Hello and welcome to Cooking Issues. This is Dave Arnold, your host of Cooking Issues coming to you from the Heart of Manhattan at Rockefeller Center's at New Stand Studios, joined as usual with uh John here in the studio. How are you doing, John? Doing great, thanks. Good.
Got Joe, uh got Joe Hazen rocking the panels. What's up, Joe? Hey, how you doing? Happy New Year's, everyone. Happy New Year.
Happy New Year to you. Got uh Quinn over there at our uh in our uh Vancouver Island headquarters. What's the name of that town? Naimo? Naimo?
Nanaimo. Nun Naimo. Yeah. Not Naimo, Nanaimo. Nanaimo.
Yeah. And uh how close is that to the ferry in case people know Vancouver Island? Is that far from the ferry? Oh there's a ferry that goes. There's two ferries.
I basically go right here. Oh, nice. All right. And uh got uh in our California wing, we got uh Jackie Molecules. How you doing, Jack?
I'm in DC today, actually. So well, I know someone who is West Coast. That's Nastasia the Hammer Lopez. How you doing, Stas? I'm good.
Yeah? Good. Happy New Year today. Yeah, yeah. So any uh any uh any interesting stories from when we were on our one week hiatus.
Anything? I will very quickly say that I was in New York for a week, and thank you, John, for letting me stay at your apartment. That was very kind of project. But I had one of the uh one of the best meals I've had in a while at a place called Zob Zab in Woodside. Um, so anybody in New York, if you're into that kind of thing, definitely go check that out.
But what if if if they're not into things that are delicious and they should not check it out? Well, you know, Isan Thai, it's like some people are spice averse, you know. Yeah, yeah, yeah. Not for everyone. Yeah.
Yeah. All right. All right, what else we got? What else we got going uh for the break? What happened?
Anyone do anything? What's what's gone? I went to I made uh go ahead. Oh, it's okay. I went to a Hoity Toidie country club in western Pennsylvania and really old school service that was awesome to see.
You know, ever women have their orders taken first. You know, the only peop person who sees the prices, you know, in the menu is like the lead member, you know, so it doesn't have to like affect anyone's mind about what they're gonna order at this already expensive place. Right. Um, everything presented from the left, cleared from the right, you know, like silverware out the wazoo, you know, for like wetting your fingers in with a slice of lemon and all that stuff. I don't know.
It's just like really fun to see. Was it uh was it the place that did the fish house punch? N I don't think so. Well, if it was you would have had it and you would have known. Yeah, they had their thing is like Chippewa soup.
If you've heard of that, it was like some curried thing was really nice. And so you could get that soup hot or cold. If you got it cold, it came in a little porcelain bowl that was like suspended in a larger silver kind of thing, you know, and sitting in the bed of ice to keep it nice and chill. Did you say both? Both.
Both. No, I got it hot. You got it hot? Did someone else at the table get it cold? Yes.
All right. Yeah. And which did you since you're assuming you tasted better? Oh, yeah, preferred hot. You preferred hot.
So you ordered correctly. Yeah. I love it when you order correctly. Yeah. When you order incorrectly, it's so sad.
You know, I'm not gonna out anyone I know, but there are some people who have the skill of always ordering poorly. And when you go out to restaurants with people who you know are gonna order poorly, Destasia hates the way I order. True or false, does. Yeah, I really hate it. Hate it.
Wow. Yeah, you want to tell them what I do. You wait till you don't say what you want to anyone at the table and you wait till everyone is done ordering and then you say what you want. Yeah. It's really weird.
Uh that's a hundred percent accurate. So, like, like if that's triggering to you, don't go out to dinner with me. Because it's like uh I mean, you know, not that I go out that often. But uh, yeah. Yeah.
I don't know why. First of all, I hate choosing at all. So like I kind of wait until the last minute, and then I kind of make a snap decision. And I kind of wait to see if the server is gonna say anything about any dishes on the on the way. Like if someone says, I'm gonna get the steak free, and I look at the server as as the as you know, that my fellow diners is saying that.
Look at their face. Like the server sometimes will do this a little bit little, you know, with their face? Yep. And I'm like, oh, I'm not gonna get the steak free. I'm sure, I'm sure it sucks.
I'm looking at their face. You know what I mean? Or but I don't make a decision based on like if everyone around orders the same thing, sometimes I'll be like, fine, I'll just do the same thing, just I don't have to think about it. But I'm not the kind of person that I feel like I need to equalize what the table is getting, because I don't care. I'm like, I'm not gonna ask for your food.
I don't need your food. I'm gonna small my food. Yeah, yeah, yeah. You're not a collaborative orderer. No.
No, no. I'm not there. And in situations where it is that kind of a thing where the whole table's gonna share, I desire zero input. I don't want it, I don't want there to be any issues. I don't want to like I don't want to be like, oh, the one you chose, mm-hmm.
Wow. You know what I mean? I'm just like, you choose everything because I hate choice. You know what I mean? And I can eat almost anything.
Now that I'm not allergic to cherries anymore, I can eat literally anything that I'm willing to eat. You know what I'm saying? Like I won't eat monkey, probably no, it's I think me and Stas are similar in how we order. How's that? Yeah, for sure.
Yeah, yeah. Yeah, yeah. But why you can taste more things. You taste more things generally. Okay.
Have a bigger appetite. Yeah. Well, also, it's like I don't know. The problem with sharing dishes for me, and Stas also hates this about me, right? Is that I eat preposterously quickly.
Like so quickly. You know what I mean? My natural eating speed is is extremely fast. Uh I'm not a competitive eater or anything, but I eat very quickly. So when everything is shared.
Don't you think when you're like that's part of eating and having dining experiences is also dining at the speed of the people around you and talking to them and talking about where you're like that's all part of it. It's not just sustenance to get the food in your body. Well, that's how you see it. That's how you see it. Okay.
Like I I don't enjoy eating slowly in the same way that I don't enjoy walking slowly. Like, I'm walking down the street today, it's raining, I'm wet, I'm trying to get to the radio station. Every eight averse with their umbrella out, sauntering about the freaking city, poking me in the eye with their umbrella. I'm like, get out. Get out of my get out of my city.
Get out. You know what I mean? It's like it's the same thing with eating. It's like I don't enjoy eating slowly, so why would I? I have to forcibly slow myself down, and then I don't enjoy what I'm eating.
You know? For me. I'm not saying you should eat that way, obviously. But Nastasia got so bent that the classic is Jiro. The classic is Jiro, where she blamed me for how fast that damn meal was.
Correct or not correct. Well no, that's how that goes, right? I mean, that's how the thing is. No, no, no. But they pace they paste the omakase, the like the doling out of the fish pieces on the person that's eating the fastest in your group.
