Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you live from the Heart of Manhattan and Rockefeller Center at New Stand Studios. Nastasia Lopez is currently being sent via aeroplane to the great state of Ohio. So we will not have her uh on the uh on the program today. But thankfully we got the rest of the crew.
We got John here. How you doing? Doing great, thanks. Sitting in the special guest seat for a all tangent Tuesday. Can we call them all tangent Tuesdays now?
Or should they be with you no tangent Tuesday? Whatever you have. Yeah, this is our and we got, you know, of course we got Joe Rock in the panels over here. Joe Hazen, how you doing? I'm doing great, man.
Happy holiday. Yeah, you getting ready for bird day? Yeah, a couple birds. Ooh, all right, hold on. Well, we'll get back.
We got uh we got molecules in back in California, but he might mute, folks, because he's feeling a little bit under the weather, but not with the cron. He doesn't have the the he doesn't got the COVID. No, not no, and I'm in DC actually, Dave. I'm I'm in I'm at the line hotel in DC. I forgot that, yeah, last week you were flying to DC.
So are you uh you d are you doing radio work there? Yes. Yeah, yeah. All right. I am indeed.
That sucks to not be I hate being sick not at home. Yeah, yeah. Me too. You know. I'm not one of these guys that likes hotel rooms too much.
You know what I'm saying? Like I don't hate hotel rooms, but if I'm gonna be sick, I just want to be at home. Like my stove, my coffee make. I'll tell the world's quickest story, right? Uh so I'm sick, I'm like, I should probably have some ramen or something.
I get Uber Eats, I order ramen. I fail to realize that they deliver it cold and it's supposed to be microwaved. And there's no microwave in my room. And I don't know if this has damaged the uh Nespresso maker, but I clean up an espresso maker and pour the soup into the container and just put it out there. Can I tell you something crazy?
Whenever I travel to a place that I don't know what what what I'm getting into, I bring with me a plug-in immersion heater. Like one of those small coffee, like the ones that look like uh they it's like a little plastic handle with uh like a little like looped healing heating coil coming out of it. They're really lightweight. Sometimes you get a little bit of a side eye from the security folk. You know what I mean?
Because they don't know what it is, and you're like and but then like you can heat anything. You just gotta be careful because they're notoriously poorly made and they will shock you. You know what I'm saying? Like they notoriously leak electricity and they will shock you. But you can also get them for 220.
So you can have you they're so cheap, right? You can have a 221, and frankly, you can use the 221 in the United States, it just has one quarter of the power. Remember, you divide the voltage by two, power divides by four, right? Right? I squared R, fools.
I squared R, if that means anything to you guys. Yeah, yeah. Uh and the same thing happens when you plug a spinzall into a freaking socket that is 220. You're putting four times the power through it, and you instantly fry it. Instantly fry it.
John, how many people? Well, I'll introduce Quinn that we also have on the phone. Quinn, how you doing? Hey, I'm good. Yeah, yeah.
You're you don't you're not even part of this whole week of nonsense because uh you already had your Canadian Thanksgiving like a month ago. It's like this is old hat to you. Yeah, yeah. Yeah. Yeah.
Yeah. What do you make on your and I know you said that it's always the same kind of stuff that we have for our Thanksgiving, but like what'd you make this year? Okay, this year we ran totally left field because I was starting to get sick at the time. Uh we just made uh UK style fish pie. Huh.
Uh let me ask you this. We got it, we got cold or hot, cold or hot. It's like a shepherd's pie. Okay, okay. But with fish.
Okay. You know what one of the worst things I've ever put in my mouth is? Cold eel pie. Cold eel pie. Yeah.
I went to the east end of London to one of the few remaining eel shops. And I was like, I'm gonna love this because I love eel. Do you like unseasoned, under salted, cold snot? Love it. Yeah.
Then you should go to the east end of London and get you some co if my memory serves me, I couldn't eat it, which is a lot saying a lot for me. I couldn't eat it. I was like, this is so not what I thought. This is so away from the spectrum of what I thought that I was like, I can't even deal with that. And I I want to say that there was bones in it too.
Right? Which is like for me, like if I'm eating something delicious and culturally it has to have bones in it, I'm like, this is fine. You know what I mean? I'm not that guy. I can't eat it.
You know what I mean? I won't eat it. But this was just one unpleasant thing after the next. You know what else? Pastry low quality.
So I asked my host, I was like, yo, why would anyone make this? He's like, Well, originally we had a lot of eel. And, you know, not a lot of money, but a lot of eel. I was like, I don't know. You know what, Joe, you you seem to me like you could, if you had an English accent, you could be in an old East End London movie.
You could be an actor if you had an English accent. You could do the whole English East End look if you wanted to, Drew. Really? Yeah, I think so. I mean, my wife's from London, but I mean she's from the West London, like the fancy pants people.
What's the weird thing? You don't do the acting thing, but you could you could do straight New York. You could, but you could also, I think do the London thing. Oh, you know what I mean? You know, back back to Quinn's uh fish pie.
I fish pies are delicious. Is that like the fish pie that they do with the turnips, the carrots, and the shaved um celery? Um again, we just did standard mirpois, dice, bechamel sauce. Oh, uh say bechamel. Yeah, because I don't like the bechamel.
What's the Italian version of that? Besca, what is it called? No idea. Bachamel. Yeah.
Anyway, so sorry, Joe, go ahead. No, I I I my my wife still makes it and she insists on that I uh uh shave the celery for her through it's the worst thing your fingers can experience. Well, your your your wife doesn't like stringy celery. You know, apparently the English have a string free celery that we just can't buy here. Oh, really?
I didn't know that. Yeah. I just did also learn that if you have a cough, you cut up an onion and put it underneath your bed. What? Yeah.
That's an English thing? Yeah. There's some weird people over there. Yeah, and supposedly it works. Yeah, I don't know, man.
You're like, what's that smell? Do you know that I'm not allowed to have cut onions in my house? Such a sh tragedy. I know. I John's not messing around.
Raw onions are delicious. Whenever my wife goes on business, it's raw onion city in my house. I have to say, like, there are things that I really, really, really, really, really want raw onions on. And I'll I'll I'll name two of them right now. Chili and hamburgers.
Right? I really, really, really want my raw onion on that, right? And I've given that up because, you know, happy home. Yeah. Love.
Right. But one thing I will not give up is if I have the tomato and I have the loxer the nova, and I've got the bagel and the cream cheese, I want that onion. I want that onion. And I'm not willing to give that up. And so, like, literally, Jen's like, no.
