh what are some other regional sodas?
Hmm. I had oh, uh terrible Scottish soda. Oh, it's Nastasia. How are you doing? I like your uh I like your summary outfit.
Yeah. It's because it's hot as hell and she's driving in a car without air conditioning because she hates air conditioning so much. Yeah, yeah. Yeah, that's what. Oh, wait, Dave, do you know this soda ale eight one?
No. It's like a ginger citrus thing, and it's like I think it may only be in Kentucky. Ooh. Well, when I was in Kentucky, I didn't have it, so no. Uh the worst soda in the world is iron brew.
That's like a Scottish thing. And it is terrible. It is a bad product. I like hearing Scottish people say the word iron brew because of the way they say it, which I won't try to imitate. But it's not a good, not a good soda.
I think it's bubblegum y, right? Isn't it kind of a bubblegum flavor? Yeah. It's not good. I think it's supposed to be orange, no?
It's orange color. It's orange color. Yeah. But it itself is uh, yeah, yeah. It itself is uh a trash can product.
Uh no offense to those of you who grew up uh loving uh the iron Brew. All right, so next week, please get your questions in. We're having uh the uh the the couple that is the current uh what what do you what do you call them? Current keepers of the joy of cooking, right? Uh but for the first time ever, we're we're doing an like a a uh cross-continent couple thing where one of them is going to be in not here and one of them's gonna be in the studio.
So Megan Scott is gonna be in the studio with us next week, but John Becker uh is gonna be somewhere else. So we'll see how we'll see how that works out. We'll see how that we'll make faces and see whether he can he can judge. But get your questions in. Uh I know you better get your questions in now because if not, I have like a million questions.
I have I think six editions of The Joy of Cooking, uh, including like a facsimile of the original. Uh I don't I can't remember whether I have the one with the war rationing insert into it, but I also have the famous one that my uh old editor Maria Guarnishelle, the one that kind of took her down at her uh at her second to last uh job. Yeah, so we'll we'll talk about the joy of cooking. Classic book. Uh who else we got coming on, uh John?
Uh Bob Florence from More Me Show You and then uh the co-founders of Made in Cookware. That's gonna be a double header week. Um so we'll have more me show Bob on um Tuesday and then made in cookware on Wednesday. So are we but are are we going to then skip the week after? What are we gonna do?
Yeah. I don't know. We can just Yeah, I don't know, we can discuss that. I don't think there are any plans. All right.
Okay. There's no one scheduled for the following week, so we could, yeah. And it's up to you guys. Uh so Nastas. We'll talk about it out there.
Yeah. All right. So Nastasia, how have you how have you been other than uh other than getting caught in traffic without air conditioning driving into uh our grand city? How have you been? I'm fine.
Have you seen anything or eaten anything interesting? You have good plants out where you are? Any uh seagulls murdering uh starfish? No, no. I still I say like uh Nastasia got traumatized watching uh a seagull eat a starfish a while back.
That was in uh late March 2020. And you said it just ripped off the legs and then just like housed the legs. Yeah, and I think w like the problem was you were like, that's not delicious. No, no. I mean, starfish not a delicious product.
I mean, what the hell is this seagull getting out of it? I don't know. I don't know. It was dark. Yeah, it was dark moment.
And then I told you to watch uh The Lighthouse and you wouldn't. No. Dave asked me to watch the lighthouse in twenty twenty when I was living alone in my lighthouse. So Yeah, yeah. Well, you know.
Yeah, yeah. Well, you know, if you weren't already creeped out enough by wind and storms and yeah, then I will I make you pull my head out of the oven, like, yeah. Well don't you have no don't you have an electric oven? Doesn't work, Stas. I know.
What could I do? You know what? That's like uh yeah. I heard a terrible story, which I won't repeat uh r regarding that s exact phenomenon. Um by the way, get this, get this, Stas.
I I said to uh Jack before we got on the air today, I said, Jack, you you eat anything interesting recently? And here's what he said. Jack, what'd you say? I said no, not really. I'm on a fitness kick.
Oh nice. Thanks, Doug. What does that mean, fitness kick that you can't eat something that tastes good because you're on a fitness kick? What does that mean? The blunch diet, the like what's the thing?
But I eat but I eat normal, I eat normal food in the evenings. I ate normal human food. That's a fitness kick. That's not a fitness kick. All right.
So what's what is this fitness kick? What do you say about eagles for breakfast? Did you say I eat eagles for breakfast? I said acai bowls, you know? I'm like really leaning into the LGBTQ.
What is an asai bowl? You know what? Why don't you just embarrassing? Do you know what's cheaper than Asae? Just straight vitamin C.
You know what I'm saying? It's like a like Well, there's other fruits that are in there, you know? Okay. Do you know fruits and do you know what happened to the guy who uh popularized mega doses of uh vitamin C aside from winning two Nobel prizes? Do you know what happened to him?
Oh, really? What happened? He died. He died. So like all that vitamin C didn't make him live forever, as I know because he is now dead.
Forever. When? How old was he? I mean, he was like, I don't know. Like Linus Pauling.
You can look him up. Linus Pauling. But like the like the the man wins uh a Nobel Prize for the uh uh the exclusion principle, right? And then he uh Paulia Paul, I can't remember anything. And then he wins a Nobel Peace Prize for his anti-nuke stuff, and then he goes on this kick that vitamin C, that antioxidants are gonna keep you alive forever, as as though uh like like someone who someone who knows that much chemistry and physics, right, should understand that your body is a like a a redox thing.