Says who he was look any time you finished, then he started recutting cutting like the new pieces for all of us. I don't know. We you know what? We don't have we didn't have the money to do a side by side, but you know, of like w like I'm not gonna touch my fish until Nastasia's done with her fish. We we like if we had we could do a side by side and time them, you know, like the dad in uh Christmas story time me!
Mark Ladiner was Mark Ladner was there too, and he was like, what the fry uh like well let's let's not also forget that the man had gotten like serious food poisoning and he kept on having to run out to the subway track uh track set on spray to uh you know be able to make it back and finish his intensely overcooked, hammered, like freaking pasty squillamantis sushi piece. But I don't know, I don't know that that's the c case. I mean, I still don't maybe we need to run this side by side. You know what I'm saying? That's all.
Order on a trip to Japan. Easy. Anyway, but like if I had sat there just staring at the plate until Nastasia was done, which is what I would have to do to eat that slowly and enjoy myself. And Mark, let's let's remind that two people, Mark and me. Mark was just worried about his butt at that point.
He wasn't saying anything to anybody. He was like, let me keep my insides inside of my body. He wasn't. He wasn't. He wasn't.
He wasn't. The only one talking smack that I remember is you. You're the only one I remember talking smack at that time. But my point is that let's say I just sat there and waited for you to be done with two and three quarters of each dish. And then housed the ones that I had in the speed that I normally like to eat, which is about correct for speeds for me, right?
I think he would have reached across and slapped me for like sitting there and waiting to eat it. Jiro. Yeah. I mean, I could probably take a slap from him. He was 80, what was he, 88 or whatever?
I could take it. I could take it. Famous last words. What? With the famous last words, I can take a slap.
Probably true. Probably true. What about you, Nastasi? Any good New Year's uh stuff? For Christmas?
Um no, nothing, nothing too exciting. Yeah. I made my I didn't make it for Christmas. Uh, but uh for New Year's I made my Christmas pudding that I make every year. I love Christmas pudding.
If it's a it's a it's the only recipe that I reliably make from a cookbook from Gourmet's best desserts, which came out I think in like 1988 or 89 or something like this, and my mom got me a copy in the 90s when it was already like well out of print. And it's like breadcrumbs and cranberries and sugar and eggs, and you steam it. I have a pudding mold that I've been using for about 25 years, like one of those old like tinned pudding molds that you like boil for hours just like you're in a Dickens freaking book. And uh yeah, it was delicious. I light it on fire.
I make a hard sauce. The only thing I changed this year, I made everything ahead of time, brought it with me to Vermont because I was in Vermont. And I realized that heart, you know, you know, hard sauce, English hard sauce? No. It's like cream butter and sugar, and it's called hard because it it's like got a lot of butter in it.
I don't know why they frankly I don't know why they call it hard sauce, because it's not physically like you're not like tapity tap tap tape, right? And uh, but it's basically cream syrup with butter mixed into it, and it holds really well. So that's the only thing I changed. I changed it to be more like, you know, my cocktail recipe for a cream syrup. I added more because it's cream, sugar, and then lemon juice to acidify it.
It doesn't have that much lemon juice in the original, but from what I know about cream syrups, if you have enough sugar in to stabilize it, you micro break it with the lemon. So I amped the lemon a lot in the hard sauce so that it would be kind of tart, not just be overly sweet, but be kind of tart. I think it was a good uh good move. Good move, good addition. Yeah, yeah.
If you're gonna make a steam pudding people, and you don't want it to be too hard, you know what I'm saying? You don't want it to be like like a baseball. Let it cool a bit before you unmold it. Uh, one year, uh 15 years ago or something like this, I took it out and I and I had it finishing right when it was done, and I unmolded it too hot and it went boo and just like turned into like a pudding sludge. It didn't hold the the bunt like mold shape of the pudding mold.
But yeah. Also, one more tip for steaming. If you have a pressure cooker, pressure cookers are great for these kinds of puddings. Don't seal it, but just like close the lid so that it it's almost sealed so that you get very little evaporation. And that way you don't have to add too much water.
If you don't have to add too much water to it, you don't have to worry about water getting into the pudding mold. You don't have to do all that old BS that they used to do in Dickensian days where you would dip, dip your towel in flour and tie it around the thing and then boil it and then have this nasty boiled flour towel to deal with afterwards. But oh, speaking of England, did you get to Gojo? No, we'd never made it. Oh God, because of the storm?
No, not because of storm. Storm was like literally right behind us. Um there were brake problems on the airplane. So they uh yeah, they basically kicked us off the plane, promised another plane that night, and um then uh we stayed there for like three hours at the airport trying to get our luggage off with the car seat and the stroller. That never happened.
Uh sucks. And uh we took a limo home. I mean that was the only car that would take us home without a car seat. Oh my god. Yeah.
And we decided no, it's this is not meant to be. Let's stay home. So we stayed home. That's I mean, like, I hope you had a good time at home, but that still sucks real hard. Yeah, it did.
I mean, honestly, uh well, I love my my in-laws. Um, I was kind of happy we didn't go. Sorry if you're listening. Um just because of the rigmarole? Just because of the just because the whole I mean, like getting to the airport, I mean, we did ha all this work just to get there, and then find and you know the little boy was trying to go to sleep, and the guy kept the pilot kept him coming on the onto the intercom and waking him up, and we're like, oh my god, this is not gonna happen.
Let's just get off the plane. Then finally they allowed us off the plane. So, how long were you on the freaking tarmac? Two and a half hours. Like half of what the almost half of what the freaking flight would have been.
Exactly. Oh, that sucks real bad. Yeah. Oh my god, that sucks. We changed him right there in the seat.
And I mean, he like it was awesome. Yeah. Well, you know. We were that couple. Nothing more fun.
You know what though? People need the people need the whatever. What are you supposed to do? Uh I know. You know, what are you supposed to do?
People need to not worry about that. Yeah, no one, everyone was cool. He was making friends with everyone. Cool. Uh, so I was in Vermont for the for the New Year's, right?
Oh, I visited uh visited Moromie over the right on Christmas Eve. I was in Morami. Yeah. Got to see. Got to see where the magic was made.
Yeah, but I didn't, but you know, I didn't want to invite me. Let's see how it does. Yeah. It was Wiley. Wild, my brother-in-law Wiley got the invite, and we went over to uh to you know to Maromi to see them make all that, but I have never tasted soy sauce directly out of the vat before they do all the straining, all it and I have to say, super fun.