You know what I mean? She's like, you can't, you can't be anywhere near me. She's like, because you guys know this, right? When you slice onions, it stays in your skin, like in for infinity, right? And you wash it, it stays in your skin.
You can smell it on your hands. But if you don't eat them raw after you slice them, it's it's it's not like too too bad. But then if you eat a raw onion after you sliced a crap ton of raw onion, that's it. Like you are, you are on stink central. You're on onion stink central, you know, rest of the day.
But for me, I'm like, yeah, hell yeah, yeah. What about shallots? Uh I love the taste, hate working with them. I haven't tried. It's good.
She she can tolerate uh like uh scallions, green onions. I don't do leeks because I hate, I hate does anyone make a sand-free leek? Doubt it. Oh man, we have we have a Jewish recipe that we make, the Sephardics. We make these leek pies.
Oh my god, I can still taste it in my mouth. The most amazing thing we dare have during Passover. Um it's it's just like my grandmother, my no and I used to make I mean pounds and pounds and pounds of leek with flour uh with novel flour, with uh with mozzamil and like making these little pancakes out of it. Oh, the best. Oh man.
Now you're making me see, but that's the thing. You gotta get your grandma to clean that crap out. Because I don't want to cut all those leaks in half and then you can't put it in a salad spinner and like because you know how we you know how we wash, I don't know, Joe. How do you wash stuff? Because like I've been trained years, decades.
It's like you put everything in a giant vessel, you fill it with water, and then like dump out the water until there's no more sand on the bottom. But it doesn't work for leeks. No, no, that's like the beach. Yeah, it doesn't work for leeks. I have the same problem with spinach too, still.
Well, yeah. You know what? Uh I've said this before, I say it again. Uh, people, spinach really wants to be cooked. Yes.
Yeah. Yeah. Yeah. Yeah. Spinach wants to be cooked.
Kale loves being cooked. Kale loves being cooked. You know what I'm saying? It's like, okay, but when you do cook spinach, let's say that you've grown up on spinach and goat cheese salads or something, right? Let's say you were born in the 80s or 90s or whatever you were born.
I don't know. Maybe you were born in the 2000s. With beets, too? Oh, jeebus. Yeah.
But like Okay, first of all, I need you guys to know something. Serious. I'm I'm being real now. Spinach isn't a a small disc that you can make the size of it with your thumb and pointer finger. Spinach is a big old leaf that's like crinkly.
The stuff that you get in the bag is baby spinach, right? I don't really get the point of it. You know what I'm saying? Like it's the same thing as I don't get the point of rocket when like French arugula is so big and leafy. Yeah, I like any form of mustardy tasting greens.
I'm so I like them all, but on the baby spinach, I can tolerate it. I just don't understand why people pay a premium for it. You know what I'm saying? When there are so many better lettuces out there, right? And arugulas and whatever.
Uh but let's say you're gonna go buy real spinach, God spinach dark, dark, dark, almost black, green, crinkly, big old leaves, lots of sand, which is what we're talking about. Lots of dirt on it. When you cook it, please, please cook it, please, please squeeze it out before you do your finished saute on it or whatever you're doing. Nobody wants to see that leaky, like gross colored juice bleeding off your plate into the rest of your food. Nobody wants to see that.
You know what I made the other day? Cream spinach. Like cream spinach. Oh, cream spinach is delicious. Very good.
In in the 70s, the Stofers Corporation used to sell cream spinach in uh frozen in a block form. Oh, nice. I used to go to town on that. Like my mom would my mom would be going into the hospital. You know, she's a doctor, right?
So she'd be going into the hospital to work and I'd be home alone. And you know, I don't know what my dad was doing. And yeah, I was just fucking block after block of stofers cream spinach. Yeah. Yeah.
But it was delicious. The 70s. You know what I used to put? You know how in the 70s? Well, you don't.
You want to. No. Yeah. It used to be like, you know how like uh what's her name is like the cake doctor where she doctors cake mixes. That was her whole shtick on the food network.
I forget her name. Anyway. Uh I forget. Anyway. So, like in the 70s, it used to be like you'd put your twist on everything by just like grabbing something out of the spice rack and putting it in.
And then like that was your kind of the way people customize barbecue sauces now. Okay. You know what I'm saying? Yeah. It's like, you know, oh, it's mine.
No, actually, it's Heinz Ketchup plus other stuff. Yeah. It's like, but not ranking on whoever I'm ranking on. You know what I mean? It's like whatever.
Do what you like. Curry powder in the cream spinach. That was my thing. Curry powder in the spinach. Do you still do that?
Uh. Yes. I grew up with it, but yeah, I now have a much better, I now have like the nice, you know, the the madras curry, the the the you know, the the nice one. Not the not the uh McCormick that I grew up with in that. No offense to the McCormick Corporation.
You know what I mean? Anyway. So what do you so what do you think of it? What do you think of uh uh I think it's called lamb's breath? Lamb's breath.
Lamb's quarters. Lamb's quarters, good. Lamb's quarters good. Uh it's like really tiny, tiny green. Uh pretty, I mean it's this one shape like this.
Um making a shape. It's not a visual medium. Like you can't like an air arrow-shaped leaf? Like these? No, no.
So that looks good though. Very good. You're talking about the it's an English um uh uh leaf, and it's always served. It's called lamb's breath or lamb's leaf, lamb's leaf. Um you like it?
Really meaty. It's kind of like watercress but like juicier. Ooh, I like watercress. All right. So uh if you're listening on the Patreon, call your questions in too, a 917 uh 410 1507.
That's 917 410 1507. No, that does look like a meaty leaf. Yeah. Lamb's lettuce. Yeah, I think it makes sense.
I mean, you know, lambs, they're young, so you'd name it young green after that, right? You would like otherwise it would be mutton, mutton lettuce. Doesn't have the same ring to it. Does not, although very impossible to get. Okay, I've been to Keene's.
Did we talk about this on air? Probably, but we could talk about it again. Keynes is delicious. Yeah. I had their famed mutton chop, which is really like a whole double saddle, like comes to you.
And it was really good. But I was like, that doesn't taste that old. Yeah. This doesn't taste like this ain't gamey. I want some freaking mutton.
I want mutton. You know what I'm saying? One time we got like almost half of like a three-year-old mutton. How was it? Really good.
Again, I I, of course, I I took a big chunk and dry aged it. That was really funky. I bet it was, Quinn. Taking the old mutton that already has that like like muttony McMutton, and then freaking like dry aging that fat to add that extra funk on it. Whatever.