You need oxidation and reduction. You can't just only be antioxidant uh your whole life. Like you burn oxygen for a living. Like that's how you stay alive. So like to be completely like antioxidant freak show, it just doesn't make sense to me.
Do you feel and here's the other thing that makes me mad about any sort of like crazy like fad thing is of course you feel better because anything, if I gave you a block of sand and I said, if you eat this block of sand every day, oh my God, you're gonna feel so good about yourself, and then like you'd feel good about yourself eating a block of sand. Speaking of which, you see, uh speaking of selling people blocks of sand and making uh telling them it's gonna make them feel good. You see, uh Oz is now uh Oz is now the uh uh the Republican candidate officially in Pennsylvania. I'll just say this. While this is not a political show, while this is not a political show, and I'm not gonna make a political statement about Dr.
Oz, I worked for the guy in the 90s when he was, and it's true. I'll say this about him. He was a he was a good surgeon, a good heart surgeon, right? And when I worked with uh for his lab, I was in college and my mom's faculty Columbia, so I got you know, I used to get summer jobs at Columbia. So uh, you know, one summer we went in and literally we would they would uh take kill a pig, right?
Because my mom was a uh uh a transplant, she wasn't a surgeon, she was a cardiologist, right? Pediatric cardiologist. She ran their transplant program. So I used to work with uh, you know, uh labs that were working on what's called uh xenotransplantation, which is uh when you temporarily put uh another animal's heart into uh into a person to keep them alive while they can get a transplant. It doesn't really work that well.
Or like uh they would test different ways to what's called uh perfuse a heart uh a heart or organs, which is how to, you know, keep it in good shape while they have it in a literal igloo cooler on the learjet, like going from point to point when they're doing a transplant. Like doctors running around in learjets and helicopters with a straight up igloo cooler and with a human heart in it. It's kind of creepy, right? That is creepy. It is creepy.
Did I ever tell you this? I probably shouldn't tell you this. So uh when you when your bodies are donated to science, one of the things that you can get donated to is like your organs can be used for teaching, right? So my mom used to have a human heart that she would use for teaching. And I went to the garage one day, and I opened up we used to you know how like I don't know whether your life is like this, but like, you know, when you a freezer breaks, it goes into the garage and becomes a uh a chest of drawers almost.
You know what I'm saying? Storage bin. Yeah, storage bin. You know what I'm talking about. I said, we're we're we're we're the same.
We're the same. Anyway, so we open up this thing, and it's like can of paint, can of paint, can of paint, human heart ah you know what I mean? It was like some it was some creepy stuff. So, anyways, so it's in the 90s, and I'm working for uh I'm working for Dr. Oz.
And uh at the time, it was apparent that while he had uh was skilled at surgery, he would say or do anything to get ahead, and that he it was full of crap and has remained full of crap, and uh I probably wouldn't want him to operate on me anymore, right? Uh, but also like why would anyone believe anything that he has to say outside of the operating field when it's known that he will say anything to get ahead? And that's all I'm gonna say about about him uh personally as someone who worked for him. Uh, you know, I have more funny stories about sheep dropping over dead and stuff like this in the in the lab, but uh, you know, not gonna necessarily get into that. Speaking of transplants, you remember when they tried to do that head transplant in Russia?
Oh, I think I read something about what happened. He died. He died. He died, he got a head. Listen.
Hey. Whoa. Uh you know what I feel? Like, it's like anytime they do, I mean, any time they're like the first person to do something, like, it's always bad. You know what I mean?
Like, so uh it's a head transplant. Yeah, I mean, it's like the same ears, the same eyes, same mouth, same brain. Listen on another person. Don't let's not pretend that doctors, like I come from a family of doctors, so like I realize they're regular human people, right? They're sitting around high out of their minds, because they're people, right?
Watching Futurama, and they see like the heads in jars, and they're like, you know what? It's just and this is the way surgeons think, right? And back me up surgeons out there. Back me up, surgeons out there. It's like, it's just tubes and wires.
It's just tubes and wires. I could hook it up. I could hook it up. I hook up tubes and wires all day long. I could do it.
And so they're like, you know what? Your body is failing. The head's okay. You you you you want to give it a shot? You want to give it a shot?
And they, you know, I'm willing to hook it up. If you're willing to give a shot with your head, I'm willing to hook it up. You know what I mean? They're getting better with things like hand transplants and uh, you know, other member transplants. That's cool.
Yeah, yeah, they are. They're getting better. Uh getting much better. Uh anyway, all right. So uh uh enough enough of that, I guess.
Um all right, so Ilya, we have Garrett, we swear on a stack of Bibles. Garrett's gonna be uh calling in uh today uh at some point. All right. Now, Biftit Ritza uh wrote in and said, uh, most recipes I've seen for tortillas seem to say uh to hydrate the masa slash masa harina and then briefly rest before shaping. Do you think there would be any benefit to doing a long rest to allow enzymatic activity like there is in uh wheat flour-based uh recipes?
Um I mean, if with masa harina, obviously it's been dried already, and so um, you know, it it like you want to let it hydrate to get to its kind of final texture, but um, you know, an enzymatic breakdown in flour, I mean, you're you're not trying to get a rise out of it. So the answer is no. I don't think you'd get a thing. And when you're making real masa, sucker's already wet on like, you know, and there is on the inside of it some uncooked, uh, you know, unhydrated uh starch. But I, you know, I think the the benefit of resting um, you know, I guess once you just grind it, letting it rest a little bit is a is a good idea.