It's super fun. And uh maybe I'll post one of the pictures or something, but I feel like Wiley already posted all the stuff. But um, yeah, so they have all of these like throwaway tasting spoons, and you just go right in and taste it. So you can see where the press is, where they make the leaves. I got to taste the dehydrated stuff, but it's just really fun tasting at different points in the fermentation.
Like this is a couple of weeks old, this is you know, ready to bottle. Uh, you know, all the different varieties, the different kind of mushrooms and stuff. Really nice, fun. And he they said that they were doing they did a bunch of blind tastes because they have a bunch of wooden barrels that they're aging in and a bunch of plastic barrels, and they said in a blind taste, people they preferred as a team, they preferred the uh the plastic barrels. Interesting, right?
Yeah, I thought it was interesting. Yeah. Anyway. Uh, but for New Year's, I was in Vermont, went cross-country skiing for the first time since 1987. Right?
Fun. That's where I made the pudding. But that's not what's important. We're in a place called Craftsbury, which is in some location in Vermont called the Great Northeast Kingdom or something like that, they call it, or the Northeast Kingdom. I think it's between two mountain ranges.
I don't really know much about it. I'm there, and I get these carrots. And I brought some of these carrots. That's what these carrots are. So these are these are un these are unpeeled, unpeeled, washed.
Right. I love these carrots. This guy, Pete's Greens in Craftsbury, Vermont, grows these carrots. And I just think they're a very high quality carrot. I got so many of these carrots.
These are bear in mind, these are unpeeled, just washed. Snappy crunch. Right? Really snappy. Not woody at all in the center.
Right? I mean, and I so I so Pete's Greens, Crassberry Vermont. I get a metric ton of these carrots, right? I have them my fridge is basically just carrots now, right? I'm gonna turn orange from all the beta carotene I'm I'm consuming.
Bean John Malkovich. Does he do that in bean? I don't remember. It's been so long since it's the uh the guy who's uh who's always eating the carrot drinking the carrot juice. You you really do turn orange if you dr if you eat too many carrots.
It's like a known, it's a known thing in the jig. Uh yeah. So I so I I say to the guy, uh, oh my god, the name of the variety just went uh a bolero is the name of the variety of carrot. And so I said, What variety? Yeah, Polero.
My ma used to grow them like when I was a kid in the garden bolero. I'm like, he's like, they probably changed over the years because you know they improved stuff. I was like, Pete, that's actually his name. There's a guy named Pete. If you want to picture like who he is, like think about like a mid-40s Michael Keaton.
Similar affect, similar look, you know what I mean? But farmer instead of actor, right? Got it. Yeah. And so I'm like, Pete, why are they so why are your carrots so good?
Because I think these are a very high quality carrot. They're not doing anything. Delicious carrot. I'm not just blowing smoke. That's a delicious carrot.
And uh he goes, I don't know. He's like, I don't know. I don't know. He's like, some places in England will do, he says, if I could if I could figure out a way to economically do it, something they do in some places in uh in Europe, I think Holland he said, you know, which is kind of like an industrial vegetable area, Holland, right? Like the hot house tomatoes.
He said that what they do is they keep the carrots in the ground all winter and they get preposterously sweet, and they add like a boat ton of mulch on top so that they don't physically freeze. He's like, Parsnips can physically freeze and come back and be okay, you can leave them in the ground. He said, But if the carrots actually freeze, they're kind of done. And he's like, if we knew we were gonna have a big enough snow cover, right? I could put like a foot of mulch over the carrots, and then like the snow would take up the rest and the carrots would never freeze.
And he says I could get these like even like more ridiculous carrots. He's like, but we can't guarantee the snow cover, and you know, I can't put like 10 feet of mulch in. That's like too much mulch. You know what I mean? Anyway, I thought it was an interesting little side.
Hope you enjoyed your carrots. Pete's greens. Pete's greens. Pete's greens. He has also, it's funny, he sells these sacks that are called like legitimate baby carrots that are just unpeeled carrots.
They're small, that he has washed in in bags. I don't know if he ships out of the area out of Crassberry, but you can get them at all the local, you know, general stores and whatnot there. Okay. Yeah. Good find.
Yeah, there you go. Yeah. See? I find something, I bring it to you guys. Not to you other fools who don't come here in person and just mess with you.
Yeah. Just messing with you. All right uh anything else before we get into the Quest Chones oh John didn't promote the go go oh yeah yeah you didn't tell me what you did yeah yeah yeah I made uh we did lasagna for Chris Christmas homemade ragu fresher mail homemade fresh you know pasta sheets uh open into a lamb presentally made how was it that turned out pretty good yeah yeah how old is it delicious how big is it uh uh it was about three kilos at the beginning so 6.6 pounds and what was it at the end yeah uh I forget it was like thirty percent weight loss okay so but how long is that take it's much smaller than a ham so I'm guessing it was only like a f for four to five month problem or did you cover it in oil and let it go for a while no it's about seven months seven months yeah all right and it tasted good you got your salt levels right you enjoyed it very very yeah very lammy but they're good yeah lammy lammy uh nostasi were you triggered by the fresh pasta reference no I'm no it's fine Squin is the Amazon whisperer he can do whatever he wants he can do whatever he wants you know what is that was your new year's resolution to be more flexible on stuff like that styles because I'm feeling like a whole new nostalgia's gonna make biscuits next week just for nostalgia. Yeah, yeah, yeah. Biscuits and French fries.
Yeah. And she's gonna love it yeah yeah. Yeah. And mail it to her. Can you imagine anything more disgusting than someone mailing you French fries and biscuits?
Yeah. We could do it in this like uh Nastasia's family style where it's like it's French fries and biscuits wrapped in wet newspaper and shipped via ground, right? That would be the that would be the full money. Yeah. Yeah.
Yeah. Uh although Nastasia had one of my dreams, she sent me a picture of it. She didn't tell me how it tasted. She had the uh freaking french fry juice, the French fry, the the French fry vodka, right? Oh, I didn't have it.
I didn't have it. I saw it online. Yeah, I was just like, oh, you find that. Yeah, yeah. Uh so speaking of triggering and pasta, visited Joel Gargano's uh place in Old Sabro, Gargano Pasta.
Yeah. Yeah. His giant well, giant for a human pasta machine. Small for a Nastasia style love of pasta machine, but yeah, big old pasta machine. That's really cool to see.
And what's funny is is that uh his store in in old Saybrook used to be a clothing store. So the stairwell down to the prep area downstairs is like a stairwell from a clothing store. That's huge. So like you're walking behind there and you feel like you're back of house at a kitchen, and then you show up in this like clothing store stairwell, and you're like, what the hell is this? Like all the space.
Oh, they're really that's where the bathrooms are? Even for normal humans? Yeah. And get this. You know the Annuletti, the little the cookies, the dry cookies?