Yeah. You know, they play that James Brown song, Too Funky in here. Too funky. That's a great song. Um back on money.
You know what's something I've always wanted to try my whole life? Uh I don't know. Like uh, I don't know if they have it as far over because I know you did uh you spent some time in Morocco. You went there on vacation. The fatty lamb tail.
I've never had the fatty lamb tail. I don't know how far over that goes. I don't think it makes it all the way over to Morocco, but the fatty lamb tail is something I've always wanted to try. You know what I mean? Yeah.
You grow a lamb just for its like weird, crazy fat tail. I'm like, I'm like, oh yeah. Yeah. Right? Yeah.
Yeah. Yeah. Yeah. All right. So uh we're gonna answer a bunch of Thanksgiving questions.
However, you know, as uh unless you're a Patreon listener, you're listening to this after Thanksgiving. So take all these things as next year's advice. Oh, but something you can use this year, PS, is uh Edward's Age Meets. I got a uh a package uh from them, and you know, certain things are predictable. Like I I liked the dry aged ribeye more than I like the dry aged strip.
That's me though. That's me. Is everyone here a ribeye people? Or are we is there are there any ribeye people? Any strip people here?
And hang on's my favorite, but uh yeah, but like let's say you were only ever gonna have one again, which one would it be? It can't be rebounded, it'd be report. Yeah, of course. You know what I mean? I mean, like I wish it was called the New York ribeye and like the somewhere else strip.
Like, why do we get I mean the strip's a good steak? It's just it's never quite as good as the ribeye. Yeah, you know what I mean, especially if you have them side by side. Anyway, they were both fantastic. Uh I had a pork belly, but here are two and an uh an aged pork chop, which was not cheesy.
Craig uh Hutchison was on last week and was like he thought it was gonna be cheesy, but it's only lightly aged, so it was not cheesy tasting. Excellent pork. I mean, if the if if that pork I had made a couple of days ago also had the duck fat injection, John, next year I want us, you and me, you get the uh your place and me at my the house. Let's figure out the best technique to to inject fat. Because have you ever had the magic pork from DiPalos?
I've not. Sam Wisole, he died, but they're still making it. So I was nervous that when he died, because he I I walked in, I was like, oh my god, when this guy dies, what's gonna happen? He's like, Well, it's literally happened? I'm not joking, people.
Sal at DePalo's, which is where I get the the magic pork, he was like, Oh, uh, he did die. In fact, I'm going to his wake tonight. I was like, Oh, sorry. You know what I mean? Like, but whatever.
He was old, you know, whatever. It doesn't make it good. But anyway. So it's they say it's duck fat, but it's not just that. It's also like brined in in spice.
So, like, that's what so I want to figure out a good mix with probably Arabic, Xanthan, and fat that is liquid enough at a low enough temperature that we can inject it and then have it kind of stay put. You know what I'm saying? It's like modern barding. You know what I mean? It's like modern barding.
For those of you that don't know what barding is, read an old book. Like, go read some 1800s books on how to cook. It used to be you took a dry piece of meat and you literally took a needle, like, like, like, a, like a needle that you would like uh like huge, like a needle with a with a big old eye in it, and you would cut long strips of back fat, and you would thread the back fat through a needle, and then you'd pull the needle through the meat and then snip off the fat inside the meat. So you would have like, and you can see these old pictures where they look like I'm gonna be gross for a second, codworms. If you've ever guys have ever had to butcher a cod.
Yeah, they're intensely disgusting. So it's like these so people, when you butcher live cod, don't let this turn you off a cod. But when you butcher live cod, like a lot of them, right? Every once in a while, you'll get the filet, and then you'll see something just be like, hello? And it'll come out of the out of the filet, and you're like, this is why we don't eat this road.
This is why we cook this fish. You know what I mean? I once saw it served as a crudeau. And I was just like, oh, no. No.
No. No. Like mu yeah, monkfish lyricity? No. No.
No. No. Nope. No. If you cook it, hey.
But like, yeah, like the first time you see one of those live cive worms, you're like, oh my God. Vile. Yeah. It's really off-putting. Yeah.
But then the person you're working with is like, that's normal. Yeah. And you're like, what? And you're like, yeah, yeah, yeah. That's normal.
And you're like, nah. And they're like. But it is. Yeah, it is. Anyway, so kind of like that, like, like, but but you know, thicker, coming through the meat, and then they chop them off, and then you roast it like that.
Barding. Or is that larding? That's larding. Barding. There's barding and larding.
I think one is wrapping around and one. Larding is wrapping around. So barding is putting it through. I have a barney needle. Of course you do.
Several, in fact. Come on, man. Naturally. Come on, dudes. Uh, all right.
How do how do we get on onto that? Oh, Magic Pork. How do we get on that? Every aged meat. Ah.
The two standouts, right? To me, things that I had not tasted before. They're ground meat mix. Beef crack. Stupid.
This is dumb. You gotta buy it. It's just dumb. And the other thing is, uh, okay, I cook a lot of steak. I cook a lot of high-end steak.
I cook a lot of high-end steak. Well, good for you. Nanny nanny McPoo poo. I mean, like more than I should. Yeah.
You know what I mean? That's what I mean. You know what I mean? And I try to do a good job with it. I don't mess around with it.
I try to respect the meat. Yeah. Okay. Uh, by the way, interesting. I've said this on the air before.
The one time I prefer uh strip in Wagyu, I actually prefer strip. I think I've only had Wagyu strip, so I can't compare to the red eye. I've had, yeah. Yeah. Yeah.
Only time. I don't know why. Whatever. Could just be that. I've only had it a couple of times, though.
Wagyu strip. I was like, oh. It's side by side. Yeah. It's very hard to judge anything if it's not side by side people.
You know what I mean? Could be the company you're with. You could be eating with someone you hate, all of a sudden everything tastes bad. You could be on your honeymoon and it could be the best food. The first time I went to Italy was when I was on my honeymoon, 1995.
I was like I was uh 24, right? And I was like, everything was like the best food I've ever had because I was on my honeymoon. Is it because the food was great? No, I mean I didn't have that much money. I didn't, I was probably buying garbage.
It's probably trash can food. I loved it. You know what I mean? One thing was terrible. Uh I was driving.
Uh so like, you know, my wife and I are very different. And so, like, she was like, half the honeymoon is going to be planned. Like, we know where we're gonna stay. And and I was like, okay, and then the other half, we're just gonna drive to towns in Italy, and we're going to find like a hotel, like a pension that we can stay in, and that's it. And it's gonna be completely unscripted.