But I mean, I think it's mainly with masa harina. But I would say no. Again, I'm not an expert, I've not studied that, right? So like I would speak to someone who does that every day, like, you know, uh someone who, you know, makes uh fresh Nixtamal every day and you know has rested it versus not. Or more importantly, because think about this, right, Stas, when you buy uh when you buy masa, you know, like a like in the you know, real one, right?
You buy it, you don't use it all right away. It's sitting around. So if there was a huge difference in resting it, then the tortilla you made in hour four would be way different from the tortilla you made in hour one, and typically they're not, right? Typically they're the same. Anyway, after an initial rest.
So I'm gonna say it's mainly just a uh hydration uh question and not a sucker gonna change kind of a question. Is that was that uh answered uh sufficiently? Yeah. Okay. Uh Ian writes in, I would humbly like to resubmit the nut milk spinzall process question uh for no tangent.
Tuesday, Dave, I promise you it is not on your Instagram. Having thoroughly stalked the cooking issues and Booker Index Instagram accounts, uh and John helpfully said, uh maybe Garrett knows. All right. So here's what I'm gonna say about uh about it. So the easiest nut products are in a full-sized lab centrifuge.
If you're gonna make nut milks in the spinzole, the problem is that um you need to line up your numbers correctly, right? So in in general, actually, like if I'm because people don't generally want like a small amount of nut milk, they want a lot of nut milk. And the problem with the spinzole is it tends to separate the nuts into like nuts, and then there's not lit, there's not enough residual stuff in the milk. It spins it almost clear, and so you end up with having not as much nut product in the milk as you want. Does that make sense?
So the way that you do it, right, is you have to start with the amount of nut solids that fill the rotor, okay? So, like if you if you it so you want like 450 grams of nuts or thereabout, 450, 460. That's how much nuts you want, okay? So that's the key. Then you add however much water you want, right?
And then you run that sucker through the centrifuge once or twice, and the bucket will pick up most of the solids, right? And then you can re-filter the stuff through until you get the kind of flavor level you want. But at that point, might as well use a bag. Uh but the key is just to use like a like a an exact amount of nuts. If you're using 200 grams of nuts, then you're not gonna get uh a good product out of it.
Is this making s John? You use uh a spinzall makes make sense to you. Yes, it makes sense. By the way, by the way, people, uh I just want to say John was on this email this morning. This is how irritating in general our life is in terms of our business life, okay.
Uh we have a company in in Hong Kong and Shenzhen. We pay them a lot of money, right? Stas every month, right? Okay. And we've been trying to get the spinzall remanufactured for how long?
Two, two years now. I started at the company. Yeah. Yeah. Okay, okay.
So, and every week we're like, anything, anything? And like they swear that they're gonna get it done, like, you know, that they're gonna get it done by the end of the year. We'll see. Okay. And we're like, listen, next time around, it's actually like I had forgotten, John, how much I love taking apart spinzalls because John and I don't have any spinzalls left.
So, like before he went and and uh got himself the COVID in Seattle, he scraped together a bunch of parts at our storage facility and brought it over, and I had to kind of mind meld a a working unit out of uh all of these parts. And uh I had forgotten how much I enjoy ripping apart one of those spinzalls and putting it back together. I'm just kidding, I hate it a lot. You know what I mean? How much do you love doing it, John?
I hate it so so much. Especially if you point it out dealing with that split ring from a shaft. So for those of you that don't know what we're talking about, if you look at a shaft, okay, w a cheap way to keep things like bearings and whatnot on the shaft is to use what's called a split ring. So you you take a lathe and you go, me, and you make like a a line in the shaft, and then there's this ring with these two little holes in it that you spread apart and you put over the shaft. You can also do internal ones, right?
And it clicks into that into It's like a horseshoe. Yeah, yeah, yeah, yeah, yeah. It's like a horseshoe with two holes in it, right? And there are two kinds of split ring pliers, good and the kind that we have. So the kind that we have just don't grip the split ring at all.
I swear, if there's a person, if there's a person, and I wished that they would die. If I hated them so much that I wanted them actively dead, I still, if you said I'm gonna buy these pair of pliers for them, I'd be like, don't do that. Don't buy them those pliers. They're such garbage. You know what I'm saying?
It takes and turns a a 10-second job into a into a into a five-minute job. I hate that. Anyway. Uh so back to what I was saying. We get an email this morning.
Bear in mind, every month we pay these people thousands of dollars. Now, they're like, we need to ship the rotor out to a uh a factory to test for for balancing the you know, the the rotor test that we're doing for the next run. Uh and uh it's gonna cost $70 to ship it, so we're waiting for you to approve that. We're like, what? What?
What? What? First of all, like they're there it it it's it's over 24 hours to get anything done because of the 12 hour time difference that we we have. But it's like we're we're we're so we're we're two years in the hole. Just send it.
We're good for the 70 bucks. We're good for it. Did you see that email, John? Did you get as angry as I did? Yeah, of course.
Yes, I always do. Waiting to hear is the $70 okay? We've gotten more ridiculous ones like $20 from our other factory. Yeah, where they wait. They just wait.
Oh, well, that $70 isn't approved. Do you have my many thousands of dollars you owe me for my monthly fee? Yeah. Like, no. Just you know, whatever.
I don't want to get into it. It's bad. Okay. Um, so I answer with the uh John, did I answer sufficiently the nut milk question? Yes, I think so.