His mom made them because they even had the little sprinkles on top and all that. His mom made them the actual ones he sold in the store. Oh, nice. His mom showed up, made them delicious. And I I had his uh I had his pasta.
I forget which one uh I uh I had which one of the shapes that I but it was it was good. It was very good. Yeah. I had the Amatrucciana and whatever squash capoletti stuff he had going on at the time. I think he said he uses uh I forget whether he uses Glenn, I forget what weed he uses, but uh it was good.
So okay, they're into the trigger and stuff, so you can unearmuff yourself. You can unearmuff. Uh okay. All right, all right. Yeah.
Uh Xander writes in the we we talked a little bit about this question uh beforehand, and I was just told on uh right before the program that there's uh some sort of discourse discourse uh discord discourse about uh this, but I'll give my two cents. Uh hey everybody uh and uh also Zoe, so it's Xander and Zoe are the two people who are interested in this problem. The problem is gonna revolve around a Williams Sonoma hot fudge sauce. We already read the question before, so I'm not gonna read it again. The question is they love this Williams and Sonoma hot fudge sauce, right?
And then they used a New York Times recipe to try to mimic the hot fudge sauce, but they weren't happy with the results, right? Now they didn't say exactly why they weren't happy with the results, but then I I I followed up with them on Twitter, and Zoe said that the Williams Sonoma sauce is both smoother and less thick, spoons nicely from the jar, right? And then, but it sets up on the cream. All right. With me?
All right. Uh and then here are the ingredients that are in the Williams and Sonoma one. The ingredients in the Williams Sonoma are cream, right? Brown sugar, sugar, butter, cocoa, right, chocolate liquor, uh, and uh basically chocolate liquor and cocoa, basically cocoa powder and chocolate, right? Uh and vanilla.
And that's it. But here is in the New York Times recipe is fairly similar. So the question is, why didn't it come out? First of all, one of the big things is the ratio of chocolate to cocoa powder is one thing to mess with. But what they don't tell you in the Williams and Sonoma recipe is that they just want to have the word sugar there, right?
Brown sugar and sugar. They don't tell you what they did to that sugar. I am willing to bet a large not a large, I would bet a small amount of money or a couple rounds of drinks on the fact that Williams and Sono Williams Sonoma, right, inverted some of that sugar, right, in the processing of it. They inverted some of that sugar to prevent crystallization, right? Because my guess is that if you want to get a consistent sauce that isn't going to get kind of grainy over time, especially if you want to jack the solids to be able to control the texture of it more, you're gonna have have to add some corn syrup.
And or invert the sugar yourself. Because the the advantage of corn syrup is you get high solids, but it doesn't crystallize, right? So you're trying to jack the solids and not crystal. The other thing is that uh in the in the New York Times recipe, right, they just bring it to a quick uh a quick boil, basically, the ingredients and not. So they're kind of set with like whatever liquid you showed up with is the liquid you you end with.
I looked at a a different recipe from um uh what's it called? Her her name is Jenny Field, and she has a I don't know what I don't know her, right? I'm not like, but her uh whatever, her website is Pastry Chef Online.com. So she must have been there for a long time. If you get pastrychefonline.com, right?
You know, it's no clown peen dot dot whatever. You know what I mean? Remember you see remember that old Saturday Night Live thing? Where Will So it's uh I remember it was Will Farrell, I forget who else. Do you remember Stas?
Who else is in that one? No, I don't remember. So it's a this is a direct quote. Remember, this is like Will Farrell was on Saturday Night Live, what, like 15 years ago? Something like that?
More? Yeah. So whenever he was like going great guns on that, so this is a long time ago when there were still plenty of names on the internet. The joke was is that all of the URLs have been taken already, right? That was the that was the the kernel of the of the humor.
And so this very kind of fancy law firm's website URL that they had to say over and over in the fake ad was www.clownpenis dot fart. That was their their URLs. They're like, that's the only thing that's left was that URL. So like whenever someone has a you know a URL, that's the only URL I think of. It's obvious.
Duh. So anyway, so uh what she does is she takes her cream, she takes uh her sugar, right, and then she adds a bunch of corn syrup to it, right? Uh, and then adds milk. So she's adding liquid because what she does, and here's another step in flavor building, she then boils that whole Megilla down, right? Uh until it reaches somewhere, she says you can adjust it depending on how thick you want the finished thing, between 225 and 235 Fahrenheit, basically takes it to just below kind of a softball stage.
And that browns the milk solids that are in it, right, and evaporates the extra liquid. So she has a lot of extra liquid in there, right? But she's cooking it for a long time to add that extra little bit of flavor. She says she cooks it for like 20 minutes or something like this, right? Boiling it.
Uh, then adds, and she has inverted the ratio of chocolate to cocoa powder because A, she has high solids already, and she wants that cocoa fat in there, which because that's what's going to give it that setting texture when it hits on the chocolate. Well, when it hits on the ice cream, it's gonna set harder. The more of uh cocoa uh butter is in there, it's gonna set harder on the uh thing. So she has a higher proportion of chocolate and a lower proportion of cocoa powder. Uh she also adds a little rum and water.
So she makes a paste with the cocoa powder, rum and water, uh, and then uh throws that in and just brings it back up to redissolve it after she does her 20 minute kind of uh milk solids caramelization boil. So that's what she does. You can check her out on uh Pastry Chef Online. Again, I've not made her recipe, but that's her suggestion for how to get a better thing. And you wouldn't know how long they had done any of that stuff in the William Sonoma.
So is this a good answer? If I answered this, yeah. And then Quinn, did you want to add anything from the Discord that I didn't read? Yeah, again, the uh another Discord member, uh Serena basically broke down the actual nutrition information with the listed ingredients, and another big sort of headline for the difference was not enough sugar and fat in in the New York Times made version. Yeah.
Yeah. Oh, and when I uh so in case you do go to Pastry Chef Online and check out Jenny Fields' uh recipe, when I was looking at the solids, you can't like you can't c calculate the solids directly because she boils it for such a long time, right? And so she's you know taking you have to calculate the solids based on the temperature she's cooking it in candy. It's very complicated. But usually when I'm um calculating how much solids are in corn syrup, I peg it at around 70%, just in case you were wondering when I calculate something, what I do, that's what I do.
But Serena knows what she's talking about. She did a lot of candy. If it's the Serena I'm thinking of, she did a lot of candy development. And uh, you know, she knows what she's talking about. So I would listen to what she's saying.
I also wonder uh industrially, I wonder if they hit the cocoa powder with some amaling to make it look gritty. Because I know that's a thing for certain chocolate syrups. Well, why would an I mean, like uh is there a lot of star? Is there a lot of starch in cocoa powder? I don't know.