So it was like half and half. It worked out great, except for I pulled over on the side of the street somewhere in like, you know, like on the border of like Upper Lazio and bought wine from this lady. Someone's like, you could buy anything, it's gonna be great. I bought this wine from this lady. It was the worst fluid I'd had up to that point in my life.
So you can't you can't just get anything in Italy. No, no, no. Anyway. Uh the Australian, which I've never had, Wagyu from Edwards, Aged Meets. Dax said, I'm not gonna say it.
Dax said, this is the best steak you've ever made, Dad. And I did my standard. I know that people don't like to do this on Wildview. I did my standard, which is 55 for 45, right? Got that?
55 C 45 minute drop to 52, ride. And then right before, you know, like 45 minutes before I'm gonna do my sear off drop to 50. Sear. Delicious. Delicious.
Okay. Uh what else we gotta talk about before we uh before we get to Thanksgiving. Anything? Anything? I think that's it.
Anything? We hear anything, uh we hear anything about that stuff you want to talk about, Quinn? The Black Friday stuff. Uh no, no. Oh, who's uh who's next week's guest?
I don't know. Who's next week's guest? It's on the document. Garrett Richards. Oh, everybody's favorite tropical drink master.
Exactly. Yeah, yeah. Is he announcing his book? Hopefully. Yeah.
Yeah, yeah, yeah. All right. But it's gonna be great. If you haven't been to Sunken Harbor Club of G above Gage and Tolner in Brooklyn, you should hurry on over because it's fantastic. It is definitely one of my favorite bars.
And as someone who Okay, first of all, I don't typically like tropical drinks. And by that I mean things that are served on crush ice that start too sweet and then eventually get too watered down. It's not my style, usually, right? Yeah. Yeah.
Yeah. And I'm not saying that. I'm just that's not my personal preference. That's not what I order. I respect it.
That's not what I typically order. I love this bar. You were chugging, literally chugging cocktails. They were good. Yeah.
They were good. Very good. Yeah. And the ambiance is super cool. And it's very, yeah, very, very Garrett, like some like nautical nautical.
I love a nautical theme. Yeah, tiki nautical. It's not tiki anymore. That's true, yes. It's tropical.
True. But it is nautical. Yes. And you know, I love I love knots and rope. Yeah.
Flanted glasses and feel like inside of the ship mermaids. Yeah. It's just great. The whole nine. Yeah.
Yeah. Anyway. Sorry. So he'll be on. That's good.
All right. What do you how do you how do you think? Do you think this is tupe or toupee? Is there no ex ante goo? What do you think?
Toupe? Toup, I guess. Toup. All right. I want to make Dave's stuffing recipe after hearing about it on the Recipe Club podcast.
I hope this doesn't offend because I'm asking you about modification to your family's sacred recipe. Uh if you had to sub out the butter, what would you use? Well, I'm glad that you're not saying I don't like Mandarin oranges, because then I I was reading some of the comments. So Dax, so Dax, you know my son Dax. He was like, I want to come on the show once and just like read people's comments and go to town on them.
I'm like, I don't know, man. I don't know, dude. It's like, because if you don't like the mandarin oranges, like, and you haven't tried it, then you know, I don't know what to say to you. How do you know you don't freaking like it? The odds are you haven't had a canned mandarin orange ever.
You just don't like the concept of it. You know what I mean? We're not talking about mandarin oranges now. Because that's what I get the most pushback on. So I'm glad this is pushback on butter, right?
Uh so John was saying more sausage grease or more rendered pork fat uh might be good. Uh I think a mixture uh of like coconut and olive oil. Uh I I wish I had written it down. I I apologize. I didn't actually fully think about this.
I have at home, I have a uh a fake butter that uh ratio that I use to make biscuits with like very with uh you know, Captain Greasy, Nick Coleman, with his very nice olive oil and then coconut where uh coconut you know oil. It doesn't act exactly like butter because uh coconut is a lot harder at high temperatures, but what that uh low temperatures, but what that means is uh you can add um um proportionally more olive oil, but I don't have the exact specs. Right? But you so what you do is is you you mix them, you melt, you melt the coconut and you mix in the olive oil and then you let it reharden as fake butter. But I don't have the percentages.
I think it's something like 30% olive oil is is decent where's place to start with that. Like nice delicious olive oil or pork fat or margarine. Uh look, if you have to have margarine and have margarine. You're gonna eat it hot anyway, right? Odds are.
So uh I'm just worried that you know, if you use like straight oil that it's gonna be oily. Although I'm probably wrong, you're gonna eat it hot. I mean, a good olive oil might be fine. Yeah. I don't know.
Or pork. Pork fat. Or I mean, does someone make a good margarine though? I don't know. I haven't tried around margarines.
So I have nothing against margarine. I wonder what would happen. And I'm not saying to do this, but uh so my my kids, my kids uh for some reason over the pa past year, they've gone popcorn loony. They've gone like popcorn nuts, right? So they're constantly popping popcorn, eating bowl after bowl of popcorn.
And so like I like have to regularly buy the I buy the the movie theater bright yellow coconut oil, free game diacetile, like movie grease. You know what I'm talking about? And flavicol, which is the diacetyl like salt. It's the very fine butter flavored popcorn salt. Maybe use that.
Yeah. Yeah. It doesn't really taste like butter, but it does taste delicious. You know what I mean? Yeah.
Yeah. Just don't inhale that. You don't want to get uh you don't want to get butter lung. You know what I mean? Popcorn lung.
You heard about this? No. Yeah, that's for people who do all the vaping. Oh no, really? I didn't know that.
Yeah, popcorn lung, it's definitely contributed to vaping as well. Oh man, because it used to be like they discovered that diacetyl is really bad for you, really bad for you in an industrial environment if you don't have respirators. I didn't know people were vaping diacetyl. Well, I mean, I think it that's that's the effect that um that happens to your lungs is happening to the same people who are vaping. Uh um, but but I do gotta say, um uh we we we had Jose Andreas in a couple weeks ago, and he was uh talking about um in Spain making these these these these pastries and these these desserts, not using butter, but using pork fat.
Yeah. Phenomenal. Well, lard is like the best pastry stuff, but it's not flavored. Yeah, yeah, you're right. You're right.
Yeah. I guess lard, of course. No, but like, no, yeah, but like most lard that we buy here is bad. I'm sure he has some fancy the croissants were I I could not bother. He brought one?
He bought a whole spread of them. We made a mess. Alright, so I want to try a pork pork pork song. Well, next time I go over to uh whatever what's this place called over there? Mercado Little Spain?