And we'll hear from me enough if he doesn't, but I think that's good. All right. Sorgan wrote in I'm satisfied, I will delete it. Okay. Because you know, if John doesn't feel satisfied with it, it stays in it stays on my uh on my thing, and I get I see it, and you know, Sargon writes in let's say you are building a vessel to blend Thai basal daiquiries.
Let's just say this is just a theoretical theoretical uh in an inert environment, and that you wanted to use a quick di quick disconnect mechanism. It needs both liquid and gas loads. Which quick disconnect do you recommend using? The beer quick disconnect seem to fail because the female part has a little plunger that has a seal and the seal pops out. Uh and that's very annoying.
Uh also they're kind of hard to push in. I need to handle roughly uh 50 PSI. Uh well, without knowing exactly how you're doing it, the standard quick disconnect that uh every DIY person and even non-DIO, oh my god, Styles, do you remember that printer we bought? Mm-hmm. No more tangents.
No, but this is about that. Nope, nope it's not a tangent. I have to answer the question. And so do you remember we bought that Z Corp printer? We named it Bruce.
Yes. And uh it never worked right because if all four inks, it was basically an inkjet printer. Z core printers are inkjet printers where it sprays uh binder in clear and different colors onto plaster roughly uh with other stuff in it, and that cures it into a three-dimensional shape. And that was our first 3D printer that we had, like right when we started Booker and DAX, like way back in the day. And the fun thing about the one that we had was is that although it had four inks, right?
And if any one of those four inks failed, the machine would be like, nope, ink's broken, and it would stop in the middle of the print. Anyway, they use those connectors. So even in that, in that printer, they use the connectors I'm about to say. Colder Products Corporation, colder products, CPC. If you look quick disconnect on McMaster Car, that is the uh quick disconnects that they sell, right?
They don't brand them because McMaster Car uh reserves the right to change manufacturers at any time, so they won't tell you who makes it, but they're colder products companies. Now, uh what you have to choose from is they have three main styles. And you can mix and match different hose barbs and all that stuff, and they have them with in pipe connections, they have them hose barb, they have them panel mount, chrome plated brass, polypropylene, and acetyl. Go chrome-plated brass. Uh the polypropylene ones are too big.
Uh the acetyl ones will break. They're they're great. They're my favorite ones to use if they're not gonna open and close a lot, but anything that's gonna get shaken around, uh, they have a tendency to crack, especially when they're cold. So get the chrome-plated uh brass ones. You can get them with or without uh shutoff valves.
They also have seals on them that will eventually fail, but uh they're reliable for you know two, three hundred pop-on and pops offs. They're actually uh, and you're gonna this is gonna be a problem for you. They're a little worse under vacuum than they are under pressure, but they will also work under vacuum. I've used them many times, and they can be fixed. Oh, Joe duh Joe tells me we have a caller, caller, you're on the air.
Hey Dave, it's Garrett uh from the Sunken Harbor Club. Uh, how you doing? Every everybody's uh so like I've been to your bar now twice, uh, and it's a fantastic bar. How's it how's it? How's it going over there?
Everyone, everyone everyone seems to like the Sunken Harbor. Yeah. Yeah, uh hi Nastasia. Hi, John. Hi.
Hey, Garrett. Yeah. Uh you want to plug you want to plug your upcoming book, though? You want to plug your upcoming book before you get started, or no? No, uh, my upcoming booking, yes.
I'm doing a seminar at DCB um next week on the history of the blender. Um, I'm doing it with Jelani Johnson, who used to be with uh Clover Club. Um and yeah, we're gonna be talking about uh Hamilton Beaches and uh wearing blenders and frozen machines, and it should be really cool. But uh that's why I'm calling because I heard one of your listeners had a question about how to use uh milkshake mixer better. Was that the question?
Well, so it was Ilya, but he says go buy either Eli or Elijah for my English spelling, my English pronouncing foolish self. And the question is this summer is approaching. And it's kind of approached. It's hot up. Summer is approaching, and I'm looking for unorthodox things to do with my classic milkshake uh maker.
Something refreshing, non-alcoholic, but not as heavy and sweet as an ordinary milkshake. Any ideas or places to dig for those ideas? So what we're talking about here, people, is it it looks like uh it looks like an outboard motor with a stick and like a little little propellery thing at the bottom. Would you say it's an accurate description, Garrett? Yeah, I would say that's the best way to describe those types of machines.
Is they're really they're like electric swizzle sticks, you know, that have like a you know, if you if you have a good one, it has like a 3,000 RPM motor attached to it, you know. Well, and you're the you're the prime user, so what what what should what should they be doing with them? Yeah. We yeah, we use uh we use the Hamilton Beach uh Flash Blenders quite a bit at Sunken Harbor Club. We use them for basically most of our crushed ice drinks.
Um, but there's a lot of there's a lot of different uses for that machine. Uh if you like cocktails, um egg white drinks are actually fantastic coming out of uh Hamilton Beach. Um they give a I mean, basically, when you're using those machines, you're getting a lot of aeration that is not possible in a shaker. So for a non-alcoholic drink, you would want to look for something that needs extra texture. Maybe that's um maybe that's fresh mango.