I haven't really researched it. Yeah. All right. I don't know. I don't know.
Uh I don't know. Uh Christian Sacco writes in, uh, hey Dave. Uh I recall you mentioning that you like to keep an abundance. I do like to keep an abundance of coriander seed at home because you love cooking with it. Uh it's the best.
Was wondering if you could share some of your favorite uses. Also, I find the flavor of ground coriander sort of gets lost in long cooking processes. Any similar experience uh slash techniques uh to help? Uh huh. I use coriander both raw and cooked.
Usually when I'm cooking with the coriander, it kind of goes in with the sweating phase. The nice thing about coriander is it can be very different. Like uh back when I was at the French culinary, I used to sneak into the they hated me in the storeroom. Stas. Remember how much they hated me in the storeroom?
Oh, yeah, they hated you. Oh, like big time. Yep. Yeah. Yeah, yeah.
Hated. They're like, why can't you know in advance everything you're gonna do? I'm like, because I want to do a good job. That's why. You know what I mean?
Like, you know what I'm saying? Like, I want to do a good job, and the the the conditions might be changing, right? John, you know what I'm talking about? You're not gonna, he's not co-signing this. I mean a little bit, but you have to plan too.
I planned. Anyway, so like so I would go into the storeroom and I would crack all of the corianders and smell them because they're radically different, right? Like more citrusy, less citrusy. I like a citrusy, I like a nice citrusy coriander, right? And they're like, what are you doing?
I'm like, I'm seeing which one of these ones isn't BS because I know nobody else in this building cares. You know what I mean? And so, like, you know, if I'm the only guy that cares about the quality of the coriander, I'm gonna pick the coriander I want. Is that wrong? Is that wrong of me?
No. So on the other hand, Booker, when I buy pretzels, he sifts through all of the pretzels and takes only the ones that have the salt on them. And I'm like, you're ruining the rest of the pretzels. I was like, you need to take the pretzel that you get. The pretzel you get is the pretzel you eat.
You don't sift through the pretzels in the same way that you don't reach your hand into the cereal box. Kids, we know when you reached your hand into the cereal box because it never flattens out again. It stays bulged on the sides once you've done that. Every adult knows you've done it. Has Booker tried the gluten-free pretzels yet?
No, they ain't good. Amazing. Really? Dude, they are the snappiest things in the world. Who makes them?
Um Schneider's. Schneider's makes a gluten-free pretzel. Gluten-free pretzel is dynamite. And you co-sign on the gluten-free pretzel. Oh, cosign.
All right. I will try it. The thing that Schneider's, when I was growing up, Schneider's pretzel was the pretzel of note, right? And that you could buy. Other brands like Ouija, Uts, even Bachman.
You couldn't get those as much when I was a kid in the 70s in the New York area. Schneider's was the one you could get in the New York area hard pretzel. Okay. I'm not anti-soft pretzel people. It's just not my family.
That's not what my family does. Anyway. Schneider's is interesting because they're the only ones that use the smaller clear salt on their hard pretzels. Like most of the other people use the either the bigger white squares or some people use large white flake, right? Or chunks.
Something happened to Schneider in the 80s or 90s and they are their house style went to being slightly what I would say stale. I still like them, but they have a slight, not stale cardboardy, but just the texture of them is different from like, oh, I don't know, other people. Now now that I live in New York City and I have access to Martin's, that's my now because I love Martin's. Martin's ridiculous. Martin's uses Snavely's soft wheat flour.
I'm interested in tasting these. I want to look at the recipe that they use and taste them and see how they are. They're nice and dark. They have the pretzel taste. Definitely got the pretzel taste.
Are they twisted? Uh they're the twists. I can't remember we do the knots okay the knots? And not is not as better than a stick. Yeah no we don't do the sticks.
But I just remember it's abomination. They're almost a little too hard. You gotta I leave the bag open for at least an hour. Huh? Just to get aeration because like the almost the gluten free is just a little too hard.
Huh I'm gonna try it if I can find it. I will I will I will take a look at them and then we can come back next time after I get them and we will discuss. We will discuss. I have certain things that kind of like you know how like Nastasia has things to trigger obviously I have I obviously have things that trigger me. So one of the things that uh when people aren't using in gluten now if you're not using a soft flour for it right the pretzels end up being really hard with like uh if you use like a bread flour or like a you know a a kind of standard like uh even an AP at the at the at the ratios that they're used and to get the the kind of right internal look, they can be quite hard, which is why people I think add fat to their pretzels.
So Bachman adds like a good bit of fat to their pretzels and it shortens them, makes them kind of shatter a little more. I don't I'm not saying that that it's evil. What I'm saying is that I don't like that because to me it makes it more crackery and less like the pretzel that I want. The pretzel I want is made with, when it has gluten, is made with soft wheat flour. But I'm gonna try this uh gluten uh gluten-free Schneider's.
Yeah, I've eaten so many pounds of Schneiders over my life. I used to, man, my snacking habits were so gross back in the day. I would use like uh the sharpest of the supermarket cheddars you could get in the old days. Pretzels, sardines canned in oil, skinless, boneless, and boursant, and I would scoop up the bours with the pretzel, then put the sardine on, and then the f the cheat the the cheddar over the top. And also I did that with breadsticks.
Because breadsticks, sesame breadsticks. Is there anyone on earth who doesn't like sesame breadsticks as long as you can consume sesame seeds? I mean, if if someone hands you a breadstick and it doesn't have sesame on it, and one that does have sesame on it, would you ever be like, give me the one with no sesame? Ever? No.
No. No. No. No. No, you would not.
No. Oh, one more thing that triggers me. When I go to uh uh a restaurant, it's never a restaurant, it's always like an event. It's always like like a wedding or like some sort of something like this. And they get the I like those thin, tiny thin breadsticks.
What are those things called? The super thin breadsticks, you know what I'm talking about? Stas, you know what I'm talking about. Yeah, they're real long. They they almost look like a conductor's wands.
Like a very thin baguette. Yeah, yeah, yeah, yeah, yeah. I mean, they're fine. They're fine. Yeah, they're fine.
But then they wrap the prosciutto around it as though the prosciutto doesn't still have liquid in it. Right? And then they get salt. And then they've been sitting there because you know those were made like in a previous life. Like those were made like a thousand years ago.
And then like left in that cup. I hate it. I always unwind the prosciutto, eat the prosciutto, and throw away the the soggy stick. You know what I mean? That was my nickname in high school, soggy stick.
Anyway. So what do I use? What do I use the coriander in? Uh so I I always grind fresh. Uh I I use a mortar and pestle unless I'm doing like a lot of grinding, and sometimes I'll grind in the in the in the viter prepper with other stuff.