Yes, he's got them there. Pork croissant, pork croissant. And their croissants have like a creme inside. It's yeah. Alright, John, now you have to say it with the with you have to go full French on the croissant.
Say it. Croissant. Ah, yeah. Alright. So did I answer that uh sufficiently, you think?
Yeah. Gobble gobble. Oh my god. Do you guys know? And if you don't know, it's fine, but they're they're re-releasing planes, trains, and automobiles with a uh with like an hour of deleted scenes, which I'm pretty sure there's a reason they were deleted.
So like I'm not saying I but I still want to see the deleted scenes. But the real reason to do it is if you if you know the movie, you know what I'm talking about. There's a a guy, uh his name is Dylan Baker's the actor, and he plays the character of Owen, who shows up in the pickup truck and is like people train run out of stubble. And he's like like hawking loogies all already, like anyway. They have his original audition tape.
Uh as part of the release on this. So I cannot wait, because that is our Thanksgiving movie. Like, that's every Thanksgiving we watch planes, trains, and automobiles. And so, you know, it's classic John Candy, classic, Steve Martin, and you know, Dylan Baker does Owen. So I'll give you a little bit.
So for those of you that seen the movie, what happened I haven't seen the movie, like uh John Candy and Steve Martin are like opposites who get thrown together and they're trying to get home for Thanksgiving, right? And the they there's a lot of mayhem happens. So they have to get on this truck to try to get to a train. And John Hughes, John Hughes, right? He's the uh director.
Uh right? Anyway, so like he wasn't getting the reaction out of Steve Martin and John Candy from this insane character that uh Owen. And so he literally gave him the direction without saying, he's like, I want you to actually spit chewing tobacco phlegm all over your hand and then shake Steve Martin's hand without him knowing he did it. So, like if you watch the movie, Steve Martin is so intensely grossed out by the interaction, and it was a hundred percent real. 100% real.
Can't take a train out of Witcherto unless you're a hog or a kettle. People train run out of Stubbville. It's Stubbville. Stubbhill's not even a real place. Anyway, uh, how the heck did we talk about that?
I don't know. Tangent Tuesday. Yeah. Yeah. The other movie I want to see that's coming out is the uh Opportunity Rover, good night opi, or whatever it's called.
You seen this? Nope. Oh my god. Apparently, it's like real life Wally. Everyone's everyone's going nuts for it.
Do you like stories that happen on Mars? Well, I love Wally. Yeah. Right? Watch this.
Wally was the best. But this is like real. Like like the actual NASA scientists, and like it's kind of like the the anthropomorph, it's like kind of the robots become the rover robots become real characters through the fact of all of the human stuff that keeps them kind of operational. And in in uh I guess it was 2017 or 2018 when the when this thing finally shut down, like a decade or decade and a half after it was supposed to, it was only supposed to go live for like three months, like its last communication was batteries running low and it's getting dark. Well, no, I mean it's it's dead.
Yeah, I know. No cliff Evie, it fell off the cliff all right. It's dead. Uh all right. Max Poland writes in I want to break out some pie marches on uh who is it that wrote in and called it the pie bowl was such a good idea.
Don't remember. The pie bowl. The pie bowl. Uh I want to bring out some pie marches on recipes for Thanksgiving. My niece can't have eggs.
Any good egless pie filling recipes, or should I just use a substitute? Yeah. Oh, you mean you want to make p uh you're saying you want to make pic pecan and or pumpkin pie without eggs. Because apple pies. Yeah, delicious.
Delicious. Don't eat an egg for an apple pie. Right? Especially because he doesn't actually like egg washes. Although he he does have eggs in some of his washes, but he doesn't actually like it.
Milkwash work fine. You know what I mean? Uh butter. He actually butter buttermilk, not buttermilk. Butter and milk.
Yes. Uh and like like he has a lot of good washes that don't have eggs. Uh a lot of his chiffons don't have uh I'm thinking the vast majority of his chiffons don't have egg, right, John? I haven't quite talked about it. Based on whipped egg whites?
No. Oh, wait, egg whites. You're correct. It's stupid me. Yeah.
I was thinking, because it was not a custard, it's all egg. It's all egg white. Dang it. Yeah. All right, so not apple, what else?
Well, most fruit pies. Yeah, yeah. But what about something whipped? How would you do how would you do a whipped pie? Okay, so you can.
Okay, I don't have a recipe straight out of hand, right? But you could do uh, you could whip anything, like a VersaWhip. You could make like a VersaWhip mix, right? Or or I mean no one uses methylcel F50 anymore except for me, whatever, but you can make like a you can you could whip something up like that, like make a whipped thing, or even like whipped cream and then stabilize it with like uh with jelly with a gelatin uh hot mix or with a starch hot mix or with a so uh most modern chiffon recipes are stabilized with gelatin. Uh pie marches on chiffons are stabilized with uh cornstarch, boiled cornstarch.
So he does egg whites where you you then cook the fruit out, add the cornstarch, beat it in hot, and the heat pasteurizes the egg whites and then sets it solid when the starch gels as it cools. But you could do the same thing, I'm sure, as long as you had more protein structure in it with uh with a different foam, right? I mean, make it stands to reason. I've done agar, I've done agar instead of cornstarch for semi Fredo's. I like a semifrito.
Yeah, semi frito's good. Candy. He wants a pie. He wants a pumpkin flavored jello pie. No, it's a pie.
Now, if you were gonna sub out. I mean. I mean, there are a lot of egless custards, but I I my brain turned off because I forgot that the whole base is. I'm thinking about the part you're cooking, not the egg whites that you're folding the stuff into. So I, you know Yeah, and the egg whites are the most important part that most people are allergic to.
Yeah. Yeah. I mean, egg whites are amazing. They also don't taste very good though. Can I tell you guys a secret that I think I've discovered, but I I don't know enough to say it for sure yet.
So I pasteurized a bunch of eggs at 57 Celsius for an hour so that I could use them in the stuffing that I was making for Recipe Club, because normally you make the stuffing with raw eggs and then you cook it right away, right? But I knew I was gonna like have it in my fridge overnight because I was meat gluing the turkey around it. Okay? The turkey skin. And so I wanted to make sure that it was biologically fine, basically a salad, before I, you know, put stuff that I knew was unclean around it, because I knew it was gonna take a long time to cook through to the middle, and I didn't want it to be unsafe, right?