Maybe it's you know, taking something like champagne mangoes and pureeing them, and then um, you know, that puree, it might be kind of thick in a in a shaker or just sitting on crushed ice, and having that air will make it lighter and fluffier, and um you know, just bring out a lot of uh flavors that the fruit has that you wouldn't necessarily get in a you know, shaken or a built drink. Um but let me give uh your listener kind of the basic template we use for the uh Hamilton Beach. So for an for an up egg white drink, what we do is, and obviously I don't think you'd be using an egg white for non-alk, but this is just to give you some general guidelines. For an up egg white drink, what we do is we build the drink with a half ounce of egg white, and then we uh use the spindle mixer uh and blend it without ice first for like five seconds, that emulsifies everything, and then we blend it with 12 ounces of crushed ice for five seconds and then strain. So that's an up drink.
In general, for any sort of crushed ice drink, what we'll do is we'll put a cup of crushed ice in the tin, and then about a half a cup uh to a full cup of crushed ice in the glass. Um the ice that goes into the tin is gonna liquefy, it's going to break down a little bit more, so you're gonna get layers of ice when you're pouring it into the glass. And you know, the the non-agetize non-agitated ice is going to be in the glass that's gonna hold the temperature, while the ice that you put in the blender and blend with blended with is gonna, you know, just drop the temperature a little bit more, um liquefy as I said before and just um you know give uh give all these like points of contact which then create the texture in the milkshake mixer. Now do you freehand it or do you click it in? Do you freehand or click?
Uh you can do both. Um I behind the bar we installed the little there's a little plastic piece in a lot of those uh Hamilton beaches that um allow you to just freehand it and just push it up and then it goes and um we build all our drinks in the bigger side of the tin for those uh for those cocktails because uh it's too it's kind of too dangerous and all too wonky to do it in the smaller side of a shaker you need that you know sort of big like milkshake you know like the same milkshake tins you see at like Johnny Rockets or you know whatever but I I like I like that you think that I've been there and I'm like those are the milkshake tins that I see there. Stas you like that kind of place you like a milkshake joint yeah yeah yeah. Uh wait wait so but you you you so you don't make them in the actual regular Hamilton beach like because they're oversized tins. They're bigger even than a big tin, right?
We we have about six of them yeah we use we use them but if you don't have that at home a big side of a cocktail shaker will also work. Yeah well I mean but if they have the mixer they probably have that tin it came with it. Yeah they're they probably have the big tin. Yeah. Yeah.
Now yeah but you want to build you want to build in your tin, build all your ingredients first and then add your ice and then uh and then run it for about five seconds on high and that that will get you your electric swizzle stick essentially. Yeah. Now would it was the uh okay I never went to the gem spa back when it was open so I have no idea. Was the original egg cream uh concept made with one of those before they added the seltzer to whip it up before you put the seltzer in or not. You know I could see that being a possibility but um every you know that's a that's a question about order of operations, right?
Because you know sometimes you see some of those old school uh egg cream places they'll they'll actually mix the soda and the chocolate syrup first before adding the so you would if you did that in the Hamilton you probably would you know fizz out most of the soda but if you did the milk with the the syrup I would imagine it would be perfect. So that's definitely something worth trying. But you know for for non-alcoholic stuff um you know I think definitely playing around with um you know uh like behind behind the bar what we were doing we were using actually recently Tomers tonic as sort of a substitute for alcohol and then using uh you know combining it with pineapple and cardamom and pineapple whips really really well in a Hamilton beach so um were you doing juice or juice juice or pulp uh we were doing kind of both we were using um a acid adjusted pineapple juice and then we make pineapple gum syrup with pineapple juice sugar and gum arabic so um both whip up really nicely. So I think that would and and with Tomers, if if your listener hasn't had Tomers, it's a very sort of Caribbean spice tom uh tonic syrup. It's very it's less I you know it has quinine, but it also has all you know all spice and cinnamon, so it has very tropical flavors.
And uh it that that syrup was designed by Tom Richter, who used to work at Deer Irving and Attaboy and is a very accomplished uh bartender in his own right. Is it is it's not as I all spicy as all spice gram, right? Because to me that just rides over the top of everything. I know that everyone likes it. Uh I'm not trying to be negative about it.
No, no, I think it's just Tom Richter wanted to do kind of like a 19th century style uh, you know, tonic concentrate. And it and it works, it's it's a fun thing to do with non-alcoholic drinks. So I would definitely recommend kind of playing around with that for the Hamilton Beach. You done any food things with it? Is there a food thing to be done with it?
That's a good question. I mean, uh if you're if you need to whip up a bunch of um you know acid-digested juice, it uh integrates the the acid pretty quickly, which is nice. And what about like coffee drinks? You done any coffee drinks? I know it's not food, I know I'm jumping around here, but you have any any good coffee drinks.
That stuff whips nicely, like espresso-based drinks with it. No, I have an espresso machine because my uh roommate uh used to be a barista, so that's that's definitely something I should try. But I mean, it it's interesting that the the other thing that I've I've liked doing with the Hamilton Beach, which I haven't seen outside of one bar, which is the TKT in Los Angeles, is I like adapting Alexander style drinks to the Hamilton Beach because I think I think in general Alexanders, they're a little weird having them up, right? Because it's a cream drink. You know, it's only going to get worse as it gets warmer.
And, you know, do you do you really want to slam uh, you know, a cream drink unless it's like really small. And uh, you know, what's nice about you know having like something like a banshee or a uh grasshopper or you know, what have you on uh the the whipped you know crushed dice is it kind of you know gives it some time to open up, you can hang out with it, it's the temperature holds, and you know, the it cut the the ex the little extra water cuts through the cream a little bit more and you know it's kind of a fun uh avenue to go down for after dinner drink. Yeah, I was gonna say that you know I very rarely order that style of drink until you brought up the grasshopper and the nitromuttal grasshoppers. I would slam that. I would slam that hard.