Uh anytime I'm a lot of dishes, I'll add it when I'm sauteing the onions. So I'll be sweating the onions out, and then I'll add coriander, which also usually I'm also adding cumin because to me, coriander and cumin together are like one of those like godly mixes, right? Uh I add coriander and cumin to I know I shouldn't. I add it to uh guacamole. Yeah, and it's not traditional, but it tastes good.
You know what I mean? Yep. Uh but you know, I sound good. Unlike someone who shall remain nameless, but it's Nastasio Lopez and uh Piper, uh, you know, Piper used to make uh chili with no coriander. I don't know, maybe you used coriander, but you didn't use cumin.
So like any sort of chili. Yeah, chili. It's not chili, correct. Like you need coriander and cumin for that, right? Uh shaksuka, coriander, you know what I mean?
And cumin. Uh but do I ever use just coriander without the cumin? Yeah, I mean, I make the coriander syrup. That's kind of delicious. Uh, but most of the time when I'm using coriander, I'm also using cumin just because I like cumin so much.
I think it was one of you, one of you has a thing against cumin. I forget which one it is, Stas. Do you remember? Is it you? No.
It must have been Piper had something against cumin. Cause without the cumin, I don't know, man. I don't know. I just don't know. But uh is that a good enough answer on coriander?
I think it probably a lot of things change their flavor over time. And so, like if you're losing those kind of citrus notes off of the coriander over time, um I would coriander's also good on grilled meats. Delicious grilled meats. Yeah. Okay, the temperance is a cell that has a dressing on it there.
So like a like a what? Yeah, yeah. He's such a son of a gun, dude. I tried to go and you're like, my restaurant's closed between the Christmas and the New Year's. What?
I gotta have a day off too. I deserve a day off too. So you said to me, I'm like, okay, man. Jeez. Uh but like uh another trick you can do is uh i if spices have base notes, because coriander definitely has base note, but also has high notes that might flash off during long cooking, is uh a double dose.
So you put in your base note stuff at the beginning and then add a little bit uh at the end to um kind of brighten it. Right. So I do that a lot, like with black pepper. If I'm gonna put black pepper into a dish early, I'll put I'll put some of the black pepper in early, but then I'll always grind fresh at the end. I'll I'll divvy it up.
And so you could do the same thing with uh coriander because there's something about putting the coriander in at the onion sweating st at the allium, whatever allium of choice is stage of cooking, where you know that it changes the flavor in a really nice way. So, you know, I would do it in a two-step thing. Is that a better answer? Yeah. All right.
I will say if you have actually burlap and barrel, they have really great uh coriander. Yeah? Yeah. Really, really delicious, super fragrant, really citrusy, really aromatic. Have you tried their uh their bay leaf?
The boate piece has a beautiful bay leaf. I have not tried their bay leaf. The bois de peace bay leaf is on point. Yeah. Real good.
If you if one if if anyone can hear me who's anti-bay leaf, go get the boate piece bay leaf and tell me that it doesn't have flavor. What were you saying, Quinn? I was just saying we have uh a fresh question from the the Discord. Okay. And didn't open it.
You are a bad person. No, I'm kidding, I'm kidding. But second round. Uh how sealed are they? I mean.
I mean, I would uh I would just reboil it and eat it at that point. It's sealed, it hasn't been opened. I mean, it's not a hundred percent sealed, right? Uh, but um, because so the the Coon Recon has like a number of different uh there's no gravity-fed stuff that's gonna get it. The the short answer is I doubt it's very unlikely you're gonna get enough stuff in there to cause a problem.
And if you were on second ring cooking a stock for long enough to cook a stock, you have come probably commercially sterilized uh what's going on inside of that uh pressure cooker, assuming that you actually got it to second ring, that it vented off the air that's in it when it was uh coming up to pressure, because when you're when you're bringing a coon recon up to pressure, you hear and then nothing, right? And that initial is when you're getting rid of the air, and then the excess pressure inside the unit seals up the there's a little di disc thing that seals. Uh once that thing goes down, there's no easy path for stuff to just fall in, but it's not 100% sealed. So would I say is it good forever? Eh, not good forever, but would I say you're good overnight?
Yeah, yeah. I'd say you're good. I'm not an expert in this, but what I'm saying is, would I feed that to my family? Yes. I would just bring it right back up to the boil, let it boil.
You're not, remember, not killing any spores at that point, but you're just making it pasteurized again. And then uh then refrigerate it this time, please. Come on. Right? Would you agree, John?
Yeah. Same. Yeah, yeah. I would do the same thing. But you know, hit up the uh hit up the risky or not, folks if you want to know uh for sure.
But uh in a closed thing, I'm gonna say a hundred percent would I serve that to my family? Yes. Yeah. I mean, uh, not even 50%, a hundred percent I would serve that to my family. I wouldn't even necessarily say, by the way, maybe I'm gonna poison you.
You know what I mean? I wouldn't even bring that up, you know? Because people don't like it when you say that. They can't like if you say to somebody, unless it's fugu, right, in which case that they want it, right? But in general, if you're like small but non-zero odd that I'm poisoning you, they're like, it suddenly doesn't taste as good to them.
So either you're gonna serve it or you're not, right? Yeah. Right. Yeah. That's what I said about the uh chicken cannon that made Nastasia not want to do it with me.
I was like, small. Well, no, no, no. I said, I said, okay, tell your wife, tell your wife that we're gonna do this, and you were like, no. And I was like, all right, we're not doing it. Yeah, yeah, okay, that's true.
Yeah. I was like, but you know, she cares about me. You want to see me get hurt. Anyway. And that's that's not true.
That's not true. I'm just messing around, but not really. Anyway. But yeah, Nastasi was like, no, I'm not willing to accept small but non zero chance unless you're willing to go tell your wife that there's a small but but my wife, she it's like trauma for her because after I lit myself on fire, you've never been around when I've seriously injured myself, Nastasia. All right, fine.
Tell your wife, and we're good to go. Yeah, but she has seen me with her own eyes get seriously injured. You know what I mean? So it's different for her. Anyway, whatever.
Um, I would not put her through that for sure. Uh all right. From uh BS, uh, hey, cooking issues team. I inherited a set of copper cookware, heavy stuff made in France. Uh I think I'm the third person cooking with it.
The liner was freshly tinned recently. That's a freaking miracle to get someone to freshly tin. It's not cheap to get your stuff freshly tinned. You could do it yourself, but I've never done it. I've watched many videos on doing it.