Okay, so I pasteurized the eggs. So then I didn't use all the pasteurized eggs. By the way, when you pasteurize your eggs, take a sharpie and just write pea on top so you know which ones are pasteurized and which ones aren't. Good practice. Uh so like I had these extra pasteurized eggs, like four of them, right?
And when you're boiling an egg, when you're hard boiling, right? You want to have the egg go into the hottest water possible. If you put eggs in from cold and bring them up, they're almost impossible to peel. But the shape is better. Okay?
So I always err on the side of peelability, and I put them into hot water. So I had these, and I was like, you know, because that we go through an uncuge amount of hard-boiled eggs in my house. So I was like, but ridiculous. And so, like, uh, absurd. And so uh I had these ones left over, and I was like, I'm gonna have to pasteurize a bunch more eggs because my mom wants me to bring the stuffing this year because oh now I'm fancy.
I've been on the recipe club. Now you make the stuffing. I'm not gonna make it anymore. I'm like, come on, please, come on. So I'm gonna pasteurize the eggs so that it's safe on the travel from here up to you know my sister's house.
So I I was like, well, I'll hard I'll hard boil these ones that are already pasteurized. Okay. And I was like, they're probably not gonna peel because I had pasteurized them at a low temperature, and in order to get good peelability, usually you go high. Well, it turns out that pasteurizing the egg doesn't make it stick to the shell, but it does make the shape good. And so I only ran a test on four.
I'm gonna do a test on a couple of dozen, but all of the egg yolks were perfectly centered in the ones that I had pasteurized. They were all relatively full in the shell. They didn't have like that weird lopsided thing you get with an egg that's been put into hot water instead of like brought up from cold, and they all peeled easily. All four. And I was like, oh my God, have we cracked, have have I cracked the code on when you're making deviled eggs, having the shape of the egg be good and having the yolk be centered?
Is it just that you need to run it through a pasteurization uh cycle, let it cool down, and then boil them? More tests to come. But if you guys want to run the test, just if you post it and don't say that you got the idea from me, I'll find you. I'll find you. You know what I mean?
I don't, I probably won't find you. No, he won't. All right. Uh Patrick Ceccone. Patrick Coney writes in what uh oven and internal temperatures do you uh recommend for the turkey drape?
Turkey drape. Uh over hot stuffing method. I assume stuffing goes in first uh to an oven at set temp, then bird place on top at some point once the stuffing is at a certain temperature. I know where I like my turkey. 150 in the breast.
What's 150 in Celsius? Uh and 165 in the darkness. Yeah. Uh but looking for guidance on the recipe. What is it?
65 and a half. All right. Also have uh two pregnant women at the dinner. Assume this method should be safe, unlike traditional stuffing inside bird. Correct and correct.
Here's what I would do. I'm assuming you have a circulator or some sort of similar ANOVA thing. I typically put the stuffing and I I circulate it to get it hot as quickly as possible. But yeah, you could just uh wrap it in aluminum foil in the shape of the of the bird. So what you do is when you bone your bird, right?
Or when you when you rip out most of the bones in the bird, like just take a look at the rib cage and the whole setup of it and try to make the stuffing into that shape, right? And then, yeah, you you could I mean, like if you had an ANOVA, you could keep it moist while you're doing it, and then just put it in that shape on the pan you're gonna roast in, and then get it all the way up to temp, like all the way up to like hot, like 190, 200, you know what I mean, like hot. You know what I mean? Like done. Then just pull it out, drape the bird over it, you know, have the have the bird come to temp a little bit, drape the bird over it, and it will cook from both sides.
The stuffing doesn't have that much energy, but it will make it cook faster and it is a whole heck of a lot safer. I if when I used to stuff before I cut open, I would uh I would circulate the stuffing. I would make the stuffing into the shape in like a two-gallon ziploc and then circulate it. But you know, I think an oven might work just as well, frankly, because it sucks. Like handling a bunch of hot stuffing and like with like, you know, gloves, it kind of blows.
You know what I mean? Yeah. Yeah. Uh, but get it hot. Uh Sargon writes in.
Uh, are you going to add the recipe procedure for taking apart and re-gluing the turkey together? It's on the website somewhere. You mean the recipe for what I did with the stuffing, or do you mean like my standard bionic turkey recipe? Yeah, with the stuffing. I mean, here's what you here's what you do.
I'll I'll tell you what you do. Uh you you take the bird, make sure it's completely completely thawed, put it uh breast down, make a cut all the way down the back, then start peeling the skin off uh around the the back, and um and just be careful around uh the armpits where the wings are. That's where it's gonna tear. If you can cut the joint without cutting the skin, then leave the wings on because it's easier than like having to re-glue them uh back on later. And then that's really the only hard part.
It makes sure that the bird's not frozen and and and and you know, right around the uh the underarm pits. The same thing with a chicken. I would practice on a chicken first. You know what I mean? Uh chicken's really easy to get the skin off of.
You know what I mean? It's like uh it's kind of crazy. I uh my old butcher, he had a guy, he's dead now, not my butcher, as far as I know, uh, Ray. And Ray used to use his uh apron to rip chicken skins off. So you would walk into Oh, you've told me this.
Yeah, yeah. You'd walk into the into the butcher shop, and Ray would be there, and he would grab the meat with one hand and then just grab the skin with his apron and go shaboing. And just rip the skin off. He he was so fast ripping chicken skins off of chickens. I just don't know how I don't even know how he is crazy.
Anyway, uh, and then uh stuffing, make sure it's pasteurized, put it in the shape of a bird. And then the problem is is if you want to meat glue it, you don't want to vacuum it. So what I what I would do is just get a lot of plastic wrap, use extra meat glue where the seams are together, and then let it just sit in the fridge for four hours. You should get enough of a bond to be able to roast it. All right, that makes sense?
Yeah. That's enough of a recipe? All right. Uh Brandon Bird writes in, what is your standard gravy protocol? I've experimented a lot over the years, but it keeps coming back to a basic Rue plus stock combination and adjust the consistency, consistency at the end with one draw, if necessary.
Maybe a mount with extra butter or turkey fat. It's basically gravy the way my grandma used to make it. Not that there's anything wrong with that. But if there's room to improve on tradition, I'd love to hear about it. All right, well, okay, here's what I do.
Uh I don't uh I don't I don't do I don't do ruse anymore. Why not? Pain in my butt. I don't do it. Okay.
I ran here's here's a test I ran. Ready for it. You know how everyone says uh oh, blah, blah, blah, blah, with Rue. You know how they say that? It's like blah, blah, blackity schmackity.