The nitrometal grasshopper. Yeah, because that that that had the freshness of the mint oil and and you know whatnot. And that was yeah, that was a very you gotta be in the know to order that at existing conditions. That was uh but quite a damn good drink. At no longer at no longer existing uh conditions.
Oh, something I I'll have uh well, I have you on the air. Last time we were at Sunken Harbor, uh I described these bottles that I grew up with that I think I brought up on the air last week, the Bowl's ballerina bottles. Yeah. So they're like uh find one? Found two.
I found so what they were that I talked about this last week, right, Joe? Didn't I? You did. Yeah. So in case you didn't hear last week, there are these bottles and they're shaped kind of like an upside-down bell, and there's a container inside of it molded in, and underneath is a music box with a ballerina.
And they used to have either Danziker Goldwasser or like apricot with gold flakes in it, right? So I picked up an apricot one, and the apricot uh ballerina is the apricot ballerina is uh is wearing a white tutu, and I picked up a Danziker Goldwasser one, and that one uh she's wearing a red tutu. I had to fix kind of them a little bit, but I got them, and here's what I did. So I'm I'm gonna make a banana houstino with extra banana with uh Ray and Nephew so that I can add more banana and still have the high proof so that it pours. You you like where I'm going with this, uh Garrett?
And then I did to for the apricot one, I did uh again, Ray and Neff, because I want it to be like what pill are you gonna choose? You can choose the banana pill or the apricot pill. I put apricots, uh dried apricots, blendums, obviously, because you know I'm a high acid man. But then I also put in canned peach halves to uh lower the proof a little bit and up the sweetness and get my yield high along with a little bit of their juice, and I spun that out in Ray and Nephew, took it down to about 40% alcohol with by adding enough uh peach and stuff so that it stays right at about 40 proof. And I floated the gold flakes into that sucker, and with the ballerina twirling and the apricot peach freaking Ray and Nephew, and I mean like that bottle is styling now.
That bottle tastes much better now than it did probably in the uh you know 60s when it was originally made. So I'm I'm pretty stoked. I'm gonna take those up to Rochester because I'm gonna go see uh Donnie Clutterbuck. In fact, I have there's a I'm doing a tasting thing on Friday at Cure in Rochester and giving a talk at the Rochester cocktail revival. Maybe I'll bring maybe I'll bring those bottles up because uh floating gold around everyone likes floating gold, right?
Everyone, pretty much? Do both did both bottles uh play the same song? It's always blue dance. It's all yeah, it's the same old song. Yeah, it's uh it's a blue danube.
It's always blue danube. So it's basically you're choosing basically. Yeah, yeah, yeah. Well, but they you know, they so I don't think that they were making like uh those kind of like, you know, uh card cartoon like uh uh, you know, alcoholics anonymous jokes with their songs back then. They just wanted to play blue danu, man.
They sold this bottle for like like 30 years. I think it like the Bulls Ballerina bottle was was uh was was uh was a thing. The knucklehead that sold this bottle on eBay, they broke the cork, and so their response was to glue the cap down. Glue it down. You know how hard that was to get off without breaking the bottle and then repair the cork?
Anyway, uh so for those of you that are doing dried fruit Houstinos, try using a high proof uh thing and adding a little bit of a wetter fruit. So even if you're gonna do like mango, you don't want to use all fresh mango, but if you're doing mango, try adding like dried mango and then one fresh mango to jack the water up and provide some hydration to the uh dry fruit, otherwise your yield is very, very low. Haven't you noticed that uh Garrett? Yeah, and I mean it, you know, Ray and Nephew is really good for that kind of stuff. If you would need a more neutral um white rum that's like, you know, high proof, the uh diamond distillery that they make El Dorado.
They have a pretty clean white 151. So, you know, if you needed something that's like less aggressive in flavor than um then Ray and Nephew, that's also a really good option. And it's cleaner than the old Bacardi 151 that I think they discontinued that, right? Yeah, it's it's significantly cleaner. I'll use it sometimes to jack the ABZ and a frozen drink or whatever just to like neutrally bump off the you know alcohol content or whatever.
But so like 151, by the way, for anyone who's interested in trying an auto Hustino, 151, it depending on how much stuff you add to it is enough to automatically break pectin. So you can do uh you can add stuff and it will automatically clear even without a centrifuge as long as you keep the the proof high enough. Um the other fun thing is the thing to know, if you're going to blend uh, even whether you're using a centrifuge or not, um you want to get the proof down to 40, 40 and change before you add your enzymes. So blend in your fruit before you add the enzyme because I don't know. I haven't tested it, but my guess is that that super high proof might denature the enzyme and stop it from doing its uh job.
So I would blend the fruit first and then add the enzymes. I don't know, but I'm gonna say that like just why take a chance. You know what I mean? It doesn't care. Doesn't care.
Uh no, it's it's it it's it sounds delicious. I I'm I I want I'm I'm interested in the apricot mango one for sure. Yeah. Well, I added apricot peach, apricot mango would be good. Although you were like, yeah, apricot mango would also be good.
You mentioned champagne uh mangoes, and the only thing I went through my head is they're they're good, but not as good as champagne. I don't know that they deserve the name. Nastasi and I were sitting here, and if you put a man a champagne mango and then a bottle of champagne, what would you what would you dive into first, champagne. For sure. For sure it's gonna be the champagne.