Huge, huge P I T A, as they say, and I'm not talking about the flatbread. Uh yeah. Um, heavy stuff made in France, um, liner f uh freshly tinned. If if it if the tinning wears through, by the way, on your copper, you have to address it because if you if the tinning wears through and you can see copper and you cook acidic things in it. So, like a lot of people, especially on things like jellies and jams, they love the the copper.
And you can use unlined copper as long as you're not going acidic, or if the stuff's not gonna be in there a long time. But don't, you know, you don't say in pay attention to the tinning. I'm used to cooking with cast iron and applying a lot of heat. Cast iron is the exact opposite. You're talking about opposite, opposite world between cast iron and copper.
They are the most diametrically opposed cooking implements that you're ever going to meet. So I'm used to cooking with cast iron, applying a lot of heat. I've adjusted to go lower temp and built a light patina on the copper pans. It seems like they require a lot of fat, and I'm somewhat hesitant to add anything acidic to them. Uh well, if it's tinned, it should be fine.
Is it okay to finish a dish with lemon or vinegar in the pan? Any advice appreciated? Sure. It's tinned, right? That's what I'm saying.
But just make sure that although people used to say that the tinning affected the color of certain uh jellies, right? Like certain anthocyanins and a tin, aren't there certain reactions? But no. I don't think you should be afraid of it. Um copper is a such a better conductor of heat.
Cast iron is a wretched conductor of heat. What cast iron does, cast iron is like cast iron is like uh a cruise ship, right? You know, it it takes a long time to get it going somewhere, and once it's going somewhere, it takes a long time to get it to stop because it's thick and it's relatively poor conductor of heat, right? But it you can store a lot of heat because it's heavy and thick, right? And because little hot spots tend to, you know, even out over time, especially like that's why cast iron is so great in the oven, right?
Because it's absorbing evenly from all directions and it can hold heat for a long time. All right. Uh it's also has a a very uh cast iron is also great in the oven because uh its emissivity is quite high, meaning it absorbs radiation. So if you're sticking your if you're sticking your all clad into the oven, right, it's not really absorbing heat that well from the walls of your oven because it's shiny, right? Uh so that that's another thing.
Another reason why cast iron is so good in the oven. Uh but copper is more like a speedboat. It's like and the the the energy just goes whoosh, it like it conducts. I I didn't look it up before I got here, but it's like it's a lot, lot faster. It's a lot quicker.
So, you know, it'll come to temperature very quickly, right? And copper's heavy, so it's gonna conduct well, but it also, because copper pans are usually rather heavy, it's also gonna hold quite a bit of heat. I don't really own any thick copper pans. You ever own any thick copper pans? You know what I'm saying.
Yeah. Anyway. Yeah. Um next question. Any books on dry aging fish?
No. Uh I've been go I don't know of any books on it. I think Josh Nylon's book has some stuff on it. There's also dry aged fish guy on Instagram to follow. Well, okay, so the joint sea uh I go be going to the joint seafood whenever I'm in Los Angeles.
You ever go there, Stas? No. No? Mm-hmm. No.
Uh and they dry age fish. The stuff is haiku inspiring, delicious. They use dry ager fridges from Germany, which are currently out of my budget. I'm looking to make a low-tech version, but wouldn't mind reading up on it first. All right.
So I don't even actually uh BS really know what you're talking about, but I'm gonna assume that what you're talking about is this. In Japan, a lot of the fish like gurus that you know uh I know of and who I met when they came over to do that big kind of cross-cultural hoo-ha at the French culinary back in the day, rip all of the electricity out of their refrigerators and just put block ice into the fridges and then uh so that the fridges aren't running, and then keep their fridges in that stuff for a number of days, not weeks, not like you do for a dry aging uh meat. And I know a lot about that. And so the the we are poisoned mentally to thinking that the best fish is the freshest fish. No, every fish has an optimal amount of time uh to age once it comes once it's been killed, right?
And it depends on how the fish is killed, and it depends on um, you know, specifically like how bad the rigor mortise is, right? So you're not gonna be able to age a fish a long time that went into a really, really hardcore rigor and the rigor was so intense that it kind of sh you know uh ruptured the muscles. And you and you can see that in a fillet based on gaping. So if you look at a fish fillet and there's lots of like gaps in the muscle as you go down, that's an indication. I mean, it could just be crappy butchering, but it's an indication that the fish went into a pretty hard rigor, so much so that the muscle str the muscle was so tense on rigor that it's separated at the myotome area, and you can see that gaping, right?
And so uh, you know, tuna ages uh, you know, needs to age for several days, and you don't want it to and we used to do it. We used to do it, uh, I don't know if you remember Stas in the Randells, we would have these Randells which had almost zero air motion over it. And you could let them and they'd form a pellicle, but they wouldn't dry out, and they just got really good. And we were measuring day after day, and there's this very easy to measure curve, especially if you're doing uh, you know, sashimi or sushi, where you just take a slice off. Uh if you really want to do it right, what you do is is you put a fillet in on day one, a fillet in on day two, and a fillet on day three, and then you can track them as they go, right?
Uh some fish is best like twenty four hours after it comes out of rigor, some is best three days. Some I mean, I don't think I had anything that was better. I mean, we didn't get whole tunas in, so I don't know what the optimum day on a tuna is, but you know, it can be uh on that order. So the cheap way to do it is to um just do it with ice. That's what a lot of the Japanese chefs used to do back in the day.
Is this answering the question? Because I don't know what these guys are doing. I it's like taking gently taking the skin off the fish, leaving it whole and putting it in a like steak dryager machine, but leaving it there for a couple of days. That's kind of the similar similar thing. Like I I'm assuming it's like very little air currents, very little removing of the moisture that's in it.
I don't know what temperature what uh what humidity they're keeping it at. If you know the humidity you're keeping it at, um consider uh concentrated salt solutions, right? So uh let's say you want 77% relative humidity, uh that's sodium chloride. That's very easy, and that's very humid. That's more humid than you think it is.
Um I have a series, if any if you tell me the humidity, I have a series of humidities that I make with different salts that I did for testing um equilibrium moisture content of different flowers over time, and it's very easy to buy large quantities of salt and have saturated salt solutions in your chamber. And the smaller the chamber, the faster it comes up to that. And if you can guarantee the humidity that you want, then you can put a fan in and it very quickly equilibrates because you're just equilibrating over the over the salt solution. Uh and that stuff's easily available online, and if you have a specific humidity, I can tell you what to do. Right?
Yeah. And again, mo most of these salts are now available either for like a lot of them are for pool cleaning, not you know, pool salts or like they're all these salts are available for different things with a couple of exceptions. But you probably don't want the ones that are harder to deal with. You probably don't need lithium chloride. You're not trying to do freaking Death Valley, are you?