You know how they people do that? Sure. Yeah. Uh here I ran a test where I just boiled water and flour together. And I was looking for that telltale, it's gonna taste like flour.
And like, it is true that after 30 minutes, maybe it was slightly more neutral, but it wasn't this horrible effect that everyone says you're gonna get. So if you read cookbooks, like I read cookbooks, then you're gonna hear something like this. You you either have to only cook uh a roux with a sauce or with a Burma knee. You know, Burma knee is when you take butter and flour and knead them together into balls. You can only cook it for like either two minutes or it needs to cook 30 minutes.
Anything in between, and you're gonna you're gonna ruin everything. How many times have you read that advice? Millions, right? Yeah. Millions.
Decent amount of times. I don't think it's true. I don't think it's true. Just from my experiments cooking water and flour. But what I do is uh my standard protocol now is first of all, have a lot of good stock.
Don't try to make gravy just from drippings. Yeah, no. Have a lot of good stock. Yeah. Right?
This is a good reason to bone your bird. Yeah. And please don't base your turkey gravy on chicken broth. Not the same. You can reinforce I'm look, you can take a good, let's say you have good chicken stock.
You can reinforce that with bones with from turkey. That's not gonna hurt anything, but you need to have turkey in there. Anyway, my protocol, and this is gonna sound crazy, is and again, like, you know, I probably shouldn't be saying this because I haven't run all the tests yet, but what I do at home is I literally add the flour to cold liquid. Like, so you know how you do cornstarch flurries? Yeah, you can do it with flour, you just need to have a lot more.
So instead of it being like a one to one, you need like 2.5 to one or three to one. So, like, what I'll do is is I'll I'll uh take my stock, which is a gelet, because of course my stock is is so strong. Because I do I do you know pressure cooked stock and I don't add too much water. A 14 pound turkey, if you have all the bones from a 14 pound to 15 pound turkey, you should only get about a liter of gravy out of that. Okay.
If you're getting more than that, your your stock isn't is too weak. All right, I'm just gonna tell you that. Uh so I just melt out the stock, but keep it cold so it's not gonna f no, you know, below 40, right? And then I just blend the flour into the stock and then just heat it while I'm stirring. No lumps.
It just because the flour is not gonna lump when it's cold. That's how slurries work. And then as keep stirring, as soon as it comes up to temperature, boop, it's thick, and then it's over. You know what I mean? Add your sherry, whatever.
Are you what do you what do you what do you like in your gravy? I like a little sherry in my gravy. Like a little sherry vinegar. A little acid. Yeah.
Yeah, you gotta have a little acidity. I think it's also nice, like at the to put it in a you know, at the beginning, like right after the I put the ruin in everything and then kind of like cook it down a little bit, and then put a little bit of fresh in at the end. It's I don't know like layers the flavor like a lot. Like the way you do in like a turtle soup or something. Yeah.
Yeah. Yeah. Ever made turtle soup, but yeah, sure. Well, I I developed this technique when I was making mushroom gravy because I want to saute the mushrooms and then I want to make like the mushroom stock, and then I want to thicken it, but I don't want to blend it. And I don't want to do a bourma bermani.
So I was like, what if I just add the flour? And it works. Great. Nice. Yeah.
So try it. Let me know what you think. Um I will also, what was it? There's another gravy thing. Another gravy, classic gravy mistakes.
Now, what's a classic gravy mistake? Not making enough. Salt, acid. I think it needs you know, if you can't cook with you know booze, I'm sorry, but like I like that f flavor of a little bit in there. It really rich richens it up.
Um I like the pressure cooking. The stock. I like making the fresh stock and having the fresh gravy. I really think that's like the the Yeah, it really starts with the stock. Yeah.
Stock, yeah. Gravy is all about a good stock. Yeah. Any gravy. Yeah, I agree.
I'm also team make a head roux. I have just a roux in my freezer. Oh, yeah. And then here's what I here's what I don't like. Because like all the instructions, like, here's what I don't like.
I don't like having to make my roux and then have a separate pot with boiling stock to add to the roux to get it to thicken so that it doesn't clump because you added a bunch of cold stuff to the roux, and then it turns into and then it I don't know. I find it unpleasant. I find the whole root. Yeah, I really like solid blocks of roux, and then I'd I'll be able to add it with like a cheese grater. No, I'll say this.
I also don't do brown ruse. So if you really want that brown flavor from the roux, I mean I don't need that because my stock is already brown McBrown. So like I don't need I the flavors are already like so there. I really just want it to get thick. You know what I mean?
Uh and I want it to be opaque, for sure. Which is why I use flour and not cornstarch or something else. Cheese grate, huh? You know what I do? I'm a I'm a I'm a I'm a cheese grate biscuit man.
Oh, freeze the butter. Yeah, yeah. Box grate it. I know it sounds fussy. Yeah.
It's the best. It's the best. I always I keep uh a pound of butter in my freezer at all times. And what I'll do is is I'll box grate, and it's hard to get the last little bit box grated. So that's why I have a whole pound.
I'll just grate a little bit off of another stick and then put it back, and then the nubbin that's left that you can't grate. You use it as butter. Wow. Huh? Huh?
And so uh, you know, and uh it really does make a better biscuit. The box grating, the frozen butter, and then just like stirring it into the flour really does make a better biscuit. I have to say. And people, in the course of writing this book, I have made a lot, a lot of biscuits. And you know, my family doesn't necessarily like what I like, but they all like that.
They're all like don't anytime I try to do something else, they're like, don't do this something else, dad. Just make the biscuits the way that they were the time that they were the best. Yeah, don't mess with it. Yeah, I hate it when my dad did that kind of stuff. Don't mess with the family loved recipe.
Don't try adding something new to it. Yeah, just do what is loved. Yeah, yeah. All right. Uh what?
Do we have uh time for one more question? We have seven minutes and thirty-eight seconds, but I still I haven't finished all the questions we have. Go go into your question, Quinn. What do you got? Oh, okay, okay.
No, no, you're you do yours first. Well it's off. Okay, okay. All right. I thought that was the last one.
All right, Monty writes in. Uh yeah, this is but this is not Thanksgiving related. These two aren't Thanksgiving. So give me a couple of things. Okay, okay, yeah, yeah, yeah.
All right, Joshua Kay asked, Dave, with your Parker House roll recipe, how would you adjust the hydration when using the high extraction flour? Coincidentally using turkey red wheat. No. I like turkey red. Turkey red's a good wheat.
Uh but who wrote that in? Joshua K. Oh, yeah. I know. Hey Josh.