Especially if it's rose. That's a no contest. That's true. That's no contest. Nastasia and I will drink an ocean of uh Rose champagne.
You know what I'm saying? Stuff's delicious. We'll never turn that down. Um last thing before I let you go. You have a book coming out in what, like nine months, something like that.
You want to talk about or too early? Too early? Too early? Too soon? It's uh too early to talk about that, yeah.
All right. All right. Well, I've read it. It's good. Everyone's excited, everyone's excited for it.
Do you know do you don't have a release date? They didn't give you a release date yet. Uh no, yeah, I can't, not officially announced yet. All right. Uh so I didn't say anything.
You don't have a book coming out. Don't bother looking for it. You won't find it. But uh all right, Garrett. Thanks for uh thanks for calling in and giving us some uh milkshake stuff.
Yeah, if uh if if your listener uh have any questions, I'm I answer pretty quickly on uh my Instagram at the Garrett J. Richard at Instagram. So yeah. All right. Well, thank you.
Yeah, and come by um the Southern Harbor Club. We do uh, you know, we built the carbonation station like we did it, like we had it in existing conditions. Um, you know, we play a lot with cordials and uh just all the good stuff that you guys talk about on the show. By the way, you I like that you call it a spindle spindle mixer. But that the word spindle mixer sounds like bindle stiff, so you have to make a bindle stiff spindle mix drink for like circus people.
Well for yeah, for hobos from the 20s. Yeah, yeah, yeah, yeah, yeah, yeah. But weren't they specifically circus hobos? Weren't they circus hobos only? You can't be a random hobo and be a bindle stiff, can you?
I mean, uh the the clown theme is is more fun to play with. So yeah, I'm I'm into it. All right. So I want like you text me when you have it done, and I'm gonna have the bindle spit the bindle stiff spindle mix when I come in. Uh in addition to your delicious uh Pim's cup uh variant, which everyone on Earth should try.
I mean, everyone who drinks that should try it. Yeah, also just to pump up the bar a little more. Garrett's bar is fantastic. The drinks are delicious. The ambiance is super cool, the glassware is awesome.
I mean, if you're in New York City or visiting New York City, you have to go. It's it's a great place. Speak speaking of PowerPoint. Wednesday, Wednesday through Sunday, but uh yeah, we may be open a uh we may be open late more days coming up, but uh Wednesday through Sunday right now. So you put that late 80s, early 90s, pump up the volume, pump up the volume, dance, dance.
You can't hear anything, Sas? No, I can hear you. I can hear you, dude. Oh, griff. Well, the last person on earth you want to hear.
All right. All right, well, thanks, Garrett, and uh hope to see you soon. Yeah. Yeah. So uh Nastasia, I'm guessing that this question uh is one of your friends.
I don't know. Uh this is from the mayor. Oh, I don't think so. The mayor of Myanus. For those of you that know, I think it's actually pronounced Mianis, but it's like a little townlet.
What do you call it? Like a hamlet near Greenwich. Right? And so, as I've said many times, whenever you're driving uh up or down 95 and you hit traffic there, because you always will because it's a garbage street road, right? You g you you always have to say, it's slow going through my anus, or heavy traffic out of my anus, or stuff like this every time.
You know what I mean? And Booker gets real mad. So I thought maybe this was a friend of yours trolling me because it's a troll question. Oh, really? Yeah, yeah, yeah.
So uh but true to true to us, I'm gonna take it seriously anyway, from the mayor of Mayanus. Uh one of my neighbors' horses died recently, and I would like to cook some of the meat for them after the vet finish uh after the vet finishes their autopsy. Uh I'm hoping to cheer them up a bit with creative horses for courses menu. Does Dave have any go-to horse meat recipes? Thanks in advance.
So I'm gonna go ahead and assume, because there ain't no horse owner on earth who would eat their own horse. Their neighbor. He's gonna serve it to the or I'm assuming it's a guy. Gonna serve it to the neighbor. By the way, uh we knew someone once who left their dog with a roommate they hated, and the roommate killed the dog and served it to them when they got back.
They were not pleased. That's really screwed up. That's hard screwed up. You know what I mean? And the only other, yeah, I mean I know some but here's the thing about horses.
Like Cavalo. Yeah, but you might but in in the US, we don't eat it. It's people are horrified. You know what I mean? And you have to ask yourself why certain animals are off limits for us to eat.
Like I wouldn't eat a dog, right? I understand that it's uh, what's the word? Not logical that I don't want to eat a dog because I eat other animals that are just as smart as a dog, right? So it is inherently illogical for me that I wouldn't do that that I wouldn't eat it. But I I I mean, like if you know, I could see a situation where you know you don't want to be impolite and all this, but I would never choose to eat it.
I would never want to eat, I would never enjoy it, right? I think a lot of people feel that way for horses, but again, it's completely illogical. But because I also have illogical behavior, I understand it, right? Would you eat horse stuff? No.
I remember when I went to Germany. I've eaten it. How was it? I've had horse too, yeah. How was it?
Well, you you like French people. I was about to say the French the French eat horses like it's going out of style, which in fact it is, even in France. I I had it from it was like an M it was an M Wells pop-up, so that makes sense. French Canadian. Yeah.