No one's trying to make Death Valley in their in their dry age, right? I don't think they are. Anyway. From Positive MD. What were the highlights, John, of your Belgium trip, your last Belgian trip?
Everything. No, I don't know. I told him to email me. I sold my booker index. That doesn't help the people who aren't him.
I know. It's a him. I think so. Uh but yeah, I mean, it depends where you want to go. There's a lot of really awesome things to do in Brussels.
Obviously, the waffles that change Dave's life. Um did you go west on this one or did you go east on this one? North, like to Ghent. Gently. You didn't go you didn't go you didn't go forest style east.
You went like No, I really want to do that next time. I go back out down to the Ardennes region and eat everything down there. I mean, from what I remember as a kid. Chambon d'Arden. Yeah, the Chambon d'Arden is one of I remember having that my very first time, and I remember visually what that butcher store looked like, and I would love to find it again.
Um it's delicious. It's a really fantastically smoky hem, and in that area you can get a lot of like game, a lot of boar, pheasant, things like that. It's really tasty. And that liige uh concentrated syrup crap. Yeah, the sirop liège.
Yeah. Yeah, the like fruit butter. That stuff essentially delicious. Really good. Really good.
Delicious. And if you go to Liège, they have like a specific dish there, boulet liégeois, which is like uh a meatball that's braised in that stuff and served over French fries, and it is delicious. I have to say, I mean, Belgians are really good at what they're good at. Yeah. You know what I mean?
A French fries basically anywhere are fantastic. Um get the place I told you about in uh in Ghent. It's by that like two Michelin star guy that has it right on the main person. Yeah, right across from the five. Did you like it?
I thought they were really good. They're really good. I mean, like, I don't need fancy sauces, like a lot of fancy sauces, but like, you know, I didn't mind the fancy sauce, but I thought the French fries were on point. Yeah, no, they were really good. They're really good.
There's a really, yeah, I mean, if you go to Ghent, you obviously have to go to that mustard place, right? There's a great little bar right around the corner from there. I can tell you to go to. Yeah. Anyone going to Belgium, reach out to me, John at Booker and Dex.com.
That still works. Yeah. Or Gene. Yeah. Oh God.
You're gaslighting yourself on your own name, man. Yeah, it's just, you know, I've just come to listening to your Siri too much. I guess. I have to I never used to be able to say your name right to Siri. I'm like, hey Siri, call Gene the howl, and then she can do it.
And I have to mess up Quin Quinn's name get has been like the butchering has been changed recently, so now he is uh for a while he was fusile. Now it's few I forget what she says now. It's something horrible. She butchers your last name, Quinn. Butchers it anyway.
Yeah. Have you have you yeah. I gotta train my uh my artificial stupidities to pronounce people's names right. You know? Yeah.
Anyway. Uh also weirdly, gets Nastasia's name wrong, even though it knows how it's spelled. Demented. Demented. It gets Lopez right.
Okay. Yeah. Anyway. Uh Matt Decker writes in uh we got all this stuff off of the Discord, Quinn. Now we're into the old uh public questions.
All right, right, right. Instagram, Twitter. All right, right. Uh cocktail question. Uh, while thinking about batching margaritas for easy pour and not shake applications, I went through the process of measuring in grams, my favorite margarita recipe, then took the total weight of the drink pre and post-shake to determine dilution as to add as to what amount of water to add to the batch.
Fair. Uh to be able to have it chilled and ready to pour over ice without needing a shake. It came out perfect. Uh, well, okay. Without shaking?
Okay. Uh when thinking about this in large application for a function, I run into the question of separation. If I were to batch this out and put it into a keg, would it surely separate before use? And shaking the keg prior to every pour is unreasonable to keep up with. Any tips on keeping it stabilized?
Well, I mean, how long is the event? Like, I I don't think it's gonna separate that quickly. I think it's gonna separate like really, but if you have a keg, like pressurize the ever-loving snot out of it so that you get at least some sort of texture when you're uh putting it into a glass. Don't because margarita needs to have some sort of aeration for it to be as delicious as I want it to be, even if you're pouring it over rocks, my friend. Uh so I would say jack the pressure on something like nitrogen, jack it so that you you know, so that it's like has some force.
If you have like a swirl nozzle, not just like a picnic tap, like you almost want to put it through like an EC nozzle to like really aerate it on the way out. And uh secondly, uh I would say chill it more than you think. Definitely salt and ice that sucker. Get that keg down to like minus uh seven Celsius or so, because it's only gonna warm up more. So that's decent, decent response.
All right. Uh Steve DeLeon, hey, recently opened a bottle of Arby's smoked bourbon as a gag gift. Yes, that Arby's. Obviously, this is not going to be a great thing to drink, so I was wondering if you had any fun ideas or things to Hustino into it. Not looking for the most delicious, just the dumbest.
My dream would be to blend and clarify one of their beef and cheddar sandwiches with it. I have a spinzall thoughts. Well, Steve, that's gross. Uh spinzole will not clarify meat that has been blended into it, but you can get the solids out that way. So I would say blend it in.
As I've said, the most disgusting thing I ever did was uh a beer blended with a burrito and ended up tasting like a Subway Italian BMT. So it is possible, but don't expect it to be crystal clear coming out of the spinzall. Remember how nasty that was, Nastasia? I wasn't there with you. It was a depth thing, yeah.
I wasn't there. For the stoners with the burrito where they wanted to use edible tape. Yeah, yeah, you did that by yourself, yeah. Yeah, well, that's good for you. You didn't have to deal with it.
Uh Kyle Stacy, hey, I'm a fan and had one question been bothering me. I'm hoping you can help clear it up. The purple cocktail on the hard cover of your book. What cocktail is that? That was a uh purple cabbage Houstino that was shaken with an egg white, where I was trying to keep the color on the uh on the bluer side of purple, even though there was a lot of acidity in it by dry shaking with the egg white before I added the acid.
So it got an amazing color, and I like it, but cabbage drinks are a little bit farty, so I didn't publish the recipe for it, but I like it because I could do a little bit of farty on a cabbage drink, but I don't know that everybody can. Um old-fashioned villain, could you go over the praline old-fashioned recipe for the upcoming fall season? Go look up the any nut uh orjah recipe in liquid intelligence, you know, whether you steal it or whatever, I don't know. And then uh do it with pecans, right? And then just make a pecan sour.
That uh, you know, that was Nastasia's uh thing that she used to make all the time. Correct or incorrect, Stas. Yeah. Yeah. Yeah.
What do I have last five seconds? All right, gulash riot. I'll get to you next time, hopefully, and a couple other people I haven't gotten to you yet. Uh happy new year, everybody. Happy New Year, crew.
Happy New Year. Happy New Year. Cooking issues.
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