Uh Hunter sent us some delicious, some delicious uh birds that he and his buddy had uh hunted and some other stuff. Okay. So uh turkey, turkey red's a good wheat. Uh uh I you don't have to make a a change actually. Um so that the if you're if you're putting it through a 60 mesh uh uh if you're putting it through a 60 mesh uh like sifter, like a bolter, right?
And you're doing the bolted 85 uh percent uh extraction. I found that uh that Parker House roll recipe works as written. And in fact, I was kind of shocked because I went back and I had been making it with that flour for you know a couple of years, and I went back and looked at the original recipe and realized that uh well I I forget what I uh now I say this. I I forget what I wrote. I think I added like maybe 15 mils more into the 85 in into the high extraction flour.
I didn't add like a ridiculous amount more, not as much more as you would think. And it's a little bit stiffer, but but it's fine. So like I don't know what Chang put on the recipe club, what he printed. Uh, but it's like the difference like like one's like four seventy-eight and one's like four eighty three. So it's like just like a little bit more, but not like a boat ton more.
Is that that a decent answer? Otherwise, saying to me the key, I like having that potato flour in there. Uh, and someone was like, Can you use potato starch? Like, yeah, you can use potato starch, but like potato starch is not going to give you as much uh cold holding, uh as much cold viscosity as uh potato flour will, right? So, like I like the potato flour better, but yeah, potato starch will work there, and what the potato starch is gonna do is just give it that like super moist, you know, that's super mo, it's not that much, but it just like that's super moist.
I also went to Dax literally, because my mom again said, Well, well, now that you're Mr. Fancy, would you gotta bring the rolls? I was like, all right. So I said to Dax, I was like, Dax, so like on any given day, would you rather have Parker House rolls or would you rather have biscuits? And he was like, Parker house rolls, a thousand percent.
I was like, always? He's like, a thousand percent Parker House rolls. I was like, okay, what about and I didn't realize that because to me, biscuits are freaking delicious. Yeah. Would you always rather have a Parker House roll than a biscuit?
Not always. Parker house rolls are really, really good. I don't like biscuits. Really? I grew up down south and I never fancied biscuits at all.
I'm just not into it. Huh. Okay. Nope. You know who does uh isn't?
They're not as dependable. What are they? They're not as dependable. Parker house roll, I know what I'm getting. No, that's dependable.
Interesting. There's also with biscuits, yeah. Yeah, I mean, I guess what you mean what what I'm hearing, and you tell me what you mean, but what I hear about not dependable is you don't know exactly what the person is intending to make. Let's assume that the person who's making the biscuit makes the biscuit the way they want to make it. Let's just assume that they are competent.
There are still a bunch of different things that qualify as a biscuit. You know what I mean? Like all the way from like there's the I like them more flaky. I like them more fluffy. I like a poop and a beep and a boop and a bop.
You know what I mean? So like it's kind of like whereas like a parker house roll, you're not allowed to do that much messing with it. You know what I mean? Yeah. Yeah.
Yeah, exactly. That's interesting, interesting take. So then I was like, well, what about on Thanksgiving? He's like, a million percent Parker House. And then I went to my wife.
I was like, hey, Jen. I was like, so you know, I was like, don't say anything, Dax. And I was like, you know, biscuits are Parker house rolls. She goes, Oh, Parkerhouse rolls. Same words.
Thousand percent. I didn't even ask her about it. Parker house rolls go fast when you make them. Yeah, they do. They're delicious.
Yeah. And more butter and a little salt. So much water. Great. Anyway.
Uh I don't know how I got on that. Um. All right, Quinn, uh, I'm gonna answer these two Instagram questions, but uh, since we only have a couple of minutes, can you troll the non-Instagram questions and see if any of them are Thanksgiving related? And I'll I'll get to them because I promise to. Uh Monty writes in, I remember you mentioning using a plastic lid as a filter for an infrared thermometer to extend its range, but I'm having no luck finding any more information about that online.
Do you have any references or details on how to do the math? All right, Monty. Short answer, no. The the the FLEAR corporation makes all of their money by not giving you the information you want without you paying for it. Okay.
So the problem is this. If all you want to know is, you know, temperature difference, then it's I'll put it to you this way. What you're doing when you put the the polyethylene lid, the LDPE lid, in front of the uh lens is you're just cutting the amount of radiation that makes it to the lens, right? But the problem is that just by doing that, doesn't give you the answer you want for the actual temperature. It maintains differences, but the radiance function, uh radiance to temperature is not linear.
So you can't it and it's very hard to reapply that function with all the corrections to get the correct answer. It's very hard. Uh so you know, and they won't let you do it. I've asked them whether, you know, they can give me this stuff because you can get the raw data out, but they won't give you their plank functions or any of those other things to let you figure it out. And so it's not something that I could easily do.
Someone who does this for a living could do it. Uh was there any more Thanksgiving stuff, Quinn? No, no more Thanksgiving questions. All right, listen, I have a call out to all of our uh cooking issues crew. KG wants to know if there's any culturally historic Alabama cookies.
We have it we have a desire for someone for culturally important Alabama cookies. I did some preliminary research, and apparently some people make some delicious chocolate chip cookies. Don't care about I don't, it's not that I don't care about that, but you know, everyone makes a chocolate chip cookie. What I'm saying is they weren't invented. The toll house wasn't from Regan, Alabama.
You know what I mean? So if any of you guys have an Alabama cookie hookup, I looked, by the way, in my old uh Cooking 50 States book from the 40s, where there's a lot of interesting recipes. I looked at the Alabama section, nothing on cookies. So I got nothing for you, KG, but I'm hoping it's someone in the cooking issues community. Omnivore books on San Francisco usually has a pretty good collection of old uh church cookbooks, and that would probably be a pretty good place to start looking for that kind of stuff.
Yeah, hit them up on Instagram. Yeah, hit them up on Instagram. Alrighty. Uh so we'll try to get to the rest back when we're back next week with Garrett. We have some cocktail questions.
That's great. Uh Devin, I'll say this. Oh, on the way out, Devin. Can I do this real quick, Joe, for Thanksgiving so I can hook Devin up? All right, Devin.
Uh, do you know how far a pan can be from an induction cooking mechanism to work? Like how far the field expands around the plate. It's not just a magnet, it's how it searches for the pan. Uh I've tested on my poly science. 10 millimeters works, but it doesn't put as much power out.
Uh, and 20 millimeters works for like a tiny amount of time, but not for too long. So that's your answer. Happy Thanksgiving, cooking issues.
Timestamps may be off due to dynamic ad insertion.