So I'm gonna go ahead and say that like I I'm not against obviously against eating the horse, but I don't I I probably would eat horse. I just have not eaten horse. So no, I don't have any recipes for it. But I went to my international uh uh buffet uh recipe book, which is the one that has the recipe for whale meat in it. Because I'm figure if this book has a recipe for whale in it, it's gonna have recipes for horse, especially because it's a French and like Eurocentered book.
And so the the Italians eat horse, the French eat horse, like a bunch of people eat eat horse, and there's a there's a long history of the French uh eating horse, especially after the revolution, right? As kind of an F U to uh to the aristocracy because the horses are seen as kind of an arist uh uh aristocratic thing. Um maybe that's why people didn't used to eat horses because there's because we use them for other things. The horses that people used to eat were in general, I think, old horses, right? Because n this is the thing that you know, I I guess Booker doesn't, you know, understand he's vegetarian now.
Uh, but I'm like, no one keeps these animals, work animals alive past the point when they're useful for work anymore because they're doing it for a job. They're not like part of the family, they're not friends, they're just they're a work machine. I sad to say, but that's so I think that's what a lot of the old horses originally were ways to get rid of old horses. Wouldn't you say that's right, uh, John? Jack.
Yeah. Yeah. Yeah. Um so the only time I ever have the opportunity to eat horse was when I went to Germany at the height of the mad cow scare and nobody in Europe was eating cow. And so it was Zauerbraten vom Ferd, which means sauerbraten from horse.
And I didn't get it, but so maybe do that. If you have your old horse meat, make some saubratten because it's this is not a young horse. This is an old horse. You know what I mean? I'm assuming that the neighbor's horse didn't die young.
First of all, not a good idea to i if if an animal drops dead and you don't know why, not a good di idea to eat it. You know what I mean? This is why, like, when when roadkill is fine to eat if you if you can see that the animal wasn't diseased and it just got hit with a car, but you don't want to eat a diseased animal. Like, how many times does the Bible have to tell you not to eat a diseased animal before you listen? You know what I mean?
I mean, maybe you don't listen to the Bible. I don't know. But it's one of the big things in the Bible. You know, don't eat diseased animals. I think we can kind of get on board with that.
This is why we have USDA inspection. You're not supposed to serve people diseased animals. People get bent. Like if you like when a cow shows up at a slaughterhouse and it's dead, they're not supposed to process that thing, right? You know what I'm saying?
It's like you we have rules against this. So when a horse drops dead, you're not supposed to cook it. I'm just gonna go ahead and say this. Well, that's why he's waiting for the autopsy results, Dave. The autopsy results is not gonna no, no, no, vet is gonna be like good to eat, good to eat.
I'll tell you something else that's sad, going back to what I was saying before when I used to work at the hospital, is they would um, you know, they they would sacrifice uh a pig for these experiments, and we were just using the heart, and sometimes other labs would come take other places. But even though we didn't do any weird drugs to that, they had to dispose of the body. The regulations were they had to dispose of the body, so like a lot of that went to waste. That was the worst part of it. That and every aspect of it.
Every aspect of it was actually the worst part of it, but that was one of the bad aspects of it. Um, did I answer this uh question satisfactorily, John, or no? Yes, you did. Yeah, good job. And uh if you speak French or if you have Google Translate, you can get a bunch of recipes off of uh French websites and Italian websites because they both have a lot of oh, also I'll tell you what I will eat.
If I ever get to go to Beijing, right, they make these donkey burgers that are supposedly out of this world. Like donkey burger is like a big thing, it's like a donkey based chopped donkey meat. And the, you know, the saying apparently is in heaven there's dragon meat, but here on earth we have donkey. That's how good donkey burgers are supposed to be. Wow.
It's like Donkey. Oh, but donkeys, again, are real smart. Uh, did I talk about this? About going and the world's fastest donkey. Did I talk about this?
You told me about Donkey. Do yourselves a favor, people. Do yourselves a favor. The uh look at World's Fastest donkey. They run like so fast.
There's someone they're the uh Asian onager. Uh it's crazy. All right. 910, uh, wait, how do you think you pronounce this, John? 910AG.
How do you pronounce this? I'm missing something in there in their username. Question for anybody out there. I have two chemistry degrees and a huge interest in food. Uh, I looked into a cross-section of chemistry and food and stumbled across a flavorous position.
Flavorist is a uh, you know, a job that's very hard to get. Uh, you know, but it's notoriously difficult to get your foot in the door at that kind of a job. Does anybody have any advice for someone in my position? What are some other food science jobs out there? Thinking about working with flavors and how they interact would truly be my dream job.
Uh, I've been thinking about uh yet another grad degree, maybe at NC State. So I'm not above going back to school. Thanks. What you need to do, 910, is go join the research chefs uh association because it's a group of people who have exactly your mindset uh in mind, and they have all the hookups for what the jobs are and what you need to get there, and they're a real friendly group of people. John, is that a good piece of advice?
Yes, that's a great piece of advice. Yeah, I put a note out to Ariel, uh, you know, and she hasn't gotten back to me yet, but if she does, uh I'll get back uh to you. Also, uh in the 41 seconds I have left next week. I won't have time to talk about it, but I have really interesting hood news for you. Uh I put an air conditioner in my in my kitchen window because Jen uh didn't want the air conditioner in the living room because it was a mess.
And the return error coming from the air conditioner somehow doesn't short circuit it. It makes my hood now freaking super hood. So, like I can talk more about that later. I have some beef experiments I ran. And if anyone wants to hear how to make a grease surround for their crepe maker, uh just ask me.
And we'll be back next week with uh the joy of cooking cooking issues
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